Tag Archives: Berkeley Bowl
As mid-life crises go, Marc Kelly’s was a pretty productive one — with a little spice thrown in for good measure.
Seeking change after a 20-year career in the fruit and vegetable export business, Kelly was keen to open a food joint of his own. Something modest and manageable, a takeaway place that satisfied his culinary aspirations and cravings.
Kelly, a self-taught chef, determined that soup was an unexplored market niche in the edible landscape. He sensed an opportunity. Six years into serving up soup every day, Kelly’s enthusiasm for the comfort food he sells is still apparent.
He has a loyal band of regulars — Kelly sees them coming and knows which ladle to reach for. And his years of global travel inform what he sells: every culture has a soup tradition and on the road he learned the universal language of soup. … Continue reading »
In a teeny tiny, dark commercial kitchen on a small shopping strip on Gilman Street in Berkeley’s Westbrae neighborhood, four full-time, female food artisans, and a few part-timers too, are turning out sweet baked goods that have earned them mad props in the Bay Area.
Think of these enterprising edible producers as the Gilman Street Gals. In the cast: Clarine Hardesty, of Clarine’s Florentines, who holds the lease to the kitchen, which is co-owned by Bob Kelso of Toot Sweets down the block. Joining her behind the stoves: seasoned wedding and specialty cake maker Carolyn Wong, whose signature style is simple, elegant, and artistic. Also in the mix is Anastasia Widiarsih, herself no slouch on the designer cake front, whose main focus these days at Indie Cakes & Pastries is baking scones, cookies, and cakes for wholesale café clients, including Saul’s Delicatessen + Restaurant. Relative newbie in the kitchen crew: Christine Falatico Frey of CiCi’s Italian Butterhorns; her sugary, buttery, cinnamon walnut cookies are featured holiday picks in the December issue of Diablo magazine — along with Clarine’s Florentines and June Taylor‘s christmas cake. … Continue reading »
Andre Green’s mission is both simple and heartfelt: no one should go hungry. It’s a mantra that has worked for him in his more than seven years serving food to the homeless and poor.
After a long stint in the kitchen at the East Oakland Community Project, Green began cooking for Berkeley’s most vulnerable residents on Valentine’s Day this year, as the new food services coordinator for Berkeley Food & Housing Project. The non-profit group serves hot meals to homeless men, women, and children from food purchased from the Alameda County Community Food Bank and wholesale grocery stores, along with donations from individuals, organizations, and businesses. … Continue reading »
Andronico’s Markets, the 82-year old supermarket chain founded in Berkeley, filed today for bankruptcy in Oakland. Four of the seven existing Andronico’s stores are in Berkeley: on Telegraph, Shattuck, University and Solano (the original store, founded in 1929).
Bartlett’s Coffee, a small café in the Library Gardens on Kittredge near Milvia, has shut its doors.
The café, which served as a social hub for many Berkeley High students, is not going completely out of business, however, according to Benjamin Bartlett, who owned the place with his family. It is looking to move to a new location.
“Yes, we had to close the café,” Bartlett wrote in an email. “We thought long and hard about it, but an … Continue reading »
Kyle Anderson opened his first restaurant, Slow, nine months ago. The skinny slip of an eatery resides in an emerging food corridor on University Avenue, home to Chocolatier Blue, eVe Restaurant, OctoberFeast Bakery and New Amsterdam Coffeeshop. (Anderson is an alum of acclaimed eatery Charlie Trotter’s in Chicago, as are the owners of eVe, and Christopher Blue, who owns the gourmet chocolate shop next door.)
While Anderson comes from a fine-dining culinary background, the food he serves at Slow is simple, rustic comfort fare, albeit with high-quality, mostly organic, ingredients and thoughtful taste pairings like free-range chicken salad with golden raisin, toasted almond, and sorrel, or potato salad with radish, apple, caraway seed and whole grain mustard vinaigrette. All made from scratch and dished up fast at affordable prices. … Continue reading »
Nick Christopher moved out West in the early 90s, drawn to the punk-rock scene here he toured with a band and hung out with Green Day.
These days Christopher spends more time thinking about perfect produce than the perfect tune, as an organic produce buyer for Berkeley Bowl. He started at the Bowl as a dishwasher, and quickly worked his way through various departments, including the deli and bulk section, before rising to supervisor status.
Owner Glenn Yasuda personally trained Christopher in the fine art of selecting fruits and vegetables. The Bowl has a reputation for its large and extensive produce selection, including exotic finds like durian, carambola (star fruit) and horned melon. … Continue reading »
Dafna Kory discovered the delights of jalapeňo jam during pre-dinner nibbles at a Thanksgiving gathering. She went out to buy a jar, couldn’t find the mighty spicy condiment anywhere, so she began experimenting with making her own. It became an instant hit among her posse.
At first, the self-taught preserver thought her D.I.Y. hobby would just make nice gifts for friends and family. The she moved from San Francisco to South Berkeley, saw the abundance of plums, apples, and lemons growing in her new backyard, and a jamming business was born.
Kory foraged fruit in a hyper-local fashion. She made batches of jam in her home kitchen. She personally delivered by bike. Demand for her jams grew by word-of-mouth.
Friends who had friends who owned stores began encouraging her to branch out beyond her inner circle. So she started shopping INNA jam (the name is, indeed, a playful pun) to places like Local 123, Summer Kitchen, Rick and Ann’s Restaurant and The Gardener.
About a year ago, with orders coming in a steady stream, it became clear that Kory, now 28, needed to either gear up and focus on turning her after-hours pastime into a fully fledged business or scale back and remain a hobbyist. She decided to take the plunge.
A freelance commercial video editor, Kory hasn’t looked back. She began working in a commercial kitchen in North Berkeley, selling her pickles and preserves at events like ForageSF’s Underground Market and the Eat Real Festival, and offering workshops for other D.I.Y.ers.
The UC Berkeley graduate now spends nine months of the year working full-time on her budding food business, and supplements her income in the winter months with editing gigs.
In a year, she hopes to devote 100% of her work day to INNA jam. Kory also pickles though that product line is on hiatus while she ratchets up production to meet demand for her increasingly popular jams. She delivers locally by bike, ships interstate, and offers an annual, seasonal subscription (a 10-ounce jar retails for $12). … Continue reading »
Workers at the Berkeley Bowl on Oregon Street are going to have another chance to decide whether they want a union.
The National Labor Relations Board in late December nullified the election Berkeley Bowl held in June 2010 that decertified the United Food and Commercial Workers Union Local 5. The NLRB has ordered the store management to hold another election in March, according to a letter sent to the company in late December.
The NLRB ordered the … Continue reading »
Lois Porter took a beloved family recipe and developed a sweet potato product that takes some of the time out of cooking with these nutritious tubers.
With the seasonal shift to fall and Thanksgiving around the corner, her perishable product was recently picked up by both Berkeley Bowls and makes its debut tomorrow at the Beehive Market. It is also available at Piedmont Grocery and hits the aisles soon at Whole Foods in Oakland. Under her Mamie … Continue reading »
A decade ago, and fresh out of North Carolina, Kara Hammond landed a gig at Café Fanny, a tiny slip of a place in North Berkeley opened 25 years ago by, oh, a certain famous local chef.
Hammond, who had run a homespun bakery in Greensboro, wanted to get some kitchen experience in the Bay Area. Someone she knew knew someone who had a contact at Café Fanny; she called up and scored a job, just like that. Hammond … Continue reading »
Salmonella in eggs can be linked back to the 1970s and 1980s when industrial farmers started crowding chickens together to streamline their growth, said Pollan, a professor at the UC Berkeley Graduate School of Journalism. Nowadays, there can be 10 chickens to a cage, … Continue reading »