Organic Food market 
CALIFORNIA

Culinary Bohemians of Berkeley

Adam Waxman

How did we become so interested in food? From out of the Woodstock generation and the freedom of speech movements in Berkeley, a small conscientious community shared a belief that our connections to food could affect our quality of life and bring about social change. This culinary ecosystem of artisans developed the paradigms that have spun off into what so many passionate and concerned consumers follow today. "Going local" from "farm-to-table" began in Berkeley's Gourmet Ghetto. A food tour of this neighbourhood by Edible Excursions is unlike any other, not merely because of the high expectations of authenticity, but because of the historical significance of the political and cultural milieu that gave rise to it and to which it ultimately gave rise.

edibleexcursions.net
The Cheeseboard Collective
Saul's Delicatessen
Soop
Kielbasa and Cabbage
East Indian Lentil
White Lightning Chili
Love at First Bite
edibleexcursions.net
Peet's Coffee and Tea
The Local Butcher Shop
Sando of the Day
Gregoire Restaurant
Alegio
Lush Gelato
Kitchen on Fire
Photo from Chez Panisse Restaurant (chezpanisse.com)

Alice Water's Chez Panisse Restaurant, Steve Sullivan's Acme Bread Company, Kermit Lynch Wine Mechants and other local pioneers and collectives created California cuisine. They are lauded Berkeley institutions. The new trends carry their legacy forward. The new Berkeley, progeny of a social movement, bolstered by Northern California's sun-kissed produce, vaulted forward by great chefs with global inspiration, is still innovating and creating "environmental harmony and delicious flavour."

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