Herbal DIY gifts for the holiday season Recipes and photos by Anna Marie Beauchemin Clinical Herbalist, East Bay Herbals As an herbalist and chef I’m always looking for creative ways to share the culinary magic of herbalism. Here are three recipes that allow you to share the healing magic of herbs in a way that…

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Produce harvested at its peak is your sure bet for flavor and freshness. Story and Recipe by Barbara Kobsar Illustration by Charmaine Koehler-Lodge November Those little golden-orange citrus fruits showing up at the market this month are a pop-in-your-mouth treat, but if kumquats are new to you, don’t let the first bite throw you off.…

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From Fun with Fermentation by the Monclair 4H   This easy-to-make low-alcohol wine is often sold on the roadside in places like Mexico and Central America where pineapples are grown. It can be made with pineapple rinds or the whole pineapple. 2–3 pounds ripe pineapple or scrap pineapple rinds ¾–1 cup raw low-processed sugar* Whole…

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  From There’s No Poison at the Ivy By Mary Tilson | Illustrations by Margo Rivera-Weiss A signature cocktail at the Ivy, this one goes with the bar’s logo, signifying the giving of love to the people. These are definitely friendly lips. Note: The Ivy does not give out straws unless requested, so prepare to…

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    Want a fun drink recipe for summer entertaining? Oh, you do? Well how about a vision-filled fishing tale first? The setting is in and around San Pablo Bay, that body of water just north of San Francisco Bay where the waters from California’s central and northern inland valleys come together and then head…

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Recipe and photo by Anna Marie Beauchemin, East Bay Herbals   Served over ice, this calming floral elixir is one of my favorite seasonal refreshers and the perfect beverage for winding down at the end of a warm summer day. The tart bite of the lemon pairs well with the floral notes of the lavender,…

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Recipes by  Cassandra Clark          Bluebird A Blueberry Rooibos tea twist on the classic Cuban daiquiri. 1.5 oz Appleton white rum 1 oz Blueberry Rooibos SolidariTEA ¾ oz lime ½ oz simple syrup Shake, strain, serve up in a coupe with half lime slice (on edge of glass).        …

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The Golden Plumé When we learned that Berkeley resident and Yumé Boshi founder Ayako Iino won a 2018 Good Food Award for her Ume Plum Syrup, we decided to toast her success with a new cocktail recipe. At Falcon Spirits distillery in Richmond, past Good Food Awards winner Farid Dormishian invented this cocktail just for…

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From the story A Vegan Holiday Feast, Illustration by Julia Cost Serves 8 1 small sugar pie pumpkin 4 cups almond milk ½–1 cup maple syrup, depending on desired sweetness 1⁄3 cup Darjeeling tea leaves 1-inch piece fresh ginger 1 cinnamon stick 10 black peppercorns 5 allspice berries 4 green cardamom pods 2 cloves 1 star anise…

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