Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
My passion is exploring the connection between food and culture. I write regularly for Oakland and Alameda Magazines and Berkeleyside's NOSH. My blog, East Bay Ethnic Eats, gives me an excuse to track down the only Bay Area baker making fresh filo dough or learn to stuff a dried eggplant with help from a Turkish immigrant. Culture is the thread that ties together my several careers. As a sign language interpreter, educator and author, my study of Deaf culture has taken me around the world, where I fell madly in love with seed-strewn Danish bread, attacked platters of French shellfish with a small arsenal of tools and sampled a Japanese breakfast so fresh it wiggled. I'm also an epicurean concierge for Edible Excursions Japan town tours (that I lead in either English or ASL). And when I conduct in-depth cultural trainings for foreign workers being transferred to the Bay Area, I am sure to discuss the delights of doggie bags and the mystery of American restaurants serving ice water in the dead of winter. I can be found tweeting @EBEthniceats
Anna Mindess's Latest Posts
A dozen Deaf Foodies relish the tastes and history of Berkeley’s Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions.
Lisa Li shows us where to buy live fish in Oakland’s Chinatown to prepare a traditional Chinese New Year feast.
To celebrate The Year of the Snake, Bay Area Bites playfully examines the food habits of each animal sign in the Chinese Zodiac. Are you a fussy Rooster, a junk food loving Monkey or a trendy Rat who has to be the first to try the newest restaurant?
If you suffer from triskaidekaphobia –an intense fear of the number 13 — 2013 is going to be a nail-biter. Don’t take any chances, eat lucky foods on New Year’s Eve to insure a prosperous and healthy year filled with good fortune.
Besides demystifying tamale making the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles. Post includes recipe for Alicia’s Mango Tamales.
Selome Haileleoul cooks traditionally spiced Ethiopian dishes and is serving as chef at Oakland’s Guest Chef until December 16 — where a rotating roster of chefs try out their cooking techniques for two weeks at a time.
Decorate sugar skulls with icing, sequins and feathers or learn to make bone-shaped Pan de Muerto bread for the upcoming Day of the Dead festivities in the Bay Area.
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.
From slithery BBQ squid tentacles to icy mango slushies, 400 vendors and 30,000 visitors a night make the Annual Night Market in Richmond, B.C., Canada is the largest in North America. Enjoy a dizzying array of Asian street food snacks amid a typically-polite Canadian throng.
Coconut is the new pomegranate, prized not only for it’s flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.
Lali Ghlonti is thrilled to introduce Georgian specialities to the 2012 SF Street Food Festival, sponsored by La Cocina. The native of Tbilisi will make kidney bean spread with corn bread, and chicken blintzes with “Georgian salsa.”
Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs
A traditional Ethiopian coffee ceremony was presented for SF Chefs by Chef Marcus Samuelsson and Fetlework Tefferi of Oakland’s Cafe Colucci. The bean roasting demo was followed by a brunch of Ethiopian specialties.