It Takes a City to Save a Farm The smoldering remains of one chicken hoop house.
How the Bay Area food and farming community helped Soul Food Farm recover from a devastating fire.
Around 1:30 a.m. on the night of September 3, engineer-turned-chicken farmer Eric Koefed awoke thirsty, then saw a terrifying orange glow through t…Fighting for Better School Food in San Francisco More and more concerned citizens are actively working
to improve San Francisco school food. From
parent meetings to Commonwealth Club conversations
to new coalitions, the conversation is a hot topic—and an
incredibly complicated one.The Business of School Lunch Several companies have sprung up to offer healthy, fresh lunches to Bay Area schoolchildren. San Francisco is a foodie paradise—a place where the values “sustainable, organic, local” are ubiquitously cited on restaurant menus, a city within a few hours’ drive of the farms and ranches that feed the…Sowing the Seeds of Love Photos By Bart Nagel
Edible gardens in San Francisco’s schools teach kids to embrace nature—and their leafy greens Dropped in the middle of this annual Country Fair, you’d probably think you were in the country. A few sheep stand about nakedly, their wool having just been shorn, gathered, and brou…Fresh Off the Boat Fish today may crisscross the globe like so many transcontinental
business flyers, but it wasn’t that long ago
when most of the seafood Americans ate was locally
caught. And it still can be—if we’re willing to limit
our choices, and commit to the extra effort required to source
local seafood.Locavore's Cioppino By Wayne Garcia & Sheryl Rogat
One of the quintessential San Francisco dishes,
cioppino is a fisherman’s stew traditionally
made from whatever catch happened to be
available. In that spirit, this ultra-simple version
uses what we had on hand on the March
day we sourced clams from Hog Island’s …Pool Shark "Veteran seafood forager Dennis Judson"
By Katharine Norwood • Photo by Brittany Powell
Mastered eating seasonally and locally? The next step for many Bay Area residents is foraging for wild foods, from fruit-tree-laden neighborhoods to the cold Pacific itself. Veteran seafood forager Dennis Jud…The Dish on Fish San Francisco chefs tell how the Monterey Bay Aquarium’s
Seafood Watch guide has affected their purchasing decisions.
By Marcia Gagliardi
Greg Dunmore, executive chef of Ame
I look at the guide first for any fish I get and cook. I used
to use hamachi a lot, but the
quality was slipping a…Roll Call When it comes to saving sushi for future generations to eat, Bay Area restaurants employ different strategies…or none at all. By John Birdsall • Photos by Bart Nagel One day in 2007, Kin Lui was taking a break from his shift at the upscale Japanese restaurant Kyo-ya. A piece in the San Francisco Chr… |
