Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
With a sizable Asian population according to the most recent census, Fremont’s thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you’ll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there’s a marvelous range of regional cuisines to sample.
There’s new thinking about the effects of fat on our waistlines and our hearts. And consensus is building that saturated fat isn’t the demon we were once told to fear, especially compared with carbs.
A method of extracting eggs from sturgeon without killing or cutting aims to revamp the industry and lower prices for this long-luxe treat. Critics say the idea is great. The taste? That’s debatable.
Mark Pasternak and his wife, Myriam Kaplan-Pasternak, farm 115 acres in Nicasio, Novato, and Petaluma, raising pigs, sheep, and rabbits, as well as wine grapes and asparagus.
ICANN has released thousands of new domain extension–including .food and .restaurant and even .organic. This could be a windfall for small food businesses, as long as they can figure out how it works.
KQED is hiring freelance journalists and writers to contribute stories to KQED’s food blog, Bay Area Bites. If you are passionate about writing articles on food-centric topics and have the required skills, please apply!
It’s the holy grail of the coffee world: a grinder that optimizes flavor from every bean. An Idaho couple has spent years perfecting a hand-cranked machine that’s as good as much pricier models.
California’s severe drought has left rivers so dry that young salmon can’t make their usual migration. To save the fish and the industry, the state is giving millions of salmon a lift.
Heard the rumor that strawberry syrups contain flavoring from a beaver’s tush? The potion was once a common food flavoring. But settle down! The time of beaver-spiked ice pops and pastries has ended.
It’s enough to leave you crying in your margarita: Lime prices are so high these days that in Mexico, organized gangs have even started stealing the fruit. Prices are no better stateside.
McDonald’s says it will start to buy beef that’s “verified sustainable” in 2016. But defining sustainable beef production is tricky because the environmental issues involved are so complex.