Whole Foods

Fun with Fungi: Food Business is Still Mushrooming for Two Berkeley Grads

It was already their final semester at UC Berkeley, but Nikhil Arora and Alejandro Velez had never met. Both were sitting in a business ethics class when something the professor said caught their interest: It might be possible to grow gourmet mushrooms from used coffee grounds. Just a few weeks later, the two were practically best friends, brought together by an idea.

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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