Tag Archives: Berkeley farmers market
Berkeley’s second parklet is now open for visitors. The outdoor seating area in front of Saul’s Delicatessen in the Gourmet Ghetto neighborhood was unveiled today. It comes on the heels of the recent move of the Thursday Farmers Market to its new location in the off-road strip in front of Saul’s and neighboring businesses.
The parklet was funded in part by a successful $15,000 Indiegogo campaign earlier this year. Saul’s owner, Peter Levitt, hopes the space will be a boon to farmers market shoppers, in addition to regular day-time foot traffic.
Saul’s parklet, at 1475 Shattuck Ave., was designed by Berkeley architect David Trachtenberg, who is also responsible for the building that houses Saul’s, as well as many other buildings in Berkeley. … Continue reading »
HERB N’ CHICKEN OFFICIALLY OPENS TODAY We’ve got more details on the restaurant moving into the former Source Mini location in Gourmet Ghetto’s Epicurious Garden. Called Herb n’ Chicken, the new spot has been in soft opening this week. Its grand opening is today. Herb n’ Chicken will offer a substantial salad bar, organic Rosie’s rotisserie chicken with eight dipping sauces, and a few other items like French fries with lemon verbena, macaroni and cheese, and marinated tempeh. Herb n’ Chicken is a project from Farm League Design and Management, the team behind Tigerlily, East Bay Spice Company and the Westbrae Biergarten. Farm League’s Joel DiGiorgio told NOSH that the restaurant will offer both grab-and-go signature salad options, including a “Vegan Kitchen Sink” option, as well as a build-your-own menu. Full rotisserie chickens as well as eat-in chicken plates will be available from 11:30 a.m. to 9 p.m. Farm League has brought over Tigerlily sous chef Josh Gjersand to manage the kitchen. Herb n’ Chicken is at 1511 Shattuck Ave. (at Vine Street), Berkeley. … Continue reading »
Red Bay Coffee is on a roll. The socially conscious East Bay roaster is working on opening its first café in Uptown Oakland, having exceeded its $80,000 Kickstarter goal last month — the most successful coffee campaign ever on the crowdfunding site, according to Red Bay founder Keba Konte. Shortly afterwards, the startup emerged victorious in a hotly contested race to be the sole coffee vendor at Berkeley’s downtown farmers market — the place Blue Bottle, now a poster child for third-wave coffee, got its start.
In addition, Red Bay has launched a regular coffee popup on Fridays on the patio at Miss Ollie’s in Swan’s Marketplace, following a guest appearance at the Caribbean soul food spot during a shoot with TV star Anthony Bourdain.
It’s no wonder that Red Bay is busting out of the cozy ‘coffee dojo’ which is the heart of the startup’s operations.
“We’re remodeling now,” Konte said of the workspace which he carved out under his Victorian home in Fruitvale to house the company. “We need to maximize the space until we can get proper location.” … Continue reading »
The coffee options at the Berkeley farmers markets are in flux. Earlier this year, regular vendor Blue Bottle Coffee announced that it would no longer be selling its coffee at Bay Area farmers markets, saying that it wanted to make room for newer, upstart businesses.
In Berkeley, those businesses have turned out to be Red Bay Coffee Roasters and Highwire Coffee Roasters. We received a photo tip on Twitter that the Ecology Center was holding a taste test at the Saturday market between the two Oakland-based coffee companies. The Ecology Center’s Ben Feldman confirmed that both companies were indeed in the running. “Both companies make excellent coffee and we are excited to give one of them an opportunity to sell at our market,” he said in an email. “We expect to have a decision made soon.” … Continue reading »
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 2395 Telegraph Ave., at Channing Way, 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 »