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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Kaori and Yukiko’s Microwave Daifuku Mochi

From the story Mochi by the Bay Story and photos by Kaori Becker My mom and I use this easy recipe when we’re in a time crunch, but we also love how quickly it delivers white mochi, a perfect canvas for a variety of sweet fillings, including anko, chocolate, and fresh fruit. Watch our mochi-making…

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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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Seaweed Martini

From A Harvest from the Garden of the Sea Find ogo seaweed at Tokyo Fish in Berkeley, California, or try asking for it at your local fish market. For a garnish of kelp pickles, check out Barnacle Foods, a small company in Alaska. Serves 1 1 sprig of fresh ogo seaweed 2 ounces dry gin (plus…

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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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A Harvest from the Garden of the Sea

Bringing 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 in soups or salads or boiled to make agar.…

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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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