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"content": "\u003cp>[aside postID='bayareabites_136855,bayareabites_137009' label='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week’s \u003ca href=\"https://www.kqed.org/checkplease/20645\">\u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, \u003ca href=\"https://www.lhklounge.com/\">Lai Hong Lounge\u003c/a> is a destination for family dim sum meals in San Francisco’s historic Chinatown. Guests tick off orders on illustrated menus, choosing from the restaurant’s 130 Cantonese offerings. On most weekends, the tables in the red dining room are filled with multigenerational families conversing and connecting over baskets of steaming siu mai and xiao long bao.\u003c/p>\n\u003cp>The beauty of dim sum, which translates to “little pieces of the heart,” is the experience of gathering together over food. For many, the recent closures of dining rooms have meant the loss of vital social connection and family time.\u003c/p>\n\u003cfigure id=\"attachment_137135\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137135\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lai Hong Lounge's dining room in February 2020. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_135331,bayareabites_111374,bayareabites_136067' label='More Dumplings']\u003c/p>\n\u003cp>During shelter-in-place, Lai Hong Lounge is working to bring the dim sum experience into people’s living rooms through takeout and delivery beginning May 13th. The restaurant is also sharing its pork potsticker recipe with KQED. According to Tiffany, the manager and daughter of the owners, ”This recipe is very forgiving. Once you’ve mastered the dough, there are endless possibilities and combinations to fill it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While we wait to return to leisurely meals in crowded dining rooms, practice making these classic pork potstickers at home to share across a kitchen table.\u003c/p>\n\u003cfigure id=\"attachment_137133\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137133\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With practice, your dumpling folds can look as perfect as the ones prepared at San Francisco's Lai Hong Lounge. \u003ccite>(Lori Halloran/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pork Potstickers\u003c/h3>\n\u003cp>\u003cem>Serves 6-8, Makes about 40 potstickers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb all-purpose flour plus extra to prevent sticking\u003c/li>\n\u003cli>6 oz boiling water\u003c/li>\n\u003cli>6 oz cool water (room temp is fine)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Filling\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1½ lbs ground pork (or any other ground meat)\n\u003cul>\n\u003cli>\u003cem>Tip: If you want a more springy meat, finely chop whole pork or another meat of your choosing until it reaches the consistency of pre-ground meat. It takes a bit of a long time but is well worth the effort.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>¼ lb cabbage (julienne or finely chopped)\u003c/li>\n\u003cli>¼ lb chives (if you want to omit chives, double the amount of cabbage)\n\u003cul>\n\u003cli>\u003cem>Tip: Chives give the filling an extra, acidic flavor that cuts the sweetness of the cabbage. If using a gamier meat, chives also help tone down the gaminess.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli>1½ tbsp all-purpose flour\u003c/li>\n\u003cli>1½ tbsp oil (vegetable, corn, canola, avocado, or whatever you prefer)\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>½ tsp soy sauce\u003c/li>\n\u003cli>½ tsp ground white pepper\u003c/li>\n\u003cli>Optional: spices of your choosing, such as chili flakes, cayenne pepper, or paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Prep work:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a large mixing bowl, combine the flour with the boiling water. Mix, add the cold water and mix again. You'll know the dough is formed when it resembles a smooth mass that's pliable. Once the dough is formed, cover and let sit for 30 minutes.\u003c/li>\n\u003cli>In a separate bowl, combine the ground pork, sugar, salt, soy sauce and white pepper. Mix until well until it resembles a paste. We like to pick the mixture up and throw it back into the bowl repeatedly to knead the ingredients together.\u003c/li>\n\u003cli>Add the 1½ tbsp of flour. Mix until combined and then add the 1½ tbsp of oil. Mix well.\u003c/li>\n\u003cli>Add the cabbage and chives and mix until evenly distributed.\u003c/li>\n\u003cli>Set your filling aside.\u003c/li>\n\u003cli>After the dough has rested for 30 minutes, dust your workplace generously with some flour.\u003c/li>\n\u003cli>Roll the dough into a log. Cut into about 40 segments. These will be the dumpling wrappers. Dust your workplace and the dough with more flour to prevent sticking. As you begin to roll out the wrappers, cover the dough you aren’t working with a kitchen towel. This will prevent it from drying out.\u003c/li>\n\u003cli>Take a rolling pin (we use one about the size of a boba straw) and roll out each piece of dough into a thin circle. You want the dough to be thin but not so thin that it breaks easily when stuffed. Aim for about the thickness of a credit card. Be sure to keep the middle of the wrapper a little bit thicker than the edges.\u003c/li>\n\u003cli>Once you have all the circles rolled out, it is time to fill! Take about 1 tbsp of the filling and place it into the middle of the circle. Fold the wrapper in half and pinch the edges together to enclose the filling. If you have extra filling leftover, you can flatten it out and pan-fry it like a meat patty.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137136\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137136\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Place a tablespoon of filling in the center of the wrapper. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137137\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137137\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fold wrapper in half and crease the top. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>To Cook:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a pan on high heat, place potstickers around 1 to 1.5 inches apart from each other. Fill the pan with water until it covers to about half the height of the potsticker. Cover.\u003c/li>\n\u003cli>Cook until the water boils. Once the water is boiling, turn to low heat so that the water is still simmering. Continue to cook on low for 8 minutes.\u003c/li>\n\u003cli>Once 8 minutes have passed, pour out any water.\u003c/li>\n\u003cli>Add 1-2 tbsp of a neutral oil of your choice and tilt the pan to ensure the bottom of the pan is completely oiled. Pan fry the potstickers until the bottoms are golden brown.\u003c/li>\n\u003cli>Enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20645\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Lai Hong Lounge\u003c/strong> as well as mini-golf pub-grub bites at San Francisco's \u003cstrong>Urban Putt\u003c/strong> and wood-fired pizzas at Redwood City's \u003cb>Vesta.\u003c/b>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While we wait to return to leisurely meals in crowded dining rooms, practice making these classic pork potstickers at home to share across a kitchen table.\u003c/p>\n\u003cfigure id=\"attachment_137133\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137133\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With practice, your dumpling folds can look as perfect as the ones prepared at San Francisco's Lai Hong Lounge. \u003ccite>(Lori Halloran/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pork Potstickers\u003c/h3>\n\u003cp>\u003cem>Serves 6-8, Makes about 40 potstickers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb all-purpose flour plus extra to prevent sticking\u003c/li>\n\u003cli>6 oz boiling water\u003c/li>\n\u003cli>6 oz cool water (room temp is fine)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Filling\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1½ lbs ground pork (or any other ground meat)\n\u003cul>\n\u003cli>\u003cem>Tip: If you want a more springy meat, finely chop whole pork or another meat of your choosing until it reaches the consistency of pre-ground meat. It takes a bit of a long time but is well worth the effort.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>¼ lb cabbage (julienne or finely chopped)\u003c/li>\n\u003cli>¼ lb chives (if you want to omit chives, double the amount of cabbage)\n\u003cul>\n\u003cli>\u003cem>Tip: Chives give the filling an extra, acidic flavor that cuts the sweetness of the cabbage. If using a gamier meat, chives also help tone down the gaminess.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli>1½ tbsp all-purpose flour\u003c/li>\n\u003cli>1½ tbsp oil (vegetable, corn, canola, avocado, or whatever you prefer)\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>½ tsp soy sauce\u003c/li>\n\u003cli>½ tsp ground white pepper\u003c/li>\n\u003cli>Optional: spices of your choosing, such as chili flakes, cayenne pepper, or paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Prep work:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a large mixing bowl, combine the flour with the boiling water. Mix, add the cold water and mix again. You'll know the dough is formed when it resembles a smooth mass that's pliable. Once the dough is formed, cover and let sit for 30 minutes.\u003c/li>\n\u003cli>In a separate bowl, combine the ground pork, sugar, salt, soy sauce and white pepper. Mix until well until it resembles a paste. We like to pick the mixture up and throw it back into the bowl repeatedly to knead the ingredients together.\u003c/li>\n\u003cli>Add the 1½ tbsp of flour. Mix until combined and then add the 1½ tbsp of oil. Mix well.\u003c/li>\n\u003cli>Add the cabbage and chives and mix until evenly distributed.\u003c/li>\n\u003cli>Set your filling aside.\u003c/li>\n\u003cli>After the dough has rested for 30 minutes, dust your workplace generously with some flour.\u003c/li>\n\u003cli>Roll the dough into a log. Cut into about 40 segments. These will be the dumpling wrappers. Dust your workplace and the dough with more flour to prevent sticking. As you begin to roll out the wrappers, cover the dough you aren’t working with a kitchen towel. This will prevent it from drying out.\u003c/li>\n\u003cli>Take a rolling pin (we use one about the size of a boba straw) and roll out each piece of dough into a thin circle. You want the dough to be thin but not so thin that it breaks easily when stuffed. Aim for about the thickness of a credit card. Be sure to keep the middle of the wrapper a little bit thicker than the edges.\u003c/li>\n\u003cli>Once you have all the circles rolled out, it is time to fill! Take about 1 tbsp of the filling and place it into the middle of the circle. Fold the wrapper in half and pinch the edges together to enclose the filling. If you have extra filling leftover, you can flatten it out and pan-fry it like a meat patty.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137136\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137136\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Place a tablespoon of filling in the center of the wrapper. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137137\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137137\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fold wrapper in half and crease the top. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>To Cook:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a pan on high heat, place potstickers around 1 to 1.5 inches apart from each other. Fill the pan with water until it covers to about half the height of the potsticker. Cover.\u003c/li>\n\u003cli>Cook until the water boils. Once the water is boiling, turn to low heat so that the water is still simmering. Continue to cook on low for 8 minutes.\u003c/li>\n\u003cli>Once 8 minutes have passed, pour out any water.\u003c/li>\n\u003cli>Add 1-2 tbsp of a neutral oil of your choice and tilt the pan to ensure the bottom of the pan is completely oiled. Pan fry the potstickers until the bottoms are golden brown.\u003c/li>\n\u003cli>Enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20645\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Lai Hong Lounge\u003c/strong> as well as mini-golf pub-grub bites at San Francisco's \u003cstrong>Urban Putt\u003c/strong> and wood-fired pizzas at Redwood City's \u003cb>Vesta.\u003c/b>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Support Local Restaurants this Cinco de Mayo",
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"content": "\u003cp>Cinco de Mayo is complicated. In the food world, it's often associated with margaritas and PR emails about creating your own fiesta.\u003c/p>\n\u003cp>But the fifth of May, for the most part, \u003ca href=\"https://www.kqed.org/pop/23804/think-you-know-what-cinco-de-mayo-means-youre-probably-wrong\" target=\"_blank\" rel=\"noopener noreferrer\"> commemorates the Battle of Puebla\u003c/a> in 1862. It's a holiday that's \u003ca href=\"https://www.npr.org/2012/04/30/151693973/the-truth-about-cinco-de-mayo\">widely celebrated in the U.S\u003c/a>., but it's not something that's a big deal throughout Mexico.\u003c/p>\n\u003cp>So what's an appropriate way to celebrate this holiday? For some, it's using the day as a\u003ca href=\"https://www.npr.org/sections/codeswitch/2014/05/02/308624630/cinco-de-mayo-whose-holiday-is-it-anyway\"> reflection on what it means to be Mexican-American\u003c/a>. For others, it may be trying to find local businesses to support, especially during the coronavirus pandemic. That's where this guide comes in. Use it to find new or favorite spots for takeout or delivery.\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-137080 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg\" alt=\"Tacos and beans and rice\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-1020x681.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.elbuencomersf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Buen Comer\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Chef-owner Isabel Caudillo brings traditional Mexico City homecooking to San Francisco with a limited to-go menu that need to be ordered ahead.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>What to order: Sopes de Chicharrón and Rajas con Crema.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacanastasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Canasta\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Cow Hollow, La Canasta has been in the neighborhood since 1987. The restaurant is open for delivery.\u003c/p>\n\u003cp>\u003cem>What to order: Arrachera Asada and Cochinita Pibil.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.donpistos.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Don Pistos\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>While the Union St. location is temporarily closed, Don Pisto's in the Marina is open for delivery via UberEats. The limited Tex-Mex menu features giant tacos, combo plates or a chicken dinner with optional sides.\u003c/p>\n\u003cp>\u003cem>What to order: Coca-Cola carnitas and spicy tamarind margarita.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nopalito\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The well-known Mexican restaurant is open for pickup and delivery. It also offers cold meal kits at the Broderick location. The Ninth Street location is open for call-ahead takeout or delivery via Caviar.\u003c/p>\n\u003cp>\u003cem>What to order: Carnitas take-home meal kit or the Tinga de Pollo take-home meal kit.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.taqueriazorro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria Zorro\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Currently open for call-in pickups or via delivery partners, this North Beach spot appeals to the late-night crowd. If ordering a burrito, ask for the salsa on the side to prevent sogginess during transport.\u003c/p>\n\u003cp>\u003cem>What to order: Chile Relleno or Mojado burrito.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137103\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg\" alt=\"Tray of tacos\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/la_grana_fish_oakland/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Grana Fish\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular food truck recently moved to \u003ca href=\"https://sf.eater.com/2020/4/24/21233736/la-grana-fish-quesabirria-fruitvale-aloha-club-takeout-delivery\">a new lot in Fruitvale\u003c/a>, offering its famed quesabirria tacos to go.\u003c/p>\n\u003cp>\u003cem>What to order: Quesabirria tacos.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.losmoles.com/\">\u003cstrong>Los Moles\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Typically, the weekend brunch is the way to go at Los Moles. The restaurant has a location in San Rafael and in Emeryville. Both are offering pickup and delivery. Alcoholic beverages must by ordered by phone.\u003c/p>\n\u003cp>\u003cem>What to order: Plato de Mole and Pipian and Mama Elena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nidooakland.com/\">\u003cstrong>Nido\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Though Nido offers a Cinco de Mayo box, this Oakland spot also has a specific shelter-in-place menu with large-format cocktails. One option is a $55 family meal for four with a choice of meat and sides.\u003c/p>\n\u003cp>\u003cem>What to order: Mole poblano quesadilla. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.toasttab.com/rico-rico-taco/v3\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Rico Rico Taco\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Rico Rico Taco is open for pickup via Toast. This Lakeshore spot is vegetarian friendly.\u003c/p>\n\u003cp>\u003cem>What to order: Nopales tacos or huarachito.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>For tacos and fried chicken, Xingones is your place. Call or order online for takeout.\u003c/p>\n\u003cp>\u003cem>What to order: Fried Chicken and Waffles, Taquitos de Pollo or Pollo Tin Tin tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-137083 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg\" alt=\"Burrito\" width=\"800\" height=\"308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-160x62.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-768x296.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-1020x393.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.guerrerostaqueria.com/\">\u003cstrong>Guerrero's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Pacifica, this spot is open for takeout, offering a wide variety of options from shrimp quesadillas to a full range of burritos.\u003c/p>\n\u003cp>\u003cem>What to order: Al pastor burrito and horchata.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_118885' label='Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco']\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Mexican-Restaurant/La-Mexicana-aka-the-chicken-163484930352472/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Gallina\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Half Moon Bay taqueria has a menu that ranges from tacos to fried chicken and burgers. But the fish tacos are what La Gallina is known for.\u003c/p>\n\u003cp>\u003cem>What to order: Devil Shrimp or Deep-Fried Shrimp tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137084\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg\" alt=\"Tostadas\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Delicias-Elenita-Taco-Truck/158716947494531\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Delicias Elenitas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>A longtime favorite in Santa Rosa, this truck has stayed open with a full menu and late hours.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tacos, elote, or huaraches.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Grilly's\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular Marin restaurant is taking call-in takeout orders. The full menu is still available.\u003c/p>\n\u003cp>\u003cem>What to order: Achiote Pork taco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://lolas-taqueria.business.site/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lola's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Marin County Mexican restaurant in Belvedere is vegan and vegetarian friendly. They're open for takeout until 9pm.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tostadas.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.playamv.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Playa\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The trendy Mill Valley restaurant is doing takeout during shelter-in-place. Orders need to be called in. The restaurant also offers to-go cocktails with a takeout order, and has a GoFundMe to help families and staff who need financial assistance.\u003c/p>\n\u003cp>\u003cem>What to order: Queso Fundido, Champinon or Grilled Mahi Mahi tacos and the Oaxacan Margarita.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Have a favorite taqueria doing delivery that we didn't include? \u003ca href=\"mailto:uramakrishnan@kqed.org\">Email us.\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cinco de Mayo is complicated. In the food world, it's often associated with margaritas and PR emails about creating your own fiesta.\u003c/p>\n\u003cp>But the fifth of May, for the most part, \u003ca href=\"https://www.kqed.org/pop/23804/think-you-know-what-cinco-de-mayo-means-youre-probably-wrong\" target=\"_blank\" rel=\"noopener noreferrer\"> commemorates the Battle of Puebla\u003c/a> in 1862. It's a holiday that's \u003ca href=\"https://www.npr.org/2012/04/30/151693973/the-truth-about-cinco-de-mayo\">widely celebrated in the U.S\u003c/a>., but it's not something that's a big deal throughout Mexico.\u003c/p>\n\u003cp>So what's an appropriate way to celebrate this holiday? For some, it's using the day as a\u003ca href=\"https://www.npr.org/sections/codeswitch/2014/05/02/308624630/cinco-de-mayo-whose-holiday-is-it-anyway\"> reflection on what it means to be Mexican-American\u003c/a>. For others, it may be trying to find local businesses to support, especially during the coronavirus pandemic. That's where this guide comes in. Use it to find new or favorite spots for takeout or delivery.\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-137080 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg\" alt=\"Tacos and beans and rice\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-1020x681.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.elbuencomersf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Buen Comer\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Chef-owner Isabel Caudillo brings traditional Mexico City homecooking to San Francisco with a limited to-go menu that need to be ordered ahead.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>What to order: Sopes de Chicharrón and Rajas con Crema.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacanastasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Canasta\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Cow Hollow, La Canasta has been in the neighborhood since 1987. The restaurant is open for delivery.\u003c/p>\n\u003cp>\u003cem>What to order: Arrachera Asada and Cochinita Pibil.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.donpistos.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Don Pistos\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>While the Union St. location is temporarily closed, Don Pisto's in the Marina is open for delivery via UberEats. The limited Tex-Mex menu features giant tacos, combo plates or a chicken dinner with optional sides.\u003c/p>\n\u003cp>\u003cem>What to order: Coca-Cola carnitas and spicy tamarind margarita.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nopalito\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The well-known Mexican restaurant is open for pickup and delivery. It also offers cold meal kits at the Broderick location. The Ninth Street location is open for call-ahead takeout or delivery via Caviar.\u003c/p>\n\u003cp>\u003cem>What to order: Carnitas take-home meal kit or the Tinga de Pollo take-home meal kit.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.taqueriazorro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria Zorro\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Currently open for call-in pickups or via delivery partners, this North Beach spot appeals to the late-night crowd. If ordering a burrito, ask for the salsa on the side to prevent sogginess during transport.\u003c/p>\n\u003cp>\u003cem>What to order: Chile Relleno or Mojado burrito.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137103\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg\" alt=\"Tray of tacos\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/la_grana_fish_oakland/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Grana Fish\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular food truck recently moved to \u003ca href=\"https://sf.eater.com/2020/4/24/21233736/la-grana-fish-quesabirria-fruitvale-aloha-club-takeout-delivery\">a new lot in Fruitvale\u003c/a>, offering its famed quesabirria tacos to go.\u003c/p>\n\u003cp>\u003cem>What to order: Quesabirria tacos.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.losmoles.com/\">\u003cstrong>Los Moles\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Typically, the weekend brunch is the way to go at Los Moles. The restaurant has a location in San Rafael and in Emeryville. Both are offering pickup and delivery. Alcoholic beverages must by ordered by phone.\u003c/p>\n\u003cp>\u003cem>What to order: Plato de Mole and Pipian and Mama Elena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nidooakland.com/\">\u003cstrong>Nido\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Though Nido offers a Cinco de Mayo box, this Oakland spot also has a specific shelter-in-place menu with large-format cocktails. One option is a $55 family meal for four with a choice of meat and sides.\u003c/p>\n\u003cp>\u003cem>What to order: Mole poblano quesadilla. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.toasttab.com/rico-rico-taco/v3\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Rico Rico Taco\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Rico Rico Taco is open for pickup via Toast. This Lakeshore spot is vegetarian friendly.\u003c/p>\n\u003cp>\u003cem>What to order: Nopales tacos or huarachito.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>For tacos and fried chicken, Xingones is your place. Call or order online for takeout.\u003c/p>\n\u003cp>\u003cem>What to order: Fried Chicken and Waffles, Taquitos de Pollo or Pollo Tin Tin tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-137083 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg\" alt=\"Burrito\" width=\"800\" height=\"308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-160x62.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-768x296.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-1020x393.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.guerrerostaqueria.com/\">\u003cstrong>Guerrero's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Pacifica, this spot is open for takeout, offering a wide variety of options from shrimp quesadillas to a full range of burritos.\u003c/p>\n\u003cp>\u003cem>What to order: Al pastor burrito and horchata.\u003c/em>\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.facebook.com/pages/category/Mexican-Restaurant/La-Mexicana-aka-the-chicken-163484930352472/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Gallina\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Half Moon Bay taqueria has a menu that ranges from tacos to fried chicken and burgers. But the fish tacos are what La Gallina is known for.\u003c/p>\n\u003cp>\u003cem>What to order: Devil Shrimp or Deep-Fried Shrimp tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137084\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg\" alt=\"Tostadas\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Delicias-Elenita-Taco-Truck/158716947494531\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Delicias Elenitas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>A longtime favorite in Santa Rosa, this truck has stayed open with a full menu and late hours.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tacos, elote, or huaraches.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Grilly's\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular Marin restaurant is taking call-in takeout orders. The full menu is still available.\u003c/p>\n\u003cp>\u003cem>What to order: Achiote Pork taco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://lolas-taqueria.business.site/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lola's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Marin County Mexican restaurant in Belvedere is vegan and vegetarian friendly. They're open for takeout until 9pm.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tostadas.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.playamv.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Playa\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The trendy Mill Valley restaurant is doing takeout during shelter-in-place. Orders need to be called in. The restaurant also offers to-go cocktails with a takeout order, and has a GoFundMe to help families and staff who need financial assistance.\u003c/p>\n\u003cp>\u003cem>What to order: Queso Fundido, Champinon or Grilled Mahi Mahi tacos and the Oaxacan Margarita.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Have a favorite taqueria doing delivery that we didn't include? \u003ca href=\"mailto:uramakrishnan@kqed.org\">Email us.\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
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"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136891' label='Rally For Restaurants']\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Ld5RQgebt/\u003c/p>\n\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Q6T-ghcQk/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IkwbsB8e1/\u003c/p>\n\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_nY7X-p1Ls/\u003c/p>\n\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_kr9TGhEBS/\u003c/p>\n\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In North Berkeley, generations of Sicilian cooking come together with local ingredients at \u003ca href=\"https://www.agrodolceberkeley.com/\">Agrodolce Osteria\u003c/a>. Featured on the \u003ca href=\"https://www.kqed.org/checkplease/20623\">first episode of this season's \u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, the family-run restaurant transports diners to Palermo, where Chef Angelo D'Alo grew up.\u003c/p>\n\u003cfigure id=\"attachment_137028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-137028 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg\" alt=\"Agrodolce Osteria family portrait\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Family portraits hang on the walls at North Berkeley's Agrodolce Osteria. \u003ccite>(Blake McHugh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_136855,bayareabites_136716' label='More Recipes To Try']\u003cbr>\nAgrodolce, meaning sour and sweet, \u003ca href=\"https://www.agrodolceberkeley.com/\">offers take-out for pick up as well as delivery\u003c/a> every evening. The restaurant continues to offer the warmth of an old Italian home with a robust take-out menu including antipasti, an array of fresh pastas and mains and wine bottles for 50% off.\u003c/p>\n\u003cp>Having learned everything about cooking from his mother, Angelo upholds the tradition by cooking with his own kids. He and his daughter shared their recipe for easy kid-friendly pasta. For an evening of family fun, grab a few pantry staples and gather in the heart of home, the kitchen.\u003c/p>\n\u003cp>\u003cem>To follow along, check out their video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137032\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003cimg class=\"wp-image-137032 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg\" alt=\"Agrodolce Osteria cooking at home\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2-160x213.jpg 160w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Chef Angelo and his daughter Valentina combine ingredients for their pasta while cooking at home.\u003c/figcaption>\u003c/figure>\n\u003ch3>Pasta al Burro Rosa\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb pasta (any kind you prefer)\u003c/li>\n\u003cli>1 stick of butter\u003c/li>\n\u003cli>3 tbsp tomato sauce or 1 tsp of tomato paste\u003c/li>\n\u003cli>1 cup grated parmigiano-reggiano\u003c/li>\n\u003cli>1 cup chicken stock\u003c/li>\n\u003cli>1/2 tsp nutmeg\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Cook the pasta according to instructions. Drain and set aside.\u003c/p>\n\u003cp>2. While pasta is cooking, melt butter in large saute pan until liquefied.\u003c/p>\n\u003cp>3. Add chicken stock, salt, pepper, and nutmeg. Cook together for a minute.\u003c/p>\n\u003cp>4. Add cooked pasta, cheese, and tomato sauce/tomato paste. Cook for 15 to 20 seconds.\u003c/p>\n\u003cp>6. Garnish with more cheese. Buon appetito!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20623/check-please-bay-area-kids-reviews-kura-revolving-sushi-agrodolce-osteria-burmatown\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Agrodolce Osteria\u003c/strong> as well as Japanese delights at Cupertino's \u003cb data-stringify-type=\"bold\">Kura Revolving Sushi\u003c/b> and Burmese-fusion at Corte Madera's tucked-away treasure \u003cb data-stringify-type=\"bold\">Burmatown\u003c/b>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In North Berkeley, generations of Sicilian cooking come together with local ingredients at \u003ca href=\"https://www.agrodolceberkeley.com/\">Agrodolce Osteria\u003c/a>. Featured on the \u003ca href=\"https://www.kqed.org/checkplease/20623\">first episode of this season's \u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, the family-run restaurant transports diners to Palermo, where Chef Angelo D'Alo grew up.\u003c/p>\n\u003cfigure id=\"attachment_137028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-137028 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg\" alt=\"Agrodolce Osteria family portrait\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Family portraits hang on the walls at North Berkeley's Agrodolce Osteria. \u003ccite>(Blake McHugh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAgrodolce, meaning sour and sweet, \u003ca href=\"https://www.agrodolceberkeley.com/\">offers take-out for pick up as well as delivery\u003c/a> every evening. The restaurant continues to offer the warmth of an old Italian home with a robust take-out menu including antipasti, an array of fresh pastas and mains and wine bottles for 50% off.\u003c/p>\n\u003cp>Having learned everything about cooking from his mother, Angelo upholds the tradition by cooking with his own kids. He and his daughter shared their recipe for easy kid-friendly pasta. For an evening of family fun, grab a few pantry staples and gather in the heart of home, the kitchen.\u003c/p>\n\u003cp>\u003cem>To follow along, check out their video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137032\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003cimg class=\"wp-image-137032 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg\" alt=\"Agrodolce Osteria cooking at home\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2-160x213.jpg 160w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Chef Angelo and his daughter Valentina combine ingredients for their pasta while cooking at home.\u003c/figcaption>\u003c/figure>\n\u003ch3>Pasta al Burro Rosa\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>Mom’s style eggs\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love eggs. They’re one ingredient that has so much versatility. Bake them. Boil them. Fry them. Poach, sous vide, baste, coddle, pickle, cured. The list goes on. During this time at home, I’ve made everything from veggie-laden frittatas and burji (Indian scrambled eggs) to three-ingredient fluffy souffle omelets and breakfast tacos.\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">[aside postID=\"bayareabites_136879\" label=\"Flavors at Home: Laska Memories, Brunch for One and an Ode to Winter's Oranges \"]\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">But there’s one method I keep coming back to. I call it ‘Mom-style’ eggs, and they’re possibly the simplest and most comforting thing I eat for breakfast. On Saturday mornings growing up, my mom would typically ask what my brother and I wanted for breakfast. Often times, it was savory pancakes or dosa and chutney. My father was usually the one who wielded the egg trophy for his slow-cooked burji, with cilantro, tomatoes, onions and deadly spicy green chiles. They’d take about 20-30 minutes to make, and we’d eat them with Kawan roti canai parathas, onion pickle and daal.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But every so often, my mom would ask, “Do you want it Mom’s style?” It’s a simple runny yolk fried egg on generously buttered pan-toasted bread. That’s it. It’s simple, to the point and delicious. The edges are crisp but the whites aren’t leathery. The yolk absorbs into the bread, and it’s a pure joy to eat.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What’s the trick to the perfect fried egg? It’s all about temperature and timing. While my mom and most people use butter or oil to fry, I love using ghee. It gives you that buttery flavor while also allowing you to crank up the heat. You want to heat the ghee to a point that when you crack the egg in, it instantly starts dancing and sputtering in the pan. That violent reaction, in the beginning, will reward you with those crisp edges, variations in texture, a fully set white and a runny yolk. Another helpful method is to spoon ghee over the whites of the eggs to help them cook through.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s not homemade pasta or some huge project, but I’m perfectly content with that. Not everything needs to be Instagram-worthy heavy lifts. I gravitate to these eggs more now because it makes me feel closer to my mom, who lives in Florida. It makes me feel connected to my family while I’m here in the Bay Area. \u003ci>—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/i>\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_137017\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137017 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-800x600.jpg\" alt=\"Bowl of salad with cheese\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sometimes salad is really all about the cheese. \u003ccite>(Ruth Gebreyesus / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Salad, a Vessel for Cheese\u003c/h2>\n\u003cp>After a long pause on dairy and other animal products, I returned to cheese with open arms. My favorite way to make cheese the star of the show has been through leafy salads that provide non-intrusive texture and refreshing crunch. I assemble my cheese forward salads with a base of little gems and butter lettuce, the first for their gentle flavor catching ridges and the second for its soft, abundant leaves.\u003c/p>\n\u003cp>I throw in a few pieces of fresh basil to mingle with the greens before adding in a few shavings of parmesan and a very soft, creamy cheese. This time, it's a mild feta that comes packed in olive oil. I then dress the whole thing with olive oil, a squeeze of lemon juice, a sprig or two of thyme, some freshly ground pepper and a small pinch of salt (the cheeses are packing salt of their own so I’m careful not to oversalt). This entire production, although very simple, is really about the cheese. In this warming spring weather, a cold, crunchy salad turned out to be as perfect a vessel for cheese as a cracker. \u003ci>—Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003cbr>\n\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_137015\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137015\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast spread of frijoles de la olla, flash-fried egg topped with chile de árbol salsa and served with a side of plantain chips or tostones. \u003ccite>(Lina Blanco / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Frijoles de la Olla, Tostones and Salsa de Chile de Árbol en Aceite\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recently, I've been gravitating toward the flavors of my childhood, including my Abuelita's pot of pinto beans. For me, the perfect meal involves layers of texture—so my shelter-in-place breakfast of champions is simple, strange for some, but divine: garlicky frijoles de la olla in their gravy, a quick-fried golden egg and a side of tostones. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The combination of melt-in-your-mouth pinto beans, fried egg yolk spill and the shock of salty thick-cut, crunchy plantains make for a perfect comfort meal when the days are long and lonely. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s critical that you let the beans sit in water overnight (12-24 hours) and only add salt to taste once the beans have finished cooking completely.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Keep things lively by letting everything mingle in the same bowl and top your bowl with a fiery chile-de-árbol en Aceite made of charred chiles, olive oil, garlic and salt blended to produce a smokey, lingering burn.\u003cbr>\n\u003c/span>[aside postID=\"bayareabites_136777\" label=\"Flavors at Home: Noodle Soup, Homemade Dosas and Timeless Beans\"]\u003cbr>\n\u003cspan style=\"font-weight: 400\">Growing up, I never knew the exact name of the salsa, but I have memories of my coolest aunt smoking up the entire house making her salsa with a charred chile de árbol and oil base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137016\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137016 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-800x470.jpg\" alt=\"\" width=\"800\" height=\"470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-768x452.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-1020x600.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24.jpg 1408w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">When making frijoles de la olla, let your beans sit in water for at least 12 hours. \u003ccite>(Lina Blanco / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients for frijoles de la olla:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">1 cup of pinto beans\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">4 cloves of garlic\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ white onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2-4 cups of water (2 cups for soaking, 2 cups for cooking)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">salt to taste\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>Ingredients for salsa macha/quemada en aceite:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">10 chile de árbol\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">3 cloves of garlic\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ white onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1/3 cup of olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tbsp of olive oil\u003c/span>\u003c/p>\n\u003cp>\u003cb>Egg:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">Egg + salt and fried to your liking\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "From simple salads to fried eggs, this is what we're cooking this week during shelter-in-place.",
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"description": "From feta to frijoles de la olla, KQED writers are finding comfort in cooking while sheltering in place. This weekly column explores recipes and memories.",
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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\u003ch2>Mom’s style eggs\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love eggs. They’re one ingredient that has so much versatility. Bake them. Boil them. Fry them. Poach, sous vide, baste, coddle, pickle, cured. The list goes on. During this time at home, I’ve made everything from veggie-laden frittatas and burji (Indian scrambled eggs) to three-ingredient fluffy souffle omelets and breakfast tacos.\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">But there’s one method I keep coming back to. I call it ‘Mom-style’ eggs, and they’re possibly the simplest and most comforting thing I eat for breakfast. On Saturday mornings growing up, my mom would typically ask what my brother and I wanted for breakfast. Often times, it was savory pancakes or dosa and chutney. My father was usually the one who wielded the egg trophy for his slow-cooked burji, with cilantro, tomatoes, onions and deadly spicy green chiles. They’d take about 20-30 minutes to make, and we’d eat them with Kawan roti canai parathas, onion pickle and daal.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But every so often, my mom would ask, “Do you want it Mom’s style?” It’s a simple runny yolk fried egg on generously buttered pan-toasted bread. That’s it. It’s simple, to the point and delicious. The edges are crisp but the whites aren’t leathery. The yolk absorbs into the bread, and it’s a pure joy to eat.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What’s the trick to the perfect fried egg? It’s all about temperature and timing. While my mom and most people use butter or oil to fry, I love using ghee. It gives you that buttery flavor while also allowing you to crank up the heat. You want to heat the ghee to a point that when you crack the egg in, it instantly starts dancing and sputtering in the pan. That violent reaction, in the beginning, will reward you with those crisp edges, variations in texture, a fully set white and a runny yolk. Another helpful method is to spoon ghee over the whites of the eggs to help them cook through.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s not homemade pasta or some huge project, but I’m perfectly content with that. Not everything needs to be Instagram-worthy heavy lifts. I gravitate to these eggs more now because it makes me feel closer to my mom, who lives in Florida. It makes me feel connected to my family while I’m here in the Bay Area. \u003ci>—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/i>\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_137017\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137017 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-800x600.jpg\" alt=\"Bowl of salad with cheese\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sometimes salad is really all about the cheese. \u003ccite>(Ruth Gebreyesus / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Salad, a Vessel for Cheese\u003c/h2>\n\u003cp>After a long pause on dairy and other animal products, I returned to cheese with open arms. My favorite way to make cheese the star of the show has been through leafy salads that provide non-intrusive texture and refreshing crunch. I assemble my cheese forward salads with a base of little gems and butter lettuce, the first for their gentle flavor catching ridges and the second for its soft, abundant leaves.\u003c/p>\n\u003cp>I throw in a few pieces of fresh basil to mingle with the greens before adding in a few shavings of parmesan and a very soft, creamy cheese. This time, it's a mild feta that comes packed in olive oil. I then dress the whole thing with olive oil, a squeeze of lemon juice, a sprig or two of thyme, some freshly ground pepper and a small pinch of salt (the cheeses are packing salt of their own so I’m careful not to oversalt). This entire production, although very simple, is really about the cheese. In this warming spring weather, a cold, crunchy salad turned out to be as perfect a vessel for cheese as a cracker. \u003ci>—Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003cbr>\n\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_137015\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137015\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast spread of frijoles de la olla, flash-fried egg topped with chile de árbol salsa and served with a side of plantain chips or tostones. \u003ccite>(Lina Blanco / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Frijoles de la Olla, Tostones and Salsa de Chile de Árbol en Aceite\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recently, I've been gravitating toward the flavors of my childhood, including my Abuelita's pot of pinto beans. For me, the perfect meal involves layers of texture—so my shelter-in-place breakfast of champions is simple, strange for some, but divine: garlicky frijoles de la olla in their gravy, a quick-fried golden egg and a side of tostones. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The combination of melt-in-your-mouth pinto beans, fried egg yolk spill and the shock of salty thick-cut, crunchy plantains make for a perfect comfort meal when the days are long and lonely. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s critical that you let the beans sit in water overnight (12-24 hours) and only add salt to taste once the beans have finished cooking completely.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Keep things lively by letting everything mingle in the same bowl and top your bowl with a fiery chile-de-árbol en Aceite made of charred chiles, olive oil, garlic and salt blended to produce a smokey, lingering burn.\u003cbr>\n\u003c/span>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Growing up, I never knew the exact name of the salsa, but I have memories of my coolest aunt smoking up the entire house making her salsa with a charred chile de árbol and oil base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137016\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137016 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-800x470.jpg\" alt=\"\" width=\"800\" height=\"470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-768x452.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-1020x600.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24.jpg 1408w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">When making frijoles de la olla, let your beans sit in water for at least 12 hours. \u003ccite>(Lina Blanco / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients for frijoles de la olla:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">1 cup of pinto beans\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">4 cloves of garlic\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ white onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2-4 cups of water (2 cups for soaking, 2 cups for cooking)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">salt to taste\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>Ingredients for salsa macha/quemada en aceite:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">10 chile de árbol\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">3 cloves of garlic\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ white onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1/3 cup of olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tbsp of olive oil\u003c/span>\u003c/p>\n\u003cp>\u003cb>Egg:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">Egg + salt and fried to your liking\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136732' label='Rally For Restaurants']\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_B3exelMp5/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Healdsburg rustic-chic restaurant, Valette, is hosting a weekly photo contest for their takeout dishes. All you have to do is order dinner, snap a portrait of your plating, and post it to Instagram or Facebook with the tag #ValetteToGo. The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_LDwxXpOCn/\u003c/p>\n\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Qbi_Alkkg/\u003c/p>\n\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IZdGElqxY/\u003c/p>\n\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=y24GynyFHok&feature=emb_title\u003c/p>\n\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/y24GynyFHok'\n title='//www.youtube.com/embed/y24GynyFHok'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies",
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"content": "\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.[aside postID='bayareabites_136732' label='Ordering Delivery and Takeout in the Bay Area During Coronavirus']\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"headline": "Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce",
"title": "'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Tucked away in Livermore, \u003ca href=\"https://www.rangelifelivermore.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Range Life\u003c/a> is the culinary collaboration of four friends-turned-restaurateurs that celebrates California's seasonal bounties. Featured on \u003ca href=\"https://www.kqed.org/checkplease/20553\">the third episode of this season's \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, the quartet behind the two year-old restaurant share their recipe of classic meatballs in tomato sauce with KQED so you can bring Range Life to your dining table.\u003c/p>\n\u003cp>The restaurant also offers \u003ca href=\"https://www.rangelifelivermore.com/takeout-1\" target=\"_blank\" rel=\"noopener noreferrer\">take-out for pick up as well as contact-free delivery\u003c/a> within a five mile radius of their Livermore spot. The expansive take-out menu includes cocktail mixes like boozy, butterscotch-laced slow sipper Horse Whip and the Tsunami Bomb, Range Life's take on the Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_1337046\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\">\u003cimg class=\"size-full wp-image-1337046\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\" alt=\"Range Life is offering takeout cocktail mixes including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip. \" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Range Life is offering takeout cocktail mixes with serving instructions including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip.\u003c/figcaption>\u003c/figure>\n\u003cp>Seeking a quieter pace from city life, Lauren Heanes-Longwell, Waine Longwell, Sarah Elliot Niles and Bill Niles found an old brick building in Livermore's Blacksmith Square as the perfect space for their endeavor. Bill, formerly of Tartine, runs the kitchen, and Sarah is on wine and general managerial duties. Waine manages the bar program while Lauren heads all things creative at the modern-yet-rustic eatery. The following recipe from Chef Niles promises to turn mealtime into an occasion.\u003c/p>\n\u003ch3>Beef & Pork Meatballs Braised in a Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>I wish I could say this is Mom’s or Nonna’s recipe. Instead, it is an aggregate of many different version of meatballs I have loved over the course of my life and career. Some of it is Mom’s meatballs and sauce almost every Sunday. Some of it is from my first job at Pompeo's, the family Italian restaurant on the New Jersey boardwalk. And some still is my next-favorite meatball in the world from Pizzeria Delfina in San Francisco. The goal is a meatball that is tender and unctuous but holds shape after a sear or fry and a long braise in fresh tomato sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As with all good recipes, it relies on good products but remains adaptable as long as you stick to the ratio of panade to meat.\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs ground beef (80% lean ideally, 90% is fine)\u003c/li>\n\u003cli>1 lb ground pork\u003c/li>\n\u003cli>12 cloves of garlic\u003c/li>\n\u003cli>1 cup of olive oil\u003c/li>\n\u003cli>2 cups stale bread\u003c/li>\n\u003cli>1 cup burrata \u003cem>or\u003c/em> ricotta\u003c/li>\n\u003cli>½ cup yogurt\u003c/li>\n\u003cli>3 whole eggs\u003c/li>\n\u003cli>1 cup parmigiano reggiano\u003c/li>\n\u003cli>1 teaspoon fennel seed, toasted & ground\u003c/li>\n\u003cli>chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Sauce\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Two 28 ounce cans of crushed tomatoes\u003c/li>\n\u003cli>8 cloves of garlic\u003c/li>\n\u003cli>1/2 cup extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>Start with the sauce, since it’ll take the longest of all the processes. 1. Slice 8 cloves of garlic thinly and fry in olive oil at medium heat in a saucepan.\u003c/p>\n\u003cp>2. At the moment the garlic is a light golden brown, add the crushed tomatoes. Rinse the cans with a little water to get any remains off the side, about a quarter cans worth of water, and add to the pot.\u003c/p>\n\u003cp>3. Simmer for 30 minutes and season with salt to taste.\u003c/p>\n\u003cp>4. Preheat oven 350 degrees for the meatballs.\u003c/p>\n\u003cp>5. Confit the garlic set aside for the meatballs. We want to mellow out the garlic while adding a little more flavorful fat to the meatball mixture. To do this, separate and peel 12 large cloves of garlic and submerge in 1 cup of extra virgin oil. Over low heat, simmer garlic until tender and sweet. Remove 4 cloves along with a quarter cup of the confit oil. Reserve the remainder for other recipes or purposes.\u003c/p>\n\u003cp>6. Prepared the panade. Along with the egg, the panade is the binding agent for the meatballs. It's a simple term for any starch (i.e. rice, breadcrumb, crackers) mixed with liquid (think milk, soft cheese or stock) to form a paste that helps bind the meat while retaining its fat and moisture. Cut the stale bread (or fresh if that’s what you have on hand) into 1 inch cubes. Add to a bowl along with soft cheese, yogurt, garlic confit, oil from the confit and eggs. Mix with your hands to start and then add the mixture to a food processor to full combine. Blend for a minute or so until it becomes a smooth paste.\u003c/p>\n\u003cp>7. In a large mixing bowl combine ground beef, pork, parmesan, ground fennel seed, pinch of chili flake and panade. If you have an electric stand mixer, use the paddle attachment. If not, your hands are a suitable alternative. Get in there and mix really well. The mixture needs to be smooth and fully combined.\u003c/p>\n\u003cp>8. Using a scoop, a scale or your eyes, portion the meatball mixture and roll into balls. You’re looking for something about the size of a racquetball or a very large egg. Occasionally wetting your hands eases the rolling process.\u003c/p>\n\u003cp>9. Once all the balls are formed, sear them in a large cast iron or sauté pan until two sides of the meatballs are browned. They may be a little lopsided at this point, don’t worry about it, its charming.\u003c/p>\n\u003cp>10. Fit all the browned meatballs into a casserole or roasting pan as snug as you can without smooshing and cover generously in sauce.\u003cbr>\nBake uncovered in oven for 45 minutes to an hour. If the sauce on top of the meatballs begins to brown too much for your liking, cover in foil.\u003c/p>\n\u003cp>11. Let the meatballs cool in the sauce, serve immediately over the pasta of your choosing with more parmesan, or fill the most authentic hoagie roll you can find and top with provolone cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20553\">Check, Please! Bay Area episode\u003c/a> featuring \u003cstrong>Range Life\u003c/strong> as well as critically-acclaimed Sichuan and Tangia cuisine at Millbrae's \u003cb data-stringify-type=\"bold\">Royal Feast\u003c/b> and Oakland's festive and flavorful \u003cb data-stringify-type=\"bold\">Daughter Thai Kitchen\u003c/b>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A Livermore restaurant's take on meatballs from 'Check Please! Bay Area' to your dining table. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tucked away in Livermore, \u003ca href=\"https://www.rangelifelivermore.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Range Life\u003c/a> is the culinary collaboration of four friends-turned-restaurateurs that celebrates California's seasonal bounties. Featured on \u003ca href=\"https://www.kqed.org/checkplease/20553\">the third episode of this season's \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, the quartet behind the two year-old restaurant share their recipe of classic meatballs in tomato sauce with KQED so you can bring Range Life to your dining table.\u003c/p>\n\u003cp>The restaurant also offers \u003ca href=\"https://www.rangelifelivermore.com/takeout-1\" target=\"_blank\" rel=\"noopener noreferrer\">take-out for pick up as well as contact-free delivery\u003c/a> within a five mile radius of their Livermore spot. The expansive take-out menu includes cocktail mixes like boozy, butterscotch-laced slow sipper Horse Whip and the Tsunami Bomb, Range Life's take on the Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_1337046\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\">\u003cimg class=\"size-full wp-image-1337046\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\" alt=\"Range Life is offering takeout cocktail mixes including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip. \" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Range Life is offering takeout cocktail mixes with serving instructions including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip.\u003c/figcaption>\u003c/figure>\n\u003cp>Seeking a quieter pace from city life, Lauren Heanes-Longwell, Waine Longwell, Sarah Elliot Niles and Bill Niles found an old brick building in Livermore's Blacksmith Square as the perfect space for their endeavor. Bill, formerly of Tartine, runs the kitchen, and Sarah is on wine and general managerial duties. Waine manages the bar program while Lauren heads all things creative at the modern-yet-rustic eatery. The following recipe from Chef Niles promises to turn mealtime into an occasion.\u003c/p>\n\u003ch3>Beef & Pork Meatballs Braised in a Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>I wish I could say this is Mom’s or Nonna’s recipe. Instead, it is an aggregate of many different version of meatballs I have loved over the course of my life and career. Some of it is Mom’s meatballs and sauce almost every Sunday. Some of it is from my first job at Pompeo's, the family Italian restaurant on the New Jersey boardwalk. And some still is my next-favorite meatball in the world from Pizzeria Delfina in San Francisco. The goal is a meatball that is tender and unctuous but holds shape after a sear or fry and a long braise in fresh tomato sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As with all good recipes, it relies on good products but remains adaptable as long as you stick to the ratio of panade to meat.\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs ground beef (80% lean ideally, 90% is fine)\u003c/li>\n\u003cli>1 lb ground pork\u003c/li>\n\u003cli>12 cloves of garlic\u003c/li>\n\u003cli>1 cup of olive oil\u003c/li>\n\u003cli>2 cups stale bread\u003c/li>\n\u003cli>1 cup burrata \u003cem>or\u003c/em> ricotta\u003c/li>\n\u003cli>½ cup yogurt\u003c/li>\n\u003cli>3 whole eggs\u003c/li>\n\u003cli>1 cup parmigiano reggiano\u003c/li>\n\u003cli>1 teaspoon fennel seed, toasted & ground\u003c/li>\n\u003cli>chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Sauce\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Two 28 ounce cans of crushed tomatoes\u003c/li>\n\u003cli>8 cloves of garlic\u003c/li>\n\u003cli>1/2 cup extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>Start with the sauce, since it’ll take the longest of all the processes. 1. Slice 8 cloves of garlic thinly and fry in olive oil at medium heat in a saucepan.\u003c/p>\n\u003cp>2. At the moment the garlic is a light golden brown, add the crushed tomatoes. Rinse the cans with a little water to get any remains off the side, about a quarter cans worth of water, and add to the pot.\u003c/p>\n\u003cp>3. Simmer for 30 minutes and season with salt to taste.\u003c/p>\n\u003cp>4. Preheat oven 350 degrees for the meatballs.\u003c/p>\n\u003cp>5. Confit the garlic set aside for the meatballs. We want to mellow out the garlic while adding a little more flavorful fat to the meatball mixture. To do this, separate and peel 12 large cloves of garlic and submerge in 1 cup of extra virgin oil. Over low heat, simmer garlic until tender and sweet. Remove 4 cloves along with a quarter cup of the confit oil. Reserve the remainder for other recipes or purposes.\u003c/p>\n\u003cp>6. Prepared the panade. Along with the egg, the panade is the binding agent for the meatballs. It's a simple term for any starch (i.e. rice, breadcrumb, crackers) mixed with liquid (think milk, soft cheese or stock) to form a paste that helps bind the meat while retaining its fat and moisture. Cut the stale bread (or fresh if that’s what you have on hand) into 1 inch cubes. Add to a bowl along with soft cheese, yogurt, garlic confit, oil from the confit and eggs. Mix with your hands to start and then add the mixture to a food processor to full combine. Blend for a minute or so until it becomes a smooth paste.\u003c/p>\n\u003cp>7. In a large mixing bowl combine ground beef, pork, parmesan, ground fennel seed, pinch of chili flake and panade. If you have an electric stand mixer, use the paddle attachment. If not, your hands are a suitable alternative. Get in there and mix really well. The mixture needs to be smooth and fully combined.\u003c/p>\n\u003cp>8. Using a scoop, a scale or your eyes, portion the meatball mixture and roll into balls. You’re looking for something about the size of a racquetball or a very large egg. Occasionally wetting your hands eases the rolling process.\u003c/p>\n\u003cp>9. Once all the balls are formed, sear them in a large cast iron or sauté pan until two sides of the meatballs are browned. They may be a little lopsided at this point, don’t worry about it, its charming.\u003c/p>\n\u003cp>10. Fit all the browned meatballs into a casserole or roasting pan as snug as you can without smooshing and cover generously in sauce.\u003cbr>\nBake uncovered in oven for 45 minutes to an hour. If the sauce on top of the meatballs begins to brown too much for your liking, cover in foil.\u003c/p>\n\u003cp>11. Let the meatballs cool in the sauce, serve immediately over the pasta of your choosing with more parmesan, or fill the most authentic hoagie roll you can find and top with provolone cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20553\">Check, Please! Bay Area episode\u003c/a> featuring \u003cstrong>Range Life\u003c/strong> as well as critically-acclaimed Sichuan and Tangia cuisine at Millbrae's \u003cb data-stringify-type=\"bold\">Royal Feast\u003c/b> and Oakland's festive and flavorful \u003cb data-stringify-type=\"bold\">Daughter Thai Kitchen\u003c/b>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ordering Delivery and Takeout in the Bay Area During Coronavirus",
"title": "Ordering Delivery and Takeout in the Bay Area During Coronavirus",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The 15th season of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em> \u003c/a>premieres Thursday, April 2 on KQED 9 and online—and we’ll admit, it’s a strange feeling to be bringing you a restaurant review show right now.\u003c/p>\n\u003cp>California’s \u003ca href=\"https://www.kqed.org/news/11806988/sheltering-in-place-what-you-need-to-know\">coronavirus shelter-in-place order\u003c/a> has required all restaurants to close their dine-in services, so you won't be able to experience these eating establishments the way you normally would.\u003c/p>\n\u003cp>One piece of good news? Many of the restaurants recommended by our citizen reviewers on the new season of \u003cem>Check Please!\u003c/em> remain open for takeout and delivery. You'll find a \u003ca href=\"#restaurants\">list of those restaurants below\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, we know you have questions about ordering takeout and delivery during the coronavirus crisis. Read on for our ordering tips.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-768x513.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>First off, is it safe to order takeout during the coronavirus pandemic?\u003c/strong>\u003c/p>\n\u003cp>Our KQED newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">concludes\u003c/a> that according to the Centers for Disease Control (CDC), the U.S. Food and Drug Administration (FDA) and the California Department of Public Health (CDPH), there is currently no evidence that COVID-19 is a foodborne illness. These agencies say they’re also not currently aware of any reports that suggest COVID-19 can be transmitted by food packaging. (Take a look at other \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">coronavirus FAQs\u003c/a>, and pose your own question to our newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">here\u003c/a>.)[aside postID=news_11809265,bayareabites_136549]\u003c/p>\n\u003cp>\u003cstrong>So, how should you order takeout or delivery right now?\u003c/strong>\u003c/p>\n\u003cp>When ordering, you may be able to request a “no contact” dropoff from your delivery app or via the restaurant themselves. Some restaurants offer curbside pickup for takeout.\u003c/p>\n\u003cp>Regardless of whether you’re picking up your food in person or receiving a delivery, remember to maintain six feet of distance between you and other people, and practice good hygiene by washing your hands for 20 seconds and avoiding touching your face.\u003c/p>\n\u003cp>If you are part of an at-risk population — or would like to be extra careful — wear gloves when you receive or pick up your food. Back inside your home, remove the packaging, throw away the gloves and then wash your hands again before eating.\u003c/p>\n\u003cp>\u003cstrong>What else can I do?\u003c/strong>\u003c/p>\n\u003cp>Local businesses like restaurants are being hit particularly hard during this crisis. If you’d like a restaurant to receive 100% of your money, consider ordering direct from them via phone or their website, instead of using a delivery app.\u003c/p>\n\u003cp>If you’d like to support a restaurant that isn’t offering takeout or delivery right now, we recommend checking their website to see if you can still purchase a gift card for later redemption.\u003c/p>\n\u003cp>And on a human level? These are strange times, for the Bay Area and us all. Be extra patient with the folks from whom you're ordering, understand that issues with delivery apps may be beyond a restaurant's control, and consider tipping as well as you can afford to.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136739\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3 id=\"restaurants\">Restaurants in the upcoming season of \u003cem>Check, Please! Bay Area\u003c/em> open for takeout and delivery\u003c/h3>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cstrong>Causwells\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/mahila-san-francisco-2\">\u003cstrong>Mahila\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://amanosf.com/\">\u003cstrong>A Mano\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.mouradsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Mourad\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Closed, but sister restaurant \u003ca href=\"http://azizasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aziza\u003c/a> offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://bistrosfgrill.com/\">\u003cstrong>Bistro SF Grill\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery ($5.50 entrees)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nikusteakhouse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Niku Steakhouse\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Temporarily closed, but \u003ca href=\"https://www.nikubutchershop.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Niku Butcher Shop\u003c/a> is offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://tulan-vn-restaurant.com/\">\u003cstrong>Tú Lan\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.crustaceansf.com/\">\u003cstrong>Crustacean\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.turtletowersf.com/\">\u003cstrong>Turtle Tower\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Larkin and Outer Richmond locations offering takeout and delivery (plus alcohol to-go at Larkin location)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.justforyoucafe.com/\">\u003cstrong>Just For You Cafe\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136738\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-1020x637.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Daughter Thai\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (free kid meals on orders $60+)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.rangelifelivermore.com/\">\u003cstrong>Range Life\u003c/strong>\u003c/a>, Livermore\u003cbr>\n\u003cem>Offering takeout, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mamasroyal.cafe/\">\u003cstrong>Mama’s Royal Cafe\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://copperspoonoakland.com/\">\u003cstrong>Copper Spoon\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (within 2 mile radius), plus alcohol to-go (3 cocktails for $25, bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.papillonrest\">\u003cstrong>Papillon\u003c/strong>\u003c/a>, Fremont\u003cbr>\n\u003cem>Offering takeout and delivery (20% off self pick-up takeout Tues-Sat)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/big-country-kitchen-concord-3\">\u003cstrong>Big Country Kitchen\u003c/strong>\u003c/a>, Concord\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.agrodolceberkeley.com/\">\u003cstrong>Agrodolce Osteria\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout (20% discount if placed through restaurant) and delivery, plus alcohol to-go (bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.leparadis.us/\">\u003cstrong>Le Paradis\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://attrabrentwood.com/\">\u003cstrong>Attraversiamo Brentwood\u003c/strong>\u003c/a>, Brentwood\u003cbr>\n\u003cem>Offering takeout and grab-and-go meals\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://denicascafe.com/\">\u003cstrong>Denica's Real Food Kitchen\u003c/strong>\u003c/a>, Castro Valley\u003cbr>\n\u003cem>All locations are temporarily closed\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://playtonb.com/\">\u003cstrong>Playt Bar and Restaurant\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003ci>Offering takeout and delivery\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://ricebarnthai.com\">\u003cstrong>Rice Barn Thai Eatery & Wine Bar\u003c/strong>\u003c/a>, Vacaville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\">\u003cstrong>La Note Restaurant\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lamarchaberkeley.com/\">\u003cstrong>La Marcha Tapas Bar\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://table.anaviv.com/\">\u003cstrong>Anaviv's Table\u003c/strong>\u003c/a>, Richmond\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rouxandvine.com/magnolia-street-wine-lounge\">Magnolia Street Wine Lounge & Kitchen\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://ravello-danville.com/\">\u003cstrong>Locanda Ravello\u003c/strong>\u003c/a>, Danville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mainstkitchen.com/\">\u003cstrong>Main Street Kitchen\u003c/strong>\u003c/a>, Walnut Creek\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cafeumami.com/\">\u003cstrong>Cafe Umami\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.delageoakland.com/\">Delage\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Temporarily closed.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136731\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.burmatown.com/\">\u003cstrong>Burmatown\u003c/strong>\u003c/a>, Corte Madera\u003cbr>\n\u003cem>Offering curbside takeout and delivery, plus alcohol to-go (bottles of wine and beer 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.proteayv.com/\">\u003cstrong>Protéa\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://rd-kitchen.com/locations/yountville/\">\u003cstrong>R+D Kitchen\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sweettssouthern.com/\">Sweet T's Restaurant + Bar\u003c/a>\u003c/strong>, Windsor\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>Peninsula\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/royal-feast-millbrae\">\u003cstrong>Royal Feast\u003c/strong>\u003c/a>, Millbrae\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.vestarwc.com/\">\u003cstrong>Vesta\u003c/strong>\u003c/a>, Redwood City\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bevri.com/\">\u003cstrong>Bevri\u003c/strong>\u003c/a>, Palo Alto\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicksongrand.com/\">\u003cstrong>Nick's On Grand\u003c/strong>\u003c/a>, South San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://miramarbeachrestaurant.com/\">\u003cstrong>Miramar Beach Restaurant\u003c/strong>\u003c/a>, Half Moon Bay\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.falafelstop.com/\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>, Sunnyvale\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>\u003cstrong>The new season of 'Check, Please! Bay Area' premieres on \u003ca href=\"https://www.kqed.org/tv/schedules/daily?date=2020-04-02\">Thursday, April 2 at 7:30pm on KQED 9\u003c/a> and subsequently \u003ca href=\"https://www.youtube.com/user/KQEDlife/videos\">online on YouTube\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"excerpt": "Many restaurants in the new season of 'Check, Please! Bay Area' are open for takeout and delivery.",
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"title": "Ordering Delivery and Takeout in the Bay Area During Coronavirus | KQED",
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"headline": "Ordering Delivery and Takeout in the Bay Area During Coronavirus",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The 15th season of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em> \u003c/a>premieres Thursday, April 2 on KQED 9 and online—and we’ll admit, it’s a strange feeling to be bringing you a restaurant review show right now.\u003c/p>\n\u003cp>California’s \u003ca href=\"https://www.kqed.org/news/11806988/sheltering-in-place-what-you-need-to-know\">coronavirus shelter-in-place order\u003c/a> has required all restaurants to close their dine-in services, so you won't be able to experience these eating establishments the way you normally would.\u003c/p>\n\u003cp>One piece of good news? Many of the restaurants recommended by our citizen reviewers on the new season of \u003cem>Check Please!\u003c/em> remain open for takeout and delivery. You'll find a \u003ca href=\"#restaurants\">list of those restaurants below\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, we know you have questions about ordering takeout and delivery during the coronavirus crisis. Read on for our ordering tips.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-768x513.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>First off, is it safe to order takeout during the coronavirus pandemic?\u003c/strong>\u003c/p>\n\u003cp>Our KQED newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">concludes\u003c/a> that according to the Centers for Disease Control (CDC), the U.S. Food and Drug Administration (FDA) and the California Department of Public Health (CDPH), there is currently no evidence that COVID-19 is a foodborne illness. These agencies say they’re also not currently aware of any reports that suggest COVID-19 can be transmitted by food packaging. (Take a look at other \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">coronavirus FAQs\u003c/a>, and pose your own question to our newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">here\u003c/a>.)\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>So, how should you order takeout or delivery right now?\u003c/strong>\u003c/p>\n\u003cp>When ordering, you may be able to request a “no contact” dropoff from your delivery app or via the restaurant themselves. Some restaurants offer curbside pickup for takeout.\u003c/p>\n\u003cp>Regardless of whether you’re picking up your food in person or receiving a delivery, remember to maintain six feet of distance between you and other people, and practice good hygiene by washing your hands for 20 seconds and avoiding touching your face.\u003c/p>\n\u003cp>If you are part of an at-risk population — or would like to be extra careful — wear gloves when you receive or pick up your food. Back inside your home, remove the packaging, throw away the gloves and then wash your hands again before eating.\u003c/p>\n\u003cp>\u003cstrong>What else can I do?\u003c/strong>\u003c/p>\n\u003cp>Local businesses like restaurants are being hit particularly hard during this crisis. If you’d like a restaurant to receive 100% of your money, consider ordering direct from them via phone or their website, instead of using a delivery app.\u003c/p>\n\u003cp>If you’d like to support a restaurant that isn’t offering takeout or delivery right now, we recommend checking their website to see if you can still purchase a gift card for later redemption.\u003c/p>\n\u003cp>And on a human level? These are strange times, for the Bay Area and us all. Be extra patient with the folks from whom you're ordering, understand that issues with delivery apps may be beyond a restaurant's control, and consider tipping as well as you can afford to.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136739\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3 id=\"restaurants\">Restaurants in the upcoming season of \u003cem>Check, Please! Bay Area\u003c/em> open for takeout and delivery\u003c/h3>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cstrong>Causwells\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/mahila-san-francisco-2\">\u003cstrong>Mahila\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://amanosf.com/\">\u003cstrong>A Mano\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.mouradsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Mourad\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Closed, but sister restaurant \u003ca href=\"http://azizasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aziza\u003c/a> offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://bistrosfgrill.com/\">\u003cstrong>Bistro SF Grill\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery ($5.50 entrees)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nikusteakhouse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Niku Steakhouse\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Temporarily closed, but \u003ca href=\"https://www.nikubutchershop.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Niku Butcher Shop\u003c/a> is offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://tulan-vn-restaurant.com/\">\u003cstrong>Tú Lan\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.crustaceansf.com/\">\u003cstrong>Crustacean\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.turtletowersf.com/\">\u003cstrong>Turtle Tower\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Larkin and Outer Richmond locations offering takeout and delivery (plus alcohol to-go at Larkin location)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.justforyoucafe.com/\">\u003cstrong>Just For You Cafe\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136738\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-1020x637.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Daughter Thai\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (free kid meals on orders $60+)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.rangelifelivermore.com/\">\u003cstrong>Range Life\u003c/strong>\u003c/a>, Livermore\u003cbr>\n\u003cem>Offering takeout, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mamasroyal.cafe/\">\u003cstrong>Mama’s Royal Cafe\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://copperspoonoakland.com/\">\u003cstrong>Copper Spoon\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (within 2 mile radius), plus alcohol to-go (3 cocktails for $25, bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.papillonrest\">\u003cstrong>Papillon\u003c/strong>\u003c/a>, Fremont\u003cbr>\n\u003cem>Offering takeout and delivery (20% off self pick-up takeout Tues-Sat)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/big-country-kitchen-concord-3\">\u003cstrong>Big Country Kitchen\u003c/strong>\u003c/a>, Concord\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.agrodolceberkeley.com/\">\u003cstrong>Agrodolce Osteria\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout (20% discount if placed through restaurant) and delivery, plus alcohol to-go (bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.leparadis.us/\">\u003cstrong>Le Paradis\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://attrabrentwood.com/\">\u003cstrong>Attraversiamo Brentwood\u003c/strong>\u003c/a>, Brentwood\u003cbr>\n\u003cem>Offering takeout and grab-and-go meals\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://denicascafe.com/\">\u003cstrong>Denica's Real Food Kitchen\u003c/strong>\u003c/a>, Castro Valley\u003cbr>\n\u003cem>All locations are temporarily closed\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://playtonb.com/\">\u003cstrong>Playt Bar and Restaurant\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003ci>Offering takeout and delivery\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://ricebarnthai.com\">\u003cstrong>Rice Barn Thai Eatery & Wine Bar\u003c/strong>\u003c/a>, Vacaville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\">\u003cstrong>La Note Restaurant\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lamarchaberkeley.com/\">\u003cstrong>La Marcha Tapas Bar\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://table.anaviv.com/\">\u003cstrong>Anaviv's Table\u003c/strong>\u003c/a>, Richmond\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rouxandvine.com/magnolia-street-wine-lounge\">Magnolia Street Wine Lounge & Kitchen\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://ravello-danville.com/\">\u003cstrong>Locanda Ravello\u003c/strong>\u003c/a>, Danville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mainstkitchen.com/\">\u003cstrong>Main Street Kitchen\u003c/strong>\u003c/a>, Walnut Creek\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cafeumami.com/\">\u003cstrong>Cafe Umami\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.delageoakland.com/\">Delage\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Temporarily closed.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136731\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.burmatown.com/\">\u003cstrong>Burmatown\u003c/strong>\u003c/a>, Corte Madera\u003cbr>\n\u003cem>Offering curbside takeout and delivery, plus alcohol to-go (bottles of wine and beer 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.proteayv.com/\">\u003cstrong>Protéa\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://rd-kitchen.com/locations/yountville/\">\u003cstrong>R+D Kitchen\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sweettssouthern.com/\">Sweet T's Restaurant + Bar\u003c/a>\u003c/strong>, Windsor\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>Peninsula\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/royal-feast-millbrae\">\u003cstrong>Royal Feast\u003c/strong>\u003c/a>, Millbrae\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.vestarwc.com/\">\u003cstrong>Vesta\u003c/strong>\u003c/a>, Redwood City\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bevri.com/\">\u003cstrong>Bevri\u003c/strong>\u003c/a>, Palo Alto\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicksongrand.com/\">\u003cstrong>Nick's On Grand\u003c/strong>\u003c/a>, South San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://miramarbeachrestaurant.com/\">\u003cstrong>Miramar Beach Restaurant\u003c/strong>\u003c/a>, Half Moon Bay\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.falafelstop.com/\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>, Sunnyvale\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>\u003cstrong>The new season of 'Check, Please! Bay Area' premieres on \u003ca href=\"https://www.kqed.org/tv/schedules/daily?date=2020-04-02\">Thursday, April 2 at 7:30pm on KQED 9\u003c/a> and subsequently \u003ca href=\"https://www.youtube.com/user/KQEDlife/videos\">online on YouTube\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Small Farmers, Local Markets Nimbly Adapt to a New Consumer Landscape",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Despite the coronavirus outbreak's disturbances to daily life, fresh fruits and vegetables are still making their way to farmers markets and community supported agriculture (CSA) boxes. S\u003c/span>ome national grocery store chains might be facing temporary shortages, but local food sources with shorter supply chains have stayed nimble and in demand.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Last] Monday, we just started getting an influx of messages and emails asking if people could buy directly from us,” says Helena Sylvester, who runs \u003ca href=\"http://www.happyacrefarm.com/csa2020\" target=\"_blank\" rel=\"noopener noreferrer\">Happy Acre Farm\u003c/a> in Sunol along with her husband. “Our plan was to not start our CSA until June and only sell to restaurants until that happened.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sylvester's plans changed when the farm’s restaurant sales decreased, as many eateries closed their doors once California's shelter-in-place orders mandated take out-only service. “We decided to divert that produce to people instead,” she explains. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B975U9HgYQt/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today the family-owned and -operated farm supplies around 20 boxes a week on a first come, first served basis, and they can be picked up at the farm or a drop-off site in Oakland. Sylvester says the demand is much higher than when Happy Acre was only supplying to restaurants. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Farms] seem like they're either switching to a farm box or, if they already had one, creating more room in there for new members,” notes Sylvester, who has seen many other small farmers adjusting their business models in recent days. “And it seems like there's almost not enough farms for the demand. A lot of people have waiting lists going.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Berkeley’s\u003ca href=\"https://ecologycenter.org/fm/\" target=\"_blank\" rel=\"noopener noreferrer\"> Ecology Center\u003c/a>, which runs three farmers markets, is committed to keeping all of them open through the coronavirus crisis. In accordance with new guidelines from the California Department of Public Health, their markets, along with others throughout the Bay Area, have installed new safety measures, including stoppage on produce sampling, increased hand-washing and sanitizing stations and social distancing rules. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It's kind of above and beyond what you'd even see probably at a grocery store,” said Carle Brinkman, the food and farming program director at the Ecology Center. Brinkman explains that each farmer serves one customer at a time, and a designated person handles payment away from the produce.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136585\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg\" alt=\"Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Customers are also asked to go into vendor areas one at a time and line up six feet apart as they wait to pay. “We're marking out those six-feet-apart spaces with either chalk or tape or cones to ensure the social distancing,” she says, adding that enforcing social distancing has proven to be the most challenging aspect so far. Ecology Center is also waiving all penalties for vendors who call in sick for the duration of the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://cuesa.org/article/cuesa%E2%80%99s-guide-farmers-market-food-pickup-and-delivery\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA\u003c/a>, whose San Francisco Ferry Plaza Farmers Market remains open, is taking similar public health precautions. (CUESA’s Jack London Square Farmers Market is currently on hold through May 1o, and their Mission Community Market returns from winter hiatus on April 9.) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our priority is really to make sure that our community is well fed,” says Brie Mazurek, the communications director at CUESA. “There's so much amazing produce in California, so many family farms. We don't want to see any produce sitting in the fields right now when there are hungry people who need to eat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mazurek noted that open-air farmers markets can easily adapt to social distance-friendly layouts. “There's a lot more room to walk around and maneuver and create space. Especially as some of our vendors have had to opt out,” she says. “It's also just a much shorter supply chain for people. In terms of how this food is getting from the field to the market. There are fewer hands handling it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though restaurant accounts have significantly dwindled, CUESA, Ecology Center and other farmers markets are sorting out how to effectively and safely get fresh produce and pantry items to the surge of people who are cooking at home. “Farmers markets and small and midsize farmers that sell there are poised for resiliency in that they can potentially pivot more quickly to a different business model,” says Brinkman. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The one thing that they're not set up for in terms of resiliency is federal funding,” she continues. “They're often forgotten because they're a smaller size slice of the pie.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136583\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg\" alt=\"Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted.\" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">On a local level, Ecology Center, a leading member of the California Alliance of Farmers Markets, is advocating that local officials keep farmers markets open as an essential service across California counties that have invoked stricter measures than the state. Farmers markets in Pleasanton and the Peninsula in the \u003ca href=\"https://pcfma.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Coast Farmers Market Association\u003c/a> network have temporarily closed, for instance, while others in the South Bay recently reopened after a short hiatus. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They're essential for the livelihood of farmers and really essential healthy food access points for the community,” explains Brinkman, emphasizing that CalFresh (formerly known as food stamps) customers rely on farmers markets for fresh produce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Federal efforts are also underway by the \u003c/span>\u003ca href=\"https://farmersmarketcoalition.org/farmers-markets-covid19/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">Farmers Market Coalition\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a national group that advocated that federal dollars from the stimulus package go to small and mid-sized farmers. The $2 trillion dollar bill, which the president signed into law, has \u003ca href=\"https://www.nytimes.com/2020/03/27/us/politics/coronavirus-stimulus-bill-farmers.html\" target=\"_blank\" rel=\"noopener noreferrer\">$9.5 billion set aside\u003c/a> for “agricultural producers impacted by coronavirus, including producers of specialty crops, producers that supply local food systems, including farmers markets, restaurants, and schools, and livestock producers, including dairy producers.” Distribution of those funds remains to be seen. [aside postid='bayareabites_136564,bayareabites_136541,bayareabites_136504' label='More Food Stories']\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> “In this time of crisis, maintaining local food systems and ensuring that small and midsize farmers can be viable, and remain, and aren't bought up, feels absolutely essential to the long term health and wellbeing of the Bay Area, the state and the country,” Brinkman says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Back at Happy Acre Farm, Sylvester and her husband are preparing to plant squashes, melons, early girl tomatoes for a summer harvest enough for at least 50 weekly CSA boxes. “We're hoping that this spike in interest and demand for regional food sourced straight from the grower isn’t a one time emergency purchase. We're going to plant for it like it's the new normal,” she shares. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“As awful as this entire thing has been to watch, watching the resilience of the farmers and their creativity has been really remarkable.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Today the family-owned and -operated farm supplies around 20 boxes a week on a first come, first served basis, and they can be picked up at the farm or a drop-off site in Oakland. Sylvester says the demand is much higher than when Happy Acre was only supplying to restaurants. \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\">“[Farms] seem like they're either switching to a farm box or, if they already had one, creating more room in there for new members,” notes Sylvester, who has seen many other small farmers adjusting their business models in recent days. “And it seems like there's almost not enough farms for the demand. A lot of people have waiting lists going.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Berkeley’s\u003ca href=\"https://ecologycenter.org/fm/\" target=\"_blank\" rel=\"noopener noreferrer\"> Ecology Center\u003c/a>, which runs three farmers markets, is committed to keeping all of them open through the coronavirus crisis. In accordance with new guidelines from the California Department of Public Health, their markets, along with others throughout the Bay Area, have installed new safety measures, including stoppage on produce sampling, increased hand-washing and sanitizing stations and social distancing rules. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It's kind of above and beyond what you'd even see probably at a grocery store,” said Carle Brinkman, the food and farming program director at the Ecology Center. Brinkman explains that each farmer serves one customer at a time, and a designated person handles payment away from the produce.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136585\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg\" alt=\"Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Customers are also asked to go into vendor areas one at a time and line up six feet apart as they wait to pay. “We're marking out those six-feet-apart spaces with either chalk or tape or cones to ensure the social distancing,” she says, adding that enforcing social distancing has proven to be the most challenging aspect so far. Ecology Center is also waiving all penalties for vendors who call in sick for the duration of the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://cuesa.org/article/cuesa%E2%80%99s-guide-farmers-market-food-pickup-and-delivery\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA\u003c/a>, whose San Francisco Ferry Plaza Farmers Market remains open, is taking similar public health precautions. (CUESA’s Jack London Square Farmers Market is currently on hold through May 1o, and their Mission Community Market returns from winter hiatus on April 9.) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our priority is really to make sure that our community is well fed,” says Brie Mazurek, the communications director at CUESA. “There's so much amazing produce in California, so many family farms. We don't want to see any produce sitting in the fields right now when there are hungry people who need to eat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mazurek noted that open-air farmers markets can easily adapt to social distance-friendly layouts. “There's a lot more room to walk around and maneuver and create space. Especially as some of our vendors have had to opt out,” she says. “It's also just a much shorter supply chain for people. In terms of how this food is getting from the field to the market. There are fewer hands handling it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though restaurant accounts have significantly dwindled, CUESA, Ecology Center and other farmers markets are sorting out how to effectively and safely get fresh produce and pantry items to the surge of people who are cooking at home. “Farmers markets and small and midsize farmers that sell there are poised for resiliency in that they can potentially pivot more quickly to a different business model,” says Brinkman. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The one thing that they're not set up for in terms of resiliency is federal funding,” she continues. “They're often forgotten because they're a smaller size slice of the pie.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136583\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg\" alt=\"Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted.\" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">On a local level, Ecology Center, a leading member of the California Alliance of Farmers Markets, is advocating that local officials keep farmers markets open as an essential service across California counties that have invoked stricter measures than the state. Farmers markets in Pleasanton and the Peninsula in the \u003ca href=\"https://pcfma.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Coast Farmers Market Association\u003c/a> network have temporarily closed, for instance, while others in the South Bay recently reopened after a short hiatus. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They're essential for the livelihood of farmers and really essential healthy food access points for the community,” explains Brinkman, emphasizing that CalFresh (formerly known as food stamps) customers rely on farmers markets for fresh produce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Federal efforts are also underway by the \u003c/span>\u003ca href=\"https://farmersmarketcoalition.org/farmers-markets-covid19/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">Farmers Market Coalition\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a national group that advocated that federal dollars from the stimulus package go to small and mid-sized farmers. The $2 trillion dollar bill, which the president signed into law, has \u003ca href=\"https://www.nytimes.com/2020/03/27/us/politics/coronavirus-stimulus-bill-farmers.html\" target=\"_blank\" rel=\"noopener noreferrer\">$9.5 billion set aside\u003c/a> for “agricultural producers impacted by coronavirus, including producers of specialty crops, producers that supply local food systems, including farmers markets, restaurants, and schools, and livestock producers, including dairy producers.” Distribution of those funds remains to be seen. \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> “In this time of crisis, maintaining local food systems and ensuring that small and midsize farmers can be viable, and remain, and aren't bought up, feels absolutely essential to the long term health and wellbeing of the Bay Area, the state and the country,” Brinkman says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Back at Happy Acre Farm, Sylvester and her husband are preparing to plant squashes, melons, early girl tomatoes for a summer harvest enough for at least 50 weekly CSA boxes. “We're hoping that this spike in interest and demand for regional food sourced straight from the grower isn’t a one time emergency purchase. We're going to plant for it like it's the new normal,” she shares. \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\">“As awful as this entire thing has been to watch, watching the resilience of the farmers and their creativity has been really remarkable.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "MAP: Where to Get Free School Lunch in the Bay Area",
"title": "MAP: Where to Get Free School Lunch in the Bay Area",
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"content": "\u003cp>\u003cem>\u003cb data-stringify-type=\"bold\">\u003ci data-stringify-type=\"italic\">Note\u003c/i>\u003c/b>\u003ci data-stringify-type=\"italic\">: This post will be updated as school lunch pickups change, but it's advisable to check your local school district's website for the most current information. \u003c/i>\u003c/em>\u003c/p>\n\u003cp>Several school districts in the Bay Area have announced school closures in order to curb the spread of COVID-19. For parents and caretakers, below is a list of schools where students and their families can grab breakfast and lunch meals to go as collected from school district websites.\u003c/p>\n\u003cp>[googlemaps https://www.google.com/maps/d/embed?mid=1xfWfgbjULao-rlKJFfWT07hR-StV4Zx9&w=640&h=480]\u003cbr>\n\u003cem>\u003ca href=\"https://www.google.com/maps/d/u/0/viewer?mid=1xfWfgbjULao-rlKJFfWT07hR-StV4Zx9&ll=37.46071505887045%2C-121.93017180578084&z=11\">Map\u003c/a> of schools offering meals across counties in the Bay Area. Please note this map is actively being updated. \u003c/em>\u003c/p>\n\u003ch2>\u003c/h2>\n\u003ch2>Oakland\u003c/h2>\n\u003cp>Schools in the \u003ca href=\"https://www.ousd.org/Page/19049\">Oakland Unified School District\u003c/a> are closed through April 5. Any Oakland student under the age of 18 or their families can pick up \"grab-and-go\" breakfast and lunch at \u003ca href=\"https://www.ousd.org/cms/lib/CA01001176/Centricity/Domain/5869/OUSD%20Free%20Meals%20Available%20During%20School%20Closure.pdf\">several campuses\u003c/a> in North, West, central and East Oakland on Mondays and Thursdays. Three days' worth of meals can be picked up at once, and OUSD is asking folks to bring grocery bags or coolers for pick-ups. Details \u003ca href=\"https://www.ousd.org/Page/19049\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136455\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-800x518.jpg\" alt=\"\" width=\"800\" height=\"518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-1020x660.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>Similar to Oakland, the \u003ca href=\"https://www.sfusd.edu/services/health-wellness/covid-19-coronavirus-resources-families-students\">San Francisco Unified School District\u003c/a> is offering free meals to children 18 and younger during its closure, which is set to last until April 3. SFUSD will ramp up locations for meal pickups throughout the week, and plans to have \u003ca href=\"https://www.sfusd.edu/about/news/current-news/sfusd-provide-free-meals-students-during-closure-schools\">18 sites open by this Friday\u003c/a>. All sites will be open from 9am to 10am serving breakfast, lunch, supper, fresh fruit, vegetables and milk to take home. Details \u003ca href=\"https://www.sfusd.edu/services/health-wellness/covid-19-coronavirus-resources-families-students\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_136469\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136469\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-800x618.jpg\" alt=\"An updated map of grab-and-go sites for school aged students in San Francisco. \" width=\"800\" height=\"618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-800x618.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-768x593.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-1020x788.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An updated map of grab-and-go sites for school aged students in San Francisco. 3/19/2020\u003c/figcaption>\u003c/figure>\n\u003ch2>Berkeley\u003c/h2>\n\u003cp>The \u003ca href=\"https://www.berkeleyschools.net/\">Berkeley Unified School District\u003c/a> has closed all campuses through April 5. Students and their families can pick up meals Monday through Friday for breakfast and lunch. A central kitchen set up at King Middle School will serve an hour-and-a-half breakfast and two-hour lunch, while several other campuses will serve breakfast and lunch for a half-hour each. More information can be found \u003ca href=\"https://www.berkeleyschools.net/2020/03/while-school-is-closed-food-is-available-mientras-que-la-escuela-esta-cerrada-hay-alimentos-disponibles/\">here\u003c/a>.\u003c/p>\n\u003ch2>West Contra Costa\u003c/h2>\n\u003cp>\u003ca href=\"https://www.wccusd.net/districtclosure\">West Contra Costa School District\u003c/a>, which covers schools in El Cerrito, Richmond, and Pinole, has closed all campuses until April 5. The district has set up meal pick-ups for any child under 18 from 11am to 1pm at nine schools in its system. The high school campuses of De Anza, Kennedy, Pinole Valley and Richmond; middle schools DeJean and Helms; and elementary schools Nystrom, Montalvin and Riverside will all serve food. More details can be found \u003ca href=\"https://www.wccusd.net/site/default.aspx?PageType=3&DomainID=3328&ModuleInstanceID=22779&ViewID=6446EE88-D30C-497E-9316-3F8874B3E108&RenderLoc=0&FlexDataID=67888&PageID=13823\">here\u003c/a>.\u003c/p>\n\u003ch2>San Jose\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sjusd.org/\">San José Unified School District\u003c/a> is similarly offering bagged breakfast and lunch meals for children under 18 years old at 10 different campuses throughout the city. The program is set to start March 17. More information can be found \u003ca href=\"https://www.sjusd.org/docs/health_wellness/SJUSD-Free-Breakfast-Lunch-Program.pdf\">here\u003c/a>.\u003c/p>\n\u003ch2>Santa Clara\u003c/h2>\n\u003cp>\u003ca href=\"https://www.santaclarausd.org/coldandflu\">Santa Clara Unified School District\u003c/a> schools are closed through April 3. SCUSD is offering one meal per child for pick up at five campuses: Mayne Elementary, Don Callejon School, and Buchser, Peterson and Cabrillo middle schools. The district specifies that the child must be present to pick up the meal, a restriction that sets it apart from other districts in the area. More details \u003ca href=\"https://www.santaclarausd.org/coldandflu\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/p>\n\u003ch2>Santa Rosa\u003c/h2>\n\u003cp>Though \u003ca href=\"https://www.srcschools.org/COVID-19\">Santa Rosa City Schools\u003c/a> are closed currently through April 5, their meal programs don't begin until Monday, March 23, when students had been set to return from Spring Break. Starting on that date, they'll serve carry-out lunch for students, who do not need to be present during the pick-up. More information on the nine campuses in Santa Rosa that will have this service can be found \u003ca href=\"https://www.srcschools.org/COVID-19\">here\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cb data-stringify-type=\"bold\">\u003ci data-stringify-type=\"italic\">Note\u003c/i>\u003c/b>\u003ci data-stringify-type=\"italic\">: This post will be updated as school lunch pickups change, but it's advisable to check your local school district's website for the most current information. \u003c/i>\u003c/em>\u003c/p>\n\u003cp>Several school districts in the Bay Area have announced school closures in order to curb the spread of COVID-19. For parents and caretakers, below is a list of schools where students and their families can grab breakfast and lunch meals to go as collected from school district websites.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/embed?mid=1xfWfgbjULao-rlKJFfWT07hR-StV4Zx9&w=640&h=480'\n title='https://www.google.com/maps/d/embed?mid=1xfWfgbjULao-rlKJFfWT07hR-StV4Zx9&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003cem>\u003ca href=\"https://www.google.com/maps/d/u/0/viewer?mid=1xfWfgbjULao-rlKJFfWT07hR-StV4Zx9&ll=37.46071505887045%2C-121.93017180578084&z=11\">Map\u003c/a> of schools offering meals across counties in the Bay Area. Please note this map is actively being updated. \u003c/em>\u003c/p>\n\u003ch2>\u003c/h2>\n\u003ch2>Oakland\u003c/h2>\n\u003cp>Schools in the \u003ca href=\"https://www.ousd.org/Page/19049\">Oakland Unified School District\u003c/a> are closed through April 5. Any Oakland student under the age of 18 or their families can pick up \"grab-and-go\" breakfast and lunch at \u003ca href=\"https://www.ousd.org/cms/lib/CA01001176/Centricity/Domain/5869/OUSD%20Free%20Meals%20Available%20During%20School%20Closure.pdf\">several campuses\u003c/a> in North, West, central and East Oakland on Mondays and Thursdays. Three days' worth of meals can be picked up at once, and OUSD is asking folks to bring grocery bags or coolers for pick-ups. Details \u003ca href=\"https://www.ousd.org/Page/19049\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136455\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-800x518.jpg\" alt=\"\" width=\"800\" height=\"518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-1020x660.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>Similar to Oakland, the \u003ca href=\"https://www.sfusd.edu/services/health-wellness/covid-19-coronavirus-resources-families-students\">San Francisco Unified School District\u003c/a> is offering free meals to children 18 and younger during its closure, which is set to last until April 3. SFUSD will ramp up locations for meal pickups throughout the week, and plans to have \u003ca href=\"https://www.sfusd.edu/about/news/current-news/sfusd-provide-free-meals-students-during-closure-schools\">18 sites open by this Friday\u003c/a>. All sites will be open from 9am to 10am serving breakfast, lunch, supper, fresh fruit, vegetables and milk to take home. Details \u003ca href=\"https://www.sfusd.edu/services/health-wellness/covid-19-coronavirus-resources-families-students\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_136469\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136469\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-800x618.jpg\" alt=\"An updated map of grab-and-go sites for school aged students in San Francisco. \" width=\"800\" height=\"618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-800x618.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-768x593.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-1020x788.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An updated map of grab-and-go sites for school aged students in San Francisco. 3/19/2020\u003c/figcaption>\u003c/figure>\n\u003ch2>Berkeley\u003c/h2>\n\u003cp>The \u003ca href=\"https://www.berkeleyschools.net/\">Berkeley Unified School District\u003c/a> has closed all campuses through April 5. Students and their families can pick up meals Monday through Friday for breakfast and lunch. A central kitchen set up at King Middle School will serve an hour-and-a-half breakfast and two-hour lunch, while several other campuses will serve breakfast and lunch for a half-hour each. More information can be found \u003ca href=\"https://www.berkeleyschools.net/2020/03/while-school-is-closed-food-is-available-mientras-que-la-escuela-esta-cerrada-hay-alimentos-disponibles/\">here\u003c/a>.\u003c/p>\n\u003ch2>West Contra Costa\u003c/h2>\n\u003cp>\u003ca href=\"https://www.wccusd.net/districtclosure\">West Contra Costa School District\u003c/a>, which covers schools in El Cerrito, Richmond, and Pinole, has closed all campuses until April 5. The district has set up meal pick-ups for any child under 18 from 11am to 1pm at nine schools in its system. The high school campuses of De Anza, Kennedy, Pinole Valley and Richmond; middle schools DeJean and Helms; and elementary schools Nystrom, Montalvin and Riverside will all serve food. More details can be found \u003ca href=\"https://www.wccusd.net/site/default.aspx?PageType=3&DomainID=3328&ModuleInstanceID=22779&ViewID=6446EE88-D30C-497E-9316-3F8874B3E108&RenderLoc=0&FlexDataID=67888&PageID=13823\">here\u003c/a>.\u003c/p>\n\u003ch2>San Jose\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sjusd.org/\">San José Unified School District\u003c/a> is similarly offering bagged breakfast and lunch meals for children under 18 years old at 10 different campuses throughout the city. The program is set to start March 17. More information can be found \u003ca href=\"https://www.sjusd.org/docs/health_wellness/SJUSD-Free-Breakfast-Lunch-Program.pdf\">here\u003c/a>.\u003c/p>\n\u003ch2>Santa Clara\u003c/h2>\n\u003cp>\u003ca href=\"https://www.santaclarausd.org/coldandflu\">Santa Clara Unified School District\u003c/a> schools are closed through April 3. SCUSD is offering one meal per child for pick up at five campuses: Mayne Elementary, Don Callejon School, and Buchser, Peterson and Cabrillo middle schools. The district specifies that the child must be present to pick up the meal, a restriction that sets it apart from other districts in the area. More details \u003ca href=\"https://www.santaclarausd.org/coldandflu\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/p>\n\u003ch2>Santa Rosa\u003c/h2>\n\u003cp>Though \u003ca href=\"https://www.srcschools.org/COVID-19\">Santa Rosa City Schools\u003c/a> are closed currently through April 5, their meal programs don't begin until Monday, March 23, when students had been set to return from Spring Break. Starting on that date, they'll serve carry-out lunch for students, who do not need to be present during the pick-up. More information on the nine campuses in Santa Rosa that will have this service can be found \u003ca href=\"https://www.srcschools.org/COVID-19\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'A Lot of Pressure': Bay Area Restaurants Search for Safety Net in Light of COVID-19",
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"content": "\u003cp>Restaurant owners and workers across the Bay Area are contending with a new reality brought on by local recommendations around\u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\"> COVID-19\u003c/a> containment.\u003c/p>\n\u003cp>Last week, they braced for fewer customers, fewer shifts and reduced tips. And in the coming week, they'll need to re-adjust once more as governor Gavin Newsom called for the \u003ca href=\"https://www.kqed.org/news/11806871/newsom-calls-for-closure-of-all-bars-in-an-effort-to-increase-social-distancing\">closure of all bars, wineries and breweries\u003c/a> on Sunday. The governor also directed that restaurants limit their occupancy to 50% in order to promote social distancing and curb new infections.\u003c/p>\n\u003cp>As inherently social, public-facing businesses, restaurants and bars stand to be impacted heavily by the economic repercussions of COVID-19's spread. The majority of their hourly workers are not protected by sick leave and other benefits. County and city-wide policies are also specifying Newsom’s directives with their own further restrictions, with Los Angeles limiting restaurants to take-out only.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last Thursday at Anula’s Cafe, a downtown Oakland breakfast and lunch favorite, owner and chef Anula Edirisinghe served up her salmon curry, a daily special from her Sri Lankan and West Indian menu. Inside of the bite-sized cafe, Edirisinghe employs one other person besides herself, and her daughter occasionally comes by the cafe to help as well. She said she had a particularly slow day last Tuesday and was hoping Thursday wouldn’t bring more of the same. “I usually make a day like four to five hundred, but that day [I made] like a hundred dollars,” she said. “It’s nothing.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though Anula’s Cafe is mostly takeout, Edirisinghe will undoubtedly feel the ebbs and flows of her business, as she also pays rent at a commissary kitchen where the food is prepared. The chef remains optimistic—although less so about the prospect of the city of Oakland helping small business owners like herself. “You have to support small business. You have to support like a low income people, you know? And they only think about the stock market,” she said.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So far, the city of Oakland has set up an \u003ca href=\"https://www.oaklandca.gov/resources/coronavirus-2019-covid-19-business-and-worker-resources\">online resource page\u003c/a> for workers and small business owners outlining programs at federal, state and local levels. Significant among those is the state of California's\u003ca href=\"https://www.edd.ca.gov/about_edd/coronavirus-2019/faqs.htm\"> waiving of the one week, unpaid\u003c/a> waiting period for unemployment qualification. At the city level, Oakland is waiving penalties for business taxes that were due on March 1, 2020 by request.\u003c/p>\n\u003cfigure id=\"attachment_136432\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136432\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-800x1067.jpeg\" alt=\"L Sok manages their family's lunchtime spot, Garden House, and is bracing for economic hardship under COVID-19. \" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-1020x1360.jpeg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">L Sok manages their family's lunch time spot, Garden House, and is bracing for economic hardship under COVID-19. \u003ccite>(Bianca Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just a few blocks away, another lunch favorite open since 1991, Garden House, has braced for the possibilities of life under COVID-19. “The safety net is just the fact that I'm young and healthy and that if somebody needs to take time off for their own safety and their own health, that I would have to fill in,” shared L Sok, who works at Garden House alongside their two friends, their mother and their aunt. “I'm working with my elders here, [our] priority is to make sure that they're healthy and that they're not over here risking their lives to make an hourly wage,” Sok continued. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2014, Sok’s older sibling \u003ca href=\"https://www.kqed.org/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence\">Terry Sok-Wolfson\u003c/a> bought the business for their mom, who had worked there since 1992. Adding to the financial pressure of running a restaurant is an extensive and costly renovation that forced a two-and-a-half-year closure of the eatery. Since reopening last fall, the revamped Garden House serves as a hub housing Aburaya’s takeout branch and a weekend and evening pop-up from \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Gay 4 U,\u003c/a> a vegan comfort food operation by Sofi Espice. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136434\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136434\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-800x600.jpg\" alt=\"Last Thursday afternoon, Garden House in downtown Oakland looked to be business as usual, but under new restriction by Gov. Newsom, restaurants are to limit their capacity to half. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-1020x765.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Last Thursday afternoon, Garden House in downtown Oakland looked to be business as usual but under new restriction by Gov. Newsom, restaurants are to limit their capacity to half. \u003ccite>(Bianca Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similarly to Edirisinghe, Sok isn’t certain the city of Oakland will be of sufficient support as the duress from COVID-19 persists on small businesses. “If we have to be closed for a week to make sure that we're not spreading the virus and that nobody in our space contracts it, if the city could ease up and give us some funding so that we can continue to survive, that would be great,” they said. “If we didn't have to pay rent to the developers who developed this building, that would be great.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're not working for random employers who will take advantage of us,” Sok reflected about working with family and friends. \"But it puts a lot of pressure on all of us in the family to figure it out and make it work.\"\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Restaurant owners and workers across the Bay Area are contending with a new reality brought on by local recommendations around\u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\"> COVID-19\u003c/a> containment.\u003c/p>\n\u003cp>Last week, they braced for fewer customers, fewer shifts and reduced tips. And in the coming week, they'll need to re-adjust once more as governor Gavin Newsom called for the \u003ca href=\"https://www.kqed.org/news/11806871/newsom-calls-for-closure-of-all-bars-in-an-effort-to-increase-social-distancing\">closure of all bars, wineries and breweries\u003c/a> on Sunday. The governor also directed that restaurants limit their occupancy to 50% in order to promote social distancing and curb new infections.\u003c/p>\n\u003cp>As inherently social, public-facing businesses, restaurants and bars stand to be impacted heavily by the economic repercussions of COVID-19's spread. The majority of their hourly workers are not protected by sick leave and other benefits. County and city-wide policies are also specifying Newsom’s directives with their own further restrictions, with Los Angeles limiting restaurants to take-out only.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last Thursday at Anula’s Cafe, a downtown Oakland breakfast and lunch favorite, owner and chef Anula Edirisinghe served up her salmon curry, a daily special from her Sri Lankan and West Indian menu. Inside of the bite-sized cafe, Edirisinghe employs one other person besides herself, and her daughter occasionally comes by the cafe to help as well. She said she had a particularly slow day last Tuesday and was hoping Thursday wouldn’t bring more of the same. “I usually make a day like four to five hundred, but that day [I made] like a hundred dollars,” she said. “It’s nothing.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though Anula’s Cafe is mostly takeout, Edirisinghe will undoubtedly feel the ebbs and flows of her business, as she also pays rent at a commissary kitchen where the food is prepared. The chef remains optimistic—although less so about the prospect of the city of Oakland helping small business owners like herself. “You have to support small business. You have to support like a low income people, you know? And they only think about the stock market,” she said.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So far, the city of Oakland has set up an \u003ca href=\"https://www.oaklandca.gov/resources/coronavirus-2019-covid-19-business-and-worker-resources\">online resource page\u003c/a> for workers and small business owners outlining programs at federal, state and local levels. Significant among those is the state of California's\u003ca href=\"https://www.edd.ca.gov/about_edd/coronavirus-2019/faqs.htm\"> waiving of the one week, unpaid\u003c/a> waiting period for unemployment qualification. At the city level, Oakland is waiving penalties for business taxes that were due on March 1, 2020 by request.\u003c/p>\n\u003cfigure id=\"attachment_136432\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136432\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-800x1067.jpeg\" alt=\"L Sok manages their family's lunchtime spot, Garden House, and is bracing for economic hardship under COVID-19. \" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-1020x1360.jpeg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">L Sok manages their family's lunch time spot, Garden House, and is bracing for economic hardship under COVID-19. \u003ccite>(Bianca Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just a few blocks away, another lunch favorite open since 1991, Garden House, has braced for the possibilities of life under COVID-19. “The safety net is just the fact that I'm young and healthy and that if somebody needs to take time off for their own safety and their own health, that I would have to fill in,” shared L Sok, who works at Garden House alongside their two friends, their mother and their aunt. “I'm working with my elders here, [our] priority is to make sure that they're healthy and that they're not over here risking their lives to make an hourly wage,” Sok continued. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2014, Sok’s older sibling \u003ca href=\"https://www.kqed.org/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence\">Terry Sok-Wolfson\u003c/a> bought the business for their mom, who had worked there since 1992. Adding to the financial pressure of running a restaurant is an extensive and costly renovation that forced a two-and-a-half-year closure of the eatery. Since reopening last fall, the revamped Garden House serves as a hub housing Aburaya’s takeout branch and a weekend and evening pop-up from \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Gay 4 U,\u003c/a> a vegan comfort food operation by Sofi Espice. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136434\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136434\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-800x600.jpg\" alt=\"Last Thursday afternoon, Garden House in downtown Oakland looked to be business as usual, but under new restriction by Gov. Newsom, restaurants are to limit their capacity to half. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-1020x765.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Last Thursday afternoon, Garden House in downtown Oakland looked to be business as usual but under new restriction by Gov. Newsom, restaurants are to limit their capacity to half. \u003ccite>(Bianca Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similarly to Edirisinghe, Sok isn’t certain the city of Oakland will be of sufficient support as the duress from COVID-19 persists on small businesses. “If we have to be closed for a week to make sure that we're not spreading the virus and that nobody in our space contracts it, if the city could ease up and give us some funding so that we can continue to survive, that would be great,” they said. “If we didn't have to pay rent to the developers who developed this building, that would be great.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're not working for random employers who will take advantage of us,” Sok reflected about working with family and friends. \"But it puts a lot of pressure on all of us in the family to figure it out and make it work.\"\u003c/span>\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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