AFFINÉ!

A perfectly ripe moment for California Artisan Cheese By Cheryl Angelina Koehler   Photo courtesy of the California Artisan Cheese Guild Notwithstanding wine, chocolate, potato chips or (insert your personal obsession here_______), cheese stands alone in its power to tempt. The reason? Well . . .  beyond the obvious pleasures of protein, fat, and salt,…

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The Chemistry of Chocolate: Feb 22 online

    Calling all chocolate lovers who also love learning! Come explore the chemistry of chocolate and cocoa as you learn about their hydrophobic (water repelling) nature. This free online event is hosted by Scientific Adventures for Girls and the Lawrence Hall of Science to promote family participation in fun science activities. Elementary students and…

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Cultural Food Traditions Project: Puerto Rico, March 3

  Join Slow Food East Bay at Korner Oakland in Fruitvale  on Sunday, March 3, 5–8pm, for the next installment of their Cultural Food Traditions Project. The March 3 event features the traditions of Puerto Rico as experienced through the cooking of Chef Manny Rodriguez, a fine-dining chef who is now diving deeper into his…

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Plant Futures Fest: Feb 24 in Oakland

  Join Chef Bryant Terry, Tofurkey founder Seth Tibbott, and Ashley Kirk of Planted Foods as you discover the magic of plant-based cuisine at the Plant Futures Fest. This plant-fueled culinary adventure and career catalyst is geared for students and early-career professionals looking to meet experts, innovators, and changemakers in the plant-centric food sector. Plant…

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The Decolonized Kitchen, March 2 in Oakland

  Looking to learn in community about Indigenous foodways, ethnobotany, and cooking? Join environmental educator Maribel Garcia at the Decolonized Kitchen, an hour of connection and reclamation while learning about our native plant relatives one recipe at a time. Enjoy a discussion, a presentation, and a cook-along. Come prepared to take notes and share your…

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East Bay Urban Foodscape Tour: March 27

  Now in its 35th year, Bioneers hosts social and scientific innovators who explore solutions to global environmental and social challenges. As the annual conference returns to Berkeley on March 28–30, it starts out with a pre-conference urban food and farming tour hosted by Bay Area Green Tours. Heading out on Wednesday, March 27, the…

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Editor’s Mixing Bowl

  “In the spring, at the end of the day, you should smell like dirt.”    —Margaret Atwood, Bluebeard’s Egg   With spring on the way, I find myself craving those moments when the full regenerative power of nature steps out to smack me with wonder. And while it may seem that I would have to…

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Cheap Dates

The Moveable Feast Story and photos by Meredith Pakier   You’re looking forward to that date, but your budget tells you to keep it under 16 bucks. Does that have to mean dining on a cold bench next to a food truck? Here are six comfy eateries that check all my boxes (before tax and…

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Growth Mindset

At its Oakland rooftop farm, Deep Medicine Circle digs into revolutionary food access and landback By Mark C. Anderson     There’s a lot to see from the rooftop farm on the Logan Building at Telegraph and 51st in Oakland—the downtown skyline and San Francisco Bay, fist-sized strawberries and towering artichokes, injustice behind and equity…

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Eternal Shelf Life

Antimicrobial by nature, raw honey lasts forever and can also preserve food treasures caught within it By Francine Spiering  |  Photo by Elizabeth Vecchiarelli   You may have heard of how the daring archeologists who opened King Tutankhamun’s tomb in 1922 found an ancient jar of honey and tasted it. They discovered the honey was…

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Garden of Generosity

At Fertile GroundWorks, volunteers grow food to help ensure that neighbors have full plates By Rachel Trachten   |   Photos by Zach Pine     On a December morning, the rising price of straw is on Brenda Kusler’s mind as she deftly spreads straw mulch around baby cabbage plants. She takes a break from the cabbages…

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The Spring Table

THE SPRING TABLE: a community of makers Hosted by ACRE Kitchen and Bar 5655 College Ave, Oakland ACRE is where Chef Dirk Tolsma’s California Rustic fare comes together with the local food community: “ACRE represents my relationships to the land, the farms, the produce, the makers,” he says. “It’s the meeting place between that and…

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That Hausa Vegan

How Sitalbanat Muktari brought her Nigerian traditions into her vegan kitchen By Anna Mindess | Photos by Scott Peterson     Sitalbanat Muktari’s life made a turn on a vegan donut. Born in Utah, Muktari (now 32) lived for many years with her family in Northern Nigeria, steeped in the local Hausa culture. Sital—as she…

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Guide to Good Eats Spring 2024

  Alameda Alameda Marketplace Sit down for a meal of wood-oven chicken or pizza, local oysters, house-made bread and pasta, and inventive small dishes, plus more substantial fare at East End. Relax with coffee, pastries, or gelato at the Beanery. Find enticing take-out foods at Greens & Grains, Sushi King, or Tahina Fresh Mediterranean. 1650 Park…

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A Spring Risotto from the Garden

By Roberta Klugman | Photo by Judy Doherty   I never quite understood the unbridled excitement about fresh fava beans in restaurants—until I grew my own. I find such joy in these substantial beans that I can cook within a few hours—even minutes—of harvest. And while prepping them does take time, it is well worth…

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Sweet & Hot

By Francine Spiering | Photo by Raymond Franssen Hot honey is the swicy marriage between chile peppers (anywhere on the Scoville scale) and honey, and the popular trend of infusing honey with chile heat has been spreading like syrup on a hot pancake. Sweetness doesn’t have to come from honey—agave, date, and maple syrups are…

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What’s In Season?

By Barbara Kobsar | Illustrations by Charmaine Koehler-Lodge   Spring is all about green with fresh leaves, new shoots, dainty blossoms, and crisp pods of all sorts coming to the farmers’ market for us to admire, ponder, prepare, and enjoy. Spinach is ubiquitous through every season, but I enjoy it most in the early spring…

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On for the Valentine’s–Galentine’s Crush

Years ago on a visit to Fez, Morocco, I found myself conveyed along in a crush of people moving through the narrow corridors of the medieval medina. Fearing that I might get tipped into a display of spices at the entrance to one of the cubbyhole shops, I turned my head and found that the…

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An East Bay Valentine’s–Galentine’s Week Roundup

  An especially hip place to crowd in and swoon over sweets (plus savories and flowers) on Wednesday, February 14 is the old brick factory at 2701 8th Street in West Berkeley that was turned into the collective workplace + shops  known as the Berkeley Kitchens. Nine of the makers who create their treasures in…

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A Pasta Bolognese Recipe from ACRE Kitchen and Bar

  When Chef Dirk Tolsma of ACRE Kitchen and Bar offered up this recipe for our Valentine’s Day newsletter, he said he couldn’t stop thinking of the two dogs slurping the same strand of spaghetti in Lady and the Tramp. Now you, too, will be thinking of those adorable dogs as you try out Chef Dirk’s…

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A Chocolate Bomb Cyclone in Your Kitchen

  Who wants to spend Valentine’s/Galentine’s week making a mess of the kitchen? We do! Here’s a bomb cyclone of  recipes from around the Edible Communities that should help you make a truly delicious mess that’s perfect to share with your Valentines. Baked Alaska from Edible Alaska Sourdough Brownies, the base of your Baked Alaska…

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Visit Morningtide Shop in Albany—Get Artisan Chocolates Feb 10 & 11

  By Kristina Sepetys Morningtide, a home goods shop off Solano Avenue in Albany, offers regular pop-ups that draw lines to the local food artisans they host. On Saturday and Sunday February 10 and 11, 11am-2pm, they’ll be hosting a Valentine’s pop-up with Topogato, a specialty chocolate company known for their vividly colored artful truffles…

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Winter Exhibit and Classes at Berkeley’s UC Botanical Garden

An apple (and more) caught our eye as we read about upcoming programming at the UC Botanical Garden, 200 Centennial Dr, Berkeley. Plants Illustrated Exhibition: Edible Native Plants of California January 17–February 4, 10am–4pm except Tuesdays We’re especially excited about this exhibition showcasing edible California native plants. The closing reception on Sunday, February 4, 5–6pm, features…

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Hot Soups from Cold Lands

  Californians are known to be wimps about cold weather, and folks in truly cold climes don’t buy the excuse that our houses lack insulation. Better than making fun of us would be to soothe us with hot soup. Click here for 9 soup recipes from around the Edible Communities, most from parts north. 1:…

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Four Rad Radish Recipes from the Edible Communities

  Farmers’ Market Spring Rolls From Edible East Bay   Gently Pickled Watermelon Radish Salad Courtesy of Edible Nutmeg   Jimmy Red Cornbread Dumplings, Watermelon Radish Purée, Shaved Radish Salad Courtesy of Edible Charleston   Beef Tartare with Mustard Aioli & Watermelon Radish Courtesy of Edible Houston

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Winter Holidays 2023-24 Issue

  Features Editor’s Mixing Bowl 1,000 Tamales at Cactus Taqueria What’s in Season? Root Vegetables! A review of Chími Nu’am: Native California Foodways for the Contemporary Kitchen by Sara Calvosa Olsen The Moveable Feast: A Low-to-No-ABV Night on the Town Floral Duets: The Art of Barnali Ghosh Diversity on Local Bottle Shop Shelves The Birdie…

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Bondolio Holiday Open House, December 10 in Winters

  One of our holiday-season habits is to go out to this lively party at Malcolm and Karen Bond’s olive orchard and mill in Winters. Having attended more than once on a rainy day, we know that whatever the weather, we’ll have fun. We’ll gather under the huge umbrellas on the patio, where a fire…

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Flavorful, Relatable Everyday Dishes from West Africa

Kristina Sepetys reviews   Simply West African: Easy, Joyful Recipes for Every Kitchen by Pierre Thiam with Lisa Katayama (Potter, 2023). Teranga, a word from the Wolof language of Senegal, refers to the spirit of generosity, love, abundance, and warm hospitality that author Pierre Thiam shares throughout his new cookbook, Simply West African: Easy, Joyful…

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A Book Filled with History and Possibility

Kristina Sepetys reviews Chími Nu’am: Native California Foodways for the Contemporary Kitchen by Sara Calvosa Olson.     Sara Calvosa Olson grew up on the Trinity River, about 250 miles northwest of the Bay Area, raised by a Karuk mother. The Karuks are one of the largest Indigenous tribes in California, with ancestral territories along the…

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Holiday Fair at Soul Food Farm in Vacaville, December 2

  Come join the humans of Soul Food Farm and Morningsun Herb Farm—along with the donkey elves—at this festive holiday fair. Local artisans offer handmade soaps, pastries, local meat, honey, bread, handmade knives, candles, photography, lavender products, and more. Entrance and parking are free. Please bring a small new toy to be donated to a…

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The Moveable Feast: A Low-to-No-ABV Night on the Town

Story & Photo by Meredith Pakier   On beyond seltzer and lime! Bars and restaurants all over are pouring creativity into their low-to-no-alcohol beverage programs to satisfy a growing crowd of abstainer palates. Here’s a short list of places where I’ve gone for lifted spirits without the spirits. Order the Lambruscno at Tupper & Reed…

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Editor’s Mixing Bowl

I love making things … always have. As a child, it was games, jewelry, cookies, doll clothes … by high school, it was purses, sandals, bread, jam, pizza, and all my own clothing. Early career, it was costumes, dances, and furniture, and more recently, it’s been stories, maps, guides, and magazines like Edible East Bay.…

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Diversity on Local Bottle Shop Shelves

By Mary Orlin How do you shop for wine, beer, and other libations? These days more of us are looking for labels that align with our values. Whether it be a focus on the environment, equality, transparency, or social justice, we want to put our money towards products that contribute to more than just a…

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A Cookbook for Your Journey

On Chími Nu’am by Sara Calvosa Olson Review by Cheryl Angelina Koehler   “This is a very inconvenient cookbook, admittedly. But I am hoping that it will meet you wherever you’re at in your journey,” writes Sara Calvosa Olson in the “How to Use this Book” introduction to her just-published cookbook: Chími Nu’am: Native California Foodways…

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The Winter Table

A Gathering of Local Makers Hosted by Bombera Bombera is … … a firewoman. … a full-service restaurant where chef Dominica Rice-Cisneros and historian Carlos Manuel Salomon turn lessons from ancestors and elders into a loving place for family, friends, and community. … where the culinary ways of Mexico and California intersect with the environmental…

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The Birdie Cake

A Celebration of friendship, kumquats, and the olive harvest Recipe by Alice Medrich | Photos by Scott Peterson   What brings a chef to extend her career into a sixth decade when peers all around have retired? If you ask Berkeley-based baking expert and James Beard Award–winning cookbook author Alice Medrich, the delights inherent in…

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1,000 Tamales

Photos by Scott Peterson     Photographer Scott Peterson was more than a little enthusiastic when we called him to document the great Christmas tamale-making operation at Cactus Taquería last December. “I didn’t know Cactus made tamales,” he said, eyes wide and stomach rumbling. As we wedged ourselves into the tiny storeroom behind the main…

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What’s in Season? Root Vegetables!

By Barbara Kobsar | Illustrations by Charmaine Koehler-Lodge     Among winter’s host of warm, hearty, nutritious, and satisfying recipes are many that rely on seven favorite root vegetables. A broad term for parts of plants that grow underground, “roots” can mean true roots like beets and carrots, bulbs (onions and garlic), and rhizomes (ginger…

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Floral Duets: The Art of Barnali Ghosh

  By Rachel Trachten  |  Photos by Barnali Ghosh   “Wisteria Hysteria” by Barnali Ghosh                      “Happy Poppy” by Barnali Ghosh                            “Hound’s Tongue” by Barnali Ghosh   As many did early on in…

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Business as Usual

What happens when a Starbucks shutters? An independent coffee shop might move in. In the East Bay, local business owners are giving new life to storefronts abandoned by the ubiquitous corporate coffee chain. Story and design by Bri James   Grace Shen never intended to transition her boba delivery business into a brick-and-mortar tea shop.…

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Guide to Good Eats Winter 2023-24

Alameda Alameda Marketplace Sit down for a meal of wood-oven chicken or pizza, local oysters, house-made bread and pasta, and inventive small dishes, plus more substantial fare at East End. Relax with coffee, pastries, or gelato at the Beanery. Find enticing take-out foods at Greens & Grains, Sushi King, or Tahina Fresh Mediterranean. 1650 Park St…

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At Galvan’s Market

How a Boy Grew Up to Realize His Shopkeeper Dream By M Molloy Basso  |  Photos by Steve Thomasberger Through his 17 long years in the corporate world, Jason Burnett counted a few accomplishments. Most notable was working his way up from middle management at Target to a store manager, responsible for 300 employees. “Corporate…

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Cultural Food Traditions Dinner: Nov 5 in Fruitvale

  Join Slow Food East Bay for a dinner at Korner Kitchen with Cleodia and Ryan Martinez of catering company Midsummer Kitchen. The two chefs are dedicated to flipping the narrative on Filipino cuisine away from the stereotypical pork-filled and fried dishes toward beautiful and delicious plant-based dishes. They’ll be using recipes from Ay Sus!…

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Inspiration from a San Francisco Izakaya: a book review and recipes

Book review by Kristina Sepetys Sylvan Mishima Brackett is the owner and chef of the much-celebrated Rintaro, a Japanese izakaya restaurant in San Francisco’s Mission district. Izakayas are informal restaurants serving drinks and snacks, but Brackett takes such simple fare to another level with a deeply ingrained aesthetic that comes through in every dish. He…

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RINTARO Book Event & Tasting Nov 4 at Market Hall

  Meet chef-restaurateur Sylvan Mishima Brackett, author of the new RINTARO: Japanese Food from an Izakaya in California at a book signing event and tasting on Saturday, November 4, noon–2pm at Rockridge Market Hall, 5655 College Avenue in Oakland. The New York Times recently named Rintaro one of the best restaurants in San Francisco. Come meet Sylvan,…

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Original Foods of Latin America: October 28 in Oakland

  Come join Maria del Carmen Cortez, clinical herbalist and permaculturist, to learn about food plants that originated in Latin America. Each participant will pot three different plants to take home and learn how and when to plant them and when to harvest. Saturday October 28, 11am–noon Dimond Branch Oakland Public Library 3565 Fruitvale Ave…

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Poems for the Gardener and the Cook

Book review by Kristina Sepetys As poet Aimee Nezhukumatathil explains in her forward to Leaning Toward Light: Poems for gardens & the hands that tend them, the word anthology means “gathering of flowers,” and indeed, that is what the book’s editor, El Cerrito resident Tess Taylor, has done in a collection that celebrates the impulse…

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Traditional Amaranth Harvesting Demo at UC Botanical Garden, Oct 1

  Spend a lovely hour in the Crops of the World Garden at the UC Botanical Garden learning about traditional amaranth harvesting methods and practices. Members of Indigenous Permaculture will share the rich history of this food and its importance to the people of Mesoamerica. Participants will share in community while celebrating the deep Indigenous…

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37th Annual Emeryville Art Exhibition Opens Oct 6

  The City of Emeryville enjoys special distinction as one of 14 designated Cultural Districts in California, each chosen for the uniquely vibrant character of its artistic activity and ongoing support for its artists. Each fall for 37 years, the public gets an invitation to come experience this flourishing at the three-week-long Annual Emeryville Art…

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Tasting the California Foodscape

A Fall Agritourism Guide By Cheryl Angelina Koehler  |  Illustrations by Cathy Raingarden   As the throngs flew off to distant destinations in the notorious 2023 summer of revenge travel, artist Cathy Raingarden and I set out into California farm country. Our quest was to find some special spots where readers might have a good…

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California Olive Oil: The New Harvest

These California olive oil growers, millers, and makers are dedicated to producing the best extra virgin olive oils that each harvest provides. Some makers both grow and mill their own olives on site. Others take their just-harvested olives to nearby mills. Some work with millers who provide custom crushing to produce their signature brands. A…

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Cooking with Olive Oil

Here’s a collection of recipes and tips from California chefs and olive oil professionals compiled to encourage your enjoyment of olio nuovo and new-harvest oils during the harvest season. You’ll learn how to feature the fresh and flavorful 2022 oils and also, ways to use up your 2021 oils quickly. (Remember, olive oil never improves…

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Plant-Based Mooncakes for the Mid-Autumn Festival

Celebrating a 3,000-Year-Old Tradition in the Time of Climate Change By Annie Wang     Three-thousand years have passed since the time of the Shang Dynasty when the Mid-Autumn Festival began. Through the millennia, people all over East Asia and throughout the Chinese diaspora have celebrated the Mid-Autumn Festival on the 15th day of the…

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Recommended Olive Oil Retail Shops

Below you will find an evolving list of specialty retailers who champion extra virgin olive oil and have enthusiastic and knowledgeable staff who can help customers navigate the many options and flavor profiles. Some of these shops offer tasting opportunities. In California, we are most fortunate to get olio nuovo and new harvest oils as…

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Favorite Places to Wander Through Olive Orchards

Find this century-old olive orchard on a hike in the south end of Pleasanton Ridge Regional Park   BONDOLIO OLIVE OIL CO. | Winters | Each year in December, there’s a one-day opportunity to visit this boutique olive farm and mill during their Holiday Open House. It’s a chance to see an orchard where the…

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Restaurants Featuring Olio Nuovo

Here is a list of restaurants that may offer menu items featuring olio nuovo and new-harvest olive oils during the winter olive harvest season. BELOTTI RISTORANTE e BOTTEGA in Oakland  BENCHMARK PIZZERIA in Kensington BOMBERA in Oakland  CHEZ PANISSE in Berkeley GOLD MIRROR in San Francisco MAGPIE CAFÉ in Sacramento MARINO RISTORANTE with Chef Sal…

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Rhythms of the Land Screens September 14 at Grand Lake Theater

  Oakland filmmaker Dr. Gail Myers calls Rhythms of the Land a “valentine to generations of Black farmers.” The documentary premieres at the Oakland International Film Festival on Thursday, September 14 at the Grand Lake Theater. Dr. Myers, a cultural anthropologist, visited 10 Southern states to interview 27 elderly Black farmers, gardeners, dairy ranchers, and…

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Celebrate Rosh Hashanah at Urban Adamah: September 15–17 in Berkeley

  Urban Adamah’s Rosh Hashanah Festival & Weekend Retreat features drop-in events or a full weekend of activities and lodging, September 15–17 in Berkeley Urban Adamah, in partnership with Base Bay and Moishe House, is opening its doors for Rosh Hashanah ritual, learning, celebration, nourishment, and rest. Attend the full retreat on-site with room and…

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SF Cheese Fest: Back at the San Francisco Ferry Building, September 23

  The SF Cheese Fest is celebrating its 8th annual event in San Francisco proper, bringing together more than 20 California artisan cheesemakers, cheese lovers, and anyone wanting to deepen their knowledge of cheese. All attendees can savor and pair cheese and cheese accompaniments with local wines, beers, and other beverages while enjoying live music.…

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Haleluya, Hands Down!

You can place your order in American Sign Language at this popular Ethiopian spot in Fremont Story and photos by Anna Mindess       The pale-yellow walls of Haleluya Ethiopian Gourmet in Fremont are festooned with traditional art, woven baskets, and a chart of the Ethiopian alphabet—familiar symbols to diners who may venture here…

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Bake Sum

Asian-Inspired Pastries for a Watershed Decade By Annie Wang     Back in 2020, when Bake Sum bakery founder Joyce Tang first created the Croissubi—her now-wildly-popular fusion of a croissant with a Hawaiian Spam musubi*—not everyone was familiar with the components. “I would have to explain what Spam was, what a Spam musubi was, and…

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Guide to Good Eats Fall Harvest 2023

From urban sketcher Cathy Raingarden’s sketchbook. Find more @cathyraingarden and cathyraingarden.com.   Alameda Alameda Marketplace Sit down for a meal of wood-oven chicken or pizza, local oysters, house-made bread and pasta, and inventive small dishes, plus more substantial fare at East End. Relax with coffee, pastries, or gelato at the Beanery. Find enticing take-out foods at…

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What’s In Season? Jujubes and Blackberries!

By Barbara Kobsar | Illustrations by Charmaine Koehler-Lodge   Jujubes …  You might be thinking of the candies you snacked on at the movie theater, but jujube, the fresh fruit, has been in cultivation for more than 4,000 years, long before the chewy candy version. Printed recipes for pâté de jujube appear in the early…

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The Moveable Feast

More than Martinis in Martinez Story & Photos by Meredith Pakier Roam around the Contra Costa County seat of Martinez and you’ll find a well-preserved historic downtown, train depot, and marina; the home (now museum) of naturalist John Muir; and ample rumors that the martini was born here. Dig a little deeper, and the town’s…

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Editor’s Mixing Bowl

June 24, 2023. Standing on a levee road in the middle of Tulare Lake. Egrets, ibises, stilts, and avocets wade among acres of drowned young pistachio trees as an indie rock band sets up at a stop sign where the road drops down into the water. Its members all hail from Corcoran, and like many…

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Chapter Six Cocktail

  Toast to your fall fig harvest with this recipe from Bull Valley Roadhouse mixologist Tamir Ben-Shalom. We learned he was the first hire when Earl Flewellen, Samuel Spurrier, and David Williams opened the Port Costa restaurant almost 11 years ago, and he’s now the restaurant’s sole owner, having taken over when the founders decided…

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Back To School (On the Farm)

Merritt College Program Whets Appetites for Urban Ag Story by Rachel Trachten | Photos by Kerstin Firmin     Elizabeth Boegel was determined not to be a gardener. “I grew up camping and hiking and gardening whether I wanted to or not,” she says. “My dad had a big garden anywhere he went, and my…

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Watermelon Recipe Roundup

When our editor was a kid, she was obsessed with learning to cook every imaginable kind of dessert and exploring every available type of ingredient. She made donuts, baked Alaska, even marshmallows from scratch. When she found a recipe for watermelon ice cream, she had to try it. Nobody wanted to eat it, and her…

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Filoli’s New Vegetable Garden Is an Invitation to All

Renovation Balances Form and Function to Offer Greater Community Access and Great Home Gardening Ideas By Claire Bradley   What happens behind that thick hedge? It’s a mystery that many a visitor strolling the rose garden at 86 Cañada Road in Woodside may have pondered since the historic Filoli estate (built in 1917 as a…

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Meet the Pennyroyal Farm Cheesemaker: July 27 at 6pm on Zoom

  Coming up on Thursday, July 27, 6–7pm is a chance to hang out on Zoom with Erika McKenzie-Chapter, herd manager and head cheesemaker at Pennyroyal Farm in Mendocino’s Anderson Valley. At this California Artisan Cheese Guild event, you’ll discover the secrets behind Pennyroyal’s award-winning cheeses. Pennyroyal Farm is a goat and sheep dairy, farmstead…

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“Farm Hands” Art Show in Martinez through September

    Roxx On Main at 627 Main Street in Martinez is always a fun place for food and music, but through September, it becomes an informal art gallery as artist and gardener Gary Crandall displays his 12 original linocut prints in a show called “Farm Hands.” Roxx on Main is open Tuesday through Friday…

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The Virtue of Planting on Hill Mounds

Gardener’s Notebook by Joshua Burman Thayer   Some plants have evolved to live on hillsides. They do not generally like to be in constantly wet soils and prefer that storm water pass them by and drain down to the flats below. This can be difficult in clay soils that tend to pool water in winter.…

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Join the Zero-Waste Movement with Plastic-Free July Events

  Plastic-Free July is an ideal time to practice and learn more about ways to minimize your personal (or business) use of plastics and single-use disposables. The Ecology Center is here to help with a variety of free events packed with information and tips for reducing your use of plastics year-round. On Saturday, July 22,…

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Meet a Cheesemaker, June 22, 6pm, online

  Set out your happy hour spread and pull up a chair for a chat with San Luis Obispo County cheesemaker Jack Rudolph of Stepladder Creamery. It’s part of Meet the Maker, the California Artisan Cheese Guild’s educational series, where cheese enthusiasts, industry members, and food lovers get to meet the artisan producers who make…

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When Life Gives You Big, Beautiful Onions, Make …

… CHARRED ONION JAM! Little Leo Abundis, the newest family member at Brentwood’s Berry Best Family Farm, got jam maker Barbara Kobsar interested in these huge, fresh onions. We thought she might like some new recipes, so here are our recommendations gleaned from around the Edible Communities. Give them a try!   Charred Onion Jam…

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World Rice in a Cookbook: Book Review & Recipes

Book review by Kristina Sepetys     Whenever I’m asked if I want brown or white rice at restaurants, I always choose brown. I like the chewy, even sticky, texture and the fact that brown rice has more nutrients because the hull and bran remains intact. I’ve never been asked if I want black rice…

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Strawberry Peach Agua Fresca

From ‘Flavors of Mi México Querido’ By Chef Enrique Soriano of Cocina del Corazón What better way to wash down our smoky, spicy guisado than with a sweet agua fresca. Serves a crowd 1 pint strawberries, hulls removed 4–5 peaches, halved, pits removed 3–4 quarts water Zest of 1–2 limes Sweetener of choice (to taste)…

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A Scintillating Set of Strawberry Recipes

  We can’t get enough of Chef Enrique’s Strawberry-Lime Agua Fresca, a variation on the chef’s Strawberry Peach Agua Fresca from our Summer 2023 magazine story on Cocina del Corazón. But what else would be fun to make with strawberries this season? Here are some favorite recipes we found from around the Edible Communities: Strawberry…

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Edible Architecture Competition: Saturday, June 10 in San Francisco

  What are the possibilities when building with edible ingredients? The question prompted San Francisco’s Mason Kirby architects to put out a challenge. Who among the Bay Area’s many food and design enthusiasts might be game to step up and enter their First Annual Edible Architecture Competition? Maybe you? Entries will be on display on…

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Opening Wine Cellar Doors

How mentorships, scholarships, and other outreach programs widen access to the wine industry By Mary Orlin   Bâtonnage Forum mentee Shannon Holbrook is now the wine manager at Oakland’s CoCo Noir. (Photo courtesy of Shannon Holbrook) Want a life in wine? In addition to pouring tastes at Longevity Wines, Tracey Dyson is developing their wine…

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Editors Mixing Bowl

  My entrepreneurial predilection emerged early in life. As an inventive kid favored with cupboards full of supplies and carte blanche permission to set up operations all over the property, I had a steady stream of ideas for low-tech startups that held promise within the kid economy. Some concepts were flawed, and that was the…

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Organic Stone Fruit Jubilee & Small Farm Expo: June 24

  Up for a road trip? Head down to Kingsburg Historical Park near Fresno on Saturday, June 24, 4–8pm to join the Ecological Farming Association at the 15th Annual Organic Stone Fruit Jubilee. Taste and purchase fresh produce from small farms that specialize in growing delicious varieties of nectarines, peaches, plums, pluots, and apriums plus…

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Deep Oakland Author Event Plus Music by David Gans, May 20

  Get on down to the Grand Lake Oakland Farmers’ Market on Saturday, May 20 at 10am for this fantastic event. You’ll get to meet geologist/geoscience writer Andrew Alden whose new book, Deep Oakland: How Geology Shaped a City, is just out from Berkeley’s Heyday Books. Buy a copy and get it signed or buy…

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Ever-Green Vietnamese: A Book Review with Recipes

  Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea by Andrea Nguyen. (Ten Speed Press, 2023) Book review by Kristina Sepetys My introduction to Vietnamese cuisine came in the 1980s when I was living in Hong Kong. I discovered a tiny shop in a cramped, twisting alleyway near my high-rise apartment that sold…

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Weedos

The specialty cuisine of the Malcolm X Elementary School Garden By Nora Becker   At the height of recess, six-year-old Ozmo walks the tidy paths between well-tended raised beds in the Malcolm X Elementary School Garden. He stops at a towering plant. “This is tree kale,” he says, picking off a big leaf. “A leaf…

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What’s in Season? Nectarines, Blueberries, and Sweet Corn!

  Recent rains and ongoing floods are causing immense worries for farmers, but they are a resilient bunch, and summer is a great time to support them since it’s when more varieties of produce come to market than at any other time of year. Fresh-picked cherries, buckets of blueberries, lugs of peaches and nectarines, and…

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Fermented Finds

Story and photos by Meredith Pakier   Part art, part alchemy, and pure patience, food fermentation is an ancient process that humans have relied on and reveled in throughout the ages. Here are some notable East Bay spots where food artisans keep the microbial process percolating. Look for unique applications of fermented foods throughout the…

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The Missing Flavors of Home

  How Kula Nursery and Diaspora Co. bring heritage ingredients to diaspora communities and beyond By Cheryl Angelina Koehler     On a rainy day in March, faint afternoon light filters into Zee Husain’s greenhouse on the southwest corner of the O2 Artisans Aggregate compound in West Oakland. It glints off a disco ball and…

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Create Moisture Microclimates on Your Property

Gardener’s Notebook by Joshua Burman Thayer | Illustration by Charmaine Koehler-Lodge Microclimates matter when it comes to what will grow well on your property, but did you know that you can manage the moisture diversity around your property by reshaping its topography? Even if you have a small or flat piece of land, you can create…

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‘Flavors of Mi México Querido’

Chef Enrique Soriano enjoys the aroma of a smoky chile morita before adding it to his salsa. My mother’s guisados By Chef Enrique Soriano | Photos By Scott Peterson   My mother made many guisados (stews): chicharron en salsa roja, fluffy fried whisked eggs in red salsa, fried chicken drumsticks simmered in red salsa, seared…

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Guide to Good Eats Summer 2023

  Alameda Alameda Marketplace Sit down for a meal of wood-oven chicken or pizza, local oysters, house-made bread and pasta, and inventive small dishes, plus more substantial fare at East End. Relax with coffee, pastries, or gelato at the Beanery. Find enticing take-out foods at Greens & Grains, Sushi King, or Tahina Fresh Mediterranean. 1650 Park…

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Cocina del Corazón

Where Community Tops the Menu By Rachel Trachten | Photos by Scott Peterson   When Jazmin Villalta met Enrique Soriano in 2016, she had recently left an emotionally draining paralegal job with an immigration law firm and was canvassing for Amnesty International while contemplating what to do next. She noticed how Enrique always brought his…

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The Power of Food

Chef Sarah Germany shows how food heals bodies and communities By StopFoodWaste.org   When Sarah Germany was 20, she attended 13 funerals in 11 months—all family members and friends lost prematurely to health issues related to diet and lifestyle. Struggling with weight herself, she looked at the buckets of fried chicken, sugary desserts, and sodas…

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Green Walnuts

  Green Walnuts: an elegantly bitter harvest Story, recipes, and photos by Kristen Rasmussen Most of us are familiar with the taste of dried walnuts. We crack them open by hand for a snack, toast them to toss into a salad, or delight in finding them baked into our brownies. Fresh green walnuts, on the…

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Deadhead Your Spring Veggies

Gardener’s Notebook by Joshua Burman Thayer     Spring is big this year. Those of us who ride with the seasonal tide of biomass (and even folks who rarely do more than look at it) are noting that the vertical explosion of spring 2023 is a true wonder. So, let’s talk about deadheading greens. While…

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Hats Off to the East Bay’s Good Food Award Winners, 2023

  Here at Edible East Bay, we eagerly await each year’s Good Food Award winners, those products recognized by the Good Food Foundation for superior taste as well as for the businesses’ social and environmental responsibility practices. This year, we’re thrilled to see so many local businesses honored, including both repeat winners and first timers.…

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Eat What You Grow Workshop: Monday, May 22

  Learn how to grow food in your own garden with gardening, composting, and landscaping educator Lori Caldwell. At this Berkeley Central Library event, Lori will cover topics including crop rotation, seeds vs. starts, soil fertility, plant succession, transplanting seedlings, watering /irrigation, and the best crops for your garden. Emphasis on reuse materials will also…

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Workshops Bloom at the Oakland Public Library, various dates in May

  The Oakland Public Library is hosting a grand array of garden workshops throughout the month of May. You can learn about pollinators, native plants, and growing an herbal garden from a variety of garden experts. Program locations are wheelchair accessible. To request disability-related accommodations or to request American Sign Language (ASL), or other forms…

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BBQ Without Borders, May 13 at OMCA

  At its second BBQ Without Borders, held this year on May 13, 5–9pm at the Oakland Museum of California, the nonprofit No Immigrants No Spice (NINS) invites you to celebrate the importance of immigration to our culinary experience. The dinner features regional barbecue prepared by chefs from Cuba, Japan, and India. Join Chef Lilly…

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Bay Area Book Festival: May 6–7 in Berkeley

  The Bay Area Book Festival returns with nearly 300 prominent authors for adults and youth, appearing on indoor stages on Saturday and Sunday, May 6–7. Exclusively on Sunday, May 7, the festival includes a large outdoor stage, literary exhibitors, gourmet food vendors, a lively family area, and a youth expo in Berkeley’s Civic Center…

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Sweet World of Beekeeping: Hayward Farmers’ Market, April 15

  Discover the sweet world of beekeeping and local honey production at the Hayward Farmers Market on Saturday, April 15, 11am, with an exciting event that features a live observation hive, honey extraction and bottling, honey tasting, and free arts and crafts for kids. You’ll also be treated to presentations and a chance to talk to two…

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Gardening for the Good Bugs: April 13 Webinar

  Did you know that over 90% of the bugs you see in your garden are good bugs? And did you know that encouraging those beneficial insects is one of the best ways to effectively reduce the number of pests in your garden? At this free webinar on Thursday, April 13, 5-6pm, you’ll learn how…

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David Lance Goines: A Remembrance by L. John Harris

    When I met Berkeley’s celebrated printer and poster artist in the 1970s, it was during those ecstatic early days of our fledgling food revolution. Of course, we didn’t know it was a revolution; we were just enjoying ourselves, each other, and great food like we had tasted on trips to Europe in the…

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El Mesón de Violeta Opens at Public Market Emeryville

  Since 2017, Public Market Emeryville’s La Cocina pop-up kiosk has been a magic launchpad for notable new eateries like Nyum Bai, Minnie Bell’s Soul Movement, Mama Lamees, and A Girl Named Pinky. Now it’s time to welcome Carmen Figueroa, chef/owner of El Mesón de Violeta. Stop by the kiosk any Tuesday through Sunday, 11am to…

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Cook and Learn in the Decolonized Kitchen, April 15 in Oakland

  Come to the Decolonized Kitchen, a gathering for learning about Indigenous foodways, ethnobotany, and cooking with environmental educator Maribel Garcia. In this hour of connection and reclamation, you’ll learn about our native plant relatives as you enjoy a discussion, presentation, and cook-along, where everyone can share their insights, stories, and wisdom with others. Maribel…

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Women Lead at March 23 TCHO Chocolate Factory Nightlife Event

  TCHO Chocolate of Berkeley opens its doors to the public on Thursday, March 23, 5:30–8:30pm to celebrate Women’s History Month with an event that features factory tours and chocolate tastings of some never-before-seen chocolate products. It’s also a chance to meet nearly a dozen women who own and/or lead East Bay–based food and beverage businesses,…

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Have You Eaten Yet? April 2 Chinese Food Event in Oakland

  Everyone certainly knows that Chef Martin Yan can cook, but on Sunday, April 2, 2–4pm, when we sit down with the star chef at the Oakland Asian Cultural Center, we’ll learn about an excitingly wide world of Chinese food in Chef Yan’s conversation with Cheuk Kwan, author of Have You Eaten Yet? Stories from Chinese…

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Sprout Your Summer Veggie Garden Now

Gardener’s Notebook by Joshua Burman Thayer     Although it’s barely spring, summer is right around the corner, at least when it comes to having a garden full of vegetables. Sure, you could wait until May and purchase six packs (I mean squash starts, not beer) or you could plan ahead and sprout your summer…

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Canning Basics Workshop, March 25 at Urban Adamah

  Looking to get into canning? Join farm director Debbie Harris at Urban Adamah in Berkeley on Saturday March 25, 10-11:30am, for a free demo and hands-on workshop covering the basics for home fruit and vegetable preservation using a water bath. Walk away with the skills to make your own preserves, jams, and more! All…

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Innovating our Food System with Biotech: Virtual Panel on March 10

  Welcome to the future in food, where visionary startups are producing alternatives to conventional meat and dairy products using pioneering technologies in fermentation and cultivation. With missions to be kinder to animals, the planet and human health, The Better Meat Co., Perfect Day and UPSIDE Foods are three California companies at the forefront of…

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Set Up Your Garden for Success: March 16 Online

  Spring is around the corner, so it’s time to tune in for this free organic gardening webinar with the Alameda County Clean Water Program. On Thursday, March 16, 5–6pm, you’ll hear about the benefits of building a healthy garden from the ground up and you learn how to grow healthy plants with a water-wise approach and…

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California Artisan Cheese Festival: March 24–26 in Sonoma County

  “Life is Great. Cheese Makes it Better,” wrote Avery Aames, author of the bestselling Cheese Shop Mystery Series, and we agree.  That’s why we’re looking forward to three full days of cheese bliss, coming up soon at the 17th Annual California Artisan Cheese Festival. This festival is a true celebration of craft, and since the…

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A Sri Lankan Street-Side Cooking Adventure from Hoppers

Dip your toes into Hoppers: The Cookbook with one of chef Karan Gokani’s lamb or chicken curry recipes. It you want to dive into a street-side Sri Lankan experience and assemble your own kothu, you might pair that curry with chopped roti (skillet bread) plus whatever vegetables, eggs, cheese, etc. you like. Hoppers: The Cookbook…

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Sri Lankan Flavors from Hoppers: The Cookbook at Market Hall, Feb 25

      Hoppers: The Cookbook: Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond is the debut cookbook of Karan Gokani, chef and co-owner of London’s extremely popular Sri Lankan restaurant, Hoppers. This new book showcases signature Sri Lankan recipes from the restaurant along with Gokani’s personal story and the stories of…

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Culinary Art Fills the Table at ACCI, March 2 – April 8

Grief and Donuts Writer Nora Becker interviews culinary artist Carolyn Tillie about her show “Mixed Emotions,” opening March 2, 2023 at ACCI in Berkeley   Carolyn Tillie collects culinary treasures. The treasures find their way into her artwork, into her food history research, and into her conversation with me, which took place via video, due…

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California Food Forests: Free presentation Feb 25 in Benicia

  Plants, like people, thrive in community. At a free presentation in Benicia on Saturday, February 25, 10am–noon, Joshua Burman Thayer, an ecological designer who works with permaculture strategies, discusses how nature evolves its plant communities so each member benefits from its associations with the others. That’s valuable knowledge to bring into the garden. “When…

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Sow, Sow, Sow for Spring Abundance

February in the Garden: Gardener’s Notebook by Joshua Burman Thayer It’s still quite cold outside, too cold, in fact, for seeding summer veggies. But certain crops sprout and grow just fine in the cool, wet Bay Area winter, and you can direct sow them into your raised beds and buckets throughout the month of February.…

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Tasting Notes from the Biofuel Oasis Honey Contest

  By Novella Carpenter  |  Illustrations by Olivia Heller The first entry for the 8th semiannual Biofuel Oasis Honey Contest came in a squat jar and smelled like caramel. The next entry was the color of straw. Then they streamed in, held aloft by smiling beekeepers: Here’s my entry for the honey contest! Our store…

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Engineered to Eat

  From molecular booze to lab-grown honey, East Bay makers are ushering in a new generation of bio-designed food and drink. Story and Illustrations by Bri James   Ikenga Wines  Oakland, California One evening in 2017, as Onye Ahanotu sat down at Kith/Kin—the now-shuttered high-end Afro-Caribbean Washington, DC, restaurant helmed by Top Chef wunderkind Kwame…

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Amigo Bob Cantisano: a Remembrance and Book Review

  By David Kupfer “Essentially, all life depends upon the soil…. There can be no life without soil and no soil without life; they have evolved together.” —Dr. Charles E. Kellogg, soil scientist and chief of the USDA Bureau for Chemistry and Soils Without a doubt, the most outstanding takeaway lesson from my 40-year friendship…

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Reem Assil’s Arab Hospitality

  The Oakland baker, restaurateur, and author grows her Bay Area community By Kristina Sepetys     Reem Assil’s delicious food honors her Palestinian-Syrian heritage as well as her Bay Area present. Fiercely passionate about promoting Arab hospitality, Assil brings equal focus to her pursuits in community building, social justice, and sustainability. With a background…

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LAZY SUSAN SUNDAYS: Favorite East Bay Dim Sum Spots

By Meredith Pakier and Bridge Ho | Photos by Meredith Pakier     This season, to celebrate the Lunar New Year, I teamed up with my friend Bridge Ho, who grew up in San Francisco and went out for dim sum nearly every weekend with their family. It wasn’t just for the food. These outings…

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At the Sign of the Slug

Story and photos by Natalya Suttmiller   I generally journey to San Francisco for live DJs and intriguing food and drinks under one roof, but last summer, I found my dream space right near home. The experience starts on an impossibly pointy corner in Oakland’s Civic Center at the slim Lionel Wilson Building, a handsome…

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The Last Bite

Begin with Bread You have to start somewhere and I was perfectly content with white bread and butter. I adopted rituals early. After buttering my toast, I used the cinnamon and sugar dispenser to draw a giant Z for Zorro. I considered a challah as beautiful as a bouquet of flowers. I had reverence for…

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WHAT’S IN SEASON? Spring Alliums!

By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge   The Allium genus is diverse and versatile, and in springtime, it gives us many gifts at the market from leeks, chives, and green garlic to spring onions and ramps (an Allium that grows wild on the East Coast). Leeks are the largest and mildest of the…

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Guide to Good Eats: Spring 2023

From the sketchbook of urban sketcher Cathy Raingarden. Find more @cathyraingarden and cathyraingarden.com.   Alameda Alameda Marketplace 1650 Park St | alamedamarketplace.com Sit down for a meal of wood-oven chicken or pizza, local oysters, house-made bread and pasta, inventive small dishes, and more substantial fare at East End. Relax with coffee, pastries, or gelato at the…

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How to Make a Metheglin

The exquisitely fermented nectar of billions of flowers Story, recipe, and photo by Alexandra Hudson     Together we wander through our backyard gardens and out to the hills where the soft young leaves of springtime are emerging. Young shoots of many edible plants offer refreshingly bright and sour flavors that can be beneficial to…

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Editor’s Mixing Bowl

  It’s always a bit unfortunate that the Edible East Bay publishing calendar strands Lunar New Year and Valentine’s Day between issues. When our Winter Holidays edition comes out in mid-November, it’s too early to present those themes, and our Spring issue release date of February 21 makes it a near miss for those holidays.…

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An Afternoon Caviar Tasting

  To celebrate friendship one recent afternoon, we broke out the Champagne, truffled potato chips, crème fraîche, endive, and some little boiled potatoes to try with a selection of local caviar from Tsar Nicoulai. What…? Is that a Russian company, you ask? This Eater article from last May explains that it is not, so there’s…

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Grow Your Own Asparagus

This popular vegetable can be an ideal perennial denizen of your raised bed garden. Gardener’s Notebook by Joshua Burman Thayer       Asparagus is a welcome sign of spring on the dinner plate, but it also heralds the year’s coming abundance in your garden. Planting it takes a bit of work at first, and…

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Classic Scallion Pancakes, cōng yóubǐng, from The Woks of Life

Reprinted with permission from The Woks of Life by Bill Leung, Kaitlin Leung, Judy Leung, and Sarah Leung, copyright © 2022. Photographs by Sarah Leung and Kaitlin Leung. Published by Clarkson Potter, a division of Penguin Random House, LLC. To purchase the book, follow this link on indiebound.com, where you can buy your copy through…

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Bake a Brownie for Your Sweetheart

  Bake a healthy chocolate sweet for your sweetie, and while you’re at it, look out for all our tender little hearts with daily meals cooked with heart health in mind. The new, fourth edition of Cooking à la Heart: 500 Easy and Delicious Recipes to Make Every Meal Heart Healthy offers a science-based approach…

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What Shapes a Chef’s Vision? Commonwealth Club Feb 15 event

  Ever wonder how professional chefs come up with their menus? For many, cooking is an opportunity to look to their roots and consider the flavors that they find most comforting, personally meaningful, and culturally significant. Food is also an important tool for bridging divides and bringing people from different backgrounds together to enjoy a…

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Crying at H Mart Author Event Almost Sold Out!

  Korean-American Michelle Zauner, author of memoir Crying in H Mart and lead singer of the Grammy-nominated band Japanese Breakfast, makes a Bay Area Book Festival appearance at Oakland’s California Ballroom on Saturday, April 1 at 7pm. Her memoir is woven with food as much as it is with memory, and Zauner artfully traces those connections between…

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Does Your Alameda County Organization Need Funds for Waste Prevention? Jan 31 online info session

  Public agency StopWaste is offering grants for innovative projects that prevent waste in Alameda County. A total of $1.1 million in funding is available for businesses, nonprofits, and institutions for projects in these six categories: Food Waste Prevention and Recovery: to prevent food waste through product or process redesign or recovery and redistribution of…

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Calling Local Artists with a Passion for Food, Justice, and the Environment: Jan 30 deadline

This year’s Art/Act Local exhibit at Berkeley’s David Brower Center features perspectives from emerging artists on food, justice, action, and the environment. Co-authored by José Gonzalez, founder of Latino Outdoors, along with Brower Center staff, “All on the Table” will examine an array of topics including food as an expression of care as a community…

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How to Design Microclimates into your Bay Area Garden

Gardener’s Notebook by Joshua Burman Thayer In 2003, researchers at the University of California, Berkeley, reported that a simple brick wall can shift the air temperature adjacent to the wall by over 13°F compared to the surrounding area. Walls, berms, pergolas, and other human designs can significantly increase or decrease temperature in various parts of…

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Follow the Wild Mushrooms to the Fungus Fair, January 29

  When the first rains tease up the porcini and chanterelles, Bay Area fungus lovers head to the Fungus Fair. This year’s fair is coming up on Sunday, January 29 at Diablo Valley College in Pleasant Hill. Presentations and activities feature exciting speakers on topics that run from science and medicine to cooking, art, and…

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A Chocolate Legacy Continues at Casa de Chocolates in Berkeley

  The first Latin American–inspired chocolate store in the Bay Area has changed hands and is now owned by its first employees, Jesus Chavez and Linda Sanchez. “There is a rich history here,” says Chavez. “Having been part of it from the beginning, and connected all these years to Casa de Chocolates, I am proud to…

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Local Cottage Food Makers Pop-Up at Flowerland, December 18

  Because we are always interested in small local cottage food artisans, and because Albany’s Flowerland is bringing a bunch of them together on Sunday, December 18 at their “first annual open-air market of culinary offerings,” we’re heading to 1330 Solano Avenue from 11am to 4pm to meet these creative makers and see what they’ll have for…

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Cookies with Character

  Yes, we know you have a million cookie recipes already, but here’s a savvy collection from all over the continent cooked up by our sister Edible Communities magazines. Tie on your apron and start baking. Salted Chocolate and Almond Sandwich Cookies from Edible Nutmeg Gingerbread Cookies from Edible Vancouver Island Sugary Sugar Cookies from…

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Have You Finished Your Fall Gardening Chores?

Gardener’s Notebook by Joshua Burman Thayer The fall season is nearly done and everything seems to be at a pause, but are those new plants sprouting under those piles of autumn’s fallen leaves? Why not choose what will grow there instead? By sowing cover crops into your growing spaces and fruit tree basins now, your…

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Gift Ideas from the Edible East Bay 2022 Bookshelf of Favorites

It’s odd to be thankful for a positive covid test in the household, but scuddled travel plans meant extra time for our editor’s favorite solo activity, multitasking. “Yes, I love the magic of successfully doing two things at once,” says Cheryl Angelina Koehler, publisher and editor of Edible East Bay. “In this case, it was…

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A Black Chef’s Journey into California’s Soul

Tanya Holland’s New Cookbook Review by Kristina Sepetys Tanya Holland is justifiably famous for many reasons, including her much-loved (sadly, now closed) Brown Sugar Kitchen in West Oakland, where she cooked up delicious buttermilk fried chicken and waffles, bacon-cheddar-scallion biscuits, thick shrimp gumbo, rich macaroni and cheese, and other deeply satisfying soul food dishes. The…

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How to Party with a Pasta Nonna

  In early November, Vicky Bennison, British author of the hit cookbook, Pasta Grannies, spent time in Oakland with a group of local chefs and food media around two large wooden tables, where 89-year-old pasta grannie Maria Dito, a native of Calabria, demonstrated how to make “knitting needle pasta,” literally rolling dough around a knitting…

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Franchina’s Fusilli Con Grassato Di Capra from Pasta Grannies

(Fusilli with Goat Ragù from Cilento) Recipe, text, and photos excerpted with permission from Pasta Grannies: Comfort Cooking by Vicky Bennison, photos by Emma Lee, published by Hardie Grant Books September 2022, RRP $32.50 Hardcover. Click here for a book purchase link.     Franchina lost her mother when she was nine years old; she died at…

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How to Peel a Pomegranate

Story and photos by Nora Becker On a recent visit to the Old Oakland Farmers’ Market, Robert Serna of Twin Girls Farms showed me how he peels a pomegranate. It’s a clean and easy process that most anyone can master with just a little practice. First, I would recommend wearing an apron or clothes that…

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Balsamic Brussels Sprouts and Figs: Meet One & Done Cookbook Author, Nov 17 in SF

San Francisco-based environmental publishing company Stone Pier Press emphasizes plant-based cooking as an approach that’s good for the health of humans, animals, and the planet. Their newest cookbook, The One & Done Cookbook: 87+ plant-based recipes for easy weeknight cooking, delivers with an appealing approach that gets cooks thinking about how to cook—and even learn…

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Séka Hills Olive Crush Festival: Nov 13 in Capay Valley

  The season of the olive crush is always a special time at Séka Hills Olive Mill and Tasting Room in the heart of the Capay Valley. This year is also the mill’s tenth anniversary, so come out to celebrate! You’ll get to experience the transformation of olives into the seasonal treasure called olio nuovo.…

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Fall Bean Feed: Nov 13 in West Berkeley

  Join Slow Food East Bay, Hammerling Wines, and Donkey & Goat Winery for an afternoon of good eats, good wine, and good fun, all centered on BEANS! The group will be shutting down Fifth Street between Camelia and Gilman for the afternoon of Sunday, November 13 so the bean curious can come to explore…

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How to Create Moisture Microclimates on Your Property

Gardener’s Notebook by Joshua Burman Thayer   While microclimates might not seem like something you can create on your own property, in fact you can. Even if you have a small or flat piece of land, you can diversify your local topography by reshaping it with mounds that direct the flow and retention of water.…

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Letters to the Editor

A response to our Summer 2022 interview with Dr. Gail Myers on the documentary, “Rhythms of the Land” Received October 1, 2022 Dear Editor, I’d like to give my sincere heartfelt congratulations to Dr. Gail Myers for her incredible article on the history of African American farmers and her stupendous dedication to this (more than…

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Editor’s Mixing Bowl

  W ho in the Southwestern United States has not spent most of 2022 dreaming of rain? At Edible East Bay, we have been dreaming of rain as well as liquid pleasures like sauces and cocktails. Looking out at our gardens, we wondered how to capture the laundry greywater as liquid pleasure for the plants. Thus…

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