Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
A handful of chefs and food companies are experimenting with fish-like alternatives to seafood. But the market is still a few steps behind plant-based products for meat and dairy.
When it comes to growing strawberries, Farm Fuel, Inc., a Watsonville, California-based company, is on the cutting edge.
Japanese sushi chefs often can’t resist bluefin tuna on offer. Some American chefs can’t either, even though conservation groups and marine biologists have been badgering them about bluefin for years.
Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System
Bay Area based company Seedles wants to strengthen our food system by bringing back the bees. They’ve created gumball-sized seed balls that can be thrown anywhere to plant wildflowers and increase bee pollination.
Growing and selling your own kale and green tomatoes in Oakland may get a lot easier in the next few months. Next week the Oakland City Council will have a final vote on amendments to its agricultural zoning policy that will remove costly barriers to starting an urban farm.
Consumers who care about how their food is produced have a growing number of apps they can turn to at the supermarket. The problem? Nailing down just what sustainability means when it comes to food.
Farmers will be able to plant types of corn and soybeans that can tolerate doses of two weedkillers. It may be one of the most significant developments the world of weedkilling in more than a decade.
A meal with produce that would otherwise be headed for the compost or landfill will feed 5000 this Saturday in Oakland, organizers hope. Meet the groups behind Feeding the 5000 Oakland.
Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.
Bay Area restaurants and food artisans are feeling the direct effect of the drought’s impact on local farmers, crops and produce.
In the U.S., consumers account for the biggest share of waste in the food chain. Demand for stocked shelves and unblemished produce, and confusion over date labels lead to mountains of tossed meals.
Two major doughnut chains have bowed to consumer pressure to better police their palm oil purchases. Environmentalists say it’s a win for consumers, trees and animals.