Jump to recipes     Alchemy and Innovation on Alameda Island Story and Photos by David Szanto Many years ago, seeking to escape persecution for their distinctive practices and break free from the traditions that bound their way of life, a hardy group of travelers sought a new home on a distant shore. They traveled…

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Jump to Recipes By Sarah Inez Levy It’s one of those perfect summer afternoons in Orinda when there’s not a cloud in the sky and you can’t hear the groaning motors of Highway 24 above the birdsong. I’m sitting on Wendy Helms’s back porch eating lunch. She’s served a lovely garden salad with avocados and…

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Story and Photos by Cheryl Koehler   Like many avid cooks with a penchant for the cuisines of the Mediterranean, I use buckets of olive oil in my kitchen. Being a thrifty sort of gal, I’m invariably swayed toward that bargain bucket among the extra-virgin olive oils on the grocery store shelf. (Of course, I…

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From Things are a’buzzin’, a’bleatin’, and a’gobblin’ in Knightsen Recipe by Debbe Holeman 1 pound Swiss chard leaves (about two bunches) 3 large eggs Salt/pepper to taste 1 cup grated Parmesan or crumbled goat milk cheese 1 cup unbleached flour A pinch of salt ¼ cup olive oil ¼ cup chard water Wash the chard…

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From Oh Give Me a Home Where the Araucanas Roam         Set oven to 375º. Cut off feet at knee joint as well as head, if applicable. Trim and discard any extra fat from around cavity entrance and neck. Rinse and pat chicken dry. Season well inside and out with salt and…

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It’s called Soul Food Farm By Bonnie Azab Powell | Photos by Bart Nagel Only 10 years ago, Alexis Koefoed was living in Vallejo with her husband, Eric, and their three young children, working for a winery in Yountville, and dreaming of someday having a farm. A bit later, when 55 acres of prime pasture…

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From Where Have All the Pear Trees Gone? By Devany Vickery Davidson, Dinner Party Cooking School 8 ounces mascarpone cheese 8 ounces Point Reyes Blue Cheese (or Maytag Blue) 2 tablespoons butter, softened 3 green onions cut into one-inch pieces 2 tablespoons rough-cut peppercorns (I like to use a blend of red, green and black)…

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From Pie to Die For by Wanda Hennig Recipe by Beverly Jefferson’Dasté   Beverly Jefferson-Dasté, who worked for the postal service for 33 years, started baking sweet potato pies commercially—and the old fashioned way. “I always had my dream of going into business for myself,” she says. One day she woke up to the fact…

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From Where Have All the Pear Trees Gone? By Devany Vickery Davidson, Dinner Party Cooking School 8 slices good sourdough bread Butter Honey mustard ½ pound medium sliced Gruyére ½ pound Brie, chilled and sliced ¾ lb. thinly sliced ham (rosemary ham or Black Forest ham) 2 Barlett pears, cored and sliced 2 medium onions,…

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