We spoke with three restaurant and grocery store workers about the challenges and bright spots of providing an essential public service during the crisis.
Missing the communal aspect of sharing food, amateur baker Michael Kellman shares his wild yeast starter as a way to connect in this contactless age.
Edward and Anna Yoon’s new restaurant on the northside of UC Berkeley is the first in the Bay Area to offer the Korean street food snack.
Jonathan De La Torre’s prix-fixe pop-up at Hidden Café in Berkeley focuses on North African flavors from his childhood retold through a California fine-dining lens.
After seven decades servicing manual and electric typewriters, printers and business machines in Berkeley, California Typewriter is calling it quits.
Californians are drinking and making more cider than ever, but according to several East Bay makers and sellers, it’s still one of the most misunderstood beverages.
Opened by a police officer-turned-technician, this computer repair shop serves coffee and pastries, stays open late, and draws in a wide range of customers.
Sara Heady and Vanessa Pope work with businesses looking to switch to reusable foodware, and sell bulk goods at MudLab in North Oakland.
The Single Use Disposable Foodware and Litter Reduction Ordinance went into effect on Jan. 1, but many restaurants and cafés are not in compliance with the new law.
Instead of empty lots, the land could include elongated greenspace, walking paths, dog parks, play areas and community gardens.
Quokka Brew says it counteracts the anxiety-causing effects of coffee with amino acids and plant extracts, but does it work, and more importantly, does it taste good?
In his one-man show, the writer, actor and director tells of growing up and getting wise, sometimes making it, sometimes not, as he works his way through showbiz from childhood to the present.
For 21 years, Yaoya-san in El Cerrito has built a following for its well-stocked Japanese kitchen staples. In October, the market expanded its square footage two-fold.
After eight years of fighting food waste while training, hiring and nourishing underserved communities in Alameda, the nonprofit catering company is ready to expand.
Pink Box Stories focuses on immigration, entrepreneurship and the families behind California donut shops.
The costs of running a food business in Berkeley have gone up, but so have the number of corporate-backed chains and start-ups competing for diners.