Olive oil ice cream and gelato are the darlings of the moment on restaurant dessert menus. It’s gotten to where you prac…
The Green Plate: 10 Steps Toward Being a Conscious Coffee Consumer
Our daily Joe is an affordable luxury for most of us, a daily necessity for many, and an obsession to some. In case you …
Exclusive: EPA Ignores Its Own Science and Approves Bee-Killing Pesticide; Mysterious New Die-Off Unfolds
ExclusiveBreaking news of a mysterious bee death epidemic in SF. Make a list of the foods you love. Then start crossing …
Baking for a Non-Baker: Apple Galette
I’m not much of a baker really, so I prefer uncomplicated fruit desserts. Especially when I’m already making dinner. Her…
The Green Plate: Eating Brooklyn – Top Picks from Locals
I thought my hometown of Oakland, CA (home to the Eat Real Festival and famous urban farmers like Novella Carpenter) was…
On a Cold Winter’s Night: Spicy Crab and Polenta
Looking for a no-fuss, yet fancy meal to serve company on a cold, winter night? Here’s a take on the classic Southern sh…
On Salt Obsession: Isn’t It All Salty?
I’ve heard that, when asked what kind of salt to use for a dish, Julia Child once replied, “salt is salt”. Even though I…
Make Something Out of Nothing: Two Stone Soups
One of my favorite MKF Fisher books is How to Cook a Wolf. The wolf reference is to hunger. Real hunger. Wolf scratching…