Tag Archives: Edible Schoolyard
MISSION CHEESE OPENING MAKER’S COMMON ON UNIVERSITY Popular Valencia Street cheese and charcuterie bar Mission Cheese made plans to open a second, larger restaurant and retail location in San Francisco about a year ago. But after struggling to find affordable space in San Francisco, founders Sarah Dvorak, Oliver Dameron and Eric Miller decided to search elsewhere. They’ve now signed a lease at 1958 University Ave. in downtown Berkeley. The new restaurant will be called Maker’s Common, and it will offer a small, curated retail market in addition to a sit-down restaurant. “We are incredibly excited to dig into our new East Bay surroundings, meet our neighbors, and get this train rolling,” wrote Miller on the company’s blog. The restaurant’s name is a reference to its emphasis on supporting makers — cheesemakers, winemakers, beer makers, etc. “When I think about food and what gets me excited about food, is thinking about the people and the process that has gone into bringing that food to my table,” said Dvorak in the company’s fundraising video. Funding for Maker’s Common is being secured through a $600,000 Direct Public Offering; so far Maker’s Common has raised close to half of its goal. Maker’s Common will be at 1958 University Ave. (at Bonita Avenue), Berkeley. Connect with the restaurant on Facebook, Twitter and Instagram. … Continue reading »
MELOMELO OPENS ITS DOORS Berkeley residents looking for an alternative bar atmosphere now have a new destination. MeloMelo Kava Bar (pictured above), a coffee- and alcohol-free watering hole, opened softly this past Tuesday. As we reported in September, kava is a Polynesian drink, made from the roots of the kava-kava plant, that has a mild sedative effect. Along with a rotating selection of kava, MeloMelo is serving kombucha on tap and a weekly “kava koncotion” special. You can learn more about the history and science of kava on MeloMelo’s website. MeloMelo Kava Bar is at 1701 University Ave., Berkeley. Connect with MeloMelo on Facebook and Twitter. … Continue reading »
UC President Janet Napolitano visited Berkeley’s Edible Schoolyard on Tuesday to launch a new initiative which aims to pull together the resources of ten UC campuses to address, and hopefully find solutions to, issues of food security, health and sustainability internationally.
The UC Global Food Initiative was conceived following a meeting held earlier this year between Napolitano and UC campus chancellors at which they agreed to work collectively to support healthy eating on the international stage. But their efforts will start at home. The project will identify best practices and share them widely within the UC system.
Yesterday morning, Napolitano was shown around the Edible Schoolyard garden at King Middle School by its founder, Chez Panisse owner Alice Waters, who is one of the members of the university’s Food Initiative Working Group. Other members of the group who attended the launch included UC Santa Cruz Professor Daniel Press, executive director of the Center for Agroecology and Sustainable Food Systems at that campus, and Ann Thrupp, executive director of the Berkeley Food Institute at UC Berkeley. … Continue reading »
Jamie Oliver, aka the Naked Chef, who is probably best known in the U.S. for his Food Revolution TV series, visited the Edible Schoolyard at King School in Berkeley today. His host was Chez Panisse owner Alice Waters who spearheaded the creation of the internationally renowned edible program at the middle school, and founded the nonprofit Edible Schoolyard Project.
Oliver, British and originally a chef — whose empire now encompasses books, television shows, partnerships with major grocery chains, and restaurants — is also well known for his efforts to improve food education at schools. He has met Waters many times, but this was the first time he had visited the Edible Schoolyard which, he said, had inspired much of his work in schools.
“I have looked at Alice’s programs and figured out how they can translate to Britain,” he said today while observing students engaged in a cookery lesson in King’s spacious classroom kitchen. … Continue reading »
Berkeley’s lauded garden and cooking program, which has helped students learn to plant radishes and cook kale for the past 14 years, was struck a severe blow in October when it lost the majority of its $1.9 million in federal funding. The program in 19 schools has cobbled together a $700,000 budget for this year through a one-time federal grant, funds from the Berkeley Unified School District, and loans and donations. But the program needs to develop new sources of revenue.
The school district recently hired Jezra Thompson to oversee the Gardening and Cooking Program, and one of her first tasks is to generate excitement about a year-long fundraising push which begins Tues. Nov 12 at A Taste of North Berkeley. From 5:30 p.m. to 8:30 p.m, more than 20 stores and restaurants in Berkeley’s Gourmet Ghetto will offer food and craft samples. Tickets cost $30 and all the proceeds will go to the BUSD Gardening and Cooking Program.
In advance of the event, Berkeleyside interviewed Thompson about the gardening and cooking program and the challenges it faces. … Continue reading »
A UC Berkeley fund run by the chancellor’s office and designed to build partnerships throughout the city recently named 11 community projects that will receive $252,000 in 2013-14.
This year’s winning projects were selected from a pool of 66 proposals totaling over $2 million in requests. Some of the winners include the Berkeley schools Garden Education Collaborative; a new project to create art installations on San Pablo Avenue; a conflict resolution program at Rosa Parks Elementary; and a math tutoring program at several Berkeley schools. … Continue reading »
Alice Waters’ disciples are a varied bunch. There are the chefs opening their own restaurants following the organic and local ethos. There are the fresh food evangelists planting vegetable gardens on school grounds. And then there is Will Gaudet Jr., who hopes to bring hemp burgers to the people.
Hemp is a byproduct of growing marijuana. It has long been used to make rope, clothing and beauty products. Hemp seeds are widely available at health food stores. But, because it remains illegal to farm marijuana in the United States, Gaudet’s intention with his startup, Bay Roots, is twofold; while he wants to promote the virtues of hemp seeds as a non-meat, healthy protein source, he also hopes to educate the public about the virtues of hemp, which might in turn bring more people around to the idea of legalizing marijuana.
Gaudet, himself a product of Waters’ Edible Schoolyard at Martin Luther King Jr. Middle School in Berkeley, called Waters nothing short of “a revolutionary,” speaking recently in the Edible Schoolyard, as chickens and ducks wandered freely nearby. … Continue reading »
The Edible Schoolyard at King Middle School held its annual Plant Sale on Saturday, May 11. The event, a big fundraiser for the Edible Schoolyard, featured food, live music, student-led tours, cooking demonstrations, and plenty of plants to snap up. Contributing photographer Nancy Rubin was there. … Continue reading »
HIVE A new coffee shop called Hive (“the place to bee”) should be open within a month in Oakland’s Dimond district at 2139 MacArthur Blvd. Calanit Kamala, who is opening the spot with Bree Dezort, says they will be serving Highwire coffee and Starter Bakery pastries, as well house-made sandwiches and salads. “We are going to have honey cake as one of our specials, as well as completely vegan honey-lavender-coconut granita,” she adds. Follow Hive on its Facebook page for details of opening day. … Continue reading »
Berkeley schools’ nationally recognized cooking and gardening programs are about to lose funding – once again. But, unlike last year, no last-minute reprieve of federal funds is expected.
Schools representatives met with about 120 parents last Thursday night at Longfellow Middle School to explain why the programs are set to lose $1.9 million of U.S. Department of Agriculture funds, and what potential solutions are being developed.
Every public school in Berkeley — from pre-school to high school — currently has either a cooking program or an edible garden, with 10 schools having both. A series of videos shown at Thursday’s meeting — kindergarteners working with knives and graters, kids watering in the garden and stuffing their mouths with greens — shows just what is at stake. … Continue reading »
In 1946, President Harry Truman signed the National School Lunch Act to provide what were then a significant amount of malnourished American children with at least one nutritionally balanced, low-cost, or free meal a day. Today, the program feeds 30 million children in public and private schools, but the degree of nutritional balance these meals provide is moot.
Katrina Heron, a former reporter and editor of Wired magazine who was recently appointed director of The Edible Schoolyard Project, says hunger is still a pressing issue among our nation’s children. And, thanks to the federal subsidies provided to corporate food growers of wheat, corn, and soy — as well as to big dairy makers of low-quality cheese — most school lunches focus on processed foods, high in fat, sugar and salt, contributing to the rise in obesity and diabetes among our children. … Continue reading »