Fall Harvest 2019
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,…
Read MoreKaori 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…
Read MoreCrispy Chicken Legs with Zante Grape Panzanella
Recipe and photos by Christian Reynoso
Read MoreWine 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…
Read MoreSeaweed 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…
Read MorePollinate 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…
Read MoreMochi!
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…
Read MoreBiochar 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…
Read MoreA 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.…
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 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%…
Read MoreEast Bay Urban Farm Tours are back!
What’s the secret to having your own farm under the constraints of city living? Come find out at this year’s East Bay Urban Farm Tours, hosted by the Institute of Urban Homesteading. The tours showcase farms that range from private homes to community spaces where the public can participate. You’ll see small-…
Read MoreCrispy Chicken Legs with Zante Grape Panzanella
Recipe and photos by Christian Reynoso One might think a chef at San Francisco’s Zuni Café would grow fatigued by the long-running marriage of flavors in the restaurant’s iconic roast chicken with bread salad. For me, it’s quite the opposite. Although I taste the dish almost daily for quality control (and snacking), it’s easy to…
Read MoreBerkeley’s First Reusable Cup Service
An Old-Fashioned Solution with a Tech Twist Tired of tossing disposable cups into the trash or just hoping they’ll be recycled? Join the reuse revolution, starting with reusable cups for your coffee, tea, juice, and water. The Ecology Center is paving the way through a partnership with Vessel, a reusable cup service. Their pilot program…
Read MoreEditor’s Mixing Bowl
Our foods tell us who we are. These two beautiful dishes were still on my mind a week after I tasted them at this summer’s Lamb Jam San Francisco. It was not just the excellent presentations and satisfying flavors, but also how they seemed to express something of who we are in the…
Read MoreMeet Five Flavors Herbs
Illustration by Margo Rivera-Weiss Think about a dish you love to eat. It might express a perfect balance of sweet, bitter, sour, pungent, and salty flavors, and that balance can leave you feeling healthy, full, and satisfied. Those five flavors were identified two millennia ago by Chinese herbal medicine practitioners, and they continue…
Read MoreFostering Dreams in the Kitchen
La Cocina helps immigrants and low-income cooks create food businesses Book review by Kristina Sepetys We Are La Cocina: Recipes in Pursuit of the American Dream By Caleb Zigas, Leticia Landa, with a foreword by Isabel Allende, photography by Eric Wolfinger, and contributions by Yewande Komolafe; Chronicle Books, 2019 Lamees Dahbour, an immigrant from…
Read MoreSource Guide Fall 2019
Côte West Winery Painting by Nikki Goddard Arts, Education, & Entertainment EMERYVILLE CELEBRATION OF THE ARTS Gala opeining Oct 4, 6–9. Exhibition runs Oct 5–27. emeryarts.com KITCHEN ON FIRE Award-winning cooking classes and team-building activities, private cooking parties, and catering. 1509 Shattuck Ave, Berkeley, 510.548.2602. kitchenonfire.com MERRITT COLLEGE HORTICULTURAL CLUB Don’t miss the fall plant…
Read MoreGuide to Good Eats Fall 2019
To join this guide, contact niki(at)edibleeastbay.com or call 415.994.6595. Catering Cocina del Corazon 510.863.4722 @cocinadelcorazonoakland cocinadelcorazon.wixsite.com/cocinadelcorazon Invite us to the party, we’ll bring the authentic food! Seasonal & Organic Mexo-Californio Cuisine. Full service catering for any event. Let us help cross food off your to-do list. Call today! Venga Paella 510.628.0018 | vengapaella.com Best…
Read MoreNoodle Like a Pro
Louis Kao and Other East Bay Chefs Show How to Stir the Pot East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries By Carolyn Jung Figure 1 Publishing, September 2019 Wondering what East Bay chefs and food entrepreneurs are up to? Here’s a helpful guide along with a nice collection of dishes…
Read MoreIs your dog a great dining companion?
Not every dog has perfect café manners, but if yours does, you probably have a favorite East Bay place to eat out with your canine companion. Tell us a good tale and include a picture. If we’re amply amused or impressed, we’ll put your chosen spot on our map of Favorite East Bay…
Read MoreA Map of the East Bay’s Favorite Asian Noodles
Illustrations by Margo Rivera-Weiss Story by Cheryl Angelina Koehler Good Asian noodles are deliciously easy to find in the East Bay—or so we discovered when our readers offered their favorites for this map. In sorting through oodles of mouthwatering suggestions, we realized what we most needed was some taxonomy and a map…
Read MoreCommunity Foods Market
Peach Pleasures & Plenty More at Community Foods Market Come for the fresh, healthy food, but don’t stop there. At the newly opened Community Foods Market, shoppers also find resources to support their budget and improve their health. After nearly a decade of planning and fundraising, the independent, mission-driven grocer opened its doors at…
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