Tips for restaurants and families on healthy, zero food waste, eco-friendly cooking while staying safe during Covid-19.
Last updated: August 15, 2021 Just weeks after the SF Bar Owner Alliance decided to require proof of COVID vaccination at indoor venues, Mayor London N. Breed is now joining the call. As of Friday, August 20, all patrons and employees entering indoor businesses and events will be asked to show proof of COVID vaccination. …
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Just two blocks away from the beach of San Francisco, Boavida Café feels like a peaceful getaway for the residents of Outer Sunset amidst extended shelter-in-place orders and the coronavirus pandemic hammering San Francisco. Inspired by the small coastal towns of Portugal, everyone who walks into this coastal-chic corner is immediately charmed by the calm …
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By now, you are probably used to seeing cow’s milk substitutes like almond or soy milk on the shelves of your local grocery store. But have you ever heard of cheetah’s milk? For years, we’ve been intrigued by this unique dairy milk source, an essential dietary support for millions of people where the climate is …
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Middle East cuisine is quickly becoming a leading trend in American kitchens, according to Whole Foods’ 2018 trend report. Since 2018, the traditions, regional nuances and classic ingredients of this authentic cuisine have taken their place in the mainstream. As more and more restaurants, recipes and wholesale ingredients are flooding the market, people are becoming …
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Impossible Burgers are nothing like the dry veggie burgers made from soy, beans and lentils your vegan friends keep recommending. Impossible Foods’ pink-colored patty bleeds and sizzles as you cook it. It takes one bite from this juicy, smoky flavored delight to realize that the earth can offer us everything a real beef burger could, …
Who of us hasn’t peered into the refrigerator and discovered an overlooked and forgotten half eaten apple, an almost empty can of tomato paste or a container filled with last week’s leftover food? Unlike the pros of the restaurant world who literally use everything in their pantries, most people just don’t know what to do …
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