Cooking in the Nut House: Palo Alto native and self-taught chef reopens dive bar’s kitchen

Meet Darius Johnson of Bay La Soul. The new socially distanced outdoor patio in the parking lot of Antonio’s Nut House in Palo Alto. (Photo by Elena Kadvany) Darius Johnson grew up in Palo Alto’s Ventura neighborhood, practically down the street from Antonio’s Nut House on California Avenue. The longtime dive bar reopened on Monday after a months-long pandemic-forced closure, with Johnson leading the kitchen. Taqueria Azteca, which for three decades had served ...

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Fungus Photography: Mushroom hunting in Northern California (through a macro lens)

From Candy Caps to Witch’s Butter, the San Francisco Peninsula can be a field day for foraging—and photographing—fungi. Photos/Intro by Charles Russo. Reporting by Laura Ness A golden chanterelle mushroom, one of the most sought-after species for fungus hunters. Chanterelle mushrooms fetch a high price at grocery stores and are known to be very meaty, with a great flavor that is both nutty and fragrant. They are often found in the vicinity of ...

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Veteran food blogger David Lebovitz on his new book and Bay Area beginnings

The Chez Panisse alum speaks on the evolution of blogs, his most important kitchen tool and his favorite food haunts What’s cookin’?: David Lebovitz has been a food blogger since 1999. (Photo courtesy of Ten Speed Press) David Lebovitz was a food blogger before the term even existed. He launched his popular website in 1999, long before the advent of Facebook, Yelp or Wordpress. The longtime cook steadily made a name for himself over the ...

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The word on the bird: our guide to buying a Thanksgiving turkey

We asked local butchers and farmers to weigh in on the best bird for your buck By Elena Kadvany Turkeys on the move in full fanned-out glory. (Photo via Flickr) Matthew Prentice, head butcher at Belcampo Meat Co. in Palo Alto, grew up eating Butterball turkeys for Thanksgiving. The widely available birds are injected with what the company calls a “pre-brine” and are raised on factory farms. This was all he knew, he said, “until I became a ...

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Happy chickens, frolicking pigs: Where to buy local humanely-raised meat on the Peninsula

Happy chickens, frolicking pigs: Where to buy local humanely-raised meat right here on the Peninsula You don’t have to be an insufferable bore to want boar that didn’t suffer! This little piggy from Root Down Farm is living the dream. Photo by Federica Armstrong. We all know that Portlandia episode where Fred and Carrie pepper their server with questions about the chicken. “How big is the area where the chickens are able to roam ...

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Deciphering the Forest from the Feast with Silicon Valley’s breakout food blogger

Local author and blogger Erin Gleeson talks Peninsula lifestyle, from bakeries to back-to-school-night booze. By Charles Russo Erin Gleeson, author of The Forest Feast, pictured in the garden at her Redwood City home. (Photo by Charles Russo) Erin Gleeson recently approved the Korean-language edition of her children’s cookbook — The Forest Feast for Kids. It was a bit of a peculiar process, but she just rolled with it. “They asked me how it looked,” Gleeson explains, “and ...

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5 great CSAs in the 650

5 fresh farm boxes for Silicon Valley foodies For the Peninsula, CSA’s worth committing to…. Gone are the days when people signed up for a Community Supported Agriculture (CSA) box out of grim determination to do what was right, suffering through too many of the wrong kinds of vegetables or just too many vegetables, period. Farms today are wising up and offering biweekly boxes with high-quality extras like pastured eggs, grass-fed meat, and ...

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Love for the Locavores at Pescadero’s Fifth Crow Farm

Love for the locavores at Pescadero’s Fifth Crow Farm How UCSC classmates became converts to sustainability and purveyors of delicious farm boxes for the SF Peninsula. Words and photos by Molly Cornfield Fifth Crow Farm produce is grown on 80 sun-and fog-kissed acres outside of Pescadero. It’s 8am on a Friday morning, and I’ve managed to get myself out of my Mountain View apartment, over the foothills, and to Fifth Crow Farm in Pescadero. The farm ...

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The Impossible Burger explained: Peninsula chefs on cooking Silicon Valley’s most controversial…

The Impossible Burger explained: Peninsula chefs on cooking Silicon Valley’s most controversial food By Elena Kadvany Vina Enoteca owner Rocco Scordella grew up on an olive farm in Bologna, Italy, in a region known for its meat culture. It seems almost sacrilegious that in 2017, he might serve a scientifically engineered hamburger made from plant-based ingredients at his Italian restaurant in Palo Alto. Vina Enoteca leaped into the fray in March, serving the Valley’s first ...

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