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Fall Harvest 2016

STASH IT!

It’s a beautiful fall day—perfect for a hike. I’m trying to stuff a bulky tiffin full of snacks into my mini backpack and secretly wishing I still had one little plastic sandwich bag: the kind I banned from my kitchen a couple years ago in an effort to swear off plastics. Kat Nouri felt the…

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Eat.Think.Design at UC Berkeley

“How would you get more people who aren’t eating butter to eat butter?” Sixty-five UC Berkeley grad students puzzled over this light-hearted question as they vied for just 25 slots in the public health innovations course Eat.Think.Design. Course instructor Jaspal Sandhu likens this class audition to putting together a team or theatrical production and finding…

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Sustainable Fish in School Lunches

It’s an early morning in April, and I’m in the parking lot of East Oakland Pride Elementary School to meet up with Ernie Koepf and Aisling Mitchell for a presentation we are giving together. Koepf has assured me he’ll be dressed in “stereotypical fishing garb,” even though this Oakland resident is semi-retired and now spends…

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Contents Fall Harvest 2016

HARVEST SEASON WORKSHOPS TEA AND CHOCOLATE, ANYONE? STASH IT! LOVE THAT FLATBREAD! SHOP THE TRUCK   RECIPES Black Cod and Eggplant with Apple-Miso Glaze Elderberry Jam Elderberry Buckwheat Tart Spiced Elderberry Cordial Elder Almond Pound Cake Garden Salad with Tomato-Water Vinaigrette Pork Chop Pizzaiola Tomato Sauce from Fresh Tomatoes Pork Tenderloin with Fresh Fig Sauce…

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Tools of the Trade

At Umami Mart, two friends create a shop (and blog) that celebrates drink, design, and Japanese culture By Shanna Farrell Photography by Flashpoint Collective Take a seat at the Ramen Shop bar and learn about an often unnoticed part of bartending. Chris Lane, the popular restaurant’s bar manager, has carefully arranged all manner of tools at…

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Carbon-Conscious Farming

Ranching With A Low-Carbon Mind-set Free-range perspectives on grass, trees, and water By Jillian Laurel Steinberger   Tomales, California, is a census-designated place—and perhaps a state of mind. The Coast Miwok people enjoyed the fruits of this fertile land until contact with Europeans in the 1500s. It’s a magical place now, and surely was then.…

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THE RISE OF ROOFTOP FARMING

Urban For-Profit Farms Reach for the Sky By Sarah Henry For all the cred that Berkeley and Oakland get as farm-friendly cities, rooftop gardens have never really been much of a thing here. Of course, East Bay urbanites have a little more land to work with than New York city slickers, with their sky-planting hubs…

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TEA AND CHOCOLATE, ANYONE?

Which type of chocolate—white, milk, or dark—would best enhance the flavor of chamomile tea? This is the type of question that intrigues Heinz Rimann, founder of San Leandro’s The Tea Room. Rimann selected white chocolate to bring out the delicate flavor of chamomile. With an added touch of honey the sweet result was The Tea…

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A Pleasanton Food Tour

 PLEASANTLY PLEASANTON A self-guided food tour By Laura Ness | Photos by Annie Tillis Rumor has it that a few folks around Oakland and Berkeley aren’t entirely clear that Pleasant Hill and Pleasanton are distinct East Bay cities, so let’s try sorting it out. Pleasant Hill is located in Contra Costa County just north of Walnut…

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What’s in Season?

By Barbara Kobsar Illustration by Caroline H Gould Choosing produce harvested at its peak is your sure bet for flavor and freshness. August Fabulous figs! Fresh figs are among the sweetest and most versatile of all fruits . . . but they’re not really fruits. Figs are fleshy flowers, and there are hundreds of varieties…

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