A fresh study looks at what happens after people change their meat-eating habits. Those who upped their intake — about 3.5 servings more per week — saw their risk of developing Type 2 diabetes during four years of follow-up increase by almost 50 percent.
Archive for October, 2012
I wanted to share the joy of a good tomato with everyone. Now, a store-bought tomato is never going to taste like it was plucked straight from the vine. But there’s no reason it can’t be a great tasting tomato! All it takes is the steps outlined in this post.
Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new San Francisco Cooking School is opening this fall at Turk and Van Ness.
Reporter: Mina Kim
From New York City to California, local officials are pushing ideas to get consumers to cut down on soft drinks. Health experts say sugary drinks like Coke and Pepsi contribute to obesity and diabetes. And now two California cities, Richmond and El Monte, are asking voters to approve taxes on those drinks.
The California Report Magazine Host: Scott Shafer
One health-related ballot measure getting nationwide attention is Proposition 37 — which goes to the heart of how much information consumers should have about their food. Prop. 37 requires labeling on raw or processed food that’s made from certain genetically engineered materials. It also prohibits calling any foods like that “natural” on the packaging. Supporters say consumers have a right to this information. Opponents say the measure is misleading and full of loopholes.
Onigilly (recently opened in the Financial District) offers an updated version of classic Japanese onigiri rice balls with generous toppings, from traditional pickled plum and salmon, to miso roasted fennel, spicy shrimp and bacon cooked with garlic butter, sake and chili sauce.
An updated take on this classic chicken dish, you fall in love with the sweet, salty, subtly smoky combination of prunes, olives, and capers all over again with this skillet version.
Aida Mollenkamp, former editor of CHOW and star of both the Food Network and the Cooking Channel, wants to provide the home cook with a go-to kitchen resource. That is why she wrote her new book “Keys to the Kitchen.” Marketed as a cookbook, it’s much more than that. In the book, she breaks the cooking process down to one simple equation:
Quality Ingredients (The Set-Up) + Kitchen Skills (The How-To) + Technique (The Recipes) + Cooking Method (The Riff) = GOOD FOOD
Mary Ladd interviews Adam Dulye, who is the Chef-Owner of Abbot’s Cellar, which is a beer-centric fine dining outpost in the Mission. Dulye shares his thoughts on why he wants to keep the conversation going with diners about beer and food, as well as his favorite spots to eat and drink.
Should California require labeling of genetically modified foods? That’s the goal of Proposition 37 on the November state ballot. Supporters say GMO labeling will provide California consumers with valuable information, while detractors claim it will simply add unnecessary confusion and cost to the food system.
The second annual National Heirloom Exposition took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table.
Mary Ladd interviews Vietnamese food expert and chef Charles Phan, whose first cookbook, Vietnamese Home Cooking is now out. Phan discusses cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept.
Restaurants reviewed: Café Borrone (Italian American cuisine in Menlo Park), Wexler’s (American BBQ in San Francisco), Big 4 Restaurant (New American cuisine in San Francisco). Host Leslie Sbrocco shares her wine tips about Cabernet Sauvignon.
Like I said in my Fig and Sour Cream Popsicle recipe, popsicles are my new favorite food to make. I just love how creative I can be with them. I had been looking forward to pomegranate season as I didn’t really use them in recipes at all last year. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?
Roli Roti celebrates its 10th anniversary at Chez Panisse.