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.
Lindsey Hoshaw is an online producer for KQED Science. Before joining KQED, Lindsey was a science correspondent for The New York Times, The Boston Globe, Forbes and Scientific American. She was recently awarded the Frank Allen Field Reporting Award and is especially interested in ocean science, the future of sustainable seafood and the great pacific garbage patch. She can be found on Twitter as @thegarbagegirl
Lindsey Hoshaw's Latest Posts
What if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture (CSAs), CSFs in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.
Culling and stomping grapes may conjure images of the fall harvest but did you know that vintners want fungus-covered fruit or that white wine can be made from red grapes? Lindsey Hoshaw takes a trip to Napa and shares a few little known facts about winemaking including where you can join the crush.