Spring 2020
Turn Your Food Passion into Income
Share Your Food Enthusiasm and turn it into a steady income By Kaori Becker Laurie Leiber (reaching for a bagel on the right) has a passion for homemade bagels. Her workshops, like the one above held in 2017 to raise funds for the ACLU, often sell out. Photo courtesy of Laurie Leiber What…
Read MoreHow to Grow a Farmer
First-Generation Farmer Erin Eno Finds Community Through Growing Food on Mount Diablo Story and photos by Austin Price Erin Eno uses a hoe to cultivate her half acre of diversified crops growing near Mount Diablo. July 2019: The rising sun is just hitting the eastern face of Mount Diablo as Erin Eno pulls weeds on…
Read MoreAsparagus and Spring Onion Gratin
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…
Read MoreBryant Terry’s New Book
Tune Up the Vegetable Band And get ready to play with Bryant Terry’s Vegetable Kingdom Book review by Annelies Zijderveld Oakland-based food justice activist, Bryant Terry, reflects on bringing the vegetable kingdom to life in his new cookbook. Purchase this book Vegetable Kingdom: The Abundant World of Vegan Recipes By Bryant Terry Ten Speed Press, February…
Read MoreQueer Soup Night Pops Up in Oakland
Holding a warm cup of vegan minestrone instead of the usual cold drink, I snake my way through the crowded patio at Oakland’s Temescal Brewing taproom. After a decade of attending queer-identified parties and events, I realize none have felt like this: I’m able to hear my friends speak over the music, everyone…
Read MoreBerkeley’s Perfume Museum
A Visit to the Aftel Archive of Curious Scents By Nikki Goddard Mandy Aftel wants you to get to know your nose. Smells—both pleasant and unpleasant—are all around us, but we often take them for granted. Opening our senses to the world of scents can heighten our awareness and bring daily pleasure. This was…
Read MoreWhat’s Cooking in the State Legislature?
Looking to buy or make and sell home-cooked dishes locally? Good news is on the horizon as the city of Berkeley takes steps toward issuing permits for food sales by home cooks and Alameda County explores ways to develop an equitable home-cooks program. In 2018, the governor signed AB 626, allowing California counties and…
Read MoreCooking with Nettles
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…
Read MoreBryant Terry’s Sautéed Cabbage and Roasted Potatoes
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…
Read MoreEast Bay Bakeries
6 East Bay Bakeries that Rise to the Top Story and photos by Meredith Pakier Chopping, sautéeing, and roasting are easy, but when it comes to baking pastries, breads, and cakes, I’m happy to leave it to the professionals. That leaves more time to roam the East Bay discovering the sweets. Here’s a…
Read MoreLattice-Top Nettle Tart
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…
Read MoreWhat’s in Season?
Story and recipe by Barbara Kobsar Illustration by Charmaine Koehler-Lodge Produce harvested at its peak is your sure bet for flavor and freshness. February Your secret for turning drab to delicious this month is the tangy juice, zest, and pulp of winter’s lemons and limes. Choose a common Eureka or Lisbon lemon if you want…
Read MoreEditor’s Mixing Bowl Spring 2020
Whether we realize it or not, we live in a designed world. The question is: Will this be a design for destruction or for a sustainable new world that we can safely hand down to our children and our children’s children? —from brucemaudesign.com/work/massive-change The times may feel particularly dark and challenging right…
Read MoreLilikoi Chia Seed salad Dressing
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 Lilikoi (aka passion fruit) is in season from July/August through November. Packaged purée can be used if you want to try this now, but tuck this recipe away for…
Read MoreTatsoi with Spicy Thai Sauce
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…
Read MoreRoberto Gastelumendi’s Lentejas (lentils) with Chiles and Chicken
From the story: A World Brought Together in Wood Story and photos by Jessica Cook Serves 4–6 In a large pot, boil 1½ cups lentils in water to cover along with a clove garlic, half an onion, and a bay leaf. Lower heat and cook until lentils are tender. Remove garlic, onion, bay leaf,…
Read MoreLast Bite
Fellow Artists Honor Margo Rivera-Weiss in Words and Imagery Margo was a friend and supporter of my work, both as a teaching artist and illustrator. Last year I did a project with my first graders based on Margo’s food illustrations in Edible East Bay. They will be sorely and deeply missed. —Dawline-Jane Oni-Eseleh…
Read MoreOakland’s MudLab Tackles Waste
Vanessa Pope’s friend Faris Faraj, who is working on a zero-waste hub with the SF Giants, helped paint MudLab with leftover paint from a local store. The Luxury of ‘For Here’ At MudLab, Oakland’s new zero-waste grocery store, it’s all about slowing down to tackle waste By Cheryl Angelina Koehler Upcycled scraps from Cotton…
Read MoreCrafting Pupusas
At Classic Cars West, Popoca’s current outdoor pop-up space, Anthony Salguero forms masa for the pupusa, fills it, and then shapes the stuffed pupusa before placing it on the comal, which is positioned on a wood-fired grill. Don’t Call it Humble Anthony Salguero of Oakland’s Popoca shares his exacting method for crafting El Salvador’s famed culinary…
Read MoreStopFoodWaste
Can a Carrot Cause Climate Change? As spring rounds the corner, Saneta and her daughter Alma look forward to getting their small vegetable garden in Oakland ready for the growing season. “We love tomatoes, beans, and lettuce. And of course, crunchy carrots. Those are Alma’s favorites,” says Saneta. She knows they’ll be extra tasty…
Read MoreOn Margo Rivera-Weiss
During one of the last weeks of staff artist Margo Rivera-Weiss’s life, we were comforted to be able to offer some bit of joy by roughing out an idea for what would become the cover of this issue. Margo (who uses nongendered pronouns) made the cover’s illustrations of a set of kitchen tools several…
Read MoreThe Art of Roberto Gastelumendi
A World Brought Together in Wood Story and photos by Jessica Cook Left: Roberto likes to support community efforts such as by creating this bench for the nonprofit Cal Sailing Club at the Berkeley Marina. If you know Roberto Gastelumendi, you know there is a salsa tune in his head. It escapes…
Read MoreSource Guide Spring 2020
Arts, Education, & Entertainment CALIFORNIA ARTISAN CHEESE FESTIVAL Three Days of Cheese Bliss, March 27–24 in Sonoma Wine Country. artisancheesefestival.com ECOLOGY CENTER Building a sustainable, healthy, and just future through farmers’ markets, education, curbside recycling, and advocacy. 2530 San Pablo Ave, Berkeley. 510.548.2220. ecologycenter.org KITCHEN ON FIRE Award-winning cooking classes and team-building activities,…
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