Search results for: kitchener
Coming Up Oysters
Reflections on teaching, forensic diving, oyster farming, and running a restaurant By Steven Day, co-owner of The Cook and Her Farmer in Oakland Photos by Clara Rice “Teachers have three loves: love of learning, love of learners, and bringing the first two loves together.” —Scott Hayden It started with a bad day at work.…
Read MoreFavorite Scoops of Summer
Illustrations by Margo Rivera-Weiss | Story by Cheryl Angelina Koehler What’s hot with ice cream this summer? Well first, let’s talk about what’s eternal, since a key ingredient in any icy summer delight is nostalgia. Here in the East Bay, we tip our cones to vintage businesses like Fentons (est. 1894), Dreyer’s (1928), Loard’s (1950),…
Read MoreDark Heart Chili Sauce
Joel Devalcourt had been trying to perfect his chili sauce recipe when serendipity led him to a bottle of nut oil. More specifically, it was some La Tourangelle walnut oil that Joel and his wife Yvette found in the pantry of a Berkeley home where they were house sitting. A Santa Cruz native…
Read MoreGood Food Awards
WHAT MAKES GOOD FOOD GOOD? At the start of each new year since 2011, food producers all over the country have waited expectantly to learn how their entries have fared in the Good Food Awards. San Francisco–based Seedlings Projects says the awards “celebrate the kind of food we all want to eat: tasty, authentic, and…
Read MoreSunol AgPark
FARMER/SERVER/COOK Sunol AgPark Growers Have Strong Kitchen Ties Continuing our year-long series about relationships between local farms and restaurants BY SARAH HENRY | PHOTOGRAPHY BY SCOTT PETERSON Culinary chops can make for better crops. So say farmers with cooking and serving backgrounds who toil in the soil under relentless sun on the urban-rural edge of…
Read MoreMADE FROM SCRATCH
Commercial kitchens with a community focus BY SARAH HENRY PHOTOS BY NICKI ROSARIO Who doesn’t know someone who has hung his or her shingle out as a jammer, pickler, or baker? This local boom in small-batch food producers means demand for commercial cooking space is at a premium in the East Bay. But the people…
Read MoreSIDE DISH Living Apothecary
By Sarah Henry Photo by Nicki Rosario Tonic and tasty don’t always belong in the same sentence. But try rolling these around in your mouth: Cold Pressed Juice Elixir No. 1, a blend of kale, romaine, watermelon, cucumber, apple, and mint. Vegan Milk No. 2, an almond-cashew combo infused with cacao and enhanced by rose…
Read More