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San Francisco Standard •

Fresh fried chicken in 3 minutes? SF bars now have fried chicken vending machines.

It’s 2 a.m, the music fades, and the overhead fluorescent lights flip on at the bar. Suddenly you’re terribly aware of your rumbling stomach and the tequila sodas you’ve been throwing back all night. Is there a hot-dog cart nearby? Do you have time to run to the halal food truck down the street before it closes?If Syed Saquib has his way, you won’t even need to leave the bar to satisfy your case of the drunchies. Instead, you’ll just grab a bucket of crispy chicken nuggets from a vending machine...
The Oaklandside •

‘We can’t take that risk:’ The Spanish Table says graceful goodbye to Berkeley

On Sunday afternoon, Aug. 17, Berkeley’s The Spanish Table, sparsely filled with longtime patrons and curious onlookers, buzzed with an energy that defied the moment. As the sound of flamenco guitar floated around the room, shoppers swapped stories and laughter among open bottles of Palomino Fino and Sierra Cantabria Unica, poured by store owner Bastian Schoell. It was the ending he envisioned for the Berkeley shop — a celebration rat...
Richmondside •

3 dishes to try at The Lot, Richmond’s reimagined food market

In the heart of the Iron Triangle is a food court and business incubator that is dishing up big flavors. The Lot is a downtown market that aims to create opportunities for sidewalk vendors and budding food entrepreneurs. Formerly known as the Richmond Mobile Vendor Program, the market launched in 2024 as an initiative to legitimize unregulated sidewalk vendors, which Nosh previously covered. Since then, it’s been revamped into a community staple where local food talent can get their start.
The Oaklandside •

Which country’s jollof rice is best? Cast your vote at this Oakland event

In West African communities, few dishes spark as much pride and argument as jollof rice. It’s a dish that has tested friendships, fueled heated social media debates and served as a muse for chefs and food lovers. But, for many, one question remains — which country makes it best? Well, on July 12, organizers of Oakland’s Jollof Festival aim to find out, bringing together cooks representing different West African countries for a flavorful showdown. 


The Jollof Festival, started in 2017, celebra...
Berkeleyside •

San Leandro commissary kitchen closure puts food startups and community programs at risk

However, starting July 1, Vegan Chula — along with 117 other businesses that operate out of the space — will be forced to leave the DSAL Community Kitchen, which is set to close its doors. The closure announcement, which came on May 22, leaves Crespo and her fellow food entrepreneurs in a difficult position as they search for alternative commercial kitchens to keep their young businesses going.
Wacoan® | Waco’s Magazine™ •

Lights, Camera, Action! A Day in the Life of an Actor

When I was younger, like most kids, I dreamed of stardom. I’d watch Disney Channel and picture myself standing in tandem with all of the child actors I’d admired. Obviously, that didn’t happen, but I still find myself thinking about what it would’ve been like to be an actor — to stand in front of a film camera or take center stage in a play. How do they prepare for roles? How do they get over stage fright? To quell my curiosity, my photographer Avery Ballmann and I went over to the Brazos Theatre of Waco to spend a day in their shoes and see what it’s like to be an actor.
Wacoan® | Waco’s Magazine™ •

The Phoenix Project

When Adeline Le first took a break from college, her goal was to relax. The Hewitt resident had always been a busy student on the go, so she decided to put a pause on obtaining her degree and take some much-needed time for herself. But then, Le ran into an issue — she was bored. So, she decided to utilize her free time to pursue a lingering passion that she’s always had: helping others. Thus, the Phoenix Project was born.
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