The San Ramon Valley High School Concert Choir segment was produced by Spark for This Week in Northern California.

Frolic with choreographer Mark Morris as he resurrects the mythological tale of "Sylvia" with the San Francisco Ballet.

Story by Katrina Schwartz Teaching is a lot like acting, a high-energy, performance profession that requires a person to act as a role model. But when teachers go through training and professional ...

Story by: Luba Vangelova Why haven’t education reform efforts amounted to much? Because they start with the wrong problem, says John Abbott, director of the 21st Century Learning Initiative ...

Story: Ana Tintocalis Photo and Video: Jeremy Raff Rogelio Mendoza mows the front lawn outside his family’s modest home in Salinas. It’s a warm weekday evening, and his wife, Norma, is cooking ...

Laser cutters, 3D printers, sewing machines, injection molders, welders, notchers, planers, lathes, hand tools, computers. Enter TechShop, San Francisco—three vast floors of every kind of maker ...

Melani Clark is the CEO of Roaring Camp Railroads in Felton, California. One of the just a few women in the country running a rail line. Founded by her father, Norman Clark, Roaring Camp is 180 ...

The Navajo Generating Station is coal-fired power plant in Arizona, just outside the Grand Canyon National Park. It’s one of two coal plants that supplies more than 40% of Los Angeles’ power.

Too often we plan a meal around the protein and forget that delicious sides can stand alone… Jacques demonstrates a step-by-step recipe of Risotto with Vegetables that can make a perfect ...

Episode 126: Fowl Play Recipe: Ballottine of Chicken with Spinach Filling (Chicken Ballottine Stuffed with Red Rice or Spinach, Cheese, and Bread ) A ballottine is a whole chicken that has been ...

Episode 126: Fowl Play Recipe: Roast Capon with Armagnac-Mushroom Sauce Wine and mushrooms combine with the reduced juices of the chicken and Armagnac to make this dish rich and elegant. Capons ...

The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table.