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.
Foothill Boulevard in East Oakland, an alternative to International Boulevard’s restaurant row, is home to two of the Bay Area’s top spots for Jalisco-style food.
Berkeley’s Ecology Center has created a tool to help people not only find their nearest farmers’ market, but direct them there, and tell them whether it accepts CalFresh or SNAP benefits.
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.
Move over, burritos, here comes the banh mi. Stephanie Rosenbaum Klassen explores The Banh Mi Handbook, Andrea Nguyen’s stylish new guide to making irresistable Vietnamese sandwiches at home. With recipes for Hanoi Grilled Chicken and Daikon and Carrot Pickles.
The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy’s Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.
The CHEFS program in San Francisco has been training homeless people to work in kitchens for the past 17 years, with the hope of eventually finding them employment in high-profile restaurants around the city. Now, CHEFS students are cooking for tech workers in San Francisco’s mid-market neighborhood as part of tech companies fulfilling their Community Benefit Agreements (CBAs). The goal is to create positive and supportive relationships between tech companies and the existing community.
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.
Need some caffeine or some new cycling gear? Jennifer Leeper and Ross Del Duca recently opened a cafe and bike shop to serve their community in Bayview.
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.
Take a cucumber, a lemon, a handful of backyard mint and throw it together with a bottle of vodka and you’ve got a kickin’ summer cocktail that will get any party started.
There’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.