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.
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. (more…)
New restaurant A16 set to open this month in Rockridge, one of many new local spots. Catch up on all the foodie news.
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.
Berkeley's wine maverick Kermit Lynch celebrates 40 years in business.
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.
The Tuesday Berkeley Farmers' Market -- which has called Derby Street at MLK Way home for 25 years -- is moving to the Lorin District next month.
The back story behind the artisan food business Phoenix Pastificio, a Berkeley Farmers' Market regular.
Eduardo Morell of Morell's Bread bakes in a wood-fire oven in Marin and brings his loaves back to Berkeley to sell.
Scott Brennan, former head butcher at Berkeley’s Café Rouge, is to debut his new charcuterie shop, The Fifth Quarter, at Kensington Farmers’ Market on July 24.
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.
June Taylor crafts the kind of conserves and fruit confections that make food writers swoon.
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