Food & Drink Artisans

Top Cap Mushrooms

It all started with a shiitake mushroom fascination. At the time, Morgan Proctor and Greg Olson both had administrative positions in urban offices and were living in a small space in Oakland with no outdoor area for plants. Given their shared interests in nature, nutrition, and gardening, and after being wait-listed at a community garden,…

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César Turns Twenty

Hail César Twenty Years in the Heart of the Gourmet Ghetto By James Mellgren | Photos by Cherie Azzopardi César, the popular Berkeley tapas bar, turned 20 years old this year. In human years, that isn’t old enough for César to order one of its own cocktails, but it’s a significant milestone nevertheless in the…

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Anaviv’s Table Opens in Richmond

Arnon Oren at the entrance to his catering kitchen, now moonlighting as Anaviv’s Table. Richmond Flowers at Anaviv’s Table This new dining spot offers elegant food in a surprising setting By Alix Wall Photos by Stacy Ventura   Most guests at this dinner party didn’t previously know each other, yet the conversation flows with the…

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A Sharp Couple

Bernal Cutlery and Clove & Hoof By Kristina Sepetys | Photos by Scott Peterson Bernal Cutlery, the beloved San Francisco culinary knife shop, has opened an outpost in Oakland right next door to Clove & Hoof Butchery and Restaurant. The location isn’t accidental. Josh Donald, owner of Bernal Cutlery and author of Sharp: The Definitive…

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Hooked on Cult Crackers

Crunchy, Seedy, and a Little Bit Cult-y Swedish cracker culture comes to Berkeley Story and photos by Anna Mindess As a kid growing up in Malmö, Sweden, Birgitta Durell took knäckebröd (crispbread) for granted. These mostly rye-based  crackers are eaten there daily, paired with everything from pickled herring to lingonberry jam. Many Swedes still make…

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Almanac Beer Co.

Fruit Forward Almanac brings California beer terroir to Alameda By Derrick Peterman Soon after they met at a home brewing club in San Francisco, Jesse Friedman and Damian Fagan discovered they shared a novel approach to brewing: Both were experimenting with ingredients from the farmers’ market. “We tried lots of different fruits, and in some…

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SolidariTEA Partners with Local Nonprofits

A Potent Brew At SolidariTEA, social justice is part of the business plan By Rachel Trachten For iced-tea entrepreneurs Caroline Sandifer and Trey Jalbert, business success goes hand-in-hand with generosity. As they manage the day-to-day tasks for their company, SolidariTEA, the duo have been steadily donating a portion of their time and earnings to two…

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Hanif Sadr

From the Oilfields to the Kitchen Mechanical Engineer’s Detour Leads to New Life in Food Hanif Sadr, Golestan’s after-school cooking teacher, grew up in Tehran and spent summers on his grandparents’ farm in Northern Iran, where he developed a lifelong love of exploring nature. After earning a college degree in materials science in Iran, he…

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Bite by Bite

  With a memorable tasting menu, Sabio turns Pleasanton into a dining destination By Alix Wall Four small bites come out on a wooden plate that looks like it was cut straight from a tree: deviled egg with a bit of Dungeness crab, paddlefish caviar, and a sprinkling of chives mounded atop the yolk house-made…

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Tucker’s Lives On

A Sweet Deal Local Alameda Family Purchases Beloved Dessert Shop Photos and story by Sam Tillis Here’s the scoop on the new owners of Tucker’s Super Creamed Ice Cream in Alameda: They’re two families, both longtime Alameda residents and experienced business owners, and, of course, they love ice cream. The fairy tale–like story of how…

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