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