eb.meatless.zhu1

Veggie Stir-Fry: a recipe for Meatless Mondays

Let me get one thing straight: I’m a big fan of meat. What would Thanksgiving be without a perfectly roasted turkey? What would Christmas be without that glistening hunk of ham? There could be no clambake without those meticulously picked clams; no oyster bar without fresh, smooth oysters and no Read More…

eb.real.zhu2

A day at Eat Real Festival 2014

Close your eyes, relax and let us take you on a journey. You’re on a beautiful waterfront pier, with smooth wooden planks under your feet, waves softly splashing in the background and the sun shining on your face. You’re enjoying the calm when you smell a faint hint of barbecue sauce. Read More…

jenny.clog.ramen

5 things you never knew about instant ramen

Without a doubt, ramen is a worldwide phenomenon. You can find ramen at almost every major grocery store in the U.S., and it’s the same in many countries throughout the world. From the typical ramen noodles consumed by busy college students to the $16 gourmet bowls of celebrity chef David Chang, Read More…

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Montague’s vs. Cheese ‘n’ Stuff

Though Cheese ‘n’ Stuff has been gracing our Berkeley community with delicious subs for more than a quarter decade, a new sandwich shop entered the Berkeley food scene a few years ago: Montague’s Gourmet Sandwiches. Though each shop’s sandwiches are certainly distinctive from each other, both are close to campus, Read More…

Minal Mehta/File

5 yummy things to eat after working out

Let’s be honest with ourselves — deep down, one of the main reasons we work out is to eat after. But what food is even close to fulfilling your appetite after a hard workout that doesn’t completely cancel out what you just did in the gym? It’s tough to find Read More…

tofufeature

9 facts you didn’t know about soy and tofu

We all know what tofu is. We’ve eaten it in our salads at Smart Alec’s, in our burgers at Saturn Cafe or as fried snacks at any of the boba shops around town. But do you know what tofu is actually made of, how it’s actually made or the variety Read More…

dang-chips

Meet the Berkeley guy who put coconut chips on the market

The Clog attended a food entrepreneurship panel hosted by the Student Financial Advisory Committee at the Haas School of Business on Thursday night. The event began with a Q&A session with Berkeley-based business owners John Scharffenberger of Scharffen Berger Chocolates and Vincent Kitirattragarn of Dang. Following the panel, time was set aside for networking and food Read More…