Berkeley Food Institute

‘ottoy, a restaurant launched by Cafe Ohlone, opened Wednesday at UC Berkeley’s Hearst Museum of Anthropology.

Paola Bacchetta, a gender and women’s studies professor, remembers what it was like to be the only out lesbian of color faculty on campus when she first started teaching at UC Berkeley in 2003.

A study co-authored by UC Berkeley researchers identified the importance of diversity in helping agricultural systems withstand sudden changes.

Although we are all living within certain degrees of solitude during the COVID-19 pandemic, Annapurna Holtzapple — hidden among the trees and isolated with just a few other crewmates — was more secluded than most.

When life came to a screeching halt last spring, Berkeley Student Farms — a coalition that sprouted into existence this past summer — found its purpose.

Berkeley Food Institute, or BFI, co-founder Claire Kremen was awarded one of the most prestigious prizes in the scientific community for her research in resilient food systems, according to a BFI press release.

In the last three years, at least 10 different boba, or bubble tea, shops have opened near the UC Berkeley campus — yet the exponential rise of these popular, sweetened teas has elicited a slew of controversy from students and community members.

For the groups paving the path to a more sustainable food future in Berkeley, food sustainability is about more than just being ecologically friendly — food sustainability means ensuring food access and affordability, and the reform of food distribution structures.

Urban Adamah, an educational farm and community center, moved to its permanent location at 1151 Sixth St. this month after spending six years at its southwest Berkeley site.