Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
On January 20, CUESA, Kitchen Table Talks, and the Good Food Awards co-hosted a panel discussion with three successful artisan business owners, posing the tough question, “How big is too big in artisanal food?” Read the main principles discussed and listen to the talk.
Feta cheese is an excellent starter cheese for those who want to learn how to make DIY cheese at home. Kate Williams shows you how.
What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.
Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.
When Bison Brewery decided to grow hops in Oakland they didn’t expect to end up with plants all over the city, 40 kegs of specially-brewer beer and a festival this weekend. But, that’s what they harvested.
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.
Fruits and vegetables are undeniably important to a healthful diet. But there’s another side to some of these plants that, thankfully, most people never see: the tiny amounts of toxin within them. Lucky for us, healthy human bodies are remarkably good at filtering out toxins from everyday foods.
All too often, grape jelly gets the short stick. Jars from the grocery store are nothing to treasure, but a homemade version made at the peak of the grape season is another story—take it from a vocal critic of Welch’s. Make it yourself with this step-by-step DIY recipe.