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"title": "Oakland’s Vegan Barbecue Sensation Is Already Blowing Up in SF",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400;\">Ever since it exploded onto the local dining scene in 2019, \u003c/span>\u003ca href=\"https://veganmob.biz/\">\u003cspan style=\"font-weight: 400;\">Vegan Mob\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> has been one of the most popular restaurants in Oakland—a bright-green, graffiti-bedecked retro barbecue joint known for its rib tips, brisket-stuffed burritos and garlic noodles. Naturally, everything on the menu is vegan.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Now, rapper-turned-chef Toriano Gordon (a.k.a. \u003c/span>\u003ca href=\"https://soundcloud.com/don-toriano\">\u003cspan style=\"font-weight: 400;\">Don Toriano\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">) is bringing his meat-free adaptations of familiar soul food and barbecue dishes to San Francisco. Vegan Mob’s new food truck is posting up in the Mission six days a week as part of an all-vegan street food hub Gordon has helped set up at 701 Valencia Street—the \u003c/span>\u003ca href=\"https://www.instagram.com/citystationsf/\">\u003cspan style=\"font-weight: 400;\">City Station SF\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> lot, which was already a prime destination for vegan food fans when the popular Filipino-American food truck \u003c/span>\u003ca href=\"https://sf.eater.com/2020/11/6/21551481/senor-sisig-vegano-vegan-food-truck-filipino-burrito-mission-sf\">\u003cspan style=\"font-weight: 400;\">Señor Sisig set up its new vegan spinoff, Señor Sisig Vegano, there\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Now that the two trucks have teamed up, they’ve created what might be the hottest block on the Bay Area’s vegan food circuit. During Vegan Mob’s March 21 San Francisco debut, Gordon says, the line of customers wrapped all the way around the corner, all day long—notwithstanding the fact that their block on Valencia Street is about three times the length of a typical city block. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Business has stayed about as strong ever since. “We work together,” Gordon says of his collaboration with Señor Sisig co-owner Evan Kidera—a longtime friend from their days in the Bay Area rap scene. And the pair is bringing in other food trucks for guest appearances as well. This past Friday, for instance, Al Papi Pastor, the \u003ca href=\"http://www.instagram.com/p/CNJvkEjsldE/\" target=\"_blank\" rel=\"noopener noreferrer\">popular Mexico City-style taco truck\u003c/a>, was on hand to dish out a special all-vegan menu: burritos stuffed with nopales and jackfruit al pastor.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For Gordon, launching the food truck was simply the next logical step for his growing business, once he convinced Kidera to sell him one of Señor Sisig’s old trucks. (“I begged him,” Gordon says.) The truck serves a slightly streamlined version of Vegan Mob’s restaurant menu—basically its 10 top sellers, plus Gordon’s newest creation: garlic noodles inspired by his lifelong love of Vietnamese institutions like Thanh Long and Crustacean. Vegan Mob’s garlic noodles don’t have fish sauce, and they’re made with vegan butter and vegan cheese, but Gordon says the noodles have been a runaway hit from the start—especially among his Black customers. “Black people who don’t mess with vegan food come and eat those noodles,” he says. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CNQTyEPjPSH/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Vegan Mob is part of \u003c/span>\u003ca href=\"https://sf.eater.com/2021/1/8/22219689/senor-sisig-vegano-vegan-oakland-open-spice-monkey\">\u003cspan style=\"font-weight: 400;\">a new wave of popular, next-generation vegan food businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> in the Bay Area that includes Señor Sisig Vegano, Lion Dance Cafe, Vegan Hood Chefs and Malibu’s Burgers. They all boast large social media followings (Vegan Mob, for instance, has more than 73,000 followers on \u003c/span>\u003ca href=\"https://www.instagram.com/officialveganmob/\">\u003cspan style=\"font-weight: 400;\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">) and a diverse customer base. They’re all owned and operated by people of color. And they all have a certain cool factor that’s reflected in how successful they’ve been, even beyond the deliciousness of the food itself. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Gordon credits the rapper Nipsey Hussle, \u003ca href=\"https://www.kqed.org/arts/13854043/when-nipsey-hussle-brought-his-marathon-mindset-to-oakland\">who was shot and killed almost exactly two years ago\u003c/a>, for helping to raise awareness of—and establishing a kind of “street cred” for—the vegan lifestyle. And Gordon believes Vegan Mob has played a large part in that as well. “I really am from the streets,” he says, noting that his father was in prison for 27 years, and that he himself nearly died of septic shock after mixing morphine, alcohol and weed.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“I feel like God kept me on earth for a reason,” Gordon says. “I changed my life to come to school, to become this. To show the Black community and communities of color that it’s cool to be healthy—to be a role model to the ones younger than me, that you can have a business like this.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“My following is a lot of non-vegans who are African American, Latino, Filipino, and Pacific Islander. They come up to me and say, ‘Hey, your food is making me go vegan.’” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CMRP37csjZG/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">As excited as he is about his newfound success in the city, Gordon says he feels hurt that some customers have accused him of abandoning Oakland for brighter lights on the other side of the Bay. Notwithstanding the fact that he’s \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">from \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">San Francisco, the Fillmore native says, “I’m not going nowhere. We’re expanding, we’re not leaving.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The problem is that as much as he loves his current location in Oakland at the former Kwik-Way, near the shores of Lake Merritt, the building’s long-term future is very much an open question. For years now, the building has been slated to be torn down and turned into a mixed-use retail facility or, more recently, an \u003c/span>\u003ca href=\"https://blog.sfgate.com/inoakland/2019/09/20/iconic-kwik-way-drive-in-site-to-become-affordable-housing-in-grand-lake-neighborhood/\">\u003cspan style=\"font-weight: 400;\">affordable housing complex\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">. Time and time again, those plans have gotten waylaid: Originally, Gordon says, Vegan Mob was supposed to vacate the building this month, but the landlords now say he can stay until this coming January.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">So, Gordon is already plotting his next moves: In addition to a new \u003c/span>\u003ca href=\"https://sj.veganmob.biz/\">\u003cspan style=\"font-weight: 400;\">virtual kitchen operation that he’s set up in San Jose, for pickup and delivery only\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, Gordon is currently in talks with his friend and mentor GW Chew about taking over the space currently occupied by Chew’s own vegan soul food restaurant, the \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19999/check-please-bay-area-kids-review-antipastos-the-veg-hub-cocos-ramen\">\u003cspan style=\"font-weight: 400;\">Veg Hub\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, in Oakland’s Dimond district. If it works out, Gordon would move Vegan Mob there, joining a cluster of popular restaurants owned by people of color, including the new Puerto Rican spot La Perla, the soul food restaurant Southern Cafe, and Dimond Slice Pizza—all restaurants that are helping to turn the neighborhood into a cool food hub while still preserving Oakland’s authentic, homegrown culture, Gordon says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003cspan style=\"font-weight: 400;\">“I’m convinced if I left Oakland, God would punish me,” Gordon says, noting that Oakland is where Vegan Mob had its first successes. “That would literally be forgetting where I came from.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Vegan Mob’s San Francisco food truck operates Tuesday through Saturday, 5pm–9pm, and Sunday, 11am–5pm; the \u003c/span>\u003c/i>\u003ca href=\"https://sj.veganmob.biz/\">\u003ci>\u003cspan style=\"font-weight: 400;\">San Jose cloud kitchen\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400;\"> operation offers takeout and delivery Tuesday through Sunday, 11am–9pm. For updates, follow Vegan Mob on \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/officialveganmob/\">\u003ci>\u003cspan style=\"font-weight: 400;\">Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">Vegan Mob is part of \u003c/span>\u003ca href=\"https://sf.eater.com/2021/1/8/22219689/senor-sisig-vegano-vegan-oakland-open-spice-monkey\">\u003cspan style=\"font-weight: 400;\">a new wave of popular, next-generation vegan food businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> in the Bay Area that includes Señor Sisig Vegano, Lion Dance Cafe, Vegan Hood Chefs and Malibu’s Burgers. They all boast large social media followings (Vegan Mob, for instance, has more than 73,000 followers on \u003c/span>\u003ca href=\"https://www.instagram.com/officialveganmob/\">\u003cspan style=\"font-weight: 400;\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">) and a diverse customer base. They’re all owned and operated by people of color. And they all have a certain cool factor that’s reflected in how successful they’ve been, even beyond the deliciousness of the food itself. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Gordon credits the rapper Nipsey Hussle, \u003ca href=\"https://www.kqed.org/arts/13854043/when-nipsey-hussle-brought-his-marathon-mindset-to-oakland\">who was shot and killed almost exactly two years ago\u003c/a>, for helping to raise awareness of—and establishing a kind of “street cred” for—the vegan lifestyle. And Gordon believes Vegan Mob has played a large part in that as well. “I really am from the streets,” he says, noting that his father was in prison for 27 years, and that he himself nearly died of septic shock after mixing morphine, alcohol and weed.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“I feel like God kept me on earth for a reason,” Gordon says. “I changed my life to come to school, to become this. To show the Black community and communities of color that it’s cool to be healthy—to be a role model to the ones younger than me, that you can have a business like this.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“My following is a lot of non-vegans who are African American, Latino, Filipino, and Pacific Islander. They come up to me and say, ‘Hey, your food is making me go vegan.’” \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">As excited as he is about his newfound success in the city, Gordon says he feels hurt that some customers have accused him of abandoning Oakland for brighter lights on the other side of the Bay. Notwithstanding the fact that he’s \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">from \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">San Francisco, the Fillmore native says, “I’m not going nowhere. We’re expanding, we’re not leaving.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The problem is that as much as he loves his current location in Oakland at the former Kwik-Way, near the shores of Lake Merritt, the building’s long-term future is very much an open question. For years now, the building has been slated to be torn down and turned into a mixed-use retail facility or, more recently, an \u003c/span>\u003ca href=\"https://blog.sfgate.com/inoakland/2019/09/20/iconic-kwik-way-drive-in-site-to-become-affordable-housing-in-grand-lake-neighborhood/\">\u003cspan style=\"font-weight: 400;\">affordable housing complex\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">. Time and time again, those plans have gotten waylaid: Originally, Gordon says, Vegan Mob was supposed to vacate the building this month, but the landlords now say he can stay until this coming January.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">So, Gordon is already plotting his next moves: In addition to a new \u003c/span>\u003ca href=\"https://sj.veganmob.biz/\">\u003cspan style=\"font-weight: 400;\">virtual kitchen operation that he’s set up in San Jose, for pickup and delivery only\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, Gordon is currently in talks with his friend and mentor GW Chew about taking over the space currently occupied by Chew’s own vegan soul food restaurant, the \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19999/check-please-bay-area-kids-review-antipastos-the-veg-hub-cocos-ramen\">\u003cspan style=\"font-weight: 400;\">Veg Hub\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, in Oakland’s Dimond district. If it works out, Gordon would move Vegan Mob there, joining a cluster of popular restaurants owned by people of color, including the new Puerto Rican spot La Perla, the soul food restaurant Southern Cafe, and Dimond Slice Pizza—all restaurants that are helping to turn the neighborhood into a cool food hub while still preserving Oakland’s authentic, homegrown culture, Gordon says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003cspan style=\"font-weight: 400;\">“I’m convinced if I left Oakland, God would punish me,” Gordon says, noting that Oakland is where Vegan Mob had its first successes. “That would literally be forgetting where I came from.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Vegan Mob’s San Francisco food truck operates Tuesday through Saturday, 5pm–9pm, and Sunday, 11am–5pm; the \u003c/span>\u003c/i>\u003ca href=\"https://sj.veganmob.biz/\">\u003ci>\u003cspan style=\"font-weight: 400;\">San Jose cloud kitchen\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400;\"> operation offers takeout and delivery Tuesday through Sunday, 11am–9pm. For updates, follow Vegan Mob on \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/officialveganmob/\">\u003ci>\u003cspan style=\"font-weight: 400;\">Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Jerk Chicken Tacos, Algerian Couscous Arrive in the Tenderloin's New Women-Led Food Hall",
"headTitle": "Jerk Chicken Tacos, Algerian Couscous Arrive in the Tenderloin’s New Women-Led Food Hall | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">[dropcap]A[/dropcap]lmost five years have passed since \u003c/span>\u003ca href=\"https://lacocinasf.org/\">\u003cspan style=\"font-weight: 400\">La Cocina\u003c/span>\u003c/a>, a\u003cspan style=\"font-weight: 400\"> nonprofit kitchen incubator, announced plans for a massive, first-of-its-kind food hall in the Tenderloin—the first in the country entirely \u003c/span>\u003ca href=\"https://sf.eater.com/2020/2/13/21135611/la-cocina-marketplace-week-of-women-in-food-chefs\">\u003cspan style=\"font-weight: 400\">led by, and centered on, women of color\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And nearly a year has gone by since the COVID-19 crisis \u003c/span>\u003ca href=\"https://sf.eater.com/21272713/food-halls-sf-la-cocina-oakland-assembly-coronavirus\">\u003cspan style=\"font-weight: 400\">derailed the project’s plans to open last summer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But now the moment has finally come: On Monday, the 7,000-square-foot \u003c/span>\u003ca href=\"https://lacocinamarketplace.com/\">\u003cspan style=\"font-weight: 400\">La Cocina Municipal Marketplace\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will open its doors for thrillingly diverse lunchtime takeout service: pupusas, tacos de guisado, Algerian-style couscous and California-Creole jerk chicken tacos.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">La Cocina conceived of the food hall as a new platform for its women- and immigrant-focused incubator program. The chefs for the six kiosks that are opening on Monday are all women of color who graduated from that program. For several of the businesses, the food hall represents their first physical storefront. And beyond that, the 101 Hyde Street project is also meant to serve as a model for community-led development—to be an economic engine and a spark of revitalization for \u003ca href=\"https://www.ktvu.com/news/troubled-tenderloin-corner-aims-to-become-temporary-foodie-destination\">one of the more troubled blocks in the Tenderloin\u003c/a>.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13895088\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13895088\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/La-Cocina-Marketplace_Main_ERIN-NG-800x450.jpg\" alt=\"Interior of the La Cocina Municipal Marketplace, with decorative pots and pans hanging on the wall.\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/La-Cocina-Marketplace_Main_ERIN-NG-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/La-Cocina-Marketplace_Main_ERIN-NG-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/La-Cocina-Marketplace_Main_ERIN-NG-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/La-Cocina-Marketplace_Main_ERIN-NG-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/La-Cocina-Marketplace_Main_ERIN-NG.jpg 1296w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The La Cocina Municipal Marketplace is only open for takeout for now. \u003ccite>(Erin Ng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The lineup of restaurants includes \u003c/span>\u003ca href=\"https://lacocinamarketplace.menu/bougcali/\">\u003cspan style=\"font-weight: 400\">Boug Cali\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (California Creole), \u003c/span>\u003ca href=\"https://lacocinamarketplace.menu/estrellitasnacks/\">\u003cspan style=\"font-weight: 400\">Estrellita’s Snacks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (Salvadoran), \u003c/span>\u003ca href=\"https://lacocinamarketplace.menu/kayma/\">\u003cspan style=\"font-weight: 400\">Kayma\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (Algerian), \u003c/span>\u003ca href=\"https://lacocinamarketplace.menu/loscilantros/\">\u003cspan style=\"font-weight: 400\">Los Cilantros\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (Mexican), \u003c/span>\u003ca href=\"https://lacocinamarketplace.menu/mimorena/\">\u003cspan style=\"font-weight: 400\">Mi Morena\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (Mexican) and \u003c/span>\u003ca href=\"https://lacocinamarketplace.menu/teranga/\">\u003cspan style=\"font-weight: 400\">Terenga\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (Senegalese). When indoor service launches—probably at some point during the summer—a seventh kiosk, the Nepalese momo specialist \u003c/span>\u003ca href=\"https://biniskitchen.com/\">\u003cspan style=\"font-weight: 400\">Bini’s Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, will open, along with a cocktail bar called La Paloma. Taken all together, the food hall spans a wide range of cuisines and cultures, including several that have been largely underrepresented in the Bay Area restaurant scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[dropcap]W[/dropcap]afa Bahloul, who runs Kayma along with her husband Mounir, tells KQED that she was working as a cook at Navi Kitchen, Preeti Mistry’s Indian pizza restaurant in Emeryville, when Mistry encouraged her to sign up for the incubator program. (Mistry, for her part, calls Bahloul a “rockstar,” and credits her with perfecting the restaurant’s popular pork-based breakfast burger—despite not eating pork herself.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13895092\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13895092\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/LCMM_Wafa-Mounir-Bahloul-800x1000.jpg\" alt=\"Wafa (left) and Mounir Bahloul pose inside the La Cocina Municipal Marketplace\" width=\"800\" height=\"1000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Wafa-Mounir-Bahloul-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Wafa-Mounir-Bahloul-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Wafa-Mounir-Bahloul-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Wafa-Mounir-Bahloul.jpg 816w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wafa (left) and Mounir Bahloul started Kayma to introduce the Bay Area to traditional Algerian cuisine. \u003ccite>(Erin Ng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Her new business, Kayma, serves very traditional Algerian food, from the family-style way that they serve their couscous to the ras el hanout spice mix that Bahloul assembles using 30 different spices. There are a few California touches too, like the Dutch crunch bread she uses for her saucy merguez sausage sandwich.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last March, the Bahlouls had just decided to launch a new food trailer at the same time as the Marketplace kiosk, and wound up scuttling those plans when the pandemic hit. In some sense, they were lucky: The shutdown happened before they spent the money they’d planned to invest in those projects. Still, Bahloul says, the past year has been incredibly stressful: “For me, the most scary thing is I don’t have a family here. It’s just me and my husband and our two daughters. If I get sick, who will take care of them?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Boug Cali’s Tiffany Carter, the delay was a mixed blessing. She says she was able to use the last year to really slow down and perfect her menu—which, Carter says, largely consisted of freeing herself of any expectation that her California Creole style of cooking needed to conform to the type of food you’d find in, say, Louisiana. Now, she’s serving jerk chicken tacos on flour tortillas and adding California flourishes to almost everything on the menu. “I’m probably making ‘inauthentic’ po’boys. I’m a proud San Franciscan,” Carter says. “I don’t think you will find a Golden State Po’boy [with avocado in it] in Louisiana.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13895095\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13895095\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/Jerky-taco_1-800x640.jpg\" alt=\"Overhead view of a jerk chicken taco on a plate, with a wedge of lime on the side\" width=\"800\" height=\"640\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Jerky-taco_1-800x640.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Jerky-taco_1-1020x816.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Jerky-taco_1-160x128.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Jerky-taco_1-768x614.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Jerky-taco_1.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The jerk chicken taco is one of Boug Cali’s newest creations. \u003ccite>(Lorena Masso)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">A San Francisco native who’s lived all over the city, Carter says she’s long wanted to open a restaurant in the Tenderloin. “The Tenderloin deserves something good, too, to have,” she says. “It’s rough around the edges, but I like that.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[dropcap]I[/dropcap]ndeed, there’s no talking about La Cocina’s food hall without noting its location right in the heart of the Tenderloin, a neighborhood that has been the epicenter of the city’s \u003c/span>\u003ca href=\"https://www.kqed.org/news/11793607/californias-homelessness-crisis-and-possible-solutions-explained\">\u003cspan style=\"font-weight: 400\">homelessness crisis\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.kqed.org/news/11839787/a-recycled-approach-some-sf-leaders-activists-bristle-at-plan-to-ban-dealers-from-tenderloin\">\u003cspan style=\"font-weight: 400\">opioid epidemic\u003c/span>\u003c/a>—all aspects of the neighborhood that are front and center on the specific block where the food hall sits\u003cspan style=\"font-weight: 400\">. And while other high-profile restaurants have opened in the Tenderloin in recent years, few have embraced the neighborhood in the same way as the La Cocina Municipal Marketplace.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">During a trial run last week, cooks were largely cordoned off in their own stations, assembling sandwiches and packing grain bowls into plastic takeout containers. Customers won’t be allowed inside the space for the time being. But the idea is for the Marketplace to eventually serve as a colorful, bustling community gathering place for the neighborhood, with free internet access and books for kids. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13895091\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13895091\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/LCMM_Communal-Corner-800x450.jpg\" alt=\"A community gathering area, colorfully decorated with curved banquette seating and a photo collage on the wall. \" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Communal-Corner-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Communal-Corner-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Communal-Corner-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Communal-Corner-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Communal-Corner.jpg 1137w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Part of the food hall will function as a communal gathering space. \u003ccite>(Erin Ng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea is not to cloister the food hall’s businesses away from the realities of the neighborhood, says Jay Foster, who manages the Marketplace. Foster is probably best known as the chef-owner of the soul food restaurant Farmerbrown, which had a 13-year run in the Tenderloin before it closed in 2018. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Foster, La Cocina’s emphasis on helping revitalize the Tenderloin was a big part of what attracted him to the project, which has community outreach built into its business model. That includes hiring people from the neighborhood and partnering with nearby nonprofits to help feed residents who are experiencing food insecurity. Every day, the food hall will offer a $5 meal special, and most dishes on the various kiosks’ menus are in the ballpark of $10. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Changing the community is not pushing everybody out of the community so we can have rich people be comfortable,” Foster says. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13895099\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13895099\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/LCMM-Portraits_Jay-Foster-800x1000.jpg\" alt=\"Jay Foster poses in the La Cocina Municipal Marketplace, arms crossed.\" width=\"800\" height=\"1000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM-Portraits_Jay-Foster-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM-Portraits_Jay-Foster-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM-Portraits_Jay-Foster-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM-Portraits_Jay-Foster.jpg 816w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jay Foster, the manager of the La Cocina Municipal Marketplace, has deep roots in the Tenderloin. \u003ccite>(Erin Ng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Of course, La Cocina’s other top priority is helping its fledgling food entrepreneurs get their businesses off the ground in a sustainable way. Bahloul and Carter both say La Cocina’s support—which includes distributing nearly a million dollars in \u003c/span>\u003ca href=\"https://lacocinasf.org/relief-fund\">\u003cspan style=\"font-weight: 400\">emergency cash relief\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to its members—has been invaluable during the pandemic. None of the businesses opening in the Municipal Marketplace have had to pay rent over the course of the long delay, and, while no final decision has been made, Foster says the rent-free arrangement is likely to continue through the end of the 2021 fiscal year. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We don’t really feel that charging entrepreneurs rent is going to be sustainable for them,” Foster says. “It’s going to be really tough for a while.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[dropcap]E[/dropcap]ven when the kiosks do start having to pay full rent, the rates will be shockingly low by San Francisco standards—about $500 a month, Foster says. All of which to say: During a time when small businesses are particularly vulnerable, La Cocina isn’t your typical landlord. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Those terms are made possible by the unique arrangement that La Cocina has with the city of San Francisco, which owns the 101 Hyde Street building and is leasing it to La Cocina at a steeply discounted rate. What that also means, however, is that the food hall project has a fixed end date from the very start: In December of 2025, the city will begin constructing affordable housing on the site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The goal is not to be there forever,” Foster says. “The goal is to create a business model and to be able to demonstrate how to offset the price of gentrification.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">La Cocina’s biggest hope, Foster says, is that other city governments will view La Cocina’s collaboration with San Francisco as a model that they can replicate, setting up similar food halls in vacant buildings to help revitalize struggling neighborhoods. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Instead of giving all this money away in terms of tax breaks to the tech companies, invest in your local community—in your local small business owner,” Foster says. “By creating marketplaces like this, not only can you help people create vibrant businesses, but you can maintain your culture and you can change the community from the ground up.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Meanwhile, entrepreneurs like Kayma’s Bahloul say they’re just grateful to finally be able to open after all those months of waiting—to finally see a light at the end of the tunnel. “La Cocina did everything for me,” she says. “They opened the golden gate for me; they gave me the golden key to open the door. Now it’s time for me to do my part.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Starting on April 5, the La Cocina Municipal Marketplace will be open for takeout only Monday through Friday, 11 a.m.–2:30 p.m. Customers can order via the Marketplace \u003c/span>\u003c/i>\u003ca href=\"https://lacocinamarketplace.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, and pick up their food at the food hall’s side entrance, at 332 Golden Gate Avenue.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "After a yearlong delay, the La Cocina incubator kitchen's multicultural food hall opens on April 5 with a focus on revitalizing the Tenderloin.",
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"description": "After a yearlong delay, the La Cocina incubator kitchen's multicultural food hall opens on April 5 with a focus on revitalizing the Tenderloin.",
"title": "Jerk Chicken Tacos, Algerian Couscous Arrive in the Tenderloin's New Women-Led Food Hall | KQED",
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"headline": "Jerk Chicken Tacos, Algerian Couscous Arrive in the Tenderloin's New Women-Led Food Hall",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">A\u003c/span>\u003c/p>\u003cp>lmost five years have passed since \u003c/span>\u003ca href=\"https://lacocinasf.org/\">\u003cspan style=\"font-weight: 400\">La Cocina\u003c/span>\u003c/a>, a\u003cspan style=\"font-weight: 400\"> nonprofit kitchen incubator, announced plans for a massive, first-of-its-kind food hall in the Tenderloin—the first in the country entirely \u003c/span>\u003ca href=\"https://sf.eater.com/2020/2/13/21135611/la-cocina-marketplace-week-of-women-in-food-chefs\">\u003cspan style=\"font-weight: 400\">led by, and centered on, women of color\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And nearly a year has gone by since the COVID-19 crisis \u003c/span>\u003ca href=\"https://sf.eater.com/21272713/food-halls-sf-la-cocina-oakland-assembly-coronavirus\">\u003cspan style=\"font-weight: 400\">derailed the project’s plans to open last summer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But now the moment has finally come: On Monday, the 7,000-square-foot \u003c/span>\u003ca href=\"https://lacocinamarketplace.com/\">\u003cspan style=\"font-weight: 400\">La Cocina Municipal Marketplace\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will open its doors for thrillingly diverse lunchtime takeout service: pupusas, tacos de guisado, Algerian-style couscous and California-Creole jerk chicken tacos.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">La Cocina conceived of the food hall as a new platform for its women- and immigrant-focused incubator program. The chefs for the six kiosks that are opening on Monday are all women of color who graduated from that program. For several of the businesses, the food hall represents their first physical storefront. And beyond that, the 101 Hyde Street project is also meant to serve as a model for community-led development—to be an economic engine and a spark of revitalization for \u003ca href=\"https://www.ktvu.com/news/troubled-tenderloin-corner-aims-to-become-temporary-foodie-destination\">one of the more troubled blocks in the Tenderloin\u003c/a>.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13895088\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13895088\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/La-Cocina-Marketplace_Main_ERIN-NG-800x450.jpg\" alt=\"Interior of the La Cocina Municipal Marketplace, with decorative pots and pans hanging on the wall.\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/La-Cocina-Marketplace_Main_ERIN-NG-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/La-Cocina-Marketplace_Main_ERIN-NG-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/La-Cocina-Marketplace_Main_ERIN-NG-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/La-Cocina-Marketplace_Main_ERIN-NG-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/La-Cocina-Marketplace_Main_ERIN-NG.jpg 1296w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The La Cocina Municipal Marketplace is only open for takeout for now. \u003ccite>(Erin Ng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The lineup of restaurants includes \u003c/span>\u003ca href=\"https://lacocinamarketplace.menu/bougcali/\">\u003cspan style=\"font-weight: 400\">Boug Cali\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (California Creole), \u003c/span>\u003ca href=\"https://lacocinamarketplace.menu/estrellitasnacks/\">\u003cspan style=\"font-weight: 400\">Estrellita’s Snacks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (Salvadoran), \u003c/span>\u003ca href=\"https://lacocinamarketplace.menu/kayma/\">\u003cspan style=\"font-weight: 400\">Kayma\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (Algerian), \u003c/span>\u003ca href=\"https://lacocinamarketplace.menu/loscilantros/\">\u003cspan style=\"font-weight: 400\">Los Cilantros\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (Mexican), \u003c/span>\u003ca href=\"https://lacocinamarketplace.menu/mimorena/\">\u003cspan style=\"font-weight: 400\">Mi Morena\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (Mexican) and \u003c/span>\u003ca href=\"https://lacocinamarketplace.menu/teranga/\">\u003cspan style=\"font-weight: 400\">Terenga\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (Senegalese). When indoor service launches—probably at some point during the summer—a seventh kiosk, the Nepalese momo specialist \u003c/span>\u003ca href=\"https://biniskitchen.com/\">\u003cspan style=\"font-weight: 400\">Bini’s Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, will open, along with a cocktail bar called La Paloma. Taken all together, the food hall spans a wide range of cuisines and cultures, including several that have been largely underrepresented in the Bay Area restaurant scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">W\u003c/span>\u003c/p>\u003cp>afa Bahloul, who runs Kayma along with her husband Mounir, tells KQED that she was working as a cook at Navi Kitchen, Preeti Mistry’s Indian pizza restaurant in Emeryville, when Mistry encouraged her to sign up for the incubator program. (Mistry, for her part, calls Bahloul a “rockstar,” and credits her with perfecting the restaurant’s popular pork-based breakfast burger—despite not eating pork herself.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13895092\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13895092\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/LCMM_Wafa-Mounir-Bahloul-800x1000.jpg\" alt=\"Wafa (left) and Mounir Bahloul pose inside the La Cocina Municipal Marketplace\" width=\"800\" height=\"1000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Wafa-Mounir-Bahloul-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Wafa-Mounir-Bahloul-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Wafa-Mounir-Bahloul-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Wafa-Mounir-Bahloul.jpg 816w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wafa (left) and Mounir Bahloul started Kayma to introduce the Bay Area to traditional Algerian cuisine. \u003ccite>(Erin Ng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Her new business, Kayma, serves very traditional Algerian food, from the family-style way that they serve their couscous to the ras el hanout spice mix that Bahloul assembles using 30 different spices. There are a few California touches too, like the Dutch crunch bread she uses for her saucy merguez sausage sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last March, the Bahlouls had just decided to launch a new food trailer at the same time as the Marketplace kiosk, and wound up scuttling those plans when the pandemic hit. In some sense, they were lucky: The shutdown happened before they spent the money they’d planned to invest in those projects. Still, Bahloul says, the past year has been incredibly stressful: “For me, the most scary thing is I don’t have a family here. It’s just me and my husband and our two daughters. If I get sick, who will take care of them?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Boug Cali’s Tiffany Carter, the delay was a mixed blessing. She says she was able to use the last year to really slow down and perfect her menu—which, Carter says, largely consisted of freeing herself of any expectation that her California Creole style of cooking needed to conform to the type of food you’d find in, say, Louisiana. Now, she’s serving jerk chicken tacos on flour tortillas and adding California flourishes to almost everything on the menu. “I’m probably making ‘inauthentic’ po’boys. I’m a proud San Franciscan,” Carter says. “I don’t think you will find a Golden State Po’boy [with avocado in it] in Louisiana.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13895095\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13895095\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/Jerky-taco_1-800x640.jpg\" alt=\"Overhead view of a jerk chicken taco on a plate, with a wedge of lime on the side\" width=\"800\" height=\"640\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Jerky-taco_1-800x640.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Jerky-taco_1-1020x816.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Jerky-taco_1-160x128.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Jerky-taco_1-768x614.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Jerky-taco_1.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The jerk chicken taco is one of Boug Cali’s newest creations. \u003ccite>(Lorena Masso)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">A San Francisco native who’s lived all over the city, Carter says she’s long wanted to open a restaurant in the Tenderloin. “The Tenderloin deserves something good, too, to have,” she says. “It’s rough around the edges, but I like that.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">I\u003c/span>\u003c/p>\u003cp>ndeed, there’s no talking about La Cocina’s food hall without noting its location right in the heart of the Tenderloin, a neighborhood that has been the epicenter of the city’s \u003c/span>\u003ca href=\"https://www.kqed.org/news/11793607/californias-homelessness-crisis-and-possible-solutions-explained\">\u003cspan style=\"font-weight: 400\">homelessness crisis\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.kqed.org/news/11839787/a-recycled-approach-some-sf-leaders-activists-bristle-at-plan-to-ban-dealers-from-tenderloin\">\u003cspan style=\"font-weight: 400\">opioid epidemic\u003c/span>\u003c/a>—all aspects of the neighborhood that are front and center on the specific block where the food hall sits\u003cspan style=\"font-weight: 400\">. And while other high-profile restaurants have opened in the Tenderloin in recent years, few have embraced the neighborhood in the same way as the La Cocina Municipal Marketplace.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">During a trial run last week, cooks were largely cordoned off in their own stations, assembling sandwiches and packing grain bowls into plastic takeout containers. Customers won’t be allowed inside the space for the time being. But the idea is for the Marketplace to eventually serve as a colorful, bustling community gathering place for the neighborhood, with free internet access and books for kids. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13895091\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13895091\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/LCMM_Communal-Corner-800x450.jpg\" alt=\"A community gathering area, colorfully decorated with curved banquette seating and a photo collage on the wall. \" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Communal-Corner-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Communal-Corner-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Communal-Corner-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Communal-Corner-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM_Communal-Corner.jpg 1137w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Part of the food hall will function as a communal gathering space. \u003ccite>(Erin Ng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea is not to cloister the food hall’s businesses away from the realities of the neighborhood, says Jay Foster, who manages the Marketplace. Foster is probably best known as the chef-owner of the soul food restaurant Farmerbrown, which had a 13-year run in the Tenderloin before it closed in 2018. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Foster, La Cocina’s emphasis on helping revitalize the Tenderloin was a big part of what attracted him to the project, which has community outreach built into its business model. That includes hiring people from the neighborhood and partnering with nearby nonprofits to help feed residents who are experiencing food insecurity. Every day, the food hall will offer a $5 meal special, and most dishes on the various kiosks’ menus are in the ballpark of $10. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Changing the community is not pushing everybody out of the community so we can have rich people be comfortable,” Foster says. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13895099\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13895099\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/LCMM-Portraits_Jay-Foster-800x1000.jpg\" alt=\"Jay Foster poses in the La Cocina Municipal Marketplace, arms crossed.\" width=\"800\" height=\"1000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM-Portraits_Jay-Foster-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM-Portraits_Jay-Foster-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM-Portraits_Jay-Foster-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/LCMM-Portraits_Jay-Foster.jpg 816w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jay Foster, the manager of the La Cocina Municipal Marketplace, has deep roots in the Tenderloin. \u003ccite>(Erin Ng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Of course, La Cocina’s other top priority is helping its fledgling food entrepreneurs get their businesses off the ground in a sustainable way. Bahloul and Carter both say La Cocina’s support—which includes distributing nearly a million dollars in \u003c/span>\u003ca href=\"https://lacocinasf.org/relief-fund\">\u003cspan style=\"font-weight: 400\">emergency cash relief\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to its members—has been invaluable during the pandemic. None of the businesses opening in the Municipal Marketplace have had to pay rent over the course of the long delay, and, while no final decision has been made, Foster says the rent-free arrangement is likely to continue through the end of the 2021 fiscal year. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We don’t really feel that charging entrepreneurs rent is going to be sustainable for them,” Foster says. “It’s going to be really tough for a while.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">E\u003c/span>\u003c/p>\u003cp>ven when the kiosks do start having to pay full rent, the rates will be shockingly low by San Francisco standards—about $500 a month, Foster says. All of which to say: During a time when small businesses are particularly vulnerable, La Cocina isn’t your typical landlord. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Those terms are made possible by the unique arrangement that La Cocina has with the city of San Francisco, which owns the 101 Hyde Street building and is leasing it to La Cocina at a steeply discounted rate. What that also means, however, is that the food hall project has a fixed end date from the very start: In December of 2025, the city will begin constructing affordable housing on the site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The goal is not to be there forever,” Foster says. “The goal is to create a business model and to be able to demonstrate how to offset the price of gentrification.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">La Cocina’s biggest hope, Foster says, is that other city governments will view La Cocina’s collaboration with San Francisco as a model that they can replicate, setting up similar food halls in vacant buildings to help revitalize struggling neighborhoods. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Instead of giving all this money away in terms of tax breaks to the tech companies, invest in your local community—in your local small business owner,” Foster says. “By creating marketplaces like this, not only can you help people create vibrant businesses, but you can maintain your culture and you can change the community from the ground up.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Meanwhile, entrepreneurs like Kayma’s Bahloul say they’re just grateful to finally be able to open after all those months of waiting—to finally see a light at the end of the tunnel. “La Cocina did everything for me,” she says. “They opened the golden gate for me; they gave me the golden key to open the door. Now it’s time for me to do my part.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Starting on April 5, the La Cocina Municipal Marketplace will be open for takeout only Monday through Friday, 11 a.m.–2:30 p.m. Customers can order via the Marketplace \u003c/span>\u003c/i>\u003ca href=\"https://lacocinamarketplace.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, and pick up their food at the food hall’s side entrance, at 332 Golden Gate Avenue.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "In Praise of the Toum at Oakland's Shawarmaji",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">I belong to the class of people who will always order the garlickiest, most pungent item on any given restaurant menu—the truly cultured ones who’d double- or triple-dip their bread into the \u003c/span>\u003ca href=\"https://eastbayexpress.com/italian-american-charm-and-garlicky-flavor-bombs-at-trattoria-la-siciliana-1/\">\u003cspan style=\"font-weight: 400\">legendary olio de la mamma\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Berkeley’s Trattoria La Siciliana (\u003c/span>\u003ca href=\"https://www.berkeleyside.com/2020/09/01/trattoria-la-siciliana-to-leave-elmwood-after-23-years-and-join-agrodolce-in-north-berkeley\">\u003cspan style=\"font-weight: 400\">RIP\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">), or who lick up every last speck of garlic-butter sauce on a plate of roast crab at \u003c/span>\u003ca href=\"http://www.ppqcrab.com/\">\u003cspan style=\"font-weight: 400\">PPQ Dungeness Island\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. When eating Korean barbecue, I’ve been known to monopolize an entire bowl of raw garlic, packing several slivers into every lettuce-wrapped bite. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Put it this way: If I can’t smell the food on my own breath a half an hour later, does it even count as having eaten? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It should come as no surprise, then, that I’ve fallen head over heels in love with toum, the intensely garlicky white sauce that comes slathered inside every shawarma wrap at \u003c/span>\u003ca href=\"https://www.theshawarmaji.com/\">\u003cspan style=\"font-weight: 400\">Shawarmaji\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Mohammed Abutaha’s downtown Oakland emporium of Jordanian spit-grilled chicken and lamb. \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-Oakland-the-shawarma-of-a-homesick-15464635.php\">\u003cspan style=\"font-weight: 400\">Shawarmaji’s shawarma is delicious\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—juicy, tender, crisp at the edges, served inside comically oversized wraps that the chef \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2020/03/09/shawarmaji-wants-you-to-try-shawarma-and-falafel-as-the-jordanians-do\">\u003cspan style=\"font-weight: 400\">likens to a “missle\u003c/span>\u003cspan style=\"font-weight: 400\">.”\u003c/span>\u003c/a> But the toum might have as large a following as the shawarma itself. I started buying an extra eight-ounce tub of the stuff every time I ordered shawarma—mostly, at first, so that I had enough to dip my french fries into. But the sauce is so good, so versatile, and so\u003ci>\u003cspan style=\"font-weight: 400\"> wonderfully\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> garlicky that my habit has spiraled into a full-blown obsession.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13894690\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13894690\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/03/Toum.jpg\" alt=\"A tub of toum from Shawarmaji; the label lists the ingredients: garlic, canola oil, salt, lemon juice\" width=\"600\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/Toum.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/Toum-160x160.jpg 160w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Customers can purchase Shawarmaji’s toum by the eight-ounce tub. \u003ccite>(Rawan Elhalaby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the past couple of weeks, I’ve used Shawarmaji’s toum as a potent dipping sauce for chicken wings, tater tots, and Detroit-style pizza. I have ladled dollops of it on top of late-night Tostino’s pizza rolls (don’t judge), and I’ve scraped the last dregs of the container into a bowl of eggs before I scrambled them. A little bit goes a long, long way. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even within the garlicky landscape of my overall diet, Shawarmaji’s toum stands in a class of its own. Abutaha, who lived in Jordan for 20 years before moving to the Bay Area in 2011, explains that the version he makes is what people in Jordan would call “Syrian toum”—the most old-school, traditional version you can find, essentially. (Within the Arab world, the consensus is that toum originated in Syria, Abutaha says.) There are only four ingredients: garlic, canola oil, salt, and lemon juice. Abutaha puts everything in a giant pot and whirs it together with an immersion blender until it emulsifies into a sauce that’s roughly analogous to Spanish aioli. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The garlic, of course, is key. According to Abutaha, intense garlickiness is one of the hallmarks of Jordanian cooking, which often features garlic that’s smashed and added to a dish raw for a sharper, more pungent effect than in other garlic-heavy cuisines. For the toum, Abutaha uses a whopping \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">18 pounds\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> of peeled garlic cloves to make a single (46-quart) batch. (By my calculations, that’s something like half a head of garlic you’re eating in every little eight-ounce tub.) And then he goes through multiple batches in the course of a week. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The end result is about as pure a distillation of garlic flavor as you can find—potent enough to make your eyes water and overwhelm your tastebuds. It’s not subtle. It’s not for everyone. Abutaha recalls that one early customer who wound up leaving a one-star Yelp review: Apparently, they were shocked that their shawarma wrap had any garlic at all.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13894688\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13894688\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/03/Toum.Dip_.jpg\" alt=\"A hand dipping a sliced shawarma wrap into white garlic sauce.\" width=\"600\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/Toum.Dip_.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/Toum.Dip_-160x213.jpg 160w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The toum is the ideal dip for shawarma and french fries—and any number of other foods. \u003ccite>(Rawan Elhalaby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mostly, though, customers have embraced the toum. Abutaha says he opened Shawarmaji because he wanted to help introduce Bay Area diners to traditional Jordanian foods and flavors. But he isn’t a purist. After all, the practice of putting toum on anything and everything is well established in Jordan, too, Abutaha says. Eating toum with french fries “has been a thing” for as long as he can remember; there are entire restaurants built around that theme. Most typically, the sauce is eaten with chicken—any preparation of chicken, well beyond shawarma and kebabs. In Jordan, Abutaha says, even the Popeyes and KFC outlets serve their fried chicken with a side of toum.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here in the Bay Area, I’m not alone in exploring the versatility of toum. Abutaha says he’s had customers post pictures of tacos and burritos that they’ve spiked with toum. And he thinks the sauce is particularly delicious slathered on top of a burger patty—there’s a garlic mayo that comes by default on the burgers at Trueburger in Oakland, for instance, that Abutaha says “kind of gives [him] that toum feeling.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All I know is that I need to head back to Shawarmaji with the quickness: There’s a fried chicken dinner with my name on it this weekend, and I already know what condiment I can’t do without.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">I belong to the class of people who will always order the garlickiest, most pungent item on any given restaurant menu—the truly cultured ones who’d double- or triple-dip their bread into the \u003c/span>\u003ca href=\"https://eastbayexpress.com/italian-american-charm-and-garlicky-flavor-bombs-at-trattoria-la-siciliana-1/\">\u003cspan style=\"font-weight: 400\">legendary olio de la mamma\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Berkeley’s Trattoria La Siciliana (\u003c/span>\u003ca href=\"https://www.berkeleyside.com/2020/09/01/trattoria-la-siciliana-to-leave-elmwood-after-23-years-and-join-agrodolce-in-north-berkeley\">\u003cspan style=\"font-weight: 400\">RIP\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">), or who lick up every last speck of garlic-butter sauce on a plate of roast crab at \u003c/span>\u003ca href=\"http://www.ppqcrab.com/\">\u003cspan style=\"font-weight: 400\">PPQ Dungeness Island\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. When eating Korean barbecue, I’ve been known to monopolize an entire bowl of raw garlic, packing several slivers into every lettuce-wrapped bite. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Put it this way: If I can’t smell the food on my own breath a half an hour later, does it even count as having eaten? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It should come as no surprise, then, that I’ve fallen head over heels in love with toum, the intensely garlicky white sauce that comes slathered inside every shawarma wrap at \u003c/span>\u003ca href=\"https://www.theshawarmaji.com/\">\u003cspan style=\"font-weight: 400\">Shawarmaji\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Mohammed Abutaha’s downtown Oakland emporium of Jordanian spit-grilled chicken and lamb. \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-Oakland-the-shawarma-of-a-homesick-15464635.php\">\u003cspan style=\"font-weight: 400\">Shawarmaji’s shawarma is delicious\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—juicy, tender, crisp at the edges, served inside comically oversized wraps that the chef \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2020/03/09/shawarmaji-wants-you-to-try-shawarma-and-falafel-as-the-jordanians-do\">\u003cspan style=\"font-weight: 400\">likens to a “missle\u003c/span>\u003cspan style=\"font-weight: 400\">.”\u003c/span>\u003c/a> But the toum might have as large a following as the shawarma itself. I started buying an extra eight-ounce tub of the stuff every time I ordered shawarma—mostly, at first, so that I had enough to dip my french fries into. But the sauce is so good, so versatile, and so\u003ci>\u003cspan style=\"font-weight: 400\"> wonderfully\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> garlicky that my habit has spiraled into a full-blown obsession.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13894690\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13894690\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/03/Toum.jpg\" alt=\"A tub of toum from Shawarmaji; the label lists the ingredients: garlic, canola oil, salt, lemon juice\" width=\"600\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/Toum.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/Toum-160x160.jpg 160w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Customers can purchase Shawarmaji’s toum by the eight-ounce tub. \u003ccite>(Rawan Elhalaby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the past couple of weeks, I’ve used Shawarmaji’s toum as a potent dipping sauce for chicken wings, tater tots, and Detroit-style pizza. I have ladled dollops of it on top of late-night Tostino’s pizza rolls (don’t judge), and I’ve scraped the last dregs of the container into a bowl of eggs before I scrambled them. A little bit goes a long, long way. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even within the garlicky landscape of my overall diet, Shawarmaji’s toum stands in a class of its own. Abutaha, who lived in Jordan for 20 years before moving to the Bay Area in 2011, explains that the version he makes is what people in Jordan would call “Syrian toum”—the most old-school, traditional version you can find, essentially. (Within the Arab world, the consensus is that toum originated in Syria, Abutaha says.) There are only four ingredients: garlic, canola oil, salt, and lemon juice. Abutaha puts everything in a giant pot and whirs it together with an immersion blender until it emulsifies into a sauce that’s roughly analogous to Spanish aioli. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The garlic, of course, is key. According to Abutaha, intense garlickiness is one of the hallmarks of Jordanian cooking, which often features garlic that’s smashed and added to a dish raw for a sharper, more pungent effect than in other garlic-heavy cuisines. For the toum, Abutaha uses a whopping \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">18 pounds\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> of peeled garlic cloves to make a single (46-quart) batch. (By my calculations, that’s something like half a head of garlic you’re eating in every little eight-ounce tub.) And then he goes through multiple batches in the course of a week. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The end result is about as pure a distillation of garlic flavor as you can find—potent enough to make your eyes water and overwhelm your tastebuds. It’s not subtle. It’s not for everyone. Abutaha recalls that one early customer who wound up leaving a one-star Yelp review: Apparently, they were shocked that their shawarma wrap had any garlic at all.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13894688\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13894688\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/03/Toum.Dip_.jpg\" alt=\"A hand dipping a sliced shawarma wrap into white garlic sauce.\" width=\"600\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/Toum.Dip_.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/03/Toum.Dip_-160x213.jpg 160w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The toum is the ideal dip for shawarma and french fries—and any number of other foods. \u003ccite>(Rawan Elhalaby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mostly, though, customers have embraced the toum. Abutaha says he opened Shawarmaji because he wanted to help introduce Bay Area diners to traditional Jordanian foods and flavors. But he isn’t a purist. After all, the practice of putting toum on anything and everything is well established in Jordan, too, Abutaha says. Eating toum with french fries “has been a thing” for as long as he can remember; there are entire restaurants built around that theme. Most typically, the sauce is eaten with chicken—any preparation of chicken, well beyond shawarma and kebabs. In Jordan, Abutaha says, even the Popeyes and KFC outlets serve their fried chicken with a side of toum.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here in the Bay Area, I’m not alone in exploring the versatility of toum. Abutaha says he’s had customers post pictures of tacos and burritos that they’ve spiked with toum. And he thinks the sauce is particularly delicious slathered on top of a burger patty—there’s a garlic mayo that comes by default on the burgers at Trueburger in Oakland, for instance, that Abutaha says “kind of gives [him] that toum feeling.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All I know is that I need to head back to Shawarmaji with the quickness: There’s a fried chicken dinner with my name on it this weekend, and I already know what condiment I can’t do without.\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"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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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Like most food events during the pandemic, kitchen incubator La Cocina is turning to virtual events for its storytelling series. The project shares stories from those whose stories are less often heard. Over the last five years, the twice-yearly staged performances featured photography, animation, video sound and an interactive food experience for the audience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This season’s theme of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Voices from the Kitchen\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> is, “Choices” and it explores the idea behind the privilege and centering of choice when it comes to food during a worldwide pandemic and election season. Performers include food writers, activists, artists and stories from people who have gone through La Cocina’s program. This includes \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/LqqPCG69GouBpnyOtX-Kom?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Aileen Suzara of Sariwa Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/IJVDCJ6PLruBmO4Atmcvqb?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Fernay McPherson of Minnie Bell’s Soul Movement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/fTt6COYZQziN9YPZsXYeL6?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Chris Colin\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/amVmCPNYRAu0rgDNHvHyFl?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Jenny 8. Lee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/xn-pCERPDmIlJyA0c4wC-K?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Jia Tolentino\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/2gbRCQWOVBTXEVDli2--HP?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Lauren Whitehead\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/x5s-CKr6MvTDvKAMCydiH8?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Mayukh Sen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/vgimCR6LWDuGkYK0iR1YU0?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Nic Jay Aulston\u003c/span>\u003cspan style=\"font-weight: 400\"> and\u003c/span>\u003c/a> \u003ca href=\"https://protect-us.mimecast.com/s/cj8sCVON1KC2LB4kh0rsx2?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Noah Cho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The first of this bi-annual series and fundraiser will be on \u003c/span>\u003cb>Thursday October 29th 5:30pm\u003c/b>\u003cspan style=\"font-weight: 400\">. You can sign up to watch on \u003c/span>\u003ca href=\"https://www.eventbrite.com/e/voices-from-the-kitchen-fall-2020-choices-tickets-118561696225\">\u003cspan style=\"font-weight: 400\">Eventbrite\u003c/span>\u003c/a>. \u003cspan style=\"font-weight: 400\">While the virtual event is free, donations will go to the entrepreneurs within the incubator program. There’s also an option to purchase a food box. Prices range between $75–$150 and orders need to be placed by Oct. 23rd.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CFx2Hsrh14Z/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The full lineup information and more information on \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Voices from the Kitchen\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> can be found on their website:\u003c/span> \u003ca href=\"https://lacocinasf.org/voicesfromthekitchen\">\u003cspan style=\"font-weight: 400\">https://lacocinasf.org/voicesfromthekitchen\u003c/span>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more information about La Cocina and their mission, please visit: \u003c/span>\u003ca href=\"https://lacocinasf.org/\">\u003cspan style=\"font-weight: 400\">https://lacocinasf.org/\u003c/span>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Like most food events during the pandemic, kitchen incubator La Cocina is turning to virtual events for its storytelling series. The project shares stories from those whose stories are less often heard. Over the last five years, the twice-yearly staged performances featured photography, animation, video sound and an interactive food experience for the audience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This season’s theme of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Voices from the Kitchen\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> is, “Choices” and it explores the idea behind the privilege and centering of choice when it comes to food during a worldwide pandemic and election season. Performers include food writers, activists, artists and stories from people who have gone through La Cocina’s program. This includes \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/LqqPCG69GouBpnyOtX-Kom?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Aileen Suzara of Sariwa Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/IJVDCJ6PLruBmO4Atmcvqb?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Fernay McPherson of Minnie Bell’s Soul Movement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/fTt6COYZQziN9YPZsXYeL6?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Chris Colin\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/amVmCPNYRAu0rgDNHvHyFl?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Jenny 8. Lee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/xn-pCERPDmIlJyA0c4wC-K?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Jia Tolentino\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/2gbRCQWOVBTXEVDli2--HP?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Lauren Whitehead\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/x5s-CKr6MvTDvKAMCydiH8?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Mayukh Sen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/vgimCR6LWDuGkYK0iR1YU0?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Nic Jay Aulston\u003c/span>\u003cspan style=\"font-weight: 400\"> and\u003c/span>\u003c/a> \u003ca href=\"https://protect-us.mimecast.com/s/cj8sCVON1KC2LB4kh0rsx2?domain=finn-pr-dot-yamm-track.appspot.com\">\u003cspan style=\"font-weight: 400\">Noah Cho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The first of this bi-annual series and fundraiser will be on \u003c/span>\u003cb>Thursday October 29th 5:30pm\u003c/b>\u003cspan style=\"font-weight: 400\">. You can sign up to watch on \u003c/span>\u003ca href=\"https://www.eventbrite.com/e/voices-from-the-kitchen-fall-2020-choices-tickets-118561696225\">\u003cspan style=\"font-weight: 400\">Eventbrite\u003c/span>\u003c/a>. \u003cspan style=\"font-weight: 400\">While the virtual event is free, donations will go to the entrepreneurs within the incubator program. There’s also an option to purchase a food box. Prices range between $75–$150 and orders need to be placed by Oct. 23rd.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"slug": "ive-supported-the-wine-industry-for-years-why-wont-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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"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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"content": "\u003cp>Tacos Oscar was quick to close and slow to reopen.\u003c/p>\n\u003cp>In mid-March, as the reality of the pandemic set in, Oscar Michel and Jake Weiss closed their \u003ca href=\"http://www.tacososcar.com/\" target=\"_blank\" rel=\"noopener noreferrer\">popular restaurant\u003c/a>, running out of three smartly arranged storage containers on 40th Street near Broadway in Oakland. They opted out of take-out service as well, hitting pause for over three months on the house-pressed tortillas and imaginative fillings that have garnered the eatery fans across the Bay Area.\u003c/p>\n\u003cp>[pullquote align='right' size='small']\u003cb>By the numbers…\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Rent: About $3,000/month (reduced by $1,000 during closure)\u003c/li>\n\u003cli>Gift card sales: $9,000\u003c/li>\n\u003cli>Co-owners’ take-home: $3,000/month each\u003c/li>\n\u003cli>Unused federal loans: $100,000\u003c/li>\n\u003c/ul>\n\u003cp>[/pullquote]“It was a very personal decision. We were freaked out by the pandemic and the chance of getting sick,” Michel explains, adding that their efficient and cozy quarters would make social distancing impossible for staff. Until the restaurant reopened with limited hours in late June, Michel lists off the creative ways the duo kept themselves busy—and their business afloat.\u003c/p>\n\u003cp>They sold gift cards wrapped in hand-drawn, colorful old menus. They hawked “Tacos Oscar Stalker” T-shirts. Eventually, they applied for federal aid and grants. And along the way, the worker-owner duo managed to raise money in support of local efforts: against police brutality and to counterbalance the pandemic’s uneven distribution of infections and deaths.\u003c/p>\n\u003cp>Tacos Oscar’s internet fame helped promote their gift cards and T-shirts; the restaurant’s \u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram account\u003c/a> has nearly 12,000 followers, a fan-base cultivated when it was still a pop-up, hopping around town between different kitchens. Proceeds from merch sales, screen printed by Michel on thrifted shirts and sweatshirts, supported their staff, some of whom weren’t able to get on unemployment.\u003c/p>\n\u003cfigure id=\"attachment_13886413\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13886413\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_13_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_13_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_13_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_13_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_13_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_13_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Michel scrolls the Tacos Oscar hand-drawn flyer archive on his phone. \u003ccite>(Graham Holoch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking orders, making T-shirts and mailing everything out kept Michel busy. “Then George Floyd was murdered,” he recalls. “And all of a sudden a pandemic wasn’t just a pandemic anymore.” For the second round of T-shirt sales, Michel proposed half of the profits go to \u003ca href=\"https://www.kqed.org/bayareabites/137476/for-peoples-breakfast-black-liberation-food-access-and-bail-funds-intersect\" target=\"_blank\" rel=\"noopener noreferrer\">People’s Breakfast Oakland\u003c/a>, a food and resource distribution organization focusing on the unhoused population in West Oakland. Those sales totaled $14,000, $4,000 of which went to People’s Breakfast. The restaurant has since done fundraisers for the \u003ca href=\"http://streetlevelhealthproject.org/\">Street Level Health Project\u003c/a> and the \u003ca href=\"http://blackorganizingproject.org/\">Black Organizing Project\u003c/a>.\u003c/p>\n\u003cp>The gift cards brought in around $9,000 in just two weeks time. “It’s like the best loan you could ever get ever anywhere on the planet,” Michel explains. “We got a $9,000, zero percent interest loan.”\u003c/p>\n\u003cp>He said customers are finally coming in and using their gift cards but he expects some will go unused. That money helped Weiss and Michel cover overhead costs like rent and workers comp while they were closed. Their landlord also gave them a rent break. “We didn’t even ask but he was like, ‘Hey I’m going to shave $1,000 off your rent,’” Michel said, bringing that expense down to around $2,000.\u003c/p>\n\u003cfigure id=\"attachment_13886415\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13886415\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_23_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_23_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_23_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_23_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_23_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_23_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Jake Weiss and Oscar Michel in Tacos Oscar’s currently closed outdoor patio. \u003ccite>(Graham Holoch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the most remarkable cut Weiss and Michel made to keep Tacos Oscar afloat was slashing their own pay at the start of shelter in place. “We pay ourselves $1,500 every two weeks,” Michel explains. “We could be taking more. But why? [We] don’t need that much money.” In the past, before the pandemic and the restaurant’s busy summer months, the two took home double their current salary. In less busy months, they paid themselves around $2,500 every two weeks. Their current salary is closer to their opening salaries in 2018.\u003c/p>\n\u003cp>That conservative approach allowed Tacos Oscar to pay back their opening costs in the first year as a brick-and-mortar restaurant—an anomaly in an industry that operates on slim margins.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Currently, aside from Weiss and Michel, Tacos Oscar employs six people, well less than half their usual staff numbers. (Before the pandemic, they had between 19 and 22 employees.) But despite the personnel reduction and limited hours, the restaurant is managing to turn a profit.\u003c/p>\n\u003cp>“Our labor is super low. That’s why we’re doing okay,” Michel explains, adding that he and Weiss have taken on the lion’s share of the workload. A smaller staff size, he said, also minimizes exposure risk and builds a smaller pod of work buddies. “We trust each other and we have this kind of unwritten contract,” Michel said of the precautions he and the Tacos Oscar staff observe outside of the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_13886414\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13886414\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_15_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_15_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_15_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_15_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_15_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_15_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen staff in the converted container that serves as Tacos Oscar’s kitchen. \u003ccite>(Graham Holoch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The benefits that come with maintaining a small staff are unfortunately incongruent with the expectations of federal aid programs like the Paycheck Protection Program. The business loan program, from which Michel and Weiss received $50,000, requires businesses hire back to pre-pandemic levels.\u003c/p>\n\u003cp>“[It] is impossible for us,” Michel said. “We can’t have that many people working because there’s no need for that many people.” Tacos Oscar’s charming patio has remained closed during their re-opening and though there’s plans for a parklet that would allow for distanced outdoor dining, Michel isn’t in any rush. “[We] don’t want to have crowds of people hanging around and we don’t want to have our staff wearing hazard suits to go out and wipe somebody’s table down.”\u003c/p>\n\u003cp>On top of the PPP loan, Tacos Oscar also applied for an Economic Injury Disaster Loan and received a $150,000 loan offer. “We’re like, that’s ridiculous. There’s no need for that much money for us. So we took a third of that,” says Michel.\u003c/p>\n\u003cfigure id=\"attachment_13886416\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13886416\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_28_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_28_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_28_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_28_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_28_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_28_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Tacos Oscar’s quesadilla, with tacos in the background. \u003ccite>(Graham Holock/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He and Weiss accepted the loan on the council of friends who warned that fall and winter might bring more health restrictions and financial strain. For now, the business hasn’t touched either the PPP or the EIDL funds. They plan to apply for forgiveness for a portion of the PPP loan which they can put towards rent and utilities. (“I just stopped reading,” Michel says of the \u003ca href=\"https://www.restaurantdive.com/news/recent-ppp-changes-offer-restaurants-hope-but-calls-for-industry-aid-conti/580431/\" target=\"_blank\" rel=\"noopener noreferrer\">shifting forgiveness terms\u003c/a> of the federal loan that’s sent businesses scrambling. “It changes every fucking week. Nobody knows what the fuck’s going on.”)\u003c/p>\n\u003cp>[aside postID='bayareabites_137476,bayareabites_137514,bayareabites_138686' label='More from Food']\u003cbr>\nThough many of their survival tactics rely on scrappy hard work, Weiss and Michel also received a surprise windfall the restaurant won a lottery for a $10,000 grant from TMC Capital, a digital microlending organization. “Completely bonkers,” said Michel. “I got an email one morning. I thought it was spam. I was about to delete it.” That money will go towards improvements at the restaurant—for instance, building out a parklet when they decide to branch into outdoor dining.\u003c/p>\n\u003cp>As many restaurants face the multiplying threats of the pandemic, including shrinking profits and potential evictions, Tacos Oscar is unique in their solid footing. When he talks about his work at the restaurant, Michel evinces a palpable sense of duty. To his customers—providing them with healthy, affordable food—but also to his staff.\u003c/p>\n\u003cp>“I’m not just Oscar, the individual dude who played in bands and did this and did that,” he says. “Now I’m Oscar, the business owner who people rely on for their living. And so I have to take care of people.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"title": "Tacos Oscar is Staying Afloat During the Pandemic By Taking Their Time | KQED",
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"headline": "Tacos Oscar is Staying Afloat During the Pandemic By Taking Their Time",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tacos Oscar was quick to close and slow to reopen.\u003c/p>\n\u003cp>In mid-March, as the reality of the pandemic set in, Oscar Michel and Jake Weiss closed their \u003ca href=\"http://www.tacososcar.com/\" target=\"_blank\" rel=\"noopener noreferrer\">popular restaurant\u003c/a>, running out of three smartly arranged storage containers on 40th Street near Broadway in Oakland. They opted out of take-out service as well, hitting pause for over three months on the house-pressed tortillas and imaginative fillings that have garnered the eatery fans across the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cb>By the numbers…\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Rent: About $3,000/month (reduced by $1,000 during closure)\u003c/li>\n\u003cli>Gift card sales: $9,000\u003c/li>\n\u003cli>Co-owners’ take-home: $3,000/month each\u003c/li>\n\u003cli>Unused federal loans: $100,000\u003c/li>\n\u003c/ul>\n\u003cp>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“It was a very personal decision. We were freaked out by the pandemic and the chance of getting sick,” Michel explains, adding that their efficient and cozy quarters would make social distancing impossible for staff. Until the restaurant reopened with limited hours in late June, Michel lists off the creative ways the duo kept themselves busy—and their business afloat.\u003c/p>\n\u003cp>They sold gift cards wrapped in hand-drawn, colorful old menus. They hawked “Tacos Oscar Stalker” T-shirts. Eventually, they applied for federal aid and grants. And along the way, the worker-owner duo managed to raise money in support of local efforts: against police brutality and to counterbalance the pandemic’s uneven distribution of infections and deaths.\u003c/p>\n\u003cp>Tacos Oscar’s internet fame helped promote their gift cards and T-shirts; the restaurant’s \u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram account\u003c/a> has nearly 12,000 followers, a fan-base cultivated when it was still a pop-up, hopping around town between different kitchens. Proceeds from merch sales, screen printed by Michel on thrifted shirts and sweatshirts, supported their staff, some of whom weren’t able to get on unemployment.\u003c/p>\n\u003cfigure id=\"attachment_13886413\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13886413\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_13_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_13_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_13_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_13_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_13_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_13_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Michel scrolls the Tacos Oscar hand-drawn flyer archive on his phone. \u003ccite>(Graham Holoch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking orders, making T-shirts and mailing everything out kept Michel busy. “Then George Floyd was murdered,” he recalls. “And all of a sudden a pandemic wasn’t just a pandemic anymore.” For the second round of T-shirt sales, Michel proposed half of the profits go to \u003ca href=\"https://www.kqed.org/bayareabites/137476/for-peoples-breakfast-black-liberation-food-access-and-bail-funds-intersect\" target=\"_blank\" rel=\"noopener noreferrer\">People’s Breakfast Oakland\u003c/a>, a food and resource distribution organization focusing on the unhoused population in West Oakland. Those sales totaled $14,000, $4,000 of which went to People’s Breakfast. The restaurant has since done fundraisers for the \u003ca href=\"http://streetlevelhealthproject.org/\">Street Level Health Project\u003c/a> and the \u003ca href=\"http://blackorganizingproject.org/\">Black Organizing Project\u003c/a>.\u003c/p>\n\u003cp>The gift cards brought in around $9,000 in just two weeks time. “It’s like the best loan you could ever get ever anywhere on the planet,” Michel explains. “We got a $9,000, zero percent interest loan.”\u003c/p>\n\u003cp>He said customers are finally coming in and using their gift cards but he expects some will go unused. That money helped Weiss and Michel cover overhead costs like rent and workers comp while they were closed. Their landlord also gave them a rent break. “We didn’t even ask but he was like, ‘Hey I’m going to shave $1,000 off your rent,’” Michel said, bringing that expense down to around $2,000.\u003c/p>\n\u003cfigure id=\"attachment_13886415\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13886415\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_23_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_23_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_23_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_23_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_23_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_23_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Jake Weiss and Oscar Michel in Tacos Oscar’s currently closed outdoor patio. \u003ccite>(Graham Holoch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the most remarkable cut Weiss and Michel made to keep Tacos Oscar afloat was slashing their own pay at the start of shelter in place. “We pay ourselves $1,500 every two weeks,” Michel explains. “We could be taking more. But why? [We] don’t need that much money.” In the past, before the pandemic and the restaurant’s busy summer months, the two took home double their current salary. In less busy months, they paid themselves around $2,500 every two weeks. Their current salary is closer to their opening salaries in 2018.\u003c/p>\n\u003cp>That conservative approach allowed Tacos Oscar to pay back their opening costs in the first year as a brick-and-mortar restaurant—an anomaly in an industry that operates on slim margins.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Currently, aside from Weiss and Michel, Tacos Oscar employs six people, well less than half their usual staff numbers. (Before the pandemic, they had between 19 and 22 employees.) But despite the personnel reduction and limited hours, the restaurant is managing to turn a profit.\u003c/p>\n\u003cp>“Our labor is super low. That’s why we’re doing okay,” Michel explains, adding that he and Weiss have taken on the lion’s share of the workload. A smaller staff size, he said, also minimizes exposure risk and builds a smaller pod of work buddies. “We trust each other and we have this kind of unwritten contract,” Michel said of the precautions he and the Tacos Oscar staff observe outside of the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_13886414\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13886414\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_15_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_15_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_15_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_15_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_15_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_15_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen staff in the converted container that serves as Tacos Oscar’s kitchen. \u003ccite>(Graham Holoch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The benefits that come with maintaining a small staff are unfortunately incongruent with the expectations of federal aid programs like the Paycheck Protection Program. The business loan program, from which Michel and Weiss received $50,000, requires businesses hire back to pre-pandemic levels.\u003c/p>\n\u003cp>“[It] is impossible for us,” Michel said. “We can’t have that many people working because there’s no need for that many people.” Tacos Oscar’s charming patio has remained closed during their re-opening and though there’s plans for a parklet that would allow for distanced outdoor dining, Michel isn’t in any rush. “[We] don’t want to have crowds of people hanging around and we don’t want to have our staff wearing hazard suits to go out and wipe somebody’s table down.”\u003c/p>\n\u003cp>On top of the PPP loan, Tacos Oscar also applied for an Economic Injury Disaster Loan and received a $150,000 loan offer. “We’re like, that’s ridiculous. There’s no need for that much money for us. So we took a third of that,” says Michel.\u003c/p>\n\u003cfigure id=\"attachment_13886416\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13886416\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_28_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_28_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_28_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_28_1200-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_28_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/KQED_The_Hustle_Tacos_Oscar_web_28_1200-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Tacos Oscar’s quesadilla, with tacos in the background. \u003ccite>(Graham Holock/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He and Weiss accepted the loan on the council of friends who warned that fall and winter might bring more health restrictions and financial strain. For now, the business hasn’t touched either the PPP or the EIDL funds. They plan to apply for forgiveness for a portion of the PPP loan which they can put towards rent and utilities. (“I just stopped reading,” Michel says of the \u003ca href=\"https://www.restaurantdive.com/news/recent-ppp-changes-offer-restaurants-hope-but-calls-for-industry-aid-conti/580431/\" target=\"_blank\" rel=\"noopener noreferrer\">shifting forgiveness terms\u003c/a> of the federal loan that’s sent businesses scrambling. “It changes every fucking week. Nobody knows what the fuck’s going on.”)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThough many of their survival tactics rely on scrappy hard work, Weiss and Michel also received a surprise windfall the restaurant won a lottery for a $10,000 grant from TMC Capital, a digital microlending organization. “Completely bonkers,” said Michel. “I got an email one morning. I thought it was spam. I was about to delete it.” That money will go towards improvements at the restaurant—for instance, building out a parklet when they decide to branch into outdoor dining.\u003c/p>\n\u003cp>As many restaurants face the multiplying threats of the pandemic, including shrinking profits and potential evictions, Tacos Oscar is unique in their solid footing. When he talks about his work at the restaurant, Michel evinces a palpable sense of duty. To his customers—providing them with healthy, affordable food—but also to his staff.\u003c/p>\n\u003cp>“I’m not just Oscar, the individual dude who played in bands and did this and did that,” he says. “Now I’m Oscar, the business owner who people rely on for their living. And so I have to take care of people.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Planting Justice’s Prison Abolition Work Starts at the Root",
"headTitle": "Planting Justice’s Prison Abolition Work Starts at the Root | KQED",
"content": "\u003cp>[dropcap]R[/dropcap]olling River Nursery is an oasis of tranquility in deep East Oakland, with over 1,100 varieties of fragrant herbs, vibrant flowers, fruit-bearing trees, berry bushes and vegetable beds that stretch on for two acres. As the staff here nurtures the plants, they nurture themselves too—not long ago, many of them were confined to cells in California’s notoriously overcrowded prison system.\u003c/p>\n\u003cp>Rasheed Lockheart, reentry coordinator at \u003ca href=\"https://plantingjustice.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Planting Justice\u003c/a>, the nonprofit that runs the nursery, was released only a few months ago after serving 18 years in San Quentin State Prison for an armed robbery. A few short months after he left the facility, a botched prison transfer sparked a disastrous COVID-19 outbreak in San Quentin. Now, over 1,200 inmates have been infected and 12 have died.\u003c/p>\n\u003cp>Lockheart was fortunate to be home by the time COVID-19 hit San Quentin, but he says he has survivor’s guilt. A couple of the guys he knows are recovering from the illness in \u003ca href=\"https://thestreetspirit.org/2020/07/17/i-am-incarcerated-at-san-quentin-i-have-covid-19/\" target=\"_blank\" rel=\"noopener noreferrer\">cramped, unsanitary conditions, with inadequate medical care\u003c/a>. The EMTs he worked with when he was a firefighter there are getting triple the amount of emergency calls a day. And a friend wrote him a letter to say goodbye in case he didn’t survive the outbreak.\u003c/p>\n\u003cp>“I would have to imagine it’s like death row. You know an execution’s coming, you’re just not sure when. And that’s tragic,” says Lockheart, looking down and taking a long pause to compose himself.\u003c/p>\n\u003cp>“It breaks my heart to think of some of the good men I left behind because I—it’s like they’re being victimized, you know. We all deserve a second chance. Some of us were on our third or fourth. But no one deserves what’s happening inside of San Quentin.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lockheart is doing everything he can to advocate for those on the inside, and his work at Planting Justice is part of that mission. He’s become an unofficial media spokesperson, doing interviews with \u003ca href=\"https://www.kqed.org/arts/13881942/what-would-a-police-free-oakland-look-like\" target=\"_blank\" rel=\"noopener noreferrer\">KQED\u003c/a>, PRX’s \u003ca href=\"https://www.npr.org/podcasts/449018144/snap-judgment\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>Snap Judgment\u003c/em>\u003c/a> podcast, \u003ca href=\"https://oaklandside.org/2020/07/16/leaving-prison-during-pandemic-and-protest-and-planting-seeds-of-justice/\" target=\"_blank\" rel=\"noopener noreferrer\">Oaklandside\u003c/a> and others, using his firsthand experience and ongoing communication with those inside to shed light on the growing crisis inside California’s prison walls. [aside postid='news_11826188']\u003c/p>\n\u003cp>The same thoughts keep running through his mind. “That guy sitting in his cell wondering if he’s going to outlive his sentence, all the amends he made or wants to make—will he get to see that through? Will he get to be like me and the numerous other people who are formerly incarcerated and are doing great things in the community right now? I think about them and that my voice has to be in advocacy for them.”\u003c/p>\n\u003cfigure id=\"attachment_13883867\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13883867\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/07/thumb_IMG_5467_1024-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5467_1024-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5467_1024-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5467_1024-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5467_1024-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5467_1024.jpg 1086w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rasheed Lockheart and Ashley Yates (left to right) of Planting Justice. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[dropcap]B[/dropcap]eyond the urgency of the San Quentin COVID outbreak, Lockheart’s day-to-day work at Planting Justice is about the longterm project of prison abolition, which means working with people to build healthier communities. The definition of that is manifold. It means helping formerly incarcerated people get on their feet through green jobs at Planting Justice, awakening them to a new sense of purpose by building raised flower beds for clients and tending to plants at the organization’s \u003ca href=\"https://plantingjustice.org/nursery-sogorea-te\" target=\"_blank\" rel=\"noopener noreferrer\">nursery\u003c/a> and \u003ca href=\"https://plantingjustice.org/farm\" target=\"_blank\" rel=\"noopener noreferrer\">farm\u003c/a>. It means \u003ca href=\"https://plantingjustice.org/food-justice-education\" target=\"_blank\" rel=\"noopener noreferrer\">teaching\u003c/a> about sustainability and food justice in public school classrooms, juvenile detention centers, jails and prisons. It means helping people who live in food deserts start \u003ca href=\"https://plantingjustice.org/community-justice-garden-hub-1\" target=\"_blank\" rel=\"noopener noreferrer\">urban gardens\u003c/a>. It means handing out free kale smoothies at Castlemont High School during a time when many are going hungry because of the pandemic-induced recession.\u003c/p>\n\u003cp>“If we go in and teach these people how to grow their own food and how to be sustainable—the Black Panther Party got it right,” Lockheart says. “With no food and no options, [people are] gonna go get it how they can. And unfortunately, that’s crime. And crime equals prison. We wanna abolish the prisons, we wanna abolish all these systems, but we first have to plant the seeds of love, trust and sustainability.”\u003c/p>\n\u003cp>Lockheart and his fellow reentry coordinator Diane Williams sow those seeds by helping their colleagues get acclimated to life outside of prison, sometimes in ways people who’ve never been incarcerated may take for granted. Planting Justice gives “former residents,” as formerly incarcerated people are called there, clothing and food stipends; Lockheart and Williams help them navigate bureaucratic tasks such as reinstating a drivers license after a DUI. They offer emotional support too. Meditation circles are as much a part of the workday as pulling weeds and watering strawberries and squashes.\u003c/p>\n\u003cp>“Really it’s believing in them and whatever they bring to the table that’s positive, encourage that,” says Williams, who brings 40 years of social work and substance-abuse counseling experience to Planting Justice. “So much stuff that happened to us as a little kids, we keep recycling it as adults until we process it and move on. So we’re just helping each other move on here.” [aside postid='arts_13881199']\u003c/p>\n\u003cp>[dropcap]P[/dropcap]lanting Justice takes a big-picture view of how access to healthy and environmentally conscious practices can help address some of the wounds of systemic racism and mass incarceration. Another one of the organization’s projects zooms out even further, addressing the ways the unjust systems that marginalize Black and Indigenous communities began with colonialism.\u003c/p>\n\u003cp>The organization collaborated with the \u003ca href=\"https://sogoreate-landtrust.org/?fbclid=IwAR3CPRen3DnT-giCwsXsgKRDdW_4BfzVk2gO88NN1lbbvnXsiuPR4gqgpfY\" target=\"_blank\" rel=\"noopener noreferrer\">Sogorea Te Land Trust\u003c/a> to give two acres of land back to people of the Ohlone community of Northern California. The Ohlone people aren’t a federally recognized tribe, nor do they have a land base. Now, two acres of the Rolling River Nursery are an Ohlone cultural heritage site and a space for ceremony.\u003c/p>\n\u003cfigure id=\"attachment_13883868\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13883868\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/07/thumb_IMG_5485_1024-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5485_1024-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5485_1024-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5485_1024-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5485_1024-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5485_1024.jpg 1086w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rolling River Nursery in East Oakland. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Williams, who is part of the Native American community and helped organize the partnership, says that Ohlone ideas of land as sacred inform Planting Justice’s work. “It’s a love,” she says. “You can’t tell people, ‘You’ve got to love this land because it’s supporting you.’ No. It’s something you have to develop for people who’ve been separated from the land.”\u003c/p>\n\u003cp>“Understanding the history of colonization is the deeper work,” echoes Planting Justice media director Ashley Yates. “When you control the land, you control the people, you control the resources. And when we’re talking about BIPOC communities, you understand there’s also a disconnect that’s intentional because our spirituality and our communities are vested in the earth. We are an earth-reverent people. So when you disconnect people from that, you disconnect people from their power.”\u003c/p>\n\u003cp>[pullquote citation='Rasheed Lockheart']“We wanna abolish the prisons, we wanna abolish all these systems, but we first have to plant the seeds of love, trust and sustainability.”[/pullquote]\u003c/p>\n\u003cp>Yates moved to Oakland and began working with Planting Justice after leaving her hometown of St. Louis, Missouri. She was a frontline activist when the first major Black Lives Matter protests erupted after police officer Darren Wilson killed Ferguson teenager Mike Brown. She feared for her safety after the protests, recalling militarized police tanks parked outside her house. Oakland drew her because of its history of Black organizing, and she’s found a calling within Planting Justice’s environmental form of civil rights activism.\u003c/p>\n\u003cp>“A lot of the time you have to get into the soil, into the root,” she says.\u003c/p>\n\u003cp>Mass incarceration, food insecurity, land sovereignty—the interlocking issues Planting Justice tries to address with a few acres of soil, some plants and a small team of a few dozen staff members are overwhelming in scope. But the day-to-day ritual of working the land provides solace, too, and some hope that a more just future will grow from each seed planted.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“That’s what nature does, it reminds us of how free things are,” Lockheart says. “I don’t think you realize how free you are until you’re amongst things that are actually free.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">R\u003c/span>\u003c/p>\u003cp>olling River Nursery is an oasis of tranquility in deep East Oakland, with over 1,100 varieties of fragrant herbs, vibrant flowers, fruit-bearing trees, berry bushes and vegetable beds that stretch on for two acres. As the staff here nurtures the plants, they nurture themselves too—not long ago, many of them were confined to cells in California’s notoriously overcrowded prison system.\u003c/p>\n\u003cp>Rasheed Lockheart, reentry coordinator at \u003ca href=\"https://plantingjustice.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Planting Justice\u003c/a>, the nonprofit that runs the nursery, was released only a few months ago after serving 18 years in San Quentin State Prison for an armed robbery. A few short months after he left the facility, a botched prison transfer sparked a disastrous COVID-19 outbreak in San Quentin. Now, over 1,200 inmates have been infected and 12 have died.\u003c/p>\n\u003cp>Lockheart was fortunate to be home by the time COVID-19 hit San Quentin, but he says he has survivor’s guilt. A couple of the guys he knows are recovering from the illness in \u003ca href=\"https://thestreetspirit.org/2020/07/17/i-am-incarcerated-at-san-quentin-i-have-covid-19/\" target=\"_blank\" rel=\"noopener noreferrer\">cramped, unsanitary conditions, with inadequate medical care\u003c/a>. The EMTs he worked with when he was a firefighter there are getting triple the amount of emergency calls a day. And a friend wrote him a letter to say goodbye in case he didn’t survive the outbreak.\u003c/p>\n\u003cp>“I would have to imagine it’s like death row. You know an execution’s coming, you’re just not sure when. And that’s tragic,” says Lockheart, looking down and taking a long pause to compose himself.\u003c/p>\n\u003cp>“It breaks my heart to think of some of the good men I left behind because I—it’s like they’re being victimized, you know. We all deserve a second chance. Some of us were on our third or fourth. But no one deserves what’s happening inside of San Quentin.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lockheart is doing everything he can to advocate for those on the inside, and his work at Planting Justice is part of that mission. He’s become an unofficial media spokesperson, doing interviews with \u003ca href=\"https://www.kqed.org/arts/13881942/what-would-a-police-free-oakland-look-like\" target=\"_blank\" rel=\"noopener noreferrer\">KQED\u003c/a>, PRX’s \u003ca href=\"https://www.npr.org/podcasts/449018144/snap-judgment\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>Snap Judgment\u003c/em>\u003c/a> podcast, \u003ca href=\"https://oaklandside.org/2020/07/16/leaving-prison-during-pandemic-and-protest-and-planting-seeds-of-justice/\" target=\"_blank\" rel=\"noopener noreferrer\">Oaklandside\u003c/a> and others, using his firsthand experience and ongoing communication with those inside to shed light on the growing crisis inside California’s prison walls. \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The same thoughts keep running through his mind. “That guy sitting in his cell wondering if he’s going to outlive his sentence, all the amends he made or wants to make—will he get to see that through? Will he get to be like me and the numerous other people who are formerly incarcerated and are doing great things in the community right now? I think about them and that my voice has to be in advocacy for them.”\u003c/p>\n\u003cfigure id=\"attachment_13883867\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13883867\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/07/thumb_IMG_5467_1024-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5467_1024-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5467_1024-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5467_1024-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5467_1024-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5467_1024.jpg 1086w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rasheed Lockheart and Ashley Yates (left to right) of Planting Justice. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">B\u003c/span>\u003c/p>\u003cp>eyond the urgency of the San Quentin COVID outbreak, Lockheart’s day-to-day work at Planting Justice is about the longterm project of prison abolition, which means working with people to build healthier communities. The definition of that is manifold. It means helping formerly incarcerated people get on their feet through green jobs at Planting Justice, awakening them to a new sense of purpose by building raised flower beds for clients and tending to plants at the organization’s \u003ca href=\"https://plantingjustice.org/nursery-sogorea-te\" target=\"_blank\" rel=\"noopener noreferrer\">nursery\u003c/a> and \u003ca href=\"https://plantingjustice.org/farm\" target=\"_blank\" rel=\"noopener noreferrer\">farm\u003c/a>. It means \u003ca href=\"https://plantingjustice.org/food-justice-education\" target=\"_blank\" rel=\"noopener noreferrer\">teaching\u003c/a> about sustainability and food justice in public school classrooms, juvenile detention centers, jails and prisons. It means helping people who live in food deserts start \u003ca href=\"https://plantingjustice.org/community-justice-garden-hub-1\" target=\"_blank\" rel=\"noopener noreferrer\">urban gardens\u003c/a>. It means handing out free kale smoothies at Castlemont High School during a time when many are going hungry because of the pandemic-induced recession.\u003c/p>\n\u003cp>“If we go in and teach these people how to grow their own food and how to be sustainable—the Black Panther Party got it right,” Lockheart says. “With no food and no options, [people are] gonna go get it how they can. And unfortunately, that’s crime. And crime equals prison. We wanna abolish the prisons, we wanna abolish all these systems, but we first have to plant the seeds of love, trust and sustainability.”\u003c/p>\n\u003cp>Lockheart and his fellow reentry coordinator Diane Williams sow those seeds by helping their colleagues get acclimated to life outside of prison, sometimes in ways people who’ve never been incarcerated may take for granted. Planting Justice gives “former residents,” as formerly incarcerated people are called there, clothing and food stipends; Lockheart and Williams help them navigate bureaucratic tasks such as reinstating a drivers license after a DUI. They offer emotional support too. Meditation circles are as much a part of the workday as pulling weeds and watering strawberries and squashes.\u003c/p>\n\u003cp>“Really it’s believing in them and whatever they bring to the table that’s positive, encourage that,” says Williams, who brings 40 years of social work and substance-abuse counseling experience to Planting Justice. “So much stuff that happened to us as a little kids, we keep recycling it as adults until we process it and move on. So we’re just helping each other move on here.” \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">P\u003c/span>\u003c/p>\u003cp>lanting Justice takes a big-picture view of how access to healthy and environmentally conscious practices can help address some of the wounds of systemic racism and mass incarceration. Another one of the organization’s projects zooms out even further, addressing the ways the unjust systems that marginalize Black and Indigenous communities began with colonialism.\u003c/p>\n\u003cp>The organization collaborated with the \u003ca href=\"https://sogoreate-landtrust.org/?fbclid=IwAR3CPRen3DnT-giCwsXsgKRDdW_4BfzVk2gO88NN1lbbvnXsiuPR4gqgpfY\" target=\"_blank\" rel=\"noopener noreferrer\">Sogorea Te Land Trust\u003c/a> to give two acres of land back to people of the Ohlone community of Northern California. The Ohlone people aren’t a federally recognized tribe, nor do they have a land base. Now, two acres of the Rolling River Nursery are an Ohlone cultural heritage site and a space for ceremony.\u003c/p>\n\u003cfigure id=\"attachment_13883868\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13883868\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/07/thumb_IMG_5485_1024-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5485_1024-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5485_1024-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5485_1024-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5485_1024-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/07/thumb_IMG_5485_1024.jpg 1086w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rolling River Nursery in East Oakland. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Williams, who is part of the Native American community and helped organize the partnership, says that Ohlone ideas of land as sacred inform Planting Justice’s work. “It’s a love,” she says. “You can’t tell people, ‘You’ve got to love this land because it’s supporting you.’ No. It’s something you have to develop for people who’ve been separated from the land.”\u003c/p>\n\u003cp>“Understanding the history of colonization is the deeper work,” echoes Planting Justice media director Ashley Yates. “When you control the land, you control the people, you control the resources. And when we’re talking about BIPOC communities, you understand there’s also a disconnect that’s intentional because our spirituality and our communities are vested in the earth. We are an earth-reverent people. So when you disconnect people from that, you disconnect people from their power.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yates moved to Oakland and began working with Planting Justice after leaving her hometown of St. Louis, Missouri. She was a frontline activist when the first major Black Lives Matter protests erupted after police officer Darren Wilson killed Ferguson teenager Mike Brown. She feared for her safety after the protests, recalling militarized police tanks parked outside her house. Oakland drew her because of its history of Black organizing, and she’s found a calling within Planting Justice’s environmental form of civil rights activism.\u003c/p>\n\u003cp>“A lot of the time you have to get into the soil, into the root,” she says.\u003c/p>\n\u003cp>Mass incarceration, food insecurity, land sovereignty—the interlocking issues Planting Justice tries to address with a few acres of soil, some plants and a small team of a few dozen staff members are overwhelming in scope. But the day-to-day ritual of working the land provides solace, too, and some hope that a more just future will grow from each seed planted.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant industry was already in an economically fragile state in the Bay Area, but COVID-19 has added a new dimension to that precarity. On the evening of Thursday, July 2, the Bay Area Book Festival hosts labor activist and president of One Fair Wage \u003c/span>\u003ca href=\"https://onefairwage.com/saru-jayaraman/\">\u003cspan style=\"font-weight: 400\">Saru Jayaraman\u003c/span>\u003c/a>,\u003cspan style=\"font-weight: 400\"> La Cocina executive director \u003c/span>\u003ca href=\"https://lacocinasf.org/people\">\u003cspan style=\"font-weight: 400\">Caleb Zigas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003cem>San Francisco Chronicle\u003c/em> restaurant critic \u003c/span>\u003ca href=\"https://www.sfchronicle.com/author/soleil-ho/\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to answer the question: Will restaurants survive the pandemic?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Moderated by \u003c/span>\u003ca href=\"https://www.kitchensisters.org/about.htm\">\u003cspan style=\"font-weight: 400\">Davia Nelson\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of NPR’s Kitchen Sisters podcast, the virtual discussion will focus on the tremendous pressure that restaurants and restaurant workers face in order to survive under the pandemic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The digital event is free with registration. \u003ca href=\"https://www.baybookfest.org/session/food4thought/\">Details here\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant industry was already in an economically fragile state in the Bay Area, but COVID-19 has added a new dimension to that precarity. On the evening of Thursday, July 2, the Bay Area Book Festival hosts labor activist and president of One Fair Wage \u003c/span>\u003ca href=\"https://onefairwage.com/saru-jayaraman/\">\u003cspan style=\"font-weight: 400\">Saru Jayaraman\u003c/span>\u003c/a>,\u003cspan style=\"font-weight: 400\"> La Cocina executive director \u003c/span>\u003ca href=\"https://lacocinasf.org/people\">\u003cspan style=\"font-weight: 400\">Caleb Zigas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003cem>San Francisco Chronicle\u003c/em> restaurant critic \u003c/span>\u003ca href=\"https://www.sfchronicle.com/author/soleil-ho/\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to answer the question: Will restaurants survive the pandemic?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Moderated by \u003c/span>\u003ca href=\"https://www.kitchensisters.org/about.htm\">\u003cspan style=\"font-weight: 400\">Davia Nelson\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of NPR’s Kitchen Sisters podcast, the virtual discussion will focus on the tremendous pressure that restaurants and restaurant workers face in order to survive under the pandemic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The digital event is free with registration. \u003ca href=\"https://www.baybookfest.org/session/food4thought/\">Details here\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "During Shutdown, Sharpening Knives Helps a Restaurant Worker Pay the Bills",
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"content": "\u003cp>Ryan Taylor’s pitch for using sharpened knives is straightforward and convincing. “The experience is just so much more pleasant,” he says. “I recommend it to everybody.” \u003c/p>\n\u003cp>[pullquote align='right' size='small']\u003cb>By the numbers…\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Mortgage: $1,500/month\u003c/li>\n\u003cli>Income before pandemic: $85,000–$90,000/year\u003c/li>\n\u003cli>Knife sharpening income: $150–$200/day\u003c/li>\n\u003cli>Charge to sharpen a 6”–8” chef’s knife: $9\u003c/li>\n\u003c/ul>\n\u003cp>\u003cbr>\n[/pullquote]The West Oakland resident is part of a growing population of restaurant workers who have turned their hobbies and skill sets into \u003ca href=\"https://hungryhungryhooker.squarespace.com/hustle\" rel=\"noopener noreferrer\" target=\"_blank\">side hustles\u003c/a> to weather the financial impact of the coronavirus pandemic. Together with his wife, Andrea Taylor, Ryan launched \u003ca href=\"https://www.rysknives.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Ry’s Knives\u003c/a> on April 25, a hand knife-sharpening service for East Bay residents wearing out their blades with all that home cooking. \u003c/p>\n\u003cp>“Most of the sharpen-while-you-wait services are going to be somebody taking it to a mechanical grinding wheel,” Ryan explains. In contrast, his method uses five different sharpening stones, and takes him 20–30 minutes a knife. “It’s the best for a knife. It removes the least material,” he says.\u003c/p>\n\u003cp>Ryan honed his skills (apologies, the knife sharpening business is rife with punning opportunities) during his earliest days in the restaurant industry. In his first job as a busboy, he learned to sharpen knives from a friend in the kitchen. “I’d always been interested in food and I’d cooked a lot in homes, but it was cool to see somebody carry out that skill,” he says.\u003c/p>\n\u003cfigure id=\"attachment_13880218\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_5_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-13880218\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_5_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_5_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_5_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_5_1200-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_5_1200-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Ryan Taylor estimates his knife-sharpening equipment cost him between $1,200 and $1,500. \u003ccite>(Graham Holoch / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sharpening knives remained a private practice, something he did for friends and family as he moved through various positions and establishments in the Bay Area restaurant scene. Ry’s Knives is the first time he’s turned those skills into a moneymaking enterprise. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That’s because until March 19, Ryan was making between $85,000 and $90,000 a year as a captain at \u003ca href=\"https://www.lazybearsf.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Lazy Bear\u003c/a>, a two-Michelin star restaurant in the Mission that specializes in high-end tasting menus presented in a communal, dinner-party setting. As a server, Ryan says his job is to be “as passionate as possible about the products, and convey that to guests.”\u003c/p>\n\u003cp>While Lazy Bear is no longer open for dinner service, the restaurant has transitioned into a commissary-style storefront, selling breakfast, lunch, coffee, cocktails, wine and pantry items. Ryan says there’s lots of work to do to support this new business model, even for front-of-house staff. \u003c/p>\n\u003cp>But the Taylors decided, after serious discussion, to self-isolate and remain home. The couple met in the food-service industry, but now only Ryan remains in the field. “If we were both still working in the restaurant industry, it wouldn’t even have been a conversation,” he says. “If there was work to go to, we would have gone to it,” she agrees.\u003c/p>\n\u003cfigure id=\"attachment_13880220\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_14_1200.jpg\" alt=\"\" width=\"1200\" height=\"846\" class=\"size-full wp-image-13880220\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_14_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_14_1200-160x113.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_14_1200-800x564.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_14_1200-768x541.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_14_1200-1020x719.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Andrea and Ryan Taylor have self-isolated at home during the pandemic. \u003ccite>(Graham Holoch / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the pandemic, Taylor made San Francisco’s minimum wage of $15.59 an hour, but received additional income from the 20% service fee applied to each diner’s bill (in lieu of tips). Aiding their decision to stay at home was the fact that Lazy Bear offered to keep Ryan on payroll anyway, in a gesture of almost unheard-of goodwill. Ryan is extremely thankful this is the case; he’s being paid $18 an hour for a 40-hour phantom work week. It’s unclear, however, just how long Lazy Bear can sustain this arrangement. Ryan says they’ve started talking about furloughs. He’s volunteered to take one, and the restaurant has vowed to maintain his health insurance.\u003c/p>\n\u003cp>The Taylors have kept above water during the pandemic thanks to Andrea’s job, family support and the newly added income from the knife-sharpening business. Andrea works full-time as an administrator at the Lawrence Berkeley National Laboratory and is about halfway through a master’s degree in public administration at USF. She’s been able to continue both remotely and help Ryan with Ry’s Knives. (She set up the website and oversees a spreadsheet to coordinate quotes, orders, pick-ups and drop-offs.) “My skill set lies in organizing and prompting action,” she explains.\u003c/p>\n\u003cp>Ry’s Knives now brings in about $150–$200 a day. “It’s tight, but it’s enough to make it work,” Ryan says. His family helped the couple by paying the $1,500 mortgage on their home the past two months. Their other remaining expenses are utilities ($900 a month) and property tax ($500 a month). A few months ago they would have listed “going out” as a major expense, but the pandemic put a stop to that. \u003c/p>\n\u003cfigure id=\"attachment_13880223\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_13_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-13880223\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_13_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_13_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_13_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_13_1200-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_13_1200-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Besides the knife sharpening station, the Taylors’ house resembles many during shelter in place. \u003ccite>(Graham Holoch / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ryan estimates the equipment he uses to sharpen knives cost him between $1,500 and $2,000, money he spent long before this side business was a glimmer in his eye. “We’ve been kind of figuring it out as we go,” Ryan says. “It’s been interesting trying to transition to doing dozens of knives a day for customers.” He says his shoulders are getting a bit of a workout. \u003c/p>\n\u003cp>[aside label='Side Gigs and Successes' link1='https://www.kqed.org/arts/13861452/talk-to-us-bay-area-artists-whats-your-hustle,Are you a Bay Area artist? Tell us about your hustle.' target=_blank]While their pricing is fairly competitive with sharpen-while-you-wait services, Ryan notes an increased demand might necessitate a reevaluation of just how time-consuming the process of hand-sharpening really is (especially for serrated blades). If the opportunity arises to safely return to Lazy Bear, Ryan says he would definitely let Ry’s Knives fall by the wayside. \u003c/p>\n\u003cp>“I love the restaurant business and I’ve always had a soft spot for the enthusiasm and passion Lazy Bear, in particular, brings,” he says. “It’s an amazing experience. I think it’s just so heady and intoxicating and I look forward to being able to provide something like it again.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the meantime, those wondering if their neglected knives might be too far gone for even Ryan’s attentions, rest assured: “If there’s still metal left on it, you can pretty much do something with it.”\u003c/p>\n\n",
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"excerpt": "Opting for health and safety over restaurant work, Ryan Taylor has launched a new side hustle with his wife, Andrea.",
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"title": "During Shutdown, Sharpening Knives Helps a Restaurant Worker Pay the Bills | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ryan Taylor’s pitch for using sharpened knives is straightforward and convincing. “The experience is just so much more pleasant,” he says. “I recommend it to everybody.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cb>By the numbers…\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Mortgage: $1,500/month\u003c/li>\n\u003cli>Income before pandemic: $85,000–$90,000/year\u003c/li>\n\u003cli>Knife sharpening income: $150–$200/day\u003c/li>\n\u003cli>Charge to sharpen a 6”–8” chef’s knife: $9\u003c/li>\n\u003c/ul>\n\u003cp>\u003cbr>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The West Oakland resident is part of a growing population of restaurant workers who have turned their hobbies and skill sets into \u003ca href=\"https://hungryhungryhooker.squarespace.com/hustle\" rel=\"noopener noreferrer\" target=\"_blank\">side hustles\u003c/a> to weather the financial impact of the coronavirus pandemic. Together with his wife, Andrea Taylor, Ryan launched \u003ca href=\"https://www.rysknives.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Ry’s Knives\u003c/a> on April 25, a hand knife-sharpening service for East Bay residents wearing out their blades with all that home cooking. \u003c/p>\n\u003cp>“Most of the sharpen-while-you-wait services are going to be somebody taking it to a mechanical grinding wheel,” Ryan explains. In contrast, his method uses five different sharpening stones, and takes him 20–30 minutes a knife. “It’s the best for a knife. It removes the least material,” he says.\u003c/p>\n\u003cp>Ryan honed his skills (apologies, the knife sharpening business is rife with punning opportunities) during his earliest days in the restaurant industry. In his first job as a busboy, he learned to sharpen knives from a friend in the kitchen. “I’d always been interested in food and I’d cooked a lot in homes, but it was cool to see somebody carry out that skill,” he says.\u003c/p>\n\u003cfigure id=\"attachment_13880218\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_5_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-13880218\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_5_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_5_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_5_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_5_1200-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_5_1200-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Ryan Taylor estimates his knife-sharpening equipment cost him between $1,200 and $1,500. \u003ccite>(Graham Holoch / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sharpening knives remained a private practice, something he did for friends and family as he moved through various positions and establishments in the Bay Area restaurant scene. Ry’s Knives is the first time he’s turned those skills into a moneymaking enterprise. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That’s because until March 19, Ryan was making between $85,000 and $90,000 a year as a captain at \u003ca href=\"https://www.lazybearsf.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Lazy Bear\u003c/a>, a two-Michelin star restaurant in the Mission that specializes in high-end tasting menus presented in a communal, dinner-party setting. As a server, Ryan says his job is to be “as passionate as possible about the products, and convey that to guests.”\u003c/p>\n\u003cp>While Lazy Bear is no longer open for dinner service, the restaurant has transitioned into a commissary-style storefront, selling breakfast, lunch, coffee, cocktails, wine and pantry items. Ryan says there’s lots of work to do to support this new business model, even for front-of-house staff. \u003c/p>\n\u003cp>But the Taylors decided, after serious discussion, to self-isolate and remain home. The couple met in the food-service industry, but now only Ryan remains in the field. “If we were both still working in the restaurant industry, it wouldn’t even have been a conversation,” he says. “If there was work to go to, we would have gone to it,” she agrees.\u003c/p>\n\u003cfigure id=\"attachment_13880220\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_14_1200.jpg\" alt=\"\" width=\"1200\" height=\"846\" class=\"size-full wp-image-13880220\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_14_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_14_1200-160x113.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_14_1200-800x564.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_14_1200-768x541.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_14_1200-1020x719.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Andrea and Ryan Taylor have self-isolated at home during the pandemic. \u003ccite>(Graham Holoch / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the pandemic, Taylor made San Francisco’s minimum wage of $15.59 an hour, but received additional income from the 20% service fee applied to each diner’s bill (in lieu of tips). Aiding their decision to stay at home was the fact that Lazy Bear offered to keep Ryan on payroll anyway, in a gesture of almost unheard-of goodwill. Ryan is extremely thankful this is the case; he’s being paid $18 an hour for a 40-hour phantom work week. It’s unclear, however, just how long Lazy Bear can sustain this arrangement. Ryan says they’ve started talking about furloughs. He’s volunteered to take one, and the restaurant has vowed to maintain his health insurance.\u003c/p>\n\u003cp>The Taylors have kept above water during the pandemic thanks to Andrea’s job, family support and the newly added income from the knife-sharpening business. Andrea works full-time as an administrator at the Lawrence Berkeley National Laboratory and is about halfway through a master’s degree in public administration at USF. She’s been able to continue both remotely and help Ryan with Ry’s Knives. (She set up the website and oversees a spreadsheet to coordinate quotes, orders, pick-ups and drop-offs.) “My skill set lies in organizing and prompting action,” she explains.\u003c/p>\n\u003cp>Ry’s Knives now brings in about $150–$200 a day. “It’s tight, but it’s enough to make it work,” Ryan says. His family helped the couple by paying the $1,500 mortgage on their home the past two months. Their other remaining expenses are utilities ($900 a month) and property tax ($500 a month). A few months ago they would have listed “going out” as a major expense, but the pandemic put a stop to that. \u003c/p>\n\u003cfigure id=\"attachment_13880223\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_13_1200.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-13880223\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_13_1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_13_1200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_13_1200-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_13_1200-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/KQED_The_Hustle_Ryan_Andrea_Taylor_Graham_Holoch_hires_13_1200-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Besides the knife sharpening station, the Taylors’ house resembles many during shelter in place. \u003ccite>(Graham Holoch / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ryan estimates the equipment he uses to sharpen knives cost him between $1,500 and $2,000, money he spent long before this side business was a glimmer in his eye. “We’ve been kind of figuring it out as we go,” Ryan says. “It’s been interesting trying to transition to doing dozens of knives a day for customers.” He says his shoulders are getting a bit of a workout. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>While their pricing is fairly competitive with sharpen-while-you-wait services, Ryan notes an increased demand might necessitate a reevaluation of just how time-consuming the process of hand-sharpening really is (especially for serrated blades). If the opportunity arises to safely return to Lazy Bear, Ryan says he would definitely let Ry’s Knives fall by the wayside. \u003c/p>\n\u003cp>“I love the restaurant business and I’ve always had a soft spot for the enthusiasm and passion Lazy Bear, in particular, brings,” he says. “It’s an amazing experience. I think it’s just so heady and intoxicating and I look forward to being able to provide something like it again.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the meantime, those wondering if their neglected knives might be too far gone for even Ryan’s attentions, rest assured: “If there’s still metal left on it, you can pretty much do something with it.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Everything You Need to Know About Sourdough Starters (But Were Afraid to Ask)",
"headTitle": "Everything You Need to Know About Sourdough Starters (But Were Afraid to Ask) | KQED",
"content": "\u003cp>I grew up in a home where cooking was a much-despised chore, the kitchen was the angriest room in the house, and my mother openly despised being stuck with the task of feeding us all. The idea that food preparation was something to be resented and avoided seeped into my consciousness early.\u003c/p>\n\u003cp>As such, one of the more confusing aspects of shelter-in-place has been watching the respite that people are finding in their kitchens. Nowhere is this more visible than in the solace—and community—some of my neighbors have found in the task of making bread from scratch. And, since we’re in San Francisco, the bread of choice is almost always sourdough.\u003c/p>\n\u003cp>The first time I stumbled across this phenomenon, I was browsing \u003ca href=\"https://nextdoor.com/news_feed/\" target=\"_blank\" rel=\"noopener noreferrer\">Nextdoor\u003c/a>. On March 27, a user named Deanna posted the following: “Sourdough starter! This was a neighborhood movement started in Bernal Heights! Because baking ingredients have been in short supply, we are continuing the sharing of sourdough starter. An extension of the starter named ‘Godric’ which has treated us well so far. Great for bread, pancakes, biscuits, and more—up for grabs at the corner of 25th and York in the Mission.”\u003c/p>\n\u003cp>The post was accompanied by this photo:\u003c/p>\n\u003cfigure id=\"attachment_13879495\" class=\"wp-caption aligncenter\" style=\"max-width: 657px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13879495\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/04/Screen-Shot-2020-04-21-at-3.41.36-PM.png\" alt=\"Sourdough Starter packs are being shared between neighbors all over the Bay Area during shelter-in-place.\" width=\"657\" height=\"624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-21-at-3.41.36-PM.png 657w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-21-at-3.41.36-PM-160x152.png 160w\" sizes=\"(max-width: 657px) 100vw, 657px\">\u003cfigcaption class=\"wp-caption-text\">Sourdough starter packs are being shared between neighbors all over the Bay Area during shelter in place. \u003ccite>(Nextdoor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Despite being clueless about starters and Godrics and yeast and such, I have spent the last few weeks watching from a distance, both confused and fascinated by what all of these people are doing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Earlier this month, a user named Amity posted (also in Nextdoor): “Just left the corner with 9 starters still out! Come by 21st and Noe to pick one up. They’re on the southwest corner pinned to a wooden fence. I’ll do the same tomorrow around 6pm. Happy baking, everyone!! I’m also here if anyone needs advice or help with sourdough. I’ve been making Tartine-style sourdough for a while and have learned a lot through trial and error! Let’s get in contact if you need anything!”\u003c/p>\n\u003cfigure id=\"attachment_13879500\" class=\"wp-caption alignright\" style=\"max-width: 252px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13879500\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-1.31.44-PM.png\" alt=\"The starter that Nextdoor user, Ryan Sweat, found in Glenn Canyon Park.\" width=\"252\" height=\"293\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-1.31.44-PM.png 252w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-1.31.44-PM-160x186.png 160w\" sizes=\"(max-width: 252px) 100vw, 252px\">\u003cfigcaption class=\"wp-caption-text\">The starter Nextdoor user Ryan found in Glen Canyon Park. \u003ccite>(Nextdoor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the one hand, this just seems like a treasure hunt with prizes I definitely don’t know what to do with. On the other, my heart is warmed every time I see a post like the one a Nextdoor user named Ryan shared on April 28. “I’ve got a starter that I’ve been feeding,” Ryan wrote. “Found the original on a hike. Want to keep the tradition going! If you’re trying to bake in this quarantine time, this is a fun project. Send me a message and I’m happy to hook you up with a starter.”\u003c/p>\n\u003cp>When I found out that KQED Food’s \u003ca href=\"https://www.kqed.org/author/owon\" target=\"_blank\" rel=\"noopener noreferrer\">Olivia Won\u003c/a> had been delivering starter packs to friends and neighbors in the East Bay, I had a million questions. She understands how confusing the sourdough baking world is for newcomers, and immediately made a joke about the “absurdly vague recipe steps” that frequently crop up. (She also listed terms like “float-test,” “autolyse,” “stretch and fold,” and “billowing/pillowy character” as stumbling blocks for newbies.)\u003c/p>\n\u003cp>Then she gave me an explanation of what sourdough starters are, and how exactly they are used, that is, by far, the clearest one I’ve come across:\u003c/p>\n\u003cblockquote>\u003cp>You can create a starter by mixing flour and water and letting it sit on a counter for a few days, until wild yeast from the air jumps in. The yeast feeds on the flour, releases gas, and magically, wet flour transforms into a bubbling, sour-smelling living creature. To prevent it from getting super acidic, you have to ‘feed’ it fresh flour and water every day. (When I’ve mismanaged my baking schedule in the past, I’ve canceled plans or just brought along rising dough to social gatherings, like a true crazy lady!)\u003c/p>\n\u003cp>With each feed, it grows and grows, like \u003cem>The Blob\u003c/em>. You can seed a brand new starter with a teaspoon of a ‘mother’ sourdough starter. ‘Mother’ starters are truly mind-boggling. There are some bakeries/wholesome Midwestern families with 100-year-old starters!\u003c/p>\u003c/blockquote>\n\u003cp>Won has been making sourdough for years now. Born initially out of a desire to practice mindfulness and slowing down, she now finds herself enamored with the “laborious, time-intensive process” of baking bread, as well as its “rich culinary history.” In other words, Won has taken all of the elements of cooking that have always scared me (and my entire family), and embraced them as a meditation of sorts.\u003c/p>\n\u003cp>She’s definitely not alone. Evidence suggests that an increasing number of Bay Area residents are doing the very same thing since shelter in place began. Since March 16, Google searches for “sourdough recipe” in the San Francisco/Oakland metropolitan area have been steadily on the rise. (Pun intended.)\u003c/p>\n\u003cfigure id=\"attachment_13879392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13879392\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/04/Screen-Shot-2020-04-28-at-12.59.54-PM-800x271.png\" alt='Internet searches for \"Sourdough Recipe\" in the San Francisco-Oakland metro area have increased since shelter-in-place began.' width=\"800\" height=\"271\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-28-at-12.59.54-PM-800x271.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-28-at-12.59.54-PM-160x54.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-28-at-12.59.54-PM-768x260.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-28-at-12.59.54-PM-1020x346.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-28-at-12.59.54-PM.png 1268w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Internet searches for “sourdough recipe” in the San Francisco-Oakland metro area have increased since shelter-in-place began. \u003ccite>(Google Trends)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This week, during an appearance on \u003cem>The Late Show\u003c/em>, even \u003ca href=\"https://www.youtube.com/watch?time_continue=37&v=IMsZIarMmA0&feature=emb_logo\" target=\"_blank\" rel=\"noopener noreferrer\">Jake Gyllenhaal confessed\u003c/a> to a growing sourdough obsession. And when he informed Stephen Colbert he was learning to bake under the instruction of his friend Josey Baker, of \u003ca href=\"http://www.themillsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Mill\u003c/a> in Alamo Square, Colbert flashed his own starter kit! (Colbert’s apparently came from his niece.)\u003c/p>\n\u003cp>Understanding this growing trend is what prompted Olivia Won to stop composting the excesses of her starter and begin sharing “plastic bags of goo.” Which, for the uninitiated, look like this:\u003c/p>\n\u003cfigure id=\"attachment_13879509\" class=\"wp-caption aligncenter\" style=\"max-width: 408px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13879509\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-2.07.55-PM.png\" alt=\"A batch of Olivia Won's "Sourdough Goo."\" width=\"408\" height=\"479\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-2.07.55-PM.png 408w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-2.07.55-PM-160x188.png 160w\" sizes=\"(max-width: 408px) 100vw, 408px\">\u003cfigcaption class=\"wp-caption-text\">A batch of Olivia Won’s “sourdough goo.” \u003ccite>(Olivia Won)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For weeks, Won has been delivering these bags to “anyone who expresses a desire to embark on a mercurial, demanding relationship with a jar of hungry, wild, often unpredictable yeast-goo.” Won describes her process of transforming the goo into the bread as, “a humbling, intimate, and often ridiculous relationship, in which I really give myself over to the needs of a squishy chunk of dough.”\u003c/p>\n\u003cp>The end results are worth it, as one of her recent loaves demonstrates:\u003c/p>\n\u003cfigure id=\"attachment_13879510\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13879510\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/04/image0-800x1067.jpg\" alt=\"With enough practice, you too can turn sourdough goo into this gorgeous specimen.\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">With enough practice, you too can turn sourdough goo into this gorgeous specimen. \u003ccite>(Olivia Won)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the sharing of sourdough starters is now a trend all over the Bay Area, nowhere is taking it quite as seriously as San Francisco. A \u003ca href=\"https://www.google.com/maps/d/u/0/viewer?mid=1pxfv0JVX9QTuv3fB_lMO5V-0imjsR3Xv&shorturl=1&ll=37.75579474098462%2C-122.4185453122559&z=13\" target=\"_blank\" rel=\"noopener noreferrer\">Google map\u003c/a> showing where exactly to pick up starter kits is now marked with 24 different locations around the city.\u003c/p>\n\u003cfigure id=\"attachment_13879519\" class=\"wp-caption aligncenter\" style=\"max-width: 660px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13879519\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-2.49.14-PM.png\" alt='The \"Victory Dough - Neighborhood Sourdough Starter Sharing\" guide on Google Maps now has 24 locations, and counting.' width=\"660\" height=\"563\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-2.49.14-PM.png 660w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-2.49.14-PM-160x136.png 160w\" sizes=\"(max-width: 660px) 100vw, 660px\">\u003cfigcaption class=\"wp-caption-text\">The “Victory Dough – Neighborhood Sourdough Starter Sharing” guide on Google Maps now has 24 locations, and counting. \u003ccite>(Google Maps)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Few shelter-in-place activities are as well equipped at battling all of the challenges of social distancing at once. Sourdough starter kits have created a new way for neighbors to bond, given people a reason and means to keep in touch, inspired countless people to take up a new hobby, acted as an effective and productive way to fill time and, yes, prompted an increased reverence for the slower things in life. Plus: food.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“It really is absurd—and maybe a bit sweet—to think about how, in response to the bleak feelings of helplessness in our current moment,” Won says, “so many of us are eagerly directing pent-up attention and care into the project of keeping yeast-goo alive! It really is \u003cem>so\u003c/em> empowering when you finally make a great loaf.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I grew up in a home where cooking was a much-despised chore, the kitchen was the angriest room in the house, and my mother openly despised being stuck with the task of feeding us all. The idea that food preparation was something to be resented and avoided seeped into my consciousness early.\u003c/p>\n\u003cp>As such, one of the more confusing aspects of shelter-in-place has been watching the respite that people are finding in their kitchens. Nowhere is this more visible than in the solace—and community—some of my neighbors have found in the task of making bread from scratch. And, since we’re in San Francisco, the bread of choice is almost always sourdough.\u003c/p>\n\u003cp>The first time I stumbled across this phenomenon, I was browsing \u003ca href=\"https://nextdoor.com/news_feed/\" target=\"_blank\" rel=\"noopener noreferrer\">Nextdoor\u003c/a>. On March 27, a user named Deanna posted the following: “Sourdough starter! This was a neighborhood movement started in Bernal Heights! Because baking ingredients have been in short supply, we are continuing the sharing of sourdough starter. An extension of the starter named ‘Godric’ which has treated us well so far. Great for bread, pancakes, biscuits, and more—up for grabs at the corner of 25th and York in the Mission.”\u003c/p>\n\u003cp>The post was accompanied by this photo:\u003c/p>\n\u003cfigure id=\"attachment_13879495\" class=\"wp-caption aligncenter\" style=\"max-width: 657px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13879495\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/04/Screen-Shot-2020-04-21-at-3.41.36-PM.png\" alt=\"Sourdough Starter packs are being shared between neighbors all over the Bay Area during shelter-in-place.\" width=\"657\" height=\"624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-21-at-3.41.36-PM.png 657w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-21-at-3.41.36-PM-160x152.png 160w\" sizes=\"(max-width: 657px) 100vw, 657px\">\u003cfigcaption class=\"wp-caption-text\">Sourdough starter packs are being shared between neighbors all over the Bay Area during shelter in place. \u003ccite>(Nextdoor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Despite being clueless about starters and Godrics and yeast and such, I have spent the last few weeks watching from a distance, both confused and fascinated by what all of these people are doing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Earlier this month, a user named Amity posted (also in Nextdoor): “Just left the corner with 9 starters still out! Come by 21st and Noe to pick one up. They’re on the southwest corner pinned to a wooden fence. I’ll do the same tomorrow around 6pm. Happy baking, everyone!! I’m also here if anyone needs advice or help with sourdough. I’ve been making Tartine-style sourdough for a while and have learned a lot through trial and error! Let’s get in contact if you need anything!”\u003c/p>\n\u003cfigure id=\"attachment_13879500\" class=\"wp-caption alignright\" style=\"max-width: 252px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13879500\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-1.31.44-PM.png\" alt=\"The starter that Nextdoor user, Ryan Sweat, found in Glenn Canyon Park.\" width=\"252\" height=\"293\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-1.31.44-PM.png 252w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-1.31.44-PM-160x186.png 160w\" sizes=\"(max-width: 252px) 100vw, 252px\">\u003cfigcaption class=\"wp-caption-text\">The starter Nextdoor user Ryan found in Glen Canyon Park. \u003ccite>(Nextdoor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the one hand, this just seems like a treasure hunt with prizes I definitely don’t know what to do with. On the other, my heart is warmed every time I see a post like the one a Nextdoor user named Ryan shared on April 28. “I’ve got a starter that I’ve been feeding,” Ryan wrote. “Found the original on a hike. Want to keep the tradition going! If you’re trying to bake in this quarantine time, this is a fun project. Send me a message and I’m happy to hook you up with a starter.”\u003c/p>\n\u003cp>When I found out that KQED Food’s \u003ca href=\"https://www.kqed.org/author/owon\" target=\"_blank\" rel=\"noopener noreferrer\">Olivia Won\u003c/a> had been delivering starter packs to friends and neighbors in the East Bay, I had a million questions. She understands how confusing the sourdough baking world is for newcomers, and immediately made a joke about the “absurdly vague recipe steps” that frequently crop up. (She also listed terms like “float-test,” “autolyse,” “stretch and fold,” and “billowing/pillowy character” as stumbling blocks for newbies.)\u003c/p>\n\u003cp>Then she gave me an explanation of what sourdough starters are, and how exactly they are used, that is, by far, the clearest one I’ve come across:\u003c/p>\n\u003cblockquote>\u003cp>You can create a starter by mixing flour and water and letting it sit on a counter for a few days, until wild yeast from the air jumps in. The yeast feeds on the flour, releases gas, and magically, wet flour transforms into a bubbling, sour-smelling living creature. To prevent it from getting super acidic, you have to ‘feed’ it fresh flour and water every day. (When I’ve mismanaged my baking schedule in the past, I’ve canceled plans or just brought along rising dough to social gatherings, like a true crazy lady!)\u003c/p>\n\u003cp>With each feed, it grows and grows, like \u003cem>The Blob\u003c/em>. You can seed a brand new starter with a teaspoon of a ‘mother’ sourdough starter. ‘Mother’ starters are truly mind-boggling. There are some bakeries/wholesome Midwestern families with 100-year-old starters!\u003c/p>\u003c/blockquote>\n\u003cp>Won has been making sourdough for years now. Born initially out of a desire to practice mindfulness and slowing down, she now finds herself enamored with the “laborious, time-intensive process” of baking bread, as well as its “rich culinary history.” In other words, Won has taken all of the elements of cooking that have always scared me (and my entire family), and embraced them as a meditation of sorts.\u003c/p>\n\u003cp>She’s definitely not alone. Evidence suggests that an increasing number of Bay Area residents are doing the very same thing since shelter in place began. Since March 16, Google searches for “sourdough recipe” in the San Francisco/Oakland metropolitan area have been steadily on the rise. (Pun intended.)\u003c/p>\n\u003cfigure id=\"attachment_13879392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13879392\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/04/Screen-Shot-2020-04-28-at-12.59.54-PM-800x271.png\" alt='Internet searches for \"Sourdough Recipe\" in the San Francisco-Oakland metro area have increased since shelter-in-place began.' width=\"800\" height=\"271\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-28-at-12.59.54-PM-800x271.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-28-at-12.59.54-PM-160x54.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-28-at-12.59.54-PM-768x260.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-28-at-12.59.54-PM-1020x346.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-28-at-12.59.54-PM.png 1268w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Internet searches for “sourdough recipe” in the San Francisco-Oakland metro area have increased since shelter-in-place began. \u003ccite>(Google Trends)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This week, during an appearance on \u003cem>The Late Show\u003c/em>, even \u003ca href=\"https://www.youtube.com/watch?time_continue=37&v=IMsZIarMmA0&feature=emb_logo\" target=\"_blank\" rel=\"noopener noreferrer\">Jake Gyllenhaal confessed\u003c/a> to a growing sourdough obsession. And when he informed Stephen Colbert he was learning to bake under the instruction of his friend Josey Baker, of \u003ca href=\"http://www.themillsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Mill\u003c/a> in Alamo Square, Colbert flashed his own starter kit! (Colbert’s apparently came from his niece.)\u003c/p>\n\u003cp>Understanding this growing trend is what prompted Olivia Won to stop composting the excesses of her starter and begin sharing “plastic bags of goo.” Which, for the uninitiated, look like this:\u003c/p>\n\u003cfigure id=\"attachment_13879509\" class=\"wp-caption aligncenter\" style=\"max-width: 408px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13879509\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-2.07.55-PM.png\" alt=\"A batch of Olivia Won's "Sourdough Goo."\" width=\"408\" height=\"479\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-2.07.55-PM.png 408w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-2.07.55-PM-160x188.png 160w\" sizes=\"(max-width: 408px) 100vw, 408px\">\u003cfigcaption class=\"wp-caption-text\">A batch of Olivia Won’s “sourdough goo.” \u003ccite>(Olivia Won)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For weeks, Won has been delivering these bags to “anyone who expresses a desire to embark on a mercurial, demanding relationship with a jar of hungry, wild, often unpredictable yeast-goo.” Won describes her process of transforming the goo into the bread as, “a humbling, intimate, and often ridiculous relationship, in which I really give myself over to the needs of a squishy chunk of dough.”\u003c/p>\n\u003cp>The end results are worth it, as one of her recent loaves demonstrates:\u003c/p>\n\u003cfigure id=\"attachment_13879510\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13879510\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/04/image0-800x1067.jpg\" alt=\"With enough practice, you too can turn sourdough goo into this gorgeous specimen.\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">With enough practice, you too can turn sourdough goo into this gorgeous specimen. \u003ccite>(Olivia Won)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the sharing of sourdough starters is now a trend all over the Bay Area, nowhere is taking it quite as seriously as San Francisco. A \u003ca href=\"https://www.google.com/maps/d/u/0/viewer?mid=1pxfv0JVX9QTuv3fB_lMO5V-0imjsR3Xv&shorturl=1&ll=37.75579474098462%2C-122.4185453122559&z=13\" target=\"_blank\" rel=\"noopener noreferrer\">Google map\u003c/a> showing where exactly to pick up starter kits is now marked with 24 different locations around the city.\u003c/p>\n\u003cfigure id=\"attachment_13879519\" class=\"wp-caption aligncenter\" style=\"max-width: 660px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13879519\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-2.49.14-PM.png\" alt='The \"Victory Dough - Neighborhood Sourdough Starter Sharing\" guide on Google Maps now has 24 locations, and counting.' width=\"660\" height=\"563\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-2.49.14-PM.png 660w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/04/Screen-Shot-2020-04-29-at-2.49.14-PM-160x136.png 160w\" sizes=\"(max-width: 660px) 100vw, 660px\">\u003cfigcaption class=\"wp-caption-text\">The “Victory Dough – Neighborhood Sourdough Starter Sharing” guide on Google Maps now has 24 locations, and counting. \u003ccite>(Google Maps)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Few shelter-in-place activities are as well equipped at battling all of the challenges of social distancing at once. Sourdough starter kits have created a new way for neighbors to bond, given people a reason and means to keep in touch, inspired countless people to take up a new hobby, acted as an effective and productive way to fill time and, yes, prompted an increased reverence for the slower things in life. Plus: food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It really is absurd—and maybe a bit sweet—to think about how, in response to the bleak feelings of helplessness in our current moment,” Won says, “so many of us are eagerly directing pent-up attention and care into the project of keeping yeast-goo alive! It really is \u003cem>so\u003c/em> empowering when you finally make a great loaf.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Food Shortages? Nope, Too Much Food In The Wrong Places",
"headTitle": "Food Shortages? Nope, Too Much Food In The Wrong Places | KQED",
"content": "\u003cp>\u003cstrong>Updated at 8:30 a.m. ET on April 10\u003c/strong>\u003c/p>\n\u003cp>In recent days, top U.S. government officials have moved to assure Americans that they won’t lack for food, despite the coronavirus. \u003c/p>\n\u003cp>As he toured a Walmart distribution center, Vice President Pence announced that “America’s food supply is strong.” The Food and Drug Administration’s deputy commissioner for food, Frank Yiannas (a former Walmart executive) told reporters during a teleconference that “there are no widespread or nationwide shortages of food, despite local reports of outages.”\u003c/p>\n\u003cp>“There is no need to hoard,” Yiannas said.\u003c/p>\n\u003cp>In fact, the pandemic has caused entirely different problems: a spike in the number of people who can’t afford groceries and a glut of food where it’s not needed. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dairy farmers in Wisconsin, Minnesota and Georgia have been forced to \u003ca href=\"https://www.midwestfarmreport.com/2020/04/01/why-is-this-happening-milk-dumping-explanation-for-non-farm-consumers/\">dump\u003c/a> thousands of gallons of milk that no one will buy. In Florida, vegetable growers are \u003ca href=\"https://www.miamiherald.com/news/coronavirus/article241627101.html\">abandoning\u003c/a> harvest-ready fields of tomatoes, yellow squash and cucumbers for the same reason. \u003c/p>\n\u003cp>“We cannot pick the produce if we cannot sell it, because we cannot afford the payroll every week,” says Kim Jamerson, a vegetable grower near Fort Myers. Those crops will be plowed back into the ground. “We’ll have to tear ’em up,” Jamerson says. “Just tear up beautiful vegetables that really could go elsewhere, to food banks, and hospitals, and rest homes.”\u003c/p>\n\u003cp>The country’s food distribution system, in normal times, is a marvel, efficiently delivering huge amounts of food to consumers. But it relies on predictability, like a rail system that directs a stream of trains, on set schedules, toward their destinations. Now, some of the biggest destinations — chain restaurants, schools and workplace cafeterias — have disappeared, and supply chains are struggling to adapt.\u003c/p>\n\u003cp>Jay Johnson, with \u003ca href=\"https://local.freshpoint.com/store_page/jgl-produce/\">JGL Produce\u003c/a>, a vegetable broker in Immokalee, Fla., is the kind of person who makes this system work — matching buyers with sellers. “You’re getting phone calls, text messages, emails, all day and all night,” he says. ” ‘What’s your price on this? What grade? Can you do a better deal?’ You’re doing all these micronegotiations throughout the day.”\u003c/p>\n\u003cp>On Tuesday, March 24, he says, that all changed. “Everything got quiet. Wednesday, the 25th, superquiet. Thursday, now we’re getting nervous.”\u003c/p>\n\u003cp>Normally, chain restaurants buy a steady supply of produce, week after week. But most have shut down — and did so just as Florida’s vegetable harvest shifted into high gear. “Now you’re sitting there with all this production, perfect weather, and everybody’s like, ‘Oh no,’ ” Johnson says.\u003c/p>\n\u003cp>He told vegetable grower Mike Jamerson, Kim’s husband, that “we’re in trouble here. And it’s to the point where I’m going to fill my warehouse up and I’m going to have to tell you to stop picking.” That’s when workers stopped picking yellow squash on Kim Jamerson’s farm. \u003c/p>\n\u003cp>A week after Jamerson told NPR that they’d have to “tear up” their crops, the situation had improved a bit. Workers have resumed picking, but it’s now a “salvage operation,” Jamerson says. Workers are discarding vegetables that weren’t picked in time. The vegetables that they salvage will be sold at cut-rate prices, with some going to food banks.\u003c/p>\n\u003cp>Something similar has happened to dairy farmers. Milk sales in supermarkets have increased, but not enough to make up for the drop in sales of milk to schools and cheese to Pizza Hut. Factories that make milk powder can’t take any more milk. So some milk cooperatives have told their farmers to dump the milk that their cows are producing. \u003c/p>\n\u003cp>The situation is especially dire for Florida’s tomato growers, who sell 80% of their production to restaurants and other food service companies, rather than to supermarkets. “Think about all the sandwiches that people eat at lunch when they go out. Burgers, or salads at restaurants,” says Michael Schadler, from the Florida Tomato Exchange, which represents some of the state’s largest growers. “Many of those food service items have tomatoes.” \u003c/p>\n\u003cp>Schadler says growers already are “walking away from big portions of their crop,” writing off huge investments. \u003c/p>\n\u003cp>Meanwhile, food banks and pantries are having trouble supplying enough food to people who need it, including millions of children who no longer are getting free meals at school and people who’ve lost jobs in recent weeks.\u003c/p>\n\u003cp>\u003ca href=\"https://www.feedingamerica.org/about-us/leadership/claire-babineaux-fontenot\">Claire Babineaux-Fontenot\u003c/a>, CEO of Feeding America, a network of food banks and charitable meals programs, says that these programs normally receive large donations of unsold food from retail stores. In recent weeks, though, as retailers struggled to keep their shelves stocked, “we’re seeing as much as a 35% reduction in that donation stream from retail,” Babineaux-Fontenot says.\u003c/p>\n\u003cp>Food banks are trying to claim more of the food that is stranded in the food service supply chain, either through donations or by buying it. \u003c/p>\n\u003cp>“We are capturing some of that. I know we’re not capturing all of it, but we have a whole team of professionals whose job is to try to make sure that we capture as much of it as we possibly can,” Babineaux-Fontenot says. “So we’re having conversations with major restaurants. We’re having conversations with major producers, with trade associations, the whole gamut.”\u003c/p>\n\u003cp>Kim Jamerson thinks “it’s just a shame” to have enough food, but not be able to get it to the people in need. “A woman who’s got two kids how can she live on unemployment, go into a grocery store and pay 90 cents for a cucumber? She just can’t do that.”\u003c/p>\n\u003cp>Part of the problem is that it takes labor to move produce from one place to another, and people are still figuring out who will pay for that. Jamerson says she can’t afford to pay workers to pick a crop that will be donated. She wants the government to step in, provide workers or the money to pay them, and make sure food gets to where it’s needed. “The government could send the food to the hospitals, the rest homes, to the food banks, to the churches,” she says.\u003c/p>\n\u003cp>Jay Johnson, the produce broker, says there are signs of hope. The food banks in Florida, he says, are starting to buy some of his vegetables and figuring out new ways to distribute them. \u003c/p>\n\u003cp>They asked Johnson to pack some vegetables in smaller packs, so food banks don’t need so many volunteers to repack them. “They’re understaffed, and don’t have warehouse space, and they’re having to think creatively,” he says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I see a little bit of light at the end of the tunnel here,” he says, adding that he won’t make money on those sales to food banks. Farmers won’t either, but at least they’ll be able to keep their workforce employed until, hopefully, better times arrive. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org/sections/thesalt/2020/04/03/826006362/food-shortages-nope-too-much-food-in-the-wrong-places\" rel=\"noopener noreferrer\" target=\"_blank\">NPR.org\u003c/a>. To see more, visit https://www.npr.org.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Shortages%3F+Nope%2C+Too+Much+Food+In+The+Wrong+Places&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Some Americans, fearing food shortages from COVID-19, have cleaned out supermarket shelves. Yet there's too much food in some places. Farmers are dumping milk and vegetables that they can't sell.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Updated at 8:30 a.m. ET on April 10\u003c/strong>\u003c/p>\n\u003cp>In recent days, top U.S. government officials have moved to assure Americans that they won’t lack for food, despite the coronavirus. \u003c/p>\n\u003cp>As he toured a Walmart distribution center, Vice President Pence announced that “America’s food supply is strong.” The Food and Drug Administration’s deputy commissioner for food, Frank Yiannas (a former Walmart executive) told reporters during a teleconference that “there are no widespread or nationwide shortages of food, despite local reports of outages.”\u003c/p>\n\u003cp>“There is no need to hoard,” Yiannas said.\u003c/p>\n\u003cp>In fact, the pandemic has caused entirely different problems: a spike in the number of people who can’t afford groceries and a glut of food where it’s not needed. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dairy farmers in Wisconsin, Minnesota and Georgia have been forced to \u003ca href=\"https://www.midwestfarmreport.com/2020/04/01/why-is-this-happening-milk-dumping-explanation-for-non-farm-consumers/\">dump\u003c/a> thousands of gallons of milk that no one will buy. In Florida, vegetable growers are \u003ca href=\"https://www.miamiherald.com/news/coronavirus/article241627101.html\">abandoning\u003c/a> harvest-ready fields of tomatoes, yellow squash and cucumbers for the same reason. \u003c/p>\n\u003cp>“We cannot pick the produce if we cannot sell it, because we cannot afford the payroll every week,” says Kim Jamerson, a vegetable grower near Fort Myers. Those crops will be plowed back into the ground. “We’ll have to tear ’em up,” Jamerson says. “Just tear up beautiful vegetables that really could go elsewhere, to food banks, and hospitals, and rest homes.”\u003c/p>\n\u003cp>The country’s food distribution system, in normal times, is a marvel, efficiently delivering huge amounts of food to consumers. But it relies on predictability, like a rail system that directs a stream of trains, on set schedules, toward their destinations. Now, some of the biggest destinations — chain restaurants, schools and workplace cafeterias — have disappeared, and supply chains are struggling to adapt.\u003c/p>\n\u003cp>Jay Johnson, with \u003ca href=\"https://local.freshpoint.com/store_page/jgl-produce/\">JGL Produce\u003c/a>, a vegetable broker in Immokalee, Fla., is the kind of person who makes this system work — matching buyers with sellers. “You’re getting phone calls, text messages, emails, all day and all night,” he says. ” ‘What’s your price on this? What grade? Can you do a better deal?’ You’re doing all these micronegotiations throughout the day.”\u003c/p>\n\u003cp>On Tuesday, March 24, he says, that all changed. “Everything got quiet. Wednesday, the 25th, superquiet. Thursday, now we’re getting nervous.”\u003c/p>\n\u003cp>Normally, chain restaurants buy a steady supply of produce, week after week. But most have shut down — and did so just as Florida’s vegetable harvest shifted into high gear. “Now you’re sitting there with all this production, perfect weather, and everybody’s like, ‘Oh no,’ ” Johnson says.\u003c/p>\n\u003cp>He told vegetable grower Mike Jamerson, Kim’s husband, that “we’re in trouble here. And it’s to the point where I’m going to fill my warehouse up and I’m going to have to tell you to stop picking.” That’s when workers stopped picking yellow squash on Kim Jamerson’s farm. \u003c/p>\n\u003cp>A week after Jamerson told NPR that they’d have to “tear up” their crops, the situation had improved a bit. Workers have resumed picking, but it’s now a “salvage operation,” Jamerson says. Workers are discarding vegetables that weren’t picked in time. The vegetables that they salvage will be sold at cut-rate prices, with some going to food banks.\u003c/p>\n\u003cp>Something similar has happened to dairy farmers. Milk sales in supermarkets have increased, but not enough to make up for the drop in sales of milk to schools and cheese to Pizza Hut. Factories that make milk powder can’t take any more milk. So some milk cooperatives have told their farmers to dump the milk that their cows are producing. \u003c/p>\n\u003cp>The situation is especially dire for Florida’s tomato growers, who sell 80% of their production to restaurants and other food service companies, rather than to supermarkets. “Think about all the sandwiches that people eat at lunch when they go out. Burgers, or salads at restaurants,” says Michael Schadler, from the Florida Tomato Exchange, which represents some of the state’s largest growers. “Many of those food service items have tomatoes.” \u003c/p>\n\u003cp>Schadler says growers already are “walking away from big portions of their crop,” writing off huge investments. \u003c/p>\n\u003cp>Meanwhile, food banks and pantries are having trouble supplying enough food to people who need it, including millions of children who no longer are getting free meals at school and people who’ve lost jobs in recent weeks.\u003c/p>\n\u003cp>\u003ca href=\"https://www.feedingamerica.org/about-us/leadership/claire-babineaux-fontenot\">Claire Babineaux-Fontenot\u003c/a>, CEO of Feeding America, a network of food banks and charitable meals programs, says that these programs normally receive large donations of unsold food from retail stores. In recent weeks, though, as retailers struggled to keep their shelves stocked, “we’re seeing as much as a 35% reduction in that donation stream from retail,” Babineaux-Fontenot says.\u003c/p>\n\u003cp>Food banks are trying to claim more of the food that is stranded in the food service supply chain, either through donations or by buying it. \u003c/p>\n\u003cp>“We are capturing some of that. I know we’re not capturing all of it, but we have a whole team of professionals whose job is to try to make sure that we capture as much of it as we possibly can,” Babineaux-Fontenot says. “So we’re having conversations with major restaurants. We’re having conversations with major producers, with trade associations, the whole gamut.”\u003c/p>\n\u003cp>Kim Jamerson thinks “it’s just a shame” to have enough food, but not be able to get it to the people in need. “A woman who’s got two kids how can she live on unemployment, go into a grocery store and pay 90 cents for a cucumber? She just can’t do that.”\u003c/p>\n\u003cp>Part of the problem is that it takes labor to move produce from one place to another, and people are still figuring out who will pay for that. Jamerson says she can’t afford to pay workers to pick a crop that will be donated. She wants the government to step in, provide workers or the money to pay them, and make sure food gets to where it’s needed. “The government could send the food to the hospitals, the rest homes, to the food banks, to the churches,” she says.\u003c/p>\n\u003cp>Jay Johnson, the produce broker, says there are signs of hope. The food banks in Florida, he says, are starting to buy some of his vegetables and figuring out new ways to distribute them. \u003c/p>\n\u003cp>They asked Johnson to pack some vegetables in smaller packs, so food banks don’t need so many volunteers to repack them. “They’re understaffed, and don’t have warehouse space, and they’re having to think creatively,” he says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I see a little bit of light at the end of the tunnel here,” he says, adding that he won’t make money on those sales to food banks. Farmers won’t either, but at least they’ll be able to keep their workforce employed until, hopefully, better times arrive. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org/sections/thesalt/2020/04/03/826006362/food-shortages-nope-too-much-food-in-the-wrong-places\" rel=\"noopener noreferrer\" target=\"_blank\">NPR.org\u003c/a>. To see more, visit https://www.npr.org.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Shortages%3F+Nope%2C+Too+Much+Food+In+The+Wrong+Places&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"rss": "https://feeds.megaphone.fm/KQINC6993880386",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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