Food

A group of Bay Area folks come together every year on March 14 to celebrate pi — the mathematical constant and the dessert. Laura Hautala spent a recent Saturday afternoon joining in on the peculiar celebration.

Discussions of food, community well being, and employment intersected in West Oakland on Wednesday at the city’s first “Ready, Set, Grow” event, a forum on jobs in sustainable food systems and health. Put on by the Alliance for Oakland’s Food Systems, which is headed up by People’s Grocery, the event brought together a who’s-who of Oakland’s non-profits that are hiring, and people looking for work to help them prepare for and find jobs.

Following a late night shootout at a taco truck earlier this month, food vendors are organizing to respond to a surge in violent robberies of their businesses.

With over 65 million Americans reported to have an arrest or conviction on their record, it seems nearly impossible for an employer to hire a person that does not have a criminal history. But Soul’s Restaurant in East Oakland has one goal: to provide jobs to those men and women struggling to transition back into non-institutionalized society.

Oakland-based chef, author and activist Bryant Terry has a way with food. In his newest cookbook, “The Inspired Vegan,” he continues a longtime quest to bring flavor-intense but nutritionally rich eats to a larger audience, and to have a little fun while he’s at it.

Is a bar worthy of historical landmark status primarily because of the people who have been going there for years? That’s the crux of the argument that the owners and a group of regular customers at the Kingfish Pub and Café made in a presentation to the Oakland Landmarks Preservation Advisory Board on Monday night at City Hall.

While Oakland’s Uptown residents search for a place to pretend to do work while chain-smoking and listening to obscure punk, John Mardikian is busy scrubbing, painting, fixing plumbing, and doing general repairs on the space where Mama Buzz—and before that, Papa Buzz—had been in some form or another for over a decade.

Purists, novices and everyone in between now have an option when deciding between “chili” or “chile” powder, or any of the other dozens of spices on hand at Oaktown Spice Shop, which opened the week before Christmas.

The bell rings— a prolonged buzzing signaling the end of class. Attention students: lunch is being served in the cafeteria, announces a female voice over the intercom. Lunch is being served in the cafeteria. There’s chicken wings and fries, pizza and fries, and salad bar. Within moments, hordes of students come rushing into the Oakland Tech cafeteria, sidling up in line in front of the kitchen and dropping their backpacks and jackets off at one of the circular red tables….