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The Chronicle's senior editor of food and wine, Serena Dai, has gained the reputation on...

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Skip to main content Currently Reading Few in the food world want to touch the Palestine issue. Here's why one S.F. bar is speaking up FacebookTwitterEmail Mohamed Dahleh waves the flag of Palestine while on the shoulders of Munir Abughannam in solidarity with hundreds of protesters outside the Israeli Consulate, Tuesday, May 18, 2021, in San Francisco, Calif.Santiago Mejia/The Chronicle Two weeks ago, when the current Israel-Palestine crisis began unfolding in the Gaza Strip, I noticed that a lot more people—especially non-activists—were talking about it in public. But in my part of the ...

There's another high-profile fine dining abuse allegation. What do chefs do next? FacebookTwitterEmail Blaine Wetzel, chef at the Willows Inn on Washington's Lummi Island, prepares dishes in New York in September 2011. A recent New York Times investigation detailed allegations of abuse at the restaurant under his watch.AFP PHOTO / Andrew EAVES If you haven’t read Julia Moskin’s investigation into the Willows Inn on Lummi Island, you should absolutely do so. In her New York Times story, reported over the course of three months, Moskin uncovers allegations of rampant sexual misconduct, abus...

Is sustainable fish a scam, like Netflix documentary 'Seaspiracy' suggests? FacebookTwitterEmail Trout fishing on Opening Day at Lake Merced, May 13, 1952Photographer Unknown / The Chronicle Last week, I spread the good word about Sea Forager, a community-supported fisheries company that has been a balm for me the past year. Besides the high quality of the fish and seafood it delivers, a major part of why I love it is because I know where every fillet comes from, who catches it, and how they do it. After reading that newsletter and watching the Netflix documentary, “Seaspiracy,” a reader ...