Meet Ayako Iino of Yumé Boshi, Berkeley’s award-winning maker of Japanese condiments
Iino's small-batch Japanese preserves company won two Good Food Awards this year.
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Three Stone Hearth
Recent Stories
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Intentional Vegetable is a welcome feast for those with food allergies
Meet the pop-up dinner party that features a Paleo-style meal that's free of gluten, dairy, soy, eggs, nightshades and alliums.
Alice Rosenthal: Expert beekeeper, swarm catcher
The local beekeeper is an expert in both beekeeping history and the complexities behind how hives function — Rosenthal truly is a bee whisperer.
Three Stone Hearth embraces traditional diets
Berkeley's Three Stone Hearth has developed a unique model for community-scale food preparation based on traditional, nutrient-dense health principles.
Berkeley acupuncturist finds bliss in seasonal food
Nishanga Bliss, the author of Real Food All Year, on eating seasonal whole foods for optimal health and energy.
Cheese Board Collective: 40 years in the Gourmet Ghetto
Exploring alternative ways to work in the food industry is a hot topic. Last week in San Francisco a sold out Kitchen Table Talks, a monthly panel showcasing local food folk, featured a discussion about successful edible enterprises that haven’t started the conventional route.
Beyond produce: CSAs try other edibles, mixed results
Would you buy a box of bread, cheese, chocolate, wine, olive oil or jam from a local artisan on a regular basis?
Berkeley Bites: Jessica Prentice
Jessica Prentice’s claim to fame comes from coining the term locavore, chosen as the 2007 Word of the Year by the New Oxford American Dictionary.
