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.
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.
The University of California, Davis is the source of most commercial strawberries. Now, the university’s strawberry breeders are going into business for themselves, and farmers are worried.
If Tuesday’s match were played in beer, it seems that everyone would win. Here’s some analysis to shed light on what the U.S. and Belgium bring to the table.
A high school chemistry teacher in the UK started honing his visual talents by making posters for students. Now his infographics about food science and chemistry basics are a hit on the web.
Drinking too much alcohol is a big factor in deaths of adults under age 65, CDC researchers say, from obvious risks like vehicle accidents to more subtle effects like higher rates of breast cancer.
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.
Leaders of the National School Board Association say they’re concerned about “federal overreach on school meals.” But the First Lady maintains that now is not the time to turn back the standards.
Since beef prices are going up, food processors are once again looking at cheap “lean, finely textured beef.” But this time, they’re preparing for consumers’ concerns.
From ruby red tuna to turquoise lingcod, the fish we eat can span the color spectrum. Flesh color can also tell us something about where a fish came from, its swimming routine and what it ate.
Australia has a long, dark history of racial discrimination against the Aborigines. A cooking and hospitality program tries to help youth discover their culture and build confidence and competence.
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.