Spring 2016

What's in Season? Spring 2016

By Barbara Kobsar Choosing produce harvested at its peak is your sure bet for flavor and freshness. MAY In early May, enthusiasts scramble for the first handfuls of sweet Burlat cherries, but aficionados are happiest when mid-season varieties like Bing, Brooks, Rainier, and Utah Giants hit the stands. The dark-red, heart-shaped Lambert cherries are a…

Read More

CONTENTS Spring 2016

ABOUT OUR COVER PHOTOGRAPHER OLIVIA VIGO   EDITOR’S MIXING BOWL EDIBLE EVENTS Upcoming Events Ongoing Events Events at Ardenwood At Camp in the Kitchen Plant for Peace SIDE DISH Good Food Awards Deer Butchery Class Foliar feeding in your garden LIFE LESSONS From the Independent Study garden MENU OF OPPORTUNITY At the Town Kitchen FOOD…

Read More

Editor's Mixing Bowl

Looking around at our rain-drenched landscape, it strikes me that this transition time from winter to spring speaks eloquently about the cycles of life: Some plants are decomposing or resting as others are poised to leap forth with new vigor. Joy Moore, cooking and gardening instructor at the Berkeley Independent Study (BIS), is touring me…

Read More

Source Guide Spring 2016

Arts, Education, & Entertainment CALIFORNIA’S ARTISAN CHEESE FESTIVAL  Friday–Sunday March 18–20 in Petaluma. artisancheesefestival.com EAST BAY REGIONAL PARK DISTRICT  Parklands and trails ideal for healthful recreation and environmental education. ebparks.org EAST BAY WALDORF SCHOOL  Where Children Thrive. Located 20 minutes from Berkeley at 3800 Clark Rd, El Sobrante. eastbaywaldorf.org HELEN KRAYENHOFF SHOP  Food-themed notecards. Find…

Read More

Down on the Farm up in the Hills

CSA projects can be found in all kinds of places, even tiny city backyards. Sophie Hahn dreamed of farming her yard to feed her family and neighbors. But growing produce to feed people on a regular basis is challenging, and she never felt capable of undertaking the project herself. But one day, out on a…

Read More

AT HOME IN OAKLAND

Ba-Bite brings Israeli flavors to Piedmont Avenue BY ALIX WALL  |  PHOTOS BY MELISSA MORRISON Majadera. Also known as mujaddara, majadra, mejadra, moujadara, mudardara, and megadarra, this uncomplicated concoction of spiced lentils and rice, most often served with a generous swirl of tahini sauce and a topping of fried onions, is popular throughout the Arab world.…

Read More

Deer Butchery

GET INTO THE GAME At The Local Butcher Shop’s Deer Butchery Class Indigenous mule deer run amok through the East Bay hills to the delight of children and urban nature lovers. But when the fauna non grata polish off the baby blueberry and kumquat trees just planted in the backyard, an omnivore in our gardening…

Read More

Food Shift Test Kitchen

WASTE NOT Food Shift launches a test kitchen for a better food system STORY AND PHOTO BY A. K. CARROLL Food-waste activist Dana Frasz was blanching a massive vat of green beans when she first learned of Robert Egger, the man she would later describe as her “soul brother.” Egger is founder and president of…

Read More

What’s in Season?

By Barbara Kobsar Artwork by Patricia Robinson Choosing produce harvested at its peak is your sure bet for flavor and freshness. February Citrus shines as winter wanes. Especially vibrant are the blood oranges, with their beautiful dark-red flesh and telltale splotches of red on the skin. Moro and Tarocco varieties are most common in our…

Read More

Our Contributors Spring 2016

Originally from the cornfields of Nebraska, Amanda Kuehn Carroll has spent most of her life wandering and wondering, often getting lost in the process. Her work has appeared in Diablo, 7×7, Saint Mary’s, San Francisco, Napa Sonoma,SF Weekly, and online at Berkeleyside. You can find links to her work at akakuehn.wix.com/clips and reach her at…

Read More