Berkeley food artisan June Taylor spends an entire year preparing the components that make up her traditional British Christmas cakes.
Come along with Nosh as we explore the new food tour, "A Taste of West Berkeley."
With all her knowledge of working with artisanal food businesses, Susie Wyshak realized she was the perfect person to help others start their own. So she wrote the book.
What makes a city a magnet for startups? Why do entrepreneurs and financiers flock to the South Bay even though there are so few good places to eat there? Does Berkeley want to be Silicon Valley anyway? (You can guess the answer to that one.) Maybe Berkeley is just not hip enough to attract young talent? Does the city’s red tape makes it too cumbersome to be innovative? And, perhaps most significantly, is there just too much distrust of businesses as they thrive and grow? Perhaps Berkeley should focus on what it already does well: incubating startups then allowing them to fly to pastures new, be that San Francisco or Palo Alto.
Berkeleyside recently dropped in on June Taylor at The Still Room, the artisanal jam and preserve business she started in west Berkeley.
For several decades, Berkeley — and the East Bay more generally — has looked longingly at the vibrant enterprise and job creation on the Peninsula and in the South Bay. Why can’t Silicon Valley spread its secret sauce across the Bay?
Berkeleyside is thrilled to announce that on Monday March 5th we will be hosting the Berkeleyside Local Business Forum 2012: Startup Berkeley.
June Taylor crafts the kind of conserves and fruit confections that make food writers swoon.
Minh Tsai is on a mission to make tofu the next hip artisanal food. He knows he has a ways to go to get many Americans to even taste tofu, but if anyone can make it cool to eat bean curd, this enthusiastic self-described tofu master is the man for the job.
The Twitter handle pretty much sums things up. Two food-obsessed moms try to have their cake and eat it too: Start a food truck and still be home with the kids.