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 »
ANTOINETTE BRASSERIE AT CLAREMONT NOW OPEN Last week, we gave you an update on Antoinette, the new brasserie at the Claremont Hotel. The French restaurant, overseen by Michelin-starred Dominique Crenn, with Justin Mauz as executive chef, opened Tuesday. Eater SF has a photo gallery of the revamped former Paragon restaurant and bar. And Inside Scoop has the opening-night menu which leans traditional French — with foie gras and wine-based sauces much in evidence — and pricey. Among the starters: Warm Broccoli Velouté with Sea Urchin and Blood Orange ($18); Sweetbreads with Foie Gras, Dates, Baby Chicory, and Banyuls ($23); and Basil-fed Escargot with Champagne and Hazelnut Chartreuse ($18). Entrées include Coq au Vin with Pinot Noir Braise and Maitake ($29); Schmitz Ranch Prime Strip Steak with Celeriac Dauphinoise and Sauce Bordelaise ($60); Whole Roasted Monkfish Tail with Bouillabaisse, Cous Cous and Vadouven (serves 2-3, $95); and a whole Liberty Farms Rotisserie Duck with Abalone Mushroom, Foie Gras, Chou Rouge and Châteauneuf-du-Pape (serves 3-4, $200). A spokeswoman for the Fairmont Group, owners of the Claremont, said Thursday the team was reworking the menu, so what you see here might change. (The hotel’s other restaurant, the Meritage, offers a more down-to-earth dinner menu.) … 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 »
Designed with reference to the cowboy Chuck Wagon, the Charlie Cart sports two burners, an oven, drawers filled with 10 sets of utensils, dishes, pots and pans, a manual-water-pump, and a drought-wise grey-water waste bucket for returning all water to the garden.
The Charlie Cart Project launched on Nov. 7 on Kickstarter. The $40,000 it aims to raise will fund three pilot cooking and nutrition programs in California, where lessons and a mobile kitchen will be tested and refined before rolling out nationwide in 2015. … Continue reading »
Douglas Gayeton spent five years working on his new book LOCAL: The New Face of Food and Farming in America, a collection of beautiful information artworks accompanied by short essays chronicling the constituents of our country’s sustainable food system. The writer and photographer traveled all over the country, and he says he always knew almost immediately when a photo shoot wasn’t going to work out. If he was approaching a group of animals with a rancher, for instance, and they all began to walk away from them, he knew the gig was a bust.
“There are certain principles of animal husbandry, and if the animals demonstrate with their behavior they believe they have something to fear, it tells you a lot about the relationship,” Gayeton said.
Similarly, if he couldn’t spot a single weed in a field of produce, Gayeton would move on to the next project. “Everything is about the practice,” he said. “The farmer has been using pesticides. It’s not humanly possible to get rid of every weed.” … 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 »
The Edible Schoolyard Plant Sale at King Middle School on Saturday May 10 was probably the best ever in terms of raising funds for the nonprofit, according to its director, Katrina Heron.
The annual event, one of Berkeley’s favorites on the community calendar, offered a chance to stock up on herbs, perennials and flowers, enjoy oven-fired pizza, pick up some gardening advice, and take student-guided tours of the garden.
Organizers were disappointed when they showed up early on Saturday, however, to find that some plants and compost had been stolen from the garden, and some of its sunflowers had been beheaded. Fortunately, Heron said, it wasn’t a significant amount and the sale went on to be hugely successful. The tally had yet to be done at the time of writing.
Contributing photographer Nancy Rubin was there to document the day. … Continue reading »
UPDATE, March 27: As expected, the Berkeley Unified School Board last night voted to commit $485,000 for the coming year to its gardening program, under the terms outlined it the proposal that called for gardening classes for pre-kindergarten through grade 7. [See the full proposal on the BUSD Board meeting agenda packet, starting on page 54.] Commenting on the move, Martin Bourque, executive director of the Ecology Center, said Berkeley was showing leadership in finding money from its budget for the pioneering program after losing nearly $2 million in federal funding. “Who else is stepping up like that on their own dime?” he said. “Berkeley is leading the way.”
ORIGINAL STORY: For the past few months the Berkeley school district has been struggling along with funding for its beloved cooking and gardening program. After some back-and-forth on proposals this winter, the board is now expected to vote March 26 to approve very reduced funding for gardening classes only in the 2014-15 school year.
Supporters – teachers, students and parents – pleaded with the school board at its March 12 meeting not to make further cuts to the cooking and gardening classes, which lost an annual $1.9 million in federal funding last fall. The program is already operating on less than half its former budget this year – about $850,000 — with bridge funds. Next year’s budget would be under $500,000.
“This has been a very difficult process for all of us,” Superintendent Donald Evans said. “This is a nationally recognized program. But that was when we had $2 million. We can no longer retain that type of program.” … 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 »