Author Archive | Edible East Bay

Spotlight on Black Farmers

A film celebration honors Black History Month, Feb 23 in Oakland. Read more

 Impossible Foods Steps Up
for Hunger Relief

Creators of the plant-based Impossible Burger partner with local food banks.
Read more.
 Create One-Bowl Vegan Meals

Try these creative and tasty one-dish meals. Read our book review.

 What’s at Your Farmers’ Market this Week?

We found lots of squash! Pick your favorite, and try our Roasted Winter Squash and Apple Soup.

 Take a Locavore’s Tour of Alameda
Visit three unique spots with Slow Food South Bay, Feb 28. Read more.
 Increase Your Soil Savvy

The Soil Food Web Course enlightens backyard gardeners and professionals.Read more.

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Increase Your Soil Savvy


Learn practical ways of creating healthier and more productive soil from renowned expert Dr. Elaine Ingham. Participants in her Soil Food Web Course gain an in-depth understanding of soil biology and the ways it affects plant health. The workshop is well suited for farmers, landscapers, ranchers, waste management professionals, and garden enthusiasts. Sign up for one, two, or all five days. Early bird discount ends February 23. Info and registration: here

Dr. Ingham inspired the impressive composting program at Frog Hollow Farm, described in our Spring 2015 story: here

Soil Food Web Intensive
Monday–Friday, March 5–9
GreenFriends Farm/M.A. Center
10200 Crow Canyon Rd, Castro Valley

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Take a Locavore’s Tour of Alameda

The tour includes a visit to distillery St. George Spirits and lunch at Food Shift as well as tour of Ploughshares Nursery. Photos courtesy of St. George Spirits and Slow Food South Bay.


Join Slow Food South Bay to explore Alameda through three local enterprises. Taste gin and vodka at St. George Spirits, the first artisanal distillery in America since Prohibition; enjoy lunch at Food Shift, a nonprofit that reduces food waste and creates jobs; and visit Ploughshares Nursery, a plant nursery that also trains and employs formerly homeless Alameda residents. Cost: $45. Info and tickets: here
Locavore Landmarks of Alameda
Wednesday February 28, 11:45am–4pm
Carpool and meeting instructions TBA

Read more about St. George Spirits, Food Shift and Ploughshares Nursery in past Edible East Bay stories.

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Kristina’ Bookshelf

Create One-Bowl Vegan Meals

Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals
By Gena Hamshaw
(Ten Speed Press, 2018)

“My intent is for this book to help bring some simplicity and ease to healthful eating,” says blogger, nutritionist, and Food52 author Gena Hamshaw at the outset of her latest cookbook. And she delivers, with more than 100 complete, balanced, delicious vegan meals-in-a-bowl for every meal of the day. Using nuts, tofu, tempeh, and other vegan protein, every recipe also contains healthy fats and complex carbohydrates, which together make a complete meal. Many of the recipes are gluten free. Hamshaw serves up grain combinations to mix up in the morning, including savory options like kitchari, a rice and lentil dish gently spiced with ginger, turmeric, and cloves. There’s also a creamy breakfast polenta with stewed fruit and hemp seeds, among other appealing dishes. For lunch and dinner, try combinations like a charred broccoli salad with freekeh (a roasted wheat product) and spring herbs, and a roasted kabocha salad with barley and lemon miso vinaigrette. Warm offerings include a curried tomato stew with chickpea dumplings; millet pilaf bowls with barbecue tofu and braised collard greens; and peppers stuffed with farro, herbs, and tempeh sausage.… Read More

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Impossible Foods Steps Up for Hunger Relief

The Impossible Burger is made primarily of four ingredients:
wheat protein, potato protein, and coconut oil, and heme.

Could plant-based protein help solve hunger? Thanks to Redwood City startup Impossible Foods, meal centers run by local food banks are now serving the Impossible Burger, a plant-based food that looks, tastes, and sizzles deliciously like meat. According to Jessica Appelgren, vice president of communications at Impossible Foods, the company wants to address food insecurity. “We want to give back to the communities where we live and work.” To do this, the food-tech business recently started donating its plant-based meat to the Alameda County Community Food Bank and Second Harvest Food Bank of Santa Clara and San Mateo Counties.
Donations of the product (made in Impossible Foods’ East Oakland manufacturing plant) will be ongoing, with exact quantities determined as the need becomes clear. In Alameda County, one in five residents benefits from the food bank, which relies on a network of 200 food pantries, soup kitchens, and other community organizations to distribute food.
Food bank staff are thrilled to have a steady supply of protein-rich food donations, since these are typically the most expensive and least donated items. The Impossible Burger boasts more protein than a conventional burger at a tiny fraction of the environmental footprint.… Read More

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Spotlight on Black Farmers

Come enjoy an evening of memorable films about Black farmers at Pollinate Farm & Garden. The second annual Black Hands in the Soil celebration includes a feature documentary and shorts about the legacy of Black farming in the United States and the United Kingdom. The feature film The Language You Cry In tells a scholarly detective story linking African Americans and their ancestral past. Also showing are two short films: Black Farmer UK, which is about Wilfred Emmanuel-Jones, self-proclaimed to be Britain’s only black farmer, and Lest We Forget: The Lost Stories of Southern Sharecroppers. The event honors Black History Month and Black farmers globally. Cost: $5–$25 sliding scale, but no one turned away for lack of funds. Light refreshments served. Info and tickets: here or 510.686.3493
Black Hands in the Soil:
A Film Celebration of Black Farming
Friday February 23, 7–9pm 
Pollinate Farm & Garden
2727 Fruitvale Ave, Oakland

Photos courtesy of Pollinate Farm & Garden.

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Contents Spring 2018

Starry Nosed Mole in a Potato Patch by Susan Tibbon. Intaglio with pigments. Hand-pulled and painted in an edition varie of 50 prints.

Editor’s Mixing Bowl: About our cover artist

Award Winners on Instagram

The 10-Minute Fridge Reality Check

What’s in Season?

A Young Writer Visits La Marcha Tapas Bar

Creating Layers in Your Food Garden

Renewal Mill Turns Food Waste into Flour

Hops Return to Pleasanton

Take a Weed & Wine Tour

Tastes from the Juhu Beach Club Cookbook

What is Thrive Dining?

Chef Mark Liberman in Oakland

Turmeric in the Garden

Take Root: Oakland Grows Food

A Grand Lake Afternoon


Golden Plumé Cocktail
Spring Asparagus Frittata
Asparagus Sweet Pepper Tart

Frosted Yum-Yums
JBC Classic Chicken Curry
Spinach and Rice Torta


Spring Source Guide 

Guide to Good Eats


About Susan Tibbon

Artist, farmer, teacher, and activist Susan Tibbon explores the wonders of nature daily, both at the farm and in her etchings, paintings, and sculpture. This image is the letter “P” in her alphabet series of intaglios celebrating the gifts of the land. Of this image, Tibbon says:

A small farmer’s workday is often long and tiresome. Shortcuts that work are always appreciated. This particular mole first appeared in our potato patch several years ago.… Read More

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Source Guide Spring 2018

Arts, Education & Entertainment

ALIFORNIA ARTISAN CHEESE FESTIVAL Three Days of Cheese Bliss, March 23–25 in Sonoma Wine Country.
  Where Children Thrive. Located 20 minutes from Berkeley at 3800 Clark Rd, El Sobrante.
INSTITUTE OF URBAN HOMESTEADING  Offering the best in Bay Area sustainablility since 2008.
KOSA ARTS  Artisinal fashion supporting high-level craftsmanship, creative process, sustainable material, and meaningful livelihood. 386 19th St, Oakland.
MRS DALLOWAY’S Full-service, indie neighborhood bookstore. Wide variety of garden books, cookbooks, and author events. 2904 College Ave, Berkeley. 510.704.8222.
MERRITT COLLEGE PLANT SALE AND FAIR  Perennial vegetables, rare fruits and heirloom annual edibles. May 5 & 6. 12500 Campus Dr, Oakland.
QUANTUM DRAGON THEATER  presents Ageless, a world-premiere play, this December. QDT is the Bay Area’s science-fiction/fantasy theatre company.
RUTH BANCROFT GARDEN  Annual Fruit Tasting Tours with curator Brian Kemble at 11am and 2pm on Saturday, October 14.
SONOS ONE  Smart wireless speakers for music lovers with Amazon Alexa.
STOPWASTE  Helping to prevent food waste through smart planning, storage tips, and easy-to-follow recipes to eat the food you have in your kitchen.
U MASS AMHERST  Earn your Sustainable Food and Farming degree entirely online.… Read More

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A Grand Lake Afternoon

Lauren Herpich leads the way as guests on her Local Food Adventures’ Grand Lake Cultural Cuisine Tour
check out the tour stops on the map. (Photo by Jacinta Sutphin)

Munching through a Cultural Cuisine Tour with Local Food Adventures

It’s a sunny autumn afternoon near Oakland’s Lake Merritt, and Lauren Herpich is laying out three principles that will frame our two hours on her Local Food Adventures’ Grand Lake Cultural Cuisine food tour: “No one leaves stuffed or starving. Share history. Have fun.”

The company’s food tours focus on neighborhood favorites rather than tourist hot spots, catering especially to locals who want to explore their own environs. Herpich, not a native Oaklander herself, used food to get to know the community when she moved to the Bay Area a few years back. Now, with her pockets full of facts and favorites, she treats her guests (up to 12 per tour) to a good dose of neighborhood lore and stand-out flavors accompanied by ample servings of her own easy charm and charisma.

The eating begins at Barlago, a bar and kitchen specializing in “Italian comfort food.” Its name, literally meaning bar on the lake, is appropriate, given the location’s front-and-center view of what owner Philip Raskin calls “the Oakland Riviera.” We find comfort indeed in an arugula salad topped with goat cheese, bruschetta, and a hearty plate of meatballs, as well as in the restaurant’s casual feel and rustic interior.… Read More

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What is Thrive Dining?

Using Thrive Dining techniques and recipes, chefs transform meals like chicken with rice and vegetables (right) into chicken turnovers (left) for a meal that’s easy to chew and requires no utensils.

Skip the Utensils

Thrive Dining makes eating easier and keeps
meals tasty for people with medical issues

By Rachel Trachten | Photos by Aaron Draper

At Bayside Park retirement community in Emeryville, a table is set for lunch with no utensils in sight. Some residents here are using Thrive Dining, an alternative for people with medical issues that affect coordination, cognition, chewing, or swallowing. The list ranges from stroke or dementia to Parkinson’s disease or
dental problems.

The basic idea behind Thrive Dining is to transform a plate of freshly prepared food into small hors d’oeuvre–like portions that can be eaten by hand. For example, spaghetti becomes pasta triangles held together with egg and breadcrumbs, and chicken with rice and vegetables becomes chicken turnovers. The food retains both flavor and nutrients, with enough variety to offer five-week menu cycles of three meals daily.

Thrive Dining chef Aviad Leizer offers an appetite-stimulating spoonful of lemon sorbet to a resident at Watermark retirement community Bayside Park.

“People finish their food and don’t need anyone to help them.… Read More

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