Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work here.
Food Writing Could Be Better, But It Will Need to Get Unappetizing First
The Fall 2020 Cookbooks Worth Your Time (and Money)
San Francisco Expands Indoor Dining — and (Outdoor) Bar Reopening Will Follow
How California Propositions Could Affect the Food Industry
Boiled Potatoes and Tuna
Bay Area School Districts Adapt to Food Distribution in New School Year
When Corporations Attempt Mutual Aid
How Colonialism Brought a New Evolution of Pasta to East Africa
Your Guide to the Bay Area’s Best Noodles
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"disqusTitle": "Food Writing Could Be Better, But It Will Need to Get Unappetizing First",
"title": "Food Writing Could Be Better, But It Will Need to Get Unappetizing First",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Nothing about being a food writer is exciting right now. I haven’t been thrilled by my industry since before the pandemic. But when the majority of the food industry’s workforce, from farms to restaurants, are Black and brown folks facing higher risks of exposure to COVID-19, the job feels even more empty. When their already precarious health and financial safety face further attrition \u003c/span>\u003ca href=\"https://sf.eater.com/2020/10/16/21520005/doordash-prop-22-gig-workers-ab5-apps\">\u003cspan style=\"font-weight: 400\">at the polls\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.npr.org/sections/health-shots/2020/10/27/927968274/if-the-aca-falls-protecting-preexisting-conditions-could-be-harder-than-it-sound\">\u003cspan style=\"font-weight: 400\">in the Supreme Court\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, emptiness becomes desperation. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year, independent restaurants, those darlings of food media, which once provided colorful characters and enchanting dishes for award-winning profiles, are closing one after the next. Those able to survive the economic realities of COVID-19, are contorting themselves to meet health guidelines just to serve the public’s eager appetite for normalcy. These are the current storylines that feed food writer’s penchant for poetic abstractions.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But this gloomy landscape isn’t even the reason writing about food isn’t exciting. Rather, it’s the very premise of food writing itself. Food media’s original and arguably core mission has been to service consumers— restaurant patrons, cookbook readers and kitchen gadget enthusiasts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Food media, especially in its digital form, isn’t for everyone who eats but for the gourmand who eats better than most, or at least aspires to. As such, stories begin at consumption and its pleasures with the unsexy business of food production only mentioned if the appellation is noteworthy or quaint. Even then, production is often abstracted by the science of terroir or other precious details of manufacturing. Labor and the global politics of food production, with their racialized and exploitative hierarchies, are too bitter for food media’s preferred prose. This almost singular focus on a consumer with economic access has meant that stories investigating food’s power dynamics and disparities are funneled toward the news section. Food media’s inosculation with the food industry means the two not only share an audience but also a stomach—that is to say, when consumers feed one, the other is nourished too. And so the food industry and food media, including writing, television and filmmaking, center the same customers: the upwardly mobile consumer looking to escape themselves.\u003c/span>\u003c/p>\n\u003cp class=\"p1\">[aside postID='bayareabites_137711,bayareabites_138686,bayareabites_138917' label='More from Ruth Gebreyesus']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">There are of course exceptions to this premise. In the ideological margins are publications and writers uncharmed by food media’s allegiance to the consumer class. These dissenters inject \u003ca href=\"https://newrepublic.com/article/156688/meatless-mondays-arent-enough\">social and environmental concerns\u003c/a>, placing the food industry inside an economic order and forecasting grave repercussions for people and the planet. The pandemic folded these margins toward the center, even if temporarily. With no grand openings to write about, food writers turned to the economic devastation from the pandemic. Suddenly, food sections were linking food insecurity to long-existing infrastructural failures; the food worker’s essential role was examined along with the absence of social protections for industry labor. The inequities laid bare by the pandemic were always present, we wrote, though we mostly had just parachuted in to the frontlines we’d previously ignored. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But even in the shock of the pandemic’s early months, our audiences’ primal appetites for consumption persisted. Readers devoured stories about pandemic cooking and how to safely get takeout and from where. This appetite for pleasure, albeit in a more utilitarian “safe mode,” was reflected by \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">\u003cspan style=\"font-weight: 400\">the bonanza experienced by food delivery companies\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. If food was a vehicle for escape and pleasure before, it became salvation for consumers who baked and ate their way through the pandemic to break the monotony of shelter-in-place. We food writers obliged this hunger with a dissonant mix of articles about food banks scrambling to meet demands and essential tips on sourdough starters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, where I find myself as a food writer is refusing the tides back toward the central premise of my occupation. As somber as the pandemic’s effect on the food industry has been—an economic devastation whose repercussions will have second, third and fourth waves of their own—our audience’s gourmand desire to consume and the food media’s impulse to satisfy remain intact. I’m disheartened because this central premise never moved. Capitalist consumption is resilient and stays in place even as we scramble around it. But I’m also not surprised that nothing has changed. After all, which mainstream media sector has successfully reoriented its audiences’ tastes towards this country’s foundational disparities and their contemporary iterations? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even so, food media has a specific and different problem than music writing, where the labor around song making, from its nascent phase to a final form, is more deeply examined and tracked. (This interest in archiving certainly hasn’t solved the material disparities in the music industry which run clearly across race and gender lines.) On the other hand, mainstream food media’s segregation of food consumption and food production has not served the political and economical literacy of food writers and our audience. Have we read and written enough to draw a line from this nation’s first agricultural labor system, indentured servitude, to chattel slavery, to sharecroppers to the condition migrant laborers face today? And when food writing ventures into politics, its favorite subject is appropriation, but even then the harm is barely examined. “There is a material connection between legitimized appropriation and the conditions of freedom for Black people. But in beginning and ending the conversation on the offense and not the impact, we risk clouding the real stakes,” \u003c/span>\u003ca href=\"https://pitchfork.com/features/article/rethinking-appropriation-and-wokeness-in-pop-music/\">\u003cspan style=\"font-weight: 400\">writes Rawiya Kameir\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> about the crucial context and consequence of Black music’s co-optation by non-Black people, a sentiment which applies to the food industry. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From its most essential state as nutrition to its conception as a cultural product, food is a site of conflict. In the United States alone, a global agricultural superpower, food insecurity affects \u003c/span>\u003ca href=\"https://www.feedingamerica.org/hunger-in-america/food-insecurity\">\u003cspan style=\"font-weight: 400\">1 in 9 residents\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or well over 36 million people. The labor force which services the \u003c/span>\u003ca href=\"https://money.cnn.com/2018/03/07/news/economy/top-us-exports/index.html\">\u003cspan style=\"font-weight: 400\">country’s lucrative agricultural export\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is divided across racial lines, further stratifying income disparities. In California, where the majority of the country’s fruits and nuts are grown and picked, \u003c/span>\u003ca href=\"https://www.kqed.org/news/11817261/poll-most-california-voters-support-farmworker-protections-during-the-pandemic\">\u003cspan style=\"font-weight: 400\">56%\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of farm workers are undocumented and unprotected without access to government backed unemployment and health insurance programs. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is where the seed of the food industry’s inequity grows but we mostly swallow its harvest whole, refusing to reckon with how it landed on our plates. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Nothing about being a food writer is exciting right now. I haven’t been thrilled by my industry since before the pandemic. But when the majority of the food industry’s workforce, from farms to restaurants, are Black and brown folks facing higher risks of exposure to COVID-19, the job feels even more empty. When their already precarious health and financial safety face further attrition \u003c/span>\u003ca href=\"https://sf.eater.com/2020/10/16/21520005/doordash-prop-22-gig-workers-ab5-apps\">\u003cspan style=\"font-weight: 400\">at the polls\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.npr.org/sections/health-shots/2020/10/27/927968274/if-the-aca-falls-protecting-preexisting-conditions-could-be-harder-than-it-sound\">\u003cspan style=\"font-weight: 400\">in the Supreme Court\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, emptiness becomes desperation. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year, independent restaurants, those darlings of food media, which once provided colorful characters and enchanting dishes for award-winning profiles, are closing one after the next. Those able to survive the economic realities of COVID-19, are contorting themselves to meet health guidelines just to serve the public’s eager appetite for normalcy. These are the current storylines that feed food writer’s penchant for poetic abstractions.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But this gloomy landscape isn’t even the reason writing about food isn’t exciting. Rather, it’s the very premise of food writing itself. Food media’s original and arguably core mission has been to service consumers— restaurant patrons, cookbook readers and kitchen gadget enthusiasts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Food media, especially in its digital form, isn’t for everyone who eats but for the gourmand who eats better than most, or at least aspires to. As such, stories begin at consumption and its pleasures with the unsexy business of food production only mentioned if the appellation is noteworthy or quaint. Even then, production is often abstracted by the science of terroir or other precious details of manufacturing. Labor and the global politics of food production, with their racialized and exploitative hierarchies, are too bitter for food media’s preferred prose. This almost singular focus on a consumer with economic access has meant that stories investigating food’s power dynamics and disparities are funneled toward the news section. Food media’s inosculation with the food industry means the two not only share an audience but also a stomach—that is to say, when consumers feed one, the other is nourished too. And so the food industry and food media, including writing, television and filmmaking, center the same customers: the upwardly mobile consumer looking to escape themselves.\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">There are of course exceptions to this premise. In the ideological margins are publications and writers uncharmed by food media’s allegiance to the consumer class. These dissenters inject \u003ca href=\"https://newrepublic.com/article/156688/meatless-mondays-arent-enough\">social and environmental concerns\u003c/a>, placing the food industry inside an economic order and forecasting grave repercussions for people and the planet. The pandemic folded these margins toward the center, even if temporarily. With no grand openings to write about, food writers turned to the economic devastation from the pandemic. Suddenly, food sections were linking food insecurity to long-existing infrastructural failures; the food worker’s essential role was examined along with the absence of social protections for industry labor. The inequities laid bare by the pandemic were always present, we wrote, though we mostly had just parachuted in to the frontlines we’d previously ignored. \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\">But even in the shock of the pandemic’s early months, our audiences’ primal appetites for consumption persisted. Readers devoured stories about pandemic cooking and how to safely get takeout and from where. This appetite for pleasure, albeit in a more utilitarian “safe mode,” was reflected by \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">\u003cspan style=\"font-weight: 400\">the bonanza experienced by food delivery companies\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. If food was a vehicle for escape and pleasure before, it became salvation for consumers who baked and ate their way through the pandemic to break the monotony of shelter-in-place. We food writers obliged this hunger with a dissonant mix of articles about food banks scrambling to meet demands and essential tips on sourdough starters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, where I find myself as a food writer is refusing the tides back toward the central premise of my occupation. As somber as the pandemic’s effect on the food industry has been—an economic devastation whose repercussions will have second, third and fourth waves of their own—our audience’s gourmand desire to consume and the food media’s impulse to satisfy remain intact. I’m disheartened because this central premise never moved. Capitalist consumption is resilient and stays in place even as we scramble around it. But I’m also not surprised that nothing has changed. After all, which mainstream media sector has successfully reoriented its audiences’ tastes towards this country’s foundational disparities and their contemporary iterations? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even so, food media has a specific and different problem than music writing, where the labor around song making, from its nascent phase to a final form, is more deeply examined and tracked. (This interest in archiving certainly hasn’t solved the material disparities in the music industry which run clearly across race and gender lines.) On the other hand, mainstream food media’s segregation of food consumption and food production has not served the political and economical literacy of food writers and our audience. Have we read and written enough to draw a line from this nation’s first agricultural labor system, indentured servitude, to chattel slavery, to sharecroppers to the condition migrant laborers face today? And when food writing ventures into politics, its favorite subject is appropriation, but even then the harm is barely examined. “There is a material connection between legitimized appropriation and the conditions of freedom for Black people. But in beginning and ending the conversation on the offense and not the impact, we risk clouding the real stakes,” \u003c/span>\u003ca href=\"https://pitchfork.com/features/article/rethinking-appropriation-and-wokeness-in-pop-music/\">\u003cspan style=\"font-weight: 400\">writes Rawiya Kameir\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> about the crucial context and consequence of Black music’s co-optation by non-Black people, a sentiment which applies to the food industry. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From its most essential state as nutrition to its conception as a cultural product, food is a site of conflict. In the United States alone, a global agricultural superpower, food insecurity affects \u003c/span>\u003ca href=\"https://www.feedingamerica.org/hunger-in-america/food-insecurity\">\u003cspan style=\"font-weight: 400\">1 in 9 residents\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or well over 36 million people. The labor force which services the \u003c/span>\u003ca href=\"https://money.cnn.com/2018/03/07/news/economy/top-us-exports/index.html\">\u003cspan style=\"font-weight: 400\">country’s lucrative agricultural export\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is divided across racial lines, further stratifying income disparities. In California, where the majority of the country’s fruits and nuts are grown and picked, \u003c/span>\u003ca href=\"https://www.kqed.org/news/11817261/poll-most-california-voters-support-farmworker-protections-during-the-pandemic\">\u003cspan style=\"font-weight: 400\">56%\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of farm workers are undocumented and unprotected without access to government backed unemployment and health insurance programs. \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\">This is where the seed of the food industry’s inequity grows but we mostly swallow its harvest whole, refusing to reckon with how it landed on our plates. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Fall 2020 Cookbooks Worth Your Time (and Money)",
"title": "The Fall 2020 Cookbooks Worth Your Time (and Money)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The seasons are changing, and the weather is getting colder, so it’s the perfect time to get cozy with some comforting recipes. Fall signals a slew of cookbook releases and a different approach to cooking. And this year in particular, there are a number of books promising to get us out of that cooking rut.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After perusing several releases, Ruth Gebreyesus and I have come up with the top food books we want to add to our collections. More than just cookbooks, they include memoirs, drink books and more. Happy cooking and reading.\u003cem>—Urmila Ramakrishnan\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Be My\u003c/b>\u003c/a>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb> Guest\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139339\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139339\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg\" alt=\"Be My Guest book co ver\" width=\"800\" height=\"1039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1020x1325.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-160x208.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-768x998.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1182x1536.jpg 1182w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 3)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Priya Basil, this memoir is a self-reflection on how food and the act of serving it are used to express love and support. Basil draws on food, family, identity, immigration and hospitality to look at the world at large and how food plays a central part in its dynamics. Basil draws on some of her earliest memories of food and how it affected her upbringing and relationship with her parents. Now a parent herself, she centers food in her book’s exploration of that transition.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Urmila Ramakrishnan\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.fsgoriginals.com/books/blockchain-chicken-farm\">\u003cb>Blockchain Chicken Farm\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139340\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139340\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg\" alt=\"Blockchain Chicken Farm and other Stories of Tech in China's Countryside book cover\" width=\"500\" height=\"756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover-160x242.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of FSG Originals\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Technologist and writer Xiaowei Wang explores tech’s social and political articulations in rural China in their debut book. Wang challenges conventional assumptions about the luddite tendencies of pastoral workers with stories of farmers integrating AI to produce a perfect pig, and studies the economic and political correlations between China’s villages and globalization. The author has also included what they term “sinofuturist” recipes shaped by evolving technologies. Wang is speaking at an event later next month organized by UC Berkeley’s \u003c/span>\u003ca href=\"http://bcnm.berkeley.edu/events/324/commons-conversations/3994/blockchain-chicken-farm-and-grass-mud-horses\">\u003cspan style=\"font-weight: 400\">Center for New Media\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> with technologist and writer An Xiao Mina.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Ruth Gebreyesus\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/East-Vegetarian-recipes-Bangalore-Beijing/dp/0241387566\">\u003cb>East\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139341\" class=\"wp-caption alignnone\" style=\"max-width: 777px\">\u003cimg class=\"size-full wp-image-139341\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg\" alt=\"East book cover\" width=\"777\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg 777w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-768x988.jpg 768w\" sizes=\"(max-width: 777px) 100vw, 777px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of MacMillan Publishers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\"> (October 20)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Guardian columnist Meera Sodha comes a cookbook centered on all things vegetables. The book features recipes that span a variety of Asian cuisines. It’s a book that speaks to vegetarians and one that non-vegetarians can appreciate. Sodha showcases the diversity and vibrancy of vegetarian cooking with dishes like eggplant larb, salted miso brownies, mushroom bao, Bombay rolls, food court Singapore noodles and so much more. The 120 recipes cover noodles, seasonal specialties, sides, sweets, curries and salads. Helpful tips on cooking and portion sizes are peppered throughout the book as well. The sections that focus specifically on noodles and rice are particularly helpful for those looking to expand their knowledge of these carbs.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Chi Spacca\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139343\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139343\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg\" alt=\"Chi Spacca book cover with a butcher's knife and the title of the book\" width=\"800\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-1020x1144.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-768x861.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nancy Silverton’s very meat-centric book focuses on Italian fish, vegetables and proteins. For a restaurant cookbook, it dives deep into recipes and makes them approachable. You’ll find recipes from the eponymous restaurant, such as whole roasted cauliflower, Morrocan braised lamb shanks and bone marrow pie.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Coconut-Sambal-Recipes-Indonesian-Kitchen/dp/1526603519\">\u003cb>Coconut & Sambal\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139344\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139344\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg\" alt=\"pink and green book cover for Coconut & Sambal by Lara Lee\" width=\"500\" height=\"651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal-160x208.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lara Lee walks through traditional Indonesian recipes that range from hearty nasi goreng to fluffy pandan cake. The book weaves Lee’s memories of the various islands that make up Indonesia with techniques that are easy to replicate. The book features savory snacks, soups, rice, vegetable dishes, fish, seafood, poultry, eggs, meat, sambal, sweets and more.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Good-Drinks-Alcohol-Free-Drinking-Whatever/dp/1984856340\">\u003cstrong>Good Drinks\u003c/strong>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg\" alt=\"Stemmed glass wtih an ice cube, clear liquid and a lemon peel on a black background. Book cover for Good Drinks\" width=\"800\" height=\"1113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1020x1420.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-768x1069.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1104x1536.jpg 1104w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those who aren’t drinking or have always been looking for ways to create non-alcoholic beverages without having to scroll through countless webpages, this is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">the\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> book. Julia Bainbridge proves that a good drink doesn’t have to include alcohol, and I’m here for that.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Cook-Color-Bright-Flavors-Kitchen/dp/0762495588/ref=as_li_ss_tl?ots=1&ie=UTF8&linkCode=ll1&tag=fwlifefallcookbooks2020fweditorssep20-20&linkId=20d646d1071a16989388fd12739763ae&language=en_US\">\u003cb>I Cook in Color\u003c/b> \u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139346\" class=\"wp-caption alignnone\" style=\"max-width: 450px\">\u003cimg class=\"size-full wp-image-139346\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg\" alt=\"Hands holding a plate with lots of different kinds of produce\" width=\"450\" height=\"446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg 450w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580-160x159.jpg 160w\" sizes=\"(max-width: 450px) 100vw, 450px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Running Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A follow up from her first cookbook \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137591/flavors-at-home-newlyweds-virtual-cooking-and-biryani\" target=\"_blank\" rel=\"noopener noreferrer\">\u003ci>\u003cspan style=\"font-weight: 400\">My Two Souths\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, Asha Gomez focuses on the rainbow of vegetables to create desserts and cross-cultural mains that meld culinary traditions of her mother’s Keralite kitchen and Gomez’s travel experiences.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003cb>\u003ca href=\"https://www.penguinrandomhouse.com/books/606399/in-bibis-kitchen-by-hawa-hassan-with-julia-turshen/\" target=\"_blank\" rel=\"noopener noreferrer\">In Bibi’s Kitchen\u003c/a>\u003c/b>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139347\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139347\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg\" alt=\"Three hands deseeding something on a table. Book cover for In Bibi's Kitchen\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-1020x1269.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-768x956.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Spice entrepreneur Hawa Hassan is publishing her first cookbook along with Julia Turshen, telling the stories and recipes of eight grandmothers. Each of the eight bibis hails from a country alongside Africa’s Indian Ocean coast, including Hassan’s country of birth, Somalia, as well as Eritrea, Kenya, Tanzania and others. Recipes from coastal regions are rich by virtue of trade routes, and Hassan seems to know grandmothers are the safest place to keep that wealth.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Full-Plate-Flavor-Filled-Recipes-Families/dp/0316496170/?tag=epicurious09-20&ascsubtag=5f5a7ca28b768428f3ab65a1\">\u003cb>The Full Plate\u003c/b>\u003c/a>\u003c/em>\u003cb> \u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_139348\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139348\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg\" alt=\"The Full Plate: Flavor-Filled, Easy Recipes for Families with No Time and a Lot to Do Hardcover – Illustrated, September 22, 2020 by Ayesha Curry CR: Voracious\" width=\"800\" height=\"1009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1020x1286.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-160x202.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-768x968.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1218x1536.jpeg 1218w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate.jpeg 1333w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Voracious\u003c/figcaption>\u003c/figure>\n\u003cp>(September 22)\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking for under-an-hour recipes to cure kitchen apathy, Ayesha Curry’s new book is one of those. This book focuses on dishes that can feed a family. It’s a great one for beginners looking for a place to build their repertoire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Time-Eat-Delicious-Meals-Lives/dp/024139659X\">\u003cb>Time to Eat\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139349\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139349\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg\" alt=\"Time to eat cookbook cover\" width=\"800\" height=\"1031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1020x1314.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-768x990.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1192x1536.jpg 1192w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1589x2048.jpg 1589w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1920x2474.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-scaled.jpg 1987w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 10) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I\u003c/span>\u003cspan style=\"font-weight: 400\">f you’re a fan of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Great British Baking Show\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> and Nadiya Hussain’s Netflix series, you’ll be just as excited for the American release of this book of time-saving tips for home cooks on a budget. It’s a book to go to for inspiration that doesn’t involve countless hours of toiling over a hot stove. Ease and simplicity combine with tasty ideas that prove that cooking something good doesn’t have to take five hours.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.xianfoods.com/book\">\u003cb>Xi’an Famous Foods\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139342\" class=\"wp-caption alignnone\" style=\"max-width: 404px\">\u003cimg class=\"size-full wp-image-139342\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg\" alt=\"Xi'An Famous foods cookbook cover with someone pulling noodles from a bowl with chopsticks\" width=\"404\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg 404w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian-160x198.jpg 160w\" sizes=\"(max-width: 404px) 100vw, 404px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Xi'an Famous Foods\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved New York City noodle destination Xi’an Foods is publishing its first-ever book this month. David Shi’s Queens restaurant, which has expanded to 14 locations, highlights northwest Chinese specialities, including their famous lamb and hand-ripped noodles. The book written by Shi’s son, Jason Wang, along with Jessica K. Chou, is full of stories and recipes from the mighty New York noodle empire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The seasons are changing, and the weather is getting colder, so it’s the perfect time to get cozy with some comforting recipes. Fall signals a slew of cookbook releases and a different approach to cooking. And this year in particular, there are a number of books promising to get us out of that cooking rut.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After perusing several releases, Ruth Gebreyesus and I have come up with the top food books we want to add to our collections. More than just cookbooks, they include memoirs, drink books and more. Happy cooking and reading.\u003cem>—Urmila Ramakrishnan\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Be My\u003c/b>\u003c/a>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb> Guest\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139339\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139339\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg\" alt=\"Be My Guest book co ver\" width=\"800\" height=\"1039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1020x1325.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-160x208.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-768x998.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1182x1536.jpg 1182w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 3)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Priya Basil, this memoir is a self-reflection on how food and the act of serving it are used to express love and support. Basil draws on food, family, identity, immigration and hospitality to look at the world at large and how food plays a central part in its dynamics. Basil draws on some of her earliest memories of food and how it affected her upbringing and relationship with her parents. Now a parent herself, she centers food in her book’s exploration of that transition.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Urmila Ramakrishnan\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.fsgoriginals.com/books/blockchain-chicken-farm\">\u003cb>Blockchain Chicken Farm\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139340\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139340\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg\" alt=\"Blockchain Chicken Farm and other Stories of Tech in China's Countryside book cover\" width=\"500\" height=\"756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover-160x242.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of FSG Originals\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\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\">Technologist and writer Xiaowei Wang explores tech’s social and political articulations in rural China in their debut book. Wang challenges conventional assumptions about the luddite tendencies of pastoral workers with stories of farmers integrating AI to produce a perfect pig, and studies the economic and political correlations between China’s villages and globalization. The author has also included what they term “sinofuturist” recipes shaped by evolving technologies. Wang is speaking at an event later next month organized by UC Berkeley’s \u003c/span>\u003ca href=\"http://bcnm.berkeley.edu/events/324/commons-conversations/3994/blockchain-chicken-farm-and-grass-mud-horses\">\u003cspan style=\"font-weight: 400\">Center for New Media\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> with technologist and writer An Xiao Mina.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Ruth Gebreyesus\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/East-Vegetarian-recipes-Bangalore-Beijing/dp/0241387566\">\u003cb>East\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139341\" class=\"wp-caption alignnone\" style=\"max-width: 777px\">\u003cimg class=\"size-full wp-image-139341\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg\" alt=\"East book cover\" width=\"777\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg 777w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-768x988.jpg 768w\" sizes=\"(max-width: 777px) 100vw, 777px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of MacMillan Publishers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\"> (October 20)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Guardian columnist Meera Sodha comes a cookbook centered on all things vegetables. The book features recipes that span a variety of Asian cuisines. It’s a book that speaks to vegetarians and one that non-vegetarians can appreciate. Sodha showcases the diversity and vibrancy of vegetarian cooking with dishes like eggplant larb, salted miso brownies, mushroom bao, Bombay rolls, food court Singapore noodles and so much more. The 120 recipes cover noodles, seasonal specialties, sides, sweets, curries and salads. Helpful tips on cooking and portion sizes are peppered throughout the book as well. The sections that focus specifically on noodles and rice are particularly helpful for those looking to expand their knowledge of these carbs.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Chi Spacca\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139343\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139343\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg\" alt=\"Chi Spacca book cover with a butcher's knife and the title of the book\" width=\"800\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-1020x1144.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-768x861.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nancy Silverton’s very meat-centric book focuses on Italian fish, vegetables and proteins. For a restaurant cookbook, it dives deep into recipes and makes them approachable. You’ll find recipes from the eponymous restaurant, such as whole roasted cauliflower, Morrocan braised lamb shanks and bone marrow pie.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Coconut-Sambal-Recipes-Indonesian-Kitchen/dp/1526603519\">\u003cb>Coconut & Sambal\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139344\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139344\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg\" alt=\"pink and green book cover for Coconut & Sambal by Lara Lee\" width=\"500\" height=\"651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal-160x208.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lara Lee walks through traditional Indonesian recipes that range from hearty nasi goreng to fluffy pandan cake. The book weaves Lee’s memories of the various islands that make up Indonesia with techniques that are easy to replicate. The book features savory snacks, soups, rice, vegetable dishes, fish, seafood, poultry, eggs, meat, sambal, sweets and more.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Good-Drinks-Alcohol-Free-Drinking-Whatever/dp/1984856340\">\u003cstrong>Good Drinks\u003c/strong>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg\" alt=\"Stemmed glass wtih an ice cube, clear liquid and a lemon peel on a black background. Book cover for Good Drinks\" width=\"800\" height=\"1113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1020x1420.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-768x1069.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1104x1536.jpg 1104w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those who aren’t drinking or have always been looking for ways to create non-alcoholic beverages without having to scroll through countless webpages, this is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">the\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> book. Julia Bainbridge proves that a good drink doesn’t have to include alcohol, and I’m here for that.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Cook-Color-Bright-Flavors-Kitchen/dp/0762495588/ref=as_li_ss_tl?ots=1&ie=UTF8&linkCode=ll1&tag=fwlifefallcookbooks2020fweditorssep20-20&linkId=20d646d1071a16989388fd12739763ae&language=en_US\">\u003cb>I Cook in Color\u003c/b> \u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139346\" class=\"wp-caption alignnone\" style=\"max-width: 450px\">\u003cimg class=\"size-full wp-image-139346\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg\" alt=\"Hands holding a plate with lots of different kinds of produce\" width=\"450\" height=\"446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg 450w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580-160x159.jpg 160w\" sizes=\"(max-width: 450px) 100vw, 450px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Running Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A follow up from her first cookbook \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137591/flavors-at-home-newlyweds-virtual-cooking-and-biryani\" target=\"_blank\" rel=\"noopener noreferrer\">\u003ci>\u003cspan style=\"font-weight: 400\">My Two Souths\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, Asha Gomez focuses on the rainbow of vegetables to create desserts and cross-cultural mains that meld culinary traditions of her mother’s Keralite kitchen and Gomez’s travel experiences.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003cb>\u003ca href=\"https://www.penguinrandomhouse.com/books/606399/in-bibis-kitchen-by-hawa-hassan-with-julia-turshen/\" target=\"_blank\" rel=\"noopener noreferrer\">In Bibi’s Kitchen\u003c/a>\u003c/b>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139347\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139347\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg\" alt=\"Three hands deseeding something on a table. Book cover for In Bibi's Kitchen\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-1020x1269.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-768x956.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Spice entrepreneur Hawa Hassan is publishing her first cookbook along with Julia Turshen, telling the stories and recipes of eight grandmothers. Each of the eight bibis hails from a country alongside Africa’s Indian Ocean coast, including Hassan’s country of birth, Somalia, as well as Eritrea, Kenya, Tanzania and others. Recipes from coastal regions are rich by virtue of trade routes, and Hassan seems to know grandmothers are the safest place to keep that wealth.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Full-Plate-Flavor-Filled-Recipes-Families/dp/0316496170/?tag=epicurious09-20&ascsubtag=5f5a7ca28b768428f3ab65a1\">\u003cb>The Full Plate\u003c/b>\u003c/a>\u003c/em>\u003cb> \u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_139348\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139348\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg\" alt=\"The Full Plate: Flavor-Filled, Easy Recipes for Families with No Time and a Lot to Do Hardcover – Illustrated, September 22, 2020 by Ayesha Curry CR: Voracious\" width=\"800\" height=\"1009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1020x1286.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-160x202.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-768x968.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1218x1536.jpeg 1218w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate.jpeg 1333w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Voracious\u003c/figcaption>\u003c/figure>\n\u003cp>(September 22)\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking for under-an-hour recipes to cure kitchen apathy, Ayesha Curry’s new book is one of those. This book focuses on dishes that can feed a family. It’s a great one for beginners looking for a place to build their repertoire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Time-Eat-Delicious-Meals-Lives/dp/024139659X\">\u003cb>Time to Eat\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139349\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139349\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg\" alt=\"Time to eat cookbook cover\" width=\"800\" height=\"1031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1020x1314.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-768x990.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1192x1536.jpg 1192w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1589x2048.jpg 1589w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1920x2474.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-scaled.jpg 1987w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 10) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I\u003c/span>\u003cspan style=\"font-weight: 400\">f you’re a fan of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Great British Baking Show\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> and Nadiya Hussain’s Netflix series, you’ll be just as excited for the American release of this book of time-saving tips for home cooks on a budget. It’s a book to go to for inspiration that doesn’t involve countless hours of toiling over a hot stove. Ease and simplicity combine with tasty ideas that prove that cooking something good doesn’t have to take five hours.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.xianfoods.com/book\">\u003cb>Xi’an Famous Foods\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139342\" class=\"wp-caption alignnone\" style=\"max-width: 404px\">\u003cimg class=\"size-full wp-image-139342\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg\" alt=\"Xi'An Famous foods cookbook cover with someone pulling noodles from a bowl with chopsticks\" width=\"404\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg 404w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian-160x198.jpg 160w\" sizes=\"(max-width: 404px) 100vw, 404px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Xi'an Famous Foods\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved New York City noodle destination Xi’an Foods is publishing its first-ever book this month. David Shi’s Queens restaurant, which has expanded to 14 locations, highlights northwest Chinese specialities, including their famous lamb and hand-ripped noodles. The book written by Shi’s son, Jason Wang, along with Jessica K. Chou, is full of stories and recipes from the mighty New York noodle empire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco is expanding its reopening project with the \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-continues-reopening-expanded-business-operations-and-activities\">\u003cspan style=\"font-weight: 400\">announcement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that the city and county has been designated in the yellow tier by California’s COVID-19 indicators. With the change in tier level, Indoor dining capacity will expand from 25% to 50% capacity for up to 200 guests. Outdoor drinking establishments will now also be allowed to serve beverages without food at this capacity starting some time in November. This marks the first occasion that bars are allowed to open and operate since the pandemic. A two hour limit will be enforced on patrons at eating and drinking establishments and televisions and other live entertainment are not allowed at this time. Restaurants and patrons are also expected to follow other safety measures including wearing protective equipment, leaving information for contact tracing, and for servers in particular, de-escalating with customers who do not obey these guidelines. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Although this is very good news, we want to emphasize that this movement toward further reopening can only continue if our community continues to adhere to the guidance given by the city and state to reduce transmission,” wrote Amy Cleary of the Golden Gate Restaurant Association via email. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We know that indoor dining is still not for everyone, be it diners or restaurants,\" Cleary continued. \"But as we move into our winter season, this is another critical step in the reopening process that provides real hope for survival for our San Francisco restaurant community.”\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\">San Francisco is expanding its reopening project with the \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-continues-reopening-expanded-business-operations-and-activities\">\u003cspan style=\"font-weight: 400\">announcement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that the city and county has been designated in the yellow tier by California’s COVID-19 indicators. With the change in tier level, Indoor dining capacity will expand from 25% to 50% capacity for up to 200 guests. Outdoor drinking establishments will now also be allowed to serve beverages without food at this capacity starting some time in November. This marks the first occasion that bars are allowed to open and operate since the pandemic. A two hour limit will be enforced on patrons at eating and drinking establishments and televisions and other live entertainment are not allowed at this time. Restaurants and patrons are also expected to follow other safety measures including wearing protective equipment, leaving information for contact tracing, and for servers in particular, de-escalating with customers who do not obey these guidelines. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Although this is very good news, we want to emphasize that this movement toward further reopening can only continue if our community continues to adhere to the guidance given by the city and state to reduce transmission,” wrote Amy Cleary of the Golden Gate Restaurant Association via email. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We know that indoor dining is still not for everyone, be it diners or restaurants,\" Cleary continued. \"But as we move into our winter season, this is another critical step in the reopening process that provides real hope for survival for our San Francisco restaurant community.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">This year’s elections feature old and new issues that are breaking spending records. It’s fair to say that each candidate and measure this election will affect the food world at individual and industry levels. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Some statewide propositions in particular, like Proposition 22, \u003c/span>\u003ca href=\"https://qz.com/1907040/uber-lyft-doordash-are-spending-millions-on-california-prop-22/\">\u003cspan style=\"font-weight: 400\">California’s costliest ballot\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> campaign to date at nearly\u003c/span>\u003ca href=\"http://www.fppc.ca.gov/transparency/top-contributors/nov-20-gen.html\">\u003cspan style=\"font-weight: 400\"> $190 million dollars spent,\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> explicitly affect the food industry. If it passes, \u003c/span>\u003ca href=\"https://www.kqed.org/voterguide/proposition-22-ab-5-gig-workers\">\u003cspan style=\"font-weight: 400\">Proposition 22\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> would exempt companies from classifying their labor force including delivery drivers and grocery shoppers as employees and instead leave them as contractors. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The proposition is created in response to last year’s Assembly Bill 5, which along with the California Supreme Court’s “Dynamex” decision, makes it difficult for companies to classify workers as contractors. The debate of classifying “gig-workers” as contractors or employees has taken a new urgency since the onset of the pandemic where protections because it impacts benefits like paid sick leave and company-provided health insurance for newly labelled frontline workers. \u003c/span>\u003cspan style=\"font-weight: 400\">The results of Proposition 22 will have a tremendous impact on a growing workforce of gig workers across food and other sectors, especially as food delivery\u003ca href=\"https://www.nytimes.com/2020/08/06/technology/uber-ride-hailing-delivery-coronavirus.html\" target=\"_blank\" rel=\"noopener noreferrer\"> continues to surge.\u003c/a> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another statewide measure that will disproportionately affect food industry workers is \u003c/span>\u003ca href=\"https://www.kqed.org/voterguide/proposition-21-rent-control\">\u003cspan style=\"font-weight: 400\">Proposition 21\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which would allow cities to enact rent control laws on properties that are more than 15 years old. Currently, under the Costa-Hawkins Rental Housing Act, cities are not allowed to create rent control laws on units constructed after 1995. According to the \u003c/span>\u003ca href=\"https://ternercenter.berkeley.edu/blog/estimating-covid-19-impact-renter\">\u003cspan style=\"font-weight: 400\">Terner Center for Housing Innovation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a majority of California rental households tend to hold service jobs including the food industry, which has experienced tremendous job losses since March.\u003c/span>\u003c/p>\n\u003cp>\u003cem>\u003cspan style=\"font-weight: 400\">For more information on local and statewide elections, check out KQED’s voter guide in \u003c/span>\u003ca href=\"https://www.kqed.org/guiaelectoral\">\u003cspan style=\"font-weight: 400\">Spanish\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and in \u003c/span>\u003ca href=\"https://www.kqed.org/voterguide\">\u003cspan style=\"font-weight: 400\">English\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/em>\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\">This year’s elections feature old and new issues that are breaking spending records. It’s fair to say that each candidate and measure this election will affect the food world at individual and industry levels. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Some statewide propositions in particular, like Proposition 22, \u003c/span>\u003ca href=\"https://qz.com/1907040/uber-lyft-doordash-are-spending-millions-on-california-prop-22/\">\u003cspan style=\"font-weight: 400\">California’s costliest ballot\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> campaign to date at nearly\u003c/span>\u003ca href=\"http://www.fppc.ca.gov/transparency/top-contributors/nov-20-gen.html\">\u003cspan style=\"font-weight: 400\"> $190 million dollars spent,\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> explicitly affect the food industry. If it passes, \u003c/span>\u003ca href=\"https://www.kqed.org/voterguide/proposition-22-ab-5-gig-workers\">\u003cspan style=\"font-weight: 400\">Proposition 22\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> would exempt companies from classifying their labor force including delivery drivers and grocery shoppers as employees and instead leave them as contractors. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The proposition is created in response to last year’s Assembly Bill 5, which along with the California Supreme Court’s “Dynamex” decision, makes it difficult for companies to classify workers as contractors. The debate of classifying “gig-workers” as contractors or employees has taken a new urgency since the onset of the pandemic where protections because it impacts benefits like paid sick leave and company-provided health insurance for newly labelled frontline workers. \u003c/span>\u003cspan style=\"font-weight: 400\">The results of Proposition 22 will have a tremendous impact on a growing workforce of gig workers across food and other sectors, especially as food delivery\u003ca href=\"https://www.nytimes.com/2020/08/06/technology/uber-ride-hailing-delivery-coronavirus.html\" target=\"_blank\" rel=\"noopener noreferrer\"> continues to surge.\u003c/a> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another statewide measure that will disproportionately affect food industry workers is \u003c/span>\u003ca href=\"https://www.kqed.org/voterguide/proposition-21-rent-control\">\u003cspan style=\"font-weight: 400\">Proposition 21\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which would allow cities to enact rent control laws on properties that are more than 15 years old. Currently, under the Costa-Hawkins Rental Housing Act, cities are not allowed to create rent control laws on units constructed after 1995. According to the \u003c/span>\u003ca href=\"https://ternercenter.berkeley.edu/blog/estimating-covid-19-impact-renter\">\u003cspan style=\"font-weight: 400\">Terner Center for Housing Innovation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a majority of California rental households tend to hold service jobs including the food industry, which has experienced tremendous job losses since March.\u003c/span>\u003c/p>\n\u003cp>\u003cem>\u003cspan style=\"font-weight: 400\">For more information on local and statewide elections, check out KQED’s voter guide in \u003c/span>\u003ca href=\"https://www.kqed.org/guiaelectoral\">\u003cspan style=\"font-weight: 400\">Spanish\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and in \u003c/span>\u003ca href=\"https://www.kqed.org/voterguide\">\u003cspan style=\"font-weight: 400\">English\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I remembered that sometime in April, back when I approached cooking every meal with a creative enthusiasm that’s nowhere to be found these days, I was making a lot of potato-centric meals. Very often, I’d top them off with tuna packed in oil and a couple touches of acid by way of lemon juice, pickles and hot sauce along with a drop or two of aioli or mayo. Though the ingredients \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137121/flavors-at-home-cheers-to-the-humble-potato-and-tomatoes-in-season\">\u003cspan style=\"font-weight: 400\">are quite humble\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the bites were always an elegant surprise.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139210\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139210 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png\" alt=\"Oil-packed tuna is a perfect dressing for potatoes.\" width=\"800\" height=\"869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1020x1108.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-160x174.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-768x834.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1414x1536.png 1414w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1886x2048.png 1886w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oil-packed tuna is a perfect dressing for potatoes. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s the cooling fall weather but April memories of boiling potatoes in salty water with a bay leaf floating around occurred to me the other day and lunch was solved. Like I did in spring, I choose the sort of potatoes you don’t have to peel, especially since boiling peeled potatoes makes a starchy mess that I’m not keen on cleaning. Fingerlings, butterballs and the likes work great and larger potatoes can be cut up post-boil. The boiling water has to be truly salty, think ocean salty, and I like to toss in a bay Laurel I collect on my neighborhood walks. It perfumes the water and the potatoes pick up its sweet and pungent fragrance. Rosemary works great too as do other hardy, oily herbs. \u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_138955,bayareabites_138836,bayareabites_138794' label='Even more Flavors at Home']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the potatoes are boiling, I slice up some spring onions or shallots in a skillet with garlic and plenty of olive oil. Sometimes, I add a bit of ghee for luxury. I let the alliums warm up and bloom until they’re soft. What follows is a layering of the components that’ll comprise the final presentation. First, I cut the potatoes quite imprecisely around bite size so they can receive and absorb the dressing that’s to come. I distribute the onions and garlic along with much of the oil they were cooked in on top of the steaming warm potatoes. Third is the tuna packed in oil. I leave as much of the oil as I can behind. Then come a few dollops of aioli, pickled onions, some hot sauce, a squeeze of lemon juice. If I have it on hand, I'll chop up some tender fresh herbs like cilantro. Recently, I added some pipicha, a Oaxacan herb that tastes like a cilantro crossed with carrot, which doesn’t make much sense but it’s delicious. When I’m up for the task, I like to add blanched or pan-roasted broccoli to my plate for diversity of color and texture. Sometimes, I substitute the tuna with sardines or the mayo for yogurt. Other times, I top the whole thing off with a soft boiled egg because it feels like an extravagant touch of protein. But the combo of oil packed fish with potatoes is the reliable foundation for this uncomplicated treat. \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>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I remembered that sometime in April, back when I approached cooking every meal with a creative enthusiasm that’s nowhere to be found these days, I was making a lot of potato-centric meals. Very often, I’d top them off with tuna packed in oil and a couple touches of acid by way of lemon juice, pickles and hot sauce along with a drop or two of aioli or mayo. Though the ingredients \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137121/flavors-at-home-cheers-to-the-humble-potato-and-tomatoes-in-season\">\u003cspan style=\"font-weight: 400\">are quite humble\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the bites were always an elegant surprise.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139210\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139210 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png\" alt=\"Oil-packed tuna is a perfect dressing for potatoes.\" width=\"800\" height=\"869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1020x1108.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-160x174.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-768x834.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1414x1536.png 1414w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1886x2048.png 1886w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oil-packed tuna is a perfect dressing for potatoes. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s the cooling fall weather but April memories of boiling potatoes in salty water with a bay leaf floating around occurred to me the other day and lunch was solved. Like I did in spring, I choose the sort of potatoes you don’t have to peel, especially since boiling peeled potatoes makes a starchy mess that I’m not keen on cleaning. Fingerlings, butterballs and the likes work great and larger potatoes can be cut up post-boil. The boiling water has to be truly salty, think ocean salty, and I like to toss in a bay Laurel I collect on my neighborhood walks. It perfumes the water and the potatoes pick up its sweet and pungent fragrance. Rosemary works great too as do other hardy, oily herbs. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">There’s been a tremendous shift in the challenge of feeding students for public school districts across the nation in the face of the pandemic. As schools started to reopen around the Bay Area in September, nutrition service departments are incorporating lessons from a spring and summer of distanced food distribution for the new school year. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our service has continued since March, and there was no interruption in service through the summer,” says Jennifer LeBarre, director of nutrition services at \u003c/span>\u003ca href=\"https://www.sfusd.edu/services/health-wellness/nutrition-school-meals\">\u003cspan style=\"font-weight: 400\">San Francisco Unified School District\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “A lot of the same things that we were doing in March are what we're doing now. What we have changed, though, is we are providing meals—breakfast, lunch and supper—on Wednesdays, and families are able to pick up the entire week's worth of meals on those days.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the beginning of the school year, LaBarre thought the schools might have to charge families for these meals after a summer of federally funded seamless meal service but at the end of August, the \u003c/span>\u003ca href=\"https://www.usda.gov/media/press-releases/2020/08/31/usda-extends-free-meals-kids-through-december-31-2020\">\u003cspan style=\"font-weight: 400\">U.S. Department of Agriculture extended its pandemic free meal program\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> through the end of 2020. “That was a really great change that happened in August,” she says of the meals whose funding is allocated through a reimbursement program.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The biggest lesson from spring and summer’s food distribution at campuses across the city was the shift in what families needed. Before the pandemic, LaBarre says that they would buy individually prepackaged meals as part of the service model. “But now we're buying bulk fruit and vegetables,” she says. Increasing the shelf life of fruits, vegetables and other food is a central focus for LaBarre and her colleagues, and bulk-buying things like a pound of carrots has aided with that. Over three million meals deep into their adaptive model, LaBarre and her counterparts across school districts in the Bay Area have been sharing their experiences so others don’t make the same mistakes twice.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\nSchools have become central to food distribution and testing across Bay Area counties. A study published \u003c/span>\u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/32959216/\">\u003cspan style=\"font-weight: 400\">in September’s issue of the Journal of Urban Health\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found that schools are model sites for food distribution amidst pandemic and other emergencies. Though cities are not without their own gaps in equitable city planning, the distribution of schools around the city and its cafeteria staff and expertise came in handy when SFUSD partnered with the SF Marin Food Bank as pick-up sites.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139205\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg\" alt=\"‘fore I sit soft in your belly\" width=\"1920\" height=\"933\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-800x389.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1020x496.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-768x373.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1536x746.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Santa Clara Unified School District is making use of their 11 acre farm adding fresh vegetables to each meal pack families pick up. \u003ccite>(Courtesy of Santa Clara Unified School District)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Santa Clara, the city similarly partnered with Santa Clara Unified School District to distribute weekend meals at the onset of the pandemic as the schools were only allowed to distribute weekday meals. The school district’s director of nutrition services Karen Luna also explains that she considers her district lucky for the farm that they’re able to harvest and distribute food from. “We have an 11 acre farm that we grow produce on,” says Luna.“We've been operating that farm for almost three years,” she says. The harvests from the farm which is next to Peterson Middle School, typically went to the salad bar and other meals on campus. “Once COVID hit, we started just bagging it up and giving it out to the family. So we've been giving out fresh produce from our farm the whole time.” Luna’s district also has a culinary manager and chefs that oversee school distributed home-cooked meals. “We're trying to send home at least one homemade scratch cooked item each week with our meal kits,” Luna said. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though their adjustments have been successful, Luna explained that fewer students are being fed through the school compared to a normal school year.. “It's about half of what we normally do on a normal school day,” says Luna.“We give out about 8,200 lunches. And right now we're giving out about 3,400, which surprisingly is about where most school districts are,” she said. SFUSD didn’t see significant drop off from the 150,000 meals they serve weekly through spring and summer with occasional upticks. But fall has brought that number down to between 65,000 and 80,000 meals.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our counts are really down and nobody can really figure out why,” says Luna. “I think that distance learning is so overwhelming for families that it's hard for them to actually make the time to come out and get food.” Luna also points to a fallacy that might be keeping families away from the pick-up sites in her district. “There's a big misconception that if they pick up food, then a needy family won't get it, or it's only for needy families. But it's really for anybody who needs it for economic reasons, or maybe the kids just need it for that peace of mind that school lunch in their cafeterias are still here waiting for them,” she says adding that since school meals are solely funded on reimbursements, their funding drops when less meals get picked up. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite this drop in distributed meals, Luna still counts her staff’s ability to adapt to the circumstances of a pandemic in the middle of a school year and into a new one as a success. “None of us had ever experienced shelter-in-place or a pandemic, but all of my staff was at work that following Monday ready to go in and help our families survive this unusual situation,” she says. “I've got a couple emails [saying] that the kids really enjoy having the food that they're familiar with through the school day because it makes them feel like there's something from school. There's another piece of what is normal to them.”\u003c/span>\u003c/p>\n\n",
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"excerpt": "After a spring and summer of distanced food distribution, nutrition services rolls into a fall with lessons learned. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">There’s been a tremendous shift in the challenge of feeding students for public school districts across the nation in the face of the pandemic. As schools started to reopen around the Bay Area in September, nutrition service departments are incorporating lessons from a spring and summer of distanced food distribution for the new school year. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our service has continued since March, and there was no interruption in service through the summer,” says Jennifer LeBarre, director of nutrition services at \u003c/span>\u003ca href=\"https://www.sfusd.edu/services/health-wellness/nutrition-school-meals\">\u003cspan style=\"font-weight: 400\">San Francisco Unified School District\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “A lot of the same things that we were doing in March are what we're doing now. What we have changed, though, is we are providing meals—breakfast, lunch and supper—on Wednesdays, and families are able to pick up the entire week's worth of meals on those days.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the beginning of the school year, LaBarre thought the schools might have to charge families for these meals after a summer of federally funded seamless meal service but at the end of August, the \u003c/span>\u003ca href=\"https://www.usda.gov/media/press-releases/2020/08/31/usda-extends-free-meals-kids-through-december-31-2020\">\u003cspan style=\"font-weight: 400\">U.S. Department of Agriculture extended its pandemic free meal program\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> through the end of 2020. “That was a really great change that happened in August,” she says of the meals whose funding is allocated through a reimbursement program.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The biggest lesson from spring and summer’s food distribution at campuses across the city was the shift in what families needed. Before the pandemic, LaBarre says that they would buy individually prepackaged meals as part of the service model. “But now we're buying bulk fruit and vegetables,” she says. Increasing the shelf life of fruits, vegetables and other food is a central focus for LaBarre and her colleagues, and bulk-buying things like a pound of carrots has aided with that. Over three million meals deep into their adaptive model, LaBarre and her counterparts across school districts in the Bay Area have been sharing their experiences so others don’t make the same mistakes twice.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\nSchools have become central to food distribution and testing across Bay Area counties. A study published \u003c/span>\u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/32959216/\">\u003cspan style=\"font-weight: 400\">in September’s issue of the Journal of Urban Health\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found that schools are model sites for food distribution amidst pandemic and other emergencies. Though cities are not without their own gaps in equitable city planning, the distribution of schools around the city and its cafeteria staff and expertise came in handy when SFUSD partnered with the SF Marin Food Bank as pick-up sites.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139205\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg\" alt=\"‘fore I sit soft in your belly\" width=\"1920\" height=\"933\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-800x389.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1020x496.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-768x373.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1536x746.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Santa Clara Unified School District is making use of their 11 acre farm adding fresh vegetables to each meal pack families pick up. \u003ccite>(Courtesy of Santa Clara Unified School District)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Santa Clara, the city similarly partnered with Santa Clara Unified School District to distribute weekend meals at the onset of the pandemic as the schools were only allowed to distribute weekday meals. The school district’s director of nutrition services Karen Luna also explains that she considers her district lucky for the farm that they’re able to harvest and distribute food from. “We have an 11 acre farm that we grow produce on,” says Luna.“We've been operating that farm for almost three years,” she says. The harvests from the farm which is next to Peterson Middle School, typically went to the salad bar and other meals on campus. “Once COVID hit, we started just bagging it up and giving it out to the family. So we've been giving out fresh produce from our farm the whole time.” Luna’s district also has a culinary manager and chefs that oversee school distributed home-cooked meals. “We're trying to send home at least one homemade scratch cooked item each week with our meal kits,” Luna said. \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\">Though their adjustments have been successful, Luna explained that fewer students are being fed through the school compared to a normal school year.. “It's about half of what we normally do on a normal school day,” says Luna.“We give out about 8,200 lunches. And right now we're giving out about 3,400, which surprisingly is about where most school districts are,” she said. SFUSD didn’t see significant drop off from the 150,000 meals they serve weekly through spring and summer with occasional upticks. But fall has brought that number down to between 65,000 and 80,000 meals.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our counts are really down and nobody can really figure out why,” says Luna. “I think that distance learning is so overwhelming for families that it's hard for them to actually make the time to come out and get food.” Luna also points to a fallacy that might be keeping families away from the pick-up sites in her district. “There's a big misconception that if they pick up food, then a needy family won't get it, or it's only for needy families. But it's really for anybody who needs it for economic reasons, or maybe the kids just need it for that peace of mind that school lunch in their cafeterias are still here waiting for them,” she says adding that since school meals are solely funded on reimbursements, their funding drops when less meals get picked up. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite this drop in distributed meals, Luna still counts her staff’s ability to adapt to the circumstances of a pandemic in the middle of a school year and into a new one as a success. “None of us had ever experienced shelter-in-place or a pandemic, but all of my staff was at work that following Monday ready to go in and help our families survive this unusual situation,” she says. “I've got a couple emails [saying] that the kids really enjoy having the food that they're familiar with through the school day because it makes them feel like there's something from school. There's another piece of what is normal to them.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When Corporations Attempt Mutual Aid",
"title": "When Corporations Attempt Mutual Aid",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">[dropcap]T[/dropcap]he social contract behind mutual aid is simple and elegant. It’s a system of engaging with one another rooted in the belief that survival is a communal project as opposed to an individual one. Six months deep into a pandemic, this is the value proliferating impactful reciprocal networks that match exigent needs with specific and timely responses. There’s very likely a network operating in your neighborhood, offering grocery and pharmacy runs and deliveries, mental health check-ins and other forms of support. Before COVID-19, the term might’ve only rung a bell in anti-capitalist circles, but these days, news outlets round up mutual aid projects as glimmers of positivity and ask if this mode of organizing will outlast the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As both the term “mutual aid” and its mode of community engagement become mainstream, there’s the creeping risk of co-optation or rather, a corrosion to its meaning. Mutual aid is not a corporate medium nor can it live inside the charitable non-profit model. It’s not scalable or \u003c/span>\u003cspan style=\"font-weight: 400\">“productivizeable” by the tech economy. Mutual aid’s values live in a specific, non-hierarchical and symbiotic exchange of care for which capitalism makes no space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside tag='ruth-gebreyesus' label='More From Ruth Gebreyesus']\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[dropcap]I[/dropcap]n the realm of food, the most recent and visible mutual aid efforts come in the form of free community fridges maintained and stocked by volunteers in various cities across the country. These fridges showcase a different sort of social concern for others compared to the world of food-centered charity, where even giving away your leftovers could count as a gracious act. These fridges emphasize both quality and cultural specificity of the food stocked and offered by and for the community. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The first occasion I came across one was in early June when Zenat Begum, owner of \u003c/span>\u003ca href=\"http://playgroundcoffeeshop.com/\">\u003cspan style=\"font-weight: 400\">Playground Coffee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Brooklyn, put out a free fridge in front of her coffee shop filled with colorful fruits and vegetables after downsizing her shop’s operations. A more recent effort in the Bay Area comes from Cheetah, a San Francisco based wholesale food supplier which exclusively supplied restaurants but has pivoted to include a direct-to-consumer grocery service since the pandemic. The company has put up several fridges across the region that are stocked from inventory it wasn't able to sell to restaurants and customers and that food pantries wouldn't take due to their own demands and restrictions. It reminds me of \u003c/span>\u003ca href=\"https://www.theguardian.com/artanddesign/2020/aug/29/whitney-museum-black-artists-controversy\">\u003cspan style=\"font-weight: 400\">the Whitney Museum’s now-cancelled show\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> wherein the museum planned to exhibit works by Black artists who sold their prints for $100 towards mutual aid funds. Cheetah rerouting its self-created food waste through a mutual aid model feels just as flagrant. When well-monied organizations like the Whitney or Cheetah, the latter which raised $36 million this spring rounding out its total investments to nearly \u003c/span>\u003ca href=\"https://news.crunchbase.com/news/from-b2b-to-d2c-cheetah-raises-36m-for-contactless-food-pickup-delivery/\">\u003cspan style=\"font-weight: 400\">$68 million\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, interact with mutual aid projects, they distort them. The mutuality is lopsided. It reads like publicity strategy rather than honest participation. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before Cheetah’s fridges went up in the East and South Bay, the Bay Area had a few existing community-led free fridge projects. In late June, a growing collective of volunteers called \u003c/span>\u003ca href=\"https://www.instagram.com/townfridge/?hl=en\">\u003cspan style=\"font-weight: 400\">Town Fridge\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> placed a fridge in West Oakland. Since their first location, the project has expanded to ten fridges across different corners of the town. Along with guidelines on how to label and stock food, Town Fridges bears the following: “This isn’t charity. This is mutual aid.” That distinction is important to consider. Charity, with its sympathetic ambitions and a disturbing attachment to the virtue of that sympathy, is entirely oppositional to mutual aid. \u003c/span>\u003cspan style=\"font-weight: 400\"> In the case of charity, the power dynamics that lend to disparity are maintained—some people have enough to give abundantly to charity and for that, they are rewarded through tax breaks and commemorative artifacts of gratitude. And the deservedness of those in need is evaluated, their progress documented and often paraded as a signal of virtue for donors. The two groups, the donors and those in need of what’s being given, rarely if ever share communal space. This physical segregation is integral to the structure of charity.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CC5EcVshBvH/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[dropcap]T[/dropcap]he power of mutual aid is the intimacy of its participants with the disparity that requires their work. The Black Panther Party had an exemplary list of mutual aid programs they termed \u003c/span>\u003ca href=\"http://www.itsabouttimebpp.com/Survival_Programs/survival_programs.html\">\u003cspan style=\"font-weight: 400\">Survival Programs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Free breakfast for school-aged children, commissary for those incarcerated, distribution of free clothes and shoes, free medical services and safety programs from armed patrols of police and transportation to assure the safety of senior citizens, just to name a few. Responding to specific needs by directing specific capacity is the organizing mode of mutual aid, and the Panthers met these needs to ensure the survival of Black life which continues to be left out of the design of social and legislative care. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If there are gaps between the community’s needs and the capacity of volunteers, mutual aid efforts tend to build bridges. This was the case with \u003c/span>\u003ca href=\"https://www.instagram.com/sfcommunityfridge/?hl=en\">\u003cspan style=\"font-weight: 400\">SF Community Fridge\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a free fridge effort that launched in the Mission in July whose founding volunteers felt it best to partner with existing local organizations who worked in food equity. They found exactly that in \u003c/span>\u003ca href=\"https://missionmealscoalition.org/\">\u003cspan style=\"font-weight: 400\">Mission Meals Coalition\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, itself a mutual aid network that connects members of the community to essential resources. Through this collaboration, SF Community Fridge moved locations of its fridge some blocks to better meet the need and included a shopping list that assures that the food stocked in the fridge is culturally relevant to the community it seeks to serve. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">However clear the contours of present and past mutual aid efforts and its methods, corporate creep into that domain has arrived. Cheetah states that it was inspired by free fridges run by mutual aid models in Los Angeles and Oakland to start its own version. “We wanted to figure out some sort of way to get [food waste] down to zero, and that's how we thought of the fridge campaign,” explained Alexa Weiser, a program manager at the company. Weiser said the company donates to food pantries regularly and for its fridges, it partners with organizations and families who host the fridges. While encouraging others to do the same, Cheetah stocks and maintains the fridge once a week with its surplus food. The company does not cover electricity costs. Weiser also explained that Cheetah paid local artists to paint these fridges, which also sport a Cheetah logo. “The intent of [the logo] is to let people know about another resource where they can get wholesale prices,” Weiser said. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Late last month, Governor Gavin Newsom thanked a group of Israeli firefighters who came to California to tame August’s wildfires. “Mutual aid is a beautiful example of people from all backgrounds and communities coming together to help one another,” his \u003c/span>\u003ca href=\"https://twitter.com/gavinnewsom/status/1300592616178765824?lang=en\">\u003cspan style=\"font-weight: 400\">post reads\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. This diplomatic relationship between Israel and California is not mutual aid. And though I’m not convinced there’s any use in policing the vocabularies of political leaders and corporations, it’s grating to be witness to this appropriation. What, for example, would it look like for Cheetah to give what they can and take what they need? Certainly not four fridges across the Bay Area. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Adapting the values of mutual aid, instead of the terminology, would require so much more undoing of power and demystifying lores of individualism and exceptionalism—the beliefs that some of us have and others have not by the grace of work, or chance, but instead because of disparities maintained by economic, political and cultural institutions. Mutual aid efforts like community fridges live in the margins of these institutions' myths, sowing their own tale. Theirs is a story whose moral is that the distribution of resources across the world is imbalanced and one way to dissolve that disparity is by truly giving what you can and taking whatever it is you need. \u003c/span>\u003c/p>\n\n",
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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\">T\u003c/span>\u003c/p>\u003cp>he social contract behind mutual aid is simple and elegant. It’s a system of engaging with one another rooted in the belief that survival is a communal project as opposed to an individual one. Six months deep into a pandemic, this is the value proliferating impactful reciprocal networks that match exigent needs with specific and timely responses. There’s very likely a network operating in your neighborhood, offering grocery and pharmacy runs and deliveries, mental health check-ins and other forms of support. Before COVID-19, the term might’ve only rung a bell in anti-capitalist circles, but these days, news outlets round up mutual aid projects as glimmers of positivity and ask if this mode of organizing will outlast the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As both the term “mutual aid” and its mode of community engagement become mainstream, there’s the creeping risk of co-optation or rather, a corrosion to its meaning. Mutual aid is not a corporate medium nor can it live inside the charitable non-profit model. It’s not scalable or \u003c/span>\u003cspan style=\"font-weight: 400\">“productivizeable” by the tech economy. Mutual aid’s values live in a specific, non-hierarchical and symbiotic exchange of care for which capitalism makes no space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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>n the realm of food, the most recent and visible mutual aid efforts come in the form of free community fridges maintained and stocked by volunteers in various cities across the country. These fridges showcase a different sort of social concern for others compared to the world of food-centered charity, where even giving away your leftovers could count as a gracious act. These fridges emphasize both quality and cultural specificity of the food stocked and offered by and for the community. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The first occasion I came across one was in early June when Zenat Begum, owner of \u003c/span>\u003ca href=\"http://playgroundcoffeeshop.com/\">\u003cspan style=\"font-weight: 400\">Playground Coffee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Brooklyn, put out a free fridge in front of her coffee shop filled with colorful fruits and vegetables after downsizing her shop’s operations. A more recent effort in the Bay Area comes from Cheetah, a San Francisco based wholesale food supplier which exclusively supplied restaurants but has pivoted to include a direct-to-consumer grocery service since the pandemic. The company has put up several fridges across the region that are stocked from inventory it wasn't able to sell to restaurants and customers and that food pantries wouldn't take due to their own demands and restrictions. It reminds me of \u003c/span>\u003ca href=\"https://www.theguardian.com/artanddesign/2020/aug/29/whitney-museum-black-artists-controversy\">\u003cspan style=\"font-weight: 400\">the Whitney Museum’s now-cancelled show\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> wherein the museum planned to exhibit works by Black artists who sold their prints for $100 towards mutual aid funds. Cheetah rerouting its self-created food waste through a mutual aid model feels just as flagrant. When well-monied organizations like the Whitney or Cheetah, the latter which raised $36 million this spring rounding out its total investments to nearly \u003c/span>\u003ca href=\"https://news.crunchbase.com/news/from-b2b-to-d2c-cheetah-raises-36m-for-contactless-food-pickup-delivery/\">\u003cspan style=\"font-weight: 400\">$68 million\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, interact with mutual aid projects, they distort them. The mutuality is lopsided. It reads like publicity strategy rather than honest participation. \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\">Before Cheetah’s fridges went up in the East and South Bay, the Bay Area had a few existing community-led free fridge projects. In late June, a growing collective of volunteers called \u003c/span>\u003ca href=\"https://www.instagram.com/townfridge/?hl=en\">\u003cspan style=\"font-weight: 400\">Town Fridge\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> placed a fridge in West Oakland. Since their first location, the project has expanded to ten fridges across different corners of the town. Along with guidelines on how to label and stock food, Town Fridges bears the following: “This isn’t charity. This is mutual aid.” That distinction is important to consider. Charity, with its sympathetic ambitions and a disturbing attachment to the virtue of that sympathy, is entirely oppositional to mutual aid. \u003c/span>\u003cspan style=\"font-weight: 400\"> In the case of charity, the power dynamics that lend to disparity are maintained—some people have enough to give abundantly to charity and for that, they are rewarded through tax breaks and commemorative artifacts of gratitude. And the deservedness of those in need is evaluated, their progress documented and often paraded as a signal of virtue for donors. The two groups, the donors and those in need of what’s being given, rarely if ever share communal space. This physical segregation is integral to the structure of charity.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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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\">T\u003c/span>\u003c/p>\u003cp>he power of mutual aid is the intimacy of its participants with the disparity that requires their work. The Black Panther Party had an exemplary list of mutual aid programs they termed \u003c/span>\u003ca href=\"http://www.itsabouttimebpp.com/Survival_Programs/survival_programs.html\">\u003cspan style=\"font-weight: 400\">Survival Programs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Free breakfast for school-aged children, commissary for those incarcerated, distribution of free clothes and shoes, free medical services and safety programs from armed patrols of police and transportation to assure the safety of senior citizens, just to name a few. Responding to specific needs by directing specific capacity is the organizing mode of mutual aid, and the Panthers met these needs to ensure the survival of Black life which continues to be left out of the design of social and legislative care. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If there are gaps between the community’s needs and the capacity of volunteers, mutual aid efforts tend to build bridges. This was the case with \u003c/span>\u003ca href=\"https://www.instagram.com/sfcommunityfridge/?hl=en\">\u003cspan style=\"font-weight: 400\">SF Community Fridge\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a free fridge effort that launched in the Mission in July whose founding volunteers felt it best to partner with existing local organizations who worked in food equity. They found exactly that in \u003c/span>\u003ca href=\"https://missionmealscoalition.org/\">\u003cspan style=\"font-weight: 400\">Mission Meals Coalition\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, itself a mutual aid network that connects members of the community to essential resources. Through this collaboration, SF Community Fridge moved locations of its fridge some blocks to better meet the need and included a shopping list that assures that the food stocked in the fridge is culturally relevant to the community it seeks to serve. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">However clear the contours of present and past mutual aid efforts and its methods, corporate creep into that domain has arrived. Cheetah states that it was inspired by free fridges run by mutual aid models in Los Angeles and Oakland to start its own version. “We wanted to figure out some sort of way to get [food waste] down to zero, and that's how we thought of the fridge campaign,” explained Alexa Weiser, a program manager at the company. Weiser said the company donates to food pantries regularly and for its fridges, it partners with organizations and families who host the fridges. While encouraging others to do the same, Cheetah stocks and maintains the fridge once a week with its surplus food. The company does not cover electricity costs. Weiser also explained that Cheetah paid local artists to paint these fridges, which also sport a Cheetah logo. “The intent of [the logo] is to let people know about another resource where they can get wholesale prices,” Weiser said. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Late last month, Governor Gavin Newsom thanked a group of Israeli firefighters who came to California to tame August’s wildfires. “Mutual aid is a beautiful example of people from all backgrounds and communities coming together to help one another,” his \u003c/span>\u003ca href=\"https://twitter.com/gavinnewsom/status/1300592616178765824?lang=en\">\u003cspan style=\"font-weight: 400\">post reads\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. This diplomatic relationship between Israel and California is not mutual aid. And though I’m not convinced there’s any use in policing the vocabularies of political leaders and corporations, it’s grating to be witness to this appropriation. What, for example, would it look like for Cheetah to give what they can and take what they need? Certainly not four fridges across the Bay Area. \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\">Adapting the values of mutual aid, instead of the terminology, would require so much more undoing of power and demystifying lores of individualism and exceptionalism—the beliefs that some of us have and others have not by the grace of work, or chance, but instead because of disparities maintained by economic, political and cultural institutions. Mutual aid efforts like community fridges live in the margins of these institutions' myths, sowing their own tale. Theirs is a story whose moral is that the distribution of resources across the world is imbalanced and one way to dissolve that disparity is by truly giving what you can and taking whatever it is you need. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Colonialism Brought a New Evolution of Pasta to East Africa",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">A starch paired with another starch is an already dubious inclination, but spaghetti laced with a berbere-fortified tomato sauce and served on injera is even more so. The two carbs, one splayed flat with the other piled in a nest on top, appear to be unnatural companions on a plate. Yet the occurrence of this pairing in Ethiopian restaurants and homes qualifies this as a dish worth considering. And that consideration leads to a conversation about colonialism. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Italy’s colonial interest in East Africa spread from present-day Eritrea, down the coast of the Red Sea to Somalia and inland to Ethiopia. From the late-19th century to the 1940s, these territories were seized, ruled or occupied. Italy’s monarchy, then its fascist regime, carried out massacres and the subjugation and segregation of people whose land they sought to make their own. If spaghetti appeared in this corner of the world before, this bloody period is one that guaranteed its stay. \u003c/span>\u003c/p>\n\u003cp>[aside tag=\"noodles2020\" label=\"More Noodles.\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Somalia, a particular kind of spaghetti dish is ubiquitous. Those noodles are served with suugo suqaar, an often meat-enriched,\u003c/span>\u003ca href=\"https://www.theguardian.com/food/2019/jul/14/recipe-that-reminds-me-of-home-souvlaki-somali-bean-stew\">\u003cspan style=\"font-weight: 400\"> xawaash\u003c/span>\u003c/a>-\u003cspan style=\"font-weight: 400\">spiced tomato sauce. As with other savory dishes from the coastal nation, a banana is offered on the side to be peeled, chopped and distributed throughout the warmly-spiced pasta, adding both a sweet note and a different texture of starchiness. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In both East African iterations of spaghetti, the preparation and presentation firmly bend the Italian dish towards centuries-old local tastes. The interventions at play, of spices and other starches, have no allegiance to European techniques. This defiance tells a particular story about food’s movement across cultural and national margins. Appropriation is a mode of transit we see often lamented in cultural writing—an erasure of authorship often followed by manufacturing at a capitalistic pace and design. Spaghetti on injera or with suugo suqaar are born out of a different modality: the absorption of a cultural product introduced by abject violence and forced occupation. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/LFmmQ4G9xk4\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There’s something about pasta’s bipartite composition of noodles and sauce that takes well to modifications and possibilities. There’s also what writer Hannah Giorgis called a “\u003c/span>\u003ca href=\"https://www.tastecooking.com/ethiopian-diasporas-long-history-lasagna/\">\u003cspan style=\"font-weight: 400\">culinary rebellion\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” when she wrote about lasagna’s ubiquitous presence among a sea of indigenous fare at Eritrean and Ethiopian gatherings. As Giorgis described it, lasagna in East Africa is a richly spiced, conservatively cheesed version—all revisions that honor the local appetites. It’d be unfair to say all of these choices are political by intention. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138988\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138988\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-800x1067.jpg\" alt=\"a meat and vegetable dish at Somali restaurant Jubba\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-1152x1536.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-1536x2048.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">One of the dishes at Jubba in San Jose. \u003ccite>(KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At San Jose’s \u003c/span>\u003ca href=\"https://www.google.com/search?q=jubba+kqed&oq=jubba+kqed&aqs=chrome..69i57.2640j0j7&sourceid=chrome&ie=UTF-8\">\u003cspan style=\"font-weight: 400\">Jubba\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Bay Area’s only brick-and-mortar Somali restaurant, you’ll find a menu reflecting the country’s various influences that drifted in via its ports and trading partners. Blending flavors from South Asia, the Middle East and neighboring African nations, Italy’s coercive history in the region lives in the baasto suugo suqaar on the menu. Jubba’s version features tomato paste, tomato sauce, bell peppers, onions, garlic, cilantro and xawaash, a blend of aromatic spices including cinnamon, cumin and cardamom, among others. “It’s a really robust pasta,” said Jubba cook Antonio Gomez, who worked at an Italian restaurant kitchen before joining the kitchen at the South Bay eatery two years ago. “It’s unique. You don’t get that flavor in Italian pasta.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/LTsXeRFMaM/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Owner Amina Nur’s daughter, Leyla Mohamed, has her preferences when it comes to the dish, which can be served with beef, chicken or meat-free. “I like the tuna suugo and my family likes it with ground beef,” Mohamed said. Asked about the Somali’s transformation of Italian pasta, Mohamed sees it simply: “We like flavorful [food]. So it gives it extra flavor instead of it being plain.” Hence the spices, the banana and sometimes even a squeeze of lime juice. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The first instance of an injera-swaddled pasta bite likely came as a circumstance of the two things sharing a plate. A noodle slinking away into a bite of injera and wot. Now, this combination is something that can be ordered at a restaurant where pasta shares equal real estate with native stews and greens on one platter. Suugo with pasta similarly shares a plate and flavor profiles with Somali-born dishes. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The source of pasta of course can never be obfuscated and that isn't a righteous venture. The casual way that pasta dishes in East Africa are enjoyed, their \u003c/span>\u003cspan style=\"font-weight: 400\">juxtapositions of starches and histories, don't rely on that rememberance. Rather historical harms are inoculated from the plate by the imposition of local preferences on foreign ingredients. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">A starch paired with another starch is an already dubious inclination, but spaghetti laced with a berbere-fortified tomato sauce and served on injera is even more so. The two carbs, one splayed flat with the other piled in a nest on top, appear to be unnatural companions on a plate. Yet the occurrence of this pairing in Ethiopian restaurants and homes qualifies this as a dish worth considering. And that consideration leads to a conversation about colonialism. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Italy’s colonial interest in East Africa spread from present-day Eritrea, down the coast of the Red Sea to Somalia and inland to Ethiopia. From the late-19th century to the 1940s, these territories were seized, ruled or occupied. Italy’s monarchy, then its fascist regime, carried out massacres and the subjugation and segregation of people whose land they sought to make their own. If spaghetti appeared in this corner of the world before, this bloody period is one that guaranteed its stay. \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\">In Somalia, a particular kind of spaghetti dish is ubiquitous. Those noodles are served with suugo suqaar, an often meat-enriched,\u003c/span>\u003ca href=\"https://www.theguardian.com/food/2019/jul/14/recipe-that-reminds-me-of-home-souvlaki-somali-bean-stew\">\u003cspan style=\"font-weight: 400\"> xawaash\u003c/span>\u003c/a>-\u003cspan style=\"font-weight: 400\">spiced tomato sauce. As with other savory dishes from the coastal nation, a banana is offered on the side to be peeled, chopped and distributed throughout the warmly-spiced pasta, adding both a sweet note and a different texture of starchiness. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In both East African iterations of spaghetti, the preparation and presentation firmly bend the Italian dish towards centuries-old local tastes. The interventions at play, of spices and other starches, have no allegiance to European techniques. This defiance tells a particular story about food’s movement across cultural and national margins. Appropriation is a mode of transit we see often lamented in cultural writing—an erasure of authorship often followed by manufacturing at a capitalistic pace and design. Spaghetti on injera or with suugo suqaar are born out of a different modality: the absorption of a cultural product introduced by abject violence and forced occupation. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/LFmmQ4G9xk4'\n title='//www.youtube.com/embed/LFmmQ4G9xk4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">There’s something about pasta’s bipartite composition of noodles and sauce that takes well to modifications and possibilities. There’s also what writer Hannah Giorgis called a “\u003c/span>\u003ca href=\"https://www.tastecooking.com/ethiopian-diasporas-long-history-lasagna/\">\u003cspan style=\"font-weight: 400\">culinary rebellion\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” when she wrote about lasagna’s ubiquitous presence among a sea of indigenous fare at Eritrean and Ethiopian gatherings. As Giorgis described it, lasagna in East Africa is a richly spiced, conservatively cheesed version—all revisions that honor the local appetites. It’d be unfair to say all of these choices are political by intention. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138988\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138988\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-800x1067.jpg\" alt=\"a meat and vegetable dish at Somali restaurant Jubba\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-1152x1536.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219-1536x2048.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/IMG_3441-scaled-e1601069423219.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">One of the dishes at Jubba in San Jose. \u003ccite>(KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At San Jose’s \u003c/span>\u003ca href=\"https://www.google.com/search?q=jubba+kqed&oq=jubba+kqed&aqs=chrome..69i57.2640j0j7&sourceid=chrome&ie=UTF-8\">\u003cspan style=\"font-weight: 400\">Jubba\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Bay Area’s only brick-and-mortar Somali restaurant, you’ll find a menu reflecting the country’s various influences that drifted in via its ports and trading partners. Blending flavors from South Asia, the Middle East and neighboring African nations, Italy’s coercive history in the region lives in the baasto suugo suqaar on the menu. Jubba’s version features tomato paste, tomato sauce, bell peppers, onions, garlic, cilantro and xawaash, a blend of aromatic spices including cinnamon, cumin and cardamom, among others. “It’s a really robust pasta,” said Jubba cook Antonio Gomez, who worked at an Italian restaurant kitchen before joining the kitchen at the South Bay eatery two years ago. “It’s unique. You don’t get that flavor in Italian pasta.” \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Owner Amina Nur’s daughter, Leyla Mohamed, has her preferences when it comes to the dish, which can be served with beef, chicken or meat-free. “I like the tuna suugo and my family likes it with ground beef,” Mohamed said. Asked about the Somali’s transformation of Italian pasta, Mohamed sees it simply: “We like flavorful [food]. So it gives it extra flavor instead of it being plain.” Hence the spices, the banana and sometimes even a squeeze of lime juice. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The first instance of an injera-swaddled pasta bite likely came as a circumstance of the two things sharing a plate. A noodle slinking away into a bite of injera and wot. Now, this combination is something that can be ordered at a restaurant where pasta shares equal real estate with native stews and greens on one platter. Suugo with pasta similarly shares a plate and flavor profiles with Somali-born dishes. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The source of pasta of course can never be obfuscated and that isn't a righteous venture. The casual way that pasta dishes in East Africa are enjoyed, their \u003c/span>\u003cspan style=\"font-weight: 400\">juxtapositions of starches and histories, don't rely on that rememberance. Rather historical harms are inoculated from the plate by the imposition of local preferences on foreign ingredients. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Your Guide to the Bay Area’s Best Noodles",
"title": "Your Guide to the Bay Area’s Best Noodles",
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"content": "\u003cp>Noodles take many forms: spaetzle, soaking in pho, vermicelli in spring rolls, carbonara, sev and sevai, the list goes on and on. For that reason, we’ve compiled a guide of Bay Area spots to get your noodle on. Whether they are noodle specialists or the place we’ve identified with the best version of that dish in the Bay, this list brings us the comfort of carbs.\u003c/p>\n\u003cp>If you’re out and about with your favorites, share them with us via the hashtag #kqednoodles.\u003c/p>\n\u003cp>As a reminder, things are constantly changing during the pandemic. It’s best to call ahead to know what’s available for takeout, pickup or dining-in options. But don’t hold back: Life is about exploring the pasta-bilities.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://www.google.com/maps/d/u/1/embed?mid=1lfoHy_ggchEPgcygxeTUIRNHpDHcE-1E\" width=\"640\" height=\"480\" scrolling=\"yes\" class=\"iframe-class\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003ch2>\u003ca href=\"http://annachikadaiusa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Annachikada\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_139129\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139129\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-800x515.jpg\" alt=\"Closeup Image of Kerala Rice Flour Breakfast\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-1536x988.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-2048x1318.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-1920x1235.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Idiyappam \u003ccite>(iStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Idiyappam\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This South Bay Tamilian restaurant is the closest I’ve been able to get to my athai’s (Tamil for aunt) cooking. Though this place is best known for its banana leaf meals, their idiyappam—a rice noodle dish that’s familiar in Kerala, Tamil Nadu and parts of Sri Lanka—brings back the nostalgia of watching her crank a metal contraption. Dough pressed through the machine formed noodles that were later steamed. Often, Tamilian and South Indian food is conflated strictly to dosa and idli, and it’s finding places like this in the Bay that push people’s understanding past that narrow definition. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout Monday through Friday 11:30am–10pm; Saturday 11:30am–10pm; Sunday 11:30am–10pm\u003c/i>\u003c/li>\n\u003cli>80 W El Camino Real, Mountain View\u003c/li>\n\u003cli>650-282-5737\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.flourandwater.com/\">\u003cb>Flour + Water\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CE7WDu1sLTp/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Porchetta triangoli\u003c/p>\n\u003cp>In the heart of the Mission, Flour + Water has always been known for its pasta, wood-fired pizza and other Italian dishes. The pastas are made in-house and change seasonally, but each one is unique and a treat to take home and eat. On my latest visit, the porchetta triangoli was particularly interesting with in-season sweet mission figs, meaty roasted eggplant and fresh zippy mint. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for outdoor dining, pickup or delivery\u003c/i>\u003c/li>\n\u003cli>2401 Harrison St., San Francisco\u003c/li>\n\u003cli>415-826-7000\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.greatchinaberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Great China\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/BStlTYHjBbr/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Ginger scallion Dungeness crab with hand-pulled noodles\u003c/p>\n\u003cp>[aside tag=\"noodles2020\" label=\"More Noodles.\"]\u003c/p>\n\u003cp>During Dungeness crab season, the ginger scallion sauce drips from the crab onto the noodles to create a delightfully messy eating experience. You’ll need shamelessness (if eating in front of others) and plenty of wet naps. Aside from the crab noodles, the Zha Jiang Mien is also worth ordering. This Berkeley restaurant has been specializing in Northern Chinese cuisine since 1985. They also have a hefty, award-winning beer and wine collection, some of which is offered to-go. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for pickup and delivery Wednesday through Monday 11:30am–2:30pm; 5–8:30pm\u003c/i>\u003c/li>\n\u003cli>2190 Bancroft Way, Berkeley\u003c/li>\n\u003cli>510-843-7996\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://hkeo.us/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Hong Kong East Ocean Seafood Restaurant\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/BvpNX4AlrWw/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Pan-fried crispy noodles and braised soft noodles\u003c/p>\n\u003cp>This gem of a place in Emeryville is a bit of a trek, but if you who love noodles and seafood, it’s worth it. The expansive restaurant was packed to the brim for dim sum brunch and had some of the best views in the pre-pandemic era. While the dining room is currently closed, their noodle dishes still travel well for takeout. \u003ci>–U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout Monday through Sunday 11am–6pm\u003c/i>\u003c/li>\n\u003cli>3199 Powell St., Emeryville\u003c/li>\n\u003cli>510-655-3388\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.izaramen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Iza Ramen\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B-vW6GTBCIY/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Spicy Iza Ramen with an extra egg and butter corn\u003c/p>\n\u003cp>When it comes to ramen, it’s hard to find one dish that transports and tastes as good in-restaurant as it does assembled at home, but Iza Ramen succeeds where others fail. The big, comforting bowl of fat-rich broth with noodles and that jammy egg is everything we need right now. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout\u003c/i>\u003c/li>\n\u003cli>237 Fillmore St., San Francisco\u003c/li>\n\u003cli>415-926-8173\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.facebook.com/pages/category/Cantonese-Restaurant/King-Of-Noodles-145673765464356/\" target=\"_blank\" rel=\"noopener noreferrer\">King of Noodles\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CEPN5yrHVOR/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Lamb noodles\u003c/p>\n\u003cp>The first time I went to this hole-in-the-wall was with my food best friend about a year after moving to San Francisco. Plates and plates of noodles kept arriving at our table: cilantro bean noodles; noodles in soup; and the epitome of joy, lamb noodles. It’s all about that al dente chew and the beautiful mess that comes from eating the saucy medium-cooked lamb with a pleasantly spicy broth that’s not overwhelming and builds with every bite. It’s also a generous order, so don’t feel bad if you have to share. This Irving Street spot’s name speaks for itself. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout or delivery Thursday through Sunday 12–3pm, 5–8:30pm\u003c/i>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1639 Irving St., San Francisco\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">415-56608318\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CFxOVBRBY3q/\u003c/p>\n\u003cp>Here, it’s all about the celebration of udon noodles, plump and perfect for slurping. The husband and wife duo started the restaurant as way to show that fast food can also mean good food. Their udon is aged for two days before being formed into noodles. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Available for takeout and delivery Monday through Friday 11am–2pm and 5-8pm\u003c/i>\u003c/li>\n\u003cli>1455 Market St., Suite 3A, San Francisco\u003c/li>\n\u003cli>415-703-0995\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.lanzhouhandpullednoodle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Lanzhou Hand Pulled Noodles\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CCOqNvAFqGJ/\u003c/p>\n\u003cp>Focusing on dishes from the Gansu Province’s capital Lan Zhou, this restaurant is best known for its beef noodles, served with slices of turnip and seasoned with a numbing chili peppercorn sauce. Beyond that, hand-pulled noodles are on full display in a variety of forms: cold, spicy, in soup and more. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout and delivery Wednesday through Monday 11am–3pm, 5-9pm\u003c/em>\u003c/li>\n\u003cli>1818 Milmont Dr., Milpitas\u003c/li>\n\u003cli>669-284-3959\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>Lime Tree SF\u003c/b>\u003c/h2>\n\u003cp>https://www.instagram.com/p/BskAIJqHxCm/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Laksa or Singapore noodles\u003c/p>\n\u003cp>Lime Tree is one of a handful of Malaysian restaurants in the city. As far as the laksa goes, it’s one of the better versions in the city, where the complexity of the broth really comes through. Here, the broth takes center stage with the costar being the noodles, puffed tofu and seafood. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout\u003c/em>\u003c/li>\n\u003cli>450 Irving St. A, and 836 Clement St., San Francisco\u003c/li>\n\u003cli>415-665-1415; 415-831-8811\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://www.marcellaslasagneria.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Marcella’s\u003c/b> \u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/Bae4WEQgE5r/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Classic bolognese lasagna\u003c/p>\n\u003cp>Lasagna is in fact a noodle. That’s not a worthwhile debate. A better concern is where to get it when you can’t manage to make it at home. Marcella’s is the answer. The Dogpatch lasagneria is a family-owned operation that churns out lasagnas in seven different options including the classic bolognese, abruzzo featuring homemade sausages and a pancetta-infused bianca. Besides those offerings, Marcella’s also has pastas, also homemade, and Italian sandwiches all available to go. The cozy restaurant is used to operating on a takeout basis so they’re fit to adapt under the pandemic’s restrictions. \u003ci>—R.G.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for pickup Tuesday through Saturday, 10:00am–2:30pm\u003c/i>\u003c/li>\n\u003cli>1099 Tennessee St., San Francisco\u003c/li>\n\u003cli>415-920-2225\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://shandongoakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Shan Dong\u003c/b>\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_139142\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139142\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-800x534.jpeg\" alt=\"noodles\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-1020x681.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1-1536x1025.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/P1000538-1.jpeg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Shan Dong\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Hand-pulled noodles\u003c/p>\n\u003cp>There are many ways to measure a noodle’s quality. Al dente signifies a desired resistance to teeth that a just-cooked-right pasta presents. The homemade hand-pulled noodles at Shan Dong make me wonder about another measure: the time it takes my teeth to meet through a noodle. It’s a question of both bounce and resistance, and Shan Dong’s noodles hold that balance deliciously. The hand-pulled wonders are available in a variety of dishes, including the beloved chow mein, a sesame paste glazed variety and the Oakland Chinatown staple. There are noodle dishes that have you picking around the starch looking for the meat, the veggies or the shrimp but that won’t be the case at Shan Dong. \u003cem>—R.G.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout during lunch and dinner everyday except Monday\u003c/i>\u003c/li>\n\u003cli>328 10th St. #101, Oakland\u003c/li>\n\u003cli>510-839-2299\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://phoaosen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Pho Aosen\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Vw_MYhxQb/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Traditional pho or pho ga\u003c/p>\n\u003cp>Fall has arrived and winter is to follow which makes a warm bowl of pho the most appealing meal any time of the day. Pho Aosen is the reliable pair of restaurants in Albany and Oakland that serve up pho alongside bun and other Vietnamese favorites. Aosen’s pho selection is deep, with over 10 different possibilities of steak, brisket and tendons—and three combinations that feature tripe. For chicken soup lovers, there’s pho ga, and vegetarians are similarly accommodated. Pre-pandemic, Aosen’s Albany location was especially worth visiting—a former Sizzler converted into a family-friendly and plant-filled eatery. For now, takeout will have to do. \u003ci>—R.G.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open all day except Wednesday\u003c/i>\u003c/li>\n\u003cli>665 San Pablo Ave., Albany and 1139 E 12th St., Oakland\u003c/li>\n\u003cli>510-679-5000; 510-835-5588\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://sobaichioakland.com/\">Soba Ichi\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CDW9Z1VhSal/\u003c/p>\n\u003cp>In West Oakland, Koichi Ishii makes soba by hand, milling the buckwheat, rolling out the dough and cutting the noodles with special tools daily. He studied the art of soba-making for years in his hometown of Yamagata and he is one of a very small handful of chefs in the United States who have studied and make soba by hand. The menu is small, but it’s the perfect ode to the soba noodle. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Noodles available for takeout Thursday through Sunday 12–3pm\u003c/em>\u003c/li>\n\u003cli>2311A Magnolia St., West Oakland\u003c/li>\n\u003cli>510-465-1969\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.spqrsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">SPQR\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CDej42rJ793/\u003c/p>\n\u003cp>When it comes to pasta, SPQR dedicates itself to contemporary Italian cuisine. Michelin-starred chef Matthew Accarrino uses seasonal ingredients to accompany noodles that bring comfort. In the more relaxed pandemic variation of the restaurant, the al a carte menu is available for takeout, indoor and outdoor dining. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for indoor and outdoor dining for dinner daily 5-8pm; Saturday and Sunday lunch 1-3pm; takeout Wednesday through Sunday 3-8pm\u003c/em>\u003c/li>\n\u003cli>1911 Fillmore St., San Francisco\u003c/li>\n\u003cli>415-771-7779\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.suppenkuche.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Suppenkuche\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Jagerschnitzel or the Käsepätzle\u003c/p>\n\u003cp>Spätzle is a fresh egg pasta popular in Germany, Switzerland and Hungary. At Suppenkuche, there are three versions to try. The Jagerschnitzel is served with a juicy pork loin. The Saurbraten comes with red cabbage and cranberry sauce. And the Käsepätzle is a vegetarian-friendly version served with an onion butter sauce. The gruyere envelopes the beautifully light noodles. The restaurant has been around since 1993 from Fabrizio Wiest and Thomas Klausmann, and it’s modeled after a Bavarian beer hall, reminiscent of Wiest’s childhood. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout and delivery Tuesday through Friday, 4:30–8:30pm; Saturday 12-8:30pm; Sunday 1-7pm\u003c/em>\u003c/li>\n\u003cli>525 Laguna St., San Francisco\u003c/li>\n\u003cli>415-252-9289\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.yelp.com/biz/universal-bakery-san-francisco\" target=\"_blank\" rel=\"noopener noreferrer\">Universal Bakery\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/BMSgsKgBc7i/\u003c/p>\n\u003cp>\u003cstrong>What to order:\u003c/strong> Chow mein sandwich\u003c/p>\n\u003cp>While this Guatemalan bakery is best known for its empanadas, pastries and bread, the chow mein sandwich is an ode to all carbs. Chow mein came to Guatemala by way of Chinese immigrants who arrived for work opportunities. And the chow mein sandwich is a piece of history that \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/24/732028721/how-the-chow-mein-sandwich-claimed-a-small-slice-of-new-england-history\">tells a story\u003c/a> of patterns of migration through both Guatemala and the United States. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout daily 6am–7:30pm\u003c/em>\u003c/li>\n\u003cli>3458 Mission St., San Francisco and 2803 Geneva Ave., Daly City\u003c/li>\n\u003cli>415-821-4871\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://www.yukolthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Yukol Place\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/BBv_NQEH5lq/\u003c/p>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Pork pad see ew\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There are many versions of pad see ew all around the Bay Area, but this is a personal favorite. Back in the pre-coronavirus times, I once took this and some green curry along with me for a red eye dinner. Those were the days. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout daily 11:30am–3pm and 5–10pm\u003c/em>\u003c/li>\n\u003cli>2380 Lombard St., San Francisco\u003c/li>\n\u003cli>415-922-1599\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Noodles take many forms: spaetzle, soaking in pho, vermicelli in spring rolls, carbonara, sev and sevai, the list goes on and on. For that reason, we’ve compiled a guide of Bay Area spots to get your noodle on. Whether they are noodle specialists or the place we’ve identified with the best version of that dish in the Bay, this list brings us the comfort of carbs.\u003c/p>\n\u003cp>If you’re out and about with your favorites, share them with us via the hashtag #kqednoodles.\u003c/p>\n\u003cp>As a reminder, things are constantly changing during the pandemic. It’s best to call ahead to know what’s available for takeout, pickup or dining-in options. But don’t hold back: Life is about exploring the pasta-bilities.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://www.google.com/maps/d/u/1/embed?mid=1lfoHy_ggchEPgcygxeTUIRNHpDHcE-1E\" width=\"640\" height=\"480\" scrolling=\"yes\" class=\"iframe-class\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003ch2>\u003ca href=\"http://annachikadaiusa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Annachikada\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_139129\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139129\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-800x515.jpg\" alt=\"Closeup Image of Kerala Rice Flour Breakfast\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-1536x988.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-2048x1318.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/iStock-1148696627-1920x1235.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Idiyappam \u003ccite>(iStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What to order\u003c/strong>: Idiyappam\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This South Bay Tamilian restaurant is the closest I’ve been able to get to my athai’s (Tamil for aunt) cooking. Though this place is best known for its banana leaf meals, their idiyappam—a rice noodle dish that’s familiar in Kerala, Tamil Nadu and parts of Sri Lanka—brings back the nostalgia of watching her crank a metal contraption. Dough pressed through the machine formed noodles that were later steamed. Often, Tamilian and South Indian food is conflated strictly to dosa and idli, and it’s finding places like this in the Bay that push people’s understanding past that narrow definition. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout Monday through Friday 11:30am–10pm; Saturday 11:30am–10pm; Sunday 11:30am–10pm\u003c/i>\u003c/li>\n\u003cli>80 W El Camino Real, Mountain View\u003c/li>\n\u003cli>650-282-5737\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.flourandwater.com/\">\u003cb>Flour + Water\u003c/b>\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Porchetta triangoli\u003c/p>\n\u003cp>In the heart of the Mission, Flour + Water has always been known for its pasta, wood-fired pizza and other Italian dishes. The pastas are made in-house and change seasonally, but each one is unique and a treat to take home and eat. On my latest visit, the porchetta triangoli was particularly interesting with in-season sweet mission figs, meaty roasted eggplant and fresh zippy mint. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for outdoor dining, pickup or delivery\u003c/i>\u003c/li>\n\u003cli>2401 Harrison St., San Francisco\u003c/li>\n\u003cli>415-826-7000\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.greatchinaberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Great China\u003c/b>\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Ginger scallion Dungeness crab with hand-pulled noodles\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During Dungeness crab season, the ginger scallion sauce drips from the crab onto the noodles to create a delightfully messy eating experience. You’ll need shamelessness (if eating in front of others) and plenty of wet naps. Aside from the crab noodles, the Zha Jiang Mien is also worth ordering. This Berkeley restaurant has been specializing in Northern Chinese cuisine since 1985. They also have a hefty, award-winning beer and wine collection, some of which is offered to-go. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for pickup and delivery Wednesday through Monday 11:30am–2:30pm; 5–8:30pm\u003c/i>\u003c/li>\n\u003cli>2190 Bancroft Way, Berkeley\u003c/li>\n\u003cli>510-843-7996\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://hkeo.us/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Hong Kong East Ocean Seafood Restaurant\u003c/b>\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Pan-fried crispy noodles and braised soft noodles\u003c/p>\n\u003cp>This gem of a place in Emeryville is a bit of a trek, but if you who love noodles and seafood, it’s worth it. The expansive restaurant was packed to the brim for dim sum brunch and had some of the best views in the pre-pandemic era. While the dining room is currently closed, their noodle dishes still travel well for takeout. \u003ci>–U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout Monday through Sunday 11am–6pm\u003c/i>\u003c/li>\n\u003cli>3199 Powell St., Emeryville\u003c/li>\n\u003cli>510-655-3388\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.izaramen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Iza Ramen\u003c/b>\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Spicy Iza Ramen with an extra egg and butter corn\u003c/p>\n\u003cp>When it comes to ramen, it’s hard to find one dish that transports and tastes as good in-restaurant as it does assembled at home, but Iza Ramen succeeds where others fail. The big, comforting bowl of fat-rich broth with noodles and that jammy egg is everything we need right now. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout\u003c/i>\u003c/li>\n\u003cli>237 Fillmore St., San Francisco\u003c/li>\n\u003cli>415-926-8173\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.facebook.com/pages/category/Cantonese-Restaurant/King-Of-Noodles-145673765464356/\" target=\"_blank\" rel=\"noopener noreferrer\">King of Noodles\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Lamb noodles\u003c/p>\n\u003cp>The first time I went to this hole-in-the-wall was with my food best friend about a year after moving to San Francisco. Plates and plates of noodles kept arriving at our table: cilantro bean noodles; noodles in soup; and the epitome of joy, lamb noodles. It’s all about that al dente chew and the beautiful mess that comes from eating the saucy medium-cooked lamb with a pleasantly spicy broth that’s not overwhelming and builds with every bite. It’s also a generous order, so don’t feel bad if you have to share. This Irving Street spot’s name speaks for itself. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open for takeout or delivery Thursday through Sunday 12–3pm, 5–8:30pm\u003c/i>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1639 Irving St., San Francisco\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">415-56608318\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here, it’s all about the celebration of udon noodles, plump and perfect for slurping. The husband and wife duo started the restaurant as way to show that fast food can also mean good food. Their udon is aged for two days before being formed into noodles. \u003ci>—U.R.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Available for takeout and delivery Monday through Friday 11am–2pm and 5-8pm\u003c/i>\u003c/li>\n\u003cli>1455 Market St., Suite 3A, San Francisco\u003c/li>\n\u003cli>415-703-0995\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.lanzhouhandpullednoodle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cb>Lanzhou Hand Pulled Noodles\u003c/b>\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order\u003c/strong>: Traditional pho or pho ga\u003c/p>\n\u003cp>Fall has arrived and winter is to follow which makes a warm bowl of pho the most appealing meal any time of the day. Pho Aosen is the reliable pair of restaurants in Albany and Oakland that serve up pho alongside bun and other Vietnamese favorites. Aosen’s pho selection is deep, with over 10 different possibilities of steak, brisket and tendons—and three combinations that feature tripe. For chicken soup lovers, there’s pho ga, and vegetarians are similarly accommodated. Pre-pandemic, Aosen’s Albany location was especially worth visiting—a former Sizzler converted into a family-friendly and plant-filled eatery. For now, takeout will have to do. \u003ci>—R.G.\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>\u003ci>Open all day except Wednesday\u003c/i>\u003c/li>\n\u003cli>665 San Pablo Ave., Albany and 1139 E 12th St., Oakland\u003c/li>\n\u003cli>510-679-5000; 510-835-5588\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://sobaichioakland.com/\">Soba Ichi\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In West Oakland, Koichi Ishii makes soba by hand, milling the buckwheat, rolling out the dough and cutting the noodles with special tools daily. He studied the art of soba-making for years in his hometown of Yamagata and he is one of a very small handful of chefs in the United States who have studied and make soba by hand. The menu is small, but it’s the perfect ode to the soba noodle. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Noodles available for takeout Thursday through Sunday 12–3pm\u003c/em>\u003c/li>\n\u003cli>2311A Magnolia St., West Oakland\u003c/li>\n\u003cli>510-465-1969\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.spqrsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">SPQR\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What to order:\u003c/strong> Chow mein sandwich\u003c/p>\n\u003cp>While this Guatemalan bakery is best known for its empanadas, pastries and bread, the chow mein sandwich is an ode to all carbs. Chow mein came to Guatemala by way of Chinese immigrants who arrived for work opportunities. And the chow mein sandwich is a piece of history that \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/24/732028721/how-the-chow-mein-sandwich-claimed-a-small-slice-of-new-england-history\">tells a story\u003c/a> of patterns of migration through both Guatemala and the United States. \u003cem>—U.R.\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cem>Available for takeout daily 6am–7:30pm\u003c/em>\u003c/li>\n\u003cli>3458 Mission St., San Francisco and 2803 Geneva Ave., Daly City\u003c/li>\n\u003cli>415-821-4871\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"http://www.yukolthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Yukol Place\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"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 />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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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",
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"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",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"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": {
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"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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"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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"id": "here-and-now",
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"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",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"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": {
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"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"
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},
"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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"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"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",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"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": {
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"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"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",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"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/",
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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": {
"site": "news",
"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": {
"site": "news",
"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"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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