As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Sardines and other small, oily fish are some of the most nutritious in the sea. Now there’s another reason to eat them: Fishermen use a lot less fuel to catch them than many other kinds of seafood.
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.
The National Labor Relations Board has found that McDonald’s shares responsibility for working conditions at its franchised restaurants. The company will fight the ruling.
Cacao “supertrees” in the north produce more pods with more seeds than ordinary cacao trees. A USAID project hopes to capitalize on that so Haiti can gain a foothold in the high-end chocolate market.
After graduation, a group of college students landed a nutty job — quite literally. For the next year, they will don the monocle of Mr. Peanut and drive the Planters Peanut Nutmobile.
An American-owned company that supplies meat to fast-food chains in China has pulled all its products made by a subsidiary. An expose revealed some of the products were mishandled and had expired.
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.
So much of the food we eat these days is encased in plastic. And behind it is a whole lot of research and innovation. We dive into some of the materials that keep food fresh and portable.
A new book claims the organic label can’t be trusted, especially on food that’s imported. Yet there is a global system for verifying the authenticity of organic food, and it mostly seems to work.
Tour de France cyclists need to eat up to 9,000 calories a day to maintain their health and weight during the race. But many teams hire chefs to elevate the meals to gourmet status.
The recall applies to “certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots” from a California packing company, the FDA says.
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.