THE EVOLUTION OF A RESTAURANT (FOOD & WINE) A few years ago, my husband and I accidentally opened a restaurant.  MORE

THE EVOLUTION OF A RESTAURANT

(FOOD & WINE)

A few years ago, my husband and I accidentally opened a restaurant. 

MORE

PINEAPPLE, CHILI AND CRAB? CROSSING BORDERS IN A WORLD OF FLAVOR  (NEW YORK TIMES) Last weekend in Napa Valley, at the 14th annual Worlds of Flavor conference hosted by the Culinary Institute of America in St. Helena, some of the world's most notable chefs were taking culinary diversity to new, somewhat dizzying heights. MORE 

PINEAPPLE, CHILI AND CRAB? CROSSING BORDERS IN A WORLD OF FLAVOR 

(NEW YORK TIMES)

Last weekend in Napa Valley, at the 14th annual Worlds of Flavor conference hosted by the Culinary Institute of America in St. Helena, some of the world's most notable chefs were taking culinary diversity to new, somewhat dizzying heights. MORE 

Recipe in Cherry Bombe cookbook, articles in issues 6 and 7, speaker at Jubilee 2017.

Recipe in Cherry Bombe cookbook, articles in issues 6 and 7, speaker at Jubilee 2017.

THE MODERN OUEVRE: RELAE: A BOOK OF IDEAS (MISE MAGAZINE) gredients are "sourced locally when When Christian Puglisi opened Relae in 2010, he was striking out on his own after two years as sous-chef of Noma. MORE

THE MODERN OUEVRE: RELAE: A BOOK OF IDEAS

(MISE MAGAZINE)

gredients are "sourced locally when When Christian Puglisi opened Relae in 2010, he was striking out on his own after two years as sous-chef of Noma. MORE

HAUTE PUNK KITCHEN: BROOKS HEADLEY'S FANCY DESSERTS (MISE MAGAZINE) Last month, I was browsing at my favorite food-centric bookstore, Omnivore Books in San Francisco, when my phone rang. MORE

HAUTE PUNK KITCHEN: BROOKS HEADLEY'S FANCY DESSERTS

(MISE MAGAZINE)

Last month, I was browsing at my favorite food-centric bookstore, Omnivore Books in San Francisco, when my phone rang. MORE

THE GELINAZ! CHEF SHUFFLE (CHEFSFEED) Last month, thirty-seven internationally acclaimed chefs secretly traded restaurants and homes to stage a series of dinners rolling across the globe, culminating on Thursday, July 9. MORE

THE GELINAZ! CHEF SHUFFLE (CHEFSFEED)

Last month, thirty-seven internationally acclaimed chefs secretly traded restaurants and homes to stage a series of dinners rolling across the globe, culminating on Thursday, July 9. MORE

ACTIVE INGREDIENT: GOING DUTCH CRUNCH (BAY CITIZEN)  Dense and crusty, San Francisco’s relationship with sourdough bread is the stuff of legend... MORE

ACTIVE INGREDIENT: GOING DUTCH CRUNCH

(BAY CITIZEN) 

Dense and crusty, San Francisco’s relationship with sourdough bread is the stuff of legend... MORE

ACTIVE INGREDIENT: HONEY  (BAY CITIZEN)  Fall in the Bay Area might lack changing leaves or first frost, but one autumnal tradition endures: the swell of sweets. MORE

ACTIVE INGREDIENT: HONEY  (BAY CITIZEN) 

Fall in the Bay Area might lack changing leaves or first frost, but one autumnal tradition endures: the swell of sweets. MORE

MANKIND IS NOODLEKIND: MOMOFUKU ANDO AND THE INVENTION OF INSTANT RAMEN (LUCKY PEACH, Issue 1) In the last hundred years, Japan has given the world a number of remarkable inventions--the Walkman, the bullet train, the digital camera, the fuel-efficient car, karaoke. MORE 

MANKIND IS NOODLEKIND: MOMOFUKU ANDO AND THE INVENTION OF INSTANT RAMEN

(LUCKY PEACH, Issue 1)

In the last hundred years, Japan has given the world a number of remarkable inventions--the Walkman, the bullet train, the digital camera, the fuel-efficient car, karaoke. MORE 

COOKING WITH PLANKTON (MODERN FARMER) It's no secret that haute cuisine has not always prioritized sustainability. The most celebrated restaurants in the world tend to position themselves as luxurious exemptions from environmental gloom and doom... MORE 

COOKING WITH PLANKTON

(MODERN FARMER)

It's no secret that haute cuisine has not always prioritized sustainability. The most celebrated restaurants in the world tend to position themselves as luxurious exemptions from environmental gloom and doom... MORE 

WHY 2015 WON'T SUCK: CARBON FARMING (MATTER MAGAZINE)  Most people think of burning fossil fuels as the main culprit when it comes to climate change, ibut in fact, agriculture accounts for about 30 percent of greenhouse gas emissions worldwide. MORE

WHY 2015 WON'T SUCK: CARBON FARMING

(MATTER MAGAZINE) 

Most people think of burning fossil fuels as the main culprit when it comes to climate change, ibut in fact, agriculture accounts for about 30 percent of greenhouse gas emissions worldwide. MORE

IT TAKES 2: CHEFS CORTNEY BURNS & NICK BALLA (RENDER) At Bar Tartine in San Francisco, co-chefs Cortney Burns and Nick Balla work side by side to produce some of the most inventive, delicious, and acclaimed food in the city. MORE 

IT TAKES 2: CHEFS CORTNEY BURNS & NICK BALLA (RENDER)

At Bar Tartine in San Francisco, co-chefs Cortney Burns and Nick Balla work side by side to produce some of the most inventive, delicious, and acclaimed food in the city. MORE 

BEHIND THE COOKBOOK: FOUR-PART SERIES (EATER.COM)  Mission Street Food was a mirror into which the eaters of San Francisco could gaze deep into their own souls and find America staring back--also it was a twice-weekly pop-up restaurant that served a different menu each night, invited guest chefs to collaborate, and donated its profits to charity. MORE 

BEHIND THE COOKBOOK: FOUR-PART SERIES

(EATER.COM) 

Mission Street Food was a mirror into which the eaters of San Francisco could gaze deep into their own souls and find America staring back--also it was a twice-weekly pop-up restaurant that served a different menu each night, invited guest chefs to collaborate, and donated its profits to charity. MORE 

GOING GRASS-FED (MODERN FARMER)  When Bluestem Brasserie opened two years ago in San Francisco, the owners made a firm commitment to serving grass-fed beef. They even named the restaurant after an indigenous North American grass, popular for pasturing cattle. MORE

GOING GRASS-FED

(MODERN FARMER) 

When Bluestem Brasserie opened two years ago in San Francisco, the owners made a firm commitment to serving grass-fed beef. They even named the restaurant after an indigenous North American grass, popular for pasturing cattle. MORE

WHICH PIG: FIND YOUR NEXT PIG THING (MODERN FARMER)  By 2015, the worldwide swine population will reach 1 billion. MORE

WHICH PIG: FIND YOUR NEXT PIG THING

(MODERN FARMER) 

By 2015, the worldwide swine population will reach 1 billion. MORE

ICE CREAM OF THE CROP (MODERN FARMER)  Every restaurateur deals with the local, state and federal laws of their country. And most makes sense... MORE

ICE CREAM OF THE CROP

(MODERN FARMER) 

Every restaurateur deals with the local, state and federal laws of their country. And most makes sense... MORE

LOCALS ONLY!  (MODERN FARMER) Local. Plenty of menus assert that ingredients are "sourced locally whenever possible," or some similar formulation, though the meaning of such a claim is murky at best. MORE

LOCALS ONLY! 

(MODERN FARMER)

Local. Plenty of menus assert that ingredients are "sourced locally whenever possible," or some similar formulation, though the meaning of such a claim is murky at best. MORE

  CLOSED-LOOP DINING (re:form) Last week, I showed a friend around the concrete shell of a room where my husband and I are building a restaurant. MORE

 

CLOSED-LOOP DINING

(re:form)

Last week, I showed a friend around the concrete shell of a room where my husband and I are building a restaurant. MORE

MAKING CAKE AND EATING IT TOO WITH CHEF CHRISTINA TOSI (RENDER) Christina Tosi is a complete dominator in the food world, insofar as a dominator can also be the nicest person imaginable MORE

MAKING CAKE AND EATING IT TOO WITH CHEF CHRISTINA TOSI (RENDER)

Christina Tosi is a complete dominator in the food world, insofar as a dominator can also be the nicest person imaginable MORE

WHICH CHICKEN IS RIGHT FOR YOU? (MODERN FARMER, Issue 1) Choosing the right breed of chicken is a lot like dating. Well, not really, but there there serious matters of compatibility at stake and hundreds of breeds to choose from. MORE

WHICH CHICKEN IS RIGHT FOR YOU?

(MODERN FARMER, Issue 1)

Choosing the right breed of chicken is a lot like dating. Well, not really, but there there serious matters of compatibility at stake and hundreds of breeds to choose from. MORE

I CAN'T BELIEVE IT'S NOT BUTTERNUT (MODERN FARMER) It's a telltale sign of fall, as reliable as colder temperatures and shorter days: butternut squash. MORE

I CAN'T BELIEVE IT'S NOT BUTTERNUT

(MODERN FARMER)

It's a telltale sign of fall, as reliable as colder temperatures and shorter days: butternut squash. MORE

WHICH SHEEP: FIND THE SHEEP OF YOUR DREAMS (MODERN FARMER) When it's time to lay down your weary head, which breed floats past your eyes? MORE

WHICH SHEEP: FIND THE SHEEP OF YOUR DREAMS

(MODERN FARMER)

When it's time to lay down your weary head, which breed floats past your eyes? MORE

 

Note: For a while, I wrote a biweekly column for The Bay Citizen called "Active Ingredients," on the history of particular foods and their uses in the contemporary Bay Area including Dutch Crunch Bread and Honey (listed above), as well as: Aloe, Ice Cream BaseFish SauceAlmondsHamTofuCurryDates, Citrus, and Pickles.