Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Here are five foods that support the body while cleansing.
Iso Rabins of forageSF is the mind behind an underground food market, wild foraging walks and scavenger hunts, plus several series of underground dinners. We dig into what’s next on his plate: a cooperative Forage Kitchen.
Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves.
And scheduled to open in January, FuseBox, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.
Megan Gordon gives her review of the new The Beekman 1802 Heirloom Cookbook along with their incredible recipe for Sweet Potato Pie.
How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Watch QUEST’s Science on the SPOT story, Dark Matter: Inside the Compost Cycle to hear from agronomist Bob Shaffer, Northern California’s “compost guy,” and learn about the composting process.
San Francisco restaurants raise money for other local Edible Schoolyard — the one housed at the Boys and Girls Club in Hunters Point — as part of the Eating for Education fundraiser on Saturday.
New UC Berkeley class explores food politics with some of the food movement’s biggest names. The popular class is open to the general public.