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Produce & Meat

Grasshoppers Add Crunch and Punch

Calavera puts edible insects—chapulines—on the menu: Today’s pests are tomorrow’s taco fillings.

Radicchio Makes a Great Caesar

Follow the recipe of Marc Baltes of Boot and Shoe for a fine fall and early winter salad.

What’s Hot, And What’s Not

Bacon-wrapped whatever? That’s so 2010. Today’s culinary buzz is reserved for cephalapods, high-end Mexican, cold-brewed coffee, sour beers, seaweed, and burgers, natch.

The Best in East Bay Packaged Foods

From crunchy kale chips and puckery pickles to fiery sauces and artisan sweets, specialty foods are once again flourishing locally.

Seek Out Meyers From Guru Ram Das Orchards

Meyer lemons go great in cocktails like the Bee’s Knees at Adesso.

Food Finds in Oakland’s Chinatown

Walk the streets of Chinatown to discover a world of delicious items and experiences, ranging from preserved egg porridge and dumplings to cultural tasting tours and cooking classes.

Fall for Rome Beauty Apples

Drought, heat, and topsy-turvy weather create interesting conditions for late-season apples.

Clove & Hoof Does Dinner Now

An upscale butchery and restaurant on the Broadway corridor of East Temescal expands hours to bring dinner to the meat-oriented masses, though includes plenty of meatless side dishes.

La Tercera Produce Does it the Hard Way

Annabelle Lenderink grows great produce, including some eaters may not be familiar with. This time of year she recommends haricot violets, or purple beans.

Time for Summer Squash

An abundant sign of the season, summer squash is loved for its versatility and ability to fit in.