Food

Is lab-grown cheese more environmentally friendly than traditional cheese? Oakland biohackers want to find out

Based out of Counter Culture Labs, a community-owned lab in Oakland, Real Vegan Cheese is working on making a cheese that would have less of an environmental effect than making traditional cheese, which requires collecting milk from cows. They are using yeast and E. Coli to create the cheese proteins. In this video, scientists at UC Berkeley discuss whether or not the lab-grown cheese will be sustainable and if people will want to eat it.

Community invests in proposed West Oakland grocery store

Ahmadi said he had no choice but to fundraise from residents, rather than taking a more traditional path such as a loan from a bank. On paper, the project showed a high risk of failure “both because it’s a start-up and a low-margin business—also because of the perceptions of the challenges of the neighborhood,” said Ahmadi.

Fresh and free produce, no strings attached

Every Tuesday morning, Max Cadji of Phat Beets drops off half a dozen boxes of fresh fruit and produce at Jasper P. Driver Plaza in North Oakland. The food is grown at several local urban farms and gardens and distributed to the community.