Chioppino (1913)

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In December 2001, I posted a "ciopino" (cioppino) from the July 1917 CALIFORNIA FISH AND GAME. I thought it might be earlier in the newly digitized Oakland Tribune, in some spelling or other. Here it is, although there might be other spellings. Search for "San Francisco" and "Italian" and "stew."
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This comes with a nice little "cioppino" poem!
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(NEWSPAPERARCHIVE)
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 Oakland TribuneSunday, October 12, 1913 Oakland, California
...iijct same as it was last night." CHIOPPINO, Marine Hash Some English poet.....The culinary artist in charge of the CHIOPPINO was J. B. Oisen, that..

Pg. 25?, col. 1:
_Chioppino, Marine Hash_
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Some English poet in "boullebaisse" has sounded the praise of that French epicurean dish, a mixture of fish stewed. The members of the San Francisco Family Club are familiar with both the poem and the dish, are fond of both, in fact, but always give the preference to the latter at the dinner hour.
(Illegible line!!-ed.)
every month--the members decided to have as the piece de resistance the Italian cousin, as it were, to this French preparation. It is called the chioppino and is a mixture of numbers of fish baked instead (Col. 2--ed.) of stewed. This is why on the menu card one read the effusion:
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"There'll be whales and snails and oyster stew,
Shell-fish, jell-fish and pompano, too;
And rocks and flocks of little white bait,
Mussels and clams and succulent skate,
(Illegible line!!--ed.)
Oiled and boiled and tempered with thyme,
In pot and pan will bubble and brew,
With dabs and crabs and dragon sharks' fin
And vats of wine for all to swim in."
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The culinary artist in charge of the chioppino was J. B. Olsen, that picturesque and muchtroubled mining man, politician and court reporter, who once won the praise of the premier of British Columbia and his party of visitors by preparing for their entertainment at San Mateo a bull's head breakfast. So well did they think of his role of chef in that instance that they urged him later on to come to Vancouver and do likewise. And last Thursday night his culinary creation was as substantially praised, for Tom Dillon, Clyde C. Westover, E. T. Barrett and others of the executive committee; Clayton Herrington, sire, and George S. Conroy, historian-treasurer, insisted this Italian dish must monopolize the menu of the next monthly feast. A salad from the tuna and clams a la creole were "personally conducted" by Chef Olsen at other stages of the menu. Fred Emerson Brooks, poet and dramatic reader, was there to entertain the hundred and odd friends.  Brooks has promised them at a later date to read from his new poem which is being rapidly finished. In this new work, I am told, he gives from out of the mouth of a gravedigger, his kindly philosophy of life.