Tag Archives: Cultured

Baker’s dozen: To Berkeley from a brick oven in Marin

Eduardo Morell mans the oven at the Headlands Center for the Arts in Marin. Photos: Eric Smith
Print Friendly

As commutes go, Eduardo Morell knows he’s onto a good thing. The south-west Berkeley dweller spends 35 minutes behind the wheel before he reaches the bucolic setting that is home to the Headlands Center for the Arts near Sausalito, in the Golden Gate National Recreation Area. He’s greeted by fresh air, windswept hills, blue (or fog-filled) skies, the sound and smell of the ocean, and the seasons on display.

It is, without doubt, a special spot. That Morell gets to call it his workplace only makes it more magical.

The baker behind Morell’s Bread spends two 14- to 16-hour days at this artists’ enclave in a collection of former army barracks in the Marin Headlands, where he bakes naturally leavened bread in a wood-burning brick oven designed by master-builder Alan Scott. His loaves are served up to the artists-in-residence and sold at the Thursday and Saturday farmers’ markets in Berkeley. … Continue reading »

Tagged , , , , , ,

Beer, tongue and pickles: Food makers win awards

Cultured pickles
Print Friendly

Three Berkeley artisan food producers emerged victorious at the inaugural Good Food Awards which were presented at San Francisco’s Ferry Building on January 14. The awards celebrate food purveyors who marry great flavor with responsible food production and are divided into seven categories: beer, charcuterie, cheese, chocolate, coffee, pickles and preserves.

In the pickles section, Berkeley’s Cultured on Bancroft won for its spicy oregano purple carrots for which owner Alex Hozven sources ingredients from River Dog Farm in Yolo County. Cultured uses a natural fermentation process which slowly creates a sour flavor and a deeper, more complex final flavor. The product is also alive and therefore good for digestion. Read the story of how Cultured came to be by Berkeleyside food writer Sarah Henry in her July 2010 profile.

Bison Brewing, a 22-year old brewery run by Daniel Del Grande and George Allen, was a winner in the beer category for its organic gingerbread ale which contains hops from Clearlake, malted barley from Vancouver, WA, and spices from Sonoma.

Bison has robust environmental credentials: it has conducted a carbon footprint analysis of its operations, practices on-site wastewater treatment, and has a standard operations cycle for his cleaning procedures. It is also very involved in its local community. Four years ago, the company moved its operations to Fifth Street from an architect-designed brewery on Telegraph Avenue after the city of Berkeley revoked its manufacturing permit there. … Continue reading »

Tagged , , , , , ,