The local beekeeper is an expert in both beekeeping history and the complexities behind how hives function — Rosenthal truly is a bee whisperer.
Berkeley's Three Stone Hearth has developed a unique model for community-scale food preparation based on traditional, nutrient-dense health principles.
Nishanga Bliss, the author of Real Food All Year, on eating seasonal whole foods for optimal health and energy.
Exploring alternative ways to work in the food industry is a hot topic. Last week in San Francisco a sold out Kitchen Table Talks, a monthly panel showcasing local food folk, featured a discussion about successful edible enterprises that haven’t started the conventional route.
Would you buy a box of bread, cheese, chocolate, wine, olive oil or jam from a local artisan on a regular basis?