After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
Archive for June, 2010
Whether I’m in Louisville or San Francisco, forays to the market are about people as much as produce, an opportunity to take stock of the swirling community. In this way, they’re all the same — regardless of what’s in season.
Leslie Sbrocco and guests: Cy Musiker, KQED Radio & Bay Area Bites blogger and Jean-Charles Boisset, wine visionary; look at “green” trends in wine. Wineries are using updated packaging techniques and re-vamping traditional methods for serving and storing wine that bypass bottles completely and go straight to the barrel. By using modern versions of old techniques, the wine industry is joining the food movement to become more eco-friendly and sustainable.
Say gay food to me, and you know what pops up? Lesbian potlucks! But not so when you’re talking top gay chefs like Traci des Jardins and Gary Danko and supporters like Craig Stoll and Emily Luchetti, who came together to cook for a cause at Friday night’s SF Pride Soiree.
Wine on tap is sweeping into restaurants and bars around the Bay Area. It’s greener than bottles, and cheaper. And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation.
If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn’t find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.
Sweat-soaked, sore-healing meat. Sounds delicious.
Ejector Report: Where do Ben Holder and Ricky Terry go to eat when they aren’t performing and producing a new album? Holder and Terry make up the local band Ejector, an electro-pop duo behind the original title song for Billy Clift’s Baby Jane? film that premiered at the Castro on Tuesday night, for San Francisco’s Frameline LGBT Film Festival.
Guess who’s coming for din din? Billy Clift is the director of the upcoming drag-parody film, Baby Jane, which is scheduled to premiere on Tuesday, June 22, at the Castro Theater. Baby Jane is a definite wink and nod to the original 1962 cult classic with Bette Davis and Joan Crawford starring as a pair of miserable sisters.
Bay Area Bites caught up with Clift via phone interview to get his favorite San Francisco food-centric picks.
Emeryville may have its charms–the world’s grooviest office, an Apple store with parking, Rudy’s Can’t Fail Cafe–but streetside barbecue was not among them.
Now, though, with the opening of Primo’s Parrilla, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas.
Bourdain was in town this week to sign copies of Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook ($26.99 Ecco). It’s a follow up book, of sorts, to his best seller Kitchen Confidential that launched him from a financially struggling chef to famous “bad boy” celeb and TV star of the No Reservations show.
But don’t eat fava beans because they’re historical; eat them because they have a lovely verdant sweetness that is perfect when cooked in olive oil. Or eat them because they are rich in vitamins and minerals. Some researchers think they may even be used as a natural alternative to Viagra. They’re not sounding so bad now, are they?
For the longest time, I never really knew what to think of cherry tomatoes. Or what to do with them. Though I might have regarded them as more interesting and Barbie-sized than the usual, boring (and most often flavorless) Beefsteak tomatoes I’d normally encountered, I left them where I felt they rightly belonged– at the Sizzler salad bar, carelessly splashed by a variety of commercial salad dressings.
The vendors and their loyal customers will have one major concern for sure — that the efforts required to Whole Foods-ify the products will strip away flavor and authenticity. Crafted on a larger scale, sold from case, not cart, might some of the City’s better-known traveling eateries end up, in Whole Foods’ hands, becoming the edible equivalent of elevator music — familiar, well-loved melodies with their songs’ souls sucked out?