Where to go for the freshest local produce, the niftiest farmed nuts and lovingly crafted cheese and staples.
From Asian plums to sapotes and Persian mulberries, Tom Addison plants fruits and vegetables across patches of unused land in the East Bay.
The group behind a farm on top an Oakland Whole Foods aims to decolonize the land, pay farmers and provide nutritious food for people who have been marginalized.
Wild plums, the freely found fruit of the East Bay, can become chutney, ice cream or liqueur.
You’ve seen cherry plums spattered on the sidewalk and smashed them underfoot, but they’re actually a forager’s dream.
An anonymous donor paid $435,000 to save part of the Ashby Community Garden in Southwest Berkeley and has given it to the Sogorea Te’ Land Trust.
Oakland’s Iu Mien elders have been growing mustard greens, sugar cane stalks, and snap peas at Peralta Hacienda Historical Park since 2003.
The 4-month-old garden boasts Cherokee Purple tomatoes, Chiletepin peppers and many other Indigenous and California native plants.
Some farmers sold more than half their harvest to restaurants before the pandemic. A new program is helping farmers connect with more individual customers.
The iconic Berkeley restaurant’s new pandemic model works to preserve its suppliers and workers who make its farm-to-table philosophy possible.
The LNU and CZU Lightning complex fires have caused hazardous working conditions, endangered structures and prevented harvesting on farms that sell at Berkeley’s three weekly markets.
Growers and operators grapple with public health concerns, the loss of restaurant partners and a finicky customer base.