Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
Tag: fancy food show
At next week’s Fancy Food Show in San Francisco, local companies reveal their massive influence on the international food-and-beverage industry.
In his new book, “Conscious Capitalism,” Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED’s Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama’s health care reform to fascism.
It’s no secret that we’re spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods.
So, it’s not a surprise that while attending this year’s massive Fancy Food Show at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.
Here are my top six recommendations.
Just when you think you’ve gotten through the most food-filled time of year, the Fancy Food Show descends upon the Bay Area and rears its tasty and gluttonous head.
This amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1300 exhibitors and 17,000 attendees.
The Winter Fancy Food Show is here in San Francisco through Tuesday, sprawling through the windowless, blue-carpeted acres down in the Moscone Center. It’s huge, filling both the North and South Halls on either side of Howard Street, over 2000 vendors on display, all here to make deals, talk shop, taste, schmooze, scope out the competition, see which way the market is moving. It’s the biggest food-product show in the country, attracting all levels of the industry from big distributors to small cheesemakers.
I spent three days exploring and tasting at the Winter Fancy Food Show, and I barely scratched the surface. How do I know? Because every time I bumped into a colleague and asked them what THEY liked, I heard about something I never even saw, let alone tasted. To put it bluntly, the show is overwhelming. Sadly, much of what is on offer is nothing special at all, but the lure of finding the good stuff keeps me going back for more no matter how tired, bleary eyed, and palate fatigued I get.
The National Association for the Specialty Food Trade put on their 34th Winter Fancy Food Show this week, allowing for exhibitors from around the world to do precisely that– exhibit themselves. Thousands of vendors and merchants descended upon the Moscone Center in San Francisco from January 18 to January 20th for a fancy food frenzy.
I’m not sure I would agree with the term “fancy”– it’s always been a troubling word. As a noun, the word “fancy” connotes a liking formed by caprice rather than reason. As a transitive verb, it is an action of mistaken belief, of pure imagination. As an adjective, which is how, in this case, it is applied, the word suggests that the food exhibited at the show is “of particular excellent or highest grade.”
I arrived at the Moscone Center yesterday morning at 7:30. I was, it seemed, the only person in the North Hall who wasn’t either sitting quietly in a registration booth or scurrying about with boxes of food, portable gas burners or Chinese musical instruments. Cursing myself for unnecessarily missing an extra half hour of sleep, […]