Chefs, Chez Panisse alums, enjoy sourcing by barter
Russell Moore of Camino, has a very local, barter-based source for some of his produce. He’s not alone in enjoying a system based on goodwill and friendships.
Baia Pasta
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What’s new in East Bay food, XXI
Mother’s Day brunch spots, more details on Berkeley’s upcoming “Dine Out” to save school cooking and gardening program, and more, in this week’s edition of Bites.
In Oakland, two Italians craft pasta with a U.S. twist
For the past year Renato Sardo and Dario Barbonehave been making charming conchiglioni and traditional maccheroni from organic American flours in Jack London Square.
