It seems like every day we’re bombarded with marketing for some exotic “superfood” with seemingly magi…
Food
Foodie Underground: Big on Bacon
Bacon is oh so hot right now, and if you’ve missed the bacon trend you may have been living in a cave. There’…
Did Someone Say Sweet Potato? A Comparison Taste Test and Recipe
I recently learned that sweet potatoes and yams sold in the U.S. are basically two varieties of the sweet potato. The li…
Three Recipes to Try This Week: Spring Rhubarb Crisp, Buttermilk Pancakes and Golden Beet Salad
Recently when I was in Portland for the IACP conference, every menu seemed to have rhubarb on it. I ordered rhubarb cris…
New Café Owner Forages and Finds a Fresh Take on Sustainability
Seattle wild-foods café Nettletown might be shoulder to shoulder with a Subway, but their produce comes from the ground,…
Spring Greens for Breakfast
I can’t believe how quickly my deck garden has flourished! The lettuce, arugula and cilantro are going off. I real…
A Shopper’s Dilemma: Buy Local or Organic?
Standing in the produce section, you hold up two seemingly identical peaches. One has an organic label, and one was grow…
From Fumes to Fava Beans: San Francisco Freeway Gets a New Life
Q & A With Chris Burley, Cofounder of Hayes Valley Farm Earlier this year, while speeding down a busy San Francisco…