Add These Legumes to Your Midsummer Veggie Garden

Gardener’s Notebook By Joshua Burman Thayer Illustration by Charmaine Koehler-lodge As the solstice sails on by, and your tomatoes, basil, peppers, melons, and zucchini come into their full summer swagger, it’s prime time to assess your garden for open spaces and unused corners where you might be able to get a new crop established before…

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Naturally Dyed Eggs Workshops, April 16

  These hands-on workshops at the UC Bot Garden in Berkeley introduce children to the joy of painting patterns on eggs with brilliant plant-based colors. Price includes 4 eggs per participant (adults included). Two morning sessions available on April 16. Family Program: Naturally Dyed Eggs at the Garden Sat, April 16 | 9:15-10:15am or 10:45-11:45am,…

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Entangled Life: a book review

My five-year-old granddaughter has a fresh, inquisitive mind that would make Socrates proud. I struggle to answer questions like, “How far does the sky go?” or “Why will we die and what happens then?” Much to my relief, there’s a book that explains in a careful and wondrous way how all life is interconnected; Entangled Life provides…

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What’s at Your Farmers’ Market this Week

Our market sleuth Barbara Kobsar found Fuerte avocados from Sunrise Farm at the Walnut Creek Farmers’ Market. Here’s a bundle of inventive avocado recipes from our archive: Ceviche with Avocado and Preserved Lemons, Preserved Lemon Guacamole, Avocado Lime Mousse, Avocado Cacao Custard

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An Indigenous People’s Day Broadcast

  Celebrate Indigenous voices and the fight for food sovereignty during a daylong broadcast hosted by A Growing Culture. The event is collaboratively organized with poets, musicians, land activists, chefs, and farmers and includes Sean Sherman (The Sioux Chef), Chris Newman of Sylvanaqua Farms, and Wizipan Little Elk of Rosebud. See an extended clip of…

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Green Your Holiday Party!

  What’s the best part about the holidays? For most of us it’s joyful gatherings with friends and family and indulging in delicious food. With a little planning, hosting a holiday party can also be gentle on the environment. Here are some tips:   Ditch Disposables Serve your guests with real dishes and silverware instead…

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Guide to Good Eats Summer 2019

To join this guide, contact niki(at)edibleeastbay.com or call 415.994.6595. Alameda C’era Una Volta 1332 Park St 510.769.4828 ceraunavolta.us Tuscan cuisine and seafood specialties in a European setting with additional outdoor seating. Recognized by L’Associazione Cuochi Fiorentini. Dinner and weekend brunch. Catering available.   Julie’s Coffee & Tea Garden 1223 Park St 510.865.2385 juliestea.com Alameda’s one-of-a-kind…

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 It’s Hawaii July on Treasure Island

Come spend the day on Treasure Island, where this month’s Treasure Fest theme is Hawaii July. You’ll find terrific food, beverages, crafts, and antiques, including Hawaiian dishes, refreshing tropical cocktails, vintage tiki kitchenware, and Hawaiian apparel. DIY workshops, kids’ games, and entertainment keep the whole family engaged. Pets are welcome and parking is free. Admission:…

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WENDY’S Gilt Beeswax Leaves

  From DIY: Do It For the Bees When she’s not scouring the countryside for lost treasures of the extinct mercantile age, Wendy Addison can be found in her Port Costa studio and storefront, the Theater of Dreams, where she spins her nostalgic magic with authentic letterpress and vintage-style paper goods. Incorporating a bewildering array…

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Hands On Fish Workshops

Join Slow Food East Bay for an exploration of all things fish! Gain hands-on skills in the kitchen while also learning about the sustainability and seasonality of our local fisheries and how you can make the best purchasing decisions possible. Fish Butchery: Seafood Nose to Tail Adam Sewall of Sunrise Fish and Truc Vuong of…

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Oakland Crush

Oakland Crush 420 3rd St, Oakland 510.891.1024 oaklandcrush.com Best celebratory bubbly selection: Champagne Fleury 2002 Millésime Extra Brut. This is vintage-grower Champagne, run by the same family since 1895, certified biodynamic. Full-bodied and very dry. Pre-feast quaff: Wind Gap Soif. Soif is French for “thirst,” and this is definitely a thirst quencher. Savory, light, exotic…

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Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes

Review by Kristina Sepetys Bitter:  A Taste of the World’s Most Dangerous Flavor, with Recipes by Jennifer McLagan (Ten Speed Press, 2014) “Bitterness is a double-edged sword: it signals toxic and dangerous, but it can also be pleasurable and beneficial. In the kitchen, eschewing bitter is like cooking without salt, or eating without looking. Without bitterness…

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Survey

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Occupy the Farm

ONE PLANT AT A TIME Occupy the Farm Comes to the Big Screen By Rachel Trachten   “We decided it was time not just to call on UC Berkeley to do something different with the land, but to actually do something different with the land.” These are the words of farmer Gopal Dayaneni, featured in the…

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Foreign Shores

  Reviews by Kristina Sepetys   If you’re traveling abroad this summer—or if you’re not but would like to imagine you are—here are some cookbooks to guide you!   My Paris Kitchen by David Lebovitz (Ten Speed Press, 2014) A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David…

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Properly Cooked Brown Rice

From Koda Farms, a Family History in Rice by Elizabeth Linhart Money   Excerpted from The Complete Tassajara Cookbook by Edward Espe Brown, © 2009. Published by arrangement with Shambhala Publications, Inc., Boston. Shambhala.com 1 cup brown rice 2 cups water ½ teaspoon salt 1 tablespoon butter or oil Rinse and drain the rice, then soak it in the water…

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