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Eat Beer!

85% of the byproduct of beer is grain. This “spent” grain has as much protein as almonds and over three times the dietary fiber of oats. The creators of Regrained, Daniel Kurzrock and Jordan Schwartz, have a solution for that.

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Little Apple Granola, big in Sebastopol

Dan and Joanne Lehrer moved to Sebastopol in 1999, just as one of the last of the town’s apple processors was closing up shop. “The most beautiful Gravenstein orchard in the world, the old Hallberg orchard along Highway 116 just north of town, was cut down that year,” they recall. “Imagine rows of majestic trees all felled in the same direction, …

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Mr. Wong’s, a local family affair

Mr. Wong’s authentic Asian sauces have been enjoyed by lucky Bay Area residents for more than 50 years. First found only in Mr. Wong’s own East Bay restaurants, the hand-crafted line is now distributed  throughout Northern California. Bernice Wong grew up mixing and bottling her father’s sauces in his restaurants, knowing that, one day, she would be responsible for taking …

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The sweet goodness of Honey Mama’s

Christy Goldsby grew up in a family full of cooks, bakers, farmers, gardeners and happy eaters. “The kitchen was always a place of celebration, creativity, nourishment and joy,” she says. In 2012 she started Honey Mama’s in Portland, Ore., as a way to share her passion for healthy living and those celebrated family traditions. Her cacao-nectar bars are delicious desserts and …

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A health-conscious spirit

Danya Mosgofian of San Francisco created the Sultry Gypsy Herb Company to make natural remedies that are alcohol-free but strong and efficacious.

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Your neighborhood kombucha

Marin Kombucha founder Brian Igersheim studied biology and chemistry in college, then went to work in the food industry. This year, he launched his new venture to put his accumulated expertise to work making his own version of kombucha, the popular fermented fizzy tea drink. As the overview on the company’s website explains, kombucha is the result of “a playful ferment” – sugar turns …

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The amazing tastes of Tara

“If you are having a bad day and want to make it better, have ice cream,” counsels Tara Esperanza. “If you are having a good day and you want to top it off, have ice cream.” We couldn’t agree more. Tara began making ice cream a decade ago in Santa Fe and set up shop in the East Bay a …

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CaCoCo drinking chocolate: Superfood alchemy

CaCoCo is to your childhood hot chocolate what a Ferrari is to your training bike. “We take chocolate back to the roots,” says founder Tony Portugal. His cofounder and “Chief Samurai Alchemist,” Liam Blackmon, has a background in anthropology and organic farming, and has dedicated the last seven years of his life to sustainable transformations of local and global food …

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Dandelion Chocolate: Engineering perfect chocolates

Todd Masonis and Cameron Ring founded an Internet company called Plaxo and sold it to Comcast in 2008. Then they opened Dandelion Chocolate in San Francisco’s Mission district, and started making chocolate the way hardly anyone does any more, in a process beautifully explained on their website. “We took a very engineering, data-driven approach,” Ring explained to the San Francisco …

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Midwinter freshness from Full Belly Farm

Anyone hailing from a colder clime marvels at the year-round bounty around here. Even in the middle of winter, our bins display a cornucopia of fresh, delicious produce, much of it from Full Belly Farms, a thirty year-old 350-acre certified organic farm in the Capay Valley, about 100 miles north of Sausalito. Their annual “Hoes Down” festival in October, an …

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Truly Grains Pasta: Ancient grains for modern times

Truly Grains is a young Marin-based company on a mission to make grains great again. Truly Grains Pasta uses only ancient variety grains, also known as landrace, that have been around for hundreds of years, and haven’t been changed by modern breeding techniques. They work with small farms to grow our products organically, and avoid industrial agriculture. They mill their …

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Little Belgians from Berkeley

Evy Ballegeer started baking Little Belgians cookies in her Berkeley kitchen out of nostalgia. Speculoos are by far the most popular cookie in her native Belgium, flavored by blends of spices that vary from baker to baker. Her version combines nine spices that include cinnamon, cloves, pepper and cardamom. They taste great with coffee, tea, milk, or hot chocolate, making …

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Say yes to yummy with the Yes Bar

The Yes Bar came about when a Los Angeles mother got tired of saying “no” to things her kids wanted to eat. Abigail Wald created the Yes Bar to give them a grain-free treat made entirely of real foods and entirely free of binders, fillers or preservatives. Over 20 real foods go into each and every Yes Bar. Every single bite is a …

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Ellen’s Kimchi, a superfood made with love

Seventy-five million Koreans can’t be wrong. Now we have Ellen White and Ellen’s Kimchi to show us why their staple food makes good eating for everyone. A traditional food that remains a part of everyday modern life in Korea, kimchi consists of raw vegetables that naturally ferment in purees of fruits, garlic, ginger and Korean spices. Kimchi is a living …

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The great taste of Nana Joes Granola

There’s granola, and then there’s Nana Joes. It’s made in San Francisco by hand in a gluten-free kitchen, full of locally-sourced fruits and nuts, and sweetened only by maple syrup from an artisan producer on the East Coast. Former pastry chef Michelle Pusateri named it after her grandparents (one Nana, two Joes). “I was making my own granola and giving …

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Love and Hummus and delicious

The Love and Hummus Co. makes the kind of food that inspires us at Driver’s Market. Local. Organic. Sunstainably packaged. Delicious. Founder Donna Sky got her start through La Cocina, the innovative incubator kitchen, and has succeeded because her hummus tastes great. “When Donna Sky says that the love in jar of her hummus is an ingredient,” SF Weekly says, “we’re easily …

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Bread SRSLY, a gluten-free love story

Bread SRSLY makes delicious, moist and nourishing gluten-free sourdough breads. It started with a college crush, a gluten-intolerant San Franciscan. Sadie Scheffer began to bake loaves of gluten-free sourdough bread in hopes of winning him over. The first attempts weren’t completely successful. “I got to work experimenting with new ingredients – sorghum flour, sweet rice, buckwheat,” Sadie recalls. “Many of …

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Teas from the Desta Epicures Guild

Desta Epicures Guild is a purveyor offering hand-selected, high quality, organic and fair trade artisanal teas. Desta painstakingly searches the world for the finest ingredients grown using time-honored methods. Desta was created with a philosophy of interconnectedness of all things. It chooses wild harvesting, biodynamic and thoughtful farming. Its intent is to present each ingredient in its authentic state without …

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From Fra’ Mani to you

Fra’ Mani Handcrafted Foods, based in Berkeley, California, was founded by nationally-recognized chef Paul Bertolli. Fra’ Mani strives to keep old world food traditions alive in taste and technique, and is committed to selecting ingredients of the highest quality to produce a wide array of hand-tied dry salami, sausages, cooked salumi and deli meats. Fra’ Mani works with family farmers dedicated …