Latest Posts

The Lexicon of Sustainability: Terroir – All Food Expresses a Sense of Place

The Lexicon of Sustainability: Terroir – All Food Expresses a Sense of Place

| April 17, 2014 | 0 Comments

Learn about what makes food from different regions taste unique in this new video from filmmaker Douglas Gayeton of the Lexicon of Sustainability project. Judith Redmond of Full Belly Farm is featured in the video and shares her thoughts about “terroir.”

Continue Reading

Watch Check, Please Bay Area review: Perbacco, Federicos Tapas & Wine Bar, Old Skool Café

Watch Check, Please Bay Area review: Perbacco, Federicos Tapas & Wine Bar, Old Skool Café

| April 17, 2014 | 0 Comments

Check, Please! Bay Area reviews a Northern Italian restaurant in San Francisco’s financial district, a California-style tapas eatery in Union City and an International Soul Food restaurant in San Francisco’s Bayview-Hunters Point.

Continue Reading

Plant Breeders Release First ‘Open Source Seeds’

Plant Breeders Release First ‘Open Source Seeds’

| April 17, 2014 | 1 Comment

Scientists and food activists are launching a campaign to promote seeds that can be freely shared, rather than protected through patents and licenses. They call it the Open Source Seed Initiative.

Continue Reading

DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter

DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter

| April 16, 2014 | 0 Comments

Think you’ve outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.

Continue Reading

Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange

Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange

| April 16, 2014 | 0 Comments

The color of food can affect how we perceive its taste, and food companies aren’t afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.

Continue Reading

5 Bites: Tasty Thai Food in Albany, El Cerrito and San Pablo

5 Bites: Tasty Thai Food in Albany, El Cerrito and San Pablo

| April 15, 2014 | 0 Comments

Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.

Continue Reading

Where’s The Whole Grain In Most Of Our Wheat Bread?

Where’s The Whole Grain In Most Of Our Wheat Bread?

| April 15, 2014 | 0 Comments

Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.

Continue Reading

Jonathan Kauffman: The Chronicle’s Newest Food Critic

Jonathan Kauffman: The Chronicle’s Newest Food Critic

| April 14, 2014 | 0 Comments

Can we expect more coverage of holes-in-the-wall, now that Jonathan Kauffman has joined the San Francisco Chronicle’s Food Section? Read Sarah Henry’s Q&A to find out.

Continue Reading

The Latest Wacky Food Adventure: A Year Without Sugar

The Latest Wacky Food Adventure: A Year Without Sugar

| April 12, 2014 | 0 Comments

Is banning sugar from your home to chronicle the effects on your family a gimmick veiled in a health halo? Actually, there’s a lot to learn from a memoir of obsessive label-reading and weird baking.

Continue Reading

This Year, Try Making Your Own DIY Matzo for Passover

This Year, Try Making Your Own DIY Matzo for Passover

| April 11, 2014 | 1 Comment

Homemade matzo isn’t complicated, but it does come with a set of rules for keeping it kosher. Want to try making it for Passover this year? Kate Williams will show you how.

Continue Reading

Think You Know How To Cook Eggs? Chances Are You’re Doing It Wrong

Think You Know How To Cook Eggs? Chances Are You’re Doing It Wrong

| April 11, 2014 | 0 Comments

Food writer Michael Ruhlman has a new cookbook that’s an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.

Continue Reading

Watch Check, Please! Bay Area review Contigo, Smoke Berkeley and Paradiso

Watch Check, Please! Bay Area review Contigo, Smoke Berkeley and Paradiso

| April 10, 2014 | 0 Comments

Check, Please! Bay Area’s Season 9 second episode airs this eve, Thursday April 10, at 7:30pm on KQED 9. And if you don’t have a TV and want to watch the show online, the full episode will be available on the Check, Please! Bay Area website.

Continue Reading

Banning Traditional Animal Slaughter, Denmark Stokes Religous Ire

Banning Traditional Animal Slaughter, Denmark Stokes Religous Ire

| April 9, 2014 | 0 Comments

The country’s move to require animals to be stunned before being killed is seen by some as an affront to religious methods of slaughter. But now Jews and Muslims are working together to protest it.

Continue Reading

5 Explanations for Quirky Foodie Behavior

5 Explanations for Quirky Foodie Behavior

| April 9, 2014 | 0 Comments

As a follow-up to my previous post, “5 Telltale Signs of Foodie Behavior in the Wild,” I thought I’d share some of my own personal reflections that might shed some light on why we foodies are such a quirky bunch.

Continue Reading