Trader Joe's

The Berkeley Bowl Cookbook Celebrates the Unusual and Unknown

When I go to Berkeley Bowl with Laura McLively, I immediately feel like a tourist, too delighted to keep my cool among the rows of citrus and loose leafy greens. Used to produce sold in hard plastic clamshells at my Los Angeles Trader Joe’s, I marvel at the wall of eggplants, not just purple but white, green, and some—like the tiny, speckled Indian graffiti eggplant—all three colors at once.

Spilling the Beans: New Book Blows the Lid off Montana’s Organic “Lentil Underground”

Here in Northern California, the heart of the organic food movement, lentils are often taken for granted—a lowly shelf staple lacking the cult status of coffee, wine or artisan chocolate.

But there is much to learn from these humble legumes, insists Liz Carlisle, a former country music singer and Harvard grad who is now a doctoral student in geography at UC Berkeley. For the past few years, she has immersed herself in lentil agriculture, ecology and economics. And along the way, she has become something of a lentil evangelist.

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