I am grateful to have the opportunity to try out my Nordic porridge concept once again at Pizzaiolo on Sunday, April 16th. I'll be dishing up beautiful, delicious bowls with a wild twist starting at 9am and serving until sold out (or 1pm, whichever comes first). They will also have their usual satisfyingly delicious coffee service and pastries available. More information about my porridge pop ups here and spring-focused porridge menu below. I'm especially excited about using wild onion and red bud flowers (assuming I can still get them next weekend) and that my neighbor generously offered up as much of the feral rhubarb growing in her backyard as I want(!) - Oakland community at it's finest.
This time my pop up is kicking off a larger effort to bring wild edible plants to the masses - the third annual Wild and Feral Food Week running April 16-22 and coinciding with Earth Week. Along with my research partners from Berkeley Open Source Food, I have helped coordinate this effort for the past three years and we're ecstatic to report that this year, Wild and Feral Food Week includes restaurants participating from around the world. Visit my recent post about Wild and Feral Food Week or Berkeley Open Source Food for more information.