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.
An Oregon company has developed a high-tech process for turning sewage into pure drinking water. Now it’s asking the state for permission to give its recycled water to a group of home brewers.
Beef processors continue to block efforts to bring back Zilmax, a drug that makes cattle put on weight faster. Is it because they’re concerned about animal welfare, or beef exports?
A handful of chefs and food companies are experimenting with fish-like alternatives to seafood. But the market is still a few steps behind plant-based products for meat and dairy.
Cannabis-infused treats are no longer limited to your pan of pot brownies made from a box mix. Nope, edibles are all grown up, and they have good taste. So, if you are looking to medicate with the delicious in mind, look no further. Here are our top 5 picks.
The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they’re made. It’s far better to make it at home. Nut milks are simple, and you don’t need anything more than a blender and a strainer. Kate Williams will show you how.
A growing number of food vendors are literally pedaling their wares. From baristas to veggie farmers, many say bikes are a cheaper, greener, more convenient way to launch their mobile food businesses.
A Philadelphia pizza shop has become an ad hoc feeding program for the homeless where customers can pay the $1 slices forward. To date, some 8,400 slices have been bought for the homeless.
New GMO potatoes don’t bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won’t touch them because of the stigma of GMOs.
Stephanie Rosenbaum Klassen goes coolhunting for the country’s most intriguing new products at the Good Food Mercantile, an industry-only “un-trade” show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread).
Aging in the bottle isn’t just for wine anymore: It can also bring out sweet, caramel tones in some high-alcohol, smoky or sour craft brews. Don’t believe us? You, too, can try this at home.
At next week’s Fancy Food Show in San Francisco, local companies reveal their massive influence on the international food-and-beverage industry.
Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System
Bay Area based company Seedles wants to strengthen our food system by bringing back the bees. They’ve created gumball-sized seed balls that can be thrown anywhere to plant wildflowers and increase bee pollination.
Restaurant acoustics is a frequent complaint by patrons and continues to be a growing problem with industrial-style spaces. Two East Bay restaurants have tried to remedy the noise problem by installing sophisticated sound systems by the Berkeley-based Meyer Sound.