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Spring 2019

Favorite Fish Tacos of the East Bay

    What is it about fish tacos?   Our publisher can’t go anywhere that has fish tacos on the menu and not order them. “I love the way the fried batter and the sliced cabbage give two kinds of crunch, and that bit of spicy heat always makes my day,” she says, “however I’ve…

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Barbara’s Zucchini Noodle Salad

Recipe by Barbara Kobsar Illustration by Charmaine Koehler-Lodge   Serves 4–6 3 medium zucchini ½ cup chopped green onion 2 or 3 radishes, trimmed and sliced thinly 2 cups blanched Romanesco florets 1 cup English peas Dressing 1 cup cottage cheese (for a mild dressing) or 1 cup crumbled blue cheese (for a bold-tasting dressing)…

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Disposable-Free Dining

Berkeley takes another step forward in its commitment to reducing waste in our landfills   The City of Berkeley has taken its commitment to zero waste a step further, passing new legislation that changes the rules on throwaway cups, containers, and other disposable food ware. In late January, the Berkeley City Council gave a unanimous…

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Pelé Aveau’s Split Pea Soup with Ham

From the story Split Jaw • Split Pea  By Garth Grimball | Illustration by Jessica Caisse Serves 8 1 pound green split peas 2 tablespoons butter 1 medium onion, diced 1 large carrot, diced 2 celery stalks, diced Pinch of cayenne 1 tablespoon curry powder 3 sprigs thyme 1 bay leaf 2 quarts chicken stock…

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Prerna’s Roti

From Chicken Curry Day by Prerna Singh     Indian meals are never complete without roti or one of any number of other wonderful flatbreads. There are endless ways to make Indian flatbreads, and it mostly varies by region. For instance, soil in the southern part of India is very good for rice crops, so breads…

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Anna’s Kale-Arugula and Toasted Cashew Pesto

  Chef Anna Buss started her food journey on an educational farm in Israel, where she learned how to grow and cook with seasonal ingredients. On moving to the Bay Area, she worked as a farmers’ market chef for the Pacific Coast Farmers’ Market Association and also for Frog Hollow Farm. A longtime member of…

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Benchmark Pizzeria Opens in Oakland

Melissa Swanson, Jennifer Moffitt, and Peter Swanson take charge of Benchmark’s new restaurant on the corner of Washington and Ninth in Old Oakland. A Pizza Nerd Makes His Mark Peter Swanson’s Benchmark Pizzeria spawns a second location By Alix Wall | Photos by Kala Minko Peter Swanson is a self-described pizza nerd. Through seven years…

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A MODERN TAKE ON PINOLE SEED CAKES

From Indigenous Food at Café Ohlone By Anna Mindess | Photos by Cynthia Matzger     “Our name for pinole in Chochenyo is muyyen,” says Vincent Medina. “It’s one of the first foods we’ve worked to learn about. A mixture of native seeds—chia, redmaid, amaranth, tarweed, etc.—it’s loved by our people in those old days, and that…

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Garden Allies

Friends, partners, collaborators, cohabitors . . . Grown together, plants can be more than the sum of their parts   By Joshua Burman Thayer  | Illustrations by Cheryl Angelina Koehler Did you know that plants form alliances? Like humans, plants do better when they associate with other plants for mutual benefit, such as to procreate,…

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What’s in Season?

Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge   February Dense in texture but mild in flavor, cauliflower offers endless possibilities in salads, pastas, soups, snacks, sauces, hummus, and even mac and cheese. We find it in a myriad of colors these…

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