Ravenous in Richmond

A Sweet and Savory Outing Story and photos by Meredith Pakier     If you live in Richmond, you’re already savvy to the great array of local eateries. But yes, even someone smugly content with their endless options in Oakland can find plenty to savor along your streets and boulevards. Barely scratching the surface, I…

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Roasted Chanterelles and Carrots with Miso and Honey

From Moldy Magic     Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Roasted Chanterelles and Carrots with Miso and Honey Author: Eleana Hsu and Kevin Gondo of Shared Cultures Print Recipe Ingredients Units USM Scale 1x2x3x…

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Three Tales of Festive Rice

By Anna Mindess | Photos by Scott Peterson     Every day, more than three billion people around the globe eat rice as part of their daily meals. While many enjoy and even revere a plain bowl of rice, celebratory gatherings may call for something special. We found three East Bay cooks with fascinating stories…

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The McBride Sisters’ Bottled Magic

Vintner Robin McBride shares childhood memories, Black Girl Magic, and other pivotal moments behind the wine company she and sister Andréa built from their bond and determination Story and illustrations by Jasmine Senaveratna   Robin McBride’s interest in wine was sparked at a young age, long before she and her sister launched a national wine…

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What’s in Season?

Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge Citrus Winter markets are brimming with citrus in all sizes, shapes, and flavors. For a tiny treat, try the kumquat. The whole fruit is mouth-poppingly edible, skin and all, and the skin is much…

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More Than a Package Dropped at the Door

Piikup partners with local nonprofits to deliver healthy food and community connection By Rachel Trachten | Photos by Shannon Kelli     April Fenall, founder of the delivery service Piikup, describes her company’s work as “almost like a bee pollinating.” In her partnerships with numerous mission-driven organizations like Acta Non Verba, Mandela Partners, and Oakland…

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Fungi Tackle the Eucalyptus

Mycoremediation in the East Bay Hills By Jillian Steinberger-Foster     Longtime East Bay residential contractor Mino de Angelis had an idea about “giving back.” His wife, Fusako, had been an anti-nuclear activist, but rather than saving the world, he just wanted to save the forest and not use it for two-by-fours. An active member…

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Large Fruiting Body, Small Footprint

Far West Fungi By Jillian Laurel Steinberger-Foster   Those mushrooms you bought at the supermarket may look perky, and they may even be certified organic, but most likely, they were cultivated in China and shipped stateside in zero-degree containers, where they sat at the Port of Oakland for weeks before being unloaded. Not so with…

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A Fruiting Body

SF Mycological Society Fungus Fair Rises Again in 2022 By KO   Amanita augusta, photo by Alan Rockefeller   As a kid, I bugged the hell out of my parents by endlessly chanting my own version of Terry Noland’s rhythm and blues classic, “There Was a Fungus Among Us.” I think they secretly liked it,…

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Editor’s Mixing Bowl

  The Big Picture I’m among many local folk who count themselves lucky to have a long acquaintance with Miko Sloper, a perennial long-distance traveler and self-appointed ambassador to the world. Wherever Miko happens to be, he teaches Esperanto, parades as Uncle Sam (if it’s the Fourth of July), and never misses a chance to…

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Frightful & Delightful

James Albon serves up the ultimate mushroom madness in The Delicacy Book review by Rachel Trachten   James Albon’s wickedly clever graphic novel, The Delicacy, tells the story of two brothers from Scotland whose dream of growing organic food and opening a restaurant in London spins into a tale of greed, selfishness, and ultimately, murder.…

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Moldy Magic

Shared Cultures explores koji in traditional and creative fermented foods By Rachel Trachten     “The mushrooms found me,” says Eleana Hsu, co-founder of Shared Cultures, describing a period when she was depressed at her desk job and hiking a lot to lift her spirits. The extra time out in nature spurred her interest in…

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Mycologist with a Microscope: Alan Rockefeller

By KO   Who doesn’t love a photo of a photographer taking a photo? Opposite, Mandy Hackney captured Oakland-based mycologist Alan Rockefeller as he was photographing some edible Kuehneromyces mutabilis mushrooms that had populated a stump near Eugene, Oregon. Here’s a man who walks his talk. Alan Rockefeller says we can conserve nature better if…

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Keywords

  Mycology: The discipline of biology focused on the study of fungi. Fungi: A large group of organisms that includes mushrooms, yeasts, and molds. They comprise a kingdom that is separate from plants, animals, protists, and bacteria. Mycelium: The part of the fungus that is underground practically circles the earth, running through the ground and…

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MSSF Fungus Fair 2022 Highlights

The expanding spectrum of interests in fungi will be on display at the 50th Anniversary Mycological Society of San Francisco Fungus Fair on January 23, 2022, at the Orinda Community Center (OCC) in Orinda. “The spacious OCC campus has open windows and doors that catch the slightest breezes, and we’ll ensure that vendors and the…

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Guide to Good Eats Winter 2021

  All Around the Bay Venga Paella 510.628.0018 vengapaella.com Do something different! A delicious paella arriving at your doorstep is always a treat! Voted best paella catering company. Serving the entire Bay Area since 2003. For small fiestas to large corporate events.   Purpose & Hope 510.550.5974 | purposeandhope.com Handcrafted, locally sourced, nutrient-rich soups that…

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Sweet and Savory Pancakes with Olio Nuovo, Honey, and Pistachios

  By Amelia Saltsman | Photos by Judy Doherty These easy-to-make cheese pancakes are delicious for brunch, lunch, supper, or dessert any time of the year. Made with a mixture of fresh and aged cheeses and topped with salty pistachios, honey, and good olive oil, they sparkle with contrasting flavors, colors, and textures. When prepared…

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‘Sharing a Harvest of Joy’

The story of Samir Bayraktar’s Olive Truck By Cheryl Angelina Koehler   Samir Bayraktar’s Olive Truck moves through a landscape of olive orchards in Turkey in 2016. (Photo courtesy of Olive Truck) Samir Bayraktar tastes the first oil milled inside his Olive Truck in October 2021. He harvested the olives from a century-old olive orchard…

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