Tag Archives: Riverdog Farm
Some say change is as good as a holiday. Others counter that most resist change. But here’s what everyone can agree on: change comes, regardless.
And so it is that the Ecology Center’s Farmers’ Market on Tuesdays is set to move to a new location. The first formalized farmers’ market in the city, which has called Derby Street at MLK Way in South Berkeley home for 25 years, is slated to relocate come July 10 to the parking bay at Adeline and 63rd Streets in the Lorin District. The market will run, as it does now, from 2:00 p.m. to 7:00 6:30 p.m. (It’s a half hour earlier, to accommodate a church service on the site.)
The Ecology Center views the switch to a new spot in South Berkeley as part of an overall plan to increase access to farm-fresh food to areas that lack a major grocery store, though the shift also comes because the Berkeley Unified School District will be converting the adjacent playing field at the markets’ current location into a regulation-size baseball field. … Continue reading »
Bill Fujimoto, the former manager of Berkeley’s Monterey Market, recently took a stroll through the Derby Street Berkeley Farmers Market with Bob Klein, owner of Oliveto restaurant. Klein had his video camera in hand to shoot some footage for the Oliveto Community Journal.
Fujimoto, a produce expert who left Monterey Market in 2009 and is now at Diablo Foods in Lafayette, chatted to farmers about the fruit and vegetables coming to market. He spoke with farmers from Full Belly Farm, Riverdog and Lucero. The report is one in an ocasional series created by Klein where he talks to the producers and farmers supplying his restaurant, often with his friend Fujimoto in tow. … Continue reading »
A decade ago, and fresh out of North Carolina, Kara Hammond landed a gig at Café Fanny, a tiny slip of a place in North Berkeley opened 25 years ago by, oh, a certain famous local chef.
Hammond, who had run a homespun bakery in Greensboro, wanted to get some kitchen experience in the Bay Area. Someone she knew knew someone who had a contact at Café Fanny; she called up and scored a job, just like that. Hammond … Continue reading »
Sour foods really appealed to Alex Hozven as she battled brutal pregnancy-induced nausea with her first son.
Nothing unusual there, right? Millions of women crave pickles to combat morning (or all-day) sickness. But Hozven’s obsession with fermented foods didn’t end once her baby was born.
Instead, she set out to master making naturally fermented foods (no vinegar, water, or heat) like sauerkraut, kim chee, and kombucha with a locavore sensibility and seasonal twist – and built a thriving business that … Continue reading »
Jessica Prentice’s claim to fame comes from coining the term locavore, chosen as the 2007 Word of the Year by the New Oxford American Dictionary.
The New York City-trained natural chef lives and breathes the locavore lifestyle. She is a co-founder of Three Stone Hearth, a community supported kitchen cooperative on University Avenue, which sells nutrient-dense, prepared foods (think soups and stews in bone broth made from scratch), and co-creator of the Local Foods Wheel, a whimsically illustrated guide to local, seasonal and ecologically-sound eating.
Prentice, 41, is the author of Full Moon Feast: Food and the Hunger for Connection, and one of the women profiled in Temra Costa’s recent book Farmer Jane: Women Changing the Way We Eat.
She lives in Richmond Annex with her partner, fellow food advocate Jacob Wright who works at the Center for Ecoliteracy, and their 16-month-old son.
We sat down to talk at Three Stone’s communal table. Prentice nursed a large mason jar of reverse-osmosis filtered water spiked with trace mineral drops.
What do you like about running a food business in Berkeley?
We attract open-minded, forward-thinking people who want to eat well. I love the diversity of our kitchen volunteers and apprentices.
One of our volunteers is a follower of The Hate Man, who espouses oppositional thinking. At first I just thought he was kind of intense and eccentric; he only ever wears a skirt. He’s worked with us for three years — he sears the meats for us on Tuesday nights. Now I know that I have to just make commands: “go to the walk-in and get whatever”, without saying please or thank you. If I ask him how his day is he’ll say “bad”, and when I introduce him to new volunteers I let them know that they need to say “I hate you” to him as a greeting.
We also have a lot of transgender volunteers. People you call “he” but they’re on their period. We have plenty of only-in-Berkeley moments.
What’s challenging about owning a food co-op in town?
This is an expensive area and our community cooking business wouldn’t work if we had to pay all our kitchen workers. Labor is expensive. But we give people commercial culinary experience cooking high quality food in exchange for labor.
What kind of customers do you attract?
We have a cutting-edge group of customers that fall into several sub-sets. We have a lot of followers of the Weston A. Price diet, a nutrient-dense way of eating. We have people with kids who want their children to eat healthy. And we have people who have been through a major life-changing illness like cancer, come out the other side, and want to take care of their bodies. We get a lot of people who are interested in healing practices, and we get our share of wealthy customers who can afford to eat this way and just think it’s a good idea.
People who come to us know that good food is an investment — our meats are pasture raised, our produce is organic, we even use biodynamic raisins. It’s quality, nutrient-rich food so you need less of it but you pay a bit more for it.
Are there any misperceptions about the food scene here?
Eating locally is elitist — a notion that needs to be questioned.
It comes down to priorities and choices. Think about the amount of money that people — of all races — spend on their hair. You could buy a lot of good food with the money some people spend on hair treatments and products.
Almost every adult now has a cell phone. I ride the bus a lot, presumably a lot of people on the bus are of lesser means, but they’re all talking on their cell phones. What people pay for a cell phone plan could also pay for a lot of good food. … Continue reading »