Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights ten South Bay restaurants worth visiting for their South of the border specialties.
In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.
A new book claims the organic label can’t be trusted, especially on food that’s imported. Yet there is a global system for verifying the authenticity of organic food, and it mostly seems to work.
There’s a long list of pesky exceptions to the rules organic farmers have to follow for using pesticides and fertilizers. This week, a battle erupted over those exceptions.
The giant retailer says it’s adding a new line of organic food that’s at least 25 percent cheaper. But a large-scale production and supply of organic food likely can’t be achieved overnight.
Learn about what makes food from different regions taste unique in this new video from filmmaker Douglas Gayeton of the Lexicon of Sustainability project. Judith Redmond of Full Belly Farm is featured in the video and shares her thoughts about “terroir.”
America’s farmers aren’t growing enough organic corn and soybeans for our organic animals. Farmers in China, India and Argentina are filling the gap, but tight supplies have led to shortages.
Many organic farmers are hopping mad at the U.S. Food and Drug Administration. Their reason? Fertilizer. The FDA, as part of its overhaul of food safety regulations, wants to limit the use of animal manure, which organic farmers call a precious resource and a basis of their farming practices.
The federal government is struggling to figure out how to fit fish farms into the National Organic Program, which regulates organic land-based farms. Environmentalists argue that fish farms shouldn’t quality for an organic label if they don’t use organic feed.
Thousands of seasonal workers come to California’s Salinas Valley each year to pick crops, and many of them seem destined for a life in the fields. Now, a training program run by ALBA Organics is giving these workers the skills they need to be their own bosses.
The FDA’s new proposal aims to reduce the risk that chickens will pick up salmonella from wildlife and lay contaminated eggs. But some farmers worry that the guidance could make it much harder for them to let their birds range freely on pastures.
A 70-year-old California ice cream company is growing its delectable product line. McConnell’s Fine Ice Creams has new owners as well as a master ice cream maker on staff (a rare feat) and continues to use ingredients like Guittard and Valrhona chocolate, as well as organic cage-free eggs.