Clips

Foodie
Huitlacoche: The Corn Fungus You Should Be Cooking With More Often
10 Styles of Tofu You Should Be Cooking Up
15 Ways to Elevate Your Scrambled Eggs

Courthouse News
San Francisco Comedy Collection to be Reunited in Boston 
What a Relief: San Francisco's $1.7 million 'toiletgate' ends with new loos
I Scream, You Scream, We All Want Healthy Ice Cream
Changes at San Francisco's Castro Theatre Prompt Debate and Hand-wringing
Judge Advances False Advertising Suit Over Fireball Malt Beverage

Bay Area Reporter
Racism at Heart of Trans Bishops' Exit but Corruption Allegations Surface
Peek Inside Castro Theatre Shows Why It's a Jewel
Right-wing Media Loving Castro Merchants' Protest Letter to SF
Southern Groups Help LGBT Kids as Schools Begin New Year
Gay SF Men Share Monkeypox Stories

San Francisco Examiner
Forget Kale. San Francisco is an International Sausage Heaven

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About Me

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  I'm Eric Burkett, a San Francisco-based professional cook and food writer. in addition to cooking for one of San Francisco's top catering companies, I've owned my own catering company, cooked for private clients, and organized some pretty exciting pop-ups. A million years ago, I was even the manager of the hottest -- and only -- cafe/night club in McMurdo, Antarctica: the late, great Ozone Hole. I began writing about food as a reporter in Alaska, at the Anchorage Daily News back in the 1990s. I started out covering religion -- a beat I loved -- but began writing additional articles for the paper's food section. Besides churning out the occasional recipe, I wrote an occasional series about role of traditional dishes in helping the city's varied immigrant communities maintain their sense of identity, as well as other culinary pieces. Eventually, I ended up in San Francisco and, looking to further my food writing experience, I enrolled in culinary school at City Coll...
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