As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Soylent, the offbeat meal replacement company, has built an online community of more than 18,000 users. But some are impatient to get their orders, so they’re making and selling it themselves.
Improve your summer camping trips with fun, customizable DIY snacks like savory beef jerky and sweet homemade “Lara Bars.” Kate Williams will show you how.
A craft brewer in Maine is partnering with a most unusual item — seaweed. If the beer takes off, the state’s emerging seaweed aquaculture industry may benefit.
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.
Homemade coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Kate Williams will show you how.
Obesity and diabetes rates have soared among Native Americans as sugary, high-carb foods have replaced traditional foods. A study found that 10 wild plants from the Great Plains are highly nutritious.
Whether for philosophical or health reasons, pet owners are whipping up batches of pet food for their beloved animals. But veterinarians warn that these meals need to be nutritionally balanced.
Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it’s so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you’d think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.
Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets make gorgeous pickles. Kate Williams shows you how.
This Mother’s Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert.
A small but growing number of people are discovering the joys of raising ducks. They say the nutritional and agricultural benefits of the eggs outweigh the cost of feeding the birds.
Think you’ve outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.