Fall Harvest 2017

Plant to Plate

Richmond Students Thrive in the Kitchen and Garden Fifteen Richmond high schoolers learned to plant, cook, and arrive on time during a new after-school apprenticeship program that combines gardening, cooking, and job readiness. “I went outside of my comfort zone to try something new,” says Plant to Plate participant Samuel Solis, now a senior at…

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Admiral Maltings

  A Terroir for Beer? Admiral Maltings strives to make Bay Area beer truly local By Derrick Peterman It’s a fact that Bay Area brewers preaching “buy local” hate to admit: Their beer may be brewed locally, but the ingredients come from hundreds if not thousands of miles away. Much of the barley used for…

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They Always Wore Aprons

Lorraine Battle renews a forgotten kitchen tradition Story and photos By Helen Krayenhoff “I don’t use an apron.” Lorraine Battle hears this over and over again as young people walk by the booth where she sells aprons near the Grand Lake Farmers’ Market. Often these same people stop anyway because they are attracted by Lorraine’s…

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Deaf Chefs Compete

What’s the Sign for Mozzarella Balloon? Culinary education thrives at the California School for the Deaf By Anna Mindess | photos by Nick Wolf High school students dressed in chef’s whites scurry around the kitchen preparing an ambitious Modernist Caprese Salad composed of mozzarella balloons, tomato sorbet, and colorful sliced tomatoes garnished with fried basil…

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What’s in Season?

Story and recipe by Barbara Kobsar Illustration by Caroline H. Gould Choosing produce harvested at its peak is your sure bet for flavor and freshness. AUGUST Now is the time to buy “shellies” (or “shuckies” or “shellouts,” as shelling beans are sometime called), since you might find some at the “in-betweener” stage at which they…

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Chef Tu David Phu

  Flavors of Home Vietnamese dishes and family stories come to the pop-up dining table Story and Photos By Alix Wall A few months ago at age 32, Chef Tu David Phu was named a “Rising Star Chef” in the San Francisco Chronicle. One could say that Phu’s rise began as this son of Vietnamese…

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Editor’s Mixing Bowl

It was well over a year ago that I first got a look at the painting destined to grace this issue’s cover. Helen Krayenhoff’s startlingly beautiful portrait of an autumn haul from the farmers’ market speaks eloquently of the season’s gifts to hungry creatures. (Yes, squirrels and bears are enjoying those now as well.) Throughout…

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What is a Food Forest?

On Plant Communities and Food Forests Permaculture concepts in action By Joshua Burman Thayer Plants, like people, thrive in community. As a landscape designer who works with permaculture strategies, I appreciate how nature evolves its plant communities so each member benefits from its associations with the others. That’s valuable knowledge to bring into the garden.…

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Food Storage Tips

Enjoy More, Toss Less: Smart Storage Goes a Long Way The Bay Area is blessed with a cornucopia of fresh produce, and the fall harvest brings a large assortment of delicious fruits and vegetables. The ugly downside of such abundance is that more than 40{94d79dd6af1e87a94e700e4c297236468333f22e27ed5757b44711974a9a4b91} of all food goes to waste on its journey from…

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Three Tahoe-Reno Area Events

Thoughts of the Sierra Nevada in early autumn always arouse my wanderlust. Here are some upcoming events in the Tahoe area I’ll be checking out. All three are bound to appeal to East Bay food and art lovers. —Cheryl Angelina Koehler, editor Friday–Sunday, September 8–10, all day Lake Tahoe Autumn Food & Wine Festival Northstar…

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