Recipe and photo by Christian Reynoso This recipe is inspired by that moment in late spring when you’ve eaten all the crunchy raw asparagus salads you can handle, you’re bored with roasting giant spears, but you’re still feeling drawn to the bunches of asparagus at the market. The weather is not quite hot yet, and…

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Wild Spring Nettles (Urtica dioica), a vibrant spring medicinal, can be delicious in the kitchen Recipe and photos by Anna Marie Beauchemin Clinical Herbalist, East Bay Herbals Well known for their fine stinging hairs, nettles may have risen to fame due to the pain caused by their prickly leaves. But hidden below their tough exterior…

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From the story: Tune Up the Vegetable Band And get ready to play with Bryant Terry’s Vegetable Kingdom Book review by Annelies Zijderveld   Bryant Terry’s Sautéed Cabbage and Roasted Potatoes with carrot puree, ginger-habanero vinegar, parsley   The initial inspiration for this recipe was atakilt, a hearty Ethiopian dish of slow-cooked potatoes, cabbage, and…

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From the story: Wild Spring Nettles (Urtica dioica), a vibrant spring medicinal, can be delicious in the kitchen Recipe and photos by Anna Marie Beauchemin Clinical Herbalist, East Bay Herbals     Welcome spring with this simple yet elegant preparation of nettles, which I learned to make while working with an herbalist in France. The…

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From the story: How to Grow a Farmer First-Generation Farmer Erin Eno Finds Community Through Growing Food on Mount Diablo Story and photos by Austin Price Many local farmers’ markets, especially those hosting Asian farmers, sell tatsoi during the cool season. It might be labled with any number of other names like tago choy, tah…

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  Maricelle Cardenas and her husband Roberto grew up in different countries and cultures, but when it comes to family and food, they have everything in common. Maricelle sums it up: “Lots of time spent together, and never without plentiful meals.” Roberto’s family in Italy always prepares a large pot of pasta, planning ahead to…

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Farmhouse Kitchen’s Lao Table engages the eyes as well as the hands. Eat with the Hands for Practical, Intimate, Sensuous Meals By Anna Mindess | Photos by Cynthia Matzger   Amod Chopra, owner of Vik’s Chaat in Berkeley, washes his hands and sits down with some guests. His divided metal tray, called a thali, holds…

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By Kai Wada Roath  | Photos by Austin Goldin   Pleasing aromas drift through the open air down a little alley between storefronts on 40th Street in Oakland, where brightly painted pink, yellow, and turquoise walls lure in hungry customers, much like a newly opened stargazer lily would entice a hummingbird. It’s Tacos Oscar. Open…

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Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar Illustration by Charmaine Koehler-Lodge   August Plums please the palate this month with their slightly tart or sweet honey notes. Over 200 types are grown in California (we see only 15 to 20 of these) and make up 90%…

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