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CLIF Blog

Nov. 4, 2008
Fresh from the Farm

We make a lot of bars but we’ve also got a hustling and bustling little farm in the Napa Valley, just about 40 minutes North of Berkeley, where grapes and olives are smooshed into Clif Bar Family Winery & Farm wines and olive oil—yes, a little side project of ours. Perhaps you're familiar. It's been busy up at there these last few weeks, as everyone's been hard at work harvesting all those grapes and olives and pumping out some very exciting news... Like the fact that the latest batch of our extra virgin olive oil is fresh off the press!…

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Posted by:
Amy, Miss Web Gal
Category:
From the Kitchen

Sep. 18, 2008
Buy Wine…Cool the Planet

This Friday, 9/19, Clif Bar Family Winery is teaming up with The Wine Spies for a one-day sale of the winery’s 2005 Gary’s Improv Zinfandel. Here's the scoop on this deal: With each sale, we’ll donate $2 to support Native Energy’s Windbuilders program. The money raised will go towards helping the Rosebud Sioux Tribe build the St. Francis Wind Farm in South Dakota. Pretty neato. Check out all the other projects the folks over at Native Energy have up their sleeve over at the Native Energy website. When you order Gary’s Improv Zinfandel through The Wine Spies on Friday (that's…

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Posted by:
Guest Starring
Category:
Food Matters, From the Kitchen, r@nd0m

Aug. 27, 2008
R&D Ventures Outside the Kitchen

Us folks in the R&D department don’t have any windows near our desks (we like to keep our ingredients and the nit and gritty of our recipes on the down low). So every now and then we have to get outside and stock up on our Vitamin D. This month, we decided to rent a bus and drive up to Napa to expand upon our culinary knowledge. Our first stop was Copia—The American Center for Wine, Food and The Arts. Copia has a wide range of culinary selections which will keep the everyday foodie busy for hours. They offer classes…

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Posted by:
Morgan
Category:
From the Kitchen

Jul. 21, 2008
Thai Day in the Kitchen

Once a month, the Clif Bar R&D team has a culinary education day in which we step outside of our day-to-day product development routine and expand upon our true love for food. This month we had Chat Mingkwan, a local chef and author, come in to teach us a little about Thai cooking. The menu for the day included Beef and Pork Satay, Peanut Sauce and Cucumber Salad, Chicken and Mushroom Galangal Soup, Pad Thai with shrimp, Red Curry with Seafood, Coconut Custard with Fresh Mango. Everything was accompanied with Jasmine Rice and Thai Iced Tea. The R&D team was…

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Posted by:
Morgan
Category:
Food Matters, From the Kitchen

Mar. 7, 2007
Steamers of Gainesville

Recently, I took a trip to Gainesville, Florida in hopes of visiting my favorite college restaurant, Steamers. In true Florida style, this restaurant is located next to a convenient store and a Laundromat. Despite, the small kitchen and location, they have the best tempeh I've ever had! If you're not familiar with tempeh, it's created through the fermentation of whole soybeans using a Rhizopus mold as a starter. A dark brownish-to-black colored tempeh equals good flavor and that's exactly what they have at Steamers. Their flavor can also be attributed to the fact that their tempeh is homemade and not…

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Posted by:
Morgan
Category:
From the Kitchen

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About this Blog

We like getting our heart rates up, taking a big breath of fresh air, savoring delicious food. But we also love telling stories and here's where we type 'em up. (BTW, it works both ways; leave a comment—please and thank you.)

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