Daily Archives: November 10, 2010
Berkeley police to stop impounding cars of illegal immigrants [Berkeley Voice]
Locanda Da Eva re-emerges after a decorative makeover [Eater SF]
Amgen Foundation gives UCB $1m to encourage research careers [SF Biz Times]
Berkeley Rep invites teenagers to take over the theatre [Berkeley Rep]
Shop local with the kids: Dwight and San Pablo [510 Families]
Veteran guitar master John McLaughlin coming to Zellerbach [Cal Perfs]
Lawyer by day turns evening diva in Berkeley Opera’s Xerxes [Mercury News]
Post-structuralist Judith Butler leaves UC Berkeley for Columbia [Capital NY]
Photo: Fall color by D.H. Parks/Berkeleyside Flickr pool.
How many of us, as we walk around our city, really keep our eyes open? From the responses to our Wednesday morning Where in Berkeley? quiz, it’s clear there are a few eagle-eyed Berkeleyans out there. Wouldn’t it be nice, however, to ally an observer’s eye with a better sense of photography?
Berkeley writer and activist Annie Leonard yesterday released the latest film in her seminal Story of Stuff project. The new film, The Story of Electronics: Why Designed for the Dump is Toxic for People and the Planet, focuses on e-waste.
As Leonard told Berkeleyside in September, electronics have become such a premier status symbol that people buy them as almost a fashion accessory. And most electronic items contain heavy metals, toxic chemicals and flame retardants. “Our e-waste … Continue reading »
District 5 councilmember Laurie Capitelli has a new action plan for Solano Avenue after a survey of the community shed light on what local residents would like to see changed in the neighborhood.
“We now have a number of short- and medium-term goals,” Capitelli told Berkeleyside. “We are working on a mini-economic stimulus package which we will send to the City Council in December.”
Capitelli’s to-do list includes suggesting that the quota system on food businesses … Continue reading »
One of the undoubted pleasures of living in the Bay Area is being able to enjoy the fruits of its pioneering food movement — whether it’s savoring the freshest, sweetest organically grown peach or dining at restaurants where sustainability and relationships with producers are taken seriously.