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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…

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A 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.

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Source 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…

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A 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…

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Editor’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…

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Food 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…

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Delicious Revolution at Reem’s Bakery

 Baking Without Borders From Farmers’ Markets to Fruitvale, Arab Flatbread Champion Finds Fans By Sarah Henry | Illustrations 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…

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On 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…

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The 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…

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The 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 help…

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