• ‘Hippie Food’ now available for pre-order

    Finally got to hold my first copy of a bound galley for “Hippie Food,” five years after I began working on it. William Morrow will be publishing the book on January 24, 2018, which gives you a few months to pre-order it on Amazon, Powell’s or IndieBound. I’ll post  more news about the launch and media appearances here in the coming months. In the meantime, pardon me while I step away from the computer to hyperventilate for a few weeks.

  • A few of my recent pieces

    In the midst of tracking down the origins of brewers’ yeast and baking numerous loaves of whole wheat bread, I have also written a few articles:

    • Rainbow Grocery Turns 40 (SF Chronicle). San Francisco’s largest collectively owned worker enterprise, as well as my favorite grocery store on the planet, is thriving without having sacrificed the values embraced by the ashram members who founded it in 1975.
    • The Bay Area’s Burmese Food Boom (SF Chronicle). A curiosity at best in the rest of the country, Burmese cuisine is as well-loved in the Bay Area as Thai or Vietnamese. After a huge crop of new Burmese restaurants opened in ever-more-distant suburbs, I sought out to find out why.
    • Seal or No Seal? (Lucky Peach). I went to Newfoundland this summer in part to eat at Canada’s best restaurant, and found myself obsessed with the island’s almost-lost heritage of eating seal meat.
  • I’m writing a book

    Bookshelves_hippie_booksI’m thrilled to announce that William Morrow has agreed to publish my book, Hippie Food: How Longhairs, Revolutionaries and Back-to-the-Landers Changed the Way We Eat. I have spent the past 15 years exploring the intersection of food and culture, from regional Chinese specialties newly appearing in San Francisco to the tech industry’s attempts to disrupt our eating habits. The idea for the book came about when I asked myself: What if I looked at the food I grew up eating as a unique, full-fledged cuisine? As I began looking into the history of iconic 1970s foods like tofu, sprouts and brown rice, I realized their stories were far richer than I could have imagined — and their effect on our diets today, profound. Look for the book in 2017.

  • On the Radio

    Meal sharing websites Jonathan Kauffman

    Meal sharing websites (Credit: The Chronicle)

    January 2015 was my month to pontificate. For the January 31 episode of KCRW’s Good Food, Evan Kleiman interviewed me about meal-sharing websites, underground dinners for the Uber age. (You can read my November 2014 article on the phenomenon here.) I also drank beer and talked restaurant criticism with Almanac brewer Jesse Friedman for the January 7 episode of his podcast, Brewer’s Log.