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"disqusTitle": "The Bay Area Food Movement Tackles Trump",
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"content": "\u003cp>The food world’s response to President Trump has varied. Farmers, from the Central Valley to Midwest, supported him. Restaurant owners are grappling with how political they can be without risking business. Some have declared their businesses “sanctuary restaurants,” while others, like the restaurant group that recently opened a restaurant in a Trump-owned hotel, simply see working with the president as a \u003ca href=\"https://www.washingtonpost.com/news/going-out-guide/wp/2015/09/30/blt-prime-steakhouse-to-open-in-the-trump-international-hotel/\" target=\"_blank\">good business decision\u003c/a>. But in the Bay Area, the food world is ready to resist.\u003c/p>\n\u003cp>That was the focus of a Thursday night \u003ca href=\"http://www.cuesa.org/\" target=\"_blank\">CUESA\u003c/a> event called “\u003ca href=\"https://www.eventbrite.com/e/resist-together-reframing-the-food-movement-tickets-32544341000?ref=ebtnebtckt#\" target=\"_blank\">Resist Together! Reframing the Food Movement\u003c/a>,” where panelists Evelyn Rangel-Medina of the \u003ca href=\"http://rocunited.org/staff-and-locals/bay-area/\" target=\"_blank\">Restaurant Opportunities Centers United\u003c/a>, Edwin Carmona-Cruz from \u003ca href=\"http://www.lrcl.org/\" target=\"_blank\">La Raza Centro Legal\u003c/a>, Amelia Moore from the \u003ca href=\"http://www.ucsusa.org/\" target=\"_blank\">Union of Concerned Scientists\u003c/a>, Leslie Mah from \u003ca href=\"https://nourishresist.org/\" target=\"_blank\">Nourish|Resist\u003c/a> and moderator, writer Stephen Satterfield, discuss the intersection of food and activism in the age of Trump.\u003c/p>\n\u003cfigure id=\"attachment_116287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2170.jpg\" alt=\"The crowd at CUESA's event.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowd at CUESA's event. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>CUESA director of education Julie Cummins introduced the event by emphasizing the need for people to think of food with a “bigger lens”: to think less about food itself and instead focus on the social and political issues in which our food is produced and made. Mah agreed, talking about how people need to shift in how they see the food movement, and go from making passive food choices (whatever’s cheapest at the store) to active ones (did that apple come from a farm in California or Mexico? Do the farmers take advantage of their workers?) The focus needs to be on “good food meets food justice,” Mah said.\u003c/p>\n\u003cp>The panel discussed the problems that Trump’s focus on illegal immigration can cause restaurants. Carmona-Cruz discussed how La Raza leads trainings for restaurants about what to do if ICE comes knocking at their door. Undocumented restaurant workers are often taken advantage of, he said, made to work for much less than minimum wage. “We have to realize that good food equals good practices,” he said. “We like to think about it in an intersectional way.”\u003c/p>\n\u003cfigure id=\"attachment_116290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2243.jpg\" alt=\"Panelist Edwin Carmona-Cruz, from La Raza Centro Legal.\" width=\"1920\" height=\"1449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-520x392.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Edwin Carmona-Cruz, from La Raza Centro Legal. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Intersectionality is key, Moore said. It’s not just about people buying most of of their produce from the farmers' market. For the food system to become more equitable as a whole, she said, people have to collaborate with other social justice movements, like Black Lives Matter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Our food system is reliant on people of color and immigrants,” Rangel-Medina said, adding that any food movement needs to be relevant for everyone, from restaurant workers to the people who pick our food. She mentioned the uncomfortable dichotomy that anyone who’s dined out in the Bay Area has observed. Why are Latino workers consistently working in back of the house positions, while the the bulk of front of house workers--who generally make more money, and serve as the face of the resturaunt--white? Yes, it’s awkward for well-intentioned Bay Area liberals to discuss these kinds of inequities. Yet, it’s vital, Rangel-Medina said. “If we don’t do this hard work we end up with Trump.”\u003c/p>\n\u003cfigure id=\"attachment_116292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2256.jpg\" alt=\"Panelist Evelyn Rangel-Medina, from Restaurant Opportunities Centers United.\" width=\"1920\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-960x666.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-520x361.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Evelyn Rangel-Medina, from Restaurant Opportunities Centers United. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fear and uncertainty that Trump’s presidency has created isn’t anything new, she added. “People of color have already been living in a Trump-like America.” Rangel-Medina pointed out that California, bastion of progressiveness and leader of the Trump resistance, is also the state that passed \u003ca href=\"https://en.wikipedia.org/wiki/California_Proposition_187\" target=\"_blank\">Proposition 187\u003c/a> in 1994, which denied undocumented Californians access to health care and education. We can’t rest on our laurels, confident that things will sort themselves out, believing that the Bay Area is somehow immune to Trump’s agenda, she said. We have to work hard to create a different future. “If we can create a demand for organic food, we can also demand racial equity,” she said.\u003c/p>\n\u003cp>That sentiment--in order to create change, people have to get out of their comfort zones--was echoed by the panelists. Moore mentioned her conservative Uncle Tom (yes, his real name) and the need for “Conversations across the aisle. We need to be collaborative.” Carmona-Cruz echoed her sentiments. “We as citizens need to put our bodies on the line for the first time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_116288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2185.jpg\" alt=\"Panelist Amelia Moore, from the Union of Concerned Scientists.\" width=\"1920\" height=\"1382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-1180x849.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-520x374.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Amelia Moore, from the Union of Concerned Scientists. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Intention is no longer enough,” Satterfield said. So what can people do? Carmona-Cruz advised that everyone should know \u003ca href=\"http://www.nclr.org/issues/immigration/resources/rights\" target=\"_blank\">what to do if ICE comes to your door\u003c/a>, and if a raid does happen, to make it as public as possible: “take out your phone, Facebook Live it.\" If you’re somewhere where you think an ICE raid might be taking place, you call (415) 200-1548, a 24-hour hotline managed by SF Rapid Response Network that will dispatch an observer to verify the raid and provide an attorney for detainees. He also encouraged people to look beyond national organizations like the ACLU and find a local group when considering where to donate.\u003c/p>\n\u003cp>If you work at a restaurant, urge it to become a \u003ca href=\"http://sanctuaryrestaurants.org/\" target=\"_blank\">sanctuary restaurant\u003c/a>, Rangel-Medina recommended. She also recommended supporting the bill for California to become a \u003ca href=\"http://www.usatoday.com/story/news/politics/2017/02/11/california-sanctuary-state-bill/97786476/\" target=\"_blank\">sanctuary state\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_116289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2234.jpg\" alt=\"Panelist Leslie Mah, from Nourish|Resist.\" width=\"1920\" height=\"1473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-800x614.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-768x589.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-1020x783.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-1180x905.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-960x737.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-375x288.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-520x399.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Leslie Mah, from Nourish|Resist. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>It will take hard work to fight Trump (who Carmona-Cruz referred to as “Cheeto man”) and his policies, the panel agreed. But as Mah pointed out, food can be an ideal starting point for political discussion, a way to find common ground with people who don’t share the same beliefs: “Everyone has to eat,” she said. “It’s a place to realize that you and I are the same.”\u003c/p>\n\n",
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"excerpt": "How the Bay Area's food movement is planning for four years of Trump was the topic of discussion at CUESA's event: Resist Together! Reframing the Food Movement. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The food world’s response to President Trump has varied. Farmers, from the Central Valley to Midwest, supported him. Restaurant owners are grappling with how political they can be without risking business. Some have declared their businesses “sanctuary restaurants,” while others, like the restaurant group that recently opened a restaurant in a Trump-owned hotel, simply see working with the president as a \u003ca href=\"https://www.washingtonpost.com/news/going-out-guide/wp/2015/09/30/blt-prime-steakhouse-to-open-in-the-trump-international-hotel/\" target=\"_blank\">good business decision\u003c/a>. But in the Bay Area, the food world is ready to resist.\u003c/p>\n\u003cp>That was the focus of a Thursday night \u003ca href=\"http://www.cuesa.org/\" target=\"_blank\">CUESA\u003c/a> event called “\u003ca href=\"https://www.eventbrite.com/e/resist-together-reframing-the-food-movement-tickets-32544341000?ref=ebtnebtckt#\" target=\"_blank\">Resist Together! Reframing the Food Movement\u003c/a>,” where panelists Evelyn Rangel-Medina of the \u003ca href=\"http://rocunited.org/staff-and-locals/bay-area/\" target=\"_blank\">Restaurant Opportunities Centers United\u003c/a>, Edwin Carmona-Cruz from \u003ca href=\"http://www.lrcl.org/\" target=\"_blank\">La Raza Centro Legal\u003c/a>, Amelia Moore from the \u003ca href=\"http://www.ucsusa.org/\" target=\"_blank\">Union of Concerned Scientists\u003c/a>, Leslie Mah from \u003ca href=\"https://nourishresist.org/\" target=\"_blank\">Nourish|Resist\u003c/a> and moderator, writer Stephen Satterfield, discuss the intersection of food and activism in the age of Trump.\u003c/p>\n\u003cfigure id=\"attachment_116287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2170.jpg\" alt=\"The crowd at CUESA's event.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowd at CUESA's event. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>CUESA director of education Julie Cummins introduced the event by emphasizing the need for people to think of food with a “bigger lens”: to think less about food itself and instead focus on the social and political issues in which our food is produced and made. Mah agreed, talking about how people need to shift in how they see the food movement, and go from making passive food choices (whatever’s cheapest at the store) to active ones (did that apple come from a farm in California or Mexico? Do the farmers take advantage of their workers?) The focus needs to be on “good food meets food justice,” Mah said.\u003c/p>\n\u003cp>The panel discussed the problems that Trump’s focus on illegal immigration can cause restaurants. Carmona-Cruz discussed how La Raza leads trainings for restaurants about what to do if ICE comes knocking at their door. Undocumented restaurant workers are often taken advantage of, he said, made to work for much less than minimum wage. “We have to realize that good food equals good practices,” he said. “We like to think about it in an intersectional way.”\u003c/p>\n\u003cfigure id=\"attachment_116290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2243.jpg\" alt=\"Panelist Edwin Carmona-Cruz, from La Raza Centro Legal.\" width=\"1920\" height=\"1449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-520x392.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Edwin Carmona-Cruz, from La Raza Centro Legal. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Intersectionality is key, Moore said. It’s not just about people buying most of of their produce from the farmers' market. For the food system to become more equitable as a whole, she said, people have to collaborate with other social justice movements, like Black Lives Matter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Our food system is reliant on people of color and immigrants,” Rangel-Medina said, adding that any food movement needs to be relevant for everyone, from restaurant workers to the people who pick our food. She mentioned the uncomfortable dichotomy that anyone who’s dined out in the Bay Area has observed. Why are Latino workers consistently working in back of the house positions, while the the bulk of front of house workers--who generally make more money, and serve as the face of the resturaunt--white? Yes, it’s awkward for well-intentioned Bay Area liberals to discuss these kinds of inequities. Yet, it’s vital, Rangel-Medina said. “If we don’t do this hard work we end up with Trump.”\u003c/p>\n\u003cfigure id=\"attachment_116292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2256.jpg\" alt=\"Panelist Evelyn Rangel-Medina, from Restaurant Opportunities Centers United.\" width=\"1920\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-960x666.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-520x361.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Evelyn Rangel-Medina, from Restaurant Opportunities Centers United. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fear and uncertainty that Trump’s presidency has created isn’t anything new, she added. “People of color have already been living in a Trump-like America.” Rangel-Medina pointed out that California, bastion of progressiveness and leader of the Trump resistance, is also the state that passed \u003ca href=\"https://en.wikipedia.org/wiki/California_Proposition_187\" target=\"_blank\">Proposition 187\u003c/a> in 1994, which denied undocumented Californians access to health care and education. We can’t rest on our laurels, confident that things will sort themselves out, believing that the Bay Area is somehow immune to Trump’s agenda, she said. We have to work hard to create a different future. “If we can create a demand for organic food, we can also demand racial equity,” she said.\u003c/p>\n\u003cp>That sentiment--in order to create change, people have to get out of their comfort zones--was echoed by the panelists. Moore mentioned her conservative Uncle Tom (yes, his real name) and the need for “Conversations across the aisle. We need to be collaborative.” Carmona-Cruz echoed her sentiments. “We as citizens need to put our bodies on the line for the first time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_116288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2185.jpg\" alt=\"Panelist Amelia Moore, from the Union of Concerned Scientists.\" width=\"1920\" height=\"1382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-1180x849.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-520x374.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Amelia Moore, from the Union of Concerned Scientists. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Intention is no longer enough,” Satterfield said. So what can people do? Carmona-Cruz advised that everyone should know \u003ca href=\"http://www.nclr.org/issues/immigration/resources/rights\" target=\"_blank\">what to do if ICE comes to your door\u003c/a>, and if a raid does happen, to make it as public as possible: “take out your phone, Facebook Live it.\" If you’re somewhere where you think an ICE raid might be taking place, you call (415) 200-1548, a 24-hour hotline managed by SF Rapid Response Network that will dispatch an observer to verify the raid and provide an attorney for detainees. He also encouraged people to look beyond national organizations like the ACLU and find a local group when considering where to donate.\u003c/p>\n\u003cp>If you work at a restaurant, urge it to become a \u003ca href=\"http://sanctuaryrestaurants.org/\" target=\"_blank\">sanctuary restaurant\u003c/a>, Rangel-Medina recommended. She also recommended supporting the bill for California to become a \u003ca href=\"http://www.usatoday.com/story/news/politics/2017/02/11/california-sanctuary-state-bill/97786476/\" target=\"_blank\">sanctuary state\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_116289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2234.jpg\" alt=\"Panelist Leslie Mah, from Nourish|Resist.\" width=\"1920\" height=\"1473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-800x614.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-768x589.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-1020x783.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-1180x905.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-960x737.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-375x288.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-520x399.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Leslie Mah, from Nourish|Resist. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>It will take hard work to fight Trump (who Carmona-Cruz referred to as “Cheeto man”) and his policies, the panel agreed. But as Mah pointed out, food can be an ideal starting point for political discussion, a way to find common ground with people who don’t share the same beliefs: “Everyone has to eat,” she said. “It’s a place to realize that you and I are the same.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Five Popular Wine Bars South of San Francisco",
"title": "Bay Area Bites Guide to Five Popular Wine Bars South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Swirl, sip, snack and repeat. What could be better than spending the afternoon with friends at a wine bar tasting and toasting in between bites of bruschetta? With the help of friendly and knowledgeable staff, wine bars provide a great opportunity to sample and explore the countless wine varietals available, plus a menu of small plates to pair with your wine makes the experience all the better. Whether you are a sommelier in training or just looking to a find a new favorite wine to enjoy with cheese, here are five popular wine bars South of San Francisco pouring glasses of wine alongside a menu of tasty bar bites. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>B Street & Vine\u003c/h2>\n\u003cfigure id=\"attachment_116172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineBruschetta.jpg\" alt=\"A glass of pinot noir and a selection of savory and sweet bruschetta at B Street & Vine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of pinot noir and a selection of savory and sweet bruschetta at B Street & Vine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located among numerous restaurants in downtown San Mateo, B Street & Vine stands out as a popular spot for enjoying a glass of wine and a plate of bruschetta. The restaurant menu includes a variety of sandwiches and dinner salads but is best known for the selection of bruschetta that are both savory and sweet. The most popular bruschetta creations are: prosciutto with figs and mascarpone; Tuscan bean with sun-dried tomatoes; and ricotta with dates and pistachios. With regard to wine, B Street & Vine offers a number of different wines by the glass and bottle, with the option to build your own flight of half glasses.\u003c/p>\n\u003cfigure id=\"attachment_116171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineBar.jpg\" alt=\"Customers at the bar inside B Street & Vine in San Mateo.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-116171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers at the bar inside B Street & Vine in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineSauvBlanc.jpg\" alt=\"A glass of sauvignon blanc at B Street & Vine.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-116173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of sauvignon blanc at B Street & Vine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bstreetandvine.com/\" target=\"_blank\">\u003cstrong>B Street & Vine\u003c/strong>\u003c/a>\u003cbr>\n320 S B St. [\u003ca href=\"https://goo.gl/FllaK4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 347-8463\u003cbr>\nHours: Mon-Tues 11:30am-9pm; Wed-Sat 11:30am-10pm; Sun 2-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bstreetandvine/\" target=\"_blank\">B Street and Vine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BStreetandVine\" target=\"_blank\">@BStreetandVine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Enoteca La Storia\u003c/h2>\n\u003cfigure id=\"attachment_116180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini.jpg\" alt=\"A crostini sampler at Enoteca La Storia.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crostini sampler at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking its name \"enoteca\" from the Italian word for wine shop, this wine bar and restaurant in Los Gatos pours from a wine list with an Italian accent and offers a menu of Italian small plates and pasta. Serving both wines by the glass and a large collection of bottles for purchase, Enoteca La Storia is a comfortable place to enjoy wine whether you’re a connoisseur or casual sipper. The restaurant serves several crostinis with toppings such as spicy salami and truffle honey, a housemade fig spread with spec and mascarpone, and offers a sampling of all five if you can’t make a decision. Enoteca La Storia will soon be expanding to a second location in San Jose’s Little Italy neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_116178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoria.jpg\" alt=\"Inside Enoteca La Storia in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Enoteca La Storia in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaCheese.jpg\" alt=\"Gorgonzola dolcelatte with Acme bread and accompaniments at Enoteca La Storia.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gorgonzola dolcelatte with Acme bread and accompaniments at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaWine.jpg\" alt=\"A glass of nero d'avola and rioja blanco at Enoteca La Storia.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-116181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of nero d'avola and rioja blanco at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.enotecalastoria.com/\" target=\"_blank\">\u003cstrong>Enoteca La Storia\u003c/strong>\u003c/a>\u003cbr>\n416 North Santa Cruz Ave. [\u003ca href=\"https://goo.gl/2B7v5q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, California 95030\u003cbr>\nPh: (408) 625-7272\u003cbr>\nHours: Mon 12-9pm; Tue-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EnotecaLaStoria/\" target=\"_blank\">Enoteca La Storia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EnotecaLaStoria\" target=\"_blank\">@EnotecaLaStoria\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Rootstock Wine Bar Los Gatos\u003c/h2>\n\u003cfigure id=\"attachment_116183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Rootstockwine.jpg\" alt=\"A glass of zinfandel and rose at Rootstock Wine Bar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of zinfandel and rose at Rootstock Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located at the base of the Santa Cruz mountains in downtown Los Gatos, Rootstock Wine Bar showcases local wineries as well as selections from around the globe. To complement the lengthy wine list, Rootstock offers a menu of small plates prepared with local ingredients, including empanadas, bruschettas, salads and sandwiches. Keeping with the local-driven wine list, Rootstock serves a selection of artisanal California cheeses such as the truffle tremor goat cheese by Cypress Grove which pairs beautifully with the silky pinot noirs from Santa Cruz and the central coast. Rootstock has recently expanded to a second location in Cupertino.\u003c/p>\n\u003cfigure id=\"attachment_116182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Rootstockcheeseboard.jpg\" alt=\"A cheeseboard at Rootstock Wine Bar with Marin French triple cream brie, Cypress Grove truffle tremor, pork rillette and Acme bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheeseboard at Rootstock Wine Bar with Marin French triple cream brie, Cypress Grove truffle tremor, pork rillette and Acme bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/RootstockWineBar.jpg\" alt=\"Inside Rootstock Wine Bar in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Rootstock Wine Bar in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rootstockwinebar.com/\" target=\"_blank\">\u003cstrong>Rootstock Wine Bar Los Gatos\u003c/strong>\u003c/a>\u003cbr>\n217 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/T8KnM7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 354-7668\u003cbr>\nHours: Mon-Wed 3-9pm; Thu 3-11pm; Fri-Sat 11:30am-12am; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rootstocklg/\" target=\"_blank\">Rootstock Wine Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RootstockLG\" target=\"_blank\">@RootstockLG\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Vintage Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_116186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBarCheese.jpg\" alt=\"A cheese plate at Vintage Wine Bar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheese plate at Vintage Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the Santana Row shopping mall in San Jose, Vintage Wine Bar is the perfect destination to relax and enjoy people watching with friends over a glass of wine. The wine bar is located in a small building in the center courtyard of Santana Row, but has ample seating with a larger patio space. Vintage Wine Bar pours a number of whimsically named wine flights, such as the Party Chardy, as well as offering an extensive list of bottled wines and by the glass offerings with a strong Napa Valley representation. Foodwise, Vintage has a small menu that includes artisanal cheese plates and charcuterie. In addition to the wine bar, the nearby Vintage Wine Merchants sells an impressive selection of wine as well as hosting wine tastings and classes.\u003c/p>\n\u003cfigure id=\"attachment_116185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBar.jpg\" alt=\"Inside Vintage Wine Bar on Santana Row in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vintage Wine Bar on Santana Row in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBarWine.jpg\" alt=\"A glass of zinfandel and sparkling rose at Vintage Wine Bar.\" width=\"1920\" height=\"2399\" class=\"size-full wp-image-116187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-1020x1274.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-1180x1474.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of zinfandel and sparkling rose at Vintage Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vintagewinemerchants.com/\" target=\"_blank\">\u003cstrong>Vintage Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n368 Santana Row [\u003ca href=\"https://goo.gl/5TfsrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 260-1115\u003cbr>\nHours: Mon-Wed 12-9pm; Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VintageWineMerchants/\" target=\"_blank\">Vintage Wine Merchants \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageWineSR\" target=\"_blank\">@VintageWineSR\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Cin-Cin Wine Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_116175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-KFC.jpg\" alt=\"The Korean fried chicken at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-116175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Korean fried chicken at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away off the main drag of downtown Los Gatos, Cin-Cin Wine Bar & Restaurant has been awarded with numerous recognitions by Wine Spectator as well as being recommended in the 2015 San Francisco Michelin Guide. Popular happy hour specials include several wines by the glass, as well as cocktails and an eclectic menu of small plates including Korean fried chicken and truffled French fries. Alongside the regular menu, the restaurant serves an award-winning wine list with bottles and by-the-glass offerings from around the world, including a number of special flights.\u003c/p>\n\u003cfigure id=\"attachment_116174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate.jpg\" alt=\"A cheese plate at Cin-Cin Wine Bar & Restaurant with Brillat-Savarin, Ewe-nique and Dutch Gouda.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-116174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheese plate at Cin-Cin Wine Bar & Restaurant with Brillat-Savarin, Ewe-nique and Dutch Gouda. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBarHappyHour.jpg\" alt=\"Customers enjoying happy hour at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-116177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers enjoying happy hour at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-Wine.jpg\" alt=\"A glass of prosecco and cabernet sauvignon at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of prosecco and cabernet sauvignon at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cincinwinebar.com/\" target=\"_blank\">\u003cstrong>Cin-Cin Wine Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n368 Village Ln. [\u003ca href=\"https://goo.gl/sMOvQX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 354-8006\u003cbr>\nHours: Mon-Thu 4-10pm; Fri-Sat 4-11pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cin-Cin-Winebar-Restaurant-39890896568/\" target=\"_blank\">Cin-Cin Wine Bar & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CinCinwinebar\" target=\"_blank\">@CinCinwinebar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Swirl, sip, snack and repeat. What could be better than spending the afternoon with friends at a wine bar tasting and toasting in between bites of bruschetta? ",
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"description": "Swirl, sip, snack and repeat. What could be better than spending the afternoon with friends at a wine bar tasting and toasting in between bites of bruschetta? ",
"title": "Bay Area Bites Guide to Five Popular Wine Bars South of San Francisco | KQED",
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"headline": "Bay Area Bites Guide to Five Popular Wine Bars South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Swirl, sip, snack and repeat. What could be better than spending the afternoon with friends at a wine bar tasting and toasting in between bites of bruschetta? With the help of friendly and knowledgeable staff, wine bars provide a great opportunity to sample and explore the countless wine varietals available, plus a menu of small plates to pair with your wine makes the experience all the better. Whether you are a sommelier in training or just looking to a find a new favorite wine to enjoy with cheese, here are five popular wine bars South of San Francisco pouring glasses of wine alongside a menu of tasty bar bites. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>B Street & Vine\u003c/h2>\n\u003cfigure id=\"attachment_116172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineBruschetta.jpg\" alt=\"A glass of pinot noir and a selection of savory and sweet bruschetta at B Street & Vine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of pinot noir and a selection of savory and sweet bruschetta at B Street & Vine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located among numerous restaurants in downtown San Mateo, B Street & Vine stands out as a popular spot for enjoying a glass of wine and a plate of bruschetta. The restaurant menu includes a variety of sandwiches and dinner salads but is best known for the selection of bruschetta that are both savory and sweet. The most popular bruschetta creations are: prosciutto with figs and mascarpone; Tuscan bean with sun-dried tomatoes; and ricotta with dates and pistachios. With regard to wine, B Street & Vine offers a number of different wines by the glass and bottle, with the option to build your own flight of half glasses.\u003c/p>\n\u003cfigure id=\"attachment_116171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineBar.jpg\" alt=\"Customers at the bar inside B Street & Vine in San Mateo.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-116171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers at the bar inside B Street & Vine in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineSauvBlanc.jpg\" alt=\"A glass of sauvignon blanc at B Street & Vine.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-116173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of sauvignon blanc at B Street & Vine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bstreetandvine.com/\" target=\"_blank\">\u003cstrong>B Street & Vine\u003c/strong>\u003c/a>\u003cbr>\n320 S B St. [\u003ca href=\"https://goo.gl/FllaK4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 347-8463\u003cbr>\nHours: Mon-Tues 11:30am-9pm; Wed-Sat 11:30am-10pm; Sun 2-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bstreetandvine/\" target=\"_blank\">B Street and Vine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BStreetandVine\" target=\"_blank\">@BStreetandVine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Enoteca La Storia\u003c/h2>\n\u003cfigure id=\"attachment_116180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini.jpg\" alt=\"A crostini sampler at Enoteca La Storia.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crostini sampler at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking its name \"enoteca\" from the Italian word for wine shop, this wine bar and restaurant in Los Gatos pours from a wine list with an Italian accent and offers a menu of Italian small plates and pasta. Serving both wines by the glass and a large collection of bottles for purchase, Enoteca La Storia is a comfortable place to enjoy wine whether you’re a connoisseur or casual sipper. The restaurant serves several crostinis with toppings such as spicy salami and truffle honey, a housemade fig spread with spec and mascarpone, and offers a sampling of all five if you can’t make a decision. Enoteca La Storia will soon be expanding to a second location in San Jose’s Little Italy neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_116178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoria.jpg\" alt=\"Inside Enoteca La Storia in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Enoteca La Storia in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaCheese.jpg\" alt=\"Gorgonzola dolcelatte with Acme bread and accompaniments at Enoteca La Storia.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gorgonzola dolcelatte with Acme bread and accompaniments at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaWine.jpg\" alt=\"A glass of nero d'avola and rioja blanco at Enoteca La Storia.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-116181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of nero d'avola and rioja blanco at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.enotecalastoria.com/\" target=\"_blank\">\u003cstrong>Enoteca La Storia\u003c/strong>\u003c/a>\u003cbr>\n416 North Santa Cruz Ave. [\u003ca href=\"https://goo.gl/2B7v5q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, California 95030\u003cbr>\nPh: (408) 625-7272\u003cbr>\nHours: Mon 12-9pm; Tue-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EnotecaLaStoria/\" target=\"_blank\">Enoteca La Storia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EnotecaLaStoria\" target=\"_blank\">@EnotecaLaStoria\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Rootstock Wine Bar Los Gatos\u003c/h2>\n\u003cfigure id=\"attachment_116183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Rootstockwine.jpg\" alt=\"A glass of zinfandel and rose at Rootstock Wine Bar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of zinfandel and rose at Rootstock Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located at the base of the Santa Cruz mountains in downtown Los Gatos, Rootstock Wine Bar showcases local wineries as well as selections from around the globe. To complement the lengthy wine list, Rootstock offers a menu of small plates prepared with local ingredients, including empanadas, bruschettas, salads and sandwiches. Keeping with the local-driven wine list, Rootstock serves a selection of artisanal California cheeses such as the truffle tremor goat cheese by Cypress Grove which pairs beautifully with the silky pinot noirs from Santa Cruz and the central coast. Rootstock has recently expanded to a second location in Cupertino.\u003c/p>\n\u003cfigure id=\"attachment_116182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Rootstockcheeseboard.jpg\" alt=\"A cheeseboard at Rootstock Wine Bar with Marin French triple cream brie, Cypress Grove truffle tremor, pork rillette and Acme bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheeseboard at Rootstock Wine Bar with Marin French triple cream brie, Cypress Grove truffle tremor, pork rillette and Acme bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/RootstockWineBar.jpg\" alt=\"Inside Rootstock Wine Bar in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Rootstock Wine Bar in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rootstockwinebar.com/\" target=\"_blank\">\u003cstrong>Rootstock Wine Bar Los Gatos\u003c/strong>\u003c/a>\u003cbr>\n217 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/T8KnM7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 354-7668\u003cbr>\nHours: Mon-Wed 3-9pm; Thu 3-11pm; Fri-Sat 11:30am-12am; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rootstocklg/\" target=\"_blank\">Rootstock Wine Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RootstockLG\" target=\"_blank\">@RootstockLG\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Vintage Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_116186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBarCheese.jpg\" alt=\"A cheese plate at Vintage Wine Bar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheese plate at Vintage Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the Santana Row shopping mall in San Jose, Vintage Wine Bar is the perfect destination to relax and enjoy people watching with friends over a glass of wine. The wine bar is located in a small building in the center courtyard of Santana Row, but has ample seating with a larger patio space. Vintage Wine Bar pours a number of whimsically named wine flights, such as the Party Chardy, as well as offering an extensive list of bottled wines and by the glass offerings with a strong Napa Valley representation. Foodwise, Vintage has a small menu that includes artisanal cheese plates and charcuterie. In addition to the wine bar, the nearby Vintage Wine Merchants sells an impressive selection of wine as well as hosting wine tastings and classes.\u003c/p>\n\u003cfigure id=\"attachment_116185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBar.jpg\" alt=\"Inside Vintage Wine Bar on Santana Row in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vintage Wine Bar on Santana Row in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBarWine.jpg\" alt=\"A glass of zinfandel and sparkling rose at Vintage Wine Bar.\" width=\"1920\" height=\"2399\" class=\"size-full wp-image-116187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-1020x1274.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-1180x1474.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of zinfandel and sparkling rose at Vintage Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vintagewinemerchants.com/\" target=\"_blank\">\u003cstrong>Vintage Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n368 Santana Row [\u003ca href=\"https://goo.gl/5TfsrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 260-1115\u003cbr>\nHours: Mon-Wed 12-9pm; Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VintageWineMerchants/\" target=\"_blank\">Vintage Wine Merchants \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageWineSR\" target=\"_blank\">@VintageWineSR\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Cin-Cin Wine Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_116175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-KFC.jpg\" alt=\"The Korean fried chicken at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-116175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Korean fried chicken at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away off the main drag of downtown Los Gatos, Cin-Cin Wine Bar & Restaurant has been awarded with numerous recognitions by Wine Spectator as well as being recommended in the 2015 San Francisco Michelin Guide. Popular happy hour specials include several wines by the glass, as well as cocktails and an eclectic menu of small plates including Korean fried chicken and truffled French fries. Alongside the regular menu, the restaurant serves an award-winning wine list with bottles and by-the-glass offerings from around the world, including a number of special flights.\u003c/p>\n\u003cfigure id=\"attachment_116174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate.jpg\" alt=\"A cheese plate at Cin-Cin Wine Bar & Restaurant with Brillat-Savarin, Ewe-nique and Dutch Gouda.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-116174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheese plate at Cin-Cin Wine Bar & Restaurant with Brillat-Savarin, Ewe-nique and Dutch Gouda. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBarHappyHour.jpg\" alt=\"Customers enjoying happy hour at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-116177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers enjoying happy hour at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-Wine.jpg\" alt=\"A glass of prosecco and cabernet sauvignon at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of prosecco and cabernet sauvignon at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cincinwinebar.com/\" target=\"_blank\">\u003cstrong>Cin-Cin Wine Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n368 Village Ln. [\u003ca href=\"https://goo.gl/sMOvQX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 354-8006\u003cbr>\nHours: Mon-Thu 4-10pm; Fri-Sat 4-11pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cin-Cin-Winebar-Restaurant-39890896568/\" target=\"_blank\">Cin-Cin Wine Bar & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CinCinwinebar\" target=\"_blank\">@CinCinwinebar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "China Live Serves Up The New SF Power Lunch",
"title": "China Live Serves Up The New SF Power Lunch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The name sounds like a Las Vegas revue. In reality, the only similarity of \u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">China Live\u003c/a> and the Vegas Strip are both are a glittery spectacle, along with the fact that China Live resides along the Broadway corridor by all the Chinatown-North Beach border strip clubs. You walk by SROs, well-worn dim sum parlors, vacant lots under construction and, voilà, behold the designer chic white façade of China Live. You don’t even have to set foot inside to feel the energy. The ambition is palpable just standing by the imposing lions at the entrance.\u003c/p>\n\u003cfigure id=\"attachment_116008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-inside.jpg\" alt=\"The interior space at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116008\">\u003cfigcaption class=\"wp-caption-text\">The interior space at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything is bigger and brighter in the 30,000 square foot restaurant-café-marketplace that simply has no other comparison in San Francisco (the \u003ca href=\"https://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a> is really is its own unique genre. For anyone who been to Mario Batali’s \u003ca href=\"https://www.eataly.com/us_en/stores/nyc-flatiron\" target=\"_blank\">everything-Italian food hall bonanza\u003c/a> in New York (and now Boston and Chicago), you’ll sense similarities in terms of sheer overstimulation. But, for China Live, there’s just a different feel being right on the edge of Chinatown. Though the primary China Live restaurant is not expensive in this city of $18 salads and $15 cocktails, it’s decidedly pricier than the wonton soup, xiao long bao and countless other dishes that are equally great along Chinatown’s streets — and served at lower price amidst decidedly less sparkling digs. It’s a strange conundrum for SF diners. Do you dine in the real Chinatown or the marketplace trying to be a glossy, all-in-one emporium that is spiffed-up polished Chinatown under one roof?\u003c/p>\n\u003cfigure id=\"attachment_116009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-interior1.jpg\" alt=\"The interior at China Live - dumpling station and counter.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The interior at China Live - dumpling station and counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First reports of China Live came a little over three years ago as a mammoth undertaking by restaurateur George Chen and Cindy Wong-Chen (best known for the much missed Betelnut in Cow Hollow). There are delays for every restaurant but this was a full-on three-year project that at long last opened two weeks ago. Earlier this week the lunch service in the generically named, 120-seat Market Restaurant launched, so we checked it out to avoid the massive dinner crowds.\u003c/p>\n\u003cfigure id=\"attachment_116012\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumpling-station1.jpg\" alt=\"The dumpling station at China Live.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">The dumpling station at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately the experience is solid after opening days and surely the tweaking will elevate it further. No avid \u003ca href=\"http://dintaifungusa.com/\" target=\"_blank\">Din Tai Fung\u003c/a> xiao long bao follower is going to order seconds of the version here, missing the perky skin to gushing juice contrast. Here, the Shanghai dumpling specialty is a collective bite that is perfectly fine but not on the same complexity level.\u003c/p>\n\u003cfigure id=\"attachment_116013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumplings.jpg\" alt=\"Xiao Long Bao 'XLB' filled with Rich Consumme at China Live\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Xiao Long Bao 'XLB' filled with Rich Consumme at China Live \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The winning dish right now is a trio of Dongbei long potstickers with a fresh, invigorating filling of Chinese scallions, tofu, mushrooms, carrots and chives. You can just see this immediately getting mentioned in every vegetarian must-eat listicle (pro tip: dunk it in the vinegar and ginger strands that come with the xiao long bao). They truly are oversized fingers, sharing much more in common with giant French toast sticks than how you would imagine a customary potsticker.\u003c/p>\n\u003cfigure id=\"attachment_116019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/potstickers.jpg\" alt=\"Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116025\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/veg-potsticker.jpg\" alt=\"Inside Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peking duck gets its own chef station on a side of the dining room with whole ducks getting chopped every minute or two. Curiously, those ducks are served already in somewhat dry sesame pockets that completely cover up the duck. A too generous addition of kumquat glaze also takes away from the tender duck meat. With the glaze and grease of the duck, it’s a mess on the plate — bring napkins. (That greasiness also was a potsticker issue since they clearly weren’t patted dry after being pan-fried).\u003c/p>\n\u003cfigure id=\"attachment_116018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck-station3.jpg\" alt=\"Peking duck station at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking duck station. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116026\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck.jpg\" alt=\"Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the noodles and rice section, try the satisfying Taipei beef noodle soup that could use a little more pizazz but is comforting in the way that beef broth and various cuts of beef can be. The brisket medallions floating about are medium rare and tender, sharing standout duties for the dish with the ideally al dente, thick udon-like housemade noodles. Housemade hot sauce beckons on the side to liven up the broth.\u003c/p>\n\u003cfigure id=\"attachment_116030\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/noodle-soup.jpg\" alt=\"Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>China Live’s Market Restaurant dining room and the whole project was designed by architect superstar firm AvroKO (just received a James Beard nomination for Single Thread in Healdsburg). Diners seem to gravitate to the counters overlooking the kitchen, the Bar Central cocktail bar and the dumpling-making operation. Above diners, check out the fun exposed concrete ceiling with Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/p>\n\u003cfigure id=\"attachment_116006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-bar.jpg\" alt=\"Bar Central cocktail bar.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bar Central cocktail bar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116042\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ceiling-china-live.jpg\" alt=\"Chinese characters referring to the nine essential flavors in Chinese cooking.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-116042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/figcaption>\u003c/figure>\n\u003cp>The rest of the menu at lunch is meant to round out the menu — starting with cold small plates like a spicy bowl of tree ear mushrooms, edamame and ginko nuts, then moving onto some wok stir-frys, grilled meats, and vegetable platters after dumplings and dim sum. There is no doubt, however, that the noodles-rice section and dim sum part of the menu are what cover most tables during the daytime. Dinner has a similar menu with a few more substantial meat and seafood plates.\u003c/p>\n\u003cfigure id=\"attachment_116020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad.jpg\" alt=\"Black Tree Ears & Soya Beans, Gingko, Hot Mustard.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black Tree Ears & Soya Beans, Gingko, Hot Mustard. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strangely, we never received a cocktail or kombucha menu but that part of the operation has a great pedigree thanks to beverage director Duggan McDonnell (formerly with Cantina). The wine list is particularly noteworthy with several impressive small producers available by the glass. Let’s give bonus points for splitting whites between balmy and crisp and the reds between light and robust. But, in the daytime, it’s robust-flavored tea you’ll see being sipped everywhere. Desserts come from a kiosk opposite the main kitchen, dishing out coconut rice pudding with ginger and passion fruit or sesame soft serve and mango shaved ice, but most plates seemed to consider another round of dumplings as dessert.\u003c/p>\n\u003cfigure id=\"attachment_116023\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tea-counter.jpg\" alt=\"Oolong Café at the entrance to China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Oolong Café at the entrance to China Live.\u003c/figcaption>\u003c/figure>\n\u003cp>If you really need a sweet, why not just head towards the Oolong Café at the entrance and pick up a Chinese-inspired pastry or cookie with a to-go tea. Then browse around the retail market and immerse yourself in the full spectacle of this endeavor. That seems like a fitting conclusion to lunch at one of the most anticipated restaurant projects San Francisco has ever seen. \u003c/p>\n\u003cfigure id=\"attachment_116007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-exterior.jpg\" alt=\"Entrance to China Live in San Francisco Chinatown.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to China Live in San Francisco Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">\u003cstrong>China Live\u003c/strong>\u003c/a>\u003cbr>\n644 Broadway [\u003ca href=\"https://goo.gl/sSd4Ez\" target=\"_blank\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 788-8188\u003cbr>\nHours: Thu-Sat 11am- 11pm, Sun-Wed 11am- 10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\" target=\"_blank\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chinalivesf\" target=\"_blank\">@ChinaLiveSF \u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\" target=\"_blank\">chinalivesf\u003c/a>\u003cbr>\nPrice Range: Price Range: $$ ($9-$18, some dishes over $25 mainly at dinner)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "After a three-year wait, the much anticipated and highly ambitious Chinatown marketplace-restaurant is here.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The name sounds like a Las Vegas revue. In reality, the only similarity of \u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">China Live\u003c/a> and the Vegas Strip are both are a glittery spectacle, along with the fact that China Live resides along the Broadway corridor by all the Chinatown-North Beach border strip clubs. You walk by SROs, well-worn dim sum parlors, vacant lots under construction and, voilà, behold the designer chic white façade of China Live. You don’t even have to set foot inside to feel the energy. The ambition is palpable just standing by the imposing lions at the entrance.\u003c/p>\n\u003cfigure id=\"attachment_116008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-inside.jpg\" alt=\"The interior space at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116008\">\u003cfigcaption class=\"wp-caption-text\">The interior space at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything is bigger and brighter in the 30,000 square foot restaurant-café-marketplace that simply has no other comparison in San Francisco (the \u003ca href=\"https://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a> is really is its own unique genre. For anyone who been to Mario Batali’s \u003ca href=\"https://www.eataly.com/us_en/stores/nyc-flatiron\" target=\"_blank\">everything-Italian food hall bonanza\u003c/a> in New York (and now Boston and Chicago), you’ll sense similarities in terms of sheer overstimulation. But, for China Live, there’s just a different feel being right on the edge of Chinatown. Though the primary China Live restaurant is not expensive in this city of $18 salads and $15 cocktails, it’s decidedly pricier than the wonton soup, xiao long bao and countless other dishes that are equally great along Chinatown’s streets — and served at lower price amidst decidedly less sparkling digs. It’s a strange conundrum for SF diners. Do you dine in the real Chinatown or the marketplace trying to be a glossy, all-in-one emporium that is spiffed-up polished Chinatown under one roof?\u003c/p>\n\u003cfigure id=\"attachment_116009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-interior1.jpg\" alt=\"The interior at China Live - dumpling station and counter.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The interior at China Live - dumpling station and counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First reports of China Live came a little over three years ago as a mammoth undertaking by restaurateur George Chen and Cindy Wong-Chen (best known for the much missed Betelnut in Cow Hollow). There are delays for every restaurant but this was a full-on three-year project that at long last opened two weeks ago. Earlier this week the lunch service in the generically named, 120-seat Market Restaurant launched, so we checked it out to avoid the massive dinner crowds.\u003c/p>\n\u003cfigure id=\"attachment_116012\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumpling-station1.jpg\" alt=\"The dumpling station at China Live.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">The dumpling station at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately the experience is solid after opening days and surely the tweaking will elevate it further. No avid \u003ca href=\"http://dintaifungusa.com/\" target=\"_blank\">Din Tai Fung\u003c/a> xiao long bao follower is going to order seconds of the version here, missing the perky skin to gushing juice contrast. Here, the Shanghai dumpling specialty is a collective bite that is perfectly fine but not on the same complexity level.\u003c/p>\n\u003cfigure id=\"attachment_116013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumplings.jpg\" alt=\"Xiao Long Bao 'XLB' filled with Rich Consumme at China Live\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Xiao Long Bao 'XLB' filled with Rich Consumme at China Live \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The winning dish right now is a trio of Dongbei long potstickers with a fresh, invigorating filling of Chinese scallions, tofu, mushrooms, carrots and chives. You can just see this immediately getting mentioned in every vegetarian must-eat listicle (pro tip: dunk it in the vinegar and ginger strands that come with the xiao long bao). They truly are oversized fingers, sharing much more in common with giant French toast sticks than how you would imagine a customary potsticker.\u003c/p>\n\u003cfigure id=\"attachment_116019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/potstickers.jpg\" alt=\"Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116025\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/veg-potsticker.jpg\" alt=\"Inside Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peking duck gets its own chef station on a side of the dining room with whole ducks getting chopped every minute or two. Curiously, those ducks are served already in somewhat dry sesame pockets that completely cover up the duck. A too generous addition of kumquat glaze also takes away from the tender duck meat. With the glaze and grease of the duck, it’s a mess on the plate — bring napkins. (That greasiness also was a potsticker issue since they clearly weren’t patted dry after being pan-fried).\u003c/p>\n\u003cfigure id=\"attachment_116018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck-station3.jpg\" alt=\"Peking duck station at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking duck station. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116026\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck.jpg\" alt=\"Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the noodles and rice section, try the satisfying Taipei beef noodle soup that could use a little more pizazz but is comforting in the way that beef broth and various cuts of beef can be. The brisket medallions floating about are medium rare and tender, sharing standout duties for the dish with the ideally al dente, thick udon-like housemade noodles. Housemade hot sauce beckons on the side to liven up the broth.\u003c/p>\n\u003cfigure id=\"attachment_116030\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/noodle-soup.jpg\" alt=\"Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>China Live’s Market Restaurant dining room and the whole project was designed by architect superstar firm AvroKO (just received a James Beard nomination for Single Thread in Healdsburg). Diners seem to gravitate to the counters overlooking the kitchen, the Bar Central cocktail bar and the dumpling-making operation. Above diners, check out the fun exposed concrete ceiling with Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/p>\n\u003cfigure id=\"attachment_116006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-bar.jpg\" alt=\"Bar Central cocktail bar.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bar Central cocktail bar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116042\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ceiling-china-live.jpg\" alt=\"Chinese characters referring to the nine essential flavors in Chinese cooking.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-116042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/figcaption>\u003c/figure>\n\u003cp>The rest of the menu at lunch is meant to round out the menu — starting with cold small plates like a spicy bowl of tree ear mushrooms, edamame and ginko nuts, then moving onto some wok stir-frys, grilled meats, and vegetable platters after dumplings and dim sum. There is no doubt, however, that the noodles-rice section and dim sum part of the menu are what cover most tables during the daytime. Dinner has a similar menu with a few more substantial meat and seafood plates.\u003c/p>\n\u003cfigure id=\"attachment_116020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad.jpg\" alt=\"Black Tree Ears & Soya Beans, Gingko, Hot Mustard.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black Tree Ears & Soya Beans, Gingko, Hot Mustard. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strangely, we never received a cocktail or kombucha menu but that part of the operation has a great pedigree thanks to beverage director Duggan McDonnell (formerly with Cantina). The wine list is particularly noteworthy with several impressive small producers available by the glass. Let’s give bonus points for splitting whites between balmy and crisp and the reds between light and robust. But, in the daytime, it’s robust-flavored tea you’ll see being sipped everywhere. Desserts come from a kiosk opposite the main kitchen, dishing out coconut rice pudding with ginger and passion fruit or sesame soft serve and mango shaved ice, but most plates seemed to consider another round of dumplings as dessert.\u003c/p>\n\u003cfigure id=\"attachment_116023\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tea-counter.jpg\" alt=\"Oolong Café at the entrance to China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Oolong Café at the entrance to China Live.\u003c/figcaption>\u003c/figure>\n\u003cp>If you really need a sweet, why not just head towards the Oolong Café at the entrance and pick up a Chinese-inspired pastry or cookie with a to-go tea. Then browse around the retail market and immerse yourself in the full spectacle of this endeavor. That seems like a fitting conclusion to lunch at one of the most anticipated restaurant projects San Francisco has ever seen. \u003c/p>\n\u003cfigure id=\"attachment_116007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-exterior.jpg\" alt=\"Entrance to China Live in San Francisco Chinatown.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to China Live in San Francisco Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">\u003cstrong>China Live\u003c/strong>\u003c/a>\u003cbr>\n644 Broadway [\u003ca href=\"https://goo.gl/sSd4Ez\" target=\"_blank\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 788-8188\u003cbr>\nHours: Thu-Sat 11am- 11pm, Sun-Wed 11am- 10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\" target=\"_blank\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chinalivesf\" target=\"_blank\">@ChinaLiveSF \u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\" target=\"_blank\">chinalivesf\u003c/a>\u003cbr>\nPrice Range: Price Range: $$ ($9-$18, some dishes over $25 mainly at dinner)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Daol Tofu Reinvigorates Temescal's Korean BBQ Scene in Oakland",
"title": "Daol Tofu Reinvigorates Temescal's Korean BBQ Scene in Oakland",
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"content": "\u003cp>There’s a new standout Korean restaurant in the strip of Telegraph Avenue in Oakland’s Temescal neighborhood that’s an unofficial Koreatown, given that it’s home to the majority of tofu houses and barbecue joints in the East Bay. \u003c/p>\n\u003cp>Daol Tofu has opened in the former Casserole House space, with a large menu of traditional tofu dishes, bulgogi, and soups. And it may well become a destination for its banchan, the little side dishes, many of them pickled, served before a typical Korean meal.\u003c/p>\n\u003cfigure id=\"attachment_115922\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan.jpg\" alt=\"Daol Tofu banchan\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu banchan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Daol Tofu there are 12 in all, and they come with free refills. Yelpers bemoan the fact that the complimentary scallion pancake of Casserole House days is gone, but I’ll take pickled baby anchovies, sweet fish cake, spicy yams and seaweed with daikon in infinite quantity any day of the week. There’s also pickled daikon, steamed broccoli and carrots, a fascinating potato salad with crisp apple, japchae, chili-marinated daikon, cucumber pickles, and kimchi, of course. Each item in the glorious display is delicious in its own right, but the kimchi, anchovy-laden and bathed in sweet-spicy chilis, was exceptional, as was the aforementioned potato salad. And even if you’re too full to ask for refills, if you get a to-go box for any part of your meal, the chef will top up your banchan as well.\u003c/p>\n\u003cfigure id=\"attachment_115920\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/sunny3.jpg\" alt=\"Sunny, the owner of Daol Tofu\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sunny, the owner of Daol Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The generosity of the kitchen extends to the gracious service, which is unhurried, though efficient. We were served by the owner of this three-week-old restaurant, who identified herself only as “Sunny” and answered our questions about the menu. While she gave us the specific information we asked for, she kept telling us that “everything is great” and, based on our lunch, she’s likely right. We ordered the soft tofu soup with pork and kimchi, into which Sunny cracked a raw egg, which cooked slowly, thickening and enriching the chili-infused broth. The star of the bowl, though, was the soft tofu, which held its shimmering form on the spoon and was creamy on the palate. Spice levels are adjustable even for soups, and our medium was what I would call a spot-on 5, with an addictive sweet burn than didn’t linger too long and was easily abated by the barley tea served alongside.\u003c/p>\n\u003cfigure id=\"attachment_115916\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/soft-tofu-egg.jpg\" alt=\"Soft tofu soup with pork, kimchi and a raw egg\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115916\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soft tofu soup with pork, kimchi and a raw egg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared a lunch version of the beef bulgogi, which arrived sizzling and steaming. The based of rice was crisped throughout the bottom of the bowl (which is traditional but many places don’t get right), topped with little stations of tender grilled beef, seaweed with sesame seeds, a fried egg, shredded lettuce, and pickles of mushrooms, carrots and daikon. The spicing on the beef marinade was more sweet than piquant, and went nicely with the crisp pickles. The crunchy rice made the dish.\u003c/p>\n\u003cfigure id=\"attachment_115924\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan2.jpg\" alt=\" Daol Tofu Beef Bulgogi\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu Beef Bulgogi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dining room is spacious, clean-lined and fairly dimly lit, with oddly large photos of dishes hung on the otherwise spare walls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"115927,115961,115963\"]\u003c/p>\n\u003cp>At first glance, Daol Tofu is a very promising new choice for Korean food across the gamut of traditional dishes, with excellent homemade banchan, solid barbecue, and careful attention to spice levels.\u003c/p>\n\u003cfigure id=\"attachment_115926\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg\" alt=\"Daol Tofu exterior\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/daol-tofu-oakland\" target=\"_blank\">\u003cstrong>Daol Tofu and Korean BBQ\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave.\u003cbr>\nOakland, CA 94609 [\u003ca href=\"https://goo.gl/HhVLLl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Thu, 11am-10pm; Fri-Sun, 11am-11pm\u003cbr>\nPrice Range: $-$$$ ($8-$13, lunch specials; $10-$25, dinner menu)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a new standout Korean restaurant in the strip of Telegraph Avenue in Oakland’s Temescal neighborhood that’s an unofficial Koreatown, given that it’s home to the majority of tofu houses and barbecue joints in the East Bay. \u003c/p>\n\u003cp>Daol Tofu has opened in the former Casserole House space, with a large menu of traditional tofu dishes, bulgogi, and soups. And it may well become a destination for its banchan, the little side dishes, many of them pickled, served before a typical Korean meal.\u003c/p>\n\u003cfigure id=\"attachment_115922\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan.jpg\" alt=\"Daol Tofu banchan\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu banchan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Daol Tofu there are 12 in all, and they come with free refills. Yelpers bemoan the fact that the complimentary scallion pancake of Casserole House days is gone, but I’ll take pickled baby anchovies, sweet fish cake, spicy yams and seaweed with daikon in infinite quantity any day of the week. There’s also pickled daikon, steamed broccoli and carrots, a fascinating potato salad with crisp apple, japchae, chili-marinated daikon, cucumber pickles, and kimchi, of course. Each item in the glorious display is delicious in its own right, but the kimchi, anchovy-laden and bathed in sweet-spicy chilis, was exceptional, as was the aforementioned potato salad. And even if you’re too full to ask for refills, if you get a to-go box for any part of your meal, the chef will top up your banchan as well.\u003c/p>\n\u003cfigure id=\"attachment_115920\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/sunny3.jpg\" alt=\"Sunny, the owner of Daol Tofu\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sunny, the owner of Daol Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The generosity of the kitchen extends to the gracious service, which is unhurried, though efficient. We were served by the owner of this three-week-old restaurant, who identified herself only as “Sunny” and answered our questions about the menu. While she gave us the specific information we asked for, she kept telling us that “everything is great” and, based on our lunch, she’s likely right. We ordered the soft tofu soup with pork and kimchi, into which Sunny cracked a raw egg, which cooked slowly, thickening and enriching the chili-infused broth. The star of the bowl, though, was the soft tofu, which held its shimmering form on the spoon and was creamy on the palate. Spice levels are adjustable even for soups, and our medium was what I would call a spot-on 5, with an addictive sweet burn than didn’t linger too long and was easily abated by the barley tea served alongside.\u003c/p>\n\u003cfigure id=\"attachment_115916\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/soft-tofu-egg.jpg\" alt=\"Soft tofu soup with pork, kimchi and a raw egg\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115916\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soft tofu soup with pork, kimchi and a raw egg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared a lunch version of the beef bulgogi, which arrived sizzling and steaming. The based of rice was crisped throughout the bottom of the bowl (which is traditional but many places don’t get right), topped with little stations of tender grilled beef, seaweed with sesame seeds, a fried egg, shredded lettuce, and pickles of mushrooms, carrots and daikon. The spicing on the beef marinade was more sweet than piquant, and went nicely with the crisp pickles. The crunchy rice made the dish.\u003c/p>\n\u003cfigure id=\"attachment_115924\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan2.jpg\" alt=\" Daol Tofu Beef Bulgogi\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu Beef Bulgogi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dining room is spacious, clean-lined and fairly dimly lit, with oddly large photos of dishes hung on the otherwise spare walls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At first glance, Daol Tofu is a very promising new choice for Korean food across the gamut of traditional dishes, with excellent homemade banchan, solid barbecue, and careful attention to spice levels.\u003c/p>\n\u003cfigure id=\"attachment_115926\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg\" alt=\"Daol Tofu exterior\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/daol-tofu-oakland\" target=\"_blank\">\u003cstrong>Daol Tofu and Korean BBQ\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave.\u003cbr>\nOakland, CA 94609 [\u003ca href=\"https://goo.gl/HhVLLl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Thu, 11am-10pm; Fri-Sun, 11am-11pm\u003cbr>\nPrice Range: $-$$$ ($8-$13, lunch specials; $10-$25, dinner menu)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jessica Moncada-Konte Wants ‘Proof’ in Oakland to Be Your New Neighborhood Bottle Shop",
"title": "Jessica Moncada-Konte Wants ‘Proof’ in Oakland to Be Your New Neighborhood Bottle Shop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you enjoy sipping your morning coffee at \u003ca href=\"https://www.redbaycoffee.com/\" target=\"_blank\">Red Bay Coffee\u003c/a>, or love digging through clothes racks at \u003ca href=\"https://www.owlnwood.com/\" target=\"_blank\">Owl N Wood\u003c/a>, then you will be happy to hear about the new addition to the family. Jessica Moncada-Konte, a Bay Area queer woman of color and the daughter of Red Bay’s owner, Keba Konte, is following in her family's footsteps and launching a \u003ca href=\"https://www.kickstarter.com/projects/632078819/support-proof-oaklands-bottle-shop\" target=\"_blank\">Kickstarter campaign\u003c/a> to open her first business. ‘\u003ca href=\"https://www.facebook.com/45GrandAve/\" target=\"_blank\">Proof - Oakland Bottle Shop\u003c/a>’ will open its door at 45 Grand Avenue in Oakland where Moncada-Konte’s stepmother’s shop, Owl N Wood (which relocated to Old Oakland) once resided.\u003c/p>\n\u003cp>Moncada-Konte’s family has been in the Bay Area for a couple of generations. Moncada-Konte herself was born in San Francisco and went to school in West Oakland. Her father was an artist at the time and in 1994, when San Francisco got too expensive, they moved to a house in Berkeley.\u003c/p>\n\u003cp>“Our house in Berkeley was a meeting space or community space. That’s the house where folks would meet at,” Moncada-Konte recalls.\u003c/p>\n\u003cp>She says her parents have always been community-oriented and built numerous relationships with local artists. Her father, for instance, photographed album covers for local rappers like E-40, Master P, and MC Hammer. Like father, like daughter, Moncada-Konte also has connections to the Oakland artists scene. The architect for her shop happens to be \u003ca href=\"http://hieroglyphics.com/index.php/artists/souls/tajai\" target=\"_blank\">Tajai Massey\u003c/a> from the local hip-hop collective \u003ca href=\"http://hieroglyphics.com/index.php\" target=\"_blank\">Hieroglyphics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_115867\" class=\"wp-caption aligncenter\" style=\"max-width: 2550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Proof-MONCADA.jpg\" alt=\"Proof, Interior design \" width=\"2550\" height=\"1650\" class=\"size-full wp-image-115867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA.jpg 2550w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-520x336.jpg 520w\" sizes=\"(max-width: 2550px) 100vw, 2550px\">\u003cfigcaption class=\"wp-caption-text\">Proof, Interior design \u003ccite>(Tajai Massey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115868\" class=\"wp-caption aligncenter\" style=\"max-width: 2550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Proof-MONCADA-2.jpg\" alt=\"Proof, Interior design\" width=\"2550\" height=\"1650\" class=\"size-full wp-image-115868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2.jpg 2550w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-520x336.jpg 520w\" sizes=\"(max-width: 2550px) 100vw, 2550px\">\u003cfigcaption class=\"wp-caption-text\">Proof, Interior design \u003ccite>(Tajai Massey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moncada-Konte grew up in a family of entrepreneurs where independence, hard work, and leadership were keys to success. These are qualities Moncada-Konte has always admired.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I always saw my parents working for themselves,” she says. “That’s why I wanted to own or operate something on my own. I was waiting to see what really grabbed my attention and when I started working in the food industry, that was it for me.”\u003c/p>\n\u003cp>And working in the food industry, she did. She’s been a busser, a hostess, a waiter, and an assistant cook at restaurants like Chez Panisse and Camino. But bartending is really what spoke to her.\u003c/p>\n\u003cp>“Booze really speaks to me, to be honest,” she says, cracking a big smile. ‘When I was a kid, one of my favorite games was mixing potions. My family always thought I was going to become a cook.’\u003c/p>\n\u003cp>And that’s where Proof comes in. \u003c/p>\n\u003cp>“Opening a business involves a lot of soul searching,” Moncada-Konte points out. “I felt like it was my responsibility to be a part of what I saw Oakland needed, which is small-business ownership and black-business ownership.”\u003c/p>\n\u003cp>While Moncada-Konte did not want to open another bar, she had her doubt about whether Oakland needed another liquor store. But “Proof” is different.\u003c/p>\n\u003cp>“When you open a store, there are things that you say you will do and won’t do,” she explains. “For example, are you going to sell less than a pint? Are you going to sell candies? What are your hours of operations?”\u003c/p>\n\u003cp>Moncada-Konte says Proof is committed to selling high-quality products but is also adamant about being able to serve as many customers as possible. That’s why the prices will range from $10 to $300. She also says that the store won’t be open in the evening, unlike most liquor stores.\u003c/p>\n\u003cp>Another point Moncada-Konte made was that the history of spirits, like rum or whiskey, is engrained in the history of African-Americans in the United States. She wants to share that knowledge with her clientele and empower shoppers. One of her goals is to educate people about the curation, the history, and the work behind each bottle she sells.\u003c/p>\n\u003cp>“I want Proof to be approachable and not intimidating,” she says while pointing out that other high-end places can often look uninviting. “I want to be able to recognize the folks who walk in.” In a way, Moncada-Konte hopes to build friendly, family-like relationships with her customers. It’s her way to pay homage to the liquor stores she went to when she was a kid, where everyone knew each other.\u003c/p>\n\u003cp>This is one of the reasons why she will also have community events like a \u003ca href=\"https://www.facebook.com/events/602657063271006/\" target=\"_blank\">bitters-making workshop on Sunday, March 19\u003c/a> from 11am until 3pm. She will be serving Red Bay coffee on the house.\u003c/p>\n\u003cp>“It will be a super casual event,” she says. “I want folks to pop in and out, and learn to make bitters. It’s a last hoorah for wrapping up the campaign.”\u003c/p>\n\u003cp>One aspect of her business Moncada-Konte is excited about is to sell products that she has researched herself. She plans to prioritize selling goods from local distilleries and shops with better environmental practices and who are known to treat their employees fairly. \u003c/p>\n\u003cfigure id=\"attachment_115869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/jessica-warehouse.jpg\" alt=\"Jessica Moncada-Konte at St. George Spirits distillery in Alameda. \" width=\"1920\" height=\"1083\" class=\"size-full wp-image-115869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-768x433.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-1020x575.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-1180x666.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-960x542.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-375x212.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Moncada-Konte at St. George Spirits distillery in Alameda. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Proof won’t only feature high-quality spirits; the shop will also sell new and vintage barware, as well as bitters and tinctures.\u003c/p>\n\u003cp>‘Bartending is a beautiful craft,’ Moncada-Konte says as she shows me photos of some of the cocktails she’s made.\u003c/p>\n\u003cfigure id=\"attachment_115870\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/20140413_0156.jpg\" alt=\"Cocktails made by Jessica Moncada-Konte. \" width=\"1500\" height=\"1000\" class=\"size-full wp-image-115870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Cocktails made by Jessica Moncada-Konte. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She will even carry luxury kitchen items and hand-made goodies, like these ceramic Tiki mugs by Chris Shima of Port Costa.\u003c/p>\n\u003cfigure id=\"attachment_115929\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tiki-mugs.jpg\" alt=\"Handmade Tiki Mugs By Chris Shima.\" width=\"2000\" height=\"2000\" class=\"size-full wp-image-115929\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-150x150.jpg 150w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Handmade Tiki Mugs By Chris Shima. \u003ccite>(Jessica Moncada-Konte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to the business side of things, Moncada-Konte is prepared to face challenges. As a young queer black woman, she knows how hard it is to get lenders to trust new entrepreneurs like her.\u003c/p>\n\u003cp>‘Many of us aren’t going to own houses,’ she says. ‘We have to go against those traditional institutions and gain capital for our businesses in other ways.’\u003c/p>\n\u003cp>That’s why she is using \u003ca href=\"https://www.kickstarter.com/projects/632078819/support-proof-oaklands-bottle-shop\" target=\"_blank\">Kickstarter\u003c/a> to raise a third of her startup cost. Moncada-Konte believes that it is demonstrative of how her generation is capable of raising capital. Indeed, her father also crowdsourced the money he needed to open Red Bay Coffee.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So far, she’s raised $14,790 out of her $45,000 goal. With only two weeks left, Moncada-Konte hopes to follow in her father’s footsteps and conduct a successful campaign. \u003c/p>\n\u003cfigure id=\"attachment_115863\" class=\"wp-caption aligncenter\" style=\"max-width: 529px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Scan.jpg\" alt=\"Jessica Moncada-Konte and Proof.\" width=\"529\" height=\"515\" class=\"size-full wp-image-115863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan.jpg 529w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-160x156.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-240x234.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-375x365.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-520x506.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-50x50.jpg 50w\" sizes=\"(max-width: 529px) 100vw, 529px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Moncada-Konte and Proof. \u003ccite>(Drawing by Lynne Tanzer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Jessica Moncada-Monte, a young queer woman of color and entrepreneur uses Kickstarter to launch her first business: Proof - Oakland’s Bottle Shop, a high-end, neighborly liquor store.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you enjoy sipping your morning coffee at \u003ca href=\"https://www.redbaycoffee.com/\" target=\"_blank\">Red Bay Coffee\u003c/a>, or love digging through clothes racks at \u003ca href=\"https://www.owlnwood.com/\" target=\"_blank\">Owl N Wood\u003c/a>, then you will be happy to hear about the new addition to the family. Jessica Moncada-Konte, a Bay Area queer woman of color and the daughter of Red Bay’s owner, Keba Konte, is following in her family's footsteps and launching a \u003ca href=\"https://www.kickstarter.com/projects/632078819/support-proof-oaklands-bottle-shop\" target=\"_blank\">Kickstarter campaign\u003c/a> to open her first business. ‘\u003ca href=\"https://www.facebook.com/45GrandAve/\" target=\"_blank\">Proof - Oakland Bottle Shop\u003c/a>’ will open its door at 45 Grand Avenue in Oakland where Moncada-Konte’s stepmother’s shop, Owl N Wood (which relocated to Old Oakland) once resided.\u003c/p>\n\u003cp>Moncada-Konte’s family has been in the Bay Area for a couple of generations. Moncada-Konte herself was born in San Francisco and went to school in West Oakland. Her father was an artist at the time and in 1994, when San Francisco got too expensive, they moved to a house in Berkeley.\u003c/p>\n\u003cp>“Our house in Berkeley was a meeting space or community space. That’s the house where folks would meet at,” Moncada-Konte recalls.\u003c/p>\n\u003cp>She says her parents have always been community-oriented and built numerous relationships with local artists. Her father, for instance, photographed album covers for local rappers like E-40, Master P, and MC Hammer. Like father, like daughter, Moncada-Konte also has connections to the Oakland artists scene. The architect for her shop happens to be \u003ca href=\"http://hieroglyphics.com/index.php/artists/souls/tajai\" target=\"_blank\">Tajai Massey\u003c/a> from the local hip-hop collective \u003ca href=\"http://hieroglyphics.com/index.php\" target=\"_blank\">Hieroglyphics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_115867\" class=\"wp-caption aligncenter\" style=\"max-width: 2550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Proof-MONCADA.jpg\" alt=\"Proof, Interior design \" width=\"2550\" height=\"1650\" class=\"size-full wp-image-115867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA.jpg 2550w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-520x336.jpg 520w\" sizes=\"(max-width: 2550px) 100vw, 2550px\">\u003cfigcaption class=\"wp-caption-text\">Proof, Interior design \u003ccite>(Tajai Massey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115868\" class=\"wp-caption aligncenter\" style=\"max-width: 2550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Proof-MONCADA-2.jpg\" alt=\"Proof, Interior design\" width=\"2550\" height=\"1650\" class=\"size-full wp-image-115868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2.jpg 2550w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-520x336.jpg 520w\" sizes=\"(max-width: 2550px) 100vw, 2550px\">\u003cfigcaption class=\"wp-caption-text\">Proof, Interior design \u003ccite>(Tajai Massey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moncada-Konte grew up in a family of entrepreneurs where independence, hard work, and leadership were keys to success. These are qualities Moncada-Konte has always admired.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I always saw my parents working for themselves,” she says. “That’s why I wanted to own or operate something on my own. I was waiting to see what really grabbed my attention and when I started working in the food industry, that was it for me.”\u003c/p>\n\u003cp>And working in the food industry, she did. She’s been a busser, a hostess, a waiter, and an assistant cook at restaurants like Chez Panisse and Camino. But bartending is really what spoke to her.\u003c/p>\n\u003cp>“Booze really speaks to me, to be honest,” she says, cracking a big smile. ‘When I was a kid, one of my favorite games was mixing potions. My family always thought I was going to become a cook.’\u003c/p>\n\u003cp>And that’s where Proof comes in. \u003c/p>\n\u003cp>“Opening a business involves a lot of soul searching,” Moncada-Konte points out. “I felt like it was my responsibility to be a part of what I saw Oakland needed, which is small-business ownership and black-business ownership.”\u003c/p>\n\u003cp>While Moncada-Konte did not want to open another bar, she had her doubt about whether Oakland needed another liquor store. But “Proof” is different.\u003c/p>\n\u003cp>“When you open a store, there are things that you say you will do and won’t do,” she explains. “For example, are you going to sell less than a pint? Are you going to sell candies? What are your hours of operations?”\u003c/p>\n\u003cp>Moncada-Konte says Proof is committed to selling high-quality products but is also adamant about being able to serve as many customers as possible. That’s why the prices will range from $10 to $300. She also says that the store won’t be open in the evening, unlike most liquor stores.\u003c/p>\n\u003cp>Another point Moncada-Konte made was that the history of spirits, like rum or whiskey, is engrained in the history of African-Americans in the United States. She wants to share that knowledge with her clientele and empower shoppers. One of her goals is to educate people about the curation, the history, and the work behind each bottle she sells.\u003c/p>\n\u003cp>“I want Proof to be approachable and not intimidating,” she says while pointing out that other high-end places can often look uninviting. “I want to be able to recognize the folks who walk in.” In a way, Moncada-Konte hopes to build friendly, family-like relationships with her customers. It’s her way to pay homage to the liquor stores she went to when she was a kid, where everyone knew each other.\u003c/p>\n\u003cp>This is one of the reasons why she will also have community events like a \u003ca href=\"https://www.facebook.com/events/602657063271006/\" target=\"_blank\">bitters-making workshop on Sunday, March 19\u003c/a> from 11am until 3pm. She will be serving Red Bay coffee on the house.\u003c/p>\n\u003cp>“It will be a super casual event,” she says. “I want folks to pop in and out, and learn to make bitters. It’s a last hoorah for wrapping up the campaign.”\u003c/p>\n\u003cp>One aspect of her business Moncada-Konte is excited about is to sell products that she has researched herself. She plans to prioritize selling goods from local distilleries and shops with better environmental practices and who are known to treat their employees fairly. \u003c/p>\n\u003cfigure id=\"attachment_115869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/jessica-warehouse.jpg\" alt=\"Jessica Moncada-Konte at St. George Spirits distillery in Alameda. \" width=\"1920\" height=\"1083\" class=\"size-full wp-image-115869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-768x433.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-1020x575.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-1180x666.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-960x542.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-375x212.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Moncada-Konte at St. George Spirits distillery in Alameda. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Proof won’t only feature high-quality spirits; the shop will also sell new and vintage barware, as well as bitters and tinctures.\u003c/p>\n\u003cp>‘Bartending is a beautiful craft,’ Moncada-Konte says as she shows me photos of some of the cocktails she’s made.\u003c/p>\n\u003cfigure id=\"attachment_115870\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/20140413_0156.jpg\" alt=\"Cocktails made by Jessica Moncada-Konte. \" width=\"1500\" height=\"1000\" class=\"size-full wp-image-115870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Cocktails made by Jessica Moncada-Konte. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She will even carry luxury kitchen items and hand-made goodies, like these ceramic Tiki mugs by Chris Shima of Port Costa.\u003c/p>\n\u003cfigure id=\"attachment_115929\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tiki-mugs.jpg\" alt=\"Handmade Tiki Mugs By Chris Shima.\" width=\"2000\" height=\"2000\" class=\"size-full wp-image-115929\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-150x150.jpg 150w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Handmade Tiki Mugs By Chris Shima. \u003ccite>(Jessica Moncada-Konte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to the business side of things, Moncada-Konte is prepared to face challenges. As a young queer black woman, she knows how hard it is to get lenders to trust new entrepreneurs like her.\u003c/p>\n\u003cp>‘Many of us aren’t going to own houses,’ she says. ‘We have to go against those traditional institutions and gain capital for our businesses in other ways.’\u003c/p>\n\u003cp>That’s why she is using \u003ca href=\"https://www.kickstarter.com/projects/632078819/support-proof-oaklands-bottle-shop\" target=\"_blank\">Kickstarter\u003c/a> to raise a third of her startup cost. Moncada-Konte believes that it is demonstrative of how her generation is capable of raising capital. Indeed, her father also crowdsourced the money he needed to open Red Bay Coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So far, she’s raised $14,790 out of her $45,000 goal. With only two weeks left, Moncada-Konte hopes to follow in her father’s footsteps and conduct a successful campaign. \u003c/p>\n\u003cfigure id=\"attachment_115863\" class=\"wp-caption aligncenter\" style=\"max-width: 529px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Scan.jpg\" alt=\"Jessica Moncada-Konte and Proof.\" width=\"529\" height=\"515\" class=\"size-full wp-image-115863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan.jpg 529w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-160x156.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-240x234.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-375x365.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-520x506.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-50x50.jpg 50w\" sizes=\"(max-width: 529px) 100vw, 529px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Moncada-Konte and Proof. \u003ccite>(Drawing by Lynne Tanzer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants",
"title": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\nhttps://youtu.be/I2rvNC1kpAQ?t=9m18s\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\nhttps://youtu.be/Y3q2cLxQVWI\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Celebrate the influence of talented female chefs in the most delicious way possible: by eating at their restaurants.",
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"title": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants | KQED",
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"headline": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/I2rvNC1kpAQ'\n title='//www.youtube.com/embed/I2rvNC1kpAQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Y3q2cLxQVWI'\n title='//www.youtube.com/embed/Y3q2cLxQVWI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Acta Non Verba: The Youth Urban Farm Program Educating and Uplifting East Oakland Kids",
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"content": "\u003cp>It started with a lemon tree. Kelly Carlisle didn’t grow up gardening. She didn’t have a windowsill herb garden. She knew about farming, of course, but in her mind there was a disconnect: food just sort of showed up at the grocery store. She worked a corporate job, wearing fancy clothes and heels to work. But she had gotten laid off during the recession, and one day a few years ago, she ended up at a Bay Area nursery with her daughter. They bought a lemon tree, and as it slowly started to flourish, so did Carlisle’s interest in gardening.\u003c/p>\n\u003cp>Around the same time the, she found herself reading more and more articles about Oakland, where she spent her childhood: about its status as one of the country’s most dangerous cities, the high rate of teen prostitution and dismal school dropout statistics. She wanted to do something that combined a concrete way to help Oakland’s kids with her newfound love of gardening. So in 2010, she started \u003ca href=\"http://anvfarm.org/\" target=\"_blank\">Acta Non Verba: Youth Urban Farm Project (ANV),\u003c/a> a nonprofit that introduces low-income East Oakland children to the joys of gardening while contributing financially to their future. Local children farm a small plot at \u003ca href=\"http://www2.oaklandnet.com/Government/o/opr/s/facility/OAK029397\" target=\"_blank\">Tassafaronga Recreation Center\u003c/a> and sell the produce through farmers markets and a \u003ca href=\"http://anvfarm.org/programs/csa/\" target=\"_blank\">CSA\u003c/a>. All the proceeds go into individual savings accounts for each child, earmarked for their education. There’s also an eight week \u003ca href=\"http://anvfarm.org/programs/camp-anv/\" target=\"_blank\">summer camp\u003c/a>, camping and field trips, and community farm days. Since their founding, they've served over three thousand local kids.\u003c/p>\n\u003cfigure id=\"attachment_115765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830661-e1488841685973.jpg\" alt=\"Acta Non Verba has served over 3,000 East Oakland kids since its founding.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba has served over 3,000 East Oakland kids since its founding. \u003ccite>(Acta Non Verba )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For generations, our communities have been told that farming is not for us,” Carlisle said. “When we talk to our kids about what a farmer looks like and where farmers live, it’s very abstract. Nobody knows a farmer, it’s all what they’ve seen on TV. There are no 4-H clubs in the flatlands.”\u003c/p>\n\u003cp>The financial aspect of the program was inspired by San Francisco’s \u003ca href=\"http://sfgov.org/ofe/k2c\" target=\"_blank\">San Francisco Kindergarten to College Program\u003c/a>, where every kindergartner entering a public school is given a savings account with $50, with incentives for families that regularly contribute. (Research has shown that children are more likely to attend college if there’s money set aside for it).\u003c/p>\n\u003cp>But the money is just part of the way Acta Non Verba (Latin phrase meaning: actions not words) prepares children for the future. Most of the kids Carlisle works with want to be athletes, musicians, actresses--or cops, so they can carry a gun. The program allows them to explore the sprawling agricultural industry, to show them a field and a future that could be theirs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“If you’re not into getting dirty, not into planting and harvesting, there’s all these other things that you can do,” Carlisle said. “There’s being a soil scientist, being an entomologist, pest management. That, to me, is as important as \u003ca href=\"https://studyinthestates.dhs.gov/2011/09/what-does-stem-stand-for\" target=\"_blank\">STEM\u003c/a>.” \u003c/p>\n\u003cfigure id=\"attachment_115764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830656-e1488841654431.jpg\" alt=\"Acta Non Verba teaches kids about the cultivation and selling of produce.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba teaches kids about the cultivation and selling of produce. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It hasn’t been easy. Like Carlisle, many of the kids have grown up disconnected to where their food comes from. And in East Oakland, where most kids grow up with acute food insecurity (most \u003ca href=\"http://anvfarm.org/about/mission/\" target=\"_blank\">qualify for reduced lunch\u003c/a>), an emphasis on pesticide-free local produce can seem precious or irrelevant. Once, the garden yielded a bumper crop of collard greens. Carlisle offered some to a woman in the neighborhood. The woman was suspicious, unbelieving that the park’s small garden could actually yield something and that Carlisle had grown it.\u003c/p>\n\u003cp>The greens were safe, Carlisle said. She had farmed them herself. “She’s like ‘Why would you call yourself that? No girl, we’re not farmers, you’re a gardener,’” Carlisle remembered. “I was offended, but it’s something to think about; trying not to sound superior. The farm-to-table movement doesn’t always feel like it applies to folks in my community. But to grow culturally relevant produce like collard greens and mustard greens, the community is starting to come around and see that, like with me, food is grown, it doesn’t just show up at the grocery store miraculously.”\u003c/p>\n\u003cfigure id=\"attachment_115763\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-115763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg\" alt=\"Acta Non Verba founder and executive director Kelly Carlisle.\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba founder and executive director Kelly Carlisle. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To help share her message, Carlisle involves parents, both as volunteers and paid positions so the children’s healthy eating education is reinforced at home. She also makes it fun: she talks about a local boy named Jordan, who’s always thrilled to share his new knowledge about plant biology, or a pair of sisters whose eyes light up when it’s time to sing camp songs.\u003c/p>\n\u003cp>Thing could be easier, Carlisle acknowledges. She’d like to be able to afford more employees. She’d like there to be a grocery store near the farm, a nice one emphasizing healthy options. She’d like to only focus on food issues. But the more time she spends in East Oakland, the more she’s forced to confront other issues, like the area’s high rates of \u003ca href=\"http://www.acphd.org/media/401560/cumulative-health-impacts-east-west-oakland.pdf\" target=\"_blank\">child asthma\u003c/a>, or the \u003ca href=\"http://www.cbecal.org/organizing/northern-california/oakland/#crematorium\" target=\"_blank\">giant crematorium\u003c/a> that’s slated to be built near her farm. But Carlisle, who served in the Navy and whose parents also started their own nonprofit--“Service is probably ingrained in my DNA,” she said--isn’t going to give up anytime soon.\u003c/p>\n\u003cp>“One thing that we don’t think about in these high tech days is that we’re all here because somebody cultivated and worked with land,” she said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Even every single culture has some kind of agriculture going on. For me, farming is not only something that soothes my soul and makes me feel like I’ve accomplished something in a day, it’s also a connection to something bigger than myself, to a community and something innate: trying to improve my community through hard work and cultivation of land.”\u003c/p>\n\n",
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"excerpt": "Acta Non Verba teaches kids the value of getting their hands dirty and planning for the future.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with a lemon tree. Kelly Carlisle didn’t grow up gardening. She didn’t have a windowsill herb garden. She knew about farming, of course, but in her mind there was a disconnect: food just sort of showed up at the grocery store. She worked a corporate job, wearing fancy clothes and heels to work. But she had gotten laid off during the recession, and one day a few years ago, she ended up at a Bay Area nursery with her daughter. They bought a lemon tree, and as it slowly started to flourish, so did Carlisle’s interest in gardening.\u003c/p>\n\u003cp>Around the same time the, she found herself reading more and more articles about Oakland, where she spent her childhood: about its status as one of the country’s most dangerous cities, the high rate of teen prostitution and dismal school dropout statistics. She wanted to do something that combined a concrete way to help Oakland’s kids with her newfound love of gardening. So in 2010, she started \u003ca href=\"http://anvfarm.org/\" target=\"_blank\">Acta Non Verba: Youth Urban Farm Project (ANV),\u003c/a> a nonprofit that introduces low-income East Oakland children to the joys of gardening while contributing financially to their future. Local children farm a small plot at \u003ca href=\"http://www2.oaklandnet.com/Government/o/opr/s/facility/OAK029397\" target=\"_blank\">Tassafaronga Recreation Center\u003c/a> and sell the produce through farmers markets and a \u003ca href=\"http://anvfarm.org/programs/csa/\" target=\"_blank\">CSA\u003c/a>. All the proceeds go into individual savings accounts for each child, earmarked for their education. There’s also an eight week \u003ca href=\"http://anvfarm.org/programs/camp-anv/\" target=\"_blank\">summer camp\u003c/a>, camping and field trips, and community farm days. Since their founding, they've served over three thousand local kids.\u003c/p>\n\u003cfigure id=\"attachment_115765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830661-e1488841685973.jpg\" alt=\"Acta Non Verba has served over 3,000 East Oakland kids since its founding.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba has served over 3,000 East Oakland kids since its founding. \u003ccite>(Acta Non Verba )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For generations, our communities have been told that farming is not for us,” Carlisle said. “When we talk to our kids about what a farmer looks like and where farmers live, it’s very abstract. Nobody knows a farmer, it’s all what they’ve seen on TV. There are no 4-H clubs in the flatlands.”\u003c/p>\n\u003cp>The financial aspect of the program was inspired by San Francisco’s \u003ca href=\"http://sfgov.org/ofe/k2c\" target=\"_blank\">San Francisco Kindergarten to College Program\u003c/a>, where every kindergartner entering a public school is given a savings account with $50, with incentives for families that regularly contribute. (Research has shown that children are more likely to attend college if there’s money set aside for it).\u003c/p>\n\u003cp>But the money is just part of the way Acta Non Verba (Latin phrase meaning: actions not words) prepares children for the future. Most of the kids Carlisle works with want to be athletes, musicians, actresses--or cops, so they can carry a gun. The program allows them to explore the sprawling agricultural industry, to show them a field and a future that could be theirs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If you’re not into getting dirty, not into planting and harvesting, there’s all these other things that you can do,” Carlisle said. “There’s being a soil scientist, being an entomologist, pest management. That, to me, is as important as \u003ca href=\"https://studyinthestates.dhs.gov/2011/09/what-does-stem-stand-for\" target=\"_blank\">STEM\u003c/a>.” \u003c/p>\n\u003cfigure id=\"attachment_115764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830656-e1488841654431.jpg\" alt=\"Acta Non Verba teaches kids about the cultivation and selling of produce.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba teaches kids about the cultivation and selling of produce. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It hasn’t been easy. Like Carlisle, many of the kids have grown up disconnected to where their food comes from. And in East Oakland, where most kids grow up with acute food insecurity (most \u003ca href=\"http://anvfarm.org/about/mission/\" target=\"_blank\">qualify for reduced lunch\u003c/a>), an emphasis on pesticide-free local produce can seem precious or irrelevant. Once, the garden yielded a bumper crop of collard greens. Carlisle offered some to a woman in the neighborhood. The woman was suspicious, unbelieving that the park’s small garden could actually yield something and that Carlisle had grown it.\u003c/p>\n\u003cp>The greens were safe, Carlisle said. She had farmed them herself. “She’s like ‘Why would you call yourself that? No girl, we’re not farmers, you’re a gardener,’” Carlisle remembered. “I was offended, but it’s something to think about; trying not to sound superior. The farm-to-table movement doesn’t always feel like it applies to folks in my community. But to grow culturally relevant produce like collard greens and mustard greens, the community is starting to come around and see that, like with me, food is grown, it doesn’t just show up at the grocery store miraculously.”\u003c/p>\n\u003cfigure id=\"attachment_115763\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-115763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg\" alt=\"Acta Non Verba founder and executive director Kelly Carlisle.\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba founder and executive director Kelly Carlisle. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To help share her message, Carlisle involves parents, both as volunteers and paid positions so the children’s healthy eating education is reinforced at home. She also makes it fun: she talks about a local boy named Jordan, who’s always thrilled to share his new knowledge about plant biology, or a pair of sisters whose eyes light up when it’s time to sing camp songs.\u003c/p>\n\u003cp>Thing could be easier, Carlisle acknowledges. She’d like to be able to afford more employees. She’d like there to be a grocery store near the farm, a nice one emphasizing healthy options. She’d like to only focus on food issues. But the more time she spends in East Oakland, the more she’s forced to confront other issues, like the area’s high rates of \u003ca href=\"http://www.acphd.org/media/401560/cumulative-health-impacts-east-west-oakland.pdf\" target=\"_blank\">child asthma\u003c/a>, or the \u003ca href=\"http://www.cbecal.org/organizing/northern-california/oakland/#crematorium\" target=\"_blank\">giant crematorium\u003c/a> that’s slated to be built near her farm. But Carlisle, who served in the Navy and whose parents also started their own nonprofit--“Service is probably ingrained in my DNA,” she said--isn’t going to give up anytime soon.\u003c/p>\n\u003cp>“One thing that we don’t think about in these high tech days is that we’re all here because somebody cultivated and worked with land,” she said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Even every single culture has some kind of agriculture going on. For me, farming is not only something that soothes my soul and makes me feel like I’ve accomplished something in a day, it’s also a connection to something bigger than myself, to a community and something innate: trying to improve my community through hard work and cultivation of land.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>After the upset results of the presidential election, some people felt motivated to become politically active. Justine Lee? She got the urge to host a dinner.\u003c/p>\n\u003cp>But not your typical dinner party, where, if politics seeps into the conversation, things typically don't turn volatile because all the guests likely share the same views. No, Lee was interested in the opposite: a gathering over a meal where all sorts of perspectives get aired.\u003c/p>\n\u003cp>So Lee, a marketing professional, teamed up with her friend Tria Chang, who works education technology, to launch \"Make America Dinner Again,\" a series of dinners in the Bay Area that brings together strangers whose views range the political spectrum.\u003c/p>\n\u003cp>They figured that a dinner is a warm and non-threatening way to chew on different ideas and have diverse opinions co-exist. While some people they invited had the opposite reaction, careful planning and gentle wording helped them convince others.\u003c/p>\n\u003cp>At the first such gathering, in late January, they gathered 10 people, including themselves, at Local Kitchen & Wine Merchant, a swanky pizza restaurant in San Francisco. Tucked into a private room, they reveal a bit of their histories as they start to talk politics. Among the dinner guests is Walt Shjeflo, an attorney originally from North Dakota.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I voted for Trump,\" Shjeflo reveals, \"but the vile statements surprised me,\" referring to the reactions from his liberal friends after the election.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Another guest, Rachel Williams, heads diversity at Yelp. \"Eight years of a black president does not excuse or erase 400 years of slavery and oppression and all that,\" she told her fellow guests.\u003c/p>\n\u003cp>And Facebook-employee Affan Khokhar is a first-generation Pakistani-American who was raised in a Muslim family. He grew up in a Trump stronghold in New Jersey, but he says he's never tested politically in the very liberal Bay Area.\u003c/p>\n\u003cp>\"I mean, it's pretty much just like my Facebook [feed] living in front of me,\" he says, referring to the liberal bubble of the Bay Area.\u003c/p>\n\u003cp>As the guests dine on margherita, mushroom and pepperoni pizzas, organizers Lee and Chang pose questions to stir discussion. The group quickly delves into different issues that strike a personal chord. At one point, Shjeflo compares North Dakota with the Bay Area when it comes to certain struggles.\u003c/p>\n\u003cp>\"In my experience, North Dakota has a lot less racism than the Bay Area does,\" he says. \"There's a lot less sexism than the Bay Area [has].\"\u003c/p>\n\u003cp>\"Is that because there's a lot less women and a lot less black people?\" Williams, who is African American, asks with a laugh. \"Because I don't know too many sisters that live in North Dakota!\"\u003c/p>\n\u003cp>To which Shjeflo, who is white, replies: \"Rachel ...You're right, I'll tell you this on that.\"\u003c/p>\n\u003cp>\"You know anybody who looks like me?\" she asks.\u003c/p>\n\u003cp>His answer: \"I never saw a black person live till I was 12 years old.\"\u003c/p>\n\u003cp>Alongside the dinner's larger group discussion is time set aside to talk in pairs.\u003c/p>\n\u003cp>Dom Brassey, an LGBTQ activist, says her own reaction to hearing Shjeflo's more conservative opinions was a wake-up call.\u003c/p>\n\u003cp>\"It reminded me of why I think so many people give into the temptation to retreat from the dispute. 'I'm not convinced I need to convince!' ... Why do I need to build this relationship, why do I need to hear this kind of framing?\"\u003c/p>\n\u003cp>She asks Shjeflo, \"What did you think?\"\u003c/p>\n\u003cp>He says, \"That would be really nice, wouldn't it, to have some place where you go where there's both sides of the story?\" \u003c/p>\n\u003cp>They all agree that this dinner is one way to speak and listen rather than argue. But, while it remains cordial, no one has a complete change of heart in the end.\u003c/p>\n\u003cp>Khokhar says what he realized most during the dinner has more to do with himself.\u003c/p>\n\u003cp>\"You only learn from testing your beliefs, defending your beliefs, being able to be coherent and articulate about your beliefs — and being challenged,\" he says.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>The hosts of this event have created an \u003ca href=\"http://www.makeamericadinneragain.com/\">online guide\u003c/a> for people around the country who want to organize something similar — so people anywhere can try to Make America Dinner Again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After the upset results of the presidential election, some people felt motivated to become politically active. Justine Lee? She got the urge to host a dinner.\u003c/p>\n\u003cp>But not your typical dinner party, where, if politics seeps into the conversation, things typically don't turn volatile because all the guests likely share the same views. No, Lee was interested in the opposite: a gathering over a meal where all sorts of perspectives get aired.\u003c/p>\n\u003cp>So Lee, a marketing professional, teamed up with her friend Tria Chang, who works education technology, to launch \"Make America Dinner Again,\" a series of dinners in the Bay Area that brings together strangers whose views range the political spectrum.\u003c/p>\n\u003cp>They figured that a dinner is a warm and non-threatening way to chew on different ideas and have diverse opinions co-exist. While some people they invited had the opposite reaction, careful planning and gentle wording helped them convince others.\u003c/p>\n\u003cp>At the first such gathering, in late January, they gathered 10 people, including themselves, at Local Kitchen & Wine Merchant, a swanky pizza restaurant in San Francisco. Tucked into a private room, they reveal a bit of their histories as they start to talk politics. Among the dinner guests is Walt Shjeflo, an attorney originally from North Dakota.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I voted for Trump,\" Shjeflo reveals, \"but the vile statements surprised me,\" referring to the reactions from his liberal friends after the election.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Another guest, Rachel Williams, heads diversity at Yelp. \"Eight years of a black president does not excuse or erase 400 years of slavery and oppression and all that,\" she told her fellow guests.\u003c/p>\n\u003cp>And Facebook-employee Affan Khokhar is a first-generation Pakistani-American who was raised in a Muslim family. He grew up in a Trump stronghold in New Jersey, but he says he's never tested politically in the very liberal Bay Area.\u003c/p>\n\u003cp>\"I mean, it's pretty much just like my Facebook [feed] living in front of me,\" he says, referring to the liberal bubble of the Bay Area.\u003c/p>\n\u003cp>As the guests dine on margherita, mushroom and pepperoni pizzas, organizers Lee and Chang pose questions to stir discussion. The group quickly delves into different issues that strike a personal chord. At one point, Shjeflo compares North Dakota with the Bay Area when it comes to certain struggles.\u003c/p>\n\u003cp>\"In my experience, North Dakota has a lot less racism than the Bay Area does,\" he says. \"There's a lot less sexism than the Bay Area [has].\"\u003c/p>\n\u003cp>\"Is that because there's a lot less women and a lot less black people?\" Williams, who is African American, asks with a laugh. \"Because I don't know too many sisters that live in North Dakota!\"\u003c/p>\n\u003cp>To which Shjeflo, who is white, replies: \"Rachel ...You're right, I'll tell you this on that.\"\u003c/p>\n\u003cp>\"You know anybody who looks like me?\" she asks.\u003c/p>\n\u003cp>His answer: \"I never saw a black person live till I was 12 years old.\"\u003c/p>\n\u003cp>Alongside the dinner's larger group discussion is time set aside to talk in pairs.\u003c/p>\n\u003cp>Dom Brassey, an LGBTQ activist, says her own reaction to hearing Shjeflo's more conservative opinions was a wake-up call.\u003c/p>\n\u003cp>\"It reminded me of why I think so many people give into the temptation to retreat from the dispute. 'I'm not convinced I need to convince!' ... Why do I need to build this relationship, why do I need to hear this kind of framing?\"\u003c/p>\n\u003cp>She asks Shjeflo, \"What did you think?\"\u003c/p>\n\u003cp>He says, \"That would be really nice, wouldn't it, to have some place where you go where there's both sides of the story?\" \u003c/p>\n\u003cp>They all agree that this dinner is one way to speak and listen rather than argue. But, while it remains cordial, no one has a complete change of heart in the end.\u003c/p>\n\u003cp>Khokhar says what he realized most during the dinner has more to do with himself.\u003c/p>\n\u003cp>\"You only learn from testing your beliefs, defending your beliefs, being able to be coherent and articulate about your beliefs — and being challenged,\" he says.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>The hosts of this event have created an \u003ca href=\"http://www.makeamericadinneragain.com/\">online guide\u003c/a> for people around the country who want to organize something similar — so people anywhere can try to Make America Dinner Again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "To the Restaurant's Immigrant Workers, Ba-Bite in Oakland Feels Like Home",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>They’ve won accolades for their silken hummus and rainbow of organic salads, but for the owners of Oakland’s \u003ca href=\"http://www.BaBiteOakland.com\">Ba-Bite\u003c/a>, the most precious thing the almost two-year old restaurant can display right now may be the \u003ca href=\"https://www.facebook.com/table4everyone/\">Sanctuary Restaurant\u003c/a> poster on their front door. (While \u003ca href=\"http://sanctuaryrestaurants.org/\">“Sanctuary Restaurant”\u003c/a> is not a legal designation, its slogan, \"a place at the table for everyone\" signifies a growing movement for inclusion, diversity and dignity).\u003c/p>\n\u003cfigure id=\"attachment_115634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-salad-and-hummus1920.jpg\" alt=\"One of Ba-Bite's colorful salads: red cabbage with mung bean sprouts, dried figs, arugula and feta and the creamiest hummus.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of Ba-Bite's colorful salads: red cabbage with mung bean sprouts, dried figs, arugula and feta and the creamiest hummus. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ba-Bite is Hebrew for “at home.” Even though most of Mica Talmor and Robert Gott’s employees don’t speak Hebrew, (besides English, they speak Spanish, Maya, and Arabic) they completely understand the concept. The majority of them -- like most food service workers in the Bay Area -- are immigrants. After walking across deserts at night, being shortchanged or abused in other restaurants where they could not complain, working at Ba-Bite feels like they have found a family.\u003c/p>\n\u003cp>Russell Chable manages the kitchen at Ba-Bite and is responsible for set up, prepping, and cooking. He grew up in a tiny town in Mexico’s Yucatan. When he was 18, he set off alone on a journey to a new land. The oldest of 5 brothers, he was determined to make enough money to send to his parents so they could build a proper house of concrete, instead of the rickety wooden structure where they all lived. He accomplished that goal after three years working double shifts in Thai, American and Louisiana restaurants. He started as a dishwasher and worked his way up to his lead position in Ba-Bite.\u003c/p>\n\u003cfigure id=\"attachment_115635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115635\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Russell1920.jpg\" alt=\"Russell cooks at Ba-Bite, which he says feels like a family.\" width=\"1920\" height=\"1528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-800x637.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-1020x812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-1180x939.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-960x764.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-520x414.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Russell cooks at Ba-Bite, which he says feels like a family. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After eight years away from home, Russell missed his mom. Sure, he would talk to her on the phone every week, but he wanted to see her face. So this determined young man decided to build his parents a cell tower so that he could FaceTime with his mom. Six months ago, he made contact with a man back in Mexico who outlined what would be needed: laptops, cables and a cell tower. Russell had his uncle check out the man and then sent money. Now he uses FaceTime to talk to his mom every week, and his parents have a small business renting out computer and internet time.\u003c/p>\n\u003cp>But given the recent actions of the new administration, Russell is scared and worried. He doesn’t feel welcome anymore. “When I walk on the street, I never know who is watching.” He has been working for Talmor and Gott for three years and feels like he has found another family at Ba-Bite. “Everyone cares about each other. The owners talk nicely to us. That is a different experience from the other places I worked. I feel so lucky. My message to other immigrants is ‘If you get the opportunity to come here, use it well.’”\u003c/p>\n\u003cfigure id=\"attachment_115636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920.jpg\" alt=\"A generous spread at Ba-Bite, including butternut squash and quinoa salad with cranberries and pumpkin seeds; Salad Shirazi (cucumbers, tomatoes, parsley and mint), Red Cabbage salad, Baba Ganoush, Lamb Kefta and Chicken Shishlik.\" width=\"1920\" height=\"1406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-768x562.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-1180x864.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-520x381.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A generous spread at Ba-Bite, including butternut squash and quinoa salad with cranberries and pumpkin seeds; Salad Shirazi (cucumbers, tomatoes, parsley and mint), Red Cabbage salad, Baba Ganoush, Lamb Kefta and Chicken Shishlik. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-owner Mica Talmor was born in Israel and has tried to create a family feeling among her workers. “The day after the election was hard for all of us,” she says. “The workers were frightened. They have hard lives. We want to give them a place to work that’s nice, clean, happy and safe.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What do I tell my 90-year old Holocaust survivor grandmother who lives in Israel about what's going on in this country with the current wave of hate crimes, threats and attacks against Jewish institutions? We have collective memory. Closing the door on refugees reminds me of family members who were detained as they left Europe for Israel after World War ll. Their boats were stopped in Cypress and they were put in refugee camps.”\u003c/p>\n\u003cfigure id=\"attachment_115637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-stuffed-falafel1920.jpg\" alt=\"Sheep's milk feta provides creamy center to Ba-bite's stuffed falafel.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sheep's milk feta provides creamy center to Ba-bite's stuffed falafel. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fatima Abudamos is from Jordan and works as cashier. She also holds the distinction as Ba-Bite's best falafel shaper. As she stuffs the green balls with sheep’s milk feta, she says, “This is an amazing place, just like a family. I’ve worked here almost two years. Mica is not like a boss, she’s more like a friend. She doesn’t scream if you make a mistake; she explains things. I feel safe here; it’s my second family.”\u003c/p>\n\u003cfigure id=\"attachment_115638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Mica-and-Fatima1920.jpg\" alt=\"Fatima appreciates her caring employers at Ba-Bite.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fatima appreciates her caring employers at Ba-Bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ironically, Fatima previously worked in another Middle Eastern Restaurant, but one owned by her uncle, where she did not feel appreciated. “Here, they thank me. They are nice and respectful. And,” she adds, “I love the food here; it’s organic and delicious.” Fatima’s father had lived in America previously and described it to his family before they moved here five years ago. “He told us it’s very clean. He explained about the lifestyle. You have to learn to smile at people and not stare at anyone too long. He also taught us that all people are human: white, black, Jewish.”\u003c/p>\n\u003cfigure id=\"attachment_115639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Qudsiah1920.jpg\" alt=\"Quidsiah, an homage to this East Jerusalem (i.e. Palestinian) specialty with split, peeled, braised fava beans atop garlicky hummus.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quidsiah, an homage to this East Jerusalem (i.e. Palestinian) specialty with split, peeled, braised fava beans atop garlicky hummus. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gott points to the sign that states, “\u003ca href=\"https://jewishvoiceforpeace.org/network-against-islamophobia/\">We stand with Our Muslim, Arab and Immigrant Neighbors.\u003c/a>” We have gotten more pushback on this one than the Sanctuary sign. But the majority of customers have been extremely supportive. Some even apologized to one of our employees who wore a hijab, for the actions of the new administration. They hugged her, saying, ‘that doesn't represent us’\".\u003c/p>\n\u003cp>His wife adds, “You only hate someone you’ve never met. The first time I met a Palestinian was here. My husband’s family was from Oregon. Then they moved to Idaho. I was the first Jew they had ever met.” Commenting on the tense developments that seem to be getting worse every day, she says, \"If I wanted to live in a hateful society where half the people are treated unequally, I could have stayed in Israel.\"\u003c/p>\n\u003cp>Talmor and Gott are no strangers to the food service business. A baker and a pastry chef who met in culinary school in 1998, they have operated Savoy Events, a high-end catering company for more than a dozen years.\u003c/p>\n\u003cp>Not one to mince words, Talmor states, “It’s actually hard to hire Americans, because they generally don’t work as fast and they daydream. Probably they were coddled by their helicopter parents, ‘Oh, good job. You tied your shoes.’ The immigrants, who often grew up in large families, took on responsibilities from an early age, helping their families with laundry, cooking, taking care of younger siblings, all before they were 14. They had the personality, the drive and physical ability to walk across the desert for a better future. They have come here for the American Dream, to make a better life. And now they are excellent workers.”\u003c/p>\n\u003cp>“We pay all of our workers well,” says Gott. “Partly because we know how expensive it is to live here. My experience is that more often than not, immigrants are working multiple jobs or longer hours, and forgo taking time off at all costs, as they want to or need to make money. On the other side of the coin, most American workers I have hired over the years are much more willing to miss work for personal reasons. It could be that they don't need the money, that they have busier personal lives or that they are not as invested in the businesses that they work for.\"\u003c/p>\n\u003cp>“I understand why some people don’t want open borders,” Talmor says. “I can relate. I am a supporter of immigration reform and I think that if it wasn’t such a polarizing issue easily manipulated by our politicians, we could have a reasonable system that addresses our labor needs and the lives and dignity of immigrant workers. Like for example, in Canada.”\u003c/p>\n\u003cfigure id=\"attachment_115640\" class=\"wp-caption aligncenter\" style=\"max-width: 1752px\">\u003cimg class=\"size-full wp-image-115640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Kasandra.jpg\" alt=\"Kasandra, who says Ba-Bite feels like her family is studying to be a nurse.\" width=\"1752\" height=\"1985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra.jpg 1752w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-160x181.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-800x906.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-768x870.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-1020x1156.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-1180x1337.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-960x1088.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-520x589.jpg 520w\" sizes=\"(max-width: 1752px) 100vw, 1752px\">\u003cfigcaption class=\"wp-caption-text\">Kasandra, who says Ba-Bite feels like her family is studying to be a nurse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kasandra Molina is 23 years old and has worked at Ba-Bite almost two years. She is a food runner and cleans up tables. She came from Guadalajara, Mexico with her mother, aunt and cousins when she was 7 years old. She remembers walking in the cold, sleeping in a hotel with a bunch of strangers, waiting for the “coyote” to tell them it’s time. They were picked up by immigration authorities twice, put in chilly cells without any blankets. When they finally made it, her father was waiting in a car. They came to Oakland. She started in a bilingual school in 4th grade. “But then we had to move and the next school was only in English,\" she says. \"The teacher was mean and always mad at me. She didn’t speak any Spanish, but the other students helped me and eventually I learned.“\u003c/p>\n\u003cp>“When I heard about the Dream Act, we went to meetings to find out about it and met with a lawyer. I had to show proof that I was here for 5 years, so we showed diplomas from school and medical records. Finally, about three years ago, I got my Social Security number and a work permit.” Kasandra is now going to college to become an RN. “I always liked medicine,” she says. “I’ve seen many babies born. It’s so amazing. And I always translate for my family in the ER.”\u003c/p>\n\u003cp>“The new president scares me. [Although the \u003ca href=\"https://en.wikipedia.org/wiki/Deferred_Action_for_Childhood_Arrivals\" target=\"_blank\">DACA program\u003c/a> is safe right now] I’m worried. Seems like he can do whatever he wants. He changes his mind from one day to another. He has our number, and our address. I spent most of my childhood here. If we have to go back to Mexico, there’s nothing there, no house to live in,\" she says. “Mica and Robert understand. This space here doesn’t feel like a workplace, it feels like home. We all get along. They care about our opinions and feelings. They don’t treat us just as employees; it’s more like a family.”\u003c/p>\n\u003cfigure id=\"attachment_115641\" class=\"wp-caption aligncenter\" style=\"max-width: 1177px\">\u003cimg class=\"size-full wp-image-115641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-sign-close-up.jpg\" alt=\"Sign of a growing nation-wide movement.\" width=\"1177\" height=\"1177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up.jpg 1177w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-150x150.jpg 150w\" sizes=\"(max-width: 1177px) 100vw, 1177px\">\u003cfigcaption class=\"wp-caption-text\">Sign of a growing nation-wide movement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This restaurant is my home and my family,” says Gott. “It just happens that most of my family are immigrants. We want to be a safe place and that’s why we joined Sanctuary Restaurants.”\u003c/p>\n\u003cp>Gott also helped out a longtime employee from El Salvador whose injury from stepping on a landmine never healed properly. “We gave him time off from work and money so that he could finally have the surgery he needed,” he says. “We wanted him to be here.”\u003c/p>\n\u003cp>“What will we do if ICE comes?” Talmor asks herself. ”We are one. If they come for one, they come for all. If you let one group be persecuted, it’s just a matter of time until they come for us all. It’s an erosion of values when the values are what we stand for. We will close the restaurant on May 1 so we can all go to the Day without Immigrants Demonstration in San Francisco together.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.BaBiteOakland.com\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/C0KJF3\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu 11am-8pm, Fri-Sat 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont/\">Ba-Bite Piedmont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaBiteOakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "115577 https://ww2.kqed.org/bayareabites/?p=115577",
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"excerpt": "Immigrants are treasured employees at Ba-Bite, where it feels like family.",
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"title": "To the Restaurant's Immigrant Workers, Ba-Bite in Oakland Feels Like Home | KQED",
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"headline": "To the Restaurant's Immigrant Workers, Ba-Bite in Oakland Feels Like Home",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>They’ve won accolades for their silken hummus and rainbow of organic salads, but for the owners of Oakland’s \u003ca href=\"http://www.BaBiteOakland.com\">Ba-Bite\u003c/a>, the most precious thing the almost two-year old restaurant can display right now may be the \u003ca href=\"https://www.facebook.com/table4everyone/\">Sanctuary Restaurant\u003c/a> poster on their front door. (While \u003ca href=\"http://sanctuaryrestaurants.org/\">“Sanctuary Restaurant”\u003c/a> is not a legal designation, its slogan, \"a place at the table for everyone\" signifies a growing movement for inclusion, diversity and dignity).\u003c/p>\n\u003cfigure id=\"attachment_115634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-salad-and-hummus1920.jpg\" alt=\"One of Ba-Bite's colorful salads: red cabbage with mung bean sprouts, dried figs, arugula and feta and the creamiest hummus.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of Ba-Bite's colorful salads: red cabbage with mung bean sprouts, dried figs, arugula and feta and the creamiest hummus. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ba-Bite is Hebrew for “at home.” Even though most of Mica Talmor and Robert Gott’s employees don’t speak Hebrew, (besides English, they speak Spanish, Maya, and Arabic) they completely understand the concept. The majority of them -- like most food service workers in the Bay Area -- are immigrants. After walking across deserts at night, being shortchanged or abused in other restaurants where they could not complain, working at Ba-Bite feels like they have found a family.\u003c/p>\n\u003cp>Russell Chable manages the kitchen at Ba-Bite and is responsible for set up, prepping, and cooking. He grew up in a tiny town in Mexico’s Yucatan. When he was 18, he set off alone on a journey to a new land. The oldest of 5 brothers, he was determined to make enough money to send to his parents so they could build a proper house of concrete, instead of the rickety wooden structure where they all lived. He accomplished that goal after three years working double shifts in Thai, American and Louisiana restaurants. He started as a dishwasher and worked his way up to his lead position in Ba-Bite.\u003c/p>\n\u003cfigure id=\"attachment_115635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115635\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Russell1920.jpg\" alt=\"Russell cooks at Ba-Bite, which he says feels like a family.\" width=\"1920\" height=\"1528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-800x637.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-1020x812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-1180x939.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-960x764.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-520x414.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Russell cooks at Ba-Bite, which he says feels like a family. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After eight years away from home, Russell missed his mom. Sure, he would talk to her on the phone every week, but he wanted to see her face. So this determined young man decided to build his parents a cell tower so that he could FaceTime with his mom. Six months ago, he made contact with a man back in Mexico who outlined what would be needed: laptops, cables and a cell tower. Russell had his uncle check out the man and then sent money. Now he uses FaceTime to talk to his mom every week, and his parents have a small business renting out computer and internet time.\u003c/p>\n\u003cp>But given the recent actions of the new administration, Russell is scared and worried. He doesn’t feel welcome anymore. “When I walk on the street, I never know who is watching.” He has been working for Talmor and Gott for three years and feels like he has found another family at Ba-Bite. “Everyone cares about each other. The owners talk nicely to us. That is a different experience from the other places I worked. I feel so lucky. My message to other immigrants is ‘If you get the opportunity to come here, use it well.’”\u003c/p>\n\u003cfigure id=\"attachment_115636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920.jpg\" alt=\"A generous spread at Ba-Bite, including butternut squash and quinoa salad with cranberries and pumpkin seeds; Salad Shirazi (cucumbers, tomatoes, parsley and mint), Red Cabbage salad, Baba Ganoush, Lamb Kefta and Chicken Shishlik.\" width=\"1920\" height=\"1406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-768x562.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-1180x864.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-520x381.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A generous spread at Ba-Bite, including butternut squash and quinoa salad with cranberries and pumpkin seeds; Salad Shirazi (cucumbers, tomatoes, parsley and mint), Red Cabbage salad, Baba Ganoush, Lamb Kefta and Chicken Shishlik. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-owner Mica Talmor was born in Israel and has tried to create a family feeling among her workers. “The day after the election was hard for all of us,” she says. “The workers were frightened. They have hard lives. We want to give them a place to work that’s nice, clean, happy and safe.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What do I tell my 90-year old Holocaust survivor grandmother who lives in Israel about what's going on in this country with the current wave of hate crimes, threats and attacks against Jewish institutions? We have collective memory. Closing the door on refugees reminds me of family members who were detained as they left Europe for Israel after World War ll. Their boats were stopped in Cypress and they were put in refugee camps.”\u003c/p>\n\u003cfigure id=\"attachment_115637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-stuffed-falafel1920.jpg\" alt=\"Sheep's milk feta provides creamy center to Ba-bite's stuffed falafel.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sheep's milk feta provides creamy center to Ba-bite's stuffed falafel. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fatima Abudamos is from Jordan and works as cashier. She also holds the distinction as Ba-Bite's best falafel shaper. As she stuffs the green balls with sheep’s milk feta, she says, “This is an amazing place, just like a family. I’ve worked here almost two years. Mica is not like a boss, she’s more like a friend. She doesn’t scream if you make a mistake; she explains things. I feel safe here; it’s my second family.”\u003c/p>\n\u003cfigure id=\"attachment_115638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Mica-and-Fatima1920.jpg\" alt=\"Fatima appreciates her caring employers at Ba-Bite.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fatima appreciates her caring employers at Ba-Bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ironically, Fatima previously worked in another Middle Eastern Restaurant, but one owned by her uncle, where she did not feel appreciated. “Here, they thank me. They are nice and respectful. And,” she adds, “I love the food here; it’s organic and delicious.” Fatima’s father had lived in America previously and described it to his family before they moved here five years ago. “He told us it’s very clean. He explained about the lifestyle. You have to learn to smile at people and not stare at anyone too long. He also taught us that all people are human: white, black, Jewish.”\u003c/p>\n\u003cfigure id=\"attachment_115639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Qudsiah1920.jpg\" alt=\"Quidsiah, an homage to this East Jerusalem (i.e. Palestinian) specialty with split, peeled, braised fava beans atop garlicky hummus.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quidsiah, an homage to this East Jerusalem (i.e. Palestinian) specialty with split, peeled, braised fava beans atop garlicky hummus. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gott points to the sign that states, “\u003ca href=\"https://jewishvoiceforpeace.org/network-against-islamophobia/\">We stand with Our Muslim, Arab and Immigrant Neighbors.\u003c/a>” We have gotten more pushback on this one than the Sanctuary sign. But the majority of customers have been extremely supportive. Some even apologized to one of our employees who wore a hijab, for the actions of the new administration. They hugged her, saying, ‘that doesn't represent us’\".\u003c/p>\n\u003cp>His wife adds, “You only hate someone you’ve never met. The first time I met a Palestinian was here. My husband’s family was from Oregon. Then they moved to Idaho. I was the first Jew they had ever met.” Commenting on the tense developments that seem to be getting worse every day, she says, \"If I wanted to live in a hateful society where half the people are treated unequally, I could have stayed in Israel.\"\u003c/p>\n\u003cp>Talmor and Gott are no strangers to the food service business. A baker and a pastry chef who met in culinary school in 1998, they have operated Savoy Events, a high-end catering company for more than a dozen years.\u003c/p>\n\u003cp>Not one to mince words, Talmor states, “It’s actually hard to hire Americans, because they generally don’t work as fast and they daydream. Probably they were coddled by their helicopter parents, ‘Oh, good job. You tied your shoes.’ The immigrants, who often grew up in large families, took on responsibilities from an early age, helping their families with laundry, cooking, taking care of younger siblings, all before they were 14. They had the personality, the drive and physical ability to walk across the desert for a better future. They have come here for the American Dream, to make a better life. And now they are excellent workers.”\u003c/p>\n\u003cp>“We pay all of our workers well,” says Gott. “Partly because we know how expensive it is to live here. My experience is that more often than not, immigrants are working multiple jobs or longer hours, and forgo taking time off at all costs, as they want to or need to make money. On the other side of the coin, most American workers I have hired over the years are much more willing to miss work for personal reasons. It could be that they don't need the money, that they have busier personal lives or that they are not as invested in the businesses that they work for.\"\u003c/p>\n\u003cp>“I understand why some people don’t want open borders,” Talmor says. “I can relate. I am a supporter of immigration reform and I think that if it wasn’t such a polarizing issue easily manipulated by our politicians, we could have a reasonable system that addresses our labor needs and the lives and dignity of immigrant workers. Like for example, in Canada.”\u003c/p>\n\u003cfigure id=\"attachment_115640\" class=\"wp-caption aligncenter\" style=\"max-width: 1752px\">\u003cimg class=\"size-full wp-image-115640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Kasandra.jpg\" alt=\"Kasandra, who says Ba-Bite feels like her family is studying to be a nurse.\" width=\"1752\" height=\"1985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra.jpg 1752w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-160x181.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-800x906.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-768x870.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-1020x1156.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-1180x1337.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-960x1088.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-520x589.jpg 520w\" sizes=\"(max-width: 1752px) 100vw, 1752px\">\u003cfigcaption class=\"wp-caption-text\">Kasandra, who says Ba-Bite feels like her family is studying to be a nurse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kasandra Molina is 23 years old and has worked at Ba-Bite almost two years. She is a food runner and cleans up tables. She came from Guadalajara, Mexico with her mother, aunt and cousins when she was 7 years old. She remembers walking in the cold, sleeping in a hotel with a bunch of strangers, waiting for the “coyote” to tell them it’s time. They were picked up by immigration authorities twice, put in chilly cells without any blankets. When they finally made it, her father was waiting in a car. They came to Oakland. She started in a bilingual school in 4th grade. “But then we had to move and the next school was only in English,\" she says. \"The teacher was mean and always mad at me. She didn’t speak any Spanish, but the other students helped me and eventually I learned.“\u003c/p>\n\u003cp>“When I heard about the Dream Act, we went to meetings to find out about it and met with a lawyer. I had to show proof that I was here for 5 years, so we showed diplomas from school and medical records. Finally, about three years ago, I got my Social Security number and a work permit.” Kasandra is now going to college to become an RN. “I always liked medicine,” she says. “I’ve seen many babies born. It’s so amazing. And I always translate for my family in the ER.”\u003c/p>\n\u003cp>“The new president scares me. [Although the \u003ca href=\"https://en.wikipedia.org/wiki/Deferred_Action_for_Childhood_Arrivals\" target=\"_blank\">DACA program\u003c/a> is safe right now] I’m worried. Seems like he can do whatever he wants. He changes his mind from one day to another. He has our number, and our address. I spent most of my childhood here. If we have to go back to Mexico, there’s nothing there, no house to live in,\" she says. “Mica and Robert understand. This space here doesn’t feel like a workplace, it feels like home. We all get along. They care about our opinions and feelings. They don’t treat us just as employees; it’s more like a family.”\u003c/p>\n\u003cfigure id=\"attachment_115641\" class=\"wp-caption aligncenter\" style=\"max-width: 1177px\">\u003cimg class=\"size-full wp-image-115641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-sign-close-up.jpg\" alt=\"Sign of a growing nation-wide movement.\" width=\"1177\" height=\"1177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up.jpg 1177w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-150x150.jpg 150w\" sizes=\"(max-width: 1177px) 100vw, 1177px\">\u003cfigcaption class=\"wp-caption-text\">Sign of a growing nation-wide movement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This restaurant is my home and my family,” says Gott. “It just happens that most of my family are immigrants. We want to be a safe place and that’s why we joined Sanctuary Restaurants.”\u003c/p>\n\u003cp>Gott also helped out a longtime employee from El Salvador whose injury from stepping on a landmine never healed properly. “We gave him time off from work and money so that he could finally have the surgery he needed,” he says. “We wanted him to be here.”\u003c/p>\n\u003cp>“What will we do if ICE comes?” Talmor asks herself. ”We are one. If they come for one, they come for all. If you let one group be persecuted, it’s just a matter of time until they come for us all. It’s an erosion of values when the values are what we stand for. We will close the restaurant on May 1 so we can all go to the Day without Immigrants Demonstration in San Francisco together.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.BaBiteOakland.com\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/C0KJF3\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu 11am-8pm, Fri-Sat 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont/\">Ba-Bite Piedmont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaBiteOakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Tale of Two Veggie Burgers: Impossible vs. Beyond",
"title": "A Tale of Two Veggie Burgers: Impossible vs. Beyond",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The veggie burger \u003ca href=\"http://www.smithsonianmag.com/arts-culture/history-veggie-burger-180950163/\" target=\"_blank\">was invented\u003c/a> in 1982, a mix of dehydrated wheat gluten, sesame, soy and oats. It was an instant hit. The influential anti-meat treatise \u003ca href=\"https://en.wikipedia.org/wiki/Diet_for_a_Small_Planet\" target=\"_blank\">\u003cem>Diet For A Small Planet\u003c/em> \u003c/a>had come out a decade earlier, and people were ready for easy ways to eat less meat. The only problem? The veggie burger’s creator, a lifelong vegetarian, had never eaten a burger. His burger set the precedent of veggie burgers that resembled meat patties in shape only, and did little to mimic the taste or complexity of meat. Over the years, veggie burger behemoths like Boca Burger, Gardenburger and MorningStar (now available at a \u003ca href=\"https://www.bk.com/menu-item/veggie-burger\" target=\"_blank\">Burger King \u003c/a>near you!) have tweaked their recipes, but their burgers--usually limp, evenly dirt-brown patties with an oddly chewy texture--still remain more of a concession than an epicurean delight, a product that has cornered the market so definitively that they don’t need to improve.\u003c/p>\n\u003cp>Recently, two veggie burgers have debuted in the Bay Area that reject that mold. Instead of modeling themselves after veggie burgers currently on the market, they promise hyperrealistic vegetarian burgers that look, taste and bleed like beef.\u003c/p>\n\u003cfigure id=\"attachment_115486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_0040.jpg\" alt=\"The Impossible Burger at Cockscomb in San Francisco.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger at Cockscomb in San Francisco. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve probably heard of the \u003ca href=\"https://www.impossiblefoods.com/burger/\" target=\"_blank\">Impossible Burger\u003c/a>, a plant-based burger that touts its ability to bleed like meat, blessed by people like Bill Gates and David Chang. The burger is the culmination of five years of work, a project spearheaded by \u003ca href=\"https://en.wikipedia.org/wiki/Patrick_O._Brown\" target=\"_blank\">Pat Brown\u003c/a>, a former Stanford professor who wanted to figure out a way to combat the \u003ca href=\"https://en.wikipedia.org/wiki/Environmental_impact_of_meat_production\" target=\"_blank\">environmental problems\u003c/a> of meat production. He set out to make a burger that was so realistically meat-like, people wouldn’t care that it was vegetarian. His team deconstructed the components that make meat so tasty, and found meat-free alternatives that give the same effect. The burger combines wheat protein, potato protein, coconut oil, and heme: an iron-rich compound that makes meat taste like meat. It also helps give blood its color.\u003c/p>\n\u003cp>The Impossible Burger is currently only available at a few restaurants in LA, New York and San Francisco. In SF, it’s available at \u003ca href=\"http://cockscombsf.com/\" target=\"_blank\">Cockscomb\u003c/a> for lunch and \u003ca href=\"https://www.jardiniere.com/\" target=\"_blank\">Jardinière\u003c/a> for dinner. (The company’s goal is to eventually make it cheap enough to be sold in grocery stores). On my visit to Cockscomb, there was a palatable excitement for the $19 burger. Most of the tables had ordered the burger, which comes out topped with a jaunty little flag, and the table next to me talked about how they had been following the company from the start. The burger’s looks and texture are spot on: this could be any $20 San Francisco burger. It’s gray in places, pink in others, with crisp caramelized edges. The coconut oil gives it a satisfying juiciness that recalls burger grease. The flavor was savory and salty, but still had a slight tang to it (most likely from the heme, which they extract from yeast).\u003c/p>\n\u003cfigure id=\"attachment_115487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_0053.jpg\" alt=\"The caramelized, bloody interior of the Impossible Burger.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The caramelized, bloody interior of the Impossible Burger. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even with that subtle offness, it’s nearly impossible to tell the difference, especially with a heap of strongly-flavored add-ons, including Dijon, pickles, caramelized onions and Gruyere. Is it worth the $19 and needing to make reservations? Yes, it’s an impressive, slightly bizarre novelty worth experiencing. It’s a mini-triumph in the man versus nature battle, carefully plated and served with a side salad.\u003c/p>\n\u003cfigure id=\"attachment_115488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2025.jpg\" alt=\"The Beyond Burger at the Veggie Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beyond Burger at the Veggie Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.veggiegrill.com/\" target=\"_blank\">Veggie Grill\u003c/a>’s VG Beyond Burger aims to be the accessible Impossible Burger. The $12.95 burger, developed by \u003ca href=\"http://beyondmeat.com/\" target=\"_blank\">Beyond Meat\u003c/a>--which boasts investments from Tyson and General Mills and whose founder, Ethan Brown grew visiting his father's farm--is available at the vegan West Coast fast casual chain’s 28 locations, and the “burger” patties themselves are available at Whole Foods locations across the country--where they’re shelved in the meat section. (Of course, accessible is relative. Veggie Grill is considerably more expensive than your average fast food restaurant, and its restaurants are only located in tony suburbs like Corte Madera and Walnut Creek.) It’s made primarily from pea protein, and like the Impossible Burger, it promises blood, this time from beet juice.\u003c/p>\n\u003cfigure id=\"attachment_115489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2044.jpg\" alt=\"The inside of a Beyond Burger at the Veggie Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of a Beyond Burger at the Veggie Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My main tasting note was “Boca-esque” but it’s moister and more juicy than the dry, soy-based Boca. (It didn’t really bleed, either, but the patty was pink-ish). If the Impossible Burger resembles a pricy bistro burger, the Beyond Burger, with its grilled onions, a tangy sauce, and a slice of American-tasting vegan cheese, is more akin to a vegetarian \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a> burger (was there ever a more stereotypically Californian dish?) Your impression of it depends on the context. Are you a lifelong vegetarian, used to freezer case veggie burgers? You’re likely to be more impressed than your average meat eater--but it is definitely more satisfying than other fast food vegetarian options.\u003c/p>\n\u003cfigure id=\"attachment_115490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2055.jpg\" alt=\"Despite claims, the Beyond Burger didn't bleed.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Despite claims, the Beyond Burger didn't bleed. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fanfare that’s surrounded these burgers begs a series of increasingly philosophical questions: If you’re someone offended by GMOs, would you still eat these lab-made, hyper-processed burgers? What makes a good veggie burger? Is it simply supposed to be a vegetarian version of a burger, with the same decadent reputation, or is it supposed to be a healthy dish? Should it resemble meat, or should it just be a vegetarian patty that tastes good? Should millions of R&D dollars be spent on working on the problems of food access in low-income communities instead of debates on whether using wheat or pea protein is the best way to mimic beef? Or are veggie burgers the best and simplest way for Americans to eat less meat and cause less harm to the environment?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s easy to be cynical about expensive veggie burgers. But if enough people support these options, and demonstrate to investors that there’s a significant demand for an alternative to factory-farmed meat, they could make an impact, and one day trickle down to the communities that need access to cheap, healthy food the most. That’s far away right now. But if the hype that’s followed Impossible Burger’s quest, and the scope of Beyond Meat’s partnership with Whole Foods continues, it could be closer than we think.\u003c/p>\n\u003cp>The \u003cstrong>Impossible Burger\u003c/strong> is available for lunch at \u003ca href=\"http://cockscombsf.com/\" target=\"_blank\">Cockscomb\u003c/a> in San Francisco and at \u003ca href=\"https://www.jardiniere.com/\" target=\"_blank\">Jardinière\u003c/a> for dinner.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The \u003cstrong>Beyond Burger\u003c/strong> is served prepared at \u003ca href=\"https://www.veggiegrill.com/locations.html\" target=\"_blank\">Veggie Grill locations\u003c/a> in the Bay Area (including San Jose, Mountain View, Walnut Creek, Corte Madera). While several of the company's other products can currently be \u003ca href=\"http://beyondmeat.com/store-locator\" target=\"_blank\">found in supermarkets\u003c/a> around the Bay Area , the Beyond Burger patties are \u003ca href=\"http://beyondmeat.com/whats-new/view/beyondburger-distribution-update\" target=\"_blank\">not yet available\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The veggie burger \u003ca href=\"http://www.smithsonianmag.com/arts-culture/history-veggie-burger-180950163/\" target=\"_blank\">was invented\u003c/a> in 1982, a mix of dehydrated wheat gluten, sesame, soy and oats. It was an instant hit. The influential anti-meat treatise \u003ca href=\"https://en.wikipedia.org/wiki/Diet_for_a_Small_Planet\" target=\"_blank\">\u003cem>Diet For A Small Planet\u003c/em> \u003c/a>had come out a decade earlier, and people were ready for easy ways to eat less meat. The only problem? The veggie burger’s creator, a lifelong vegetarian, had never eaten a burger. His burger set the precedent of veggie burgers that resembled meat patties in shape only, and did little to mimic the taste or complexity of meat. Over the years, veggie burger behemoths like Boca Burger, Gardenburger and MorningStar (now available at a \u003ca href=\"https://www.bk.com/menu-item/veggie-burger\" target=\"_blank\">Burger King \u003c/a>near you!) have tweaked their recipes, but their burgers--usually limp, evenly dirt-brown patties with an oddly chewy texture--still remain more of a concession than an epicurean delight, a product that has cornered the market so definitively that they don’t need to improve.\u003c/p>\n\u003cp>Recently, two veggie burgers have debuted in the Bay Area that reject that mold. Instead of modeling themselves after veggie burgers currently on the market, they promise hyperrealistic vegetarian burgers that look, taste and bleed like beef.\u003c/p>\n\u003cfigure id=\"attachment_115486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_0040.jpg\" alt=\"The Impossible Burger at Cockscomb in San Francisco.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger at Cockscomb in San Francisco. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve probably heard of the \u003ca href=\"https://www.impossiblefoods.com/burger/\" target=\"_blank\">Impossible Burger\u003c/a>, a plant-based burger that touts its ability to bleed like meat, blessed by people like Bill Gates and David Chang. The burger is the culmination of five years of work, a project spearheaded by \u003ca href=\"https://en.wikipedia.org/wiki/Patrick_O._Brown\" target=\"_blank\">Pat Brown\u003c/a>, a former Stanford professor who wanted to figure out a way to combat the \u003ca href=\"https://en.wikipedia.org/wiki/Environmental_impact_of_meat_production\" target=\"_blank\">environmental problems\u003c/a> of meat production. He set out to make a burger that was so realistically meat-like, people wouldn’t care that it was vegetarian. His team deconstructed the components that make meat so tasty, and found meat-free alternatives that give the same effect. The burger combines wheat protein, potato protein, coconut oil, and heme: an iron-rich compound that makes meat taste like meat. It also helps give blood its color.\u003c/p>\n\u003cp>The Impossible Burger is currently only available at a few restaurants in LA, New York and San Francisco. In SF, it’s available at \u003ca href=\"http://cockscombsf.com/\" target=\"_blank\">Cockscomb\u003c/a> for lunch and \u003ca href=\"https://www.jardiniere.com/\" target=\"_blank\">Jardinière\u003c/a> for dinner. (The company’s goal is to eventually make it cheap enough to be sold in grocery stores). On my visit to Cockscomb, there was a palatable excitement for the $19 burger. Most of the tables had ordered the burger, which comes out topped with a jaunty little flag, and the table next to me talked about how they had been following the company from the start. The burger’s looks and texture are spot on: this could be any $20 San Francisco burger. It’s gray in places, pink in others, with crisp caramelized edges. The coconut oil gives it a satisfying juiciness that recalls burger grease. The flavor was savory and salty, but still had a slight tang to it (most likely from the heme, which they extract from yeast).\u003c/p>\n\u003cfigure id=\"attachment_115487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_0053.jpg\" alt=\"The caramelized, bloody interior of the Impossible Burger.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The caramelized, bloody interior of the Impossible Burger. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even with that subtle offness, it’s nearly impossible to tell the difference, especially with a heap of strongly-flavored add-ons, including Dijon, pickles, caramelized onions and Gruyere. Is it worth the $19 and needing to make reservations? Yes, it’s an impressive, slightly bizarre novelty worth experiencing. It’s a mini-triumph in the man versus nature battle, carefully plated and served with a side salad.\u003c/p>\n\u003cfigure id=\"attachment_115488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2025.jpg\" alt=\"The Beyond Burger at the Veggie Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beyond Burger at the Veggie Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.veggiegrill.com/\" target=\"_blank\">Veggie Grill\u003c/a>’s VG Beyond Burger aims to be the accessible Impossible Burger. The $12.95 burger, developed by \u003ca href=\"http://beyondmeat.com/\" target=\"_blank\">Beyond Meat\u003c/a>--which boasts investments from Tyson and General Mills and whose founder, Ethan Brown grew visiting his father's farm--is available at the vegan West Coast fast casual chain’s 28 locations, and the “burger” patties themselves are available at Whole Foods locations across the country--where they’re shelved in the meat section. (Of course, accessible is relative. Veggie Grill is considerably more expensive than your average fast food restaurant, and its restaurants are only located in tony suburbs like Corte Madera and Walnut Creek.) It’s made primarily from pea protein, and like the Impossible Burger, it promises blood, this time from beet juice.\u003c/p>\n\u003cfigure id=\"attachment_115489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2044.jpg\" alt=\"The inside of a Beyond Burger at the Veggie Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of a Beyond Burger at the Veggie Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My main tasting note was “Boca-esque” but it’s moister and more juicy than the dry, soy-based Boca. (It didn’t really bleed, either, but the patty was pink-ish). If the Impossible Burger resembles a pricy bistro burger, the Beyond Burger, with its grilled onions, a tangy sauce, and a slice of American-tasting vegan cheese, is more akin to a vegetarian \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a> burger (was there ever a more stereotypically Californian dish?) Your impression of it depends on the context. Are you a lifelong vegetarian, used to freezer case veggie burgers? You’re likely to be more impressed than your average meat eater--but it is definitely more satisfying than other fast food vegetarian options.\u003c/p>\n\u003cfigure id=\"attachment_115490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2055.jpg\" alt=\"Despite claims, the Beyond Burger didn't bleed.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Despite claims, the Beyond Burger didn't bleed. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fanfare that’s surrounded these burgers begs a series of increasingly philosophical questions: If you’re someone offended by GMOs, would you still eat these lab-made, hyper-processed burgers? What makes a good veggie burger? Is it simply supposed to be a vegetarian version of a burger, with the same decadent reputation, or is it supposed to be a healthy dish? Should it resemble meat, or should it just be a vegetarian patty that tastes good? Should millions of R&D dollars be spent on working on the problems of food access in low-income communities instead of debates on whether using wheat or pea protein is the best way to mimic beef? Or are veggie burgers the best and simplest way for Americans to eat less meat and cause less harm to the environment?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s easy to be cynical about expensive veggie burgers. But if enough people support these options, and demonstrate to investors that there’s a significant demand for an alternative to factory-farmed meat, they could make an impact, and one day trickle down to the communities that need access to cheap, healthy food the most. That’s far away right now. But if the hype that’s followed Impossible Burger’s quest, and the scope of Beyond Meat’s partnership with Whole Foods continues, it could be closer than we think.\u003c/p>\n\u003cp>The \u003cstrong>Impossible Burger\u003c/strong> is available for lunch at \u003ca href=\"http://cockscombsf.com/\" target=\"_blank\">Cockscomb\u003c/a> in San Francisco and at \u003ca href=\"https://www.jardiniere.com/\" target=\"_blank\">Jardinière\u003c/a> for dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003cstrong>Beyond Burger\u003c/strong> is served prepared at \u003ca href=\"https://www.veggiegrill.com/locations.html\" target=\"_blank\">Veggie Grill locations\u003c/a> in the Bay Area (including San Jose, Mountain View, Walnut Creek, Corte Madera). While several of the company's other products can currently be \u003ca href=\"http://beyondmeat.com/store-locator\" target=\"_blank\">found in supermarkets\u003c/a> around the Bay Area , the Beyond Burger patties are \u003ca href=\"http://beyondmeat.com/whats-new/view/beyondburger-distribution-update\" target=\"_blank\">not yet available\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants",
"title": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Black_History_Month\" target=\"_blank\">Black History Month\u003c/a> can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\u003c/p>\n\u003cp>Below we showcase a few of our favorites as well as a longer list that includes restaurants plus other food and drink establishments in San Francisco, Oakland, the South Bay and on the Peninsula. You can also watch video reviews of some of the spots featured on KQED's \u003ca href=\"https://ww2.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. This list does not include \u003cem>every\u003c/em> black-owned restaurant or bar in the whole Bay Area, so please feel free to add any favorites we may have missed in the comments.\u003c/p>\n\u003ch2>Pican\u003c/h2>\n\u003cp>An Oakland favorite, Pican serves Southern cuisine and over 100 bourbons. Owner Michael LeBlanc has long brought the cuisine of his native New Orleans to mix with local ingredients and a California touch. Expect fried green tomatoes, grits, beignets, and fried chicken. But it isn't just about the food here. There's also an extensive and ornate bar/lounge, which is open longer than the restaurant's brunch, lunch, or dinner hours. And LeBlanc has announced a soon-to-open sister restaurant in Pleasanton.\u003c/p>\n\u003cp>The restaurant will also be offering \u003ca href=\"http://picanrestaurant.com/event/bold-flavors-black-history-month/\">special Black History Month menus\u003c/a> that change each week of the month, following \"the progression of black heritage from Africa, through the South and up to the northern United States,\" wrote Chef Jerome “Spike” Williams.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of Pican:\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=DrclRwKWMFM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://picanrestaurant.com/\">\u003cstrong>Pican Restaurant\u003c/strong>\u003c/a> [\u003ca href=\"https://sf.eater.com/2017/6/7/15759928/oakland-pican-to-close\">CLOSED 6/17\u003c/a>]\u003cbr>\n2295 Broadway [\u003ca href=\"http://goo.gl/3u5ZE0\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-1000\u003cbr>\nHours: Mon-Thu, 11:30am-2pm, 5-9pm; Fri, 11:30am-2pm, 5-10:30pm; Sat, 10:30am-2pm, 5-10:30pm; Sun, 10:30am-2:30pm, 5-9pm (lounge open longer hours)\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/Pic%C3%A1n-Restaurant-123245513784/?ref=hl\"> Pican Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PicanRestaurant\">@PicanRestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pican_restaurant/\">@pican_restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (dinner, $35-60)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>Chef and owner Tanya Holland has made Brown Sugar Kitchen the place to be for brunch and lunch in West Oakland. Trained in formal French cooking at La Varenne Ecole de Cuisine, Holland has found innovative ways to serve up soul food, with a very specific Oakland take on the flavors. And she's won a \u003cem>lot\u003c/em> of awards doing it. (Holland also headed up B-Side BBQ, which became B-Side Baking Company, which closed its doors in late 2015.)\u003c/p>\n\u003cp>You'll want to try the cornmeal caramelized waffles and buttermilk fried chicken, which are the restaurant's signature items. For lunch, it's all about the jerk chicken, mashed yams, and pineapple-onion salsa. Brown Sugar Kitchen may be in a more industrial area than many of the trendiest Oakland restaurants, but that hasn't deterred the crowds (and Holland has worked with the local community to build a much-loved home for her cuisine). Expect a line, especially for brunch, and you can't make reservations.\u003c/p>\n\u003cp>Tanya Holland is also KQED Food's first chef to be featured in the series \u003cstrong>Celebrity Chefs\u003c/strong>. \u003ca href=\"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/\">\u003cstrong>Check out her recipes!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to \u003ca href=\"https://ww2.kqed.org/forum/2014/12/16/brown-sugar-kitchens-tanya-hollands-down-home-recipes-from-west-oakland/\">Tanya Holland on KQED's Forum\u003c/a>, talking about her cookbook.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area episode featuring Brown Sugar Kitchen\u003c/strong>\u003cbr>\nhttps://youtu.be/BOUE6BeOsjQ\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\n\u003c/strong>2435 Mandela Parkway [\u003ca href=\"https://goo.gl/fWhsWo\">map\u003c/a>]\u003cbr>\nOakland, California 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/brownsugarkitch\">@brownsugarkitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\">@mstanyaholland\u003c/a>\u003cbr>\nPrice range: $$ (lunch $10-15)\u003c/p>\n\u003ch2>1300 on Fillmore\u003c/h2>\n\u003cp>Nine years ago, 1300 on Fillmore opened in the Fillmore Heritage Center with a plan to help revitalize the neighborhood. While a few other things in that building closed, like Yoshi's, 1300 on Fillmore has thrived. It's a jazzy, swinging club, with live music most Friday and weekend nights and an expansive bar.\u003c/p>\n\u003cp>Executive chef and co-owner David Lawrence serves Southern cuisine with local California ingredients. This turns into one-of-a-kind creations like fresh water shrimp hush puppies, barbecue shrimp n' grits, and the signature 1300 Black Skillet Fried Chicken, with a crust of garlic powder and fresh herbs -- all of which he tends to call \"supper\" at his buzzing supper club. Leave room for beignets and chocolate banana pie with peanut butter ice cream. In 2015, Lawrence also opened \u003ca href=\"http://blackbarkbbq.com/\" target=\"_blank\">Black Bark BBQ\u003c/a> serving “San Francisco style” barbecue directly across the street from 1300 on Fillmore.\u003c/p>\n\u003cp>To celebrate Black History Month check out \u003ca href=\"http://onemarket.com/happenings/\">Soul to Souls pop-up dinner on Feb. 22\u003c/a> from 1300 on Fillmore chef David Lawrence and One Market chef Mark Dommen.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of 1300 on Fillmore:\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=gRgtpPcvnS0\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003c/strong> [CLOSED 10/17, \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/1300-on-Fillmore-shuts-down-12291448.php\">might reopen in 2018\u003c/a>]\u003cbr>\n1300 Fillmore Street [\u003ca href=\"https://goo.gl/xm3fDQ\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (\u003cspan id=\"yui_3_17_2_1_1486594083469_9505\">415) 771-7100\u003c/span>\u003cbr>\nHours: Tue-Thu, 5:30-10pm; Fri, Sat, 5:30-11pm; Sun, 11am-3pm, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1300fillmore\">1300 Fillmore\u003c/a>\u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1300onfillmore/\">@1300onFillmore\u003c/a>\u003cbr>\nPrice range: $$ (dinner $20-30)\u003c/p>\n\u003cp>\u003cb>San Francisco\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan class=\"s2\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">Miyako Old-Fashioned Ice Cream\u003c/a> (Fillmore)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprilsf.com/users/awp.php?ln=726512\">Auntie April’s\u003c/a> (Bayview) \u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bissapbaobab.com/\">Bissap Baobab\u003c/a> (The Mission & Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> (Tenderloin) \u003ca href=\"https://www.youtube.com/watch?v=VeQVXbivF2Q\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> (China Basin)\u003c/li>\n\u003cli>\u003ca href=\"http://queenslapoboys.com/\">Queen’s Louisiana Po-Boy Cafe\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (Bayview) - Check out their \u003ca href=\"http://www.radioafricakitchen.com/events/\">Community Tuesdays events\u003c/a> this month\u003c/li>\n\u003cli>\u003ca href=\"http://samjordanbar.com/\">Sam Jordan’s Bar\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://letseatbbq.org/\">Let’s Eat BBQ & More\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://friscofried.biz/\">Frisco Fried\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">Yvonne’s Southern Sweets\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sweetinspirationbakery.com/\">Sweet Inspiration Bakery and Cafe\u003c/a> (Duboce Triangle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a> (Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">Club Waziema\u003c/a> (Panhandle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.twojacksniksplace.com/\">Two Jacks Nik's Place\u003c/a> (Hayes Valley)\u003c/li>\n\u003cli>\u003ca href=\"http://blackbarkbbq.com/\">Black Bark BBQ\u003c/a> (Fillmore)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>South Bay/Peninsula\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.savannajazz.com/\">Savanna Jazz Club\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\">Lillie Mae’s House of Soul Food\u003c/a> (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose?osq=black+owned+restaurant\">Jubba Somali Restaurant\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://www.backayard.net/\">Back a Yard Caribbean Grill\u003c/a> (Menlo Park & San Jose) \u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">Walia Ethiopian Cuisine\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://zeniethiopianrestaurant.com/\">Zeni Ethiopian Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>East Bay\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">Lena’s Soul Food Cafe\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">Kingston 11 Cuisine\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nelliessoulfood.com/index.html\">Nellie’s Soul Food\u003c/a>(Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">Southern Cafe\u003c/a> (Oakland and Antioch)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">Lois the Pie Queen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://homeofchickenandwaffles.com/\">Home of Chicken and Waffles\u003c/a> (Oakland, Walnut Creek, and Daly City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">Souley Vegan\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/gennys-bbq-oakland-2\">Genny’s BBQ\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/elves-bbq-and-soul-food-oakland\">Elve’s BBQ & Soul Food\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">Everett & Jones Barbeque\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/aqua-fresh-seafoods-oakland\">Aqua Fresh Seafoods\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-sea-restaurant-oakland\">Red Sea Restaurant & Bar\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/uncle-willies-bbq-and-fish-oakland\">Uncle Willie’s Original BBQ & Fish\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">PieTisserie\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">New Karibbean City\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">Goeffrey's Inner Circle\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=KV0LBRYkwmc\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.enssaro.com/\">Ensarro Ethiopian\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.milikispot.com/\">Miliki\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">Suya African Grill\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">ENAT Honey Winery\u003c/a> (Oakland)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Black_History_Month\" target=\"_blank\">Black History Month\u003c/a> can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\u003c/p>\n\u003cp>Below we showcase a few of our favorites as well as a longer list that includes restaurants plus other food and drink establishments in San Francisco, Oakland, the South Bay and on the Peninsula. You can also watch video reviews of some of the spots featured on KQED's \u003ca href=\"https://ww2.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. This list does not include \u003cem>every\u003c/em> black-owned restaurant or bar in the whole Bay Area, so please feel free to add any favorites we may have missed in the comments.\u003c/p>\n\u003ch2>Pican\u003c/h2>\n\u003cp>An Oakland favorite, Pican serves Southern cuisine and over 100 bourbons. Owner Michael LeBlanc has long brought the cuisine of his native New Orleans to mix with local ingredients and a California touch. Expect fried green tomatoes, grits, beignets, and fried chicken. But it isn't just about the food here. There's also an extensive and ornate bar/lounge, which is open longer than the restaurant's brunch, lunch, or dinner hours. And LeBlanc has announced a soon-to-open sister restaurant in Pleasanton.\u003c/p>\n\u003cp>The restaurant will also be offering \u003ca href=\"http://picanrestaurant.com/event/bold-flavors-black-history-month/\">special Black History Month menus\u003c/a> that change each week of the month, following \"the progression of black heritage from Africa, through the South and up to the northern United States,\" wrote Chef Jerome “Spike” Williams.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of Pican:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/DrclRwKWMFM'\n title='//www.youtube.com/embed/DrclRwKWMFM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://picanrestaurant.com/\">\u003cstrong>Pican Restaurant\u003c/strong>\u003c/a> [\u003ca href=\"https://sf.eater.com/2017/6/7/15759928/oakland-pican-to-close\">CLOSED 6/17\u003c/a>]\u003cbr>\n2295 Broadway [\u003ca href=\"http://goo.gl/3u5ZE0\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-1000\u003cbr>\nHours: Mon-Thu, 11:30am-2pm, 5-9pm; Fri, 11:30am-2pm, 5-10:30pm; Sat, 10:30am-2pm, 5-10:30pm; Sun, 10:30am-2:30pm, 5-9pm (lounge open longer hours)\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/Pic%C3%A1n-Restaurant-123245513784/?ref=hl\"> Pican Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PicanRestaurant\">@PicanRestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pican_restaurant/\">@pican_restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (dinner, $35-60)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>Chef and owner Tanya Holland has made Brown Sugar Kitchen the place to be for brunch and lunch in West Oakland. Trained in formal French cooking at La Varenne Ecole de Cuisine, Holland has found innovative ways to serve up soul food, with a very specific Oakland take on the flavors. And she's won a \u003cem>lot\u003c/em> of awards doing it. (Holland also headed up B-Side BBQ, which became B-Side Baking Company, which closed its doors in late 2015.)\u003c/p>\n\u003cp>You'll want to try the cornmeal caramelized waffles and buttermilk fried chicken, which are the restaurant's signature items. For lunch, it's all about the jerk chicken, mashed yams, and pineapple-onion salsa. Brown Sugar Kitchen may be in a more industrial area than many of the trendiest Oakland restaurants, but that hasn't deterred the crowds (and Holland has worked with the local community to build a much-loved home for her cuisine). Expect a line, especially for brunch, and you can't make reservations.\u003c/p>\n\u003cp>Tanya Holland is also KQED Food's first chef to be featured in the series \u003cstrong>Celebrity Chefs\u003c/strong>. \u003ca href=\"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/\">\u003cstrong>Check out her recipes!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to \u003ca href=\"https://ww2.kqed.org/forum/2014/12/16/brown-sugar-kitchens-tanya-hollands-down-home-recipes-from-west-oakland/\">Tanya Holland on KQED's Forum\u003c/a>, talking about her cookbook.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area episode featuring Brown Sugar Kitchen\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/BOUE6BeOsjQ'\n title='//www.youtube.com/embed/BOUE6BeOsjQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\n\u003c/strong>2435 Mandela Parkway [\u003ca href=\"https://goo.gl/fWhsWo\">map\u003c/a>]\u003cbr>\nOakland, California 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/brownsugarkitch\">@brownsugarkitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\">@mstanyaholland\u003c/a>\u003cbr>\nPrice range: $$ (lunch $10-15)\u003c/p>\n\u003ch2>1300 on Fillmore\u003c/h2>\n\u003cp>Nine years ago, 1300 on Fillmore opened in the Fillmore Heritage Center with a plan to help revitalize the neighborhood. While a few other things in that building closed, like Yoshi's, 1300 on Fillmore has thrived. It's a jazzy, swinging club, with live music most Friday and weekend nights and an expansive bar.\u003c/p>\n\u003cp>Executive chef and co-owner David Lawrence serves Southern cuisine with local California ingredients. This turns into one-of-a-kind creations like fresh water shrimp hush puppies, barbecue shrimp n' grits, and the signature 1300 Black Skillet Fried Chicken, with a crust of garlic powder and fresh herbs -- all of which he tends to call \"supper\" at his buzzing supper club. Leave room for beignets and chocolate banana pie with peanut butter ice cream. In 2015, Lawrence also opened \u003ca href=\"http://blackbarkbbq.com/\" target=\"_blank\">Black Bark BBQ\u003c/a> serving “San Francisco style” barbecue directly across the street from 1300 on Fillmore.\u003c/p>\n\u003cp>To celebrate Black History Month check out \u003ca href=\"http://onemarket.com/happenings/\">Soul to Souls pop-up dinner on Feb. 22\u003c/a> from 1300 on Fillmore chef David Lawrence and One Market chef Mark Dommen.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of 1300 on Fillmore:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gRgtpPcvnS0'\n title='//www.youtube.com/embed/gRgtpPcvnS0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003c/strong> [CLOSED 10/17, \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/1300-on-Fillmore-shuts-down-12291448.php\">might reopen in 2018\u003c/a>]\u003cbr>\n1300 Fillmore Street [\u003ca href=\"https://goo.gl/xm3fDQ\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (\u003cspan id=\"yui_3_17_2_1_1486594083469_9505\">415) 771-7100\u003c/span>\u003cbr>\nHours: Tue-Thu, 5:30-10pm; Fri, Sat, 5:30-11pm; Sun, 11am-3pm, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1300fillmore\">1300 Fillmore\u003c/a>\u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1300onfillmore/\">@1300onFillmore\u003c/a>\u003cbr>\nPrice range: $$ (dinner $20-30)\u003c/p>\n\u003cp>\u003cb>San Francisco\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan class=\"s2\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">Miyako Old-Fashioned Ice Cream\u003c/a> (Fillmore)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprilsf.com/users/awp.php?ln=726512\">Auntie April’s\u003c/a> (Bayview) \u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bissapbaobab.com/\">Bissap Baobab\u003c/a> (The Mission & Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> (Tenderloin) \u003ca href=\"https://www.youtube.com/watch?v=VeQVXbivF2Q\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> (China Basin)\u003c/li>\n\u003cli>\u003ca href=\"http://queenslapoboys.com/\">Queen’s Louisiana Po-Boy Cafe\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (Bayview) - Check out their \u003ca href=\"http://www.radioafricakitchen.com/events/\">Community Tuesdays events\u003c/a> this month\u003c/li>\n\u003cli>\u003ca href=\"http://samjordanbar.com/\">Sam Jordan’s Bar\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://letseatbbq.org/\">Let’s Eat BBQ & More\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://friscofried.biz/\">Frisco Fried\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">Yvonne’s Southern Sweets\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sweetinspirationbakery.com/\">Sweet Inspiration Bakery and Cafe\u003c/a> (Duboce Triangle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a> (Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">Club Waziema\u003c/a> (Panhandle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.twojacksniksplace.com/\">Two Jacks Nik's Place\u003c/a> (Hayes Valley)\u003c/li>\n\u003cli>\u003ca href=\"http://blackbarkbbq.com/\">Black Bark BBQ\u003c/a> (Fillmore)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>South Bay/Peninsula\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.savannajazz.com/\">Savanna Jazz Club\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\">Lillie Mae’s House of Soul Food\u003c/a> (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose?osq=black+owned+restaurant\">Jubba Somali Restaurant\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://www.backayard.net/\">Back a Yard Caribbean Grill\u003c/a> (Menlo Park & San Jose) \u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">Walia Ethiopian Cuisine\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://zeniethiopianrestaurant.com/\">Zeni Ethiopian Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>East Bay\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">Lena’s Soul Food Cafe\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">Kingston 11 Cuisine\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nelliessoulfood.com/index.html\">Nellie’s Soul Food\u003c/a>(Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">Southern Cafe\u003c/a> (Oakland and Antioch)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">Lois the Pie Queen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://homeofchickenandwaffles.com/\">Home of Chicken and Waffles\u003c/a> (Oakland, Walnut Creek, and Daly City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">Souley Vegan\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/gennys-bbq-oakland-2\">Genny’s BBQ\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/elves-bbq-and-soul-food-oakland\">Elve’s BBQ & Soul Food\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">Everett & Jones Barbeque\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/aqua-fresh-seafoods-oakland\">Aqua Fresh Seafoods\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-sea-restaurant-oakland\">Red Sea Restaurant & Bar\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/uncle-willies-bbq-and-fish-oakland\">Uncle Willie’s Original BBQ & Fish\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">PieTisserie\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">New Karibbean City\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">Goeffrey's Inner Circle\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=KV0LBRYkwmc\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.enssaro.com/\">Ensarro Ethiopian\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.milikispot.com/\">Miliki\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">Suya African Grill\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">ENAT Honey Winery\u003c/a> (Oakland)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Refugees’ Life Stories Deepen the Brew at 1951 Coffee Company",
"title": "Refugees’ Life Stories Deepen the Brew at 1951 Coffee Company",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When baristas hand over your low-fat latte, you probably don’t consider the paths that brought them to stand across the counter from you. But at 1951 Coffee Company, the Berkeley café that opened in January and is staffed entirely by refugees, the baristas’ life journeys are actually the point.\u003c/p>\n\u003cfigure id=\"attachment_115348\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-wall-info-2000.jpg\" alt=\"1951 Coffee Company is named for the date the UN set up protections for refugees.\" width=\"2000\" height=\"1440\" class=\"size-full wp-image-115348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-520x374.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee Company is named for the date the UN set up protections for refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A tall gentleman with an intense gaze and a quiet voice, David [not his real name] takes orders for coffee, tea and muffins from the line of morning customers. David left his home in Uganda when he feared persecution under his country’s repressive policies. The former lawyer escaped to Nairobi, Kenya, where he waited in a refugee camp for two years until the United Nations High Commission for Refugees (UNHCR) found a spot to resettle him in the U.S. But first, he had to successfully complete the vetting process, a subject he wants Americans to understand. “It breaks my heart,” he says, “that people think it is so easy to come into this country. It is very hard; it is definitely an ‘extreme vetting process,’ which can take many years and requires interviews by agents from the FBI, CIA and the Department of Justice.”\u003c/p>\n\u003cfigure id=\"attachment_115351\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Tshirt-2000.jpg\" alt=\"1951 Coffee's T shirt reaffirms their mission.\" width=\"2000\" height=\"2148\" class=\"size-full wp-image-115351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-160x172.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-800x859.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-768x825.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1020x1095.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1180x1267.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-960x1031.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-240x258.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-375x403.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-520x558.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee's T shirt reaffirms their mission. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time he was hired at 1951 Coffee, David had almost given up hope of landing the job he so badly needed. He had already used up some of his limited funds to pay for clothes and transportation to 16 entry-level job interviews at hotels, nursing homes, and businesses. All turned him down, which left him deeply discouraged. He assumed that the combination of his skin color and accent led him to be judged and feared rather than given a chance. He now works at the café five days a week and is actively looking for a second job for the night shift to make ends meet. “As a refugee and a person of color in the Bay Area,” David adds, “I tremble all the time, worrying about my safety everyday. “But,” he adds, “I love this country and look forward to serving it in some way to thank you for giving me this opportunity.”\u003c/p>\n\u003cfigure id=\"attachment_115352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg\" alt=\"Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company.\" width=\"2000\" height=\"1594\" class=\"size-full wp-image-115352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-960x765.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-520x414.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before founding 1951 Coffee Company with Rachel Taber, Doug Hewitt’s job as an employment specialist at the International Rescue Committee (IRC), included preparing refugees for job interviews. He repeatedly witnessed a disheartening pattern: on the way to the interview, the refugees would chat with him personably. “But when prospective employers started asking them questions, they would get nervous,” explains Hewitt. “Their English would become even more ‘broken.’” They also might lose points for the way they answered typical American job interview questions, such as “Where do you see yourself in five years?” While this sounds like a simple query, an honest reply is not necessarily what the employer is looking for. Digital barriers add even more challenges today, as most applications must be completed online. When it asks for previous job experience, the location can only be selected from a list of the 50 states. There is no field to enter international job experience and without the conventional list of references, most prospective employers just don’t want to take the risk of hiring a refugee.\u003c/p>\n\u003cp>Hewitt would discuss these concerns with Taber, a co-worker at IRC, over a cup of coffee. Their shared love for the caffeinated beverage led to charts listing their ratings of nearby coffee spots and a jointly owned espresso machine for their office. “Okay, you can call it an obsession,” says Taber, smiling. They began to envision a place where refugees could be trained and supported while gaining the experience that could further their work lives. Hewitt, who had experience working as a coffee roaster, imagined many opportunities this field could offer refugees. They agreed that refugees + café seemed like a winning combination.\u003c/p>\n\u003cfigure id=\"attachment_115349\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg\" alt=\"The colorful stripes on the cafe's floor suggest the long journey to resettlement.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The colorful stripes on the cafe's floor suggest the long journey to resettlement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taber, whose background is in fundraising, saw the Bay Area as the perfect place for this kind of social entrepreneurism, with its longtime support for immigrants and refugees coupled with an appreciation of high-end coffee culture. Though they faced numerous hurdles, many organizations and individuals (including the \u003ca href=\"http://www.fpcberkeley.org/\">First Presbyterian Church of Berkeley\u003c/a>, who owned the space where their restaurant is housed and the \u003ca href=\"http://montaag.com/\">Montaag\u003c/a> design firm) appeared --almost miraculously-- to offer support.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The year 1951 in the café’s name refers to a convention held by the UNHCR in Geneva in 1951. During that convention, the word “refugee” and the guidelines for protecting them were first defined. That fact and many other details about the long arduous journey that refugees face are illustrated with artwork that lines the walls of the café. “We want this to be a space for education and for starting dialogues, says Taber.\u003c/p>\n\u003cfigure id=\"attachment_115353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Nazira-2000.jpg\" alt=\"Nazira was a journalist in Afghanistan. She has just begun a new life here.\" width=\"2000\" height=\"1433\" class=\"size-full wp-image-115353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1180x845.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-520x373.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira was a journalist in Afghanistan. She has just begun a new life here. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another employee is slowly and carefully steaming milk. Nazira has a shy smile and a workable command of English, even though she has only been in the U.S. for two months. Before she left Afghanistan, she was a journalist for TV, radio and newspapers and also worked with the AJSC, an organization in Afghanistan that advocates for female journalists who face a special set of challenges. Her husband had applied for and received a Special Immigrant Visa, which is usually given to those who have provided valuable service to the United States Government.\u003c/p>\n\u003cp>Although in her job as journalist, Nazira spent one month traveling around the U.S. in 2014 to report on our midterm elections, that exposure did not prevent the difficulties she has had in adjusting. Leaving her home and family and the ensuing culture shock made her ill for the first three weeks she was here. She felt physically safe but mentally upset and cried often. The stress was extreme. “We had nothing here, “Nazira says. “I had so many things in my heart but no one to talk to about them.” She went to IRC for help and found Hewitt and Taber.\u003c/p>\n\u003cfigure id=\"attachment_115354\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg\" alt=\"Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. See link below to hear her family's story.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. \u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Listen to her family's story\u003c/a>. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I needed a job. I wanted to get out of the house and stand on my own two feet. When I met Rachel, she was so kind. I didn’t know anything about coffee, but she hired me.” Nazira learned how to prepare coffee plus the cultural code of American customer service. But she still finds many challenges in her new home, including transportation. “We wait such a long time for the bus every day. Why don’t the citizens try to do something about this?” Nazira asks. She wants to go to college, but cannot afford to do so until she has been a resident for one year.\u003c/p>\n\u003cp>“The people here are good, they have been so supportive to me,” says Nazira, “but not the system. In my country, we may be poor, but education is free. I don’t understand why the media doesn’t report on this, as well as need for better public transportation and health care. At home, we used to have as high as 85% illiteracy, but people still listened to the radio and were involved with the issues that affected their lives.”\u003c/p>\n\u003cfigure id=\"attachment_115355\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Diorama-2000.jpg\" alt=\"This diorama aims to educate patrons about the many steps and uncertainties faced by refugees.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This diorama aims to educate patrons about the many steps and uncertainties faced by refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large diorama on the wall shows the refugee’s long path to resettlement, which can take from 5 to 20 years. That latter number was the case for 1951 Coffee’s senior barista, Meg, who is in a constant state of motion around the cafe, supporting other employees, checking the bathroom, making sure everything is running smoothly. When Meg was 2 years old, his family fled Bhutan and spent the next 20 years in a massive Nepali refugee camp with 1,400 other families. Life was hard: they were only allotted rice and a few vegetables and had to cover their flimsy huts with plastic to withstand the summer rains. In 2007, after a fire quickly spread through the thatched bamboo-covered huts in the camp, his family had to live in the jungle for two months. Meg went to school in the camp and became a teacher of English, math, and science. He probably never imagined that eventually, he would be teaching other refugees about coffee culture in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_115356\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-Meg-2000.jpg\" alt=\"Senior barista Meg shares his experience by training new employees.\" width=\"2000\" height=\"1448\" class=\"size-full wp-image-115356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-520x376.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Senior barista Meg shares his experience by training new employees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long before the birth of the 1951 Coffee concept, when Doug Hewitt was just volunteering with IRC, he hired Meg to occasionally package the coffee he was roasting for his job at \u003ca href=\"https://bootcoffee.com/\">Boot Coffee Consulting\u003c/a> in Marin. He also saw how Meg tried to get steady work but was repeatedly turned down for his lack of skills. Finally, \u003ca href=\"http://careers-blog.chipotle.com/irc/\">Chipotle\u003c/a>, who had a relationship with IRC, decided to open several new restaurants, including one at 50 California in San Francisco. Since it was a new location they gave all their new hires, including Meg, a week of training. He became one of Chipotle’s best workers and was eventually offered a management position. Witnessing the way that training made all the difference, Hewitt asked Meg if he could recreate that experience for the refugees at IRC. Hewitt set up a volunteer “food service training” program at IRC, which only happened on intermittent Fridays. While he and other volunteers offered English classes, Meg handled the hands on training.\u003c/p>\n\u003cp>When Chipotle offered him a job as a manager, Meg had to turn it down because the long days required would not have allowed him to fulfill his other obligations, which included volunteering at IRC to help newly arrived refugees. He was also attending Laney College, taking classes in English, math and business, taking care of his parents and playing soccer. He recently married Indira, a woman he knew from the camp. But Indira lives in Vancouver, where she takes care of her parents, while Meg and his parents live here. The couple meets in Seattle when they can.\u003c/p>\n\u003cp>Meg’s goal is to open a restaurant or a non-profit that combines food service and refugees. In September 2016, he became an American citizen in an emotional ceremony with 1000 other new Americans at Oakland’s Paramount Theater. “It’s a blessing. I am so proud.” His message to other refugees is: “You have to believe in yourself.”\u003c/p>\n\u003cp>“Some groups try to raise money for refugees by only highlighting their vulnerabilities,” says Hewitt. “We were inspired by these amazing people, their resilience and determination to work through challenges together as a team.” He and Taber hope this model can be replicated across the country.\u003c/p>\n\u003cul>\n\u003cstrong>Listen to two stories on the California Report about 1951 Coffee Company:\u003c/strong>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/a\">An overview of 1951 Coffee Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Interviews with Batool and her family\u003c/a>, Syrian refugees, who have been here 2 years\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://1951coffee.com\">\u003cstrong>1951 Coffee Company\u003c/strong>\u003c/a>\u003cbr>\n2410 Channing Way [\u003ca href=\"https://goo.gl/vPYTRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 280-6171\u003cbr>\nHours: Mon-Fri 7am-7pm, Sat-Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1951coffee/\">1951 Coffee Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1951Coffee\">@1951coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1951coffee/\">1951coffee\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When baristas hand over your low-fat latte, you probably don’t consider the paths that brought them to stand across the counter from you. But at 1951 Coffee Company, the Berkeley café that opened in January and is staffed entirely by refugees, the baristas’ life journeys are actually the point.\u003c/p>\n\u003cfigure id=\"attachment_115348\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-wall-info-2000.jpg\" alt=\"1951 Coffee Company is named for the date the UN set up protections for refugees.\" width=\"2000\" height=\"1440\" class=\"size-full wp-image-115348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-520x374.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee Company is named for the date the UN set up protections for refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A tall gentleman with an intense gaze and a quiet voice, David [not his real name] takes orders for coffee, tea and muffins from the line of morning customers. David left his home in Uganda when he feared persecution under his country’s repressive policies. The former lawyer escaped to Nairobi, Kenya, where he waited in a refugee camp for two years until the United Nations High Commission for Refugees (UNHCR) found a spot to resettle him in the U.S. But first, he had to successfully complete the vetting process, a subject he wants Americans to understand. “It breaks my heart,” he says, “that people think it is so easy to come into this country. It is very hard; it is definitely an ‘extreme vetting process,’ which can take many years and requires interviews by agents from the FBI, CIA and the Department of Justice.”\u003c/p>\n\u003cfigure id=\"attachment_115351\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Tshirt-2000.jpg\" alt=\"1951 Coffee's T shirt reaffirms their mission.\" width=\"2000\" height=\"2148\" class=\"size-full wp-image-115351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-160x172.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-800x859.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-768x825.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1020x1095.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1180x1267.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-960x1031.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-240x258.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-375x403.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-520x558.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee's T shirt reaffirms their mission. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time he was hired at 1951 Coffee, David had almost given up hope of landing the job he so badly needed. He had already used up some of his limited funds to pay for clothes and transportation to 16 entry-level job interviews at hotels, nursing homes, and businesses. All turned him down, which left him deeply discouraged. He assumed that the combination of his skin color and accent led him to be judged and feared rather than given a chance. He now works at the café five days a week and is actively looking for a second job for the night shift to make ends meet. “As a refugee and a person of color in the Bay Area,” David adds, “I tremble all the time, worrying about my safety everyday. “But,” he adds, “I love this country and look forward to serving it in some way to thank you for giving me this opportunity.”\u003c/p>\n\u003cfigure id=\"attachment_115352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg\" alt=\"Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company.\" width=\"2000\" height=\"1594\" class=\"size-full wp-image-115352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-960x765.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-520x414.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before founding 1951 Coffee Company with Rachel Taber, Doug Hewitt’s job as an employment specialist at the International Rescue Committee (IRC), included preparing refugees for job interviews. He repeatedly witnessed a disheartening pattern: on the way to the interview, the refugees would chat with him personably. “But when prospective employers started asking them questions, they would get nervous,” explains Hewitt. “Their English would become even more ‘broken.’” They also might lose points for the way they answered typical American job interview questions, such as “Where do you see yourself in five years?” While this sounds like a simple query, an honest reply is not necessarily what the employer is looking for. Digital barriers add even more challenges today, as most applications must be completed online. When it asks for previous job experience, the location can only be selected from a list of the 50 states. There is no field to enter international job experience and without the conventional list of references, most prospective employers just don’t want to take the risk of hiring a refugee.\u003c/p>\n\u003cp>Hewitt would discuss these concerns with Taber, a co-worker at IRC, over a cup of coffee. Their shared love for the caffeinated beverage led to charts listing their ratings of nearby coffee spots and a jointly owned espresso machine for their office. “Okay, you can call it an obsession,” says Taber, smiling. They began to envision a place where refugees could be trained and supported while gaining the experience that could further their work lives. Hewitt, who had experience working as a coffee roaster, imagined many opportunities this field could offer refugees. They agreed that refugees + café seemed like a winning combination.\u003c/p>\n\u003cfigure id=\"attachment_115349\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg\" alt=\"The colorful stripes on the cafe's floor suggest the long journey to resettlement.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The colorful stripes on the cafe's floor suggest the long journey to resettlement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taber, whose background is in fundraising, saw the Bay Area as the perfect place for this kind of social entrepreneurism, with its longtime support for immigrants and refugees coupled with an appreciation of high-end coffee culture. Though they faced numerous hurdles, many organizations and individuals (including the \u003ca href=\"http://www.fpcberkeley.org/\">First Presbyterian Church of Berkeley\u003c/a>, who owned the space where their restaurant is housed and the \u003ca href=\"http://montaag.com/\">Montaag\u003c/a> design firm) appeared --almost miraculously-- to offer support.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The year 1951 in the café’s name refers to a convention held by the UNHCR in Geneva in 1951. During that convention, the word “refugee” and the guidelines for protecting them were first defined. That fact and many other details about the long arduous journey that refugees face are illustrated with artwork that lines the walls of the café. “We want this to be a space for education and for starting dialogues, says Taber.\u003c/p>\n\u003cfigure id=\"attachment_115353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Nazira-2000.jpg\" alt=\"Nazira was a journalist in Afghanistan. She has just begun a new life here.\" width=\"2000\" height=\"1433\" class=\"size-full wp-image-115353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1180x845.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-520x373.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira was a journalist in Afghanistan. She has just begun a new life here. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another employee is slowly and carefully steaming milk. Nazira has a shy smile and a workable command of English, even though she has only been in the U.S. for two months. Before she left Afghanistan, she was a journalist for TV, radio and newspapers and also worked with the AJSC, an organization in Afghanistan that advocates for female journalists who face a special set of challenges. Her husband had applied for and received a Special Immigrant Visa, which is usually given to those who have provided valuable service to the United States Government.\u003c/p>\n\u003cp>Although in her job as journalist, Nazira spent one month traveling around the U.S. in 2014 to report on our midterm elections, that exposure did not prevent the difficulties she has had in adjusting. Leaving her home and family and the ensuing culture shock made her ill for the first three weeks she was here. She felt physically safe but mentally upset and cried often. The stress was extreme. “We had nothing here, “Nazira says. “I had so many things in my heart but no one to talk to about them.” She went to IRC for help and found Hewitt and Taber.\u003c/p>\n\u003cfigure id=\"attachment_115354\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg\" alt=\"Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. See link below to hear her family's story.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. \u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Listen to her family's story\u003c/a>. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I needed a job. I wanted to get out of the house and stand on my own two feet. When I met Rachel, she was so kind. I didn’t know anything about coffee, but she hired me.” Nazira learned how to prepare coffee plus the cultural code of American customer service. But she still finds many challenges in her new home, including transportation. “We wait such a long time for the bus every day. Why don’t the citizens try to do something about this?” Nazira asks. She wants to go to college, but cannot afford to do so until she has been a resident for one year.\u003c/p>\n\u003cp>“The people here are good, they have been so supportive to me,” says Nazira, “but not the system. In my country, we may be poor, but education is free. I don’t understand why the media doesn’t report on this, as well as need for better public transportation and health care. At home, we used to have as high as 85% illiteracy, but people still listened to the radio and were involved with the issues that affected their lives.”\u003c/p>\n\u003cfigure id=\"attachment_115355\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Diorama-2000.jpg\" alt=\"This diorama aims to educate patrons about the many steps and uncertainties faced by refugees.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This diorama aims to educate patrons about the many steps and uncertainties faced by refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large diorama on the wall shows the refugee’s long path to resettlement, which can take from 5 to 20 years. That latter number was the case for 1951 Coffee’s senior barista, Meg, who is in a constant state of motion around the cafe, supporting other employees, checking the bathroom, making sure everything is running smoothly. When Meg was 2 years old, his family fled Bhutan and spent the next 20 years in a massive Nepali refugee camp with 1,400 other families. Life was hard: they were only allotted rice and a few vegetables and had to cover their flimsy huts with plastic to withstand the summer rains. In 2007, after a fire quickly spread through the thatched bamboo-covered huts in the camp, his family had to live in the jungle for two months. Meg went to school in the camp and became a teacher of English, math, and science. He probably never imagined that eventually, he would be teaching other refugees about coffee culture in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_115356\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-Meg-2000.jpg\" alt=\"Senior barista Meg shares his experience by training new employees.\" width=\"2000\" height=\"1448\" class=\"size-full wp-image-115356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-520x376.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Senior barista Meg shares his experience by training new employees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long before the birth of the 1951 Coffee concept, when Doug Hewitt was just volunteering with IRC, he hired Meg to occasionally package the coffee he was roasting for his job at \u003ca href=\"https://bootcoffee.com/\">Boot Coffee Consulting\u003c/a> in Marin. He also saw how Meg tried to get steady work but was repeatedly turned down for his lack of skills. Finally, \u003ca href=\"http://careers-blog.chipotle.com/irc/\">Chipotle\u003c/a>, who had a relationship with IRC, decided to open several new restaurants, including one at 50 California in San Francisco. Since it was a new location they gave all their new hires, including Meg, a week of training. He became one of Chipotle’s best workers and was eventually offered a management position. Witnessing the way that training made all the difference, Hewitt asked Meg if he could recreate that experience for the refugees at IRC. Hewitt set up a volunteer “food service training” program at IRC, which only happened on intermittent Fridays. While he and other volunteers offered English classes, Meg handled the hands on training.\u003c/p>\n\u003cp>When Chipotle offered him a job as a manager, Meg had to turn it down because the long days required would not have allowed him to fulfill his other obligations, which included volunteering at IRC to help newly arrived refugees. He was also attending Laney College, taking classes in English, math and business, taking care of his parents and playing soccer. He recently married Indira, a woman he knew from the camp. But Indira lives in Vancouver, where she takes care of her parents, while Meg and his parents live here. The couple meets in Seattle when they can.\u003c/p>\n\u003cp>Meg’s goal is to open a restaurant or a non-profit that combines food service and refugees. In September 2016, he became an American citizen in an emotional ceremony with 1000 other new Americans at Oakland’s Paramount Theater. “It’s a blessing. I am so proud.” His message to other refugees is: “You have to believe in yourself.”\u003c/p>\n\u003cp>“Some groups try to raise money for refugees by only highlighting their vulnerabilities,” says Hewitt. “We were inspired by these amazing people, their resilience and determination to work through challenges together as a team.” He and Taber hope this model can be replicated across the country.\u003c/p>\n\u003cul>\n\u003cstrong>Listen to two stories on the California Report about 1951 Coffee Company:\u003c/strong>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/a\">An overview of 1951 Coffee Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Interviews with Batool and her family\u003c/a>, Syrian refugees, who have been here 2 years\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://1951coffee.com\">\u003cstrong>1951 Coffee Company\u003c/strong>\u003c/a>\u003cbr>\n2410 Channing Way [\u003ca href=\"https://goo.gl/vPYTRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 280-6171\u003cbr>\nHours: Mon-Fri 7am-7pm, Sat-Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1951coffee/\">1951 Coffee Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1951Coffee\">@1951coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1951coffee/\">1951coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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