Tag Archives: Edible Schoolyard

Bites: Maker’s Common, Salsipuedes, Giovanni, more

The future home of Maker's Common, a cheese and charcuterie restaurant and retail shop, at 1958 University Ave. Photo: Kate Williams
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Openings, closings…

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 »

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Bites: Antoinette, Temescal Brewing, Belotti, more

The dining room at the newly opened Antoinette Brasserie at the Claremont Hotel. Photo: Fairmont Group
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Openings, closings…

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 »

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Bites: KronnerBurger, The Tap Haus, Kingfish Pub

KronnerBurger's signature burger. Photo: KronnerBurger
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Openings, closings…

KRONNERBURGER DEBUTS ON PIEDMONT Long-awaited KronnerBurger, the brick-and-mortar restaurant for Chris Kronner’s popular San Francisco burger pop-ups, is now open on Piedmont Avenue. The restaurant has been in the works for a couple of years now, and Eater has been chronicling Kronner’s search for a restaurant space. He found a home in the former J’s Mexican American, a unique triangle-shaped building at the corner of Piedmont and 41st Street. The building has been given a full revamp, with bright white walls and a modern interior. The space was designed by Wylie Price, who was also behind Rockridge’s Ramen Shop, and includes metalwork by Oakland artist Luigi Oldani. On the menu is, of course, Kronner’s signature KronnerBurger, which is made entirely from scratch (from buns to ketchup) and served with a side of bone marrow, plus a vegan burger, pork burger, and appetizers like a wedge salad and fries with beef cheek gravy. For now, the restaurant is only serving lunch, but will add brunch over the weekend and dinner service next week. KronnerBurger is at 4063 Piedmont Ave. (at 41st Street), Oakland. Connect with the restaurant on Facebook, Twitter and Instagram.Continue reading »

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Bites: MeloMelo and Zing Café open in Berkeley

MeloMelo Kava Bar
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Openings, closings…

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 »

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The Charlie Cart: A little kitchen for every classroom

Charlie Cart
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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 »

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To improve the food system, start with the words

Russell Moore (second from left), owner of Camino restaurant in Oakland, at Monterey Fish Market at Pier 33 in San Francisco, with owner Paul Johnson (second from right). Image by Douglas Gayeton, published in his new book LOCAL. Click image to enlarge it
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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 »

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Janet Napolitano launches UC food initiative in Berkeley

Alice Waters and Janet Napolitano. Photo- University of California
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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 »

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Despite theft, ‘best ever’ Edible Schoolyard Plant Sale

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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 »

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Berkeley School Board set to vote on slashed budget for cooking and gardening program

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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 »

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Michael Pollan, Raj Patel head up new edible course

Pollan
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Less than two hours after tickets became available for Michael Pollan’s opening lecture on Monday Jan. 27 in the Edible Schoolyard Foundation’s new Edible Education 101 class, the event was full. Such is the popularity of this course, Edible Education 101: The Rise and Future of the Food Movement, now in its third year.

This year Berkeley omnivore, professor and author Pollan, is heading up the program along with author, activist, and filmmaker Raj Patel. The course consists of 13 lectures at UC Berkeley held weekly on Monday evenings, 6:30-8:30 p.m. through May 5.

Two hundred tickets for each of the course’s lecture are made available to the public for free. Advance ticketing is required and registration is opened a few days before each lecture.  … Continue reading »

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Bites: Pieology, Pacific Cookie Co. land on Telegraph

Pieology
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Openings…

PIEOLOGY Newly opened this week at 2468 Telegraph Ave. in Berkeley (between Haste and Dwight Way) is pizza spot Pieology which specializes in custom-made pies. The menu also offers a number of regulars — including a pizza topped with mozzarella, gorgonzola, chicken, red onion, fresh cilantro, BQ sauce, and olive oil — and there are a couple of salads for sale too. Pieology is part of a chain that has numerous restaurants around the state. The restaurant space has been designed with a palette of mint green and white and features exposed ceiling beams. Brendan Duggan, general manager of the Berkeley restaurant, said he was hoping the new spot would help neighborhood redevelopment. Pieology is next door to the long-vacant retail space that was Cody’s bookstore. [Hat-tip: Ted Friedman]

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Jamie Oliver visits Edible Schoolyard with Alice Waters

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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 »

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Berkeley schools’ edible program faces challenges

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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 »

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