Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
Can diet really affect my risk of developing cancer, heart disease and arthritis? What are the most important foods to avoid? Dr. Dara Thompson, N.D. answers these questions and more.
Some U.S. meat producers add an obscure chemical called ractopamine to the feed that they give to their pigs, cattle or turkeys. But Russian safety officials haven’t approved it, and they’ve stopped U.S. meat imports – worth a half-billion-dollars a year – until those imports are ractopamine-free.
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 USDA has confirmed a case of mad cow disease in a dairy cow near Fresno. This is just the fourth case of mad cow disease found in the U.S. since the disease first appeared in the country in 2003. Agriculture officials say meat-eaters are not at risk because it’s an atypical case — the infected cow was not intended for the food supply and the disease cannot be transmitted by milk. But consumer advocates say there are many questions yet to be answered.
A vegetarian and a vegan open a butcher shop…Stephanie Rosenbaum catches up with Joshua and Jessica Applestone, owners of Fleisher’s Grass-Fed Organic Meats and authors of The Butcher’s Guide to Well-Raised Meat.
More and more, goats, chickens, sheep, and cows are becoming integral parts of the modern organic farm. At the most recent EcoFarm Conference, farmers and ranchers dig into the challenges of running farms with barns.
The lamb brains, I was told, were simply smashing. Like meaty custard, in the best possible way. But the lamb brains weren’t the half of it. The outdoor tables at last weekend’s first Primal Napa event were a head-to-tail, guts-and-all celebration of going deep with meat.