Having a section devoted to "Cucina Ebraica" on his menu at Che Fico is a political statement for David Nayfeld, a first-generation American chef, whose parents came from Belarus.
Some Berkeley grad students would like to see this grain, known more as birdseed in the U.S., become the next quinoa. It's a nutritional powerhouse, cheap and gluten-free.
Iliana Berkowitz of As Kneaded Bakery has one goal and one goal only, to be known as the best bread in the Bay Area. "Why would I be doing this otherwise?" she asks.
Bohemian Creamery's cheeses are served in more than a few of the area's finest restaurants. It began when Lisa Gottreich traded in her ex-husband for some goats.
Alix was a guest on Check Please, Bay Area talking about Ba-Bite, but it's since closed. But before it did, she wrote this one of two pieces about the Israeli eatery.
For a few months, Berkeley Bowl's social media accounts were hilarious. It stopped, unfortunately, but I had to meet the person behind them and she didn't disappoint.
"A world without an H&H bagel is a world I don't want to live in," New Jersey native Emily Winston says. Hence, her mission: to recreate the beloved NYC bagel in the Bay Area.
Smoke meat is a Jewish delicacy in Montreal. Here, not so much, though if Montreal native Lex Gopnik-Lewinski gets his way, it will be. TSA once confiscated his smoke meat.
Meet Ezra Malmuth, a trained chef who has brought an edible to market that's a lot healthier and tastier than your usual gummy bear or cookie. Even his grandma thinks so.
Before Chef Tu David Phu competed on Bravo's "Top Chef," he did a wonderful Vietnamese pop-up just steps away from Oakland Tech, where he went to high school.
If Chef Mat Schuster hadn't fallen in love with a Spaniard, he might have been a deli man, he says. Jewish holiday menus continue to be a thing at his Spanish S.F. spot.
Alix used to write these "taste tests" for the Forward's food blog, where friends would be invited over to help evaluate recipes from a new cookbook. This one was especially epic.