Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Here are five foods that support the body while cleansing.
How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Watch QUEST’s Science on the SPOT story, Dark Matter: Inside the Compost Cycle to hear from agronomist Bob Shaffer, Northern California’s “compost guy,” and learn about the composting process.
It’s that time of the year again. Shorter days, colder nights and the realization that yet another year is slipping away. For those of us who clutch to whatever hope we can find, it’s also the time to begin thinking about all the promises ahead for 2008. To help mark the months, calendars that inspire [...]
“King Corn“ is a new film that premiered in the Bay Area this past weekend. In it, Ian Cheney and Curt Ellis –best friends from college — plant an acre of corn in Iowa and attempt to track its path into the food chain. I caught up with director Aaron Woolf, whom I knew of [...]
In London’s Victoria and Albert Museum is a small, silver sugar bowl from the late 1700s, complete with a tiny latch for a tiny lock. The mistress of the house would have kept the key herself, as sugar was far too precious to leave unprotected. Today, sugar flows freely at every table. No longer spice [...]
Every year, on the first Sunday of November, tens of thousands of Sikh from across the U.S. and Canada travel to Yuba City for the largest gathering of their extended community in North America. It’s the only public festival I’ve seen in this country where not a single piece of food is sold, yet I [...]
The pot of chives was waiting for me in Moraga. Little did I know there was an entire afternoon of wonder in store for me when I went to pick it up. With just his hands, a shovel and a wheelbarrow, 79-year old Ze’ev Vered has shaped seven terraces of gardens and orchards. Trees bearing [...]
It’s that time of year. When Bay Area markets are jumping with stone fruits. Names whimsical, actual and unpronounceable and downright silly fill signage over mysterious glowing orbs. People want to know, “What’s the difference between a pluot and a plumcot, a nectarcot and an aprium? Why all the funny names? What happened to the [...]
Shuna Lydon & Sherry Yard, both on team #1. A number of months ago I received an email from an old pastry chef of mine, Stephen Durfee, who is now an instructor at The Culinary Institute of America, Greystone campus in Napa Valley. He was letting me know I would soon receive an invitation to [...]
Apricots AlmondsLeeks vinaigrettegentle flavoured grainssweet fresh rice. almond blossom teagreen and blackthe cathedral inside the fig treesleaves like large handsblush stripedand blue black purple figsripe and heavythe heft of grapefruittangerine oil, when peel is pulled backscent of lemon in my handseucalyptus honeybay laurel leaves, definitive greenjuniper berries and pineconestheir nuts burrowed deep insideQuince perfumes house [...]
In this age of Google and Wikipedia, it’s easy to forget the joy of getting lost for hours deep in the stacks of a three-dimensional library. To entice you back to these important anchors of our community, here’s a short list of culinary exhibits and events worth adding to your list of food adventures: READING [...]