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Whole Animal Butchery: The Growth, the Problems, and the Future

Whole Animal Butchery: The Growth, the Problems, and the Future

| March 14, 2014 | 0 Comments

Whole animal, or whole beast, butchery has become wildly popular in the last five years. But, that doesn’t mean it’s not without its challenges — still. Top local butchers talk about how the industry has changed and if this trend is here to stay.

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The 85% True Story of Vivien Straus — as a One-Woman Show, with Cheese

The 85% True Story of Vivien Straus — as a One-Woman Show, with Cheese

| March 12, 2014 | 1 Comment

Cheese-tastings and a look inside the Straus family dairy: Vivien Straus, of the Straus Family Creamery, will perform her one-woman autobiographical show in April. Expect cows, jokes, cheese and her playing 15 different characters.

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Saving the Local Slaughterhouse

Saving the Local Slaughterhouse

| March 12, 2014 | 0 Comments

The closure of the Rancho Feed Co. slaughterhouse has left a gaping hole in the Northern California food system. But, Marin Sun Farms’ David Evans has purchased the facility and hopes to step up for local ranchers.

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Fried Chicken from the Chef Behind the First Michelin-Starred Indian Restaurant: Suvir Saran Makes West Coast Debut

Fried Chicken from the Chef Behind the First Michelin-Starred Indian Restaurant: Suvir Saran Makes West Coast Debut

| March 10, 2014 | 0 Comments

Mary Ladd talks with Chef Suvir Saran, who moved here from New York late last year and is finally preparing for his long-rumored West Coast debut. Expect on the menu: Rose Levy Beranbaum’s favorite biscuits, fried chicken, and spicy slaw.

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On a Bender: Bender’s Rye Launches the New ‘It’ Whiskey

On a Bender: Bender’s Rye Launches the New ‘It’ Whiskey

Move over, bourbon: rye whiskey is making a comeback. Stephanie Rosenbaum talks to founders Carl Bender and Christopher Cohen of San Francisco’s new Bender’s Rye.

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How Yosemite Keeps Its Bears’ Paws Off Campers’ Hamburgers

How Yosemite Keeps Its Bears’ Paws Off Campers’ Hamburgers

| March 7, 2014 | 0 Comments

The park’s bears have developed a taste for human food, and that’s gotten them in big trouble. But efforts to teach campers to lock up food are helping solve the problem, a bear hair analysis shows.

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‘Top Chef’s’ Casey Thompson Prepares Her San Francisco Debut: Aveline and The European

‘Top Chef’s’ Casey Thompson Prepares Her San Francisco Debut: Aveline and The European

| March 6, 2014 | 2 Comments

Mary Ladd talks with ‘Top Chef’s’ Casey Thompson about her San Francisco debut in the Warwick Hotel. Aveline and The European promise contrasting light foods and manly drinks. Start planning now for the fall openings.

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Swanton Berry Farm: Bringing Justice to the Table

Swanton Berry Farm: Bringing Justice to the Table

| March 4, 2014 | 0 Comments

Earlier this month, Swanton Berry Farm became one of four farms in the country to receive the Food Justice Certification label. Learn more about what that certification means and why it’s been years in the works.

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What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand

What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand

| March 4, 2014 | 0 Comments

Chef-prepared meals delivered to your door? Munchery is hoping to expand its service with new funding and new chefs.

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Making Boudin Blanc with the Meat Club: Try It Yourself

Making Boudin Blanc with the Meat Club: Try It Yourself

What’s the first rule of Meat Club? Never make meat alone, not when you can measure, mix, grind, and stuff together with friends. Stephanie Rosenbaum hangs out with a group of sociable DIY’ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc.

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(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher

(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher

| March 1, 2014 | 0 Comments

Smitten Ice Cream started out of a red Radio Flyer wagon in San Francisco and now has outposts in Hayes Valley and Los Altos with more Bay Area spots on the way. Mary Ladd interviews Smitten’s founder, Robin Sue Fisher, about using liquid nitrogen to make fresh and smooth ice cream and what’s coming next from this dessert scientist.

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What To Do About Your Recalled Meat

What To Do About Your Recalled Meat

| February 27, 2014 | 0 Comments

Petaluma’s Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.

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The Lexicon of Sustainability: Wheat or White?

The Lexicon of Sustainability: Wheat or White?

| February 27, 2014 | 0 Comments

What’s the difference between whole wheat and white bread? This new video from the Lexicon of Sustainability’s Douglas Gayeton explores the differences between breads, their nutrients and varying origins.

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Real Food, Real Movies: The Contest

Real Food, Real Movies: The Contest

| February 26, 2014 | 0 Comments

From soil and seeds to the Bronx and bees: Fixing food in films of four minutes or less. Sarah Henry reports on the Real Food Media Project’s short documentary contest.

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