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Old Made New

 Opening a new restaurant is an exciting and risky endeavor everyone wants to keep hearing about. But what if you have a stable restaurant...

Dining: Fancy Foods

Now in its 64th year, the Summer Fancy Food Show in New York City attracted more than 2,400 specialty-food producers last weekend, who exhibited...

Brew: In Session

Does craft brew have a refreshment gap, when summer days get hotter but the category seems to bring little but ever-stronger IPA, double IPA...

Dining: Farm to Cup

When William Murad came to San Anselmo from Brazil for an internship with a software company, little did he know that he would return...

Nuts for Nut Milk

There’s currently heated debate over whether plant-based beverages like soy milk or almond milk can be advertised as “milk,” which is legally defined by...

Feature: The Grill Guide

By Tom Gogola, Stett Holbrook and Flora TsapovskyWhile there are plenty of North Bay restaurants that do burgers and barbecue very well, summer wouldn’t...

Swirl: Faces of Zin

Sonoma County is, in terms of Zinfandel acreage, a distant second to San Joaquin County, home to some pretty decent Lodi Zinfandel and maybe...

Spotlight on Novato: Hop Forward

Like many millennials, Jonathan MacDonald looked to the internet for information, guidance and skill-building to start his Adobe Creek Brewing business. Even his logo...

Food & Drink: Mainstream Movement

A lot of ground is covered in a mere hour and 25 minutes in filmmaker Mark Kitchell’s Evolution of Organic documentary, recently shown at...

Health & Wellness: Water Temp

“Good evening and welcome folks, I will be your waiter tonight,” I say to my guests as I pass out menus. “Can I get...