Timeline: Hippie food in the Bay Area

1965: Fred Rohé takes over a vitamin shop named Sunset Health Food Store and, a few years later, renames it New Age Natural Foods.

1965-1970: Counterculture kids pick up George Ohsawa’s writings on macrobiotics and open macrobiotic restaurants, notably Here and Now in San Francisco and the O-Soba Noodle Nook in Berkeley.

1967: The Diggers make hot stews and bake whole-wheat bread to distribute to the Love Generation in the Panhandle.

1969-1978: The appearance of natural food restaurants such as the Shandygaff, Dipti Nivas and Communion in San Francisco; the Swallow in Berkeley (Ruth Reichl was a cook-owner); the Trident in Sausalito; and the Reno-based Good Earth franchise, which operated locations around the Bay Area.

1969-1972: The Berkeley Food Conspiracy forms, inspiring hundreds of similar “cells” in the Bay Area and beyond.

1971: Berkeley resident Frances Moore Lappé writes “Diet For a Small Planet,” whose critique of the agricultural system ignites a new zeal for vegetarian food.

1971: A young Zen monk named Edward Espe Brown, head cook at the Tassajara monastery, writes the “Tassajara Bread Book.” The book teaches a generation how to make flavorful whole-wheat bread instead of bricks of dark dough.

1971: Nation of Islam member Yusef Bey moves Your Black Muslim Bakery from Santa Barbara to Oakland, where it sells wholegrain breads, cakes and pies, many free of refined sugars as well.

1972-1978: The era sees the rise and collapse of the San Francisco People’s Food System, a network of food co-ops and nonprofit businesses supplied by a collectively run distributor.

1973: California Certified Organic Farmers forms to certify and educate organic farmers.

1975: A former Stanford student and Zen monk named Bill Shurtleff and his partner, Akiko Aoyagi, write “The Book of Tofu,” which inspires San Francisco’s Wildwood Natural Foods and dozens of other tofu-making collectives to start up.

1977: Berkeley’s Ten Speed Press reprints Mollie Katzen’s self-published “Moosewood Cookbook.”

1979: The San Francisco Zen Center opens Greens, which takes vegetarian cooking into the 1980s — more polished, less hearty, even more internationally influenced. Hippie food no more.