Food
Oakland’s Neldam’s Danish Bakery had been in business 81 years before it closed in July. Reopened last week as Taste of Denmark, the new bakery plans to expand its offerings to include Asian pastries, tres leches cakes, and other delicacies from the modern city’s many cultures.
Many of Oakland’s Ethiopian immigrants and their families and friends joined the Berkeley festivities Sunday for Enkutatash, an Ethiopian celebration of the new year.
Fine wine, microbrews and delicatessen chocolate never tasted so good with a little bike grease. In conjunction with the Eat Real Festival last Saturday at Jack London Square, 13 two-wheeled foodies pedaled along Oakland’s waterfront to meet the neighborhood’s culinary artisans and sample their creations.
Oakland is encouraging gluttony this weekend as the city hosts two festivals, flooding the streets with thousands of locals and out-of-towners eagerly waiting to sample the various treats.
The very scrappiest of the sustainability enthusiasts challenged the public to take the movement home. And they didn’t mean starting an herb garden.
With nearly 550 million eggs being pulled off grocery shelves nationwide during one of the largest egg recalls ever, and with thousands of people infected with salmonella after eating contaminated eggs, the idea of eating eggs can seem a little daunting. Organizers of this weekend’s Eat Real Festival hope to show people that eating local eggs is different.
Three new cafes in three blocks of College Avenue. Are they too close for comfort?
Looking up into the small ordering window of Tacos Sinaloa’s bright orange and chrome taco truck, Ernesto Vilchis asks for a serving of marinated tongue, crispy tripe and cow’s cheek tacos. Tacos Sinaloa is one of the most popular taco trucks in East Oakland; and not only does it serve up traditional Mexican tacos like tripe and cow’s cheek, it also has items for the less faint-of-heart, such as barbecue pork and carne asada.
Deep in West Oakland, behind a big gray façade, is one of the most lauded soymilk, tofu and yuba factories in the Bay Area—Hodo Soy Beanery. Inside, Minh Tsai, tofu master and co-founder of Hodo, runs around wearing tall white rubber boots and a striped railroad hat while checking on each steaming batch of soy milk.