As ESY enters its 25th year, Waters and the organization’s staff talk lessons learned, challenges and their most ambitious pledge yet — to help Americans eat their way out of climate change.
The recipes in Carolyn Federman’s ‘New Favorites for New Cooks’ are supposed to be fun and easy enough for any kid to make on their own. We asked two kids to test this claim.
At Growing Leaders, Willard Middle School students learn to garden, cook and sell 600 meals each month.
Downtown Berkeley will be getting a new cheese and charcuterie bar, Maker’s Common, from the folks behind SF’s Mission Cheese. These details and more, in this week’s Bites.
Learn about The New Normal’s name change to Temescal Brewing, and get updates on Kobani, Belotti Ristorante, Hawker Fare, and much more in this week’s Bites.
In this week’s food news, KronnerBurger debuts on Piedmont, Berkeley’s Tap Haus opens, Temescal’s Kingfish Pub sets an opening date, and much more.
Inspired by the cowboy Chuck Wagon, the Charlie Cart Project hopes to teach school kids around the country to cook with a little kitchen on wheels.
Douglas Gayeton’s new book is a dictionary of sorts, albeit with gorgeous images. He hopes it will change the way we make and consume food.
The new effort will pull together the resources of 10 UC campuses to address key food issues globally.
The new Edible Education 101 class is starting up at UC Berkeley. Now to snag one of those free tickets!