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Old Weang Ping Village: Not a Business, a Sanctuary.

Old Weang Ping Village: Not a Business, a Sanctuary.

| August 2, 2013 | 2 Comments

After 30 years of running the Thai restaurant Old Weang Ping, a locals’ favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not.

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Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights

Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights

| July 29, 2013 | 0 Comments

This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB’s photo gallery of the festivities!

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Horta Culture.

Horta Culture.

| July 26, 2013 | 2 Comments

There’s an unassuming little dish we serve at our restaurant. The Greeks ask for it by its name: horta. Non-Greeks ask for “a side of braised greens” because they either don’t know the proper term for it or do know but are afraid to sound out the first, faintly phlegmy syllable in public.

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From Ramen To Rotini: Following The Noodles Of The Silk Road

From Ramen To Rotini: Following The Noodles Of The Silk Road

| July 20, 2013 | 0 Comments

Is it possible that pasta originated in China and traveled west to Italy? Author Jen Lin-Liu travels the historic Silk Road from Beijing to Rome, tracing the evolution of pasta and sampling the offerings along the way.

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‘Eating On The Wild Side:’ A Field Guide To Nutritious Food

‘Eating On The Wild Side:’ A Field Guide To Nutritious Food

| July 10, 2013 | 0 Comments

Our modern fruits, grains and vegetables aren’t nearly as nutrition-packed as their wild counterparts were thousands of years ago, says health writer Jo Robinson. Her new book offers advice on how to shop the produce aisle to select for foods that offer the best nutritional bang for the bite.

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The Science Of Twinkies: How Do They Last So Long?

The Science Of Twinkies: How Do They Last So Long?

| July 10, 2013 | 0 Comments

When Twinkies hit the stores again on July 15, they’re shelf life will be nearly twice as long as it used to be: 45 days. (We were surprised it wasn’t longer.) There’s a whole lot of food science employed to help the creme-filled cake defy the laws of baked-good longevity.

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The Art Of Food: Museum Celebrates Iconic Catalan Chef’s Cuisine

The Art Of Food: Museum Celebrates Iconic Catalan Chef’s Cuisine

| July 8, 2013 | 0 Comments

As head chef of El Bulli, the widely influential Ferran Adria revolutionized modernist cuisine. Now, the man hailed as the “Salvador Dali of the kitchen” is the subject of an experimental new art exhibit in London.

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Farming Got Hip In Iran Some 12,000 Years Ago, Ancient Seeds Reveal

Farming Got Hip In Iran Some 12,000 Years Ago, Ancient Seeds Reveal

| July 5, 2013 | 2 Comments

Archaeologists had considered Iran unimportant in the history of farming – until now. Ancient seeds and farming tools uncovered in Iran reveal Stone Age people there were growing lentils, barley and other crops. The findings offer a snapshot of a time when humans first started experimenting with farming.

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Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ

Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ

| July 3, 2013 | 2 Comments

Not sure what to serve this Fourth of July? Think oysters. We talked to resident oyster expert Kevin Sancimino from Swan Oyster Depot. He gave us his picks on the best oysters to barbecue this holiday weekend.

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Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic “Got Pork” Tattoo

Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic “Got Pork” Tattoo

| June 27, 2013 | 0 Comments

Chef Michael Symon loves pork so much, he has a pig tattoo on his shoulder. Symon, who is on the TV show The Chew and has appeared on Iron Chef, talks about “meat-centric” cuisine at a Knob Creek Bourbon dinner at San Francisco’s hot spot — Rich Table.

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Paula Deen: Child Of Dixie, Meet The Internet Age

Paula Deen: Child Of Dixie, Meet The Internet Age

| June 21, 2013 | 0 Comments

Revelations that celebrity chef Paula Deen admitted to using a racial epithet have inspired some pretty funny punning online. But they’ve also raised questions whether the controversy will see Deen’s buttery empire crumble.

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He’s An Impostor, The Navy Says About Cap’n Crunch

He’s An Impostor, The Navy Says About Cap’n Crunch

| June 20, 2013 | 0 Comments

The cereal star was first unmasked by a food blogger, who noticed his stripes did not match his rank. Now the Navy has weighed in, saying it has no record of his service.

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Sorry, Dr. Oz, Green Coffee Can’t Even Slim Down Chubby Mice

Sorry, Dr. Oz, Green Coffee Can’t Even Slim Down Chubby Mice

| June 14, 2013 | 0 Comments

An extract from raw, green coffee beans has been called a “miracle” weight-loss aid. But a study in mice casts doubt on the supplement’s fat-burning effects — and even offers preliminary evidence that it could be harmful.

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On National Doughnut Day, Free Food And Feel-Good History

On National Doughnut Day, Free Food And Feel-Good History

| June 7, 2013 | 0 Comments

Friday’s holiday wasn’t the brain child of doughnut vendors trying to push their sugary, deep-fried treats (though some will give them to you for free). The holiday stems from the wartime volunteer service of “dough girls” — and even helped to lighten the dark days of Vietnam POWs.

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