Tag Archives: Far Leaves Tea
A cup of tea is more than dried leaves and hot water. It is a social experience, an afternoon escape, a ceremonial ritual, a reason to take a break. For centuries cultures across the world have been cultivating and consuming herbal remedies, spicy chais, delicate infusions and sacred simmered brews. May marks the first harvest in many of these places, making it a prime time to check in on the first fruits of the year.
Though it may be more convenient, a $4 box of teabags is often no more affordable (and certainly not nearly as high-quality) as purchasing loose leaf from a local tea purveyor, and the East Bay is rife with excellent options. From tearooms that offer table service to online retailers that produce pouches of California-grown flowers, you’re sure to find something to sip on. … Continue reading »
HOLIDAY MEAL Each year, dozens — and sometimes hundreds — of student volunteers come to school on a Saturday to serve the community’s homeless and low-income families a hot meal. With Bay Area housing in crisis, plenty of people could use the extra plate of food and holiday cheer this year. The annual Berkeley High Holiday Meal is Saturday, Dec. 13, and there’s still time to help. The event depends on donations — of food, funds, clothes, books, and toys. In past years they’ve collected thousands of pounds of canned goods. Fresh food donations will also be happily accepted on Friday, 4 p.m.-7 p.m. and Saturday 8 a.m.-1 p.m. at the main entrance to BHS on Milvia and Allston. Tax-deductible monetary donations are accepted in cash or as checks written to “BHS Student Activities” with “Holiday Meal” in the memo line. Email John Villavicencio firstname.lastname@example.org or (510) 644-8990 with questions. … Continue reading »
June Taylor crafts the kind of conserves and fruit confections that make food writers swoon.
Case in point: Amanda Hesser’s description of Taylor’s preserves. “They are unlike any commercial preserves, not simply because she uses esoteric — virtually all organic — fruits like bergamots, kadota figs, and Santa Rosa plums, but also because she cooks them in such a way that underlines their essence,” wrote Hesser in a New York Times Magazine piece. “Sugar is used not as a crutch but a tool. Her silver-lime-and-ginger marmalade has a sting to it; her grapefruit-and-Meyer-lemon marmalade is bright, concentrated and vigorously bitter.”
Don’t just take a food scribe’s word for it. My son is partial to Taylor’s candied peels — Rangpur Lime, Oro Blanco grapefruit, and Citron — popped into porridge (oatmeal), granola, or directly in the mouth for a bittersweet treat. … Continue reading »