Tag Archives: Good Eggs

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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Good Eggs: The lazy (wo)man’s farmer’s market?

Full Belly Farm's spinach, beets, and dragon's tongue radishes ordered from Good Eggs. Photo: Kate Williams
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By now, many savvy local foodies in the Bay Area have heard of the website Good Eggs. Officially launched last July, the website aims to connect local farmers, ranchers, and food artisans to consumers by providing an Etsy-like online shopping and delivery service. Originally designed to allow small San Francisco-based producers to streamline their production and sales, the site expanded as of March 1 to offer groceries to anyone from the Peninsula to the East Bay to Marin.

Good Eggs holds high standards for their chosen food producers. Not only are they expected to sell organic and local products, they must provide transparency regarding their sourcing and/or growing practices to their consumers. According to Good Eggs, transparency between producer and consumer helps to strengthen relationships across the food community and to bolster the local food system. This, they believe is good for the environment and food politics as a whole. As they explain on their website: “We’re certain that better food is a means to a better world. As people get more of their food from local systems — systems built on caring for the land, the animals and the people in them — we believe that we’ll see real change.”

But these types of standards are nothing new in the enviro-conscious Bay Area, and much of the food found on Good Eggs’s site is also sold in farmers’ markets and grocery stores all around the Bay. For those of us living in the particularly rich food shopping mecca of the East Bay, the big question concerning Good Eggs is: Is the service worth it? Are the groceries that much better than what one could purchase at a moment’s notice from the Berkeley Farmers’ Market, Monterey Market, The Local Butcher Shop, or Monterey Seafood Market? Is this service really just a lazy person’s chance to eat farm fresh veggies? … Continue reading »

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Berkeley couple make rillettes at artisanal start-up

Brian Johnson and Julie Gordon at the kitchen
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Just six months ago, husband and wife team Brian Johnson and Julie Gordon started Wooden Spoons – a small business conceived at their kitchen table that makes rillettes using only locally farmed meats, fish and organic produce. The couple live in Berkeley with their kids and cook at a commercial kitchen in the city. Berkeleyside NOSH sat down with the pair to get the skinny on the artisanal start-up.

When and how did Wooden Spoons get started?
In the Spring of 2012, with our older son happily settled into his first year of college and our younger son needing us less and less, we started serious kitchen-table discussions about wanting to bring cooking and food into our lives in a way that could be fun, profitable and that would allow us to spend more time together. We love to cook for friends and family and have been making rillettes for many years – it’s long been the in-demand appetizer around the house. A jar of rillettes is an exciting thing to be able to pull out of the fridge for a special treat, and when we looked around us it became clear that this was something that no one else was approaching it in the way that we had in mind. … Continue reading »

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