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.
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.
Italian engineers say they’ve finally come up with a way to brew espresso on the ISS so astronauts can ditch the instant coffee. We asked: What’s so hard about making coffee in space? Answer: A lot.
One guy’s Kickstarter quest for $10 to make his first potato salad has now raised over $50,000 — a kind of Internet joke gone viral. Here are three modest food projects to consider instead.
A new banana enhanced with vitamin A is intended to address diet deficiencies in Uganda. But if the past history of “biofortified” crops is prologue, it faces a tough road ahead.
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.
Going to a game just got greener. And more delicious. The San Francisco Giants opened The Garden at AT&T Park. Sarah Henry reports from the field.
Some of tequila’s oldest traditions are fast being erased as international spirit conglomerates take over family businesses. And tequila makers are worried about their impact on the environment.
A tiny fraction of America’s 2 million farmers produces most of our food. They are the winners of a long-running competition for land and profits that has also drained the life out of small towns.
An Italian aerospace firm, in conjunction with coffee company Lavazza and the Italian space agency, have jointly developed a system for producing zero-G espresso.
With the help of grow lights and air exchange fans, NASA is growing lettuce on the International Space Station. The scheme could help keep food costs down — and keep astronauts happy tending plants.