Many consider sushi an art. But a new state law will soon require a glove between these artists and their creations. "The service is going to be slow because of the glove," said Gary Wong, a sushi chef. "When you're making sushi, you have to use the bare hand to feel the texture and the fish." Wong also worries that gloves could lead to fingers getting cut with a slip of the knife. And it's a worry shared across cuisines, like at Pican in downtown Oakland. "It's difficult because your hands sweat," said Sophina Uong, Pican's executive chef. "You're in...