BERKELEY, Calif. ― Imperfect Produce set up shop at the Berkeley Kite Festival over the weekend to show how “ugly” crops — bought directly from farms and delivered to customers in personal boxes for a cheaper price than many grocery stores — can be a great find. Many of these “ugly” crops don’t meet grocery store standards of perfection and are often thrown away, despite having the same quality and nutrition as regular produce.
Imperfect Produce’s stand offers passerbys the chance to sign up for customizable produce packages. Photo by Katie Liu.
The company sources its produce from California farmers based on seasonal availability. The crops are fresh and organic. A box of “ugly” produce costs up to 50 percent less than grocery-store prices. For example, a small box can cost between $11 and $15, while a large box can cost about $20, depending on the types of items that customers order.
Christopher Steinei, who was staffing Imperfect Produce’s booth at the festival on Sunday, said that people are drawn to Imperfect Produce because of both price and the good cause.
Their mission to reduce food waste is an important step to combatting climate change as well.
So far, Imperfect Produce has been able to save 220 million gallons of water as well as 15 million pounds of carbon dioxide. It has saved and delivered 4.4 million pounds of produce to its customers, who in turn have collectively been able to save $2 million, according to the company.
Imperfect Produce comes in all shapes and sizes, some too small and others misshapen or twisting or bulging. And these raw fruits and vegetables demonstrate “the beauty in imperfection.”
BERKELEY, Calif – The weekly Berkeley’s farmers’ markets, headed by the nonprofit organization for eco-education, The Ecology Center, bring together all different aspects of the Berkeley community.
Growers brought vegetable and fruit stands to showcase the August produce on Saturday. Customers visit the Ecology Center’s markets every Tuesday, Thursday, and Saturday to pick the best of the fresh produce for their weekly meals. Photo by Victoria Edwards
Organic, raw sauerkraut and vegan, chocolate ice-cream pop up among the many new innovative foods at the weekly Berkeley Farmers’ Market. But some stands are rich in history and tradition.
Artie Flores works at Kashiwase Farms, run by a third-generation Japanese-American family in Winton, California.
It is headed by Steven Kashiwase, who inherited the farm from his father in 1976. Originally, the farm grew basic fruits and nuts that were destined for canning and processing. However, he made the choice to slowly convert the farm into one that grew non-processed, organic fruits.
It was officially certified organic in 1983 by The California Certified Organic Farmers foundation. Kashiwase Farms’ most popular fruits are its vast varieties of Asian pears and peaches.
Flores doesn’t have a favorite. “The white varieties are sweeter. The yellows are a balance of sweet and tartness, but that’s what gives it the flavor,” he said.
Why do he and Kashiwase sell their peaches here every Saturday?
“Berkeley is nicknamed Berserkly, and for good reason,” said Flores. “Berkeley has the notoriety of being an eccentric community. It’s zany. I like that zaniness.”
Along with Flores, hundreds of people are attracted to the zany, colorful vibe the Berkeley farmers’ markets offer, including recent Berkeley journalism graduate and aspiring filmmaker, Mike Milano. “I come to take in sights, sounds, smells, feelings. All things important to write about,” said Milano.
Although he just graduated, Milano has been able to work with HBO and Netflix in Los Angeles and planned to film the presidential debate hosted in Cleveland recently. He premiered his own 27-minute short film, “The Blue Wall,” here in Berkeley on May 15th. “It’s a story about fear and violence in America,” said Milano “I am using that film as a pilot and trailer for a larger project in Cleveland to be shot over the coming year.”
Many shoppers also come to the markets every week for the live music, played by artists such as Lindell Reeves. After playing with groups like The Dell and The Spaniards, Reeves prefers playing independently at the market. “I don’t have to worry about the man,” said Reeves. Photo by Victoria Edwards
Even after constant traveling, what is it that keeps this rising star coming back to the farmers’ market? “They have great coffee,” said Milano.
For Dante Kaleo, an ecology center youth assistant and Berkeley City College student, the draw is people.
“We just make each other laugh. It’s like a little family,” said Kaleo. After previously working a fast-food job, Kaleo knows the value of a positive, family-like feel, as well as being passionate about the work you pursue, he said. Kaleo learned more about the Ecology Center and the work it does to educate people on how to live healthier, happier lives by being proactive about their diet and environment. He then joined the Ecology Center team in 2011, working with the Youth Department.
Now, his jobs vary from training groups of teens to supporting the Ecology Center’s Farm Fresh Choice stands, which are low-cost community produce stands, to educating middle- and high-school students about the effects of climate change.
“I get a paycheck, but I feel like I’m giving back to my community. This is my community,” he said.
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 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.”
OAKLAND, Calif. — Many neighborhoods are “food deserts,” areas where people have no access to reach good, healthy foods, which affects the rise in obesity and obesity-related diseases, says Tiffany Kang, communications coordinator for the Alameda County Community Food Bank. But she and others in the nonprofit organization are working through social-service agencies to bring healthy food to them.
Since 1985, the Alameda County Community Food Bank has been providing food for rehab centers, food pantries, soup kitchens, child and senior care centers, after-school programs and other community-based organizations. About 80 employees and 13,000 volunteers bag and pack fresh fruits and vegetables to be sent to these 240 partner organizations.
In 2012, the food bank distributed 23.3 million pounds of food to these organizations, 53 percent of which was fresh fruits and vegetables. The food bank also was the first in the country to ban carbonated beverages in its donations; since then, it has increased fruit and vegetable distribution by 1000 percent.
Weekly, the food bank distributes enough food for 380,000 meals for men, women and children living with food insecurity.
Tiffany Kang, communications coordinator for the food bank, talks to volunteers. Picture taken by Cassidy Hopkins
Kang said, “If in a line of 20 [people] one was fed what needed it, we’ve done our jobs.” She took this position two months ago after graduating from the University of Pennsylvania and said her role in communications gives her a chance to write meaningful stories.
“My own family grew up on food stamps, so this is an area that’s very close to my heart,” she said.
She explained that working with the food bank is also cost-efficient for the many agencies they work with. “The extent of hunger can never be measured,” Kang said, “but we go by: If you’re in line, you’re hungry.”
The goal of Bay Area food banks, including Alameda County’s, is to give food to everyone, “no questions asked,” she said. In the summer, the food bank also tries to reach the many children who are no longer receiving free or reduced-cost breakfasts and lunches from their schools through its Mobile Pantry and backpack programs.
Inside the Build Pizzeria, modern colors and lighting enhance the “make your own” counter area
After a week of dealing with the aftermath of a small kitchen fire, and no injuries, BUILD reopened on Aug. 1 at its modern restaurant at the corner of Shattuck and Bancroft streets. The week-long repair and recertification to open also meant new kitchen appliances.
Sous Chef Jonathan Popenuck and General Manager Jonaten Martinez talked about the growing pizza, restaurant and bar establishment in a recent interview, both touting the design work of owners Lisa Holt and David Shapiro.
The restaurant offers a variety of fresh vegetables and meats, including pepperoni and fire-roasted sausages; other meats are brought over from Italy, including the sopressata piccate.
Vegetables and fresh produce come from Northern California. “Cost is a last factor,” Sous Chef Popenuck said. Popenuck said he wants to continue to add to the seasonal and ever-more creative dishes.
The restaurant also wants more student customers. To that end, they have offered Cal Nights during the school year, allowing students to try pizza at a reduced rate. They also host fundraising for Cal.
Popenuck, a graduate of UC-Berkeley, majored in English and minored in physics, then worked his way up in the kitchen. Now he helps manage and oversee the nine line chefs. He also administers changes in the daily menu.
