Fall Harvest 2018
Sea Urchin Tostadas
From A Harvest from the Garden of the Sea When you’re sitting at the sushi bar trying to identify all the things in the case, uni (aka sea urchin roe) is an easy one: It’s those small golden tongues arranged in a wooden box. The sea urchin has five chambers within its shell, and…
Read MoreHazelnut Buckwheat Crisps
From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block These thin, snappy, nutty cookies are perfect with coffee or as an after-dinner treat paired with dark chocolate. Note: For accuracy, bakers like to measure their dry ingredients in grams. A kitchen scale can help you achieve success with this and other recipes.…
Read MoreSource Guide Fall 2018
Arts, Education & Entertainment BAUMAN COLLEGE Nutrition Consultant and Natural Chef training programs encompass the revolutionary ideas and scientific approach to nutrition. baumancollege.org EAST BAY WALDORF SCHOOL Where Children Thrive. Located 20 minutes from Berkeley at 3800 Clark Rd, El Sobrante. eastbaywaldorf.org EMERYVILLE CELEBRATION OF THE ARTS Gala opening on October 5. Exhibition runs October 6–28. emeryarts.org…
Read MoreAsian Vegetable Seeds
Autumn in the Kitazawa Test Garden Story by Helen Krayenhoff | Photos by Scott Peterson Meet Maya Shiroyama, current owner of Kitazawa Seed Company. Established in Oakland in 1917, Kitazawa specializes in seeds for traditional Asian vegetables and also introduces newly bred varieties for home gardeners and commercial growers. Seed producers spend years trialing and…
Read MoreFeed Your Soil With Compost
While fall may be the best season to savor local fruits and vegetables, it’s also a great time to plant them. Thanks to a mild Mediterranean climate, East Bay gardeners can grow and harvest fresh produce all winter long. When planting your winter garden, make it thrive by feeding your soil with compost. Compost boosts…
Read MoreBerkeley’s First Little Herb & Spice Shop
When Jim Murdock opened his first Lhasa Karnak location on Earth Day 1970, it was just a little store within Shambhala Books in the heart of Berkeley’s hippie haven on Telegraph Avenue. The concept was popular enough that he soon opened his own storefront down the street. Standing behind the counter at his spiffy…
Read MoreA Sharp Couple
Bernal Cutlery and Clove & Hoof By Kristina Sepetys | Photos by Scott Peterson Bernal Cutlery, the beloved San Francisco culinary knife shop, has opened an outpost in Oakland right next door to Clove & Hoof Butchery and Restaurant. The location isn’t accidental. Josh Donald, owner of Bernal Cutlery and author of Sharp: The Definitive…
Read MoreEditor’s Mixing Bowl
T he slightly gritty feel of the paring knife cutting through the skin of a perfectly ripe avocado … the oily-smooth resistance while twisting the halves apart … two buttery-green surfaces revealed … a drizzle of peppery extra-virgin olive oil, a sprinkle of fleur de sel, and you have a great-but-simple moment to celebrate. It comes…
Read MoreHow Marykate McGoldrick Found Her Baking Groove
Baking Up a Sweet Career From Scratch Pastry chef Marykate McGoldrick’s path to Camino and beyond By Samantha Nobles-Block Photos by Cayce Clifford One spring evening in 2010, a 37-year-old public school teacher named Marykate McGoldrick welcomed three San Francisco restaurateurs into her tiny Oakland apartment. The Lee brothers, owners of Namu Gaji and Namu…
Read MoreWho’s Hungry for Change?
During trying times, despair can gnaw at you. And yet, in the face of all that is difficult, monstrous, odious, unfair, and unjust in this country, it is also true that there are many citizens doing their level best to make a difference in their communities and beyond in the face of great odds. One…
Read MoreSharing the Bounty at MariLark Farms
A New Take on Giving Away the Farm By Rachel Trachten Charlie Costello wants to give you free tomato plants and teach you to save seeds. Last year, Costello gave 400 tomato plants to East Bay gardeners for their schools, urban farms, and homes. This year, he’s on track to share just as many, or…
Read MoreAvocado Adventure Chetwyn Farm
Avocado Adventure in Zone 16 Living the green dream at Hayward’s Chetwyn Farm BY CHERYL ANGELINA KOEHLER | PHOTOS BY EMMA NAJARIAN The tumbledown 1890s-era farm tucked into a barely accessible fold in the hills above Hayward was one of those properties real estate agents feel reluctant to show. In spite of its proximity to…
Read MoreMap of East Bay Food Justice Organizations
Margo suggested we share this recent story written by members of the Phat Beets crew in collaboration with Food First.
Read MoreOakland Cocktail Week
Week of September 15–23 Cheers to Oakland’s Low-ABV Cocktail Crafters (and all the rest) At the dawn of the contemporary craft cocktail age in the early aughts, San Francisco swiftly became Northern California’s darling of the scene, with bars like Bourbon & Branch and Trick Dog gaining national recognition as top drinking destinations. Oakland wasn’t…
Read MoreWine Words
Digging Deep on Terroir Book review by Derrick Schneider Wine and Place: A Terroir Reader By Tim Patterson and John Buechsenstein UC Press, January 2018 People who have pursued fine wine are probably conversant in terroir, the French word that connects a food’s flavors to a place of origin, even if only to notice the…
Read MoreHooked on Cult Crackers
Crunchy, Seedy, and a Little Bit Cult-y Swedish cracker culture comes to Berkeley Story and photos by Anna Mindess As a kid growing up in Malmö, Sweden, Birgitta Durell took knäckebröd (crispbread) for granted. These mostly rye-based crackers are eaten there daily, paired with everything from pickled herring to lingonberry jam. Many Swedes still make…
Read MoreContents Fall Harvest 2018
RECIPES Barbara Kobsar’s Walnut & Beet Dip MariLark Farms’ Tomato Risotto MK Gold Bakery Buckwheat Madeleines MK Gold Bakery Berry Tart MK Gold Bakery Rye Ginger Cake MK Gold Bakery Hazelnut Crisps MK Gold Bakery Quince Candy Easiest Chicken Curry Ever EXPLORE Events at Ardenwood Historic Farm Source Guide Guide to Good Eats Ongoing Edible Events Upcoming Edible…
Read MoreAlmanac Beer Co.
Fruit Forward Almanac brings California beer terroir to Alameda By Derrick Peterman Soon after they met at a home brewing club in San Francisco, Jesse Friedman and Damian Fagan discovered they shared a novel approach to brewing: Both were experimenting with ingredients from the farmers’ market. “We tried lots of different fruits, and in some…
Read MoreWhat’s in Season?
Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge PEARS It’s pear season! One of the earliest European-variety pears to arrive at market is the Bartlett, easily recognized by its bell shape, semi-soft flesh, and yellow-to-red skin color. The green-skinned d’Anjou; small, sweet…
Read MoreFood Shift
Catering with a Conscience Your next catered meal could have surprising ripple effects. Food Shift has expanded its campaign against food waste by branching out into catering, offering tasty meals that provide local jobs while keeping food out of the landfill. Food Shift collects surplus fruits and veggies from Imperfect Produce and the San Francisco…
Read MoreSource Guide Fall 2018
Arts, Education & Entertainment BAUMAN COLLEGE Nutrition Consultant and Natural Chef training programs encompass the revolutionary ideas and scientific approach to nutrition. baumancollege.org EAST BAY WALDORF SCHOOL Where Children Thrive. Located 20 minutes from Berkeley at 3800 Clark Rd, El Sobrante. eastbaywaldorf.org EMERYVILLE CELEBRATION OF THE ARTS Gala opening on October 5. Exhibition runs October 6–28. emeryarts.org…
Read MoreGuide to Good Eats Fall 2018
Alameda C’era Una Volta 1332 Park St 510.769.4828 ceraunavolta.us Tuscan cuisine and seafood specialties in a European setting with additional outdoor seating. Recognized by L’Associazione Cuochi Fiorentini. Dinner and weekend brunch. Catering available. Julie’s Coffee & Tea Garden 1223 Park St 510.865.2385 juliestea.com Alameda’s one-of-a-kind spot for coffee, tea, herbal tonics, wholesome eats, and tea…
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