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 March, 2011
Ruth Reichl was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about Ruth Bourdain.
Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It’s more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker Eduardo Morrell to learn more about the secret science of sourdough. Produced by Jenny Oh.
Who survives the recession in the fickle food biz in the continually evolving Mission District remains to be seen. But some food folks are trying innovative approaches to make money and create community around good grub.
The Mercat de La Boqueria, located in Barcelona, is a wonderful place to peruse and buy some of the freshest food the Spanish coast has to offer.
Paris-based Theresa Murphy of La Cucina Di Terresa brings her cooking from the soil culinary class series–a celebration of seasonal vegetables–back to the Bay Area.
For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China’s a big country, and just like in the States, each region has its own specialties. The food from Shanghai is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you’ll be golden.
I’m not a big drinker, or a big fan of fratastic crowds, so when it comes to St. Patty’s Day, the thing I most look forward to isn’t all the block parties, or the cry for “Carbombs!” at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm Irish Soda Bread, inordinately slathered with sweet butter.