Tag: artisanal

What Does “Artisanal” Mean, Anyway?

What Does “Artisanal” Mean, Anyway?

| January 29, 2014 | 2 Comments

On January 20, CUESA, Kitchen Table Talks, and the Good Food Awards co-hosted a panel discussion with three successful artisan business owners, posing the tough question, “How big is too big in artisanal food?” Read the main principles discussed and listen to the talk.

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How’s The Sausage Made? These Folks Really Want To Share The Knowledge

How’s The Sausage Made? These Folks Really Want To Share The Knowledge

| October 4, 2013 | 0 Comments

Artisanal meat producers face a big barrier to getting into the game: They have to come up with a complex food safety plan that can take months of research and tens of thousands of dollars to craft. A new project wants to make it easier for the next charcuterie master to open shop by creating an open-source safety plan that newbies can look to.

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Gelateria Naia Goes Local

Gelateria Naia Goes Local

What happens when a local gelato company teams up with some of the Bay Area’s best artisanal food producers? Gelato that will transport you instantly to a sunny Italian sidewalk, no passport required.

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Nduja? N-Judah?

Nduja? N-Judah?

| May 30, 2009 | 4 Comments

Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at Incanto) — I love filling up my bottle on farmers market days before I battle the crowds.

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