Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. Make the snack at home for a healthier snack. Kate Williams will show you how.
Say I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.
Two UC Berkeley professors think weeds get a bad rap. In fact, they believe the “mountains” of wild edible plants growing between the Bay Area’s sidewalks can help solve food access problems in food deserts.
Juice and smoothies can be a convenient way to get more servings of fruits and vegetables. So what’s the better gadget between a blender and juicer if you want to get more beneficial nutrients?
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.
Bold, bitter, sweet, salty and perfectly balanced this seasonal winter salad has it all. Plus it looks really pretty too.
Fluffy, supple, and feather-light, these versatile pull-apart rolls deserve a place at your next celebration.
Forget store-bought Cheez-Its. The best savory, cheese-filled nibbles are made at home with plenty of real cheese. Homemade crackers seem intimidating, but they’re basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays. Kate Williams will show you how.
Kale’s days as the superfood-du-jour may be numbered. Next up: Kalettes? It’s a cross between kale and Brussels sprouts, and it’s one of a few bewitching hybrid vegetables that could go big in 2015.
The Butcher’s Son will offer specialty vegan cheeses and meats, sausages, salami, fresh mozzarella, salads, sides, and sandwiches. The deli will have a pizza oven, making baked thin-crust pizza and a raw deep-dish pizza will also be on the menu.
Cold pressed juices continue to gain popularity because of their potential health benefits, but there are pros and cons to adding them to your daily diet.
Kale and Aubry Walch plan to open the country’s first vegan butcher shop. Their goal: to free vegans from enduring yet another tofurkey holiday.
Both vegans and non-vegans alike are pretty much in agreement that most vegan cheeses on the market are a poor substitute for the real thing. But two Bay Area companies, Kite Hill and Miyoko’s Kitchen, are crafting artisanal plant-based cheeses that might indeed surprise even the most discerning cheese-lover.