Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley in 2007. While she continues to cook healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column and writes other features. Her food writing can also be found on Berkeleyside’s NOSH, SFoodie, and The Forward. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. Follow Alix on Twitter @WallAlix.
Since 2008, fine cheese from Lisa Gottreich's Bohemian Creamery has made it onto many of the Bay Area's finest restaurant menus. Now she's opened a storefront in Sebastopol which offers a special array of gourmet products you won't find elsewhere.
Food studies programs have been popping up like mushrooms across the country. This fall, 14 students began studying in the first master’s level food studies program on the West Coast at the University of the Pacific.
Local chefs are invited to go head-to-head to come up with a healthy and delicious meal for around $5 that can be sold at a corner market in a contest called the Healthy Corner Store Chef Challenge, sponsored by Oakland's HOPE Collective.
Making your own vegan pantry items is not only healthier, cheaper and produces way less waste, says vegan chef Miyoko Schinner, but can be a whole lot yummier, too. She sets out to prove it with her latest cookbook, 'The Homemade Vegan Pantry.'