Culture

Urban Farm Tours feature sustainability methods used in urban environments

The Institute of Urban Homesteading, which offers classes that focus on living in an urban environment and in “rescuing” the lost arts of gardening, work in the kitchen and other work performed by hand, will host its second annual Urban Farm Tours day on Saturday, June 9 from 11 a.m. to 5 p.m. Seven homes will be featured in guided tours through small medium and large lots in Glenview, Montclair, Oakland and North and West Berkeley.

Local businesses celebrated at Oakland Indie Awards

On Thursday evening, the 6th Annual Oakland Indie Awards honored local business and artists at the Henry J Kaiser Permanente Center in the rooftop garden room. Hundreds of entrepreneurs, craftspeople, and vendors attended the event including honorary hosts Mayor Jean Quan and Congresswoman Barbara Lee. This year, there were over 200 nominees among Oakland’s businesses, restaurants, manufacturers, clothing designers and artists. Hosted by One Pacific Coast Foundation and the East Bay Express, those in attendance enjoyed performances by the Oaktown…

After Oakland airport begins Havana flights, Cuban musicians return to the Bay Area

A year has passed since the Oakland airport lifted its travel ban to Havana. It’s now been three years since the administration of President Barack Obama issued a waiver easing economic sanctions and travel by Cuban artists. The importation of their music, brought to a near standstill in this country under former President George W. Bush’s foreign policy, shows signs of revival.

Chop Bar pig roast at Linden Street Brewery draws hungry spectators

Two local businesses—Linden Street Brewery and Chop Bar—came together in Oakland Sunday for their annual pig roast celebration, held on the third Sunday of every month between April and September. Dynamic, an Oakland based band, performed throughout the evening. The four pigs they roasted came from Langley Farm in Petaluma, about 50 miles north of Oakland. Chefs at Chop Bar received the hogs two days before the roast, putting them in big white coolers while brining then for two days…