Displaying all articles tagged:
Locavores
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Dig Deep Farms Brings Organic Produce to an Under-Served Part of the East BayThey serve a community of 37,000 people with limited access to good groceries.
By Jay Barmann
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Blue Bottle Makes Salt From Golden Gate to Honor BridgeYep, they harvested salt water from beneath the bridge to sprinkle on a hot chocolate…
By Jay Barmann
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Farmers Markets Avert Main Line Food Desert; Fake CSAs Inspire Vigilance on thePlus: New Jersey diners discover their inner locavores; and Whole Foods pledges to stop selling fish from ecologically damaging sources, all in our morning news roundup.
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How to Fill Your Kitchen Fast With Fresh Produce, Local MeatSFoodie puts together a comprehensive list of local CSAs for fruit, veggies, meat, seafood, etc.
By Jay Barmann
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Hayes Valley Farm to Be Evicted This WinterThey’ll need to uproot by February to make way for a condo.
By Jay Barmann
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Vallejo Couple Goes Grocery-Free For a Year, Likes ItRachel Hoff and Tom Ferguson have eaten only what they could grow (and, for a few months, what they could get at farmers’ markets) for the last year.
By Jay Barmann
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Restaurant Week Is Going to Get a Little More Local This FallThe bi-annual dining deal partners with Philly Homegrown to promote locally procured ingredients.
By Collin Keefe
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Police Investigate a Plot to Poison Students Aboard the Spirit of Philadelphia;Plus: Panera’s pay-what-you-want scheme appears to be working; and craft distilleries are opening at an astonishing rate, all in our morning news roundup.
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Historical Cookery
A Message From the Year 1980 About California Food Trends, Via Ruth Reichl“Suddenly you can’t walk down the street without bumping into cheese stores that stock eight kinds of blue cheese and ten varieties of chèvre.”
By Jay Barmann
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Mission Community Market Returns Tonight, Along With New MuralThe historic, rediscovered Mission Dolores Mural, painted in 1790 and covered over for 200 years, is being recreated on a wall at the Market.
By Jay Barmann
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Foodievents
Peter Hoffman Will Have a Word With the Guy Who Knows ‘Where Locavores GetWith the anti-foodie, anti-locavore voice growing louder, a debate between a pioneer and a doubter.
By Daniel Maurer
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Loving and Hating the LocavoresThe locavore backlash, plus P&H Soda and the Red Hook Winery.
By Daniel Maurer
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Mimi Sheraton Considers Herself a ‘Bestovore’Plus, she has more to say about Brooklyn and Sam Sifton.
By Daniel Maurer
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Jake Gyllenhaal Now An Official Alice Waters AcolyteThe younger Gyllenhaal is committed to making more schoolyards edible.
By Jay Barmann
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EXTRA! EXTRA! Heirloom Apples In Crisis!A new report from the Slow Food folks describes the many native varieties of apple that are facing extinction.
By Jay Barmann
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Are Pizza Crusts the Next Big Thing In Green Energy?A new pilot program in Oakland takes restaurant refuse, ‘digests’ it, and makes electricity.
By Jay Barmann
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Students to Open First Food Co-Op in Berkeley in Two DecadesThe Berkeley Student Food Collective opens on campus later this month.
By Jay Barmann
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Video Feed
Another Documentary Tries to Turn Food Inc. Frown Upside Down’Fresh’ attempts to put a brighter spin on the food crisis by focusing on farmers and others who are taking positive, if small, steps.
By Jay Barmann
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Sunset Finishes Another Summer of The One Block Diet, Set to Release aBuilt on the premise that they could make everything they needed for a feast in the backyard of the magazine, Sunset Mag has taken locavorism very seriously.
By Jay Barmann
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Are You a Fair-Weather Foodie?Grist gets a little too hardcore about being responsible eaters.
By Jay Barmann
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Foodshed Project Adds Middleman Between Farm and TableThe SF Foodshed Project provides a new link in the supply chain between growers and large food service operations like the St. Regis Hotel.
By Jay Barmann
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Chef Kim Alter Tells Us About the Menu and Garden at Plate Shop, Opening ThisThe new Sausalito restaurant from the former exec sous chef at Aqua is due by October.
By Jay Barmann
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Michael Pollan Thinks $8 For a Dozen Eggs Is a Bargain“Eight dollars for a dozen eggs sounds outrageous, but when you think that you can make a delicious meal from two eggs, that’s $1.50.”
By Jay Barmann
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Neighborhood Watch
By Jay Barmann
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Is the Locavore Movement Making Chefs Travel Farther?And just how hands-on can a chef get with a farmer’s crops?
By Daniel Maurer
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The Hypocrisy of Locavore Wine Lists; Travelers Embrace ‘KitchenPlus: the proliferation of the Bloody Mary, and a dinner club for adventurous eaters, in our daily news roundup.
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The Other Critics
By Aileen Gallagher
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Meat Matters
Mobile Slaughterhouse One-Ups Every Food Truck EverThe Modular Harvest System brings the abbatoir to farmers’ doors.
By Helen Rosner
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The Other Cities
Chef Arrested After Locavore Brawl in PortlandIn Portland, they’re not messing around in re: locavorism.
By Jay Barmann
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Foodievents
By Jay Barmann
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The Times Discovers That Canning is the New KnittingUrban homesteading, as it’s being called, is like the left coast version of starting a militia.
By Jay Barmann
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User’s Guide
A User’s Guide to the City’s Many Farmers’ MarketsA handy map of all the markets, be they seasonal or year-round.
By Jay Barmann
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Unintended Consequences
Wanted: More SlaughterhousesThere’s lots of livestock, but not many abattoirs.
By Aileen Gallagher
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Empire Building
Tyler Florence Talks About His Budding Bay Area EmpireThe TV chef tells us about his three upcoming ventures in SF, Mill Valley, and Napa.
By Jay Barmann
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What to Eat at Radius Café, Opening Next WeekRadius’s cafe should be opening by March 11th or 12th, with the full restaurant to follow by early April.
By Jay Barmann
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Go Ask Alice
Alice Waters Will Not Abide Anyone’s Love for Iceberg LettuceIn answer to a friend’s admission of a love for the crunchy lettuce, Alice sent a care package of fifteen small heads of French lettuces to try.
By Jay Barmann
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Quote of the Day
By Jay Barmann
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An Urban Farm Is Coming to the Fell & Laguna Off-RampA patch of farm land is about to spring up in the middle of the city.
By Jay Barmann
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New Details Emerge About Local Mission EateryThe upcoming Local Mission Eatery will offer a prix fixe menu and an intimate chef’s table-style dining experience.
By Jay Barmann
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