Spring 2018
Contents Spring 2018
Editor’s Mixing Bowl: About our cover artist Award Winners on Instagram The 10-Minute Fridge Reality Check What’s in Season? A Young Writer Visits La Marcha Tapas Bar Creating Layers in Your Food Garden Renewal Mill Turns Food Waste into Flour Hops Return to Pleasanton Take a Weed & Wine Tour Tastes from the Juhu Beach…
Read MoreTake a Weed and Wine Tour
A Budding Relationship Bay Area tour matches wine and weed Story and photos by Ella Buchan The bong has barely reached the back of the bus when the first cork is pulled. Armed with a bottle of grenache and a tower of plastic cups, host Michael Eymer maneuvers around inside the moving vehicle. The wine…
Read MoreWhat is Thrive Dining?
Skip the Utensils Thrive Dining makes eating easier and keeps meals tasty for people with medical issues By Rachel Trachten | Photos by Aaron Draper At Bayside Park retirement community in Emeryville, a table is set for lunch with no utensils in sight. Some residents here are using Thrive Dining, an alternative for people with…
Read MoreA Grand Lake Afternoon
Munching through a Cultural Cuisine Tour with Local Food Adventures It’s a sunny autumn afternoon near Oakland’s Lake Merritt, and Lauren Herpich is laying out three principles that will frame our two hours on her Local Food Adventures’ Grand Lake Cultural Cuisine food tour: “No one leaves stuffed or starving. Share history. Have fun.” The…
Read MoreSource Guide Spring 2018
Arts, Education & Entertainment ALIFORNIA ARTISAN CHEESE FESTIVAL Three Days of Cheese Bliss, March 23–25 in Sonoma Wine Country. artisancheesefestival.com EAST BAY WALDORF SCHOOL Where Children Thrive. Located 20 minutes from Berkeley at 3800 Clark Rd, El Sobrante. eastbaywaldorf.org INSTITUTE OF URBAN HOMESTEADING Offering the best in Bay Area sustainablility since 2008. iuhoaklnd.com KOSA ARTS Artisinal fashion…
Read MoreOkara
Renewal Mill Where okara food waste becomes a nutritious baking flour By Colleen Riordan “Reducing food waste can be delicious and good for you. We want it to become something consumers don’t even have to think about,” says Claire Schlemme, cofounder of Oakland-based Renewal Mill. National interest in the topic of food waste has been…
Read MoreTurmeric in the Garden
DIY Spice? Garden Treasure? What is this appealing plant that’s been popping up lately in California gardens? Here’s a hint: Like its relative ginger (Zingiber officinale), this herbaceous perennial’s best-known attraction lies beneath the soil. The deep orange-yellow rhizome (fleshy root) of the turmeric plant (Curcuma longa) is used widely in cooking in the Indian…
Read MoreChef Mark Liberman
Food Wizard Aims to Enchant Oakland Diners Chef Mark Liberman conjures up a new bistro-style eatery By Alix Wall | Illustration by Margo Rivera-Weiss Count Mark Liberman as the next high-profile San Francisco chef to trade the city where he built his reputation for Oakland. Having left a six-year gig running the kitchen at San…
Read MoreStopWaste
The 10-Minute Fridge Reality Check Food Waste Revelations and New Habits to Try As January fades, I can see that my New Year’s resolutions haven’t made it past the initial enthusiasm stage. Take my plan, for example, to incorporate more healthy greens into my diet: At the store, I eagerly pick up several bunches of…
Read MoreInstagram Picks
Award Winners on Instagram This season, our Instagram picks were inspired by local winners of two coveted prizes: the Good Food Awards and the Edible Communities EDDY Awards. First, our congratulations to the East Bay food and drink crafters who took home Good Food Awards for delicious products made with sustainability and social good in…
Read MoreEditor’s Mixing Bowl Spring 2018
Perhaps the subject of locally grown hops, as announced on our cover, is sending you off for a cold mug of local ale, and I certainly won’t stop you. But as you settle back into your chair to quaff that brew, please turn back for a closer look at the cover. Artist Susan Tibbon’s striking…
Read MoreLa Marcha Tapas Bar
A Young Writer Explores Old-World Food Traditions at a favorite local eatery My Night at La Marcha By Kiani Laigo At Edible East Bay, we don’t offer formal internships, but occasionally we get an inquiry that makes us want to create an opportunity for a bright, motivated young person. That happened last fall when we…
Read MoreJuhu Beach Club Cookbook
Juhu Beach Club Lives On in Memoir with Recipes This is a bittersweet note: As I type, Juhu Beach Club, feisty former Top Chef Preeti Mistry’s Anthony Bourdain–sanctioned Oakland restaurant, has served its last supper. The colorful Temescal spot, which got its start (in concept) as a pop-up in a San Francisco liquor store, closed…
Read MoreFood for Thought
A New Exhibit Takes Root at the Oakland Museum Urban agriculture is thriving in Oakland, and a new museum exhibit shows us how and why this is happening. Take Root: Oakland Grows Food, now on display at the Oakland Museum of California, invokes the joy of gardening and inspires visitors of all ages to…
Read MoreWhat’s in Season?
By Barbara Kobsar Produce harvested at its peak is your sure bet for flavor and freshness. February Hear that familiar “snap” coming from the kitchen? It means the new crop of California asparagus has arrived. Asparagus breaks naturally between its tender and tougher portions, so it needs only a quick bend to snap it in…
Read MoreCreating Layers in Your Food Garden
Good things from the lower layers of your food forest By Joshua Burman Thayer | Illustration by Cheryl Angelina Koehler Permaculture seeks to build harmony between people and nature. It calls upon us to care for the earth while producing food for our nourishment. Planting a food forest is one way to realize these goals.…
Read MoreHops Return to Pleasanton
How Pleasanton Got Its Hops Back By Derrick Peterman The story of Pleasanton’s hop revival begins ten years ago when a certain rural Midwesterner arrived in California to take up a marketing position at a software company. . . . Rich Clayton was soon to learn that hops have a distinctive history in this corner…
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