A fresh study looks at what happens after people change their meat-eating habits. Those who upped their intake — about 3.5 servings more per week — saw their risk of developing Type 2 diabetes during four years of follow-up increase by almost 50 percent.
If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his “Sea Forager Tours.”
Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook “at least for a little while” for the Plum lunch debut. Bay Area Bites caught up with Patterson soon after that via phone interview.
Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of Delfina and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants.
I set out researching some free Wi-Fi which brought me to the following neighborhood gems in the NOPA/Western Addition neighborhood. While the free Wi-Fi is what initially attracted me to these coffee shops, I love each for different reasons and still go frequently despite the fact that the wireless is up and kickin’ at home.
Locally, the Bay Area could host a similar show. A great many chefs have tattoos, and interestingly (although not surprisingly)–many are food related. I set out to take a closer look and found that, while tattoos in general are often thought of as the ultimate form of self-expression, the following food personalities are proving that their alimentary tats are more than that. Part immortalizing a favorite dish, part business inspiration and contract, part celebrating personal success–they all prove that they’re in it for the long run.
This early summer heat has left me wilted and without much of an appetite for aught but cold salads and homemade fruit smoothies. However, it brought out a special request in my husband, “I want Hawaii in a cocktail,” he announced the other night when the temp was still hovering above 75° after 7:00. Knowing [...]