Having a section devoted to "Cucina Ebraica" on his menu at Che Fico is a political statement for David Nayfeld, a first-generation American chef, whose parents came from Belarus. Another version of this story won Alix a first prize in food writing from the American Jewish Press Awards in 2019.
Some Berkeley grad students would like to see this grain, known more as birdseed in the U.S., become the next quinoa. It's a nutritional powerhouse, cheap and gluten-free.
Two years after the death of Eatwell Farm founder, Nigel Walker, his widow, stepson and son are keeping the farm going. It's not always easy, in fact, it's often not easy at all, but they're managing.
Bohemian Creamery's cheeses are served in more than a few of the area's finest restaurants. It began when Lisa Gottreich traded in her ex-husband for some goats.
Alix was a guest on Check Please, Bay Area talking about Ba-Bite, but it's since closed. But before it did, she wrote this one of two pieces about the Israeli eatery.
For a few months, Berkeley Bowl's social media accounts were hilarious. It stopped, unfortunately, but I had to meet the person behind them and she didn't disappoint.
Smoke meat is a Jewish delicacy in Montreal. Here, not so much, though if Montreal native Lex Gopnik-Lewinski gets his way, it will be. TSA once confiscated his smoke meat.
Meet Ezra Malmuth, a trained chef who has brought an edible to market that's a lot healthier and tastier than your usual gummy bear or cookie. Even his grandma thinks so.
Before Chef Tu David Phu competed on Bravo's "Top Chef," he did a wonderful Vietnamese pop-up just steps away from Oakland Tech, where he went to high school.
If Chef Mat Schuster hadn't fallen in love with a Spaniard, he might have been a deli man, he says. Jewish holiday menus continue to be a thing at his Spanish S.F. spot.
Alix used to write these "taste tests" for the Forward's food blog, where friends would be invited over to help evaluate recipes from a new cookbook. This one was especially epic.