Julie Cummins, CUESA's Director of Education, writes about her experience in the Pennywise Eat Local Challenge: $68 for the week, local foods within 100 miles, and minimal cooking time.
The Bay Area's diverse cornucopia of yields a profusion of fresh foods year-round. This week, a look at the edibles that hold a special place in our region's history, culture, and cuisine.
After receiving flak for 2006's E. coli outbreak, spinach became a scapegoat for food contamination. Here's some background on this healthy, versatile green, and its connection to the nasty bacteria.
