Field Trip Time!

Visit the Sunol Water Temple Agricultural Park. Take the morning off on May 17th and get yourself to this extraordinary rural corner of Alameda County for a tour of this beautiful 18-acre agricultural park. You’ll join Sustainable Agriculture Education (SAGE) and the Sunol agricultural community to celebrate seven productive years at this urban-edge farming project. From 9:30 a.m. to noon, you’ll get to tour and relish a taste of the spring harvest at Baia Nicchia, Iu-Mien Village Farms,... Read more...

In a Parallel America: EcoFarm, Farm Family Values, and Organic Culture

An opinion by Jillian Steinberger, M.A. "What I want to talk about is less important than the Frankensteinian issue of GMOs and the 2012 Farm Bill, which reduces American organic farmers’ access to markets in favor of industrial agriculture. By law. "But then again…maybe it’s not less important. Let me explain. "It’s a chicken and egg question: How does low-rent industrial agriculture thrive when there’s so much information circulating on what’s wrong with it? Why do loving... Read more...

Urban Wine Tour!

Hey, this is Edible East Bay editor Cheryl Koehler telling you about our December 10, 2011 treasure hunt!  I took a whole lot of friends (even some I didn't know i knew) out to search at a select group of East Bay urban wineries rumored to have some gems at their tasting bars. Here’s a map (drawn by Mark Middlebrook) showing where these wineries, all members of the East Bay Vintners Alliance, can be found. “But where are the vineyards,” you ask? Well, as far as I know, there are no... Read more...

Florian Red Flint Corn video below

Floriani Red Flint from Joel Kurtz on Vimeo.

Ramirez Farm Mexican Corn

In our Harvest 2010 issue of Edible East Bay, writer Patricia Hayse Haller revealed the discovery of real Mexican corn growing at Ramirez Farm in Fremont. (Read the story here…) Mexican corn is the required ingredient for fresh corn tamales. Since these are different from the more typical tamales made of dried masa harina, we wanted to include a recipe. However, in order to create and test a recipe, we needed the corn, and when we went to press in mid July, it was not yet mature. August 6,... Read more...

DON’T BE AFRAID TO EAT THE FAT!

It was just a little piece of assurance coming from a voice at the back of the room on the evening of Monday, February 22, as we pressed fork and knife into the beautifully fatty porchetta prepared by Café Rouge executive chef, Rick DeBeaord. The voice was that of Café Rouge executive chef and owner Marsha McBride, who was hosting a group of students interested in seeing how Scott Brennan, the café and market’s lead butcher, takes apart a pig. Modeling for the occasion on a... Read more...