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.
Mark Pasternak and his wife, Myriam Kaplan-Pasternak, farm 115 acres in Nicasio, Novato, and Petaluma, raising pigs, sheep, and rabbits, as well as wine grapes and asparagus.
Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.
Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink’s tent. It’s his first time participating in this cultural extravaganza.
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.
In the Bay Area, the skeletons and jack o’ lanterns of Halloween are always interwoven with the sugar skulls and marigold-strewn altars of Mexico’s Day of the Dead. So why not use goat as a base for this Halloween stew baked a pumpkin? Goat is a traditional meat for Day of the Dead dishes–and, with their spooky eyes and devilish implications, a perfectly haunting choice for Halloween, too.
Ah, the impending new year is all about lists, isn’t it? Well, here’s yet another one. Recent tragic events, human and animal alike, at the San Francisco Zoo has me doing several things: 1. I’m snatching up my very plump and extremely domesticated cats and kissing them all over, while demanding to know how their […]