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"disqusTitle": "Your Bay Area Guide to Holiday Volunteering and Donations",
"title": "Your Bay Area Guide to Holiday Volunteering and Donations",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This post was originally published Nov. 16, 2015 and was updated October 31, 2019.\u003c/em>\u003c/p>\n\u003cp>It's that time of year when we give thanks by donating our time, money and goods to local charities. It's also the time of year when most nonprofit organizations receive the majority of financial contributions and requests from volunteers. That's great, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/11/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season/\" target=\"_blank\" rel=\"noopener\">but the problem is that it can overwhelm popular charities\u003c/a>; Glide often fills up its holiday volunteer spots within days of opening them up.\u003c/p>\n\u003cp>We've compiled a list of organizations all over the Bay Area that will be helping to feed the hungry over the holidays -- and throughout the year. Refer to this guide if you'd like to support these charities for upcoming events or even after the holidays are over. \u003ca href=\"http://www.handsonbayarea.org/HOC__Volunteer_Opportunity_Calendar_Page\" target=\"_blank\" rel=\"noopener\">HandsOn Bay Area also has a fairly comprehensive volunteer calendar\u003c/a> of organizations that could use your help. (If we missed your favorite nonprofit organization, please add it in the comments.)\u003c/p>\n\u003cfigure id=\"attachment_103817\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103817\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg\" alt=\"Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries. \u003ccite>(Courtesy of the SF-Marin Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sfmfoodbank?ref=nf\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFMFoodBank\" target=\"_blank\" rel=\"noopener\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The Marin and San Francisco Food Banks merged a few years ago to become the SF-Marin Food Bank, which serves up enough food for 107,000 meals every day. During this time of year, they collect nearly half of their year's operating budget through donations. They also gather thousands of pounds of non-perishable food during this time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can drop off food donations at any of \u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" target=\"_blank\" rel=\"noopener\">the locations listed at the bottom of this page\u003c/a> in San Francisco or Marin.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmfoodbank.org/volunteer-opportunities\" target=\"_blank\" rel=\"noopener\">Sign up to volunteer on their website \u003c/a>either in Marin, San Francisco, or with the CalFresh team. There are also a number of \u003ca href=\"https://www.sfmfoodbank.org/events-and-promotions/\" target=\"_blank\" rel=\"noopener\">special events and promotions\u003c/a> currently underway.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/stanthonysf\" target=\"_blank\" rel=\"noopener\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>The St. Anthony dining room serves up 3,000 meals every day of the year. It also provides a number of programs, including medical assistance and a food pantry for the homeless and low-income families.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/donatefood/\" target=\"_blank\" rel=\"noopener\">Food can be dropped off during the weekday\u003c/a>. There are also a number of \u003ca href=\"https://www.stanthonysf.org/donatenow/\" target=\"_blank\" rel=\"noopener\">ongoing donations\u003c/a> needed.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">Volunteer positions are available in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\" rel=\"noopener\">the dining room\u003c/a>, \u003ca href=\"http://stanthonysf.org/clothing/\" target=\"_blank\" rel=\"noopener\">free clothing program\u003c/a>, and other parts of the organization. There are \u003ca href=\"https://www.stanthonysf.org/holidayvolunteering/\" target=\"_blank\" rel=\"noopener\">holiday-specific volunteer shifts\u003c/a> available, as well as post-holiday shifts.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glide.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Glide Memorial Church\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\" rel=\"noopener\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/glidesf\" target=\"_blank\" rel=\"noopener\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to welcome everyone into their community and help those in need, whomever they may be. That happens through a \u003ca href=\"https://www.glide.org/volunteer/\">number of programs\u003c/a>, one of the biggest of which is a daily meal program that serves up breakfast, lunch, and dinner (as well as special holiday meals).\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nSee \u003ca href=\"https://connect.clickandpledge.com/w/Form/66d77485-ba3c-4010-a0ef-30a22b55c68f\" target=\"_blank\" rel=\"noopener\">what donations are needed on their website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nServe up meals by \u003ca href=\"http://www.glide.org/serveameal\" target=\"_blank\" rel=\"noopener\">volunteering with the daily free meal program\u003c/a>, though spots often fill up around the holiday season. (Cantonese and Spanish speakers are especially needed.)\u003c/p>\n\u003cp>\u003ca href=\"http://currywithoutworry.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Curry without Worry\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Curry-Without-Worry-207424749284087/\" target=\"_blank\" rel=\"noopener\">Curry Without Worry\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/currywow\" target=\"_blank\" rel=\"noopener\">@CurryWoW\u003c/a>\u003c/p>\n\u003cp>Curry without Worry started in 2006 to serve up hot meals to hungry people. Today, it serves tasty vegan meals every Tuesday in both San Francisco and Kathmandu.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.networkforgood.org/donation/MakeDonation.aspx?ORGID2=450552584&vlrStratCode=pHRyUw3zBf6I72DHS0%2fMdIohXlTVybyquz6gJV1eKyC9oA8HXtZb4tjo5p7m1eb4\" target=\"_blank\" rel=\"noopener\">Donations can be made online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nWeekly shifts are available to help prepare meals, serve them, and clean up. \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">Sign up online\u003c/a>. Curry without Worry is also looking for volunteers with \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">specific organizational skills\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\" rel=\"noopener\">Food Runners\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Food-Runners-SF-1418722245060307/\" target=\"_blank\" rel=\"noopener\">Food Runner SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodrunnerssf\" target=\"_blank\" rel=\"noopener\">@FoodRunnersSF\u003c/a>\u003c/p>\n\u003cp>There's often tons of leftover food after the holidays. Fortunately, it doesn't need to go to waste. Food Runners picks up excess food from businesses and delivers over 15 tons of food each week to local food banks and charity programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIf you're a business, you can donate excess food with \u003ca href=\"http://www.foodrunners.org/donate-food/\" target=\"_blank\" rel=\"noopener\">their online form or app\u003c/a>. \u003ca href=\"http://www.foodrunners.org/donate-money/\" target=\"_blank\" rel=\"noopener\">Monetary donations\u003c/a> are also accepted.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nTo pick up and deliver all that food requires volunteers. \u003ca href=\"http://www.foodrunners.org/donate-time/\" target=\"_blank\" rel=\"noopener\">Become a regular or an on-call runner\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103815\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103815\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg\" alt=\"Curry without Worry serves hot meals to the hungry.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curry without Worry serves hot meals to the hungry. \u003ccite>(Courtesy of Curry without Worry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ACCFB\" target=\"_blank\" rel=\"noopener\">@ACCFB\u003c/a>\u003c/p>\n\u003cp>The food bank provides food for over 240 agencies around the East Bay through its distribution network. It also operates an emergency food hotline, CalFresh outreach, and educational programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/donation/donate-food/\" target=\"_blank\" rel=\"noopener\">Check their website to find food drop off location\u003c/a>. There are also a number of food drives happening right now. Or donate to the food bank's \u003ca href=\"https://www.vfd-accfb.org/\" target=\"_blank\" rel=\"noopener\">virtual food drive\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteering/\" target=\"_blank\" rel=\"noopener\">Check on their website for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/foodbankccs/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodbankccs\" target=\"_blank\" rel=\"noopener\">@foodbankccs\u003c/a>\u003c/p>\n\u003cp>The food bank delivers food both directly to people in need and to partner nonprofit agencies which help distribute the donations.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.foodbankccs.org/give-help/donate-food.html\" target=\"_blank\" rel=\"noopener\">Food donations can be accepted at both the Concord and Fairfield warehouses\u003c/a>, which are particularly looking for fresh fruits and vegetables. Or use their \u003ca href=\"http://www.foodbankccs.org/give-help/donate-food/ongoingdrives.html\" target=\"_blank\" rel=\"noopener\">interactive map to find a local community food drive\u003c/a>. You can also donate online or start a \u003ca href=\"http://www.foodbankccs.org/give-help/donate/buy-a-bag.html\" target=\"_blank\" rel=\"noopener\">Buy a Bag fundraiser\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://volunteer.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Visit their website to find volunteer opportunities\u003c/a> based on needs and location.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/loavesfishescc\" target=\"_blank\" rel=\"noopener\">@loavesfishescc\u003c/a>\u003c/p>\n\u003cp>Loaves and Fishes provides meals to the hungry of Contra Costa County. They have five dining rooms that operate daily for lunch during the week, as well as a couple of partner meal services.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://interland3.donorperfect.net/weblink/WebLink.aspx?name=E345720&id=1\">Check online for needed donations.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed to serve food, prepare it, pick it up, and oversee projects. \u003ca href=\"https://www.loavesfishescc.org/vol_landing.html\" target=\"_blank\" rel=\"noopener\">Check their website for information on how to volunteer\u003c/a> Monday through Friday.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/vinniesmarin/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/vinniesmarin\" target=\"_blank\" rel=\"noopener\">@vinniesmarin\u003c/a>\u003c/p>\n\u003cp>Although St. Vincent's is an international Catholic charity organization, the Marin chapter is independent; all donations to Marin stay in Marin. The chapter provides a number of programs to help those in need, such as a free dining room that serves daily meals. They also offer housing assistance that includes operating affordable low-income apartments.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can \u003ca href=\"https://app.etapestry.com/hosted/StVincentdePaulSocietyof/OnlineDonation.html\" target=\"_blank\" rel=\"noopener\">donate online\u003c/a> or you can drop off donations at the San Rafael location, including food to be used at the kitchen. \u003ca href=\"http://www.vinnies.org/donate/kinds-of-gifts/\" target=\"_blank\" rel=\"noopener\">Check online for donation needs\u003c/a>. You can also \u003ca href=\"http://www.vinnies.org/give-help/sponsor-a-person/\" target=\"_blank\" rel=\"noopener\">sponsor a person in need\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed every day to prepare food, serve food, organize the pantry, and clean up after meals.\u003ca href=\"http://www.vinnies.org/get-involved/\" target=\"_blank\" rel=\"noopener\"> Check online for a list of the different jobs\u003c/a> and \u003ca href=\"https://www.volgistics.com/ex/portal.dll/ap?AP=425127759\" target=\"_blank\" rel=\"noopener\">to apply to be a volunteer\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://canv.org/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CommunityActionNapaValley/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/p>\n\u003cp>Among its many programs, Community Action of Napa Valley operates \u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">a food bank\u003c/a> for the region. It provides seven pantry locations, as well as runs distribution programs to seniors and low-income Napa residents.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://app.etapestry.com/onlineforms/CommunityActionofNapaValle/donate.html\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a> via their website.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">Contact the food bank director\u003c/a> to volunteer to pick-up food, help sort, or work in the pantry. You can also contact the other programs' directors directly to volunteer for those programs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.refb.org/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Redwood-Empire-Food-Bank-115482921809001/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/refb\" target=\"_blank\" rel=\"noopener\">@refb\u003c/a>\u003c/p>\n\u003cp>The Redwood Empire Food Bank distributes nearly 15 million pounds of food to Sonoma County residents annually through its pantry, emergency food program, and grocery boxes to seniors and meals for kids.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIn addition to \u003ca href=\"https://interland3.donorperfect.net/weblink/weblink.aspx?name=redempire&id=1\" target=\"_blank\" rel=\"noopener\">online donations\u003c/a>, the Redwood Empire Food Bank has a number of \u003ca href=\"https://refb.org/ways-to-give/make-donation/donate-food/\" target=\"_blank\" rel=\"noopener\">drop-off locations\u003c/a> to donate food.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.refb.org/\">Sign up online to help with food sorting and packing.\u003c/a>\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest of Santa Clara and San Mateo\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">Second Harvest Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Since 1974, Second Harvest has been distributing food to low-income residents of San Mateo and Santa Clara Counties. It now hands out 1 million pounds of food every week, half of which is fresh produce.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can also use \u003ca href=\"https://www.shfb.org/give-help/donate-food/#most-needed-items\" target=\"_blank\" rel=\"noopener\">their online tool to find local food drives\u003c/a> near you. Or \u003ca href=\"https://www.shfb.org/mostneededfoods\" target=\"_blank\" rel=\"noopener\">donate food directly\u003c/a> at one of their three centers or multiple drop off locations.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.shfb.org/volunteer\" target=\"_blank\" rel=\"noopener\">Check online for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MarthasKitchenSanJose\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/kitchenmarthas\" target=\"_blank\" rel=\"noopener\">@KitchenMarthas\u003c/a>\u003c/p>\n\u003cp>Started as a little soup kitchen in 1981, San Jose's Martha's Kitchen now serves 25,000 meals every week. In addition to serving meals, Martha's Kitchen also prepares meals for other nonprofit organizations and distributes food.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.givedirect.org/donate/index.php?cid=12235\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer.html\" target=\"_blank\" rel=\"noopener\">Volunteers are needed in the kitchen program\u003c/a>.\u003c/p>\n\u003ch3>\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "The holidays are a time for giving. Use this guide to learn about upcoming events and nonprofit organizations that are helping families in need. ",
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"description": "The holidays are a time for giving. Use this guide to learn about upcoming events and nonprofit organizations that are helping families in need. ",
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"headline": "Your Bay Area Guide to Holiday Volunteering and Donations",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was originally published Nov. 16, 2015 and was updated October 31, 2019.\u003c/em>\u003c/p>\n\u003cp>It's that time of year when we give thanks by donating our time, money and goods to local charities. It's also the time of year when most nonprofit organizations receive the majority of financial contributions and requests from volunteers. That's great, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/11/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season/\" target=\"_blank\" rel=\"noopener\">but the problem is that it can overwhelm popular charities\u003c/a>; Glide often fills up its holiday volunteer spots within days of opening them up.\u003c/p>\n\u003cp>We've compiled a list of organizations all over the Bay Area that will be helping to feed the hungry over the holidays -- and throughout the year. Refer to this guide if you'd like to support these charities for upcoming events or even after the holidays are over. \u003ca href=\"http://www.handsonbayarea.org/HOC__Volunteer_Opportunity_Calendar_Page\" target=\"_blank\" rel=\"noopener\">HandsOn Bay Area also has a fairly comprehensive volunteer calendar\u003c/a> of organizations that could use your help. (If we missed your favorite nonprofit organization, please add it in the comments.)\u003c/p>\n\u003cfigure id=\"attachment_103817\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103817\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg\" alt=\"Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries. \u003ccite>(Courtesy of the SF-Marin Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sfmfoodbank?ref=nf\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFMFoodBank\" target=\"_blank\" rel=\"noopener\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The Marin and San Francisco Food Banks merged a few years ago to become the SF-Marin Food Bank, which serves up enough food for 107,000 meals every day. During this time of year, they collect nearly half of their year's operating budget through donations. They also gather thousands of pounds of non-perishable food during this time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can drop off food donations at any of \u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" target=\"_blank\" rel=\"noopener\">the locations listed at the bottom of this page\u003c/a> in San Francisco or Marin.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmfoodbank.org/volunteer-opportunities\" target=\"_blank\" rel=\"noopener\">Sign up to volunteer on their website \u003c/a>either in Marin, San Francisco, or with the CalFresh team. There are also a number of \u003ca href=\"https://www.sfmfoodbank.org/events-and-promotions/\" target=\"_blank\" rel=\"noopener\">special events and promotions\u003c/a> currently underway.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/stanthonysf\" target=\"_blank\" rel=\"noopener\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>The St. Anthony dining room serves up 3,000 meals every day of the year. It also provides a number of programs, including medical assistance and a food pantry for the homeless and low-income families.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/donatefood/\" target=\"_blank\" rel=\"noopener\">Food can be dropped off during the weekday\u003c/a>. There are also a number of \u003ca href=\"https://www.stanthonysf.org/donatenow/\" target=\"_blank\" rel=\"noopener\">ongoing donations\u003c/a> needed.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">Volunteer positions are available in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\" rel=\"noopener\">the dining room\u003c/a>, \u003ca href=\"http://stanthonysf.org/clothing/\" target=\"_blank\" rel=\"noopener\">free clothing program\u003c/a>, and other parts of the organization. There are \u003ca href=\"https://www.stanthonysf.org/holidayvolunteering/\" target=\"_blank\" rel=\"noopener\">holiday-specific volunteer shifts\u003c/a> available, as well as post-holiday shifts.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glide.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Glide Memorial Church\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\" rel=\"noopener\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/glidesf\" target=\"_blank\" rel=\"noopener\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to welcome everyone into their community and help those in need, whomever they may be. That happens through a \u003ca href=\"https://www.glide.org/volunteer/\">number of programs\u003c/a>, one of the biggest of which is a daily meal program that serves up breakfast, lunch, and dinner (as well as special holiday meals).\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nSee \u003ca href=\"https://connect.clickandpledge.com/w/Form/66d77485-ba3c-4010-a0ef-30a22b55c68f\" target=\"_blank\" rel=\"noopener\">what donations are needed on their website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nServe up meals by \u003ca href=\"http://www.glide.org/serveameal\" target=\"_blank\" rel=\"noopener\">volunteering with the daily free meal program\u003c/a>, though spots often fill up around the holiday season. (Cantonese and Spanish speakers are especially needed.)\u003c/p>\n\u003cp>\u003ca href=\"http://currywithoutworry.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Curry without Worry\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Curry-Without-Worry-207424749284087/\" target=\"_blank\" rel=\"noopener\">Curry Without Worry\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/currywow\" target=\"_blank\" rel=\"noopener\">@CurryWoW\u003c/a>\u003c/p>\n\u003cp>Curry without Worry started in 2006 to serve up hot meals to hungry people. Today, it serves tasty vegan meals every Tuesday in both San Francisco and Kathmandu.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.networkforgood.org/donation/MakeDonation.aspx?ORGID2=450552584&vlrStratCode=pHRyUw3zBf6I72DHS0%2fMdIohXlTVybyquz6gJV1eKyC9oA8HXtZb4tjo5p7m1eb4\" target=\"_blank\" rel=\"noopener\">Donations can be made online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nWeekly shifts are available to help prepare meals, serve them, and clean up. \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">Sign up online\u003c/a>. Curry without Worry is also looking for volunteers with \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">specific organizational skills\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\" rel=\"noopener\">Food Runners\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Food-Runners-SF-1418722245060307/\" target=\"_blank\" rel=\"noopener\">Food Runner SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodrunnerssf\" target=\"_blank\" rel=\"noopener\">@FoodRunnersSF\u003c/a>\u003c/p>\n\u003cp>There's often tons of leftover food after the holidays. Fortunately, it doesn't need to go to waste. Food Runners picks up excess food from businesses and delivers over 15 tons of food each week to local food banks and charity programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIf you're a business, you can donate excess food with \u003ca href=\"http://www.foodrunners.org/donate-food/\" target=\"_blank\" rel=\"noopener\">their online form or app\u003c/a>. \u003ca href=\"http://www.foodrunners.org/donate-money/\" target=\"_blank\" rel=\"noopener\">Monetary donations\u003c/a> are also accepted.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nTo pick up and deliver all that food requires volunteers. \u003ca href=\"http://www.foodrunners.org/donate-time/\" target=\"_blank\" rel=\"noopener\">Become a regular or an on-call runner\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103815\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103815\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg\" alt=\"Curry without Worry serves hot meals to the hungry.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curry without Worry serves hot meals to the hungry. \u003ccite>(Courtesy of Curry without Worry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ACCFB\" target=\"_blank\" rel=\"noopener\">@ACCFB\u003c/a>\u003c/p>\n\u003cp>The food bank provides food for over 240 agencies around the East Bay through its distribution network. It also operates an emergency food hotline, CalFresh outreach, and educational programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/donation/donate-food/\" target=\"_blank\" rel=\"noopener\">Check their website to find food drop off location\u003c/a>. There are also a number of food drives happening right now. Or donate to the food bank's \u003ca href=\"https://www.vfd-accfb.org/\" target=\"_blank\" rel=\"noopener\">virtual food drive\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteering/\" target=\"_blank\" rel=\"noopener\">Check on their website for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/foodbankccs/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodbankccs\" target=\"_blank\" rel=\"noopener\">@foodbankccs\u003c/a>\u003c/p>\n\u003cp>The food bank delivers food both directly to people in need and to partner nonprofit agencies which help distribute the donations.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.foodbankccs.org/give-help/donate-food.html\" target=\"_blank\" rel=\"noopener\">Food donations can be accepted at both the Concord and Fairfield warehouses\u003c/a>, which are particularly looking for fresh fruits and vegetables. Or use their \u003ca href=\"http://www.foodbankccs.org/give-help/donate-food/ongoingdrives.html\" target=\"_blank\" rel=\"noopener\">interactive map to find a local community food drive\u003c/a>. You can also donate online or start a \u003ca href=\"http://www.foodbankccs.org/give-help/donate/buy-a-bag.html\" target=\"_blank\" rel=\"noopener\">Buy a Bag fundraiser\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://volunteer.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Visit their website to find volunteer opportunities\u003c/a> based on needs and location.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/loavesfishescc\" target=\"_blank\" rel=\"noopener\">@loavesfishescc\u003c/a>\u003c/p>\n\u003cp>Loaves and Fishes provides meals to the hungry of Contra Costa County. They have five dining rooms that operate daily for lunch during the week, as well as a couple of partner meal services.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://interland3.donorperfect.net/weblink/WebLink.aspx?name=E345720&id=1\">Check online for needed donations.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed to serve food, prepare it, pick it up, and oversee projects. \u003ca href=\"https://www.loavesfishescc.org/vol_landing.html\" target=\"_blank\" rel=\"noopener\">Check their website for information on how to volunteer\u003c/a> Monday through Friday.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/vinniesmarin/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/vinniesmarin\" target=\"_blank\" rel=\"noopener\">@vinniesmarin\u003c/a>\u003c/p>\n\u003cp>Although St. Vincent's is an international Catholic charity organization, the Marin chapter is independent; all donations to Marin stay in Marin. The chapter provides a number of programs to help those in need, such as a free dining room that serves daily meals. They also offer housing assistance that includes operating affordable low-income apartments.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can \u003ca href=\"https://app.etapestry.com/hosted/StVincentdePaulSocietyof/OnlineDonation.html\" target=\"_blank\" rel=\"noopener\">donate online\u003c/a> or you can drop off donations at the San Rafael location, including food to be used at the kitchen. \u003ca href=\"http://www.vinnies.org/donate/kinds-of-gifts/\" target=\"_blank\" rel=\"noopener\">Check online for donation needs\u003c/a>. You can also \u003ca href=\"http://www.vinnies.org/give-help/sponsor-a-person/\" target=\"_blank\" rel=\"noopener\">sponsor a person in need\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed every day to prepare food, serve food, organize the pantry, and clean up after meals.\u003ca href=\"http://www.vinnies.org/get-involved/\" target=\"_blank\" rel=\"noopener\"> Check online for a list of the different jobs\u003c/a> and \u003ca href=\"https://www.volgistics.com/ex/portal.dll/ap?AP=425127759\" target=\"_blank\" rel=\"noopener\">to apply to be a volunteer\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://canv.org/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CommunityActionNapaValley/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/p>\n\u003cp>Among its many programs, Community Action of Napa Valley operates \u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">a food bank\u003c/a> for the region. It provides seven pantry locations, as well as runs distribution programs to seniors and low-income Napa residents.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://app.etapestry.com/onlineforms/CommunityActionofNapaValle/donate.html\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a> via their website.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">Contact the food bank director\u003c/a> to volunteer to pick-up food, help sort, or work in the pantry. You can also contact the other programs' directors directly to volunteer for those programs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.refb.org/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Redwood-Empire-Food-Bank-115482921809001/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/refb\" target=\"_blank\" rel=\"noopener\">@refb\u003c/a>\u003c/p>\n\u003cp>The Redwood Empire Food Bank distributes nearly 15 million pounds of food to Sonoma County residents annually through its pantry, emergency food program, and grocery boxes to seniors and meals for kids.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIn addition to \u003ca href=\"https://interland3.donorperfect.net/weblink/weblink.aspx?name=redempire&id=1\" target=\"_blank\" rel=\"noopener\">online donations\u003c/a>, the Redwood Empire Food Bank has a number of \u003ca href=\"https://refb.org/ways-to-give/make-donation/donate-food/\" target=\"_blank\" rel=\"noopener\">drop-off locations\u003c/a> to donate food.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.refb.org/\">Sign up online to help with food sorting and packing.\u003c/a>\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest of Santa Clara and San Mateo\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">Second Harvest Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Since 1974, Second Harvest has been distributing food to low-income residents of San Mateo and Santa Clara Counties. It now hands out 1 million pounds of food every week, half of which is fresh produce.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can also use \u003ca href=\"https://www.shfb.org/give-help/donate-food/#most-needed-items\" target=\"_blank\" rel=\"noopener\">their online tool to find local food drives\u003c/a> near you. Or \u003ca href=\"https://www.shfb.org/mostneededfoods\" target=\"_blank\" rel=\"noopener\">donate food directly\u003c/a> at one of their three centers or multiple drop off locations.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.shfb.org/volunteer\" target=\"_blank\" rel=\"noopener\">Check online for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MarthasKitchenSanJose\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/kitchenmarthas\" target=\"_blank\" rel=\"noopener\">@KitchenMarthas\u003c/a>\u003c/p>\n\u003cp>Started as a little soup kitchen in 1981, San Jose's Martha's Kitchen now serves 25,000 meals every week. In addition to serving meals, Martha's Kitchen also prepares meals for other nonprofit organizations and distributes food.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.givedirect.org/donate/index.php?cid=12235\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer.html\" target=\"_blank\" rel=\"noopener\">Volunteers are needed in the kitchen program\u003c/a>.\u003c/p>\n\u003ch3>\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How Oakland's Roots of Change is Transforming Food Policy in California",
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"content": "\u003cp>What's the difference between free range and organic chickens? Should I eat \u003ca href=\"http://www.theguardian.com/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\" target=\"_blank\">quinoa\u003c/a>? And tell me again why organic spinach is twice the cost of conventional? Given the complexity of contemporary food systems and their related issues, it's not surprising that some consumers latch onto simplistic answers to these confusing series of questions: GMOs = always bad! Small, organic farms = going to save the world! Big ag = the enemy!\u003c/p>\n\u003cp>The Oakland-based organization \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> avoids this kind of easy thinking through their groundbreaking policy work, educational initiatives, and their engaging social media presence. They post a steady stream of topical articles on their \u003ca href=\"http://facebook.com/rootsofchange\" target=\"_blank\">Facebook page\u003c/a> -- with added commentary -- which attracts varied opinions from their fans. These well-intentioned commenters occasionally reduce complicated issues into black-and-white, \"good guys vs. bad guys\" arguments.\u003c/p>\n\u003cp>Roots of Change genuinely wants to change this dynamic. Their social media manager diplomatically steps into these online debates by gently pointing out hidden facets of the convoluted processes that shape our food systems -- thus encouraging a more balanced discussion.\u003c/p>\n\u003cp>In response to an \u003ca href=\"https://www.facebook.com/rootsofchange/photos/a.102897345876.103231.87964505876/10153073645310877/?type=3&theater\" target=\"_blank\">individual who advocated that Foster Farms be shut down\u003c/a> due to concerns over one of its poultry processing plant's water usage, the manager wrote,“It is a bit more complex.\" Then he/she went on to explain that Foster contracts with several local farms.\u003c/p>\n\u003cp>\"If you put [them] out of business, you could hurt just those farmers you'd like to see flourish. A better way would be to grow the market for local, organic and sustainably raised birds and attract producers to that marketplace. But no matter what, it takes water to process chickens, lots of water.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This willingness to think broadly and to deeply engage with the community has made Roots Of Change a formidable organization. (They’ve also attracted a broad audience on Facebook with over 60,000 followers.) The group describes themselves as a “think and do tank,” and their goal is to change current food systems through policy work.\u003c/p>\n\u003cp>Since their inception in 2002, they've laid the foundation for lasting change through many projects, such as helping San Francisco and Los Angeles create viable, effective food policies. They were \u003ca href=\"http://www.rootsofchange.org/policy-watch/roc-sponsored-leg/\" target=\"_blank\">instrumental in shaping Market Match\u003c/a>, the statewide incentive program that matches nutritional benefits like WIC and CalFresh at farmers markets. And they helped influence \u003ca href=\"https://www.cdfa.ca.gov/agvision/\" target=\"_blank\">Ag Vision\u003c/a>, the state’s plan for a healthy agricultural future.\u003c/p>\n\u003cfigure id=\"attachment_103737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103737 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited21.jpg\" alt=\"Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our goal is to catalyze the food movement, [and] provide road maps to victories for transforming the food system,” said Michael Dimock, president of Roots of Change.\u003c/p>\n\u003cp>In the past few years, the group’s main initiative has been the \u003ca href=\"http://www.rootsofchange.org/projects/california-food-policy-council/\" target=\"_blank\">California Food Policy Council\u003c/a>. This group of 29 regional food policy councils works together to share ideas, resources, and lobbies on behalf of food and ag-related issues in Sacramento.\u003c/p>\n\u003cp>The council’s broad goals means that their work can't be narrowly classified. They encompass all aspects of the food system, from the environmental impacts of raising meat to fast food workers’ fight for fair wages.\u003c/p>\n\u003cp>“We have a long history of working with all elements, what we call grass tops to grassroots,” Dimock said.\u003c/p>\n\u003cp>It took a spirited debate in the early days of the council to agree on their six main focus areas: healthy food access; ecological farming systems; small farm viability; farm labor; school food environments; and reasonable food system infrastructure. Council members include advocates from a range of fields, including public health, social justice, local economies, environmentalism and labor.\u003c/p>\n\u003cp>One of Roots Of Change's biggest goals, Dimock said, was to “bring more democracy [and] more people to the food system, because there were too few interest groups controlling the evolution of the food system. That approach has proved to be politically powerful. If you can bring a broad cross section of people into a policy debate, it’s clear that, ‘Wow, people from all walks of life support this. We can get bills passed.’”\u003c/p>\n\u003cfigure id=\"attachment_103736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103736 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited31.jpg\" alt=\"The group discusses their 2013 Legislative Report on Food & Farming at the capitol building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The group discusses their 2013 Legislative Report on Food & Farming at the Capitol Building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When people learn about their work, Dimock says they often assume that mainstream agricultural groups are the enemy, but it’s not true. Agricultural groups, representing farmers weakened by the drought and in search of solutions, have supported Roots of Change on important legislation like climate change bills.\u003c/p>\n\u003cp>“We try to include farmers in all of the conversations we have around the development of bills so that we can take into account their needs. Our long-term vision is that agriculture remain vibrant and central to the California culture and economy. Part of what makes us California is our incredible diversity, and the innovation and farming systems here,” he said, noting California’s storied history that spans the early days of organic farming to landmark events in the food justice movement. “Ag has to remain at the center of our culture.”\u003c/p>\n\u003cp>Roots of Change’s success hasn’t been without its challenges. In 2008 and 2009, \u003ca href=\"http://www.rootsofchange.org/projects/working-diversity-fierce-allies-project/\" target=\"_blank\">the group recognized \u003c/a>that they were struggling with issues of racism and classism and sought outside help. (They're not alone in \u003ca href=\"http://munchies.vice.com/articles/the-new-food-movement-has-a-problem-with-race\" target=\"_blank\">facing this type of criticism regarding diversity\u003c/a>, however.) Following that, the group embarked on a two-year process with Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/roots_of_change\" target=\"_blank\">People’s Grocery\u003c/a> to improve their \"cultural competency\" and unite on common goals.\u003c/p>\n\u003cp>Currently, Dimock said, their biggest problems revolve around funding -- like many non-profits. Historically, the group’s funding has been foundation-based, but as Roots of Change increases their lobbying efforts, many foundations can’t allocate funds for such explicitly political goals.\u003c/p>\n\u003cp>But Dimock is optimistic about the future of the organization. One of their most recent successes was the signing of bill \u003ca href=\"http://asmdc.org/members/a80/news-room/press-releases/governor-brown-signs-gonzalez-bill-protecting-grocery-workers-jobs\" target=\"_blank\">AB 359\u003c/a> into law by Governor Brown this summer. The new law helps protect grocery store workers from being fired when a store changes owners and is the first statewide law of its kind.\u003c/p>\n\u003cp>In the next few weeks, Roots of Change will release their yearly legislative report, which outlines the group’s goals for reworking the state's food system, the policies they support, and reveals how politicians across the state voted. The report also serves as a reminder to politicians that their constituents care about food issues -- while praising those who acknowledge them and calling out those who don’t.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And in the coming years, they're planning to expand the California Food Policy Council across the country, creating a collaborative national group that enacts long-term policy change around food systems.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's the difference between free range and organic chickens? Should I eat \u003ca href=\"http://www.theguardian.com/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\" target=\"_blank\">quinoa\u003c/a>? And tell me again why organic spinach is twice the cost of conventional? Given the complexity of contemporary food systems and their related issues, it's not surprising that some consumers latch onto simplistic answers to these confusing series of questions: GMOs = always bad! Small, organic farms = going to save the world! Big ag = the enemy!\u003c/p>\n\u003cp>The Oakland-based organization \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> avoids this kind of easy thinking through their groundbreaking policy work, educational initiatives, and their engaging social media presence. They post a steady stream of topical articles on their \u003ca href=\"http://facebook.com/rootsofchange\" target=\"_blank\">Facebook page\u003c/a> -- with added commentary -- which attracts varied opinions from their fans. These well-intentioned commenters occasionally reduce complicated issues into black-and-white, \"good guys vs. bad guys\" arguments.\u003c/p>\n\u003cp>Roots of Change genuinely wants to change this dynamic. Their social media manager diplomatically steps into these online debates by gently pointing out hidden facets of the convoluted processes that shape our food systems -- thus encouraging a more balanced discussion.\u003c/p>\n\u003cp>In response to an \u003ca href=\"https://www.facebook.com/rootsofchange/photos/a.102897345876.103231.87964505876/10153073645310877/?type=3&theater\" target=\"_blank\">individual who advocated that Foster Farms be shut down\u003c/a> due to concerns over one of its poultry processing plant's water usage, the manager wrote,“It is a bit more complex.\" Then he/she went on to explain that Foster contracts with several local farms.\u003c/p>\n\u003cp>\"If you put [them] out of business, you could hurt just those farmers you'd like to see flourish. A better way would be to grow the market for local, organic and sustainably raised birds and attract producers to that marketplace. But no matter what, it takes water to process chickens, lots of water.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This willingness to think broadly and to deeply engage with the community has made Roots Of Change a formidable organization. (They’ve also attracted a broad audience on Facebook with over 60,000 followers.) The group describes themselves as a “think and do tank,” and their goal is to change current food systems through policy work.\u003c/p>\n\u003cp>Since their inception in 2002, they've laid the foundation for lasting change through many projects, such as helping San Francisco and Los Angeles create viable, effective food policies. They were \u003ca href=\"http://www.rootsofchange.org/policy-watch/roc-sponsored-leg/\" target=\"_blank\">instrumental in shaping Market Match\u003c/a>, the statewide incentive program that matches nutritional benefits like WIC and CalFresh at farmers markets. And they helped influence \u003ca href=\"https://www.cdfa.ca.gov/agvision/\" target=\"_blank\">Ag Vision\u003c/a>, the state’s plan for a healthy agricultural future.\u003c/p>\n\u003cfigure id=\"attachment_103737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103737 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited21.jpg\" alt=\"Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our goal is to catalyze the food movement, [and] provide road maps to victories for transforming the food system,” said Michael Dimock, president of Roots of Change.\u003c/p>\n\u003cp>In the past few years, the group’s main initiative has been the \u003ca href=\"http://www.rootsofchange.org/projects/california-food-policy-council/\" target=\"_blank\">California Food Policy Council\u003c/a>. This group of 29 regional food policy councils works together to share ideas, resources, and lobbies on behalf of food and ag-related issues in Sacramento.\u003c/p>\n\u003cp>The council’s broad goals means that their work can't be narrowly classified. They encompass all aspects of the food system, from the environmental impacts of raising meat to fast food workers’ fight for fair wages.\u003c/p>\n\u003cp>“We have a long history of working with all elements, what we call grass tops to grassroots,” Dimock said.\u003c/p>\n\u003cp>It took a spirited debate in the early days of the council to agree on their six main focus areas: healthy food access; ecological farming systems; small farm viability; farm labor; school food environments; and reasonable food system infrastructure. Council members include advocates from a range of fields, including public health, social justice, local economies, environmentalism and labor.\u003c/p>\n\u003cp>One of Roots Of Change's biggest goals, Dimock said, was to “bring more democracy [and] more people to the food system, because there were too few interest groups controlling the evolution of the food system. That approach has proved to be politically powerful. If you can bring a broad cross section of people into a policy debate, it’s clear that, ‘Wow, people from all walks of life support this. We can get bills passed.’”\u003c/p>\n\u003cfigure id=\"attachment_103736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103736 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited31.jpg\" alt=\"The group discusses their 2013 Legislative Report on Food & Farming at the capitol building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The group discusses their 2013 Legislative Report on Food & Farming at the Capitol Building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When people learn about their work, Dimock says they often assume that mainstream agricultural groups are the enemy, but it’s not true. Agricultural groups, representing farmers weakened by the drought and in search of solutions, have supported Roots of Change on important legislation like climate change bills.\u003c/p>\n\u003cp>“We try to include farmers in all of the conversations we have around the development of bills so that we can take into account their needs. Our long-term vision is that agriculture remain vibrant and central to the California culture and economy. Part of what makes us California is our incredible diversity, and the innovation and farming systems here,” he said, noting California’s storied history that spans the early days of organic farming to landmark events in the food justice movement. “Ag has to remain at the center of our culture.”\u003c/p>\n\u003cp>Roots of Change’s success hasn’t been without its challenges. In 2008 and 2009, \u003ca href=\"http://www.rootsofchange.org/projects/working-diversity-fierce-allies-project/\" target=\"_blank\">the group recognized \u003c/a>that they were struggling with issues of racism and classism and sought outside help. (They're not alone in \u003ca href=\"http://munchies.vice.com/articles/the-new-food-movement-has-a-problem-with-race\" target=\"_blank\">facing this type of criticism regarding diversity\u003c/a>, however.) Following that, the group embarked on a two-year process with Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/roots_of_change\" target=\"_blank\">People’s Grocery\u003c/a> to improve their \"cultural competency\" and unite on common goals.\u003c/p>\n\u003cp>Currently, Dimock said, their biggest problems revolve around funding -- like many non-profits. Historically, the group’s funding has been foundation-based, but as Roots of Change increases their lobbying efforts, many foundations can’t allocate funds for such explicitly political goals.\u003c/p>\n\u003cp>But Dimock is optimistic about the future of the organization. One of their most recent successes was the signing of bill \u003ca href=\"http://asmdc.org/members/a80/news-room/press-releases/governor-brown-signs-gonzalez-bill-protecting-grocery-workers-jobs\" target=\"_blank\">AB 359\u003c/a> into law by Governor Brown this summer. The new law helps protect grocery store workers from being fired when a store changes owners and is the first statewide law of its kind.\u003c/p>\n\u003cp>In the next few weeks, Roots of Change will release their yearly legislative report, which outlines the group’s goals for reworking the state's food system, the policies they support, and reveals how politicians across the state voted. The report also serves as a reminder to politicians that their constituents care about food issues -- while praising those who acknowledge them and calling out those who don’t.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And in the coming years, they're planning to expand the California Food Policy Council across the country, creating a collaborative national group that enacts long-term policy change around food systems.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Animal Place Offers a Compassionate Thanksgiving Alternative for Turkeys",
"title": "Animal Place Offers a Compassionate Thanksgiving Alternative for Turkeys",
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"content": "\u003cp>Thanksgiving can be a difficult holiday if you’re a vegan. Just ask Patricia Seals. The Martinez resident stopped eating all animal products in 2008 and was looking for a different way to celebrate.\u003c/p>\n\u003cp>For the past six years, she has joined vegans and their friends at the annual Thank the Turkeys event at Grass Valley’s \u003ca href=\"http://animalplace.org/\" target=\"_blank\">Animal Place\u003c/a>, a sanctuary for rescued farm animals.\u003c/p>\n\u003cp>This year's Thank the Turkeys is taking place Saturday, November 21 from 11 a.m. to 5 p.m. Tickets cost $65 for adults and $45 for children, and includes a multi-course vegan meal catered by \u003ca href=\"http://www.sanctuarybistro.com\" target=\"_blank\">Sanctuary Bistro\u003c/a> in Berkeley. \u003ca href=\"http://events.r20.constantcontact.com/register/event?oeidk=a07eblt2ujde32ed510&llr=yx8spybab\" target=\"_blank\">Pre-registration is required\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103015\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-103015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/santuarybistrofamily-800x533.jpg\" alt=\"The owners of Berkeley's Sanctuary Bistro, Barry Horton and Jennifer Jones Horton, are supporters of Animal Place.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The owners of Berkeley's Sanctuary Bistro, Barry Horton and Jennifer Jones Horton, are supporters of Animal Place. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a good way for people who love animals to celebrate the holiday, and have good food and good company in a completely cruelty-free and compassionate way,” said Seals.\u003c/p>\n\u003cp>Besides the vegan meal, the hallmark of the event is an opportunity to interact with chickens and turkeys -- as well as other animals -- that have been rescued from farms. One of those turkeys is Jude. In 2012, when his peers were being rounded up to be taken to the slaughterhouse before Thanksgiving, Jude, who had spent his life on a free-range farm in Petaluma, managed to hide in a corner of the barn.\u003c/p>\n\u003cfigure id=\"attachment_103013\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-103013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/jude-e1446776431366-400x469.jpg\" alt=\"Jude was rescued when he avoided the Thanksgiving slaughter.\" width=\"400\" height=\"469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-400x469.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-800x939.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-1180x1385.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-960x1127.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366.jpg 1365w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Jude was rescued when he avoided the Thanksgiving slaughter. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A neighbor called Animal Place to tell them about Jude, and Animal Place \u003ca href=\"https://www.youtube.com/watch?v=5-FiwWF_6nY&feature=youtu.be\" target=\"_blank\">rescue workers came and got him\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We started Thank the Turkeys six years ago as a way to introduce the public as well as our supporters to the amazing turkeys and other animals who live in our sanctuary,” said Marji Beach, Animal Place’s education director.\u003c/p>\n\u003cp>“We kill 45 million turkeys for Thanksgiving every year,” said Beach. “Our event is for people to see you can have a delicious plant-based Thanksgiving dinner and cut out the cruelty, by not having a large bird as the centerpiece, and have them as our friends.”\u003c/p>\n\u003cp>Of the 14 turkeys at Animal Place, “most of them have been rescued directly from farms or were cruelty cases,” said Beach. “And a few came to us a few weeks before Thanksgiving one year, someone had rescued them from a farm, and left them in a box in our driveway.”\u003c/p>\n\u003cfigure id=\"attachment_103014\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-103014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cheyenne-800x533.jpg\" alt=\"Cheyenne was one of the turkeys left in a box in Animal Place's driveway.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cheyenne was one of the turkeys left in a box in Animal Place's driveway. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Animal Place serves as a sanctuary for farm animals that would most often be killed, either for meat or because they are no longer useful to the farmer. The turkeys that reside there are not a large part of the population, but “they have a lot of special needs,” said Beach. “It can be tough to take care of them, but we take as many as we physically and financially can care for.”\u003c/p>\n\u003cp>Because the turkeys are bred specifically for human consumption, they have very large breast muscles, which causes them multiple health problems, said Beach.\u003c/p>\n\u003cp>“They can have arthritis, joint problems, heart attacks, or they can’t fly or perch,” she said. “They often can’t do most behaviors they want to do because they’ve been bred to be really big.”\u003c/p>\n\u003cp>At the upcoming event, visitors will be able to interact with all the animals at the sanctuary, and feed sweet potato pie to the chickens and turkeys.\u003c/p>\n\u003cp>“Everyone loves that,” said Beach.\u003c/p>\n\u003cp>Photographers will be on hand to capture guests feeding pie to the animals. Jeffrey Masson, a best-selling author who specializes in the emotional life of animals, is the featured guest speaker.\u003c/p>\n\u003cp>The menu will feature such dishes as cremini mushroom caps filled with walnut and mushroom pate, and portabello and spinach bread pudding in a soy custard.\u003c/p>\n\u003cp>While Beach sees new faces every year, there are quite a few, like Seals, to whom this has become their Thanksgiving tradition.\u003c/p>\n\u003cfigure id=\"attachment_103109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Patricia1920.jpg\" alt=\"Patricia Seals at another Animal Place event. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-103109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Patricia Seals at another Animal Place event. \u003ccite>(Courtesy of Patricia Seals)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seals said the event has saved her sanity in some ways, as she’s grateful to have the opportunity to mark the holiday by showing appreciation for the turkeys when “everyone else is throwing turkeys into their shopping carts.”\u003c/p>\n\u003cp>Given that Martinez is not exactly a vegan hotspot, she added, she appreciates the sense of community she feels at Animal Place.\u003c/p>\n\u003cp>“I always go alone, but I’m never alone,” she said. “The people there are happy to sit and talk with you and you’re among friends there.”\u003c/p>\n\u003cp>Both Seals and Beach said that non-vegans are welcome too, as some attendees bring their non-vegan family members.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“A lot who come to the event are vegan or veg-curious who maybe don’t have a supportive family or network of friends to have a vegan dinner, so this is their chance,” said Beach. “But most of all, this is a fun day to come together with people who appreciate turkeys for who they are and not as something to eat.”\u003c/p>\n\n",
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"excerpt": "Looking for a cruelty-free, vegan-friendly way to celebrate Thanksgiving? Animal Place's Thank the Turkeys event might be just the ticket.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving can be a difficult holiday if you’re a vegan. Just ask Patricia Seals. The Martinez resident stopped eating all animal products in 2008 and was looking for a different way to celebrate.\u003c/p>\n\u003cp>For the past six years, she has joined vegans and their friends at the annual Thank the Turkeys event at Grass Valley’s \u003ca href=\"http://animalplace.org/\" target=\"_blank\">Animal Place\u003c/a>, a sanctuary for rescued farm animals.\u003c/p>\n\u003cp>This year's Thank the Turkeys is taking place Saturday, November 21 from 11 a.m. to 5 p.m. Tickets cost $65 for adults and $45 for children, and includes a multi-course vegan meal catered by \u003ca href=\"http://www.sanctuarybistro.com\" target=\"_blank\">Sanctuary Bistro\u003c/a> in Berkeley. \u003ca href=\"http://events.r20.constantcontact.com/register/event?oeidk=a07eblt2ujde32ed510&llr=yx8spybab\" target=\"_blank\">Pre-registration is required\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103015\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-103015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/santuarybistrofamily-800x533.jpg\" alt=\"The owners of Berkeley's Sanctuary Bistro, Barry Horton and Jennifer Jones Horton, are supporters of Animal Place.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The owners of Berkeley's Sanctuary Bistro, Barry Horton and Jennifer Jones Horton, are supporters of Animal Place. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a good way for people who love animals to celebrate the holiday, and have good food and good company in a completely cruelty-free and compassionate way,” said Seals.\u003c/p>\n\u003cp>Besides the vegan meal, the hallmark of the event is an opportunity to interact with chickens and turkeys -- as well as other animals -- that have been rescued from farms. One of those turkeys is Jude. In 2012, when his peers were being rounded up to be taken to the slaughterhouse before Thanksgiving, Jude, who had spent his life on a free-range farm in Petaluma, managed to hide in a corner of the barn.\u003c/p>\n\u003cfigure id=\"attachment_103013\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-103013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/jude-e1446776431366-400x469.jpg\" alt=\"Jude was rescued when he avoided the Thanksgiving slaughter.\" width=\"400\" height=\"469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-400x469.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-800x939.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-1180x1385.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-960x1127.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366.jpg 1365w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Jude was rescued when he avoided the Thanksgiving slaughter. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A neighbor called Animal Place to tell them about Jude, and Animal Place \u003ca href=\"https://www.youtube.com/watch?v=5-FiwWF_6nY&feature=youtu.be\" target=\"_blank\">rescue workers came and got him\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We started Thank the Turkeys six years ago as a way to introduce the public as well as our supporters to the amazing turkeys and other animals who live in our sanctuary,” said Marji Beach, Animal Place’s education director.\u003c/p>\n\u003cp>“We kill 45 million turkeys for Thanksgiving every year,” said Beach. “Our event is for people to see you can have a delicious plant-based Thanksgiving dinner and cut out the cruelty, by not having a large bird as the centerpiece, and have them as our friends.”\u003c/p>\n\u003cp>Of the 14 turkeys at Animal Place, “most of them have been rescued directly from farms or were cruelty cases,” said Beach. “And a few came to us a few weeks before Thanksgiving one year, someone had rescued them from a farm, and left them in a box in our driveway.”\u003c/p>\n\u003cfigure id=\"attachment_103014\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-103014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cheyenne-800x533.jpg\" alt=\"Cheyenne was one of the turkeys left in a box in Animal Place's driveway.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cheyenne was one of the turkeys left in a box in Animal Place's driveway. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Animal Place serves as a sanctuary for farm animals that would most often be killed, either for meat or because they are no longer useful to the farmer. The turkeys that reside there are not a large part of the population, but “they have a lot of special needs,” said Beach. “It can be tough to take care of them, but we take as many as we physically and financially can care for.”\u003c/p>\n\u003cp>Because the turkeys are bred specifically for human consumption, they have very large breast muscles, which causes them multiple health problems, said Beach.\u003c/p>\n\u003cp>“They can have arthritis, joint problems, heart attacks, or they can’t fly or perch,” she said. “They often can’t do most behaviors they want to do because they’ve been bred to be really big.”\u003c/p>\n\u003cp>At the upcoming event, visitors will be able to interact with all the animals at the sanctuary, and feed sweet potato pie to the chickens and turkeys.\u003c/p>\n\u003cp>“Everyone loves that,” said Beach.\u003c/p>\n\u003cp>Photographers will be on hand to capture guests feeding pie to the animals. Jeffrey Masson, a best-selling author who specializes in the emotional life of animals, is the featured guest speaker.\u003c/p>\n\u003cp>The menu will feature such dishes as cremini mushroom caps filled with walnut and mushroom pate, and portabello and spinach bread pudding in a soy custard.\u003c/p>\n\u003cp>While Beach sees new faces every year, there are quite a few, like Seals, to whom this has become their Thanksgiving tradition.\u003c/p>\n\u003cfigure id=\"attachment_103109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Patricia1920.jpg\" alt=\"Patricia Seals at another Animal Place event. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-103109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Patricia Seals at another Animal Place event. \u003ccite>(Courtesy of Patricia Seals)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seals said the event has saved her sanity in some ways, as she’s grateful to have the opportunity to mark the holiday by showing appreciation for the turkeys when “everyone else is throwing turkeys into their shopping carts.”\u003c/p>\n\u003cp>Given that Martinez is not exactly a vegan hotspot, she added, she appreciates the sense of community she feels at Animal Place.\u003c/p>\n\u003cp>“I always go alone, but I’m never alone,” she said. “The people there are happy to sit and talk with you and you’re among friends there.”\u003c/p>\n\u003cp>Both Seals and Beach said that non-vegans are welcome too, as some attendees bring their non-vegan family members.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“A lot who come to the event are vegan or veg-curious who maybe don’t have a supportive family or network of friends to have a vegan dinner, so this is their chance,” said Beach. “But most of all, this is a fun day to come together with people who appreciate turkeys for who they are and not as something to eat.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland",
"title": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>The Ethiopian community in the Easy Bay is largely concentrated along Telegraph Avenue from uptown Oakland to south Berkeley. The most visible sign of this thriving sub-culture is its restaurants and cafés which are mostly located along the main drag. While all of these places are casual, they vary widely in terms of service and wait times for food. But they’re all friendly, with the staff (often the owners) eager to share their cuisine. Everything's scooped up with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Injera\" target=\"_blank\" rel=\"noopener\">injera\u003c/a>\u003c/em>, a spongy flatbread made from sourdough teff or some combination of wheat, barley, corn, and rice. And they’re welcoming to kids — after all, you eat with your hands! I tried the vegetarian and meat combos at each spot, as well as the honey wine, the traditional beverage pairing, whenever a brand was recommended by the server. (Be aware that many local Ethiopian restaurants have bars separate from their dining spaces, but all serve alcohol at the tables and in the bar.) And a final disclaimer: Though coffee is an Ethiopian tradition, I didn’t find any spots that stood out for great coffee preparation or service.\u003c/p>\n\u003cfigure id=\"attachment_102759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Abesha_meat.jpg\" alt=\"The meat combination plate at Abesha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat combination plate at Abesha. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best on this list for food, service, and all-around experience is the spare, sunlit space that is \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">Abesha\u003c/a>\u003c/strong>, in an otherwise nondescript block that is technically in Temescal. One of the big advantages to ordering combo platters here is that you get to choose your own items. My favorite among the veggie choices are the \u003cem>timatim fifit\u003c/em>, sort of like a bread salad, with tomatoes, onions and jalapeños mixed with \u003cem>injera\u003c/em> and the \u003cem>gomen\u003c/em>, chopped collard greens in \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Berbere\" target=\"_blank\" rel=\"noopener\">berbere\u003c/a>\u003c/em> sauce. All the meat dishes I sampled were tender and flavorful, especially the beef \u003cem>wot\u003c/em>, simmered in a mild red pepper sauce. Servers are gracious and happy to answer questions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">\u003cstrong>Abesha Ethiopian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n4929 Shattuck Ave. [\u003ca href=\"https://goo.gl/14uIf0\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-8383\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Abesha/157752227589346?fref=ts\">Abesha Ethiopian Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Addis-food.jpg\" alt=\"Addis' meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Addis' meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.addisethiopian.com\">Addis\u003c/a>\u003c/strong> is one of the more upscale spots on this list with white tablecloths and slightly more formal service than the others. The food is also more muted, with milder flavors across the board and \u003cem>injera\u003c/em> that is less sour than average. \u003cem>Alicha denich\u003c/em>, potatoes and carrots stewed in a turmeric-laden spice blend with onions and garlic, was among my favorite vegetarian dishes, second only to \u003cem>shiro wot\u003c/em>, split peas in a mild \u003cem>berbere\u003c/em> sauce and butter. The standout among meat dishes was the \u003cem>yedoro wot\u003c/em>, chicken legs stewed in a \u003cem>berbere\u003c/em> sauce and served traditionally with a boiled egg. Service is efficient and prompt, which is not necessarily the norm, and should be considered if you have time constraints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.addisethiopian.com/\">\u003cstrong>Addis Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6100 Telegraph Avenue [\u003ca href=\"https://goo.gl/5yzdjt\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 563-3456\u003cbr>\nHours: Daily 11:30am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102771\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Asmara_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat and vegetable combination plates served on one platter at Asmara. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the heart of Temescal’s hipster-ville, \u003cstrong>\u003ca href=\"http://asmararestaurant.com/About\">Asmara\u003c/a>\u003c/strong> is a welcome change of pace from the overpriced food of the neighborhood. Servers are super-friendly and will gladly chat with you about the menu. The \u003cem>injera\u003c/em> here is particularly sour, a style I like a lot, and I’d recommend this place on that basis alone. The menu also describes each dish in detail, including spice level, which is a useful feature. The winner on the vegetarian combo plate was \u003cem>kik alicha\u003c/em>, yellow split peas and onions (mild) and the best meat dish we tried was \u003cem>ye-beg alicha\u003c/em>, chunks of lamb stewed in a mild curry sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://asmararestaurant.com/\">Asmara Restaurant\u003c/a>\u003c/strong>\u003cbr>\n5020 Telegraph Avenue [\u003ca href=\"https://goo.gl/5FBO7C\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 547-5100\u003cbr>\nHours: Tue-Sun 11:30am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Asmara-Restaurant-258888564137683/\">Asmara Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Barcote_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barcote's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://barcote.com/\">Barcote\u003c/a>\u003c/strong>, located directly across the street from the more popular, but less inviting Café Colucci, is a personal favorite of mine because it operates in an almost timeless zone that is whimsical and sometimes even ad hoc. There are four dining spaces: a few tables on the street, two small dining rooms on either side of the kitchen and a wonderful patio out back that I never knew existed until recently. Service is exceedingly slow, but utterly delightful, and each dish is prepared thoughtfully and lovingly, not by rote. The spice profiles are vibrant, in primary colors, not muted in an attempt to satisfy more sensitive or “refined” palates. All the food was excellent, and in the home-style “comfort” category. Standouts include \u003cem>atakilt wat\u003c/em>, stewed cabbage with potatoes and \u003cem>doro tibs\u003c/em>, boneless chicken with garlic, onions and jalapeños.\u003c/p>\n\u003cp>\u003ca href=\"http://barcote.com/index.html\">\u003cstrong>Barcote Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6430 Telegraph Avenue [\u003ca href=\"https://goo.gl/EGywsu\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 923-6181\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102769\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Bole_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bole's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">Bole\u003c/a>\u003c/strong> is where I tried Enat, my favorite honey wine. It's a widely available brand but served properly here (cold and in a wine stem). There are two choices: dry and sweet. The sweet version is downright syrupy, what regular wine drinkers in the U.S. would consider a dessert wine. The “dry” wine has residual sugar, too, but goes well as a table wine with the food, especially the spicier dishes, which Bole excels at. Order the \u003cem>quanta firfir\u003c/em>, a staple in the Eritrean tradition: dried beef stewed in a spicy tomato sauce. \u003cem>Mitten shiro\u003c/em>, chickpeas stewed with onions and herbs, is a great veggie option. Servers are welcoming, but there’s only one cook in the kitchen. Their dishes -- while carefully prepared and presented -- can arrive slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">\u003cstrong>Bole Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2805 Telegraph Avenue [\u003ca href=\"https://goo.gl/beAiZB\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 645-1111\u003cbr>\nHours: Wed-Fri and Mon 11am-3pm and 5-10pm; Sat 12-10pm; Sun 12-9pm; Closed Tue\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Colucci_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Café Colucci's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003cstrong>\u003ca href=\"http://cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong> is arguably the most popular Ethiopian restaurant in the East Bay, and the food it serves is solid, the service is often slapdash, especially a peak times. Still, it’s worth a visit for the house-ground spice blends and careful cooking. Destination dishes include \u003cem>ayeb\u003c/em>, homemade buttermilk cheese; \u003cem>awaze\u003c/em>, beef with Ethiopian mustard in a mild \u003cem>berbere\u003c/em> sauce; and eggplant \u003cem>tibs\u003c/em> with onions and turmeric. This is also a great place to try a flax-seed smoothie, a nutty, fiber-laden drink that pairs well with all the food. Just be forewarned that you might have to get up to track your server down.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong>\u003cbr>\n6427 Telegraph Avenue [\u003ca href=\"https://goo.gl/t07YOH\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 601-7999\u003cbr>\nHours: Daily 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafecolucci.brundo/\">Café Colucci\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ethiopianspices\">@EthiopianSpices\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/RedSea_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Sea's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.redsearestaurantbar.com/home.html\">Red Sea\u003c/a>\u003c/strong> is among the oldest spots on this list, and it remains a contender for its presentation of classic dishes. The best among them are \u003cem>bamiya\u003c/em>, stewed okra and potatoes, and \u003cem>gored\u003c/em>, cubed beef sautéed in spiced butter and lemon juice and cooked to medium. Servers are knowledgeable and accommodating and the kitchen turns out food fairly quickly. The \u003cem>injera\u003c/em> here is particularly light and spongy, really nice for soaking up the juicier sauces.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.redsearestaurantbar.com/home.html\">\u003cstrong>Red Sea Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5200 Claremont Avenue [\u003ca href=\"https://goo.gl/KhRt2x\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 655-3757\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat-Sun Noon-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "From wat (stew) to tibs (sautéed meat and vegetables) and spices ranging from mild (mitmita) to spicy (berbere), these seven spots deliver on traditional Ethiopian flavors.\r\n",
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"description": "From wat (stew) to tibs (sautéed meat and vegetables) and spices ranging from mild (mitmita) to spicy (berbere), these seven spots deliver on traditional Ethiopian flavors.\r\n",
"title": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland | KQED",
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"headline": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Ethiopian community in the Easy Bay is largely concentrated along Telegraph Avenue from uptown Oakland to south Berkeley. The most visible sign of this thriving sub-culture is its restaurants and cafés which are mostly located along the main drag. While all of these places are casual, they vary widely in terms of service and wait times for food. But they’re all friendly, with the staff (often the owners) eager to share their cuisine. Everything's scooped up with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Injera\" target=\"_blank\" rel=\"noopener\">injera\u003c/a>\u003c/em>, a spongy flatbread made from sourdough teff or some combination of wheat, barley, corn, and rice. And they’re welcoming to kids — after all, you eat with your hands! I tried the vegetarian and meat combos at each spot, as well as the honey wine, the traditional beverage pairing, whenever a brand was recommended by the server. (Be aware that many local Ethiopian restaurants have bars separate from their dining spaces, but all serve alcohol at the tables and in the bar.) And a final disclaimer: Though coffee is an Ethiopian tradition, I didn’t find any spots that stood out for great coffee preparation or service.\u003c/p>\n\u003cfigure id=\"attachment_102759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Abesha_meat.jpg\" alt=\"The meat combination plate at Abesha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat combination plate at Abesha. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best on this list for food, service, and all-around experience is the spare, sunlit space that is \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">Abesha\u003c/a>\u003c/strong>, in an otherwise nondescript block that is technically in Temescal. One of the big advantages to ordering combo platters here is that you get to choose your own items. My favorite among the veggie choices are the \u003cem>timatim fifit\u003c/em>, sort of like a bread salad, with tomatoes, onions and jalapeños mixed with \u003cem>injera\u003c/em> and the \u003cem>gomen\u003c/em>, chopped collard greens in \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Berbere\" target=\"_blank\" rel=\"noopener\">berbere\u003c/a>\u003c/em> sauce. All the meat dishes I sampled were tender and flavorful, especially the beef \u003cem>wot\u003c/em>, simmered in a mild red pepper sauce. Servers are gracious and happy to answer questions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">\u003cstrong>Abesha Ethiopian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n4929 Shattuck Ave. [\u003ca href=\"https://goo.gl/14uIf0\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-8383\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Abesha/157752227589346?fref=ts\">Abesha Ethiopian Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Addis-food.jpg\" alt=\"Addis' meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Addis' meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.addisethiopian.com\">Addis\u003c/a>\u003c/strong> is one of the more upscale spots on this list with white tablecloths and slightly more formal service than the others. The food is also more muted, with milder flavors across the board and \u003cem>injera\u003c/em> that is less sour than average. \u003cem>Alicha denich\u003c/em>, potatoes and carrots stewed in a turmeric-laden spice blend with onions and garlic, was among my favorite vegetarian dishes, second only to \u003cem>shiro wot\u003c/em>, split peas in a mild \u003cem>berbere\u003c/em> sauce and butter. The standout among meat dishes was the \u003cem>yedoro wot\u003c/em>, chicken legs stewed in a \u003cem>berbere\u003c/em> sauce and served traditionally with a boiled egg. Service is efficient and prompt, which is not necessarily the norm, and should be considered if you have time constraints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.addisethiopian.com/\">\u003cstrong>Addis Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6100 Telegraph Avenue [\u003ca href=\"https://goo.gl/5yzdjt\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 563-3456\u003cbr>\nHours: Daily 11:30am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102771\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Asmara_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat and vegetable combination plates served on one platter at Asmara. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the heart of Temescal’s hipster-ville, \u003cstrong>\u003ca href=\"http://asmararestaurant.com/About\">Asmara\u003c/a>\u003c/strong> is a welcome change of pace from the overpriced food of the neighborhood. Servers are super-friendly and will gladly chat with you about the menu. The \u003cem>injera\u003c/em> here is particularly sour, a style I like a lot, and I’d recommend this place on that basis alone. The menu also describes each dish in detail, including spice level, which is a useful feature. The winner on the vegetarian combo plate was \u003cem>kik alicha\u003c/em>, yellow split peas and onions (mild) and the best meat dish we tried was \u003cem>ye-beg alicha\u003c/em>, chunks of lamb stewed in a mild curry sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://asmararestaurant.com/\">Asmara Restaurant\u003c/a>\u003c/strong>\u003cbr>\n5020 Telegraph Avenue [\u003ca href=\"https://goo.gl/5FBO7C\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 547-5100\u003cbr>\nHours: Tue-Sun 11:30am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Asmara-Restaurant-258888564137683/\">Asmara Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Barcote_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barcote's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://barcote.com/\">Barcote\u003c/a>\u003c/strong>, located directly across the street from the more popular, but less inviting Café Colucci, is a personal favorite of mine because it operates in an almost timeless zone that is whimsical and sometimes even ad hoc. There are four dining spaces: a few tables on the street, two small dining rooms on either side of the kitchen and a wonderful patio out back that I never knew existed until recently. Service is exceedingly slow, but utterly delightful, and each dish is prepared thoughtfully and lovingly, not by rote. The spice profiles are vibrant, in primary colors, not muted in an attempt to satisfy more sensitive or “refined” palates. All the food was excellent, and in the home-style “comfort” category. Standouts include \u003cem>atakilt wat\u003c/em>, stewed cabbage with potatoes and \u003cem>doro tibs\u003c/em>, boneless chicken with garlic, onions and jalapeños.\u003c/p>\n\u003cp>\u003ca href=\"http://barcote.com/index.html\">\u003cstrong>Barcote Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6430 Telegraph Avenue [\u003ca href=\"https://goo.gl/EGywsu\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 923-6181\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102769\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Bole_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bole's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">Bole\u003c/a>\u003c/strong> is where I tried Enat, my favorite honey wine. It's a widely available brand but served properly here (cold and in a wine stem). There are two choices: dry and sweet. The sweet version is downright syrupy, what regular wine drinkers in the U.S. would consider a dessert wine. The “dry” wine has residual sugar, too, but goes well as a table wine with the food, especially the spicier dishes, which Bole excels at. Order the \u003cem>quanta firfir\u003c/em>, a staple in the Eritrean tradition: dried beef stewed in a spicy tomato sauce. \u003cem>Mitten shiro\u003c/em>, chickpeas stewed with onions and herbs, is a great veggie option. Servers are welcoming, but there’s only one cook in the kitchen. Their dishes -- while carefully prepared and presented -- can arrive slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">\u003cstrong>Bole Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2805 Telegraph Avenue [\u003ca href=\"https://goo.gl/beAiZB\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 645-1111\u003cbr>\nHours: Wed-Fri and Mon 11am-3pm and 5-10pm; Sat 12-10pm; Sun 12-9pm; Closed Tue\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Colucci_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Café Colucci's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003cstrong>\u003ca href=\"http://cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong> is arguably the most popular Ethiopian restaurant in the East Bay, and the food it serves is solid, the service is often slapdash, especially a peak times. Still, it’s worth a visit for the house-ground spice blends and careful cooking. Destination dishes include \u003cem>ayeb\u003c/em>, homemade buttermilk cheese; \u003cem>awaze\u003c/em>, beef with Ethiopian mustard in a mild \u003cem>berbere\u003c/em> sauce; and eggplant \u003cem>tibs\u003c/em> with onions and turmeric. This is also a great place to try a flax-seed smoothie, a nutty, fiber-laden drink that pairs well with all the food. Just be forewarned that you might have to get up to track your server down.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong>\u003cbr>\n6427 Telegraph Avenue [\u003ca href=\"https://goo.gl/t07YOH\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 601-7999\u003cbr>\nHours: Daily 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafecolucci.brundo/\">Café Colucci\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ethiopianspices\">@EthiopianSpices\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/RedSea_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Sea's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.redsearestaurantbar.com/home.html\">Red Sea\u003c/a>\u003c/strong> is among the oldest spots on this list, and it remains a contender for its presentation of classic dishes. The best among them are \u003cem>bamiya\u003c/em>, stewed okra and potatoes, and \u003cem>gored\u003c/em>, cubed beef sautéed in spiced butter and lemon juice and cooked to medium. Servers are knowledgeable and accommodating and the kitchen turns out food fairly quickly. The \u003cem>injera\u003c/em> here is particularly light and spongy, really nice for soaking up the juicier sauces.\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.redsearestaurantbar.com/home.html\">\u003cstrong>Red Sea Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5200 Claremont Avenue [\u003ca href=\"https://goo.gl/KhRt2x\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 655-3757\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat-Sun Noon-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland",
"title": "5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "Whether you want a fancy or no-frills meal, here’s four tasty rice bowls to choose from in Oakland (plus one in Berkeley.)",
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"description": "Whether you want a fancy or no-frills meal, here’s four tasty rice bowls to choose from in Oakland (plus one in Berkeley.)",
"title": "5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste Test: Bay Area Corn Tortillas are on Point",
"title": "Taste Test: Bay Area Corn Tortillas are on Point",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the Bay Area may not have best best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/28/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay/\">falafel\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/10/tasting-some-local-hummus-options-are-better-than-others/\">hummus\u003c/a>, we do live in a blessed place for corn tortillas. The East Bay in particular is chock full of factories, churning out fresh, affordable tortillas each and every day. Local restaurants are also getting into the game — some are even \u003ca href=\"https://en.wikipedia.org/wiki/Nixtamalization\" target=\"_blank\">nixtamalizing\u003c/a> heirloom corn in house and making their own masa. Other small producers bring their unique hand-formed tortillas to farmers markets and small grocery stores around town.\u003c/p>\n\u003cp>It is, in other words, a good time to be a tortilla lover.\u003c/p>\n\u003cp>But with so many options, it is hard to know where to turn when you’re looking for the best wraps for your taco fillings. We got out to some of the Bay’s best factories and restaurants to find the answer. It turns out, however, that the answer is not so simple — the “best” tortillas are really dependent on what you’re looking for. We sampled each tortilla fresh (if it was sold hot) or steamed (if it was sold cold) and then reheated in two ways: toasted over a gas burner and fried in a little vegetable oil.\u003c/p>\n\u003cp>\u003cstrong>Best Traditional Tortillas:\u003c/strong> \u003ca href=\"http://www.mipueblo.com/mipueblo/departamentos/tortilleria/\" target=\"_blank\">\u003cstrong>Mi Pueblo Food Center Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal.jpg\" alt=\"Mi Pueblo corn tortillas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo corn tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mi-pueblo-unwrapped.jpg\" alt=\"Mi Pueblo’s tortillas are made in house and sold hot.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-102626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo’s tortillas are made in house and sold hot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mi Pueblo is a large Mexican grocery store chain with locations throughout Northern California. It’s not a particularly remarkable store until you smell the tortillas. The tortilleria churns out what must be thousands of freshly made corn tortillas each day, packaged in towering stacks in plastic bags and kept warm in massive coolers. I didn’t even make it to my car before ripping into the bag and tearing off a sample. Fresh out of the bag, the thin, flaky tortillas are well-seasoned with a subtle sweetness from the corn. When toasted, these tortillas puff delightfully like a pita, but they turn a little tough and dry around the edges. It’s far better to reheat these guys in a little oil or by steaming — these methods enhance the sweet notes of the corn and keep the texture soft and pliable. They’d make excellent enchilada tortillas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Runner-up Traditional Tortillas: \u003c/strong>\u003ca href=\"http://www.lafincatortilleria.com/products/corn-tortillas\" target=\"_blank\">\u003cstrong>La Finca Taquito Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-finca-packaging-horizontal.jpg\" alt=\"La Finca Taquito Corn Tortillas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Finca Taquito Corn Tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-finca-unwrapped-2.jpg\" alt=\"La Finca’s tortillas are used in many of the taco trucks and taqueria’s in Oakland.\" width=\"1920\" height=\"1320\" class=\"size-full wp-image-102621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-1440x990.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-1180x811.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-960x660.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Finca’s tortillas are used in many of the taco trucks and taqueria’s in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I didn’t love La Finca’s tortillas the first time I tasted them. They’re basic, fairly neutral specimens, with barely noticeable corn flavor and a far more distinctive plastic-y note, likely from sitting hot in a plastic bag for hours. Steaming and toasting didn’t help the issue, but frying the tortilla in oil did offer a hint. La Finca’s tortillas are most commonly found at taco trucks and taquerias in Oakland’s Fruitvale district. What the tortillas need, then, is a slick of hot oil and a flavorful accompaniment. I later used leftovers to make carnitas tacos and forgot my earlier quibbles. The tortilla’s flaws when eaten solo are its greatest strengths when used to build a taco — it provides a chewy, stretchy blank canvas for hearty, flavorful meat fillings and piquant salsas. For those who aren’t afraid of hot fryer oil, La Finca tortillas also make excellent homemade chips.\u003c/p>\n\u003cp>\u003cstrong>Best Hearty Tortillas:\u003c/strong> \u003ca href=\"http://www.lapalmasf.com/about.html\" target=\"_blank\">\u003cstrong>La Palma Handmade Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-palma-in-bag-e1446070996317.jpg\" alt=\"La Palma handmade corn tortillas.\" width=\"1920\" height=\"1524\" class=\"size-full wp-image-102622\">\u003cfigcaption class=\"wp-caption-text\">La Palma handmade corn tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-palma-unwrapped-1.jpg\" alt=\"For the best hearty, handmade tortillas, look no further than La Palma.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-102623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the best hearty, handmade tortillas, look no further than La Palma. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in the know where to find the best tortillas in the Bay and you’ll always get the same two-word answer: “La Palma.” The Mexicatessen at 24th and Florida in San Francisco’s Mission District is indeed notable for its commitment to high-quality masa products. It sells fresh, house-made masa and tamales in addition to both handmade and machine made tortillas. The effort is evident. La Palma’s handmade tortillas are some of the best I’ve eaten. They’re gigantic, thick, and bread-like, with serious corn flavor and a hint of toastiness. These tortillas are excellent straight out of the bag, but they don’t suffer from reheating. Toasting on a burner just enhances the flavor of the corn and doesn’t dry the crazy-moist tortillas out in the slightest. A dip in hot oil turns the tortilla flaky — a pleasant surprise.\u003c/p>\n\u003cp>\u003cstrong>Runner-up Hearty Tortillas:\u003c/strong> \u003ca href=\"http://www.primaveratamales.com/html/products.php\" target=\"_blank\">\u003cstrong>Primavera Large Stone Ground Organic Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/primavera-packaging.jpg\" alt=\"Primavera stone ground organic tortillas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Primavera stone ground organic tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/primavera-unwrapped.jpg\" alt=\"Primavera’s tortillas are widely available across the Bay Area.\" width=\"1920\" height=\"1313\" class=\"size-full wp-image-102628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-1440x985.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-960x657.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Primavera’s tortillas are widely available across the Bay Area. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also on the thick and hearty side are Primavera’s tortillas. The popular tortilla and tamale company bases its recipes on Diana Kennedy’s The Cuisines of Mexico, and this rustic, homemade style certainly comes through in the final product. Each tortilla is distinctive and thick, with distinct nutty and sweet corn notes. While the tortillas could use some salt, they’re still a solid option, steamed, toasted and fried. While expensive ($6.49 for a dozen) Primavera tortillas are made with non-GMO organic corn. The price could be worth the cost if you are concerned about such things.\u003c/p>\n\u003cp>\u003cstrong>Best Heirloom Tortillas:\u003c/strong> \u003ca href=\"http://calaveraoakland.com/menu/\" target=\"_blank\">\u003cstrong>Calavera Blue Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/calavera-unwrapped-2.jpg\" alt=\"Calavera’s tortillas are available for dine-in or take-out.\" width=\"1920\" height=\"1331\" class=\"size-full wp-image-102617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-1440x998.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-1180x818.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-960x666.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calavera’s tortillas are available for dine-in or take-out. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like La Palma and Primavera, Calavera makes its own masa in-house and hand-presses tortillas to order. But what sets this new Oakland restaurant apart is the corn it sources to make both its blue and yellow tortillas. Calavera brings in its corn from Anson Mills, one of the best (okay, probably the best) source for heirloom varieties of American grains like corn. And the results are outstanding. Calavera’s tortillas, which you can taste while dining at the restaurant or order ahead for take-out, are earthy and rich in ways that tortillas made with standard varieties of corn can never reach. The tortillas are soft, moist, and pliable, even when eaten cold — not an easy accomplishment. They’re also impeccably seasoned, making the tortillas an excellent snack, sans toppings. I preferred steaming these tortillas to reheat them, although toasting is not a bad option. Hot oil detracts from the complexity of the corn, so I would likely not go that route again.\u003c/p>\n\u003cp>\u003cstrong>Runner-up Heirloom Tortillas:\u003c/strong> \u003ca href=\"http://tortillasdelatierra.com/products\" target=\"_blank\">\u003cstrong>Tortillas de la Tierra White Corn Delgadas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/de-la-tierra-packaging.jpg\" alt=\"Tortillas de la Tierra tortillas.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-102618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortillas de la Tierra tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/de-la-tierra-unwrapped.jpg\" alt=\"Tortillas from de la Tierra are subtle and sweet.\" width=\"1920\" height=\"1307\" class=\"size-full wp-image-102619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-1440x980.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-960x654.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortillas from de la Tierra are subtle and sweet. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a similar vein are the products from Novato-based Tortillas de la Tierra. The small company sells cornmeal and masa made from organic and heirloom grains, in addition to a line-up of a couple different sized tortillas. Their white corn delgadas are petite and thick, with a very moist interior and slightly flaky texture. The corn flavor is subtle, and could have been enhanced with a slightly heavier hand with the salt. Still, they’re solid tortillas, and taste even better when lightly toasted. Steaming is also a good option for reheating, but I’d skip the hot oil. Like the tortillas from Calavera, the extra fat overpowers the distinctive sweetness of the corn.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mipueblo.com/mipueblo/\" target=\"_blank\">Mi Pueblo\u003c/a> tortillas are available at \u003ca href=\"http://www.mipueblo.com/mipueblo/stores/\" target=\"_blank\">Mi Pueblo Food Center\u003c/a>. $2.99 for 80.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafincatortilleria.com\" target=\"_blank\">La Finca\u003c/a> tortillas are available at various \u003ca href=\"http://www.lafincatortilleria.com/about/where-to-buy\" target=\"_blank\">East Bay Mexican grocery stores\u003c/a> and at \u003ca href=\"http://www.lafincatortilleria.com/about\" target=\"_blank\">La Finca Tortilleria’s retail store\u003c/a>. $1.69 for five dozen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/home.html\" target=\"_blank\">La Palma\u003c/a> tortillas are available at \u003ca href=\"http://www.lapalmasf.com/contact.html\" target=\"_blank\">La Palma\u003c/a>. $4.39 for one dozen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com\" target=\"_blank\">Primavera\u003c/a> tortillas are available at \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, the \u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a>, \u003ca href=\"https://www.goodeggs.com/sfbay/primavera/large-organic-tortillas/51881e745e3312020000011d\" target=\"_blank\">Good Eggs\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com\" target=\"_blank\">Market Hall\u003c/a>, \u003ca href=\"http://molliestones.com\" target=\"_blank\">Mollie Stone’s\u003c/a>, \u003ca href=\"http://www.montereymarket.com\" target=\"_blank\">Monterey Market\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, and select \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>. $5.99 to 6.49 for one dozen.\u003c/p>\n\u003cp>\u003ca href=\"http://calaveraoakland.com\" target=\"_blank\">Calavera\u003c/a> tortillas are available for to-go orders at \u003ca href=\"http://calaveraoakland.com/contact/\" target=\"_blank\">Calavera\u003c/a>. $3 for four.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://tortillasdelatierra.com\" target=\"_blank\">Tortillas de la Tierra\u003c/a> are available on \u003ca href=\"https://www.goodeggs.com/sfbay/tortillasdelatierra/white-corn-delgadas/55dd2d7ddeecec030000243a?utm_source=goodeggs&utm_medium=email&utm_content=White%20Corn%20Delgadas&utm_campaign=receipt_order_billed_with_delivery_reminder_New%20Version\" target=\"_blank\">Good Eggs\u003c/a>, the \u003ca href=\"http://www.pointreyesfarmersmarket.org\" target=\"_blank\">Saturday Point Reyes Farmers Market\u003c/a>, and the \u003ca href=\"http://www.sanrafaelmarket.org\" target=\"_blank\">Sunday San Rafael Farmers Market\u003c/a>. $6.49 for 10.\u003c/p>\n\n",
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"excerpt": "Where can you find the best corn tortillas in the Bay Area? Well, it depends on what you're looking for. Kate Williams tried the best of the best to help you find your favorites, whether you're looking for a traditional tortilla or one made from high-end heirloom corn.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the Bay Area may not have best best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/28/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay/\">falafel\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/10/tasting-some-local-hummus-options-are-better-than-others/\">hummus\u003c/a>, we do live in a blessed place for corn tortillas. The East Bay in particular is chock full of factories, churning out fresh, affordable tortillas each and every day. Local restaurants are also getting into the game — some are even \u003ca href=\"https://en.wikipedia.org/wiki/Nixtamalization\" target=\"_blank\">nixtamalizing\u003c/a> heirloom corn in house and making their own masa. Other small producers bring their unique hand-formed tortillas to farmers markets and small grocery stores around town.\u003c/p>\n\u003cp>It is, in other words, a good time to be a tortilla lover.\u003c/p>\n\u003cp>But with so many options, it is hard to know where to turn when you’re looking for the best wraps for your taco fillings. We got out to some of the Bay’s best factories and restaurants to find the answer. It turns out, however, that the answer is not so simple — the “best” tortillas are really dependent on what you’re looking for. We sampled each tortilla fresh (if it was sold hot) or steamed (if it was sold cold) and then reheated in two ways: toasted over a gas burner and fried in a little vegetable oil.\u003c/p>\n\u003cp>\u003cstrong>Best Traditional Tortillas:\u003c/strong> \u003ca href=\"http://www.mipueblo.com/mipueblo/departamentos/tortilleria/\" target=\"_blank\">\u003cstrong>Mi Pueblo Food Center Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal.jpg\" alt=\"Mi Pueblo corn tortillas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo corn tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mi-pueblo-unwrapped.jpg\" alt=\"Mi Pueblo’s tortillas are made in house and sold hot.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-102626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo’s tortillas are made in house and sold hot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mi Pueblo is a large Mexican grocery store chain with locations throughout Northern California. It’s not a particularly remarkable store until you smell the tortillas. The tortilleria churns out what must be thousands of freshly made corn tortillas each day, packaged in towering stacks in plastic bags and kept warm in massive coolers. I didn’t even make it to my car before ripping into the bag and tearing off a sample. Fresh out of the bag, the thin, flaky tortillas are well-seasoned with a subtle sweetness from the corn. When toasted, these tortillas puff delightfully like a pita, but they turn a little tough and dry around the edges. It’s far better to reheat these guys in a little oil or by steaming — these methods enhance the sweet notes of the corn and keep the texture soft and pliable. They’d make excellent enchilada tortillas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Runner-up Traditional Tortillas: \u003c/strong>\u003ca href=\"http://www.lafincatortilleria.com/products/corn-tortillas\" target=\"_blank\">\u003cstrong>La Finca Taquito Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-finca-packaging-horizontal.jpg\" alt=\"La Finca Taquito Corn Tortillas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Finca Taquito Corn Tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-finca-unwrapped-2.jpg\" alt=\"La Finca’s tortillas are used in many of the taco trucks and taqueria’s in Oakland.\" width=\"1920\" height=\"1320\" class=\"size-full wp-image-102621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-1440x990.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-1180x811.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-960x660.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Finca’s tortillas are used in many of the taco trucks and taqueria’s in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I didn’t love La Finca’s tortillas the first time I tasted them. They’re basic, fairly neutral specimens, with barely noticeable corn flavor and a far more distinctive plastic-y note, likely from sitting hot in a plastic bag for hours. Steaming and toasting didn’t help the issue, but frying the tortilla in oil did offer a hint. La Finca’s tortillas are most commonly found at taco trucks and taquerias in Oakland’s Fruitvale district. What the tortillas need, then, is a slick of hot oil and a flavorful accompaniment. I later used leftovers to make carnitas tacos and forgot my earlier quibbles. The tortilla’s flaws when eaten solo are its greatest strengths when used to build a taco — it provides a chewy, stretchy blank canvas for hearty, flavorful meat fillings and piquant salsas. For those who aren’t afraid of hot fryer oil, La Finca tortillas also make excellent homemade chips.\u003c/p>\n\u003cp>\u003cstrong>Best Hearty Tortillas:\u003c/strong> \u003ca href=\"http://www.lapalmasf.com/about.html\" target=\"_blank\">\u003cstrong>La Palma Handmade Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-palma-in-bag-e1446070996317.jpg\" alt=\"La Palma handmade corn tortillas.\" width=\"1920\" height=\"1524\" class=\"size-full wp-image-102622\">\u003cfigcaption class=\"wp-caption-text\">La Palma handmade corn tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-palma-unwrapped-1.jpg\" alt=\"For the best hearty, handmade tortillas, look no further than La Palma.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-102623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the best hearty, handmade tortillas, look no further than La Palma. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in the know where to find the best tortillas in the Bay and you’ll always get the same two-word answer: “La Palma.” The Mexicatessen at 24th and Florida in San Francisco’s Mission District is indeed notable for its commitment to high-quality masa products. It sells fresh, house-made masa and tamales in addition to both handmade and machine made tortillas. The effort is evident. La Palma’s handmade tortillas are some of the best I’ve eaten. They’re gigantic, thick, and bread-like, with serious corn flavor and a hint of toastiness. These tortillas are excellent straight out of the bag, but they don’t suffer from reheating. Toasting on a burner just enhances the flavor of the corn and doesn’t dry the crazy-moist tortillas out in the slightest. A dip in hot oil turns the tortilla flaky — a pleasant surprise.\u003c/p>\n\u003cp>\u003cstrong>Runner-up Hearty Tortillas:\u003c/strong> \u003ca href=\"http://www.primaveratamales.com/html/products.php\" target=\"_blank\">\u003cstrong>Primavera Large Stone Ground Organic Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/primavera-packaging.jpg\" alt=\"Primavera stone ground organic tortillas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Primavera stone ground organic tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/primavera-unwrapped.jpg\" alt=\"Primavera’s tortillas are widely available across the Bay Area.\" width=\"1920\" height=\"1313\" class=\"size-full wp-image-102628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-1440x985.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-960x657.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Primavera’s tortillas are widely available across the Bay Area. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also on the thick and hearty side are Primavera’s tortillas. The popular tortilla and tamale company bases its recipes on Diana Kennedy’s The Cuisines of Mexico, and this rustic, homemade style certainly comes through in the final product. Each tortilla is distinctive and thick, with distinct nutty and sweet corn notes. While the tortillas could use some salt, they’re still a solid option, steamed, toasted and fried. While expensive ($6.49 for a dozen) Primavera tortillas are made with non-GMO organic corn. The price could be worth the cost if you are concerned about such things.\u003c/p>\n\u003cp>\u003cstrong>Best Heirloom Tortillas:\u003c/strong> \u003ca href=\"http://calaveraoakland.com/menu/\" target=\"_blank\">\u003cstrong>Calavera Blue Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/calavera-unwrapped-2.jpg\" alt=\"Calavera’s tortillas are available for dine-in or take-out.\" width=\"1920\" height=\"1331\" class=\"size-full wp-image-102617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-1440x998.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-1180x818.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-960x666.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calavera’s tortillas are available for dine-in or take-out. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like La Palma and Primavera, Calavera makes its own masa in-house and hand-presses tortillas to order. But what sets this new Oakland restaurant apart is the corn it sources to make both its blue and yellow tortillas. Calavera brings in its corn from Anson Mills, one of the best (okay, probably the best) source for heirloom varieties of American grains like corn. And the results are outstanding. Calavera’s tortillas, which you can taste while dining at the restaurant or order ahead for take-out, are earthy and rich in ways that tortillas made with standard varieties of corn can never reach. The tortillas are soft, moist, and pliable, even when eaten cold — not an easy accomplishment. They’re also impeccably seasoned, making the tortillas an excellent snack, sans toppings. I preferred steaming these tortillas to reheat them, although toasting is not a bad option. Hot oil detracts from the complexity of the corn, so I would likely not go that route again.\u003c/p>\n\u003cp>\u003cstrong>Runner-up Heirloom Tortillas:\u003c/strong> \u003ca href=\"http://tortillasdelatierra.com/products\" target=\"_blank\">\u003cstrong>Tortillas de la Tierra White Corn Delgadas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/de-la-tierra-packaging.jpg\" alt=\"Tortillas de la Tierra tortillas.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-102618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortillas de la Tierra tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/de-la-tierra-unwrapped.jpg\" alt=\"Tortillas from de la Tierra are subtle and sweet.\" width=\"1920\" height=\"1307\" class=\"size-full wp-image-102619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-1440x980.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-960x654.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortillas from de la Tierra are subtle and sweet. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a similar vein are the products from Novato-based Tortillas de la Tierra. The small company sells cornmeal and masa made from organic and heirloom grains, in addition to a line-up of a couple different sized tortillas. Their white corn delgadas are petite and thick, with a very moist interior and slightly flaky texture. The corn flavor is subtle, and could have been enhanced with a slightly heavier hand with the salt. Still, they’re solid tortillas, and taste even better when lightly toasted. Steaming is also a good option for reheating, but I’d skip the hot oil. Like the tortillas from Calavera, the extra fat overpowers the distinctive sweetness of the corn.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mipueblo.com/mipueblo/\" target=\"_blank\">Mi Pueblo\u003c/a> tortillas are available at \u003ca href=\"http://www.mipueblo.com/mipueblo/stores/\" target=\"_blank\">Mi Pueblo Food Center\u003c/a>. $2.99 for 80.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafincatortilleria.com\" target=\"_blank\">La Finca\u003c/a> tortillas are available at various \u003ca href=\"http://www.lafincatortilleria.com/about/where-to-buy\" target=\"_blank\">East Bay Mexican grocery stores\u003c/a> and at \u003ca href=\"http://www.lafincatortilleria.com/about\" target=\"_blank\">La Finca Tortilleria’s retail store\u003c/a>. $1.69 for five dozen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/home.html\" target=\"_blank\">La Palma\u003c/a> tortillas are available at \u003ca href=\"http://www.lapalmasf.com/contact.html\" target=\"_blank\">La Palma\u003c/a>. $4.39 for one dozen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com\" target=\"_blank\">Primavera\u003c/a> tortillas are available at \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, the \u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a>, \u003ca href=\"https://www.goodeggs.com/sfbay/primavera/large-organic-tortillas/51881e745e3312020000011d\" target=\"_blank\">Good Eggs\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com\" target=\"_blank\">Market Hall\u003c/a>, \u003ca href=\"http://molliestones.com\" target=\"_blank\">Mollie Stone’s\u003c/a>, \u003ca href=\"http://www.montereymarket.com\" target=\"_blank\">Monterey Market\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, and select \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>. $5.99 to 6.49 for one dozen.\u003c/p>\n\u003cp>\u003ca href=\"http://calaveraoakland.com\" target=\"_blank\">Calavera\u003c/a> tortillas are available for to-go orders at \u003ca href=\"http://calaveraoakland.com/contact/\" target=\"_blank\">Calavera\u003c/a>. $3 for four.\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://tortillasdelatierra.com\" target=\"_blank\">Tortillas de la Tierra\u003c/a> are available on \u003ca href=\"https://www.goodeggs.com/sfbay/tortillasdelatierra/white-corn-delgadas/55dd2d7ddeecec030000243a?utm_source=goodeggs&utm_medium=email&utm_content=White%20Corn%20Delgadas&utm_campaign=receipt_order_billed_with_delivery_reminder_New%20Version\" target=\"_blank\">Good Eggs\u003c/a>, the \u003ca href=\"http://www.pointreyesfarmersmarket.org\" target=\"_blank\">Saturday Point Reyes Farmers Market\u003c/a>, and the \u003ca href=\"http://www.sanrafaelmarket.org\" target=\"_blank\">Sunday San Rafael Farmers Market\u003c/a>. $6.49 for 10.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area looks back at restaurants with a flair for the familiar flavors of comfort food. A culinary roadtrip takes you to farm-to-table Cal cuisine at \u003ca href=\"http://www.centralmarketpetaluma.com/\" target=\"_blank\">Central Market\u003c/a> in Petaluma, southern-inspired fare at \u003ca href=\"http://www.farmerbrownsf.com/\" target=\"_blank\">farmerbrown\u003c/a> in San Francisco and contemporary fast food done right at \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> in Oakland. \u003c/p>\n\u003cp>This last episode of Check, Please! Bay Area Season 10 also airs on TV this eve at 7:30pm on KQED 9. See other television \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a>. And never miss an episode by subscribing to the Check, Please! Bay Area \u003ca href=\"https://itunes.apple.com/podcast/check-please!-bay-area-.-podcasts/id192399537?mt=2\">video podcast\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area looks back at restaurants with a flair for the familiar flavors of comfort food. A culinary roadtrip takes you to farm-to-table Cal cuisine at \u003ca href=\"http://www.centralmarketpetaluma.com/\" target=\"_blank\">Central Market\u003c/a> in Petaluma, southern-inspired fare at \u003ca href=\"http://www.farmerbrownsf.com/\" target=\"_blank\">farmerbrown\u003c/a> in San Francisco and contemporary fast food done right at \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> in Oakland. \u003c/p>\n\u003cp>This last episode of Check, Please! Bay Area Season 10 also airs on TV this eve at 7:30pm on KQED 9. See other television \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a>. And never miss an episode by subscribing to the Check, Please! Bay Area \u003ca href=\"https://itunes.apple.com/podcast/check-please!-bay-area-.-podcasts/id192399537?mt=2\">video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to Local Dairies and Creameries",
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"content": "\u003cp>If you drive through Marin or Sonoma, chances are you'll see thousands and thousands of dairy cows. The area has long been the main provider of milk and dairy products in Northern California. And in recent years, the vast majority of those farms have gone organic. Seems like it should be easy, then, to buy delicious, fresh, local, organic milk, right?\u003c/p>\n\u003cp>Unfortunately, it's a bit more complicated than just ringing up the milkman. \u003c/p>\n\u003cp>Because of the economics of distributing milk widely -- processing it, pasteurizing it, bottling it, and getting it into stores, all while making sure it complies with federal health and safety regulations within a short shelf life -- most local dairies simply don't find it feasible to sell their milk directly to consumers. The milk from the vast majority of the cows you see is sold to a distributor -- ie. a larger milk and dairy company.\u003c/p>\n\u003cp>Now, fortunately, around here there are a few very good companies to sell to. Many of the local organic dairy farms sell their milk either to \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a> or to \u003ca href=\"http://www.cloverpetaluma.com/\" target=\"_blank\">Clover Stornetta Farms\u003c/a>. Straus, based in Marin, was the first certified organic dairy in the west and makes a whole range of organic dairy products now, which it sells at many Bay Area stores. (\u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Check their website for store locations\u003c/a>.) Clover, based in Petaluma, has been around since the early 1900s and focuses on organic, sustainable dairy products, which are also sold at many, many Bay Area stores. (\u003ca href=\"http://www.cloverpetaluma.com/where-to-buy/\" target=\"_blank\">Check their website for locations\u003c/a>.)\u003c/p>\n\u003cp>With those as the two main purveyors of organic milk in the Bay Area, the other options are somewhat limited. Some local farmers instead sell to \u003ca href=\"http://www.organicvalley.coop/products/milk/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op of farmers that has a California branch. And, around the Bay Area, \u003ca href=\"http://www.berkeleyfarms.com/\" target=\"_blank\">Berkeley Farms\u003c/a> is also a popular choice for dairy farmers to contract with. Berkeley Farms is a brand of the national company \u003ca href=\"http://www.deanfoods.com/brands/berkeley.aspx\" target=\"_blank\">Dean Foods\u003c/a>, and \u003ca href=\"http://www.berkeleyfarms.com/products/organic/\" target=\"_blank\">Berkeley Farms sells Horizon Organics' products\u003c/a> as a distributor of the brand. But Horizon Organics is actually a brand of WhiteWave, which \u003ca href=\"http://www.deanfoods.com/our-company/news-room/press-release.aspx?StoryID=1813833\" target=\"_blank\">spun-off from Dean Foods in 2013\u003c/a> -- though that Horizon line has come under \u003ca href=\"http://www.cornucopia.org/2014/02/horizon-organic-factory-farm-accused-improprieties/\" target=\"_blank\">some criticism\u003c/a> in the past. It, however, was found to be meeting all the federal organic standards and has said that it holds up \u003ca href=\"https://www.horizondairy.com/standards-of-care\" target=\"_blank\">the highest standards of care\u003c/a>. (Or, if you're looking for raw milk, the two main California options are based a little further afield: \u003ca href=\"http://claravalefarm.com/\" target=\"_blank\">Claravale Farms\u003c/a> in Panoche or \u003ca href=\"http://www.organicpastures.com/stores\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We, then, instead, went in search of local Bay Area creameries and dairies that offered other options. While there are countless cheesemakers -- in fact, many of the dairies that sell to Straus or Clover keep a certain amount of their own milk to make cheeses -- we were looking for other non-cheese dairy products. Here are a few of our favorites. If we missed your favorite, let us know in the comments. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102413,102412,102411,102409,102410,102408,102415,102414\"]\u003c/p>\n\u003cp>\u003cstrong>Saint Benoît\u003c/strong> is one of the rare local, organic dairies that sells its own milk directly to consumers. It does that in glass bottles -- both small grab-and-go sizes and larger servings -- which you put a deposit on and return after you're done. The whole milk is from about 500 Jersey cows, who roam on 1,000 acres of land at the dairy farm outside Petaluma. That milk is then vat-pasteurized at the creamery on the farm, which allows it to be heated to a much lower temperature. While Saint Benoît sells thousands of bottles of milk now, the company's first passion was its yogurt. When Benoît de Korsak and his brother, David, founded the creamery in 2004 it was all about the French-style yogurt of their youth: yogurt that's smooth, mild, and has very little added to it. Their Meyer lemon French-style yogurt won a \u003ca href=\"http://www.goodfoodawards.org/2015-winners/\" target=\"_blank\">Good Food award\u003c/a> earlier this year. Now they sell yogurt, milk, a kind of coffee milk, yogurt cheese, and ice milk -- like ice cream but without the cream. The goal is sustainable, healthy, fresh products that you'd want to eat and want your kids to eat. Saint Benoît's milk is only sold in California at \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">local stores and farmers markets\u003c/a>, but its other products are sold nationwide. \u003c/p>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\" target=\"_blank\">\u003cstrong>Saint Benoît\u003c/strong>\u003c/a>\u003cbr>\n1796 Pepper Rd. [\u003ca href=\"https://goo.gl/cD9mqv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: Online at GoodEggs.com; at San Rafael Civic Center Farmers Market, Ferry Plaza Farmers Market, Temescal Farmers Market, and others; at most Bay Area natural food stores -- see \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saintbenoitcreamery\" target=\"_blank\">Saint Benoît Creamery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102421,102422,102416,102417,102418,102419,102420,102423\"]\u003c/p>\n\u003cp>Since 1938, the McClelland family have been dairy farmers in Sonoma and Marin. In fact, \u003cstrong>McClelland's Dairy\u003c/strong> in Petaluma, headed up by the McClelland parents and their daughter, Jana, is just one of two local dairies run by different branches of the family. (The other is operated by Jana's brother and his wife, Jolynn, herself an heir of another long-standing dairy family.) McClelland's Dairy has about 1,000 milking cows, and another few hundred babies and non-milking cows at any point, on over 500 acres. While the main farm houses the milking barn and a barn where the cows can come inside when it's too rainy or hot, the dairy also has a number of other ranches around the area. Once the babies reach a certain age, they're sent to one farm to graze and grow. Another farm houses the chickens, whose eggs can help sick cows with digestion issues, and a herd of goats. The whole operation is finely tuned, with a rotation system for the cows and a nutritionist taking care of all their dietary needs. For the last dozen years, the farm has been all organic. During dry seasons, the cows are fed organic grass mixed with nutrients, like kelp and aloe vera. Most of the dairy's milk is sold to \u003ca href=\"http://www.organicvalley.coop/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op for organic farmers. In California, Organic Valley has about seven farmers, who it then collectively serves as the distributor for. In 2003, McClelland's also began selling butter, which is made at the \u003ca href=\"http://www.petalumacreamerycheeseshop.com/\" target=\"_blank\">Petaluma Creamery\u003c/a>. And, the farm now sells its fresh eggs, squashes, and lavender bundles as well. In October, they also operate a pumpkin patch on weekends -- with a hay bale maze and games for the kids.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mcclellandsdairy.com/\" target=\"_blank\">\u003cstrong>McClelland's Dairy\u003c/strong>\u003c/a>\u003cbr>\n6475 Bodega Ave. [\u003ca href=\"https://goo.gl/4Cpkaq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: (707) 664-0452\u003cbr>\nHours: No public hours; pumpkin patch open Sat-Sun, 10am-5pm\u003cbr>\nWhere to buy: Milk - through the co-op Organic Valley; check \u003ca href=\"http://www.organicvalley.coop/store-locator/where-to-buy/\" target=\"_blank\">Organic Valley's website\u003c/a> for store locations. Butter and farm produce - \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Online%20Store.htm\" target=\"_blank\">online\u003c/a> or at local stores -- see \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Stores.htm\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mcclellanddairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcclellanddairy\" target=\"_blank\">@mcclellanddairy\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/mclellandsdairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102431,102430,102427,102428,102424,102425,102426,102432,102429\"]\u003c/p>\n\u003cp>If you want to try something a little different, but still so tasty, \u003cstrong>Haverton Hill\u003c/strong> is the premier local purveyor of sheep's milk. The 378-acre farm, closer to Valley Ford than Petaluma, produces and sells sheep's milk, along with one-of-a-kind sheep's milk ice cream and sheep's milk butter. (While they have plans to make their own cheeses eventually as well, right now the farm sells some of its milk to \u003ca href=\"http://www.bellwetherfarms.com/\" target=\"_blank\">Bellwether Farms\u003c/a>, which makes sheep's milk cheese and yogurt.) Started in 2010 by Joe and Missy Adiego, and Joe's parents, Haverton Hill is the family's attempt to get back to the land. Though the two initially thought of raising goats, they ultimately decided to go with something not many people do around here: sheep. There are now about 900 sheep -- though only 350 to 700 are milking at any given time, depending on the season. Along with the main farm, the family also has another 130 acres that's predominantly for the baby sheep, and leases some 100 acres nearby for pasture at certain times of the year. Though the milk isn't certified organic, because the sheep are fed non-organic alfalfa, the pastures are all organic. In 2014, Haverton Hill also opened a very small creamery on the main farm to make ice cream and butter. But it's a small operation. Milk is bottled just twice per week and the whole thing is run by the family and one employee, who was hired when Missy was pregnant with their third kid. \u003c/p>\n\u003cp>\u003ca href=\"http://www.havertonhill.com/\" target=\"_blank\">\u003cstrong>Haverton Hill\u003c/strong>\u003c/a>\u003cbr>\n5110 Bloomfield Rd. [\u003ca href=\"https://goo.gl/GXsiA7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: 707-665-5457\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At many Bay Area Whole Foods stores and at a number of natural food stores -- \u003ca href=\"http://www.havertonhill.com/ice-cream/\" target=\"_blank\">see full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Haverton-Hill-Creamery-243609675681170/\" target=\"_blank\">Haverton Hill Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HavertonHill\" target=\"_blank\">@HavertonHill\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/missyadiego/\" target=\"_blank\">MissyAdiego\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102435,102436,102444,102440,102439,102437,102438,102443,102434\"]\u003c/p>\n\u003cp>\u003cstrong>Redwood Hill Farm\u003c/strong> started in the late-1960s, when the idea of goat milk and goat milk cheese was much less accepted than it is today. Jennifer Lynn Bice took over for her parents in the late 1970s and over the years the operation has massively expanded -- as has the public acceptance of goat milk. Now, the main 20-acre farm is home to 300 goats and the company contracts with eight other farms to buy their milk as well. While its goat milk products aren't certified organic, Redwood Hill Farm was the first goat farm to be certified humane and now all the farms it works with have to be certified humane as well. In 2004, they opened a fairly large creamery in Sebastopol to make goat milk kefir, goat milk yogurt, and goat cheese. While Redwood Hill Farm stopped selling pure goat milk a few years ago, they did launch an organic lactose-free line in 2010, called \u003ca href=\"http://greenvalleylactosefree.com/\" target=\"_blank\">Green Valley Organics\u003c/a>. Green Valley Organics makes kefir, yogurt, sour cream, and cream cheese. The idea is that many people who have trouble processing dairy find goat milk products easier to digest -- and, in turn, tasty lactose-free products. The company's cheeses are only sold on the West Coast, but the rest of its yogurts, kefirs, sour creams, and cream cheese can be found around the country.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redwoodhill.com/\" target=\"_blank\">\u003cstrong>Redwood Hill\u003c/strong>\u003c/a>\u003cbr>\n2064 Gravenstein Hwy. North, Building 1 [\u003ca href=\"https://goo.gl/ajg3Cx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSebastopol, CA 95472\u003cbr>\nPh: (707) 823-8250\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At stores nationwide -- \u003ca href=\"http://www.redwoodhill.com/store-locator/\" target=\"_blank\">see full list of locations\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RedwoodHillFarm/\" target=\"_blank\">Redwood Hill Farm\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/redwoodhillfarm\" target=\"_blank\">@RedwoodHillFarm\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>*Correction: This article previously mistakenly stated that Horizon was a brand of Dean Foods and of Berkeley Farms, instead of a brand of its spin-off WhiteWave.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you drive through Marin or Sonoma, chances are you'll see thousands and thousands of dairy cows. The area has long been the main provider of milk and dairy products in Northern California. And in recent years, the vast majority of those farms have gone organic. Seems like it should be easy, then, to buy delicious, fresh, local, organic milk, right?\u003c/p>\n\u003cp>Unfortunately, it's a bit more complicated than just ringing up the milkman. \u003c/p>\n\u003cp>Because of the economics of distributing milk widely -- processing it, pasteurizing it, bottling it, and getting it into stores, all while making sure it complies with federal health and safety regulations within a short shelf life -- most local dairies simply don't find it feasible to sell their milk directly to consumers. The milk from the vast majority of the cows you see is sold to a distributor -- ie. a larger milk and dairy company.\u003c/p>\n\u003cp>Now, fortunately, around here there are a few very good companies to sell to. Many of the local organic dairy farms sell their milk either to \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a> or to \u003ca href=\"http://www.cloverpetaluma.com/\" target=\"_blank\">Clover Stornetta Farms\u003c/a>. Straus, based in Marin, was the first certified organic dairy in the west and makes a whole range of organic dairy products now, which it sells at many Bay Area stores. (\u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Check their website for store locations\u003c/a>.) Clover, based in Petaluma, has been around since the early 1900s and focuses on organic, sustainable dairy products, which are also sold at many, many Bay Area stores. (\u003ca href=\"http://www.cloverpetaluma.com/where-to-buy/\" target=\"_blank\">Check their website for locations\u003c/a>.)\u003c/p>\n\u003cp>With those as the two main purveyors of organic milk in the Bay Area, the other options are somewhat limited. Some local farmers instead sell to \u003ca href=\"http://www.organicvalley.coop/products/milk/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op of farmers that has a California branch. And, around the Bay Area, \u003ca href=\"http://www.berkeleyfarms.com/\" target=\"_blank\">Berkeley Farms\u003c/a> is also a popular choice for dairy farmers to contract with. Berkeley Farms is a brand of the national company \u003ca href=\"http://www.deanfoods.com/brands/berkeley.aspx\" target=\"_blank\">Dean Foods\u003c/a>, and \u003ca href=\"http://www.berkeleyfarms.com/products/organic/\" target=\"_blank\">Berkeley Farms sells Horizon Organics' products\u003c/a> as a distributor of the brand. But Horizon Organics is actually a brand of WhiteWave, which \u003ca href=\"http://www.deanfoods.com/our-company/news-room/press-release.aspx?StoryID=1813833\" target=\"_blank\">spun-off from Dean Foods in 2013\u003c/a> -- though that Horizon line has come under \u003ca href=\"http://www.cornucopia.org/2014/02/horizon-organic-factory-farm-accused-improprieties/\" target=\"_blank\">some criticism\u003c/a> in the past. It, however, was found to be meeting all the federal organic standards and has said that it holds up \u003ca href=\"https://www.horizondairy.com/standards-of-care\" target=\"_blank\">the highest standards of care\u003c/a>. (Or, if you're looking for raw milk, the two main California options are based a little further afield: \u003ca href=\"http://claravalefarm.com/\" target=\"_blank\">Claravale Farms\u003c/a> in Panoche or \u003ca href=\"http://www.organicpastures.com/stores\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We, then, instead, went in search of local Bay Area creameries and dairies that offered other options. While there are countless cheesemakers -- in fact, many of the dairies that sell to Straus or Clover keep a certain amount of their own milk to make cheeses -- we were looking for other non-cheese dairy products. Here are a few of our favorites. If we missed your favorite, let us know in the comments. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Saint Benoît\u003c/strong> is one of the rare local, organic dairies that sells its own milk directly to consumers. It does that in glass bottles -- both small grab-and-go sizes and larger servings -- which you put a deposit on and return after you're done. The whole milk is from about 500 Jersey cows, who roam on 1,000 acres of land at the dairy farm outside Petaluma. That milk is then vat-pasteurized at the creamery on the farm, which allows it to be heated to a much lower temperature. While Saint Benoît sells thousands of bottles of milk now, the company's first passion was its yogurt. When Benoît de Korsak and his brother, David, founded the creamery in 2004 it was all about the French-style yogurt of their youth: yogurt that's smooth, mild, and has very little added to it. Their Meyer lemon French-style yogurt won a \u003ca href=\"http://www.goodfoodawards.org/2015-winners/\" target=\"_blank\">Good Food award\u003c/a> earlier this year. Now they sell yogurt, milk, a kind of coffee milk, yogurt cheese, and ice milk -- like ice cream but without the cream. The goal is sustainable, healthy, fresh products that you'd want to eat and want your kids to eat. Saint Benoît's milk is only sold in California at \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">local stores and farmers markets\u003c/a>, but its other products are sold nationwide. \u003c/p>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\" target=\"_blank\">\u003cstrong>Saint Benoît\u003c/strong>\u003c/a>\u003cbr>\n1796 Pepper Rd. [\u003ca href=\"https://goo.gl/cD9mqv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: Online at GoodEggs.com; at San Rafael Civic Center Farmers Market, Ferry Plaza Farmers Market, Temescal Farmers Market, and others; at most Bay Area natural food stores -- see \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saintbenoitcreamery\" target=\"_blank\">Saint Benoît Creamery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1938, the McClelland family have been dairy farmers in Sonoma and Marin. In fact, \u003cstrong>McClelland's Dairy\u003c/strong> in Petaluma, headed up by the McClelland parents and their daughter, Jana, is just one of two local dairies run by different branches of the family. (The other is operated by Jana's brother and his wife, Jolynn, herself an heir of another long-standing dairy family.) McClelland's Dairy has about 1,000 milking cows, and another few hundred babies and non-milking cows at any point, on over 500 acres. While the main farm houses the milking barn and a barn where the cows can come inside when it's too rainy or hot, the dairy also has a number of other ranches around the area. Once the babies reach a certain age, they're sent to one farm to graze and grow. Another farm houses the chickens, whose eggs can help sick cows with digestion issues, and a herd of goats. The whole operation is finely tuned, with a rotation system for the cows and a nutritionist taking care of all their dietary needs. For the last dozen years, the farm has been all organic. During dry seasons, the cows are fed organic grass mixed with nutrients, like kelp and aloe vera. Most of the dairy's milk is sold to \u003ca href=\"http://www.organicvalley.coop/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op for organic farmers. In California, Organic Valley has about seven farmers, who it then collectively serves as the distributor for. In 2003, McClelland's also began selling butter, which is made at the \u003ca href=\"http://www.petalumacreamerycheeseshop.com/\" target=\"_blank\">Petaluma Creamery\u003c/a>. And, the farm now sells its fresh eggs, squashes, and lavender bundles as well. In October, they also operate a pumpkin patch on weekends -- with a hay bale maze and games for the kids.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mcclellandsdairy.com/\" target=\"_blank\">\u003cstrong>McClelland's Dairy\u003c/strong>\u003c/a>\u003cbr>\n6475 Bodega Ave. [\u003ca href=\"https://goo.gl/4Cpkaq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: (707) 664-0452\u003cbr>\nHours: No public hours; pumpkin patch open Sat-Sun, 10am-5pm\u003cbr>\nWhere to buy: Milk - through the co-op Organic Valley; check \u003ca href=\"http://www.organicvalley.coop/store-locator/where-to-buy/\" target=\"_blank\">Organic Valley's website\u003c/a> for store locations. Butter and farm produce - \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Online%20Store.htm\" target=\"_blank\">online\u003c/a> or at local stores -- see \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Stores.htm\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mcclellanddairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcclellanddairy\" target=\"_blank\">@mcclellanddairy\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/mclellandsdairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to try something a little different, but still so tasty, \u003cstrong>Haverton Hill\u003c/strong> is the premier local purveyor of sheep's milk. The 378-acre farm, closer to Valley Ford than Petaluma, produces and sells sheep's milk, along with one-of-a-kind sheep's milk ice cream and sheep's milk butter. (While they have plans to make their own cheeses eventually as well, right now the farm sells some of its milk to \u003ca href=\"http://www.bellwetherfarms.com/\" target=\"_blank\">Bellwether Farms\u003c/a>, which makes sheep's milk cheese and yogurt.) Started in 2010 by Joe and Missy Adiego, and Joe's parents, Haverton Hill is the family's attempt to get back to the land. Though the two initially thought of raising goats, they ultimately decided to go with something not many people do around here: sheep. There are now about 900 sheep -- though only 350 to 700 are milking at any given time, depending on the season. Along with the main farm, the family also has another 130 acres that's predominantly for the baby sheep, and leases some 100 acres nearby for pasture at certain times of the year. Though the milk isn't certified organic, because the sheep are fed non-organic alfalfa, the pastures are all organic. In 2014, Haverton Hill also opened a very small creamery on the main farm to make ice cream and butter. But it's a small operation. Milk is bottled just twice per week and the whole thing is run by the family and one employee, who was hired when Missy was pregnant with their third kid. \u003c/p>\n\u003cp>\u003ca href=\"http://www.havertonhill.com/\" target=\"_blank\">\u003cstrong>Haverton Hill\u003c/strong>\u003c/a>\u003cbr>\n5110 Bloomfield Rd. [\u003ca href=\"https://goo.gl/GXsiA7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: 707-665-5457\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At many Bay Area Whole Foods stores and at a number of natural food stores -- \u003ca href=\"http://www.havertonhill.com/ice-cream/\" target=\"_blank\">see full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Haverton-Hill-Creamery-243609675681170/\" target=\"_blank\">Haverton Hill Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HavertonHill\" target=\"_blank\">@HavertonHill\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/missyadiego/\" target=\"_blank\">MissyAdiego\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Redwood Hill Farm\u003c/strong> started in the late-1960s, when the idea of goat milk and goat milk cheese was much less accepted than it is today. Jennifer Lynn Bice took over for her parents in the late 1970s and over the years the operation has massively expanded -- as has the public acceptance of goat milk. Now, the main 20-acre farm is home to 300 goats and the company contracts with eight other farms to buy their milk as well. While its goat milk products aren't certified organic, Redwood Hill Farm was the first goat farm to be certified humane and now all the farms it works with have to be certified humane as well. In 2004, they opened a fairly large creamery in Sebastopol to make goat milk kefir, goat milk yogurt, and goat cheese. While Redwood Hill Farm stopped selling pure goat milk a few years ago, they did launch an organic lactose-free line in 2010, called \u003ca href=\"http://greenvalleylactosefree.com/\" target=\"_blank\">Green Valley Organics\u003c/a>. Green Valley Organics makes kefir, yogurt, sour cream, and cream cheese. The idea is that many people who have trouble processing dairy find goat milk products easier to digest -- and, in turn, tasty lactose-free products. The company's cheeses are only sold on the West Coast, but the rest of its yogurts, kefirs, sour creams, and cream cheese can be found around the country.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redwoodhill.com/\" target=\"_blank\">\u003cstrong>Redwood Hill\u003c/strong>\u003c/a>\u003cbr>\n2064 Gravenstein Hwy. North, Building 1 [\u003ca href=\"https://goo.gl/ajg3Cx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSebastopol, CA 95472\u003cbr>\nPh: (707) 823-8250\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At stores nationwide -- \u003ca href=\"http://www.redwoodhill.com/store-locator/\" target=\"_blank\">see full list of locations\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RedwoodHillFarm/\" target=\"_blank\">Redwood Hill Farm\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/redwoodhillfarm\" target=\"_blank\">@RedwoodHillFarm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>*Correction: This article previously mistakenly stated that Horizon was a brand of Dean Foods and of Berkeley Farms, instead of a brand of its spin-off WhiteWave.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Monsieur Benjamin, Aly's on Main, Hog Island Oyster Co.",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 9 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://www.monsieurbenjamin.com/\" target=\"_blank\">Monsieur Benjamin\u003c/a> a Parisian-style bistro in San Francisco, \u003ca href=\"http://www.alysonmain.com/\" target=\"_blank\">Aly's on Main\u003c/a>, a gathering spot for locals desiring a seasonal, contemporary menu in Redwood City, and \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\">Hog Island Oyster Company\u003c/a>, a bayside location with amazing views serving up fresh and local seafood at San Francisco's Ferry Building.\u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>East Bay Urban Wineries\u003c/strong>.\u003c/p>\n\u003cp>https://youtu.be/i4l5Ziw8lHk\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 9 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://www.monsieurbenjamin.com/\" target=\"_blank\">Monsieur Benjamin\u003c/a> a Parisian-style bistro in San Francisco, \u003ca href=\"http://www.alysonmain.com/\" target=\"_blank\">Aly's on Main\u003c/a>, a gathering spot for locals desiring a seasonal, contemporary menu in Redwood City, and \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\">Hog Island Oyster Company\u003c/a>, a bayside location with amazing views serving up fresh and local seafood at San Francisco's Ferry Building.\u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>East Bay Urban Wineries\u003c/strong>.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/i4l5Ziw8lHk'\n title='//www.youtube.com/embed/i4l5Ziw8lHk'\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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"disqusTitle": "5 Bites: A-List Asian Rice Plates in Oakland",
"title": "5 Bites: A-List Asian Rice Plates in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sandwiches, burritos, slices of pizza -- these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a \"meat and three\" often includes this staple grain from Asia. Given the \u003ca href=\"http://www.sfgate.com/bayarea/article/Asian-population-swells-in-Bay-Area-state-nation-3425777.php\" target=\"_blank\">diverse ethnic population of the Bay Area\u003c/a>, there's no shortage of restaurants to order a humble rice plate -- in its numerous incarnations -- around the clock. Here's five places that I've selected to show the range of tasty rice plates that are available in Oakland; please let us know your favorites in the comments. (And stay tuned for my follow-up post about rice bowls.)\u003c/p>\n\u003ch3>\u003cstrong>Tastiest Breakfast-For-Dinner Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101920\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6283.jpg\" alt=\"Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever I head to \u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003c/strong> -- which is located right in the heart of downtown Oakland's Chinatown -- I admit I'm rather lazy and default to ordering one of two of my favorite Malay dishes: a big bowl of \u003ca href=\"https://en.wikipedia.org/wiki/Laksa\" target=\"_blank\">\u003cem>laksa mee\u003c/em>\u003c/a>, a spicy coconut milk noodle soup, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Nasi_lemak\" target=\"_blank\">nasi lemak\u003c/a>, \u003c/em>which is considered\u003cem> \u003c/em>the country's national dish. Typically eaten for breakfast, it's now consumed all day in Malaysia and neighboring Southeast Asian countries. There's myriad incarnations, but a traditional version, like the one served at Chilli Padi, contains the following mini-buffet: stir-fried, chili-infused anchovies; roasted, salted peanuts; half of a hard-boiled egg, curried meat (in this case, tender slices chicken with potatoes); fresh cucumbers; and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">sambal\u003c/a>\u003c/em>, or chili paste. They also include a small side of pickled cabbage that's reminiscent of a milder form of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. But the most alluring component is its centerpiece: an aromatic mound of coconut milk rice flavored with cloves and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pandanus\" target=\"_blank\">pandan\u003c/a>\u003c/em> leaves. (Sometimes the entire dish is wrapped in or served on top of one of these leaves as well.) Its rich flavor lives up to the dish's name, as \u003cem>nasi lemak \u003c/em>translates to \"fat rice\" (although from a culinary standpoint, \u003ca href=\"http://zesterdaily.com/cooking/malaysian-rice-dish-nasi-lemak-recipe/\" target=\"_blank\">it means \"enriched\"\u003c/a>.) There's a good chance you'll leave the restaurant a little bit fatter and happier afterwards.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi\u003c/a>\u003c/strong>\u003cbr>\n366 8th Street [\u003ca href=\"https://goo.gl/maps/Px7wDH83gDr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 891-8862\u003cbr>\nHours: Mon-Thu and Sun 11am-10pm; Fri-Sat 11am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chillipadimalaysiancuisine\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003c/p>\n\u003ch3>\u003cstrong>Best Cinderella-esque Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BUN.jpg\" alt=\"Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-102179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've heaped loads of praise upon \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a> \u003c/strong>in my previous '5 Bites' write-up about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">excellent Vietnamese food in Oakland\u003c/a>. It's worth trekking out to East Oakland to eat anything and everything that emerges from their homestyle kitchen -- but you can't go wrong with ordering the beloved Saigon (Ho Chi Minh City) street food dish, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m\" target=\"_blank\">cơm tấm\u003c/a>\u003c/em>, or broken rice plates. (The dish originates from southern Vietnamese farmers that repurposed the unsellable grains that were broken during the milling process into cheap meals.) There's 11 to choose from on their menu, depending on whether you want grilled or shredded pork, crispy chicken or simmered prawns. They're paired with great sides such as \u003cem>s\u003c/em>\u003ci>trứng hấp, \u003c/i>or steamed\u003ci> \u003c/i>egg cakes filled with translucent noodles and pork and fried shrimp cakes with a delicate, flaky crust. Be sure to dip your meat in the \u003cem>nuoc cham\u003c/em> made from fermented fish sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th Street [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003ch3>\u003cstrong>The Best Polynesian Rice Plate with Thanksgiving-Sized Portions\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102024\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6357.jpg\" alt=\"The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As global explorers landed on Hawaii's shores throughout its history of settlement, native foods that were gradually introduced -- such as \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Malasada\" target=\"_blank\">malasadas\u003c/a>\u003c/em> (Portugal) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cha_siu_bao\" target=\"_blank\">manapua\u003c/a>\u003c/em> (China) -- helped create a diverse indigenous cuisine. Japan's influence is most evident, with unique dishes like \u003ca href=\"https://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">Spam \u003cem>musubi\u003c/em>\u003c/a>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>\u003c/em> and \u003ca href=\"https://en.wikipedia.org/wiki/Shave_ice\" target=\"_blank\">shave ice\u003c/a>. Over at \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>, a cozy \u003ca href=\"http://www.eastbayexpress.com/oakland/food-tastes-better-when-youre-having-fun/Content?oid=4247574\" target=\"_blank\">Samoan-Hawaiian venue\u003c/a> in Fruitvale, you can get a quintessential Hawaiian \u003ca href=\"https://en.wikipedia.org/wiki/Plate_lunch\" target=\"_blank\">plate lunch\u003c/a> with platter-sized portions. The standard two scoops of white rice and macaroni salad (with a hefty addition of potatoes and imitation crab) are crammed into a container that barely holds a huge pile of grilled short ribs (prepared and seasoned like Korean \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>) and barbecued chicken thighs and beef that are glazed with a sweet teriyaki sauce. This feast will easily feed two people, so sharing is encouraged. If you're in the mood for something different, they also have the \"Mo's Special\" with corned beef, \u003cem>chop suey\u003c/em>, barbecued chicken and coconut milk bananas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>\u003cbr>\n2676 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/k7sn2iuxAT52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 328-1677\u003cbr>\nHours: Tue-Fri 10am-7pm; Sat 9am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mos.hut.7\" target=\"_blank\">Mo's Hut\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>The Rice Plate with the Best International Pedigree\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dama.jpg\" alt=\"Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry rice, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_curry\" target=\"_blank\">karē raisu\u003c/a>\u003c/em>, is a fusion dish that dates back to the 19th century. \u003ca href=\"http://www.seriouseats.com/2010/06/big-in-japan-kare-raisu-japanese-curry-rice.html\" target=\"_blank\">It was introduced to the Japanese by the British\u003c/a> (who developed a taste for curry during the era of colonial rule in India.) A part of my mom's repertoire of Korean \"fast food,\" it was one of the quick-and-easy dinners she'd throw together for my brother and me. She'd sautée chopped onions, carrots and potatoes with chunks of beef, then simmer the mixture with water and cubes of concentrated curry spices from the popular \u003ca href=\"http://www.sbfoods-worldwide.com/foodCulture/curry/foods.html\" target=\"_blank\">S & B \"Golden Curry\" brand\u003c/a>. (Koreans also became partial to curry rice through similar wartime circumstances; they were influenced by Japanese culture during the \u003ca href=\"https://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">35-year period of occupation\u003c/a> in the early 20th century.) The \u003ci>katsu-karē\u003c/i> variant comes with a breaded, deep-fried pork cutlet that downtown Oakland's \u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong> offers on its lunchtime menu. With no added vegetables, their earthy, flavorful curry is less like a stew and functions more as a dipping sauce for their juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. And a fresh garden salad with ginger dressing nicely balances the substantial helpings of starch and protein. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan’s Market, 907 Washington Street [\u003ca href=\"https://goo.gl/maps/k2qXvgaucZx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: Everyday 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Thai Comfort Food Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101923\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6279.jpg\" alt=\"Khao mun gai is a classic Thai comfort food dish.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai is a classic Thai comfort food dish. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been a fan of Oakland's \u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong> since its opening back in 2011 when I first \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">reviewed it for Bay Area Bites\u003c/a>. They've tweaked their offerings over the years and now serve nine rice plates, instead of bowls, at lunchtime. It's no surprise that \u003ca title=\"Hainanese chicken rice\" href=\"https://en.wikipedia.org/wiki/Hainanese_chicken_rice\">Hainanese chicken rice\u003c/a>, one of Singapore's national dishes (which originally hailed from southern China), is featured on Hawker Fare's street food-centric menu. They serve the Thai rendition here (\u003cem>khao mun gai\u003c/em>) but the basic components are similar: poached, boneless chicken that's silkily soft in texture; unctuous rice cooked in chicken broth and fat; crisp cucumber slices; sprigs of cilantro; and a thick, fermented bean dipping sauce. (Chili sauce or chicken broth often accompanies the Singapore or Malay versions.) Be sure to add an over easy fried egg for $1.50 to up the umami quotient.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong>\u003cbr>\nAddress: 2300 Webster Street [\u003ca href=\"https://goo.gl/maps/GNPZALUqjvR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Lunch: Mon–Fri 11am–2:30pm; Dinner: Tue–Thu 5:30pm-9:30pm Fri-Sat 5:30pm–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hawker-Fare/149165815151519\" target=\"_blank\">Hawker Fare\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\n",
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"excerpt": "Sandwiches, burritos, slices of pizza — these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a “meat and three” often includes this staple grain from Asia.",
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"description": "Sandwiches, burritos, slices of pizza — these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a “meat and three” often includes this staple grain from Asia.",
"title": "5 Bites: A-List Asian Rice Plates in Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sandwiches, burritos, slices of pizza -- these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a \"meat and three\" often includes this staple grain from Asia. Given the \u003ca href=\"http://www.sfgate.com/bayarea/article/Asian-population-swells-in-Bay-Area-state-nation-3425777.php\" target=\"_blank\">diverse ethnic population of the Bay Area\u003c/a>, there's no shortage of restaurants to order a humble rice plate -- in its numerous incarnations -- around the clock. Here's five places that I've selected to show the range of tasty rice plates that are available in Oakland; please let us know your favorites in the comments. (And stay tuned for my follow-up post about rice bowls.)\u003c/p>\n\u003ch3>\u003cstrong>Tastiest Breakfast-For-Dinner Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101920\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6283.jpg\" alt=\"Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever I head to \u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003c/strong> -- which is located right in the heart of downtown Oakland's Chinatown -- I admit I'm rather lazy and default to ordering one of two of my favorite Malay dishes: a big bowl of \u003ca href=\"https://en.wikipedia.org/wiki/Laksa\" target=\"_blank\">\u003cem>laksa mee\u003c/em>\u003c/a>, a spicy coconut milk noodle soup, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Nasi_lemak\" target=\"_blank\">nasi lemak\u003c/a>, \u003c/em>which is considered\u003cem> \u003c/em>the country's national dish. Typically eaten for breakfast, it's now consumed all day in Malaysia and neighboring Southeast Asian countries. There's myriad incarnations, but a traditional version, like the one served at Chilli Padi, contains the following mini-buffet: stir-fried, chili-infused anchovies; roasted, salted peanuts; half of a hard-boiled egg, curried meat (in this case, tender slices chicken with potatoes); fresh cucumbers; and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">sambal\u003c/a>\u003c/em>, or chili paste. They also include a small side of pickled cabbage that's reminiscent of a milder form of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. But the most alluring component is its centerpiece: an aromatic mound of coconut milk rice flavored with cloves and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pandanus\" target=\"_blank\">pandan\u003c/a>\u003c/em> leaves. (Sometimes the entire dish is wrapped in or served on top of one of these leaves as well.) Its rich flavor lives up to the dish's name, as \u003cem>nasi lemak \u003c/em>translates to \"fat rice\" (although from a culinary standpoint, \u003ca href=\"http://zesterdaily.com/cooking/malaysian-rice-dish-nasi-lemak-recipe/\" target=\"_blank\">it means \"enriched\"\u003c/a>.) There's a good chance you'll leave the restaurant a little bit fatter and happier afterwards.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi\u003c/a>\u003c/strong>\u003cbr>\n366 8th Street [\u003ca href=\"https://goo.gl/maps/Px7wDH83gDr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 891-8862\u003cbr>\nHours: Mon-Thu and Sun 11am-10pm; Fri-Sat 11am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chillipadimalaysiancuisine\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003c/p>\n\u003ch3>\u003cstrong>Best Cinderella-esque Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BUN.jpg\" alt=\"Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-102179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've heaped loads of praise upon \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a> \u003c/strong>in my previous '5 Bites' write-up about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">excellent Vietnamese food in Oakland\u003c/a>. It's worth trekking out to East Oakland to eat anything and everything that emerges from their homestyle kitchen -- but you can't go wrong with ordering the beloved Saigon (Ho Chi Minh City) street food dish, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m\" target=\"_blank\">cơm tấm\u003c/a>\u003c/em>, or broken rice plates. (The dish originates from southern Vietnamese farmers that repurposed the unsellable grains that were broken during the milling process into cheap meals.) There's 11 to choose from on their menu, depending on whether you want grilled or shredded pork, crispy chicken or simmered prawns. They're paired with great sides such as \u003cem>s\u003c/em>\u003ci>trứng hấp, \u003c/i>or steamed\u003ci> \u003c/i>egg cakes filled with translucent noodles and pork and fried shrimp cakes with a delicate, flaky crust. Be sure to dip your meat in the \u003cem>nuoc cham\u003c/em> made from fermented fish sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th Street [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003ch3>\u003cstrong>The Best Polynesian Rice Plate with Thanksgiving-Sized Portions\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102024\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6357.jpg\" alt=\"The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As global explorers landed on Hawaii's shores throughout its history of settlement, native foods that were gradually introduced -- such as \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Malasada\" target=\"_blank\">malasadas\u003c/a>\u003c/em> (Portugal) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cha_siu_bao\" target=\"_blank\">manapua\u003c/a>\u003c/em> (China) -- helped create a diverse indigenous cuisine. Japan's influence is most evident, with unique dishes like \u003ca href=\"https://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">Spam \u003cem>musubi\u003c/em>\u003c/a>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>\u003c/em> and \u003ca href=\"https://en.wikipedia.org/wiki/Shave_ice\" target=\"_blank\">shave ice\u003c/a>. Over at \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>, a cozy \u003ca href=\"http://www.eastbayexpress.com/oakland/food-tastes-better-when-youre-having-fun/Content?oid=4247574\" target=\"_blank\">Samoan-Hawaiian venue\u003c/a> in Fruitvale, you can get a quintessential Hawaiian \u003ca href=\"https://en.wikipedia.org/wiki/Plate_lunch\" target=\"_blank\">plate lunch\u003c/a> with platter-sized portions. The standard two scoops of white rice and macaroni salad (with a hefty addition of potatoes and imitation crab) are crammed into a container that barely holds a huge pile of grilled short ribs (prepared and seasoned like Korean \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>) and barbecued chicken thighs and beef that are glazed with a sweet teriyaki sauce. This feast will easily feed two people, so sharing is encouraged. If you're in the mood for something different, they also have the \"Mo's Special\" with corned beef, \u003cem>chop suey\u003c/em>, barbecued chicken and coconut milk bananas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>\u003cbr>\n2676 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/k7sn2iuxAT52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 328-1677\u003cbr>\nHours: Tue-Fri 10am-7pm; Sat 9am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mos.hut.7\" target=\"_blank\">Mo's Hut\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>The Rice Plate with the Best International Pedigree\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dama.jpg\" alt=\"Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry rice, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_curry\" target=\"_blank\">karē raisu\u003c/a>\u003c/em>, is a fusion dish that dates back to the 19th century. \u003ca href=\"http://www.seriouseats.com/2010/06/big-in-japan-kare-raisu-japanese-curry-rice.html\" target=\"_blank\">It was introduced to the Japanese by the British\u003c/a> (who developed a taste for curry during the era of colonial rule in India.) A part of my mom's repertoire of Korean \"fast food,\" it was one of the quick-and-easy dinners she'd throw together for my brother and me. She'd sautée chopped onions, carrots and potatoes with chunks of beef, then simmer the mixture with water and cubes of concentrated curry spices from the popular \u003ca href=\"http://www.sbfoods-worldwide.com/foodCulture/curry/foods.html\" target=\"_blank\">S & B \"Golden Curry\" brand\u003c/a>. (Koreans also became partial to curry rice through similar wartime circumstances; they were influenced by Japanese culture during the \u003ca href=\"https://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">35-year period of occupation\u003c/a> in the early 20th century.) The \u003ci>katsu-karē\u003c/i> variant comes with a breaded, deep-fried pork cutlet that downtown Oakland's \u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong> offers on its lunchtime menu. With no added vegetables, their earthy, flavorful curry is less like a stew and functions more as a dipping sauce for their juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. And a fresh garden salad with ginger dressing nicely balances the substantial helpings of starch and protein. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan’s Market, 907 Washington Street [\u003ca href=\"https://goo.gl/maps/k2qXvgaucZx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: Everyday 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Thai Comfort Food Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101923\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6279.jpg\" alt=\"Khao mun gai is a classic Thai comfort food dish.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai is a classic Thai comfort food dish. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been a fan of Oakland's \u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong> since its opening back in 2011 when I first \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">reviewed it for Bay Area Bites\u003c/a>. They've tweaked their offerings over the years and now serve nine rice plates, instead of bowls, at lunchtime. It's no surprise that \u003ca title=\"Hainanese chicken rice\" href=\"https://en.wikipedia.org/wiki/Hainanese_chicken_rice\">Hainanese chicken rice\u003c/a>, one of Singapore's national dishes (which originally hailed from southern China), is featured on Hawker Fare's street food-centric menu. They serve the Thai rendition here (\u003cem>khao mun gai\u003c/em>) but the basic components are similar: poached, boneless chicken that's silkily soft in texture; unctuous rice cooked in chicken broth and fat; crisp cucumber slices; sprigs of cilantro; and a thick, fermented bean dipping sauce. (Chili sauce or chicken broth often accompanies the Singapore or Malay versions.) Be sure to add an over easy fried egg for $1.50 to up the umami quotient.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong>\u003cbr>\nAddress: 2300 Webster Street [\u003ca href=\"https://goo.gl/maps/GNPZALUqjvR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Lunch: Mon–Fri 11am–2:30pm; Dinner: Tue–Thu 5:30pm-9:30pm Fri-Sat 5:30pm–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hawker-Fare/149165815151519\" target=\"_blank\">Hawker Fare\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Entrepreneur Hopes to Bring \"Triple Cream\" Yogurt to Market",
"title": "Local Entrepreneur Hopes to Bring \"Triple Cream\" Yogurt to Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>An avid climber, Evan Sims found that a diet high in animal fats worked best to give him the energy he needed. In fact, it wasn’t unheard of for Sims to drink a pint of heavy cream for dinner, and eat half a stick of butter before scaling a peak. (He tried to eat a whole one, but couldn’t).\u003c/p>\n\u003cp>He did this before scaling a granite monolith called the Incredible Hulk in the Sierras, “and it was the first time I really showed myself you can fuel these activities with fat.”\u003c/p>\n\u003cp>Sims, who lives in San Francisco and worked as a chemical engineer – specifically in fermentation – for about five years, is starting a new venture, with a product unlike anything on the market. He’s calling it “triple cream yogurt.”\u003c/p>\n\u003cp>“I was ready for something different, and I’ve gotten really interested in nutrition and health food in a serious way,” he said.\u003c/p>\n\u003cp>While “Peak Yogurt” (the brand name) isn’t available yet, Sims has launched a \u003ca href=\"http://igg.me/at/peak\" target=\"_blank\">crowdfunding campaign\u003c/a> to help bring it to market.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And savvy marketer that he is, he already has the endorsement of San Francisco’s \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, whose owner Sam Mogannam has given the yogurt his highest endorsement, saying “The Greek yogurt is the best I’ve ever tasted.”\u003c/p>\n\u003cfigure id=\"attachment_102040\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg\" alt=\"Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt.\" width=\"400\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1440x2161.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1180x1771.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-960x1441.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A self-described “former sugar junkie,” Sims has now become an evangelist for animal fat. He’s cut out all sugar from his diet, as well as gluten, and while he pretty much believes in the \u003ca href=\"http://thepaleodiet.com\" target=\"_blank\">Paleo diet\u003c/a>, he doesn’t want his yogurt to be limited to Paleo followers, as “it’s hard to put the stuff in your mouth and not fall for the explosion of creamy smoothness that it has,” he said.\u003c/p>\n\u003cp>While he hopes the pro-animal fat Paleo crowd will buy his product, there is a whole other segment of people who “just like good food and taste it and love it and don’t have strong views about nutrition or any particular diet trends. Just tasting it and liking it is enough to get them excited about it,” said Sims.\u003c/p>\n\u003cp>Peak Yogurt is unique, he said, because the yogurts with the highest fat content on the market tend to be marketed as dessert.\u003c/p>\n\u003cp>Furthermore, he said, many yogurt brands have numerous chemicals in them, as well as lots of added sugar. “Most of what’s out there is nonfat or lowfat and really sugary,” he said. “It’s like a hidden junk food.”\u003c/p>\n\u003cp>As a chemical engineer Sims worked on the cultures that the major manufacturers use to make yogurt. He then began by making his own yogurt, adding heavy cream to a base of whole milk in a three to one ratio.\u003c/p>\n\u003cp>Making your own yogurt, Sims said, is “easy to learn and really fun as you just heat up some milk, put the culture in, let it set in an incubator and taste it the morning.”\u003c/p>\n\u003cp>Whole milk yogurt at the supermarket is usually 3.5 percent milk fat, while Peak Yogurt is 12 percent; whole milk Greek yogurt at the supermarket is usually around five or six percent, while Peak Greek Yogurt is 18 percent.\u003c/p>\n\u003cp>The crowdfunding campaign is to bring only the Greek yogurt to market, as Peak Yogurt's first product.\u003c/p>\n\u003cp>“I call these triple cream yogurts because the ratio from fat to protein is three to one. Triple cream brie is similar,” he said.\u003c/p>\n\u003cfigure id=\"attachment_102041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg\" alt=\"Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sims already has made significant headway in bringing his product to market. He will source all of his dairy products – organic, of course – from \u003ca href=\"http://www.cloverpetaluma.com\" target=\"_blank\">Clover Stornetta\u003c/a> in Petaluma, and \u003ca href=\"http://pavels.net\" target=\"_blank\">Pavel’s Yogurt\u003c/a> in San Leandro will be the co-packer, meaning the company will make it separately as per Sims’ instructions and package it for him in its preexisting facility.\u003c/p>\n\u003cp>The question of how much animal fat one should consume remains highly controversial.\u003c/p>\n\u003cp>Sims believes that conventional wisdom about too much animal fat being bad for you “never had a strong scientific basis, it was an idea that was driven by politics and special interests in the food industry rather than any kind of scientific consensus.”\u003c/p>\n\u003cp>However, such major medical centers such as the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fat/art-20045550\" target=\"_blank\">Mayo Clinic\u003c/a> continue to advise people to eat a diet low in saturated fat, noting that it can cause a heightened risk of cardiovascular disease or type 2 diabetes.\u003c/p>\n\u003cp>By launching Peak Yogurt, Sims said he is inventing a new category of yogurt. While he’s thinking of adding flavors in the future, he’s adamant there won’t be any sugar in them, because “every food in the supermarket probably has added sugar in it.” He recommends eating his with a bit of honey if desired, as you can control how much you use.\u003c/p>\n\u003cp>“One fact that startled me was that most popular nonfat yogurts, which historically sell the best, their added sugar makes up 35 to 55 percent of the calories,\" said Sims. \"People think of fruit-flavored yogurt as a healthy alternative but it’s not accurate.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who loves the natural tang of plain yogurt, I missed it here. And I can’t say I’m actively seeking ways to get more animal fat into my diet. Yet Peak Yogurt tastes as Sims said – the creamy mouth feel gets you upon first spoonful.\u003c/p>\n\n",
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"excerpt": "A San Francisco entrepreneur is trying to bring a \"triple cream\" yogurt to market. He hopes it will appeal to the Paleo crowd and foodies alike.",
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"description": "A San Francisco entrepreneur is trying to bring a "triple cream" yogurt to market. He hopes it will appeal to the Paleo crowd and foodies alike.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>An avid climber, Evan Sims found that a diet high in animal fats worked best to give him the energy he needed. In fact, it wasn’t unheard of for Sims to drink a pint of heavy cream for dinner, and eat half a stick of butter before scaling a peak. (He tried to eat a whole one, but couldn’t).\u003c/p>\n\u003cp>He did this before scaling a granite monolith called the Incredible Hulk in the Sierras, “and it was the first time I really showed myself you can fuel these activities with fat.”\u003c/p>\n\u003cp>Sims, who lives in San Francisco and worked as a chemical engineer – specifically in fermentation – for about five years, is starting a new venture, with a product unlike anything on the market. He’s calling it “triple cream yogurt.”\u003c/p>\n\u003cp>“I was ready for something different, and I’ve gotten really interested in nutrition and health food in a serious way,” he said.\u003c/p>\n\u003cp>While “Peak Yogurt” (the brand name) isn’t available yet, Sims has launched a \u003ca href=\"http://igg.me/at/peak\" target=\"_blank\">crowdfunding campaign\u003c/a> to help bring it to market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And savvy marketer that he is, he already has the endorsement of San Francisco’s \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, whose owner Sam Mogannam has given the yogurt his highest endorsement, saying “The Greek yogurt is the best I’ve ever tasted.”\u003c/p>\n\u003cfigure id=\"attachment_102040\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg\" alt=\"Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt.\" width=\"400\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1440x2161.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1180x1771.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-960x1441.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A self-described “former sugar junkie,” Sims has now become an evangelist for animal fat. He’s cut out all sugar from his diet, as well as gluten, and while he pretty much believes in the \u003ca href=\"http://thepaleodiet.com\" target=\"_blank\">Paleo diet\u003c/a>, he doesn’t want his yogurt to be limited to Paleo followers, as “it’s hard to put the stuff in your mouth and not fall for the explosion of creamy smoothness that it has,” he said.\u003c/p>\n\u003cp>While he hopes the pro-animal fat Paleo crowd will buy his product, there is a whole other segment of people who “just like good food and taste it and love it and don’t have strong views about nutrition or any particular diet trends. Just tasting it and liking it is enough to get them excited about it,” said Sims.\u003c/p>\n\u003cp>Peak Yogurt is unique, he said, because the yogurts with the highest fat content on the market tend to be marketed as dessert.\u003c/p>\n\u003cp>Furthermore, he said, many yogurt brands have numerous chemicals in them, as well as lots of added sugar. “Most of what’s out there is nonfat or lowfat and really sugary,” he said. “It’s like a hidden junk food.”\u003c/p>\n\u003cp>As a chemical engineer Sims worked on the cultures that the major manufacturers use to make yogurt. He then began by making his own yogurt, adding heavy cream to a base of whole milk in a three to one ratio.\u003c/p>\n\u003cp>Making your own yogurt, Sims said, is “easy to learn and really fun as you just heat up some milk, put the culture in, let it set in an incubator and taste it the morning.”\u003c/p>\n\u003cp>Whole milk yogurt at the supermarket is usually 3.5 percent milk fat, while Peak Yogurt is 12 percent; whole milk Greek yogurt at the supermarket is usually around five or six percent, while Peak Greek Yogurt is 18 percent.\u003c/p>\n\u003cp>The crowdfunding campaign is to bring only the Greek yogurt to market, as Peak Yogurt's first product.\u003c/p>\n\u003cp>“I call these triple cream yogurts because the ratio from fat to protein is three to one. Triple cream brie is similar,” he said.\u003c/p>\n\u003cfigure id=\"attachment_102041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg\" alt=\"Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sims already has made significant headway in bringing his product to market. He will source all of his dairy products – organic, of course – from \u003ca href=\"http://www.cloverpetaluma.com\" target=\"_blank\">Clover Stornetta\u003c/a> in Petaluma, and \u003ca href=\"http://pavels.net\" target=\"_blank\">Pavel’s Yogurt\u003c/a> in San Leandro will be the co-packer, meaning the company will make it separately as per Sims’ instructions and package it for him in its preexisting facility.\u003c/p>\n\u003cp>The question of how much animal fat one should consume remains highly controversial.\u003c/p>\n\u003cp>Sims believes that conventional wisdom about too much animal fat being bad for you “never had a strong scientific basis, it was an idea that was driven by politics and special interests in the food industry rather than any kind of scientific consensus.”\u003c/p>\n\u003cp>However, such major medical centers such as the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fat/art-20045550\" target=\"_blank\">Mayo Clinic\u003c/a> continue to advise people to eat a diet low in saturated fat, noting that it can cause a heightened risk of cardiovascular disease or type 2 diabetes.\u003c/p>\n\u003cp>By launching Peak Yogurt, Sims said he is inventing a new category of yogurt. While he’s thinking of adding flavors in the future, he’s adamant there won’t be any sugar in them, because “every food in the supermarket probably has added sugar in it.” He recommends eating his with a bit of honey if desired, as you can control how much you use.\u003c/p>\n\u003cp>“One fact that startled me was that most popular nonfat yogurts, which historically sell the best, their added sugar makes up 35 to 55 percent of the calories,\" said Sims. \"People think of fruit-flavored yogurt as a healthy alternative but it’s not accurate.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who loves the natural tang of plain yogurt, I missed it here. And I can’t say I’m actively seeking ways to get more animal fat into my diet. Yet Peak Yogurt tastes as Sims said – the creamy mouth feel gets you upon first spoonful.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Race, Money and Food: Talking To The Oakland Food Policy Council",
"title": "Race, Money and Food: Talking To The Oakland Food Policy Council",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When the Sacramento book club Sistahs on the Reading Edge, composed of ten black women and one white woman, was kicked off the \u003ca href=\"http://winetrain.com/\" target=\"_blank\">Napa Valley Wine Train\u003c/a> for making too much noise--among other complaints, they were accused of laughing too loudly--the outcry was immediate. The CEO quickly \u003ca href=\"http://ww2.kqed.org/news/2015/08/25/napa-wine-train-says-it-was-100-wrong-to-kick-black-women-off\" target=\"_blank\">apologized\u003c/a>, but the story was already picked up nationally from ABC to BET, and the hashtag \u003ca href=\"https://twitter.com/search?q=%23laughingwhileblack&lang=en\" target=\"_blank\">#LaughingWhileBlack\u003c/a> went viral. Locally, the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> knew they had to respond. They put together the \u003ca href=\"http://www.nbcbayarea.com/news/local/Wine-Soul-Train-Tours-Black-Latino-Wineries-Vineyards-325472591.html\" target=\"_blank\">Wine Soul Train\u003c/a>, a tour of black, Asian and Latino-owned wineries via the colorful “\u003ca href=\"http://www.mexicanbus.net/\" target=\"_blank\">Mexican Bus\u003c/a>.” The \u003ca href=\"http://ww2.kqed.org/news/2015/10/08/more-than-red-and-white-in-napa-black-and-brown-as-well\" target=\"_blank\">event was a success\u003c/a>, quickly selling out, and the council hopes to continue hosting the event in the future.\u003c/p>\n\u003cp>The event was the perfect example of the Oakland Food Policy Council’s approach to combating the city’s food issues: focusing on actionable, specific ways to create a more equitable food system while examining the deeper, systemic racial and economic inequities that lead to such an unequal system in the first place.\u003c/p>\n\u003cp>The council is the result of a \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/14033.pdf\" target=\"_blank\">2006 report\u003c/a> then mayor Jerry Brown commissioned on the state of food and hunger in Oakland. The report called for the formation of a council to address issues within Oakland’s food system, and the council officially formed in 2009.\u003c/p>\n\u003cp>Now, the council is made up of 21 members who are divided into \u003ca href=\"http://oaklandfood.org/our-work/workgroups-2/\" target=\"_blank\">four main areas of focus\u003c/a>: economic security and development, food access, procurement policy and urban agriculture. All meetings are open to the public.\u003c/p>\n\u003cp>In just a few years, the council has made impressive strides. They’ve worked to get food trucks allowed in areas where they were previously prohibited, helped increase the amount of food insecure residents signed up for food assistance programs, and last year, they published the “\u003ca href=\"http://oaklandfood.org/resources/the-hustle-guide/\" target=\"_blank\">Hustle Guide\u003c/a>,” which covers everything people need to know to start their own mobile or cottage food business. One of their biggest accomplishments was their “Right To Grow” \u003ca href=\"http://oaklandfood.org/2014/06/04/growing-food-is-a-right-not-a-privilege/\" target=\"_blank\">campaign\u003c/a>, which helped push the Oakland city council to \u003ca href=\"http://www.sfgate.com/bayarea/article/Oakland-plowing-a-path-for-urban-farming-on-5835728.php\" target=\"_blank\">relax the permitting\u003c/a> around urban agriculture, making it easier for residents to grow their own food.\u003c/p>\n\u003cfigure id=\"attachment_101975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\">\u003cimg class=\"size-full wp-image-101975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\" alt=\"A meeting of the Oakland Food Policy Council\" width=\"1920\" height=\"1137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-400x237.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-800x474.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1440x853.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1180x699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-960x569.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meeting of the Oakland Food Policy Council \u003ccite>(Oakland Food Policy Council)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last few years, they’ve also made an internal shift to viewing food issues through the lens of racial and economic inequities--mainly in part due to their current executive director, \u003ca href=\"http://oaklandfood.org/who-we-are/staff/\" target=\"_blank\">Esperanza Pallana\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_102084\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg\" alt=\"Esperanza Pallana.\" width=\"400\" height=\"417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-32x32.jpg 32w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Esperanza Pallana. \u003ccite>(Russell Yip/San Francisco Chronicle/Polaris)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As soon as Pallana read an article about the council's formation, she knew she wanted to get involved. But when she attended the first meetings in 2009, she was disenchanted with what she saw: a sea of white faces--she estimated that over 80% of the council was white--who were mainly academics and professionals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pallana wanted a more representative council, one that not only reflected the ethnic makeup of the city, but the diversity of community leaders already working in the city.\u003c/p>\n\u003cp>“We’re not really a council if we’re not actually representing the community,” she said. “Since our focus is equity and sustainability, our target is definitely working to transform the food system to be equitable. We need the folks who are living the inequities in that food system to be part of the work, to be informing us--and really at the end of the day--leading us.”\u003c/p>\n\u003cp>While her first attempts to join the council were unsuccessful, she persisted, and in 2011, she came on as executive director.\u003c/p>\n\u003cp>When the council began, their main focus was sustainability. Now, under Pallana’s leadership, the council has shifted to emphasize equity as their guiding principle. “Our emphasis is in equity because we really understand that equity is the first step to sustainability,” she said. “You can’t have--you will not have--a sustainable system if you do not have an equitable system.”\u003c/p>\n\u003cp>What would an equitable food system look like in Oakland? In the council’s eyes, it would mean an Oakland where food service workers work in fair working conditions for a living wage. It would also mean getting rid of the disparities caused by wealth inequalities, which lead to radically different life expectancies: a \u003ca href=\"http://thepulseofoakland.com/\" target=\"_blank\">commonly cited\u003c/a> Alameda County Public Health Department report states that, on average, a black person living in West Oakland will die almost 15 years earlier than a white person born in the Oakland Hills.\u003c/p>\n\u003cp>Many food organizations base their programs on the idea of food literacy, which typically entails going into at-risk communities and teaching them the basics of cooking and eating, and lecturing on what foods are healthy and unhealthy. Pallana says this can lead to a pedantic, unintentionally condescending approach that ends up alienating the people they’re trying to reach.\u003c/p>\n\u003cp>“[Food literacy] culturally tends to be very Eurocentric and did not resonate with communities of color. The phrase itself, ‘food literacy’ implies that there are people who are food illiterate,” she said. “That kind of sets a power dynamic that there are some people that are more literate on food than others, and I think when it comes to food and culture, I just don’t see that to be the case.”\u003c/p>\n\u003cp>\u003ca href=\"http://decolonizeyourdiet.org/\">\u003cimg class=\"alignright size-full wp-image-102086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/decolonize-kitchen.jpg\" alt=\"Decolonize Your Diet\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen.jpg 444w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen-400x450.jpg 400w\" sizes=\"(max-width: 444px) 100vw, 444px\">\u003c/a>\u003c/p>\n\u003cp>Now, the OFPC tries to work within communities, to draw on the knowledge that’s already there, and encourage people to eat healthy foods that are culturally relevant and accessible to them. On Dia de Los Muertos (November 1), the council is hosting \u003ca href=\"https://www.eventbrite.com/e/decolonize-your-diet-political-action-you-can-savor-tickets-18399658875?utm_content=buffer17ad1&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer\" target=\"_blank\">hosting a launch party\u003c/a> for a book that covers this topic: \u003ca href=\"http://decolonizeyourdiet.org/\" target=\"_blank\">\u003cem>Decolonize Your Diet\u003c/em>\u003c/a>, by Oakland authors Luz Calvo and Catriona Rueda Esquibel. Calvo, a professor of Ethnic Studies at Cal State East Bay and Esquibel, an associate professor in Race and Resistance Studies at San Francisco State University, are partners. When Calvo was diagnosed with breast cancer in 2006, they shifted their diet to one full of traditional vegetarian Mexican foods. The book's subtitle is \"Mexican-American Plant-Based Recipes for Health and Healing,\" and the two emphasize that a diet based on what their ancestors ate--corn, beans, squash--can help reverse some of the damage of a harmful, modern day standard American diet. This new intersectional approach to food justice has also coincided with a demographic shift on the council: Pallana said that this year’s council is only 38% white.\u003c/p>\n\u003cfigure id=\"attachment_101974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\">\u003cimg class=\"wp-image-101974 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\" alt=\"Attendees board the "Wine Soul Train" (aka the Mexican Bus) at the Council's recent event\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Attendees board the \"Wine Soul Train\" (aka the Mexican Bus) at the Council's recent event \u003ccite>(James Johnson-Piett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pallana is optimistic about the council’s future, and the city’s commitment to food justice issues, pointing to Mayor Schaaf’s appointment of Jose Corona as Director of Equity and Strategic Partnerships: “She couldn't have picked a better person, and it definitely gave me a sense that she is getting people who have demonstrated that they are committed to the issue of economic equity.”\u003c/p>\n\u003cp>But even with the city’s support, the OFPC has been struggling with their future. The influx of wealth into Oakland the last few years has led to a changing demographic makeup and more money coming into the city, but it doesn’t mean that Oakland’s hunger problems have gotten better. In fact, they’ve gotten worse: in their 2010 report, the Alameda County Food Bank reported that 1 in 6 members of Alameda County rely on their services. In 2014, that number was \u003ca href=\"http://www.accfb.org/1-in-5-county-residents-now-relies-on-food-bank-assistance/\" target=\"_blank\">1 in 5\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“The constant economic shift is hard,” Pallana said. “We’re doing this work so our Oakland residents can have stronger, healthier communities. We’re working with our community, within it, as part of it. And if economic forces are such that [residents are] actually being displaced out of Oakland, then all this great work that we’re doing, who is it for? Who’s going to benefit?”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the Sacramento book club Sistahs on the Reading Edge, composed of ten black women and one white woman, was kicked off the \u003ca href=\"http://winetrain.com/\" target=\"_blank\">Napa Valley Wine Train\u003c/a> for making too much noise--among other complaints, they were accused of laughing too loudly--the outcry was immediate. The CEO quickly \u003ca href=\"http://ww2.kqed.org/news/2015/08/25/napa-wine-train-says-it-was-100-wrong-to-kick-black-women-off\" target=\"_blank\">apologized\u003c/a>, but the story was already picked up nationally from ABC to BET, and the hashtag \u003ca href=\"https://twitter.com/search?q=%23laughingwhileblack&lang=en\" target=\"_blank\">#LaughingWhileBlack\u003c/a> went viral. Locally, the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> knew they had to respond. They put together the \u003ca href=\"http://www.nbcbayarea.com/news/local/Wine-Soul-Train-Tours-Black-Latino-Wineries-Vineyards-325472591.html\" target=\"_blank\">Wine Soul Train\u003c/a>, a tour of black, Asian and Latino-owned wineries via the colorful “\u003ca href=\"http://www.mexicanbus.net/\" target=\"_blank\">Mexican Bus\u003c/a>.” The \u003ca href=\"http://ww2.kqed.org/news/2015/10/08/more-than-red-and-white-in-napa-black-and-brown-as-well\" target=\"_blank\">event was a success\u003c/a>, quickly selling out, and the council hopes to continue hosting the event in the future.\u003c/p>\n\u003cp>The event was the perfect example of the Oakland Food Policy Council’s approach to combating the city’s food issues: focusing on actionable, specific ways to create a more equitable food system while examining the deeper, systemic racial and economic inequities that lead to such an unequal system in the first place.\u003c/p>\n\u003cp>The council is the result of a \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/14033.pdf\" target=\"_blank\">2006 report\u003c/a> then mayor Jerry Brown commissioned on the state of food and hunger in Oakland. The report called for the formation of a council to address issues within Oakland’s food system, and the council officially formed in 2009.\u003c/p>\n\u003cp>Now, the council is made up of 21 members who are divided into \u003ca href=\"http://oaklandfood.org/our-work/workgroups-2/\" target=\"_blank\">four main areas of focus\u003c/a>: economic security and development, food access, procurement policy and urban agriculture. All meetings are open to the public.\u003c/p>\n\u003cp>In just a few years, the council has made impressive strides. They’ve worked to get food trucks allowed in areas where they were previously prohibited, helped increase the amount of food insecure residents signed up for food assistance programs, and last year, they published the “\u003ca href=\"http://oaklandfood.org/resources/the-hustle-guide/\" target=\"_blank\">Hustle Guide\u003c/a>,” which covers everything people need to know to start their own mobile or cottage food business. One of their biggest accomplishments was their “Right To Grow” \u003ca href=\"http://oaklandfood.org/2014/06/04/growing-food-is-a-right-not-a-privilege/\" target=\"_blank\">campaign\u003c/a>, which helped push the Oakland city council to \u003ca href=\"http://www.sfgate.com/bayarea/article/Oakland-plowing-a-path-for-urban-farming-on-5835728.php\" target=\"_blank\">relax the permitting\u003c/a> around urban agriculture, making it easier for residents to grow their own food.\u003c/p>\n\u003cfigure id=\"attachment_101975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\">\u003cimg class=\"size-full wp-image-101975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\" alt=\"A meeting of the Oakland Food Policy Council\" width=\"1920\" height=\"1137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-400x237.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-800x474.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1440x853.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1180x699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-960x569.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meeting of the Oakland Food Policy Council \u003ccite>(Oakland Food Policy Council)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last few years, they’ve also made an internal shift to viewing food issues through the lens of racial and economic inequities--mainly in part due to their current executive director, \u003ca href=\"http://oaklandfood.org/who-we-are/staff/\" target=\"_blank\">Esperanza Pallana\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_102084\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg\" alt=\"Esperanza Pallana.\" width=\"400\" height=\"417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-32x32.jpg 32w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Esperanza Pallana. \u003ccite>(Russell Yip/San Francisco Chronicle/Polaris)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As soon as Pallana read an article about the council's formation, she knew she wanted to get involved. But when she attended the first meetings in 2009, she was disenchanted with what she saw: a sea of white faces--she estimated that over 80% of the council was white--who were mainly academics and professionals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pallana wanted a more representative council, one that not only reflected the ethnic makeup of the city, but the diversity of community leaders already working in the city.\u003c/p>\n\u003cp>“We’re not really a council if we’re not actually representing the community,” she said. “Since our focus is equity and sustainability, our target is definitely working to transform the food system to be equitable. We need the folks who are living the inequities in that food system to be part of the work, to be informing us--and really at the end of the day--leading us.”\u003c/p>\n\u003cp>While her first attempts to join the council were unsuccessful, she persisted, and in 2011, she came on as executive director.\u003c/p>\n\u003cp>When the council began, their main focus was sustainability. Now, under Pallana’s leadership, the council has shifted to emphasize equity as their guiding principle. “Our emphasis is in equity because we really understand that equity is the first step to sustainability,” she said. “You can’t have--you will not have--a sustainable system if you do not have an equitable system.”\u003c/p>\n\u003cp>What would an equitable food system look like in Oakland? In the council’s eyes, it would mean an Oakland where food service workers work in fair working conditions for a living wage. It would also mean getting rid of the disparities caused by wealth inequalities, which lead to radically different life expectancies: a \u003ca href=\"http://thepulseofoakland.com/\" target=\"_blank\">commonly cited\u003c/a> Alameda County Public Health Department report states that, on average, a black person living in West Oakland will die almost 15 years earlier than a white person born in the Oakland Hills.\u003c/p>\n\u003cp>Many food organizations base their programs on the idea of food literacy, which typically entails going into at-risk communities and teaching them the basics of cooking and eating, and lecturing on what foods are healthy and unhealthy. Pallana says this can lead to a pedantic, unintentionally condescending approach that ends up alienating the people they’re trying to reach.\u003c/p>\n\u003cp>“[Food literacy] culturally tends to be very Eurocentric and did not resonate with communities of color. The phrase itself, ‘food literacy’ implies that there are people who are food illiterate,” she said. “That kind of sets a power dynamic that there are some people that are more literate on food than others, and I think when it comes to food and culture, I just don’t see that to be the case.”\u003c/p>\n\u003cp>\u003ca href=\"http://decolonizeyourdiet.org/\">\u003cimg class=\"alignright size-full wp-image-102086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/decolonize-kitchen.jpg\" alt=\"Decolonize Your Diet\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen.jpg 444w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen-400x450.jpg 400w\" sizes=\"(max-width: 444px) 100vw, 444px\">\u003c/a>\u003c/p>\n\u003cp>Now, the OFPC tries to work within communities, to draw on the knowledge that’s already there, and encourage people to eat healthy foods that are culturally relevant and accessible to them. On Dia de Los Muertos (November 1), the council is hosting \u003ca href=\"https://www.eventbrite.com/e/decolonize-your-diet-political-action-you-can-savor-tickets-18399658875?utm_content=buffer17ad1&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer\" target=\"_blank\">hosting a launch party\u003c/a> for a book that covers this topic: \u003ca href=\"http://decolonizeyourdiet.org/\" target=\"_blank\">\u003cem>Decolonize Your Diet\u003c/em>\u003c/a>, by Oakland authors Luz Calvo and Catriona Rueda Esquibel. Calvo, a professor of Ethnic Studies at Cal State East Bay and Esquibel, an associate professor in Race and Resistance Studies at San Francisco State University, are partners. When Calvo was diagnosed with breast cancer in 2006, they shifted their diet to one full of traditional vegetarian Mexican foods. The book's subtitle is \"Mexican-American Plant-Based Recipes for Health and Healing,\" and the two emphasize that a diet based on what their ancestors ate--corn, beans, squash--can help reverse some of the damage of a harmful, modern day standard American diet. This new intersectional approach to food justice has also coincided with a demographic shift on the council: Pallana said that this year’s council is only 38% white.\u003c/p>\n\u003cfigure id=\"attachment_101974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\">\u003cimg class=\"wp-image-101974 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\" alt=\"Attendees board the "Wine Soul Train" (aka the Mexican Bus) at the Council's recent event\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Attendees board the \"Wine Soul Train\" (aka the Mexican Bus) at the Council's recent event \u003ccite>(James Johnson-Piett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pallana is optimistic about the council’s future, and the city’s commitment to food justice issues, pointing to Mayor Schaaf’s appointment of Jose Corona as Director of Equity and Strategic Partnerships: “She couldn't have picked a better person, and it definitely gave me a sense that she is getting people who have demonstrated that they are committed to the issue of economic equity.”\u003c/p>\n\u003cp>But even with the city’s support, the OFPC has been struggling with their future. The influx of wealth into Oakland the last few years has led to a changing demographic makeup and more money coming into the city, but it doesn’t mean that Oakland’s hunger problems have gotten better. In fact, they’ve gotten worse: in their 2010 report, the Alameda County Food Bank reported that 1 in 6 members of Alameda County rely on their services. In 2014, that number was \u003ca href=\"http://www.accfb.org/1-in-5-county-residents-now-relies-on-food-bank-assistance/\" target=\"_blank\">1 in 5\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The constant economic shift is hard,” Pallana said. “We’re doing this work so our Oakland residents can have stronger, healthier communities. We’re working with our community, within it, as part of it. And if economic forces are such that [residents are] actually being displaced out of Oakland, then all this great work that we’re doing, who is it for? Who’s going to benefit?”\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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},
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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",
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"meta": {
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"source": "WNYC"
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"id": "fresh-air",
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"hidden-brain": {
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"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. ",
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"jerrybrown": {
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"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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"title": "Latino USA",
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"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",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
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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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"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>",
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"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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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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