Archive for April, 2010

The State of Theater Popcorn in the Bay Area

The State of Theater Popcorn in the Bay Area

| April 30, 2010 | 3 Comments

So while watching How to Train Your Dragon with my daughters recently at the Grand Lake Theater, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag.

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QUEST: Science of Taste & City Egg, Country Egg

QUEST: Science of Taste & City Egg, Country Egg

| April 28, 2010 | 0 Comments

Did you know that about 95 percent of what we think is taste is actually smell? Or that the way we perceive flavor comes from a complex relationship between our senses, emotions and memories? As scientists decode how our taste and olfactory receptors work, top California chefs are taking that knowledge and creating alchemy in the kitchen.
Plus a Web Extra: City Egg, Country Egg

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Slow Roasted Strawberry Milkshake with Crushed Malt Balls

Slow Roasted Strawberry Milkshake with Crushed Malt Balls

| April 28, 2010 | 2 Comments

Like clockwork, as local strawberries start to trickle in, so do the slew of seasonal recipes that appear in print and in tons of blogs. Timeless dishes such as trifle, shortcakes, pie, creams and custards consume the majority of the recipes indexes. Yes, of course, they all have merit and nothing beats a perfectly ripe strawberry, but what drives my imagination as a cook is coming up with something new and innovative. This concoction came to my mind while recently looking over an image for a strawberry milkshake.

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Commonwealth:  A Benevolent Business Blooms Part I

Commonwealth: A Benevolent Business Blooms Part I

| April 27, 2010 | 0 Comments

In this specific sense, Commonwealth can’t be as exciting. It might be innovative, but it won’t be rough-and-tumble. Instead, with a bar, a regular fleet of servers, a pedigreed designer, and a beloved local chef starting a new gig, it will be more like…a restaurant.

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A Tour of Theo Chocolate Factory

A Tour of Theo Chocolate Factory

| April 26, 2010 | 1 Comment

Megan Gordon shares her experience touring Seattle’s Theo Chocolate, the U.S.’s only organic and fair-trade bean to bar chocolate factory.

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Food Runners and Urban Gardens

Food Runners and Urban Gardens

With the city’s ever-rising cost of living (and ever-squeezed public and private resources for homeless shelters, low-income families, and crisis centers), wasn’t there a way to get such food out of the landfill and into the hands of the hungry? Businesses were busy, nonprofits were stretched; the missing link was just that, a link that would connect the food industry with organizations dedicated to feeding the hungry.

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Rich as Rockefeller

Rich as Rockefeller

| April 23, 2010 | 2 Comments

Having never been a fan of big business (or big business guys, for that matter), it struck me as odd that I should want to make something that pays homage to the grandfather of corporate culture and American oil-dependence. Of course, Rockefeller also donated vast sums of money for education (he was instrumental in the founding of both the University of Chicago and Spelman College, for example) and was dedicated to the eradication of both hookworm and yellow fever.

So there you have it.

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Going Green in the Kitchen

Going Green in the Kitchen

| April 22, 2010 | 1 Comment

In honor of today’s 40th Earth Day anniversary, let’s talk about how we can all make our kitchens a little greener. As you’ll see, making a few minor adjustments in how we purchase food, handle waste, and run our kitchens can make a substantial difference. Following is a list of things everyone can do to use less energy and create less waste. Contrary to what Kermit the Frog thought, it IS easy being green.

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Salmon with Creamy Mustard Sauce

Salmon with Creamy Mustard Sauce

| April 21, 2010 | 6 Comments

Taking a page out of the Barefoot Contessa’s book, to create an easy, healthy, delicious supper of Salmon with Creamy Mustard Yogurt Sauce.

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Book Review: Gristle (Thinking Twice About the Meat We Eat)

Book Review: Gristle (Thinking Twice About the Meat We Eat)

| April 20, 2010 | 2 Comments

Simply put, this book — a featherweight at 144 pages — has forced me to re-contemplate the advantages of vegetarianism in the face of a corporation-clogged taxpayer-funded mainstream meat industry dedicated to processing artificially cheap, unhealthy, and potentially dangerous animal protein products for mass consumption, with a startling disregard for its underpaid workers and the environment.

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Keep on Keepin’ on: Some Advice on Eating Alone

Keep on Keepin’ on: Some Advice on Eating Alone

| April 19, 2010 | 4 Comments

After many years of cooking for two, Megan Gordon finds herself in the kitchen alone. After sulking for a few months, she’s decided to crawl out from the bagged salads and Trader Joe’s taquitos to explore recipes, advice, and literary essays on cooking and eating for one.

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Edible Gardening with Planting Justice

Edible Gardening with Planting Justice

What does it take to turn an ordinary Oakland yard into a year-round food forest? Learn how a ton of compost, a ton of mulch, a bunch of good friends, and a team of smart permaculturalists from Planting Justice turn a bungalow’s backyard into a land of plenty.

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Eating Cute

Eating Cute

| April 16, 2010 | 36 Comments

Lambs are cute and provide wool for sweaters and socks but we don’t seem to have much of a problem eating them. Rabbits are turned into coats that only hookers seem to wear and yet some people cry when they see them offered on a restaurant menu.

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Oakland’s Trueburger

Oakland’s Trueburger

| April 15, 2010 | 8 Comments

Trueburger, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from meat that is ground on the premises, shakes made with real ice cream (along with other stuff like actual bananas and peanut butter), all-beef kosher dogs that you can get with a side of homemade chili, and truly nice people running the joint. What more could you ask for?

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