Good luck scoring Hella Bagels. Only 100 are made a week by chef-owner Blake Hunter out of his Oakland home. He launched the new endeavor amid the coronavirus pandemic.
North Light’s pizza kits include Arizmendi dough, fresh mozzarella, sauce and toppings, but some cooking skills are still required.
Opening a new eatery in the midst of the coronavirus pandemic may seem like a bad idea, but not opening at all seemed even worse to chef-owner Mica Talmor.
Three East Bay food and drink businesses have switched up their business models to keep going in the shelter-in-place era.
Unlike other dairy alternatives, Eclipse can be transformed into virtually any dairy product, including ice cream, cheese and crème Anglaise.
Through food, Lamees Dahbour has found new opportunities, a livelihood and pride sharing Palestinian culture in her adopted homeland.
The wine tasting room in Temescal Alley aims to be educational, fun and delicious.
A Q&A with Dr. John Bry of Perfusion Vineyard, an uncommon local winery located on the border of Wildcat Canyon.
BanhMi-Ni, a new lunchtime weekday pop-up at Copper Spoon Kitchen & Cocktails in Oakland offers the chef’s creative take on banh mi, including one that’s an ode to chef Phu’s days at Saul’s, filled with pastrami.
Indian immigrants Tarush and Jasleen Agarwal make a fresher version of the Indian cheese than most available store-bought brands, as well as flavored versions.
James Beard-award winning food writer Carolyn Jung’s new cookbook features profiles and recipes from 41 chefs and business owners based in Berkeley, Oakland, Emeryville and beyond.
Dan Gildor runs his bread business out of his Richmond home, selling both 100% whole wheat and gluten-free products at local farmers markets and online for home delivery throughout the East Bay.
Performance artist Praba Pilar’s Techno-Tamaladas events showcase tamale-making as an innovation developed by Latinx, African-American and other cultures across the Americas.
This new permanent pop-up is open for breakfast and lunch service inside Pucquio in Rockridge.
The owners behind Imm, who brought Thai street food to Berkeley, want to introduce local diners to dishes that aren’t on many menus outside of Thailand.
Raw Sauce was created by two recent college grads; Sexí Spice, made with adaptogens and medicinal mushrooms, is produced by a local herbalist in the kitchen at Boot & Shoe Service.