Environment
With speeches, signs reading “Make Big Oil Pay,” and lessons on useful protest tactics, Frank H. Ogawa Plaza was converted into a training ground Sunday afternoon for 50 environmental activists and organizers.
The very scrappiest of the sustainability enthusiasts challenged the public to take the movement home. And they didn’t mean starting an herb garden.
Oakland drivers may want to take a closer look at their owner’s manuals this week. The city’s first biofuels vending station opened Tuesday, offering fillups for any engine that can run using renewable alternatives to gasoline.
After public complaints about a plan to include only the front-running candidates for Oakland mayor, the Sierra Club Wednesday hosted nine of the ten candidates at a forum on the environment and the upcoming election.
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.
Two rabbits share one of the cages at the Oakland Animal Services shelter–hopping around, sniffing, stretching out their hind legs and paws, and wagging their little tails. They are just two of the 31 rabbits up for adoption at the maxed-out shelter.
A simulated walk through the solar system takes hikers through a roughly four-mile loop in the East Bay Regional Parks, starting at the Chabot Space and Science Center and ending in the dark.
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.
This weekend, hundreds of hungry people turned up the East Bay’s first Underground Market, a food event somewhat akin to a farmer’s market except it’s only for members, and –- more significantly –- it doesn’t require vendors to have permits or to use commercial kitchens.