These roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.
Imagine corn on the cob that naturally tastes creamy and buttery — no added fat required. Native Americans bred such a variety, but its kernels were almost lost to history. Now one chef is bringing back the heirloom corn — and hoping it will serve as a lesson in what can happen when crops are bred to be flavorful and colorful, not just big.
Across the corn belt, farmers are pulling out all the stops in their war on the corn rootworm. They’re returning to chemical pesticides, because the weapons of biotechnology — inserted genes that are supposed to kill the rootworm — aren’t working so well anymore.
Corn production was down last year thanks to drought. This year, conditions are too cold and wet for farmers to plant the crop. Without a break in the clouds pretty soon, there may be another shortage of the crop at harvest time.
Farmers in the Dakotas, Minnesota, Iowa and Nebraska converted 1.3 million acres of grassland into soybean and corn production between 2006 and 2011. Images derived from satellite data confirmed that changing landscape, which spells bad news wildlife and for soil integrity in some parts.
Make the most of late summer’s bounty with Bay Area Bites’ round-up of delicious, easy recipes for tomatoes, melon, and corn.
The vegan, cruelty-free lifestyle extends beyond food. Compassion for animals and the planet affects what we buy when it comes to everything from body products to furniture to cleaning products to bedding to car interiors. And of course, it affects the clothing we wear.
He sat next to her on a long bench. He complimented her outfit, saying something to the tune of “I really like your skirt. It’s so… Third World.” When this failed to win her over, he stepped things up by making a comment about the food on her plate:
“Ahhh, keen-waaaah,” he said with deliberate flair. “That’s an ancient grain, you know.”
Frankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he really that interested in my diet?
Corn is at its best roasted on the grill where that direct intense heat makes the kernels sweeter. After eating our fill of grilled corn a few weeks ago, however, I wanted to try something a little different. Soup. Yes, I know. Soup is not a summer standard. But we live in the Bay Area, where hot days are followed by cool, foggy ones, so soup is an every-season dish as far as I’m concerned.
Slim as a finger or big as a fist, wrapped in papery corn husks or supple banana leaves, sweet as spring or spicy as summer — the humble tamal in all its forms and flavors has become the star of an annual fundraising event in San Francisco. Taste of Tamales By the Bay will be coming again to the Fort Mason Center on Sunday, April 26, 2009.
I’ve had chowder on the brain ever since I attended a rally a couple of weeks ago at which I mistook the crowd’s chant of “Louder! Louder!” as– thanks to people blowing horns into my ears– “Chowder! Chowder!” I was teased about it by a friend of mine (the proud owner of two hearing aids, no less) who leaned over to me afterward to say, “All this heat and talk of marriage is making me crave a hot, milk-based soup.”
After successful runs last year at the DeYoung Museum and Galleria de la Raza, The Great Tortilla Conspiracy returns for another fantastic show at SomArts Cultural Center. Self-described as “the world’s most dangerous tortilla art collective,” the father and son team of Rene and Rio Yañez explores a wide swath of themes in their unique […]
“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 […]