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.
The CHEFS program in San Francisco has been training homeless people to work in kitchens for the past 17 years, with the hope of eventually finding them employment in high-profile restaurants around the city. Now, CHEFS students are cooking for tech workers in San Francisco’s mid-market neighborhood as part of tech companies fulfilling their Community Benefit Agreements (CBAs). The goal is to create positive and supportive relationships between tech companies and the existing community.
Need some caffeine or some new cycling gear? Jennifer Leeper and Ross Del Duca recently opened a cafe and bike shop to serve their community in Bayview.
Going to a game just got greener. And more delicious. The San Francisco Giants opened The Garden at AT&T Park. Sarah Henry reports from the field.
Reviewed: Oakland Creole pub food in Uptown Oakland, Mediterranean cuisine in San Francisco, Contemporary Peruvian cuisine in Montara.
For centuries, brewers have given farmers leftover grain to use as animal feed without any problems. So why is the FDA currently trying to regulate it?
Grilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.
Love The Mill’s fabulous toast? Learn how to make Josey Baker’s sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf.
Chef Dennis Leary and bartender Eric Passetti opened Cafe Terminus, a Financial District joint that operates as a restaurant by day and bar by night. Leary’s sandwiches have received much acclaim, but are they worth braving the lunch rush to eat? Kate Williams takes a look.