A popular topic at Bay Area Bites, East Oakland’s Lao cuisine has been featured in previous coverage. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany.
President Barack Obama stopped by the iconic sushi restaurant featured in the 2012 documentary “Jiro Dreams of Sushi.” Director David Gelb says eating there is both an amazing and nerve-wracking experience.
For the first time in six years, many California farmers have been told they’ll get little or no federal irrigation water. And as farms run dry, workers are deciding to pack up and move away.
The giant retailer says it’s adding a new line of organic food that’s at least 25 percent cheaper. But a large-scale production and supply of organic food likely can’t be achieved overnight.
Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.
The country’s move to require animals to be stunned before being killed is seen by some as an affront to religious methods of slaughter. But now Jews and Muslims are working together to protest it.
Aquaculture in the U.S. has lagged because of opposition from environmentalists and people living on the coast. But entrepreneurs say they’ve found a way to produce fish on land with little pollution.
There’s new thinking about the effects of fat on our waistlines and our hearts. And consensus is building that saturated fat isn’t the demon we were once told to fear, especially compared with carbs.
California’s severe drought has left rivers so dry that young salmon can’t make their usual migration. To save the fish and the industry, the state is giving millions of salmon a lift.
It’s enough to leave you crying in your margarita: Lime prices are so high these days that in Mexico, organized gangs have even started stealing the fruit. Prices are no better stateside.
America’s Test Kitchen knows how to make gluten-free food taste just as good as the regular stuff. They tell Fresh Air about the best packaged pasta, and the secrets of gluten-free baking.
A Brooklyn waste treatment plant has become an unlikely lab for an ambitious effort to turn millions of tons of food scraps from New York City’s apartments and restaurants into renewable energy.