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…

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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…

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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…

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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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