The Trio Behind 3 Black Chefs

Earlier this year, three all-star chefs – known as the 3 Black Chefs – teamed up to offer pop-up dinners to those facing food insecurity in their neighborhood of Sacramento. The brainchild of chef trio Berry Accius, Mike Harris and Willis Webster, 3 Black Chefs launched The Project: Feeding Our Beloved Community, offering low-cost, to-go soul food to families at the Pannell Meadowview Community center.


Meet Chef Kitiya Ditpare from TacoThai

Earlier this year, Anova donated 17 precision cookers to La Cocina – a San Francisco kitchen incubator focused on low-income food entrepreneurs – to support 13 businesses across the San Francisco Bay area. Since 2005, La Cocina has exclusively focused on small business incubation. Their vision is to increase inclusivity in the food industry and offer equitable opportunity for marginalized communities – specifically working class women of color and immigrant women.


Supporting Local Food Entrepreneurs with La Cocina

Across the U.S., every restaurant, big or small, has been impacted by the ongoing coronavirus crisis. Many entrepreneurs have had to make difficult decisions to temporarily close their restaurants and lay off staff while others have done their best to pivot and continue to do what they love: feed the community.


How to Use your Sous Vide Sustainably Part 3: Glass Edition

Many people associate the term “sous vide” with cooking in plastic bags — but as we’ve discovered in the past two weeks there are alternative cooking methods to choose from. Glass canning jars are a great option, especially for recipes that require a lot of liquid or high cooking temperatures. Beans, pickles and grains all work well in jars, as do desserts such as cakes and custards. Not to mention infused cocktails and cold brew coffee (that’s right – you can make cold brew coffee in glass jars). Glass may seem like a non-traditional method, but it remains stable under a wide range of temperatures making it a great, reusable and eco-friendly option! (more…)