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Edible San Francisco

We tell the story of how the city eats, drinks and cooks.

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Sarah Henry

Sarah Henry is a freelance writer and the author of Farmsteads of the California Coast (Yellow Pear Press, 2016). Find her articles in the Washington Post, San Francisco Chronicle, Cherry Bombe, Lucky Peach, The Atlantic, Modern Farmer, Civil Eats and AFAR. She tweets at @sjhenrywriter.

Kitchen Wisdom: Why Cooking Matters

February 7, 2019 by Sarah Henry

violeta sandoval teaches for cooking matters

Filed Under: Edible SF Magazine, Feature Stories, Home Page, Winter 2019 Champions of Change

Stamping Out Sexual Harassment in the Kitchen: Rocked by #MeToo Revelations, the Restaurant Industry Seeks Solutions

October 28, 2018 by Sarah Henry

stamping out sexual harassment

Filed Under: 2018, Edible SF Magazine, Fall 2018 - Stamping Out Sexual Harassment, Home Page

Girl Talk: Top Chefs on Why Women Don’t Get the Respect They Deserve in the Kitchen

October 17, 2016 by Sarah Henry

melissa perello and Michaela Rahorst and Sarah Bonar

Filed Under: 2017, Edible SF Magazine, Feature Stories

CRITICAL MASS: What Do We Want From Our City’s Top Restaurant Reviewer?

October 17, 2016 by Sarah Henry

newsroom bulletin board

Filed Under: 2016, San Francisco, SF Chefs, Winter 2018 Patty Unterman Issue

Food Waste Resources

July 17, 2016 by Sarah Henry

dana gunders apples

Filed Under: 2016, Food Waste

Wasted in San Francisco

July 17, 2016 by Sarah Henry

dumpster dining in san francisco

Filed Under: 2016, Feature Stories, Food Waste, San Francisco, SF Chefs

Hog Island Oysters: A Hit on the Half Shell

July 17, 2016 by Sarah Henry

hog island oyster company

Filed Under: 2016, Book Reviews

Wanted in San Francisco: Cooks

April 17, 2016 by Sarah Henry

san francisco cooks flying over the city

Filed Under: 2016, Uncategorized

BEYOND THE BUZZ: Fellow Best New Restaurant Winners, Aaron London of Al’s Place & Stuart Brioza of State Bird Provisions, on Recipe for Success.

October 17, 2015 by Sarah Henry

als place aaron london kitchen

Filed Under: 2015, SF Chefs

Raising the Bar: Nicolaus Balla and Cortney Burns of Bar Tartine take old-time preservation to new heights

July 17, 2015 by Sarah Henry

nicolaus balla and cortney burns of bar tartine

Filed Under: 2015, Edible SF Magazine, SF Chefs

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  • First artichokes of spring. Or maybe they're just early because it sure feels like winter. ⛄️#artichokes #farmersmarket #mercury #sienna #babyanzio #sardegna
  • Understand, I’ll slip quietly
away from the noisy crowd
when I see the pale
stars rising, blooming, over the oaks. --
I’ll pursue solitary pathways
through the pale twilit meadows,
with only this one dream:
--
You come too.” --
RAINER MARIA RILKE, ‘Pathways’
--
2017 Sauvage Chenin Blanc | Vista Verde Vineyards. @methodesauvage 
Stunningly golden-hued with a slippery-smooth honeysuckle profile that drops off into a limoncello-like finish that lingers deliciously long on the palate. #cheninblanc #hellachenin #zalto glass #whitewine #dontcallitchablis
  • Check out the latest issue featuring @danbransfield @beckyduffett @nicholeate @kantinesf @ommmar @backpocketgrub @shanna_farrell @jodiliano Cover story by @sarahhenrywrites photo by @nicola_parisi
  • It's #nationalcheeseloversday and we're breaking out this Taste of Pt. Reyes spread from @pointreyescheese Which one do we dig into first? 😉 #sponsored #toma #agedgouda# #bayblue #originalblue #cheese #bluecheese #gouda
  • There will come soft rains and the smell of the ground,
And swallows circling with their shimmering sound;

And frogs in the pools singing at night,
And wild plum-trees in tremulous white;

Robins will wear their feathery fire
Whistling their whims on a low fence-wire;

And not one will know of the war, not one
Will care at last when it is done.

Not one would mind, neither bird nor tree
If mankind perished utterly;

And Spring herself, when she woke at dawn,
Would scarcely know that we were gone.
--
There Will Come Soft Rains by Sara Tisdale.

This poem was first published in the July 1918 issue of Harper's Magazine and speaks to the natural world reclaiming a battlefield. We thought it paired nicely with the 2017 Raft Syrah, Weed Farms, because this vineyard shares the land with Grape Creek, a tributary of Dry Creek, which feeds into the Russian River. In recent years, endangered coho salmon have returned (or maybe reclaimed is a better description?) to Grape Creek, using it as safe passage for spawning. #raftwines are produced by @duckdaughterjj 
#syrah #cohosalmon #grapecreek #drycreekvalley #sonoma #healdsburg #redwine #redwine #russianrivervalley #sonomacounty
  • Lovely radicchios 💜 from @dirtygirlproduce at the @cuesa farmers market. We tossed them with a simple green olive vinaigrette (castelveltranos + parmesan) inspired by a recipe from our pal @mollywatsonaf #radicchio #castelvetranoolives #parmesan #wintersalad #bittergreens #farmersmarket
  • Maiden voyage to the farmers market with our new @millielottietotes bag. Pretty much the best bag ever for loading up on fresh produce at the market. Comes with a cutting board that also flattens out the bottom of the bag, which really opens it up to let you fill in all your goods without them getting squished. 👌 And long leather handles loop over your shoulder for easy carrying. 💪 #farmersmarket #marketbag #fennel #satsumamandarin #watermelonradish #broccoli

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Edible San Francisco celebrates what feeds us in the SF Bay Area. We connect people to their food—where it comes from, how it’s produced, and who makes it. Our readers are enthusiastic home cooks, top chefs, farmers markets, farmers and other food producers, butchers and bakers, distillers and vintners—everyone who is leading the way in how we eat and drink today. We combine fresh, seasonal, modern recipes with compelling storytelling, all created by incredibly talented writers, photographers, and illustrators. Edible San Francisco believes what and how we eat matters to our health, to our lives, and to our communities.

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