On Saturdays and Sundays, the Cultured Pickle Shop hosts a three-course vegetarian meal at its workshop, featuring an array of fermented Japanese-style pickles over rice.
Cultured Pickle Shop
Posted inNosh
4 East Bay names finalists in Good Food Awards
Four East Bay food and drink producers, including INNA Jam’s Dafna Kory, above, are finalists at this year’s Good Food Awards.
Posted inNosh
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.
Posted inNosh
Berkeley Tuesday farmers’ market moving to Lorin District
The Tuesday Berkeley Farmers’ Market — which has called Derby Street at MLK Way home for 25 years — is moving to the Lorin District next month.
Posted inBerkeleyside, Events
Startup Berkeley: does the past guide a city’s future?
For several decades, Berkeley — and the East Bay more generally — has looked longingly at the vibrant enterprise and job creation on the Peninsula and in the South Bay. Why can’t Silicon Valley spread its secret sauce across the Bay? After all, Berkeley has two great research institutions — UC Berkeley and Berkeley Lab […]
Posted inNosh
Baker’s dozen: To Berkeley from a brick oven in Marin
Eduardo Morell of Morell’s Bread bakes in a wood-fire oven in Marin and brings his loaves back to Berkeley to sell.
Posted inNosh
Beer, tongue and pickles: Food makers win awards
Three Berkeley artisan food producers emerged victorious at the inaugural Good Food Awards which were presented at San Francisco’s Ferry Building on January 14. The awards celebrate food purveyors who marry great flavor with responsible food production and are divided into seven categories: beer, charcuterie, cheese, chocolate, coffee, pickles and preserves. In the pickles section, […]
Posted inNosh
June Taylor’s way with fruit: esoteric, steeped in history
June Taylor crafts the kind of conserves and fruit confections that make food writers swoon. Case in point: Amanda Hesser’s description of Taylor’s preserves. “They are unlike any commercial preserves, not simply because she uses esoteric — virtually all organic — fruits like bergamots, kadota figs, and Santa Rosa plums, but also because she cooks […]
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Berkeley Bites: Minh Tsai, Hodo Soy Beanery
Minh Tsai is on a mission to make tofu the next hip artisanal food. He knows he has a ways to go to get many Americans to even taste tofu, but if anyone can make it cool to eat bean curd, this enthusiastic self-described tofu master is the man for the job. Tsai grew up […]
Posted inNosh
Berkeley Bites: Alex Hozven and Kevin Farley, Cultured Pickle Shop
Sour foods really appealed to Alex Hozven as she battled brutal pregnancy-induced nausea with her first son. Nothing unusual there, right? Millions of women crave pickles to combat morning (or all-day) sickness. But Hozven’s obsession with fermented foods didn’t end once her baby was born. Instead, she set out to master making naturally fermented foods […]