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 July, 2010
San Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast’s online survey. This week, Leslie Sbrocco and her guests discuss the regions’ growing number of small specialty coffee roasters. Guests: James Freeman, owner of Blue Bottle Coffee and Denise Santoro Lincoln, Bay Area Bites blogger.
I considered other Oscar winners for that year, but they just didn’t inspire cooking. Yes, I could have made a Sergeant Yorkshire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name Suspicion in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.
And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet’s today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities.
At that moment, I felt blessed by San Francisco, its ridiculous micro-climates. It was the edge of the city, it was the edge of August, the time when tomatoes just a few miles inland start to pucker and weigh down their vines, and I was going to eat a “warm pot” — not because someone on Yelp recommended I do so, but because it just felt right.
Award-winning author, Joseph Dabney, has done it again with new book The Food, Folklore, and Art of Lowcountry Cooking. This week, Megan Gordon reviews the book and provides her summery spin on a Southern recipe for Plantation Punch.
“We’re trying to turn this into something positive,” says Karen Peteros, the founder of SF Bee-Cause, whose hives at the Hayes Valley Farm were recently sprayed with pesticide, killing all bees inside. Her hope? Creating a network of “bee ambassadors” who can do education and outreach all around the city, showing that there’s a place for bees in the city, and that supporting pollinators is a good thing.
Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.
Zelly was game for smearing the mush on her face, but India would have none of it.
“But India, it’ll make your skin soft and beautiful,” coaxed Zelly.
“I already have soft, beautiful skin,” countered her sister.
I was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn’t find that appealing in the least. I let the matter drop.
The sixth episode of the season features these restaurants: Incontro Ristorante (San Ramon), Auntie April’s Chicken, Waffles & Soul Food (San Francisco) and Butterfly Restaurant (San Francisco).
As a general rule, I prefer going in when most people are going out, and for that, there’s no place like Chinatown after 9 p.m. I’ll never head across town for a burrito, even if it’s amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser — the most ubiquitous of mediocre bar beers — in the right place. That place’s proximity to salt-and-pepper squid ensures subsequent visits will end the same way — with too many drinks and a few plates at 3 a.m.
Served on rocket, the final result was a mix of everything I love on one plate. The sweet roasted tomatoes were the perfect foil to the salty prosciutto and bitter greens, while the fried chicken’s crispiness and the poached eggs velvety yolks added a luxurious decadence. Mixed with Sriracha sauce, the dressing added complexity and spiciness to the dish.