Summer 2006

BY MARK MIDDLEBROOK Salumi-the large category of pork-based comestibles that see some combination of salting, stuffing into intestines, and curing-can easily become an obsession. Salame, prosciutto, pancetta, sausage, and the like demonstrate that fermentation and aging work wonders not just on grapes and grains, but on meats as well. Besides the porcine pleasure of eating…

Bringing Health and Education Home Story and photo by Paul Supkoff   It was not so long ago, as some folks remember, that ice cream, candy, and doughnut trucks roamed the neighborhoods, chiming their bells to beckon the kids, Pied Piper fashion, to follow the sweets. Today in West Oakland, there’s a rolling market that…

The Context of Berkeley’s Food Revolution BY DERRICK SCHNEIDER Berkeley’s food revolution began on the roof of a police car in Sproul Plaza on October 1, 1964. Three thousand students spontaneously trapped the cruiser that held fellow student Jack Weinberg after he deliberately violated new and capricious campus rules. The impromptu crowd listened as Mario…

HANDS-ON SALUMI FROM FRA’MANI NOWHERE ELSE BUT HERE PEOPLE’S GROCERY Recipe: Thai Curry Salad with Brown Jasmine Rice DIGITAL EDITION