farmers and farms
On November 18 and 19, KQED will broadcast the premiere of “The Dust Bowl,” a new documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history.
Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy Fuyu and the bulbous Hachiya, best enjoyed when it’s so ripe, it’s gooey. I’m going to go out on a limb here and argue there’s an even BETTER persimmon, the Maru, or chocolate persimmon.
Should California require labeling of genetically modified foods? That’s the goal of Proposition 37 on the November state ballot. Supporters say GMO labeling will provide California consumers with valuable information, while detractors claim it will simply add unnecessary confusion and cost to the food system.
The second annual National Heirloom Exposition took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table.
Coconut is the new pomegranate, prized not only for it’s flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.
Make the most of late summer’s luscious peaches, plums, and nectarines with these sweet and savory recipes from Bay Area Bites’ writers and chefs.
Experience Maui through its coffee: we tour a small coffee estate, a commercial scale farm, learn about heirloom Maui-grown coffee, roast and bag, and of course, enjoy some fresh-brewed coffee.
Raising rabbits and goats not only provides appealing pets, but their poop turns a garden into a sustainable urban farm. A recent tour of 7 East Bay farms sponsored by the Institute of Urban Homesteading demonstrated how even tiny backyards can produce prodigious amounts of food with the help of chickens, quail, bees, rabbit and goats.
The U.S. Senate is expected to vote next month on a new farm bill, which would shape the nation’s food and agriculture agenda for the next five years. What might the legislation mean for California farmers and consumers?
Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta.
In the heart of East Oakland’s Fruitvale neighborhood, a handful of Mien refugees are growing vegetables from the home country at Peralta Hacienda Historical Park. It’s a sunny microcosm of California’s rich and complicated past and present, and when the crops are ready for harvest, the public will be invited to join in the feast that follows.
Douglas Gayeton is the co-creator of “The Lexicon of Sustainability”, an ambitious, collaborative multimedia project that aims to educate the public about food systems in the U.S.
Starring sweet, sunny strawberries scented with lavender sugar, these Mother’s Day muffins are sure to wake Mom up right.
In what seems to be the first action of the Occupy movement in the Bay Area this Spring, activists on the Albany and Berkeley border took to their shovels and hoes to claim a piece of agricultural property and build a community farm.
Azahar is a coffee company doing something that no one else is–or probably ever has. Their coffee is “Farm Fresh” from Colombia; they roast their beans only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. Azahar’s focus on quality and freshness is combined with a sustainable business practice (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.
Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond. Enter your email address to receive updates each time we publish new posts.
ADHD In Childhood May Feed Obesity In Adults
People diagnosed with ADHD as children may be more apt to be obese in adulthood, scientists say. Differences in brain biology or the impulsiveness typical of ADHD may contribute to lasting, bad eating habits.
Flax Seed: The Next Superfood For Cows And Beef?
After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
Congress: Where Food Reforms Go To Die?
As Congress gets to work on the farm bill, two common-sense, bipartisan reform measures seem to have gotten run over somewhere along the way. The first would set minimum standards for housing egg-laying chickens. The second sought to change how the U.S. provides food aid to people in foreign nations.
Try A Do-It-Yourself Mother’s Day
Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one’s around. Or, better yet, something you don’t have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.
A Fresh Pod Cast: Savoring Spring’s Green Peas
Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.
Spring has sprung! And it’s time to bask in the garden, celebrating the sweet greens of spring with Fava-Bean Crostini topped with mint and Pecorino Romano cheese.
Hunan Home’s Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews
Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).
Chris Hadfield: Space Chef In Chief
The Canadian astronaut didn’t just tweet and sing his heart out during his five months as commander of the International Space Station. He also took time out to show the world what it’s like to eat up there.
Bocanova, Willi’s Wine Bar, The Rotunda of Neiman Marcus: Check, Please! Bay Area reviews
Check, Please! Bay Area reviews these restaurants: Bocanova (Oakland), Willi’s Wine Bar (Santa Rosa), The Rotunda of Neiman Marcus (San Francisco).
Celebrate the Ferry Plaza Farmers’ Market 20th Birthday Bash with CUESA
In honor of its 20th anniversary, Bay Area Bites looks back on how the Ferry Plaza Farmers’ Market has become a San Francisco institution for chefs, home cooks, and curious eaters from around the world.
Exploratorium Elevates Museum Eating Experience
Chef Loretta Keller, the force behind the Exploratorium’s new culinary options, talks bee jet lag, living foods, and seawater cocktails with BAB’s Sarah Henry.
Grits, Fried Chicken and Gospel Brunch – Chef David Lawrence Discusses Life at “1300 on Fillmore”
Mary Ladd interviews Chef David Lawrence about his restaurant “1300 on Fillmore” which is known for fabulous grits, fried chicken and a lively Sunday Gospel brunch.
Hunan Home’s Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews
Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).
First Impression: Healdsburg SHED
What would a wine country locavore’s paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg’s new SHED, a 21st-century grange, store, and sustainable-living center.
Bocanova, Willi’s Wine Bar, The Rotunda of Neiman Marcus: Check, Please! Bay Area reviews
Check, Please! Bay Area reviews these restaurants: Bocanova (Oakland), Willi’s Wine Bar (Santa Rosa), The Rotunda of Neiman Marcus (San Francisco).
Pompei’s Grotto, Lillie Mae’s House of Soul Food, SPQR: Check, Please! Bay Area reviews
The fourth episode of Season 8 features these restaurants: Pompei’s Grotto (San Francisco), Lillie Mae’s House of Soul Food (Santa Clara) and SPQR (San Francisco). Leslie Sbrocco shares wine tips about Napa Valley wines.
Cheese Books for the Curd Nerd
Every aspiring curd nerd yearns to embiggen their knowledge base about the dairy darlings they adore. Garrett McCord shares two books that help you gain a broader understanding of cheese and supply you with tasteful cheese-centric recipes.
Michael Pollan talks about his new book ‘Cooked’
As in his previous books, Michael Pollan argues in “Cooked” that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. But this time he takes a more hands-on approach, doing apprenticeships with a variety of culinary masters who teach him the fine points of fermentation, the benefits of bacteria, and other secrets of honest cuisine. He joins KQED’s Forum in the studio.
KQED’s Forum: Mark Bittman on Part-Time Veganism
Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.
Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations.
Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)
A precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height’s Holly Park in San Francisco. This video is a promo for Kim Laidlaw’s new book: Baby & Toddler On The Go: fresh, homemade foods for a busy life.
Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language
A dozen Deaf Foodies relish the tastes and history of Berkeley’s Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions.
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