Envisioning Sustainable Futures for Urban Farms

Envisioning Sustainable Futures for Urban Farms Story and Photos by Jess Watson A huge bramble of blackberry bushes sprawls at the corner of 28th and Peralta in Dogtown, the only hint of the future crops that will be grown on the 1.4-acre triangular lot after its transformation into the West Oakland Park and Urban Farm.…

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Oakland’s Farm Fresh Approach to School Food

Oakland’s Farm Fresh Approach to School Food By Sarah Henry Move over Berkeley, another East Bay school district is gaining ground on the school food revolution front. The Berkeley Unified School District’s School Lunch Initiative frequently and fairly garners kudos as a model for school eats and education around the country (see sidebar near end…

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Book Review

Getting to the Heart: A review of Heart of the Artichoke and other kitchen journeys by David Tanis, Artisan Books, 2010 Chez Panisse chef David Tanis’s new cookbook, Heart of the Artichoke, begs for a whole evening curled up on the sofa with a glass of vin santo. This is a book to read word…

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Offal

Eating Offal: It takes guts By Sage Dilts (Pictured here is the charcuterie plate always on the menu at Café Rouge. Two house-made pâtés flank slices of the smoked tongue, for which owner Marsha McBride and butcher Scott Brennan received a 2011 Good Food Award. For more information about the awards, click here. Photo by…

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Seven Stars of Spring

Seven Stars of Spring By Jessica Prentice with line drawings are by Sarah Klein (sarahklein.com) colored by Maggie Gosselin 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 best bets for…

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What's at the Market?

What’s at the Market By Barbara Kobsar, Illustration by Helen Krayenhoff Each farmers market is “shaped” by size and location but “flavored” by its unique group of farmers and vendors, as well as shoppers. Yes, shoppers! I’m as likely to see a regular shopper as I am to find a favorite grower at the markets.…

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Chocolate Candied Orange Biscotti

From Ode to an Orange Peel: a story about how Chef Siew-Chinn Chin makes and uses citrus peels in her kitchen.     Makes about 3 dozen 2 ¼ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 2…

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Shaker Lemon Tart

From Ode to an Orange Peel: a story about how Chef Siew-Chinn Chin makes and uses citrus peels in her kitchen.     It’s no surprise that Siew-Chinn Chin appreciates this tart, which originates from the 19th-century Ohio Shaker community, where cooks were well known and respected for their baking skills. Shaker beliefs dictated that…

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Ode to a Fruit Peel

Poetic renderings from Siew-Chinn Chin’s Kitchen Story and photos by Helen Krayenhoff   On a cold winter’s day, we are sitting in the warm kitchen of Siew-Chinn Chin, a pastry chef and Oakland resident who works at Chez Panisse. Slender and energetic, with a sparkle in her eye, Siew-Chinn moves nimbly from counter to fridge…

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Annals of an Urban Beekeeper

Annals of an Urban Beekeeper: Khaled Almaghafi of Queen of Sheba Farms Story and photo by Jessica Watson It isn’t easy being an urban bee. In addition to resisting the widespread Colony Collapse Disorder, urban bees must navigate fearful neighbors wielding insecticidal spray and face the daily challenge of locating plants suitable for foraging. For…

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