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"disqusTitle": "Chef Dominique Crenn Transforms Her Hayes Valley Restaurant into a Community Kitchen to Feed Vulnerable San Franciscans",
"title": "Chef Dominique Crenn Transforms Her Hayes Valley Restaurant into a Community Kitchen to Feed Vulnerable San Franciscans",
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"content": "\u003cp>Chef Dominique Crenn is well known for rising to the occasion when there are people who need to be fed. Last week, Petit Crenn, the chef's popular Hayes Valley bistro that closed its doors for commercial service on July 7th, rose from the rubble of the COVID-19 crisis in a new iteration: The restaurant has been transformed into a community kitchen devoted to nourishing the city's food-insecure.\u003c/p>\n\u003cfigure id=\"attachment_138317\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-138317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-800x534.jpg\" alt=\"Chickpeas wait to be added to Petit Crenn's first Rethink meal.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas wait to be added to Petit Crenn's first Rethink meal. \u003ccite>(Kimberly Zerkel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We knew what a meal can do,\" explains Chiu. The question was \"how do we use restaurants at this time to stabilize the economy, rehire workers, and feed people?\" The organization realized that by subsidizing Rethink's existing restaurant partners, they could not only keep them and their staff afloat through the crisis, but keep them preparing thousands of meals a day that could be distributed through their trusted nonprofit collaborators to food-insecure households.\u003c/p>\n\u003cp>Crenn followed Rethink's work closely. For years she had been thinking about ways restaurants could use their assets to feed not just their guests, but the community as a whole. So when the coronavirus erupted, so did an opportunity for collaboration.\u003c/p>\n\u003cp>\"It's literally a win-win situation,\" she says. \"COVID or not-COVID hunger is going to be around forever, but when a restaurant opens their doors, they also have to have a part of the business that will give back to the community. When you give back to the community, you also rebuild.\"\u003c/p>\n\u003cp>With a grant, \u003ca href=\"https://www.petitcrenn.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Petit Crenn\u003c/a> has been able to rehire a team of staff to feed those in need. The vegetarian, dairy-free meals—like couscous with smoky eggplant and vegetables, the first meal the kitchen produced last week—cost the restaurant $6 a plate to prepare using organic produce from Crenn's farm as well as other locally produced foodstuffs. When the meals are ready, representatives from \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> distribute them to 300 individuals within their assistance network.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Working through established social services organizations is an important aspect of the program's success. \"A lot of times emergency food is not dignified,\" explains Chiu. Distributing peanut butter and jelly sandwiches to the community in Chinatown, for example, doesn't do much to build trust. Working through existing culturally sensitive organizations that local people recognize and respect is far more successful. \"They've laid out the groundwork. They have a real relationship and we want to allow them to strengthen their ties.\"\u003c/p>\n\u003cfigure id=\"attachment_138316\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138316\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-800x534.jpg\" alt=\"Masked team members prepares meals at the transformed Petit Crenn.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Masked team members prepares meals at the transformed Petit Crenn. \u003ccite>(Kimberly Zerkel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv id=\"sPost_0_0_4_0_0_0_0_3_0_4\" class=\"post-partial article__body\">\n\u003cdiv class=\"body js-expandable clearfix js-listicle-body css-listicle-body-2646420663\">\n\u003cdiv class=\"body-description\">\n\u003cp>Petit Crenn is the first Rethink-certified restaurant in the Bay Area, but it won't be the last. The organization is currently working to expand the initiative here into a network similar to the one they've built in New York. Other programs, including the \u003ca href=\"https://www.gofundme.com/f/help-horn-barbecue-feed-the-community\" target=\"_blank\" rel=\"noopener noreferrer\">Horn Initiative\u003c/a> launched by Oakland restaurant \u003ca href=\"https://www.hornbarbecue.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Horn Barbecue\u003c/a> and the \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Lee Initiative\u003c/a>, have similarly begun to collaborate with chefs in SF, Oakland, and beyond to feed the food-insecure as well as frontline healthcare workers.\u003c/p>\n\u003cp>One of them is \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\" target=\"_blank\" rel=\"noopener noreferrer\">Nelson German\u003c/a>, chef-owner of Oakland's \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar\u003c/a> and \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Since the crisis began in March, \"instead of just being open for service, we have also been a relief kitchen,\" he says. After working with the Lee Initiative for close to three months, AlaMar is now preparing 100 to 150 meals per day for the homeless through \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a>, and Sobre Mesa is making breakfasts for frontline healthcare workers through \u003ca href=\"https://www.eastbayfeeder.org/\" target=\"_blank\" rel=\"noopener noreferrer\">East Bay FeedER\u003c/a>. \"Give back and better things come towards you. I learned that from my mom and grandma,\" German says.\u003c/p>\n\u003cp>While Petit Crenn will remain closed to the public to partner with Rethink for the next six months, Crenn herself has plenty of ideas for the future. She envisions a food infrastructure in the Bay Area that revolves around its restaurants, mom-and-pop and Michelin-starred alike. From production to plate, feeding everyone from the homeless to school kids to the elderly would be in the hands of small local farms, producers, businesses and organizations, replacing the corporate structures that currently provide institutions with over-processed foods with low nutritional value.\u003c/p>\n\u003cp>\"We need to go back to feeding the community the right way, feeding the community with food that is good—good for the food system, good for your body,\" In the meantime, she says, don't forget that small actions can have a big impact. \"Think about where you're buying your things because eating and buying is an act of activism.\"\u003c/p>\n\u003cp>// \u003cem>Petit Crenn, as well as Bar Crenn, remains closed for restaurant service but hopes to reopen to guests in 2021. The fine dining restaurant \u003ca href=\"https://www.instagram.com/atelier.crenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Atelier Crenn\u003c/a> is open for takeout of farm-fresh brunches ($38/person), Crenn Kits ($145), and outdoor brunch and dinner service; place orders and make reservations on \u003ca href=\"https://www.exploretock.com/ateliercrenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Tock\u003c/a>. Follow chef Dominique Crenn on \u003ca href=\"https://www.instagram.com/dominiquecrenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv id=\"sPost_0_0_4_0_0_0_0_3_0_5\" class=\"post-partial article__around-the-web\">\n\u003cdiv class=\"around-the-web\">\u003c/div>\n\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Story by Soshi Parks via \u003ca href=\"https://www.7x7.com/\" target=\"_blank\" rel=\"noopener noreferrer\">7x7\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Chef Dominique Crenn is well known for rising to the occasion when there are people who need to be fed. Last week, Petit Crenn, the chef's popular Hayes Valley bistro that closed its doors for commercial service on July 7th, rose from the rubble of the COVID-19 crisis in a new iteration.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef Dominique Crenn is well known for rising to the occasion when there are people who need to be fed. Last week, Petit Crenn, the chef's popular Hayes Valley bistro that closed its doors for commercial service on July 7th, rose from the rubble of the COVID-19 crisis in a new iteration: The restaurant has been transformed into a community kitchen devoted to nourishing the city's food-insecure.\u003c/p>\n\u003cfigure id=\"attachment_138317\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-138317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-800x534.jpg\" alt=\"Chickpeas wait to be added to Petit Crenn's first Rethink meal.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas wait to be added to Petit Crenn's first Rethink meal. \u003ccite>(Kimberly Zerkel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We knew what a meal can do,\" explains Chiu. The question was \"how do we use restaurants at this time to stabilize the economy, rehire workers, and feed people?\" The organization realized that by subsidizing Rethink's existing restaurant partners, they could not only keep them and their staff afloat through the crisis, but keep them preparing thousands of meals a day that could be distributed through their trusted nonprofit collaborators to food-insecure households.\u003c/p>\n\u003cp>Crenn followed Rethink's work closely. For years she had been thinking about ways restaurants could use their assets to feed not just their guests, but the community as a whole. So when the coronavirus erupted, so did an opportunity for collaboration.\u003c/p>\n\u003cp>\"It's literally a win-win situation,\" she says. \"COVID or not-COVID hunger is going to be around forever, but when a restaurant opens their doors, they also have to have a part of the business that will give back to the community. When you give back to the community, you also rebuild.\"\u003c/p>\n\u003cp>With a grant, \u003ca href=\"https://www.petitcrenn.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Petit Crenn\u003c/a> has been able to rehire a team of staff to feed those in need. The vegetarian, dairy-free meals—like couscous with smoky eggplant and vegetables, the first meal the kitchen produced last week—cost the restaurant $6 a plate to prepare using organic produce from Crenn's farm as well as other locally produced foodstuffs. When the meals are ready, representatives from \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> distribute them to 300 individuals within their assistance network.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Working through established social services organizations is an important aspect of the program's success. \"A lot of times emergency food is not dignified,\" explains Chiu. Distributing peanut butter and jelly sandwiches to the community in Chinatown, for example, doesn't do much to build trust. Working through existing culturally sensitive organizations that local people recognize and respect is far more successful. \"They've laid out the groundwork. They have a real relationship and we want to allow them to strengthen their ties.\"\u003c/p>\n\u003cfigure id=\"attachment_138316\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138316\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-800x534.jpg\" alt=\"Masked team members prepares meals at the transformed Petit Crenn.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Masked team members prepares meals at the transformed Petit Crenn. \u003ccite>(Kimberly Zerkel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv id=\"sPost_0_0_4_0_0_0_0_3_0_4\" class=\"post-partial article__body\">\n\u003cdiv class=\"body js-expandable clearfix js-listicle-body css-listicle-body-2646420663\">\n\u003cdiv class=\"body-description\">\n\u003cp>Petit Crenn is the first Rethink-certified restaurant in the Bay Area, but it won't be the last. The organization is currently working to expand the initiative here into a network similar to the one they've built in New York. Other programs, including the \u003ca href=\"https://www.gofundme.com/f/help-horn-barbecue-feed-the-community\" target=\"_blank\" rel=\"noopener noreferrer\">Horn Initiative\u003c/a> launched by Oakland restaurant \u003ca href=\"https://www.hornbarbecue.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Horn Barbecue\u003c/a> and the \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Lee Initiative\u003c/a>, have similarly begun to collaborate with chefs in SF, Oakland, and beyond to feed the food-insecure as well as frontline healthcare workers.\u003c/p>\n\u003cp>One of them is \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\" target=\"_blank\" rel=\"noopener noreferrer\">Nelson German\u003c/a>, chef-owner of Oakland's \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar\u003c/a> and \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Since the crisis began in March, \"instead of just being open for service, we have also been a relief kitchen,\" he says. After working with the Lee Initiative for close to three months, AlaMar is now preparing 100 to 150 meals per day for the homeless through \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a>, and Sobre Mesa is making breakfasts for frontline healthcare workers through \u003ca href=\"https://www.eastbayfeeder.org/\" target=\"_blank\" rel=\"noopener noreferrer\">East Bay FeedER\u003c/a>. \"Give back and better things come towards you. I learned that from my mom and grandma,\" German says.\u003c/p>\n\u003cp>While Petit Crenn will remain closed to the public to partner with Rethink for the next six months, Crenn herself has plenty of ideas for the future. She envisions a food infrastructure in the Bay Area that revolves around its restaurants, mom-and-pop and Michelin-starred alike. From production to plate, feeding everyone from the homeless to school kids to the elderly would be in the hands of small local farms, producers, businesses and organizations, replacing the corporate structures that currently provide institutions with over-processed foods with low nutritional value.\u003c/p>\n\u003cp>\"We need to go back to feeding the community the right way, feeding the community with food that is good—good for the food system, good for your body,\" In the meantime, she says, don't forget that small actions can have a big impact. \"Think about where you're buying your things because eating and buying is an act of activism.\"\u003c/p>\n\u003cp>// \u003cem>Petit Crenn, as well as Bar Crenn, remains closed for restaurant service but hopes to reopen to guests in 2021. The fine dining restaurant \u003ca href=\"https://www.instagram.com/atelier.crenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Atelier Crenn\u003c/a> is open for takeout of farm-fresh brunches ($38/person), Crenn Kits ($145), and outdoor brunch and dinner service; place orders and make reservations on \u003ca href=\"https://www.exploretock.com/ateliercrenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Tock\u003c/a>. Follow chef Dominique Crenn on \u003ca href=\"https://www.instagram.com/dominiquecrenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv id=\"sPost_0_0_4_0_0_0_0_3_0_5\" class=\"post-partial article__around-the-web\">\n\u003cdiv class=\"around-the-web\">\u003c/div>\n\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Story by Soshi Parks via \u003ca href=\"https://www.7x7.com/\" target=\"_blank\" rel=\"noopener noreferrer\">7x7\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>The beauty of a recipe is understanding when and where you can break it. Recipes, as helpful as they are, aren’t rules but guidelines—steps so you don’t lose your way. It’s up to you to follow or stray from them. Where are the swaps? What can be added? The trick is knowing when and how to do that without the potential of ruining whatever food you’re making. This is much easier to do with cooking than with baking, but it has never stopped me from trying, sometimes with great successes and sometimes with abysmal failures.\u003c/p>\n\u003cp>An apple crisp was my latest foray into recipe dalliance. With an ever-present sweet tooth and a sudden urge to eat a little bit healthier, I settled on cleaning out the pantry with an oat apple crisp that was sweet, a little salty and had the feeling of being a better option than cake (even if it wasn’t). I went searching for a recipe that would be less fatty and sugar-rich, use ingredients I already had on hand and wasn’t fussy.\u003c/p>\n\u003cp>One recipe was super healthy, but I didn't have half of the ingredients. Another was simple, but didn't use oats. Yet another used raisins and was way too fussy (I don't have time or patience to make pastry dough, thank you).\u003c/p>\n\u003cp>After looking through at least a dozen apple crisp variations, I took \u003ca href=\"https://thecleaneatingcouple.com/healthy-apple-crisp/\">this one from The Clean Eating Couple\u003c/a> and ran with it. But, perhaps in defiance, I didn't peel the apples, added a little butter instead of coconut oil and seasoned the apples with nutmeg, allspice and a little chili. For the crisp topping, I swapped pecans for mixed nuts I had on hand, used ghee instead of coconut oil and added smoked maple syrup and a little jaggery for the topping.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The result was a personalized version of the original. At what point does a recipe transform into something else? As long as it’s still an apple crisp, does it matter? I portioned it off for the week and thoroughly enjoyed.\u003c/p>\n\u003ch2>Healthy Apple Crisp recipe:\u003c/h2>\n\u003cul>\n\u003cli>4 medium sized apples, sliced into 1/4 inch pieces\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/2 teaspoon nutmeg\u003c/li>\n\u003cli>1/2 teaspoon all spice\u003c/li>\n\u003cli>1/2 teaspoon aleppo pepper or mild paprika or mild chili powder\u003c/li>\n\u003cli>1 lime, juiced\u003c/li>\n\u003cli>jaggery or brown sugar, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Crisp Topping\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup oats\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon fresh ginger, peeled and grated\u003c/li>\n\u003cli>1/4 teaspoon nutmeg\u003c/li>\n\u003cli>1/4 teaspoon all spice\u003c/li>\n\u003cli>1/3 cup mixed nuts, chopped\u003c/li>\n\u003cli>2 tablespoons melted butter or ghee\u003c/li>\n\u003cli>1 tablespoon smoked maple syrup OR 1 tablespoon maple syrup + 1 teaspoon smoked paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Preheat oven to 350 degrees; grease a 9x11 baking sheet with cooking spray or a little oil. Toss apples, butter, spices, lime juice and sugar together in a bowl and set aside. In a separate bowl, combine crisp topping ingredients and mix well. Place apple mixture evenly on the baking sheet and follow with the topping. If you want to add sweetness, drizzle with maple syrup. Cover with foil and bake for 25 minutes. Uncover and bake for another 10-20 minutes, until the apples are fork-tender and the oats are golden brown. Serve with a dollop of yogurt and a light drizzle of maple syrup.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>The beauty of a recipe is understanding when and where you can break it. Recipes, as helpful as they are, aren’t rules but guidelines—steps so you don’t lose your way. It’s up to you to follow or stray from them. Where are the swaps? What can be added? The trick is knowing when and how to do that without the potential of ruining whatever food you’re making. This is much easier to do with cooking than with baking, but it has never stopped me from trying, sometimes with great successes and sometimes with abysmal failures.\u003c/p>\n\u003cp>An apple crisp was my latest foray into recipe dalliance. With an ever-present sweet tooth and a sudden urge to eat a little bit healthier, I settled on cleaning out the pantry with an oat apple crisp that was sweet, a little salty and had the feeling of being a better option than cake (even if it wasn’t). I went searching for a recipe that would be less fatty and sugar-rich, use ingredients I already had on hand and wasn’t fussy.\u003c/p>\n\u003cp>One recipe was super healthy, but I didn't have half of the ingredients. Another was simple, but didn't use oats. Yet another used raisins and was way too fussy (I don't have time or patience to make pastry dough, thank you).\u003c/p>\n\u003cp>After looking through at least a dozen apple crisp variations, I took \u003ca href=\"https://thecleaneatingcouple.com/healthy-apple-crisp/\">this one from The Clean Eating Couple\u003c/a> and ran with it. But, perhaps in defiance, I didn't peel the apples, added a little butter instead of coconut oil and seasoned the apples with nutmeg, allspice and a little chili. For the crisp topping, I swapped pecans for mixed nuts I had on hand, used ghee instead of coconut oil and added smoked maple syrup and a little jaggery for the topping.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The result was a personalized version of the original. At what point does a recipe transform into something else? As long as it’s still an apple crisp, does it matter? I portioned it off for the week and thoroughly enjoyed.\u003c/p>\n\u003ch2>Healthy Apple Crisp recipe:\u003c/h2>\n\u003cul>\n\u003cli>4 medium sized apples, sliced into 1/4 inch pieces\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/2 teaspoon nutmeg\u003c/li>\n\u003cli>1/2 teaspoon all spice\u003c/li>\n\u003cli>1/2 teaspoon aleppo pepper or mild paprika or mild chili powder\u003c/li>\n\u003cli>1 lime, juiced\u003c/li>\n\u003cli>jaggery or brown sugar, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Crisp Topping\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup oats\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon fresh ginger, peeled and grated\u003c/li>\n\u003cli>1/4 teaspoon nutmeg\u003c/li>\n\u003cli>1/4 teaspoon all spice\u003c/li>\n\u003cli>1/3 cup mixed nuts, chopped\u003c/li>\n\u003cli>2 tablespoons melted butter or ghee\u003c/li>\n\u003cli>1 tablespoon smoked maple syrup OR 1 tablespoon maple syrup + 1 teaspoon smoked paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Preheat oven to 350 degrees; grease a 9x11 baking sheet with cooking spray or a little oil. Toss apples, butter, spices, lime juice and sugar together in a bowl and set aside. In a separate bowl, combine crisp topping ingredients and mix well. Place apple mixture evenly on the baking sheet and follow with the topping. If you want to add sweetness, drizzle with maple syrup. Cover with foil and bake for 25 minutes. Uncover and bake for another 10-20 minutes, until the apples are fork-tender and the oats are golden brown. Serve with a dollop of yogurt and a light drizzle of maple syrup.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Just two days after its announced partial closure, the Ferry Building is fully open for business once more. On Thursday, in accordance with a \u003c/span>\u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/CDPH%20Document%20Library/COVID-19/SHO%20Order%20Dimming%20Entire%20State%207-13-2020.pdf\">\u003cspan style=\"font-weight: 400\">statewide public health officer order\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that restricted indoor activities at malls and other businesses in cities on the state’s watchlist, the Ferry Building closed indoor shops and restaurants that had no direct access to doors that led outside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Hudson Pacific Properties, which owns the building, announced that the Ferry Building is now being classified as a transport terminal rather than a shopping mall excluding it from the statewide order. \u003c/span>\u003c/p>\n\u003cp>[aside tag=\"featured-food\" label=\"More News\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the weekend, Christine Farren, the executive director of \u003c/span>\u003ca href=\"https://cuesa.org/\">\u003cspan style=\"font-weight: 400\">CUESA\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which runs the longstanding farmer’s market at the building, heard that this closure order was coming down and was in talks with the building’s manager to host businesses that were forced to close as pop-ups at the organization’s outdoor markets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a tenant of the building's outdoor spaces well practiced in social distancing and sanitization measures, CUESA’s markets have remained open during the pandemic because of its physical positioning and its essential service of providing fresh and prepared foods. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">“CUESA has a longstanding relationship with almost all of the tenants that are inside of the Ferry Building because we've acted as a small business incubator for many of them,” Farren explained. “At one count, nearly 40% of the businesses inside had started in our farmer's market so these are very personal relationships to us.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, CUESA and the rest of the businesses at the market can resume business as usual. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Just two days after its announced partial closure, the Ferry Building is fully open for business once more. On Thursday, in accordance with a \u003c/span>\u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/CDPH%20Document%20Library/COVID-19/SHO%20Order%20Dimming%20Entire%20State%207-13-2020.pdf\">\u003cspan style=\"font-weight: 400\">statewide public health officer order\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that restricted indoor activities at malls and other businesses in cities on the state’s watchlist, the Ferry Building closed indoor shops and restaurants that had no direct access to doors that led outside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Hudson Pacific Properties, which owns the building, announced that the Ferry Building is now being classified as a transport terminal rather than a shopping mall excluding it from the statewide order. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "9 Bay Area Food Companies Whose Upcycled Treats are Battling Food Waste",
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"content": "\u003cp>\u003cem>It's no secret that the American food system is broken. We throw out as much as 40 percent of the food we purchase each year, almost twice as much as any other developed country. But there's also a staggering amount of food that never even makes it off the farm. Each year, around 4 percent of crops never get harvested; of those that do, around 20 percent are rejected for being too large, too small, or just plain ugly.\u003c/em>\u003c/p>\n\u003cp>Now, food companies are stepping up to upcycle those unwanted edibles—along with the byproducts of beer, soy milk, and coffee production—into brand new products that include everything from baking flour to chips to tea.\u003c/p>\n\u003cp>These \u003ca href=\"https://www.upcycledfood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">entrepreneurs\u003c/a> come from all over the country, but the Bay Area is seriously kicking butt and taking names in the upcycled food revolution. Check out nine local food companies that are making a difference, one imperfect apple at a time.\u003c/p>\n\u003ch2 data-role=\"headline\">Renewal Mill's Gluten-Free Okara Flour\u003c/h2>\n\u003cp>Each year, manufacturers of tofu, soy milk and other soy-based foods leave millions of tons of soybean curd residue, also known as okara, to rot in landfill. But Oakland-based \u003ca href=\"https://www.renewalmill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Renewal Mill\u003c/a> has come up with a much sweeter solution: Upcycle okara into baked goods, instead. The company dries and mills okara pulp into a protein- and fiber-rich baking flour, a soft gluten-free grain that works beautifully in biscuits and pie crusts, among other things. Renewal Mill also uses their okara flour to produce an ooey-gooey vegan dark chocolate brownie mix and pre-baked vegan chocolate chip cookies. // \u003ca href=\"https://www.renewalmill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">renewalmill.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/B_qP_iTBzKW\u003c/p>\n\u003ch2 data-role=\"headline\">ReGrained's Spent Grain Puffs\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_qP_iTBzKW/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Breweries produce billions of pounds of spent grain each year. And while the waste material has tons of fiber and protein that can be used as animal feed, it also spoils so quickly that most of the grain ends up in landfill. \u003ca href=\"https://www.regrained.com/\" target=\"_blank\" rel=\"noopener noreferrer\">ReGrained\u003c/a> has approached the problem with a process for preserving the \"spent\" grain and upcycling it into tasty new treats. Their puffs, a light snack chip—sold in flavors like smoked sea salt and pepper and Texas pit barbecue—and super-grain bars, in flavors like chocolate coffee and blueberry sunflower, are wholesome, flavorful, and good for the planet. // \u003ca href=\"https://www.regrained.com/\" target=\"_blank\" rel=\"noopener noreferrer\">regrained.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/B9-L3t_JyZW\u003c/p>\n\u003ch2 data-role=\"headline\">Tia Lupita's Cactus and Okara Chips\u003c/h2>\n\u003cp>You may already know \u003ca href=\"https://tialupitafoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tia Lupita\u003c/a>'s well-loved hot sauce, a recipe created by founder Hector Saldivar's mother, and tortillas and tortilla chips made with sustainable cassava. Now the company is dipping their toe into upcycled foods. Tia Lupita has just released a new line of tortillas that blend okara, the leftover pulp from tofu and soy milk production, with nopal cactus and cassava. The grain-free wraps aren't just delicious, they have just 45 calories and six grams of carbs a pop. // \u003ca href=\"https://tialupitafoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">tialupitafoods.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCCL11zBqvE/\u003c/p>\n\u003ch3 data-role=\"headline\">Ugly Pickle's Upcycled Condiments and Dips\u003c/h3>\n\u003cp>\u003ca href=\"https://www.eatuglypickle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ugly Pickle\u003c/a> is on a mission to help mend the broken links in the American food system, which wastes around a third of all fresh farm produce each year. The company rescues fruits and veggies headed for landfill and then upcycles them into dips, condiments and, of course, pickles. Try their roasted root hummus, King of Krauts (apple-beet-ginger sauerkraut), carrot top chimichurri, and spicy bread 'n' buttah pickles. These goodies, and others, are sold Saturdays at the Ferry Plaza Farmers Market, at Bi-Rite Market on Divisadero, and at Douglas in the Mission. // \u003ca href=\"https://www.eatuglypickle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">eatuglypickle.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/B0ePyCmhXOe/?\u003c/p>\n\u003ch3 data-role=\"headline\">Imperfect Foods' Ugly Produce Box\u003c/h3>\n\u003cp>Despite the fact that they are equally as nutritious and tasty as more attractive produce, farms often can't sell products that are off-color, strangely shaped, or cosmetically scarred. Each year, 20 billion pounds of it goes unsold or unharvested. It's a problem \u003ca href=\"https://www.imperfectfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Imperfect Foods\u003c/a> is on a mission to change. The company allows you to put together a box made up of the produce and other products of your choosing, instead of sending items you may end up throwing out. All fruits and veggies, along with eggs, meats and pantry items, are sustainably sourced and delivered straight to your door. // \u003ca href=\"https://www.imperfectfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">imperfectfoods.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCL2NNIFUwb/\u003c/p>\n\u003ch3 data-role=\"headline\">Treasure 8's Food Waste–Reducing Technology\u003c/h3>\n\u003cp>Treasure Island–based \u003ca href=\"https://www.treasure8.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Treasure 8\u003c/a> is working to accelerate a food revolution by using new technologies to fight waste and provide consumers with minimally processed, highly nutritious options. Using a patented food dehydration process, Treasure 8 upcycles imperfect fruits and veggies into single ingredient beet and apple chips sold under the label \u003ca href=\"https://www.groundrulesfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ground Rules\u003c/a>. Their newest collaboration with \u003ca href=\"https://shamelesspets.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Shameless Pets\u003c/a> will help reduce the environmental impact of the pet industry by rescuing waste from farm and dairy operations and turning them into tasty dog treats. // \u003ca href=\"https://www.treasure8.com/\" target=\"_blank\" rel=\"noopener noreferrer\">treasure8.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/BrNxbIbg8Po/\u003c/p>\n\u003ch3 data-role=\"headline\">The Cultured Kitchen's Cashew-Based Spreads\u003c/h3>\n\u003cp>The vegan cheese and butter company \u003ca href=\"https://www.cashewreserve.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Cultured Kitchen\u003c/a> produces cashew-based spreads using a process of fermentation free from fillers, gums, and artificial flavors. Spiked with rescued and upcycled herbs, spices, and produce like red bell pepper and garlic, the resulting foods include creamy spreadable pepper jack, aged and cultured smokey chipotle, and smooth cinnamon date vanilla butter. Order The Cultured Kitchen's plant-based delights \u003ca href=\"https://gtfoitsvegan.com/\" target=\"_blank\" rel=\"noopener noreferrer\">online\u003c/a> or find them at stores throughout California (see a full list of locations on their website). // \u003ca href=\"https://www.cashewreserve.com/\" target=\"_blank\" rel=\"noopener noreferrer\">cashewreserve.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/B8Zz3aihna8/\u003c/p>\n\u003ch3 data-role=\"headline\">Good Use's Cold-Pressed Juices\u003c/h3>\n\u003cp>The \u003ca href=\"https://www.gooduse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Good Use\u003c/a> team works with West Coast farmers to upcycle their unloved and ugly surplus produce into healthful cold-pressed juices. Founded in San Francisco in 2016, the company's juices like Vitamin Sea (maple water, lemon, apple, and blue spirulina) and If Looks Could Kale (kale, apple, celery, spinach, ginger, and lime), and ginger turmeric wellness shots, are available online and at stores around the Bay. // \u003ca href=\"https://www.gooduse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">gooduse.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/CAtYph3JHXr/\u003c/p>\n\u003ch3 data-role=\"headline\">The Republic of Tea's Upcycled Teas\u003c/h3>\n\u003cp>Since its founding in 1992, social responsibility and ethical business practices have been at the center of \u003ca href=\"https://www.republicoftea.com/root-to-petal/c/roottopetal/\" target=\"_blank\" rel=\"noopener noreferrer\">The Republic of Tea\u003c/a>. With their root to petal teas, the company is now tackling the problem of food waste. The company has created an antioxidant-rich Cascara Grape tea from fruit, skins, leaves, stems, and roots discarded from the production of wine (14 million tons of waste per year) and coffee (23 million tons of waste per year). Their Dandelion Mint tea is produced from the leaves of the dandelion root, a part of the plant that despite having digestive cleansing properties is often thrown out. // \u003ca href=\"https://www.republicoftea.com/\" target=\"_blank\" rel=\"noopener noreferrer\">republicoftea.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/CChNWyoJ-b0/\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Story by Shoshi Parks via\u003ca href=\"https://www.7x7.com/\"> 7x7\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "It's no secret that the American food system is broken. We throw out as much as 40 percent of the food we purchase each year, almost twice as much as any other developed country. But there's also a staggering amount of food that never even makes it off the farm. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>It's no secret that the American food system is broken. We throw out as much as 40 percent of the food we purchase each year, almost twice as much as any other developed country. But there's also a staggering amount of food that never even makes it off the farm. Each year, around 4 percent of crops never get harvested; of those that do, around 20 percent are rejected for being too large, too small, or just plain ugly.\u003c/em>\u003c/p>\n\u003cp>Now, food companies are stepping up to upcycle those unwanted edibles—along with the byproducts of beer, soy milk, and coffee production—into brand new products that include everything from baking flour to chips to tea.\u003c/p>\n\u003cp>These \u003ca href=\"https://www.upcycledfood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">entrepreneurs\u003c/a> come from all over the country, but the Bay Area is seriously kicking butt and taking names in the upcycled food revolution. Check out nine local food companies that are making a difference, one imperfect apple at a time.\u003c/p>\n\u003ch2 data-role=\"headline\">Renewal Mill's Gluten-Free Okara Flour\u003c/h2>\n\u003cp>Each year, manufacturers of tofu, soy milk and other soy-based foods leave millions of tons of soybean curd residue, also known as okara, to rot in landfill. But Oakland-based \u003ca href=\"https://www.renewalmill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Renewal Mill\u003c/a> has come up with a much sweeter solution: Upcycle okara into baked goods, instead. The company dries and mills okara pulp into a protein- and fiber-rich baking flour, a soft gluten-free grain that works beautifully in biscuits and pie crusts, among other things. Renewal Mill also uses their okara flour to produce an ooey-gooey vegan dark chocolate brownie mix and pre-baked vegan chocolate chip cookies. // \u003ca href=\"https://www.renewalmill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">renewalmill.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Breweries produce billions of pounds of spent grain each year. And while the waste material has tons of fiber and protein that can be used as animal feed, it also spoils so quickly that most of the grain ends up in landfill. \u003ca href=\"https://www.regrained.com/\" target=\"_blank\" rel=\"noopener noreferrer\">ReGrained\u003c/a> has approached the problem with a process for preserving the \"spent\" grain and upcycling it into tasty new treats. Their puffs, a light snack chip—sold in flavors like smoked sea salt and pepper and Texas pit barbecue—and super-grain bars, in flavors like chocolate coffee and blueberry sunflower, are wholesome, flavorful, and good for the planet. // \u003ca href=\"https://www.regrained.com/\" target=\"_blank\" rel=\"noopener noreferrer\">regrained.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2 data-role=\"headline\">Tia Lupita's Cactus and Okara Chips\u003c/h2>\n\u003cp>You may already know \u003ca href=\"https://tialupitafoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tia Lupita\u003c/a>'s well-loved hot sauce, a recipe created by founder Hector Saldivar's mother, and tortillas and tortilla chips made with sustainable cassava. Now the company is dipping their toe into upcycled foods. Tia Lupita has just released a new line of tortillas that blend okara, the leftover pulp from tofu and soy milk production, with nopal cactus and cassava. The grain-free wraps aren't just delicious, they have just 45 calories and six grams of carbs a pop. // \u003ca href=\"https://tialupitafoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">tialupitafoods.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">Ugly Pickle's Upcycled Condiments and Dips\u003c/h3>\n\u003cp>\u003ca href=\"https://www.eatuglypickle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ugly Pickle\u003c/a> is on a mission to help mend the broken links in the American food system, which wastes around a third of all fresh farm produce each year. The company rescues fruits and veggies headed for landfill and then upcycles them into dips, condiments and, of course, pickles. Try their roasted root hummus, King of Krauts (apple-beet-ginger sauerkraut), carrot top chimichurri, and spicy bread 'n' buttah pickles. These goodies, and others, are sold Saturdays at the Ferry Plaza Farmers Market, at Bi-Rite Market on Divisadero, and at Douglas in the Mission. // \u003ca href=\"https://www.eatuglypickle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">eatuglypickle.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">Imperfect Foods' Ugly Produce Box\u003c/h3>\n\u003cp>Despite the fact that they are equally as nutritious and tasty as more attractive produce, farms often can't sell products that are off-color, strangely shaped, or cosmetically scarred. Each year, 20 billion pounds of it goes unsold or unharvested. It's a problem \u003ca href=\"https://www.imperfectfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Imperfect Foods\u003c/a> is on a mission to change. The company allows you to put together a box made up of the produce and other products of your choosing, instead of sending items you may end up throwing out. All fruits and veggies, along with eggs, meats and pantry items, are sustainably sourced and delivered straight to your door. // \u003ca href=\"https://www.imperfectfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">imperfectfoods.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">Treasure 8's Food Waste–Reducing Technology\u003c/h3>\n\u003cp>Treasure Island–based \u003ca href=\"https://www.treasure8.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Treasure 8\u003c/a> is working to accelerate a food revolution by using new technologies to fight waste and provide consumers with minimally processed, highly nutritious options. Using a patented food dehydration process, Treasure 8 upcycles imperfect fruits and veggies into single ingredient beet and apple chips sold under the label \u003ca href=\"https://www.groundrulesfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ground Rules\u003c/a>. Their newest collaboration with \u003ca href=\"https://shamelesspets.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Shameless Pets\u003c/a> will help reduce the environmental impact of the pet industry by rescuing waste from farm and dairy operations and turning them into tasty dog treats. // \u003ca href=\"https://www.treasure8.com/\" target=\"_blank\" rel=\"noopener noreferrer\">treasure8.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">Good Use's Cold-Pressed Juices\u003c/h3>\n\u003cp>The \u003ca href=\"https://www.gooduse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Good Use\u003c/a> team works with West Coast farmers to upcycle their unloved and ugly surplus produce into healthful cold-pressed juices. Founded in San Francisco in 2016, the company's juices like Vitamin Sea (maple water, lemon, apple, and blue spirulina) and If Looks Could Kale (kale, apple, celery, spinach, ginger, and lime), and ginger turmeric wellness shots, are available online and at stores around the Bay. // \u003ca href=\"https://www.gooduse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">gooduse.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">The Republic of Tea's Upcycled Teas\u003c/h3>\n\u003cp>Since its founding in 1992, social responsibility and ethical business practices have been at the center of \u003ca href=\"https://www.republicoftea.com/root-to-petal/c/roottopetal/\" target=\"_blank\" rel=\"noopener noreferrer\">The Republic of Tea\u003c/a>. With their root to petal teas, the company is now tackling the problem of food waste. The company has created an antioxidant-rich Cascara Grape tea from fruit, skins, leaves, stems, and roots discarded from the production of wine (14 million tons of waste per year) and coffee (23 million tons of waste per year). Their Dandelion Mint tea is produced from the leaves of the dandelion root, a part of the plant that despite having digestive cleansing properties is often thrown out. // \u003ca href=\"https://www.republicoftea.com/\" target=\"_blank\" rel=\"noopener noreferrer\">republicoftea.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Sebastopol's industrial outdoor market, The Barlow is getting two new tenants this month. The 12-acre industrial outdoor market offering local shops, food and drinks will be home to a wine co-op and new restaurant even with new mandates that restrict indoor dining in restaurants and bars.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The wine bar, Region, is slated to open on July 25th next to Golden State Cider. Offering 50 different wines from Sonoma County, Region works with specific winemakers from 14 of Sonoma County’s 19 appellations to make sure the wines represent the broad spectrum of the region - hence the name, says co-founder Kerry Thedorf. The wine bar will have two distinct spaces. One half will be a self-serve WineStation machine that has 50 wines that can be served in either a 1oz taste, a 2.5oz half glass, or a 5oz full glass going from full white to heavy red. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second half of the space will act as a pop-up tasting room, where 25 wineries from around Sonoma County will have two weeks of the year in the summer and one week in the winter to to do a range of things from wine club dinners and tastings to special events. Thedorf explains that the two sides give customers the opportunity to “learn as much as you want to about wine or just hangout like you're at a brewery.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CChEE5CpP2v/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The overall experience of the two sides is to create an approachable atmosphere where it doesn’t feel stuffy or too formal, but there are also lots of wine options, says Thedorf. While the WineStation space creates a fun and casual ambiance where folks can hangout and enjoy the space and each other's company, the other offers access and wine education directly with the winemakers who make the wines.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As for the restaurant, Blue Ridge Kitchen will open on July 28. The new California-inspired spot is taking the place of \u003ca href=\"https://legacy.northbaybusinessjournal.com/northbay/sonomacounty/9515716-181/restaurant-sonoma-county-floods-closing\">Zazu Kitchen & Farm\u003c/a>, which closed last year due to flooding. General Manager Eric Zahra describes the menu as “California comfort food with a southern drawl,” utilizing local farmers to create food with a southern slant. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The menu is still being finalized, but items include southern staples like fried green tomatoes, fried shrimp po’boys, mac and cheese, shrimp and grits, and fried chicken. There are also a few favorites from chef Matt D’Ambrosi tried, like smash burgers and ahi tuna tartare with black rice chips. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both places had plans to utilize the industrial open space that makes The Barlow so unique. However, with the new mandates changing our dining experiences by the day they’ve both had to change course on how best to serve their customers.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Blue Ridge Kitchen will only have outdoor patio seating available with the 50 to 60 seats arranged to observe social distancing.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Region has rearranged the flow from the indoor bar to outdoor seating that includes a check in table. The WineMachine will only be available to pour before patrons are escorted to an outdoor seating area which occupies about 10 parking spaces. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Sebastopol's industrial outdoor market, The Barlow is getting two new tenants this month. The 12-acre industrial outdoor market offering local shops, food and drinks will be home to a wine co-op and new restaurant even with new mandates that restrict indoor dining in restaurants and bars.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The wine bar, Region, is slated to open on July 25th next to Golden State Cider. Offering 50 different wines from Sonoma County, Region works with specific winemakers from 14 of Sonoma County’s 19 appellations to make sure the wines represent the broad spectrum of the region - hence the name, says co-founder Kerry Thedorf. The wine bar will have two distinct spaces. One half will be a self-serve WineStation machine that has 50 wines that can be served in either a 1oz taste, a 2.5oz half glass, or a 5oz full glass going from full white to heavy red. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second half of the space will act as a pop-up tasting room, where 25 wineries from around Sonoma County will have two weeks of the year in the summer and one week in the winter to to do a range of things from wine club dinners and tastings to special events. Thedorf explains that the two sides give customers the opportunity to “learn as much as you want to about wine or just hangout like you're at a brewery.” \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cp>Trader Joe's is getting rid of product names such as Trader José's, Arabian Joe's and Trader Ming's that critics say are racist and \"perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>The branding has come under new scrutiny after a \u003ca class=\"c-link\" href=\"http://change.org/\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"http://Change.org\" data-sk=\"tooltip_parent\" aria-describedby=\"sk-tooltip-9968\">Change.org\u003c/a> petition demanded that the company \"remove racist branding and packaging from its stores.\" The New York Times \u003ca class=\"c-link\" href=\"https://www.nytimes.com/2020/07/19/business/trader-joes-petition.html\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"https://www.nytimes.com/2020/07/19/business/trader-joes-petition.html\" data-sk=\"tooltip_parent\" aria-describedby=\"sk-tooltip-9969\">has reported\u003c/a> that the petition was authored by 17-year-old Bay Area Briones Bedell, who has been described as a \"rising high school senior and human rights activist.\"\u003c/p>\n\u003cp>\"We made the decision several years ago to use only the Trader Joe's name on our products moving forward,\" spokesperson Kenya Friend-Daniel told NPR by email. She added that the company \"had hoped that the work would be complete by now but there are still a small number of products going through the packaging change and we expect to be done very soon.\"\u003c/p>\n\u003cp>The \u003ca href=\"https://www.change.org/p/trader-joe-s-remove-racist-packaging-from-your-products?use_react=false\">petition\u003c/a>, which has gathered more than 2,800 signatures, said the labeling \"belies a narrative of exoticism that perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>The petition adds: \"The Trader Joe's branding is racist because it exoticizes other cultures — it presents 'Joe' as the default 'normal' and the other characters falling outside of it — they are 'Arabian Joe,' 'Trader José,' and 'Trader Joe San.'\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It wasn't immediately clear which of these product lines had already been changed to \"Trader Joe's,\" and which were slated to change in the near future. Friend-Daniel, the spokesperson, stressed that the change was not in response to the petition but was already in progress.\u003c/p>\n\u003cp>She said the controversial approach to naming \"may have been rooted in a lighthearted attempt at inclusiveness.\" However, Friend-Daniel said, \"we recognize that it may now have the opposite effect — one that is contrary to the welcoming, rewarding customer experience we strive to create every day.\"\u003c/p>\n\u003cp>Other major companies and organizations have also announced recent changes to their branding amid mass protests pushing for racial justice in the United States.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For example, Aunt Jemima, the pancake and syrup brand, \u003ca href=\"https://www.npr.org/sections/live-updates-protests-for-racial-justice/2020/06/17/879104818/acknowledging-racial-stereotype-aunt-jemima-will-change-brand-name-and-image\">said last month\u003c/a> that it will change its name and logo. Last week, Washington D.C.'s NFL team \u003ca href=\"https://www.npr.org/sections/live-updates-protests-for-racial-justice/2020/07/13/890359987/after-mounting-pressure-washingtons-nfl-franchise-drops-its-team-name\">announced that it is\u003c/a> retiring the Redskins name and logo.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit \u003ca href=\"https://www.npr.org.\">https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Trader+Joe%27s+Working+To+Remove+Product+Branding+Criticized+As+Racist&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/a>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Trader Joe's is getting rid of product names such as Trader José's, Arabian Joe's and Trader Ming's that critics say are racist and \"perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>The branding has come under new scrutiny after a \u003ca class=\"c-link\" href=\"http://change.org/\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"http://Change.org\" data-sk=\"tooltip_parent\" aria-describedby=\"sk-tooltip-9968\">Change.org\u003c/a> petition demanded that the company \"remove racist branding and packaging from its stores.\" The New York Times \u003ca class=\"c-link\" href=\"https://www.nytimes.com/2020/07/19/business/trader-joes-petition.html\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"https://www.nytimes.com/2020/07/19/business/trader-joes-petition.html\" data-sk=\"tooltip_parent\" aria-describedby=\"sk-tooltip-9969\">has reported\u003c/a> that the petition was authored by 17-year-old Bay Area Briones Bedell, who has been described as a \"rising high school senior and human rights activist.\"\u003c/p>\n\u003cp>\"We made the decision several years ago to use only the Trader Joe's name on our products moving forward,\" spokesperson Kenya Friend-Daniel told NPR by email. She added that the company \"had hoped that the work would be complete by now but there are still a small number of products going through the packaging change and we expect to be done very soon.\"\u003c/p>\n\u003cp>The \u003ca href=\"https://www.change.org/p/trader-joe-s-remove-racist-packaging-from-your-products?use_react=false\">petition\u003c/a>, which has gathered more than 2,800 signatures, said the labeling \"belies a narrative of exoticism that perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>The petition adds: \"The Trader Joe's branding is racist because it exoticizes other cultures — it presents 'Joe' as the default 'normal' and the other characters falling outside of it — they are 'Arabian Joe,' 'Trader José,' and 'Trader Joe San.'\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It wasn't immediately clear which of these product lines had already been changed to \"Trader Joe's,\" and which were slated to change in the near future. Friend-Daniel, the spokesperson, stressed that the change was not in response to the petition but was already in progress.\u003c/p>\n\u003cp>She said the controversial approach to naming \"may have been rooted in a lighthearted attempt at inclusiveness.\" However, Friend-Daniel said, \"we recognize that it may now have the opposite effect — one that is contrary to the welcoming, rewarding customer experience we strive to create every day.\"\u003c/p>\n\u003cp>Other major companies and organizations have also announced recent changes to their branding amid mass protests pushing for racial justice in the United States.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For example, Aunt Jemima, the pancake and syrup brand, \u003ca href=\"https://www.npr.org/sections/live-updates-protests-for-racial-justice/2020/06/17/879104818/acknowledging-racial-stereotype-aunt-jemima-will-change-brand-name-and-image\">said last month\u003c/a> that it will change its name and logo. Last week, Washington D.C.'s NFL team \u003ca href=\"https://www.npr.org/sections/live-updates-protests-for-racial-justice/2020/07/13/890359987/after-mounting-pressure-washingtons-nfl-franchise-drops-its-team-name\">announced that it is\u003c/a> retiring the Redskins name and logo.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit \u003ca href=\"https://www.npr.org.\">https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Trader+Joe%27s+Working+To+Remove+Product+Branding+Criticized+As+Racist&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/a>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Your Ultimate 2020 Summer Ice Cream Guide",
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"content": "\u003cp>At this point in shelter-in-place, we're solidly in month five of the pandemic in the Bay Area. Maybe all of your kitchen gadgets have been used to make bread, desserts and sweet treats. Maybe kitchen apathy has you craving without wanting to put in the effort.\u003c/p>\n\u003cp>We have good news: Many ice cream spots around the Bay Area are open, with a variety of options for delivery.\u003c/p>\n\u003cp>Here’s how to get a pint delivered while sheltering in place. Guidelines and restrictions are constantly changing, so it’s best to check social media or websites before ordering. (And if you still want to make ice cream yourself? Jump to our \u003ca href=\"#recipes\">home recipes\u003c/a>.)\u003c/p>\n\u003ch2>Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.thebakedbear.com/sanfrancisco/\">\u003cb>Baked Bear\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This chain best known for its create-your-own ice cream sandwich offers delivery via third-party apps in both of its Bay Area locations. The Fisherman’s Wharf location offers delivery through Uber Eats, while the Columbus Avenue location offers delivery via Uber Eats, Postmates, DoorDash and GrubHub. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CCpVyIxJnXN/\u003c/p>\n\u003cp>\u003ca href=\"https://creamnation.com/locations/\">\u003cb>CREAM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similar to Baked Bear, CREAM also offers its cookies and ice cream for build-your-own sandwich kits via delivery from DoorDash, Postmates, Uber Eats and ezCater at all of its Bay Area locations. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B_8a1ULhA3f/\u003c/p>\n\u003cp>\u003ca href=\"https://www.curbsideoakland.com/\">\u003cb>Curbside Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though this Oakland soft serve shop’s preferred method of purchase is in-store pickup, it offers delivery via Caviar. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCo72SFBakl/\u003c/p>\n\u003cp>\u003ca href=\"https://www.humphryslocombe.com/\">\u003cb>Humphry Slocombe\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The high-end ice cream known for unique flavor combinations is available at grocery stores, but it's also available via Caviar, Postmates, DoorDash and Goldbelly (with $20 off your first purchase if ordering via Goldbelly). The Mission District and Berkeley locations have ice cream cakes and pies available with a 72-hour notice for that birthday or other celebration.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZv1fpANnR/\u003c/p>\n\u003cp>\u003ca href=\"https://www.itsiticecream.com/local-delivery\">\u003cb>It’s-It\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want to stock up or host a socially distant ice cream party? With a minimum order requirement of five cases (120 It’s-Its) for same-day delivery, the iconic San Francisco dessert can be delivered to San Francisco, San Mateo, Marin, Santa Clara, Alameda, Contra Costa and Solano, Monday through Friday. It’s-It also offers online ordering without the five-case minimum, but delivery is overnight, not same-day. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZveyWBEvC/\u003c/p>\n\u003cp>\u003ca href=\"https://koolficreamery.com/find-us/\">\u003cb>KoolFi Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Indian-inspired spot offers delivery with a four-pint minimum through its website. Featuring flavors ranging from Blueberry Goat Cheese to Jackfruit Pudding, the San Leandro scoop shop from Priti Narayan and Madhuri Anji has complex flavors that go beyond what is traditionally perceived as “Indian flavors.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCpfuElhb6S/\u003c/p>\n\u003cp>\u003ca href=\"https://littlegianticecream.square.site/?location=11ea93489efc406292260cc47a2ae124\">\u003cb>Little Giant\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Telegraph Avenue local creamery offers delivery with a $30 minimum. Options include pints, mini pints, floats, cookies, brownies and cones. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CA_U3ahhBdM/\u003c/p>\n\u003cp>\u003ca href=\"https://mitchellsicecream.com/\">\u003cb>Mitchell’s Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The iconic San Francisco scoop shop on San Jose Avenue offers delivery via Postmates. Online ordering of cakes is available for pickup. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CB90wFRD6QD/\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.instagram.com/explore/locations/2451918/miyako-old-fashioned-ice-cream/?utm_source=ig_embed\" target=\"_blank\" rel=\"noopener noreferrer\">Miyako\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The old-fashioned ice cream shop at 1470 Fillmore St. in San Francisco has been a staple of the neighborhood for the last 28 years, with a loyal clientele. After a \u003ca href=\"https://www.sfgate.com/food/slideshow/Miyako-ice-cream-shop-Fillmore-San-Francisco-NCLF-204946.php\" target=\"_blank\" rel=\"noopener noreferrer\">break-in this past April\u003c/a> during which cash and stock were stolen, a GoFundMe campaign organized by the New Community Leadership Foundation raised $20,000 to help recover damages and keep the business afloat. Delivery is available via Grubhub and Seamless within San Francisco.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZT6C1Bz1P/\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/Mr-and-Mrs-Miscellaneous-126193770733086/\">\u003cb>Mr. & Mrs. Miscellaneous\u003c/b>\u003c/a>\u003c/p>\n\u003cp>With flavors ranging from Chicory Coffee to Sloe Gin, this San Francisco ice cream parlor changes their hours and days of operation often, so it's best to call ahead before ordering via Postmates or Grubhub.\u003c/p>\n\u003cp>https://www.instagram.com/p/BbpXVZonDE4/\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfhometowncreamery.com/\">\u003cb>San Francisco Hometown Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“From farm to cone” is the motto, and it claims to be the first creamery in San Francisco to make small-batch ice cream from scratch on-site. The 9th Avenue shop takes online orders via Grubhub. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BVfeKkIA_qB/\u003c/p>\n\u003cp>\u003ca href=\"https://direct.chownow.com/order/21425/locations/31031\">\u003cb>Salt & Straw\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All three locations (Pacific Heights, Hayes Valley and Burlingame) are open for pickup or delivery via online ordering. Scoops, cones and pints are all available. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCOlAkjFX-9/\u003c/p>\n\u003cp>\u003ca href=\"https://www.smittenicecream.com/blog/a-note-to-our-community-robyn-sue-fisher/\">\u003cb>Smitten Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for an almost theatrical made-on-the-spot creamery, Smitten offers pickup, delivery and shippable pints at the Hayes Valley, Mission District, Rockridge and Santana Row locations. Delivery is available via Caviar, DoorDash, Postmates and UberEats. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CChPuLXD3Rg/\u003c/p>\n\u003cp>\u003ca href=\"https://www.steepsf.com/\">\u003cb>Steep Creamery & Tea\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its rolled ice cream, this Brannan Street spot offers order-ahead and limited delivery options within San Francisco (usually on Sundays). Contact ahead via their website. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCAmUkcgZ2R/\u003c/p>\n\u003cp>\u003ca href=\"https://ujitimedessert.square.site/s/order?location=11ea6af73e1379809fa50cc47a2ae330\">\u003cb>Uji Time\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its Taiyaki cones and soft cream, Uji Time charges a modest $5 delivery fee with no minimum order. The menu includes “Comfort In Place” kits that include quarts of ice cream, toppings, waffle cones and mochi (in one option). Mochi ice cream is also available for delivery. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CBJqndthKAH/\u003c/p>\n\u003cp> \u003cbr>\n\u003ca id=\"recipes\">\u003c/a>\u003c/p>\n\u003ch2>Recipe Inspiration\u003c/h2>\n\u003cp>For those still on the DIY train, here’s some recipe inspiration to try at home. Most of these recipes from KQED are for ice cream that's fairly easy to churn without an ice cream maker.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/1070/homemade-strawberry-ice-cream\">\u003cb>Strawberry Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26803\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-26803 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" width=\"500\" height=\"375\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With strawberries in season, this recipe is the perfect answer to summer. Load in the fresh strawberries and use more for toppings. There are three main ice cream bases: the custard (cooked ice cream base), eggless (may or may not involve cooked ice cream base) or the no-churn (read: don’t cook). This follows the custard style. It is generally recommended to use an ice cream maker with this method, but similar results can be achieved without a machine. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles\">\u003cb>Ice Cream Cones\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_138081\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138081\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you've got time, this recipe makes cones \u003cem>and\u003c/em> sprinkles, and keeps the kids occupied with a weekend project. Pro tip: A zip-top bag can be used as a substitute for piping bags. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/62904/ice-cream-recipes-summer\">\u003cb>Blueberry Cheesecake Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption alignnone\" style=\"max-width: 624px\">\u003cimg class=\"size-full wp-image-62920\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\">\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a quick and easy one, and the blueberries can be swapped for any fruit on hand. Top with crumbled graham crackers or cookies for an extra sweet kick and texture. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes\">\u003cb>Dairy-Free\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26801\" class=\"wp-caption alignnone\" style=\"max-width: 375px\">\u003cimg class=\"size-full wp-image-26801\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"\" width=\"375\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Using almond milk, these three dairy-free options pack in flavor and richness without the use of animal-based milk. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Make your own extracts for ice cream\u003c/b>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Extracts are simple to make at home. They're also an easy and potent way to flavor ice cream with the no-churn method (whip heavy whipping cream until stiff peaks form, add in flavoring, place in air-tight container and freeze). The key ingredients are time, a high-proof alcohol, and a good amount of mint, vanilla bean or any other flavoring. Vodka and bourbon make good starts. Essentially, take the mint (or whichever flavoring ingredient you prefer), put it into a sealable container, add alcohol and seal and wait six weeks. Strain and save the liquid.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At this point in shelter-in-place, we're solidly in month five of the pandemic in the Bay Area. Maybe all of your kitchen gadgets have been used to make bread, desserts and sweet treats. Maybe kitchen apathy has you craving without wanting to put in the effort.\u003c/p>\n\u003cp>We have good news: Many ice cream spots around the Bay Area are open, with a variety of options for delivery.\u003c/p>\n\u003cp>Here’s how to get a pint delivered while sheltering in place. Guidelines and restrictions are constantly changing, so it’s best to check social media or websites before ordering. (And if you still want to make ice cream yourself? Jump to our \u003ca href=\"#recipes\">home recipes\u003c/a>.)\u003c/p>\n\u003ch2>Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.thebakedbear.com/sanfrancisco/\">\u003cb>Baked Bear\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This chain best known for its create-your-own ice cream sandwich offers delivery via third-party apps in both of its Bay Area locations. The Fisherman’s Wharf location offers delivery through Uber Eats, while the Columbus Avenue location offers delivery via Uber Eats, Postmates, DoorDash and GrubHub. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://creamnation.com/locations/\">\u003cb>CREAM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similar to Baked Bear, CREAM also offers its cookies and ice cream for build-your-own sandwich kits via delivery from DoorDash, Postmates, Uber Eats and ezCater at all of its Bay Area locations. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.curbsideoakland.com/\">\u003cb>Curbside Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though this Oakland soft serve shop’s preferred method of purchase is in-store pickup, it offers delivery via Caviar. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.humphryslocombe.com/\">\u003cb>Humphry Slocombe\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The high-end ice cream known for unique flavor combinations is available at grocery stores, but it's also available via Caviar, Postmates, DoorDash and Goldbelly (with $20 off your first purchase if ordering via Goldbelly). The Mission District and Berkeley locations have ice cream cakes and pies available with a 72-hour notice for that birthday or other celebration.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.itsiticecream.com/local-delivery\">\u003cb>It’s-It\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want to stock up or host a socially distant ice cream party? With a minimum order requirement of five cases (120 It’s-Its) for same-day delivery, the iconic San Francisco dessert can be delivered to San Francisco, San Mateo, Marin, Santa Clara, Alameda, Contra Costa and Solano, Monday through Friday. It’s-It also offers online ordering without the five-case minimum, but delivery is overnight, not same-day. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://koolficreamery.com/find-us/\">\u003cb>KoolFi Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Indian-inspired spot offers delivery with a four-pint minimum through its website. Featuring flavors ranging from Blueberry Goat Cheese to Jackfruit Pudding, the San Leandro scoop shop from Priti Narayan and Madhuri Anji has complex flavors that go beyond what is traditionally perceived as “Indian flavors.” \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://littlegianticecream.square.site/?location=11ea93489efc406292260cc47a2ae124\">\u003cb>Little Giant\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Telegraph Avenue local creamery offers delivery with a $30 minimum. Options include pints, mini pints, floats, cookies, brownies and cones. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://mitchellsicecream.com/\">\u003cb>Mitchell’s Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The iconic San Francisco scoop shop on San Jose Avenue offers delivery via Postmates. Online ordering of cakes is available for pickup. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003ca href=\"https://www.instagram.com/explore/locations/2451918/miyako-old-fashioned-ice-cream/?utm_source=ig_embed\" target=\"_blank\" rel=\"noopener noreferrer\">Miyako\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The old-fashioned ice cream shop at 1470 Fillmore St. in San Francisco has been a staple of the neighborhood for the last 28 years, with a loyal clientele. After a \u003ca href=\"https://www.sfgate.com/food/slideshow/Miyako-ice-cream-shop-Fillmore-San-Francisco-NCLF-204946.php\" target=\"_blank\" rel=\"noopener noreferrer\">break-in this past April\u003c/a> during which cash and stock were stolen, a GoFundMe campaign organized by the New Community Leadership Foundation raised $20,000 to help recover damages and keep the business afloat. Delivery is available via Grubhub and Seamless within San Francisco.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.facebook.com/Mr-and-Mrs-Miscellaneous-126193770733086/\">\u003cb>Mr. & Mrs. Miscellaneous\u003c/b>\u003c/a>\u003c/p>\n\u003cp>With flavors ranging from Chicory Coffee to Sloe Gin, this San Francisco ice cream parlor changes their hours and days of operation often, so it's best to call ahead before ordering via Postmates or Grubhub.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfhometowncreamery.com/\">\u003cb>San Francisco Hometown Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“From farm to cone” is the motto, and it claims to be the first creamery in San Francisco to make small-batch ice cream from scratch on-site. The 9th Avenue shop takes online orders via Grubhub. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://direct.chownow.com/order/21425/locations/31031\">\u003cb>Salt & Straw\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All three locations (Pacific Heights, Hayes Valley and Burlingame) are open for pickup or delivery via online ordering. Scoops, cones and pints are all available. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.smittenicecream.com/blog/a-note-to-our-community-robyn-sue-fisher/\">\u003cb>Smitten Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for an almost theatrical made-on-the-spot creamery, Smitten offers pickup, delivery and shippable pints at the Hayes Valley, Mission District, Rockridge and Santana Row locations. Delivery is available via Caviar, DoorDash, Postmates and UberEats. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.steepsf.com/\">\u003cb>Steep Creamery & Tea\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its rolled ice cream, this Brannan Street spot offers order-ahead and limited delivery options within San Francisco (usually on Sundays). Contact ahead via their website. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://ujitimedessert.square.site/s/order?location=11ea6af73e1379809fa50cc47a2ae330\">\u003cb>Uji Time\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its Taiyaki cones and soft cream, Uji Time charges a modest $5 delivery fee with no minimum order. The menu includes “Comfort In Place” kits that include quarts of ice cream, toppings, waffle cones and mochi (in one option). Mochi ice cream is also available for delivery. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cbr>\n\u003ca id=\"recipes\">\u003c/a>\u003c/p>\n\u003ch2>Recipe Inspiration\u003c/h2>\n\u003cp>For those still on the DIY train, here’s some recipe inspiration to try at home. Most of these recipes from KQED are for ice cream that's fairly easy to churn without an ice cream maker.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/1070/homemade-strawberry-ice-cream\">\u003cb>Strawberry Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26803\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-26803 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" width=\"500\" height=\"375\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With strawberries in season, this recipe is the perfect answer to summer. Load in the fresh strawberries and use more for toppings. There are three main ice cream bases: the custard (cooked ice cream base), eggless (may or may not involve cooked ice cream base) or the no-churn (read: don’t cook). This follows the custard style. It is generally recommended to use an ice cream maker with this method, but similar results can be achieved without a machine. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles\">\u003cb>Ice Cream Cones\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_138081\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138081\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you've got time, this recipe makes cones \u003cem>and\u003c/em> sprinkles, and keeps the kids occupied with a weekend project. Pro tip: A zip-top bag can be used as a substitute for piping bags. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/62904/ice-cream-recipes-summer\">\u003cb>Blueberry Cheesecake Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption alignnone\" style=\"max-width: 624px\">\u003cimg class=\"size-full wp-image-62920\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\">\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a quick and easy one, and the blueberries can be swapped for any fruit on hand. Top with crumbled graham crackers or cookies for an extra sweet kick and texture. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes\">\u003cb>Dairy-Free\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26801\" class=\"wp-caption alignnone\" style=\"max-width: 375px\">\u003cimg class=\"size-full wp-image-26801\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"\" width=\"375\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Using almond milk, these three dairy-free options pack in flavor and richness without the use of animal-based milk. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Make your own extracts for ice cream\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>San Francisco restaurants are in the midst of opening for seated dining. As almost 100 existing restaurants reopen in the city in this new pandemic 'normal,' one new restaurant is taking a fully outdoor approach.\u003c/p>\n\u003cfigure id=\"attachment_137538\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137538\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-800x533.jpg\" alt=\"Salmon dish at The Vault Garden\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The pan-seared salmon at the Vault Garden. \u003ccite>(Timofei Osipenko)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Vault Garden is a 100-seat restaurant concept that opened today as an extension of The Vault. Designed by Ryan Cole, the fully outdoor space features grey concrete tables, a bamboo garden and outdoor heaters. The space was created in less than three weeks since San Francisco's \u003ca href=\"https://www.kqed.org/news/11821537/outdoor-dinings-back-but-local-restaurants-are-hanging-by-a-thread\">regulations for outdoor dining were announced\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_137539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137539\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-800x533.jpg\" alt=\"coconut milk cocktail\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Unspoiled Saba is a rum-based cocktail with coconut milk, mint, pineapple gomme and lime. \u003ccite>(Timofei Osipenko)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As far as the menu goes, Robin Song, who previously worked at Coi, will be head up the food program with menu items like XO baked clams and fried shishito peppers and pan-seared salmon with heirloom tomatoes, cucumber, roasted young onion and sourdough. The drink program has drinks named after different gardens around the world and is headed up by Kaitlin Ryan of Attagirl Hospitality. Highlights include a mezcal and gin cocktail called Tolantongo and a Aperol, gin, cafa and grapefruit drink called The Horta Labyrinth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco restaurants are in the midst of opening for seated dining. As almost 100 existing restaurants reopen in the city in this new pandemic 'normal,' one new restaurant is taking a fully outdoor approach.\u003c/p>\n\u003cfigure id=\"attachment_137538\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137538\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-800x533.jpg\" alt=\"Salmon dish at The Vault Garden\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The pan-seared salmon at the Vault Garden. \u003ccite>(Timofei Osipenko)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Vault Garden is a 100-seat restaurant concept that opened today as an extension of The Vault. Designed by Ryan Cole, the fully outdoor space features grey concrete tables, a bamboo garden and outdoor heaters. The space was created in less than three weeks since San Francisco's \u003ca href=\"https://www.kqed.org/news/11821537/outdoor-dinings-back-but-local-restaurants-are-hanging-by-a-thread\">regulations for outdoor dining were announced\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_137539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137539\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-800x533.jpg\" alt=\"coconut milk cocktail\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Unspoiled Saba is a rum-based cocktail with coconut milk, mint, pineapple gomme and lime. \u003ccite>(Timofei Osipenko)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As far as the menu goes, Robin Song, who previously worked at Coi, will be head up the food program with menu items like XO baked clams and fried shishito peppers and pan-seared salmon with heirloom tomatoes, cucumber, roasted young onion and sourdough. The drink program has drinks named after different gardens around the world and is headed up by Kaitlin Ryan of Attagirl Hospitality. Highlights include a mezcal and gin cocktail called Tolantongo and a Aperol, gin, cafa and grapefruit drink called The Horta Labyrinth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "CUESA Farmer's Markets Stay Open Amid Protests",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">CUESA’s farmer’s markets are no strangers to protests. San Francisco's Ferry Building has often served as the beginning or endpoint for many demonstrations, says executive director Christine Farren. “We’ve never had public outcries or demonstrations turn violent in our farmer’s markets,” she says.\u003c/span>\u003c/p>\n\u003cp>In light of the protests sweeping the Bay Area and the country in response to the killing of George Floyd, the organization recently held a meeting to discuss whether or not to keep its markets open. One of the biggest concerns was the Mission Community Market, because it’s held at a later time than the Saturday Ferry Building location.\u003c/p>\n\u003cfigure id=\"attachment_137432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137432\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">: CUESA operations team members Jameil Minor, Tommy Phung, and Andrea Akers (right). \u003ccite>(Brie Mazurek / CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ultimately, CUESA decided to remain open, but with limited hours. “It’s very important to stay open,” says operations manager Andrea Akers. “We are essential to folks in the neighborhood, and it’s mostly people of color. It’s a great resource to the local community and POC in the neighborhood. Being a black woman myself, it’s great to support them.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">She added that with the coronavirus pandemic, many people are trying to stay in their local neighborhoods and are avoiding public transit. That makes it difficult for people in the Mission District to get to different markets, like the Ferry Building. Farmers, even at the Civic Center farmer’s market, haven’t seen any problems from the protests. “It gave me hope hearing from other farmers,” says Akers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All sellers were called and told that they weren’t obligated to attend. Since Wednesday, no sellers have canceled their spot at the market. These spaces or farmers and sellers are providing a much-needed place for income to make rent, says Farren. Farmers plan out their harvests long before these markets. They harvest ahead of time, and for a market to get canceled or for them to not go to a farmer’s market puts a dent in their livelihood, says Akers. Otherwise, their harvest goes to waste. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This is an outlet for sellers; this is their livelihood,” says Cindy Mendoza, who is the volunteer and special projects coordinator for the market. “We fought really hard with our fellow farmer’s market operators that this is an essential service, and as long as we can maintain it safely, it makes sense keeping it open.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now is the peak season for the market, which means that CUESA will have to coordinate with the highest number of vendors for the year. Akers has the challenge of complying with CDC and other health protocols while also trying to keep the market’s footprint as small as possible during the protests. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137436\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137436\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-800x535.jpg\" alt=\"\" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Current shopper and past Mission Community Market board member Anna Derivi-Castellanos. \u003ccite>(Brie Mazurek / CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We plan to stay open as long as possible until we are forced to shut down,” says Akers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The organization has long had the perception of being for a white customer base in a wealthier socioeconomic bracket. In the last several months, the organization has tried to change that, and the Mission location is one of those efforts. The organization has also made an effort to hire more people of color in leadership roles, says Farren. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Akers, who has been with CUESA for 10.5 years, says that the organization has changed drastically over the last few months. “In the past, it’s been a dominantly white staff, but I got onto a team where there were already people of color on the operations team,” she says. “Non-POC staff are doing a racial justice equity challenge and trying to get the organization to be an anti-racist organization. We belong there. We’re figuring things out and making sure that all people of color on staff feel comfortable and that we can speak up and be heard.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">CUESA’s farmer’s markets are no strangers to protests. San Francisco's Ferry Building has often served as the beginning or endpoint for many demonstrations, says executive director Christine Farren. “We’ve never had public outcries or demonstrations turn violent in our farmer’s markets,” she says.\u003c/span>\u003c/p>\n\u003cp>In light of the protests sweeping the Bay Area and the country in response to the killing of George Floyd, the organization recently held a meeting to discuss whether or not to keep its markets open. One of the biggest concerns was the Mission Community Market, because it’s held at a later time than the Saturday Ferry Building location.\u003c/p>\n\u003cfigure id=\"attachment_137432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137432\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">: CUESA operations team members Jameil Minor, Tommy Phung, and Andrea Akers (right). \u003ccite>(Brie Mazurek / CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ultimately, CUESA decided to remain open, but with limited hours. “It’s very important to stay open,” says operations manager Andrea Akers. “We are essential to folks in the neighborhood, and it’s mostly people of color. It’s a great resource to the local community and POC in the neighborhood. Being a black woman myself, it’s great to support them.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">She added that with the coronavirus pandemic, many people are trying to stay in their local neighborhoods and are avoiding public transit. That makes it difficult for people in the Mission District to get to different markets, like the Ferry Building. Farmers, even at the Civic Center farmer’s market, haven’t seen any problems from the protests. “It gave me hope hearing from other farmers,” says Akers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All sellers were called and told that they weren’t obligated to attend. Since Wednesday, no sellers have canceled their spot at the market. These spaces or farmers and sellers are providing a much-needed place for income to make rent, says Farren. Farmers plan out their harvests long before these markets. They harvest ahead of time, and for a market to get canceled or for them to not go to a farmer’s market puts a dent in their livelihood, says Akers. Otherwise, their harvest goes to waste. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This is an outlet for sellers; this is their livelihood,” says Cindy Mendoza, who is the volunteer and special projects coordinator for the market. “We fought really hard with our fellow farmer’s market operators that this is an essential service, and as long as we can maintain it safely, it makes sense keeping it open.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now is the peak season for the market, which means that CUESA will have to coordinate with the highest number of vendors for the year. Akers has the challenge of complying with CDC and other health protocols while also trying to keep the market’s footprint as small as possible during the protests. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137436\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137436\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-800x535.jpg\" alt=\"\" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Current shopper and past Mission Community Market board member Anna Derivi-Castellanos. \u003ccite>(Brie Mazurek / CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We plan to stay open as long as possible until we are forced to shut down,” says Akers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The organization has long had the perception of being for a white customer base in a wealthier socioeconomic bracket. In the last several months, the organization has tried to change that, and the Mission location is one of those efforts. The organization has also made an effort to hire more people of color in leadership roles, says Farren. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Akers, who has been with CUESA for 10.5 years, says that the organization has changed drastically over the last few months. “In the past, it’s been a dominantly white staff, but I got onto a team where there were already people of color on the operations team,” she says. “Non-POC staff are doing a racial justice equity challenge and trying to get the organization to be an anti-racist organization. We belong there. We’re figuring things out and making sure that all people of color on staff feel comfortable and that we can speak up and be heard.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating at Black-Owned Restaurants Isn't Going to Save Us",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">A confusing sight has taken over my social feeds since the murder of George Floyd by a Minnesota police officer on Memorial Day: couched between posts memorializing Floyd, Breonna Taylor, Tony McDade, Ahmaud Arbery and Sean Reed, all recently killed by police, are crowdsourced lists of black-owned restaurants in Minneapolis, the Bay Area, Los Angeles and other cities. Vaguely framed as solidarity, food publications across the country have also taken up this enumeration in response to the continuous murder of black people in America that even a pandemic hasn’t managed to interrupt.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cimg class=\"size-medium wp-image-137427 alignright\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/RuthHeadshot_160-copy.jpg\" alt=\"\" width=\"160\" height=\"187\" />\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The absurdity of these lists is the suggestion that dining at a black-owned business in any way addresses the brutal and deadly force that police continue to unleash on black people. In a moment of national grief and anger, when yet another stranger’s name enters our vocabulary, and when another set of gruesome details leave our stomachs in knots, what relief does this transaction actually bring? At best, it scratches the itch of ego-driven guilt. Black people are left dead, their killers free, and the gulf between this most grave condition of American life and the woefully nominal response of patronage is too wide for me to bridge. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Scrolling past these lists, more robust with annotations and fact-checks by the day, I questioned if my imagination has failed to see their use. After all, the coronavirus pandemic has hit the restaurant industry especially hard, and most federal and local \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137260/the-bay-area-restaurant-system-was-always-broken-how-do-we-fix-it\">\u003cspan style=\"font-weight: 400\">relief funding eludes \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">small businesses\u003c/span>\u003cspan style=\"font-weight: 400\"> and lands in the laps of food conglomerates. Even in less tenuous times, black chefs and restaurants face racial inequities articulated through the particular mechanisms of the food industry. The majority of black chefs are excised from the canon. Their press hits are limited to the month of February. Their recipes only inspire capital investment and praise when they land in white hands. They’re pigeonholed not just in what they should cook but how much they charge for it. So what harm is there in directing some dollars towards local, black-owned restaurants that need the support year-round? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The harm doesn’t live in those dollars. It lives in the framing of temporary patronage as a viable solution to an enduring problem—or worse, as salvation. The harm is the capitalistic impulse that has distorted tragedy to resemble Black Restaurant Week. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These are injustices that have never been settled with a tab and tip. The back-door white patrons of black-owned barbecue restaurants in the South during segregation, the civil rights era and the decades that followed come to mind. Writer and Southern Foodways Alliance founding director John T. Edge \u003c/span>\u003ca href=\"https://www.oxfordamerican.org/magazine/item/246-in-through-the-back-door\">\u003cspan style=\"font-weight: 400\">wrote about such patronage\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in 2010 and later discussed it on Jenna Wortham and Wesley Morris’s podcast \u003c/span>\u003ca href=\"https://www.nytimes.com/2017/07/06/podcasts/who-has-the-right-to-make-barbecue.html\">\u003cspan style=\"font-weight: 400\">Still Processing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Edge reiterated that white customers’ patronage was never an act of nobility nor an “elegant subversion” of Jim Crow. Rather, it is a more insidious transaction that maintains the racist power dynamics on which this country is built, relying on the labor of black folks feeding white people while black liberation is tempered by passive tolerance. As it turns out, paying money to enjoy good food doesn't require virtue. It simply satisfies hunger.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“What would America be like if we loved black people as much as we love black culture?” asked actress Amandla Stenberg in her 2015 video \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=O1KJRRSB_XA\">\u003cspan style=\"font-weight: 400\">Don’t Cash Crop on My Cornrows\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Stenberg made the video on the heels of Black Lives Matter marches following the police killings of Eric Garner, Tamir Rice and Akai Gurley among many others. America’s problem has never been loving the cultural production of black folks. Wise are we who know that sort of love has never saved us. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a week of ongoing protests held under the stale threat of a pandemic and the sharp burn of tear gas, this new voracious appetite for black restaurants seems paltry and self-serving. And in the company of real, direct action—mutual aid, bailout funds, initiatives to decrease police departments’ budgets, calls for reparations—it’s wholly unimaginative and inadequate. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After cleaning a plate of food from a black-owned restaurant, I wonder, who leaves the table satisfied?\u003c/span>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">A confusing sight has taken over my social feeds since the murder of George Floyd by a Minnesota police officer on Memorial Day: couched between posts memorializing Floyd, Breonna Taylor, Tony McDade, Ahmaud Arbery and Sean Reed, all recently killed by police, are crowdsourced lists of black-owned restaurants in Minneapolis, the Bay Area, Los Angeles and other cities. Vaguely framed as solidarity, food publications across the country have also taken up this enumeration in response to the continuous murder of black people in America that even a pandemic hasn’t managed to interrupt.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cimg class=\"size-medium wp-image-137427 alignright\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/RuthHeadshot_160-copy.jpg\" alt=\"\" width=\"160\" height=\"187\" />\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The absurdity of these lists is the suggestion that dining at a black-owned business in any way addresses the brutal and deadly force that police continue to unleash on black people. In a moment of national grief and anger, when yet another stranger’s name enters our vocabulary, and when another set of gruesome details leave our stomachs in knots, what relief does this transaction actually bring? At best, it scratches the itch of ego-driven guilt. Black people are left dead, their killers free, and the gulf between this most grave condition of American life and the woefully nominal response of patronage is too wide for me to bridge. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Scrolling past these lists, more robust with annotations and fact-checks by the day, I questioned if my imagination has failed to see their use. After all, the coronavirus pandemic has hit the restaurant industry especially hard, and most federal and local \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137260/the-bay-area-restaurant-system-was-always-broken-how-do-we-fix-it\">\u003cspan style=\"font-weight: 400\">relief funding eludes \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">small businesses\u003c/span>\u003cspan style=\"font-weight: 400\"> and lands in the laps of food conglomerates. Even in less tenuous times, black chefs and restaurants face racial inequities articulated through the particular mechanisms of the food industry. The majority of black chefs are excised from the canon. Their press hits are limited to the month of February. Their recipes only inspire capital investment and praise when they land in white hands. They’re pigeonholed not just in what they should cook but how much they charge for it. So what harm is there in directing some dollars towards local, black-owned restaurants that need the support year-round? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The harm doesn’t live in those dollars. It lives in the framing of temporary patronage as a viable solution to an enduring problem—or worse, as salvation. The harm is the capitalistic impulse that has distorted tragedy to resemble Black Restaurant Week. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These are injustices that have never been settled with a tab and tip. The back-door white patrons of black-owned barbecue restaurants in the South during segregation, the civil rights era and the decades that followed come to mind. Writer and Southern Foodways Alliance founding director John T. Edge \u003c/span>\u003ca href=\"https://www.oxfordamerican.org/magazine/item/246-in-through-the-back-door\">\u003cspan style=\"font-weight: 400\">wrote about such patronage\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in 2010 and later discussed it on Jenna Wortham and Wesley Morris’s podcast \u003c/span>\u003ca href=\"https://www.nytimes.com/2017/07/06/podcasts/who-has-the-right-to-make-barbecue.html\">\u003cspan style=\"font-weight: 400\">Still Processing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Edge reiterated that white customers’ patronage was never an act of nobility nor an “elegant subversion” of Jim Crow. Rather, it is a more insidious transaction that maintains the racist power dynamics on which this country is built, relying on the labor of black folks feeding white people while black liberation is tempered by passive tolerance. As it turns out, paying money to enjoy good food doesn't require virtue. It simply satisfies hunger.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“What would America be like if we loved black people as much as we love black culture?” asked actress Amandla Stenberg in her 2015 video \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=O1KJRRSB_XA\">\u003cspan style=\"font-weight: 400\">Don’t Cash Crop on My Cornrows\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Stenberg made the video on the heels of Black Lives Matter marches following the police killings of Eric Garner, Tamir Rice and Akai Gurley among many others. America’s problem has never been loving the cultural production of black folks. Wise are we who know that sort of love has never saved us. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a week of ongoing protests held under the stale threat of a pandemic and the sharp burn of tear gas, this new voracious appetite for black restaurants seems paltry and self-serving. And in the company of real, direct action—mutual aid, bailout funds, initiatives to decrease police departments’ budgets, calls for reparations—it’s wholly unimaginative and inadequate. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After cleaning a plate of food from a black-owned restaurant, I wonder, who leaves the table satisfied?\u003c/span>\u003c/p>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Restaurants Start to Reopen as Shelter-In-Place Restrictions relax",
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"content": "\u003cp>A number of Bay Area restaurants have started dine-in services after Gov. Gavin Newsom announced a plan to slowly reopen the state of California. Napa County is the \u003ca href=\"https://www.mercurynews.com/2020/05/24/coronavirus-napa-restaurants-reopen-for-dine-in-service/\">first Bay Area county to allow restaurants to choose to reopen\u003c/a>. This list will serve as an ongoing guide to which restaurants are offering dine-in service and continually be updated as we learn more information.\u003c/p>\n\u003cp>Know of a restaurant that's open for dine-in? Let us know through this form:\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://docs.google.com/forms/d/e/1FAIpQLSdro5Wcn1qk5h2ej26oGs5p0v8IAy58xqQ2iw_d3D40TBeqrA/viewform?embedded=true\" width=\"640\" height=\"1319\" frameborder=\"0\" marginheight=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>Napa\u003cstrong> Valley\u003c/strong>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.bountyhunterwinebar.com/\">\u003cstrong>Bounty Hunter Wine Bar & Smoking BBQ\u003c/strong>\u003c/a>: The downtown Napa spot is open seven days a week for dine-in service.\u003c/p>\n\u003cp>\u003ca href=\"https://www.boonflycafe.com/our-story\">\u003cstrong>Boon Fly Cafe\u003c/strong>\u003c/a>: Dine-in patrons will need their phones to access the menu at Boon Fly Cafe via QR code.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.brix.com/\">\u003cstrong>Brix\u003c/strong>\u003c/a>: Starting May 29, Brix reopens starting with lunch. Seating at the bar is not allowed. The restaurant is providing sanitizers and walk-ins are welcome, but they will not accept parties larger than six. Masks are required upon arrival and any time diners leave the table to walk through the restaurant or garden. Social distancing practices will be enforced.\u003c/p>\n\u003cp>\u003ca href=\"https://www.thecharteroak.com/news-listings/co-to-go\">\u003cstrong>The Charter Oak Restaurant\u003c/strong>\u003c/a>: The St. Helena restaurant was one of the first in Napa Valley to open for in-person dining. Courtyard seating is available for to-go orders Monday–Friday from 3-7 pm and Saturdays and Sundays from noon–7 pm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.coleschophouse.com/\">\u003cstrong>Cole's Chop House\u003c/strong>\u003c/a>: The steakhouse is open for dinner dine-in service in the dining room, patio and outdoor bar tables starting at 4:30 pm. Reservations are strongly recommended, but not necessary. Takeout will still be available from Monday–Thursday.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pressnapavalley.com/\">Press\u003c/a>\u003c/strong>: The St. Helena restaurant started taking reservations on May 24. Since Wednesday, Press is open for lunch and dinner service. Masks are required when not seated at the table. Wine service is available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.proteayv.com/\">\u003cstrong>Protea\u003c/strong>\u003c/a>: In Yountville, this Carribbean is open weekdays until 3:30 pm Thursday–Tuesday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.gotts.com/\">\u003cstrong>Gott’s Roadside\u003c/strong>\u003c/a>: Both the St. Helena and Downtown Napa locations are open for outdoor dining.\u003c/p>\n\u003cp>\u003ca href=\"https://oakvillegrocery.com/\">\u003cstrong>Oakville Grocery\u003c/strong>\u003c/a>: Outdoor seating is available for those picking up food to eat. Social distancing guidelines are in effect and masks are required to enter the building.\u003c/p>\n\u003cp>\u003ca href=\"https://oxbowpublicmarket.com/\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>: Vendors have been open for takeout, and limited seating inside the complex. This weekend, the market will re-open its outdoor deck area with socially distanced communal tables and seats.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://rd-kitchen.com/locations/yountville/#\">R + D Kitchen:\u003c/a> \u003c/strong>The dine-in menu will be different from pickup. The Yountville restaurant will still offer pizza to-go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.tarlagrill.com/?gclid=CjwKCAjw5cL2BRASEiwAENqAPt_WFjCtzWBb0EB2rMUjNH61WemtqhnFLWBtQDMM6zyaoN-iutrj4hoCQ-gQAvD_BwE\">Tarla Grill + Bar\u003c/a>\u003c/strong>: With social distancing guidelines, the restaurant is open for lunch, dinner and weekend brunch. Staff are required to wear masks and diners are encouraged but not required to wear masks at the tables.\u003c/p>\n\u003ch2>Sonoma County\u003c/h2>\n\u003cp>\u003ca href=\"https://brewstersbeergarden.com/#brewstersreturns\">\u003cstrong>Brewster's Beer Garden\u003c/strong>\u003c/a>: The beer and barbecue spot is open seven days a week for dine-in service. It will still offer curbside pickup.\u003c/p>\n\u003cp>\u003ca href=\"https://www.maryspizzashack.com/locations/\">\u003cstrong>Mary's Pizza Shack\u003c/strong>\u003c/a>: Patio seating is available.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003cstrong>Wren's Cafe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Q's Halal Chicken\u003c/strong>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A number of Bay Area restaurants have started dine-in services after Gov. Gavin Newsom announced a plan to slowly reopen the state of California. Napa County is the \u003ca href=\"https://www.mercurynews.com/2020/05/24/coronavirus-napa-restaurants-reopen-for-dine-in-service/\">first Bay Area county to allow restaurants to choose to reopen\u003c/a>. This list will serve as an ongoing guide to which restaurants are offering dine-in service and continually be updated as we learn more information.\u003c/p>\n\u003cp>Know of a restaurant that's open for dine-in? Let us know through this form:\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://docs.google.com/forms/d/e/1FAIpQLSdro5Wcn1qk5h2ej26oGs5p0v8IAy58xqQ2iw_d3D40TBeqrA/viewform?embedded=true\" width=\"640\" height=\"1319\" frameborder=\"0\" marginheight=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>Napa\u003cstrong> Valley\u003c/strong>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.bountyhunterwinebar.com/\">\u003cstrong>Bounty Hunter Wine Bar & Smoking BBQ\u003c/strong>\u003c/a>: The downtown Napa spot is open seven days a week for dine-in service.\u003c/p>\n\u003cp>\u003ca href=\"https://www.boonflycafe.com/our-story\">\u003cstrong>Boon Fly Cafe\u003c/strong>\u003c/a>: Dine-in patrons will need their phones to access the menu at Boon Fly Cafe via QR code.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.brix.com/\">\u003cstrong>Brix\u003c/strong>\u003c/a>: Starting May 29, Brix reopens starting with lunch. Seating at the bar is not allowed. The restaurant is providing sanitizers and walk-ins are welcome, but they will not accept parties larger than six. Masks are required upon arrival and any time diners leave the table to walk through the restaurant or garden. Social distancing practices will be enforced.\u003c/p>\n\u003cp>\u003ca href=\"https://www.thecharteroak.com/news-listings/co-to-go\">\u003cstrong>The Charter Oak Restaurant\u003c/strong>\u003c/a>: The St. Helena restaurant was one of the first in Napa Valley to open for in-person dining. Courtyard seating is available for to-go orders Monday–Friday from 3-7 pm and Saturdays and Sundays from noon–7 pm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.coleschophouse.com/\">\u003cstrong>Cole's Chop House\u003c/strong>\u003c/a>: The steakhouse is open for dinner dine-in service in the dining room, patio and outdoor bar tables starting at 4:30 pm. Reservations are strongly recommended, but not necessary. Takeout will still be available from Monday–Thursday.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pressnapavalley.com/\">Press\u003c/a>\u003c/strong>: The St. Helena restaurant started taking reservations on May 24. Since Wednesday, Press is open for lunch and dinner service. Masks are required when not seated at the table. Wine service is available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.proteayv.com/\">\u003cstrong>Protea\u003c/strong>\u003c/a>: In Yountville, this Carribbean is open weekdays until 3:30 pm Thursday–Tuesday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.gotts.com/\">\u003cstrong>Gott’s Roadside\u003c/strong>\u003c/a>: Both the St. Helena and Downtown Napa locations are open for outdoor dining.\u003c/p>\n\u003cp>\u003ca href=\"https://oakvillegrocery.com/\">\u003cstrong>Oakville Grocery\u003c/strong>\u003c/a>: Outdoor seating is available for those picking up food to eat. Social distancing guidelines are in effect and masks are required to enter the building.\u003c/p>\n\u003cp>\u003ca href=\"https://oxbowpublicmarket.com/\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>: Vendors have been open for takeout, and limited seating inside the complex. This weekend, the market will re-open its outdoor deck area with socially distanced communal tables and seats.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://rd-kitchen.com/locations/yountville/#\">R + D Kitchen:\u003c/a> \u003c/strong>The dine-in menu will be different from pickup. The Yountville restaurant will still offer pizza to-go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.tarlagrill.com/?gclid=CjwKCAjw5cL2BRASEiwAENqAPt_WFjCtzWBb0EB2rMUjNH61WemtqhnFLWBtQDMM6zyaoN-iutrj4hoCQ-gQAvD_BwE\">Tarla Grill + Bar\u003c/a>\u003c/strong>: With social distancing guidelines, the restaurant is open for lunch, dinner and weekend brunch. Staff are required to wear masks and diners are encouraged but not required to wear masks at the tables.\u003c/p>\n\u003ch2>Sonoma County\u003c/h2>\n\u003cp>\u003ca href=\"https://brewstersbeergarden.com/#brewstersreturns\">\u003cstrong>Brewster's Beer Garden\u003c/strong>\u003c/a>: The beer and barbecue spot is open seven days a week for dine-in service. It will still offer curbside pickup.\u003c/p>\n\u003cp>\u003ca href=\"https://www.maryspizzashack.com/locations/\">\u003cstrong>Mary's Pizza Shack\u003c/strong>\u003c/a>: Patio seating is available.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003cstrong>Wren's Cafe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Q's Halal Chicken\u003c/strong>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wine Country Reopens for Tastings",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Sonoma County wineries\u003ca href=\"https://www.sfchronicle.com/wine/article/The-convoluted-logic-behind-California-s-winery-15298857.php\" target=\"_blank\" rel=\"noopener noreferrer\"> have started plans to open up\u003c/a> for in-person tastings. Based on guidelines from the state of California and Napa and Sonoma County vintner associations, multiple wineries are going the outdoor approach when it comes to reopening. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, Kendall-Jackson and La Crema both opened for outdoor wine tastings. This post will continue to be updated as more wineries announce their reopening. Know of a winery that’s open for tasting? Let us know through \u003c/span>\u003ca href=\"https://forms.gle/96bethBtNRfSBp1u9\">\u003cspan style=\"font-weight: 400\">this form\u003c/span>\u003c/a> or fill it out below\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://docs.google.com/forms/d/e/1FAIpQLSeUL1XeNWKqF_3NGP6QNRybAWFTE4UXhhTl9s3Tgy4a6eqtMg/viewform?embedded=true\" width=\"640\" height=\"1694\" frameborder=\"0\" marginheight=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>Sonoma County\u003c/h2>\n\u003cp>\u003ca href=\"https://www.bricoleurvineyards.com/reservation/availability?reservationDate=2020-06-01&guestCount=2&reservationTime=10:30:00\">\u003cstrong>Bricoleur Vineyards\u003c/strong>\u003c/a>: Tastings range from $65-$90 and can only be made with an appointment.\u003c/p>\n\u003cp>\u003ca href=\"https://buenavistawinery.com/visit/\">\u003cstrong>Buena Vista\u003c/strong>\u003c/a>: The historic winery is currently open with new hours and required reservations with a guest limit with outdoor seating only. Starting June 1, there will be boxed lunches or flights available with 48-hours notice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.thedonumestate.com/\">\u003cstrong>Donum Estate\u003c/strong>\u003c/a>: The winery will open June 1 for sculpture walks by reservation ($50). Wine tasting will not be available.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.flowerswinery.com/\">Flowers Winery\u003c/a>: \u003c/strong>Flowers will open for tastings starting June 12 with touchless, prepaid bottle service ($150 for nonmembers).\u003c/p>\n\u003cp>\u003ca href=\"https://www.jordanwinery.com/\">\u003cstrong>Jordan Winery\u003c/strong>\u003c/a>: Open on June 11 for outdoor food and tastings and hikes.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacrema.com/\">\u003cstrong>La Crema\u003c/strong>\u003c/a>: The winery reopened to the public over Memorial Day weekend.\u003c/p>\n\u003ch2>Napa County\u003c/h2>\n\u003cp>\u003ca href=\"https://ashesdiamonds.com/\">\u003cstrong>Ashes & Diamonds\u003c/strong>\u003c/a>: The Napa winery is doing outdoor, contact-free wine tastings ($45–$125).\u003c/p>\n\u003cp>\u003ca href=\"https://www.stonyhillvineyard.com/\">\u003cstrong>Stony Hill\u003c/strong>\u003c/a>: Like with most Napa wineries, Stony Hill is taking appointments for tastings.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://corison.com/\">\u003cstrong>Corison Winery\u003c/strong>\u003c/a>: Corison has three options for tastings, all require appointments.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Sonoma County wineries\u003ca href=\"https://www.sfchronicle.com/wine/article/The-convoluted-logic-behind-California-s-winery-15298857.php\" target=\"_blank\" rel=\"noopener noreferrer\"> have started plans to open up\u003c/a> for in-person tastings. Based on guidelines from the state of California and Napa and Sonoma County vintner associations, multiple wineries are going the outdoor approach when it comes to reopening. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, Kendall-Jackson and La Crema both opened for outdoor wine tastings. This post will continue to be updated as more wineries announce their reopening. Know of a winery that’s open for tasting? Let us know through \u003c/span>\u003ca href=\"https://forms.gle/96bethBtNRfSBp1u9\">\u003cspan style=\"font-weight: 400\">this form\u003c/span>\u003c/a> or fill it out below\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://docs.google.com/forms/d/e/1FAIpQLSeUL1XeNWKqF_3NGP6QNRybAWFTE4UXhhTl9s3Tgy4a6eqtMg/viewform?embedded=true\" width=\"640\" height=\"1694\" frameborder=\"0\" marginheight=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>Sonoma County\u003c/h2>\n\u003cp>\u003ca href=\"https://www.bricoleurvineyards.com/reservation/availability?reservationDate=2020-06-01&guestCount=2&reservationTime=10:30:00\">\u003cstrong>Bricoleur Vineyards\u003c/strong>\u003c/a>: Tastings range from $65-$90 and can only be made with an appointment.\u003c/p>\n\u003cp>\u003ca href=\"https://buenavistawinery.com/visit/\">\u003cstrong>Buena Vista\u003c/strong>\u003c/a>: The historic winery is currently open with new hours and required reservations with a guest limit with outdoor seating only. Starting June 1, there will be boxed lunches or flights available with 48-hours notice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thedonumestate.com/\">\u003cstrong>Donum Estate\u003c/strong>\u003c/a>: The winery will open June 1 for sculpture walks by reservation ($50). Wine tasting will not be available.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.flowerswinery.com/\">Flowers Winery\u003c/a>: \u003c/strong>Flowers will open for tastings starting June 12 with touchless, prepaid bottle service ($150 for nonmembers).\u003c/p>\n\u003cp>\u003ca href=\"https://www.jordanwinery.com/\">\u003cstrong>Jordan Winery\u003c/strong>\u003c/a>: Open on June 11 for outdoor food and tastings and hikes.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacrema.com/\">\u003cstrong>La Crema\u003c/strong>\u003c/a>: The winery reopened to the public over Memorial Day weekend.\u003c/p>\n\u003ch2>Napa County\u003c/h2>\n\u003cp>\u003ca href=\"https://ashesdiamonds.com/\">\u003cstrong>Ashes & Diamonds\u003c/strong>\u003c/a>: The Napa winery is doing outdoor, contact-free wine tastings ($45–$125).\u003c/p>\n\u003cp>\u003ca href=\"https://www.stonyhillvineyard.com/\">\u003cstrong>Stony Hill\u003c/strong>\u003c/a>: Like with most Napa wineries, Stony Hill is taking appointments for tastings.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://corison.com/\">\u003cstrong>Corison Winery\u003c/strong>\u003c/a>: Corison has three options for tastings, all require appointments.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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