Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights ten South Bay restaurants worth visiting for their South of the border specialties.
San Francisco is one of many U.S. cities rolling out incentives to grow food on unused land. But some San Franciscans argue that land should be used to address the acute affordable housing shortage.
Union organizers say workers need a liveable wage and that their campaign to win them is gaining momentum, but the industry says higher wages would increase the cost of fast food.
The number of food insecure Americans did not decline between 2012 and 2013, according to the USDA. And the level of food insecurity remains much higher than it was before the recession.
It’s still too early to tell just how much the magnitude-6.0 quake will cost the region, but it comes after a drought had already made things difficult for wineries.
China has been a big and growing market for U.S. corn. But then farmers started planting a kind of genetically engineered corn that’s not yet approved in China, and the Chinese government struck back.
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.
University dining facilities have come a long way since those old mystery-meat days. Increasingly organic, seasonal, local and otherwise sustainable, dining halls at UC Berkeley, Stanford and other schools are some of the best buffet-style eating-out bargains in this era of the $12 hamburger.
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.
One-third of the seafood Americans catch is sold abroad, but most of the seafood we eat here is imported and often of lower quality. Why? Author Paul Greenberg says it has to do with American tastes.
Since beef prices are going up, food processors are once again looking at cheap “lean, finely textured beef.” But this time, they’re preparing for consumers’ concerns.
This summer is bringing a bumper crop of lighter, more subtle wines like Vinho Verde, Riesling and Txakoli. While lower in alcohol, these wines are also winning fans for their low cost.
A new study argues that taxing sodas and sugary drinks by the calorie would spur consumers to cut back. A 6-cent tax per 12-ounce can would lead to 5,800 fewer calories consumed per year, it found.
Last year, about 1 in 7 people in the U.S. were getting food stamps, or SNAP benefits. But the numbers have started to drop as more people find work and better-paying jobs, analysts say.
California produces most of America’s vegetables and nuts. Yet there’s little sign the drought there is creating food shortages in the U.S., because farmers are rationing water and draining aquifers.