To reduce the amount of waste produced in Berkeley, the city is considering legislation mandating single-use food containers be compostable, and asking customers to pay for it.
Founder and CEO Pradeep Elankumaran wants to improve grocery shopping with technology, but how will it affect local brick-and-mortar stores?
This network of more than 40 organizations and individuals finds efficient ways to redistribute food to low-income residents of Berkeley, but it needs an HQ.
Was it Herb Caen, Alice Kahn or someone else entirely who coined the phrase? You asked Nosh and we have the answer.
Architect Julia Morgan designed the Berkeley City Club without a bar, so members found era-appropriate furnishings for Morgan's.
This new café and bar-restaurant wants to reflect and serve Oakland's multicultural community.
Brother and sister Gregory and Alex Zobel reconnected through brewing beer together. Taste the results of their truce at their taproom in Richmond.
This Oakland boutique bacon company, started by a couple without a food industry background, is looking to push the boundaries of cured, smoked pork.
Who started the "sliver" phenomenon and why do so many East Bay pizzerias do it?
In the last two years more than 12 restaurants have closed in Jack London Square, but several new food businesses are planned for the area. Will they succeed?
Entrepreneur Zorina Price's upscale vegetarian restaurant will give a marginalized community economic stability and opportunity.
Entrepreneur David Akerman says his new TooLow app solves pricing inefficiencies that can give both diners and restaurants what they want.