Summer 2019
Warm Apricot and Cherry Crisp
From: Wine Country Table: a book review with excerpts Excerpt from Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest By Janet Fletcher How clever of nature to ripen apricots and cherries at the same time; the two fruits are so compatible. Toss them with a little sugar and tapioca to thicken their juices,…
Read MoreWine Country Table: a book review with excerpts
WINE. FOOD. LAND Connecting the Dots a book review and excerpts Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest By Janet Fletcher Photographs by Robert Holmes and Sara Remington in collaboration with Wine Institute Rizzoli Publications, Inc., 2019 Expecting out-of-state visitors this summer or looking to spark your own California wanderlust? Here’s a…
Read MoreMisoyaki
From A Fish Monger You’ll Want to Hug By Kai Wada Roath Ι Photos by Austin Goldin At JP Seafood, I often buy butterfish (aka black cod) for this Japanese/Hawaiian dish, which I fell in love with years ago at the historic Manago Hotel on the Big Island. Since the Manago keeps their recipe…
Read MoreFavorite Scoops of Summer
Illustrations by Margo Rivera-Weiss | Story by Cheryl Angelina Koehler What’s hot with ice cream this summer? Well first, let’s talk about what’s eternal, since a key ingredient in any icy summer delight is nostalgia. Here in the East Bay, we tip our cones to vintage businesses like Fentons (est. 1894), Dreyer’s (1928), Loard’s (1950),…
Read MoreHot Lips
From There’s No Poison at the Ivy By Mary Tilson | Illustrations by Margo Rivera-Weiss A signature cocktail at the Ivy, this one goes with the bar’s logo, signifying the giving of love to the people. These are definitely friendly lips. Note: The Ivy does not give out straws unless requested, so prepare to…
Read MoreVisionary in a Livermore Valley Vineyard
Gloria’s son Aaron (right), husband Bob (center), and daughter-in-law Salome Garau-Taylor toss the ball for Shadow on the tasting room green. Behind them is one of their certified-organic vineyards. Owls living in the owl box at left help keep rodent pests at bay. Photo by Scott Peterson Family connection and organic growing at Retzlaff Vineyards…
Read MoreGroundbakers
A Mother-Daughter Cookbook Collaboration By Rachel Trachten When Mackenzie Feldman started at Cal in 2014, she was planning to major in business and play beach volleyball. In need of an afternoon class to fit with her practice schedule, she signed up for Edible Education 101, the course on the future of food and food…
Read MoreMeet JP Seafood
A Fishmonger You’ll Want to Hug Fresh fish and a friendly vibe keep locals coming to JP Seafood By Kai Wada Roath Photos by Austin Goldin Joey Pucci chats with customers outside his Alameda seafood stand. At 5:45 on a rainy winter’s morning, I’m in a truck with Joey Pucci and Samuel Anderson, headed…
Read MoreLast Bite
Urban Sketchers at Picante Urban sketchers Cathy Raingarden, Vivian Aldridge, and Margo Rivera-Weiss have all spent time drawing and painting at the popular West Berkeley taqueria Picante. It’s easy to become inspired by the colorful papel picado (cut paper art) created by Enrique Martinez. We photographed him one rainy winter’s evening when his studio doors…
Read MoreAt Flowerland
Coffee and a Witty Marquee Illustration by Cathy Raingarden Tooling up Solano Avenue, it’s hard to miss the big and welcoming vintage sign for Flowerland. Constructed in 1947 by the Pleich family, the building has always been a nursery, and it has always been Flowerland. “I purchased the business from Bob Willson in October…
Read MoreStep into Albany’s Ivy Room
THERE’S NO POISON AT THE IVY Albany’s Ivy Room is a Safe Haven for Fun, Refreshment, and Indie Music By Mary Tilson | Illustrations by Margo Rivera-Weiss You’ve probably driven by it. The Ivy Room has been a fixture on San Pablo Avenue in Albany since 1940. Rust-colored bricks, windows covered with band posters, black…
Read MoreWhat’s in Season?
Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge May Something unexpectedly sweet is at the farmers’ market right now. Known as Sweet Imperial, Vidalia, or Walla Walla—depending on whether your sweet onion hails from Southern California, Georgia, or Washington state—it’s also called…
Read MoreBlueberry Banana Pancakes
From Mackenzie and Kathy Feldman’s upcoming cookbook: Groundbakers: Plant-Forward Comfort Food Recipes and Stories from People Changing our Food System “When I think of childhood, I remember happy Sunday meetings with my grandma at the local coffee house, where we always conversed over pancakes. Unfortunately, the brunch usually left me feeling sick and stuffed…
Read MoreMany Melon Salad with Tomato & Sweet Onion
By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge Serves 6–8 48 ¼-inch-thick slices of melon (honeydew, cantaloupe, Persian, and Sharlyn) 2–3 tomatoes, thinly sliced 2 small Japanese or ½ Armenian cucumber, thinly sliced 1 cup crumbled goat or feta cheese 1 medium sweet onion, thinly sliced (a crisp, cold onion from the fridge is best)…
Read MoreFarmers’ Market Pancit Udon
From Healthy Cooking, Filipino Style Recipe and photo by Rezel Kealoha Here’s a recipe you can use any time of year to feature whatever combination of fresh farmers’ market vegetables seems most appealing. The fresh udon noodles can be replaced with Chinese style egg noodles or Filipino canton noodles, if you can find…
Read MoreSource Guide Summer 2019
Artwork by Margo Rivera Weiss edible EAST BAY Source Guide Join our Edible East Bay community. Advertise and thrive. niki(at)edibleeastbay.com 415.994.6595 Arts, Education, & Entertainment ECOLOGY CENTER Building a sustainable, healthy, and just future through farmers’ markets, education, curbside recycling, and advocacy. 2530 San Pablo Ave, Berkeley. 510.548.2220. ecologycenter.org FILOLI Unique restorative experiences for the…
Read MoreHealthy Cooking, Filipino Style
With a little help from the farmers’ market Story, photo, and recipe by Rezel Kealoha Filipino cuisine is trending these days, but even so, it can be hard to move beyond misconceptions that this food is unhealthy, exotic, or just hard to make at home. As a Filipina home cook, food blogger, and recipe developer,…
Read MoreHow the Les Claypool Drink Got Its Name
Want a fun drink recipe for summer entertaining? Oh, you do? Well how about a vision-filled fishing tale first? The setting is in and around San Pablo Bay, that body of water just north of San Francisco Bay where the waters from California’s central and northern inland valleys come together and then head…
Read MoreLavender Lemonade
Recipe and photo by Anna Marie Beauchemin, East Bay Herbals Served over ice, this calming floral elixir is one of my favorite seasonal refreshers and the perfect beverage for winding down at the end of a warm summer day. The tart bite of the lemon pairs well with the floral notes of the lavender,…
Read MoreEditor’s Mixing Bowl
Three summers ago, we noticed an empty spot on our cover above Wendy Yoshimura’s watercolor painting of cherries. For some compelling reason, it called out for the word “pleasure” to be added. No such spot exists on this cover, but if it did, we might add the word “visionary.” This issue is filled with people…
Read MoreTeaming Up Against Toxins
Cal students and groundskeepers see beyond the spotlessly green fields by Rachel Trachten Monsanto probably didn’t see trouble brewing on a campus beach volleyball court. In the spring of 2017, UC Berkeley junior Mackenzie Feldman heard her coach tell the players not to chase the ball in bare feet if it went off the…
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