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Eating on the Wild Side 

Open your mind and excite your taste buds with wild foods and other local delights.  



The wild tasting table at Chez Panisse

In this newsletter:

●   Wild Food Week: April 4–10
●   Open house at Standard Fare: April 4
●   Savvy advice for grant seekers: April 8
●   Uncorked wine competition gala in Livermore Valley: April 9
●   Book reviews: Wild local flavor

Don't miss our Spring issue, where you can read about classroom cooking with the Charlie Cart.

Cover art: "Magic Tractor"
by Margo Rivera-Weiss.

 




 
Wild Food Week

A display table at Mission: Heirloom shows a "Bay Area baker's dozen of wild edibles."

Get familiar with some of the wild local bounty during Wild Food Week, a project of Berkeley Open Source Food (BOSF). Among its research projects, BOSF is mapping the abundance of wild edible plants in urban areas, especially food deserts, and testing wild edibles for toxicity and nutrition. The group is also working to develop a supply chain and a market for wild and feral edible plants as a way to reduce food waste, improve farm yields and nutrition, and provide new ingredients for chefs.

Events of the week include a wild food identification walk with the Berkeley Path Wanderers Association, the debut of the new BOSF field guide, The Bay Area Baker's Dozen Wild Greens, and opportunities to taste some of those wild greens as prepared by top chefs. Make reservations at Chez Panisse, César, Mission Chinese Food, or Mission: Heirloom that week and you'll have the chance to order dishes made with wild edibles and other ingredients from farms and suppliers that are partnering in this project, including Capay Valley Farm Shop, F.E.E.D. Sonoma, Good Eggs, Green String Farm, The Living Wild Project, and Say Hay Farms.



READ MORE 
 
Many Pleasures at Standard Fare

Help celebrate the first anniversary of Standard Fare, known for delicious and nutritious take-away food in reusable ceramic pots, as chef/owner Kelsie Kerr opens her new West Berkeley retail space for tastings of spring produce and olive oil from Stonehouse Olive Oil. You'll also get to enjoy a buzz on Ruby's Roast coffee and grab some goodies from the kitchen.  Info: info@standardfareberkeley.com or 510.356.2261

Saturday April 4, 11am–3pm
Standard Fare
2701 Eighth St, No 118, Berkeley


On the right: Standard Fare chef/owner Kelsie Kerr gets ready to cook up some giant mustard greens for her frittata sandwiches. The freshly picked greens are hyper-local: just plucked from Imagine Animal Farm at the Berkeley home of Kristina Sepetys, Edible East Bay's star book reviewer and contributing editor. Photo: Kristina Sepetys



 
Savvy Advice for Grant Seekers

Learn to write an effective grant for federal USDA funding through the Farmers Market and Local Food Promotion Program. This workshop is for all individuals and groups seeking to improve connections between agricultural producers and consumers through local food systems. Cost: $10 includes lunch, training materials, and resources. Info and registration: here

Wednesday April 8, 9am–2pm
155 Kroeber Hall, UC Berkeley



Livermore Valley Uncorks its Best

Wine lovers won't want to miss this special gala at Ruby Hill Winery, where winners of Livermore Valley’s 6th annual Uncorked wine competition are announced. The contest is judged by wine writers, sommeliers, wine buyers, and chefs, and winners receive awards plus recognition at local wine shops and restaurants. Established by the Tri-Valley Conservancy, the competition features 38 area wineries. Cost: $40 includes wine tasting and nibbles. Tickets: here

Thursday April 9, 6–8pm
Casa Real at Ruby Hill Winery
410 Vineyard Ave, Pleasanton



Thirty-eight Livermore Valley wineries vied for top honors in the Uncorked competition. Photo: Greg Richtarek

 
Wild Local Flavor
Reviews by Kristina Sepetys

We’re enjoying an exceptionally lovely springtime in spite of the drought. Tender new shoots and colorful flowers are flourishing on area hillsides, pathways, and even between cracks in the sidewalk. You might be surprised to discover how much of what you’re seeing is edible and also rather tasty. Enjoy the feast, but be mindful about where and how much you pick as you harvest safely and sustainably.



READ THE REVIEWS HERE 
 

 
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