Green Life: Food
More Green Stories: Home & Garden | Travel & Outdoors
Going green in Sebastopol
When Peter Lowell's opened in September as a centerpiece at Florence Lofts, a new, environmentally responsible live-work complex in...
Summer fruits step up to the dinner plate
When summer arrives, some people long for vacations, booked months in advance. Others count the hours until beach time, or look...
Small farms grow with community support
When farmer Tim Mueller threw an event recently for members of his vegetable box delivery program, he used the term CSA several times...
Food Conscious: Just a spoonful of agave syrup
"Well, I've got Beano on my broccoli and flaxseed in my soup," said my mother, gingerly placing her lunch tray on the wood-slatted...
Annie's the fairest Goddess of all
I'd like to say that every time I make salad at home, I whisk together my own vinaigrette. It's easy to do, and always the healthiest...
What's New: Slow Food Nation rolls out festival lineup
Tickets go on sale today for Slow Food Nation, the four-day extravaganza of American food that will stretch throughout San Francisco...
What's New: Good All Day Granola
Bobbie Vaughn of Oakland knew she was on to something when her homemade granola became a perennial hit at school auctions and with...
Fresh wave of home canners pump up the jam
I desperately needed a good gift for my father. A tie was out; so were aftershave and cologne. This was a father who never wanted...
What's New: Meet the new (meat) CSAs
Meat and poultry raised the old-fashioned way - on the pastureland of small Bay Area farms - is becoming easier for consumers to buy...
The Working Cook: Sustainable ways to enjoy tuna
Last week's Food Conscious article about farmed bluefin tuna was a reminder that some of our most popular fish have become our most...
The secrets of succulent grilled chops
Chops are the Cinderellas of the grill. OK, so the wicked stepmother thing is a bit of a stretch. But as the grilling season begins...
The rarest tuna of all - Japan's farmed Kindai
Editor's Note: This story is part of an occasional series on issues surrounding our food supply. These days, sit down at a sushi bar...
What's New: Chefs warm up to arctic char
Arctic char, a fresh and saltwater fish that resembles salmon in both taste and appearance, has emerged as a sustainable choice on Bay...
Goodbye, king - hello, coho
Wild salmon enthusiasts are looking at a bummer of a summer, given the soon-to-be-official ban on king salmon fishing along the...
What's New: Raw fare from Roxanne
Devotees of Roxanne Klein's brand of raw cuisine - made famous at her eponymous and now-defunct Larkspur restaurant - can find it once...
What's New: Waterbar reflects bayside setting with sustainable fish
Cylindrical floor-to-ceiling aquariums telegraph the focus of Waterbar, the fish-heavy half of Pat Kuleto's new 200-seat waterfront...
The new yogurt culture
In the back hallway at Fraiche, the Palo Alto yogurt shop, Patama Roj slowly pushes open a door to reveal a miniature dairy plant. "We...
What's New: Blue Bottle Cafe in San Francisco
The much-anticipated opening of Blue Bottle Coffee's first cafe is this week. In fact, you may already be sipping an exquisite cup of...
Taster's Choice: House Organic crowned top tofu
Fresh tofu often serves as a bland but protein-filled backdrop for vegetables and liberal splashes of soy sauce. Rarely is it consumed...
What would Michael Pollan eat?
This might come as a shock to devotees of the Church of Michael Pollan, but his next article will be about orchid sex, not food. And...
