Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
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Juice and smoothies can be a convenient way to get more servings of fruits and vegetables. So what’s the better gadget between a blender and juicer if you want to get more beneficial nutrients?
An Oregon company has developed a high-tech process for turning sewage into pure drinking water. Now it’s asking the state for permission to give its recycled water to a group of home brewers.
Beef processors continue to block efforts to bring back Zilmax, a drug that makes cattle put on weight faster. Is it because they’re concerned about animal welfare, or beef exports?
A handful of chefs and food companies are experimenting with fish-like alternatives to seafood. But the market is still a few steps behind plant-based products for meat and dairy.
The government wants to make your chicken meat safer to handle. The USDA is proposing legal limits on the chicken parts that are contaminated with salmonella bacteria.
Wondering why your local Chipotle is no longer serving pork? It’s because a big supplier was housing pigs in confined quarters. But there’s debate about whether that’s really worse for the animals.
A growing number of food vendors are literally pedaling their wares. From baristas to veggie farmers, many say bikes are a cheaper, greener, more convenient way to launch their mobile food businesses.
New GMO potatoes don’t bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won’t touch them because of the stigma of GMOs.
Aging in the bottle isn’t just for wine anymore: It can also bring out sweet, caramel tones in some high-alcohol, smoky or sour craft brews. Don’t believe us? You, too, can try this at home.
Researchers have long known that avocados have “good” fats. But they didn’t know if daily avocado consumption might affect cardiovascular disease risk factors. So they designed a study to find out.
Japanese sushi chefs often can’t resist bluefin tuna on offer. Some American chefs can’t either, even though conservation groups and marine biologists have been badgering them about bluefin for years.
The caveman way of eating ranked near the bottom of a list of 35 diets ranked by medical and nutrition experts. The winners? The Mediterranean-like DASH and the plant-centric Ornish eating plan.