Vallejo People’s Garden founder Vilma Aquino harvests grape leaves to use for dolmas. Aquino welcomes volunteers who want to help out with garden chores. What’s been happening around the East Bay? By Rachel Trachten | Photos by Rachel Stanich   In March when everything shut down, school and community gardens were in full spring swing.…

Read More

From the story: Of Makers and Spirits How an artists’ block in Oakland inspired the creation of OsCo, an unconventional distillery By Kathryn Campo Bowen | Photos by Clara Rice   The Gardentini By Michael Pierce of Oakland Spirits Company (OsCo)   I’ve been attempting to fill a need created by the abundance of spirits…

Read More

    Photographer/chef Judy Doherty lives near the Castro Valley Farmers’ Market. One morning early this summer, she went there to see what our local farmers had grown. Arms filled with fresh produce—plus a bunch of sunflowers for good cheer—Judy trotted home to her studio kitchen to create photos and videos (see below) to help you…

Read More

Taste, Tradition, and Technology Bently Heritage Estate Distillery takes the farm to the flask By Barbara Twitchell | Photos by Asa Gilmore Once simply a sleepy little hamlet in the Carson Valley east of the Sierra, Minden, Nevada, was long known for two structures listed on the National Register of Historic Places: The old Minden…

Read More

Jumping Through Hoops   Research psychologist Carolyn Phinney managed to convince government agencies, local businesses, and garden experts to help her transform barren industrial land into a thriving community farm. Photo by Frank J. Sulloway   How a psychologist/activist built a farm for the community on Contra Costa County Sanitary District land By Rachel Trachten…

Read More

  Recipe and photo by Anna Marie Beauchemin | East Bay Herbals   The shrub is a traditional beverage made with fresh fruit, honey (or sugar), and vinegar, which combine to create a uniquely zippy drink to enjoy during the hot summer months. It’s kid friendly and makes a great substitute for sugary soda or…

Read More

Claire Schlemme collects okara from the Hodo Soy waste stream and turns it into baking flour. Photos courtesy of Renewal Mill and Alice Medrich. Oakland’s Renewal Mill spins out new upcycled foods By Rachel Trachten   The process of upcycling works its magic in two ways: first, it makes use of something that would otherwise…

Read More

  Courtesy of Market Hall Foods | Food styling and photography by Marshka Kiera This salad, created by Sandy Sonnenfelt of Market Hall Foods, is a true ode to summer. It combines sweet, juicy, peak-season stone fruit with crunchy cabbage and sharp, slightly bitter Treviso. Sandy used apriums and pluots when developing this recipe, but…

Read More

  It’s been five long months since we last met on this page. During the early weeks of the pandemic shutdowns, it was hard to see how to continue making a magazine. Would our stories be relevant? Would our advertisers—who provide 99% of our operating funds—remain in business? How would readers find their free copies?…

Read More

Digging Deeper for Better Food Access and Better Health     Alameda County officials hope this food hub and urban farm project becomes a national model Story and photos by Austin Price   On East 14th Street in the East Bay community of Ashland, a garden sits inconspicuously between a clothing store, a liquor store,…

Read More