Artisan fig bread and cheese-chive croissants line the glass shelves at Noe Valley Bakery. But owner and head baker Michael Gassen says that they aren’t just flinging dough. “We [...]
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Drewes Brothers: Josh Eppel
Locating sustainably raised meat in San Francisco doesn’t take a treasure map. But one would be hard-pressed to find someone willing (and knowledgeable enough) to turn a grass-fed pork [...]
Omnivore Books on Food: Celia Sack
Most people won’t ask for an 1886 copy of The Grocer’s Handbook, because most people have never heard of it. Not even Ruth Reichl. And that’s why Celia Sack [...]
Contigo: Brett & Elan Emerson
After 15 years in the Bay Area, Brett Emerson knew 24th Street was special. With a suburban atmosphere, a farmers’ market and neighbors who valued ecofriendly practices, Noe was the [...]
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Farm to Rich Table: Spaghetti with Puntarella and Chicken Skin.
