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.
Severe drought has left northern Nevada’s farmers scrambling to find enough feed for the cows they already have. It comes as farmers are under pressure to expand to provide powdered milk to China.
A study argues that if we want to cut emissions from meat production, we should help farmers produce more meat with less land. Farmers also need incentives not to cut down forests to graze animals.
A Kellogg shareholder helped nudge the company to buy palm oil that’s fully traceable to its source. The hope is that more transparency in the industry will prevent environmental and labor abuses.
Several brewers near Petaluma make beer with Russian River water, which officials say could run out by summer. That could force some to use well water heavy in minerals that might affect beer flavor.
In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers never gets eaten. But cooperative associations of organic food producers like Marin Organic based in Point Reyes Station are striving to cut down on food waste. Learn more in this new video from “Lexicon of Sustainability” filmmaker Douglas Gayeton.
Finally there’s some good news out of drought-ravaged California. The state’s reporting the largest wine grape harvest on record.
In a former bomb shelter beneath the streets of London, Zero Carbon Food is growing leafy greens, herbs and microgreens. And, believe it or not, this dark, dank underground farm is an energy efficient way to grow fresh produce.
Three Twins Ice Cream started in the Bay Area and is growing: there’s a recently re-opened scoop shop in the Haight, and flavors like Sergio Romo’s Mexican chocolate (“it only tastes illegal”). Mary Ladd talks to Founding Twin Neal Gottlieb, who is a character for wearing eye catching outfits to industry events, and his products and dedication to giving back are the real deal.
The herring run is on in San Francisco. Bay Area Bites talks to local sustainable-seafood expert Maria Finn for tips on sourcing and cooking every part of this healthy, affordable, and very local fish during its brief appearance in our waters.
Across the state, towns and cities now see waste in the the full water glasses left on diners’ tables. Santa Cruz is one of the first California towns to bar restaurants from serving drinking water unless diners request it.