Immigrant Chef Brings Comfort to Tenderloin’s Vulnerable Through Cooking

Cho Wing Chung’s alarm clock will buzz at 3:45 a.m. on Christmas Day. He will arrive in Tenderloin at 5 a.m. and get to work making meals for San Francisco’s most vulnerable.

Wildtype Salmon

A Dogpatch Startup is ‘Cultivating’ Salmon in a Former Brewery

SF’s Wildtype Foods, one of a growing number of local cellular meat companies, grows its alternative protein using cells from sushi-grade fish.

SF Chefs Think Outside the Bun With Plant-Based Protein Dishes

The Impossible Burger is so 2016. San Francisco culinary creatives are pushing the boundaries of faux-meat and vegan cuisine beyond imitation ground beef.