Milking More Value Out of Deer
From luscious desserts to high-end nutraceuticals, this novel product is helping New Zealand venison farmers squeeze a premium from their herds, while treading lightly on the land.
Harnessing the Wind, Sun and Sea for Salt
From its provenance and harvest to the hands that craft it, everything about this mineral-rich sea salt seems rooted in its Marin, California surroundings — including the artisanal price point.
Sheep Cheese Is an Ode to the Seasons
A flock of Northern Californian farmstead dairies use seasonal cues to shape the flavor and complexity of their cheese. Lactation cycles and the changes in forage can influence the outcome, resulting in curds that hum with high floral notes or belt out rich, buttery tunes.
Cowless Milk Is About to Get Real
By milking microbes instead of udders, precision fermentation creates the same dairy proteins produced by cows to make cheese, ice cream, and other treats that are indistinguishable from their conventional counterparts.
Rerooting Farmers in a New Land
At PGC Farms in Kuni, on the island of O’ahu, immigrants from across Southeast Asia and the Pacfic cultivate 41 individual plots. Along with affordable farmland and help in accessing capital, PGC’s farmers receive field training, financial and regulatory expertise, and language resources — the full support they need to root themselves in Hawai’i.
Sleek and summer sweet, these minimalist melons are the cool way to bring in the season
Sleek and summer sweet, these minimalist melons are the cool way to bring in the season
High Pressure for Fresh Produce
How High-Pressure Processing Is Helping Remote Farmers Bring Fresher Foods to Market
Stretching California’s Rice Belt
To cope with water restrictions in a drought-stricken state, the rice industry is looking to other regions to plant their future fields.
Sakuramochi: These pillowy soft, savory sweets make the perfect early spring treat.
Northern California’s last mochi shops are keeping a seasonal tradition alive.
Get a Load of These Babies
Tough growing conditions are making these newly budded heirloom artichokes more precious than ever.
Rice Farming for Peat’s Sake
In California’s Sacramento-San Joaquin Delta, farmers are converting corn fields to rice in an effort to stop subsidence and reduce carbon emissions.
Beefing Up the Community
An innovative program at the Redwood Empire Food Bank is helping to nourish both land and community.
Spaghettoni, Sustainably
San Francisco pasta maker Joshua Felciano is putting a sustainable twist on a culinary staple.
Published in Pacific Sun and The Bohemian
Dried Out
As the drought drags on in California, it may be getting too dry, even for dry farming.
Published in Pacific Sun and The Bohemian
Chef Jose Duarte’s Spring Awakening
Despite the closure of Jose Duarte’s three restaurants during the COVID pandemic, life has never stayed too dormant for this active and loquacious chef.
Market Seduction
In Rome, where seasons are defined by food, artichokes stuffed with parsley and mint are the quintessential sign of spring.
San Francisco-Marin Food Bank’s Pop-up Relief
Keely Hopkins, Communications and Social Media Manager at the San Francisco-Marin Food Bank, recounts the organization’s quick pivot in meeting the unprecedented need for food assistance during the COVID-19 pandemic.
Thanks for the Memories: A Review of “Leave Me Alone with the Recipes: The Life, Art & Cookbook of Cipe Pineles”
Cipe Pineles, a former art director at Conde Naste, left behind a beautiful yet very quiet and personal ode to her culinary and cultural heritage. It was discovered posthumously and published some two decades after her death.
Dinner at Norah: A Review
An urban oasis: a review of dinner at Norah, West Hollywood.
Can’t Beat the Real Thing: A Commentary
Remember all the uproar over New Coke? Tim Murphy crafts a deft argument about how America’s culture wars are incited.