In Berkeley and Oakland, there’s a burger on just about every corner. Here are nine of the best.
The craze to embrace all things shark during Discovery’s “Shark Week” in August is exploding onto menus. But the hype doesn’t hide the fact that many of these creatures are endangered.
At large-scale hatcheries, male chicks are killed at birth. Nigel Walker of Eatwell Farm, in Dixon, is launching a crowd funding campaign to breed his own heritage poultry so he won’t need to rely on these hatcheries, and “because it’s the right thing to do.” He’s hoping others will follow suit.
A group of environmentalists in Vermont aren’t at all squeamish about “pee-cycling.” A local hay farmer is using their pee as fertilizer as they run tests to find out how safe it is for growing food.
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.
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.
Drakes Bay Oyster Company is the one of largest operating oyster farms in California, and after month’s of legal battles, it’s being ordered to shut down by the federal government who has refused to renew the farm’s lease on park land. But a group of restaurant owners have filed a last minute lawsuit to keep this important local food source afloat.
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.
Berkeley’s Ecology Center has created a tool to help people not only find their nearest farmers’ market, but direct them there, and tell them whether it accepts CalFresh or SNAP benefits.
Soylent, the offbeat meal replacement company, has built an online community of more than 18,000 users. But some are impatient to get their orders, so they’re making and selling it themselves.
With harvests and travel season both at their peaks, summer is prime time for agritourism. CUESA shares a list of family-fun local farm trip opportunities.
What if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture (CSAs), CSFs in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.
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.