From the Editor

Glorious Food

    Get ready to work up an appetite, because this issue puts food into focus.
    We’ve got you covered, from cured meats and sweet treats to hot spots for good eats. You’ll also meet a vegan chef (Philip Gelb), a neighborhood forager (Asiya Wadud) and an inter-nationally known local cheesemonger (Julian Uruburu), so your stomach is sure to be rumbling before you put down this issue.
    It’s been a busy issue for senior editor and food maven Derk Richardson. He spotted 2008’s increasingly popular salumi trend and for his article, “Tasty Salted Pig Parts,” he sought out some of the East Bay’s best makers and purveyors, eating his way through salami, mortadella and more in the interest of research. Richardson also orchestrated and conducted a roundtable discussion, “Articles of Faith,” with seven chef stalwarts for a fascinating conversation about Oakland restaurateuring. The meeting was at Camino, the new Upper Grand–based restaurant Richardson fittingly also reviews in “Paths of Glory.”
    For a final treat, Oakland Magazine turned to local genius and travel writer extraordinaire Jeff Greenwald, for a personal essay on the Oakland-ness of Oakland for our latest department, I’m From There. See why Greenwald, like me, calls Oakland home.
 

Judith M. Gallman
judy@oaklandmagazine.com