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Curbside Creamery: A New Ice Cream Venture Rolls Into Oakland

Curbside Creamery: A New Ice Cream Venture Rolls Into Oakland

| July 9, 2013 | 0 Comments

There’s a promising newcomer entering the East Bay ice cream scene. Curbside Creamery plans to start scooping from its new space in Oakland’s Temescal Alley this fall.

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Stalking The Elusive, Worthy Apricot – Summer Recipes

Stalking The Elusive, Worthy Apricot – Summer Recipes

| June 19, 2013 | 0 Comments

Apricots are the finest of summer’s fruits, with dense, juicy flesh and delicate, velvety skins. That’s why it is so disheartening when you bite into one, only to find it is mealy and flavorless. To find the best ones, head to your local farmers market.

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Italian University Spreads The ‘Gelato Gospel’

Italian University Spreads The ‘Gelato Gospel’

| June 17, 2013 | 0 Comments

Among the many culinary treats Italy has given the world is gelato, a frozen dessert with roots in ancient Mesopotamia. Gelato lovers from all over the world are flocking to a university outside Bologna, Italy, to master the art of gelato-making. Here’s a free lesson: Don’t call it ice cream.

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Sunset’s Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe

Sunset’s Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe

Stephanie Rosenbaum shares some highlights from Sunset’s Celebration Weekend — including a recipe for Coconut Tapioca Pudding with Papaya and Mango from Yigit Pura of Tout Sweet Patisserie.

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On National Doughnut Day, Free Food And Feel-Good History

On National Doughnut Day, Free Food And Feel-Good History

| June 7, 2013 | 0 Comments

Friday’s holiday wasn’t the brain child of doughnut vendors trying to push their sugary, deep-fried treats (though some will give them to you for free). The holiday stems from the wartime volunteer service of “dough girls” — and even helped to lighten the dark days of Vietnam POWs.

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We All Scream For Ice Cream: 5 Recipes for Summer

We All Scream For Ice Cream: 5 Recipes for Summer

| June 5, 2013 | 0 Comments

Every culture loves its ice cream, or the frozen treat that stands in for it. From Mexican paletas to Indian kulfi, flavors like avocado, cardamom, berries and more infuse these cool treats.

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Ben Affleck, Theo Chocolate & Collections Cafe in Seattle

Ben Affleck, Theo Chocolate & Collections Cafe in Seattle

| June 3, 2013 | 0 Comments

Did you know that Ben Affleck is deeply involved with helping Eastern Congo farmers and works with Seattle’s Theo Chocolate? Find out more about this chocolate, as well as what to eat at the Collections Café at Chihuly Garden and Glass and other fresh Seattle spots.

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Rhubarb Brings Spring To The Table

Rhubarb Brings Spring To The Table

| June 3, 2013 | 0 Comments

A vegetable that often masquerades as a fruit in sweet dishes, rhubarb is a true harbinger of the season, appearing in April and, if we’re lucky, lasting until July. You can save some for an off-season fix, too, because it freezes and thaws beautifully.

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Pot Brownies Should Be Childproofed, Doctors Say

Pot Brownies Should Be Childproofed, Doctors Say

| May 30, 2013 | 0 Comments

Unlike drugs that come in bottles, pot cookies and other marijuana edibles don’t come in child-resistant packaging. But in Colorado, which legalized medical marijuana in 2000, doctors say they should, since kids are unintentionally ingesting adults’ doped-up treats.

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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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Science In A Scoop: Making Liquid Nitrogen Ice Cream

Science In A Scoop: Making Liquid Nitrogen Ice Cream

| April 17, 2013 | 0 Comments

The days of made-to-order ice cream are far from over in San Francisco. A small shop that operates out of an old shipping container uses liquid nitrogen to freeze ingredients together in about a minute for an ultra-fresh, ultra-smooth treat.

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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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Reduced Guilt? Chocolate Gets A Healthy, Fruity Makeover

Reduced Guilt? Chocolate Gets A Healthy, Fruity Makeover

| April 8, 2013 | 0 Comments

Scientists have developed a type of chocolate infused with micro-bubbles of fruit juice that they say can replace up to half of the fat found in normal chocolate. This hybrid treat, they say, provides a tasty, more healthful alternative to regular chocolate.

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Culinary Women, In Their Own Words

Culinary Women, In Their Own Words

| April 4, 2013 | 0 Comments

What is it like to be a woman in the culinary field today? Mary Ladd interviews Elvia Buendia, Pam Mazzola and Fontaine McFadden. They share their personal stories regarding the role gender has played in their career development.

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