The biggest threat to business? Not the new crop of oyster bars popping up around town and elsewhere in the nation. Nor is it keeping up with consumer demand—for now. No, Hog Island is dealing with a different kind of problem.
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asian food and drink | Sep 17, 2014Posted by Kim Westerman
A new fast-food bento shop offers a Taiwanese take on the single-portion meal.
food history and celebrities | Sep 16, 2014Posted by NPR Food
Nutella, launched 50 years ago, has turned into a global phenomenon, boosting demand for hazelnuts. Now producers are looking beyond Turkey's north coast, where most of these nuts are grown.
bay area | Sep 16, 2014Posted by CUESA
Recent reports estimate that as many as 225,000 people are food insecure in San Francisco. Learn about the efforts of Leah's Pantry that provides Food Smarts classes for residents coping with food insecurity. Honor Hunger Action Month by attending events discussing hunger in the Bay Area.
health and nutrition | Sep 16, 2014Posted by Kim Westerman
In my preemie daughter’s 51-day stay at Alta Bates Neonatal Intensive Care Unit (NICU), I learned the value of human milk.
bay area | Sep 15, 2014Posted by Maya Mirsky
Oakland's annual Eat Real Festival is happening September 19-21 in Jack London Square. The festival has been reorganized to reflect the mission of the Food Craft Institute and has some new highlights like communal kimchi-making, an oyster shuck-off and "Drink Real."
baking and bakeries | Sep 15, 2014Posted by Anna Mindess
Chocoholics of the Bay Area, rejoice! A new tasting tour from Edible Excursions takes you behind the scenes of 5 Mission District chocolate hot spots, shares the neighborhood's history, plus samples of drinking chocolate, chicken in mole, a cacao smoothie and exquisite hand-molded confections.
bay area | Sep 12, 2014Posted by Anneli Rufus
Wild game is now the hottest thing on more and more Bay Area menus. Is the increasing ubiquity of deer, elk, boar, bison and other such creatures the latest phase -- after bacon-in-everything, whole-animal butchery and in-your-face offal -- in a search for the meatiest meats? Or does it signify an urban yearning for the gritty, blood-and-gutsy past?
CUESA | Sep 11, 2014Posted by CUESA
If you think the “natural” label means that a food product contains no artificial ingredients, pesticides, antibiotics, or GMOs, you’re mistaken—but you’re not alone. CUESA spoke with Urvashi Rangan, PhD, executive director of the Consumer Reports Food Safety & Sustainability Center, to learn more about sneaky food labels and a campaign to ban the term “natural.”
health and nutrition | Sep 11, 2014Posted by NPR Food
In many countries, eggs aren't refrigerated and they're still considered safe to eat. But in the U.S., we have to chill them, because we've washed away the cuticle that protects them from bacteria.