Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights ten South Bay restaurants worth visiting for their South of the border specialties.
CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at cuesa.org.
CUESA's Latest Posts
On January 20, CUESA, Kitchen Table Talks, and the Good Food Awards co-hosted a panel discussion with three successful artisan business owners, posing the tough question, “How big is too big in artisanal food?” Read the main principles discussed and listen to the talk.
In their new book, Cowgirl Creamery Cooks, the two cowgirls share their story, their knowledge of cheese, and some of their favorite recipes. CUESA talked with Sue Conley about the book and how an old barn in Point Reyes helped spur a burgeoning artisan cheese movement. Get the recipe for Winter Salad Greens with Persimmon Vinaigrette and Mt Tam.
A new California law just signed by Governor Jerry Brown might take some of the risk out of the equation for urban farmers by making longer-term leases an appealing proposition for landowners.
Summer may be coming to an end, but pepper season is heating up. Native to the Americas, the fruits of Capsicum annuum are in full force at the Ferry Plaza Farmers Market from summer into early fall, where you can find more than 40 varieties in just about every color of the rainbow.
September 10 through 12, you can explore the wide world of heirlooms at the Third Annual National Heirloom Exposition at the Sonoma County Fairgrounds. With a full line up of workshops, cooking demonstrations, exhibits, and educational speakers, the three-day expo is a kind of Disneyland for home gardeners, organic farmers, food activists, and eaters of all stripes and ages.
CUESA interviews Joyce Goldstein about her new book “Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness.”
Today, stone fruit season brings in a rainbow of colors and flavors: apriums, pluots, nectaplums, peacharines, pluerries, and even peacotums. Where did these designer breeds come from? What is the difference between hybridization and genetic engineering?