People are notorious for under-reporting what they consume — they lie, forget or just guess wrong. For researchers who want to know how much soda we’re drinking, a high-tech analysis technique could help.
Archive for March, 2012
Curious about chia seeds? Don’t know where to begin? Megan Gordon develops a raw, vegan chia seed pudding recipe that capitalizes on its super food powers. And who doesn’t love cherry, pistachio, and coconut? This just might be your new late-night snack.
Iso Rabins of forageSF is the mind behind an underground food market, wild foraging walks and scavenger hunts, plus several series of underground dinners. We dig into what’s next on his plate: a cooperative Forage Kitchen.
While Middle Eastern restaurants abound, Zaki Kabob House in Albany is one of the few that serve specialties of Palestinian cuisine, like spheeha, maklouba and mensaf. Family-owned and run by Fayza and Kameem Ayyad and their children, Zaki offers tastes of another world, plus warm hospitality.
Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves.
San Francisco Chef Dominique Crenn describes why she is doing dialogue dinners with other international chefs. She also shares info on her book project, travel and food favorites.
Chef and Bay Area native James Ormsby discusses his culinary outlook and shares where he likes to shop for food. He tells how he met the members of the rock band The Scorpions and shares a popular Bluestem Brasserie recipe for Caramelized Butterscotch Tapioca Pudding.
It’s officially the first day of spring, and for me, that means it’s time for my usual round of spring cleaning in the kitchen. I’ll usually take a weekend afternoon and spend a couple of hours digging through our drawers and cupboards to see what needs to get sold, donated to charity or given away.
A healthy way to go green this St. Patty’s Day and 10 Irish Beers to try.
First-time author Tracie McMillan talks to Sarah Henry about going undercover for her book The American Way of Eating, bouncing back from a Rush Limbaugh attack, and why everyone wants to eat well.
Going vegan can offer a range of challenges. Can you really get enough protein without meat and dairy? Can you really make eggless desserts that are anything more than a crumbly mess? Forum’s guests, Chloe Coscarelli and Colleen Patrick-Goudreau say yes to both questions.
Raw sheep’s milk cheese made in the traditional Basque style is a rarity in Northern California. We took a tour of Barinaga Ranch to learn about the ancient process directly from the source.