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Free tree debris pick up | Pacific Steel site redevelopment | BUSD reparations program, Berkeley High + Cal's relationship since 1800s

Cosecha

Posted inNosh

In Her Own Words: An illustrated interview with Dominica Rice-Cisneros of Cosecha

by Kaitlin Strange Jan. 04, 2019, 1:20 p.m.October 4, 2022

In the first of a series of illustrated interviews with women who work in the East Bay food scene, we talk about roots, mole and the ‘Oakland aesthetic’ with the owner of Cosecha at Swan’s Market.

Posted inNosh

After Homeroom, Allison Arevalo starts a new pasta project even closer to home

by Kristina Sepetys April 20, 2018, 11:00 a.m.August 4, 2022

The co-founder of the popular mac n’ cheese restaurant started Pasta Friday to inspire others to cook for family and friends.

Posted inNosh

East Bay Restaurant Week specials begin Thursday

by Kate Williams Jan. 13, 2016, 12:00 p.m.October 4, 2022

Oakland and Berkeley’s Restaurant Weeks begin Jan. 14 and run through the end of the month. Over 100 restaurants across the region are participating this year.

Posted inNosh

Bucci’s and The Growlers’ Arms both closing

by Kate Williams Aug. 21, 2015, 1:30 p.m.October 4, 2022

Longstanding Emeryville restaurant Bucci’s has announced its closure while the nearby Public Market continues to take shape. This news, and much more, in this week’s Bites.

Posted inNosh

East Bay restaurants adapt to new minimum wage

by Kate Williams May 19, 2015, 12:30 p.m.October 4, 2022

The effects of new minimum wages are causing a ripple effect of changes across the East Bay restaurant scene.

Posted inNosh

Chefs, Chez Panisse alums, enjoy sourcing by barter

Avatar photo by Alix Wall Nov. 24, 2014, 11:15 a.m.October 4, 2022

Russell Moore of Camino, has a very local, barter-based source for some of his produce. He’s not alone in enjoying a system based on goodwill and friendships.

Posted inNosh

Swan’s Marketplace: Oakland’s new gourmet hotspot

by Kate Williams Feb. 21, 2013, 7:00 a.m.October 4, 2022

The popularity of Swan’s Market, built in 1917, has waxed and waned over the years, but now, with popups and a wave of new restaurants, it’s most definitely in.

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