Berkeley farmers’ market builds relationships

Every Saturday, locals and tourists come together to see food, plants, music and people that the Berkeley’s http://ecologycenter.org/fm/ has to offer.

One of the most memorable parts of this experience is the sound of Lindell Reeves’ voice, a mixture of country twang and Southern soul. Reeves is 80 and has been playing guitar and writing songs since he was a boy growing up in Tennessee.

He first came to Berkeley in the 1960s during the Summer of Love and has been entertaining people at this same farmers’ market for more than 20 years. His favorite part about these days is “singin’ the blues” and watching the people go by, and he said the relationships he has fostered is what keeps him coming back.

ChocolateBooth
Sean Jewell not only sells his unique chocolate, but he is also the one who makes it. Photo by Makena Huey

Another longtime face at the Saturday market downtown is Sean Jewell, who has been selling raw chocolate for the past six years. His favorite part of the market is “talking to customers and getting their opinions,” which is how he keeps up with their changing food preferences.

He said that working together with the other vendors is a distinctive part of their local community and they “definitely keep an eye on each other, in a good way.” If one of the nearby vendors needs to take a break, he will watch their booth or offer to help their customers.

He also said that he and some of the other vendors have a “barter economy,” offering that “I’ll give you some chocolate for some cheese.”

The relationships between the vendors is important, and the vendors’ relationships with their customers are even more important, said Dante Kaleo, the youth program assistant for the Ecology Center. His job is to organize everything and make sure that the city and the vendors are communicating.

The farmers’ market allows California farmers to bring seasonal, locally grown produce to sell directly to consumers. Kaleo said, “Our mission is based around sustainability and economic awareness.”

He loves his job, he said, because of “the amount of appreciation” he gets and “the relationships and trust” he builds with his customers. Locals often come here to purchase their everyday necessities and end up “running into their friends” along the way. Although the Ecology Center is constantly trying to evolve and improve, customers can always count on the atmosphere to “stay exactly the same,” he said.

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More than 60 vendors set up at the Berkeley Farmers’ Market on Center Street. Photo by Makena Huey

Kaleo said the market has had a positive impact on Berkeley because it “brings people together and builds a strong sense of community.” For more information about upcoming events, you can visit their website here.

Chez Panisse: more than just a restaurant

 

Employees always hand-pick the best produce to ensure that it is fresh. Photo by Makena Huey
Pastry chefs begin sorting fresh fruit to use in desserts and sauces hours before the restaurant opens.  Photo by Makena Huey

This month marks the 44th anniversary of Chez Panisse. General Manager Jennifer Sherman recently gave a behind-the-scenes tour of the restaurant to the staff of the Teen Observer.

When creating Chez Panisse in 1971, Alice Waters was inspired to have her customers feel as if they were going to a “dinner party” where “generosity and attention to detail” would radiate.

Waters has a strong “passion for food and bringing people together,” Sherman said.

And for almost 44 years, her goal has been to provide people with a “Slow Food” experience, which emphasizes the importance of fresh, organic food as well as bonding with friends and family.

“It’s really important to Alice that when you come in, you have a feeling that everything is made by hand,” she said. This not only includes the food, but also the interior and exterior features of the building that make Chez Panisse so much more than just a restaurant.  “All of her passions are about food, but it’s really about connecting people,” she said.

The restaurant, which serves about 500 people per day, was the first of its kind to have a visible fireplace and an open-floor plan, so diners can see the chefs doing what they love from their tables. This concept is ideal for small, intimate groups of people. Sherman said one table seats 10 but they recommend that no more than eight eat together.

The menu changes daily based on what is fresh and looks best at the markets, and the restaurant maintains a strong relationship with many local farmers to ensure that only the best and most seasonal foods are served. “We go look at the things and decide what’s really best,” Sherman said.

“We would not be who we are without farmers who are beyond organic,” Sherman said. When Waters first opened the restaurant in 1971, a three-course dinner was $6.25 including a bottle of wine. Today, the average price for a four-course meal is $100, not including wine.

Waters decided to take out the wall separating the two areas after a kitchen fire 30 years ago.
Photo by Makena Huey

The staff is a very tight-knit community, which is unique considering there are over 115 employees. Sherman describes the restaurant as a collaborative work environment where “everybody’s opinion matters.” When hiring people, she said she looks for individuals who are hard-working, reliable, interesting, diverse, skilled and most importantly, passionate. This passion for the art of cooking and connecting people is what makes Chez Panisse have such a warm and friendly atmosphere.

vChez Panisse features a Craftsman style exterior, which gives it an inviting feeling, almost as is you are going over to a friend's house for dinner.  Photo by Makena Huey
Chez Panisse features a Craftsman style exterior with reclaimed redwood, which gives it an inviting feeling, almost as is you are going over to a friend’s house for dinner.
Photo by Makena Huey

Not only does this restaurant provide a five star dining experience, but it also features live music several times per year including jazz bands, accordion and piano players, as well as a French group called the Baguette Quartet. Up-and-coming cookbook authors often have their book signings at their cafe, while locals and tourists alike come together to celebrate special occasions.

On Aug. 28, the restaurant will be celebrate its 44th anniversary. There will be live music and delicious food fresh from the farmer’s hands. For more information,  click here.