Help us Raise Money for Farmers and Laborers Affected by the North Bay Fires

Slow Food East Bay is holding an event to raise money for The Farmers Guild North Bay Just & Resilient Future Fire Relief Fund and UndocuFund (created in part by Graton Day Labor Center.

Sunday, December 3rd from 6-9pm

Bauman College on University Ave in Berkeley

Sliding Scale Tickets: $35 – $1,000

Our goals for the evening are, first and foremost, to raise money for those in the agricultural community affected by the North Bay fires.  I want to be sure that funds get directly to those that lost property, crops, jobs and income.

Thursday May 11th: Worker-Owned Food Enterprises: Keep Your Money TRULY Local!

Thursday, May 11th


Port Kitchens, 344 20th Street in Oakland

RSVP on Eventbrite or on Facebook

Join Slow Food East Bay and the folks at Port Kitchens for an evening on the roof deck celebrating worker-owned collectives and learning how and why supporting co-ops in our food spending makes for a more sustainable system.
Eat (food for sale or BYO!) and drink (no BYO, sorry…) and mingle with representatives from CheeseboardThree Stone HearthArizmendiThe Juice Bar CollectiveAlchemy CafeMandela Marketplace… Continue reading

April 1st is for Olive Oil!

***To reserve your seat at the table, do so on our event listing: $60 payment will be via check or cash on day of.***

Olive Oil! Interactive Workshop & Tasting

Slow Food East Bay is delighted to have local olive oil experts Roberta Klugman, Nancy Ash and Kathryn Tomajan joining us on Saturday April 1st for an interactive Olive Oil Workshop at Port Kitchens, in the Port Workspaces on 20th Street in downtown Oakland.

Our three fearless leaders for the afternoon have milled & blended, imported & exported, tasted & judged olive oil… Continue reading

Feb 2015 Monthly Potluck Gathering: Seed Sharing

October Potluck Meeting Follow Up Notes – More Talk of Fish!

Thanks to Adam & Ana from Sunrise Fish for joining us to share the experience of fishing locally and selling direct fisher to consumer.  And for sharing their absolutely delish halibut ceviche  J

Subjects that came up during the evening:

  • Mercury levels in various in fish, fear of toxins in SF Bay fish
  • Best choices for fish varieties, where to buy and who to buy from – who is trustworthy?
  • How do we encourage restaurants and stores to buy more sustainably?
  • The huge paperwork issues involved with selling fish direct – and the idea of expanding Cottage Food… Continue reading
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