Food
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….
In the heart of Oakland’s Rockridge neighborhood is Yasai Market, a small, independently-owned produce store. The shop is located on College Avenue, directly across the street from a Safeway grocery store, but owner Bo Pak is not afraid of having a chain supermarket as her neighbor.
Oasis Food Market in Oakland is one of the largest halal (Islam-compliant) markets in the East Bay. The store sells a range of goods, from meat and produce to candy. There are a strict set of rules for slaughter that make meat halal in Islam. The animal must be facing downward and toward Mecca while a blessing is said, as dictated by the Koran. Then, a knife is drawn across the throat in one swift motion. These rituals are designed to give the animal the most humane death possible.
Oakland’s Children’s Hospital & Research Center is attempting to inspire parents and kids to create nutritious meals together with their recently launched “Mix & Match Brown Bag” healthy lunch plan.
In a lengthy meeting Tuesday, the Oakland City Council approved a pilot program to give more of a preference for city contracts to local and small local businesses and another one to establish mobile food pod sites. The council also appointed Victor Uno to the Board of Port Commissioners.
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.