Reflections on teaching, forensic diving, oyster farming, and running a restaurant By Steven Day, co-owner of The Cook and Her Farmer in Oakland Photos by Clara Rice   “Teachers have three loves: love of learning, love of learners, and bringing the first two loves together.” —Scott Hayden   It started with a bad day at work.…

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  Recipes, photos, and videos by chef/photographer Judy Doherty Don’t let the pandemic ruin your holidays! Baking pie will make your house smell delicious as you channel your granny and all those good times with friends and family in years past. Master these three recipes with the help of expert chef and photographer Judy Doherty.…

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Prima Materia brings out the hidden county’s wine charms By Meredith Pakier Copious sunlight beats down on obsidian-laced soils between the Mayacamas Mountain Range and volcanic Mount Konocti in Lake County, where Pietro Buttitta tends his grapevines. He’s grafted most of his rootstock with scions of rare native Italian varieties—robust sagrantino, silky refosco, and savory negroamaro—which…

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Taste, Tradition, and Technology Bently Heritage Estate Distillery takes the farm to the flask By Barbara Twitchell | Photos by Asa Gilmore Once simply a sleepy little hamlet in the Carson Valley east of the Sierra, Minden, Nevada, was long known for two structures listed on the National Register of Historic Places: The old Minden…

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Claire Schlemme collects okara from the Hodo Soy waste stream and turns it into baking flour. Photos courtesy of Renewal Mill and Alice Medrich. Oakland’s Renewal Mill spins out new upcycled foods By Rachel Trachten   The process of upcycling works its magic in two ways: first, it makes use of something that would otherwise…

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Of Makers and Spirits   How an artists’ block in Oakland inspired the creation of OsCo, an unconventional distillery   By Kathryn Campo Bowen | Photos by Clara Rice   Early March In a time before quarantine and masks and social distancing, Michael Pierce offered to show me around the block. “Let’s walk next door,”…

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From Food Service to Food Justice, Monifa Dayo Makes It Work   Story and photos by Annelies Zijderveld   Monifa Dayo is not new to pivoting. In 2016, the chef realized she had grown weary of the steep physical demands and endless manual labor of commercial restaurant work. Stepping away, she opened Sur Place, a…

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Oakland-based food justice activist, Bryant Terry, reflects on bringing the vegetable kingdom to life in his new cookbook. Tune Up the Vegetable Band And get ready to play with Bryant Terry’s Vegetable Kingdom Book review by Annelies Zijderveld   Purchase this book Vegetable Kingdom: The Abundant World of Vegan Recipes By Bryant Terry Ten Speed Press, February…

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    6 East Bay Bakeries that Rise to the Top Chopping, sautéeing, and roasting are easy, but when it comes to baking pastries, breads, and cakes, I’m happy to leave it to the professionals. That leaves more time to roam the East Bay discovering the sweets. Here’s a sample of my favorites from widely…

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At Classic Cars West, Popoca’s current outdoor pop-up space, Anthony Salguero forms masa for the pupusa, fills it, and then shapes the stuffed pupusa before placing it on the comal, which is positioned on a wood-fired grill.  Don’t Call it Humble Anthony Salguero of Oakland’s Popoca shares his exacting method for crafting El Salvador’s famed culinary…

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