This experience takes you to visit a network of individual makers and artisans in a collective community workspace. From edible bugs to a dramatic rooftop urban farm, this tour will showcase a wide variety of innovative and eco-friendly artisans and the work which they have dedicated their lives to creating. We’ll learn what it takes to build and foster impactful relationships across mediums while learning more about our own relationship with food, nature, and the creative individuals around us.
Some Suggested Stops
Eco-Industrial Artisan Park
Located in West Oakland, this site is home to a network of artisans that work collectively to develop and promote environmentally progressive projects. We’ll see about the power of creating working relationships and community workspaces as well as learn how an upscale bistro in San Francisco is exploring the culinary potential of urban farming via a 2,000-square-foot aquaponic greenhouse. Our preconceived notions of food will be challenged by the on-site snackeria which produces delicious prehispanic-style edible insects in a “farm” housed within a shipping container. Our creepy-crawly adventures don’t end there as we will see how worms aide in the biochar and composting process. The site is also saving our planet by using solar energy, reusing wastewater, and upcycling condemned Oakland trees by turning them into lumber used for firewood and furniture. In addition, there are chickens, a bonsai garden, a sake brewery and soon a delicious Japanese soba restaurant!
Urban Rooftop Farm
This adventurous endeavor provides design and consultation services for living roofs on residential and commercial projects. They also grow some of their starter plants at the eco-industrial park! They deliver all the necessities of a living highly productive farm straight to your door that you can employ on roofs, window boxes or stand-alone planters.
Possible Additional Stop
Come taste yuba, the thin sheets of soy that rise to the top of heated soymilk during the tofu-making process. This location’s yuba and tofu are made from the finest soybeans which will be evident as soon as you take a bite. After a tour of their beanery, where artisans produce ready-to-eat tofu and yuba dishes, you will learn how a team of entrepreneurs took the wasteful byproduct of soymilk, okara, and used it to create healthy, sustainable, and tasty cookies.
Lunch Stops May Include
Town Kitchen Box Lunch
Prepared by underserved youth trained in culinary skills at the PORT co-working kitchen.
Japanese Restaurant at Eco-Industrial Park
Traditional Japanese soba restaurant from chef Koichi Ishii, serving handmade soba noodles made with buckwheat flour milled on-site.
Inquire About This Experience Here