In Berkeley and Oakland, there’s a burger on just about every corner. Here are nine of the best.
Triage theory, phytonutrients, circadian clocks… such is the stuff of cooking for longevity — at least according to a recent episode of KQED’s Forum with Michael Krasny. The show featured Rebecca Katz, author of the new cookbook, “The Longevity Kitchen” and doctors from the Buck Institute for Research on Aging.
What does it take to stay in business for 100 years selling herring? Stephanie Rosenbaum talks to Mark Russ Federman of New York City’s legendary Russ & Daughters about his new memoir and the secret to his family’s success.
The bubbly voice behind the blog Sodium Girl has a new cookbook. Sarah Henry talks with Jessica Goldman Foung about finding flavor outside the salt shaker.
Mary Ladd interviews Shelley Lindgren, who is a Bay Area success story: owner of the vastly popular A16 and SPQR restaurants, sommelier, wine director and cookbook author.
The award-winning chef and owner of The Slanted Door restaurant joins KQED’s Forum to talk about his new book, “Vietnamese Home Cooking.” He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.
Mary Ladd interviews Bruce Aidells, who remains a leading authority on meat and meat cookery. Aidells describes his work on his latest comprehensive cookbook, and where he likes to go eat in the Bay Area with his chef wife Nancy Oakes.
Being more of a hands-on person when it comes to learning, I didn’t think I could truly learn techniques from the pages of a book — even one from a culinary master such as Jacques Pépin.
Mary Ladd interviews chef Yigit Pura, who shares what it’s like to open a popular patisserie, write a cookbook and craft recipes. Pura is passionate about pastry and eager to get consumers interested in baking with unusual “adventure” ingredients.
Kim O’Donnel, author of The Meat Lover’s Meatless Celebrations, dishes with Sarah Henry about serving a fun, festive holiday feast without the beast.
Mary Ladd interviews James Oseland, who edits Saveur magazine and has a new book out called The Way We Cook: Portraits from Around the World. Oseland explains the best and worst part about being an editor, and shares that he had around $800 to his name when he accepted the job offer.