Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Feastly Offers Class on The Art of Cooking With Marijuana – Making CannaButter for Edibles Without the Harsh Taste
Meal-sharing service Feastly offers its first foray into edibles with a class this Saturday in San Francisco on how to make “Cannabutter,” or marijuana-infused butter without the harsh taste. If you’ve got a valid California Medical Marijuana ID Card, you are eligible to sign up.
With help from celebrity chef Jamie Oliver, Stanford University is launching a cooking program to teach students the basics of choosing groceries, cooking and eating healthy.
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.
Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters
At the Edible Schoolyard in Berkeley, UC President Janet Napolitano announces a new Global Food Initiative to address hunger, nutrition, and obesity. Sarah Henry reports.
A new kids’ cooking camp with a farming twist comes to the Bay Area. Stephanie Rosenbaum Klassen talks to former CUESA market chef Elianna Friedman about the launch of Bay Leaf Kitchen at the Ferry Building this summer.
An international relations lecturer is using her students’ love of food to teach them about global conflicts. It’s a form of winning hearts and minds that’s gaining traction among world governments.
The California university is already famous for its wine and beer programs. Coffee seemed like a natural next step. It’s new Coffee Center aims to break down the science behind the perfect cup of Joe.
Learning to garden and cook with cheap, healthy produce helped JuJu Harris survive while raising seven kids on public assistance. In a new cookbook, she shares her tips for other struggling moms.
The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area’s top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close.
Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can’t be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.