Vital Vittles mills its own flour for its whole wheat “Real Bread,” but the pandemic has dried up its suppliers and vendors.
Even if the new COVID-19 relief bill is signed into law, some restaurateurs say a new round of loans will only sustain them for a few more months.
The iconic Berkeley restaurant’s new pandemic model works to preserve its suppliers and workers who make its farm-to-table philosophy possible.
The 31-year-old restaurant is waging a steadfast and emotional fight to stay open for the sake of longtime employees and loyal customers.
Kitchens Around the World supports local businesses, introduces kids to different cultures through food and spares parents from another night of cooking.
We spoke to the Brown Sugar Kitchen chef about her new podcast and why she’s pivoting away from the kitchen to become a public figure in food.
Zero-waste supporters believe this time of tumultuous change can be an opportunity for growth.
While most food businesses are struggling to survive, Emilia’s Pizzeria, The Local Butcher Shop and Vintage Berkeley are busier than ever.
Owners Haig Krikorian and Cindy Lalime Krikorian say the indefinite moratorium on dine-in service as well as a desire to retire convinced them to close the Westbrae restaurant.
After two weeks of takeout service, the longtime owners have shut down the restaurant, but they hope to eventually reopen and find a way to “make Saul’s strong again.”
Although some owners are hopeful that eased alcohol regulations will help their businesses stay afloat, so far sales remain slow.
As businesses in Oakland Chinatown are interconnected, a decline for restaurants has a ripple effect on the whole community.
Three years ago, owners Peter Levitt and Karen Adelman said they were looking to sell the North Berkeley institution, but only to the right buyer. This week, they announced they’d found him.
Joining Tartine’s Bay Area-wide employee effort to unionize, the Berkeley workers cite a need for consistent work hours, better wages and access to health care.