Meet Ayako Iino of Yumé Boshi, Berkeley’s award-winning maker of Japanese condiments By Kristina SepetysMarch 72018March 152018 Iino’s small-batch Japanese preserves company won two Good Food Awards this year.
Intentional Vegetable is a welcome feast for those with food allergies By Alix WallNov. 222017Nov. 272017 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 By Melati CitrawirejaApril 182016Oct. 232020 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 By Guest contributorSept. 92015Nov. 72019 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 By Sarah HenryOct. 52012Nov. 72019 Nishanga Bliss, the author of Real Food All Year, on eating seasonal whole foods for optimal health and energy.