The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 15 top-notch gastropubs in the South Bay.
Scientists are trying to raise prized bluefin tuna completely in captivity. An experiment at a Baltimore university is the first successful attempt in North America.
Some of us now monitor our steps, sleep and calorie intake with wristbands and apps. So why not track blood-alcohol levels? We explore the next frontier in the self-measurement movement.
At his ramen shop in Cambridge, Mass., chef Tsuyoshi Nishioka wants customers to follow their dreams. His philosophy? If you can finish a bowl of his ramen, you can accomplish anything in life.
CUESA discusses the advantages and disadvantages between heirloom and hybrid tomatoes as well as clarifying the difference between hybrids and GMOs.
Many mainstream companies are creating GMO-free foods, but they’re not publicizing the changes. Meanwhile, some are also fighting state initiatives that would require them to label GMOs ingredients.
A group of men in New York are challenging the stereotype that eating meat signifies manliness. Instead, they say that manhood can be proven by caring for the planet, not dominating it.
Writer Will Potter raised money through Kickstarter to buy drones and other equipment to investigate animal agriculture in the U.S. He says drones will help him circumvent so-called “ag-gag” laws.
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.
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.
The ambitious Cat Town Café project, which is set to be a space where visitors can enjoy a coffee and bagel while simultaneously having quality cat playtime, is coming closer to fruition.
A craft brewer in Maine is partnering with a most unusual item — seaweed. If the beer takes off, the state’s emerging seaweed aquaculture industry may benefit.
Yeast scraped from a 35-million-year-old whale fossil is the key ingredient in a “paleo ale” from a Virginia brewery. Like many scientific innovations, the idea came about late one night over a pint.
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.
Many processed foods contain cellulose, which is plant fiber that is commonly extracted from wood. It’s used to add texture, prevent caking and boost fiber. And it’s been around for ages.