Food
A new pilot program championed by Councilmembers Rebecca Kaplan and Jane Brunner would begin to legitimize Oakland’s largely underground street food businesses. And despite of years of contention, supporters and critics of mobile food seem to agree that the proposed program could be a boon to business, bolstering the mobile food industry while minimizing competition with dine-in restaurants.
Kelly Carlisle is the founder of the Acta Non Verba Youth Urban Farm, a program that teaches young people about growing food by using a garden as a classroom. The kids, most of whom are between the ages of 7 and 13, get to take the vegetables they grow home to their families, or donate them to the neighboring community.
In the Tuesday afternoon sunshine, a line of people formed on 10th Street outside Oakland’s downtown Marriott Hotel while inside, hundreds of volunteers—including Mayor Jean Quan—bustled back and forth in the banquet hall, preparing to serve over 2,000 people at the city’s 20th annual Thanksgiving dinner.
Part pop-up restaurant, part real-life episode of Top Chef, College Avenue’s newest addition, Guest Chef, introduces an innovative business model that is new to the foodie scene: a new chef, cuisine, and menu every two weeks. And the clincher: anyone can apply to be a chef. Yes, even you.
Over 200 people gathered in the main hall of the cathedral on Saturday afternoon for a healthy holiday cooking class taught by celebrity chef Rahman “Rock” Harper,winner of the 2007 season of “Hell’s Kitchen,” who showed the audience how to chop, sauté, flip and whisk up a healthy holiday meal, just in time for Thanksgiving.
Once a hub of automobile commerce, Broadway Auto Row is fast becoming a cultural enclave, thanks to the gentle prodding and financial investment of an eclectic group of gallerists, restaurateurs and niche shop owners who are mixing the old (and big) with the new (and small) to create a hybrid commercial corridor that keeps money flowing through the street from day to night and back again.
Last Wednesday, Temple Sinai kicked off their first Community Supported Agriculture (CSA) program, which supplies produce boxes of fresh, organic vegetables and fruits from nearby Eatwell Farms.
An energetic employee, a mobile food cart, and a group of hungry students running late for class–all these can now be found Oakland Tech’s main entrance every morning, as students “Grab and Go.” The Bechtel Foundation-sponsored program, now in its fist year at Tech, offers a free quickie breakfast to students who don’t have time to eat in the school’s cafeteria–or just don’t want to.
Souley Vegan, located at Broadway and 3rd Street in downtown Oakland, conjures up a sense of Southern comfort with murals of jazz artists like Louis Armstrong and Big Mama Thornton covering the walls. The air is scented by the steaming gravy wafting off the top of one patron’s mashed potatoes. Blues tunes carry over the entire seating area and bar, as does the sizzling of something frying in a batter: tofu.