Food Section, October 9, 2012
All Signs Point to a Hit in San Francisco - One of the few Deaf-owned restaurants in the country offers Neapolitan pizza from their wood-fired oven and creative small plates. Melody and Russ Stein have created a “deaf-friendly” spot where all waiters all sign and customers give it a big thumbs up.
Bonkers for Bagels (cover story) Bagels are HOT, since three East Coast transplants, finding our flabby steamed rolls-with-a-hole unsatisfying, are crafting chewy, crusty, wood-fired rings.
Edible Excursions - Behind the scene tours of Gourmet Ghetto
Rooting for the Ayyads - Second article in Edible Journeys department chronicles the story of Palestinian immigrants who transform a jinxed spot in Albany, California into a culinary oasis where they serve Jordanian, Palestinian and Egyptian specialties.
An Immigrant’s Tale: First in a series of immigrants’ journeys seen through a food lens. Lisa Li’s story recounts growing up in China during the Cultural Revolution and her edible first impressions of America.
In the Market for Cultural Adventure? -Oakland’s ethnic markets dish up a world of culinary possibilities. Visit Mi Pueblo, Koreana Plaza and Chinatown shops and meet some adventurous cooks.
World-Class Word Chef - Profile of Dianne Jacob, a food writer’s best friend.
Contemporary Cuisine at Yesterday’s Prices – Laney College’s Bistro showcases the talents of their culinary arts students. Gourmet lunches don’t have to be expensive.
Think Globally, Party Locally – Give your guests a cultural experience without leaving home: cook Thai or paella with a chef who does house calls, learn Bollywood dance, or relax in a Moroccan garden.
A Bakery Rises in Alameda - Profile of beloved Semifreddi’s Bakery, where each one of their 170,000 loaves of bread and 30,000 pastries a week is handcrafted by artisan bakers.
Chef is Sweet on Just Desserts - Interview with Executive Chef Mani Niall, who calls himself a “dessert archaeologist” as he tweaks classic recipes from Just Desserts and turns out 6,000 cakes a week.
kaia foods - Profile of Nick Kelley, whose motto “keep it simple” means only raw, organic and gluten free ingredients in his buckwheat granolas, fruit leathers, sprouted seeds and kale chips.
Family Flavors – The savory sagas of 4 East Bay clans in the food biz (Food Mill, Grainaissance, Donsuemor madeleines and Peerless Coffee)
Global Groceries - the low-down on ethnic food markets in the East Bay for adventurous cooks or homesick transplants
Sampling Breakfasts from Other Cultures – where to find local servings of Japanese, Chinese, Thai, Vietnamese, Ethiopian and Indian breakfast specialties
Chocolate Hot Spots – from traditional turtles to trendy chili-laced truffles
Baker’s Dozen – 13 hours at the side of acclaimed pastry artist Paul Masse
Deaf Culture meets Foodie Culture - Betty Ann Prinz demonstrates signs of good taste as the go-to food expert for the East Bay’s Deaf Community.
Oy Tannenbaum! – a nice Jewish girl (me) makes Christmas cookies on TV