Posted on

Berkeley market builds close relationships

BERKELEY, Calif. — The weekly farmers’ market downtown here, held every Saturday year-round, continues to provide locals and tourists with fresh goods and new relationships. The market, founded in 1987 by the Ecology Center, is a friendly and open area where California farmers spend five hours selling their organic and locally grown products to the community.

Fruits and vegetables at the farmers' market.
Fruits and vegetables are some of the many items sold at the downtown Berkeley farmers’ market, which is held every Saturday from 10 a.m. to 3 p.m.

Dante Kaleo, an employee for the Ecology Center, said that the farmers’ market sends “a very live vibe.” Kaleo also said that the farmers’ market is important to him because “I’m giving back to my community. This is my community, my people.”

Each week the farmers’ market will attract both old and new customers alike. Kristen Sidell, an architect living in Berkeley, visited the Saturday event with her children for the first time recently despite going to the Thursday and Sunday farmers’ markets many times before, and she said they had a fantastic experience. “It’s great,” she said.

The variety of the offerings of the 65 vendors is one reason that about 1,200 customers show up each week.

The vendors at the farmers’ market also add to the friendly atmosphere by being kind and chatting with everyone. Lupe Sanchez, a farmer from Aromas, has been selling herbs and spices for the past nine years. “You meet new people, build relationships, and talk freely,” Sanchez said.

Katie Coffman, a vendor here for two years, said, “I love coming to the farmers’ market because there’s a beautiful connection between the farmers and consumers. You’re seeing a product coming directly from the farm to the consumers.”

 

Posted on

Chez Panisse: French style brought to America

BERKELEY, Calif. — The American restaurant with a very French style of dining, Chez Panisse, founded by Alice Waters and friends, will celebrate its 44th year Aug. 28.

A view of the Chez Panisse kitchen with a chef preparing for lunch
A view of the Chez Panisse kitchen with a chef preparing for lunch – photo by Christian Ormson

Recently, the Teen Observer staff did a walk-through of the early-morning set up to see how the staff approaches an average day.

The earth-tone cedar shingles, as well as the over-hanging tree branches on the decorative porch fencing is the first clue that customers might be walking into a different kind of establishment.

Inside, in the first-floor dining room, dim lights, handmade architectural details and even the wildflower flower arrangements add to a seasonal feel. General Manager Jennifer Sherman said these details should “point towards what you’re about to eat.”

The restaurant and the upstairs and less-formal cafe change their menus daily and buy from local farmers who don’t use pesticides or chemicals.

The dining room serves a four-course meal, and those in the cafe can order a la carte.

“The wonderful thing about Chez Panisse is that it’s so collaborative, there’s a lot of people coming together under Alice’s idea,” said Sherman.

It’s a busy hustle when the cooks arrive in the morning at 6:30 a.m to prepare for the lunch crowd. These chefs have a specific area of expertise in cooking, with lots of variation.

While someone may be preparing sheets of pasta, another will be sorting out the fresh, best-looking raspberries from the not-so-good ones, which might go into a sauce. There will be a chef setting up cheese blocks while the bartender prepares the bar with glassware.

Chez Panisse has an open design concept. After a fire destroyed the wall separating the kitchen from the dining area 30 years ago, Waters saw that as an opportunity to open the space so restaurant-goers could see from the front of the house to the back, an open-concept that has become widespread.