Meet Ayako Iino of YumĂ© Boshi, Berkeley’s award-winning maker of Japanese condiments
Iino’s small-batch Japanese preserves company won two Good Food Awards this year.
Rockridge Market Hall
Top Stories
Bites: Pizza coming to Navi Kitchen, Joys of Jewish Preserving dinner, Cobbler contest
Preeti Mistry’s Indian pizza is coming to Emeryville and more food news and events to know.
New Public Market tenants, La Crema, more
There are two new tenants headed to Emeryville’s Public Market — a Peruvian restaurant and a macaron shop. These details, and more, in this week’s Bites.
Recent stories
La PanotiQ, Preserved, Angel Cakes, more
We’ve got an update on Berkeley’s La PanotiQ, Oakland’s Preserved shop, lots of options for Easter dining and much more in this week’s Bites.
Antoinette, Hoi Polloi, Valentine’s Day, more
Catch up on all of this week’s food news, like Hoi Polloi’s expansion and Genova Delicatessen’s uncertain future, in this week’s Bites. Plus, get the deets on Super Bowl and Valentine’s Day specials!
Butcher’s Son to University, Gather’s new chef
Vegan butcher shop and deli The Butcher’s Son has found a new location on University Avenue, and the owners hope to open by the end of the year. This news and more in this week’s Bites.
Vegan butcher shop plans go kaput, more
Solano Avenue is no longer getting a vegan butcher shop, OVO Tavern plans its grand opening, and much more East Bay food news in this week’s Bites.
Starline Social Club, Hella Vegan, Pho Ao Sen
Oakland’s historic Starline Social Club re-opens, Red Bay Coffee launches a Kickstarter, and much more in this week’s Bites.
Rockridge Food Tour tells story of a neighborhood
The new Rockridge Food Tour stands out from the pack with its focus on the neighborhood’s history and its more established food spots.
East Bay artisans show strong at Good Food Awards
From the judges through to the winners, the East Bay made its presence felt at the 2015 Good Food Awards.
How to start, and sustain, an artisanal food business
With all her knowledge of working with artisanal food businesses, Susie Wyshak realized she was the perfect person to help others start their own. So she wrote the book.
