By Cheryl Angelina Koehler glean (glēn), v.t & v.i. [ M.E. glenen; OFr. glener; LL. glennare < Celt.; cf. OIr. dīgleinn, he gleans] 1. to collect (grain left by reapers). 2. to collect the remaining grain (from a field). 3. to collect (facts etc.) gradually or bit by bit. (Webster’s New World Dictionary) The heat…

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TAPEO BY THE BAY: Quixotic Travels Through Small-Plate Terrain   STORY AND PHOTOS BY MARK MIDDLEBROOK   Once upon a time in a village east of San Francisco whose name I need not mention, there lived a fellow who had traveled in Spain and there absorbed the culture of the tapas bar. This Don Bigote…

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BY PETER CHASTAIN, EXECUTIVE CHEF, PRIMA RISTORANTE, 1522 N. MAIN, WALNUT CREEK I didn’t eat persimmons as a child except in the form of “pudding” or cake made from Hachiyas. When I met my wife in Japan and was introduced to her grandmother, that all changed. She had a small orchard on a hill the…

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WHAT’S IN SEASON   COOL WEATHER CROPS Almonds Apples Artichokes Asian Pears Avocados Beans Beets Broccoli Brussel Sprouts Carrots Cauliflower Celery Root Dried Fruits Eggplant Garlic Grapes Greens Herbs Kiwifruit Lemons Melons Mushrooms Onions Oranges Persimmons Peppers Pistachios Pomegranates Potatoes Pumpkins Quince Rutabagas Squash PERSIMMONS & POMEGRANATES   BY BARBARA KOBSAR   I look forward…

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OH NUTS! STORY AND PHOTOS BY CHERYL KOEHLER It’s worse than a bad hair day…you know…mega-disaster: Your food isn’t arriving from the other hemisphere the way it’s supposed to. Everyone’s getting hungry. What are you going to do? If you live in California, you will have done well to keep a supply of locally grown…

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3 EDITOR’S MIXING BOWL 4 AFTERTASTES Letters to the Editor 6 SUBSCRIBE TO EDIBLE EAST BAY 7 NOTABLE EDIBLES Mom’s Pizza Dough Kitchen on Fire The Big Cook-Off 10 FOOD FOR THOUGHT Life, Death & Bialys Taste Matters at the Magnes Museum Ripe For Change Too Much Picnic 16 ON GLEANING By Cheryl Koehler 20…

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The Unknown Vineyards of Contra Costa County Story by Derrick Schneider Photos by Melissa Schneider Imagine an upstart winemaker fleeing Contra Costa County’s prestigious but high-priced vineyards for the dirt-cheap farmland in the unknown Napa Valley. In the early twentieth century, Martinez and Oakley, not Rutherford and St. Helena, were darlings of the wine world.…

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Mexico’s Daily Bread Story by Romney Steele | Photos by Gwendolyn Meyer Named by the Spanish, this flat, unleavened corn bread is used for many of the dishes we’ve come to know and love as Mexican food: tacos, enchiladas, quesadillas, and many other antojitos (snack foods). Not unlike unleavened breads from other cultures, in Mexico,…

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  On the Cover: “Backyard Pears” by Cheryl Koehler EDITOR’S MIXING BOWL AFTERTASTES Letters to the Editor FOOD FOR THOUGHT Life, Death & Bialys Ripe For Change ON GLEANING   TORTILLAS Mexico’s Daily Bread         OH NUTS! WHAT’S IN SEASON         SEASONAL RECIPES By Peter Chastain, Executive Chef at Prima TAPEO BY THE BAY…

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