Food for Thought
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…
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 MoreAlmond, 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 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 MoreGroundbakers
A Mother-Daughter Cookbook Collaboration By Rachel Trachten When Mackenzie Feldman started at Cal in 2014, she was planning to major in business and play beach volleyball. In need of an afternoon class to fit with her practice schedule, she signed up for Edible Education 101, the course on the future of food and food…
Read MoreHealthy Cooking, Filipino Style
With a little help from the farmers’ market Story, photo, and recipe by Rezel Kealoha Filipino cuisine is trending these days, but even so, it can be hard to move beyond misconceptions that this food is unhealthy, exotic, or just hard to make at home. As a Filipina home cook, food blogger, and recipe developer,…
Read MoreEditor’s Mixing Bowl
Three summers ago, we noticed an empty spot on our cover above Wendy Yoshimura’s watercolor painting of cherries. For some compelling reason, it called out for the word “pleasure” to be added. No such spot exists on this cover, but if it did, we might add the word “visionary.” This issue is filled with people…
Read MoreChicken Curry Day
By Prerna Singh My brother: He is Mummy’s favorite kid. She never admits to it and always gives me that what-on-earth-are-you-talking-about look every time I say this to her, but I know. He is the gentler of us two (at least on the outside), doesn’t leave any trail of his crimes, and he…
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