LOS ANGELES: San Francisco on Tuesday became the first major US city to effectively ban the sale and manufacture of electronic cigarettes.
The city’s legislature unanimously approved an ordinance which backers said was necessary due to the “significant public health consequences” of a “dramatic surge” in vaping among youths.
The ordinance says e-cigarette products sold in shops or online in San Francisco would need approval by federal health authorities, which none currently has.
US health authorities are alarmed by the rise in popularity of e-cigarettes, battery-powered devices which enable users to inhale nicotine liquids that are often fruit flavored.
The number of young Americans using e-cigarettes grew by 1.5 million in 2018, with about 3.6 million middle and high school students using vaping products.
San Francisco is home to market-leading e-cigarette maker Juul.
The city’s mayor London Breed has 10 days to sign the legislation, which she has said she will do.
“We need to take action to protect the health of San Francisco’s youth and prevent the next generation of San Franciscans from becoming addicted to these products,” Breed said in a statement Tuesday ahead of the vote.
She added that e-cigarette companies were “targeting our kids in their advertising and getting them hooked on addictive nicotine products.”
But critics say the legislation will make it harder for people seeking alternatives to regular cigarettes. E-cigarettes do not contain the cancer-causing products found in tobacco.
An editorial in the Los Angeles Times noted that regular cigarettes were still for sale in San Francisco, arguing that “it’s bad public health policy to come down harder on the lesser of two tobacco evils.”
Juul said in a statement Monday that a ban would “not effectively address underage use and will leave cigarettes on shelves as the only choice for adult smokers.”
Concern is growing about the potential health consequences of vaping, which remain largely unknown in part because the practice is so new.
Experts point out that it took decades to determine that smoking tobacco — which accounts for more than seven million premature deaths worldwide every year — is truly dangerous.
Beside the well-known addictive consequences of consuming nicotine, public health experts are focusing on the effect of heating the liquid nicotine cartridges to high temperatures.
The San Francisco ordinance text said that nicotine exposure during adolescence “can harm the developing brain” and “can also increase risk for future addiction to other drugs.”
Unlike an e-cigarette ban in force in Singapore, the San Francisco legislation does not restrict the use of vaping products.
Recreational cannabis use has been legal in California for people over the age of 21 since January 1, 2018.
San Francisco becomes first major US city to ban e-cigarette sales
San Francisco becomes first major US city to ban e-cigarette sales
- Since 2014, e-cigarettes have been the most commonly used tobacco product among young people in the country
Where We Are Going Today: Cocina La Cantina
Mexican restaurant Cocina La Cantina — on Sari Road in Jeddah’s Al-Zahra district — offers a menu focused on traditional flavors with contemporary twists.
I started with three salads, including maiz del fuego and verde brasa. The charred corn and kale were well prepared, and the dressings reflected traditional Mexican flavors.
The seafood dishes — lamica roja and aguachile de camaron — were fresh and retained their natural texture and taste. Guacamole served with crispy plantain provided a simple balance to the spiced dishes.

The tostadas, especially the salmon and smoked crab versions, were well executed, with each ingredient distinct and flavors authentic. The menu offers a variety of options.
I also tried the birria quesadilla, featuring slow-cooked beef with Oaxacan-style cheese in a blue corn tortilla, and the ribotes — charred corn ribs topped with cotija, lime, tajín, and smoky morita mayo. Totopos with guacamole and pico de gallo completed my round of starters.

For mains, I had pollo enmolado, with 48-hour marinated chicken in chintextle mole served with XO rice; pipian del mar, featuring salmon with molokhia pipian and macha oil; and carne asada suprema, a 24-hour marinated Wagyu 5+ striploin with guacamole and salsa verde.
The proteins were fresh and cooked to order, with sauces and marinades complementing the dishes as described.
The menu uses Mexican-style names but includes clear descriptions, and the staff are knowledgeable and happy to answer questions. For more information, visit @lacantina.ksa.










