Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley in 2007. While she continues to cook healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column and writes other features. Her food writing can also be found on Berkeleyside’s NOSH, SFoodie, and The Jew & the Carrot. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly.
Alix Wall's Latest Posts
Not every restaurant has something called “The Project Kitchen,” but San Francisco’s Bar Tartine does. Step inside and take a tour, as chef Cortney Burns shows us around.
Feastly Offers Class on The Art of Cooking With Marijuana – Making CannaButter for Edibles Without the Harsh Taste
Meal-sharing service Feastly offers its first foray into edibles with a class this Saturday in San Francisco on how to make “Cannabutter,” or marijuana-infused butter without the harsh taste. If you’ve got a valid California Medical Marijuana ID Card, you are eligible to sign up.
‘This is Your Brain on Food': Cancer-Fighting Cookbook Author Investigates Foods That Help Brain Function
Commonweal’s Rebecca Katz is back with another cookbook, this time delving into what foods help keep our brain healthy and functioning in “The Healthy Mind Cookbook.”
Restaurant acoustics is a frequent complaint by patrons and continues to be a growing problem with industrial-style spaces. Two East Bay restaurants have tried to remedy the noise problem by installing sophisticated sound systems by the Berkeley-based Meyer Sound.
Both vegans and non-vegans alike are pretty much in agreement that most vegan cheeses on the market are a poor substitute for the real thing. But two Bay Area companies, Kite Hill and Miyoko’s Kitchen, are crafting artisanal plant-based cheeses that might indeed surprise even the most discerning cheese-lover.
A meal with produce that would otherwise be headed for the compost or landfill will feed 5000 this Saturday in Oakland, organizers hope. Meet the groups behind Feeding the 5000 Oakland.
“Recipes are only as good as those using them,” says Rahul Baxi, an Oakland-based software engineer. With his new invention “SmartyPans,” he hopes to harness technology to get more people in the kitchen.
The Bay Area is known as one of the country’s premier dining destinations, unless you keep kosher. For those who observe Jewish dietary laws, it’s not so great. But things are slowly improving.
Forget about Kickstarter or Indiegogo. Barnraiser allows consumers who are interested in changing the food system back projects that will.
At large-scale hatcheries, male chicks are killed at birth. Nigel Walker of Eatwell Farm, in Dixon, is launching a crowd funding campaign to breed his own heritage poultry so he won’t need to rely on these hatcheries, and “because it’s the right thing to do.” He’s hoping others will follow suit.
Berkeley’s Ecology Center has created a tool to help people not only find their nearest farmers’ market, but direct them there, and tell them whether it accepts CalFresh or SNAP benefits.