Posts by Edible East Bay

Ride Electric!

  What’s happening locally with electric vehicles and clean energy? Come learn the latest about electric vehicles, including home and public charging, rebates and incentives, and special programs for lower income drivers. Get resources to make your living space a clean-energy home. Presented by the Ecology Center, City of Berkeley, 350 Bay Area, and the Berkeley…

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Meet Local Makers and Crafters

  Come explore O2AA, a West Oakland eco-industrial park where artisans work together to develop environmentally progressive projects. O2AA tenants practice sustainable methods as they share space, resources, tools, and machinery. The group welcomes the public to its fourth annual festival, a chance to visit artisans’ studios, shop for crafts, enjoy a variety of street…

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Sweets Inspired by the Flavors of India

Kristina’s Bookshelf     Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India By Hetal Vasavada (Page Street, 2019)   San Francisco blogger Hetal Vasavada’s wonderfully inventive new cookbook is chock-full of spiced sweets and drinks. The recipes are inspired by her Indian-American heritage, and she creatively combines the best…

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Wine Tasting in the East Bay

New Urban Wine Trails An Illustrated Guide to Some of Berkeley and Oakland’s Hot New Wineries Story and illustrations by Nikki Goddard   One of the great perks of living in the Bay Area is the ease of launching a weekend wine country getaway. But if you have only an afternoon and want to spend…

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Pollinate Farm & Garden teams up with Frailty Myths

Frailty Myths workshop participants collaborate to construct a three-part compost bin. The Power in Our Own Hands Building self-reliance with Pollinate Farm & Garden and Frailty Myths By Rachel Trachten | Photos by Cynthia Matzger Hammers are pounding, saws are buzzing, and sawdust is flying. Suddenly someone yells out, “I f***ed up!” The reaction all…

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Mochi!

Mochi by the Bay Wisdom from local masters of the craft Story and photos by Kaori Becker Mochi! Suddenly it’s everywhere. Made with mochiko, a flour milled from Japanese sticky rice, mochi went mainstream with the trend for gluten-free foods. But longtime fans of this traditional Japanese sweet know that mochi is just fun to…

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Biochar in Berkeley?

Yes, and we can thank Burning Man . . . . . . well, not the man that gets burned each year at the festival, but rather a group of artists and fabricators who in 2001 set up some shipping containers on a lot near Urban Ore in Berkeley to serve as workspaces for building…

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Almond, Lemon, Poppy Seed Bites

  One Calm Cookie Nerve-Soothing Almond, Lemon, Poppy Seed Bites Story and Photo By Alexandra Hudson As a certified clinical herbalist and holistic educator with a passion for combining therapeutic and pleasurable experiences, I like to find ways to make recipes more nutrient dense. To start, I note which parts include a fat or liquid,…

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FreshCatch

A Harvest from the Garden of the Sea FreshCatch Brings the Watery Sense of Place to Our Plates Story and photos by Austin Price Ian O’Hollaren wades through the intertidal zone south of Half Moon Bay looking for the algae called “mermaid’s hair.” This deep-red, spaghetti-like seaweed, also known as “ogo,” can be eaten raw…

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What’s in Season?

Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar Illustration by Charmaine Koehler-Lodge   August Plums please the palate this month with their slightly tart or sweet honey notes. Over 200 types are grown in California (we see only 15 to 20 of these) and make up 90%…

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