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.
When she’s not working as an Interactive Producer for KQED’s QUEST, the science, nature and environment multimedia series, Jenny Oh is ruminating on food. An ex-resident of New York City, she took a hiatus from media production and served as a cheese buyer for the Union Square Whole Foods store in New York City. Jenny also had a memorably tough one-day stint at David Chang’s Momofuku restaurant where she realized her passion for food was best nurtured on the home front and not in professional kitchens. A resident of Oakland, you can often find Jenny pedaling around on her bike to keep tabs on food happenings in the East Bay.
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This past spring I traveled with fellow QUEST producer, Gabriela Quirós, to the Sacramento area to film at Sterling Caviar, one of two Californian companies currently producing caviar.
A big crowd gathered last night at the Make-Out Room to celebrate Mission Street Food’s forthcoming cookbook, “Mission Street Food: Recipes and Ideas From An Improbable Restaurant,” published by McSweeney’s new cookbook imprint. Includes a Q&A with authors, Anthony Myint and Karen Leibowitz.
Yesterday was Chop Bar’s first big roast pork party hosted at the Linden Street Brewery as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd.