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"content": "\u003cp>I used to be a big fan of hitting up bars that served food on the weekends (and yes, Thursdays count as the weekend). Then motherhood happened. My husband and I did the very common I-can’t-afford-a-bigger-San-Francisco-apartment move to the East Bay. We’re in Berkeley now. It’s great. I still love SF too (and lucky for you I’m not here to make some tiresome comparisons about which side of the bay is more hip). Anyhow, back to beer and babies. I still like to go out, but bars are out of the picture for now. I know I can technically take my ten month old to any restaurant that serves beer, but sometimes I don’t want to deal with the glares when my baby starts practicing his falsetto. And he always practices his falsetto. I’d rather go somewhere baby-friendly, and close. Somewhere that actually has a diaper changing table in the women’s room, and maybe even one in the men’s room (I know, I’m asking for so much). And somewhere that has gluten-free options, because I have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\" target=\"_blank\">celiac disease\u003c/a>. These places do exist. Here’s a list of my favorite baby-and-beer-friendly locales in the East Bay:\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95425,95424,95411,95410,95412,95423\"]\u003c/p>\n\u003cp>\u003cstrong>Westbrae Biergarten\u003c/strong> is not only baby-friendly, it’s dog-friendly too, so you don’t have to choose which creature you love the most. This North Berkeley beer garden comes replete with Berkeley’s famous \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazilian Cafe\u003c/a> food truck (they have another location on University Avenue). There’s a very large play area filled with a sand pit and a bunch toys for the kiddos. Many a toddler has ingested sand here, including mine, but they live and learn. Westbrae Biergarten has revolving list of delicious beers on tap, and at least two or three different options for gluten-free cider, including Boonville-based Bite Hard Cider and Golden State Hard Cider from Sebastopol. The Brazilian cafe is famous for their tri-tip sandwiches - but their gluten-free tri-tip rice plate is a great alternative. Also delicious and gluten-free: seasoned french fries and the Flying Pigs: bacon wrapped chicken grilled on mini-skewers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">\u003cstrong>Westbrae Biergarten\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1280 Gilman St, Berkeley [\u003ca href=\"http://goo.gl/TJB651\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 647-9079\u003cbr>\n\u003cstrong>Winter Hours:\u003c/strong> Mon 11am-8pm; Tues-Sun 11am-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/westbraebeergarten\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95421,95418,95417,95420,95416,95422\"]\u003c/p>\n\u003cp>Don’t be fooled by the name, \u003cstrong>Farm Burger\u003c/strong> also has an impressive array of beer and wine. There is a great play area for the little ones with a huge chalkboard where they can practice their abstract drawing skills. Berkeley resident Erika Larsson-Hall says the food and beer are great, but she comes because her four year old son Johan plays with all the toys, and the other kids, in the play area. Translation: mommy gets to hang out with her friends without interruption. Their grass-fed hamburgers are the best I’ve tried thus far in the East Bay, plus they have gluten-free bun options. I recommend the Bibb Wedge salad with bacon and ranch dressing (minus the crispy onion rings, if you’re gluten-free). Celiac-friendly booze includes Golden State Cider from Sebastopol, plus a variety of red and white wines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmburger.net/\" target=\"_blank\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1313 9th St #130, Berkeley [\u003ca href=\"http://goo.gl/GV70cx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 705-1485\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11:30am-10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FarmBurgerBerkeleyCA\" target=\"_blank\">Farm Burger Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/farmburger\" target=\"_blank\">@farmburger\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95686,95684,95685\"]\u003c/p>\n\u003cp>There’s no age limit for kids at \u003cstrong>The New Parkway Theater’s Baby Brigade\u003c/strong> but I saw a relatively disturbing movie there called ‘Kill the Messenger,’ so I don’t think I’d want my four year old to see it. But watching a movie here with my then four-month old was awesome. He slept in my arms, I ate popcorn. Most Baby Brigade movies are PG-13 or Rated R, and they usually have two movie offerings a week. Tons of beer, wine and food, comfy couches in a dimly lit room, and nobody cares if your kid starts crying during the movie. All their beers are produced within 200 miles of Oakland, and they have a really big menu of diner foods: burgers, pastas, pizzas, nachos and more. They have a delicious gluten-free mac and cheese and the option for getting gluten-free buns for your burgers.\u003c/p>\n\u003cp>\u003ca href=\"http://thenewparkway.com/wp/?page_id=136\" target=\"_blank\">\u003cstrong>The New Parkway Theater Baby Brigade\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 474 24th St, Oakland [\u003ca href=\"http://goo.gl/VLhzhW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 658-7900\u003cbr>\n\u003cstrong>Baby Brigade Hours:\u003c/strong> 12:30pm or 1pm showing on Saturdays; 6:30pm showing most Mondays\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheNewParkway?fref=ts\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95695,95691,95692,95694,95689,95696\"]\u003c/p>\n\u003cp>If you have a kid and you like your Black and Tans, this place is a godsend. \u003cstrong>Kensington Circus Pub\u003c/strong> has a children’s play space and an impressive selection of beer. The play space includes a bunch of toys for kids to play with, and chalkboard to draw on.They have domestic beers on tap, like Trumer Pils and Boont Amber Ale, and a ton of bottled options. Gluten-free ciders include Blackthorn Apple Dry Cider and Wyders Pear Cider. The menu is your typical pub fare with things like fish and chips and hamburgers, plus a kid’s menu. I enjoy Celiac-friendly fish tacos: two sauteed tilapia tacos with fresh avocado, coleslaw, salsa, their lime-jalapeno sour cream sauce and corn tortillas. Kensington Circus Pub also has live blues, jazz and bluegrass music many evenings - their calendar of events is online.\u003c/p>\n\u003cp>\u003ca href=\"http://kensingtoncircuspub.com/\" target=\"_blank\">\u003cstrong>Kensington Circus Pub\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 389 Colusa Ave, Kensington [\u003ca href=\"http://goo.gl/Sr3Mu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 524-8814\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Thu 5:30pm-10pm; Fri-Sat 5pm-10pm; Sat-Sun 8am-2pm; Sun 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Kensington-Circus-Pub-SF-Bay-Area-CA/196317430212\" target=\"_blank\">The Kensington Circus Pub\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"95426,95414,95415,95434,95413\"]\u003c/p>\n\u003cp>Ok, this one doesn’t have a play area, but \u003cstrong>Jupiter\u003c/strong> brews twelve of their own craft beers, serves 20 or so other regional beers, and has been around practically forever. In fact, my husband took me here on our first date 10 years ago. They’re way more Celiac-friendly now: they have a delicious pomegranate cider by Two Rivers Cider, and Omission gluten-free beers. Plus there's the option of getting Oakland's amazing Mariposa gluten-free crust for your pizza (additional $4 for the crust). Their artichoke dip is the most delicious thing ever - but sadly not gluten-free (I accidentally ate it once and suffered the gastrointestinal consequences). The outdoor area is great for younger children. There are heat lamps and a nice fire pit that your kid can trip out on from a safe distance so that he stops have a crying fit (yes, I’m describing my Saturday last week). Jupiter also has live outdoor shows - the schedule is on their website.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">\u003cstrong>Jupiter\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2181 Shattuck Ave, Berkeley [\u003ca href=\"http://goo.gl/T1Dj9N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 843-8277\u003cbr>\n\u003cstrong>Bar Hours:\u003c/strong> Mon-Thurs 11:30am–1am; Fri 11:30am –1:30am; Sat 12:00pm –1:30am; Sun 12:00pm-12:00am; Kitchen Hours: Mon-Thurs, 11:30am–11pm; Fri 11:30am –12am; Sat 12pm–11pm; Sun 12pm–10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JupiterBerkeley\" target=\"_blank\">Jupiter Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jupiterberkeley\" target=\"_blank\">@jupiterberkeley\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I used to be a big fan of hitting up bars that served food on the weekends (and yes, Thursdays count as the weekend). Then motherhood happened. My husband and I did the very common I-can’t-afford-a-bigger-San-Francisco-apartment move to the East Bay. We’re in Berkeley now. It’s great. I still love SF too (and lucky for you I’m not here to make some tiresome comparisons about which side of the bay is more hip). Anyhow, back to beer and babies. I still like to go out, but bars are out of the picture for now. I know I can technically take my ten month old to any restaurant that serves beer, but sometimes I don’t want to deal with the glares when my baby starts practicing his falsetto. And he always practices his falsetto. I’d rather go somewhere baby-friendly, and close. Somewhere that actually has a diaper changing table in the women’s room, and maybe even one in the men’s room (I know, I’m asking for so much). And somewhere that has gluten-free options, because I have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\" target=\"_blank\">celiac disease\u003c/a>. These places do exist. Here’s a list of my favorite baby-and-beer-friendly locales in the East Bay:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Westbrae Biergarten\u003c/strong> is not only baby-friendly, it’s dog-friendly too, so you don’t have to choose which creature you love the most. This North Berkeley beer garden comes replete with Berkeley’s famous \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazilian Cafe\u003c/a> food truck (they have another location on University Avenue). There’s a very large play area filled with a sand pit and a bunch toys for the kiddos. Many a toddler has ingested sand here, including mine, but they live and learn. Westbrae Biergarten has revolving list of delicious beers on tap, and at least two or three different options for gluten-free cider, including Boonville-based Bite Hard Cider and Golden State Hard Cider from Sebastopol. The Brazilian cafe is famous for their tri-tip sandwiches - but their gluten-free tri-tip rice plate is a great alternative. Also delicious and gluten-free: seasoned french fries and the Flying Pigs: bacon wrapped chicken grilled on mini-skewers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">\u003cstrong>Westbrae Biergarten\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1280 Gilman St, Berkeley [\u003ca href=\"http://goo.gl/TJB651\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 647-9079\u003cbr>\n\u003cstrong>Winter Hours:\u003c/strong> Mon 11am-8pm; Tues-Sun 11am-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/westbraebeergarten\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don’t be fooled by the name, \u003cstrong>Farm Burger\u003c/strong> also has an impressive array of beer and wine. There is a great play area for the little ones with a huge chalkboard where they can practice their abstract drawing skills. Berkeley resident Erika Larsson-Hall says the food and beer are great, but she comes because her four year old son Johan plays with all the toys, and the other kids, in the play area. Translation: mommy gets to hang out with her friends without interruption. Their grass-fed hamburgers are the best I’ve tried thus far in the East Bay, plus they have gluten-free bun options. I recommend the Bibb Wedge salad with bacon and ranch dressing (minus the crispy onion rings, if you’re gluten-free). Celiac-friendly booze includes Golden State Cider from Sebastopol, plus a variety of red and white wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmburger.net/\" target=\"_blank\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1313 9th St #130, Berkeley [\u003ca href=\"http://goo.gl/GV70cx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 705-1485\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11:30am-10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FarmBurgerBerkeleyCA\" target=\"_blank\">Farm Burger Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/farmburger\" target=\"_blank\">@farmburger\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s no age limit for kids at \u003cstrong>The New Parkway Theater’s Baby Brigade\u003c/strong> but I saw a relatively disturbing movie there called ‘Kill the Messenger,’ so I don’t think I’d want my four year old to see it. But watching a movie here with my then four-month old was awesome. He slept in my arms, I ate popcorn. Most Baby Brigade movies are PG-13 or Rated R, and they usually have two movie offerings a week. Tons of beer, wine and food, comfy couches in a dimly lit room, and nobody cares if your kid starts crying during the movie. All their beers are produced within 200 miles of Oakland, and they have a really big menu of diner foods: burgers, pastas, pizzas, nachos and more. They have a delicious gluten-free mac and cheese and the option for getting gluten-free buns for your burgers.\u003c/p>\n\u003cp>\u003ca href=\"http://thenewparkway.com/wp/?page_id=136\" target=\"_blank\">\u003cstrong>The New Parkway Theater Baby Brigade\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 474 24th St, Oakland [\u003ca href=\"http://goo.gl/VLhzhW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 658-7900\u003cbr>\n\u003cstrong>Baby Brigade Hours:\u003c/strong> 12:30pm or 1pm showing on Saturdays; 6:30pm showing most Mondays\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheNewParkway?fref=ts\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have a kid and you like your Black and Tans, this place is a godsend. \u003cstrong>Kensington Circus Pub\u003c/strong> has a children’s play space and an impressive selection of beer. The play space includes a bunch of toys for kids to play with, and chalkboard to draw on.They have domestic beers on tap, like Trumer Pils and Boont Amber Ale, and a ton of bottled options. Gluten-free ciders include Blackthorn Apple Dry Cider and Wyders Pear Cider. The menu is your typical pub fare with things like fish and chips and hamburgers, plus a kid’s menu. I enjoy Celiac-friendly fish tacos: two sauteed tilapia tacos with fresh avocado, coleslaw, salsa, their lime-jalapeno sour cream sauce and corn tortillas. Kensington Circus Pub also has live blues, jazz and bluegrass music many evenings - their calendar of events is online.\u003c/p>\n\u003cp>\u003ca href=\"http://kensingtoncircuspub.com/\" target=\"_blank\">\u003cstrong>Kensington Circus Pub\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 389 Colusa Ave, Kensington [\u003ca href=\"http://goo.gl/Sr3Mu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 524-8814\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Thu 5:30pm-10pm; Fri-Sat 5pm-10pm; Sat-Sun 8am-2pm; Sun 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Kensington-Circus-Pub-SF-Bay-Area-CA/196317430212\" target=\"_blank\">The Kensington Circus Pub\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ok, this one doesn’t have a play area, but \u003cstrong>Jupiter\u003c/strong> brews twelve of their own craft beers, serves 20 or so other regional beers, and has been around practically forever. In fact, my husband took me here on our first date 10 years ago. They’re way more Celiac-friendly now: they have a delicious pomegranate cider by Two Rivers Cider, and Omission gluten-free beers. Plus there's the option of getting Oakland's amazing Mariposa gluten-free crust for your pizza (additional $4 for the crust). Their artichoke dip is the most delicious thing ever - but sadly not gluten-free (I accidentally ate it once and suffered the gastrointestinal consequences). The outdoor area is great for younger children. There are heat lamps and a nice fire pit that your kid can trip out on from a safe distance so that he stops have a crying fit (yes, I’m describing my Saturday last week). Jupiter also has live outdoor shows - the schedule is on their website.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">\u003cstrong>Jupiter\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2181 Shattuck Ave, Berkeley [\u003ca href=\"http://goo.gl/T1Dj9N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 843-8277\u003cbr>\n\u003cstrong>Bar Hours:\u003c/strong> Mon-Thurs 11:30am–1am; Fri 11:30am –1:30am; Sat 12:00pm –1:30am; Sun 12:00pm-12:00am; Kitchen Hours: Mon-Thurs, 11:30am–11pm; Fri 11:30am –12am; Sat 12pm–11pm; Sun 12pm–10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JupiterBerkeley\" target=\"_blank\">Jupiter Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jupiterberkeley\" target=\"_blank\">@jupiterberkeley\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Project Open Hand Turns 30: An Iconic San Francisco Nonprofit Looks Forward",
"title": "Project Open Hand Turns 30: An Iconic San Francisco Nonprofit Looks Forward",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It started with pasta. Spaghetti, to be exact: tupperwares full of spaghetti cooked in the basement of Trinity Church then delivered to the homes of patients with HIV. That spaghetti was the beginning of San Francisco nonprofit \u003ca href=\"http://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, and in the three decades since they started cooking in that basement, Open Hand has not just been able to survive, but thrive, changing and expanding to meet the needs of their city, with a model that’s been successfully duplicated across the country. And with an ambitious new study with UCSF underway, they’re pioneering research to support their belief that food can act as medicine.\u003c/p>\n\u003cp>The organization started when Ruth Brinker, a grandmother and former food service worker, noticed a friend with AIDS struggling to cook for himself. She successfully organized a group of friends to deliver home cooked meals, but the man died after one of the members went on vacation and wasn’t able to deliver the meals. The incident spurred Brinker to create Project Open Hand in 1985, with the aim to provide free, home cooked meals for the city’s increasing numbers of HIV patients.\u003c/p>\n\u003cfigure id=\"attachment_95737\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ruth-brinker.jpg\" alt=\"Ruth Brinker and a Project Open Hand volunteer.\" width=\"500\" class=\"size-full wp-image-95737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker.jpg 1472w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-400x513.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-800x1026.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1440x1847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1180x1513.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-960x1231.jpg 960w\" sizes=\"(max-width: 1472px) 100vw, 1472px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a Project Open Hand volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the organization began, it was a casual affair, starting with just $2,000 and a group of spirited volunteers. Many HIV positive patients at the time suffered from \u003ca href=\"http://www.hiv.va.gov/patient/diagnosis/OI-wasting-syndrome.asp\" target=\"_blank\">wasting syndrome\u003c/a>, causing them to lose about 10% of their body fat, so Open Hand’s meals centered around hearty, fattening comfort food: mac and cheese, meatloaf, lots of fried foods.\u003c/p>\n\u003cp>“When the epidemic first started, there was nothing we could do,” said Jim Mercer, a volunteer for over 25 years. “We didn’t know what to do. We were finding that people were hungry, people were starving, they weren’t able to cook with themselves.”\u003c/p>\n\u003cfigure id=\"attachment_95699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg\" alt=\"Volunteers bag groceries in the early days.\" width=\"1920\" height=\"1334\" class=\"size-full wp-image-95699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers bag groceries in the early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Volunteers delivered the meals, and served as a point of human interaction and contact for the isolated, terminally ill patients. It was difficult, emotionally taxing work: volunteers would often return to a client’s house the next week, and find that the client had died.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The organization expanded, and started to serve Alameda County in 1989, then moved into its current Polk Street location in 1997. A year later, the Salvation Army’s anti-gay stance allowed them to expand even more. San Francisco had just voted that all city employers were required to provide domestic partner benefits to their employees. The Salvation Army, which was previously running the city’s senior meal service, refused to provide the benefits, and was forced to give up its contract with the city. Open Hand took over the contract, and started providing lunch to seniors around the city. In 2000 they started serving clients with conditions other than HIV, including heart disease and various cancers. Other cities, including Los Angeles, New York and Atlanta, successfully duplicated the program.\u003c/p>\n\u003cp>Now, they serve 2,500 meals a day in San Francisco and the East Bay, and have a grocery center in downtown Oakland where clients can pick up meal ingredients. A steady supply of funding (a combination of government funding and individual and corporate donors) and volunteers (they work with 125 every day) allows them to successfully help more and more patients. Since they started serving more than just clients with HIV, they’ve developed seven specialized diets, so clients with everything from low carb needs to clients on dialysis can receive specifically tailored meals.\u003c/p>\n\u003cp>One of the organization’s biggest shifts over the years has been their increasing emphasis on healthy eating, a far cry from the meatloaf and mac and cheese of the early days. Now, an average meal is a lean protein with lots of veggies, an apple for dessert, local and organic when cost allows.\u003c/p>\n\u003cp>Their new focus on health also shows how HIV has changed over the years. An HIV diagnosis is no longer a death sentence, and Open Hand’s food reflects that: instead of rich comfort food to provide physical and emotional sustenance to dying patients, their healthy food is designed to help extend the lifespan of their HIV positive clients.\u003c/p>\n\u003cp>“The face of HIV, especially with gay men in San Francisco, is they’re facing aging issues. You have to realize alright, we’ve got to watch our cholesterol, carb intakes and all those other things,” says Mercer, who has HIV and credits Open Hand with keeping him healthy over the years.\u003c/p>\n\u003cp>“I’m asymptomatic, I have no viral loads, I don’t have any symptoms of the disease and I think a lot of that has to do with making healthier choices early in the epidemic stage. Project Open Hand was instrumental in that, in giving me a base that was centered on healthy living,” he said. “At some point I realized, “Hey, looks like I’m going to be around here for a while. Put down the pasta and pick up the kale and the broccoli.’”\u003c/p>\n\u003cfigure id=\"attachment_95698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Kitchen57-2.jpg\" alt=\"Volunteers prep meals in the organization's early days.\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-95698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prep meals in the organization's early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That new focus on healthy eating led to Open Hand’s 2014 “Food=Medicine” \u003ca href=\"http://www.openhand.org/food-medicine-pilot-study/\" target=\"_blank\">pilot study\u003c/a> with UCSF. In an effort to determine what effect a healthy diet has on people’s overall health, Open Hand took a group of their clients with HIV/AIDS or both HIV/AIDS and diabetes and provided all their meals--not just the one they typically offer--customized to their nutritional needs for six months. The study is just wrapping up, and the initial results are expected to come out later this summer.\u003c/p>\n\u003cp>It seems like a simple enough hypothesis--of course healthy eating is better for your health, right?-- but it’s one that’s hard to prove. Although popular culture is awash in often contradictory nutrition advice, there are fairly few studies that have empirically examined the impact of food on health because it’s so hard to determine what someone actually eats--self reported accounts of one’s diets are typically way off, leading to skewed results.\u003c/p>\n\u003cfigure id=\"attachment_95735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/serving-meals1920.jpg\" alt=\"Project Open Hand volunteer serving a meal.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-95735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Project Open Hand volunteer serving a meal. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Open Hand is also trying to scale their operations to be able to support the rapidly increasing senior population: a 2012 Department of Aging and Adult Services \u003ca href=\"http://www.sfhsa.org/asset/ReportsDataResources/DAASNeedsAssessmentPartI.pdf\" target=\"_blank\">report\u003c/a> projected that San Francisco’s senior population is going to swell 20% over the next ten years. \u003c/p>\n\u003cp>They’re also focusing on meeting the needs of food insecure individuals in the Bay Area, said Simon Pitchford, co-CEO of Open Hand.\u003c/p>\n\u003cblockquote>\u003cp>“I serve on the food security task force and we put out a report about a year ago that indicated one in four people in the Bay Area is food insecure,” Pitchford said. “In a city that’s so resource rich as San Francisco, it’s such a startling statistic. That forms a lot of the population that we currently serve, and to continue to serve that population is really critical to our mission.”\u003c/p>\u003c/blockquote>\n\u003cp>For all of Open Hand’s changes over the last thirty years--from serving only HIV patients, to patients with several other diseases, from meatloaf to kale--there’s one thing that’s stayed the same: their slogan, \u003cstrong>“meals with love.”\u003c/strong>\u003c/p>\n\u003cp>“Ruth used to come around in the kitchen--this is going to get me verklempt every time I think about it--she would always ask the volunteers if they were cooking and [say], ‘Now you be sure you’re putting the love in that meal,’” said Mercer. “That was always something that was very important from the start and still goes on, to make sure that not only is it nutritious, but we put love in it. That’s what we’re serving our clients.”\u003c/p>\n\u003cp>Sure, food is food and we all need calories to survive. But Open Hand’s enduring impact can partially be attributed to their recognition that serving food to someone is more than just a meal--it’s a personal connection, demonstrable evidence that someone cares about you.\u003c/p>\n\u003cp>“There’s something about food. Food is such a comfort item. Taking somebody a hot meal just speaks volumes about the care and the love that you’re bringing to that person,” said Pitchford. “Food that was cooked by somebody’s hand, it’s just [got] such a special aura around it.”\u003c/p>\n\u003cp>“It’s the community. Going back to why Ruth started this organization, she recognized that there were people who were dying because they were malnourished, but also that there was no contact, there was a lack of socialization, an isolation,” Pitchford added. “That’s the thing that makes this so special, that we get to interact and talk to our clients all the time.”\u003c/p>\n\u003cfigure id=\"attachment_95703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Archive54-2.jpg\" alt=\"Ruth Brinker and a volunteer.\" width=\"1920\" height=\"1264\" class=\"size-full wp-image-95703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1440x948.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1180x777.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-960x632.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That personal service extends to their delivery service, which Sumiyati Monoarfa found out last summer. After suffering three heart attacks in one week, she left UCSF with Open Hand scheduled to deliver her six months of dinners. It was a godsend for Monoarfa, who lives in a Tenderloin SRO with one kitchen for almost 200 rooms, making cooking a challenge. Not only did Open Hand introduce her to new foods (polenta, dill), it provided a valuable sense of community and security.\u003c/p>\n\u003cp>One night, Monoarfa wasn’t in her room when her delivery person came by with her food. Instead of leaving the food for her at the front desk, he asked the receptionist to call and check on her, to make sure she was safe.\u003c/p>\n\u003cp>“I can’t tell you how--I get emotional when I talk about them--” she said, choking up. “--How much that meant to me that he would take time out to check on my well being. It’s that personal touch, they became like your extended family because they care about you.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It is so much more than food. Their slogan “food made with love” is absolutely correct.”\u003c/p>\n\n",
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"excerpt": "Meal delivery charity that got its start delivering mac and cheese and meatloaf to AIDS patients now serves 2,500 healthy meals a day to seniors and people suffering from a variety of diseases--and with an ambitious new research study and plans for expansion, the meals are just the beginning. ",
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"description": "Meal delivery charity that got its start delivering mac and cheese and meatloaf to AIDS patients now serves 2,500 healthy meals a day to seniors and people suffering from a variety of diseases--and with an ambitious new research study and plans for expansion, the meals are just the beginning. ",
"title": "Project Open Hand Turns 30: An Iconic San Francisco Nonprofit Looks Forward | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with pasta. Spaghetti, to be exact: tupperwares full of spaghetti cooked in the basement of Trinity Church then delivered to the homes of patients with HIV. That spaghetti was the beginning of San Francisco nonprofit \u003ca href=\"http://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, and in the three decades since they started cooking in that basement, Open Hand has not just been able to survive, but thrive, changing and expanding to meet the needs of their city, with a model that’s been successfully duplicated across the country. And with an ambitious new study with UCSF underway, they’re pioneering research to support their belief that food can act as medicine.\u003c/p>\n\u003cp>The organization started when Ruth Brinker, a grandmother and former food service worker, noticed a friend with AIDS struggling to cook for himself. She successfully organized a group of friends to deliver home cooked meals, but the man died after one of the members went on vacation and wasn’t able to deliver the meals. The incident spurred Brinker to create Project Open Hand in 1985, with the aim to provide free, home cooked meals for the city’s increasing numbers of HIV patients.\u003c/p>\n\u003cfigure id=\"attachment_95737\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ruth-brinker.jpg\" alt=\"Ruth Brinker and a Project Open Hand volunteer.\" width=\"500\" class=\"size-full wp-image-95737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker.jpg 1472w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-400x513.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-800x1026.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1440x1847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1180x1513.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-960x1231.jpg 960w\" sizes=\"(max-width: 1472px) 100vw, 1472px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a Project Open Hand volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the organization began, it was a casual affair, starting with just $2,000 and a group of spirited volunteers. Many HIV positive patients at the time suffered from \u003ca href=\"http://www.hiv.va.gov/patient/diagnosis/OI-wasting-syndrome.asp\" target=\"_blank\">wasting syndrome\u003c/a>, causing them to lose about 10% of their body fat, so Open Hand’s meals centered around hearty, fattening comfort food: mac and cheese, meatloaf, lots of fried foods.\u003c/p>\n\u003cp>“When the epidemic first started, there was nothing we could do,” said Jim Mercer, a volunteer for over 25 years. “We didn’t know what to do. We were finding that people were hungry, people were starving, they weren’t able to cook with themselves.”\u003c/p>\n\u003cfigure id=\"attachment_95699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg\" alt=\"Volunteers bag groceries in the early days.\" width=\"1920\" height=\"1334\" class=\"size-full wp-image-95699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers bag groceries in the early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Volunteers delivered the meals, and served as a point of human interaction and contact for the isolated, terminally ill patients. It was difficult, emotionally taxing work: volunteers would often return to a client’s house the next week, and find that the client had died.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The organization expanded, and started to serve Alameda County in 1989, then moved into its current Polk Street location in 1997. A year later, the Salvation Army’s anti-gay stance allowed them to expand even more. San Francisco had just voted that all city employers were required to provide domestic partner benefits to their employees. The Salvation Army, which was previously running the city’s senior meal service, refused to provide the benefits, and was forced to give up its contract with the city. Open Hand took over the contract, and started providing lunch to seniors around the city. In 2000 they started serving clients with conditions other than HIV, including heart disease and various cancers. Other cities, including Los Angeles, New York and Atlanta, successfully duplicated the program.\u003c/p>\n\u003cp>Now, they serve 2,500 meals a day in San Francisco and the East Bay, and have a grocery center in downtown Oakland where clients can pick up meal ingredients. A steady supply of funding (a combination of government funding and individual and corporate donors) and volunteers (they work with 125 every day) allows them to successfully help more and more patients. Since they started serving more than just clients with HIV, they’ve developed seven specialized diets, so clients with everything from low carb needs to clients on dialysis can receive specifically tailored meals.\u003c/p>\n\u003cp>One of the organization’s biggest shifts over the years has been their increasing emphasis on healthy eating, a far cry from the meatloaf and mac and cheese of the early days. Now, an average meal is a lean protein with lots of veggies, an apple for dessert, local and organic when cost allows.\u003c/p>\n\u003cp>Their new focus on health also shows how HIV has changed over the years. An HIV diagnosis is no longer a death sentence, and Open Hand’s food reflects that: instead of rich comfort food to provide physical and emotional sustenance to dying patients, their healthy food is designed to help extend the lifespan of their HIV positive clients.\u003c/p>\n\u003cp>“The face of HIV, especially with gay men in San Francisco, is they’re facing aging issues. You have to realize alright, we’ve got to watch our cholesterol, carb intakes and all those other things,” says Mercer, who has HIV and credits Open Hand with keeping him healthy over the years.\u003c/p>\n\u003cp>“I’m asymptomatic, I have no viral loads, I don’t have any symptoms of the disease and I think a lot of that has to do with making healthier choices early in the epidemic stage. Project Open Hand was instrumental in that, in giving me a base that was centered on healthy living,” he said. “At some point I realized, “Hey, looks like I’m going to be around here for a while. Put down the pasta and pick up the kale and the broccoli.’”\u003c/p>\n\u003cfigure id=\"attachment_95698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Kitchen57-2.jpg\" alt=\"Volunteers prep meals in the organization's early days.\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-95698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prep meals in the organization's early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That new focus on healthy eating led to Open Hand’s 2014 “Food=Medicine” \u003ca href=\"http://www.openhand.org/food-medicine-pilot-study/\" target=\"_blank\">pilot study\u003c/a> with UCSF. In an effort to determine what effect a healthy diet has on people’s overall health, Open Hand took a group of their clients with HIV/AIDS or both HIV/AIDS and diabetes and provided all their meals--not just the one they typically offer--customized to their nutritional needs for six months. The study is just wrapping up, and the initial results are expected to come out later this summer.\u003c/p>\n\u003cp>It seems like a simple enough hypothesis--of course healthy eating is better for your health, right?-- but it’s one that’s hard to prove. Although popular culture is awash in often contradictory nutrition advice, there are fairly few studies that have empirically examined the impact of food on health because it’s so hard to determine what someone actually eats--self reported accounts of one’s diets are typically way off, leading to skewed results.\u003c/p>\n\u003cfigure id=\"attachment_95735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/serving-meals1920.jpg\" alt=\"Project Open Hand volunteer serving a meal.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-95735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Project Open Hand volunteer serving a meal. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Open Hand is also trying to scale their operations to be able to support the rapidly increasing senior population: a 2012 Department of Aging and Adult Services \u003ca href=\"http://www.sfhsa.org/asset/ReportsDataResources/DAASNeedsAssessmentPartI.pdf\" target=\"_blank\">report\u003c/a> projected that San Francisco’s senior population is going to swell 20% over the next ten years. \u003c/p>\n\u003cp>They’re also focusing on meeting the needs of food insecure individuals in the Bay Area, said Simon Pitchford, co-CEO of Open Hand.\u003c/p>\n\u003cblockquote>\u003cp>“I serve on the food security task force and we put out a report about a year ago that indicated one in four people in the Bay Area is food insecure,” Pitchford said. “In a city that’s so resource rich as San Francisco, it’s such a startling statistic. That forms a lot of the population that we currently serve, and to continue to serve that population is really critical to our mission.”\u003c/p>\u003c/blockquote>\n\u003cp>For all of Open Hand’s changes over the last thirty years--from serving only HIV patients, to patients with several other diseases, from meatloaf to kale--there’s one thing that’s stayed the same: their slogan, \u003cstrong>“meals with love.”\u003c/strong>\u003c/p>\n\u003cp>“Ruth used to come around in the kitchen--this is going to get me verklempt every time I think about it--she would always ask the volunteers if they were cooking and [say], ‘Now you be sure you’re putting the love in that meal,’” said Mercer. “That was always something that was very important from the start and still goes on, to make sure that not only is it nutritious, but we put love in it. That’s what we’re serving our clients.”\u003c/p>\n\u003cp>Sure, food is food and we all need calories to survive. But Open Hand’s enduring impact can partially be attributed to their recognition that serving food to someone is more than just a meal--it’s a personal connection, demonstrable evidence that someone cares about you.\u003c/p>\n\u003cp>“There’s something about food. Food is such a comfort item. Taking somebody a hot meal just speaks volumes about the care and the love that you’re bringing to that person,” said Pitchford. “Food that was cooked by somebody’s hand, it’s just [got] such a special aura around it.”\u003c/p>\n\u003cp>“It’s the community. Going back to why Ruth started this organization, she recognized that there were people who were dying because they were malnourished, but also that there was no contact, there was a lack of socialization, an isolation,” Pitchford added. “That’s the thing that makes this so special, that we get to interact and talk to our clients all the time.”\u003c/p>\n\u003cfigure id=\"attachment_95703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Archive54-2.jpg\" alt=\"Ruth Brinker and a volunteer.\" width=\"1920\" height=\"1264\" class=\"size-full wp-image-95703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1440x948.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1180x777.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-960x632.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That personal service extends to their delivery service, which Sumiyati Monoarfa found out last summer. After suffering three heart attacks in one week, she left UCSF with Open Hand scheduled to deliver her six months of dinners. It was a godsend for Monoarfa, who lives in a Tenderloin SRO with one kitchen for almost 200 rooms, making cooking a challenge. Not only did Open Hand introduce her to new foods (polenta, dill), it provided a valuable sense of community and security.\u003c/p>\n\u003cp>One night, Monoarfa wasn’t in her room when her delivery person came by with her food. Instead of leaving the food for her at the front desk, he asked the receptionist to call and check on her, to make sure she was safe.\u003c/p>\n\u003cp>“I can’t tell you how--I get emotional when I talk about them--” she said, choking up. “--How much that meant to me that he would take time out to check on my well being. It’s that personal touch, they became like your extended family because they care about you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is so much more than food. Their slogan “food made with love” is absolutely correct.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "East-Coast Coffee Roaster Counter Culture is a Bay Area Game-Changer",
"title": "East-Coast Coffee Roaster Counter Culture is a Bay Area Game-Changer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In their 20\u003csup>th\u003c/sup> year of operation, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>, a North Carolina-based coffee roaster and educational training company, opens its first west-coast facility in a gorgeously spare 12,000-square-foot Emeryville warehouse. Counter Culture stands poised to take our local obsession with coffee perfection to the next level (who knew there \u003cem>was\u003c/em> a next level?), both aesthetically and in terms of sustainability.\u003c/p>\n\u003cfigure id=\"attachment_95454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_23241920.jpg\" alt=\"Welcoming visitors with a just-brewed cup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcoming visitors with a just-brewed cup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is not a place designed for the casual café-goer; in fact, it’s not a consumer space at all, save for the Tasting@Ten sessions every Friday morning that are open to all and designed to educate by way of sensory exploration of three distinct, ever-changing seasonal coffees. (Of the 15-30 types of beans on the menu, all but six are seasonal; year-round blends are also made with rotating seasonal selections).\u003c/p>\n\u003cfigure id=\"attachment_95451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_Production1920.jpg\" alt=\"Production: Beans ready to be shipped. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Production: Beans ready to be shipped. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Counter Culture—perhaps the wittiest pun in recent marketing history—aims for perfection in terms of sourcing, selecting, processing, and brewing, it isn’t concerned, interestingly, with which beans you choose for what brewing method. So, while the menu offers suggestions on what beans are designed for espresso, coffee-lovers are encouraged to experiment with all brewing methods across all their coffees. It’s a kind of freedom within structure that is quite appealing.\u003c/p>\n\u003cfigure id=\"attachment_95450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_Pourover1920.jpg\" alt=\"A pourover demonstration. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pourover demonstration. \u003ccite>(Christy Baugh/Courtesy Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The company’s aesthetic is what I would call modern-geek warehouse, with a precisely equal balance of seriousness (evidenced by their invention of a coffee flavor wheel and their investment in a Loring convection roaster) and levity (which is represented by labels like “Hologram” and “Big Trouble”). It’s a refreshing twist on local artisanal coffee culture, which can be somewhat precious, to find a brand that seems to say, “Hey, we’re serious about making the best coffee you’ll ever taste, but we know that’s a moving target, and we’re learning new stuff every day.”\u003c/p>\n\u003cfigure id=\"attachment_95453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_2328-1920.jpg\" alt=\"The taster’s flavor wheel, developed by Tim Hill, buyer and quality manager.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The taster’s flavor wheel, developed by Tim Hill, buyer and quality manager. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I hung out in their cupping laboratory and tasted through their current coffees. My two favorites were Duarte Alto, a single-origin bean from Nariño, Colombia that has a light chocolate nose and citrus and caramel on the palate, and Buziraguhindwa (which is easier to pronounce once you learn it’s phonetic), a naturally sun-dried bean from a tiny village in Kayanza, Burundi with bright, tart fruit flavors.\u003c/p>\n\u003cfigure id=\"attachment_95445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920.jpg\" alt=\"The cupping lab. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cupping lab. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Counter Culture’s interest in sustainability starts with their relationships with growers. In some cases, they guarantee farmers premium prices based on quality, not quantity. In others, they agree to buy all the coffee produced during a given season in exchange for the producers’ willingness to experiment with new methods; the Burundi bean mentioned above was the first-ever processed this way in the region, and it has helped local farmers throughout the area create a good product using very little of their limited water resources. (Because the climate is dry, excess fermentation during air-drying is not a concern.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the packaging, except for the tie and the air vent, is compostable.\u003c/p>\n\u003cfigure id=\"attachment_95455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_2331-1920.jpg\" alt=\"Eddie Green and the Loring roaster.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eddie Green and the Loring roaster. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aforementioned \u003ca href=\"http://loring.com\" target=\"_blank\">Loring\u003c/a> roaster, made in Santa Rosa, is a sustainable work of art. One flame runs the whole shebang, explains roaster Eddie Green, and the beans never touch the burner. Every batch of coffee is made to order, so now that there’s a local outpost, west-coast orders will no longer need to be shipped from Durham, which will save recipients a minimum of two to three days. But that raises the question of the distinction between the coffee from the new roaster and that from the old, traditional European machines they have at the North Carolina facility: Will the same beans roasted in different locations taste the same? “Absolutely not,” says Green, and I’m sure there will be a lot of conversation and side-by-side tastings to see what shakes out.”\u003c/p>\n\u003cfigure id=\"attachment_95449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920.jpg\" alt=\"Beans inside the Loring Roaster.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beans inside the Loring Roaster. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Currently, Counter Culture beans are available locally form \u003ca href=\"http://moderncoffeeoakland.com\">Modern Coffee\u003c/a> in Oakland, and \u003ca href=\"http://www.bluefogmarket.com\" target=\"_blank\">Blue Fog Market\u003c/a>, \u003ca href=\"http://coffee-cultures.com\" target=\"_blank\">Coffee Cultures\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/stanza-coffee-san-francisco\" target=\"_blank\">Stanza Coffee and Tea\u003c/a> in San Francisco, but expect that list to grow exponentially as Counter Culture makes its (environmentally light) imprint on local coffee mores.\u003c/p>\n\u003cfigure id=\"attachment_95446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920.jpg\" alt=\"Entrance to the new roaster and training facility. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new roaster and training facility.\u003cbr> \u003ccite>(Christy Baugh/Courtesy Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emeryville facility is open to the public tomorrow, April 25, from 10am to 2pm for brewing workshops and giveaways.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">\u003cstrong>Counter Culture Coffee\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Counter Culture Coffee Bay Area Training Center\u003c/strong>\u003cbr>\nAddress: 1329 64\u003csup>th\u003c/sup> St., Emeryville [\u003ca href=\"http://goo.gl/06OuZR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/counterculturecoffee\" target=\"_blank\">Counter Culture Coffee\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/counter_culture\" target=\"_blank\">@counter_culture\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In their 20\u003csup>th\u003c/sup> year of operation, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>, a North Carolina-based coffee roaster and educational training company, opens its first west-coast facility in a gorgeously spare 12,000-square-foot Emeryville warehouse. Counter Culture stands poised to take our local obsession with coffee perfection to the next level (who knew there \u003cem>was\u003c/em> a next level?), both aesthetically and in terms of sustainability.\u003c/p>\n\u003cfigure id=\"attachment_95454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_23241920.jpg\" alt=\"Welcoming visitors with a just-brewed cup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcoming visitors with a just-brewed cup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is not a place designed for the casual café-goer; in fact, it’s not a consumer space at all, save for the Tasting@Ten sessions every Friday morning that are open to all and designed to educate by way of sensory exploration of three distinct, ever-changing seasonal coffees. (Of the 15-30 types of beans on the menu, all but six are seasonal; year-round blends are also made with rotating seasonal selections).\u003c/p>\n\u003cfigure id=\"attachment_95451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_Production1920.jpg\" alt=\"Production: Beans ready to be shipped. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Production: Beans ready to be shipped. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Counter Culture—perhaps the wittiest pun in recent marketing history—aims for perfection in terms of sourcing, selecting, processing, and brewing, it isn’t concerned, interestingly, with which beans you choose for what brewing method. So, while the menu offers suggestions on what beans are designed for espresso, coffee-lovers are encouraged to experiment with all brewing methods across all their coffees. It’s a kind of freedom within structure that is quite appealing.\u003c/p>\n\u003cfigure id=\"attachment_95450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_Pourover1920.jpg\" alt=\"A pourover demonstration. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pourover demonstration. \u003ccite>(Christy Baugh/Courtesy Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The company’s aesthetic is what I would call modern-geek warehouse, with a precisely equal balance of seriousness (evidenced by their invention of a coffee flavor wheel and their investment in a Loring convection roaster) and levity (which is represented by labels like “Hologram” and “Big Trouble”). It’s a refreshing twist on local artisanal coffee culture, which can be somewhat precious, to find a brand that seems to say, “Hey, we’re serious about making the best coffee you’ll ever taste, but we know that’s a moving target, and we’re learning new stuff every day.”\u003c/p>\n\u003cfigure id=\"attachment_95453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_2328-1920.jpg\" alt=\"The taster’s flavor wheel, developed by Tim Hill, buyer and quality manager.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The taster’s flavor wheel, developed by Tim Hill, buyer and quality manager. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I hung out in their cupping laboratory and tasted through their current coffees. My two favorites were Duarte Alto, a single-origin bean from Nariño, Colombia that has a light chocolate nose and citrus and caramel on the palate, and Buziraguhindwa (which is easier to pronounce once you learn it’s phonetic), a naturally sun-dried bean from a tiny village in Kayanza, Burundi with bright, tart fruit flavors.\u003c/p>\n\u003cfigure id=\"attachment_95445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920.jpg\" alt=\"The cupping lab. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cupping lab. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Counter Culture’s interest in sustainability starts with their relationships with growers. In some cases, they guarantee farmers premium prices based on quality, not quantity. In others, they agree to buy all the coffee produced during a given season in exchange for the producers’ willingness to experiment with new methods; the Burundi bean mentioned above was the first-ever processed this way in the region, and it has helped local farmers throughout the area create a good product using very little of their limited water resources. (Because the climate is dry, excess fermentation during air-drying is not a concern.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And the packaging, except for the tie and the air vent, is compostable.\u003c/p>\n\u003cfigure id=\"attachment_95455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_2331-1920.jpg\" alt=\"Eddie Green and the Loring roaster.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eddie Green and the Loring roaster. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aforementioned \u003ca href=\"http://loring.com\" target=\"_blank\">Loring\u003c/a> roaster, made in Santa Rosa, is a sustainable work of art. One flame runs the whole shebang, explains roaster Eddie Green, and the beans never touch the burner. Every batch of coffee is made to order, so now that there’s a local outpost, west-coast orders will no longer need to be shipped from Durham, which will save recipients a minimum of two to three days. But that raises the question of the distinction between the coffee from the new roaster and that from the old, traditional European machines they have at the North Carolina facility: Will the same beans roasted in different locations taste the same? “Absolutely not,” says Green, and I’m sure there will be a lot of conversation and side-by-side tastings to see what shakes out.”\u003c/p>\n\u003cfigure id=\"attachment_95449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920.jpg\" alt=\"Beans inside the Loring Roaster.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beans inside the Loring Roaster. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Currently, Counter Culture beans are available locally form \u003ca href=\"http://moderncoffeeoakland.com\">Modern Coffee\u003c/a> in Oakland, and \u003ca href=\"http://www.bluefogmarket.com\" target=\"_blank\">Blue Fog Market\u003c/a>, \u003ca href=\"http://coffee-cultures.com\" target=\"_blank\">Coffee Cultures\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/stanza-coffee-san-francisco\" target=\"_blank\">Stanza Coffee and Tea\u003c/a> in San Francisco, but expect that list to grow exponentially as Counter Culture makes its (environmentally light) imprint on local coffee mores.\u003c/p>\n\u003cfigure id=\"attachment_95446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920.jpg\" alt=\"Entrance to the new roaster and training facility. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new roaster and training facility.\u003cbr> \u003ccite>(Christy Baugh/Courtesy Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emeryville facility is open to the public tomorrow, April 25, from 10am to 2pm for brewing workshops and giveaways.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">\u003cstrong>Counter Culture Coffee\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Counter Culture Coffee Bay Area Training Center\u003c/strong>\u003cbr>\nAddress: 1329 64\u003csup>th\u003c/sup> St., Emeryville [\u003ca href=\"http://goo.gl/06OuZR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/counterculturecoffee\" target=\"_blank\">Counter Culture Coffee\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/counter_culture\" target=\"_blank\">@counter_culture\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite East Bay Banh Mi Spots",
"title": "Bay Area Bites Guide to 7 Favorite East Bay Banh Mi Spots",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>While banh mi shops abound in the East Bay, they are not all created equal. Here are the seven spots we love best, some classic and some new discoveries. Feel free to add your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95145,95147,95146,95143,95148,95144\"]\u003c/p>\n\u003cp>There are two popular banh mi joints in the East Bay with the name “Ba Le,” one on Oakland’s International Blvd. and one in El Cerrito, owned by the niece of the Oakland shop’s owner. It is the former that most locals talk about as a destination, and rightly so, as it has the most diverse menu (including vegetarian options) and almost always strikes the right ratio of protein of choice to pickles and raw veggies. Both the egg (fried over-easy) and the tofu (cut into small cubes and pan-seared) are solid choices for vegetarians, while the more traditional options, like grilled chicken and pork (the latter infused with lemongrass), are less sweet than many versions, and that’s a good thing in my book. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le - Ba Le Vietnamese Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1909 International Blvd. Oakland [\u003ca href=\"http://goo.gl/ZXqjS0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tues-Sun, 6:30am-6pm; closed Mondays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95171,95169,95170,95168\"]\u003c/p>\n\u003cp>This friendly spot always seems to have a fast-moving line, with just one person taking orders while making the previous order simultaneously. We tried the meatball and the grilled pork banh mi, and while the meat is on the light side, the bread is especially toasty—something I overheard several customers complain about, but a quality I appreciate. If you fall into the “lightly toasted” camp, your request will be happily honored. There’s also a nice selection of Thai and Vietnamese snacks, including dried, unsalted banana chips. This place tends to use more raw cucumber than average, and fewer pickles. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-vietnamese-sandwich-deli-el-cerrito\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le Vietnamese Sandwich Deli\u003c/strong>\u003c/a>\u003cbr>\n10174 San Pablo Ave., El Cerrito [\u003ca href=\"http://goo.gl/Ytnz2v\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 528-8882\u003cbr>\nHours: Mon-Sat, 8am-6pm; closed Sundays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95284,95283,95282,95281\"]\u003c/p>\n\u003cp>Of the traditional banh mi stops I tried, Cam Huong and the Ba Le in Oakland continue to duke it out for top honors. At the former, the bread is crusty, the pickles ample, and the meat, as everyone says on Yelp, is rather scant—but not too scant for me. In fact, when I returned to order one with “double meat,” which intuitively sounded like a mistake, I received a sandwich with torpedo-like heft. (But if you must, the extra meat will only cost you a dollar.) Two good choices here are the grilled chicken—small pieces of perfectly cooked dark meat— and pork with “anchovies,” meaning fish sauce—a fatty, salty combination that is just right. “With everything” includes carrot and daikon pickles, jalapenos, and cilantro.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-huong-restaurant-oakland\" target=\"_blank\">\u003cstrong>Cam Huong\u003c/strong>\u003c/a>\u003cbr>\n920 Webster St., Oakland [\u003ca href=\"http://goo.gl/hVWztr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95287,95288,95286\"]\u003c/p>\n\u003cp>Thank goodness I was tipped off by a friend about Nomad Café as a banh mi destination as I’d never even been in, even for coffee. So, I had no idea that the Vietnamese owners serve four made-to-order banh mi daily: chicken, pork, tofu, and meatball. On my first pass, I tried the chicken, and was immediately impressed by the bread. Flatter than most and uniformly crisp on the outside, Nomad’s roll holds together the many ingredients better than the vertical competition. The chicken was very tender and slightly sweet, a nice ballast for the fiery jalapeno on top. The pickles here are solo carrots, paired up with raw (unpickled) cucumber. And the kitchen is not shy with the cilantro, a tendency I applaud. And because I have a vegetarian son, I tried the tofu version for fun; while I wouldn’t personally gravitate towards this, it is a respectable choice for a more principled person than me with a hankering for banh mi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/nomad-cafe-oakland\" target=\"_blank\">\u003cstrong>Nomad Café\u003c/strong>\u003c/a>\u003cbr>\n6500 Shattuck Ave., Oakland [\u003ca href=\"http://goo.gl/YaXan7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-5345\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95290,95291,95292,95293\"]\u003c/p>\n\u003cp>While I’d driven by Mint Leaf many times on my way to and from Berkeley Bowl West, I had never stopped in, and when I finally did, I was surprised to find a banh mi on the large menu of salads, juices, and other light fare. So, I skeptically ordered the grilled chicken and was delighted by how packed it was with vegetables, both pickled and raw. And the meat, in much larger chunks than the norm, was more savory than sweet and perfectly cooked. It’s a real plus to be able to enjoy a banh mi with fresh-squeezed juices, such as carrot, orange, and ginger. I also couldn’t resist ordering the rare beef salad, another winner, seared tableside with hot oil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mintleafvr.com/Home.html\" target=\"_blank\">\u003cstrong>Mint Leaf\u003c/strong>\u003c/a>\u003cbr>\n2865 7th St., Berkeley [\u003ca href=\"http://goo.gl/q7isOE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 898-1609\u003cbr>\nHours: Daily, 11am-9pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95298,95301,95299,95302,95295,95297,95300,95296\"]\u003c/p>\n\u003cp>By far the strangest place I visited on my banh mi expeditions, Saigon Sandwich Deli is a delightful enigma. Part Vietnamese sandwich counter, part taqueria, the place is packed every day with people enjoying a banh mi with a side of carne al pastor taco, or vice versa. While I’ll be back to try the full range of Mexican offerings, the focus this time was the sandwiches. If you appreciate paté, head cheese, and other forcemeat-style banh mi, this is your place. The combo has a schmear of pork pate, several thin slices of head cheese, and a thicker layer of pressed pork. The simpler barbecued chicken is sweet and tender; both are piled high with fat length-wise slices of jalapeno, fresh cucumber, and the requisite pickles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-deli-sandwich-oakland-3\" target=\"_blank\">\u003cstrong>Saigon Deli Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1414 14th Ave., Oakland [\u003ca href=\"http://goo.gl/QQgmHu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 536-4746\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95304,95306,95305\"]\u003c/p>\n\u003cp>Another under-the-radar banh mi spot is Victory Burger, locally famous for its Five Dot Ranch burgers and fries cooked up in rice bran oil. It would be a big mistake to miss out on the chicken banh mi on an Acme bun with homemade chicken-skin mayo. The pickles are also homemade, piled on in lieu of raw, unpickled vegetables, a good call. It’s not that the Straus vanilla milkshakes are particularly good with this sandwich, but they’re certainly a must for dessert.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.victoryburger.com/\" target=\"_blank\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland [\u003ca href=\"http://goo.gl/OLMVIj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri, 11:30am-3pm; Fri, 5-9pm; Sat-Sun, noon-9pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger?_rdr\" target=\"_blank\">Victory Burger\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\">victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are two popular banh mi joints in the East Bay with the name “Ba Le,” one on Oakland’s International Blvd. and one in El Cerrito, owned by the niece of the Oakland shop’s owner. It is the former that most locals talk about as a destination, and rightly so, as it has the most diverse menu (including vegetarian options) and almost always strikes the right ratio of protein of choice to pickles and raw veggies. Both the egg (fried over-easy) and the tofu (cut into small cubes and pan-seared) are solid choices for vegetarians, while the more traditional options, like grilled chicken and pork (the latter infused with lemongrass), are less sweet than many versions, and that’s a good thing in my book. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le - Ba Le Vietnamese Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1909 International Blvd. Oakland [\u003ca href=\"http://goo.gl/ZXqjS0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tues-Sun, 6:30am-6pm; closed Mondays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This friendly spot always seems to have a fast-moving line, with just one person taking orders while making the previous order simultaneously. We tried the meatball and the grilled pork banh mi, and while the meat is on the light side, the bread is especially toasty—something I overheard several customers complain about, but a quality I appreciate. If you fall into the “lightly toasted” camp, your request will be happily honored. There’s also a nice selection of Thai and Vietnamese snacks, including dried, unsalted banana chips. This place tends to use more raw cucumber than average, and fewer pickles. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-vietnamese-sandwich-deli-el-cerrito\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le Vietnamese Sandwich Deli\u003c/strong>\u003c/a>\u003cbr>\n10174 San Pablo Ave., El Cerrito [\u003ca href=\"http://goo.gl/Ytnz2v\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 528-8882\u003cbr>\nHours: Mon-Sat, 8am-6pm; closed Sundays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of the traditional banh mi stops I tried, Cam Huong and the Ba Le in Oakland continue to duke it out for top honors. At the former, the bread is crusty, the pickles ample, and the meat, as everyone says on Yelp, is rather scant—but not too scant for me. In fact, when I returned to order one with “double meat,” which intuitively sounded like a mistake, I received a sandwich with torpedo-like heft. (But if you must, the extra meat will only cost you a dollar.) Two good choices here are the grilled chicken—small pieces of perfectly cooked dark meat— and pork with “anchovies,” meaning fish sauce—a fatty, salty combination that is just right. “With everything” includes carrot and daikon pickles, jalapenos, and cilantro.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-huong-restaurant-oakland\" target=\"_blank\">\u003cstrong>Cam Huong\u003c/strong>\u003c/a>\u003cbr>\n920 Webster St., Oakland [\u003ca href=\"http://goo.gl/hVWztr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thank goodness I was tipped off by a friend about Nomad Café as a banh mi destination as I’d never even been in, even for coffee. So, I had no idea that the Vietnamese owners serve four made-to-order banh mi daily: chicken, pork, tofu, and meatball. On my first pass, I tried the chicken, and was immediately impressed by the bread. Flatter than most and uniformly crisp on the outside, Nomad’s roll holds together the many ingredients better than the vertical competition. The chicken was very tender and slightly sweet, a nice ballast for the fiery jalapeno on top. The pickles here are solo carrots, paired up with raw (unpickled) cucumber. And the kitchen is not shy with the cilantro, a tendency I applaud. And because I have a vegetarian son, I tried the tofu version for fun; while I wouldn’t personally gravitate towards this, it is a respectable choice for a more principled person than me with a hankering for banh mi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/nomad-cafe-oakland\" target=\"_blank\">\u003cstrong>Nomad Café\u003c/strong>\u003c/a>\u003cbr>\n6500 Shattuck Ave., Oakland [\u003ca href=\"http://goo.gl/YaXan7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-5345\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While I’d driven by Mint Leaf many times on my way to and from Berkeley Bowl West, I had never stopped in, and when I finally did, I was surprised to find a banh mi on the large menu of salads, juices, and other light fare. So, I skeptically ordered the grilled chicken and was delighted by how packed it was with vegetables, both pickled and raw. And the meat, in much larger chunks than the norm, was more savory than sweet and perfectly cooked. It’s a real plus to be able to enjoy a banh mi with fresh-squeezed juices, such as carrot, orange, and ginger. I also couldn’t resist ordering the rare beef salad, another winner, seared tableside with hot oil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mintleafvr.com/Home.html\" target=\"_blank\">\u003cstrong>Mint Leaf\u003c/strong>\u003c/a>\u003cbr>\n2865 7th St., Berkeley [\u003ca href=\"http://goo.gl/q7isOE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 898-1609\u003cbr>\nHours: Daily, 11am-9pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By far the strangest place I visited on my banh mi expeditions, Saigon Sandwich Deli is a delightful enigma. Part Vietnamese sandwich counter, part taqueria, the place is packed every day with people enjoying a banh mi with a side of carne al pastor taco, or vice versa. While I’ll be back to try the full range of Mexican offerings, the focus this time was the sandwiches. If you appreciate paté, head cheese, and other forcemeat-style banh mi, this is your place. The combo has a schmear of pork pate, several thin slices of head cheese, and a thicker layer of pressed pork. The simpler barbecued chicken is sweet and tender; both are piled high with fat length-wise slices of jalapeno, fresh cucumber, and the requisite pickles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-deli-sandwich-oakland-3\" target=\"_blank\">\u003cstrong>Saigon Deli Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1414 14th Ave., Oakland [\u003ca href=\"http://goo.gl/QQgmHu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 536-4746\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another under-the-radar banh mi spot is Victory Burger, locally famous for its Five Dot Ranch burgers and fries cooked up in rice bran oil. It would be a big mistake to miss out on the chicken banh mi on an Acme bun with homemade chicken-skin mayo. The pickles are also homemade, piled on in lieu of raw, unpickled vegetables, a good call. It’s not that the Straus vanilla milkshakes are particularly good with this sandwich, but they’re certainly a must for dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area Season 10 premieres tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online this evening on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website.\u003c/p>\n\u003cp>The restaurants reviewed in this first episode are \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha\u003c/strong>\u003c/a>, a Mexican restaurant in Oakland's Swan Market with dishes made daily from fresh locally-sourced ingredients; \u003ca href=\"http://www.bullvalleyroadhouse.com/\" target=\"_blank\">\u003cstrong>Bull Valley Roadhouse\u003c/strong>\u003c/a>, comfort food off the beaten path in Port Costa; and Michael Warring in Vallejo which serves molecular cuisine presented artfully with personalized service in an intimate setting.\u003c/p>\n\u003cp> In this preview clip from the show, host Leslie Sbrocco shares her wine tips about tannin:\u003cbr>\nhttps://www.youtube.com/watch?v=mgsz_5TSdx8\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Two New Berkeley Cafes Offer Butter In Your Coffee And Kava In Your Tea",
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"content": "\u003cp>There is no shortage of non-alcoholic drinks in Berkeley. The \u003ca href=\"http://www.yelp.com/biz/brewed-awakening-berkeley\" target=\"_blank\">first\u003c/a>, \u003ca href=\"http://www.peets.com/\" target=\"_blank\">second \u003c/a>and \u003ca href=\"http://shop.artiscoffee.com/\" target=\"_blank\">third waves \u003c/a>of coffee are all sufficiently represented. There are many \u003ca href=\"http://www.dailycal.org/2013/10/02/best-among-4-tea-houses-berkeley/\" target=\"_blank\">spots for tea\u003c/a> of every variety, including \u003ca href=\"http://www.yelp.com/biz/asha-tea-house-berkeley\" target=\"_blank\">bubble.\u003c/a> There’s even \u003ca href=\"http://www.yelp.com/biz/sweetheart-cafe-berkeley?q=avocado\" target=\"_blank\">more than\u003c/a> one place to get an \u003ca href=\"http://www.yelp.com/biz/bobo-drinks-berkeley-4?q=avocado%20smoothie\" target=\"_blank\">avocado smoothie\u003c/a>.\u003c/p>\n\u003cp>But two new Berkeley cafes have found something new to offer. In the Gourmet Ghetto, the Bay Area’s first dedicated grain-free restaurant, \u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom\u003c/a>, serves coffee with everything from camel’s milk to butter. Down on University, \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> is introducing customers to drinks made with kava.\u003c/p>\n\u003cp>The two cafes are very similar. Both are beautiful spaces, filled with little details like Mission Heirloom’s elegant Heath Ceramic dishes and MeloMelo’s lighting system, which changes colors if they’re mentioned on Twitter or Instagram. Both inspire evangelical devotion among their respective fans. And both are expensive, with drinks hovering around the six to seven dollar range. Your impression of them will likely depend on your tolerance for both acquired tastes and alternative health.\u003c/p>\n\u003cfigure id=\"attachment_94211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\">\u003cimg class=\"size-full wp-image-94211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\" alt=\"Interior of Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It was only a matter of time before the Bay Area got its first paleo eatery. Mission Heirloom, which opened last fall in a former vegetarian Chinese food restaurant, offers an impressive array of options for the modern caveman: not only do they offer breakfast, lunch and dinner, they host classes and events with such Paleo luminaries as Robb Wolf. It’s impressively inclusive and free of every aspect of modern life that could possibly harm you: not only is the food grain, gluten and legume free, they don’t use any plastic and only use steel cookware. Like their neighbors in the Gourmet Ghetto, they’re passionate about sourcing quality ingredients from local farms: their blog is filled with pictures of them visiting the farms where they get everything \u003ca href=\"https://missionheirloom.wordpress.com/category/farm-tours/\" target=\"_blank\">from eggs to raisins\u003c/a>.\u003c/p>\n\u003cp>The space is large, with a sunny patio in the back that's filled with plants and charmingly mismatched furniture, and they’ve obviously found their niche. During the sunny weekend late morning I’m there, there’s a steady stream of customers, and a line stretches to the door.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The coffee drinks at Mission Heirloom are a far cry from the ones at the original Peet’s up the street. They proudly serve a non-local coffee, Chicago’s Intelligentsia, a bold move in an area that that prides itself on its number of excellent coffee roasters. \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">On their website\u003c/a> they say that they were drawn to the roaster for its commitment to developing a Direct Trade relationship with their farmers and emphasizing seasonality. Don’t expect to see any familiar little pink or blue packets, either: the only sweeteners the cafe offers are honey and coconut sugar.\u003c/p>\n\u003cfigure id=\"attachment_94210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\">\u003cimg class=\"size-full wp-image-94210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\" alt=\"The patio at Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-320x239.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patio at Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Mission Heirloom gives customers a chance to make any espresso drinks with raw milk, which they source from \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno. Why raw milk? Some believe that consuming milk in its original form, free from pasteurization and processing, is easier to digest. There are also claims that people who are otherwise lactose intolerant can drink raw milk, though \u003ca href=\"http://med.stanford.edu/news/all-news/2014/03/claim-that-raw-milk-reduces-lactose-intolerance-doesnt-pass-smell-test-study-finds.html\" target=\"_blank\">that’s been challenged\u003c/a>.\u003c/p>\n\u003cp>“Buying quality dairy products for cooking and drinking is an important part of our mission. While many of our customers cannot tolerate dairy, those that do deserve the best,” \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">explains\u003c/a> their website. “Organic raw milk provides beneficial bacteria for our guts in addition to CLA saturated fats and a beneficial ratio of omega-3 to omega-6 fatty acids.”\u003c/p>\n\u003cfigure id=\"attachment_94208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\">\u003cimg class=\"size-full wp-image-94208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\" alt=\"Raw milk cappuccino. Photo: Shelby Pope\" width=\"1920\" height=\"1071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1440x803.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-320x179.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw milk cappuccino. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A raw milk cappuccino tasted startlingly different from one made with traditional milk--even though you could argue that heating the milk for a cappuccino took the edge off its rawness. It’s thicker than the 2% Clover I grew up eating with my Cheerios, with a sweetness and roundness that complements the fruitiness of \u003ca href=\"http://www.intelligentsiacoffee.com/content/black-cat-project\" target=\"_blank\">Intelligentsia’s Black Cat \u003c/a>espresso blend.\u003c/p>\n\u003cp>The bulletproof coffee is weirder. A mix of special \u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-coffee-5lb\" target=\"_blank\">bulletproof beans\u003c/a>, Straus unsalted butter and “\u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-brain-octane-oil\" target=\"_blank\">brain octane\u003c/a>,” it’s supposed to boost your metabolism, giving you consistent energy throughout the day without any of the crashes typical of a traditional cup.\u003c/p>\n\u003cp>It’s satisfying, in the comforting way that all all warm-creamy drinks are. Thanks to a whiz in their high powered blender, it’s smooth and rich, with a sharp, somewhat aggressively nutty flavor that masks much of the coffee taste. It’s best drunk while warm. When it cools, it becomes increasingly bitter and the butterfat start to separate, pooling in unappetizing yellow dots on the drink’s surface.\u003c/p>\n\u003cp>I hadn’t eaten anything that morning, and the bulletproof coffee seemed to work, staving off my \u003ca href=\"http://www.theguardian.com/science/shortcuts/2014/apr/15/hangry-stupid-made-up-word-angry-hungry\" target=\"_blank\">hangriness\u003c/a>. While normally I would have usually been snapping at my loved ones and rushing to neighboring \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> for a desperate injection of carbs, my cup of fat left me feeling oddly satisfied, without the usual caffeine crash.\u003c/p>\n\u003cfigure id=\"attachment_94209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\">\u003cimg class=\"size-full wp-image-94209\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\" alt=\"Bulletproof coffee. Photo: Shelby Pope\" width=\"1920\" height=\"1159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-400x241.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-800x483.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1440x869.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1180x712.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-768x464.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-320x193.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulletproof coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> on University also want to help people avoid that crash, albeit in a caffeine-free way. Their bar is the first in the Bay Area to offer a range of drinks made from root of \u003ca href=\"http://en.wikipedia.org/wiki/Kava\" target=\"_blank\">kava\u003c/a>, the South Pacific plant that’s been used for thousands of years for its calming and anxiety lessening effects. The owners source the kava from a few different sources around the South Pacific and grind it themselves in-house. Legally, it's classified as a supplement, and it's composed of 18 different active ingredients called kavalactones that produce sedative effects. It’s also pretty gross.\u003c/p>\n\u003cfigure id=\"attachment_94212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\">\u003cimg class=\"size-full wp-image-94212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\" alt=\"Kava looks and tastes like dirt. Photo: Shelby Pope\" width=\"1920\" height=\"972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-400x203.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-800x405.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1440x729.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1180x597.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-768x389.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-320x162.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kava looks and tastes like dirt. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The cafe’s owners, Nico Rivard and Rami Kayali, encourage all first timers to try kava in its pure form. “The only drawback of kava is that it tastes like the earth it's harvested in,” Kayali warns, and accordingly, it looks like mud in my cup and tastes like it too (He euphemistically refers to it as it as having “pepper notes.”) After clinking coconut shells and toasting “\u003ca href=\"http://gohawaii.about.com/od/fijiculture/a/all-about-bula.htm\" target=\"_blank\">bula\u003c/a>,” (A Fijian toast meaning “life” or health”), I choke it down, the slices of pineapple they offer a welcome chaser. Almost immediately, my mouth started to tingle. I flash back to my first Sephora purchase, a \u003ca href=\"http://shop.duwop.com/lip-venom-lip-plumper-lip-gloss.aspx\" target=\"_blank\">lipgloss made with cinnamon oil\u003c/a>, designed to sting your lips, producing a painfully attractive swollen pout.\u003c/p>\n\u003cfigure id=\"attachment_94215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\">\u003cimg class=\"size-full wp-image-94215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\" alt=\"MeloMelo interior. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MeloMelo interior. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the tingling disappeared and I started to feel relaxed, my internal CNN ticker tape of constant minor worries and anxieties fading away for a few hours. “It’s relaxing, calming,” Rivard said. “I have bartended with and without kava, and I can tell you that I’m certainly much more on my game after I’ve had a little kava. I usually have sleep problems and now that we’re at the point where we’re drinking it every day, I find that my sleep has improved threefold.”\u003c/p>\n\u003cp>In an effort to make kava more palatable, Rivard and Kayali offer a few more variations on their menu, including kava mixed with coconut water and tea infused kava (“It tastes like kava flavored Vitamin Water,” my friend observed.) They’re all enjoyable, especially the “kava koncoction” I tried, a velvety mix of cream of coconut and kava (the koncoction changes weekly, depending what look good at the farmers' market).\u003c/p>\n\u003cp>In the six weeks that the cafe has been open, the cafe has developed a loyal following of locals. On a recent weekday afternoon, a steady stream of customers came through the light-filled, high-ceilinged room. Many were new customers, receiving the bitter initiation, but several were regulars, greeting the owners by name. A Philz barista told me she liked to come there to relax and counteract the effects of chugging coffee all day. Since the cafe is open from 12-12 almost every day, it provides a unique bar-like but alcohol-free environment.\u003c/p>\n\u003cfigure id=\"attachment_94213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\">\u003cimg class=\"size-full wp-image-94213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\" alt='Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“There isn’t any of the aggressiveness or stupor associated with alcohol bars where you’re like “Oh God, was I an idiot the night before, did I do something stupid? Did I say something stupid?’’ Kayali said (There is, however, the danger of becoming “shell-faced,” their term for anyone who imbibes one too many coconut shells of the bitter drink).\u003c/p>\n\u003cp>It’s easy to while away the hours at MeloMelo. There’s a couch, board games, and at night, they project movies on the walls. Rivard just bought seven sets of Jenga in preparation for a tournament they're hosting. Sitting at the bar after trying all the variations of kava, I was surprised to find myself craving the bracing original blend, but Kayali said it’s a common reaction.\u003c/p>\n\u003cp>“Time and again we’ve been noticing that people come back, and after a few drinks, they’ll gravitate back to the traditional serving, and it’s been our best seller,” he said, adding that while they’ll be experimenting with their menu (they currently offer kombucha and yerba mate as well), they’d like to keep it simple and centered around kava. “We like giving that modern twist to this ancient tradition, bringing it and giving it a Bay Area twist.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom Cafe\u003c/a>\u003cbr>\n2085 Vine St., Berkeley [\u003ca href=\"https://www.google.com/maps/place/Mission:+Heirloom/@37.880399,-122.26993,17z/data=!3m1!4b1!4m2!3m1!1s0x80857ea6b73ed55f:0x7ac84033de579a79\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 859-4501\u003cbr>\nHours: Tue-Fri 11am-9pm, Sat 10am-9pm, Sun 11am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/missionheirloom?ref=br_tf\" target=\"_blank\">Mission Heirloom Garden Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missionheirloom\" target=\"_blank\">@MissionHeirloom\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\n1701 University Ave, Berkeley [\u003ca href=\"https://www.google.com/maps/place/MeloMelo+Kava+Bar/@37.871194,-122.277398,17z/data=!3m1!4b1!4m2!3m1!1s0x80857e978fd2841f:0x4f821a4e9c7f62c9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/melokava\" target=\"_blank\">@MeloKava\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There is no shortage of non-alcoholic drinks in Berkeley. The \u003ca href=\"http://www.yelp.com/biz/brewed-awakening-berkeley\" target=\"_blank\">first\u003c/a>, \u003ca href=\"http://www.peets.com/\" target=\"_blank\">second \u003c/a>and \u003ca href=\"http://shop.artiscoffee.com/\" target=\"_blank\">third waves \u003c/a>of coffee are all sufficiently represented. There are many \u003ca href=\"http://www.dailycal.org/2013/10/02/best-among-4-tea-houses-berkeley/\" target=\"_blank\">spots for tea\u003c/a> of every variety, including \u003ca href=\"http://www.yelp.com/biz/asha-tea-house-berkeley\" target=\"_blank\">bubble.\u003c/a> There’s even \u003ca href=\"http://www.yelp.com/biz/sweetheart-cafe-berkeley?q=avocado\" target=\"_blank\">more than\u003c/a> one place to get an \u003ca href=\"http://www.yelp.com/biz/bobo-drinks-berkeley-4?q=avocado%20smoothie\" target=\"_blank\">avocado smoothie\u003c/a>.\u003c/p>\n\u003cp>But two new Berkeley cafes have found something new to offer. In the Gourmet Ghetto, the Bay Area’s first dedicated grain-free restaurant, \u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom\u003c/a>, serves coffee with everything from camel’s milk to butter. Down on University, \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> is introducing customers to drinks made with kava.\u003c/p>\n\u003cp>The two cafes are very similar. Both are beautiful spaces, filled with little details like Mission Heirloom’s elegant Heath Ceramic dishes and MeloMelo’s lighting system, which changes colors if they’re mentioned on Twitter or Instagram. Both inspire evangelical devotion among their respective fans. And both are expensive, with drinks hovering around the six to seven dollar range. Your impression of them will likely depend on your tolerance for both acquired tastes and alternative health.\u003c/p>\n\u003cfigure id=\"attachment_94211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\">\u003cimg class=\"size-full wp-image-94211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\" alt=\"Interior of Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It was only a matter of time before the Bay Area got its first paleo eatery. Mission Heirloom, which opened last fall in a former vegetarian Chinese food restaurant, offers an impressive array of options for the modern caveman: not only do they offer breakfast, lunch and dinner, they host classes and events with such Paleo luminaries as Robb Wolf. It’s impressively inclusive and free of every aspect of modern life that could possibly harm you: not only is the food grain, gluten and legume free, they don’t use any plastic and only use steel cookware. Like their neighbors in the Gourmet Ghetto, they’re passionate about sourcing quality ingredients from local farms: their blog is filled with pictures of them visiting the farms where they get everything \u003ca href=\"https://missionheirloom.wordpress.com/category/farm-tours/\" target=\"_blank\">from eggs to raisins\u003c/a>.\u003c/p>\n\u003cp>The space is large, with a sunny patio in the back that's filled with plants and charmingly mismatched furniture, and they’ve obviously found their niche. During the sunny weekend late morning I’m there, there’s a steady stream of customers, and a line stretches to the door.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The coffee drinks at Mission Heirloom are a far cry from the ones at the original Peet’s up the street. They proudly serve a non-local coffee, Chicago’s Intelligentsia, a bold move in an area that that prides itself on its number of excellent coffee roasters. \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">On their website\u003c/a> they say that they were drawn to the roaster for its commitment to developing a Direct Trade relationship with their farmers and emphasizing seasonality. Don’t expect to see any familiar little pink or blue packets, either: the only sweeteners the cafe offers are honey and coconut sugar.\u003c/p>\n\u003cfigure id=\"attachment_94210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\">\u003cimg class=\"size-full wp-image-94210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\" alt=\"The patio at Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-320x239.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patio at Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Mission Heirloom gives customers a chance to make any espresso drinks with raw milk, which they source from \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno. Why raw milk? Some believe that consuming milk in its original form, free from pasteurization and processing, is easier to digest. There are also claims that people who are otherwise lactose intolerant can drink raw milk, though \u003ca href=\"http://med.stanford.edu/news/all-news/2014/03/claim-that-raw-milk-reduces-lactose-intolerance-doesnt-pass-smell-test-study-finds.html\" target=\"_blank\">that’s been challenged\u003c/a>.\u003c/p>\n\u003cp>“Buying quality dairy products for cooking and drinking is an important part of our mission. While many of our customers cannot tolerate dairy, those that do deserve the best,” \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">explains\u003c/a> their website. “Organic raw milk provides beneficial bacteria for our guts in addition to CLA saturated fats and a beneficial ratio of omega-3 to omega-6 fatty acids.”\u003c/p>\n\u003cfigure id=\"attachment_94208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\">\u003cimg class=\"size-full wp-image-94208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\" alt=\"Raw milk cappuccino. Photo: Shelby Pope\" width=\"1920\" height=\"1071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1440x803.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-320x179.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw milk cappuccino. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A raw milk cappuccino tasted startlingly different from one made with traditional milk--even though you could argue that heating the milk for a cappuccino took the edge off its rawness. It’s thicker than the 2% Clover I grew up eating with my Cheerios, with a sweetness and roundness that complements the fruitiness of \u003ca href=\"http://www.intelligentsiacoffee.com/content/black-cat-project\" target=\"_blank\">Intelligentsia’s Black Cat \u003c/a>espresso blend.\u003c/p>\n\u003cp>The bulletproof coffee is weirder. A mix of special \u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-coffee-5lb\" target=\"_blank\">bulletproof beans\u003c/a>, Straus unsalted butter and “\u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-brain-octane-oil\" target=\"_blank\">brain octane\u003c/a>,” it’s supposed to boost your metabolism, giving you consistent energy throughout the day without any of the crashes typical of a traditional cup.\u003c/p>\n\u003cp>It’s satisfying, in the comforting way that all all warm-creamy drinks are. Thanks to a whiz in their high powered blender, it’s smooth and rich, with a sharp, somewhat aggressively nutty flavor that masks much of the coffee taste. It’s best drunk while warm. When it cools, it becomes increasingly bitter and the butterfat start to separate, pooling in unappetizing yellow dots on the drink’s surface.\u003c/p>\n\u003cp>I hadn’t eaten anything that morning, and the bulletproof coffee seemed to work, staving off my \u003ca href=\"http://www.theguardian.com/science/shortcuts/2014/apr/15/hangry-stupid-made-up-word-angry-hungry\" target=\"_blank\">hangriness\u003c/a>. While normally I would have usually been snapping at my loved ones and rushing to neighboring \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> for a desperate injection of carbs, my cup of fat left me feeling oddly satisfied, without the usual caffeine crash.\u003c/p>\n\u003cfigure id=\"attachment_94209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\">\u003cimg class=\"size-full wp-image-94209\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\" alt=\"Bulletproof coffee. Photo: Shelby Pope\" width=\"1920\" height=\"1159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-400x241.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-800x483.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1440x869.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1180x712.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-768x464.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-320x193.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulletproof coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> on University also want to help people avoid that crash, albeit in a caffeine-free way. Their bar is the first in the Bay Area to offer a range of drinks made from root of \u003ca href=\"http://en.wikipedia.org/wiki/Kava\" target=\"_blank\">kava\u003c/a>, the South Pacific plant that’s been used for thousands of years for its calming and anxiety lessening effects. The owners source the kava from a few different sources around the South Pacific and grind it themselves in-house. Legally, it's classified as a supplement, and it's composed of 18 different active ingredients called kavalactones that produce sedative effects. It’s also pretty gross.\u003c/p>\n\u003cfigure id=\"attachment_94212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\">\u003cimg class=\"size-full wp-image-94212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\" alt=\"Kava looks and tastes like dirt. Photo: Shelby Pope\" width=\"1920\" height=\"972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-400x203.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-800x405.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1440x729.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1180x597.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-768x389.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-320x162.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kava looks and tastes like dirt. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The cafe’s owners, Nico Rivard and Rami Kayali, encourage all first timers to try kava in its pure form. “The only drawback of kava is that it tastes like the earth it's harvested in,” Kayali warns, and accordingly, it looks like mud in my cup and tastes like it too (He euphemistically refers to it as it as having “pepper notes.”) After clinking coconut shells and toasting “\u003ca href=\"http://gohawaii.about.com/od/fijiculture/a/all-about-bula.htm\" target=\"_blank\">bula\u003c/a>,” (A Fijian toast meaning “life” or health”), I choke it down, the slices of pineapple they offer a welcome chaser. Almost immediately, my mouth started to tingle. I flash back to my first Sephora purchase, a \u003ca href=\"http://shop.duwop.com/lip-venom-lip-plumper-lip-gloss.aspx\" target=\"_blank\">lipgloss made with cinnamon oil\u003c/a>, designed to sting your lips, producing a painfully attractive swollen pout.\u003c/p>\n\u003cfigure id=\"attachment_94215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\">\u003cimg class=\"size-full wp-image-94215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\" alt=\"MeloMelo interior. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MeloMelo interior. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the tingling disappeared and I started to feel relaxed, my internal CNN ticker tape of constant minor worries and anxieties fading away for a few hours. “It’s relaxing, calming,” Rivard said. “I have bartended with and without kava, and I can tell you that I’m certainly much more on my game after I’ve had a little kava. I usually have sleep problems and now that we’re at the point where we’re drinking it every day, I find that my sleep has improved threefold.”\u003c/p>\n\u003cp>In an effort to make kava more palatable, Rivard and Kayali offer a few more variations on their menu, including kava mixed with coconut water and tea infused kava (“It tastes like kava flavored Vitamin Water,” my friend observed.) They’re all enjoyable, especially the “kava koncoction” I tried, a velvety mix of cream of coconut and kava (the koncoction changes weekly, depending what look good at the farmers' market).\u003c/p>\n\u003cp>In the six weeks that the cafe has been open, the cafe has developed a loyal following of locals. On a recent weekday afternoon, a steady stream of customers came through the light-filled, high-ceilinged room. Many were new customers, receiving the bitter initiation, but several were regulars, greeting the owners by name. A Philz barista told me she liked to come there to relax and counteract the effects of chugging coffee all day. Since the cafe is open from 12-12 almost every day, it provides a unique bar-like but alcohol-free environment.\u003c/p>\n\u003cfigure id=\"attachment_94213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\">\u003cimg class=\"size-full wp-image-94213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\" alt='Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“There isn’t any of the aggressiveness or stupor associated with alcohol bars where you’re like “Oh God, was I an idiot the night before, did I do something stupid? Did I say something stupid?’’ Kayali said (There is, however, the danger of becoming “shell-faced,” their term for anyone who imbibes one too many coconut shells of the bitter drink).\u003c/p>\n\u003cp>It’s easy to while away the hours at MeloMelo. There’s a couch, board games, and at night, they project movies on the walls. Rivard just bought seven sets of Jenga in preparation for a tournament they're hosting. Sitting at the bar after trying all the variations of kava, I was surprised to find myself craving the bracing original blend, but Kayali said it’s a common reaction.\u003c/p>\n\u003cp>“Time and again we’ve been noticing that people come back, and after a few drinks, they’ll gravitate back to the traditional serving, and it’s been our best seller,” he said, adding that while they’ll be experimenting with their menu (they currently offer kombucha and yerba mate as well), they’d like to keep it simple and centered around kava. “We like giving that modern twist to this ancient tradition, bringing it and giving it a Bay Area twist.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom Cafe\u003c/a>\u003cbr>\n2085 Vine St., Berkeley [\u003ca href=\"https://www.google.com/maps/place/Mission:+Heirloom/@37.880399,-122.26993,17z/data=!3m1!4b1!4m2!3m1!1s0x80857ea6b73ed55f:0x7ac84033de579a79\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 859-4501\u003cbr>\nHours: Tue-Fri 11am-9pm, Sat 10am-9pm, Sun 11am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/missionheirloom?ref=br_tf\" target=\"_blank\">Mission Heirloom Garden Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missionheirloom\" target=\"_blank\">@MissionHeirloom\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\n1701 University Ave, Berkeley [\u003ca href=\"https://www.google.com/maps/place/MeloMelo+Kava+Bar/@37.871194,-122.277398,17z/data=!3m1!4b1!4m2!3m1!1s0x80857e978fd2841f:0x4f821a4e9c7f62c9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/melokava\" target=\"_blank\">@MeloKava\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Charles Phan Plans to Open Café at UC Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93909\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\" alt=\"Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: Jennifer Yin\" width=\"720\" height=\"544\" class=\"size-full wp-image-93909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-320x242.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: \u003ca href=\"https://www.flickr.com/photos/bittermelon/2888234925/in/photolist-5pik8d-5piefN-5pio1q-5pijgY-5pic6f-5pdVjB-5pioBC-5pe4ce-5pikys-5pe2gR-5piq3S-5pideq-5pikYj-5pe4Nx-5pe2vz-5pifzm-5pdWsF-5pdXoa-5pdXBT-5pdWB4-5pdVYT-5pioJj-5pip91-5pe9ze-5picof-5pigcG-5pibdN-5pe97k-5pifFf-5pinVq-5pdZjc-5pdXbz-5pif4E-5pe616-5pe2C4-5pij9L-5pe46V-5pibLW-5pdY6V-5pe6hK-5pig7f-5pijyU-5pifK1-5pidm1-5pdYJH-5pe5vc-5pe4pz-5pdXfa-5piiPs-5pdYu2\" target=\"_blank\">Jennifer Yin\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>By Berkeleyside Editors, \u003ca href=\"http://www.berkeleyside.com/2015/03/13/charles-phan-plans-to-open-cafe-at-uc-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (3/13/15)\u003c/p>\n\u003cp>When Charles Phan was an architecture student at UC Berkeley, he spent a lot of time in Wurster Hall.\u003c/p>\n\u003cp>Phan left Cal before he graduated, but he is about, once again, to spend time at Wurster, as he is planning to take over the café there in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.\u003c/p>\n\u003cp>“I am 99%, not 100% sure,” Phan said about the opening. Describing his vision for the space, he said: “You walk up, you get some food. It’s affordable, it’s fast. My goal is to take care of the students.”\u003c/p>\n\u003cp>Robert Lalanne, the vice-chancellor of real estate at UC Berkeley, approached Phan many months ago about serving food at UC Berkeley. Phan is best known for the critically acclaimed \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door restaurant\u003c/a> in San Francisco. Talks are ongoing, but both men told Berkeleyside they feel confident they will strike a deal. UC plans to redo the plaza outside Wurster Hall for the new café, said Lalanne. The building is named after William Wurster, the famed architect and dean of the Berkeley Architectural School, now known as the College of Environmental Design.\u003c/p>\n\u003cfigure id=\"attachment_93910\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\" alt=\"Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: SierraValleyGirl\" width=\"720\" height=\"540\" class=\"size-full wp-image-93910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540-320x240.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/10180982995/in/photolist-gvEcxz-gvELRX-gvDGxQ-gvEvNJ-gvEx2W-5CyVku-npcaiR-3bfmC-8xUTp-25J1Y-boqDVA-gvEbVc-gvEvB1-gvEMS4-gvEwbY-gvEcaa-gvDGAW-gvELFg-aND6VK-5i6CFY-5CRrA8-5CVKn5-6wwazr-4WcM98-5i6CNj-4Wh2KQ-5CmQ4H-6bseY2-2kBv3p-6f3zY5-9Kpzuu-8mEvuo-8zrtCP-8zruLt-8zrtSn-8zru6V-8zuCQA-8zrv54-8zrurB-5Cr7P9-6j9GnT-6go47D-4qWN7w-8Hjoc2-8HgfHM-8Hjors-8Hnn8J-9xywr-4hheu3-8efi7z\" target=\"_blank\">SierraValleyGirl\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Phan family opened the original Slanted Door on Valencia Street in 1995 and it remains one of the area’s most highly regarded restaurants. It is now located in the Ferry Building, and is celebrating its 20th anniversary. Phan has been involved with several other restaurant projects over the past few years, including the Moss Room at the California Academy of Sciences. Along with Slanted Door, his current interests include two Out The Door take-out restaurants, Mexican eatery South at the SFJazz Center, and the Hard Water whiskey bar, all in San Francisco. Phan said he employs a total of around 400 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Phan said his career is dotted with times he tried to take organic and sustainable food into unlikely places, like when he opened Out The Door in Westfield Mall in San Francisco.\u003c/p>\n\u003cp>“It has always been our model to change the world… we’ve got to make good food and change the way people eat,” he said.\u003c/p>\n\u003cp>That Out The Door closed because of some plumbing issues, but, even though it wasn’t the best fit, Phan said he doesn’t shy away from experimenting. His recently shuttered Coachman was an homage to his father who had to flee China in 1951 and Vietnam in 1975. After bringing his second family of 10 to the United States via Guam, and settling in a two-room apartment in the Tenderloin district of San Francisco, Phan’s father supported his family by working at the old Coachman, a British pub.\u003c/p>\n\u003cp>Phan worked as a busboy at the Coachman when he was 15 years old, the first of many jobs in the food industry. He attended Marina Junior High and Mission High School. He was always artistic and wanted to be a potter. “I always liked to do stuff with my hands,” he said.\u003c/p>\n\u003cfigure id=\"attachment_93911\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\" alt=\"Wurster Hall. Photo Daniel Ramirez\" width=\"250\" class=\"size-full wp-image-93911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-320x427.jpg 320w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wurster Hall. Photo \u003ca href=\"https://www.flickr.com/photos/danramarch/4426311318/in/photolist-7K919o-burFRh-dj1PuS-6WgDUQ-bNvVeg-73pfxA-73ULPj-8dSr1D-8dVGeL-egW2cU-8dSr8a-5dX9cY-8dVFmb-4eWifW-4eWiky-4eSjFe-4eSjVc-4eSjEn-4eSjGk-4eSjNc-8dSq38-iQ5C9V-Qqy2-4eSjCH-8dVFdy-8dVFRs-8dSq9c-8dSqFF-B89Wf-7Xd5aT-7Qqcgf-7BCMcV-51KvRf-8CDMiU-8CDxmY-8CAFsg-dbrj4P-4zsJdQ-fy6JRf-fxRtZ6-7k9a1h-7k9hrL-3wEft-7k9fA7-7k9j3N-7k9fqG-7k9cPd-7k5ppv-7k5mNK-7k5pPP\" target=\"_blank\">Daniel Ramirez\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s father told him he hadn’t escaped Vietnam to have his son become an artist. So Phan decided to enroll in the architecture program at UC Berkeley.\u003c/p>\n\u003cp>Phan never ate at Chez Panisse when he was a Cal student, or at Zuni Café, the trendsetting San Francisco restaurant owned by Judy Rodgers. But when he decided to start his own restaurant he looked at them for what to do. Phan noticed they had a limited number of items on the menu, maybe six plates. Chinese restaurants, in contrast, had 175 menu items. Phan thought he could do something in between.\u003c/p>\n\u003cp>“I figured it couldn’t be that hard,” he said.\u003c/p>\n\u003cp>Phan also knew he didn’t want to open a clichéd Asian restaurant with bamboo and lanterns. His family’s house in Vietnam had been modern, and he had an appreciation for design because of his architectural studies. The Slanted Door in the Mission was architecturally forward, one of the many reasons it received so much acclaim when it opened.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wurster Hall, one of the most loved and also most reviled buildings on the UC Berkeley campus, currently houses \u003ca href=\"http://caldining.berkeley.edu/locations/on-campus-retail/ramonas\" target=\"_blank\">Ramona’s\u003c/a> café which offers made-to-order panini, Asian rice bowls, as well as baked goods. It has indoor and outdoor seating.\u003c/p>\n\n",
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"excerpt": "Charles Phan is planning to take over the café at UC Berkeley's Wurster Hall in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93909\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\" alt=\"Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: Jennifer Yin\" width=\"720\" height=\"544\" class=\"size-full wp-image-93909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-320x242.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: \u003ca href=\"https://www.flickr.com/photos/bittermelon/2888234925/in/photolist-5pik8d-5piefN-5pio1q-5pijgY-5pic6f-5pdVjB-5pioBC-5pe4ce-5pikys-5pe2gR-5piq3S-5pideq-5pikYj-5pe4Nx-5pe2vz-5pifzm-5pdWsF-5pdXoa-5pdXBT-5pdWB4-5pdVYT-5pioJj-5pip91-5pe9ze-5picof-5pigcG-5pibdN-5pe97k-5pifFf-5pinVq-5pdZjc-5pdXbz-5pif4E-5pe616-5pe2C4-5pij9L-5pe46V-5pibLW-5pdY6V-5pe6hK-5pig7f-5pijyU-5pifK1-5pidm1-5pdYJH-5pe5vc-5pe4pz-5pdXfa-5piiPs-5pdYu2\" target=\"_blank\">Jennifer Yin\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>By Berkeleyside Editors, \u003ca href=\"http://www.berkeleyside.com/2015/03/13/charles-phan-plans-to-open-cafe-at-uc-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (3/13/15)\u003c/p>\n\u003cp>When Charles Phan was an architecture student at UC Berkeley, he spent a lot of time in Wurster Hall.\u003c/p>\n\u003cp>Phan left Cal before he graduated, but he is about, once again, to spend time at Wurster, as he is planning to take over the café there in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.\u003c/p>\n\u003cp>“I am 99%, not 100% sure,” Phan said about the opening. Describing his vision for the space, he said: “You walk up, you get some food. It’s affordable, it’s fast. My goal is to take care of the students.”\u003c/p>\n\u003cp>Robert Lalanne, the vice-chancellor of real estate at UC Berkeley, approached Phan many months ago about serving food at UC Berkeley. Phan is best known for the critically acclaimed \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door restaurant\u003c/a> in San Francisco. Talks are ongoing, but both men told Berkeleyside they feel confident they will strike a deal. UC plans to redo the plaza outside Wurster Hall for the new café, said Lalanne. The building is named after William Wurster, the famed architect and dean of the Berkeley Architectural School, now known as the College of Environmental Design.\u003c/p>\n\u003cfigure id=\"attachment_93910\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\" alt=\"Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: SierraValleyGirl\" width=\"720\" height=\"540\" class=\"size-full wp-image-93910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540-320x240.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/10180982995/in/photolist-gvEcxz-gvELRX-gvDGxQ-gvEvNJ-gvEx2W-5CyVku-npcaiR-3bfmC-8xUTp-25J1Y-boqDVA-gvEbVc-gvEvB1-gvEMS4-gvEwbY-gvEcaa-gvDGAW-gvELFg-aND6VK-5i6CFY-5CRrA8-5CVKn5-6wwazr-4WcM98-5i6CNj-4Wh2KQ-5CmQ4H-6bseY2-2kBv3p-6f3zY5-9Kpzuu-8mEvuo-8zrtCP-8zruLt-8zrtSn-8zru6V-8zuCQA-8zrv54-8zrurB-5Cr7P9-6j9GnT-6go47D-4qWN7w-8Hjoc2-8HgfHM-8Hjors-8Hnn8J-9xywr-4hheu3-8efi7z\" target=\"_blank\">SierraValleyGirl\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Phan family opened the original Slanted Door on Valencia Street in 1995 and it remains one of the area’s most highly regarded restaurants. It is now located in the Ferry Building, and is celebrating its 20th anniversary. Phan has been involved with several other restaurant projects over the past few years, including the Moss Room at the California Academy of Sciences. Along with Slanted Door, his current interests include two Out The Door take-out restaurants, Mexican eatery South at the SFJazz Center, and the Hard Water whiskey bar, all in San Francisco. Phan said he employs a total of around 400 people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Phan said his career is dotted with times he tried to take organic and sustainable food into unlikely places, like when he opened Out The Door in Westfield Mall in San Francisco.\u003c/p>\n\u003cp>“It has always been our model to change the world… we’ve got to make good food and change the way people eat,” he said.\u003c/p>\n\u003cp>That Out The Door closed because of some plumbing issues, but, even though it wasn’t the best fit, Phan said he doesn’t shy away from experimenting. His recently shuttered Coachman was an homage to his father who had to flee China in 1951 and Vietnam in 1975. After bringing his second family of 10 to the United States via Guam, and settling in a two-room apartment in the Tenderloin district of San Francisco, Phan’s father supported his family by working at the old Coachman, a British pub.\u003c/p>\n\u003cp>Phan worked as a busboy at the Coachman when he was 15 years old, the first of many jobs in the food industry. He attended Marina Junior High and Mission High School. He was always artistic and wanted to be a potter. “I always liked to do stuff with my hands,” he said.\u003c/p>\n\u003cfigure id=\"attachment_93911\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\" alt=\"Wurster Hall. Photo Daniel Ramirez\" width=\"250\" class=\"size-full wp-image-93911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-320x427.jpg 320w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wurster Hall. Photo \u003ca href=\"https://www.flickr.com/photos/danramarch/4426311318/in/photolist-7K919o-burFRh-dj1PuS-6WgDUQ-bNvVeg-73pfxA-73ULPj-8dSr1D-8dVGeL-egW2cU-8dSr8a-5dX9cY-8dVFmb-4eWifW-4eWiky-4eSjFe-4eSjVc-4eSjEn-4eSjGk-4eSjNc-8dSq38-iQ5C9V-Qqy2-4eSjCH-8dVFdy-8dVFRs-8dSq9c-8dSqFF-B89Wf-7Xd5aT-7Qqcgf-7BCMcV-51KvRf-8CDMiU-8CDxmY-8CAFsg-dbrj4P-4zsJdQ-fy6JRf-fxRtZ6-7k9a1h-7k9hrL-3wEft-7k9fA7-7k9j3N-7k9fqG-7k9cPd-7k5ppv-7k5mNK-7k5pPP\" target=\"_blank\">Daniel Ramirez\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s father told him he hadn’t escaped Vietnam to have his son become an artist. So Phan decided to enroll in the architecture program at UC Berkeley.\u003c/p>\n\u003cp>Phan never ate at Chez Panisse when he was a Cal student, or at Zuni Café, the trendsetting San Francisco restaurant owned by Judy Rodgers. But when he decided to start his own restaurant he looked at them for what to do. Phan noticed they had a limited number of items on the menu, maybe six plates. Chinese restaurants, in contrast, had 175 menu items. Phan thought he could do something in between.\u003c/p>\n\u003cp>“I figured it couldn’t be that hard,” he said.\u003c/p>\n\u003cp>Phan also knew he didn’t want to open a clichéd Asian restaurant with bamboo and lanterns. His family’s house in Vietnam had been modern, and he had an appreciation for design because of his architectural studies. The Slanted Door in the Mission was architecturally forward, one of the many reasons it received so much acclaim when it opened.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wurster Hall, one of the most loved and also most reviled buildings on the UC Berkeley campus, currently houses \u003ca href=\"http://caldining.berkeley.edu/locations/on-campus-retail/ramonas\" target=\"_blank\">Ramona’s\u003c/a> café which offers made-to-order panini, Asian rice bowls, as well as baked goods. It has indoor and outdoor seating.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "“Fair Wage Food Tastes Better”: Oakland Mayor Libby Schaaf Talks Minimum Wage Hike",
"title": "“Fair Wage Food Tastes Better”: Oakland Mayor Libby Schaaf Talks Minimum Wage Hike",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Also featured: Farley's owner Chris Hillyard (left), Kiara Gomez, a cook at Farley's, and Actual Cafe and Victory Burger owner Sal Bednarz (right). Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland mayor \u003ca href=\"http://www2.oaklandnet.com/Government/o/Mayor/index.htm\" target=\"_blank\">Libby Schaaf \u003c/a>has plans for your weekend: “On Thursday, hit happy hour,” she said in a press conference Wednesday morning. “Friday, take your sweetie out to dinner. Saturday, get some breakfast. Sunday, there’s some great brunches around Oakland.”\u003c/p>\n\u003cp>The press conference--and Schaaf’s desire to see you enjoying bottomless mimosas over the weekend--marked the beginning of the city’s public awareness campaign about Oakland’s \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityAdministration/d/MinimumWage/OAK051451\" target=\"_blank\">new minimum wage\u003c/a>. The $12.25 an hour wage went into effect Monday, making it the highest minimum in the state. The hike, up from $9 an hour, was the result of \u003ca href=\"http://ballotpedia.org/City_of_Oakland_Minimum_Wage_Increase_Initiative,_Measure_FF_%28November_2014%29\" target=\"_blank\">Measure FF\u003c/a>, which won with an 82% majority last November.\u003c/p>\n\u003cp>The 36% wage increase has been challenging for many restaurant owners, who are searching for solutions to offset the jump in payroll costs. Some higher-end restaurants, like \u003ca href=\"http://homesteadoakland.com/\" target=\"_blank\">Homestead\u003c/a> and \u003ca href=\"http://bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>, have \u003ca href=\"http://www.eastbayexpress.com/oakland/the-tipping-point/Content?oid=4197067\" target=\"_blank\">jettisoned tipping \u003c/a>entirely, adding an across the board service fee, while many other restaurants have simply raised prices.\u003c/p>\n\u003cp>During the press conference, two restaurant owners--Chris Hillyard of \u003ca href=\"https://www.facebook.com/farleyseast\" target=\"_blank\">Farley’s\u003c/a>, and Sal Bednarz of \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>--spoke about the challenges they’re facing. Hillyard said it was the largest cost increase they’ve had to deal with during the six years he’s been running the cafe, and they’ve had to raise their prices.\u003c/p>\n\u003cp>Bednarz, who also raised prices, said the most important thing is for Oaklanders to recognize the significance behind the higher prices: “It was a difficult thing for me to do as a business owner, and I'm still unsure what the ongoing customer impact will be of having done that,” he said. “We’re here today to remind all of Oakland that we’re doing this for good reasons. Spend your dollar where your vote was. Support the minimum wage increase by supporting small businesses in Oakland.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s a sentiment Mayor Schaaf, echoed in a talk with BAB about the minimum wage and other food issues she’s tackling: “An overwhelming number of Oakland voters voted for Measure FF,” she said. “We will be calling on them to support our restaurants that have stepped up to change the way that we pay our workers. I think fair wage food tastes better.”\u003c/p>\n\u003cfigure id=\"attachment_93668\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\">\u003cimg class=\"size-full wp-image-93668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\" alt=\"A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\" width=\"1180\" height=\"812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-320x220.jpg 320w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the restaurant community been adjusting to the new wage?\u003c/strong>\u003c/p>\n\u003cp>We had several restaurant leaders that supported this initiative, even from its earliest stages. Charlie Hallowell, the owner of \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>, \u003ca href=\"http://www.bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe Service\u003c/a>, and \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, was a very early supporter, recognizing that it’s good for everybody when people make a decent wage and they’re taken care of with things like sick leave.\u003c/p>\n\u003cp>I have expressed a lot of support and empathy for our restaurant community, recognizing that this is a big change and it’s going to be a little painful. But I’m confident that in the final analysis, this will be a really great thing for Oakland and our restaurant community, because at the end of the day people will have more money in their pockets to eat out.\u003c/p>\n\u003cp>\u003cstrong>How is your office helping restaurant owners with the transition?\u003c/strong>\u003c/p>\n\u003cp>One thing we’ve been doing is trying to make sure everyone understands the new laws and they feel like all their questions can be answered, that they have support in knowing what the new expectations are. Secondly, we’re starting a public awareness campaign for Oakland consumers, to encourage them to understand why prices may be going up and ask them to put their money where their vote was. They have the opportunity to put that vote into action by supporting Oakland small businesses. Oakland restaurants are worth it. I mean, where else is there so much creativity and inventiveness in food than in Oakland?\u003c/p>\n\u003cp>\u003cstrong>You’ve been vocal about bringing wealthy businesses into Oakland. How can the city balance new high-end restaurants catering to these new residents with traditional community standbys?\u003c/strong>\u003c/p>\n\u003cp>Oakland has seen explosive growth in our restaurant scene. Last year alone, we saw more than 300 new restaurants and bars open up in Oakland. I have tried to focus on supporting neighborhood businesses. The \u003cem>East Bay Express\u003c/em> just ran a story about their favorite Oakland restaurants, and they were very affordable, small, family-run restaurants that are off the beaten path--not in downtown, Jack London Square, Rockridge, Uptown, but in places like deep East Oakland, in the Bella Vista neighborhood.\u003c/p>\n\u003cp>I mean \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">Champa Garden,\u003c/a> man, that place has a line out the door all the time and it’s not in a neighborhood known for restaurants--or even businesses. Oaklanders are adventurous and they love going off the beaten path, and part of what gives Oakland its charm is its authenticity. We’re not fancy or stuffy, we are creative and real. The cultural diversity in this city is also quite tasty.\u003c/p>\n\u003cp>\u003cstrong>You've waited tables, how did that affect your opinion of the minimum wage increase?\u003c/strong>\u003c/p>\n\u003cp>I have worked several hospitality industry jobs and know how difficult it is to rely on tips. Some nights you have good nights and some weeks you have bad weeks. And that insecurity is extremely difficult. I’m really pleased that Oakland’s seen a lot more service and hospitality jobs but now the people that work in them have a little more security, a little bit more assurance that they can support themselves and take a day off if they’re sick and they need to.\u003c/p>\n\u003cp>\u003cstrong>Do you think $12.25 is enough? Would you like to see a higher minimum wage?\u003c/strong>\u003c/p>\n\u003cp>I appreciate this as a great starting place for Oakland. It is getting close to what we calculated the living wage is for Oakland. I would love to see the Bay Area become a little more affordable and the wages be better. I’d like to see movement on both ends of the spectrum because the cost of housing is a real issue throughout the Bay Area, including in Oakland.\u003c/p>\n\u003cp>This was a big push for businesses to adjust to, but in a perfect world we will get our workers to a living wage, so that when you put in a full week’s work, you have the security that you can live and support a family. Having an economy where someone has to work two full-time jobs just to live in the city where they work is not good for people’s health, it’s not good for their families, it’s not good for our community. I think if we’re looking at a sustainable economy, we’ve got to have fair wages and we’ve got to have affordable housing.\u003c/p>\n\u003cp>\u003cstrong>How are you planning to work on issues of food insecurity?\u003c/strong>\u003c/p>\n\u003cp>I’m very pleased we’re going to be opening a \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/real-estate/2014/12/oakland-grocery-store-tom-henderson-tribune-tower.html?page=all\" target=\"_blank\">new grocery store\u003c/a> in West Oakland, which has long needed one. I’m excited about the zoning changes we recently made to make backyard farming easier. We’re seeing some creative expression, where locally grown food is for sale in small baskets at local corner stores. In the meantime, while we wait to get full service grocery stores put into every neighborhood that needs them, [there are] these basket options, food carts, farmers’ markets. Some schools even [have] small farmers' markets from food that they’re growing at community gardens.\u003c/p>\n\u003cp>This whole different approach to awareness of where our food comes from and what healthy eating looks like is incredibly important, not just for sustainable communities, but for healthy families.\u003c/p>\n\u003cp>\u003cstrong>What’s the role of urban agriculture in Oakland’s food system?\u003c/strong>\u003c/p>\n\u003cp>Oakland’s a leader in promoting and encouraging backyard agriculture. We have focused on the growing of fruits and vegetables. I think a lot of people have raised very legitimate concerns around raising animals for meat. Our regulations have been recognized as very progressive and it’s been exciting to see a lot of nonprofits and community groups really embrace awareness of food security and health as something that all communities have an absolute right too.\u003c/p>\n\u003cp>\u003cstrong>Would you ever consider a tax break for urban farms like the one \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\" target=\"_blank\">San Francisco has\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I’m always open to creative ideas that are going to create a sustainable economy and make life healthier. It’s certainly something I’d be interested in learning more about.\u003c/p>\n\u003cp>\u003cstrong>What are some other food issues you’re excited to work on?\u003c/strong>\u003c/p>\n\u003cp>Oakland has a growing [number of] food manufacturing businesses and that’s a very promising part of our economy. We have one of the cleanest public water supplies in the country, which makes us very ideal for food manufacturing. \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a> is the largest fair trade tea company in the world and it’s headquartered here in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ochocandy.com/\" target=\"_blank\">Ocho Candy,\u003c/a> organic candies that are sold in Whole Foods, are a great success story. I’ll be honest: they initially had a lot of trepidation about the new minimum wage law. And now Dennis Ring is one of the biggest Oakland business boosters. He moved into a larger space, he’s expanded his business, he’s even employing formerly incarcerated workers and is loving it. It’s a really great example of a phenomenal Oakland food business. It’s sweet on so many levels.\u003c/p>\n\u003cp>\u003cstrong>In your campaign, you specifically mentioned food trucks when you talked about making it easier to start a small business.\u003c/strong>\u003c/p>\n\u003cp>That’s another place where Oakland’s food culture and arts culture kind of mesh together in a wonderful explosion of vitality. We are foodies but we also love culture, we love community, we love diversity and so by having this growing culture of local food vending and pods of food trucks, that becomes a social event, and it’s often tied with arts and culture.\u003c/p>\n\u003cp>It’s a lot of what people talk about when they talk about Oakland as one of the hottest new tourist destinations in the country, but it’s also a fantastic way for entrepreneurs to start in the business. I worked for years in the Fruitvale neighborhood. Most of those brick and mortar restaurant owners started out with a truck.\u003c/p>\n\u003cp>Another thing I’m very passionate about is the Kiva Zip lending model. These are interest free loans and we were the \u003ca href=\"http://blog.kiva.org/kivablog/2013/05/24/week-in-review-oakland-is-the-first-city-to-become-a-kiva-zip-trustee\" target=\"_blank\">first city in the country \u003c/a>to be a trustee on Kiva Zip. A lot of the businesses that we’ve endorsed for loans. \u003ca href=\"http://www.popartbakeshop.com/\" target=\"_blank\">Pop Art Bakery\u003c/a> is just my favorite. I mean, oh my God, have you ever had one of their almond tassies? It’s a bite of heaven--with a lot of butter in it. They are just fantastic, a fantastic company that really benefited from a Kiva Zip loan.\u003c/p>\n\u003cfigure id=\"attachment_93667\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\">\u003cimg class=\"size-full wp-image-93667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\" alt=\"Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-320x320.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-75x75.jpg 75w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To end on a less serious note: where do you like to eat?\u003c/strong>\u003c/p>\n\u003cp>I love \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>. My husband and I have celebrated Valentine’s Day there for the last two years, partially because we’re not organized enough to make reservations. It just has phenomenal food, such a warm atmosphere and again, their food tastes better because I know that they’ve always paid a living wage to their workers.\u003c/p>\n\u003cp>When my kids were babies, the first restaurant I ever took them out to was called \u003ca href=\"http://www.yelp.com/biz/messob-ethiopian-restaurant-oakland\" target=\"_blank\">Messob\u003c/a> on Piedmont Ave. It’s Ethiopian food and it’s a great place to bring a baby because everyone eats with their fingers. I had this proud Oakland mother moment when my son’s class was studying bread--each child was supposed to bring in their favorite bread, and my son’s favorite bread was injera.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>My favorite ice cream is a place called \u003ca href=\"http://www.yelp.com/biz/nieves-cinco-de-mayo-oakland-2\" target=\"_blank\">Nieves Cinco de Mayo \u003c/a>in the Fruitvale Public Market. They have wild flavors, like rose petal, and my favorite is cheese. Cheese ice cream. It’s like the stuffing of my mother-in-law’s cannoli, but made into ice cream. It’s out of this world.\u003c/p>\n\n",
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"excerpt": "Oakland's new mayor discusses the $12.25 minimum wage, urban agriculture, and where to get the best cheese ice cream.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Also featured: Farley's owner Chris Hillyard (left), Kiara Gomez, a cook at Farley's, and Actual Cafe and Victory Burger owner Sal Bednarz (right). Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland mayor \u003ca href=\"http://www2.oaklandnet.com/Government/o/Mayor/index.htm\" target=\"_blank\">Libby Schaaf \u003c/a>has plans for your weekend: “On Thursday, hit happy hour,” she said in a press conference Wednesday morning. “Friday, take your sweetie out to dinner. Saturday, get some breakfast. Sunday, there’s some great brunches around Oakland.”\u003c/p>\n\u003cp>The press conference--and Schaaf’s desire to see you enjoying bottomless mimosas over the weekend--marked the beginning of the city’s public awareness campaign about Oakland’s \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityAdministration/d/MinimumWage/OAK051451\" target=\"_blank\">new minimum wage\u003c/a>. The $12.25 an hour wage went into effect Monday, making it the highest minimum in the state. The hike, up from $9 an hour, was the result of \u003ca href=\"http://ballotpedia.org/City_of_Oakland_Minimum_Wage_Increase_Initiative,_Measure_FF_%28November_2014%29\" target=\"_blank\">Measure FF\u003c/a>, which won with an 82% majority last November.\u003c/p>\n\u003cp>The 36% wage increase has been challenging for many restaurant owners, who are searching for solutions to offset the jump in payroll costs. Some higher-end restaurants, like \u003ca href=\"http://homesteadoakland.com/\" target=\"_blank\">Homestead\u003c/a> and \u003ca href=\"http://bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>, have \u003ca href=\"http://www.eastbayexpress.com/oakland/the-tipping-point/Content?oid=4197067\" target=\"_blank\">jettisoned tipping \u003c/a>entirely, adding an across the board service fee, while many other restaurants have simply raised prices.\u003c/p>\n\u003cp>During the press conference, two restaurant owners--Chris Hillyard of \u003ca href=\"https://www.facebook.com/farleyseast\" target=\"_blank\">Farley’s\u003c/a>, and Sal Bednarz of \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>--spoke about the challenges they’re facing. Hillyard said it was the largest cost increase they’ve had to deal with during the six years he’s been running the cafe, and they’ve had to raise their prices.\u003c/p>\n\u003cp>Bednarz, who also raised prices, said the most important thing is for Oaklanders to recognize the significance behind the higher prices: “It was a difficult thing for me to do as a business owner, and I'm still unsure what the ongoing customer impact will be of having done that,” he said. “We’re here today to remind all of Oakland that we’re doing this for good reasons. Spend your dollar where your vote was. Support the minimum wage increase by supporting small businesses in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s a sentiment Mayor Schaaf, echoed in a talk with BAB about the minimum wage and other food issues she’s tackling: “An overwhelming number of Oakland voters voted for Measure FF,” she said. “We will be calling on them to support our restaurants that have stepped up to change the way that we pay our workers. I think fair wage food tastes better.”\u003c/p>\n\u003cfigure id=\"attachment_93668\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\">\u003cimg class=\"size-full wp-image-93668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\" alt=\"A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\" width=\"1180\" height=\"812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-320x220.jpg 320w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the restaurant community been adjusting to the new wage?\u003c/strong>\u003c/p>\n\u003cp>We had several restaurant leaders that supported this initiative, even from its earliest stages. Charlie Hallowell, the owner of \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>, \u003ca href=\"http://www.bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe Service\u003c/a>, and \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, was a very early supporter, recognizing that it’s good for everybody when people make a decent wage and they’re taken care of with things like sick leave.\u003c/p>\n\u003cp>I have expressed a lot of support and empathy for our restaurant community, recognizing that this is a big change and it’s going to be a little painful. But I’m confident that in the final analysis, this will be a really great thing for Oakland and our restaurant community, because at the end of the day people will have more money in their pockets to eat out.\u003c/p>\n\u003cp>\u003cstrong>How is your office helping restaurant owners with the transition?\u003c/strong>\u003c/p>\n\u003cp>One thing we’ve been doing is trying to make sure everyone understands the new laws and they feel like all their questions can be answered, that they have support in knowing what the new expectations are. Secondly, we’re starting a public awareness campaign for Oakland consumers, to encourage them to understand why prices may be going up and ask them to put their money where their vote was. They have the opportunity to put that vote into action by supporting Oakland small businesses. Oakland restaurants are worth it. I mean, where else is there so much creativity and inventiveness in food than in Oakland?\u003c/p>\n\u003cp>\u003cstrong>You’ve been vocal about bringing wealthy businesses into Oakland. How can the city balance new high-end restaurants catering to these new residents with traditional community standbys?\u003c/strong>\u003c/p>\n\u003cp>Oakland has seen explosive growth in our restaurant scene. Last year alone, we saw more than 300 new restaurants and bars open up in Oakland. I have tried to focus on supporting neighborhood businesses. The \u003cem>East Bay Express\u003c/em> just ran a story about their favorite Oakland restaurants, and they were very affordable, small, family-run restaurants that are off the beaten path--not in downtown, Jack London Square, Rockridge, Uptown, but in places like deep East Oakland, in the Bella Vista neighborhood.\u003c/p>\n\u003cp>I mean \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">Champa Garden,\u003c/a> man, that place has a line out the door all the time and it’s not in a neighborhood known for restaurants--or even businesses. Oaklanders are adventurous and they love going off the beaten path, and part of what gives Oakland its charm is its authenticity. We’re not fancy or stuffy, we are creative and real. The cultural diversity in this city is also quite tasty.\u003c/p>\n\u003cp>\u003cstrong>You've waited tables, how did that affect your opinion of the minimum wage increase?\u003c/strong>\u003c/p>\n\u003cp>I have worked several hospitality industry jobs and know how difficult it is to rely on tips. Some nights you have good nights and some weeks you have bad weeks. And that insecurity is extremely difficult. I’m really pleased that Oakland’s seen a lot more service and hospitality jobs but now the people that work in them have a little more security, a little bit more assurance that they can support themselves and take a day off if they’re sick and they need to.\u003c/p>\n\u003cp>\u003cstrong>Do you think $12.25 is enough? Would you like to see a higher minimum wage?\u003c/strong>\u003c/p>\n\u003cp>I appreciate this as a great starting place for Oakland. It is getting close to what we calculated the living wage is for Oakland. I would love to see the Bay Area become a little more affordable and the wages be better. I’d like to see movement on both ends of the spectrum because the cost of housing is a real issue throughout the Bay Area, including in Oakland.\u003c/p>\n\u003cp>This was a big push for businesses to adjust to, but in a perfect world we will get our workers to a living wage, so that when you put in a full week’s work, you have the security that you can live and support a family. Having an economy where someone has to work two full-time jobs just to live in the city where they work is not good for people’s health, it’s not good for their families, it’s not good for our community. I think if we’re looking at a sustainable economy, we’ve got to have fair wages and we’ve got to have affordable housing.\u003c/p>\n\u003cp>\u003cstrong>How are you planning to work on issues of food insecurity?\u003c/strong>\u003c/p>\n\u003cp>I’m very pleased we’re going to be opening a \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/real-estate/2014/12/oakland-grocery-store-tom-henderson-tribune-tower.html?page=all\" target=\"_blank\">new grocery store\u003c/a> in West Oakland, which has long needed one. I’m excited about the zoning changes we recently made to make backyard farming easier. We’re seeing some creative expression, where locally grown food is for sale in small baskets at local corner stores. In the meantime, while we wait to get full service grocery stores put into every neighborhood that needs them, [there are] these basket options, food carts, farmers’ markets. Some schools even [have] small farmers' markets from food that they’re growing at community gardens.\u003c/p>\n\u003cp>This whole different approach to awareness of where our food comes from and what healthy eating looks like is incredibly important, not just for sustainable communities, but for healthy families.\u003c/p>\n\u003cp>\u003cstrong>What’s the role of urban agriculture in Oakland’s food system?\u003c/strong>\u003c/p>\n\u003cp>Oakland’s a leader in promoting and encouraging backyard agriculture. We have focused on the growing of fruits and vegetables. I think a lot of people have raised very legitimate concerns around raising animals for meat. Our regulations have been recognized as very progressive and it’s been exciting to see a lot of nonprofits and community groups really embrace awareness of food security and health as something that all communities have an absolute right too.\u003c/p>\n\u003cp>\u003cstrong>Would you ever consider a tax break for urban farms like the one \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\" target=\"_blank\">San Francisco has\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I’m always open to creative ideas that are going to create a sustainable economy and make life healthier. It’s certainly something I’d be interested in learning more about.\u003c/p>\n\u003cp>\u003cstrong>What are some other food issues you’re excited to work on?\u003c/strong>\u003c/p>\n\u003cp>Oakland has a growing [number of] food manufacturing businesses and that’s a very promising part of our economy. We have one of the cleanest public water supplies in the country, which makes us very ideal for food manufacturing. \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a> is the largest fair trade tea company in the world and it’s headquartered here in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ochocandy.com/\" target=\"_blank\">Ocho Candy,\u003c/a> organic candies that are sold in Whole Foods, are a great success story. I’ll be honest: they initially had a lot of trepidation about the new minimum wage law. And now Dennis Ring is one of the biggest Oakland business boosters. He moved into a larger space, he’s expanded his business, he’s even employing formerly incarcerated workers and is loving it. It’s a really great example of a phenomenal Oakland food business. It’s sweet on so many levels.\u003c/p>\n\u003cp>\u003cstrong>In your campaign, you specifically mentioned food trucks when you talked about making it easier to start a small business.\u003c/strong>\u003c/p>\n\u003cp>That’s another place where Oakland’s food culture and arts culture kind of mesh together in a wonderful explosion of vitality. We are foodies but we also love culture, we love community, we love diversity and so by having this growing culture of local food vending and pods of food trucks, that becomes a social event, and it’s often tied with arts and culture.\u003c/p>\n\u003cp>It’s a lot of what people talk about when they talk about Oakland as one of the hottest new tourist destinations in the country, but it’s also a fantastic way for entrepreneurs to start in the business. I worked for years in the Fruitvale neighborhood. Most of those brick and mortar restaurant owners started out with a truck.\u003c/p>\n\u003cp>Another thing I’m very passionate about is the Kiva Zip lending model. These are interest free loans and we were the \u003ca href=\"http://blog.kiva.org/kivablog/2013/05/24/week-in-review-oakland-is-the-first-city-to-become-a-kiva-zip-trustee\" target=\"_blank\">first city in the country \u003c/a>to be a trustee on Kiva Zip. A lot of the businesses that we’ve endorsed for loans. \u003ca href=\"http://www.popartbakeshop.com/\" target=\"_blank\">Pop Art Bakery\u003c/a> is just my favorite. I mean, oh my God, have you ever had one of their almond tassies? It’s a bite of heaven--with a lot of butter in it. They are just fantastic, a fantastic company that really benefited from a Kiva Zip loan.\u003c/p>\n\u003cfigure id=\"attachment_93667\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\">\u003cimg class=\"size-full wp-image-93667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\" alt=\"Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-320x320.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-75x75.jpg 75w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To end on a less serious note: where do you like to eat?\u003c/strong>\u003c/p>\n\u003cp>I love \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>. My husband and I have celebrated Valentine’s Day there for the last two years, partially because we’re not organized enough to make reservations. It just has phenomenal food, such a warm atmosphere and again, their food tastes better because I know that they’ve always paid a living wage to their workers.\u003c/p>\n\u003cp>When my kids were babies, the first restaurant I ever took them out to was called \u003ca href=\"http://www.yelp.com/biz/messob-ethiopian-restaurant-oakland\" target=\"_blank\">Messob\u003c/a> on Piedmont Ave. It’s Ethiopian food and it’s a great place to bring a baby because everyone eats with their fingers. I had this proud Oakland mother moment when my son’s class was studying bread--each child was supposed to bring in their favorite bread, and my son’s favorite bread was injera.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My favorite ice cream is a place called \u003ca href=\"http://www.yelp.com/biz/nieves-cinco-de-mayo-oakland-2\" target=\"_blank\">Nieves Cinco de Mayo \u003c/a>in the Fruitvale Public Market. They have wild flavors, like rose petal, and my favorite is cheese. Cheese ice cream. It’s like the stuffing of my mother-in-law’s cannoli, but made into ice cream. It’s out of this world.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Treat: PieTisserie Gets a Storefront in Oakland",
"title": "Sweet Treat: PieTisserie Gets a Storefront in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93606\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\" alt=\"Jaynelle St. Jean and two of her employees (Courtesy of Jasmin Porter)\" width=\"1024\" height=\"731\" class=\"size-full wp-image-93606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-320x228.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jaynelle St. Jean and two of her employees. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://oaklandlocal.com/author/nmeier/\" target=\"_blank\">Natalie Meier\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2015/02/sweet-treat-pietisserie-gets-a-storefront/\" target=\"_blank\">Oakland Local\u003c/a> (2/24/15)\u003c/p>\n\u003cp>The first time I sat down with Jaynelle St. Jean, founder of \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">PieTisserie\u003c/a>, on the Bay Area’s version of a hot day in July, the shop was just a long, empty space. We sat at a lone small table, discussing her infamous blackbottom walnut pie and a detailed potential store layout.\u003c/p>\n\u003cp>Seven months later, PieTisserie threw open its doors just steps away from Lake Merritt on Valentine’s Day weekend. While that marked the opening of the business’s permanent physical location, St. Jean’s pies had been selling for seven months, \u003ca href=\"http://www.pietisserie.com/shop/\" target=\"_blank\">available to order online through PieTisserie’s website\u003c/a> for pick up in-store as it started to come together into a finished product.\u003c/p>\n\u003cp>And a finished product it was. Walking into PieTisserie’s shop for the first time on Valentine’s Day was like waking up in a Pinterest addict’s dream.\u003c/p>\n\u003cfigure id=\"attachment_93603\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\" alt=\"Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\" width=\"1024\" height=\"587\" class=\"size-full wp-image-93603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-320x183.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“I was really concerned about being able to realize what I had in mind and that, once I did, the space wouldn’t function the way I thought it would,” St. Jean said. “It turned out awesome. I’ve never built any sort of space at all and so I’m really quite pleased, actually, with how the space works.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.\u003c/p>\n\u003cfigure id=\"attachment_93608\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\" alt=\"From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>PieTisserie also offers mini-pie boxes and pies by the slice, which are tied with ribbon and sent off with a tiny card that includes all relevant information for getting in touch with PieTisserie, said employee Rebecca Dharmapalan. At PieTisserie, presentation is just as important as the taste of the pie itself.\u003c/p>\n\u003cfigure id=\"attachment_93604\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\" alt=\"The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93605\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\" alt=\"Pie by the slice. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pie by the slice. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“She really has a vision for this place,” Dharmapalan said. “I love pie, food and Jaynelle. She encompasses what it means to be a hot spot or small business in Oakland.”\u003c/p>\n\u003cp>Mika Ruiz, a longtime customer of St. Jean’s, arrived at the shop a few hours into the opening. She ordered a Meyer Lemon pie — her favorite — for her mother, and said she’s been ordering St. Jean’s pies ever since she sold them at \u003ca href=\"http://www.nidooakland.com/#home-kitchen-and-bar\" target=\"_blank\">NIDO Kitchen & Bar\u003c/a>, a restaurant spot that advertises locally sourced Mexican food and drinks.\u003c/p>\n\u003cp>“I’ve been a fan of [St. Jean’s] for the last three years,” Ruiz said. “I love how PieTisserie has evolved into this, and I really like supporting local businesses.”\u003c/p>\n\u003cfigure id=\"attachment_93609\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\" alt=\"Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>According to St. Jean, PieTisserie is a community effort that boasts many voluntary supporters who frequently help out behind the counter in addition to regular employees. PieTisserie’s fanbase has also grown and stayed loyal over the past four years, following St. Jean wherever she, and her pies, go.\u003c/p>\n\u003cp>“There are people who have come in saying, ‘Oh, I first had your pies at NIDO!’ or ‘I remember when you were on the lake!’” St Jean said. “All those people are here, but there are also a lot of new people here too, so it’s like making new friends.”\u003c/p>\n\u003cfigure id=\"attachment_93607\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\" alt=\"A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>Not convinced that you should check out PieTisserie yet? In the future, St. Jean said customers can look forward to more seating options outside the shop where pie-lovers can sit down and enjoy themselves. PieTisserie’s services will also be expanding to catering, special events and weddings, with a few tastings already on the horizon.\u003c/p>\n\u003cp>Simply put, if you live in Oakland and haven’t checked out PieTisserie yet, you’re doing it wrong.\u003c/p>\n\u003cp>“It’s a delicious little hidden gem,” St. Jean said. “You’ll walk out with a pie and a smile on your face.”\u003c/p>\n\u003chr>\n\u003cul>\n\u003cli>Find PieTisserie on Twitter & Instagram: \u003ca href=\"https://twitter.com/PieTisserie\" target=\"_blank\">@pietisserie\u003c/a>\u003c/li>\n\u003cli>Check out the \u003ca href=\"http://oaklandlocal.com/2014/07/pietisserie-to-become-permanent-near-lake-merritt/\" target=\"_blank\">previous Oakland Local story on PieTisserie\u003c/a> settling near Lake Merritt.\u003c/li>\n\u003cli>To see more of Jasmin Porter’s photography, check out her \u003ca href=\"http://jasminporter.com/Portfolio\" target=\"_blank\">website\u003c/a> and her \u003ca href=\"https://www.facebook.com/jasminxassassin?ref=br_tf\" target=\"_blank\">Facebook page\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>1605 2nd Ave., Oakland, CA 94606 | 510.859.7437 | mmmpies@pietisserie.com\u003cbr>\nWednesday – Friday: 12 p.m. – 8 p.m. // Saturday: 10 a.m. – 8 p.m. // Sunday: 10 p.m. – 6 p.m. \u003c/p>\n\n",
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"excerpt": "PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93606\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\" alt=\"Jaynelle St. Jean and two of her employees (Courtesy of Jasmin Porter)\" width=\"1024\" height=\"731\" class=\"size-full wp-image-93606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-320x228.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jaynelle St. Jean and two of her employees. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://oaklandlocal.com/author/nmeier/\" target=\"_blank\">Natalie Meier\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2015/02/sweet-treat-pietisserie-gets-a-storefront/\" target=\"_blank\">Oakland Local\u003c/a> (2/24/15)\u003c/p>\n\u003cp>The first time I sat down with Jaynelle St. Jean, founder of \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">PieTisserie\u003c/a>, on the Bay Area’s version of a hot day in July, the shop was just a long, empty space. We sat at a lone small table, discussing her infamous blackbottom walnut pie and a detailed potential store layout.\u003c/p>\n\u003cp>Seven months later, PieTisserie threw open its doors just steps away from Lake Merritt on Valentine’s Day weekend. While that marked the opening of the business’s permanent physical location, St. Jean’s pies had been selling for seven months, \u003ca href=\"http://www.pietisserie.com/shop/\" target=\"_blank\">available to order online through PieTisserie’s website\u003c/a> for pick up in-store as it started to come together into a finished product.\u003c/p>\n\u003cp>And a finished product it was. Walking into PieTisserie’s shop for the first time on Valentine’s Day was like waking up in a Pinterest addict’s dream.\u003c/p>\n\u003cfigure id=\"attachment_93603\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\" alt=\"Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\" width=\"1024\" height=\"587\" class=\"size-full wp-image-93603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-320x183.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“I was really concerned about being able to realize what I had in mind and that, once I did, the space wouldn’t function the way I thought it would,” St. Jean said. “It turned out awesome. I’ve never built any sort of space at all and so I’m really quite pleased, actually, with how the space works.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.\u003c/p>\n\u003cfigure id=\"attachment_93608\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\" alt=\"From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>PieTisserie also offers mini-pie boxes and pies by the slice, which are tied with ribbon and sent off with a tiny card that includes all relevant information for getting in touch with PieTisserie, said employee Rebecca Dharmapalan. At PieTisserie, presentation is just as important as the taste of the pie itself.\u003c/p>\n\u003cfigure id=\"attachment_93604\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\" alt=\"The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93605\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\" alt=\"Pie by the slice. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pie by the slice. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“She really has a vision for this place,” Dharmapalan said. “I love pie, food and Jaynelle. She encompasses what it means to be a hot spot or small business in Oakland.”\u003c/p>\n\u003cp>Mika Ruiz, a longtime customer of St. Jean’s, arrived at the shop a few hours into the opening. She ordered a Meyer Lemon pie — her favorite — for her mother, and said she’s been ordering St. Jean’s pies ever since she sold them at \u003ca href=\"http://www.nidooakland.com/#home-kitchen-and-bar\" target=\"_blank\">NIDO Kitchen & Bar\u003c/a>, a restaurant spot that advertises locally sourced Mexican food and drinks.\u003c/p>\n\u003cp>“I’ve been a fan of [St. Jean’s] for the last three years,” Ruiz said. “I love how PieTisserie has evolved into this, and I really like supporting local businesses.”\u003c/p>\n\u003cfigure id=\"attachment_93609\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\" alt=\"Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>According to St. Jean, PieTisserie is a community effort that boasts many voluntary supporters who frequently help out behind the counter in addition to regular employees. PieTisserie’s fanbase has also grown and stayed loyal over the past four years, following St. Jean wherever she, and her pies, go.\u003c/p>\n\u003cp>“There are people who have come in saying, ‘Oh, I first had your pies at NIDO!’ or ‘I remember when you were on the lake!’” St Jean said. “All those people are here, but there are also a lot of new people here too, so it’s like making new friends.”\u003c/p>\n\u003cfigure id=\"attachment_93607\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\" alt=\"A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>Not convinced that you should check out PieTisserie yet? In the future, St. Jean said customers can look forward to more seating options outside the shop where pie-lovers can sit down and enjoy themselves. PieTisserie’s services will also be expanding to catering, special events and weddings, with a few tastings already on the horizon.\u003c/p>\n\u003cp>Simply put, if you live in Oakland and haven’t checked out PieTisserie yet, you’re doing it wrong.\u003c/p>\n\u003cp>“It’s a delicious little hidden gem,” St. Jean said. “You’ll walk out with a pie and a smile on your face.”\u003c/p>\n\u003chr>\n\u003cul>\n\u003cli>Find PieTisserie on Twitter & Instagram: \u003ca href=\"https://twitter.com/PieTisserie\" target=\"_blank\">@pietisserie\u003c/a>\u003c/li>\n\u003cli>Check out the \u003ca href=\"http://oaklandlocal.com/2014/07/pietisserie-to-become-permanent-near-lake-merritt/\" target=\"_blank\">previous Oakland Local story on PieTisserie\u003c/a> settling near Lake Merritt.\u003c/li>\n\u003cli>To see more of Jasmin Porter’s photography, check out her \u003ca href=\"http://jasminporter.com/Portfolio\" target=\"_blank\">website\u003c/a> and her \u003ca href=\"https://www.facebook.com/jasminxassassin?ref=br_tf\" target=\"_blank\">Facebook page\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>1605 2nd Ave., Oakland, CA 94606 | 510.859.7437 | mmmpies@pietisserie.com\u003cbr>\nWednesday – Friday: 12 p.m. – 8 p.m. // Saturday: 10 a.m. – 8 p.m. // Sunday: 10 p.m. – 6 p.m. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, everyone loves traditional movie theater foods--the gloriously unhealthy nachos smothered in salty cheese sauce, overpriced candy, and popcorn, whether \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/\">covered in butter\u003c/a> or \u003ca href=\"http://www.buzzfeed.com/emofly/movie-candy-combinations#.mbyveRG34\" target=\"_blank\">mixed with Milk Duds\u003c/a>. But sometimes, whether it’s a desire to squeeze more into those precious babysitting hours, or not wanting to race from dinner reservations to the theater, it’d be nice to have more substantial food options available while you take in the latest Hollywood has to offer.\u003c/p>\n\u003cp>Local movie theaters are listening: in an effort to get theatergoers off the couch, theaters are increasingly offering the amenities of home: comfy seating, child-free screenings, and yes, food and alcohol. So change out of your pajamas, turn off Netflix and try one of these five options on your next date night.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to get overwhelmed by the dizzying array of activities constantly taking place at \u003cstrong>The New Parkway Theater\u003c/strong> in Oakland--is tonight Open Mic Monday? Or is it \u003ca href=\"http://thenewparkway.com/wp/?page_id=18\" target=\"_blank\">Drink & Draw art night?\u003c/a> And while The Parkway has done a remarkable job establishing itself as a community hub, that doesn’t mean they’ve forgotten about their core identity as a movie theater. Their popcorn comes covered in real butter, with the option to top it with garlic, Parmesan or nutritional yeast, and they also offer an \u003ca href=\"http://thenewparkway.com/wp/?page_id=326\" target=\"_blank\">impressively inclusive menu\u003c/a> from which patrons can order items and have them delivered during the movie. Vegetarians can enjoy the “\u003ca href=\"https://www.youtube.com/watch?v=k7R7RbuJs5Y\" target=\"_blank\">Big Salad\u003c/a>” of the week, vegans can munch on a vegan Sloppy Joe, and the adventurous can order the chef’s choice “Mystery Meal” (described on the menu as “a square meal and a gamble”). There’s also wine, sangria and pitchers of beer available, all which the Parkway sources from within 200 miles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>\u003c/strong>\u003cbr>\n474 24th Street, Oakland [\u003ca href=\"http://goo.gl/5aEzEj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 6:00pm-10pm; Fri, 4:30pm-11:30pm; Sat, 12 pm-11:30pm; Sun, 12 pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheNewParkway\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92763\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\" alt=\"Aud1FromBal_kabuki\" width=\"1000\" height=\"864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-400x346.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-768x664.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When going to the \u003cstrong>Kabuki\u003c/strong>: order your reserved seating ticket online, and spend the time you would have spent scouting for seats ordering food and drinks at this Japantown favorite. \u003ca href=\"https://www.sundancecinemas.com/uploads/files/Bal_Bar_Bistro_To_Go_SF.pdf\" target=\"_blank\">The menu\u003c/a> offers an eclectic variety of sandwiches (including a Barvarian-ish “Bratwurst simmered in Arrogant Bastard beer & spices on a toasted pretzel bun”), pizzas and interesting appetizers, like fancified tater tots (Excuse us, “Sweet potato tots served with spicy mustard dipping sauce.“) They also serve \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream--a vast improvement over the usual \u003ca href=\"https://www.drumstick.com/nestle/dibs-vanilla.aspx\" target=\"_blank\">Dibs\u003c/a> and Slurpees. You can bring food into any showing, and beer and wine into certain showings. Don’t miss their occasional movie-themed cocktail--for \u003ca href=\"http://www.imdb.com/title/tt2267998/\" target=\"_blank\">Gone Girl\u003c/a>, a coconut rum and pineapple confection called the “Missing Wife.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sundancecinemas.com/ticket_pricing_kabuki.html\" target=\"_blank\">Sundance Kabuki Cinema\u003c/a>\u003c/strong>\u003cbr>\n1881 Post Street, San Francisco [\u003ca href=\"http://goo.gl/vCvCmG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 346-3243\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SundanceKabukiCinema\" target=\"_blank\">Sundance Kabuki Cinemas Movie Theatre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sundancekabuki\" target=\"_blank\">@sundancekabuki\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_92766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\">\u003cimg class=\"size-full wp-image-92766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\" alt=\"Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\u003c/figcaption>\u003c/figure>\n\u003cp>This El Cerrito favorite has several amenities: Hoping for something a little more comfortable than the traditional movie seating? Settle into one of their comfy couches. Weren't able to make it to Broadway to catch \u003ca href=\"http://www.ew.com/article/2014/10/28/watch-james-franco-and-chris-odowd-in-an-exclusive-clip-from-of-mice-and-men\" target=\"_blank\">James Franco as George\u003c/a> in \u003cem>Of Mice and Men\u003c/em>? Just catch the \u003cstrong>Rialto\u003c/strong>’s screening of the National Theater Live’s filmed version. But one of the Rialto’s biggest draws is \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=menu\" target=\"_blank\">their menu\u003c/a>, a sprawling affair that contains Hawaiian pizza, Greek salad, and nachos: a formidable heap of chips topped with beans, two types of cheese and housemade guacamole. Their beer menu features a selection of local beers, and Sierra Nevada will \u003ca href=\"https://www.facebook.com/232952985517/photos/a.233009175517.147115.232952985517/10152497266315518/?type=1&theater\" target=\"_blank\">take over their taps\u003c/a> during Beer Week. And if you’re trying to kill time before the movie, stop by \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=scene\" target=\"_blank\">Scene\u003c/a>, their attached wine bar that features a \u003ca href=\"http://rialtocinemas.com/cerrito/content/menu01.pdf\" target=\"_blank\">slightly more upscale menu\u003c/a>, expanded wine list and a decent happy hour ($2 off select wines and menu items, $1 off beer).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003c/strong>\u003cbr>\n10070 San Pablo Avenue, El Cerrito [\u003ca href=\"http://goo.gl/u9seHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 273-9102\u003cbr>\nHours: Mon-Fri, 3:30pm-10:00pm, Sat-Sun, 12:30pm-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rialto-Cinemas-Cerrito/232952985517\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\">\u003cimg class=\"size-full wp-image-92765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\" alt=\"The Raven in Healdsburg Photo: Andrew Watanabe\" width=\"1000\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Raven in Healdsburg Photo: Andrew Watanabe\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t beat the \u003cstrong>Raven\u003c/strong> in terms of local offerings: the bulk of the food and drink options at the small Healdsburg cinema are sourced from just a few blocks away. The bread for their sandwiches? From \u003ca href=\"http://www.costeaux.com/\" target=\"_blank\">Costeaux Bakery\u003c/a> directly behind the theater. The beers on their drink menu? Two of them come from \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, just around the corner. Even the sparkling option--\u003ca href=\"https://www.francisfordcoppolawinery.com/wine/sofia/blanc-de-blancs\" target=\"_blank\">Sofia Blanc de Blancs\u003c/a>--originates less than six miles away.\u003c/p>\n\u003cp>\u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Food-Menu-NEW-copy.pdf\" target=\"_blank\">The menu\u003c/a> is small and simple, offering a handful of choices like a smoked sausage and pepper sandwich, chicken quesadillas and a decadent three cheese grilled cheese, all of which can be delivered during your movie. Their \u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Beer-and-Wine-Menu-NEW1.pdf\" target=\"_blank\">alcohol menu\u003c/a> is more extensive: they offer with a sizable collection of local wines available by the glass, bottle or half bottle, and a selection of local beers on tap. And with the \u003ca href=\"http://www.groupon.com/deals/raven-film-center\" target=\"_blank\">Groupon they’re currently offering\u003c/a> ($14 for two tickets and a large popcorn), you can use the money you saved to get a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ravenfilmcenter.com/\" target=\"_blank\">Raven Film Center\u003c/a>\u003c/strong>\u003cbr>\n415 Center Street, Healdsburg, CA [\u003ca href=\"http://goo.gl/jnDQot\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (707) 522-0330\u003cbr>\nHours: Mon-Thur,3:00pm-9:30pm; Fri-Sun, 12:00pm-9:30pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\">\u003cimg class=\"size-full wp-image-92761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\" alt=\"Berkeley's Shattuck Cinemas Photo: Shelby Pope\" width=\"1000\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-320x239.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Shattuck Cinemas Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>From their art deco ceiling, to the cushiony loveseats, to their collection of indie picks interspersed with blockbusters (don’t miss their annual screening of the Oscar nominated \u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay/film-info/oscar-nominated-short-films-2015-animated\" target=\"_blank\">animated shorts\u003c/a>), \u003cstrong>Berkeley’s Landmark Theater\u003c/strong> specializes in subtle touches. One of those touches--so subtle you might miss it--is \u003ca href=\"http://www.yelp.com/biz/lot-68-bar-and-caf%C3%A9-berkeley-3\" target=\"_blank\">Lot 68\u003c/a>, the bar hidden to the left of the theater’s lobby. Lot 68 serves a varied menu, ranging from appetizers like egg rolls and cheese plates to more substantial fare like pizzas, pulled pork sandwiches and gyro plates. Not only do they offer a thoughtful selection of wine and beer, ranging from PBR to the well-regarded Blanche De Chambly from Quebec’s Unibroue brewery, they have a full bar and cocktail menu, all which patrons can bring into special 21+ showings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay\" target=\"_blank\">Landmark Shattuck Cinemas\u003c/a>\u003c/strong>\u003cbr>\n2230 Shattuck Avenue, Berkeley [\u003ca href=\"http://goo.gl/UfkQz0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-2992\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShattuckCinemas\" target=\"_blank\">Shattuck Cinemas\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n",
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"excerpt": "Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, everyone loves traditional movie theater foods--the gloriously unhealthy nachos smothered in salty cheese sauce, overpriced candy, and popcorn, whether \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/\">covered in butter\u003c/a> or \u003ca href=\"http://www.buzzfeed.com/emofly/movie-candy-combinations#.mbyveRG34\" target=\"_blank\">mixed with Milk Duds\u003c/a>. But sometimes, whether it’s a desire to squeeze more into those precious babysitting hours, or not wanting to race from dinner reservations to the theater, it’d be nice to have more substantial food options available while you take in the latest Hollywood has to offer.\u003c/p>\n\u003cp>Local movie theaters are listening: in an effort to get theatergoers off the couch, theaters are increasingly offering the amenities of home: comfy seating, child-free screenings, and yes, food and alcohol. So change out of your pajamas, turn off Netflix and try one of these five options on your next date night.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to get overwhelmed by the dizzying array of activities constantly taking place at \u003cstrong>The New Parkway Theater\u003c/strong> in Oakland--is tonight Open Mic Monday? Or is it \u003ca href=\"http://thenewparkway.com/wp/?page_id=18\" target=\"_blank\">Drink & Draw art night?\u003c/a> And while The Parkway has done a remarkable job establishing itself as a community hub, that doesn’t mean they’ve forgotten about their core identity as a movie theater. Their popcorn comes covered in real butter, with the option to top it with garlic, Parmesan or nutritional yeast, and they also offer an \u003ca href=\"http://thenewparkway.com/wp/?page_id=326\" target=\"_blank\">impressively inclusive menu\u003c/a> from which patrons can order items and have them delivered during the movie. Vegetarians can enjoy the “\u003ca href=\"https://www.youtube.com/watch?v=k7R7RbuJs5Y\" target=\"_blank\">Big Salad\u003c/a>” of the week, vegans can munch on a vegan Sloppy Joe, and the adventurous can order the chef’s choice “Mystery Meal” (described on the menu as “a square meal and a gamble”). There’s also wine, sangria and pitchers of beer available, all which the Parkway sources from within 200 miles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>\u003c/strong>\u003cbr>\n474 24th Street, Oakland [\u003ca href=\"http://goo.gl/5aEzEj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 6:00pm-10pm; Fri, 4:30pm-11:30pm; Sat, 12 pm-11:30pm; Sun, 12 pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheNewParkway\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92763\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\" alt=\"Aud1FromBal_kabuki\" width=\"1000\" height=\"864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-400x346.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-768x664.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When going to the \u003cstrong>Kabuki\u003c/strong>: order your reserved seating ticket online, and spend the time you would have spent scouting for seats ordering food and drinks at this Japantown favorite. \u003ca href=\"https://www.sundancecinemas.com/uploads/files/Bal_Bar_Bistro_To_Go_SF.pdf\" target=\"_blank\">The menu\u003c/a> offers an eclectic variety of sandwiches (including a Barvarian-ish “Bratwurst simmered in Arrogant Bastard beer & spices on a toasted pretzel bun”), pizzas and interesting appetizers, like fancified tater tots (Excuse us, “Sweet potato tots served with spicy mustard dipping sauce.“) They also serve \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream--a vast improvement over the usual \u003ca href=\"https://www.drumstick.com/nestle/dibs-vanilla.aspx\" target=\"_blank\">Dibs\u003c/a> and Slurpees. You can bring food into any showing, and beer and wine into certain showings. Don’t miss their occasional movie-themed cocktail--for \u003ca href=\"http://www.imdb.com/title/tt2267998/\" target=\"_blank\">Gone Girl\u003c/a>, a coconut rum and pineapple confection called the “Missing Wife.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sundancecinemas.com/ticket_pricing_kabuki.html\" target=\"_blank\">Sundance Kabuki Cinema\u003c/a>\u003c/strong>\u003cbr>\n1881 Post Street, San Francisco [\u003ca href=\"http://goo.gl/vCvCmG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 346-3243\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SundanceKabukiCinema\" target=\"_blank\">Sundance Kabuki Cinemas Movie Theatre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sundancekabuki\" target=\"_blank\">@sundancekabuki\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_92766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\">\u003cimg class=\"size-full wp-image-92766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\" alt=\"Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\u003c/figcaption>\u003c/figure>\n\u003cp>This El Cerrito favorite has several amenities: Hoping for something a little more comfortable than the traditional movie seating? Settle into one of their comfy couches. Weren't able to make it to Broadway to catch \u003ca href=\"http://www.ew.com/article/2014/10/28/watch-james-franco-and-chris-odowd-in-an-exclusive-clip-from-of-mice-and-men\" target=\"_blank\">James Franco as George\u003c/a> in \u003cem>Of Mice and Men\u003c/em>? Just catch the \u003cstrong>Rialto\u003c/strong>’s screening of the National Theater Live’s filmed version. But one of the Rialto’s biggest draws is \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=menu\" target=\"_blank\">their menu\u003c/a>, a sprawling affair that contains Hawaiian pizza, Greek salad, and nachos: a formidable heap of chips topped with beans, two types of cheese and housemade guacamole. Their beer menu features a selection of local beers, and Sierra Nevada will \u003ca href=\"https://www.facebook.com/232952985517/photos/a.233009175517.147115.232952985517/10152497266315518/?type=1&theater\" target=\"_blank\">take over their taps\u003c/a> during Beer Week. And if you’re trying to kill time before the movie, stop by \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=scene\" target=\"_blank\">Scene\u003c/a>, their attached wine bar that features a \u003ca href=\"http://rialtocinemas.com/cerrito/content/menu01.pdf\" target=\"_blank\">slightly more upscale menu\u003c/a>, expanded wine list and a decent happy hour ($2 off select wines and menu items, $1 off beer).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003c/strong>\u003cbr>\n10070 San Pablo Avenue, El Cerrito [\u003ca href=\"http://goo.gl/u9seHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 273-9102\u003cbr>\nHours: Mon-Fri, 3:30pm-10:00pm, Sat-Sun, 12:30pm-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rialto-Cinemas-Cerrito/232952985517\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\">\u003cimg class=\"size-full wp-image-92765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\" alt=\"The Raven in Healdsburg Photo: Andrew Watanabe\" width=\"1000\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Raven in Healdsburg Photo: Andrew Watanabe\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t beat the \u003cstrong>Raven\u003c/strong> in terms of local offerings: the bulk of the food and drink options at the small Healdsburg cinema are sourced from just a few blocks away. The bread for their sandwiches? From \u003ca href=\"http://www.costeaux.com/\" target=\"_blank\">Costeaux Bakery\u003c/a> directly behind the theater. The beers on their drink menu? Two of them come from \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, just around the corner. Even the sparkling option--\u003ca href=\"https://www.francisfordcoppolawinery.com/wine/sofia/blanc-de-blancs\" target=\"_blank\">Sofia Blanc de Blancs\u003c/a>--originates less than six miles away.\u003c/p>\n\u003cp>\u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Food-Menu-NEW-copy.pdf\" target=\"_blank\">The menu\u003c/a> is small and simple, offering a handful of choices like a smoked sausage and pepper sandwich, chicken quesadillas and a decadent three cheese grilled cheese, all of which can be delivered during your movie. Their \u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Beer-and-Wine-Menu-NEW1.pdf\" target=\"_blank\">alcohol menu\u003c/a> is more extensive: they offer with a sizable collection of local wines available by the glass, bottle or half bottle, and a selection of local beers on tap. And with the \u003ca href=\"http://www.groupon.com/deals/raven-film-center\" target=\"_blank\">Groupon they’re currently offering\u003c/a> ($14 for two tickets and a large popcorn), you can use the money you saved to get a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ravenfilmcenter.com/\" target=\"_blank\">Raven Film Center\u003c/a>\u003c/strong>\u003cbr>\n415 Center Street, Healdsburg, CA [\u003ca href=\"http://goo.gl/jnDQot\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (707) 522-0330\u003cbr>\nHours: Mon-Thur,3:00pm-9:30pm; Fri-Sun, 12:00pm-9:30pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\">\u003cimg class=\"size-full wp-image-92761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\" alt=\"Berkeley's Shattuck Cinemas Photo: Shelby Pope\" width=\"1000\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-320x239.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Shattuck Cinemas Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>From their art deco ceiling, to the cushiony loveseats, to their collection of indie picks interspersed with blockbusters (don’t miss their annual screening of the Oscar nominated \u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay/film-info/oscar-nominated-short-films-2015-animated\" target=\"_blank\">animated shorts\u003c/a>), \u003cstrong>Berkeley’s Landmark Theater\u003c/strong> specializes in subtle touches. One of those touches--so subtle you might miss it--is \u003ca href=\"http://www.yelp.com/biz/lot-68-bar-and-caf%C3%A9-berkeley-3\" target=\"_blank\">Lot 68\u003c/a>, the bar hidden to the left of the theater’s lobby. Lot 68 serves a varied menu, ranging from appetizers like egg rolls and cheese plates to more substantial fare like pizzas, pulled pork sandwiches and gyro plates. Not only do they offer a thoughtful selection of wine and beer, ranging from PBR to the well-regarded Blanche De Chambly from Quebec’s Unibroue brewery, they have a full bar and cocktail menu, all which patrons can bring into special 21+ showings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay\" target=\"_blank\">Landmark Shattuck Cinemas\u003c/a>\u003c/strong>\u003cbr>\n2230 Shattuck Avenue, Berkeley [\u003ca href=\"http://goo.gl/UfkQz0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-2992\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShattuckCinemas\" target=\"_blank\">Shattuck Cinemas\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts",
"title": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\" alt=\"A sampling of photos and findings from Stark and Carlson’s project. Photo: Philip Stark\" width=\"1000\" height=\"662\" class=\"size-full wp-image-92672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of photos and findings from Stark and Carlson’s project. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>UC Berkeley professors Philip Stark and Tom Carlson are self-proclaimed botanical rubberneckers. When both of them walk their daily route to campus, it’s rare that they’ll take a few steps without stopping in their tracks, bending down, and finding some food to snack on. Their wild snacks are what most people would call weeds. \u003c/p>\n\u003cp>Weeds, they say, get a really bad rap. Instead Stark and Carlson want people to think of them as wild edibles, underprivileged plants, or forgotten foods. “They’re just an incredible resource and we're not using them,” Stark says.\u003c/p>\n\u003cp>Carlson and Stark are researchers funded by the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a> studying the abundance, nutritional value, and potential toxicity of these wild edibles, or weeds, in the \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">East Bay’s food deserts\u003c/a>. A food desert is typically a place in a low-income urban neighborhood at least half a mile from a supermarket. They’re also creating an \u003ca href=\"http://www.inaturalist.org/projects/berkeley-open-source-food\" target=\"_blank\">interactive map\u003c/a>, so the public can log on and see exactly where they’ve identified a patch of edible weeds. Already their project, called “Reaping without Sowing,” has confirmed that there are “mountains” of wild edible plants growing in the Bay Area’s urban food deserts, even at the end of 2014’s record drought.\u003c/p>\n\u003cfigure id=\"attachment_92676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\" alt=\"Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>These edibles are actually most abundant in places where grocery stores are not, where fresh produce is difficult to buy, and where people don’t weed. Stark and Carlson explain that because people in wealthier neighborhoods tend to spray their lawns with pesticides and fertilizers, or hire gardeners to trim back any unwanted plants growing in their gardens, there are actually fewer sources of edible food in these places. The food deserts, the places where lower income families live, actually have more food growing between the concrete.\u003c/p>\n\u003cp>Take for example the blocks between \u003ca href=\"http://www.inaturalist.org/observations/project/1659?page=1\" target=\"_blank\">13th and 19th Avenue\u003c/a> in West Oakland. In this small section of the neighborhood, Stark and Carlson identified over 10 different species of edible plants. Zooming in even further, at one \u003ca href=\"http://www.inaturalist.org/observations/1111920\" target=\"_blank\">spot\u003c/a> near the corner of 15th and Campbell in Oakland, Stark notes there are 15-20 servings of dandelion. As well as recording the type of edible plant and its location on the map, Stark, Carlson and their students also identify things like how many people it would serve and how many servings are accessible.\u003c/p>\n\u003cfigure id=\"attachment_92671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\" alt=\"A sample of the map of wild edibles. Photo: Philip Stark\" width=\"1000\" height=\"565\" class=\"size-full wp-image-92671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of the map of wild edibles. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\" alt=\"Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Since they started, Stark and Carlson have identified over 90 different edible species in the East Bay’s food deserts. However, low-income residents in food deserts are less likely to be exposed to urban foraging trends. The challenge, they explain, is changing the perception of eating things from the ground.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Eating anything that comes from the ground, comes from the dirt, gets a bad rap,” Stark says. He says the most common question people ask is, “what about dog pee?” Quite harmless even without a quick rinse, he tells me. After all, organic foods are grown in cow manure. Their project is also testing the \u003ca href=\"http://forage.berkeley.edu/#soil\" target=\"_blank\">soil toxicity\u003c/a> where these plants are growing. So far, they’ve found nothing out of the ordinary.\u003c/p>\n\u003cp>“People respond to eating so-called weeds with a big “ick!,” Stark says. They would much rather buy their dandelion greens from the produce section at Whole Foods, rather than pick them out of sidewalk. \u003c/p>\n\u003cfigure id=\"attachment_92677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\" alt=\"Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“That’s because we blindly trust the food clergy (grocery stores, food corporations, restaurants) to tell us what is safe to eat or not. But, we know very little about the days-old produce sitting on the shelves. Not only does it also come from the dirt, it’s been sprayed with who knows what, handled by many different processors, and picked over by people looking for the perfect bunch,” Stark says. \u003c/p>\n\u003cp>Even urban farms around the Bay Area are throwing away edible weeds, Stark and Carlson say. 11 of the top 15 “pest” plants identified by urban farmers are actually edible. \u003c/p>\n\u003cp>“These nutritious, delicious, self-propagating, sustainable, and drought tolerant foods are watered, fertilized, picked, and then discarded as “weeds,” Stark and Carlson write in their project proposal.\u003c/p>\n\u003cp>They want to get these weeds on people’s plates by working with the food clergy. They hope to teach urban farmers at places like \u003ca href=\"http://www.sayhayfarms.com/\" target=\"_blank\">Say Hay Farms\u003c/a> in Woodland, CA, and \u003ca href=\"https://gilltractfarm.wordpress.com\" target=\"_blank\">Gill Tract Community Farm\u003c/a> in Albany, to identify these edible weeds and properly harvest them. After they are harvested, Stark and Carlson want to make sure they are sold at farmers markets. Finally, they are partnering with restaurants like \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> and \u003ca href=\"http://cesarberkeley.com/\" target=\"_blank\">César\u003c/a> to develop recipes that highlight and showcase these wild edibles. \u003c/p>\n\u003cfigure id=\"attachment_92673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\" alt=\"Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Stark and Carlson say if they introduce these plants to people’s palates at high-end restaurants and farmers' markets, their acceptability will trickle down to all different types of communities. \u003c/p>\n\u003cp>“We hope people will go to the farmers' market and say, ‘Oh, there’s that stuff I was served the other day!” Stark says.\u003c/p>\n\u003cp>“All we want is for people to experience the flavors of these foods, and then they can decide for themselves. I think the majority of people when they experience these wild edibles they’re going to think ‘Oh, I like that,’” Carlson adds.\u003c/p>\n\u003cfigure id=\"attachment_92678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\" alt=\"Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I admit, I was hesitant at first to bite into some of these plants when I met Carlson and Stark on a wild edible tour through their neighborhood. The piece of bristly ox-tongue that Carlson handed me and encouraged me to start eating, felt, and looked, like sandpaper. Its spiny, tongue-shaped leaves are not something you usually find in a salad. But, when I bit into it, it really wasn’t that bad -- juicy, milky, with just enough bitter flavor.\u003c/p>\n\u003cp>My favorite weed of the afternoon is called chickweed. The bright green plant with stemmy leaves is mild, and taste like spinach or mache lettuce.\u003c/p>\n\u003cp>We found “well-known” types of edible weeds, too. Fennel, purple sage, rosemary -- all in a public space. On one small street corner, we found over 10 species of wild edibles.\u003c/p>\n\u003cfigure id=\"attachment_92675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\" alt=\"One person's weeds, another person's food. Photo: Angela Johnston\" width=\"1000\" height=\"860\" class=\"size-full wp-image-92675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One person's weeds, another person's food. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92679\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\" alt=\"Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Not only are these plant species abundant, they are also healthy, Stark and Carlson say. Tom Carlson works as a pediatrician part-time and says he has seen firsthand the effects “food desert” diets have on people’s bodies. \u003c/p>\n\u003cp>“There's evidence that people on Western diets, the diversity of the gut microbiome is lower than it is in third world countries, substantially lower than hunter gatherer societies, and its hypothesized that it is largely due to the diversity of plants they consume,” Stark adds. He guesses that adding foraged plants to someone’s diet will be much better than just eating domesticated leafy greens. \u003c/p>\n\u003cp>“There’s a lot of mounting evidence that the health of your microbiome determines your general health to a great extent, including your mental health.”\u003c/p>\n\u003cp>An extension of their original project will look at the impact of eating these types of edible weeds on the gut microbiome by scientifically measuring the changes in a sample of about 50 people.\u003c/p>\n\u003cp>Stark, Carlson and their team are also working on a field guide to the top dozen edible plants in the East Bay. They want to include things that are abundant enough to be interesting, but also least likely to be confused with something toxic. The list includes fennel, dandelion, dock, sow thistle, chickweed, oxalis, mallow, plantago, and others. They specifically decided to not include wild berries, which you can find growing wild in almost every season in the area. A record of what and how much they’ve found so far can be found on their \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\" alt=\"A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Carlson says another future plan is possibly going into some of the local schools in the food deserts and integrating this knowledge into the classroom.\u003c/p>\n\u003cp>They also want to work to change public policy regarding weed maintenance. On their second day in the field in West Oakland near Nelson Mandela Parkway, Stark and Carlson saw two city workers in hazmat suits spraying pesticides in the weeds that would otherwise be food for people living in the area.“I really think we need to let the city know that parks should be habitat or food or both,” Stark says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“People do everything they can to get rid of them, and they keep coming back. If you can’t beat them why not eat them?”\u003c/p>\n\n",
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"excerpt": "Two UC Berkeley professors think weeds get a bad rap. In fact, they believe the “mountains” of wild edible plants growing between the Bay Area’s sidewalks can help solve food access problems in food deserts. ",
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"description": "Two UC Berkeley professors think weeds get a bad rap. In fact, they believe the “mountains” of wild edible plants growing between the Bay Area’s sidewalks can help solve food access problems in food deserts. ",
"title": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts | KQED",
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"headline": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\" alt=\"A sampling of photos and findings from Stark and Carlson’s project. Photo: Philip Stark\" width=\"1000\" height=\"662\" class=\"size-full wp-image-92672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of photos and findings from Stark and Carlson’s project. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>UC Berkeley professors Philip Stark and Tom Carlson are self-proclaimed botanical rubberneckers. When both of them walk their daily route to campus, it’s rare that they’ll take a few steps without stopping in their tracks, bending down, and finding some food to snack on. Their wild snacks are what most people would call weeds. \u003c/p>\n\u003cp>Weeds, they say, get a really bad rap. Instead Stark and Carlson want people to think of them as wild edibles, underprivileged plants, or forgotten foods. “They’re just an incredible resource and we're not using them,” Stark says.\u003c/p>\n\u003cp>Carlson and Stark are researchers funded by the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a> studying the abundance, nutritional value, and potential toxicity of these wild edibles, or weeds, in the \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">East Bay’s food deserts\u003c/a>. A food desert is typically a place in a low-income urban neighborhood at least half a mile from a supermarket. They’re also creating an \u003ca href=\"http://www.inaturalist.org/projects/berkeley-open-source-food\" target=\"_blank\">interactive map\u003c/a>, so the public can log on and see exactly where they’ve identified a patch of edible weeds. Already their project, called “Reaping without Sowing,” has confirmed that there are “mountains” of wild edible plants growing in the Bay Area’s urban food deserts, even at the end of 2014’s record drought.\u003c/p>\n\u003cfigure id=\"attachment_92676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\" alt=\"Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>These edibles are actually most abundant in places where grocery stores are not, where fresh produce is difficult to buy, and where people don’t weed. Stark and Carlson explain that because people in wealthier neighborhoods tend to spray their lawns with pesticides and fertilizers, or hire gardeners to trim back any unwanted plants growing in their gardens, there are actually fewer sources of edible food in these places. The food deserts, the places where lower income families live, actually have more food growing between the concrete.\u003c/p>\n\u003cp>Take for example the blocks between \u003ca href=\"http://www.inaturalist.org/observations/project/1659?page=1\" target=\"_blank\">13th and 19th Avenue\u003c/a> in West Oakland. In this small section of the neighborhood, Stark and Carlson identified over 10 different species of edible plants. Zooming in even further, at one \u003ca href=\"http://www.inaturalist.org/observations/1111920\" target=\"_blank\">spot\u003c/a> near the corner of 15th and Campbell in Oakland, Stark notes there are 15-20 servings of dandelion. As well as recording the type of edible plant and its location on the map, Stark, Carlson and their students also identify things like how many people it would serve and how many servings are accessible.\u003c/p>\n\u003cfigure id=\"attachment_92671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\" alt=\"A sample of the map of wild edibles. Photo: Philip Stark\" width=\"1000\" height=\"565\" class=\"size-full wp-image-92671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of the map of wild edibles. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\" alt=\"Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Since they started, Stark and Carlson have identified over 90 different edible species in the East Bay’s food deserts. However, low-income residents in food deserts are less likely to be exposed to urban foraging trends. The challenge, they explain, is changing the perception of eating things from the ground.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Eating anything that comes from the ground, comes from the dirt, gets a bad rap,” Stark says. He says the most common question people ask is, “what about dog pee?” Quite harmless even without a quick rinse, he tells me. After all, organic foods are grown in cow manure. Their project is also testing the \u003ca href=\"http://forage.berkeley.edu/#soil\" target=\"_blank\">soil toxicity\u003c/a> where these plants are growing. So far, they’ve found nothing out of the ordinary.\u003c/p>\n\u003cp>“People respond to eating so-called weeds with a big “ick!,” Stark says. They would much rather buy their dandelion greens from the produce section at Whole Foods, rather than pick them out of sidewalk. \u003c/p>\n\u003cfigure id=\"attachment_92677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\" alt=\"Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“That’s because we blindly trust the food clergy (grocery stores, food corporations, restaurants) to tell us what is safe to eat or not. But, we know very little about the days-old produce sitting on the shelves. Not only does it also come from the dirt, it’s been sprayed with who knows what, handled by many different processors, and picked over by people looking for the perfect bunch,” Stark says. \u003c/p>\n\u003cp>Even urban farms around the Bay Area are throwing away edible weeds, Stark and Carlson say. 11 of the top 15 “pest” plants identified by urban farmers are actually edible. \u003c/p>\n\u003cp>“These nutritious, delicious, self-propagating, sustainable, and drought tolerant foods are watered, fertilized, picked, and then discarded as “weeds,” Stark and Carlson write in their project proposal.\u003c/p>\n\u003cp>They want to get these weeds on people’s plates by working with the food clergy. They hope to teach urban farmers at places like \u003ca href=\"http://www.sayhayfarms.com/\" target=\"_blank\">Say Hay Farms\u003c/a> in Woodland, CA, and \u003ca href=\"https://gilltractfarm.wordpress.com\" target=\"_blank\">Gill Tract Community Farm\u003c/a> in Albany, to identify these edible weeds and properly harvest them. After they are harvested, Stark and Carlson want to make sure they are sold at farmers markets. Finally, they are partnering with restaurants like \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> and \u003ca href=\"http://cesarberkeley.com/\" target=\"_blank\">César\u003c/a> to develop recipes that highlight and showcase these wild edibles. \u003c/p>\n\u003cfigure id=\"attachment_92673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\" alt=\"Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Stark and Carlson say if they introduce these plants to people’s palates at high-end restaurants and farmers' markets, their acceptability will trickle down to all different types of communities. \u003c/p>\n\u003cp>“We hope people will go to the farmers' market and say, ‘Oh, there’s that stuff I was served the other day!” Stark says.\u003c/p>\n\u003cp>“All we want is for people to experience the flavors of these foods, and then they can decide for themselves. I think the majority of people when they experience these wild edibles they’re going to think ‘Oh, I like that,’” Carlson adds.\u003c/p>\n\u003cfigure id=\"attachment_92678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\" alt=\"Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I admit, I was hesitant at first to bite into some of these plants when I met Carlson and Stark on a wild edible tour through their neighborhood. The piece of bristly ox-tongue that Carlson handed me and encouraged me to start eating, felt, and looked, like sandpaper. Its spiny, tongue-shaped leaves are not something you usually find in a salad. But, when I bit into it, it really wasn’t that bad -- juicy, milky, with just enough bitter flavor.\u003c/p>\n\u003cp>My favorite weed of the afternoon is called chickweed. The bright green plant with stemmy leaves is mild, and taste like spinach or mache lettuce.\u003c/p>\n\u003cp>We found “well-known” types of edible weeds, too. Fennel, purple sage, rosemary -- all in a public space. On one small street corner, we found over 10 species of wild edibles.\u003c/p>\n\u003cfigure id=\"attachment_92675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\" alt=\"One person's weeds, another person's food. Photo: Angela Johnston\" width=\"1000\" height=\"860\" class=\"size-full wp-image-92675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One person's weeds, another person's food. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92679\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\" alt=\"Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Not only are these plant species abundant, they are also healthy, Stark and Carlson say. Tom Carlson works as a pediatrician part-time and says he has seen firsthand the effects “food desert” diets have on people’s bodies. \u003c/p>\n\u003cp>“There's evidence that people on Western diets, the diversity of the gut microbiome is lower than it is in third world countries, substantially lower than hunter gatherer societies, and its hypothesized that it is largely due to the diversity of plants they consume,” Stark adds. He guesses that adding foraged plants to someone’s diet will be much better than just eating domesticated leafy greens. \u003c/p>\n\u003cp>“There’s a lot of mounting evidence that the health of your microbiome determines your general health to a great extent, including your mental health.”\u003c/p>\n\u003cp>An extension of their original project will look at the impact of eating these types of edible weeds on the gut microbiome by scientifically measuring the changes in a sample of about 50 people.\u003c/p>\n\u003cp>Stark, Carlson and their team are also working on a field guide to the top dozen edible plants in the East Bay. They want to include things that are abundant enough to be interesting, but also least likely to be confused with something toxic. The list includes fennel, dandelion, dock, sow thistle, chickweed, oxalis, mallow, plantago, and others. They specifically decided to not include wild berries, which you can find growing wild in almost every season in the area. A record of what and how much they’ve found so far can be found on their \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\" alt=\"A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Carlson says another future plan is possibly going into some of the local schools in the food deserts and integrating this knowledge into the classroom.\u003c/p>\n\u003cp>They also want to work to change public policy regarding weed maintenance. On their second day in the field in West Oakland near Nelson Mandela Parkway, Stark and Carlson saw two city workers in hazmat suits spraying pesticides in the weeds that would otherwise be food for people living in the area.“I really think we need to let the city know that parks should be habitat or food or both,” Stark says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite Raw Oyster Spots in the East Bay",
"title": "Bay Area Bites Guide to 10 Favorite Raw Oyster Spots in the East Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. (Let me know if I missed your favorite oyster destination in the comments below.)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92684,92683,92682\"]\u003c/p>\n\u003cp>One of two classic French bistros in the East Bay (the other being Café Rouge), \u003cstrong>À Côté\u003c/strong> is a solid destination for a simple plate of oysters, though they don’t even appear as a choice on the online menu. There’s usually only a couple of options, and on our last visit they were Marin Miyagi, the most commonly grown oyster variety on the West Coast, and Steamboat, from Steamboat Island in Puget Sound, served with a savory granite with a chile kick. (You can ask for cocktail sauce or mignonette, if you prefer.) The former, named after the region in Japan where Miyagis originated, tend to be mildly briny, medium-crisp, and quite meaty, while the Steamboats are sweeter, with a melon undercurrent. The wine list is a huge strength of the restaurant, featuring natural wines (a rarity on this side of the bay) and an oft-changing series of flights from Lesbos, Croatia, or some other region you’ve most likely not drunk your way through—yet.\u003c/p>\n\u003cp>\u003ca href=\"http://acoterestaurant.com\" target=\"_blank\">\u003cstrong>À Côté\u003c/strong>\u003c/a>\u003cbr>\n5478 College Ave., Oakland [\u003ca href=\"http://bit.ly/1CslRnr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 655-6469\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92687,92686,92685\"]\u003c/p>\n\u003cp>One of Oakland’s most happening new restaurants, \u003cstrong>alaMar\u003c/strong> is a perfect pairing with a flick at \u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>, and while the menu is mostly about all kinds of seafood other than oysters, it’s one of the few places I recommend that serves them up in any way other than simply shucked, with sauce on the side. These Kumiai bivalves (named after the native residents of Baja) are small and deep-cupped, so always juicy. They’re also very briny, so chef Nelson German’s light-handed addition of cilantro, ginger, and hickory-smoked Tabasco makes sense. I wish the wine list branched out beyond California, but I might be a minority in this regard.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/15DC4tT\" target=\"_blank\">\u003cstrong>alaMar\u003c/strong>\u003c/a>\u003cbr>\n100 Grand Ave., Oakland [\u003ca href=\"http://goo.gl/42f8j9\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon, 11:30am-2:30pm and 5pm-9pm; Fri, 11:30am-2:30pm and 5pm-10:30pm ; Sat, 5-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92705,92704,92703\"]\u003c/p>\n\u003cp>A dozen oysters at \u003cstrong>Café Rouge\u003c/strong>, followed by a burger and fries, is one of the best dinners in Berkeley, if you ask me. This lovely spot down on Fourth Street has long been an anchor in the East Bay food scene, with its careful attention to sourcing ingredients and always-simple presentation. There are typically four oyster choices. We recently had Hog Island Sweets, Kumamotos, Rock Points, and Beausoleils, a nice mix. Hog Islands are, perhaps, the most-seen oyster on Bay Area menus, as they come from right up the road in Marshall, a speck of a town near Point Reyes. And they’re the oyster that I would long for if lived elsewhere, as they’ve rooted a great nostalgia in me for their mineral flavor and perfect balance between saltiness and sweetness. Pretty little Kumamotos are a Japanese variety now grown throughout coastal Washington and in far Northern California. They’re more sweet than briny, with a medium firmness. Rock Points from Quilcene, Washington are their opposite cousin: medium-size, crisp oysters with more brininess than sweetness. Beau Soleils, from New Brunswick, are raised in floating bags, constantly rubbing up against their neighbors, which leaves them clean and consistently formed. They are firm and mild, among the mildest oysters available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caferouge.net\" target=\"_blank\">\u003cstrong>Café Rouge\u003c/strong>\u003c/a>\u003cbr>\n1782 Fourth St., Berkeley [\u003ca href=\"http://goo.gl/coRTaI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 525-1440\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm and 5pm-10pm; Sun, 11am-9pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cafe_Rouge\" target=\"_blank\">@Cafe_Rouge\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92721,92720,92719\"]\u003c/p>\n\u003cp>May I just cut to the chase and say that \u003cstrong>Hopscotch\u003c/strong> is my absolute favorite oyster destination on this quite marvelous list? This quaint restaurant, with a stellar menu of cooked foods, such as black cod marinated in sake lees, buttermilk fried chicken, and a very respectable burger, offers the most beautifully shucked and presented oysters I’ve had anywhere in California south of Tomales Bay. When I visited, the oyster of the day was shigoku, which means “ultimate” in Japanese. Grown in Willapa Bay, WA, they are lightly briny, with a crisp texture and mild artichoke flavor. And Hopscotch serves them with the best mignonette I tried on this go-‘round, hands down. The secret? Instead of straight vinegar with shallots, chef Kyle Itani balances the vinegar with a bit of sparkling wine, which sweetens it slightly (but not too much), and takes the acidic edge off. Even more special is his treatment of these beautiful bivalves in what he calls “yonsei” style, with sea urchin, salmon roe, and ponzu. Just the best. And there’s a Loire Valley Muscadet from Domaine Vinet that is the perfect pairing for either style of oyster.\u003c/p>\n\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave., Oakland [\u003ca href=\"http://goo.gl/5dUFLF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10:30am-11pm; Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92724,92723,92722\"]\u003c/p>\n\u003cp>Like many new restaurants these days, \u003cstrong>Hutch Bar & Kitchen\u003c/strong>, in uptown Oakland, wants to be a bar that serves compelling food, and to some extent, it does. But the focus on oysters that’s implied by the signage outside is a bit misleading. They do have oysters, and they’re good, but they only have Marin Miyagis, which is one of the most commonly found in these parts. And about all they have to drink with them is whiskey. That said, tequila goes very nicely with oysters, unlike the bourbons and scotches that populate the list. The rest of the food menu, which is heavily influenced by New Orleans and points south, is pricey and, frankly, odd, given that this is primarily a whiskey bar. So, I recommend this joint for oysters (served with cider mignonette) and Espolon tequila. Now that’s a nice pairing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hutchoakland.com\" target=\"_blank\">\u003cstrong>Hutch Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2022 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/CT07F3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 419-0622\u003cbr>\nHours: Tues-Sat, 4-10pm; Sun, 5-9\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hutchbarandkitchen\" target=\"_blank\">Hutch bar & kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hutchoakland\" target=\"_blank\">@hutchoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92693,92692,92691\"]\u003c/p>\n\u003cp>\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong> is my favorite discovery on this list. A 2014 newcomer to the Oakland Embarcadero scene, Jack’s has the look and feel of a bonafide oyster bar, with piles of the main event on display up front. They also have the biggest variety around, and on our last stop we enjoyed perfectly shucked Kusshis, Fanny Bays, Kumamotos, and Marin Miyagis (on daily special @$1.50 a pop). And there’s a wealth of other seafood options than oysters, so you can easily have a happy seafood extravaganza.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jacksoakland.com\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water St., Jack London Square, Oakland [\u003ca href=\"http://bit.ly/1GH23kc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 271-7952\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm; Sun, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jacks-Oyster-Bar-Fish-House/799736230044301\" target=\"_blank\">Jack's Oyster Bar & Fish House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacksoakland\" target=\"_blank\">@jacksoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92696,92694,92695\"]\u003c/p>\n\u003cp>\u003cstrong>Marc 49\u003c/strong> is not a dining destination, but it is a cheap-oyster destination. On Sundays and Wednesdays, there’s a $1 oyster special, and it’s never the measly rejects on offer at some other local happy hours that shall remained unnamed (unless you ask me). Recently, cleanly shucked Churchills from Washington were served super-cold, with a classic mignonette (and the kitchen produced two dozen within five minutes of our ordering them). While the wine list is nothing to write home about, there are some worthy cocktails, my favorite being the Farewell to Arms, with Herradura reposado, Nonino amaro, vanilla bitters, and Campari.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marc49.com\" target=\"_blank\">\u003cstrong>Marc 49\u003c/strong>\u003c/a>\u003cbr>\n4915 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/AJJ5g0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-2100\u003cbr>\nHours: Mon-Fri, 5pm-closing; Sat, noon-closing; Sun, 11am-closing\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marc.fortynine.3\" target=\"_blank\">Marc Forty-Nine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Marc49_CA\" target=\"_blank\">@Marc49_CA\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92699,92698,92697\"]\u003c/p>\n\u003cp>A sleeper of a restaurant, mostly known to residents of North Oakland, \u003cstrong>Marica\u003c/strong> is a small, lively spot that has fresh oysters every day. There’s usually only one variety, and the Kumiai has been the go-to of late. Sit at the pretty bar and order a dozen with Roederer Brut by the glass. Marica is also among the friendliest restaurants in town. It’s obvious from casual eavesdropping that this family-owned place serves many happy regulars.\u003c/p>\n\u003cp>\u003ca href=\"https://maricafood.wordpress.com\" target=\"_blank\">\u003cstrong>Marica\u003c/strong>\u003c/a>\u003cbr>\n5301 College Ave., Oakland [\u003ca href=\"http://bit.ly/1GH7bVu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-8388\u003cbr>\nHours: Daily, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MaricaRestaurant\" target=\"_blank\">Marica Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92702,92701,92700\"]\u003c/p>\n\u003cp>My other big discovery on this elongated oyster adventure was \u003cstrong>Rockin’ Crawfish\u003c/strong>, a dive if there ever was one, with graffiti-covered walls, empty cans as “art,” and more rolls of paper towels than Costco. And what’s more, they don’t serve wine! Beer lovers are in luck, as are devotees of quality oysters. We had a dozen Kusshis for $22.99, and these would’ve been $12 if we’d thought to go on a Monday or Tuesday. Suffice it to say we’ll be back for the crawfish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.therockincrawfish.com/index\" target=\"_blank\">\u003cstrong>Rockin’ Crawfish\u003c/strong>\u003c/a>\u003cbr>\n211 Foothill Blvd., Oakland [\u003ca href=\"http://goo.gl/3GFtZq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 251-1657\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Rockin-Crawfish/111667318870214\" target=\"_blank\">The Rockin' Crawfish\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92689,92688,92690\"]\u003c/p>\n\u003cp>While \u003cstrong>The Cook and Her Farmer\u003c/strong> launched last year in Old Oakland as primarily an oyster bar, the po’ boys, mussels, grilled cheese sandwiches, and homemade pickles seem to get more traction. So, when we visited, there was only one kind of bivalve on the menu—Marin Miyagi— but they were lovingly shucked before our eyes and served with lemon and mignonette. Next to the homemade Kennebec fries and a kale salad for good measure, a meal worthy of repeating was born.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St., Swan’s Marketplace, Old Oakland [\u003ca href=\"http://goo.gl/s24sCo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Tues-Wed, 9am-6pm; Thurs, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tcahfoakland\" target=\"_blank\">@tcahfoakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. (Let me know if I missed your favorite oyster destination in the comments below.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of two classic French bistros in the East Bay (the other being Café Rouge), \u003cstrong>À Côté\u003c/strong> is a solid destination for a simple plate of oysters, though they don’t even appear as a choice on the online menu. There’s usually only a couple of options, and on our last visit they were Marin Miyagi, the most commonly grown oyster variety on the West Coast, and Steamboat, from Steamboat Island in Puget Sound, served with a savory granite with a chile kick. (You can ask for cocktail sauce or mignonette, if you prefer.) The former, named after the region in Japan where Miyagis originated, tend to be mildly briny, medium-crisp, and quite meaty, while the Steamboats are sweeter, with a melon undercurrent. The wine list is a huge strength of the restaurant, featuring natural wines (a rarity on this side of the bay) and an oft-changing series of flights from Lesbos, Croatia, or some other region you’ve most likely not drunk your way through—yet.\u003c/p>\n\u003cp>\u003ca href=\"http://acoterestaurant.com\" target=\"_blank\">\u003cstrong>À Côté\u003c/strong>\u003c/a>\u003cbr>\n5478 College Ave., Oakland [\u003ca href=\"http://bit.ly/1CslRnr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 655-6469\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of Oakland’s most happening new restaurants, \u003cstrong>alaMar\u003c/strong> is a perfect pairing with a flick at \u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>, and while the menu is mostly about all kinds of seafood other than oysters, it’s one of the few places I recommend that serves them up in any way other than simply shucked, with sauce on the side. These Kumiai bivalves (named after the native residents of Baja) are small and deep-cupped, so always juicy. They’re also very briny, so chef Nelson German’s light-handed addition of cilantro, ginger, and hickory-smoked Tabasco makes sense. I wish the wine list branched out beyond California, but I might be a minority in this regard.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/15DC4tT\" target=\"_blank\">\u003cstrong>alaMar\u003c/strong>\u003c/a>\u003cbr>\n100 Grand Ave., Oakland [\u003ca href=\"http://goo.gl/42f8j9\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon, 11:30am-2:30pm and 5pm-9pm; Fri, 11:30am-2:30pm and 5pm-10:30pm ; Sat, 5-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>May I just cut to the chase and say that \u003cstrong>Hopscotch\u003c/strong> is my absolute favorite oyster destination on this quite marvelous list? This quaint restaurant, with a stellar menu of cooked foods, such as black cod marinated in sake lees, buttermilk fried chicken, and a very respectable burger, offers the most beautifully shucked and presented oysters I’ve had anywhere in California south of Tomales Bay. When I visited, the oyster of the day was shigoku, which means “ultimate” in Japanese. Grown in Willapa Bay, WA, they are lightly briny, with a crisp texture and mild artichoke flavor. And Hopscotch serves them with the best mignonette I tried on this go-‘round, hands down. The secret? Instead of straight vinegar with shallots, chef Kyle Itani balances the vinegar with a bit of sparkling wine, which sweetens it slightly (but not too much), and takes the acidic edge off. Even more special is his treatment of these beautiful bivalves in what he calls “yonsei” style, with sea urchin, salmon roe, and ponzu. Just the best. And there’s a Loire Valley Muscadet from Domaine Vinet that is the perfect pairing for either style of oyster.\u003c/p>\n\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave., Oakland [\u003ca href=\"http://goo.gl/5dUFLF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10:30am-11pm; Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many new restaurants these days, \u003cstrong>Hutch Bar & Kitchen\u003c/strong>, in uptown Oakland, wants to be a bar that serves compelling food, and to some extent, it does. But the focus on oysters that’s implied by the signage outside is a bit misleading. They do have oysters, and they’re good, but they only have Marin Miyagis, which is one of the most commonly found in these parts. And about all they have to drink with them is whiskey. That said, tequila goes very nicely with oysters, unlike the bourbons and scotches that populate the list. The rest of the food menu, which is heavily influenced by New Orleans and points south, is pricey and, frankly, odd, given that this is primarily a whiskey bar. So, I recommend this joint for oysters (served with cider mignonette) and Espolon tequila. Now that’s a nice pairing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hutchoakland.com\" target=\"_blank\">\u003cstrong>Hutch Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2022 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/CT07F3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 419-0622\u003cbr>\nHours: Tues-Sat, 4-10pm; Sun, 5-9\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hutchbarandkitchen\" target=\"_blank\">Hutch bar & kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hutchoakland\" target=\"_blank\">@hutchoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong> is my favorite discovery on this list. A 2014 newcomer to the Oakland Embarcadero scene, Jack’s has the look and feel of a bonafide oyster bar, with piles of the main event on display up front. They also have the biggest variety around, and on our last stop we enjoyed perfectly shucked Kusshis, Fanny Bays, Kumamotos, and Marin Miyagis (on daily special @$1.50 a pop). And there’s a wealth of other seafood options than oysters, so you can easily have a happy seafood extravaganza.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jacksoakland.com\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water St., Jack London Square, Oakland [\u003ca href=\"http://bit.ly/1GH23kc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 271-7952\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm; Sun, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jacks-Oyster-Bar-Fish-House/799736230044301\" target=\"_blank\">Jack's Oyster Bar & Fish House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacksoakland\" target=\"_blank\">@jacksoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Marc 49\u003c/strong> is not a dining destination, but it is a cheap-oyster destination. On Sundays and Wednesdays, there’s a $1 oyster special, and it’s never the measly rejects on offer at some other local happy hours that shall remained unnamed (unless you ask me). Recently, cleanly shucked Churchills from Washington were served super-cold, with a classic mignonette (and the kitchen produced two dozen within five minutes of our ordering them). While the wine list is nothing to write home about, there are some worthy cocktails, my favorite being the Farewell to Arms, with Herradura reposado, Nonino amaro, vanilla bitters, and Campari.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marc49.com\" target=\"_blank\">\u003cstrong>Marc 49\u003c/strong>\u003c/a>\u003cbr>\n4915 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/AJJ5g0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-2100\u003cbr>\nHours: Mon-Fri, 5pm-closing; Sat, noon-closing; Sun, 11am-closing\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marc.fortynine.3\" target=\"_blank\">Marc Forty-Nine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Marc49_CA\" target=\"_blank\">@Marc49_CA\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A sleeper of a restaurant, mostly known to residents of North Oakland, \u003cstrong>Marica\u003c/strong> is a small, lively spot that has fresh oysters every day. There’s usually only one variety, and the Kumiai has been the go-to of late. Sit at the pretty bar and order a dozen with Roederer Brut by the glass. Marica is also among the friendliest restaurants in town. It’s obvious from casual eavesdropping that this family-owned place serves many happy regulars.\u003c/p>\n\u003cp>\u003ca href=\"https://maricafood.wordpress.com\" target=\"_blank\">\u003cstrong>Marica\u003c/strong>\u003c/a>\u003cbr>\n5301 College Ave., Oakland [\u003ca href=\"http://bit.ly/1GH7bVu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-8388\u003cbr>\nHours: Daily, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MaricaRestaurant\" target=\"_blank\">Marica Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My other big discovery on this elongated oyster adventure was \u003cstrong>Rockin’ Crawfish\u003c/strong>, a dive if there ever was one, with graffiti-covered walls, empty cans as “art,” and more rolls of paper towels than Costco. And what’s more, they don’t serve wine! Beer lovers are in luck, as are devotees of quality oysters. We had a dozen Kusshis for $22.99, and these would’ve been $12 if we’d thought to go on a Monday or Tuesday. Suffice it to say we’ll be back for the crawfish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.therockincrawfish.com/index\" target=\"_blank\">\u003cstrong>Rockin’ Crawfish\u003c/strong>\u003c/a>\u003cbr>\n211 Foothill Blvd., Oakland [\u003ca href=\"http://goo.gl/3GFtZq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 251-1657\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Rockin-Crawfish/111667318870214\" target=\"_blank\">The Rockin' Crawfish\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While \u003cstrong>The Cook and Her Farmer\u003c/strong> launched last year in Old Oakland as primarily an oyster bar, the po’ boys, mussels, grilled cheese sandwiches, and homemade pickles seem to get more traction. So, when we visited, there was only one kind of bivalve on the menu—Marin Miyagi— but they were lovingly shucked before our eyes and served with lemon and mignonette. Next to the homemade Kennebec fries and a kale salad for good measure, a meal worthy of repeating was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
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