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Michael Pollan talks about his new book ‘Cooked’

Michael Pollan talks about his new book ‘Cooked’

| May 16, 2013 | 0 Comments

As in his previous books, Michael Pollan argues in “Cooked” that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. He joins KQED’s Forum in the studio.

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KQED’s Forum: Mark Bittman on Part-Time Veganism

KQED’s Forum: Mark Bittman on Part-Time Veganism

| May 9, 2013 | 0 Comments

Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.

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Art as Food as Art: Caitlin Freeman and her “Modern Art Desserts”

Art as Food as Art: Caitlin Freeman and her “Modern Art Desserts”

| April 23, 2013 | 1 Comment

Cailtlin Freeman’s new book details the drama and recipes behind her self-made dream job: responding to SFMOMA’s art through food.

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Fire, Water, Air, Earth: Michael Pollan Gets Elemental In ‘Cooked’

Fire, Water, Air, Earth: Michael Pollan Gets Elemental In ‘Cooked’

| April 22, 2013 | 0 Comments

In his latest book, the author of The Omnivore’s Dilemma and In Defense of Food turns his attention to how we use the four classical elements to transform plants and animals into food, and argues that home cooking can remake the American food system.

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A ‘Charleston Kitchen’ Full Of Foraged And Forgotten Foods

A ‘Charleston Kitchen’ Full Of Foraged And Forgotten Foods

| April 18, 2013 | 0 Comments

The Lee brothers, Matt and Ted, have written two cookbooks about Southern cuisine, but now they’ve turned their attention to a more specific region: Charleston, the city they grew up in. Their new book contains recipes and stories from a seafood-centric community with a rich culinary history.

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KQED’s Forum: Mary Roach’s Adventures in Digestion

KQED’s Forum: Mary Roach’s Adventures in Digestion

| April 17, 2013 | 0 Comments

In her new book “Gulp: Adventures on the Alimentary Canal,” Mary Roach chronicles the surprisingly exciting journey that food undertakes in the human body. Roach joins KQED’s Forum to talk about everything you ever wanted to know — or might be disgusted to know — about the digestive process.

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Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)

Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)

| April 16, 2013 | 0 Comments

A precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height’s Holly Park in San Francisco. This video is a promo for Kim Laidlaw’s new book: Baby & Toddler On The Go: fresh, homemade foods for a busy life.

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IACP in San Francisco: Conference Highlights and Awards

IACP in San Francisco: Conference Highlights and Awards

| April 12, 2013 | 2 Comments

The International Association of Culinary Professionals wrapped up its 35th annual conference in San Francisco with a “Dirt to Digital” theme and awards ceremony.

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The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets

The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets

| April 3, 2013 | 0 Comments

In the Longevity Kitchen, Rebecca Katz has created a cookbook focused on optimizing health in combination with making delicious food. This books is a hidden treasure for people with allergies or food sensitivities.

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What Goes on Behind the Kitchen Door

What Goes on Behind the Kitchen Door

| March 21, 2013 | 0 Comments

UC Berkeley’s Saru Jayaraman is on a mission to improve the working conditions of restaurant employees around the country. The author of Behind the Kitchen Door talks with Sarah Henry.

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Chef Nico Vera Shares Peru’s Unique Culinary History

Chef Nico Vera Shares Peru’s Unique Culinary History

| March 18, 2013 | 0 Comments

Peruvian personal Chef Nico Vera shares his recipe for Lomo Saltado, a Chinese-Peruvian beef stir-fry that exemplifies Peru’s rich culinary history incorporating the flavors of five cultures: Inca, Spanish, African, Chinese and Japanese.

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SF Woman’s Ice Cream Obsession Inspires Upcoming Book

SF Woman’s Ice Cream Obsession Inspires Upcoming Book

| March 13, 2013 | 1 Comment

“The Ice Cream Travel Guide” will chart the world’s top ice cream destinations.

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KQED’s Forum: Inside the ‘Longevity Kitchen’

KQED’s Forum: Inside the ‘Longevity Kitchen’

| March 11, 2013 | 0 Comments

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.

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Russ & Daughters: Reflections and Recipes from the House that Herring Built

Russ & Daughters: Reflections and Recipes from the House that Herring Built

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.

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