A distillery makes hand sanitizer, a restaurant sells toilet paper: How food businesses are doing COVID-19 pivots
Three East Bay food and drink businesses have switched up their business models to keep going in the shelter-in-place era.
Alix Wall
Alix Wall is an Oakland-based freelance writer. She is contributing editor of J., The Jewish News of Northern California, for which she has a food column and writes other features. In addition to Berkeleyside’s Nosh, her writing can be found in The San Francisco Chronicle, Edible East Bay and more. Alix is also the founder of The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals and is producer/writer of a documentary in progress called “The Lonely Child.” Her web site is: https://alix-wall.com/
Articles by Alix
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Eclipse, the Impossible Burger of dairy, is a plant-based product that’s nearly identical to milk
Unlike other dairy alternatives, Eclipse can be transformed into virtually any dairy product, including ice cream, cheese and crème Anglaise.
Mama Lamees: Palestinian comfort food finds a home in Emeryville
Through food, Lamees Dahbour has found new opportunities, a livelihood and pride sharing Palestinian culture in her adopted homeland.
Go on a food and wine odyssey at Oakland’s Prima Materia tasting room
The wine tasting room in Temescal Alley aims to be educational, fun and delicious.
He’s a vascular surgeon and a vintner who produces wine with grapes grown in his backyard… in Richmond
A Q&A with Dr. John Bry of Perfusion Vineyard, an uncommon local winery located on the border of Wildcat Canyon.
A little bit Saul’s Deli, a little bit ‘Top Chef,’ Tu David Phu’s new twist on the Vietnamese sandwich
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.
Missing fresh paneer from India, the founders of SÄ€CH Foods started their own small-batch, organic company
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.
‘East Bay Cooks’ shines a light on favorite chefs, recipes from the region
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.
With or without wheat, Marina Bay Bakery has loaves for everyone
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.
An Emeryville artist is hosting tamale parties to celebrate the sustainable technology of communities of color
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.
Taqueria fare — and classic American breakfast — at Oakland’s Porque No? Tacos
This new permanent pop-up is open for breakfast and lunch service inside Pucquio in Rockridge.
Oakland’s Yimm puts the spotlight on Thai home-cooking
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.
Hot and wild: Two Oakland-made fermented hot sauces to try
Raw Sauce was created by two recent college grads; SexĂ Spice, made with adaptogens and medicinal mushrooms, is produced by a local herbalist in the kitchen at Boot & Shoe Service.
Flowers in the sky: These crops grow on a Berkeley rooftop
“It’s definitely a huge learning curve,” says the owner of Bluma Flower Farm, who took over the plots on top of the Garden Village building on Dwight and Fulton that used to be home to Top Leaf Farms.
A small-business success story, Yali’s CafĂ© celebrates 20 years in Berkeley
Ayal and Leah Amzel opened Yali’s in 1999, when local, independent coffee shops were in peril from the rise of Starbucks. Two decades later, the original cafĂ© on Oxford Street and three Cal campus locations thrive.
Slow Food East Bay’s new dinner series celebrates immigrant chefs and food traditions
Guest chefs from around the world share the cuisine of their homelands and the cultural back stories associated with their dishes.
