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Jonathan Kauffman, food writer

Jonathan Kauffman is a reporter for the SF Chronicle food section & the author of Hippie Food, a history of how Americans came to eat healthy.

http://www.jonathankauffman.com/

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Jonathan Kauffman, food writer | jonathankauffman.com Reviews
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Jonathan Kauffman is a reporter for the SF Chronicle food section & the author of Hippie Food, a history of how Americans came to eat healthy.
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Jonathan Kauffman, food writer | jonathankauffman.com Reviews

https://jonathankauffman.com

Jonathan Kauffman is a reporter for the SF Chronicle food section & the author of Hippie Food, a history of how Americans came to eat healthy.

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1

New Article in Lucky Peach

http://jonathankauffman.com/new-article-in-lucky-peach

Shark fin soup. The tip-free movement. And thousands of restaurants. New Article in Lucky Peach. New Article in Lucky Peach. November 28, 2012. Middot; by Jonathan Kauffman. Middot; in News. I have a new article out in the Chinatown issue of. Which came out in early November. Titled “Pro Choys,” it looks at Chinatown’s produce markets and traces the vegetables back through the supply chain to the small family farms where much of the country’s Asian produce is grown. Aug 26, 2016. Random fact: Karo Corn S...

2

Uncategorized

http://jonathankauffman.com/category/uncategorized

Shark fin soup. The tip-free movement. And thousands of restaurants. March 4, 2016. Middot; by Jonathan Kauffman. Middot; in Uncategorized. The latest tech boom, as most people know, has had innumerable and sometimes extreme effects on life in the Bay Area: Rents are skyrocketing, longtime businesses are being pushed out, and the character of the city is changing. All of these factors…. In Which I Get My Own Column. December 16, 2015. Middot; by Jonathan Kauffman. Middot; in Uncategorized. April 9, 2015.

3

Awards

http://jonathankauffman.com/awards

Shark fin soup. The tip-free movement. And thousands of restaurants. 8211; “Understanding the Political Soup” ( 2011 edition. 8211; “And You Will Know Us by the Trail of Our German Butterballs” ( 2010 edition. 8211; Endangered Species. Nutrition or Consumer-Related Issues category). IACP Bert Greene Award. 8211; What I saw and ate at the pig sacrifice (blog essay). Association of Food Journalists Awards. 8211; Best restaurant criticism, 2006 (. Association of Alternative Newsweeklies Awards. Aug 26, 2016.

4

Living the Dream at Empress of China’s Happy Hour

http://jonathankauffman.com/living-the-dream-at-empress-of-chinas-happy-hour

Shark fin soup. The tip-free movement. And thousands of restaurants. Living the Dream at Empress of China’s Happy Hour. Living the Dream at Empress of China’s Happy Hour. August 8, 2012. Middot; by Jonathan Kauffman. Middot; in Chinatown Diaries. Chicken salad from Empress of China, with spareribs in the back. There are certain landmarks I’ve been looking forward to visiting since Chinatown Diaries began: the basement dining room at New Woey Loy Goey. The lounge advertises a happy hour from 3 to 5 pm, wi...

5

Noodle Hunting for San Francisco Magazine

http://jonathankauffman.com/noodle-hunting-for-san-francisco-magazine

Shark fin soup. The tip-free movement. And thousands of restaurants. Noodle Hunting for San Francisco Magazine. Noodle Hunting for San Francisco Magazine. January 30, 2013. Middot; by Jonathan Kauffman. Middot; in News. After two months of research, several hundreds of miles and many, many dishes, I wrote the cover story in the February 2013 issue of. Magazine. Titled “ The Great Noodle Quest. Larr; New Article in Lucky Peach. The Masters of Masa. I am a staff writer at the San Francisco Chronicle. Rando...

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Testimonials - Art of the Pie®

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Art of the Pie. Making the World a Better Place One Pie at a Time. Art of the Pie Press. You are here: Welcome. Ruth Reichl and Kate McDermott making pie together. I’ve been baking pies my entire life, but making them with Kate was a liberating experience. With pioneer spirit she throws the textbook out the window and comes up with absolutely perfect crust filled with fruit that actually sings to you telling you when it’s ready to be removed from the oven. Great fun and great food. 8212; Ruth Reichl.

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News & Appearances. Jonathan Kauffman is a reporter for the San Francisco Chronicle food section and the author of Hippie Food, a narrative history of how Americans came to eat brown rice, tofu, whole-wheat bread, and granola. William Morrow * January 2018. His restaurant criticism and reporting on food issues have won awards from the James Beard Foundation and the International Association of Culinary Professionals. Where Does Your Tofurky Come From? November 21, 2017. March 16, 2017. November 22, 2016.

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