Summer 2017
Artworks by Margo Rivera-Weiss
“Pomegranates Plus” at Ba-Bite Readers of Edible East Bay’s Summer 2017 issue have been taking special notice of the art piece on the inside back cover: “At Oakland’s Ba-Bite,” a work on paper done in ink, watercolor, and collage, is by regular Edible East Bay illustrator and community artist, Margo Rivera-Weiss. The piece is now being…
Read MoreA Map of East Bay Food Collectives and Co-ops
Oakland-based artist Margo Rivera-Weiss makes food-related art, draws daily, and teaches sketchbook classes every third Wednesday of the month at Women’s Cancer Resource Center in Oakland. Connect with her at margoriveraweiss.com, or on Facebook at Margo Rivera-Weiss – Art or East Bay Sketchers.
Read MoreSource Guide Summer 2017
Arts, Education & Entertainment BOLD FOOD Courses in the science of cooking for adventurous home cooks and curated culinary trips all over the planet. boldfoodco.com EAST BAY WALDORF SCHOOL Where Children Thrive. Located 20 minutes from Berkeley at 3800 Clark Rd, El Sobrante. eastbaywaldorf.org FLAX ART & DESIGN After 80 years in SF, the flagship…
Read MoreA Plant-Based Burger to Cool the Planet
Leave it to a bunch of smart young Silicon Valley food-tech pros to come up with a deliciously hot, innovative product aimed directly at addressing climate change. At Redwood City–based Impossible Foods, where the researchers are developing plant-based meat and dairy products, one “mission impossible” is to find a road forward on mitigating the high…
Read MoreEditor’s Mixing Bowl
As spring unfolds into summer, the world suddenly pulses with startling energy. In California, the season came on as a howling green wave, thanks to the record-breaking winter rains. But here, as all over the country, nature’s extravagance was nearly outshouted by the eruption of activism brought on by political disruption. What started with the…
Read MoreFood Collectives
Commodity or Community Asset? The benefits of running a business as a worker cooperative By Jessica Prentice What defines a business as a community asset versus a commodity? This question came to me recently from Janelle Orsi, cofounder of Oakland’s Sustainable Economies Law Center and lawyer for Three Stone Hearth, the cooperative business I cofounded…
Read MoreDelicious Revolution at Reem’s Bakery
Baking Without Borders From Farmers’ Markets to Fruitvale, Arab Flatbread Champion Finds Fans By Sarah Henry | Illustration by Margo Rivera-Weiss The first in a series profiling local immigrant food makers with strong ties to cultures around the globe From organizing street protests to serving street foods: Reem Assil made a mid-career switcheroo that’s both…
Read MoreOn the UC Gill Tract Community Farm
Growing a Neighborhood Food Haven at UC Gill Tract Community Farm By Joshua Burman Thayer For many years I couldn’t help but wonder about the USDA cornfield growing near the southwest corner of San Pablo and Marin Avenues in Albany. This plot of University of California farmland, sitting in its unlikely urban location, abruptly became…
Read MoreThe Truly Memorable Paula Wolfert
Book review by Kristina Sepetys | Photos by Eric Wolfinger Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life By Emily Kaiser Thelin Photography by Eric Wolfinger Published by M & P. 2017 Berkeley resident and two-time James Beard finalist Emily Thelin has long earned my admiration as a reporter who brings detailed, colorful perspective…
Read MoreThe Making of a Recipe Book
In 2015, artist Helen Krayenhoff wrote and illustrated 12 Simple Seasonal Vegetable Recipe Ideas, which she published in collaboration with Berkeley’s Autumn Press. When the idea arose to do something for 2016, Helen realized she had used up all her best recipes, so she turned to her friend, local pastry chef Siew-Chinn Chin, for…
Read MoreIce Pops Without the Guilt
Meet Fairyella, the tooth fairy who inspired a line of frozen pops made from organic fruits and veggies. “The pops are real food,” says creator and Benicia mom Kimberli Haris, who sources the produce from Capay Organic and makes the pops using less than five grams of sugar and no added stabilizers, dyes, or preservatives.…
Read MoreFruitful Labor
The Measure of Everything Author/farmer Mike Madison’s view from the tractor seat A book review by Cheryl Angelina Koehler Photos by Scott Peterson Mike Madison is a farmer by day and a writer by night. Well … that may not be a fair statement, since fruitful ruminations rarely ebb and flow with the diurnal…
Read MoreContents Summer 2017
Recipes Grilled Summer Peaches Plum Shrub Grilled Cheese with Toma, Peach Chutney, and Basil Mushroom Caps Stuffed with Olives and Porcini The Pali-Cali aka Roast Chicken Man’oushe aka Spicy Chicken Wrap Conscious Kitchen Better Burgers Three Stone Fruit Honey Butter Editor’s Mixing Bowl Our Contributors What’s in Season? An Artist’s Fruit Recipe Book…
Read MoreBetter Burgers for School Lunch
School Lunch Gets Fresh The Conscious Kitchen serves up healthier, tastier meals for West Contra Costa students By Rachel Trachten | Photos by Carmen Silva In the cafeteria at Madera Elementary School, a long line of chatty kids winds its way to a surprisingly elegant serving table. The usual microwaved lunches are nowhere in sight.…
Read MoreOp-Ed
Could There Be an Uber for Home-Cooked Food? Yes, but let’s create laws and apps that actually benefit the community By Christina Oatfield | Illustrations by Janelle Orsi I used to run an underground restaurant out of my house with a like-minded friend. We called it the Wild Onion after the green onions that spring…
Read MoreSharing the Pie
Baking a Co-Op Niles Pie Company rolls out a business plan that lets employees share in the profits By Rachel Trachten “Sharing the pie” has taken on a whole new meaning over at Union City–based Niles Pie Company. As customers line up for summertime pies bursting with strawberries or peaches, the shop’s original owner, Carolyn…
Read MoreMushroom Caps Stuffed with Olives and Porcini
From The Truly Memorable Paula Wolfert, by Kristina Sepetys Photos by Eric Wolfinger Reprinted with permission from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life by Emily Kaiser Thelin, copyright 2017 ©. Published by M & P. (unforgettablepaula.com) These umami-packed mushrooms are both wonderfully modern and a throwback to the era of cocktail parties (excellent with martinis).…
Read MoreOutdoor Dining on Instagram
We traveled around the Bay Area on Instagram for some outdoor dining and summer food inspiration. Here are some of our top picks. Instagram your food moments and use #edibleeastbay. You might see your photo here in next season’s roundup.
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