Tag Archives: Berkeley farmers market
EMERYVILLE PUBLIC MARKET TO GAIN TWO NEW RESTAURANTS Emeryville’s Public Market is about to get even more interesting, food-wise. The shopping and dining center added a full line-up of food trucks earlier this year, which will soon be joined by two new restaurants in the market hall portion of the building: Shiba Ramen and KoJa Kitchen. We brought you news of the Shiba Ramen project last week; the fast-casual ramen shop is the brainchild of two ex-chemists who plan on bringing Japanese style service and noodle soups to the neighborhood. KoJa Kitchen will be the second brick-and-mortar location for the Korean-Japanese fusion food truck of the same name. (Its first location is at 2995 Telegraph Avenue in Berkeley.) “We’re excited to welcome Koja Kitchen and Shiba Ramen to Public Market Emeryville,” said City Center Realty Partners’ Co-Founder Mark Stefan in a prepared statement. “They embody our vision for the new Food Hall — unique purveyors who want to be part of the community.” Shiba Ramen and KoJa Kitchen are both part of a larger renovation project. This first phase includes adding food stalls and reconditioning the existing structure. The second phase of the project, expected to wrap up by this summer, includes installing a living wall, replacing the ball-pit with a new children’s play area, upgrading the entries, and putting up local artwork. Public Market Emeryville is at 5959 Shellmound St., Emeryville. Connect with Shiba Ramen on Facebook, Twitter and Instagram. Connect with KoJa Kitchen on Facebook and Twitter. … Continue reading »
The federal government awarded one of its first Food Insecurity Nutrition Incentive grants to the Ecology Center on Wednesday, which will allow the Berkeley group to greatly expand its program to get fresh fruits and vegetables to people who use food stamps.
The Ecology Center got a $3.7 million, two-year grant, one of more than $31.5 million in grants handed out nationally to assist people in the Supplemental Nutrition Assistance Program (SNAP). Mandela Marketplace, in Oakland was the other local recipient. It received$422,500.
“Our goal is to increase the health of Californians by increasing access to fresh fruits and vegetables and to provide additional, sustainable economic development for these pioneering farmers who are at our farmers markets,” said Martin Bourque, the executive director of the 45-year-old Ecology Center. … Continue reading »
Citing safety concerns, the city of Berkeley wants to move Thursday’s North Berkeley farmers market to a location a few hundred feet south-east of its current site on the stretch of Shattuck Avenue that runs between Shattuck Place and Rose Street. The Ecology Center, which runs all of Berkeley’s farmers markets, is resisting the move, saying the proposed new site, on the service road in front of businesses such as Saul’s Deli and Masse’s bakery, presents problems of its own.
Visitors to the market in recent weeks have been asked to sign petitions to lobby to keep the local food stalls where they are.
Discussions about the location and safety of the 11-year old Gourmet Ghetto market, which attracts an average of 1,800 people a week, have been ongoing for many months, according to both the city and the Ecology Center. The talks appear to have reached something of a stalemate, however. … Continue reading »
Fall and winter fruit is officially here! Cold-weather varieties include pears, pomegranates, persimmons, dates, and the most diverse of them all: citrus.
Currently available are lemons, pomellos, grapefruit, and of course, the mandarin orange. This small fruit packs a large flavor, and, despite its popularity, is often mistaken for its descendants: the clementine and tangerine. The latter fruits are actually “cultivars” of the mandarin, meaning they are mandarin oranges that have been bred for a desired trait.. … Continue reading »
From the classic tan butternut squash to the brightly colored sweet dumpling, winter squash come in a variety of colors, shapes, and sizes. In general, winter squash have tough outer rinds with sweet-tasting inner flesh and are conveniently interchangeable in recipes.
Despite their name, winter squash are harvested during the start of fall, and can last for extensive periods of time without rotting if stored properly. Their long shelf-life and beautiful colors make for charming fall décor.
The most well-known variety of winter squash is the pumpkin, but you’d be best leaving it for carving into a jack o’lantern. Most commercially available pumpkin pie fillings are made not with pumpkin, but other, sweeter, varieties of winter squash.
Winter squash are incredibly versatile. In addition to sweet dishes like pies, they taste excellent baked in savory dishes as well. … Continue reading »
Writer and photographer Erin Scott has just published her first book, titled Yummy Supper, which offers 100 “fresh, luscious and honest recipes from a (gluten-free) omnivore.” The book grew from Scott’s popular blog of the same name. We asked the Berkeley resident to spill the beans on her inspirations, what the deal is with gluten free, and where she likes to source her food locally.
The new book is gorgeous. What did you set out to achieve when you wrote/photographed it?
Thank you! I wanted to make a book full of recipes that are fresh, delicious, and accessible to a wide range of home cooks. I looked at photography as a powerful way to draw people into the kitchen and encourage them to cook –a well-written recipe can be enticing, of course, but photography is an unbeatable tool to whet someone’s appetite.
The book stemmed from your Yummy Supper blog. When and why did you start writing that?
I accidentally fell into blogging back in the summer of 2009. At that point, I didn’t even know how blogs worked and I’d always been a bit suspicious of technology, but I was looking for a friendly forum to share recipes with other food-loving friends and a blog seemed like a good vehicle.
I’d been diagnosed with Celiac Disease in 2008 and at first felt very isolated in this food-obsessed town of ours. I started Yummy Supper because I was looking to reconnect with folks around the joy of cooking simple, seasonal foods, to look beyond my dietary limitation and create a delicious common ground for sharing recipes with other food lovers, gluten-free or not. … Continue reading »
Two lifelong friends have teamed up to renovate a former bike shop in South Berkeley to create a new neighborhood restaurant in an area that’s undergone a revival this year.
Creekwood Café & Catering — still at least six months from opening — is the brainchild of Greg Poulios and Mark Louie. Both are 44-year-old California natives who met as pre-school students in Oakland. They stayed friends through high school and college, then later worked at the same restaurant in San Francisco. Their lives continued to be interwoven in the decades since.
“We’ve always talked about doing something of our own,” said Poulios. “We were looking around and we finally found the spot.” … Continue reading »
As the school year winds down and the temperature rises, some members of the Berkeley City Council are setting up shop in popular spots around town to ensure they’re accessible to city residents.
Earlier this month, Councilman Jesse Arreguín hosted his first summer “office hours” at Berkeley’s North Shattuck farmers market, a public meeting he plans to continue to host monthly through the summer.
“Every time I have visited the farmers market in the past I run into many constituents. So I thought, rather than having people come to City Hall to meet me, it would be better to go to a place where people are,” said Arreguín. “I really enjoy the farmers market office hours because I hear from people firsthand who otherwise do not have an opportunity to interact with their representatives.” … Continue reading »
CHALK IT UP The 17th annual Chocolate & Chalk Art Festival will run from 10 a.m. to 5 p.m. on Sat. June 1 along Shattuck Ave. and Vine St. Admission is free for both viewers and artists: the chalk art competition annually draws both exuberant children and talented adult artists, as well as many people who just like the idea of chalk on sidewalk. The best chalk artwork will be judged after 4 p.m.: first prize is $250 and runners-up win gift certificates from local merchants. In addition to the chalk art, there’s chocolate tasting, a children’s play area and live music. … Continue reading »
A16 ROCKRIDGE All things going well, A16 Rockridge, the sister restaurant to A16 in San Francisco, will open May 30 in the old Hudson/Garibaldi space at 5356 College Ave. This is the third restauraunt for co-owners Victoria Libin and Shelley Lindgren (also the wine director), who, along with A16 in the Marina, run Michelin-starred SPQR in the Fillmore district. Chef Rocky Maselli, formerly chef-owner of Osteria Sfizo, a modern Italian restaurant in Eugene, Ore., is running the kitchen. Expect his dishes to be influenced by the cuisine of the coastal regions surrounding Italy’s A16 highway. (On the opening menu: selection of crudo, including Somerset oysters and Fort Bragg sea urchin; roasted calamari with lovage salsa verde, lemon and fried corona beans; Montanara Rockridge pizza with lightly fried dough, smoky tomato sauce, burrata and basil; salsiccia e vongole; crispy fried lamb sweetbreads with peas and marsala, and pork polpettone with egg, spring onion, and roasted baby carrots.) In preparation for his new role, Maselli recently went to Naples to earn his pizzaiolo certification, and travelled along the A16 highway researching recipes. Drinks will focus on Southern Italian wines and Italian-inspired cocktails. Think “rustic charm” for the décor which was designed in collaboration with Cass Calder Smith of CCS Architecture. A16 will also offer that rare thing for the East Bay: late-night dining. For details, follow A16 Rockridge on Facebook, or at on Twitter at @A16Rockridge. … Continue reading »
A number of colorful new street banners have appeared in Berkeley’s Adeline-Ashby and Sacramento Street neighborhoods. They are the result of a city-funded effort to help discrete commercial districts brand themselves and promote what they see as their distinct attributes.
The initiative involved UC Berkeley students interviewing local merchants and Berkeley marketing company Radiant Brands working with property owners in the two areas to help crystalize ideas around the branding and the design for the banners.
“We engaged with stakeholders and held a series of meetings,” said Michael Caplan, Economic Development Manager for the City of Berkeley. … Continue reading »
Following in the footsteps of long-time culinary anchor institutions in Berkeley such as Chez Panisse and the Cheeseboard, Kermit Lynch Wine Merchant celebrates its 40th year in business on Saturday Oct. 27 — with the parking lot of its store at 1605 San Pablo Avenue turned into a party venue featuring, of course, fine food and wine.
Kermit Lynch, a wine retailer and importer, is widely regarded for writing one of the best books on the wine business — Adventures on the Wine Route — and is also known for selecting and selling quality pours from small, family-owned estates in France and Italy.
Lynch imports wines from around 140 producers and he’s garnered an international reputation for singing the praises of wines without well-known pedigrees, particularly from France, where he’s traveled the back-roads in search of hidden gems of great value by looking, as he likes to say, where no one else was looking. … Continue reading »
The Tuesday Berkeley Farmers’ Market moved to its new location at Adeline and 63rd Street in the Lorin District yesterday and the new spot drew the market’s biggest crowd of the year, according to Ben Feldman, the market manager for the Ecology Center.
While 2,000 to 2,500 people generally come to the Tuesday market during the summer months, hourly counts on July 10 indicated that numbers were higher than that, he said. And the crowd appeared more ethnically diverse, too.
“Our customer counts indicated that this was the busiest market all year,” said Feldman. “It certainly seemed that our turnout for the market yesterday was a more diverse crowd. We had a lot of new faces that our vendors didn’t recognize. We had a lot of our old standbys, too, like people from restaurants.” … Continue reading »