In a town that traffics in food trends, one of the biggest stories of the past year has been the rise of Impossible Foods. Using a plant-based derivative called heme, the six-year-old Redwood City company has created a
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These days, it seems unanimous: San Francisco’s second place standing in the food world, perpetually lagging behind the Michelin-mobbed New York, has come to an emphatic end. When it comes to food, our fair city is now the choicest bonbon