Articles Written by:    JANNY HU     

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Slam-dunk Thanksgiving

The timeline taped to the refrigerator reads like a "Chopped" marathon. Thirty minutes for the cranberry sauce, 30 minutes for the green beans, 30 minutes for the stuffing, so on and so forth, until a singular task remains at 3 p.m - Eat! It's a ...

From JANNY HU, San Francisco Chronicle,  23 Nov 2009
Related Topics: Food & Wine Magazine,  National Basketball Association,  Stephen Jackson,  Alfred A. Knopf,  Spread (musician)

Tasting Room: Cuvaison

The tasting room opened in May and is 85 percent solar powered in keeping with Cuvaison's commitment to sustainability (both its winery and land were certified Napa Green in 2008). Despite its size, the service remains remarkably personal thanks to a ...

From JANNY HU, San Francisco Chronicle,  15 Nov 2009

Soup's on with winter harvest

It turns out, though, that we were a little late to the winter garden party. In the time it took to catch up on the gardening work done by former Chronicle writer and novice gardener Jane Tunks, we had missed the key planting season for a winter ...

From JANNY HU, San Francisco Chronicle,  13 Nov 2009

Bar Bites: Pi Bar

New York native Rich Rosen (Chenery Park, Boulevard) joins the Mission scene with this unpretentious brew pub/pizzeria in the old Suriya Thai space on Valencia Street. Named after the mathematical symbol, Pi Bar is teeming with puns. Math geeks will ...

From JANNY HU, San Francisco Chronicle,  5 Nov 2009
Related Topics: Chrysler

Oakland's Peerless Coffee still going strong

Because you're too old, Vukasin was told. "And they were right. They'd done their homework," the 76-year-old patriarch concedes. "But they didn't know that these two were coming into the business," he says, pointing at his oldest daughter, Kristina, ...

From JANNY HU, San Francisco Chronicle,  4 Nov 2009
Related Topics: Starbucks Corp

Pomegranates punch up the menu

The key is getting to the good stuff - the ruby-red arils, those small edible seeds surrounded by a juice pouch. There are hundreds inside every pomegranate, and while they take a few minutes to collect, they're worth the time. Arils make a colorful, ...

From JANNY HU, San Francisco Chronicle,  1 Nov 2009

Thanksgiving with a twist at restaurants

If brining, basting and baking seem like too much of a headache this Thanksgiving, how about heading out for lobster ... for the price of turkey? That's the special being offered again at Larkspur's Yankee Pier, one of several Bay Area restaurants ...

From JANNY HU, San Francisco Chronicle,  28 Oct 2009
Related Topics: Food & Wine Magazine

To stretch or not to stretch?

The odd-looking movements, though, are ones the University of San Francisco sophomore has warmed up with ever since she began running cross-country in high school, and they're prime examples of how stretching has evolved over the years. Putting your ...

From JANNY HU, San Francisco Chronicle,  26 Oct 2009
Related Topics: Centers for Disease Control and Prevention

Restaurants turn to trout instead of salmon

"It's just very economical," Selvera says. "It's sustainable, it's super easy to get year-round, and it's really versatile." Once considered an afterthought to salmon in the dining scene, trout is increasingly swimming past its relatives and into more ...

From JANNY HU, San Francisco Chronicle,  21 Oct 2009
Related Topics: Paul Johnson

Jujubes - Chinese dates - sweet and crunchy

Mention jujubes, and most people will probably think of those colorful candy drops. But there's a crunchier - and naturally sweet - world of jujubes that can be found in farmers' markets if you hurry. Jujubes, or Chinese dates, are small fruits that ...

From JANNY HU, San Francisco Chronicle,  18 Oct 2009

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