nopalizeinKnow Good FoodBud Break at Robert Sinskey Vineyards in the Napa ValleyOnce the buds break on the vines, there’s no turning back. Thanks to a drought and warmer-than-usual conditions this winter, bud break came early. 2 min read·Apr 4, 2014----
nopalizeinKnow Good FoodA Classroom Becomes a RestaurantInside a very special dinner at San Francisco’s Ida B. Wells Alternative High School3 min read·Apr 4, 2014----
nopalizeinKnow Good FoodThe Year of No SheepLike many vineyards, Robert Sinskey Vineyards usually rents sheep to enjoy its vineyards through the rainy season into bud break. Sadly, this year’s drought means no sheep for RSV.3 min read·Apr 4, 2014----
nopalizeinKnow Good FoodHeat of the KitchenA smart kind of food program growing at San Francisco’s Ida B. Wells Alternative High School. 5 min read·Apr 4, 2014----
nopalizeinThe Only Woman in the RoomOn Being a Woman in FarmingRobert Sinskey Vineyards’ head farmer talks about her job, her gender, and the challenges each present.4 min read·Apr 4, 2014----
nopalizeinKnow Good FoodOn Sustainable SeafoodA conversation with Kenny Belov, one of the most highly sought providers of wild-caught and farm-raised fish in the Bay Area7 min read·Apr 2, 2014----
nopalizeinKnow Good FoodBehind the Mural with Brian BarnceloThe story behind the beautiful, neighborhood-inspired art inside of San Francisco’s Nopa restaurant3 min read·Apr 2, 2014----
nopalizeinKnow Good FoodHow to Make Nopa PorchettaEnjoy this Tuesday night special at home2 min read·Mar 27, 2014----
nopalizeinKnow Good FoodTasting Notes: Drinking with the ProsA continued conversation with Mike Dashe of Dashe Cellars6 min read·Mar 26, 2014----
nopalizeinKnow Good FoodInside the VaultA conversation with Mike Dashe of Dashe Cellars8 min read·Mar 26, 2014----
