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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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…

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    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…

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  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…

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  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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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,…

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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…

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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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By Garth Grimball | Illustration by Jessica Caisse   “You know how I always say I’ve never met a soup I didn’t like?” It is remarkable how many stories my grandfather begins with this rhetorical question. The man lives for soup and talks about it at length to anyone, so much so that my family…

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Berkeley takes another step forward in its commitment to reducing waste in our landfills   The City of Berkeley has taken its commitment to zero waste a step further, passing new legislation that changes the rules on throwaway cups, containers, and other disposable food ware. In late January, the Berkeley City Council gave a unanimous…

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