Tag Archives: Cooking Matters
MILLENNIUM OPENS IN ROCKRIDGE Earlier this year, we broke the news that San Francisco’s Millennium restaurant was moving into the former Box & Bells space in Rockridge. As of yesterday, June 4, the new Millennium is open for business. The vegan restaurant announced its San Francisco closure back in January; the owners of the Geary Street hotel, in which it was housed, sold the building and the new owners did not wish to keep the restaurant. Owners Eric Tucker and Alison Bagby raised some of the funds for the Oakland move on a highly successful Kickstarter campaign. The new Millennium has a similar menu to the original location, featuring high-end, plant-based dishes made with organic, seasonal produce. Inside Scoop reports that the menu will be slightly shorter than at the San Francisco location to fit the smaller kitchen and will also include a few less-expensive (read: under $20) dishes. Tucker and Bagby plan to continue their winemaker dinners, cooking classes and special dinners. They plan to add new events “tailored to the new space” as well as weekend brunch starting in the fall. For now, Millennium is in soft opening mode and is serving dinner seven nights a week. Millennium Restaurant is at 5912 College Ave. (at Chabot), Oakland. Connect with the restaurant on Facebook and Twitter. … Continue reading »
Obesity is contagious. If I am obese, my friends, my friends’ friends, and my friends’ friends’ friends are more likely to be obese.
These obese social networks are growing, as evidenced by American children being three times more likely to be obese today than they were in the 1980s. How do we combat this staggering trend?
Implementing national nutrition and cooking curriculum standards in schools would be a start. This would promote healthy relationships with food among social networks, as … Continue reading »
On Berkeley’s University Avenue, between Ninth and 10th streets, there is a small oasis of calm amid the honking cars and dollar stores. Tucked between the two imposing Premier Cru buildings is the Berkeley campus of Bauman College, a holistic nutrition and culinary school. It has sat quietly in this space since 2011 when it made the move from a small building on Grayson Street.
Both the college’s natural chef and nutrition consultant programs are certificate programs, and graduates are able to work as chefs and health educators in restaurants, hospitals or as consultants for small businesses. Other graduates go on to work as private nutrition consultants or private chefs.
Chances are good there’s a Bauman grad working nearby; they’ve spread across the Bay Area into myriad fields.
… Continue reading »
For the past three years Sarah Nelson has run free cooking classes for low-income families under three different names. While working as a special projects coordinator for the Pacific Coast Farmers’ Market she brought the program then known as Operation Frontline to the Bay Area.
That effort, a national initiative sponsored by the nonprofit Share our Strength, changed its name to the more apt Cooking Matters in October 2010. Last August, when Nelson left the farmers’ market, she took the cooking class concept with her and now heads up the non-profit organization Three Squares, which is holding a fundraising brunch at UC Berkeley’s Pauley Ballroom this Sunday.
Name changes aside, the core concept of this program remains the same: six weeks of cooking instruction that focuses on kitchen skills, fresh foods, and meal planning for those in need. Three Squares is a lean operation: in addition to Nelson, 31, the staff includes three AmeriCorps members and relies on 400 volunteers to teach about 15 classes a week in the Bay Area, typically two each week in Berkeley. … Continue reading »