Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
Sriracha and other spicy condiments make us feel so good, even when they burn so bad. So what’s going on in our tongues? A video breaks down the beloved hot sauce into its molecular components.
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.
In a twist on the old “teach a man to fish” adage, a Vancouver group teaches inveterate alcoholics to brew their own booze. The goal? Keeping them from drinking unsafe liquids that contain alcohol.
The pizza chain is closing 155 stores. Sure, malls have been hit hard, but Sbarro’s problems are bigger: These days, diners are more likely to opt for “fast casual” options like Chipotle.
Creating the salty-sweet snack was a bit of a technological marvel. And the company that claims to have invented it says Trader Joe’s has unfairly cut it out of the pretzel marketplace.
A take-out window with rotating foods? That’s what Kitchener, a community kitchen in Oakland, hopes to open later this spring with Kickstarter funding.
Jennifer LeBarre, Oakland Unified School District’s director of nutrition services, is working to expand the central kitchen the serves the city’s schools and feeds the kids. When LeBarre got started one of her students didn’t even know what a peach was. Hopefully, that won’t be a problem anymore.
Undercover footage shows a hog farm feeding sows ground-up piglets who succumbed to a deadly virus. Veterinarians say it’s the only method they have to protect herds against a fast-spreading disease.
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.
Most of the nation’s chicken meat is grown by contract farmers who get ranked against each other when it’s time to get paid. Critics say someone always ends up losing — and, too often, deep in debt.