Two course at Cal this fall — an artistic workshop that explores food and a journalism class that digs into food and farming matters — offer an edible education to students and the community a large as well.
Owner Marc Kelly shares stories about his tiny takeaway business Soop in the Gourmet Ghetto.
Food writer Sarah Henry reviews the year in all things edible in Berkeley.
Eduardo Morell of Morell’s Bread bakes in a wood-fire oven in Marin and brings his loaves back to Berkeley to sell.
Author Michael Pollan teams up with artist Maira Kalman — and several reader/eaters — in the new edition of “Food Rules: An Eater’s Manual.”