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"title": "3 Recipes For Cooking Up a Scaled-Down, Low-Key Thanksgiving Meal",
"headTitle": "3 Recipes For Cooking Up a Scaled-Down, Low-Key Thanksgiving Meal | KQED",
"content": "\u003cp>Thanksgiving is going to look different for many Americans this year. As the coronavirus pandemic rages, \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\" target=\"_blank\" rel=\"noopener noreferrer\">the Centers for Disease Control is warning\u003c/a> against traveling to see friends or family, or even gathering with people who do not live with you.\u003c/p>\n\u003cp>Thanksgiving is a holiday most people associate with sitting around a table that is groaning under large platters of food—a big turkey, heaping bowls of mashed potatoes and gravy, stuffing and pies galore—which is simply too much food and effort for one or two or four people.\u003c/p>\n\u003cp>But that isn’t a reason to forego a delicious, sit-down meal.\u003c/p>\n\u003cp>\u003ca id=\"#turkey\" class=\"anchor\">\u003c/a> With that in mind, three chefs share scaled-down Thanksgiving recipes. These dishes—\u003ca href=\"#turkey\" target=\"_blank\" rel=\"noopener noreferrer\">Anita Lo’s turkey roulade\u003c/a>, Aarón Sánchez’s \u003ca href=\"#sprouts\" target=\"_blank\" rel=\"noopener noreferrer\">brussels sprouts with roasted jalapeño vinaigrette\u003c/a> and Sohla El-Waylly’s \u003ca href=\"#pie\" target=\"_blank\" rel=\"noopener noreferrer\">apple (hand) pies\u003c/a>—are meant to serve up to four people.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca id=\"turkey\" class=\"anchor\">\u003c/a> Chef Anita Lo’s Turkey Roulade\u003c/h3>\n\u003cp>A turkey roulade is the kind of thing that looks and sounds fancy, but isn’t much harder than making a stuffing and a roast turkey, says Chef Anita Lo. “You’re essentially making some sautéed mushrooms with some [extra things] in it and rolling it up in a breast and cooking it,” she says. Fresh herbs like thyme and tarragon add a bit of that traditional Thanksgiving flavor, and the butter and olive oil in the stuffing helps keep the turkey moist and flavorful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 skin on, 2.5 lb. boneless turkey breast\u003c/li>\n\u003cli>salt and pepper\u003c/li>\n\u003cli>10 ounce maitake mushrooms (also called hen of the woods), cleaned and cut into small dice\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 small shallot, minced\u003c/li>\n\u003cli>2 large cloves garlic, minced\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>4 ounce sunchokes, cleaned and cut into small dice\u003c/li>\n\u003cli>3 to 4 tbsp fine breadcrumbs\u003c/li>\n\u003cli>1 tbsp fresh thyme leaves, chopped\u003c/li>\n\u003cli>2 tbsp fresh chives, chopped\u003c/li>\n\u003cli>1 tbsp fresh parsley, chopped\u003c/li>\n\u003cli>1/2 tbsp fresh tarragon, chopped\u003c/li>\n\u003cli>zest of one lemon, grated on a Microplane\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>Preheat an oven to 375° F (190° C)\u003c/p>\n\u003cp>Heat a large sauté pan on high. When hot, add the olive oil. When just smoking, add the mushrooms in one layer and allow to brown. Stir. Add the shallot, garlic and butter and stir. Cook for another minute, then season to taste with salt and pepper. Remove to a bowl. You may have to do this a few times depending on the size of your pan. Add the sunchokes, bread crumbs, herbs, lemon and lemon zest. Stir. The mixture should form lumps. Use the last tablespoon of breadcrumbs if it doesn’t stick together a bit. Taste and adjust seasonings. Set aside to cool. [aside postid='food_1337226']\u003c/p>\n\u003cp>Dry the turkey breast with a clean paper towel, and place on a board skin side down. Butterfly the thick portion of the breast so that you have a mostly even thickness and so you have a rough rectangle of meat that when rolled, will be covered by the skin. Season with salt and pepper on both sides. With the skin side down, spread the mushroom mixture evenly on the meat, leaving a 1-2 inch border at the farthest side where you will end the rolling. Starting from the side closest to you, roll the meat into a cylinder. Tie with a butcher string along the length of the roll to hold it all together. This may be done up to a day before cooking if desired. Just take the roll out of the refrigerator at least 30 minutes before cooking to come to room temp.\u003c/p>\n\u003cp>Place the roll, seam side down on a rack elevated over a roasting pan filled with a thin layer of water. Roast until the internal temperature at its thickest point is 150, about 50 minutes to an hour. Allow to rest at least 10 minutes before slicing.\u003c/p>\n\u003cp>You can make a quick pan gravy with some flour and chicken stock from the drippings if desired.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca id=\"sprouts\" class=\"anchor\">\u003c/a> \u003cstrong> Chef Aarón Sánchez’s Brussels Sprouts With Roasted Jalapeño Vinaigrette\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_13889696\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13889696\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-800x450.jpg\" alt=\"Chef Aarón Sánchez's Brussels sprouts with roasted jalapeño vinaigrette.\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a.jpg 1278w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Aarón Sánchez’s Brussels sprouts with roasted jalapeño vinaigrette. \u003ccite>(Randy Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This dish comes from Johnny Sánchez, chef Aarón Sánchez’s New Orleans restaurant. It features fried brussels sprouts, sweet butternut squash and tart pomegranate seeds dressed in a bracing roasted jalapeño vinaigrette. Feel free to roast the sprouts instead of frying them. And if all that peeling and dicing and chopping feels overwhelming, Sanchez understands. “I’m all about convenience,” he says. “You know the chef’s saying: ‘work smarter, not harder.’ ” Buy the vegetables pre-chopped, and you’ll save a lot of time.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large butternut squash\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil\u003c/li>\n\u003cli>2 tsp kosher salt, plus more for seasoning\u003c/li>\n\u003cli>1 tsp chili powder\u003c/li>\n\u003cli>½ tsp dried Mexican oregano\u003c/li>\n\u003cli>¼ tsp ground cumin\u003c/li>\n\u003cli>¼ tsp ground coriander\u003c/li>\n\u003cli>¼ tsp ground fennel\u003c/li>\n\u003cli>¼ tsp ground yellow mustard\u003c/li>\n\u003cli>¼ tsp sweet paprika\u003c/li>\n\u003cli>1/8 tsp onion powder\u003c/li>\n\u003cli>1/8 tsp garlic powder\u003c/li>\n\u003cli>8 cups (about 790 g) Brussels sprouts\u003c/li>\n\u003cli>2 quarts (2 liters) canola or vegetable oil for frying\u003c/li>\n\u003cli>1 cup (120 ml) Roasted Jalapeño Vinaigrette (recipe follows)\u003c/li>\n\u003cli>½ cup (15 g) cilantro, chopped, plus more for serving\u003c/li>\n\u003cli>1 serrano pepper, thinly sliced\u003c/li>\n\u003cli>½ cup (60 g) crumbled cotija cheese\u003c/li>\n\u003cli>¼ cup (45 g) pomegranate seeds\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions \u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 375°F (190°C) and line a baking sheet with cooking parchment. Peel and seed the squash, then cut it into 1-inch (2.5 cm) pieces. Toss with the olive oil, salt, and all the spices, then spread on the sheet in a single layer. Roast until tender with lightly browned edges, 20 to 30 minutes. [aside postid='bayareabites_102926']\u003c/p>\n\u003cp>Meanwhile, halve the Brussels sprouts and trim their tough outer leaves. (If you prefer to roast the Brussels sprouts instead of deep-frying them, see \u003ca href=\"#note\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Note\u003c/strong>\u003c/a>.) Pour the canola oil into a large heavy-bottomed pot and clip a thermometer to the side. Line a plate or wire rack with paper towels.\u003c/p>\n\u003cp>Bring the canola oil to 375°F (190°C) over medium-high heat and fry the sprouts in batches until golden brown, about 2 minutes per batch. Use a spider or slotted spoon to transfer them to the lined plate, season with salt, and continue with the rest.\u003c/p>\n\u003cp>Pour the vinaigrette into a large mixing bowl, then gently fold in the squash, Brussels sprouts, cilantro, and serrano pepper to coat. Scatter the cheese and a handful of pomegranate seeds over the top for serving.\u003c/p>\n\u003cp>\u003ca id=\"note\" class=\"anchor\">\u003c/a>\u003cstrong>Note: \u003c/strong>To roast the Brussels sprouts, line another baking sheet with cooking parchment and adjust the oven to 400°F (205°C). Prep the sprouts as described in Step 2, then toss them in 2 tablespoons of olive oil, season with salt, and roast until deeply golden, 20 to 25 minutes.\u003c/p>\n\u003cp>\u003cstrong>Roasted Jalapeño Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 to 2 jalapeños\u003c/li>\n\u003cli>2 green onions\u003c/li>\n\u003cli>2 cloves garlic, peeled\u003c/li>\n\u003cli>1 cup (200 ml) grapeseed or vegetable oil\u003c/li>\n\u003cli>¼ cup (60 ml) rice vinegar\u003c/li>\n\u003cli>1 tbsp orange juice\u003c/li>\n\u003cli>1 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp agave nectar\u003c/li>\n\u003cli>1 cup (40 g) fresh cilantro\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>Preheat your grill to medium-high or place a metal grate directly atop a gas burner on medium-high heat. Set the jalapeños and green onions over the flame and roast, turning occasionally, until they’re soft and charred all over. When they’re cool enough to handle, peel any papery char from the jalapeño, then remove its stem, seeds, and membranes.\u003c/p>\n\u003cp>Confit the garlic by covering the cloves with the oil in a small saucepan or skillet and gently warming over medium-low heat for 20 to 30 minutes, until it’s soft but hasn’t built too much color. Remove the garlic when cooked and reserve the oil.\u003c/p>\n\u003cp>Chop the roasted jalapeños and green onions and puree in a blender with the confit garlic, rice vinegar, orange juice, lime juice, agave nectar and cilantro. With the blender still going, stream in the reserved garlic oil and blend until smooth. Season with salt and pepper. Use right away or store in refrigerator up to 1 week.\u003c/p>\n\u003cp>Makes about 1½ cups (360 ml)\u003c/p>\n\u003chr>\n\u003ch3>\u003ca id=\"pie\" class=\"anchor\">\u003c/a> \u003cstrong> Chef Sohla El-Waylly’s Apple (Hand) Pie\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_13889697\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13889697\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-800x600.jpe\" alt=\"Chef Sohla El-Waylly's apple (hand) pie.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-800x600.jpe 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-1020x765.jpe 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-160x120.jpe 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-768x576.jpe 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-1536x1152.jpe 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-2048x1536.jpe 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-1920x1440.jpe 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Sohla El-Waylly’s apple (hand) pie. \u003ccite>(Sohla El-Waylly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beauty of these apple hand pies from recipe developer Sohla El-Waylly is how easy they are, especially because they call for pre-made pie dough. El-Waylly says it’s best to use Granny Smith apples, which cook down into a thick and jammy compote without the need for too much starch. You’ll need to let the filling cool completely or the uncooked crust will melt, so you can make the filling ahead of time before forming your pies.\u003cbr>\n\u003cstrong>\u003cbr>\nFor the filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound Granny Smith apples (about 2 medium)\u003c/li>\n\u003cli>1 cup apple cider\u003c/li>\n\u003cli>6 tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp tapioca starch or cornstarch\u003c/li>\n\u003cli>½ tsp ground cinnamon\u003c/li>\n\u003cli>pinch ground nutmeg\u003c/li>\n\u003cli>pinch kosher salt\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the pies:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>flour for dusting\u003c/li>\n\u003cli>1 ready-to-bake pie crust, thawed\u003c/li>\n\u003cli>1 egg\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>¼ tsp cinnamon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Make the filling:\u003c/strong>\u003c/p>\n\u003cp>Peel apples and cut around the core to remove the flesh in large cheeks. Dice the apple flesh into rough ½-inch pieces and transfer to a medium saucepan. Add apple cider and sugar, and bring to a boil over high heat. Continue simmering the apples, stirring occasionally, until the apples are tender and translucent, the liquid has cooked down enough to coat the back of the spoon, and the mixture looks darkened in color, 12 to 14 minutes. [aside postid='bayareabites_74069']\u003c/p>\n\u003cp>In a small bowl, stir together the starch with a few spoonfuls of the apple mixture to dissolve then stir it back into the pot. While stirring constantly, simmer the mixture for a full minute to cook the starch.\u003c/p>\n\u003cp>Remove from heat and stir in the cinnamon, nutmeg, salt and butter. Transfer to a bowl to cool completely. (The filling can be made 3 days in advance and kept chilled.)\u003c/p>\n\u003cp>\u003cstrong>Make the pies:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 375° F (190° C).\u003c/p>\n\u003cp>Lightly dust a clean and dry surface with flour and unroll the prepared pie crust, gently warming it up with your hands if it feels stiff. If needed, use a rolling pin to gently roll it out into an even 11-inch circle. Using a sharp paring knife, cut the crust into quarters.\u003c/p>\n\u003cp>Divide the chilled apple compote evenly between the four pie crust wedges, leaving a 1-inch border all around. Working with one piece at a time, brush the edges with egg wash and fold the sides over the filling to overlap in the middle and form a cone, taking care to press the tip closed.\u003c/p>\n\u003cp>Transfer the hand pie to a baking sheet lined with parchment and place seam side down. Use the side of your hand to gently press the wide end of the cone to seal. Fold over the edge and crimp with your fingers or a fork, just like you would for a full pie. Using the tip of a paring knife, cut a couple of slits into the hand pie to release steam as it bakes. Repeat with remaining dough and filling. and freeze for at least 20 minutes before baking. (Alternatively, freeze overnight before individually wrapping and storing for up to 2 months.)\u003c/p>\n\u003cp>In a small bowl, whisk the egg with 1 tablespoon of water and a pinch of salt. In another small bowl, stir together the sugar and cinnamon. Brush the hand pies evenly with egg wash and sprinkle with cinnamon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bake in the preheated oven until golden brown, about 18 to 20 minutes. Cool for 10 minutes before eating.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2020 NPR. To see more, visit \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=3+Recipes+For+Cooking+Up+A+Scaled-Down%2C+Low-Key+Thanksgiving+Meal&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving is going to look different for many Americans this year. As the coronavirus pandemic rages, \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\" target=\"_blank\" rel=\"noopener noreferrer\">the Centers for Disease Control is warning\u003c/a> against traveling to see friends or family, or even gathering with people who do not live with you.\u003c/p>\n\u003cp>Thanksgiving is a holiday most people associate with sitting around a table that is groaning under large platters of food—a big turkey, heaping bowls of mashed potatoes and gravy, stuffing and pies galore—which is simply too much food and effort for one or two or four people.\u003c/p>\n\u003cp>But that isn’t a reason to forego a delicious, sit-down meal.\u003c/p>\n\u003cp>\u003ca id=\"#turkey\" class=\"anchor\">\u003c/a> With that in mind, three chefs share scaled-down Thanksgiving recipes. These dishes—\u003ca href=\"#turkey\" target=\"_blank\" rel=\"noopener noreferrer\">Anita Lo’s turkey roulade\u003c/a>, Aarón Sánchez’s \u003ca href=\"#sprouts\" target=\"_blank\" rel=\"noopener noreferrer\">brussels sprouts with roasted jalapeño vinaigrette\u003c/a> and Sohla El-Waylly’s \u003ca href=\"#pie\" target=\"_blank\" rel=\"noopener noreferrer\">apple (hand) pies\u003c/a>—are meant to serve up to four people.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca id=\"turkey\" class=\"anchor\">\u003c/a> Chef Anita Lo’s Turkey Roulade\u003c/h3>\n\u003cp>A turkey roulade is the kind of thing that looks and sounds fancy, but isn’t much harder than making a stuffing and a roast turkey, says Chef Anita Lo. “You’re essentially making some sautéed mushrooms with some [extra things] in it and rolling it up in a breast and cooking it,” she says. Fresh herbs like thyme and tarragon add a bit of that traditional Thanksgiving flavor, and the butter and olive oil in the stuffing helps keep the turkey moist and flavorful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 skin on, 2.5 lb. boneless turkey breast\u003c/li>\n\u003cli>salt and pepper\u003c/li>\n\u003cli>10 ounce maitake mushrooms (also called hen of the woods), cleaned and cut into small dice\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 small shallot, minced\u003c/li>\n\u003cli>2 large cloves garlic, minced\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>4 ounce sunchokes, cleaned and cut into small dice\u003c/li>\n\u003cli>3 to 4 tbsp fine breadcrumbs\u003c/li>\n\u003cli>1 tbsp fresh thyme leaves, chopped\u003c/li>\n\u003cli>2 tbsp fresh chives, chopped\u003c/li>\n\u003cli>1 tbsp fresh parsley, chopped\u003c/li>\n\u003cli>1/2 tbsp fresh tarragon, chopped\u003c/li>\n\u003cli>zest of one lemon, grated on a Microplane\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>Preheat an oven to 375° F (190° C)\u003c/p>\n\u003cp>Heat a large sauté pan on high. When hot, add the olive oil. When just smoking, add the mushrooms in one layer and allow to brown. Stir. Add the shallot, garlic and butter and stir. Cook for another minute, then season to taste with salt and pepper. Remove to a bowl. You may have to do this a few times depending on the size of your pan. Add the sunchokes, bread crumbs, herbs, lemon and lemon zest. Stir. The mixture should form lumps. Use the last tablespoon of breadcrumbs if it doesn’t stick together a bit. Taste and adjust seasonings. Set aside to cool. \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dry the turkey breast with a clean paper towel, and place on a board skin side down. Butterfly the thick portion of the breast so that you have a mostly even thickness and so you have a rough rectangle of meat that when rolled, will be covered by the skin. Season with salt and pepper on both sides. With the skin side down, spread the mushroom mixture evenly on the meat, leaving a 1-2 inch border at the farthest side where you will end the rolling. Starting from the side closest to you, roll the meat into a cylinder. Tie with a butcher string along the length of the roll to hold it all together. This may be done up to a day before cooking if desired. Just take the roll out of the refrigerator at least 30 minutes before cooking to come to room temp.\u003c/p>\n\u003cp>Place the roll, seam side down on a rack elevated over a roasting pan filled with a thin layer of water. Roast until the internal temperature at its thickest point is 150, about 50 minutes to an hour. Allow to rest at least 10 minutes before slicing.\u003c/p>\n\u003cp>You can make a quick pan gravy with some flour and chicken stock from the drippings if desired.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca id=\"sprouts\" class=\"anchor\">\u003c/a> \u003cstrong> Chef Aarón Sánchez’s Brussels Sprouts With Roasted Jalapeño Vinaigrette\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_13889696\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13889696\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-800x450.jpg\" alt=\"Chef Aarón Sánchez's Brussels sprouts with roasted jalapeño vinaigrette.\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/brussels_wide-a27275f98ac4e0d1432b5de565aa64c0232c9c8a.jpg 1278w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Aarón Sánchez’s Brussels sprouts with roasted jalapeño vinaigrette. \u003ccite>(Randy Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This dish comes from Johnny Sánchez, chef Aarón Sánchez’s New Orleans restaurant. It features fried brussels sprouts, sweet butternut squash and tart pomegranate seeds dressed in a bracing roasted jalapeño vinaigrette. Feel free to roast the sprouts instead of frying them. And if all that peeling and dicing and chopping feels overwhelming, Sanchez understands. “I’m all about convenience,” he says. “You know the chef’s saying: ‘work smarter, not harder.’ ” Buy the vegetables pre-chopped, and you’ll save a lot of time.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large butternut squash\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil\u003c/li>\n\u003cli>2 tsp kosher salt, plus more for seasoning\u003c/li>\n\u003cli>1 tsp chili powder\u003c/li>\n\u003cli>½ tsp dried Mexican oregano\u003c/li>\n\u003cli>¼ tsp ground cumin\u003c/li>\n\u003cli>¼ tsp ground coriander\u003c/li>\n\u003cli>¼ tsp ground fennel\u003c/li>\n\u003cli>¼ tsp ground yellow mustard\u003c/li>\n\u003cli>¼ tsp sweet paprika\u003c/li>\n\u003cli>1/8 tsp onion powder\u003c/li>\n\u003cli>1/8 tsp garlic powder\u003c/li>\n\u003cli>8 cups (about 790 g) Brussels sprouts\u003c/li>\n\u003cli>2 quarts (2 liters) canola or vegetable oil for frying\u003c/li>\n\u003cli>1 cup (120 ml) Roasted Jalapeño Vinaigrette (recipe follows)\u003c/li>\n\u003cli>½ cup (15 g) cilantro, chopped, plus more for serving\u003c/li>\n\u003cli>1 serrano pepper, thinly sliced\u003c/li>\n\u003cli>½ cup (60 g) crumbled cotija cheese\u003c/li>\n\u003cli>¼ cup (45 g) pomegranate seeds\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions \u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 375°F (190°C) and line a baking sheet with cooking parchment. Peel and seed the squash, then cut it into 1-inch (2.5 cm) pieces. Toss with the olive oil, salt, and all the spices, then spread on the sheet in a single layer. Roast until tender with lightly browned edges, 20 to 30 minutes. \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Meanwhile, halve the Brussels sprouts and trim their tough outer leaves. (If you prefer to roast the Brussels sprouts instead of deep-frying them, see \u003ca href=\"#note\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Note\u003c/strong>\u003c/a>.) Pour the canola oil into a large heavy-bottomed pot and clip a thermometer to the side. Line a plate or wire rack with paper towels.\u003c/p>\n\u003cp>Bring the canola oil to 375°F (190°C) over medium-high heat and fry the sprouts in batches until golden brown, about 2 minutes per batch. Use a spider or slotted spoon to transfer them to the lined plate, season with salt, and continue with the rest.\u003c/p>\n\u003cp>Pour the vinaigrette into a large mixing bowl, then gently fold in the squash, Brussels sprouts, cilantro, and serrano pepper to coat. Scatter the cheese and a handful of pomegranate seeds over the top for serving.\u003c/p>\n\u003cp>\u003ca id=\"note\" class=\"anchor\">\u003c/a>\u003cstrong>Note: \u003c/strong>To roast the Brussels sprouts, line another baking sheet with cooking parchment and adjust the oven to 400°F (205°C). Prep the sprouts as described in Step 2, then toss them in 2 tablespoons of olive oil, season with salt, and roast until deeply golden, 20 to 25 minutes.\u003c/p>\n\u003cp>\u003cstrong>Roasted Jalapeño Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 to 2 jalapeños\u003c/li>\n\u003cli>2 green onions\u003c/li>\n\u003cli>2 cloves garlic, peeled\u003c/li>\n\u003cli>1 cup (200 ml) grapeseed or vegetable oil\u003c/li>\n\u003cli>¼ cup (60 ml) rice vinegar\u003c/li>\n\u003cli>1 tbsp orange juice\u003c/li>\n\u003cli>1 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp agave nectar\u003c/li>\n\u003cli>1 cup (40 g) fresh cilantro\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>Preheat your grill to medium-high or place a metal grate directly atop a gas burner on medium-high heat. Set the jalapeños and green onions over the flame and roast, turning occasionally, until they’re soft and charred all over. When they’re cool enough to handle, peel any papery char from the jalapeño, then remove its stem, seeds, and membranes.\u003c/p>\n\u003cp>Confit the garlic by covering the cloves with the oil in a small saucepan or skillet and gently warming over medium-low heat for 20 to 30 minutes, until it’s soft but hasn’t built too much color. Remove the garlic when cooked and reserve the oil.\u003c/p>\n\u003cp>Chop the roasted jalapeños and green onions and puree in a blender with the confit garlic, rice vinegar, orange juice, lime juice, agave nectar and cilantro. With the blender still going, stream in the reserved garlic oil and blend until smooth. Season with salt and pepper. Use right away or store in refrigerator up to 1 week.\u003c/p>\n\u003cp>Makes about 1½ cups (360 ml)\u003c/p>\n\u003chr>\n\u003ch3>\u003ca id=\"pie\" class=\"anchor\">\u003c/a> \u003cstrong> Chef Sohla El-Waylly’s Apple (Hand) Pie\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_13889697\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13889697\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-800x600.jpe\" alt=\"Chef Sohla El-Waylly's apple (hand) pie.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-800x600.jpe 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-1020x765.jpe 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-160x120.jpe 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-768x576.jpe 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-1536x1152.jpe 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-2048x1536.jpe 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/11/pies2-f08913a0e8e5a7cca3337ff6446a8197e9078996-1920x1440.jpe 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Sohla El-Waylly’s apple (hand) pie. \u003ccite>(Sohla El-Waylly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beauty of these apple hand pies from recipe developer Sohla El-Waylly is how easy they are, especially because they call for pre-made pie dough. El-Waylly says it’s best to use Granny Smith apples, which cook down into a thick and jammy compote without the need for too much starch. You’ll need to let the filling cool completely or the uncooked crust will melt, so you can make the filling ahead of time before forming your pies.\u003cbr>\n\u003cstrong>\u003cbr>\nFor the filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound Granny Smith apples (about 2 medium)\u003c/li>\n\u003cli>1 cup apple cider\u003c/li>\n\u003cli>6 tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp tapioca starch or cornstarch\u003c/li>\n\u003cli>½ tsp ground cinnamon\u003c/li>\n\u003cli>pinch ground nutmeg\u003c/li>\n\u003cli>pinch kosher salt\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the pies:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>flour for dusting\u003c/li>\n\u003cli>1 ready-to-bake pie crust, thawed\u003c/li>\n\u003cli>1 egg\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>¼ tsp cinnamon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Make the filling:\u003c/strong>\u003c/p>\n\u003cp>Peel apples and cut around the core to remove the flesh in large cheeks. Dice the apple flesh into rough ½-inch pieces and transfer to a medium saucepan. Add apple cider and sugar, and bring to a boil over high heat. Continue simmering the apples, stirring occasionally, until the apples are tender and translucent, the liquid has cooked down enough to coat the back of the spoon, and the mixture looks darkened in color, 12 to 14 minutes. \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a small bowl, stir together the starch with a few spoonfuls of the apple mixture to dissolve then stir it back into the pot. While stirring constantly, simmer the mixture for a full minute to cook the starch.\u003c/p>\n\u003cp>Remove from heat and stir in the cinnamon, nutmeg, salt and butter. Transfer to a bowl to cool completely. (The filling can be made 3 days in advance and kept chilled.)\u003c/p>\n\u003cp>\u003cstrong>Make the pies:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 375° F (190° C).\u003c/p>\n\u003cp>Lightly dust a clean and dry surface with flour and unroll the prepared pie crust, gently warming it up with your hands if it feels stiff. If needed, use a rolling pin to gently roll it out into an even 11-inch circle. Using a sharp paring knife, cut the crust into quarters.\u003c/p>\n\u003cp>Divide the chilled apple compote evenly between the four pie crust wedges, leaving a 1-inch border all around. Working with one piece at a time, brush the edges with egg wash and fold the sides over the filling to overlap in the middle and form a cone, taking care to press the tip closed.\u003c/p>\n\u003cp>Transfer the hand pie to a baking sheet lined with parchment and place seam side down. Use the side of your hand to gently press the wide end of the cone to seal. Fold over the edge and crimp with your fingers or a fork, just like you would for a full pie. Using the tip of a paring knife, cut a couple of slits into the hand pie to release steam as it bakes. Repeat with remaining dough and filling. and freeze for at least 20 minutes before baking. (Alternatively, freeze overnight before individually wrapping and storing for up to 2 months.)\u003c/p>\n\u003cp>In a small bowl, whisk the egg with 1 tablespoon of water and a pinch of salt. In another small bowl, stir together the sugar and cinnamon. Brush the hand pies evenly with egg wash and sprinkle with cinnamon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bake in the preheated oven until golden brown, about 18 to 20 minutes. Cool for 10 minutes before eating.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2020 NPR. To see more, visit \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=3+Recipes+For+Cooking+Up+A+Scaled-Down%2C+Low-Key+Thanksgiving+Meal&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"slug": "whats-on-your-ballot-reem-assil-of-reems-california-bakery",
"title": "What's On Your Ballot?: Reem Assil of Reem’s California Bakery",
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"headTitle": "What’s On Your Ballot?: Reem Assil of Reem’s California Bakery | KQED",
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"content": "\u003cp>\u003ci>In 2020, the United States faces an election like no other. Citizens will vote in the midst of a global pandemic, severe climate change, an uprising for racial justice and an administration that has eroded the norms of democracy. In ‘\u003ca href=\"https://www.kqed.org/whats-on-your-ballot\" target=\"_blank\" rel=\"noopener noreferrer\">What’s on Your Ballot\u003c/a>,’ KQED checks in with ten different artists, activists and cultural figures about the issues on their minds and their hopes for the country.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">R\u003c/span>eem Assil opened Reem’s California in 2017, inspired by Arab street corner bakeries and the vibrant communities surrounding them. The Palestinian-Syrian chef descirbes Reem’s as “a place where Arabs could feel celebrated and proud” during a post-9/11 world in which many Arab communities were threatened, attacked, and forced to hide their identities as Mediterranean or Greek. The bakery was also created to serve as a space for the social justice community where people could meet, strategize, and enjoy a good meal. Says Assil, “You come from Reem’s, you come from the whole movement.” \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Prior to founding Reem’s, Assil was engaged in political activism and community organizing for many years. She worked for a decade as a labor and community organizer at SEIU Local 1877 and East Bay Alliance for a Sustainable Economy (EBASE), where she fought for the dignity and equality of workers in the Bay Area. In the face of the pandemic, Assil has transformed Reem’s Oakland location into a kitchen that currently feeds more than 10,000 people in need every month, and hopes to transition the bakery into a worker owned cooperative.\u003cem>—Sam K. Lew\u003c/em> \u003c/span>[aside label=\"From KQED's California Voter Guide\" link1='https://www.kqed.org/voterguide/,All the State Props, All the Bay Area Measures' hero=https://ww2.kqed.org/app/uploads/2020/10/KQED-Election-2020-Aside-CA-Voter-Guide.png]\u003c/p>\n\u003cp>\u003cb>As we head into the election, what do you make of the political climate in America today?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s a climate that is very polarized. I worry about that because there is a whole generation, particularly a younger generation, that is really galvanized but has no institutions to plug into. What happens when you have a group of people who are galvanized but not organized? Because of COVID, folks are stuck in front of social media and that becomes their only way to relate to the world, which doesn’t necessarily affect the change that we want. However, I do think there are communities on the very local level who are doing a good job of creating institutions that are protecting their own. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>As a Bay Area chef and restaurant owner, what is the importance of the food industry in this current moment? \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The one thing that I’ve really tried to push on my fellow chefs, especially to those who are business owners, is that it’s not about the business owner right now, although certainly we’ve been impacted. It’s about the communities that we live in and our workers and this economy that is crumbling. While I would appreciate government assistance, I would rather see policies that will lift all of us up. Sometimes, I feel like the advocacy is more narrow-minded on a national level about what it would take to save restaurants.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13887183\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/D7A9831.jpg\" alt=\"Reem Assil prepares meals for The Unity Council to distribute to those in need of food. The Unity Council is a non-profit organization that provides assistance for low-income children, families and immigrants.\" width=\"800\" height=\"533\" class=\"size-full wp-image-13887183\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9831.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9831-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9831-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil and Karl Greene prepare meals for The Unity Council to distribute to those in need of food. The Unity Council is a non-profit organization that provides assistance for low-income children, families and immigrants. \u003ccite>(Estefany Gonzalez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is a tremendous opportunity to redefine restaurants’ role in our communities as economic engines, as political stakeholders, as teachers, as organizers. Why not use this moment to organize folks in the workplace? Business owners may be afraid of doing that, but we have to give something up to make this work. Reem’s is transitioning to a worker ownership, shared-governance structure. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even before we talked about making Reem’s into a co-op, we had always built a model around employing people with the most barriers: hiring people of color, formerly incarcerated folks, and undocumented people—especially when the refugee population surged. It’s a place where people who were overlooked get a chance and get paid well. Our wages were higher than the living wage, and we didn’t create the same hierarchies of the food world. Whether you were the dishwasher or the line cook, Reem’s was about providing a place of refuge. \u003c/span>\u003c/p>\n\u003cp>\u003cb>You’ve been engaged in political activism throughout many elections, including during the Bush administration. What keeps you going, in spite of burnout or cynicism? \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve been part of political campaigns where we’ve seen the changes. I’ve seen the power of good old-fashioned door knocking. The act of talking to my fellow citizens is honestly the more transformative piece of the work than the actual outcome of the campaign. I’ve been part of campaigns where we’ve won and ones that we haven’t won, but it was still powerful because you build relationships with your community and you get clearer about what moves us into a better future. It’s really about the face-to-face organizing and strategizing. It’s lovely to win, too. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13887177\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/D7A9796.jpg\" alt=\"Restaurant owner Reem Assil sits in front of Reem’s California in Oakland on Sept. 29, 2020. Assil closed the restaurant's Fruitvale location to the public and now uses it to provide food for vulnerable communities affected by the 2020 global pandemic. \" width=\"800\" height=\"533\" class=\"size-full wp-image-13887177\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9796.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9796-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9796-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant owner Reem Assil sits in front of Reem’s California in Oakland on Sept. 29, 2020. Assil closed the restaurant’s Fruitvale location to the public and now uses it to provide food for vulnerable communities affected by the 2020 global pandemic. \u003ccite>(Estefany Gonzalez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Electoral work is just one tool in our toolkit as we fight for a more just and equitable world. What are some other tools that we can use during and beyond the election?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We should be taking care of one another. One of the most inspiring things of this moment is the mutual aid efforts that have popped up. We can’t really start a movement unless we get our basic needs met. It’s hard to tell people who have four jobs and who don’t have healthcare to go out and vote. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Reem’s, we’ve been partnering with SF New Deal and the World Central Kitchen to provide meals to people who need it. We make about 10,000 meals a month. We’re working with the Arab Resource and Organizing Center and the Palestinian Youth Movement to get meals to low-income Arab families. Restaurants could be feeding people and benefitting from it if we were subsidized by the government. Can you imagine if restaurants had structures to do this? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Your work lies at the intersections of borders, nations, people—it is deeply international. What does this look like for you in the face of the election while engaging in local work? \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Particularly around food sovereignty, my work has always been internationalist. I’m an extension of the diaspora and of home. As a Palestian and as a Syrian, I try to keep the narrative of my people front and center. That’s important for their fight: to be seen and not to be invisibilized. I know the more I can connect the local with the foreign, the more success we’ll have. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13887178\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/D7A9808.jpg\" alt=\"Restaurant owner Reem Assil at Reem’s California in Oakland on Sept. 29, 2020.\" width=\"800\" height=\"533\" class=\"size-full wp-image-13887178\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9808.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9808-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9808-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant owner Reem Assil at Reem’s California in Oakland on Sept. 29, 2020. \u003ccite>(Estefany Gonzalez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The reality is that on the foreign policy level, the militarization of the U.S. is not going to change with the Democratic party. If you think about the Obama regime, his immigration policy was horrible, Guantanamo didn’t get closed down, the troops were still abroad. The system is much bigger than who is in the seat of the president. But some things do change when people in power are pressured. I think about Apartheid South Africa when we decided to engage in the boycott. That was the result of organizing that impacted foreign policy. So we have to keep that pressure until—as we say in organizing—the person in power will move on something because it’s too expensive for them not to. \u003c/span>\u003c/p>\n\u003cp>\u003cb>After the election—no matter how it goes—what are your hopes and goals for the country, and for the Bay Area?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I hope that we can use the situation to politicize folks and help them understand why it’s important to build. No matter who wins, I hope this moment galvanizes people to do the work and know what’s at stake. Now is not the time to be complacent. We’re going to need everything we’ve built in this time of crisis to forge a new path forward and to hold elected officials accountable whoever they may be—or to take it from them. And the more we can let go of our grasp to this idea of democracy—because we’ve never truly had democracy—the more we can actually build the democratic models we want to see.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" class=\"aligncenter size-medium wp-image-12127869\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Learn more about Reem Assil and her bakery \u003ca href=\"https://www.reemscalifornia.com/about\" rel=\"noopener noreferrer\" target=\"_blank\">here\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Palestinian-Syrian chef discusses the importance of face-to-face, in-person organizing. ",
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"title": "What's On Your Ballot?: Reem Assil of Reem’s California Bakery | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In 2020, the United States faces an election like no other. Citizens will vote in the midst of a global pandemic, severe climate change, an uprising for racial justice and an administration that has eroded the norms of democracy. In ‘\u003ca href=\"https://www.kqed.org/whats-on-your-ballot\" target=\"_blank\" rel=\"noopener noreferrer\">What’s on Your Ballot\u003c/a>,’ KQED checks in with ten different artists, activists and cultural figures about the issues on their minds and their hopes for the country.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">R\u003c/span>eem Assil opened Reem’s California in 2017, inspired by Arab street corner bakeries and the vibrant communities surrounding them. The Palestinian-Syrian chef descirbes Reem’s as “a place where Arabs could feel celebrated and proud” during a post-9/11 world in which many Arab communities were threatened, attacked, and forced to hide their identities as Mediterranean or Greek. The bakery was also created to serve as a space for the social justice community where people could meet, strategize, and enjoy a good meal. Says Assil, “You come from Reem’s, you come from the whole movement.” \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Prior to founding Reem’s, Assil was engaged in political activism and community organizing for many years. She worked for a decade as a labor and community organizer at SEIU Local 1877 and East Bay Alliance for a Sustainable Economy (EBASE), where she fought for the dignity and equality of workers in the Bay Area. In the face of the pandemic, Assil has transformed Reem’s Oakland location into a kitchen that currently feeds more than 10,000 people in need every month, and hopes to transition the bakery into a worker owned cooperative.\u003cem>—Sam K. Lew\u003c/em> \u003c/span>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>As we head into the election, what do you make of the political climate in America today?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s a climate that is very polarized. I worry about that because there is a whole generation, particularly a younger generation, that is really galvanized but has no institutions to plug into. What happens when you have a group of people who are galvanized but not organized? Because of COVID, folks are stuck in front of social media and that becomes their only way to relate to the world, which doesn’t necessarily affect the change that we want. However, I do think there are communities on the very local level who are doing a good job of creating institutions that are protecting their own. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>As a Bay Area chef and restaurant owner, what is the importance of the food industry in this current moment? \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The one thing that I’ve really tried to push on my fellow chefs, especially to those who are business owners, is that it’s not about the business owner right now, although certainly we’ve been impacted. It’s about the communities that we live in and our workers and this economy that is crumbling. While I would appreciate government assistance, I would rather see policies that will lift all of us up. Sometimes, I feel like the advocacy is more narrow-minded on a national level about what it would take to save restaurants.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13887183\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/D7A9831.jpg\" alt=\"Reem Assil prepares meals for The Unity Council to distribute to those in need of food. The Unity Council is a non-profit organization that provides assistance for low-income children, families and immigrants.\" width=\"800\" height=\"533\" class=\"size-full wp-image-13887183\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9831.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9831-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9831-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil and Karl Greene prepare meals for The Unity Council to distribute to those in need of food. The Unity Council is a non-profit organization that provides assistance for low-income children, families and immigrants. \u003ccite>(Estefany Gonzalez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is a tremendous opportunity to redefine restaurants’ role in our communities as economic engines, as political stakeholders, as teachers, as organizers. Why not use this moment to organize folks in the workplace? Business owners may be afraid of doing that, but we have to give something up to make this work. Reem’s is transitioning to a worker ownership, shared-governance structure. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even before we talked about making Reem’s into a co-op, we had always built a model around employing people with the most barriers: hiring people of color, formerly incarcerated folks, and undocumented people—especially when the refugee population surged. It’s a place where people who were overlooked get a chance and get paid well. Our wages were higher than the living wage, and we didn’t create the same hierarchies of the food world. Whether you were the dishwasher or the line cook, Reem’s was about providing a place of refuge. \u003c/span>\u003c/p>\n\u003cp>\u003cb>You’ve been engaged in political activism throughout many elections, including during the Bush administration. What keeps you going, in spite of burnout or cynicism? \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve been part of political campaigns where we’ve seen the changes. I’ve seen the power of good old-fashioned door knocking. The act of talking to my fellow citizens is honestly the more transformative piece of the work than the actual outcome of the campaign. I’ve been part of campaigns where we’ve won and ones that we haven’t won, but it was still powerful because you build relationships with your community and you get clearer about what moves us into a better future. It’s really about the face-to-face organizing and strategizing. It’s lovely to win, too. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13887177\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/D7A9796.jpg\" alt=\"Restaurant owner Reem Assil sits in front of Reem’s California in Oakland on Sept. 29, 2020. Assil closed the restaurant's Fruitvale location to the public and now uses it to provide food for vulnerable communities affected by the 2020 global pandemic. \" width=\"800\" height=\"533\" class=\"size-full wp-image-13887177\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9796.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9796-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9796-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant owner Reem Assil sits in front of Reem’s California in Oakland on Sept. 29, 2020. Assil closed the restaurant’s Fruitvale location to the public and now uses it to provide food for vulnerable communities affected by the 2020 global pandemic. \u003ccite>(Estefany Gonzalez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Electoral work is just one tool in our toolkit as we fight for a more just and equitable world. What are some other tools that we can use during and beyond the election?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We should be taking care of one another. One of the most inspiring things of this moment is the mutual aid efforts that have popped up. We can’t really start a movement unless we get our basic needs met. It’s hard to tell people who have four jobs and who don’t have healthcare to go out and vote. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Reem’s, we’ve been partnering with SF New Deal and the World Central Kitchen to provide meals to people who need it. We make about 10,000 meals a month. We’re working with the Arab Resource and Organizing Center and the Palestinian Youth Movement to get meals to low-income Arab families. Restaurants could be feeding people and benefitting from it if we were subsidized by the government. Can you imagine if restaurants had structures to do this? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Your work lies at the intersections of borders, nations, people—it is deeply international. What does this look like for you in the face of the election while engaging in local work? \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Particularly around food sovereignty, my work has always been internationalist. I’m an extension of the diaspora and of home. As a Palestian and as a Syrian, I try to keep the narrative of my people front and center. That’s important for their fight: to be seen and not to be invisibilized. I know the more I can connect the local with the foreign, the more success we’ll have. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13887178\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/D7A9808.jpg\" alt=\"Restaurant owner Reem Assil at Reem’s California in Oakland on Sept. 29, 2020.\" width=\"800\" height=\"533\" class=\"size-full wp-image-13887178\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9808.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9808-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/D7A9808-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant owner Reem Assil at Reem’s California in Oakland on Sept. 29, 2020. \u003ccite>(Estefany Gonzalez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The reality is that on the foreign policy level, the militarization of the U.S. is not going to change with the Democratic party. If you think about the Obama regime, his immigration policy was horrible, Guantanamo didn’t get closed down, the troops were still abroad. The system is much bigger than who is in the seat of the president. But some things do change when people in power are pressured. I think about Apartheid South Africa when we decided to engage in the boycott. That was the result of organizing that impacted foreign policy. So we have to keep that pressure until—as we say in organizing—the person in power will move on something because it’s too expensive for them not to. \u003c/span>\u003c/p>\n\u003cp>\u003cb>After the election—no matter how it goes—what are your hopes and goals for the country, and for the Bay Area?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I hope that we can use the situation to politicize folks and help them understand why it’s important to build. No matter who wins, I hope this moment galvanizes people to do the work and know what’s at stake. Now is not the time to be complacent. We’re going to need everything we’ve built in this time of crisis to forge a new path forward and to hold elected officials accountable whoever they may be—or to take it from them. And the more we can let go of our grasp to this idea of democracy—because we’ve never truly had democracy—the more we can actually build the democratic models we want to see.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" class=\"aligncenter size-medium wp-image-12127869\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Learn more about Reem Assil and her bakery \u003ca href=\"https://www.reemscalifornia.com/about\" rel=\"noopener noreferrer\" target=\"_blank\">here\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "ive-supported-the-wine-industry-for-years-why-wont-it-support-me",
"title": "I've Supported the Wine Industry for Years. Why Won't it Support Me?",
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"content": "\u003cp>\u003cspan style=\"font-size: 4.6875em; float: left; line-height: 0.733em; padding: 0.05em 0.1em 0 0; font-family: times, serif, georgia;\">I\u003c/span> am what’s known as an “influencer.” I know, I know—it’s hard to say “influencer” without a tone of derision, and I’d argue there’s good cause for that. Influencers are known for shamelessly taking photos in public, often posing for forced lifestyle images that feel cheap and cheesy. Influencers will tag just about anything, right on down to a fruit drink, in a post that links \u003ca href=\"https://www.liketoknowit.com/\" target=\"_blank\" rel=\"noopener noreferrer\">items for sale, from which they earn a commission\u003c/a>. Just a couple weeks ago, an influencer used the eerie wildfire-orange skies of San Francisco as a backdrop to sell a $200 orange tulle dress.\u003c/p>\n\u003cp>So when it comes to mocking influencers and how they are generally seen? I get it.\u003c/p>\n\u003cp>But the influencer space is also female-dominated. It’s an arena that gives women a platform on which to become very successful, and to be their own boss, with very little investment. That’s part of why it’s mocked, I believe: because it is a predominantly female industry.\u003c/p>\n\u003cp>I am Black. I am biracial. I am a Black, biracial, person-of-color influencer. And while there’s certainly no shortage of influencers here in wine country, the pool is significantly smaller for Black biracial POC influencers. This sometimes plays to my advantage, but it also means I’m left feeling like the “diversity token” at many local winery and hospitality events. [aside postID='arts_13881650']\u003c/p>\n\u003cp>When I decided earlier this year to join marches for Breonna Taylor and George Floyd, and to use \u003ca href=\"https://www.instagram.com/amusedblog/\" target=\"_blank\" rel=\"noopener noreferrer\">my Instagram platform\u003c/a> to speak up about the racial injustices occurring both locally and nationwide, many wineries conspicuously unfollowed me—even after posting the “black square of support” on #BlackoutTuesday. When the driver of a Porsche \u003ca href=\"https://www.reddit.com/r/santarosa/comments/hd1myp/this_is_the_porsche_that_attacked_the_protest/\" target=\"_blank\" rel=\"noopener noreferrer\">accelerated into our march one night\u003c/a>, ramming its way through our group, I shared it to my Instagram stories. It generated 12,762 impressions, but not a single brand or winery had any response to it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Neither did they reach out to speak to me privately about it at the time, or in the weeks that followed. Neither did any local influencers except one, another Black woman. Six weeks later, when a trendy social-justice posting opportunity of \u003ca href=\"https://www.kqed.org/arts/13883979/empowerment-selfies-are-burying-a-turkish-womens-rights-campaign\" target=\"_blank\" rel=\"noopener noreferrer\">sharing a black-and-white selfie\u003c/a> presented itself, I was tagged and sent DMs by these same brands and influencers who’d ignored that fact that I was nearly \u003ca href=\"https://www.bohemian.com/northbay/protesters-allege-motorist-tried-to-hit-them/Content?oid=10246249\" target=\"_blank\" rel=\"noopener noreferrer\">run over by a car\u003c/a>, and who now encouraged me to share and post a viral, appropriated trend.\u003c/p>\n\u003cp>These were companies and people I’d supported for years. And now, when I needed it most, why weren’t they supporting me and my people?\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13886692\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/Wineries.Pensive.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Wineries.Pensive.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Wineries.Pensive-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Wineries.Pensive-768x768.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em; float: left; line-height: 0.733em; padding: 0.05em 0.1em 0 0; font-family: times, serif, georgia;\">W\u003c/span>e have reached a precipice: because of social media and the ubiquity of smartphones, the unjust killings and brutality shown towards people of color can no longer be ignored. We all know. You know. The brands, the wine and hospitality industries, they know. And they choose to either remain silent, or do the bare minimum. Many have continued on with business as usual.\u003c/p>\n\u003cp>Part of this is because only 2% of the industry’s winemakers identify as Black. I’ve seen nearly every excuse in the book for this: POC’s lack of access to wine, or that the Black community isn’t educated enough to understand that wine can be a career, a claim that’s absolutely absurd.\u003c/p>\n\u003cp>Meanwhile, as brands like Crest, Target, Josh Wines and Revlon have been willing to generously compensate me, the local Sonoma and Napa wine and hospitality industries are slow to do so. Many wineries push back with excuses of a small marketing budget. But is that really true? [aside postID='pop_112536']\u003c/p>\n\u003cp>Take the practice of fellow influencers and social marketers reaching out to me and several other “friends” to join them for winery events. These event coordinators will invite 4-10 influencers from San Francisco and the wider Bay Area, and throw in 1-2 local influencers to participate in what’s called a “lifestyle event,” the idea being that the influencers will share the experience with their audience via social media and websites. Contracts are signed; I am often asked to sign away my image, likeness, and image rights to participate in events such as these. This means that my face and images can be used in marketing materials, in perpetuity, without mention of my name, however the winery desires.\u003c/p>\n\u003cp>It is rare that I am compensated for these events—again, usually I am fed the “narrow marketing budget” excuse. So when I later discovered that my “friends” earn thousands of dollars to invite me and others, while contracting out the use of my platform, I felt betrayed. The wineries are indeed willing to pay; even the same wineries which in the past had told me they had no budget.\u003c/p>\n\u003cp>A handful of wineries have shown support for Black Lives Matter in these past several months, but even fewer have actually held themselves accountable to it, which means it’s performative. When one winery was recently asked on social media what they’d done to keep themselves accountable to their promise, they responded with their commitment to “equal opportunity employment.” That is a legal demand in fair and equal employment, regulated by national law—not an opportunity to pat oneself on the back. [aside postID='arts_13883979']\u003c/p>\n\u003cp>Another telling moment came when I asked my Instagram community: “What local wineries have shown support for Black Lives Matter?” I received multiple mentions of wineries that my followers had felt claimed to support Black Lives Matter, but didn’t in practice. When I tagged these wineries with my followers’ responses, offering them a chance to respond, what I got instead were passive-aggressive responses from one winery owner, and then private messages from a “Black man from East Oakland” the winery had sent to me, who they’d worked with in the past, and who told me to remove my content.\u003c/p>\n\u003cp>Then, the winery asked me if I could lead a videoconference discussion on race with their wine club members, without any compensation offered. After they agreed to set up a call with just me, one-on-one, they continued to read my messages. But wouldn’t you know it?\u003c/p>\n\u003cp>They stopped responding.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13886691\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/WIneries.Vineyards.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/WIneries.Vineyards.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/WIneries.Vineyards-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/WIneries.Vineyards-768x768.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em; float: left; line-height: 0.733em; padding: 0.05em 0.1em 0 0; font-family: times, serif, georgia;\">T\u003c/span>o see most of the wineries that I’ve worked with fail to even acknowledge the Black Lives Matter movement tells me that they care more about alienating their consumer base than they care about my life. Perhaps they feel that it would be “too political” a stance to take.\u003c/p>\n\u003cp>But wine has always been political. It was political during prohibition. It was political when Dry Creek Valley grew \u003ca href=\"https://sonomacounty.ca.gov/PRMD/Planning/Historic-Resources/Dry-Creek-Valley/Settlement/\" target=\"_blank\" rel=\"noopener noreferrer\">mainly fruit trees\u003c/a>. It was political when Napa County \u003ca href=\"https://winesvinesanalytics.com/features/article/93725/Napa-Valley-Viticulture-A-Farmers-Outlook\" target=\"_blank\" rel=\"noopener noreferrer\">established its urban growth boundary\u003c/a> in 1983. It was political when environmentalists raised \u003ca href=\"https://www.theava.com/archives/9057\" target=\"_blank\" rel=\"noopener noreferrer\">issues of water usage and runoff\u003c/a> into watersheds. Do not allow misleading rhetoric to trick you into thinking that the wine industry, with all of its \u003ca href=\"https://winewaterwatch.org/2019/05/under-the-influence-how-the-wine-industry-dominates-sonoma-county-election-campaigns-2-2/\" target=\"_blank\" rel=\"noopener noreferrer\">lobbying power\u003c/a>, is not political. It is. Only what we are seeing here is that the wine industry would like to pick and choose its politics to keep visitors with a certain skin tone comfortable, in a space where the \u003ca href=\"https://www.bohemian.com/northbay/fruits-of-their-labor/Content?oid=2284786&showFullText=true\" target=\"_blank\" rel=\"noopener noreferrer\">labor of people of color\u003c/a> is crucial.\u003c/p>\n\u003cp>At the majority of lifestyle events I’ve worked, I have been the only person of color, and the only Black female. So it’s hard to witness this conspicuous silence from wineries, just as it’s hard to see so much lip service and performance-based allyship.\u003c/p>\n\u003cp>Performance-based allyship is posting Black Lives Matter content only to Instagram stories, because you don’t want it to ruin your main feed; using a 24-hour window to speak up about injustice knowing it will quickly disappear isn’t speaking up. Performance-based allyship is posting to your Instagram feed but making no real changes in your company’s policy, approach to business, or personal daily life. Performative-based allyship is just that: an act.[aside postID='arts_13881199']\u003c/p>\n\u003cp>Being an ally isn’t easy. It’s scary, and upsetting, and the guilt that sometimes comes with learning about systemic racism can be uncomfortable. Well-intentioned people are afraid to offend, or to make mistakes in the learning process of becoming an ally, and that’s understandable. But here’s the thing: do it anyway. Make the mistakes. Fall on your face. And then get back up and dust yourself off. It will be ok. Allyship is a learning process. It will take a lot of reading. There will be conversations that you dread. But it will lead to understanding.\u003c/p>\n\u003cp>I was thinking about all of this last night when I received a DM from a local winery owner. She’d been silent in the past several months, but actively listening. “Can you call me?” she asked. “Do you have time to chat?”\u003c/p>\n\u003cp>By the end of the conversation, I had tears in my eyes. She and I made plans to meet in person to discover how we can work to actively support Black communities here in Sonoma County. She wants to make a difference. “I’ve been watching. I’ve been listening. And now I’m ready to act,” she said.\u003c/p>\n\u003cp>And together, I believe we will. We’ll work to bridge the gap between underrepresented faces of color in the wine and hospitality industries in Sonoma County, and put action to the words that Black lives matter for others to follow.\u003c/p>\n\u003cp>That is the power of influence. And it’s the right way to show up for racial justice: to meditate on a need and the desire to help, and then to set out to do so, \u003cem>while involving a person of color\u003c/em>. It’s more beautiful than any $200 tulle dress, and I’ve never been more humbled or proud.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Amber Lucas is a Sonoma County-based writer and influencer. Find her \u003ca href=\"https://www.instagram.com/amusedblog/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">on Instagram\u003c/a>, and read more of her writing at \u003ca href=\"https://www.amusedblog.com/\" target=\"_blank\" rel=\"noopener noreferrer\">A•Mused\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "As a wine country influencer, the silence from wineries about Black Lives Matter feels like a betrayal.",
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"title": "I've Supported the Wine Industry for Years. Why Won't it Support Me? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-size: 4.6875em; float: left; line-height: 0.733em; padding: 0.05em 0.1em 0 0; font-family: times, serif, georgia;\">I\u003c/span> am what’s known as an “influencer.” I know, I know—it’s hard to say “influencer” without a tone of derision, and I’d argue there’s good cause for that. Influencers are known for shamelessly taking photos in public, often posing for forced lifestyle images that feel cheap and cheesy. Influencers will tag just about anything, right on down to a fruit drink, in a post that links \u003ca href=\"https://www.liketoknowit.com/\" target=\"_blank\" rel=\"noopener noreferrer\">items for sale, from which they earn a commission\u003c/a>. Just a couple weeks ago, an influencer used the eerie wildfire-orange skies of San Francisco as a backdrop to sell a $200 orange tulle dress.\u003c/p>\n\u003cp>So when it comes to mocking influencers and how they are generally seen? I get it.\u003c/p>\n\u003cp>But the influencer space is also female-dominated. It’s an arena that gives women a platform on which to become very successful, and to be their own boss, with very little investment. That’s part of why it’s mocked, I believe: because it is a predominantly female industry.\u003c/p>\n\u003cp>I am Black. I am biracial. I am a Black, biracial, person-of-color influencer. And while there’s certainly no shortage of influencers here in wine country, the pool is significantly smaller for Black biracial POC influencers. This sometimes plays to my advantage, but it also means I’m left feeling like the “diversity token” at many local winery and hospitality events. \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I decided earlier this year to join marches for Breonna Taylor and George Floyd, and to use \u003ca href=\"https://www.instagram.com/amusedblog/\" target=\"_blank\" rel=\"noopener noreferrer\">my Instagram platform\u003c/a> to speak up about the racial injustices occurring both locally and nationwide, many wineries conspicuously unfollowed me—even after posting the “black square of support” on #BlackoutTuesday. When the driver of a Porsche \u003ca href=\"https://www.reddit.com/r/santarosa/comments/hd1myp/this_is_the_porsche_that_attacked_the_protest/\" target=\"_blank\" rel=\"noopener noreferrer\">accelerated into our march one night\u003c/a>, ramming its way through our group, I shared it to my Instagram stories. It generated 12,762 impressions, but not a single brand or winery had any response to it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Neither did they reach out to speak to me privately about it at the time, or in the weeks that followed. Neither did any local influencers except one, another Black woman. Six weeks later, when a trendy social-justice posting opportunity of \u003ca href=\"https://www.kqed.org/arts/13883979/empowerment-selfies-are-burying-a-turkish-womens-rights-campaign\" target=\"_blank\" rel=\"noopener noreferrer\">sharing a black-and-white selfie\u003c/a> presented itself, I was tagged and sent DMs by these same brands and influencers who’d ignored that fact that I was nearly \u003ca href=\"https://www.bohemian.com/northbay/protesters-allege-motorist-tried-to-hit-them/Content?oid=10246249\" target=\"_blank\" rel=\"noopener noreferrer\">run over by a car\u003c/a>, and who now encouraged me to share and post a viral, appropriated trend.\u003c/p>\n\u003cp>These were companies and people I’d supported for years. And now, when I needed it most, why weren’t they supporting me and my people?\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13886692\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/Wineries.Pensive.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Wineries.Pensive.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Wineries.Pensive-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Wineries.Pensive-768x768.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em; float: left; line-height: 0.733em; padding: 0.05em 0.1em 0 0; font-family: times, serif, georgia;\">W\u003c/span>e have reached a precipice: because of social media and the ubiquity of smartphones, the unjust killings and brutality shown towards people of color can no longer be ignored. We all know. You know. The brands, the wine and hospitality industries, they know. And they choose to either remain silent, or do the bare minimum. Many have continued on with business as usual.\u003c/p>\n\u003cp>Part of this is because only 2% of the industry’s winemakers identify as Black. I’ve seen nearly every excuse in the book for this: POC’s lack of access to wine, or that the Black community isn’t educated enough to understand that wine can be a career, a claim that’s absolutely absurd.\u003c/p>\n\u003cp>Meanwhile, as brands like Crest, Target, Josh Wines and Revlon have been willing to generously compensate me, the local Sonoma and Napa wine and hospitality industries are slow to do so. Many wineries push back with excuses of a small marketing budget. But is that really true? \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Take the practice of fellow influencers and social marketers reaching out to me and several other “friends” to join them for winery events. These event coordinators will invite 4-10 influencers from San Francisco and the wider Bay Area, and throw in 1-2 local influencers to participate in what’s called a “lifestyle event,” the idea being that the influencers will share the experience with their audience via social media and websites. Contracts are signed; I am often asked to sign away my image, likeness, and image rights to participate in events such as these. This means that my face and images can be used in marketing materials, in perpetuity, without mention of my name, however the winery desires.\u003c/p>\n\u003cp>It is rare that I am compensated for these events—again, usually I am fed the “narrow marketing budget” excuse. So when I later discovered that my “friends” earn thousands of dollars to invite me and others, while contracting out the use of my platform, I felt betrayed. The wineries are indeed willing to pay; even the same wineries which in the past had told me they had no budget.\u003c/p>\n\u003cp>A handful of wineries have shown support for Black Lives Matter in these past several months, but even fewer have actually held themselves accountable to it, which means it’s performative. When one winery was recently asked on social media what they’d done to keep themselves accountable to their promise, they responded with their commitment to “equal opportunity employment.” That is a legal demand in fair and equal employment, regulated by national law—not an opportunity to pat oneself on the back. \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another telling moment came when I asked my Instagram community: “What local wineries have shown support for Black Lives Matter?” I received multiple mentions of wineries that my followers had felt claimed to support Black Lives Matter, but didn’t in practice. When I tagged these wineries with my followers’ responses, offering them a chance to respond, what I got instead were passive-aggressive responses from one winery owner, and then private messages from a “Black man from East Oakland” the winery had sent to me, who they’d worked with in the past, and who told me to remove my content.\u003c/p>\n\u003cp>Then, the winery asked me if I could lead a videoconference discussion on race with their wine club members, without any compensation offered. After they agreed to set up a call with just me, one-on-one, they continued to read my messages. But wouldn’t you know it?\u003c/p>\n\u003cp>They stopped responding.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13886691\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/WIneries.Vineyards.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/WIneries.Vineyards.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/WIneries.Vineyards-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/WIneries.Vineyards-768x768.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em; float: left; line-height: 0.733em; padding: 0.05em 0.1em 0 0; font-family: times, serif, georgia;\">T\u003c/span>o see most of the wineries that I’ve worked with fail to even acknowledge the Black Lives Matter movement tells me that they care more about alienating their consumer base than they care about my life. Perhaps they feel that it would be “too political” a stance to take.\u003c/p>\n\u003cp>But wine has always been political. It was political during prohibition. It was political when Dry Creek Valley grew \u003ca href=\"https://sonomacounty.ca.gov/PRMD/Planning/Historic-Resources/Dry-Creek-Valley/Settlement/\" target=\"_blank\" rel=\"noopener noreferrer\">mainly fruit trees\u003c/a>. It was political when Napa County \u003ca href=\"https://winesvinesanalytics.com/features/article/93725/Napa-Valley-Viticulture-A-Farmers-Outlook\" target=\"_blank\" rel=\"noopener noreferrer\">established its urban growth boundary\u003c/a> in 1983. It was political when environmentalists raised \u003ca href=\"https://www.theava.com/archives/9057\" target=\"_blank\" rel=\"noopener noreferrer\">issues of water usage and runoff\u003c/a> into watersheds. Do not allow misleading rhetoric to trick you into thinking that the wine industry, with all of its \u003ca href=\"https://winewaterwatch.org/2019/05/under-the-influence-how-the-wine-industry-dominates-sonoma-county-election-campaigns-2-2/\" target=\"_blank\" rel=\"noopener noreferrer\">lobbying power\u003c/a>, is not political. It is. Only what we are seeing here is that the wine industry would like to pick and choose its politics to keep visitors with a certain skin tone comfortable, in a space where the \u003ca href=\"https://www.bohemian.com/northbay/fruits-of-their-labor/Content?oid=2284786&showFullText=true\" target=\"_blank\" rel=\"noopener noreferrer\">labor of people of color\u003c/a> is crucial.\u003c/p>\n\u003cp>At the majority of lifestyle events I’ve worked, I have been the only person of color, and the only Black female. So it’s hard to witness this conspicuous silence from wineries, just as it’s hard to see so much lip service and performance-based allyship.\u003c/p>\n\u003cp>Performance-based allyship is posting Black Lives Matter content only to Instagram stories, because you don’t want it to ruin your main feed; using a 24-hour window to speak up about injustice knowing it will quickly disappear isn’t speaking up. Performance-based allyship is posting to your Instagram feed but making no real changes in your company’s policy, approach to business, or personal daily life. Performative-based allyship is just that: an act.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being an ally isn’t easy. It’s scary, and upsetting, and the guilt that sometimes comes with learning about systemic racism can be uncomfortable. Well-intentioned people are afraid to offend, or to make mistakes in the learning process of becoming an ally, and that’s understandable. But here’s the thing: do it anyway. Make the mistakes. Fall on your face. And then get back up and dust yourself off. It will be ok. Allyship is a learning process. It will take a lot of reading. There will be conversations that you dread. But it will lead to understanding.\u003c/p>\n\u003cp>I was thinking about all of this last night when I received a DM from a local winery owner. She’d been silent in the past several months, but actively listening. “Can you call me?” she asked. “Do you have time to chat?”\u003c/p>\n\u003cp>By the end of the conversation, I had tears in my eyes. She and I made plans to meet in person to discover how we can work to actively support Black communities here in Sonoma County. She wants to make a difference. “I’ve been watching. I’ve been listening. And now I’m ready to act,” she said.\u003c/p>\n\u003cp>And together, I believe we will. We’ll work to bridge the gap between underrepresented faces of color in the wine and hospitality industries in Sonoma County, and put action to the words that Black lives matter for others to follow.\u003c/p>\n\u003cp>That is the power of influence. And it’s the right way to show up for racial justice: to meditate on a need and the desire to help, and then to set out to do so, \u003cem>while involving a person of color\u003c/em>. It’s more beautiful than any $200 tulle dress, and I’ve never been more humbled or proud.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Amber Lucas is a Sonoma County-based writer and influencer. Find her \u003ca href=\"https://www.instagram.com/amusedblog/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">on Instagram\u003c/a>, and read more of her writing at \u003ca href=\"https://www.amusedblog.com/\" target=\"_blank\" rel=\"noopener noreferrer\">A•Mused\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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