Don’t listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay.
Tag: sustainability, environment, climate change
The biggest threat to business? Not the new crop of oyster bars popping up around town and elsewhere in the nation. Nor is it keeping up with consumer demand—for now. No, Hog Island is dealing with a different kind of problem.
Farmed fish production will have to more than double by 2050 to keep up with global demand, a report finds. And aquaculture can be far more sustainable than meat production, the researchers say.
In honor of its 20th anniversary, Bay Area Bites looks back on how the Ferry Plaza Farmers’ Market has become a San Francisco institution for chefs, home cooks, and curious eaters from around the world.
The head of sustainability and food safety for the Mario Batali and Joe Bastianich restaurant empire tells Sarah Henry what her job entails — and offers a rebuttal to critics who sniff at whether the culinary world has a role to play in sustainable food matters.
Douglas Gayeton is the co-creator of “The Lexicon of Sustainability”, an ambitious, collaborative multimedia project that aims to educate the public about food systems in the U.S.
Many San Francisco restaurants often boast that the fish they serve is “sustainable.” But a closer look suggests that might not be the case. Forum talks with restaurant owners and fish wholesalers about the challenges of catching, selling and serving “sustainable” fish — and what it will take for your conscience to match what’s on your plate.
For about as long as I have been talking about eating food from local farmers, I have been talking about Gary Paul Nabhan. He is the author of a book called Coming Home to Eat which definitively changed my life’s course and really made me focus on talking about eating local food.
Two weeks ago, I mentioned the rising cost of food around the world. It’s been a hot topic lately, and reports are becoming more grim. Costs are starting to hit home in our supermarkets, and warehouse retail chains are even beginning to restrict volume (20 pound) rice sales due to supply issues. Most sustainable food […]
A chilly Spring has me longing for a tropical vacation. One way to get a little taste of the islands in our own backyard is to dine at Roy’s. Chef Roy Yamaguchi is one of the most influential and well-respected Hawaiian chefs. His style of fusion cuisine combines Asian, French and Hawaiian ingredients and techniques. […]
I usually try to buy local and organic foods, but am not always successful. Choosing to buy locally is often inconvenient, while buying organic can be expensive. Most grocery stores do not stock local foods, so I need to go to the farmer’s market to purchase it, which eats up a Saturday morning. Organic food […]