Happy National Chocolate Day from Endorfin Foods

Endorfin Foods is a Berkeley-based, small business that creates craft chocolate bars, made with only the highest quality ingredients, including single origin bars and a unique range of flavored and inclusion bars. Endorfin Foods founder, Brian Wallace, visits Bauman College’s Berkeley location once a term to talk to the Natural Chef students about the health Read More

S.O.U.L. Food

By Gwenyth Shears When people hear the term “soul food,” it brings up connotations of good ‘ole southern cooking – fried chicken, candied yams, cornbread, and collard greens. It is food that, for many, is hard to resist. While there is a time and a place for enjoying the comforting flavors of traditional soul food, Read More

Reducing Food Waste

Envision a landfill. What do you see? Perhaps you picture trashed cars, plastics, and paper. But what about banana peels, half-full fast food containers, and other rotting food? Americans throw out 35 million tons of food every year, according to the EPA. Wasted food makes up 21% of America’s landfill stream—more than paper and plastic. Read More

How to Reduce Water Consumption in the Kitchen

As two of our locations are in California, we’re well aware of the state’s severe drought, the “worst dry spell in 1,200 years,” as The Guardian puts it. However, climate scientists at Columbia University and elsewhere say this drying trend isn’t restricted to the Golden State. Many predict decades-long mega droughts across the Southwest and Read More

Supporting Small Farms

The U.S. Food & Drug Administration is considering The Food Safety Modernization Act, which would require farms earning under a certain amount of revenue to pay higher regulation fees, is up for review. The government is asking the public to review the sections of the act and share their opinion. Here’s the link to the Read More

Holistic Nutrition Comes of Age

By Dr. By Edward Bauman, M.Ed., Ph.D. Holistic Nutrition: A 40-Year Review with a Glimpse Forward Eating a yummy homemade dinner—such as a spring greens salad with a lemon artichoke heart dressing, fresh caught wild salmon with backyard dill and thyme sauce, and baked yam topped with yogurt and nutmeg—is an example of eating local, whole, fresh, colorful foods, ideally grown in soil Read More