As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
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.
This past spring I traveled with fellow QUEST producer, Gabriela Quirós, to the Sacramento area to film at Sterling Caviar, one of two Californian companies currently producing caviar.