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"disqusTitle": "Early Girl Tomatoes During a Strange Summer",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">In my memory of summers in California, August meant many things before it came to mean fire season. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of those things was early girl tomatoes that appear at the market right around then. I don’t pass them up until they leave in October. Bright red and plump, early girls are simple and sweet, like the myth of summer itself. Eaten raw, their juicy sugariness reminds you tomatoes are indeed a fruit. Cooked, they turn luxurious with the simplest treatment of olive oil, garlic and salt in a hot oven. There’s a Bay Area ritual among early girl devotees to cook them, jar them and save them for winter’s coldest nights for memories of warmer days. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">My favorite way to enjoy them is a low maintenance kit I used to assemble for picnics and other outdoor adventures with friends—ideally, many friends and just as many early girls. It goes something like this: a baguette as fresh as I can get it, a couple of tins of anchovies, a soft and creamy mild cheese and the star of the show, early girl tomatoes. I sometimes skip the cheese or feel okay about forgetting it because the combination of early girls and anchovies is so stellar, it doesn’t leave me wanting. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last year, by some luck and conspiring, I ended up on a sailboat on a warm and breezy September day where I made this sandwich for all\u003cbr>\naboard. It was a hit. \u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_138866,bayareabites_138836,bayareabites_138794' label='Still More Flavors At Home']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year, early girls and anchovies are a lonelier activity, but it’s what the times call for. Still the tomatoes are sweet and the anchovies pack a tangy saltiness. And as the seasons come to pass under vastly different circumstances, I’ve found no use in reverting back or longing for what I used to do. In fact, I want to change and for everything and everyone around me to change. Not to adapt and accept new normals and defaults, but to shift entirely towards a more equitable reality. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Next summer, I wonder if the early girls will have a sticker that indicates if the folks who picked them were paid living wages at the very least. And if it got too smoky to pick again next August, and the tomatoes were absent from their usual spot at the market, that’d be better than looking at early girls and thinking of ash falling on the backs of farm workers. There's no improving the taste of early girl tomatoes, but the labor behind that sweet taste requires so much improvement. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">In my memory of summers in California, August meant many things before it came to mean fire season. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of those things was early girl tomatoes that appear at the market right around then. I don’t pass them up until they leave in October. Bright red and plump, early girls are simple and sweet, like the myth of summer itself. Eaten raw, their juicy sugariness reminds you tomatoes are indeed a fruit. Cooked, they turn luxurious with the simplest treatment of olive oil, garlic and salt in a hot oven. There’s a Bay Area ritual among early girl devotees to cook them, jar them and save them for winter’s coldest nights for memories of warmer days. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">My favorite way to enjoy them is a low maintenance kit I used to assemble for picnics and other outdoor adventures with friends—ideally, many friends and just as many early girls. It goes something like this: a baguette as fresh as I can get it, a couple of tins of anchovies, a soft and creamy mild cheese and the star of the show, early girl tomatoes. I sometimes skip the cheese or feel okay about forgetting it because the combination of early girls and anchovies is so stellar, it doesn’t leave me wanting. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last year, by some luck and conspiring, I ended up on a sailboat on a warm and breezy September day where I made this sandwich for all\u003cbr>\naboard. It was a hit. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "What to Cook This Weekend",
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"content": "\u003cp>It's September, and we're all still dealing with unprecedented times thanks to the pandemic. One thing is for certain, though. We still have to eat. Whether you're in a kitchen rut or just looking for new inspiration to try with the family, here are some recipes for you to try this weekend.\u003c/p>\n\u003ch2>Apple Crisp\u003c/h2>\n\u003cfigure id=\"attachment_138945\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138945\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This apple crisp recipe from Urmila Ramakrishnan allows for a lot of flexibility. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Apples are something that you can always find in your local supermarket, no matter the season. But with the start of fall, now is the best time to try apple recipes. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/tag/apple-crisp\">\u003cspan style=\"font-weight: 400\">This apple crisp recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is a great way to satisfy your sweet tooth without feeling too guilty or having to do all the work that goes into baking a pie or a cake. By combining oats, mixed nuts, warm spices or whatever you have in your pantry, you can customize this treat to make a warm, crunchy sweet treat.\u003c/span>\u003c/p>\n\u003ch2>Sauerkraut\u003c/h2>\n\u003cfigure id=\"attachment_138948\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138948\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-800x588.jpg\" alt=\"sauerkraut\" width=\"800\" height=\"588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-1020x750.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-1536x1129.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Homemade caraway sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The pandemic has folks on a huge DIY kick—making their own bread, kombucha, pickles and sauerkraut. Yes, the distinctly sour fermented cabbage dish can be made right in the comfort of your own home. It’s actually\u003ca href=\"https://www.kqed.org/bayareabites/98621/homemade-sauerkraut-is-easy-to-make-and-fun-to-customize\"> pretty straightforward,\u003c/a> so grab a mason jar, get creative and experiment.\u003c/span>\u003c/p>\n\u003ch2>Make Brussels Sprouts Tasty\u003c/h2>\n\u003cfigure id=\"attachment_103086\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-103086 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-800x533.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Brussels sprouts, yes the tiny brains that we turned our noses up at as kids are actually quite delicious when you add bacon and cheese, which make almost everything better. These \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere\">\u003cspan style=\"font-weight: 400\">creamy Brussel sprouts and bacon gratin with gruyere cheese\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> are a great way to add richness to your meal combining the saltiness of bacon with the creamy cheese sauce and earthy vegetables make for a dynamic side dish.\u003c/span>\u003c/p>\n\u003ch2>Clafoutis\u003c/h2>\n\u003cfigure id=\"attachment_137659\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137659\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-800x450.jpg\" alt=\"Apricot Clafoutis by Jacques Pepin\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-1536x864.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1.jpg 1791w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pepin's clafoutis. \u003ccite>(Jacques Pepin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/137656/apricot-clafoutis\">\u003cspan style=\"font-weight: 400\">Clafoutis\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is a classic French dessert with a texture similar to custard that covers fruit with a batter of eggs, flour, dairy and sugar (things you probably already have in your fridge and pantry). This recipe has apricots as the star fruit, but berries or other stone fruits could work as well. This dessert is quick to whip and best served warm!\u003c/span>\u003c/p>\n\u003ch2>Make Your Own Tofu\u003c/h2>\n\u003cfigure id=\"attachment_118120\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-118120\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-800x533.jpg\" alt=\"Homemade chickpea tofu.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Homemade chickpea tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tofu doesn’t always have to be made from soy. Who knew? This flexible \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like\">\u003cspan style=\"font-weight: 400\">DIY recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is a great way to experiment with different beans (this recipe calls for chickpeas or cannellini beans) and try your hand at exploring what flavors you like most.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Upgrade Weeknight Dinner\u003c/h2>\n\u003cfigure id=\"attachment_138949\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138949\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-800x534.jpg\" alt=\"Poulet a la Creme\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1.jpg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This dish can make a weeknight dinner feel special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Poulet à la crème or creamed chicken is a warm comforting dish. Simple enough to make for the family during the week but also elegant enough for a date night meal, \u003c/span>\u003ca href=\"https://www.kqed.org/jpepinheart/978/poulet-a-la-creme\">\u003cspan style=\"font-weight: 400\">this recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> adds mushrooms and white wine to elevate it to new levels.\u003c/span>\u003c/p>\n\u003ch2>Panna Cotta\u003c/h2>\n\u003cfigure id=\"attachment_138950\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138950\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-800x534.jpg\" alt=\"Coffee Panna Cotta\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1.jpg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Coffee panna cotta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Panna cotta means cooked cream in Italian, and \u003c/span>\u003ca href=\"https://www.kqed.org/jpepinheart/1032/coffee-panna-cotta\">\u003cspan style=\"font-weight: 400\">this recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> mixes things up by incorporating coffee into the recipe making for a creamy and rich dessert. This recipe is quick and easy and it takes only an hour or two to set up in the refrigerator making it a great option to make ahead of time. \u003c/span>\u003c/p>\n\n",
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"description": "It's September, and we're all still dealing with unprecedented times thanks to the pandemic. One thing is for certain, though. We still have to eat. Whether you're in a kitchen rut or just looking for new inspiration to try with the family, here are some recipes for you to try this weekend. Apple Crisp Apples",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's September, and we're all still dealing with unprecedented times thanks to the pandemic. One thing is for certain, though. We still have to eat. Whether you're in a kitchen rut or just looking for new inspiration to try with the family, here are some recipes for you to try this weekend.\u003c/p>\n\u003ch2>Apple Crisp\u003c/h2>\n\u003cfigure id=\"attachment_138945\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138945\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-ac.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This apple crisp recipe from Urmila Ramakrishnan allows for a lot of flexibility. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Apples are something that you can always find in your local supermarket, no matter the season. But with the start of fall, now is the best time to try apple recipes. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/tag/apple-crisp\">\u003cspan style=\"font-weight: 400\">This apple crisp recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is a great way to satisfy your sweet tooth without feeling too guilty or having to do all the work that goes into baking a pie or a cake. By combining oats, mixed nuts, warm spices or whatever you have in your pantry, you can customize this treat to make a warm, crunchy sweet treat.\u003c/span>\u003c/p>\n\u003ch2>Sauerkraut\u003c/h2>\n\u003cfigure id=\"attachment_138948\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138948\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-800x588.jpg\" alt=\"sauerkraut\" width=\"800\" height=\"588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-1020x750.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1-1536x1129.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/what-to-cook-this-weekend-saurkraut-1.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Homemade caraway sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The pandemic has folks on a huge DIY kick—making their own bread, kombucha, pickles and sauerkraut. Yes, the distinctly sour fermented cabbage dish can be made right in the comfort of your own home. It’s actually\u003ca href=\"https://www.kqed.org/bayareabites/98621/homemade-sauerkraut-is-easy-to-make-and-fun-to-customize\"> pretty straightforward,\u003c/a> so grab a mason jar, get creative and experiment.\u003c/span>\u003c/p>\n\u003ch2>Make Brussels Sprouts Tasty\u003c/h2>\n\u003cfigure id=\"attachment_103086\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-103086 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-800x533.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Brussels sprouts, yes the tiny brains that we turned our noses up at as kids are actually quite delicious when you add bacon and cheese, which make almost everything better. These \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere\">\u003cspan style=\"font-weight: 400\">creamy Brussel sprouts and bacon gratin with gruyere cheese\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> are a great way to add richness to your meal combining the saltiness of bacon with the creamy cheese sauce and earthy vegetables make for a dynamic side dish.\u003c/span>\u003c/p>\n\u003ch2>Clafoutis\u003c/h2>\n\u003cfigure id=\"attachment_137659\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137659\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-800x450.jpg\" alt=\"Apricot Clafoutis by Jacques Pepin\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1-1536x864.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/jpepinmff-apricotclafoutis-1920x1080-1.jpg 1791w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pepin's clafoutis. \u003ccite>(Jacques Pepin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/137656/apricot-clafoutis\">\u003cspan style=\"font-weight: 400\">Clafoutis\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is a classic French dessert with a texture similar to custard that covers fruit with a batter of eggs, flour, dairy and sugar (things you probably already have in your fridge and pantry). This recipe has apricots as the star fruit, but berries or other stone fruits could work as well. This dessert is quick to whip and best served warm!\u003c/span>\u003c/p>\n\u003ch2>Make Your Own Tofu\u003c/h2>\n\u003cfigure id=\"attachment_118120\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-118120\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-800x533.jpg\" alt=\"Homemade chickpea tofu.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Homemade chickpea tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tofu doesn’t always have to be made from soy. Who knew? This flexible \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like\">\u003cspan style=\"font-weight: 400\">DIY recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is a great way to experiment with different beans (this recipe calls for chickpeas or cannellini beans) and try your hand at exploring what flavors you like most.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Upgrade Weeknight Dinner\u003c/h2>\n\u003cfigure id=\"attachment_138949\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138949\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-800x534.jpg\" alt=\"Poulet a la Creme\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/chicken-1920-1180x787-1.jpg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This dish can make a weeknight dinner feel special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Poulet à la crème or creamed chicken is a warm comforting dish. Simple enough to make for the family during the week but also elegant enough for a date night meal, \u003c/span>\u003ca href=\"https://www.kqed.org/jpepinheart/978/poulet-a-la-creme\">\u003cspan style=\"font-weight: 400\">this recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> adds mushrooms and white wine to elevate it to new levels.\u003c/span>\u003c/p>\n\u003ch2>Panna Cotta\u003c/h2>\n\u003cfigure id=\"attachment_138950\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138950\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-800x534.jpg\" alt=\"Coffee Panna Cotta\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/pannacotta-hero1920-1180x787-1.jpg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Coffee panna cotta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Panna cotta means cooked cream in Italian, and \u003c/span>\u003ca href=\"https://www.kqed.org/jpepinheart/1032/coffee-panna-cotta\">\u003cspan style=\"font-weight: 400\">this recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> mixes things up by incorporating coffee into the recipe making for a creamy and rich dessert. This recipe is quick and easy and it takes only an hour or two to set up in the refrigerator making it a great option to make ahead of time. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The pandemic has meant that many state fairs have been cancelled this year. That has left a lot of fairgoers hungry for classics like deep fried Oreos, funnel cakes and curly fries.\u003c/p>\n\u003cp>Enter state fair meal kit boxes, shipped nationwide from \u003ca href=\"https://www.statefairtogo.com/\">StateFairToGo.com\u003c/a>, a company in Minnetonka, Minn.\u003c/p>\n\u003cp>\"It's a fun way to taste fair favorites, and it's a fun way to support these local concessionaires, many of whom rely on the fair for their livelihoods,\" Josh Zamansky, who owns the meal kit company, tells NPR.\u003c/p>\n\u003cp>When Minnesota's state fair got canceled in May, Zamansky figured: look, you can get everything else to go at this point. Why not state fair food?\u003c/p>\n\u003cp>He started with a Minnesota state fair edition, then expanded his venture into Texas. The Texas State Fair – which last year drew \u003ca href=\"https://bigtex.com/about-us/daily-attendance/\">more than 2.5 million people\u003c/a> – was supposed to start later this month.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Zamansky, who has a background in catering corporate events, says this isn't just about indulging in fair food. State fairs are a big business for local economies. He partners with fair vendors to include items they would have sold during a normal year.\u003c/p>\n\u003cp>The Texas meal kit includes fair staples to prepare at home:\u003c/p>\n\u003cul>\n\u003cli>1 pound funnel cake mix\u003c/li>\n\u003cli>2-pound turkey leg\u003c/li>\n\u003cli>1.5 dozen fried Oreos\u003c/li>\n\u003cli>1 pound fried okra and cream gravy\u003c/li>\n\u003cli>1.5 pounds seasoned curly fries\u003c/li>\n\u003cli>5 corn dogs\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>State fairs may be canceling events during the pandemic, but they're getting creative with virtual options. The Texas State Fair, for example, will have virtual arts and crafts contests — including face mask decorating. Instead of cooking contests based on taste, contestants will be judged on cake and cookie decorating. And the butter sculpture — a state fair staple — \u003ca href=\"https://bigtex.com/celebrate-the-state-fair-of-texas-at-home-with-virtual-creative-arts-contests/\">this year will go mini\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=As+State+Fairs+Cancel+Events%2C+Fair+Food+Can+Still+Be+On+Fans%27+Menus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The pandemic has meant that many state fairs have been cancelled this year. That has left a lot of fairgoers hungry for classics like deep fried Oreos, funnel cakes and curly fries.\u003c/p>\n\u003cp>Enter state fair meal kit boxes, shipped nationwide from \u003ca href=\"https://www.statefairtogo.com/\">StateFairToGo.com\u003c/a>, a company in Minnetonka, Minn.\u003c/p>\n\u003cp>\"It's a fun way to taste fair favorites, and it's a fun way to support these local concessionaires, many of whom rely on the fair for their livelihoods,\" Josh Zamansky, who owns the meal kit company, tells NPR.\u003c/p>\n\u003cp>When Minnesota's state fair got canceled in May, Zamansky figured: look, you can get everything else to go at this point. Why not state fair food?\u003c/p>\n\u003cp>He started with a Minnesota state fair edition, then expanded his venture into Texas. The Texas State Fair – which last year drew \u003ca href=\"https://bigtex.com/about-us/daily-attendance/\">more than 2.5 million people\u003c/a> – was supposed to start later this month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Zamansky, who has a background in catering corporate events, says this isn't just about indulging in fair food. State fairs are a big business for local economies. He partners with fair vendors to include items they would have sold during a normal year.\u003c/p>\n\u003cp>The Texas meal kit includes fair staples to prepare at home:\u003c/p>\n\u003cul>\n\u003cli>1 pound funnel cake mix\u003c/li>\n\u003cli>2-pound turkey leg\u003c/li>\n\u003cli>1.5 dozen fried Oreos\u003c/li>\n\u003cli>1 pound fried okra and cream gravy\u003c/li>\n\u003cli>1.5 pounds seasoned curly fries\u003c/li>\n\u003cli>5 corn dogs\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>State fairs may be canceling events during the pandemic, but they're getting creative with virtual options. The Texas State Fair, for example, will have virtual arts and crafts contests — including face mask decorating. Instead of cooking contests based on taste, contestants will be judged on cake and cookie decorating. And the butter sculpture — a state fair staple — \u003ca href=\"https://bigtex.com/celebrate-the-state-fair-of-texas-at-home-with-virtual-creative-arts-contests/\">this year will go mini\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=As+State+Fairs+Cancel+Events%2C+Fair+Food+Can+Still+Be+On+Fans%27+Menus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Six months into schools' pandemic-driven experiment in distance learning, much has been said (and debated) about whether children \u003cem>are \u003c/em>learning. But the more urgent question, for the more than 30 million kids who depend on U.S. schools for free or reduced-price meals, is this:\u003c/p>\n\u003cp>Are they \u003cem>eating\u003c/em>?\u003c/p>\n\u003cp>The answer, based on recent data and interviews with school nutrition leaders and anti-hunger advocates across the country, is alarming\u003cem>.\u003c/em>\u003c/p>\n\u003cp>Among low-income households with children who qualify for free or reduced-price school meals, only about 15% have been getting those meals, said Lauren Bauer, a researcher at the Brookings Institution. She's been \u003ca href=\"https://www.brookings.edu/blog/up-front/2020/07/09/about-14-million-children-in-the-us-are-not-getting-enough-to-eat/\">poring over the results\u003c/a> of the U.S. Census Bureau's weekly Household Pulse Survey.\u003c/p>\n\u003cp>Anecdotally, school nutrition directors across the country tell a similar story.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Every day I worry about them. Every day,\" said Alyssia Wright, executive director of Fulton County Schools' nutrition program in Fulton County, Ga. \"We come up with ways every week to find a new way to get meals to our kids.\"\u003c/p>\n\u003cp>Because the old ways, from just a few months ago, aren't working anymore.\u003c/p>\n\u003cp>Before COVID-19, Arizona's Tucson Unified School District served roughly 35,000 meals a day. So far this school year, according to Lindsay Aguilar, the district's food services director, that number has plummeted by nearly 90%.\u003c/p>\n\u003cp>The drop is \"disheartening,\" Aguilar said, \"because in our district, 70% of our families qualify for free or reduced-price meals. So I know there's a need.\"\u003c/p>\n\u003cp>In Charlotte, N.C., school leaders have seen \"a huge difference\" in meal distribution, said Reggie Ross, who works for the North Carolina Department of Public Instruction and heads the national School Nutrition Association. So far this year, Ross said, school meals in Charlotte \"were down about 89%.\"\u003c/p>\n\u003cp>In many districts, the majority of children who qualify for subsidized school meals aren't getting them — often because they can't get \u003cem>to\u003c/em> them. And some districts said their meal-service budgets are being stretched so much by the pandemic that they could soon face cuts and layoffs.\u003c/p>\n\u003cp>Right now, Bauer said, about a third of U.S. families with children are suffering from food insecurity. \"More alarmingly, 1 in 5 families say that the children themselves don't have sufficient food, and the families don't have enough resources to purchase more.\"\u003c/p>\n\u003cp>For some children, school meals may be the only ones they get in a day. And with school feeding programs reaching fewer and fewer families, Bauer worries that \"children are going hungry.\"\u003c/p>\n\u003cp>\u003cstrong>The challenge: \"Parents are back at work\"\u003c/strong>\u003c/p>\n\u003cp>When schools closed for remote learning in the spring, most districts quickly shifted into a familiar model of food distribution: their summer plan. Under this model, districts chose a handful of schools, in neighborhoods with the greatest need, where families could drop by each day, often between 11 a.m. and 1 p.m., and pick up a bag with lunch and often breakfast.\u003c/p>\n\u003cp>Pickup during the pandemic has been incredibly easy, thanks to the U.S. Department of Agriculture's willingness to forgo traditional, school-year paperwork. If a child wants a meal, that child gets a meal, and the school gets compensated by USDA whether that meal goes to an eligible student, a younger sibling or a kid from the nearby private school.\u003c/p>\n\u003cp>In late August, USDA \u003ca href=\"https://www.usda.gov/media/press-releases/2020/08/31/usda-extends-free-meals-kids-through-december-31-2020\">announced\u003c/a> it would extend that flexibility through the end of the year to \"ensure meals are reaching all children – whether they are learning in the classroom or virtually — so they are fed and ready to learn,\" Agriculture Secretary Sonny Perdue said.\u003c/p>\n\u003cp>Perdue's announcement was cheered by school leaders across the country, but they said a major hurdle remains: This food pickup model still requires families to come to a designated site at a designated time. And many can't. Often, parents and caregivers have to work and can't get away in the middle of the day. Or they don't have a way to get to the designated pickup site. Or they're not comfortable making daily food runs in a pandemic.\u003c/p>\n\u003cp>Last spring, when the School Nutrition Association \u003ca href=\"https://schoolnutrition.org/uploadedFiles/11COVID-19/3_Webinar_Series_and_Other_Resources/COVID-19-Impact-on-School-Nutriction-Programs-Part2.pdf\">surveyed\u003c/a> school nutrition directors representing nearly 2,000 districts, 80% said they were serving fewer meals than they had been when school was in session. Of those, a majority of districts said the number of meals had dropped by 50% or more.\u003c/p>\n\u003cp>\"It was a drastic change,\" Fulton County's Wright said. Before her schools went remote last spring, she said they served between 50,000 and 60,000 meals a day. After students were sent home, Wright said they gave out roughly 70,000 meals\u003cem> per week\u003c/em>.\u003c/p>\n\u003cp>In Tucson, Aguilar said the challenges her team face distributing food have only worsened as the pandemic has worn on. In the spring, even with students home, the district served twice as many meals as it's serving now.\u003c/p>\n\u003cp>\"We were all quarantined. Everything was shut down. So it was a lot more realistic,\" Aguilar said for families to be able to pick up food because they were working at home or not at all.\u003cem> \"\u003c/em>Now, parents are back at work. So we're definitely seeing those numbers quite drastically decline.\"\u003c/p>\n\u003cp>\u003cstrong>Taking the food to the child\u003c/strong>\u003c/p>\n\u003cp>School nutrition directors said, if the students can no longer come to the food, then they're going to do everything in their power to take the food to students.\u003c/p>\n\u003cp>In Tucson, Aguilar has been packing grab-and-go meals onto the district's school buses and distributing them across 67 bus stops every day. In Fulton County, Wright is starting to do the same — but instead of a day or two's worth of food, she and her school team are freezing hamburgers and pizza and trying to give families a week's worth of meals in one bus drop.\u003c/p>\n\u003cp>Wright said her happiest day of this pandemic came about a week ago when her district began sending buses into the community. She followed one of those buses to an apartment complex.\u003c/p>\n\u003cp>\"And just to see the thankfulness on the parents' faces, to hear their comments about, 'This is so great because we could not get to the food, we didn't have transportation,' \" Wright said. \"Then to hear the thankfulness in the kids' voices, to know that they did not have to worry about a meal.\"\u003c/p>\n\u003cp>But some districts simply can't manage — or afford — to put food on buses like this. And even those that do, still can't reach every student, or even \u003cem>most \u003c/em>students.\u003c/p>\n\u003cp>\"I joke all the time,\" Aguilar said, \"I'm like, 'We need Amazon Prime out of our warehouse, basically, is what we need right now.' \"\u003c/p>\n\u003cp>This drive, to get school meals as close to a child's doorstep as possible, comes as many school meal programs are in serious financial trouble because of school closures. Their budgets depend on being able to sell meals and snacks to students who can pay. In the School Nutrition Association survey, two-thirds of school nutrition directors said they anticipated taking an overall financial loss for the 2019-20 school year.\u003c/p>\n\u003cp>\"Throughout the country, many of our programs are extremely challenged financially,\" North Carolina's Ross said. \"And if the types of numbers that we saw the first few weeks of school continue, many of our programs are going to be challenged to keep their staff on board.\"\u003c/p>\n\u003cp>\u003cstrong>Pandemic EBT\u003c/strong>\u003c/p>\n\u003cp>At the same time the nation's schools began pushing their meal programs into school parking lots and onto buses, Congress created a separate effort meant to feed children by helping their parents and caregivers pay for groceries. Pandemic Electronic Benefit Transfer, or EBT, took the value of the school meals kids weren't getting in the spring and put it — usually in a lump sum of a few hundred dollars — onto a debit card that families could use at the grocery store. Families already enrolled in the Supplemental Nutrition Assistance Program (once known as food stamps) could have the value placed directly on their SNAP debit card.\u003c/p>\n\u003cp>\"Although it may be necessary to close schools, it is also imperative that we keep in mind that school meals are often the only meals some students receive,\" said Rep. Marcia Fudge, an Ohio Democrat who helped \u003ca href=\"https://fudge.house.gov/press-statements/amid-coronavirus-reps-fudge-scott-introduce-legislation-to-provide-emergency-ebt-assistance/\">introduce\u003c/a> the legislation in March.\u003c/p>\n\u003cp>Bauer, the Brookings researcher, \u003ca href=\"https://www.brookings.edu/wp-content/uploads/2020/07/P-EBT_LO_7.30.pdf\">said Pandemic EBT\u003c/a> \"kept between 2.5 [million] and 3.5 million children out of hunger this summer.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But, as of Labor Day, the program has expired in a majority of states, and Congress has not yet renewed it.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=%27Children+Are+Going+Hungry%27%3A+Why+Schools+Are+Struggling+To+Feed+Students+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Every day I worry about them. Every day,\" said Alyssia Wright, executive director of Fulton County Schools' nutrition program in Fulton County, Ga. \"We come up with ways every week to find a new way to get meals to our kids.\"\u003c/p>\n\u003cp>Because the old ways, from just a few months ago, aren't working anymore.\u003c/p>\n\u003cp>Before COVID-19, Arizona's Tucson Unified School District served roughly 35,000 meals a day. So far this school year, according to Lindsay Aguilar, the district's food services director, that number has plummeted by nearly 90%.\u003c/p>\n\u003cp>The drop is \"disheartening,\" Aguilar said, \"because in our district, 70% of our families qualify for free or reduced-price meals. So I know there's a need.\"\u003c/p>\n\u003cp>In Charlotte, N.C., school leaders have seen \"a huge difference\" in meal distribution, said Reggie Ross, who works for the North Carolina Department of Public Instruction and heads the national School Nutrition Association. So far this year, Ross said, school meals in Charlotte \"were down about 89%.\"\u003c/p>\n\u003cp>In many districts, the majority of children who qualify for subsidized school meals aren't getting them — often because they can't get \u003cem>to\u003c/em> them. And some districts said their meal-service budgets are being stretched so much by the pandemic that they could soon face cuts and layoffs.\u003c/p>\n\u003cp>Right now, Bauer said, about a third of U.S. families with children are suffering from food insecurity. \"More alarmingly, 1 in 5 families say that the children themselves don't have sufficient food, and the families don't have enough resources to purchase more.\"\u003c/p>\n\u003cp>For some children, school meals may be the only ones they get in a day. And with school feeding programs reaching fewer and fewer families, Bauer worries that \"children are going hungry.\"\u003c/p>\n\u003cp>\u003cstrong>The challenge: \"Parents are back at work\"\u003c/strong>\u003c/p>\n\u003cp>When schools closed for remote learning in the spring, most districts quickly shifted into a familiar model of food distribution: their summer plan. Under this model, districts chose a handful of schools, in neighborhoods with the greatest need, where families could drop by each day, often between 11 a.m. and 1 p.m., and pick up a bag with lunch and often breakfast.\u003c/p>\n\u003cp>Pickup during the pandemic has been incredibly easy, thanks to the U.S. Department of Agriculture's willingness to forgo traditional, school-year paperwork. If a child wants a meal, that child gets a meal, and the school gets compensated by USDA whether that meal goes to an eligible student, a younger sibling or a kid from the nearby private school.\u003c/p>\n\u003cp>In late August, USDA \u003ca href=\"https://www.usda.gov/media/press-releases/2020/08/31/usda-extends-free-meals-kids-through-december-31-2020\">announced\u003c/a> it would extend that flexibility through the end of the year to \"ensure meals are reaching all children – whether they are learning in the classroom or virtually — so they are fed and ready to learn,\" Agriculture Secretary Sonny Perdue said.\u003c/p>\n\u003cp>Perdue's announcement was cheered by school leaders across the country, but they said a major hurdle remains: This food pickup model still requires families to come to a designated site at a designated time. And many can't. Often, parents and caregivers have to work and can't get away in the middle of the day. Or they don't have a way to get to the designated pickup site. Or they're not comfortable making daily food runs in a pandemic.\u003c/p>\n\u003cp>Last spring, when the School Nutrition Association \u003ca href=\"https://schoolnutrition.org/uploadedFiles/11COVID-19/3_Webinar_Series_and_Other_Resources/COVID-19-Impact-on-School-Nutriction-Programs-Part2.pdf\">surveyed\u003c/a> school nutrition directors representing nearly 2,000 districts, 80% said they were serving fewer meals than they had been when school was in session. Of those, a majority of districts said the number of meals had dropped by 50% or more.\u003c/p>\n\u003cp>\"It was a drastic change,\" Fulton County's Wright said. Before her schools went remote last spring, she said they served between 50,000 and 60,000 meals a day. After students were sent home, Wright said they gave out roughly 70,000 meals\u003cem> per week\u003c/em>.\u003c/p>\n\u003cp>In Tucson, Aguilar said the challenges her team face distributing food have only worsened as the pandemic has worn on. In the spring, even with students home, the district served twice as many meals as it's serving now.\u003c/p>\n\u003cp>\"We were all quarantined. Everything was shut down. So it was a lot more realistic,\" Aguilar said for families to be able to pick up food because they were working at home or not at all.\u003cem> \"\u003c/em>Now, parents are back at work. So we're definitely seeing those numbers quite drastically decline.\"\u003c/p>\n\u003cp>\u003cstrong>Taking the food to the child\u003c/strong>\u003c/p>\n\u003cp>School nutrition directors said, if the students can no longer come to the food, then they're going to do everything in their power to take the food to students.\u003c/p>\n\u003cp>In Tucson, Aguilar has been packing grab-and-go meals onto the district's school buses and distributing them across 67 bus stops every day. In Fulton County, Wright is starting to do the same — but instead of a day or two's worth of food, she and her school team are freezing hamburgers and pizza and trying to give families a week's worth of meals in one bus drop.\u003c/p>\n\u003cp>Wright said her happiest day of this pandemic came about a week ago when her district began sending buses into the community. She followed one of those buses to an apartment complex.\u003c/p>\n\u003cp>\"And just to see the thankfulness on the parents' faces, to hear their comments about, 'This is so great because we could not get to the food, we didn't have transportation,' \" Wright said. \"Then to hear the thankfulness in the kids' voices, to know that they did not have to worry about a meal.\"\u003c/p>\n\u003cp>But some districts simply can't manage — or afford — to put food on buses like this. And even those that do, still can't reach every student, or even \u003cem>most \u003c/em>students.\u003c/p>\n\u003cp>\"I joke all the time,\" Aguilar said, \"I'm like, 'We need Amazon Prime out of our warehouse, basically, is what we need right now.' \"\u003c/p>\n\u003cp>This drive, to get school meals as close to a child's doorstep as possible, comes as many school meal programs are in serious financial trouble because of school closures. Their budgets depend on being able to sell meals and snacks to students who can pay. In the School Nutrition Association survey, two-thirds of school nutrition directors said they anticipated taking an overall financial loss for the 2019-20 school year.\u003c/p>\n\u003cp>\"Throughout the country, many of our programs are extremely challenged financially,\" North Carolina's Ross said. \"And if the types of numbers that we saw the first few weeks of school continue, many of our programs are going to be challenged to keep their staff on board.\"\u003c/p>\n\u003cp>\u003cstrong>Pandemic EBT\u003c/strong>\u003c/p>\n\u003cp>At the same time the nation's schools began pushing their meal programs into school parking lots and onto buses, Congress created a separate effort meant to feed children by helping their parents and caregivers pay for groceries. Pandemic Electronic Benefit Transfer, or EBT, took the value of the school meals kids weren't getting in the spring and put it — usually in a lump sum of a few hundred dollars — onto a debit card that families could use at the grocery store. Families already enrolled in the Supplemental Nutrition Assistance Program (once known as food stamps) could have the value placed directly on their SNAP debit card.\u003c/p>\n\u003cp>\"Although it may be necessary to close schools, it is also imperative that we keep in mind that school meals are often the only meals some students receive,\" said Rep. Marcia Fudge, an Ohio Democrat who helped \u003ca href=\"https://fudge.house.gov/press-statements/amid-coronavirus-reps-fudge-scott-introduce-legislation-to-provide-emergency-ebt-assistance/\">introduce\u003c/a> the legislation in March.\u003c/p>\n\u003cp>Bauer, the Brookings researcher, \u003ca href=\"https://www.brookings.edu/wp-content/uploads/2020/07/P-EBT_LO_7.30.pdf\">said Pandemic EBT\u003c/a> \"kept between 2.5 [million] and 3.5 million children out of hunger this summer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, as of Labor Day, the program has expired in a majority of states, and Congress has not yet renewed it.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=%27Children+Are+Going+Hungry%27%3A+Why+Schools+Are+Struggling+To+Feed+Students+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When Jasleen and Tarush Agarwal started their artisanal paneer company, Sach Foods, out of an Oakland apartment in 2018, they never thought that they'd be trying to scale up during a pandemic.\u003c/p>\n\u003cp>Their organic, high-end cheese first went to market through Berkeley's Cheeseboard in September 2019. And by the beginning of 2020, they were in 10 local Bay Area stores.\u003c/p>\n\u003cp>[aside tag=\"coronavirus\" label=\"More from KQED.\"] \u003c/p>\n\u003cp>“As soon as the pandemic happened, food service went to zero,” said Tarush. He had product stocked that didn’t get used because the demand from restaurants like August 1 Five, Greens and Rooh just wasn’t there anymore. But Tarush always wanted to have a diversified approach to supply. They were still able to ship their cheese, and retail business went up. Tarush knew he wanted to be in grocery stores and in accessible places for a variety of consumers.\u003c/p>\n\u003cfigure id=\"attachment_138895\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138895\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-800x534.jpeg\" alt=\"Sach Food co-owners doing a cheese demo\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1020x681.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1536x1025.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-2048x1367.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1920x1282.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jasleen (left) and Tarush Agarwal doing a demo pre-pandemic. \u003ccite>(Courtesy of Tarush Agarwal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By June, Sach was in 47 Whole Foods stores. The next month, they launched in Washington state and Oregon. In non-pandemic circumstances, the couple would be demo-ing their products in stores to familiarize customers. But, without samples, it’s been difficult to get people to find the paneer. On top of that, each store layout is different, said Tarush. So, even if a customer was looking to buy it, it’s hard to know where to point them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To combat these challenges, Tarush and Jasleen have had to rely heavily on social media and other customers to spread the word about their product. But, if it weren’t for retailers, Tarush said that it would have been very difficult to find new customers.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCt5Ep1FdhG/\u003c/p>\n\u003cp>They market their paneer as a high-protein vegetarian option and as a substitute for tofu. And while it is more expensive than most paneers one could find at the local Indian grocer, Tarush is looking to fill the needs of a different customer base—one that wants organic and has never tried paneer before. The fresh, non-melting cheese is used in a variety of different Indian dishes, and Tarush pushes that boundary with different flavors, tapping influencers to show how the cheese can be used. He says he doesn't want to sacrifice quality in order to scale the business or lower the price point.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For him and Jasleen, scaling has to be smart and in-line with the product values. In September, they plan to expand further into Mollie Stone’s and New Leaf markets.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>“As soon as the pandemic happened, food service went to zero,” said Tarush. He had product stocked that didn’t get used because the demand from restaurants like August 1 Five, Greens and Rooh just wasn’t there anymore. But Tarush always wanted to have a diversified approach to supply. They were still able to ship their cheese, and retail business went up. Tarush knew he wanted to be in grocery stores and in accessible places for a variety of consumers.\u003c/p>\n\u003cfigure id=\"attachment_138895\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138895\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-800x534.jpeg\" alt=\"Sach Food co-owners doing a cheese demo\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1020x681.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1536x1025.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-2048x1367.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1920x1282.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jasleen (left) and Tarush Agarwal doing a demo pre-pandemic. \u003ccite>(Courtesy of Tarush Agarwal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By June, Sach was in 47 Whole Foods stores. The next month, they launched in Washington state and Oregon. In non-pandemic circumstances, the couple would be demo-ing their products in stores to familiarize customers. But, without samples, it’s been difficult to get people to find the paneer. On top of that, each store layout is different, said Tarush. So, even if a customer was looking to buy it, it’s hard to know where to point them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Faust Haus Is Napa Valley’s Newest Winery and Tasting Room",
"title": "Faust Haus Is Napa Valley’s Newest Winery and Tasting Room",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Opening a winery during a pandemic is not an easy thing to do, but \u003ca href=\"https://faustwines.com/visit/\" target=\"_blank\" rel=\"noopener noreferrer\">Faust Haus\u003c/a> is doing just that in St. Helena.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The winery and tasting room is located in a renovated Victorian home that was built in 1878. \u003ca href=\"http://www.aidlindarlingdesign.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aidlin Darling Design\u003c/a>, the same architects that restored \u003ca href=\"https://www.architecturaldigest.com/story/scribe-winery-sonoma-renovation\" target=\"_blank\" rel=\"noopener noreferrer\">Scribe Winery's hacienda\u003c/a>, headed up the restoration project that converted the home into a winery and tasting room, which took four years.\u003c/span>\u003c/p>\n\u003cp>[aside tag=\"wine\" label=\"More Wine News\"] \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Through craftsmanship, creativity and careful consideration of latent character, a historic relic has been transformed into a new home for Faust,” said winery general manager Jen Beloz. “With this transformation in mind, the process of breathing new life into the home and property began with David Darling and his team at Aidlin Darling Design.” The team wanted to rethink how the surrounding spaces could be “re-activated” to create a more relaxing, casual environment—counter to the stereotype of austere and stuffy tasting rooms in Napa Valley.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aidlin Darling worked with the Faust team to consider the property’s previous history and character while creating modern touches for Faust. The house was structurally upgraded, while the exterior was preserved. “We connected with this notion of moving up from darkness to light—from a place of rich opulence to one of bright simplicity, as analogous to pursuing a state of enlightenment,” said Darling.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138901\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138901\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-800x1055.jpg\" alt=\"Faust Haus wine cellar\" width=\"800\" height=\"1055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-800x1055.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-1020x1345.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-768x1012.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-1165x1536.jpg 1165w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The modern renovation of the Faust Haus wine cellar \u003ccite>(Adrian Gaut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The home was built on top of a stone wine cellar, where the original owners, the Rosenbaums, made and stored Riesling and Zinfandel. For Faust, they decided to keep the original purpose of that cellar, which is an uncommon feature for many West Coast homes. One feature that has been restored to its original look is the central winding staircase, which connects the cellar to the top floor of the winery. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It’s very different than other Napa Valley properties from the standpoint that most places are like a winery with some sort of hospitality venue tacked onto the front of it,” said Beloz. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Faust Team hopes to eventually make the winery and tasting room a “cultural hub” for workshops and exhibitions when gatherings are safe again after the pandemic. “Most wineries along Highway 29 were built around the wineries themselves, whereas the Faust Haus is an actual home and feels like one when you walk through the doors,” said Beloz. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a Cabernet producer, Faust planted its first vintage in 1998 with its first release in 2002. But with this new property, they’re able to offer public tastings and be more visible. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa County has gone through various phases of reopening and shutting down since shelter-in-place first went into effect. For Faust, that has meant being as flexible and adaptable as possible, Beloz said. They’ve used the outdoor spaces to create tasting spots for guests in accordance to state and county guidelines. They hope to offer indoor tastings when county and state guidelines deem it safe to do so for customers and staff.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138902\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138902\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-800x533.jpg\" alt=\"Outdoor tasting space of Faust Haus\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor tasting space of Faust Haus \u003ccite>(Adrian Gaut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> The winery has an outdoor tasting deck and will be hosting guests there, along with their veranda and outdoor gardens. Tastings will start at $55, and the grand opening is set for September 4. \u003c/span>\u003c/p>\n\n",
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"excerpt": "St. Helena’s newest winery, Faust Haus, promises to bring a more relaxing and casual atmosphere to Napa Valley’s tasting room scene. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Opening a winery during a pandemic is not an easy thing to do, but \u003ca href=\"https://faustwines.com/visit/\" target=\"_blank\" rel=\"noopener noreferrer\">Faust Haus\u003c/a> is doing just that in St. Helena.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The winery and tasting room is located in a renovated Victorian home that was built in 1878. \u003ca href=\"http://www.aidlindarlingdesign.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aidlin Darling Design\u003c/a>, the same architects that restored \u003ca href=\"https://www.architecturaldigest.com/story/scribe-winery-sonoma-renovation\" target=\"_blank\" rel=\"noopener noreferrer\">Scribe Winery's hacienda\u003c/a>, headed up the restoration project that converted the home into a winery and tasting room, which took four years.\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\">“Through craftsmanship, creativity and careful consideration of latent character, a historic relic has been transformed into a new home for Faust,” said winery general manager Jen Beloz. “With this transformation in mind, the process of breathing new life into the home and property began with David Darling and his team at Aidlin Darling Design.” The team wanted to rethink how the surrounding spaces could be “re-activated” to create a more relaxing, casual environment—counter to the stereotype of austere and stuffy tasting rooms in Napa Valley.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aidlin Darling worked with the Faust team to consider the property’s previous history and character while creating modern touches for Faust. The house was structurally upgraded, while the exterior was preserved. “We connected with this notion of moving up from darkness to light—from a place of rich opulence to one of bright simplicity, as analogous to pursuing a state of enlightenment,” said Darling.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138901\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138901\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-800x1055.jpg\" alt=\"Faust Haus wine cellar\" width=\"800\" height=\"1055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-800x1055.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-1020x1345.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-768x1012.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-1165x1536.jpg 1165w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The modern renovation of the Faust Haus wine cellar \u003ccite>(Adrian Gaut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The home was built on top of a stone wine cellar, where the original owners, the Rosenbaums, made and stored Riesling and Zinfandel. For Faust, they decided to keep the original purpose of that cellar, which is an uncommon feature for many West Coast homes. One feature that has been restored to its original look is the central winding staircase, which connects the cellar to the top floor of the winery. \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\">“It’s very different than other Napa Valley properties from the standpoint that most places are like a winery with some sort of hospitality venue tacked onto the front of it,” said Beloz. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Faust Team hopes to eventually make the winery and tasting room a “cultural hub” for workshops and exhibitions when gatherings are safe again after the pandemic. “Most wineries along Highway 29 were built around the wineries themselves, whereas the Faust Haus is an actual home and feels like one when you walk through the doors,” said Beloz. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a Cabernet producer, Faust planted its first vintage in 1998 with its first release in 2002. But with this new property, they’re able to offer public tastings and be more visible. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa County has gone through various phases of reopening and shutting down since shelter-in-place first went into effect. For Faust, that has meant being as flexible and adaptable as possible, Beloz said. They’ve used the outdoor spaces to create tasting spots for guests in accordance to state and county guidelines. They hope to offer indoor tastings when county and state guidelines deem it safe to do so for customers and staff.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138902\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138902\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-800x533.jpg\" alt=\"Outdoor tasting space of Faust Haus\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor tasting space of Faust Haus \u003ccite>(Adrian Gaut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> The winery has an outdoor tasting deck and will be hosting guests there, along with their veranda and outdoor gardens. Tastings will start at $55, and the grand opening is set for September 4. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Teen Petitioner Responds to Trader Joe’s Reversing Packaging Renaming",
"title": "Bay Area Teen Petitioner Responds to Trader Joe’s Reversing Packaging Renaming",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">After announcing to discontinue racially stereotypical labels from its international food products, Trader Joe’s \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/138695/trader-joes-says-no-to-changing-label-names-denounced-as-racist\">\u003cspan style=\"font-weight: 400\">walked back those promises\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> late last month refuting criticism that the branding isn’t racist or harmful. On July 21, a spokesperson for the grocery chain made a statement about phasing out international derivatives of the Trader Joe’s brand including Trader José’s and Trader Ming’s. That first statement came on the heels of \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/138277/trader-joes-to-remove-racist-branding-following-bay-area-teens-petition\">\u003cspan style=\"font-weight: 400\">a petition started by Oakley high school student Briones Bedell \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">that has garnered over 6,000 signatures. Bedell started \u003c/span>\u003ca href=\"https://www.change.org/p/trader-joe-s-remove-racist-packaging-from-your-products\">\u003cspan style=\"font-weight: 400\">the petition\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in early July pointing out that the company labels and imagery on global food products relied on harmful stereotypes and caricatures.\u003c/span>\u003c/p>\n\u003cp>https://twitter.com/BrionesBedell/status/1296485715233120267\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite the company’s change of heart regarding its branding, Bedell isn’t letting up on her fight for Trader Joe’s to recognize the harm its marketing perpetuates and profits off of. Bedell draws a clear line between Trader Joe’s founder Joe Coulombe’s aesthetic inspirations for the company’s to Western colonialist fantasies of foreign lands. Most recently on her Twitter account, \u003ca href=\"https://twitter.com/BrionesBedell\">Bedell\u003c/a> pointed out an Oklahoma themed reusable bag from the grocery chain that references the Trail of Tears as a feature of the state along with the state tree, the Eastern Red Bud and the Sooners as native landmarks of the state. “Who would celebrate the Trail of Tears or treat it as a source of pride—let alone design, produce and sell reusable grocery bags highlighting a government-sanctioned atrocity that killed and brutalized thousands of Native Americans?” she asked in a Tweet. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED spoke with Bedell to get her thoughts about the company’s inconsistent statements and what comes next in her fight towards eliminating detrimental language and imagery in food and beyond. Responses have been edited for style and clarity.\u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003ci>KQED: How are you feeling about Trader Joe’s backtracking on their commitment to changing their labels?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">Briones Bedell: I'm disappointed and quite frankly, surprised at what seems to be a complete reversal of their previous commitment for removing labels from international foods that Trader Joe’s had previously described as not being conducive to creating, I think their words were, “a welcoming, rewarding customer experience.” \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I'm glad that this issue has invited a discourse about depictions of race and ethnicity at Trader Joe's. However,their choice of racially insensitive packaging, I think is ultimately symbolic of more complex issues, especially when it is embedded within their broader corporate brand philosophy. For example, a book titled \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">White Shadows in the South Seas\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> [was] an inspiration for the founder of the company in creating the brand. This book goes as far as to celebrate the myth of the noble savage and the white God narratives and it relies heavily on these aspects of exoticism that we can see mirrored in their branding of international foods. I think Trader Joe's, given this context, becomes an all too convenient device to talk more broadly about our society's ingrained edifices of imperialism and how our current systems continue to reflect these tendencies. Again, to reiterate, [this branding] is not cultural celebration or representation. I mean, the brands are shells of the cultures that they claim to represent. They're only caricatures and vague ideas and stereotypes — not anything of actual substance. It becomes a tool of othering and insidious microaggression given this essential context, especially given that they're profiting off of these stereotypes. \u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003ci>How does your framing around this come about? What was your education like about these subjects?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">Prior to this petition specifically, I had an interest in protecting intangible cultural content, specifically traditional cultural expressions Previously, I had presented at venues such as the World Intellectual Property Organization and the Association of Tribal Archives, Libraries and Museums. My prior interest in these subjects made me sensitive to what I perceive as a trivializing impact of Trader Joe’s branding which then compelled me to speak up about it. I've been grateful in my upbringing and education to have had mentors and supporters who have encouraged me to question sources of authority. [It’s one thing to see when] something wrong or something feels off. But it's another thing to be able to explain the how and why of it. I've been grateful for that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003ci>Have you found something specific or notable about how exoctizing and othering happens in the world of food as opposed to the art world?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">When we talk about, like art that's in museums and intellectual property and cultural content, sometimes that's very inaccessible or just not as available as something like food, which is one of the most basic ways that we interact with and are introduced to cultures outside of our own. Food, generally, in comparison to other activities, is cheap. When I was doing more research about Trader Joe's marketing and marketing in general, using, you know, caricatures and exoticism to market food, I put the pieces together. I think that we can consider the internationally branded labels as being representative of a broader marketing tactic that employs that same exoticism, because the products are considered alternative to a Eurocentric cuisine that's perceived as the “normal”. The marketing is intended to allow a consumer who has relatively little economic capital but a lot of social capital to build up perceived sophistication, virtue, worldliness and knowledge through their engagement with food. And actually, Joe Coulombe who established the esthetics of the brand, he had a particular customer base in mind. He described his customers frequently, [as] over-educated, underpaid. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There's not necessarily anything wrong with engaging with cultures other than your own, and I think it's a good practice. But the irony here is that it's often in this context when it's marketed [as] exotic food, it's often at the expense of those very cultures that they're drawing from. Boxing out those same communities in their own neighborhoods, otherizing them. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It also romanticizes the ongoing effects of imperialism, which have been particularly profound and severe in the Pacific region when we're talking about tiki. Using tiki to hawk products to gain a profit [when] tiki often draws on religiously important motifs and in various specific cultures.It's not only in poor taste, but it's this example of rampant cultural appropriation that's gone unchecked for decades. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138881\" class=\"wp-caption alignright\" style=\"max-width: 2445px\">\u003cimg class=\"size-full wp-image-138881\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto.jpeg\" alt=\"Briones Bedell is confident her petition is engendering conversations around harmful stereotypical depictions of non-American cultures.\" width=\"2445\" height=\"2280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto.jpeg 2445w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-800x746.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-1020x951.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-160x149.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-768x716.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-1536x1432.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-2048x1910.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-1920x1790.jpeg 1920w\" sizes=\"(max-width: 2445px) 100vw, 2445px\">\u003cfigcaption class=\"wp-caption-text\">Briones Bedell is confident her petition is engendering conversations around harmful stereotypical depictions of people and cultures across the globe. \u003ccite>(courtesy of Briones Bedell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>\u003ci> What do you think are the company’s intentions around this marketing, and how does it matter?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">This has been a big point of contention within the discussion.How can you prove intent? I would say that I belong to the school of thought that says it doesn't necessarily matter what the intent was. I think ignorance lets the company say it didn't understand. Although I don't buy that this company didn't understand that these symbols would be inappropriate, offensive and even racist. We don't generally use ignorance as a free pass for the individual who's perpetuating racism in their personal lives. And so why should we apply this to a multi-billion dollar corporation who is putting out imagery and labels that perpetuate exoticism, romanticize imperialism? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trader Joe's, with the amount of revenue it pulls in, with the amount of different communities it serves, it has over 500 locations [in the nation], certainly could afford to and would do well to allocate more time and money to reviewing how their brand may perpetuate racial stereotypes and how they can rectify that. I think in this current moment in particular, there are people who have been reluctant to comment on race and the ramifications that it has on American citizens, are now entering that conversation. We're talking about issues of race much more openly than we ever have before. As a white person, I can say I know a lot of white people that were very reluctant to have frank conversations about race prior to even just this summer. I think in the light of recent events and a trend for years now [where] consumers are increasingly looking toward companies to support or align with their ethics and your personal philosophies, Trader Joe's would do well [to] really sharpen its message on diversity and inclusion to their loyal, almost cult like fan base. \u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003ci> What does a moment like this call for from where you sit with this petition?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">Since the petition has started, I’ve got a significant amount of backlash from a variety of different groups. People who tend to self identify as conservative have decried it as an example of cancel culture, oversensitivity or political correctness. Then people who identify themselves as on the left or liberal tend to say that this is diluting the real tangible impact of very measurable impacts of racism in other spheres.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What I am incredibly unclear on and disappointed in is that [Trader Joe's] is waffling on their position. There's been an incredible amount of backlash [but] there's also been increasing support, and especially recently. And I'm just happy that is opening up a dialogue and again, continuing these discussions about race and ethnicity that we're having currently in the U.S. Racism at all levels, systemic racism particularly, can be addressed and weeded out. I think that Trader Joe's had an incredible opportunity to clarify their brand messaging and they speak so often about this [in] their PR statements about this welcoming and rewarding customer experience.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I think their incredible lack of clarity on this issue with the ethnically branded products reflects very poorly on the integrity for the company and their commitment to their stated goals for diversity and inclusion. In conjunction with the more recently discovered, culturally insensitive and racist caricatures being used to sell their goods as well as that Oklahoma bag with Trail of Tears on it, I think it necessitates deeper work and a closer look at policies and procedures internally as a company. Ultimately, at this point, my hope and our hope, the supporters, would be that Trader Joe’s will make a commitment again to those stated goals and take a firm stance on the necessity for cultural sensitivity, anti-racism and include that recognition that the continued perpetuating of imperialistic narratives in any form is harmful. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I've been very grateful to receive a lot of feedback on the petition, whether positive or negative, because I know that it's starting conversations more broadly. But I am unsettled by the amount of ignorance and misinformation out there regarding the problems associated with things like cultural appropriation [and] the need to protect cultural content. And if nothing else, I hope to continue that conversation and continue to get the word out. \u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003ci>Have you heard from Trader Joe’s personally throughout these past two months of doing this work?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">I have not heard from Trader Joe's regarding the petition. The closest that I've gotten to that is that they reference the petition vaguely on their announcement on their website. But no, there's been no direct contact. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>\u003ci> How are you using this to create public education around imperialism in food spaces?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">There's been a lot of people that I've encountered that just haven't even heard of the words like exoticism or even realize that imperialism is a thing that happens in the United States or that it's relevant to our history as a diverse nation. That's been an incredible opportunity within itself, and I hope to continue to raise awareness about these issues and the very deep lasting impact because the truth and the legacy effects are ongoing. It's not over. I think the first step is just recognizing that there are people who aren't even aware that it's a problem. And so when they encounter this, there's kind of a knee jerk reaction like “What do you mean? This sounds very over sensitive or very foreign” because many of us just unfortunately just haven't been introduced to it. So I hope that can resolve that. Like I said before, you can point out that something is off or something is wrong but having the ability to explain how or why and when, that's really the crucial part of this. I hope that Trader Joe's will get rid of the ethnic branding and revise the policy. But again, this issue is far broader. It concerns so many different people, communities. It opens the gates to all sorts of conversations. It's just a reexamination of what we find acceptable.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">After announcing to discontinue racially stereotypical labels from its international food products, Trader Joe’s \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/138695/trader-joes-says-no-to-changing-label-names-denounced-as-racist\">\u003cspan style=\"font-weight: 400\">walked back those promises\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> late last month refuting criticism that the branding isn’t racist or harmful. On July 21, a spokesperson for the grocery chain made a statement about phasing out international derivatives of the Trader Joe’s brand including Trader José’s and Trader Ming’s. That first statement came on the heels of \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/138277/trader-joes-to-remove-racist-branding-following-bay-area-teens-petition\">\u003cspan style=\"font-weight: 400\">a petition started by Oakley high school student Briones Bedell \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">that has garnered over 6,000 signatures. Bedell started \u003c/span>\u003ca href=\"https://www.change.org/p/trader-joe-s-remove-racist-packaging-from-your-products\">\u003cspan style=\"font-weight: 400\">the petition\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in early July pointing out that the company labels and imagery on global food products relied on harmful stereotypes and caricatures.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite the company’s change of heart regarding its branding, Bedell isn’t letting up on her fight for Trader Joe’s to recognize the harm its marketing perpetuates and profits off of. Bedell draws a clear line between Trader Joe’s founder Joe Coulombe’s aesthetic inspirations for the company’s to Western colonialist fantasies of foreign lands. Most recently on her Twitter account, \u003ca href=\"https://twitter.com/BrionesBedell\">Bedell\u003c/a> pointed out an Oklahoma themed reusable bag from the grocery chain that references the Trail of Tears as a feature of the state along with the state tree, the Eastern Red Bud and the Sooners as native landmarks of the state. “Who would celebrate the Trail of Tears or treat it as a source of pride—let alone design, produce and sell reusable grocery bags highlighting a government-sanctioned atrocity that killed and brutalized thousands of Native Americans?” she asked in a Tweet. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED spoke with Bedell to get her thoughts about the company’s inconsistent statements and what comes next in her fight towards eliminating detrimental language and imagery in food and beyond. Responses have been edited for style and clarity.\u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003ci>KQED: How are you feeling about Trader Joe’s backtracking on their commitment to changing their labels?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">Briones Bedell: I'm disappointed and quite frankly, surprised at what seems to be a complete reversal of their previous commitment for removing labels from international foods that Trader Joe’s had previously described as not being conducive to creating, I think their words were, “a welcoming, rewarding customer experience.” \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\">I'm glad that this issue has invited a discourse about depictions of race and ethnicity at Trader Joe's. However,their choice of racially insensitive packaging, I think is ultimately symbolic of more complex issues, especially when it is embedded within their broader corporate brand philosophy. For example, a book titled \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">White Shadows in the South Seas\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> [was] an inspiration for the founder of the company in creating the brand. This book goes as far as to celebrate the myth of the noble savage and the white God narratives and it relies heavily on these aspects of exoticism that we can see mirrored in their branding of international foods. I think Trader Joe's, given this context, becomes an all too convenient device to talk more broadly about our society's ingrained edifices of imperialism and how our current systems continue to reflect these tendencies. Again, to reiterate, [this branding] is not cultural celebration or representation. I mean, the brands are shells of the cultures that they claim to represent. They're only caricatures and vague ideas and stereotypes — not anything of actual substance. It becomes a tool of othering and insidious microaggression given this essential context, especially given that they're profiting off of these stereotypes. \u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003ci>How does your framing around this come about? What was your education like about these subjects?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">Prior to this petition specifically, I had an interest in protecting intangible cultural content, specifically traditional cultural expressions Previously, I had presented at venues such as the World Intellectual Property Organization and the Association of Tribal Archives, Libraries and Museums. My prior interest in these subjects made me sensitive to what I perceive as a trivializing impact of Trader Joe’s branding which then compelled me to speak up about it. I've been grateful in my upbringing and education to have had mentors and supporters who have encouraged me to question sources of authority. [It’s one thing to see when] something wrong or something feels off. But it's another thing to be able to explain the how and why of it. I've been grateful for that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003ci>Have you found something specific or notable about how exoctizing and othering happens in the world of food as opposed to the art world?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">When we talk about, like art that's in museums and intellectual property and cultural content, sometimes that's very inaccessible or just not as available as something like food, which is one of the most basic ways that we interact with and are introduced to cultures outside of our own. Food, generally, in comparison to other activities, is cheap. When I was doing more research about Trader Joe's marketing and marketing in general, using, you know, caricatures and exoticism to market food, I put the pieces together. I think that we can consider the internationally branded labels as being representative of a broader marketing tactic that employs that same exoticism, because the products are considered alternative to a Eurocentric cuisine that's perceived as the “normal”. The marketing is intended to allow a consumer who has relatively little economic capital but a lot of social capital to build up perceived sophistication, virtue, worldliness and knowledge through their engagement with food. And actually, Joe Coulombe who established the esthetics of the brand, he had a particular customer base in mind. He described his customers frequently, [as] over-educated, underpaid. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There's not necessarily anything wrong with engaging with cultures other than your own, and I think it's a good practice. But the irony here is that it's often in this context when it's marketed [as] exotic food, it's often at the expense of those very cultures that they're drawing from. Boxing out those same communities in their own neighborhoods, otherizing them. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It also romanticizes the ongoing effects of imperialism, which have been particularly profound and severe in the Pacific region when we're talking about tiki. Using tiki to hawk products to gain a profit [when] tiki often draws on religiously important motifs and in various specific cultures.It's not only in poor taste, but it's this example of rampant cultural appropriation that's gone unchecked for decades. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138881\" class=\"wp-caption alignright\" style=\"max-width: 2445px\">\u003cimg class=\"size-full wp-image-138881\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto.jpeg\" alt=\"Briones Bedell is confident her petition is engendering conversations around harmful stereotypical depictions of non-American cultures.\" width=\"2445\" height=\"2280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto.jpeg 2445w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-800x746.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-1020x951.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-160x149.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-768x716.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-1536x1432.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-2048x1910.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/BrionesBedellPhoto-1920x1790.jpeg 1920w\" sizes=\"(max-width: 2445px) 100vw, 2445px\">\u003cfigcaption class=\"wp-caption-text\">Briones Bedell is confident her petition is engendering conversations around harmful stereotypical depictions of people and cultures across the globe. \u003ccite>(courtesy of Briones Bedell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>\u003ci> What do you think are the company’s intentions around this marketing, and how does it matter?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">This has been a big point of contention within the discussion.How can you prove intent? I would say that I belong to the school of thought that says it doesn't necessarily matter what the intent was. I think ignorance lets the company say it didn't understand. Although I don't buy that this company didn't understand that these symbols would be inappropriate, offensive and even racist. We don't generally use ignorance as a free pass for the individual who's perpetuating racism in their personal lives. And so why should we apply this to a multi-billion dollar corporation who is putting out imagery and labels that perpetuate exoticism, romanticize imperialism? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trader Joe's, with the amount of revenue it pulls in, with the amount of different communities it serves, it has over 500 locations [in the nation], certainly could afford to and would do well to allocate more time and money to reviewing how their brand may perpetuate racial stereotypes and how they can rectify that. I think in this current moment in particular, there are people who have been reluctant to comment on race and the ramifications that it has on American citizens, are now entering that conversation. We're talking about issues of race much more openly than we ever have before. As a white person, I can say I know a lot of white people that were very reluctant to have frank conversations about race prior to even just this summer. I think in the light of recent events and a trend for years now [where] consumers are increasingly looking toward companies to support or align with their ethics and your personal philosophies, Trader Joe's would do well [to] really sharpen its message on diversity and inclusion to their loyal, almost cult like fan base. \u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003ci> What does a moment like this call for from where you sit with this petition?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">Since the petition has started, I’ve got a significant amount of backlash from a variety of different groups. People who tend to self identify as conservative have decried it as an example of cancel culture, oversensitivity or political correctness. Then people who identify themselves as on the left or liberal tend to say that this is diluting the real tangible impact of very measurable impacts of racism in other spheres.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What I am incredibly unclear on and disappointed in is that [Trader Joe's] is waffling on their position. There's been an incredible amount of backlash [but] there's also been increasing support, and especially recently. And I'm just happy that is opening up a dialogue and again, continuing these discussions about race and ethnicity that we're having currently in the U.S. Racism at all levels, systemic racism particularly, can be addressed and weeded out. I think that Trader Joe's had an incredible opportunity to clarify their brand messaging and they speak so often about this [in] their PR statements about this welcoming and rewarding customer experience.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I think their incredible lack of clarity on this issue with the ethnically branded products reflects very poorly on the integrity for the company and their commitment to their stated goals for diversity and inclusion. In conjunction with the more recently discovered, culturally insensitive and racist caricatures being used to sell their goods as well as that Oklahoma bag with Trail of Tears on it, I think it necessitates deeper work and a closer look at policies and procedures internally as a company. Ultimately, at this point, my hope and our hope, the supporters, would be that Trader Joe’s will make a commitment again to those stated goals and take a firm stance on the necessity for cultural sensitivity, anti-racism and include that recognition that the continued perpetuating of imperialistic narratives in any form is harmful. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I've been very grateful to receive a lot of feedback on the petition, whether positive or negative, because I know that it's starting conversations more broadly. But I am unsettled by the amount of ignorance and misinformation out there regarding the problems associated with things like cultural appropriation [and] the need to protect cultural content. And if nothing else, I hope to continue that conversation and continue to get the word out. \u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003ci>Have you heard from Trader Joe’s personally throughout these past two months of doing this work?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">I have not heard from Trader Joe's regarding the petition. The closest that I've gotten to that is that they reference the petition vaguely on their announcement on their website. But no, there's been no direct contact. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ci> How are you using this to create public education around imperialism in food spaces?\u003cbr>\n\u003c/i>\u003c/b>\u003cspan style=\"font-weight: 400\">There's been a lot of people that I've encountered that just haven't even heard of the words like exoticism or even realize that imperialism is a thing that happens in the United States or that it's relevant to our history as a diverse nation. That's been an incredible opportunity within itself, and I hope to continue to raise awareness about these issues and the very deep lasting impact because the truth and the legacy effects are ongoing. It's not over. I think the first step is just recognizing that there are people who aren't even aware that it's a problem. And so when they encounter this, there's kind of a knee jerk reaction like “What do you mean? This sounds very over sensitive or very foreign” because many of us just unfortunately just haven't been introduced to it. So I hope that can resolve that. Like I said before, you can point out that something is off or something is wrong but having the ability to explain how or why and when, that's really the crucial part of this. I hope that Trader Joe's will get rid of the ethnic branding and revise the policy. But again, this issue is far broader. It concerns so many different people, communities. It opens the gates to all sorts of conversations. It's just a reexamination of what we find acceptable.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Despite the Pandemic, These Independent Bay Area Food Producers Are Thriving",
"title": "Despite the Pandemic, These Independent Bay Area Food Producers Are Thriving",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's no secret that the COVID-19 pandemic has been tough on the food industry. Bay Area restaurants have struggled to stay open with a significantly reduced customer base. Farmers have had to pivot their business models to recoup losses from partnerships with those restaurants. Small businesses have struggled to secure funds from PPP loans. The future of food in the Bay Area is uncertain, to say the least, if not downright bleak.\u003c/p>\n\u003cp>But somehow, despite it all, certain food producers have managed to fare well during the pandemic. In some cases, they've thrived. Here are five of them.\u003c/p>\n\u003ch2>The Flour Miller\u003c/h2>\n\u003cfigure id=\"attachment_138822\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138822\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">David Kaisel of Capay Mills. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I didn't realize that baking was going to become the therapy of choice for a lot of folks during lockdown,\" says Capay Mills owner David Kaisel. \"We were completely blindsided by this. In the space of a couple of weeks, we were on the same list as toilet paper and hand sanitizer.\"\u003c/p>\n\u003cp>Back in late March and April, \u003ca href=\"https://www.theguardian.com/us-news/2020/apr/19/coronavirus-stress-baking-sourdough-kneading-relax\">sourdough made a sudden resurgence\u003c/a>. Pandemic baking \u003ca href=\"https://www.theatlantic.com/health/archive/2020/05/why-theres-no-flour-during-coronavirus/611527/\">became its own thing\u003c/a>. With more of the workforce at home, and with more time on their hands, keeping a yeast-pet and making bread suddenly put a stress on big-box stores. Grocery shelves were left depleted of flour, which is where Kaisel comes in. His independent operation 45 minutes west of Sacramento went from selling 600 pounds of flour per week to more than 2,500 pounds a week in April and May. He was able to fill in while the supply chain recovered from its shock, selling direct-to-consumer and via farmers markets. He introduced larger, five-pound bags, and customers started buying 8-10 pounds of flour per visit.\u003c/p>\n\u003cp>To keep up with demand, Kaisel had to increase production significantly. \"We were milling nonstop,\" says Kaisel. There was even a point at which the production space became too small. \"We're a tiny operation, and we didn't have room for the flour we were milling,\" says Kaisel. He ended up making several deliveries of flour to San Francisco each week just to make space in the shop.\u003cbr>\n[pullquote size=\"large\" align=\"right\" citation=\"David Kaisel]\"The pandemic has been good to me so far.\" [/pullquote]\u003cbr>\nBefore the pandemic, roughly half of the sales for the seven-year old mill were direct-to-consumer, via farmers markets like the Ferry Building and Oakland's Temescal market. With restaurant wholesale vanishing practically overnight, consumer sales skyrocketed so quickly that Kaisel had to create a website and online marketplace. He had to throttle demand because of concerns about volume. \"It was a bandwidth issue more than anything,\" said Kaisel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Capay Mills went from a one-man operation to one with two part-time production assistants. Kaisel's currently scaling up the production facility and working on a relocation to Woodland. And while things have quieted down a bit since that first surge in spring (\"No one wants to bake during summer,\" he says), as of the end of July, his volume is still up about 20 percent over last year.\u003c/p>\n\u003ch2>The Fish Purveyor\u003c/h2>\n\u003cfigure id=\"attachment_138851\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138851\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg\" alt=\"Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz.\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1536x1030.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo.jpg 1917w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz. \u003ccite>(Courtesy of H&H)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While customers were scrounging in March to buy flour, eggs and milk for baking, the seafood industry began rethinking its heavily \u003ca href=\"https://www.kqed.org/science/1962153/coronavirus-seafood-industry-comes-to-screeching-halt-but-some-businesses-adapting\">restaurant-dependent business model\u003c/a>. Online grocery shopping and delivery has seen a \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">huge surge in the Bay Area\u003c/a>, and between launching a Community Supported Fishery (CSF) subscription and selling at farmers markets, Hans Haveman and Heidi Rhodes of Santa Cruz-based H&H were able to fast-track the expansion plans they'd had in the works for years. \"We were lucky because we already had the tools to accept people who were looking for an alternate way to get food,\" says Haveman. The two were able to quickly supplant their lost revenues from catering with a successful consumer-centered model.\u003c/p>\n\u003cp>Haveman says that because people weren't going to restaurants, many looked instead to seafood as a way to get high-end products to cook at home. Like Kaisel, Haveman and Rhodes saw a hoarding type of mentality early on, which they say has since died down. But because of their higher sales, the duo has been able to increase their fleet of drivers from two to seven. They've also expanded their online store so people can order more products for delivery, beyond the CSF. It's something that had been in the works for a while, Rhodes says, but the pandemic had a snowballing effect. In the span of a few short weeks, their CSF membership went from 150 to 500 enrollees.\u003c/p>\n\u003ch2>The Small, Family-Owned Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138823\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg\" alt=\"Farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kenny Baker of Lonely Mountain Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenny Baker runs a small 10-acre family farm with his wife Molly in Watsonville. Before the pandemic, Lonely Mountain Farm sold mostly through farmers markets. Because of the limited growth opportunities of selling to farmers markets, Baker had been looking to expand to restaurant wholesale operations. But before he could, restaurants were gone.\u003c/p>\n\u003cp>Because the future was so uncertain, the Bakers decided to plant for the customer instead of restaurants, a major change to their crop plan. \"We kind of bet on the fact that some of our labor-intense crops that were for the fine dining world were not going to be bought up by customers or wholesalers,\" Kenny Baker says. \"We were able to still grow everything that we grew, but not, like, little tiny cucumbers the size of your pinky nail.\"\u003c/p>\n\u003cp>Baker also began working with the grocery delivery service \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>, further increasing his business at a time when people aren't comfortable shopping in the grocery store.\u003c/p>\n\u003ch2>The Strawberry Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138849\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-138849\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg\" alt=\"Jim Cochran\" width=\"610\" height=\"778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539-160x204.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran started his strawberry farm back in the 1980s. He was worried about his harvest this year, but he's actually seen far more demand. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Swanton Berry Farm, owner Jim Cochran says that people in the past years have driven long distances to spend the day picking berries. \"It was a good way to get out of town,\" he says. \"People would stay for a longer time and eat shortcake.\" And while the pandemic decimated the you-pick business model, oddly, his farmstand sales have been about 20% higher than last year. Instead of lingering around, people come in and buy their strawberries, shortcake or pie, then leave. Grocery sales have been up 6% and farmers market sales have been up 12% over last year.\u003c/p>\n\u003cp>The strawberry season isn't without risk. Every year, Cochran puts his house up as collateral for a loan in order to farm strawberries. After 37 years of being in business, it's taken a toll on him. Last year in June, he sold about $54,000 worth of strawberries in you-pick sales (about 10,000-11,000 pounds). He started February worried that he wouldn't be able to pay his loan back, but says now that he's actually on track to pay it off. Demand throughout the season hasn't waned, even while Cochran looks to downsize due to a production problem that affected yields.\u003c/p>\n\u003cp>All in all, despite not having you-pick, and the challenges of the pandemic, Cochran says it's a mystery why he's been able to do this well.\u003c/p>\n\u003ch2>The CSA Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138824\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138824\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg\" alt=\"Female farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lorraine Walker of Eatwell Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike many farms in the Bay Area, Lorraine Walker of Eatwell Farm had primarily focused on CSAs and just one farmers market before the pandemic. When COVID-19 hit, she'd already planned to increase planting to expand into wholesale. The decision was fortuitous: when the pandemic hit, she was able to meet the increased demand for her CSA program.\u003c/p>\n\u003cp>The Saturday before Mayor London Breed announced shelter-in-place, Walker remembers watching the number of her memberships go up. The day after Breed made the announcement, Walker had to turn off signups because she couldn't keep up with the number of boxes. \"We jumped up pretty close to just over 700 from about 500,\" she says. Within the first few weeks, Walker says she had just over 1,000 people on the waiting list to join the CSA.\u003c/p>\n\u003cp>It hasn't been all easy. With CSA programs, there needs to be a dedicated drop-off and pickup site. During the course of the pandemic, Walker lost a couple of pickup locations in San Francisco, including one in the Mission. \"All of a sudden, we were scrambling trying to move those people, and the Mission was already heavily impacted.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>She ended up turning to her members to look for a new host. And while other farms had to learn and pivot into a CSA model, Walker was already ahead in knowing how to operate. \"It's a different way of farming,\" says Walker. \"If we're growing with the idea of wholesale for a restaurant, the restaurant wants certain items in the season, but they want to get it for a couple of months. I don't want to put the same exact things into a CSA box week after week, month after month. We need to switch it up, so it's really a different way of growing.\"\u003c/p>\n\n",
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"excerpt": "Despite the pandemic, these independent food producers have managed to not only stay in business but thrive in business amid abnormal circumstances. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that the COVID-19 pandemic has been tough on the food industry. Bay Area restaurants have struggled to stay open with a significantly reduced customer base. Farmers have had to pivot their business models to recoup losses from partnerships with those restaurants. Small businesses have struggled to secure funds from PPP loans. The future of food in the Bay Area is uncertain, to say the least, if not downright bleak.\u003c/p>\n\u003cp>But somehow, despite it all, certain food producers have managed to fare well during the pandemic. In some cases, they've thrived. Here are five of them.\u003c/p>\n\u003ch2>The Flour Miller\u003c/h2>\n\u003cfigure id=\"attachment_138822\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138822\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">David Kaisel of Capay Mills. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I didn't realize that baking was going to become the therapy of choice for a lot of folks during lockdown,\" says Capay Mills owner David Kaisel. \"We were completely blindsided by this. In the space of a couple of weeks, we were on the same list as toilet paper and hand sanitizer.\"\u003c/p>\n\u003cp>Back in late March and April, \u003ca href=\"https://www.theguardian.com/us-news/2020/apr/19/coronavirus-stress-baking-sourdough-kneading-relax\">sourdough made a sudden resurgence\u003c/a>. Pandemic baking \u003ca href=\"https://www.theatlantic.com/health/archive/2020/05/why-theres-no-flour-during-coronavirus/611527/\">became its own thing\u003c/a>. With more of the workforce at home, and with more time on their hands, keeping a yeast-pet and making bread suddenly put a stress on big-box stores. Grocery shelves were left depleted of flour, which is where Kaisel comes in. His independent operation 45 minutes west of Sacramento went from selling 600 pounds of flour per week to more than 2,500 pounds a week in April and May. He was able to fill in while the supply chain recovered from its shock, selling direct-to-consumer and via farmers markets. He introduced larger, five-pound bags, and customers started buying 8-10 pounds of flour per visit.\u003c/p>\n\u003cp>To keep up with demand, Kaisel had to increase production significantly. \"We were milling nonstop,\" says Kaisel. There was even a point at which the production space became too small. \"We're a tiny operation, and we didn't have room for the flour we were milling,\" says Kaisel. He ended up making several deliveries of flour to San Francisco each week just to make space in the shop.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBefore the pandemic, roughly half of the sales for the seven-year old mill were direct-to-consumer, via farmers markets like the Ferry Building and Oakland's Temescal market. With restaurant wholesale vanishing practically overnight, consumer sales skyrocketed so quickly that Kaisel had to create a website and online marketplace. He had to throttle demand because of concerns about volume. \"It was a bandwidth issue more than anything,\" said Kaisel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Capay Mills went from a one-man operation to one with two part-time production assistants. Kaisel's currently scaling up the production facility and working on a relocation to Woodland. And while things have quieted down a bit since that first surge in spring (\"No one wants to bake during summer,\" he says), as of the end of July, his volume is still up about 20 percent over last year.\u003c/p>\n\u003ch2>The Fish Purveyor\u003c/h2>\n\u003cfigure id=\"attachment_138851\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138851\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg\" alt=\"Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz.\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1536x1030.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo.jpg 1917w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz. \u003ccite>(Courtesy of H&H)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While customers were scrounging in March to buy flour, eggs and milk for baking, the seafood industry began rethinking its heavily \u003ca href=\"https://www.kqed.org/science/1962153/coronavirus-seafood-industry-comes-to-screeching-halt-but-some-businesses-adapting\">restaurant-dependent business model\u003c/a>. Online grocery shopping and delivery has seen a \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">huge surge in the Bay Area\u003c/a>, and between launching a Community Supported Fishery (CSF) subscription and selling at farmers markets, Hans Haveman and Heidi Rhodes of Santa Cruz-based H&H were able to fast-track the expansion plans they'd had in the works for years. \"We were lucky because we already had the tools to accept people who were looking for an alternate way to get food,\" says Haveman. The two were able to quickly supplant their lost revenues from catering with a successful consumer-centered model.\u003c/p>\n\u003cp>Haveman says that because people weren't going to restaurants, many looked instead to seafood as a way to get high-end products to cook at home. Like Kaisel, Haveman and Rhodes saw a hoarding type of mentality early on, which they say has since died down. But because of their higher sales, the duo has been able to increase their fleet of drivers from two to seven. They've also expanded their online store so people can order more products for delivery, beyond the CSF. It's something that had been in the works for a while, Rhodes says, but the pandemic had a snowballing effect. In the span of a few short weeks, their CSF membership went from 150 to 500 enrollees.\u003c/p>\n\u003ch2>The Small, Family-Owned Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138823\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg\" alt=\"Farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kenny Baker of Lonely Mountain Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenny Baker runs a small 10-acre family farm with his wife Molly in Watsonville. Before the pandemic, Lonely Mountain Farm sold mostly through farmers markets. Because of the limited growth opportunities of selling to farmers markets, Baker had been looking to expand to restaurant wholesale operations. But before he could, restaurants were gone.\u003c/p>\n\u003cp>Because the future was so uncertain, the Bakers decided to plant for the customer instead of restaurants, a major change to their crop plan. \"We kind of bet on the fact that some of our labor-intense crops that were for the fine dining world were not going to be bought up by customers or wholesalers,\" Kenny Baker says. \"We were able to still grow everything that we grew, but not, like, little tiny cucumbers the size of your pinky nail.\"\u003c/p>\n\u003cp>Baker also began working with the grocery delivery service \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>, further increasing his business at a time when people aren't comfortable shopping in the grocery store.\u003c/p>\n\u003ch2>The Strawberry Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138849\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-138849\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg\" alt=\"Jim Cochran\" width=\"610\" height=\"778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539-160x204.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran started his strawberry farm back in the 1980s. He was worried about his harvest this year, but he's actually seen far more demand. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Swanton Berry Farm, owner Jim Cochran says that people in the past years have driven long distances to spend the day picking berries. \"It was a good way to get out of town,\" he says. \"People would stay for a longer time and eat shortcake.\" And while the pandemic decimated the you-pick business model, oddly, his farmstand sales have been about 20% higher than last year. Instead of lingering around, people come in and buy their strawberries, shortcake or pie, then leave. Grocery sales have been up 6% and farmers market sales have been up 12% over last year.\u003c/p>\n\u003cp>The strawberry season isn't without risk. Every year, Cochran puts his house up as collateral for a loan in order to farm strawberries. After 37 years of being in business, it's taken a toll on him. Last year in June, he sold about $54,000 worth of strawberries in you-pick sales (about 10,000-11,000 pounds). He started February worried that he wouldn't be able to pay his loan back, but says now that he's actually on track to pay it off. Demand throughout the season hasn't waned, even while Cochran looks to downsize due to a production problem that affected yields.\u003c/p>\n\u003cp>All in all, despite not having you-pick, and the challenges of the pandemic, Cochran says it's a mystery why he's been able to do this well.\u003c/p>\n\u003ch2>The CSA Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138824\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138824\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg\" alt=\"Female farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lorraine Walker of Eatwell Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike many farms in the Bay Area, Lorraine Walker of Eatwell Farm had primarily focused on CSAs and just one farmers market before the pandemic. When COVID-19 hit, she'd already planned to increase planting to expand into wholesale. The decision was fortuitous: when the pandemic hit, she was able to meet the increased demand for her CSA program.\u003c/p>\n\u003cp>The Saturday before Mayor London Breed announced shelter-in-place, Walker remembers watching the number of her memberships go up. The day after Breed made the announcement, Walker had to turn off signups because she couldn't keep up with the number of boxes. \"We jumped up pretty close to just over 700 from about 500,\" she says. Within the first few weeks, Walker says she had just over 1,000 people on the waiting list to join the CSA.\u003c/p>\n\u003cp>It hasn't been all easy. With CSA programs, there needs to be a dedicated drop-off and pickup site. During the course of the pandemic, Walker lost a couple of pickup locations in San Francisco, including one in the Mission. \"All of a sudden, we were scrambling trying to move those people, and the Mission was already heavily impacted.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She ended up turning to her members to look for a new host. And while other farms had to learn and pivot into a CSA model, Walker was already ahead in knowing how to operate. \"It's a different way of farming,\" says Walker. \"If we're growing with the idea of wholesale for a restaurant, the restaurant wants certain items in the season, but they want to get it for a couple of months. I don't want to put the same exact things into a CSA box week after week, month after month. We need to switch it up, so it's really a different way of growing.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mom’s Nigerian Stew Is Three Generations of Comfort",
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"headTitle": "Flavors at Home | Bay Area Bites | KQED Food",
"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\">When I was about 4-years-old my mother was featured in \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">San Francisco Focus Magazine\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, a publication once run by KQED. In the article, she talked about her stew and its connection to my grandmother, who was a chef in Lagos, Nigeria. Since then, my mother has taught me how to prepare the traditional dish growing up in Oakland. It came back to my mind recently after a family friend shared the article with me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every Nigerian stew is different, from its ingredients to the preparation. Some Nigerians like to add fresh garlic, while others might add a sage leaf. Ultimately, most settle on a method that works for them, and I strongly believe my mother has one of the best ways of making stew. The base starts with freshly pureed organic tomatoes and an array of herbs and spices like Maggi’s bouillon cubes, Lion’s yellow curry powder, fresh basil and red habanero peppers or ground Cameroon peppers. We love ours extra spicy, so we use both peppers. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138839\" class=\"wp-caption alignnone\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-138839\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg\" alt=\"Magazine photo of recipe\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine-160x213.jpeg 160w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">When Anthonia Onyejekwe was about 4-years-old, her mom was featured in a magazine article talking about her version of Nigerian tomato stew. \u003ccite>(Anthonia Onyejekwe / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Depending on my mother’s stock, the stew can have assorted meats like beef, chicken, cow skin, goat meat or even fish. For this version, she used bone-in beef. First she places the beef inside a large pot filled with water, herbs, spices and fresh onions. Once that’s cooked, she begins making the stew. A cup of oil is poured into a hot pot, along with more onions, basil, bouillon cubes and curry powder. Next, she adds the blended tomatoes, salt, and ground Cameroon peppers. While the stew is bubbling, she then adds the beef. After the beef simmers and soaks up the flavors, it’s so tender that the meat is nearly falling off the bone. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stew is served with fluffy parboiled rice, but it can also be paired with cassava yams and fried plantain. To thoroughly enjoy the stew, it’s best to eat it with a chilled bottle of malta, Hatuey preferably.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just like my mother did in the article, I want to dedicate my love for Nigerian stew to my mother and her passion for loving others through cooking. Enjoy!\u003c/span>\u003c/p>\n\u003cp>Here's the version my mom shared in her magazine article:\u003c/p>\n\u003ch2>Nigerian Stew\u003c/h2>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n[aside tag=\"flavors\" label=\"More Flavors at Home\"]\u003cbr>\nFor the beef:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 lbs bone-in beef shank, cubed into 1-2 inch pieces*\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves of garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium ginger root, peeled\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red onion, cubed \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>For the stew:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red large onion cubed\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup of canola oil or any other flavorless oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 red or orange habanero peppers blended\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon of Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bunch of chopped fresh basil leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">8 Roma tomatoes, blended or 2 14-ounce cans tomato sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Ground Cameroon pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>* If getting your beef from a butcher, ask them to cube it for you.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a large pot on medium-high heat, add beef, cubed red onions, one peeled ginger, 2 cloves of garlic, 2 Maggi cubes lion’s curry powder and 2 cups water. Bring to a boil then reduce to a simmer until beef is tender. Remove from heat and drain the excess water from the pot. set aside\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">for the stew, heat another pot to medium heat. Add oil, chopped fresh basil, red cubed onion, curry powder and Maggi cubes. Allow the ingredients to fry together until onions are translucent. Next add the fresh blended tomatoes or canned tomato sauce, then add the blended habanero peppers. Let the stew simmer for 15 minutes until the tomatoes are a deep reddish brown. Add the beef to the stew and add salt and Cameroon pepper to taste. Allow the stew simmer for another 15-20 minutes until beef is fall-off-the-bone tender. Serve with parboil rice, fried plantain, or cassava yams. \u003c/span>\u003c/p>\n\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\">When I was about 4-years-old my mother was featured in \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">San Francisco Focus Magazine\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, a publication once run by KQED. In the article, she talked about her stew and its connection to my grandmother, who was a chef in Lagos, Nigeria. Since then, my mother has taught me how to prepare the traditional dish growing up in Oakland. It came back to my mind recently after a family friend shared the article with me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every Nigerian stew is different, from its ingredients to the preparation. Some Nigerians like to add fresh garlic, while others might add a sage leaf. Ultimately, most settle on a method that works for them, and I strongly believe my mother has one of the best ways of making stew. The base starts with freshly pureed organic tomatoes and an array of herbs and spices like Maggi’s bouillon cubes, Lion’s yellow curry powder, fresh basil and red habanero peppers or ground Cameroon peppers. We love ours extra spicy, so we use both peppers. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138839\" class=\"wp-caption alignnone\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-138839\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg\" alt=\"Magazine photo of recipe\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine-160x213.jpeg 160w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">When Anthonia Onyejekwe was about 4-years-old, her mom was featured in a magazine article talking about her version of Nigerian tomato stew. \u003ccite>(Anthonia Onyejekwe / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Depending on my mother’s stock, the stew can have assorted meats like beef, chicken, cow skin, goat meat or even fish. For this version, she used bone-in beef. First she places the beef inside a large pot filled with water, herbs, spices and fresh onions. Once that’s cooked, she begins making the stew. A cup of oil is poured into a hot pot, along with more onions, basil, bouillon cubes and curry powder. Next, she adds the blended tomatoes, salt, and ground Cameroon peppers. While the stew is bubbling, she then adds the beef. After the beef simmers and soaks up the flavors, it’s so tender that the meat is nearly falling off the bone. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stew is served with fluffy parboiled rice, but it can also be paired with cassava yams and fried plantain. To thoroughly enjoy the stew, it’s best to eat it with a chilled bottle of malta, Hatuey preferably.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor the beef:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 lbs bone-in beef shank, cubed into 1-2 inch pieces*\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves of garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium ginger root, peeled\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red onion, cubed \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>For the stew:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red large onion cubed\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup of canola oil or any other flavorless oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 red or orange habanero peppers blended\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon of Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bunch of chopped fresh basil leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">8 Roma tomatoes, blended or 2 14-ounce cans tomato sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Ground Cameroon pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>* If getting your beef from a butcher, ask them to cube it for you.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a large pot on medium-high heat, add beef, cubed red onions, one peeled ginger, 2 cloves of garlic, 2 Maggi cubes lion’s curry powder and 2 cups water. Bring to a boil then reduce to a simmer until beef is tender. Remove from heat and drain the excess water from the pot. set aside\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">for the stew, heat another pot to medium heat. Add oil, chopped fresh basil, red cubed onion, curry powder and Maggi cubes. Allow the ingredients to fry together until onions are translucent. Next add the fresh blended tomatoes or canned tomato sauce, then add the blended habanero peppers. Let the stew simmer for 15 minutes until the tomatoes are a deep reddish brown. Add the beef to the stew and add salt and Cameroon pepper to taste. Allow the stew simmer for another 15-20 minutes until beef is fall-off-the-bone tender. Serve with parboil rice, fried plantain, or cassava yams. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>After some years of looking for a permanent space, Lion Dance Cafe, the brick-and-mortar concept from C-Y Marie Chia and Shane Stanbridge has finally found a home in downtown Oakland. Taking over the \u003ca href=\"https://www.kqed.org/bayareabites/138052/covid-related-bay-area-restaurant-permanent-closures-in-june-and-july-so-far\">former Liba Falafel\u003c/a> space on 17th Street, Chia and Stanbridge have \u003ca href=\"https://www.kickstarter.com/projects/cychia/lion-dance-cafe-by-s-m-vegan\">kicked off a fundraiser\u003c/a> for a final push toward opening their vegan Singaporean restaurant, set to open for service in September.\u003cbr>\n[aside tag=\"foodnews\" label=\"More Food News.\"]\u003cbr>\nFor the past few years, the duo has been popping up at different locations across the Bay Area as \u003ca href=\"https://smvegans.com/\" target=\"_blank\" rel=\"noopener noreferrer\">S+M Vegan\u003c/a>, \u003cspan style=\"font-weight: 400\"> including most recently at Eli’s Mile High Club in Oakland\u003c/span>. When the bar and eatery shut its doors after shelter-in-place orders in March, Chia and Stanbridge’s business came to a halt as well. “We realized that we were going to have to find a different solution for our income [because] at the same time, catering was getting cancelled left and right,” Chia explained adding that catering orders made up a majority of their revenue. “The pop-ups were definitely significant but they were more test menu items, [ways to] get the word out, connect with people but catering was the bread and butter.”\u003c/p>\n\u003cfigure id=\"attachment_138773\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138773\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-800x1000.jpeg\" alt=\"S+M Vegan's take on Singapore beehoon with vegetables and fresh chili sambal.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-800x1000.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-1020x1275.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-768x960.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon.jpeg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's take on Singapore beehoon with vegetables and fresh chili sambal. \u003ccite>(Courtesy of Lion Dance Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The duo found a temporary kitchen and outpost at Tacos Oscar, Oscar Michel and Jake Weiss’ efficient storage container operation in Oakland. While Michel and Weiss sorted out their own restaurant’s future in the wake of the pandemic, S+M took it over from late March through late May for a take-out menu that customers pre-ordered for pick-up and delivery. “[The pre-order model] was out of concern for our customer's safety. We don't want lines to form in front and this way,” said Chia. Despite the pandemic, S+M found great success. “The last day, we sold out of 400 items in under 8 minutes. That's when we realized we can really keep doing this if only we had our own space with more room to safely hire people,” she added.\u003c/p>\n\u003cp>At their new location, Chia and Stanbridge are joined by a third partner, Rachel Metcalf. The team was able to secure the lease on the restaurant space by using their savings and are turning to Kickstarter to fill the rest of the gaps. The new space, which Chia describes as turnkey and not in need of major work, is on track for a September opening though permits and statewide orders on the pandemic will play a role. Chia hopes the new space means more crowd favorites like their beloved shaobing sandwiches, laksas and new items on the menu for customers who’ve stuck with the pop-up as it hopped around town. “There's so many things we want to show people,” she said. “We're hoping to eventually apply for a beer and wine license and do sambal micheladas.” By this time next year, Chia hopes to add an ice machine to make desserts from her childhood, like ice kachang and burbur cha cha.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor the past few years, the duo has been popping up at different locations across the Bay Area as \u003ca href=\"https://smvegans.com/\" target=\"_blank\" rel=\"noopener noreferrer\">S+M Vegan\u003c/a>, \u003cspan style=\"font-weight: 400\"> including most recently at Eli’s Mile High Club in Oakland\u003c/span>. When the bar and eatery shut its doors after shelter-in-place orders in March, Chia and Stanbridge’s business came to a halt as well. “We realized that we were going to have to find a different solution for our income [because] at the same time, catering was getting cancelled left and right,” Chia explained adding that catering orders made up a majority of their revenue. “The pop-ups were definitely significant but they were more test menu items, [ways to] get the word out, connect with people but catering was the bread and butter.”\u003c/p>\n\u003cfigure id=\"attachment_138773\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138773\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-800x1000.jpeg\" alt=\"S+M Vegan's take on Singapore beehoon with vegetables and fresh chili sambal.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-800x1000.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-1020x1275.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-768x960.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon.jpeg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's take on Singapore beehoon with vegetables and fresh chili sambal. \u003ccite>(Courtesy of Lion Dance Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The duo found a temporary kitchen and outpost at Tacos Oscar, Oscar Michel and Jake Weiss’ efficient storage container operation in Oakland. While Michel and Weiss sorted out their own restaurant’s future in the wake of the pandemic, S+M took it over from late March through late May for a take-out menu that customers pre-ordered for pick-up and delivery. “[The pre-order model] was out of concern for our customer's safety. We don't want lines to form in front and this way,” said Chia. Despite the pandemic, S+M found great success. “The last day, we sold out of 400 items in under 8 minutes. That's when we realized we can really keep doing this if only we had our own space with more room to safely hire people,” she added.\u003c/p>\n\u003cp>At their new location, Chia and Stanbridge are joined by a third partner, Rachel Metcalf. The team was able to secure the lease on the restaurant space by using their savings and are turning to Kickstarter to fill the rest of the gaps. The new space, which Chia describes as turnkey and not in need of major work, is on track for a September opening though permits and statewide orders on the pandemic will play a role. Chia hopes the new space means more crowd favorites like their beloved shaobing sandwiches, laksas and new items on the menu for customers who’ve stuck with the pop-up as it hopped around town. “There's so many things we want to show people,” she said. “We're hoping to eventually apply for a beer and wine license and do sambal micheladas.” By this time next year, Chia hopes to add an ice machine to make desserts from her childhood, like ice kachang and burbur cha cha.\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>Not sure why it took 30 years of life and five months of sheltering in place to figure out how to cook together with friends in different states, but here we are. Virtual cooking friend dates, FaceTime watch parties and video chats have taken up space as new “hobbies” to help keep in touch.\u003c/p>\n\u003cp>The latest co-cooking adventure was with Isabelle, a good friend of mine in Minnesota. After putting together a shared document listing the ingredients we each had in our pantries and fridges, cross-referencing them with recipes that could use said ingredients (or take variants) and narrowing down a brainstorm of links, we settled on one dish and one cocktail.[aside tag=\"flavors\" label=\"More Flavors at Home.\"]\u003c/p>\n\u003cp>We made this \u003ca href=\"https://www.justonecookbook.com/vegetarian-japanese-curry/#wprm-recipe-container-92986\" target=\"_blank\" rel=\"noopener noreferrer\">Japanese curry\u003c/a> from Just One Cookbook, but with vegetables we had on hand. My version substituted green beans for asparagus, dried porcini mushrooms for oysters and shimeji, added a poblano to the pepper mix and nixed the kabocha. Isabelle’s also omitted the kabocha and added kale.\u003c/p>\n\u003cp>Without thinking, we both decided to mise en place before joining the call, a pro tip for anyone who wants to try a similar co-cooking adventure on their own. It helped save time and fingers (trying to dice and talk to a screen is not exactly an easy skill to master).\u003c/p>\n\u003cfigure id=\"attachment_138627\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138627\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg\" alt=\"cocktail making\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Making a coconut-lime-basil cocktail before eating. \u003ccite>(Urmila Ramakrishnan / KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish, overall, was quite simple to make. It was the first time either of us had made a roux for a curry. With the Indian versions I’m used to making, it normally starts with a paste of ginger, garlic, onion and tomato. We chatted while comparing our roux coloration on the screen. It was surprising how in-sync we were throughout the whole process. As we let our vegetables simmer in vegetable broth, we caught up on the latest perils of working from home and the different hobbies we’ve collected since the last time we spoke. We reveled in the novelty of being able to cook together with hundreds of miles between us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At the end of it all, we plated our curry over noodles, used more of our pantry staples to make this \u003ca href=\"https://www.mydiaryofus.com/blog/2014/3/10/refreshing-coconut-lime-and-basil-cocktails\">basil coconut cocktail\u003c/a> (shaken not blended) and dug in swiftly.\u003c/p>\n\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>Not sure why it took 30 years of life and five months of sheltering in place to figure out how to cook together with friends in different states, but here we are. Virtual cooking friend dates, FaceTime watch parties and video chats have taken up space as new “hobbies” to help keep in touch.\u003c/p>\n\u003cp>The latest co-cooking adventure was with Isabelle, a good friend of mine in Minnesota. After putting together a shared document listing the ingredients we each had in our pantries and fridges, cross-referencing them with recipes that could use said ingredients (or take variants) and narrowing down a brainstorm of links, we settled on one dish and one cocktail.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We made this \u003ca href=\"https://www.justonecookbook.com/vegetarian-japanese-curry/#wprm-recipe-container-92986\" target=\"_blank\" rel=\"noopener noreferrer\">Japanese curry\u003c/a> from Just One Cookbook, but with vegetables we had on hand. My version substituted green beans for asparagus, dried porcini mushrooms for oysters and shimeji, added a poblano to the pepper mix and nixed the kabocha. Isabelle’s also omitted the kabocha and added kale.\u003c/p>\n\u003cp>Without thinking, we both decided to mise en place before joining the call, a pro tip for anyone who wants to try a similar co-cooking adventure on their own. It helped save time and fingers (trying to dice and talk to a screen is not exactly an easy skill to master).\u003c/p>\n\u003cfigure id=\"attachment_138627\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138627\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg\" alt=\"cocktail making\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Making a coconut-lime-basil cocktail before eating. \u003ccite>(Urmila Ramakrishnan / KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish, overall, was quite simple to make. It was the first time either of us had made a roux for a curry. With the Indian versions I’m used to making, it normally starts with a paste of ginger, garlic, onion and tomato. We chatted while comparing our roux coloration on the screen. It was surprising how in-sync we were throughout the whole process. As we let our vegetables simmer in vegetable broth, we caught up on the latest perils of working from home and the different hobbies we’ve collected since the last time we spoke. We reveled in the novelty of being able to cook together with hundreds of miles between us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At the end of it all, we plated our curry over noodles, used more of our pantry staples to make this \u003ca href=\"https://www.mydiaryofus.com/blog/2014/3/10/refreshing-coconut-lime-and-basil-cocktails\">basil coconut cocktail\u003c/a> (shaken not blended) and dug in swiftly.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It's Pretty Easy To Level Up Your Coffee Game — Here's How",
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"content": "\u003cp>There's something utilitarian about a cup of coffee. You wake up, you make it, pour it down your throat, and feel a little closer to taking on the day.\u003c/p>\n\u003cp>Which is fine, but maybe a little joyless? Especially for something you do every day. But, with just a few simple steps, coffee can go from something you \u003cem>use \u003c/em>to something you \u003cem>enjoy. \u003c/em>\u003c/p>\n\u003cp>We're guided by Sandra Walimaki, a coffee professional who has been in the industry for over 18 years. Her grandmother was a coffee farmer, so for her coffee is personal. \"To me, coffee was always that memory [of] sitting in the morning at a table, sharing a story, reading a paper, talking to my mom or my dad.\"\u003c/p>\n\u003cp>Walimaki is a regional educator for \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>, who we should note is our brand partner for the \u003ca href=\"https://nprcoffeeclub.org/\">NPR Coffee Club\u003c/a>. She teaches professional development classes for baristas, as well as home brewing classes for coffee enthusiasts.\u003c/p>\n\u003cp>Here are six tips to help you brew a better cup from the comfort of your kitchen:\u003c/p>\n\u003ch3>1. Start with good ingredients.\u003c/h3>\n\u003cp>At its simplest, a cup of coffee consists of two things: coffee and water.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The taste of your water will affect the taste of your coffee, \"so choosing good water is very important for brewing good coffee at home,\" Walimaki says.\u003c/p>\n\u003cp>This doesn't mean going out and buying ten dollar artisanal water. It can be as easy as using the filter in your fridge or on your sink. Your tap water may contain some \u003ca href=\"https://www.cooksillustrated.com/science/854-articles/story/why-does-water-from-different-places-taste-different\">minerals\u003c/a> that will affect the taste of your coffee. If it contains high levels of chlorine, for example, \"your coffee [could] taste like pool water,\" cautions Walimaki.\u003c/p>\n\u003cp>When it comes to the other main ingredient, it goes beyond just buying \"good\" coffee. Try opting for \u003cem>fresh \u003c/em>coffee. Like other perishable goods, coffee becomes stale with time, and the unique flavors will start to fade away.\u003c/p>\n\u003cp>Coffee that's not fresh might taste a little woody, or like cardboard. Check to see if your coffee has a \"best by\" date printed anywhere on the package. If you're buying whole beans, see if there's a date that indicates when the beans were roasted.\u003c/p>\n\u003cp>Walimaki says you can keep coffee in those paper pouch bags they come in anywhere from two weeks to a month, as long as they're kept in a relatively cool dry space. Be wary of storing your beans in the fridge though — they could wind up absorbing other aromas.\u003c/p>\n\u003ch3>2. Get a coffee grinder.\u003c/h3>\n\u003cp>Walimaki says a good coffee grinder is the single best thing you can buy to upgrade your coffee game. \"The best gift I gave to myself back in the day was a grinder,\" says Walimaki.\u003c/p>\n\u003cp>Grinders come in two styles:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Burr grinders\u003c/strong> run coffee beans through two gear-like circles, akin to a pepper mill. They allow for a more uniform grind size compared to blade grinders, although they tend to be bigger and more expensive. There are mechanized burr grinders and manual ones.\u003c/li>\n\u003cli>\u003cstrong>Blade grinders\u003c/strong> grind coffee beans using a propeller-like blade. They are cheaper, smaller, and generally simpler to use than burr grinders. If you go with a blade grinder, try pulsing the grinder for a more consistent grind.\u003c/li>\n\u003c/ul>\n\u003cp>Whatever kind you get, try to minimize the time between grinding and brewing — it will make all the difference.\u003c/p>\n\u003cp>By grinding beans yourself and at home, you can zero in on your preferred grind size. Walimaki's ideal coarseness is that of the chunky sugar you see on top of scones. A finer grind will result in a lighter, more bitter cup of coffee.\u003c/p>\n\u003ch3>3. If you're ready, graduate from the auto-drip.\u003c/h3>\n\u003cp>Now, you've reached a fork in the road of your coffee journey — a French press on one side, and a pour-over on the other. If you like coffee with more body or a heavier mouthfeel, opt for a method that doesn't require a paper filter, like a French press, says Walimaki.\u003c/p>\n\u003cp>If you want a lighter, brighter cup — in color and in taste — try a brewing method that uses a paper filter. Paper filters will trap oily substances and keep out more sediment. Walimaki tells us the resulting cup of coffee is more clear, crisp and tends to have \"brighter flavors.\"\u003c/p>\n\u003cp>Something else to consider: pour-over methods are more hands-on. Most require you to pour hot water over the grounds more than once, so they need constant attention.\u003c/p>\n\u003cp>A French press is less precious — you just pour water over the grounds, set a timer \u003ca href=\"https://nguyencoffeesupply.com/blogs/vietnamese-coffee-brew-guide/french-press\">for four minutes\u003c/a> and let them steep. So if you prefer to multitask in the mornings, this might be the better option.\u003c/p>\n\u003ch3>4. Develop Your Recipe\u003c/h3>\n\u003cp>The proportions of coffee to water (a.k.a. the brew ratio) is a personal, intimate thing. Walimaki likes a 1:16 ratio, so one part coffee to 16 parts water. The right ratios, she says, \"will do magic to like the flavors of your coffee.\"\u003c/p>\n\u003cp>If that math is hard in your head, try starting out with 60 grams of coffee to one liter of water as a baseline.\u003c/p>\n\u003cp>From there, it's up to you. Walimaki suggests taking notes the first time you brew coffee at home and then changing one variable at a time.\u003c/p>\n\u003cp>Record how each change affects the taste of your coffee. Think of the pursuit of your perfect cup of coffee as a kind of adult science fair project!\u003c/p>\n\u003ch3>5. Learn to describe what you taste.\u003c/h3>\n\u003cp>We're not telling you to go out and become a coffee connoisseur! The point here is to learn enough to be able to figure out what you like.\u003c/p>\n\u003cp>Don't expect to become some kind of expert taster overnight. Walimaki notes, \"The more you taste something ... the better you're going to get at identifying what's good and what's bad. And also what do you like, or what do you prefer?\"\u003c/p>\n\u003cp>If you're having trouble naming what you taste, try using a \u003ca href=\"https://counterculturecoffee.com/learn/resource-center/coffee-tasters-flavor-wheel\">flavor wheel\u003c/a> — a handy tool that can help you pick out exactly what you're tasting. It starts with more general flavors in the center — fruit, nut, floral — and gets more specific towards the edges.\u003c/p>\n\u003ch3>6. Create a \"coffee corner.\"\u003c/h3>\n\u003cp>There can be more to coffee than just what's in your cup. Whether you drink your morning cup at home while catching up on the news, or out of a tumbler on your morning walk — it's a part of everyday life for a lot of people.\u003c/p>\n\u003cp>We talked to Sahra Nguyen, founder and CEO of \u003ca href=\"https://nguyencoffeesupply.com/pages/about-us\">Nguyen Coffee Supply\u003c/a>. \"For me, I feel like having a coffee ritual every morning is really like treating yourself right.\" Instead of rushing to her desk or checking her emails first thing, she carves out time for a coffee routine. Especially when things feel uncertain.\u003c/p>\n\u003cp>\"I think committing to a ritual, like making coffee, is really centering,\" Nguyen says.\u003c/p>\n\u003cp>In service of creating a ritual, Nguyen recommends dedicating some space in your home for all of your tools — she calls it a \"coffee corner.\"\u003c/p>\n\u003cp>\"Right before this, I used to step into a coffee shop almost every morning as part of my ritual to start my day. And I think that feeling, like stepping into something, is really about stepping into a moment of self-care that's rooted in ritual. So I think designing that space is really important.\"\u003c/p>\n\u003cp>Your coffee corner doesn't need to be anything fancy. It could be half of a shelf in your pantry, a corner of your countertop or a little rolling cart. You don't need to buy anything new. \"You can actually work with what you have,\" says Nguyen. Try designating a few favorite mugs and spoons, and show them off by giving them their own space!\u003c/p>\n\u003cp>Of course, coffee shop vibes aren't complete until you've set your music. Nguyen likes to kick things off with Ray Charles instrumentals, but it's your coffee corner, so play what feels right for you.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Have a good coffee tip? We'd love to hear from you. Leave us a voicemail at 202-216-9823, or email us at \u003c/em>\u003ca href=\"mailto:LifeKit@npr.org\">\u003cem>LifeKit@npr.org\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>For more Life Kit, \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/life-kit\">\u003cem>subscribe to our newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The podcast portion of this story was produced by Audrey Nguyen. \u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=It%27s+Pretty+Easy+To+Level+Up+Your+Coffee+Game+%E2%80%94+Here%27s+How+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "You don't need to get super fancy with your morning coffee at home. All it takes are a few strategies to elevate your coffee game. Whether you use a drip machine or pour-over, paper filters or French press, this episode will help you get to know what kind of coffee you like and how to make it a little better. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's something utilitarian about a cup of coffee. You wake up, you make it, pour it down your throat, and feel a little closer to taking on the day.\u003c/p>\n\u003cp>Which is fine, but maybe a little joyless? Especially for something you do every day. But, with just a few simple steps, coffee can go from something you \u003cem>use \u003c/em>to something you \u003cem>enjoy. \u003c/em>\u003c/p>\n\u003cp>We're guided by Sandra Walimaki, a coffee professional who has been in the industry for over 18 years. Her grandmother was a coffee farmer, so for her coffee is personal. \"To me, coffee was always that memory [of] sitting in the morning at a table, sharing a story, reading a paper, talking to my mom or my dad.\"\u003c/p>\n\u003cp>Walimaki is a regional educator for \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>, who we should note is our brand partner for the \u003ca href=\"https://nprcoffeeclub.org/\">NPR Coffee Club\u003c/a>. She teaches professional development classes for baristas, as well as home brewing classes for coffee enthusiasts.\u003c/p>\n\u003cp>Here are six tips to help you brew a better cup from the comfort of your kitchen:\u003c/p>\n\u003ch3>1. Start with good ingredients.\u003c/h3>\n\u003cp>At its simplest, a cup of coffee consists of two things: coffee and water.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The taste of your water will affect the taste of your coffee, \"so choosing good water is very important for brewing good coffee at home,\" Walimaki says.\u003c/p>\n\u003cp>This doesn't mean going out and buying ten dollar artisanal water. It can be as easy as using the filter in your fridge or on your sink. Your tap water may contain some \u003ca href=\"https://www.cooksillustrated.com/science/854-articles/story/why-does-water-from-different-places-taste-different\">minerals\u003c/a> that will affect the taste of your coffee. If it contains high levels of chlorine, for example, \"your coffee [could] taste like pool water,\" cautions Walimaki.\u003c/p>\n\u003cp>When it comes to the other main ingredient, it goes beyond just buying \"good\" coffee. Try opting for \u003cem>fresh \u003c/em>coffee. Like other perishable goods, coffee becomes stale with time, and the unique flavors will start to fade away.\u003c/p>\n\u003cp>Coffee that's not fresh might taste a little woody, or like cardboard. Check to see if your coffee has a \"best by\" date printed anywhere on the package. If you're buying whole beans, see if there's a date that indicates when the beans were roasted.\u003c/p>\n\u003cp>Walimaki says you can keep coffee in those paper pouch bags they come in anywhere from two weeks to a month, as long as they're kept in a relatively cool dry space. Be wary of storing your beans in the fridge though — they could wind up absorbing other aromas.\u003c/p>\n\u003ch3>2. Get a coffee grinder.\u003c/h3>\n\u003cp>Walimaki says a good coffee grinder is the single best thing you can buy to upgrade your coffee game. \"The best gift I gave to myself back in the day was a grinder,\" says Walimaki.\u003c/p>\n\u003cp>Grinders come in two styles:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Burr grinders\u003c/strong> run coffee beans through two gear-like circles, akin to a pepper mill. They allow for a more uniform grind size compared to blade grinders, although they tend to be bigger and more expensive. There are mechanized burr grinders and manual ones.\u003c/li>\n\u003cli>\u003cstrong>Blade grinders\u003c/strong> grind coffee beans using a propeller-like blade. They are cheaper, smaller, and generally simpler to use than burr grinders. If you go with a blade grinder, try pulsing the grinder for a more consistent grind.\u003c/li>\n\u003c/ul>\n\u003cp>Whatever kind you get, try to minimize the time between grinding and brewing — it will make all the difference.\u003c/p>\n\u003cp>By grinding beans yourself and at home, you can zero in on your preferred grind size. Walimaki's ideal coarseness is that of the chunky sugar you see on top of scones. A finer grind will result in a lighter, more bitter cup of coffee.\u003c/p>\n\u003ch3>3. If you're ready, graduate from the auto-drip.\u003c/h3>\n\u003cp>Now, you've reached a fork in the road of your coffee journey — a French press on one side, and a pour-over on the other. If you like coffee with more body or a heavier mouthfeel, opt for a method that doesn't require a paper filter, like a French press, says Walimaki.\u003c/p>\n\u003cp>If you want a lighter, brighter cup — in color and in taste — try a brewing method that uses a paper filter. Paper filters will trap oily substances and keep out more sediment. Walimaki tells us the resulting cup of coffee is more clear, crisp and tends to have \"brighter flavors.\"\u003c/p>\n\u003cp>Something else to consider: pour-over methods are more hands-on. Most require you to pour hot water over the grounds more than once, so they need constant attention.\u003c/p>\n\u003cp>A French press is less precious — you just pour water over the grounds, set a timer \u003ca href=\"https://nguyencoffeesupply.com/blogs/vietnamese-coffee-brew-guide/french-press\">for four minutes\u003c/a> and let them steep. So if you prefer to multitask in the mornings, this might be the better option.\u003c/p>\n\u003ch3>4. Develop Your Recipe\u003c/h3>\n\u003cp>The proportions of coffee to water (a.k.a. the brew ratio) is a personal, intimate thing. Walimaki likes a 1:16 ratio, so one part coffee to 16 parts water. The right ratios, she says, \"will do magic to like the flavors of your coffee.\"\u003c/p>\n\u003cp>If that math is hard in your head, try starting out with 60 grams of coffee to one liter of water as a baseline.\u003c/p>\n\u003cp>From there, it's up to you. Walimaki suggests taking notes the first time you brew coffee at home and then changing one variable at a time.\u003c/p>\n\u003cp>Record how each change affects the taste of your coffee. Think of the pursuit of your perfect cup of coffee as a kind of adult science fair project!\u003c/p>\n\u003ch3>5. Learn to describe what you taste.\u003c/h3>\n\u003cp>We're not telling you to go out and become a coffee connoisseur! The point here is to learn enough to be able to figure out what you like.\u003c/p>\n\u003cp>Don't expect to become some kind of expert taster overnight. Walimaki notes, \"The more you taste something ... the better you're going to get at identifying what's good and what's bad. And also what do you like, or what do you prefer?\"\u003c/p>\n\u003cp>If you're having trouble naming what you taste, try using a \u003ca href=\"https://counterculturecoffee.com/learn/resource-center/coffee-tasters-flavor-wheel\">flavor wheel\u003c/a> — a handy tool that can help you pick out exactly what you're tasting. It starts with more general flavors in the center — fruit, nut, floral — and gets more specific towards the edges.\u003c/p>\n\u003ch3>6. Create a \"coffee corner.\"\u003c/h3>\n\u003cp>There can be more to coffee than just what's in your cup. Whether you drink your morning cup at home while catching up on the news, or out of a tumbler on your morning walk — it's a part of everyday life for a lot of people.\u003c/p>\n\u003cp>We talked to Sahra Nguyen, founder and CEO of \u003ca href=\"https://nguyencoffeesupply.com/pages/about-us\">Nguyen Coffee Supply\u003c/a>. \"For me, I feel like having a coffee ritual every morning is really like treating yourself right.\" Instead of rushing to her desk or checking her emails first thing, she carves out time for a coffee routine. Especially when things feel uncertain.\u003c/p>\n\u003cp>\"I think committing to a ritual, like making coffee, is really centering,\" Nguyen says.\u003c/p>\n\u003cp>In service of creating a ritual, Nguyen recommends dedicating some space in your home for all of your tools — she calls it a \"coffee corner.\"\u003c/p>\n\u003cp>\"Right before this, I used to step into a coffee shop almost every morning as part of my ritual to start my day. And I think that feeling, like stepping into something, is really about stepping into a moment of self-care that's rooted in ritual. So I think designing that space is really important.\"\u003c/p>\n\u003cp>Your coffee corner doesn't need to be anything fancy. It could be half of a shelf in your pantry, a corner of your countertop or a little rolling cart. You don't need to buy anything new. \"You can actually work with what you have,\" says Nguyen. Try designating a few favorite mugs and spoons, and show them off by giving them their own space!\u003c/p>\n\u003cp>Of course, coffee shop vibes aren't complete until you've set your music. Nguyen likes to kick things off with Ray Charles instrumentals, but it's your coffee corner, so play what feels right for you.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Have a good coffee tip? We'd love to hear from you. Leave us a voicemail at 202-216-9823, or email us at \u003c/em>\u003ca href=\"mailto:LifeKit@npr.org\">\u003cem>LifeKit@npr.org\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>For more Life Kit, \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/life-kit\">\u003cem>subscribe to our newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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"info": "",
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"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
