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Thursday, July 10, 2014

East Bay Bite of the Week: The Simple, Seasonal Creations of Little Spoon Soup

Posted By on Thu, Jul 10, 2014 at 4:00 PM


Before it was born, Little Spoon Soup had been puttering through the daydreams of Sean Betouliere and Erica Garrecht-Williams for a few years. Through that time, the two were avid cooking partners, animating the communal kitchen of a large and lively co-op in South Berkeley: Fort Awesome. Cooking for the house meant cooking for a troupe of at least 16 -- including residents and boarders -- working with goliath pans, portions, and appetites. For a home cook, dinner here is a Bunyan-esque affair, and excellent priming for a fledgling soup business.

When Little Spoon Soup did come to life -- after continuous rounds of recipe testing and a business class -- it kicked into high gear with a snap. Garrecht-Williams and Betouliere delivered samples, like Thai curried squash soup as well as a potato rutabaga blend spruced up with Meyer lemon zest and rosemary, to an organizer at the Temescal Farmer's Market, eliciting an excited voicemail and immediate invitation to join as unexpectedly soon as, well, immediately. So, they did. Now, the two cook out of Oakland's Uptown Kitchen, selling seasonal soups at the Old Oakland Market on Fridays, and Temescal on Sundays.

Betouliere and Garrecht-Williams are currently nursing plans to grow the business into a soup CSA, perhaps in a few months, with potential to grow into a worker-owned cooperative. The soups are beautiful and fresh, always, but Little Spoon's backbone is its philosophy -- to bolster localized food systems, and easy access to the fresh and healthy food we don't always have time to cook for ourselves or our families. Little Spoon is a functional spotlight on the origins of our food, an actualized dream that cinches the space between consumers and farmers, that builds community around the desire for wholesome and delicious food. The operation buys from market partners and farmers they know, filling their ever-changing menu with the likes of spinach and lentil with green garlic, carrot ginger, fresh pea and mint, tomato cashew, and spring borscht. Any way you scoop it, there's no going wrong.

Look to the Facebook page and website for menu and updates.

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Molly Gore


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