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Gastrodiplomacy: Cooking Up A Tasty Lesson On War And Peace

Gastrodiplomacy: Cooking Up A Tasty Lesson On War And Peace

| March 24, 2014 | 0 Comments

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.

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A Major in Coffee? UC Davis Might Be Brewing One Up

A Major in Coffee? UC Davis Might Be Brewing One Up

| March 13, 2014 | 0 Comments

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.

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Advice for Eating Well on a Tight Budget, From a Mom Who’s Been There

Advice for Eating Well on a Tight Budget, From a Mom Who’s Been There

| March 13, 2014 | 0 Comments

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.

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A Theme Park for Foodies? Italians Say Bologna

A Theme Park for Foodies? Italians Say Bologna

| March 9, 2014 | 0 Comments

The Eataly food emporium plans to open a $55 million theme park in Italy, devoted to the nation’s culinary pleasures. Some have dubbed it the “Disneyland of food,” but Italians aren’t impressed.

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San Francisco’s Culinary Scene is Ripe with Talent from City College

San Francisco’s Culinary Scene is Ripe with Talent from City College

| November 6, 2013 | 0 Comments

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.

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Cheese Class: Making Chevre with the San Francisco Milkmaid

Cheese Class: Making Chevre with the San Francisco Milkmaid

| October 27, 2013 | 0 Comments

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.

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San Francisco Kitchen Lends Low-Income Food Entrepreneurs A Hand

San Francisco Kitchen Lends Low-Income Food Entrepreneurs A Hand

| October 25, 2013 | 0 Comments

Tech startups aren’t the only businesses incubated in Northern California. Since 2005, the nonprofit group La Cocina, Spanish for “kitchen,” has been providing equipment, mentoring and access to capital to promising small food businesses in the Bay Area.

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Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite

Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite

| September 27, 2013 | 0 Comments

Find out the story behind thought leader Shakirah Simley. She is the Community Coordinator and Canner-in-Residence for Bi-Rite and rocks a canning and jamming background that is both personal and professional.

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Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates

Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates

| September 24, 2013 | 0 Comments

On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves – Classic Chocolate Truffle. Find out how to participate!

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Just What The Doctor Ordered: Med Students Team With Chefs

Just What The Doctor Ordered: Med Students Team With Chefs

| September 18, 2013 | 0 Comments

Tulane medical students are trading in their scrubs for chefs whites. They’ve teamed up with culinary students at Johnson & Wales University as part of an innovative new program designed to teach both groups how good nutrition can help stave off lifestyle diseases.

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Ethiopian cooking classes with Brundo in West Oakland

Ethiopian cooking classes with Brundo in West Oakland

| September 17, 2013 | 0 Comments

Twice a week, Brundo offers Ethiopian cooking classes, both vegan and traditional options, with a sit-down meal to follow.

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Wine Has Sommeliers. Now, Beer Has Cicerones

Wine Has Sommeliers. Now, Beer Has Cicerones

| August 24, 2013 | 0 Comments

A new program is working to bring the same level of knowledge that sommeliers have about wine to the world of malt and hops, by turning out batches of certified beer experts known as cicerones.

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Pig + Woman + Knife: Butchery with Bailie at Fatted Calf

Pig + Woman + Knife: Butchery with Bailie at Fatted Calf

| August 15, 2013 | 0 Comments

Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.

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Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson

Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson

Wild salmon season’s in full swing. Through CUESA and Urban Kitchen SF, Stephanie Rosenbaum learns from chef Neil Davidson and fishing expert Maria Finn how to fillet, cure, can, and smoke whole salmon and black cod.

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