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Dine Out to Fight Climate Change 

Bay Area restaurants are stepping up to support ZeroFoodprint in the effort to help chefs and restaurants reduce their carbon footprint or “foodprint.” Participating restaurants donate $1 per diner on Earth Day, April 22, to fully offset carbon emissions from that day and support ZeroFoodprint’s work with other restaurants worldwide. The list of East Bay restaurants taking part includes Sabio on Main, Camino, Duende, Brown Sugar Kitchen, and more. Check here for the full Bay Area list.

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Home Brewers Connect

21st Amendment co-founders Shaun O’Sullivan (left) and Nico Freccia
at their San Leandro brewery.

Home brewers and beer enthusiasts can mix and mingle at an American Homebrewers Association (AHA) Rally at 21st Amendment Brewery. Guests are invited to take a VIP tour of the San Leandro brewery, sample various beers, meet the 21st Amendment brewers and staff, and bring home prizes. Cost: Free to current AHA members. Join the AHA: here

Read our Winter 2015 article about the launch of 21st Amendment Brewery. 
American Homebrewers Association Rally
Saturday April 22, noon–3pm
21st Amendment San Leandro Brewery & Tasting Room
2010 Williams St, San Leandro

Photo courtesy of Bread & Butter PR
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Planet-friendly Fun at Alameda Natural Grocery

Celebrate Earth Day with environmentally friendly activities and healthy snacks
at the Alameda Natural Grocery.

Bring the whole family to the garden and classroom at Alameda Natural Grocery, where kids get a tree planted in their name, seed bombs to plant, and a re-usable shopping bag to decorate. Enjoy healthy snacks at this event co-sponsored by Genuine Health, One Tree Planted, and Alameda Natural Grocery.  

Also at the grocery this month: Bring the Kids to Work Day welcomes children ages 8 and up to tour the store, where they can munch on healthy snacks and create a custom-scented body care product. Space for the Bring the Kids to Work Day event is limited, so please RSVP to

Family Open House
Sunday April 23, 1–4pm
Alameda Natural Grocery
1650 Park St, Alameda


Bring the Kids to Work Day
Thursday April 27, 4–6pm
Alameda Natural Grocery
1650 Park St, Alameda


Photo courtesy of Genuine Health.
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Celebrate the Earth at Wagner Ranch 

Kids can run and play in nature and search for tadpoles at the Wagner Ranch Wildlife Festival.

Treat yourself to a memorable Earth Day at a historic ranch and nature preserve. Don’t miss this rare chance to tour the meadows and woodland and to see the red-legged frogs and resident pond turtle. Guests can visit goats and parrots in the garden and take part in DIY gardening projects, nature arts and crafts, a critter hunt, solar oven cooking, and much more. Bring your own picnic or purchase food and drinks on site. The Wagner Ranch Nature Area is dedicated to environmental education and social studies for East Bay youth and is rarely open to the public. Free. Info: here

16th Wildlife Festival (in celebration of Earth Day)
Sunday April 23, 11:30am – 4:30pm
Wagner Ranch Nature Area
350 Camino Pablo, Orinda 


Photos courtesy of Wagner Ranch.
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Gardener’s Notebook

Spring Planting Tips


The days are warming, and soon the soil will begin to dry out after the ongoing deluge of this very wet winter. Here are some tips to help you get great productivity from your spring plantings and set things up for an abundant summer season.

Start by cultivating your space. As you remove old growth and weeds, you aerate the soil. Amend it with worm castings and then rake it back into level ground to create an evenly water-able planting zone. 

Now is the best time for vibrant growth. As daylight hours continue to lengthen toward the solstice on June 20, you can align with the season by growing an abundant crop of spring greens like miner’s lettuce, butter lettuce, celery, parsley, bok choy, and arugula.

Plan for sun and shade. While planning where to plant, think about how the shade shifts through the season and through the day. The sun’s heat and intensity increase as we approach summer and are also greater in the afternoon, so plant your leafy greens to give them the benefit of afternoon shade. 

Beans on the Edge. Beans and peas not only provide healthy fresh pods to eat, they also feed the soil from their nitrogen-fixing root nodules.… Read More

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Behind the Scenes in the Kitchen

Enjoy a rare chance to see the kitchen staff in action at Three Stone Hearth (TSH), a new model to the nation for community-supported kitchens. Find out why TSH was ahead of the curve with trends like bone broth and kombucha, and how pasture-raised chickens are connected to resilient communities. Chef Maeila Long teaches knife skills in a chicken deboning class, and TSH co-founder Jessica Prentice talks about traditional diets. A nutrient-dense lunch is included. Wear comfortable clothing and no scented products please. Cost: $60. Info: here

Saturday in the Kitchen: Chicken Deboning 101 & Traditional Diets Class 
Saturday April 22, 9:30am–3pm 
Three Stone Hearth
1581 University Ave, Berkeley


Photo courtesy of Three Stone Hearth.
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Earth Day at UC Gill Tract Community Farm

Join Edible East Bay staff at the UC Gill Tract Community Farm for a community celebration of Earth Day. In the morning, get your hands dirty by planting, harvesting, and prepping beds. Stay for a soup and salad lunch prepared from the farm’s harvest. Afternoon panel discussions cover a range of topics, from mugwort to movement building in a time of resistance. Children’s activities, live music, and tabling by local activists will be happening throughout the day. Stop by the Edible East Bay table to say hello and pick up copies of our magazines. Free. Info: here

Earth Day at the UC Gill Tract Community Farm
Sunday April 23, 10am–5pm
1050 Marin Ave, Albany

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Edible East Bay Wants You on Instagram!

We’re looking through our Instagram feed for the best photos of East Bay outdoor dining and summer foods to include in our Summer ’17 Issue. If you follow us on Instagram and post your best pix with #edibleeastbaysummer, you may get your work in print!

Here are three recent favorites from our Instagram feed:



We’re beekeepers now! Our new honeybee co-workers have arrived and are learning the lay of the land. I personally will be very pleased when they find their hive boxes and chill out a bit.




Mole Verde for dinner tonight





Try our Himalayan sea salt and organic olive oil topping on one of today’s flavors.

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Charoset for Your Seder Plate

Charoset, a mixture of fruit, nuts, and sweet Passover wine, is an integral part of the Passover seder, but recipes vary depending on country of origin and the ingredients available in that region at this time of year. Learn about these regional differences in offerings from Sandy Sonnenfelt, the prepared foods and pasta program director at Market Hall Foods. One is a traditional Eastern European (Ashkenazi) charoset and the other a Persian (Sephardi) variety. 

Both Market Hall Foods stores offer a range of Passover and Easter specialties including full meals as well as heat-and-serve hors d’oeuvres, starters, entrees, and desserts. Also available at Market Hall, Everything But the Plate includes all the items needed for your seder plate: charoset, horseradish, roasted lamb bone, long-cooked egg, parsley, a box of matzoh, and extra charoset and horseradish.

Ashkenazi Charoset
Serves 6–8

4 apples (Sandy uses three Fujis or Pink Ladies and one Granny Smith)
1¼ cups toasted walnuts, coarsely chopped
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
Honey to taste
6–8 tablespoons sweet Passover wine

Peel and grate or finely chop the apples. Add other ingredients and mix. 

Persian Charoset
Serves 6–8

1 pear, cored and finely chopped
1 apple (Pink Lady), cored and finely chopped
1 cup finely chopped toasted walnuts
1 cup finely chopped toasted almonds
1 cup finely chopped toasted hazelnuts
1 cup finely chopped pistachios
½ cup chopped dates
½ cup chopped golden raisins
1 teaspoon grated fresh ginger
½ teaspoon cinnamon
8–10 tablespoons sweet Passover wine or to taste
Lemon juice to taste

Combine all ingredients together.… Read More

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Compost Gal Talks Healthy Soil

Join Lori Caldwell, the Compost Gal, for a talk on adding annual or perennial edibles to your garden. Learn about techniques for building healthy soil to increase yields, minimize pests and diseases, and use less water. Participants receive a handy reader for reference. Lori is a Master Composter, Stopwaste Educator, and owner of CompostGal: Consulting, Landscaping & Education. Cost: $10 in advance; $12 same day. Info: here

Sustainable Urban Gardening Speaker Series
Growing Edibles and the Healthy Soil Connection
Saturday April 8, 2–4 pm
4500 Lincoln Ave, Oakland



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