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.
Tag: Dan Barber
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.
For a high-profile chef from New York City, it takes a certain amount of moxie to stand up at the recent Ecological Farming Conference at Asilomar and admit how much you love foie gras. It’s especially provocative if you’re Dan Barber, buddy of Michael Pollan, chef of the acclaimed Blue Hill and Blue Hill at Stone Barns restaurants, and very vocal advocate of local, seasonal, and sustainable cooking.