Letters to the editor on Occupy Oakland and the future of Alameda Point.
Alameda Magazine gets an organizational upgrade.
A concerned citizen has spurred city officials to investigate her complaints that a customs examination station in Alameda is a potential source of hazards ranging from radioactive material to weapons of mass destruction.
For about as long as people have lived on San Francisco Bay, there has been tension over developing or preserving this rich natural resource. And like other communities that ring the Bay, Alameda’s Bay Farm Island is no exception: From the arrival of the Spanish in the 1700s to the struggle between the Island’s asparagus farmers and developers in the 1800s to the effort to connect the island to Oakland with landfill in the 1900s, Bay Farm Island residents have experienced their share of conflict.
Whitney Thornton pauses on her walk along the Bayview Marsh behind Bayview Avenue to peer into a small, plastic cage protecting young wetland plants from the elements. From the shoreline, the cages, planted at seemingly random spots in the shallow water, look like traps for catching fish, clams, or perhaps crabs. But Thornton isn’t looking for dinner. Instead, this marine biologist is developing new methods of restoring wetlands damaged by invasive Spartina, or cordgrass.
Fan mail from readers on the Cal graduation rate, SpoonRocket, and the Rev. Yoshii.
Ron Matthews: I am in favor of such a move for many reasons; the most important is a decrease in traffic on Packet Landing Road, Robert Davey Drive, and on Island Drive. It is my understanding that over 52 percent of the nearly 4,000 members are from outside 94502, which means all of those cars will be taking Harbor Bay Parkway instead of Island Drive. The current location is too small for the demand that has grown in Alameda and the facilities are old.
Mac and cheese lovers, listen up: This book by two recipe developers can turn your simple pasta-and-cheesy world upside down. Oakland-based Stephanie Stiavetti, the foodstress behind TheCulinaryLife.com, and Sacramento’s Garrett McCord of VanillaGarlic.com dive into the comfort zone of mac and cheese and turn the familiar into the extraordinary.
Juggling the fall routine is getting frustrating. One kid’s in soccer practice, another is in gymnastics, and my work schedule is proving unreliable for keeping my summer strength workout routine. Any advice for what I can do?
Born and raised in Abruzzo, Italy, Chef Giuseppe Naccarelli, formerly vice president of kitchen operations for Il Fornaio restaurants, opens his very own slice of Italy—Trabocco, named for a fishing pier along the Adriatic coast of his hometown.