Food for Thought
Less Meat is More at Anaviv’s Table
The chefs at Anaviv’s Table have added a new intention for their Richmond restaurant’s unique one-seating, set-menu dining experience. Thursday night dinners now give vegetables and grains center stage and include less meat while still providing a fully satisfying meal. The idea came about after the restaurant’s chefs, Arnon Oren and Kadie Vita, collaborated with…
Read MoreEditor’s Mixing Bowl
Never before has Edible East Bay come up with such a basketful of sweets, and since an indulgence is good for the soul on occasion, go ahead and take some slow, sweet time with this magazine. We hope you’ll enjoy reading it as much as we did while putting it together. More than…
Read MoreGary Handman’s Culinary Notebooks
My Journal Culinaire By Gary Handman A major part of what I know about cooking and about bringing friends and loved ones together to celebrate around the table I learned from my redoubtable mother-in-law, Shirley. An intuitive and largely self-taught cook (with the aid of a constantly expanding cookbook library), Shirley rocked her Lilliputian…
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 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…
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