Culturing vegetables like cabbage with salt produces lactic acid and lots of beneficial bacteria, creating a probiotic health food that can improve digestion and build immunity. While krauts can be made in almost any vessel, I prefer to use a specially designed German sauerkraut crock made by Harsch. It comes with fitted stones that weigh…

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A Conversation with Colleen Patrick-Goudreau: author of The 30-Day Vegan Challenge By Cheryl Angelina Koehler, editor of Edible East Bay I came of age as a cook in the early 1970s. It was a time when prevailing ideas and values circulating through the counterculture had many of us turning toward plant-based diets. Interest in Eastern…

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Oakland Contemplates a “Bill of Rights” for Urban Farmers Story and photos By Jess Watson Annabelle had always been a difficult rabbit. Esperanza Pallana acquired her in 2010 as a breeding rabbit for her Lake Merritt–area urban farm, Pluck & Feather (www.pluckandfeather.com). From the beginning the rabbit’s behavior was skittish and neurotic, and she showed…

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Gardens of Darkness: Mushroom farming in a concrete jungle Story and photos by Matthew Green Nikhil Arora wears sleek glasses, a flashy watch, and a pinstriped button-down. He recently graduated summa cum laude in business from Cal, has given serious thought to investment banking, and knows how to deliver a smooth sales pitch. So when…

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The Dish on Dairy Dirt: Ruminations on composted manure By Helen Krayenhoff Where does our food come from?” As organic growers of vegetable plant starts, Peggy and I get to have a hand in helping people with an enthusiastic answer to this oft-repeated question by saying, “It comes from my home garden.” Increasingly, however, I…

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CHEESE WITHOUT THE COW: The non-dairy artisanal delights of raw nut cheeses By Jillian Steinberger, M.A. with photos by Stacy Ventura So, raw nut cheese . . . raw nut cheese . . . What is raw nut cheese? If you don’t know, no worries. This would not be a food you see on TV.…

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A Passion for Gravensteins in the Bay Wolf Kitchen Story and photo by Anita Chu For the past 8 years, Jennifer Altman has been creating the perfect endings to meals at Bay Wolf restaurant in Oakland, or “tying the ribbon that binds the whole visit together,” as she puts it. Her style fits the refined-rustic…

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A Lazy Albany Gourmet goes after the Neighborhood Radishes By Cheryl Angelina Koehler When Albany resident Robin Donovan and her friend Juliana Gallin started writing a cookbook some years back, they weren’t thinking about gardening or sharing neighborhood produce. “Growing your own vegetables isn’t especially ‘lazy,’” said Robin after the release of The Lazy Gourmet:…

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Seven Stars of the Harvest Season By Jessica Prentice Jessica Prentice, Maggie Gosselin, and Sarah Klein created the Local Foods Wheel to help us all enjoy the freshest, tastiest, and most ecologically sound food choices month by month. Here are Jessica’s seven summer favorites. You can learn more about the Local Foods Wheel and the…

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What’s in Season? Eggplants By Barbara Kobsar Paintings by Celia Wedding Late summer is when the eggplants, along with their nightshade sisters, the peppers and tomatoes, come to market all dressed up in vivid colors and scrumptious flavors. While the French and the British commonly refer to any and all eggplants as aubergines, Australians call…

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