Edible East Bay | Edible East Bay

You’ve heard of FOMO (fear of missing out). Well, you’ll be feeling some ROMO (regret over missing out) when you see what was in this great box that’s already sold out! So why are we showing it to you? Because you can buy from each of those local businesses separately on your own, and…

Gifts For the Season is our new e-book made from an article we first published in 2012. It includes recipes for culinary spice mixes and handmade dog biscuits, plus artistic labels you can print. Also from our archives are numerous fun DIY gifts from Anna Beauchemin of East Bay Herbals, who shows how to make…

Take part in a virtual community sharing as the Ecology Center celebrates 50 years of creating a more sustainable, healthy, and just community. This event is free and features key figures from the Ecology Center’s past and present. In addition, guests have the option of enjoying a meal sourced from the Berkeley Farmers’ Market…

Making your own olive oil is not a simple DIY, but if you have a tree loaded with olives, you might want to check out Community Milling Day at Il Fiorello in Fairfield. Healthy olives of all sizes and types are welcome, and no amount is too small. Once your olives are weighed and…

Waiel Majid, chef of the now-closed Berkeley restaurant Zatar, grew up near the Tigris and Euphrates rivers in Iraq, where he recalls that plants would self-sow in the riverbed in the summertime when the water level would drop and the sandy, fertile bank would widen. Suddenly eggplant, squash, and tomato plants would emerge…

Enjoy a sneak peek at how the Yocha Dehe people produce premium olive oil in California’s Capay Valley by combining ecological knowledge with modern science. This free screening of the episode “Reclaiming Agriculture with the Yocha Dehe Wintun Nation” is part of KCET’s documentary series Tending Nature. Join in for the 30-minute screening and other events…

GARDENER’S NOTEBOOK Story and photos by Joshua Burman Thayer Each year in February, I sprout out a bunch of summer crops like corn, squash, cucumber, tomato, and peppers. In about 10 weeks, they are large enough to sell to my home garden clients who are planning their summer gardens. In 2020, instead of selling my…

Kristina’s Bookshelf Review by Kristina Sepetys Fruit Cake: Recipes for the Curious Baker By Jason Schreiber (William Morrow Cookbooks, 2020) “Fruit cake” conjures images of the alcohol-soaked, dried fruit and nut–studded firm loaves popular around the holidays. In perusing the 75 recipes in Jason Schreiber’s new cookbook, I found that it gives a big nod…

Calling all farmers, cooks, butchers, millers, and others working in the food chain to the virtual Young Farmers and Cooks Conference titled Transforming the Future of Food. Take part in workshops, panels, and talks that address the complex relationships that get food from field to plate and the intersections of farmer and cook, processor…

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.…

Posts by Edible East Bay

Planting Perennials in the Fall

A Curious Baker Reinvents Traditional Favorites

Coming Up Oysters