Author Archive | Edible East Bay

Kristina’s Bookshelf

It’s the Little Things that Count

 

Autentico: Cooking Italian, the Authentic Way
By Rolando Beramendi
St. Martin’s Press, 2017
 
Rolando Beramendi, enthusiastic cook and founder of Oakland-based Italian food importer Manicaretti, has published a very good cookbook that’s about much more than pasta. Drawing on his experience as a trusted purveyor of Italian foods, he focuses on the ingredients and preparations that can make Italian food so special and distinctive.
 
The 364 pages include a forward by Ina Garten, one of many chefs Beramendi has taken to Italy to meet the families and farmers from whom he buys his inventory. San Francisco photographer Laurie Frankel supplies colorful images of Italian landscapes, food, friends, and family. Extensive sections on what to include in your pantry are particularly helpful. Learn about the differences in canned tomatoes, the special taste of Sicilian pistachios, and the seven basic tools a cook should have on hand for preparing these recipes (Beramendi is a minimalist).
 
Among the 120 recipes, you’ll find Tellicherry Black Pepper Beef Stew, Pork Belly with Wild Fennel (includes more of those Tellicherry peppercorns found in many of Beramendi’s dishes), Risotto with Radicchio, and a lamb stew redolent with a rich mix of spices.… Read More

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Lather Up!

Learn the art and science of traditional soap making at a workshop led by Megan Bre Camp.

Join Megan Bre Camp, founder of Summer Sequoia Tallow, and learn to make traditional soaps from local, grassfed beef tallow, extra virgin olive oil, and organic essential oils. Through her business, Megan offers an artisanal line of organic tallow balms, soaps, and candles handcrafted in Oakland. The class is at Three Stone Hearth, where Megan was previously a cook and kitchen manager. Come learn to make high-quality cold process soaps, and decorate them with herbs or flowers. Take home three different soaps: lavender and sea salt, coffee or activated charcoal, and calendula and white fir. Cost: $65. Info and registration: here
 
Traditional Soap Making
Saturday December 2, 10–11:30am
Three Stone Hearth
1581 University Ave, Berkeley
 
Traditional handmade soap can be made at home, but it’s an exacting process that requires good measuring equipment, which is set in grams. It’s a craft that’s best learned from a pro like Megan Bre Camp. We share her recipe here so you can get started learning about the process.

Slow Body Care with Summer Sequoia Tallow: Cold Process Soap Making
 
The cold process method of mixing fatty acids and lye (sodium hydroxide) together is the most popular soap making process today.… Read More

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Celebrate the Season on the Sonoma County Farm Trail

Find lovely and delicious holiday gifts while supporting fire recovery efforts in Sonoma County.

Share some love with Sonoma County farmers and producers this holiday season, and savor the many treats in store: Peek behind the scenes at farm life, shop the farm stands, cut your own Christmas tree, and create a gift at a DIY workshop. Help the fire recovery effort by visiting the fire region and supporting the farms and businesses there. Free registration required to receive a list of participating sites: here

Holidays Along the Farm Trails
Through January 1, 2018
See website for participating sites

Photos courtesy of Sonoma County Farm Trail.

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Apply Now for a Farming Mentorship

Learn what it takes to be a farmer through this mentorship offered by First Generation Farmers.

For new or aspiring farmers, here is a mentorship opportunity connected to a family farm. First Generation Farmers, a non-profit, women-led farm in Brentwood that grows organic vegetables and cut flowers, has been teaching and mentoring farm apprentices for several years. With the help of a USDA grant, they’re now launching Urban Edge Sustainable Farmers (UESF), a formal training and incubator program. This full-time residency is an opportunity to learn basic production skills and gain business knowledge needed to build farm enterprises for sustainably grown, source-identified produce. Deadline is December 1 for the course beginning in February. Annual program tuition: $4000. Info and application: here

Photos courtesy of First Generation Farmers.

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Come to the Table to Support Fire Relief

Join Slow Food East Bay for a fundraiser that celebrates our local food system while raising money for farmers and laborers affected by the North Bay fires. Enjoy a festive evening featuring food and drink stations, live music, and a silent auction. Funds raised are split between UndocuFund, which supports immigrants left without resources after the fires, and the Farmer’s Guild Just & Resilient Futures Fund, which offers longer-term rebuilding grants to farmers. Sliding scale starts at $35.
Info and tickets: here

Come to the Table
Sunday December 3, 6–9pm
Bauman College 
1007 University Ave, Berkeley

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 Eat Out to Support
Garden Education 
Berkeley Dine Out and local restaurants partner up for a good cause on
November 30. Read more.
 Dress to Save the Planet


Fibershed presentation highlights climate-beneficial wool, Nov 16 in Oakland.
Read more.

 Focus on Seasonal Flavors

Chef David Tanis invites readers to the market in his new cookbook.
Read our review.

 Try Meghan’s Potato Latkes

StopWaste offers tips for storing potatoes and onions along with a recipe for latkes.
Read more.

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Kristina’s Bookshelf

Market Cooking:
Recipes and Revelations Ingredient by Ingredient

by David Tanis
(Artisan, 2017)
 
David Tanis built his reputation during 25 years at Chez Panisse in Berkeley, but this highly regarded chef is perhaps most passionate about cooking at home. Fans of his New York Times column or his cookbooks, A Platter of Figs, Heart of the Artichoke, and One Good Dish, know that he likes fresh, high-quality ingredients simply prepared. His latest book, which takes its name from the French expression la cuisine du marché, is about cooking with what looks best at the market and, “letting the natural flavors of the ingredients shine.”
 
Tanis likes his garlic, onions, and scallion and features them both in dishes of their own and as flavorings for more complex combinations. The book is organized by vegetable types and includes a mix of recipes easily prepared on a weeknight. In his Broccoli Rabe Lasagne, Tanis pairs the broccoli’s tasty bitterness with a pungent garlic pesto. A Turkish Spoon Salad is spicy, flavored with lemon juice, sumac, pistachio, and juicy pomegranate seeds and molasses. Improved Creamed Corn is made better than the traditional cream-intense dish with the addition of cumin, jalapeño, and crème fraîche.… Read More

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Potatoes and Onions: Keep them fresh—or make latkes

In the fourth installment of our newsletter series on delicious ways to use foods and keep them fresh longer, StopWaste shows us how to cook with and store potatoes and onions. You’ll also find holiday meal tips and a recipe from StopWaste in our Winter Holidays issue.

Back in the day, many households had root cellars or underground rooms for storage of staple foods like apples, nuts, carrots, beets, cabbages, onions, and potatoes. These spaces offered year-round conditions perfect for keeping foods fresh: fairly consistent cool temperatures and steady humidity. These days, we rely on modern refrigerators to store much of our produce, but the fridge is too cold for potatoes and onions, causing them to turn limp and weirdly sweet as their starch converts to sugar.

To keep potatoes and onions fresh longer, place them inside paper or mesh bags and stash in a dark, dry, and fairly cool (but not cold) place like a low kitchen cabinet or your basement. However, make sure the bags of potatoes and onions are stored a distance from each other, since each releases moisture and gases that will cause the other to spoil faster.

What if your spuds already show signs of sprouting and are starting to shrivel?… Read More

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Eat Out to Support Garden Education

Lend your support to Berkeley’s school gardens when you enjoy a restaurant meal on November 30.

Enjoy lunch or dinner out at one of the Berkeley Dine Out participating eateries on November 30 and you’ll be supporting garden and nutrition education in Berkeley’s public schools. These programs offer hands-on experience in 17 school gardens and five kitchen classrooms to 7,000 students. Info, including participating restaurants: here
 
Berkeley Dine Out
Thursday November 30 – lunch and dinner
Participating Berkeley restaurants

 

Photo courtesy of Berkeley Dine Out.
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Dress to Save the Planet

Above: Jumpsuit designed by GDS Cloth Goods founder Geana Sieburger. Her company creates climate beneficial clothing and is the host of this Fibershed event. Photo: Paige Green.

Could your clothing choices be part of your commitment to a sustainable world? Hear about how this is possible as local designers, fashion bloggers, shop owners, and other supporters gather this Thursday, November 16 for a presentation by the nonprofit Fibershed on the science and community behind climate-beneficial wool. Learn about how some design communities are sourcing natural, biodegradable materials from regional farms and ranches: these places are working to restore their soils and regenerate their landscapes by drawing carbon down into the ground to create healthier, more productive soil, simultaneously reducing the carbon dioxide in our atmosphere. GDS Cloth Goods hosts this free event, with pastries donated by Firebrand Bakery. RSVP to Jess: office@fibershed.com
 
Edible East Bay covered Fibershed and its founder Rebecca Burgess in our Summer 2014 issue. Read about how the project was born in 2010 when Burgess made a commitment to wear only clothing made with dyes, fibers, and labor sourced within 150 miles from her home.

 
Climate Beneficial Fashion
Thursday November 16, 6:30–8pm
Werkshack
481 25th St, Oakland

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