As you may have heard, Berkeleyside is organizing what promises to be a hugely entertaining evening on Monday Dec. 10. The “three Michaels of Berkeley” — Michael Chabon, Michael Lewis and Michael Pollan, all Berkeley residents — will come together for the first time to talk place, politics, people and, no doubt, writing. The event is a benefit for 826 Oakland, a new youth writing program for the East Bay, inspired by Dave Eggers’ pioneering 826 Valencia. The event is sponsored by One PacificCoast Bank.
Two course at Cal this fall -- an artistic workshop that explores food and a journalism class that digs into food and farming matters -- offer an edible education to students and the community a large as well.
By Karen Laws
By Karen Laws
Owner Marc Kelly shares stories about his tiny takeaway business Soop in the Gourmet Ghetto.
Berkeley’s food mavens will likely be out in force tonight at the Good Food Awards at San Francisco’s Ferry Building and many of the judges for this annual event — sponsored by Seedling Projects and now in its second year — hail from this city’s gourmand ranks. But only one Berkeley name may find a place on the winners’ podium.
Food writer Sarah Henry reviews the year in all things edible in Berkeley.
Eduardo Morell of Morell's Bread bakes in a wood-fire oven in Marin and brings his loaves back to Berkeley to sell.
Author Michael Pollan teams up with artist Maira Kalman -- and several reader/eaters -- in the new edition of "Food Rules: An Eater's Manual."
Food Day, on October 24th, will highlight the good, bad, and ugly of the way we consume food in this country.
The next few days in Berkeley will be all about Alice. You know, Alice Waters. Forty years ago, on August 28, 1971, she opened Chez Panisse in a small shingled building on Shattuck Avenue. The inaugural dinner consisted of pate en croute, duck with olives, salad, and almond torte. The dinner was a few hours late, cobbled together by a number of well-meaning but amateur chefs, but it was good. And fresh. And it started a transformation in California cuisine that has reverberated around the country.
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