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Summer 2015

GrabishFarm on the Plate

Recipes from Chef Craig DiFonzo of Lungomare PHOTOGRAPHY BY ROBIN JOLIN Meats from Grabishfarm inspire many dishes on the Northern-Italian-style menus at Lungomare and Chop Bar. Craig DiFonzo, partner and executive chef at Lungomare, offers the Grabishfarm guinea fowl, when it’s available, Mulefoot pork, most of the time, and a variety of charcuterie items made…

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Indulge

OCHO A couple of fathers were tired of the crummy Halloween candy their kids brought home. One of those dads was Denis Ring, who started the 365 brand for Whole Foods and was closely involved with the O Organics line at Safeway. Ring teamed up with Scott Kucirek and a handful of food science graduates…

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THE THREE-TIER ROADBLOCK

  White Negroni 2 ounces St. George Spirits Terroir Gin 1.75 ounces Lillet Blanc .75 ounce Suze Stir, strain over ice, and garnish with a lemon twist. TO BARROOM CREATIVITY BY SHANNA FARRELL | PHOTOGRAPHY BY JOHN MORTIMER Craft distilling is booming across the nation, but Lance Winters, owner and master distiller of St. George…

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Taste:

Pumpkin Cuisine Pumpkin may not be the first thing you think of with Nepalese or Indian cuisine, but it’s on the menu in abundance at Himalayan Tandoori and Curry House, a bright, pleasant spot at 1645 Solano Avenue in Berkeley. The organic pumpkins, cauliflower, squash, and other vegetables in many of the dishes come from…

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Read and Savor!

Bay Area Book Festival, June 6 & 7 Food lovers and food writers, take note: the first ever Bay Area Book Festival promises a weekend to savor. The downtown Berkeley fest features 150 exhibitors such as indie bookstores, writing programs, publishers, and authors from the Bay Area and far beyond. In the food-themed area you’ll…

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Taste

Ruby’s Roast Have you noticed Ruby’s Roast coffee on sale around town in bags or fresh-brewed at a growing number of East Bay restaurants? Pert, wide-eyed Ruby (drawn by Karen Adelman, co-owner of Saul’s Deli)looks out from the drawing on the label, but in fact, Debbie Segal and Sherry Bloom are the effervescent gals behind…

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Green Walnuts

An elegantly bitter harvest STORY AND PHOTOS BY KRISTEN RASMUSSEN Most of us are familiar with the taste of dried walnuts. We crack them open by hand for a snack, toast them to toss into a salad, or delight in finding them baked into our brownies. Fresh green walnuts, on the other hand, offer a…

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Editor's Mixing Bowl

March 20: Famine was looming for the residents of Vanuatu when the Food Security and Agriculture Cluster (FSAC) sent out a message to the people and farmers of that South Pacific island nation. Three days prior, a category 5 cyclone called Pam had obliterated everything on the islands, including the food supply, and the FSAC…

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Nurturing Young Lives at Tender Greens

  BY RACHEL TRACHTEN | PHOTOGRAPY BY SHANNON MCINTYRE Caridad Johnson (known as Cari) admits that she’s terrified of bugs and had a lot of trouble when a caterpillar turned up in some kale she was cleaning. But at 18, she’s soaking up culinary skills, along with an appreciation for new foods and experiences, which sometimes…

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Caamaño Bros. Take Soda Back to its Roots

BY CHERYL ANGELINA KOEHLER | PHOTOGRAPHY BY SCOTT PETERSON Pity the poor bottle of pop in Berkeley. Much maligned for its fake flavors and high-fructose corn syrup, it now drags around an ignoble tax of shame. But that’s another story. We’re here to report on a local triumph in bringing dignity back to the humble soda.…

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