Edible East Bay News

The Food Movement: -

Women Leaders, Dynamic Careers

Food Warriors (left to right): Professor Marion Nestle, author and food movement leader; Nina Ichigawa, Policy Director, Berkeley Food Institute; Haven Bourque, Founder, Haven B Media; Ashara Ekundayo, Chief Creative Director of Oakland’s Impact Hub; and author Michele R. Simon, food policy activist and lawyer.

Food Warriors (left to right): Professor Marion Nestle, author and food movement leader; Nina Ichikawa, Policy Director, Berkeley Food Institute; Haven Bourque, Founder, Haven B Media; Ashara Ekundayo, Chief Creative Officer of Oakland’s Impact Hub; and author Michele R. Simon, food policy activist and lawyer.

By Jillian Steinberger

Last week, around 100 women packed themselves tightly into a gallery space at Impact Hub in downtown Oakland. Ready for lively discussion, they came to see a panel of “women warriors” talk about waging policy initiatives against Big Food. Marion Nestle, the renowned author of many books including Food Politics: How the Food Industry Influences Nutrition and Health and What to Eat, joined other empowered women—lawyer Michele R. Simon and policy director Nina Ichikawa—to model successful careers in the food movement.

What does it take to become an effective change-maker? How do we organize strategically? What issues unite food activists across race, class, culture, and geography? How do we communicate the message, and does it need to be sexy? What do we do when food safety regulations endanger public health, rather than protecting it? Can we speak truth to power—and win—against the likes of Coke and Pepsi?

These are some of the issues that came up.… Read More

Make Your Day with CSA! -

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Help with our Facebook Switcheroo!

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Illustration by Lila Volkas

Two things to do:

Think Inside the Box

Have you considered signing up for a CSA (community-supported agriculture) subscription? Wondering what it means to be a CSA member, and what’s waiting for you inside that goodie box? Edible East Bay makes it easier to sort through the options with our new online CSA guide, where you can get the juicy details on local CSA programs for veggies, fruit, nuts, cheese, meat, fish, eggs, and even chocolate. Join a national movement to support local farms—February 28 is National CSA Sign-Up Day.

Help with the Great Facebook Switcheroo

Hey! We’re putting our old Facebook “person” page out to pasture in order to become a media page. Please help us with the change. If you’re a friend of Edible East Bay, the person page (or even if you never got around to that), please go “like” our media page by clicking here. And don’t hesitate to post your relevant news. We look forward to connecting with you!

 

People’s Grocery Events Honor Black History Month -

 

Join in for two events celebrating Black History Month with the People’s Grocery. On Friday, February 27 civil rights lawyer and activist Howard Moore hosts a panel on lessons learned in the past to help grow the future. The discussion is followed by an all–ages dance party. On Saturday February 28, a garden event for kids of all ages features planting, drumming, a farmers’ market, cooking demos, and more. Info: Facebook.com/peoples.grocery

 Friday February 27, 6:30pm
Know Our History: A People’s Party
California Hotel
3501 San Pablo Ave
Sliding scale donation
Saturday February 28, 10am–2pm
Grow Our Future: A Garden Event
California Hotel garden(on the Chestnut Street side)
Free

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Breaking Into the Food Biz -

Tempted to start your own food business? Getting launched and staying afloat are tall orders, but help is at hand, thanks to the Food Craft Institute, Food Funded, and Bay Bucks.

 

Jenny Eu learned how to scale up her Three Trees Nutmilk business through coaching at Oakland's Food Craft Institute. Photo courtesy of Three Trees Nutmilk.

Jenny Eu learned how to scale up her Three Trees Nutmilk business through coaching at Oakland’s Food Craft Institute. Photo courtesy of Three Trees Nutmilk.

In This Newsletter:

●   Food Funded Hosts Entrepreneurs and Investors – March 26
●   A Food Craft Institute Success Story: Three Trees Nutmilk
●   Let’s Go Farm Joins the Bay Bucks Barter Exchange
●   Book Review: Good Food, Great Business
●   Recipes: Carrot Cake and Bourbon Chai Spice featuring Three Trees Nutmilk

 


Food-Funded-posterThe Nuts & Bolts of Food Funding

Food Funded: Entrepreneurship & Investor Fair
March 26
The Presidio, San Francisco

Entrepreneurs and investors come together for a day of workshops and presentations to catalyze the funding flow for new ventures. If you’re seeking funding for your food business, apply by Feb 20. Workshops cover financing, crowdfunding, distribution, risks, building buzz, and more. Info and application: here

 


 

FCI-logo-stackcolorCalling All Food Crafters!

Oakland’s Food Craft Institute (FCI) serves up hands-on kitchen skills plus classroom know-how for food entrepreneurs. Their courses in traditional food-making techniques, combined with savvy business instruction, provide a launching pad for artisan food crafters.… Read More

Sweet and Savory Dishes Featuring Panch Phoron -
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Roshni Kavate (on the left) with her mother Usha Divate. Photo courtesy of Michael Kavate
Savory Lemonade (top right) and Panch Phoron Raspberry Sauce (bottom right).
Photos courtesy of Roshni Kavate

 

Our recent newsletter featured a recipe for Brussels sprouts flavored with panch phoron, a bittersweet and aromatic five-spice whole-seed spice blend used in Bangladesh, Eastern India, and Southern Nepal, which typically consists of fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. We learned that panch phoron is also delicious with fruit, so we’ve added the following recipes from nurse, nutritionist, cook, and world traveler Roshni Kavate and Alembique Apothecary owner Babak Nahid.

Panch Phoron Raspberry Sauce

6 ounces raspberries
2 tablespoons sugar
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1 1/2 teaspoons crushed panch phoron

Combine all ingredients in a small saucepan. Cook over low heat for about 1o minutes, or until berries break down and the sauce slightly thickens. Cool and then serve over ice cream or other dessert. If not using immediately, store sauce in a glass jar in the refrigerator.

Savory Lemonade

1 cup lemon juice
2 cups water
2 teaspoons honey
1 teaspoon panch phoron
6 mint leaves

Combine all ingredients in a blender, saving a few small sprigs of mint as garnish.… Read More

Savor the Sweet. Embrace the Bitter. -

Of course, it’s mostly those sweets and sweet sentiments we want to share on February 14, but sophisticated foodies and those looking at health properties of foods are learning to appreciate the bitter, as this week’s book review points out.

 

In This Newsletter:

●   Sweet Notecards: The Affection Collection

●   For the Love of Chocolate – Feb 7

●   Valentine’s Wine Walk for School Gardens – Feb 11

●   Get the Scoop from Food Policy Council Leaders – Feb 18

●   Valentine’s Bites from Fentons Creamery

●   Book Review: Bitter

●   Recipe: Panch Phoron Brussels Sprouts from Alembique Apothecary

 

 


Affection-Collection-single-card

Cozy Cards from Kassenhoff Growers

Artist and gardener Helen Krayenhoff serves up the Affection Collection, her latest series of watercolor notecards. Vibrant images of fruits and veggies accompany sweet messages perfect for a food-loving friend or honey. Set available at goodeggs.com. Singles available on Krayenhoff’s Etsy store and locally at Grand Lake Kitchen, Grand Lake Ace Garden Center, Mrs. Dalloway’s, and Berkeley Horticultural Nursery. Info: Kassenhoffgrowers.com

 


 

Photo courtesy of Market Hall

Photo courtesy of Market Hall

Chocolate Lovers’ Paradise

The Pasta Shop can always be counted on to put on a delicious holiday show-and-tell, and this time, it’s all about chocolate.Read More
We’re Jazzed! -

Musical winter cocktails, books on wheels, and a small but growing farm are on today’s menu.

Radicchio is thriving at Happy Acre Farm in Sunol.

 

In This Newsletter:

●   Jazz on the Rocks at the Ferry Building – Feb 4

●   Lungomare gets cooking for the Peralta Colleges – Feb 7

●   Ready, set, grow at Happy Acre Farm!

●   Library on Wheels rolls into Berkeley farmers’ markets

●   Book Reviews: Dishes to Take Winter’s Chill Away

●   Recipe: Potato Leek Winter Vegetable Soup
from Rebecca Stevens at the Corner Market


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Jazz on the Rocks: Winter Cocktails of the Farmers Market

The East Bay will be part of the fun, when bartenders and chefs from  Bull Valley RoadhouseHotsy Totsy Club, and Juhu Beach Club join in for a spirited evening of jazz and cocktails at the San Francisco Ferry Building. Some of the Bay Area’s best bartenders draw on inspiration from music and winter farmers’ market flavors to create jazzy libations at this event hosted by CUESA, the local chapter of theU.S. Bartenders’ Guild, and SFJAZZ. Seven local chefs join in the festivities, serving up tasty side notes. Guests receive three full-sized signature cocktails and unlimited sample-sized drinks along with hors d’oeuvres.… Read More

Tomato Futures and Chanterelles Now -

As 2015 rolls in, new adventures await in your garden and kitchen. Learn how to grow your own little fruit tree, collaborate with tomato farmers, and sauté some chanterelles to perfection.

Chanterelle mushrooms are featured in our Cookin' the Market recipe below. (Photo by Anna Buss)

Chanterelle mushrooms are featured in our Cookin’ the Market recipe below. (Photo by Anna Buss)

In This Newsletter:

● Oakland Restaurant Week: Jan 15–25

● Book party for Grow A Little Fruit Tree: Jan 16

● Baia Nicchia Farm offers memberships
for tomato-growing enthusiasts

● Cookin’ the Market and a recipe for Sautéed Chanterelles
by Chef Mario Hernandez

 


 

Eat Out for Less

Oakland-restaurant-weekFifth Annual Oakland Restaurant Week
Thursday–Sunday, January 15–25
Various Oakland restaurants

Enjoy ten days of dining specials, with over 75 restaurants offering prix fixe menu options at $20, $30, and $40 per person. Oakland Restaurant Week, presented by Visit Oakland and Discover, is a part of California Restaurant Month, a statewide initiative created to encourage post-holiday travel to California. Info and reservations: here

 


 

Grow A Little Fruit Tree Book Celebration

Friday January 16, 7:30pm
Mrs. Dalloway’s
2904 College Avenue, Berkeley

Ann Ralph and Mrs. Dalloway’s invite you to celebrate the publication of Grow a Little Fruit Tree. Fruit tree specialist Ann Ralph shares her secrets for keeping fruit trees small and easy to manage.… Read More

What’s Cooking in the Legislature? -

California Offers a Bit of Breathing Room for Chickens

Backyard chickens, like these that live with Edible East Bay writer Jessica Prentice, have the good life, but their commercially raised sisters haven't been so lucky. New state legislation in California increases required cage size for the birds laying our breakfast eggs in state as well as for those in other states whose eggs are sold here. (Photo by Foster Wiley)

Backyard chickens, like these that live with Edible East Bay writer Jessica Prentice, have the good life, but their commercially raised sisters haven’t been so lucky. New state legislation in California increases required cage size for the birds laying our breakfast eggs in state as well as for those in other states whose eggs are sold here. (Photo by Foster Wiley)

Two new laws related to chickens and eggs went into effect in California on Jan 1. In combination, the two laws prohibit eggs produced in extreme-confinement conditions from being sold in California, regardless of where the eggs were produced. Proposition 2 was a ballot proposition passed back in 2008 requiring that certain egg-laying hens, calves raised for veal, and pregnant pigs must be confined in cages that allow them to turn around freely, lie down, stand up, and fully extend their limbs. However, upgraded living quarters for chickens would cost money and cause farmers to raise the price of their eggs. To prevent egg farmers in other states from undercutting California’s prices with eggs produced in more crowded conditions, California egg farmers and animal-welfare advocates joined forces. They worked to pass a companion law making it illegal to sell eggs in California unless they’re produced in compliance with the new space requirements.… Read More

2014 Legislative Wrap-Up -
Many farmers’ market customers statewide benefit from Market Match, California’s healthy food incentive program that matches federal nutrition assistance benefits like CalFresh.

Many farmers’ market customers statewide benefit from Market Match, California’s healthy food incentive program that matches federal nutrition assistance benefits like CalFresh.
Photo courtesy of the Ecology Center

In its annual report on food and farming legislation, the California Food Policy Council (CAFPC) says that 9 of its 22 priority bills were signed into law in 2014 by Governor Jerry Brown. The CAFPC is a statewide network of urban and rural advocates that encourages progressive food laws by tracking and publicizing legislators’ voting records. Now in its second year, the Council is made up of representatives from 19 community organizations, including the Berkeley, Oakland, Marin, and Richmond food policy councils.

Legislation that passed in 2014 includes AB 1789, a bill that protects bees; AB 1930, which streamlines aspects of the federal benefits program CalFresh; and AB 2413, establishing the California Office of Farm to Fork, which sets the stage for needed food system change.

Although these are positive steps, many other initiatives collapsed. “We need real leadership in Sacramento to overcome the vested interests that prevent us from a healthy, sustainable, and just diet for all,” said Martin Bourque, Ecology Center executive director and Berkeley Food Policy Council spokesperson. Bills that failed to advance include AB 1437, which focused on protecting the effectiveness of antibiotics; SB 935, which ensured a livable minimum wage, and SB 1381 and 1000, which required labeling for GMOs and sugar-sweetened beverages.… Read More

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