For the Sake of Saké

By Serena Bartlett It is a brisk night on a rural farm in 8th-century Japan. Haggard rice farmers dressed in rustic robes are gathered around a wooden basin, chewing on nuts and grains. They are masticating in order to jumpstart the fermentation of what would become the great-great-grandfather of saké, or more specifically nihonshu. Cut…

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The Brewpub: A Beerly Legal Concept

By Brian Mencher with Michelle Mckniff Beer. It’s one of the most popular alcoholic beverages in the United States, and perhaps the world. As early as the 1500s, Virginia colonists were harvesting corn to brew beer, and by the 17th century, the English were exporting their homemade beers to America. Well before the days of…

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Tapping the Tap and Dropping the Bottle

By Matthew Green If eating local foods is the path you have chosen, then put down that bottle of water and embrace your tap! A small but increasing number of the Bay Area’s sustainable-minded restaurants, including Berkeley’s iconic Chez Panisse, are beginning to do just that: They are filtering their own tap water and scratching…

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Seasonal Recipes

by Barbara Llewellyn Catering and Event Planning Squash Blossom ‘Poppers’ Squash Blossom Risotto Spiced Chocolate Zucchini Cupcakes Dark Chocolate Frosting Candied Zucchini Slices and Crystallized Squash Blossoms

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The Happy Forever Community Garden Bears Fruit

This is the second article narrating the story of a tiny community garden: the first was published in the spring 2007 issue. By Simona Carini Before becoming involved in maintaining the community garden in my Berkeley neighborhood, I had no experience in the field. I grew up in a small apartment in Perugia, a city…

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CURRIES, TAJEENS, AND MOLES

Exploring Culture and Conversion Through Food BY ANISA ABEYTIA Exploring other cultures always implies a culinary exchange to me. When I meet someone from an unfamiliar culture the first thing I ask is, “So, what do you eat?” I ask this because food holds our history and can reveal a story with each bite. It…

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DOES SUSTAINABILITY MEAN MORE THAN AGRICULTURE?

By Derrick Schneider Sustainable. Organic. Local. Ethical. This is the idealized diet of the Bay Area foodie. We worship our pantheon, Alice Waters and Michael Pollan among them, and religiously attend our farmers’ markets, those nomadic temples of the movement that hold services every day of the week. We vote with our dollars to ensure a…

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Kelp Wanted

By Sally Bryson With her long fronds of hair, weathered face, and long, green dress, Moon looks like she was born to do her job—she is a seaweed wild-crafter. As the sole proprietor of Sea Breeze Sea Vegetables, she makes her living by harvesting, cleaning, sorting, drying, bagging and selling seaweed. “I’m my own boss…

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Spiced Chocolate Zucchini Cupcakes

From What’s in Season: Summer Squash & Squash Blossoms   Makes 20 cupcakes 12 tablespoons (1½ stick or ¾ cup) butter 2 cups sugar 3 eggs 2 teaspoons vanilla extract 1 tablespoon grated orange zest 2 cups grated raw zucchini 2¾ cups all purpose flour ½ cup unsweetened cocoa 2½ teaspoons baking powder 1½ teaspoons baking…

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Squash Blossom Poppers

From What’s in Season: Summer Squash & Squash Blossoms   Stuffed Squash Blossom Poppers (credit: Edible East Bay)   Recipe courtesy of Barbara Llewellyn Catering & Event Planning Makes 12 poppers For the stuffed blossoms 12 unopened squash blossoms ½ cup cream cheese, room temperature ½ cup goat cheese, room temperature 2 tablespoons heavy cream…

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