Author Archive | Edible East Bay

Take a Weed and Wine Tour

A Budding Relationship

Bay Area tour matches wine and weed

Story and photos by Ella Buchan

Self-styled “mobile budtender” Andrew Mieure serves up a cannabis-infused mocktail to kickstart the tour.

The bong has barely reached the back of the bus when the first cork is pulled. Armed with a bottle of grenache and a tower of plastic cups, host Michael Eymer maneuvers around inside the moving vehicle. The wine has warm notes of blackberry and hints of smoke, with a tart finish of sharp cranberry. It goes straight to my head, but then that’s to be expected: This wine has been infused with cannabis flowers, packing a little more punch than your typical porch pounder.

I’m on the debut “Wine and Weed” excursion with Cannabis Tours. Eymer founded the company in Colorado but is shifting focus to California, setting up a new base in West Oakland. With the legalization of recreational use, he spies a green goldmine in this
vine-combed landscape.

“This tour will be offered every week, and I’m also looking for lodging partners to expand into bespoke package holidays,” Eymer tells me. “There’s a lot of potential here.”

Synergistic Pairings

While some might expect a clash, the cannabis and wine industries are finding ways to work together, from bud and wine pairings to long, luxurious vineyard dinners with cannabis-infused dishes.… Read More

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Okara

Renewal Mill

Where okara food waste becomes a nutritious baking flour

By Colleen Riordan

“Reducing food waste can be delicious and good for you. We want it to become something consumers don’t even have to think about,” says Claire Schlemme, cofounder of Oakland-based Renewal Mill.

National interest in the topic of food waste has been growing since 2012, when a report from the Natural Resources Defense Council revealed that 40% of food produced in the United States goes uneaten.

“For me, it’s just staggering to see the disconnect. Compare that with the fact that about one in eight Americans is considered food insecure,” says Schlemme. “If we have a more efficient food system, we can actually make sure that people are getting the nutrition they need.”

Inspired to find efficient and affordable ways to improve our nutrition and reduce food waste, Claire Schlemme and Sumit Kadakia cofounded Renewal Mill. This sustainable food start-up turns okara, the soy pulp cast off in the process of making tofu and soy milk, into a nutrient-packed baking flour that is high in fiber and naturally gluten-free. Traditionally in Japan, China, and Korea, when soybeans are prepared in home kitchens, every part of the bean is used.… Read More

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Niles Pie’s Asparagus Sweet Pepper Tart

Makes two 8-inch round, two 9 x 4–inch rectangular, or one free-form tart

Photo courtesy of Niles Pie

For the tart dough
2½ cups all-purpose flour
1 teaspoon salt
½ pound (2 sticks) unsalted butter, cut into small pieces
¼ to ½ cup ice water

In a large bowl, whisk together the flour and salt. Toss in the butter, and either with your fingers or with a dough cutter, rub the butter in until the mixture resembles coarse meal and there are no large pieces of butter. Make a well in the center and pour in the water. Mix quickly to form a rough dough, then divide it and form into two flattened balls. Refrigerate for an hour (or overnight).

For the filling
1 bunch pencil-thin asparagus, trimmed and briefly steamed
2 red bell peppers, roasted, peeled, and thinly sliced
4 eggs
1 cup whole milk
1 cup heavy cream
¼ teaspoon salt and a few grinds of black pepper
Whole nutmeg for grating
½ cup cheese of your choice (shredded cheddar or mozzarella or crumbled feta; more, less, or none to taste)
Fresh dill, tarragon, or chives, some chopped and some left whole for garnish

For 8-inch round tarts, roll out dough disks to 9-inch rounds and carefully tuck into the pans.… Read More

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Turmeric in the Garden

DIY Spice? Garden Treasure?

What is this appealing plant that’s been popping up lately in California gardens?

Here’s a hint: Like its relative ginger (Zingiber officinale), this herbaceous perennial’s best-known attraction lies beneath the soil.

The deep orange-yellow rhizome (fleshy root) of the turmeric plant (Curcuma longa) is used widely in cooking in the Indian subcontinent and Southeast Asia, where the plant is native. Fresh or ground into a dry powder, turmeric adds an earthy, pungent, and bitter flavor to food, and it’s an essential ingredient in curry powder. In India it’s used to dye textiles a deep, rich yellow, and it’s used in traditional medicinal practices of many Asian cultures. In the West, it has recently become quite popular for its “superfood” anti-inflammatory and antioxidant properties.

As our California community of growers from Southeast Asia has increased, the fresh rhizomes have been showing up at our markets, and with the newfound popular appeal, gardeners have begun experimenting with growing it. In cool climates, this has to be done indoors, but with the right warm and semi-moist location in your Bay Area yard, you may have some success.

Propagation is done by first sprouting the rhizome indoors. This can be done with the same root purchased at the market, provided it still has the “eyes” and has not been treated to prevent sprouting.… Read More

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JBC Classic Chicken Curry

Read our story with an excerpt from The Juhu Beach Club Cookbook by Preeti Mistry with Sarah Henry.

 

Recipes on this page are from The Juhu Beach Club Cookbook © 2017 by Preeti Mistry with Sarah Henry, Running Press. Reprinted with permission.

Serves 4

4 whole chicken legs or 1 whole chicken

For the marinade:
2 cloves garlic, minced
2 tablespoons ginger, minced
2 inches of fresh turmeric root, minced (or substitute 1 teaspoon powdered turmeric)
2 serrano chiles, minced
1 bunch cilantro (including stems), roughly chopped
1 tablespoon Mustard Fenugreek Masala (recipe follows)
1 tablespoon salt

For the sauce:
3 tablespoons neutral oil
½ yellow onion, julienned
1 tablespoon ginger, minced
½ tablespoon serrano chile, minced
2 cups green cabbage, julienned
1 tablespoon Dhanna Jeeru Masala (recipe follows)
2 cups canned diced tomatoes

To marinate the chicken:

Remove the skin from the chicken legs.

Place the garlic, ginger, turmeric, chile, cilantro, masala, and salt in a blender with ½ cup water. Purée the mixture until fully incorporated; it should be the consistency of pesto.

Pour the marinade over the chicken legs, mix to ensure the chicken is fully coated, and let it sit for at least 6 hours, or ideally overnight.… Read More

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Chef Mark Liberman

Food Wizard Aims to Enchant Oakland Diners

Chef Mark Liberman conjures up a new bistro-style eatery

By Alix Wall | Illustration by Margo Rivera-Weiss

Count Mark Liberman as the next high-profile San Francisco chef to trade the city where he built his reputation for Oakland.

Having left a six-year gig running the kitchen at San Francisco’s AQ in January 2017, Liberman expects to open his new restaurant this spring.

“I still want to do fine-dining food, but to offer it in a relaxed, energetic setting that’s warm and hospitable,” the chef explains. “I’m modeling the restaurant on the bistro movement that happened in Paris in the late ’90s, when a lot of chefs left their Michelin-starred restaurants and opened small bistros doing really interesting food.”

Mago

The name Liberman chose for this new Oakland eatery, Mago, is a Spanish word for magician or wizard, and he didn’t conjure it out of thin air: “It was my nickname at AQ—the sous chefs gave it to me and it just stuck.” And one has to imagine it takes a magician to make something delicious out of mackerel, squid ink, candied orange peel, and eggplant, which he did as part of a challenge on the Food Network’s popular show Chopped.… Read More

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StopWaste

The 10-Minute Fridge Reality Check

Food Waste Revelations and New Habits to Try

As January fades, I can see that my New Year’s resolutions haven’t made it past the initial enthusiasm stage. Take my plan, for example, to incorporate more healthy greens into my diet: At the store, I eagerly pick up several bunches of crunchy, dark green kale that seem to explode with flavor and nutritional goodness. A week later, little of the healthful promise is left, as the greens sit limply, yellowing in my fridge. As I bury them in my compost bucket I am left wondering… what else might be hiding in my refrigerator that’s past its prime?

Time for a fridge reality check. Using Stop Food Waste’s guide, this shouldn’t take more than 10 minutes, and it’s best done the day before your green bin gets picked up, since you’ll likely find a few things to add to the compost. Start by removing all spoiled items, and don’t forget to go through the large assembly of condiments like the crusty jars of mustard and exotic chutney you haven’t touched in a year. Now check off the types of food you collected on the list in the guide.… Read More

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Instagram Picks

Award Winners on Instagram

This season, our Instagram picks were inspired by local winners of two coveted prizes: the Good Food Awards and the Edible Communities EDDY Awards. First, our congratulations to the East Bay food and drink crafters who took home Good Food Awards for delicious products made with sustainability and social good in mind. Next, we’re thrilled with the EDDY win for Best Use of Video for Scott Peterson’s “In Madame Huang’s Kitchen,” featuring author Carolyn Phillips making Chinese steamed buns shaped like bunnies and hedgehogs. Watch the video and read the story by Anna Mindess.

 

 

 

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Editor’s Mixing Bowl Spring 2018

Perhaps the subject of locally grown hops, as announced on our cover, is sending you off for a cold mug of local ale, and I certainly won’t stop you. But as you settle back into your chair to quaff that brew, please turn back for a closer look at the cover.

Artist Susan Tibbon’s striking intaglio print of hop bines* at peak harvest season is the “H” in a 26-image alphabet series. The “P” is one page back on our table of contents, and if you saved our Fall Harvest and Summer 2017 issues, you also have the “F” and the “E.”

Tibbon creates these images by etching (engraving) onto metal plates, which are then fitted onto a press for printing with ink onto paper. Each alphabet letter represents one of the crops Tibbon tends on an organic, biodynamic farm in northern Mendocino County.

As a farmer, Tibbon regards herself as an “active observer of an ever-changing palette of visitors.” Her art becomes a process of capturing fleeting moments, such as when a quail lays her eggs at the base of a hop bine. (Yes, I missed the quail eggs, too, at first.)

The farm began as a collective in the 1970s.… Read More

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La Marcha Tapas Bar

A Young Writer Explores Old-World Food Traditions

at a favorite local eatery

My Night at La Marcha

By Kiani Laigo

Kiani Laigo chats with Sergio Emilio Monleón and Emily Sarlatte, co-owners of La Marcha Tapas Bar in Berkeley.

 

At Edible East Bay, we don’t offer formal internships, but occasionally we get an inquiry that makes us want to create an opportunity for a bright, motivated young person. That happened last fall when we heard from 16-year-old Kiani Laigo, a Richmond resident and student at Nea Community Learning Center in Alameda. Nea is a K–12 school that seeks to “empower youth to take ownership of their educational experience, to celebrate their diverse community, and to actively participate as members of a democratic society.”

Kiani says that when she was younger, she definitely liked eating more than cooking. “But these days,” she adds, “I find myself helping more in the kitchen during the holidays.” Last summer, she binge-watched Anthony Bourdain’s Parts Unknown, which sparked her desire to pursue a career in the culinary industry.

Kiani’s interest in food took a turn toward the entrepreneurial at age 12 when she wanted to earn money to help fund a family trip to Disneyland.… Read More

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