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Know Good Food

Stories created in the spirit of San Francisco’s Nopa restaurant.

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Bud Break at Robert Sinskey Vineyards in the Napa Valley

Once 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.

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A Classroom Becomes a Restaurant

Inside a very special dinner at San Francisco’s Ida B. Wells Alternative High School

By Stephen Jackson

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The Year of No Sheep

Like 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.

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Heat of the Kitchen

A smart kind of food program growing at San Francisco’s Ida B. Wells Alternative High School.

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On Sustainable Seafood

A conversation with Kenny Belov, one of the most highly sought providers of…

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Behind the Mural with Brian Barncelo

The story behind the beautiful, neighborhood-inspired art inside of San Francisco’s Nopa restaurant

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How to Make Nopa Porchetta

Enjoy this Tuesday night special at home

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Tasting Notes: Drinking with the Pros

A continued conversation with Mike Dashe of Dashe Cellars

We recently published a conversation between Collin Casey, sommelier of San Francisco’s Namu Gaji and Mike Dashe of Dashe Cellars. What we…

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Inside the Vault

A conversation with Mike Dashe of Dashe Cellars

By Collin Casey
Collin is sommelier and beverage director at Namu Gaji, in San Francisoc’s Mission District, and a sixteen year wine business veteran who likes to party.

Know Good Food

Stories created in the spirit of San Francisco’s Nopa restaurant.

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