Where has SFEB been?

Have You Missed Us?

Well Slow Food East Bay has missed you!  The past year has been a quiet one for us due to many changes in the leadership committee. For various reasons, work and family obligations have had to take precedence over this, our favorite side pursuit and our deepest passion.

But how can we look the other way when there’s a burgeoning urban ag movement and the renewed fight for GMO labeling, not to mention the upcoming tomato season? How can we not step up and champion small producers and the amazing community food justice organizations in… Continue reading

On to Spice Skills from West Africa


Our Spice Journeys continue on to the western African country of Nigeria… A place of hundreds of ethnic groups contributing to a cuisine that ranges from a peanut & chili coated meat dish to bean based moi moi to yams in fufu. Not to mention the fermented cereal ogi. Um, yum??


Interested in knowing more? On Monday, September 9th from 6 to 9pm, come learn how maggi seasoning, stockfish, groundnuts and palm oil come together to create the flavors of this colorful western African country. We’ll be gathering in the kitchen/cafe space of the Finnish… Continue reading

Spice Skills from Eastern Africa

**UPDATE: Due to some complications, we have had to cancel Sunday’s workshop — and are planning to reschedule in the fall, probably in the beginning of November.  Please keep your eyes & ears open for news, and plan to join us then!**

Join Slow Food East Bay for the next installment of our Spice Journey series…  This time with an exploration of Ethiopia!

On Sunday, August 4th from 2 to 5pm, we’ll gather at Brundo Ethiopian Culinary Studio in West Oakland, where founder and author Fetlework Tefferi and cooking instructor Lea will lead us through the… Continue reading

Herbs From Dried to Fresh – A Continuation of the Spice Journeys!

Lavender HarvestAs we were planning this journey to expand our spice palates, it occurred to us that we needed to include HERBS in the conversation as a separate entity.  Because they are, well, different, correct?  Herbs, in both fresh & dried forms, add complexity and tastes apart  from ‘spices’…. At least we think?  With these thoughts and questions in mind, we thought we’d explore the subject further!

Join us on Saturday July 20th from 11am to 1pm for a visit to Hollie’s Homegrown, an organic and incredibly diverse herb farm in Moraga.  Hollie… Continue reading

Apricots! Learn to Preserve the Bounty!

Join ourselves and local jam maker extraordinaire Karin Fomsgaard (who trained at the incredible Oakland-based Food Craft Institute) for an afternoon of chopping, cooking, stirring and preserving.

Sunday, June 16th from 2:30pm-5:30pm at Kitchener Oakland, on 24th Street near Webster in Oakland’s uptown neighborhood, we’ll walk through the steps of making jams and preserves, discuss pectin versus no, sugar options and various recipe variations, using amazing new season apricots.  Karin will share her sources for fruit (Happy Girl Kitchen!) and the way she formulates her recipes.

Cost is $45, covering our expenses plus a… Continue reading