Angela Johnston is an independent radio reporter and producer who recently moved back home to the Bay Area after spending the past six years on the east coast of Canada. She has a Master’s Degree in broadcast journalism and is currently making radio stories for KALW's daily news magazine, Crosscurrents. When she's not writing and reporting, she's surfing surf small waves on her longboard or perfecting her paella recipe.
What if you want to become a better cook-- without shelling out thousands of dollars for culinary school? Here’s a sample of four cooking apps and online services that do more than just provide recipes.
Two UC Berkeley professors think weeds get a bad rap. In fact, they believe the “mountains” of wild edible plants growing between the Bay Area’s sidewalks can help solve food access problems in food deserts.
Bay Area based company Seedles wants to strengthen our food system by bringing back the bees. They’ve created gumball-sized seed balls that can be thrown anywhere to plant wildflowers and increase bee pollination.
Growing and selling your own kale and green tomatoes in Oakland may get a lot easier in the next few months. Next week the Oakland City Council will have a final vote on amendments to its agricultural zoning policy that will remove costly barriers to starting an urban farm.
Alkymists offers a diverse world-fusion menu, but what’s more noteworthy is its commitment to what it calls “foodanthropy” a project devoted to providing free monthly meals to low-income families in the Bay Area, and internships and training to women in need.
This traditional Spanish dish is the perfect way to combine fresh seafood and/or meat, delicious spices, and local, seasonal vegetables. You can make it at home on a BBQ, or visit a number of Spanish restaurants around the Bay Area to enjoy a pan with friends.
Metes and Bounds is a new traveling pop-up restaurant that offers diners in Northern California a way to connect with the farmers that grow their food by actually eating a five course dinner with them at their farm. The five course meals are prepared with the day’s harvest and the tables are set up right in between the crop rows.
Drakes Bay Oyster Company is the one of largest operating oyster farms in California, and after month’s of legal battles, it’s being ordered to shut down by the federal government who has refused to renew the farm’s lease on park land. But a group of restaurant owners have filed a last minute lawsuit to keep this important local food source afloat.
The CHEFS program in San Francisco has been training homeless people to work in kitchens for the past 17 years, with the hope of eventually finding them employment in high-profile restaurants around the city. Now, CHEFS students are cooking for tech workers in San Francisco’s mid-market neighborhood as part of tech companies fulfilling their Community Benefit Agreements (CBAs). The goal is to create positive and supportive relationships between tech companies and the existing community.