RSStravel

A Floating City: Cooking on a Celebrity Cruise Ship

A Floating City: Cooking on a Celebrity Cruise Ship

| January 6, 2014 | 0 Comments

Cooking for guests aboard a giant cruise ship has its own challenges: 24-hour service, rolling-and-rocking motion from the sea, and making many menu items from scratch. Mary Ladd found out why the Top Chef TV show hit the seas this season and she gets a behind-the-scenes view of the kitchens, buffets and restaurants aboard the Celebrity Millennium.

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Icy or Spicy?  Cooling Foods Across Cultures

Icy or Spicy? Cooling Foods Across Cultures

| October 1, 2013 | 2 Comments

While the Bay Area doesn’t get the swoon-inducing heat and humidity of Japan, Peru, India or the Philippines, we can still partake of their edible solutions for cooling relief. Some like it cold and icy with mounds of shaved ice doused with syrups, while others turn to peppers and spice to induce a natural cooling response.

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Watch An Episode of PBS’s New Video Food Series “Original Fare”: Bodega Bay Campside Clams with Hank Shaw

Watch An Episode of PBS’s New Video Food Series “Original Fare”: Bodega Bay Campside Clams with Hank Shaw

| September 5, 2013 | 1 Comment

PBS Food recently launched a new web series called Original Fare: a travel video series for eating, drinking, and discovering local craft fare. Watch “Bodega Bay Campside Clams” where host/storyteller Kelly Cox joins hunter, angler, gardener, cook and forager Hank Shaw in Bodega Bay California on the hunt for gaper clams.

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International Cuisine: 5 Favorite Bay Area Specialty Food Shops

International Cuisine: 5 Favorite Bay Area Specialty Food Shops

| August 30, 2013 | 1 Comment

Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.

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Tortellini, The Dumpling Inspired By Venus’ Navel

Tortellini, The Dumpling Inspired By Venus’ Navel

| August 27, 2013 | 0 Comments

Legend has it that an innkeeper caught a glimpse of the goddess of love in her bedroom and then rushed to his kitchen to create an egg pasta inspired by Venus’ belly button. Today the art of making tortellini is endangered, but several groups are devising creative ways to preserve the tradition.

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Forget Cronuts: London’s ‘Townies’ Take on Hybrid-Dessert Craze

Forget Cronuts: London’s ‘Townies’ Take on Hybrid-Dessert Craze

| August 21, 2013 | 0 Comments

While New Yorkers line up for the cronut, a croissant-doughnut cross, in London, a tartlet-brownie mashup called the townie is now the rage. Social media is helping to drive these hybrid-food fads, industry watchers say, but how they ultimately impact the bottom line depends on whether purveyors can be more than one-trick ponies.

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Ramen to the Rescue: How Instant Noodles Fight Global Hunger

Ramen to the Rescue: How Instant Noodles Fight Global Hunger

| August 20, 2013 | 2 Comments

The super cheap, super palatable noodles help low-wage workers around the world get by, anthropologists argue in a new book. And rather than lament the ascendance of this highly processed food, they argue we should try to make it more nutritious.

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Eating on Mars? Be Sure to Pack the Tortillas

Eating on Mars? Be Sure to Pack the Tortillas

| August 16, 2013 | 0 Comments

It’s not the hard work that will make astronauts lose it on long planetary missions, it’s boredom. And something that can become very boring very fast is a rote menu. A simulated Mars mission reveals why cooking for others will be vital on long space journeys — and why wraps rule.

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Can Quinoa Farming Go Global Without Leaving Andeans Behind?

Can Quinoa Farming Go Global Without Leaving Andeans Behind?

| August 15, 2013 | 0 Comments

At a “quinoa summit” this week, farmers from around the world are trading tips on how to turn this ancient Andean grain into a large-scale crop. Some Andean farmers who currently grow quinoa are asking, “What happens to us?”

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Preparing for Burning Man: The Food

Preparing for Burning Man: The Food

| August 14, 2013 | 2 Comments

Wondering how to cook or what to eat at Burning Man? We’ve got you covered.

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In Iraq, Laying Claim to the Kebab

In Iraq, Laying Claim to the Kebab

| August 14, 2013 | 0 Comments

The Iraqis, among many other Middle Easterners, believe they invented the kebab. The skewered meat dish appears as early as the 9th century in a book from the southern city of Basra called The Book of Misers.

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The Complications of Getting Running Water in the West Bank

The Complications of Getting Running Water in the West Bank

| August 12, 2013 | 0 Comments

Rawabi, a privately developed Palestinian community, sits in the West Bank. The first residents are due to move in later this year, but its developer is worried about water. To get a pipe laid, Rawabi needs Israeli permission. Israel has cooperated, but the Palestinian developer says the cooperation has been “very slow and always incomplete.”

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America, Are You Tough Enough to Drink Real Russian Kvas?

America, Are You Tough Enough to Drink Real Russian Kvas?

| August 11, 2013 | 0 Comments

Russians have been drinking kvas, a barely alcoholic fermented grain drink, for centuries. But the kvas sold commercially in the U.S.? It’s largely just a wimpy, watered-down, sugary version, say aficionados. Now some new kvas makers are hoping Americans will embrace traditional, hard core versions of the drink and its tangy, sour goodness.

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Long Awaited Lab-Grown Burger Is Unveiled In London

Long Awaited Lab-Grown Burger Is Unveiled In London

| August 5, 2013 | 0 Comments

Rarely has a single food gotten such star treatment as the hamburger that made its debut in London on Monday. But the burger — grown from stem cells taken from a cow — represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.

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