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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/221-jpepinmff-risottobrocollistems-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Risotto never fails to please as a first course, and if garnishes are added it can be varied ad infinitum. My wife, Gloria, makes risotto with Japanese sushi rice with great success, but for this recipe I use Italian short-grain rice.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Broccoli stems are often discarded by cooks because of their thick, fibrous skin, but a quick peeling makes them deliciously edible. I keep the florets for another recipe and use only the stems here. Depending on the size of the stalks, you'll need 3 or 4 good-sized stems to get enough broccoli for this recipe.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I cook my risotto, covered, to the halfway point (about 8 minutes) in about the same amount of chicken stock as I have rice. Then I finish it uncovered, adding small quantities of liquid until I achieve the right consistency and degree of doneness. This is the same way risotto is often made in restaurants: it is already partially cooked so it can be finished portion by portion in 8 to 10 minutes when the order comes from the dining room. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup water\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3-4 broccoli stems, fibrous outer skin peeled, cut into 1/2-inch dice (about 2 cups)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3-4 white mushrooms\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup chopped onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup finely minced scallions\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup Italian short-grain (risotto) rice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 1/4 cups chicken stock, homemade, or turkey stock, or low-salt canned chicken broth\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup grated Parmesan cheese, plus more for the table\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Bring the water to a boil in a large saucepan. Add the diced broccoli stems, bring to a boil, and cook for about 2 minutes, or until they are tender but still crunchy. Drain and set aside. Wash and cut the mushrooms into 1/2-inch-thick slices. Pile up the slices and cut (julienne) them into 1/4-inch sticks. You should have about 1 cup.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Heat the olive oil in a saucepan over high heat and add the onion and scallions. Cook for about 30 seconds. Add the mushroom julienne and the rice. Mix well and stir in the salt and 1 1/4 cups of the stock. Bring to a boil, stir well, cover, reduce the heat to low, and cook for about 8 minutes. Uncover. The liquid should be completely absorbed. If not, continue cooking until it is dry. (The risotto can be prepared to this point up to 2 hours ahead.)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">When you're ready to finish the risotto, heat the mixture over medium-high heat until it is sizzling, add 1/4 cup of the remaining stock, and stir well. Continue stirring occasionally until this liquid is absorbed and the mixture starts sizzling again, which should take about 2 minutes. Repeat this procedure 3 more times, adding 1/4 cup stock each time. Add the butter, cheese, and broccoli stems at the end of the cooking, stirring them in for 1 to 2 minutes, until the risotto is creamy but the grains of rice are still firm to the bite in the center. Serve right away on very hot plates, passing the Parmesan at the table.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>Mom’s style eggs\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love eggs. They’re one ingredient that has so much versatility. Bake them. Boil them. Fry them. Poach, sous vide, baste, coddle, pickle, cured. The list goes on. During this time at home, I’ve made everything from veggie-laden frittatas and burji (Indian scrambled eggs) to three-ingredient fluffy souffle omelets and breakfast tacos.\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">[aside postID=\"bayareabites_136879\" label=\"Flavors at Home: Laska Memories, Brunch for One and an Ode to Winter's Oranges \"]\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">But there’s one method I keep coming back to. I call it ‘Mom-style’ eggs, and they’re possibly the simplest and most comforting thing I eat for breakfast. On Saturday mornings growing up, my mom would typically ask what my brother and I wanted for breakfast. Often times, it was savory pancakes or dosa and chutney. My father was usually the one who wielded the egg trophy for his slow-cooked burji, with cilantro, tomatoes, onions and deadly spicy green chiles. They’d take about 20-30 minutes to make, and we’d eat them with Kawan roti canai parathas, onion pickle and daal.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But every so often, my mom would ask, “Do you want it Mom’s style?” It’s a simple runny yolk fried egg on generously buttered pan-toasted bread. That’s it. It’s simple, to the point and delicious. The edges are crisp but the whites aren’t leathery. The yolk absorbs into the bread, and it’s a pure joy to eat.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What’s the trick to the perfect fried egg? It’s all about temperature and timing. While my mom and most people use butter or oil to fry, I love using ghee. It gives you that buttery flavor while also allowing you to crank up the heat. You want to heat the ghee to a point that when you crack the egg in, it instantly starts dancing and sputtering in the pan. That violent reaction, in the beginning, will reward you with those crisp edges, variations in texture, a fully set white and a runny yolk. Another helpful method is to spoon ghee over the whites of the eggs to help them cook through.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s not homemade pasta or some huge project, but I’m perfectly content with that. Not everything needs to be Instagram-worthy heavy lifts. I gravitate to these eggs more now because it makes me feel closer to my mom, who lives in Florida. It makes me feel connected to my family while I’m here in the Bay Area. \u003ci>—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/i>\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_137017\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137017 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-800x600.jpg\" alt=\"Bowl of salad with cheese\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sometimes salad is really all about the cheese. \u003ccite>(Ruth Gebreyesus / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Salad, a Vessel for Cheese\u003c/h2>\n\u003cp>After a long pause on dairy and other animal products, I returned to cheese with open arms. My favorite way to make cheese the star of the show has been through leafy salads that provide non-intrusive texture and refreshing crunch. I assemble my cheese forward salads with a base of little gems and butter lettuce, the first for their gentle flavor catching ridges and the second for its soft, abundant leaves.\u003c/p>\n\u003cp>I throw in a few pieces of fresh basil to mingle with the greens before adding in a few shavings of parmesan and a very soft, creamy cheese. This time, it's a mild feta that comes packed in olive oil. I then dress the whole thing with olive oil, a squeeze of lemon juice, a sprig or two of thyme, some freshly ground pepper and a small pinch of salt (the cheeses are packing salt of their own so I’m careful not to oversalt). This entire production, although very simple, is really about the cheese. In this warming spring weather, a cold, crunchy salad turned out to be as perfect a vessel for cheese as a cracker. \u003ci>—Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003cbr>\n\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_137015\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137015\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast spread of frijoles de la olla, flash-fried egg topped with chile de árbol salsa and served with a side of plantain chips or tostones. \u003ccite>(Lina Blanco / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Frijoles de la Olla, Tostones and Salsa de Chile de Árbol en Aceite\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recently, I've been gravitating toward the flavors of my childhood, including my Abuelita's pot of pinto beans. For me, the perfect meal involves layers of texture—so my shelter-in-place breakfast of champions is simple, strange for some, but divine: garlicky frijoles de la olla in their gravy, a quick-fried golden egg and a side of tostones. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The combination of melt-in-your-mouth pinto beans, fried egg yolk spill and the shock of salty thick-cut, crunchy plantains make for a perfect comfort meal when the days are long and lonely. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s critical that you let the beans sit in water overnight (12-24 hours) and only add salt to taste once the beans have finished cooking completely.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Keep things lively by letting everything mingle in the same bowl and top your bowl with a fiery chile-de-árbol en Aceite made of charred chiles, olive oil, garlic and salt blended to produce a smokey, lingering burn.\u003cbr>\n\u003c/span>[aside postID=\"bayareabites_136777\" label=\"Flavors at Home: Noodle Soup, Homemade Dosas and Timeless Beans\"]\u003cbr>\n\u003cspan style=\"font-weight: 400\">Growing up, I never knew the exact name of the salsa, but I have memories of my coolest aunt smoking up the entire house making her salsa with a charred chile de árbol and oil base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137016\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137016 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-800x470.jpg\" alt=\"\" width=\"800\" height=\"470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-768x452.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-1020x600.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24.jpg 1408w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">When making frijoles de la olla, let your beans sit in water for at least 12 hours. \u003ccite>(Lina Blanco / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients for frijoles de la olla:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">1 cup of pinto beans\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">4 cloves of garlic\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ white onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2-4 cups of water (2 cups for soaking, 2 cups for cooking)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">salt to taste\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>Ingredients for salsa macha/quemada en aceite:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">10 chile de árbol\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">3 cloves of garlic\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ white onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1/3 cup of olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tbsp of olive oil\u003c/span>\u003c/p>\n\u003cp>\u003cb>Egg:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">Egg + salt and fried to your liking\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">But there’s one method I keep coming back to. I call it ‘Mom-style’ eggs, and they’re possibly the simplest and most comforting thing I eat for breakfast. On Saturday mornings growing up, my mom would typically ask what my brother and I wanted for breakfast. Often times, it was savory pancakes or dosa and chutney. My father was usually the one who wielded the egg trophy for his slow-cooked burji, with cilantro, tomatoes, onions and deadly spicy green chiles. They’d take about 20-30 minutes to make, and we’d eat them with Kawan roti canai parathas, onion pickle and daal.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But every so often, my mom would ask, “Do you want it Mom’s style?” It’s a simple runny yolk fried egg on generously buttered pan-toasted bread. That’s it. It’s simple, to the point and delicious. The edges are crisp but the whites aren’t leathery. The yolk absorbs into the bread, and it’s a pure joy to eat.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What’s the trick to the perfect fried egg? It’s all about temperature and timing. While my mom and most people use butter or oil to fry, I love using ghee. It gives you that buttery flavor while also allowing you to crank up the heat. You want to heat the ghee to a point that when you crack the egg in, it instantly starts dancing and sputtering in the pan. That violent reaction, in the beginning, will reward you with those crisp edges, variations in texture, a fully set white and a runny yolk. Another helpful method is to spoon ghee over the whites of the eggs to help them cook through.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s not homemade pasta or some huge project, but I’m perfectly content with that. Not everything needs to be Instagram-worthy heavy lifts. I gravitate to these eggs more now because it makes me feel closer to my mom, who lives in Florida. It makes me feel connected to my family while I’m here in the Bay Area. \u003ci>—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/i>\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_137017\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137017 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-800x600.jpg\" alt=\"Bowl of salad with cheese\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sometimes salad is really all about the cheese. \u003ccite>(Ruth Gebreyesus / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Salad, a Vessel for Cheese\u003c/h2>\n\u003cp>After a long pause on dairy and other animal products, I returned to cheese with open arms. My favorite way to make cheese the star of the show has been through leafy salads that provide non-intrusive texture and refreshing crunch. I assemble my cheese forward salads with a base of little gems and butter lettuce, the first for their gentle flavor catching ridges and the second for its soft, abundant leaves.\u003c/p>\n\u003cp>I throw in a few pieces of fresh basil to mingle with the greens before adding in a few shavings of parmesan and a very soft, creamy cheese. This time, it's a mild feta that comes packed in olive oil. I then dress the whole thing with olive oil, a squeeze of lemon juice, a sprig or two of thyme, some freshly ground pepper and a small pinch of salt (the cheeses are packing salt of their own so I’m careful not to oversalt). This entire production, although very simple, is really about the cheese. In this warming spring weather, a cold, crunchy salad turned out to be as perfect a vessel for cheese as a cracker. \u003ci>—Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003cbr>\n\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_137015\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137015\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast spread of frijoles de la olla, flash-fried egg topped with chile de árbol salsa and served with a side of plantain chips or tostones. \u003ccite>(Lina Blanco / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Frijoles de la Olla, Tostones and Salsa de Chile de Árbol en Aceite\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recently, I've been gravitating toward the flavors of my childhood, including my Abuelita's pot of pinto beans. For me, the perfect meal involves layers of texture—so my shelter-in-place breakfast of champions is simple, strange for some, but divine: garlicky frijoles de la olla in their gravy, a quick-fried golden egg and a side of tostones. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The combination of melt-in-your-mouth pinto beans, fried egg yolk spill and the shock of salty thick-cut, crunchy plantains make for a perfect comfort meal when the days are long and lonely. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s critical that you let the beans sit in water overnight (12-24 hours) and only add salt to taste once the beans have finished cooking completely.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Keep things lively by letting everything mingle in the same bowl and top your bowl with a fiery chile-de-árbol en Aceite made of charred chiles, olive oil, garlic and salt blended to produce a smokey, lingering burn.\u003cbr>\n\u003c/span>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Growing up, I never knew the exact name of the salsa, but I have memories of my coolest aunt smoking up the entire house making her salsa with a charred chile de árbol and oil base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137016\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137016 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-800x470.jpg\" alt=\"\" width=\"800\" height=\"470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-768x452.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-1020x600.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24.jpg 1408w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">When making frijoles de la olla, let your beans sit in water for at least 12 hours. \u003ccite>(Lina Blanco / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients for frijoles de la olla:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">1 cup of pinto beans\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">4 cloves of garlic\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ white onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2-4 cups of water (2 cups for soaking, 2 cups for cooking)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">salt to taste\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>Ingredients for salsa macha/quemada en aceite:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">10 chile de árbol\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">3 cloves of garlic\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ white onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1/3 cup of olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tbsp of olive oil\u003c/span>\u003c/p>\n\u003cp>\u003cb>Egg:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">Egg + salt and fried to your liking\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies",
"title": "Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies",
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"content": "\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.[aside postID='bayareabites_136732' label='Ordering Delivery and Takeout in the Bay Area During Coronavirus']\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "During coronavirus, which food delivery companies have drastically changed their health policies?",
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"description": "During coronavirus, which food delivery companies have drastically changed their health policies?",
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"headline": "Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'A Lot of Pressure': Bay Area Restaurants Search for Safety Net in Light of COVID-19",
"title": "'A Lot of Pressure': Bay Area Restaurants Search for Safety Net in Light of COVID-19",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Restaurant owners and workers across the Bay Area are contending with a new reality brought on by local recommendations around\u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\"> COVID-19\u003c/a> containment.\u003c/p>\n\u003cp>Last week, they braced for fewer customers, fewer shifts and reduced tips. And in the coming week, they'll need to re-adjust once more as governor Gavin Newsom called for the \u003ca href=\"https://www.kqed.org/news/11806871/newsom-calls-for-closure-of-all-bars-in-an-effort-to-increase-social-distancing\">closure of all bars, wineries and breweries\u003c/a> on Sunday. The governor also directed that restaurants limit their occupancy to 50% in order to promote social distancing and curb new infections.\u003c/p>\n\u003cp>As inherently social, public-facing businesses, restaurants and bars stand to be impacted heavily by the economic repercussions of COVID-19's spread. The majority of their hourly workers are not protected by sick leave and other benefits. County and city-wide policies are also specifying Newsom’s directives with their own further restrictions, with Los Angeles limiting restaurants to take-out only.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last Thursday at Anula’s Cafe, a downtown Oakland breakfast and lunch favorite, owner and chef Anula Edirisinghe served up her salmon curry, a daily special from her Sri Lankan and West Indian menu. Inside of the bite-sized cafe, Edirisinghe employs one other person besides herself, and her daughter occasionally comes by the cafe to help as well. She said she had a particularly slow day last Tuesday and was hoping Thursday wouldn’t bring more of the same. “I usually make a day like four to five hundred, but that day [I made] like a hundred dollars,” she said. “It’s nothing.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though Anula’s Cafe is mostly takeout, Edirisinghe will undoubtedly feel the ebbs and flows of her business, as she also pays rent at a commissary kitchen where the food is prepared. The chef remains optimistic—although less so about the prospect of the city of Oakland helping small business owners like herself. “You have to support small business. You have to support like a low income people, you know? And they only think about the stock market,” she said.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So far, the city of Oakland has set up an \u003ca href=\"https://www.oaklandca.gov/resources/coronavirus-2019-covid-19-business-and-worker-resources\">online resource page\u003c/a> for workers and small business owners outlining programs at federal, state and local levels. Significant among those is the state of California's\u003ca href=\"https://www.edd.ca.gov/about_edd/coronavirus-2019/faqs.htm\"> waiving of the one week, unpaid\u003c/a> waiting period for unemployment qualification. At the city level, Oakland is waiving penalties for business taxes that were due on March 1, 2020 by request.\u003c/p>\n\u003cfigure id=\"attachment_136432\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136432\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-800x1067.jpeg\" alt=\"L Sok manages their family's lunchtime spot, Garden House, and is bracing for economic hardship under COVID-19. \" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-1020x1360.jpeg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">L Sok manages their family's lunch time spot, Garden House, and is bracing for economic hardship under COVID-19. \u003ccite>(Bianca Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just a few blocks away, another lunch favorite open since 1991, Garden House, has braced for the possibilities of life under COVID-19. “The safety net is just the fact that I'm young and healthy and that if somebody needs to take time off for their own safety and their own health, that I would have to fill in,” shared L Sok, who works at Garden House alongside their two friends, their mother and their aunt. “I'm working with my elders here, [our] priority is to make sure that they're healthy and that they're not over here risking their lives to make an hourly wage,” Sok continued. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2014, Sok’s older sibling \u003ca href=\"https://www.kqed.org/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence\">Terry Sok-Wolfson\u003c/a> bought the business for their mom, who had worked there since 1992. Adding to the financial pressure of running a restaurant is an extensive and costly renovation that forced a two-and-a-half-year closure of the eatery. Since reopening last fall, the revamped Garden House serves as a hub housing Aburaya’s takeout branch and a weekend and evening pop-up from \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Gay 4 U,\u003c/a> a vegan comfort food operation by Sofi Espice. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136434\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136434\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-800x600.jpg\" alt=\"Last Thursday afternoon, Garden House in downtown Oakland looked to be business as usual, but under new restriction by Gov. Newsom, restaurants are to limit their capacity to half. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-1020x765.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Last Thursday afternoon, Garden House in downtown Oakland looked to be business as usual but under new restriction by Gov. Newsom, restaurants are to limit their capacity to half. \u003ccite>(Bianca Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similarly to Edirisinghe, Sok isn’t certain the city of Oakland will be of sufficient support as the duress from COVID-19 persists on small businesses. “If we have to be closed for a week to make sure that we're not spreading the virus and that nobody in our space contracts it, if the city could ease up and give us some funding so that we can continue to survive, that would be great,” they said. “If we didn't have to pay rent to the developers who developed this building, that would be great.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're not working for random employers who will take advantage of us,” Sok reflected about working with family and friends. \"But it puts a lot of pressure on all of us in the family to figure it out and make it work.\"\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Restaurant owners and workers across the Bay Area are contending with a new reality brought on by local recommendations around\u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\"> COVID-19\u003c/a> containment.\u003c/p>\n\u003cp>Last week, they braced for fewer customers, fewer shifts and reduced tips. And in the coming week, they'll need to re-adjust once more as governor Gavin Newsom called for the \u003ca href=\"https://www.kqed.org/news/11806871/newsom-calls-for-closure-of-all-bars-in-an-effort-to-increase-social-distancing\">closure of all bars, wineries and breweries\u003c/a> on Sunday. The governor also directed that restaurants limit their occupancy to 50% in order to promote social distancing and curb new infections.\u003c/p>\n\u003cp>As inherently social, public-facing businesses, restaurants and bars stand to be impacted heavily by the economic repercussions of COVID-19's spread. The majority of their hourly workers are not protected by sick leave and other benefits. County and city-wide policies are also specifying Newsom’s directives with their own further restrictions, with Los Angeles limiting restaurants to take-out only.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last Thursday at Anula’s Cafe, a downtown Oakland breakfast and lunch favorite, owner and chef Anula Edirisinghe served up her salmon curry, a daily special from her Sri Lankan and West Indian menu. Inside of the bite-sized cafe, Edirisinghe employs one other person besides herself, and her daughter occasionally comes by the cafe to help as well. She said she had a particularly slow day last Tuesday and was hoping Thursday wouldn’t bring more of the same. “I usually make a day like four to five hundred, but that day [I made] like a hundred dollars,” she said. “It’s nothing.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though Anula’s Cafe is mostly takeout, Edirisinghe will undoubtedly feel the ebbs and flows of her business, as she also pays rent at a commissary kitchen where the food is prepared. The chef remains optimistic—although less so about the prospect of the city of Oakland helping small business owners like herself. “You have to support small business. You have to support like a low income people, you know? And they only think about the stock market,” she said.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So far, the city of Oakland has set up an \u003ca href=\"https://www.oaklandca.gov/resources/coronavirus-2019-covid-19-business-and-worker-resources\">online resource page\u003c/a> for workers and small business owners outlining programs at federal, state and local levels. Significant among those is the state of California's\u003ca href=\"https://www.edd.ca.gov/about_edd/coronavirus-2019/faqs.htm\"> waiving of the one week, unpaid\u003c/a> waiting period for unemployment qualification. At the city level, Oakland is waiving penalties for business taxes that were due on March 1, 2020 by request.\u003c/p>\n\u003cfigure id=\"attachment_136432\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136432\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-800x1067.jpeg\" alt=\"L Sok manages their family's lunchtime spot, Garden House, and is bracing for economic hardship under COVID-19. \" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/LSok_GardenHouse_Oakland-1020x1360.jpeg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">L Sok manages their family's lunch time spot, Garden House, and is bracing for economic hardship under COVID-19. \u003ccite>(Bianca Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just a few blocks away, another lunch favorite open since 1991, Garden House, has braced for the possibilities of life under COVID-19. “The safety net is just the fact that I'm young and healthy and that if somebody needs to take time off for their own safety and their own health, that I would have to fill in,” shared L Sok, who works at Garden House alongside their two friends, their mother and their aunt. “I'm working with my elders here, [our] priority is to make sure that they're healthy and that they're not over here risking their lives to make an hourly wage,” Sok continued. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2014, Sok’s older sibling \u003ca href=\"https://www.kqed.org/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence\">Terry Sok-Wolfson\u003c/a> bought the business for their mom, who had worked there since 1992. Adding to the financial pressure of running a restaurant is an extensive and costly renovation that forced a two-and-a-half-year closure of the eatery. Since reopening last fall, the revamped Garden House serves as a hub housing Aburaya’s takeout branch and a weekend and evening pop-up from \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Gay 4 U,\u003c/a> a vegan comfort food operation by Sofi Espice. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136434\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136434\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-800x600.jpg\" alt=\"Last Thursday afternoon, Garden House in downtown Oakland looked to be business as usual, but under new restriction by Gov. Newsom, restaurants are to limit their capacity to half. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/GardenHouse_Oakland-1020x765.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Last Thursday afternoon, Garden House in downtown Oakland looked to be business as usual but under new restriction by Gov. Newsom, restaurants are to limit their capacity to half. \u003ccite>(Bianca Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similarly to Edirisinghe, Sok isn’t certain the city of Oakland will be of sufficient support as the duress from COVID-19 persists on small businesses. “If we have to be closed for a week to make sure that we're not spreading the virus and that nobody in our space contracts it, if the city could ease up and give us some funding so that we can continue to survive, that would be great,” they said. “If we didn't have to pay rent to the developers who developed this building, that would be great.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're not working for random employers who will take advantage of us,” Sok reflected about working with family and friends. \"But it puts a lot of pressure on all of us in the family to figure it out and make it work.\"\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sobre Mesa Brings Afro-Caribbean Cocktails and Light Bites to Oakland",
"title": "Sobre Mesa Brings Afro-Caribbean Cocktails and Light Bites to Oakland",
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"content": "\u003cp>\u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>, a cocktail-forward lounge and restaurant from \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a> chef-owner German Nelson, is now open for business in downtown Oakland. The space is decidedly not a bar: Nelson dubs it an \"Afro-Latin Lounge,\" and it delivers on the title. Sobre Mesa's pink-hued lights float above plenty of seating, including caramel, cushioned booths and a private alcove for bottle service, La Sala, which invite patrons to stay for a good time and a long time. Though there's no designated dance floor in the space, Nelson plans to have live bands and DJs on occasion.\u003c/p>\n\u003cp>Lush, dark green walls and tropical palms set the mood for a Caribbean-inspired cocktail menu, for which Nelson recruited Susan Eggett from San Francisco's Last Rites and Alex Maynard from Starline Social Club in Oakland. Sourcing from small batch brewers, Nelson explained why the backstory and tradition behind the spirits at Sobre Mesa matter to him.\u003c/p>\n\u003cp>\"We're trying to showcase more African American-owned distilleries,\" he said.\u003c/p>\n\u003cp>To that end, you'll find \u003ca href=\"https://www.three-roll.com/\">Three Roll\u003c/a> rum from the Alma Estate in Louisiana and Los Angeles' \u003ca href=\"https://www.instagram.com/loftandbear/?hl=en\">loft & bear\u003c/a> vodka. Sobre Mesa also features the Patagonian spirit Träkál on its menu. Lesser known in the Bay Area, the South American drink is made using fruits and botanicals.\u003c/p>\n\u003cfigure id=\"attachment_136419\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136419\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg\" alt=\"Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations. \u003ccite>(Courtesy of Sobre Mesa/Thomas Kuoh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food at Sobre Mesa plays off the cocktail menu, so expect small bites, tapas style, meant to prime guests for dinner or carry them over from a light one. As with the drinks, the food menu draws upon Nelson's Dominican roots as well as influences from across the African diaspora. White cheddar empanadas share space with stuffed platano maduro and Peri Peri wings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Oakland has really motivated me and educated me on that,\" said Nelson of how he's come to celebrate the connections and diversity among the African diaspora. \"Our music comes from there. Our food comes from there. Our style, our swag.\"\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='checkplease_20398' label='Watch Chef Nelson and alaMar on Check Please!']\u003c/span>\u003c/p>\n\u003cp>\"We all have a piece of the motherland in us,\" he continued. \"This is why I want to do this.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Patrons can expect to stay at Sobre Mesa as late as 2am on Fridays and Saturdays and until midnight on other nights as the team figures out demand.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>, a cocktail-forward lounge and restaurant from \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a> chef-owner German Nelson, is now open for business in downtown Oakland. The space is decidedly not a bar: Nelson dubs it an \"Afro-Latin Lounge,\" and it delivers on the title. Sobre Mesa's pink-hued lights float above plenty of seating, including caramel, cushioned booths and a private alcove for bottle service, La Sala, which invite patrons to stay for a good time and a long time. Though there's no designated dance floor in the space, Nelson plans to have live bands and DJs on occasion.\u003c/p>\n\u003cp>Lush, dark green walls and tropical palms set the mood for a Caribbean-inspired cocktail menu, for which Nelson recruited Susan Eggett from San Francisco's Last Rites and Alex Maynard from Starline Social Club in Oakland. Sourcing from small batch brewers, Nelson explained why the backstory and tradition behind the spirits at Sobre Mesa matter to him.\u003c/p>\n\u003cp>\"We're trying to showcase more African American-owned distilleries,\" he said.\u003c/p>\n\u003cp>To that end, you'll find \u003ca href=\"https://www.three-roll.com/\">Three Roll\u003c/a> rum from the Alma Estate in Louisiana and Los Angeles' \u003ca href=\"https://www.instagram.com/loftandbear/?hl=en\">loft & bear\u003c/a> vodka. Sobre Mesa also features the Patagonian spirit Träkál on its menu. Lesser known in the Bay Area, the South American drink is made using fruits and botanicals.\u003c/p>\n\u003cfigure id=\"attachment_136419\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136419\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg\" alt=\"Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations. \u003ccite>(Courtesy of Sobre Mesa/Thomas Kuoh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food at Sobre Mesa plays off the cocktail menu, so expect small bites, tapas style, meant to prime guests for dinner or carry them over from a light one. As with the drinks, the food menu draws upon Nelson's Dominican roots as well as influences from across the African diaspora. White cheddar empanadas share space with stuffed platano maduro and Peri Peri wings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Oakland has really motivated me and educated me on that,\" said Nelson of how he's come to celebrate the connections and diversity among the African diaspora. \"Our music comes from there. Our food comes from there. Our style, our swag.\"\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\"We all have a piece of the motherland in us,\" he continued. \"This is why I want to do this.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Patrons can expect to stay at Sobre Mesa as late as 2am on Fridays and Saturdays and until midnight on other nights as the team figures out demand.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Rintaro's Delicate Udon Carbonara\u003c/h2>\n\u003cp>Cracking open the yolk of a semi-cooked egg has become a cheap trick on the internet. Videos of gooey yolk spilling onto bread, rice, or even a bare plate continue to drive people into a frenzy with heart-eyed emojis abound. Though I love eggs, I don't necessarily fall for this trap. Yolk spills that cause the most food envy on the internet are a bit too runny for me. I enjoy a bit more viscosity in my yolks—a honey-slow drip that might be too sluggish to go viral.\u003c/p>\n\u003cp>In any case, when I had dinner at \u003ca href=\"https://izakayarintaro.com/\">Rintaro\u003c/a>, the beautiful and celebrated Mission izakaya, I didn't think an egg would be what captured me—especially since I went looking for its mother. Rintaro's is best known for its yakitori: skewered chicken from almost every part of the bird, seasoned with a light touch and grilled over charcoal not a minute too long. The heart was a surprising dense and flavorful delight. The skin was satisfying and craveable. The gizzard, of which I snagged the last order, continues to be a treasured favorite of mine.\u003c/p>\n\u003cp>I was lucky to go to Rintaro with a couple of friends who live nearby and frequent the restaurant, so despite the barrage of diverse, grilled chicken parts we'd just eaten, they insisted on trying the \u003cstrong>udon carbonara\u003c/strong>. Kneaded and rolled in-house, Rintaro's udon is nearly fluffy were it not for its chew. The restaurant's take on carbonara looked incredibly simple. A bowl held a minimal tableau: a nest of off-white noodles, at its center a bright yellow egg yolk, and, off to the side, pale pink curls of shaved katsuobushi (dried and smoked skipjack tuna). We cracked the yolk—yes, on camera—and mixed in the katsuobushi until all the noodles were coated with both. My first bite was so good, as was my next and the one after that. Maybe yolk spill deserves the hype after all. Especially if it's dissolving flakes of salty, smokey fish, disappearing into a bowl of fresh noodles before it does the same into my mouth. —\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136388\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136388\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg\" alt=\"At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house. \u003ccite>(Sam Lefebvre)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Betting Over Fried Rice\u003c/h2>\n\u003cp>I’m clutching a piece of broccoli between chopsticks with one hand, and ceding $75 to a man wearing sunglasses and a Bad Boys Bail Bonds lanyard with the other. I haven’t been robbed while contenting myself with takeout, but it sort of feels that way. I’m at the \u003ca href=\"https://www.oakscardclub.com/\">Oaks Card Club\u003c/a> in Emeryville, eating vegetable fried rice off a porcelain platter at a game of Texas hold ‘em. And what minutes ago seemed like an affordable, generous serving of food is becoming increasingly expensive.\u003c/p>\n\u003cp>The Oaks is attached to a sports bar and cafeteria-style restaurant with a dim-lit warren of cushiony booths. It is a hofbrau—historically, in California, a drinking establishment with trays and carved-to-order beef and poultry—but in an idiosyncrasy befitting the Oaks’ polyglot clientele, there’s also Chinese and Vietnamese fare. (Incidentally, the Oaks is \u003ca href=\"https://www.kqed.org/news/19460/oaks-card-club-owner-says-hearing-on-reopening-tomorrow\">no longer the only local hofbrau\u003c/a> known to federal agents.) The prices are modest, and gamblers receive a discount when they order from the card table. Like the games, some food items are served 24/7.\u003c/p>\n\u003cp>I’d ordered the \u003cstrong>vegetable fried rice with bok choy, mushrooms and broccoli\u003c/strong>. On other visits I added tofu, but found it under-seasoned and undercooked. It cost $6, and I gave the server $10. Karmic deposit? Partly. The Oaks brings in somewhere around $100 million annually, judging by municipal tax documents, yet its union servers have still had to picket for fair wages and healthcare. Anyway, professional critics tend to disparage the food here. But I don’t think they’ve gone broke and taken leftovers with extra garlic chili sauce to go—because the next day, it tastes rich. —\u003cem>Sam Lefebvre, Arts Reporter\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>https://www.instagram.com/p/BE9IHqKhtWq/\u003c/p>\n\u003ch2>HeyDay's Hard-to-Forget Cauliflower Sandwich\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">As an office worker in the land of $15 salads containing little more than just lettuce, I’ve gotten into the habit of bringing a more filling and nutritious lunch from home. But after a weekend of going out too much and missing my regular grocery run, a coworker invited me to \u003ca href=\"http://www.heydaysf.com/\">HeyDay\u003c/a>—my new favorite lunch spot in downtown San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On my first visit, I tried a \u003cstrong>roasted cauliflower sandwich\u003c/strong> with thick, flaky slices of pecorino cheese on an Acme baguette. Dressed with aioli, and with a big helping of arugula inside, the sandwich surprised me with its mingling of different flavors and textures. The flavorful, seasoned cauliflower was moist, and provided a soft counterpoint to the hard cheese and crunchy greens. I paired it with a decadently spiced Moroccan chickpea salad—a combo that came out under $12 and kept me full until my after-work gym sesh.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_118638,bayareabites_136123,bayareabites_136299' label='Still More Flavors Worth Finding']\u003c/span>\u003c/p>\n\u003cp>I couldn’t stop thinking about that lunch in the days that followed—something about the toothsome juxtaposition of well-seasoned cauliflower next to salty cheese. Since that discovery, my HeyDay stamp card has already gotten to be 30% full. I also tried the kale salad with toasted sunflower seeds and yogurt-avocado, as well as a more filling salad with arugula, farro, marinated mushrooms, tofu, beets and dried cranberries.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As someone who tries to eat healthy and vegetarian during the week, and indulges during weekend meals out, HeyDay is sure to become part of my routine. —\u003cem>Nastia Voynovskaya, Associate Arts Editor\u003c/em>\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Rintaro's Delicate Udon Carbonara\u003c/h2>\n\u003cp>Cracking open the yolk of a semi-cooked egg has become a cheap trick on the internet. Videos of gooey yolk spilling onto bread, rice, or even a bare plate continue to drive people into a frenzy with heart-eyed emojis abound. Though I love eggs, I don't necessarily fall for this trap. Yolk spills that cause the most food envy on the internet are a bit too runny for me. I enjoy a bit more viscosity in my yolks—a honey-slow drip that might be too sluggish to go viral.\u003c/p>\n\u003cp>In any case, when I had dinner at \u003ca href=\"https://izakayarintaro.com/\">Rintaro\u003c/a>, the beautiful and celebrated Mission izakaya, I didn't think an egg would be what captured me—especially since I went looking for its mother. Rintaro's is best known for its yakitori: skewered chicken from almost every part of the bird, seasoned with a light touch and grilled over charcoal not a minute too long. The heart was a surprising dense and flavorful delight. The skin was satisfying and craveable. The gizzard, of which I snagged the last order, continues to be a treasured favorite of mine.\u003c/p>\n\u003cp>I was lucky to go to Rintaro with a couple of friends who live nearby and frequent the restaurant, so despite the barrage of diverse, grilled chicken parts we'd just eaten, they insisted on trying the \u003cstrong>udon carbonara\u003c/strong>. Kneaded and rolled in-house, Rintaro's udon is nearly fluffy were it not for its chew. The restaurant's take on carbonara looked incredibly simple. A bowl held a minimal tableau: a nest of off-white noodles, at its center a bright yellow egg yolk, and, off to the side, pale pink curls of shaved katsuobushi (dried and smoked skipjack tuna). We cracked the yolk—yes, on camera—and mixed in the katsuobushi until all the noodles were coated with both. My first bite was so good, as was my next and the one after that. Maybe yolk spill deserves the hype after all. Especially if it's dissolving flakes of salty, smokey fish, disappearing into a bowl of fresh noodles before it does the same into my mouth. —\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136388\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136388\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg\" alt=\"At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house. \u003ccite>(Sam Lefebvre)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Betting Over Fried Rice\u003c/h2>\n\u003cp>I’m clutching a piece of broccoli between chopsticks with one hand, and ceding $75 to a man wearing sunglasses and a Bad Boys Bail Bonds lanyard with the other. I haven’t been robbed while contenting myself with takeout, but it sort of feels that way. I’m at the \u003ca href=\"https://www.oakscardclub.com/\">Oaks Card Club\u003c/a> in Emeryville, eating vegetable fried rice off a porcelain platter at a game of Texas hold ‘em. And what minutes ago seemed like an affordable, generous serving of food is becoming increasingly expensive.\u003c/p>\n\u003cp>The Oaks is attached to a sports bar and cafeteria-style restaurant with a dim-lit warren of cushiony booths. It is a hofbrau—historically, in California, a drinking establishment with trays and carved-to-order beef and poultry—but in an idiosyncrasy befitting the Oaks’ polyglot clientele, there’s also Chinese and Vietnamese fare. (Incidentally, the Oaks is \u003ca href=\"https://www.kqed.org/news/19460/oaks-card-club-owner-says-hearing-on-reopening-tomorrow\">no longer the only local hofbrau\u003c/a> known to federal agents.) The prices are modest, and gamblers receive a discount when they order from the card table. Like the games, some food items are served 24/7.\u003c/p>\n\u003cp>I’d ordered the \u003cstrong>vegetable fried rice with bok choy, mushrooms and broccoli\u003c/strong>. On other visits I added tofu, but found it under-seasoned and undercooked. It cost $6, and I gave the server $10. Karmic deposit? Partly. The Oaks brings in somewhere around $100 million annually, judging by municipal tax documents, yet its union servers have still had to picket for fair wages and healthcare. Anyway, professional critics tend to disparage the food here. But I don’t think they’ve gone broke and taken leftovers with extra garlic chili sauce to go—because the next day, it tastes rich. —\u003cem>Sam Lefebvre, Arts Reporter\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>I couldn’t stop thinking about that lunch in the days that followed—something about the toothsome juxtaposition of well-seasoned cauliflower next to salty cheese. Since that discovery, my HeyDay stamp card has already gotten to be 30% full. I also tried the kale salad with toasted sunflower seeds and yogurt-avocado, as well as a more filling salad with arugula, farro, marinated mushrooms, tofu, beets and dried cranberries.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As someone who tries to eat healthy and vegetarian during the week, and indulges during weekend meals out, HeyDay is sure to become part of my routine. —\u003cem>Nastia Voynovskaya, Associate Arts Editor\u003c/em>\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Starting this summer at the \u003ca href=\"https://museumca.org/\">Oakland Museum of California,\u003c/a> Tanya Holland will head a new cafe serving up California soul food. Town Fare at OMCA will be the second post of the chef and former \u003cem>Top Chef\u003c/em> contestant, whose celebrated restaurant, \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>, recently relocated to Broadway near Grand Avenue. (The San Francisco Ferry Building location of Brown Sugar Kitchen closed last month.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Unpretentious and delicious” is how Holland describes the upcoming menu at Town Fare, which will open in August after OMCA undergoes a \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13865204/oakland-museum-of-california-to-undergo-20m-renovation-to-exterior-courtyard\">\u003cspan style=\"font-weight: 400\">$20 million renovation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As part of the remodel, led by Oakland's \u003ca href=\"https://www.kqed.org/news/11776572/two-bay-area-residents-named-2019-macarthur-genius-grant-winners\" target=\"_blank\" rel=\"noopener noreferrer\">Hood Designs\u003c/a> and San Francisco's Mark Cavagnero Associates, the museum’s garden and cafe will be accessible to the public without an admission ticket. In addition to breakfast, lunch and dinner, Town Fare is expected to stay open late for the museum’s weekly Friday Night at OMCA programs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland explains over the phone that she’s inspired by recent conversations around agriculture’s role in global change. As such, the menu at Town Fare will be vegetable-forward (though not strictly vegetarian) and consider alternative protein sources. “\u003c/span>\u003cspan style=\"font-weight: 400\">The more operations I have, the more purchasing power I have, the more influence I can have,” Holland says of her role in fighting climate change as a restaurateur.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136367\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136367\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg\" alt=\"The Oakland Museum of California's new cafe and courtyard, set to open in August, will be be accessible to the public. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Museum of California's new cafe and courtyard will be be accessible to the public. \u003ccite>(Courtesy of OMCA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The vegetable-centered menu will also allow the chef to exercise some creative freedom. \u003c/span>\u003cspan style=\"font-weight: 400\">“I have a huge repertoire of cooking that I've not really been able to use because of the concept of Brown Sugar Kitchen,” says the French-trained chef, adding that she expects to collaborate with the museum and other chefs on special menus. “I really want to use this platform to embrace that, and do some pop ups with colleagues, and collaborate with the museum when they have special exhibits.”\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_125020,bayareabites_122533,bayareabites_123732,bayareabites_123715,bayareabites_123707 ' label='All Things Tanya Holland']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland, a self-described architecture buff who carefully considers the artwork at her restaurants, says she’s excited to combine those passions at Town Fare. “I think of cooking as an art form, but I have not had the privilege to, at least in my mind, to fully just focus on it as an art form because I've been busy running a business and trying to raise money and get access to everything,” Holland explains. “[With] the way now that the Brown Sugar Kitchen in Uptown is starting too stabilize, and being able to run without me, this venue will give me a chance to get back to Tanya the creative a little bit more, which is exciting.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The museum’s former cafe, Blue Oak Cafe, is currently closed. Construction is set to begin early next month and, in the interim, a lunch-only pop-up from chef Dionne Knox’s \u003ca href=\"https://www.zellassoulfulkitchen.com/\">Zella’s Soulful Kitchen\u003c/a> will take over the first floor lobby.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Starting this summer at the \u003ca href=\"https://museumca.org/\">Oakland Museum of California,\u003c/a> Tanya Holland will head a new cafe serving up California soul food. Town Fare at OMCA will be the second post of the chef and former \u003cem>Top Chef\u003c/em> contestant, whose celebrated restaurant, \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>, recently relocated to Broadway near Grand Avenue. (The San Francisco Ferry Building location of Brown Sugar Kitchen closed last month.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Unpretentious and delicious” is how Holland describes the upcoming menu at Town Fare, which will open in August after OMCA undergoes a \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13865204/oakland-museum-of-california-to-undergo-20m-renovation-to-exterior-courtyard\">\u003cspan style=\"font-weight: 400\">$20 million renovation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As part of the remodel, led by Oakland's \u003ca href=\"https://www.kqed.org/news/11776572/two-bay-area-residents-named-2019-macarthur-genius-grant-winners\" target=\"_blank\" rel=\"noopener noreferrer\">Hood Designs\u003c/a> and San Francisco's Mark Cavagnero Associates, the museum’s garden and cafe will be accessible to the public without an admission ticket. In addition to breakfast, lunch and dinner, Town Fare is expected to stay open late for the museum’s weekly Friday Night at OMCA programs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland explains over the phone that she’s inspired by recent conversations around agriculture’s role in global change. As such, the menu at Town Fare will be vegetable-forward (though not strictly vegetarian) and consider alternative protein sources. “\u003c/span>\u003cspan style=\"font-weight: 400\">The more operations I have, the more purchasing power I have, the more influence I can have,” Holland says of her role in fighting climate change as a restaurateur.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136367\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136367\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg\" alt=\"The Oakland Museum of California's new cafe and courtyard, set to open in August, will be be accessible to the public. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Museum of California's new cafe and courtyard will be be accessible to the public. \u003ccite>(Courtesy of OMCA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The vegetable-centered menu will also allow the chef to exercise some creative freedom. \u003c/span>\u003cspan style=\"font-weight: 400\">“I have a huge repertoire of cooking that I've not really been able to use because of the concept of Brown Sugar Kitchen,” says the French-trained chef, adding that she expects to collaborate with the museum and other chefs on special menus. “I really want to use this platform to embrace that, and do some pop ups with colleagues, and collaborate with the museum when they have special exhibits.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland, a self-described architecture buff who carefully considers the artwork at her restaurants, says she’s excited to combine those passions at Town Fare. “I think of cooking as an art form, but I have not had the privilege to, at least in my mind, to fully just focus on it as an art form because I've been busy running a business and trying to raise money and get access to everything,” Holland explains. “[With] the way now that the Brown Sugar Kitchen in Uptown is starting too stabilize, and being able to run without me, this venue will give me a chance to get back to Tanya the creative a little bit more, which is exciting.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "To the Relief of Neighbors, Emeryville Arizmendi's Reopens After Fire and Improvements",
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"content": "\u003cp>[aside postID='bayareabites_121670' hero='https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1466.jpg' 'label='A Guide To The East Bay's Cooperative Food Businesses']\u003c/p>\n\u003cp>After more than a year of closure, Arizmendi’s in Emeryville is open for business again. In December of 2018, a car collided with the worker-owned bakery’s rear wall, causing a fire and subsequent water damage. Two weeks ago, Arizmendi’s soft-opened its newly renovated shop to the joy of regulars who’d passed by the shuttered business for the last 15 months.\u003c/p>\n\u003cp>“We are fully operational at the moment but we have a few things missing,” shares baker and co-owner De’Quan Guion. “No one seems to be complaining though. Everyone’s so happy we’re just open.”\u003c/p>\n\u003cp>Indeed, many customers were openly overjoyed, walking in with greetings and welcoming back the staff. “I’m really glad they reopened,” sighed a customer finishing a slice. Her neighbor had told her the bakery was back in business. “Everybody comes here.”\u003c/p>\n\u003cp>https://www.instagram.com/p/B8y8B-WBvyq/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Opened in 2003, the bakery is one of five independently operating worker-owned sister bakeries serving up coffee, sweet and savory pastries, and their signature daily pizza and soups. During their year of closure, the Emeryville Arizmendi’s 16 baker-owners, ranging from two to 17 years in tenure, met monthly to plot their return. During that process, they were able to pay themselves using funds from the business’s savings and insurance, as well as a GoFundMe campaign that raised almost $14,000.\u003c/p>\n\u003cp>“If this would’ve happened to another bakery, it just would’ve been over with. Since this is our bakery and that was our money, we were able to make decisions on what we wanted to do with it,” Guion says. “It wasn’t just one person [saying] ‘Okay, that’s the end of the bakery, we’re not going to pay them.’”\u003c/p>\n\u003cp>The owners also decided to take this opportunity to renovate the bakery. “We all made the floor plan ourselves,” Guion explains. “We were able to say what we wanted to see changed. Everyone’s input got heard.” Part of the renovations include a brand new oven, a new customer area that includes a shallow bar wide enough for coffee and pastries, and new pastry cases.\u003c/p>\n\u003cp>In neighboring Berkeley and across the bridge in San Francisco, workers at Tartine Bakery outputs have been \u003ca href=\"https://www.kqed.org/news/11800580/workers-at-4-tartine-bakery-outlets-move-to-unionize-citing-high-cost-of-bay-area-living\" target=\"_blank\" rel=\"noopener noreferrer\">organizing to unionize\u003c/a> across the bakery’s four locations. Partly citing the Bay Area’s ever-increasing cost of living, Tartine’s employees are hoping to stabilize their employment at the popular bakery chain where, from their standpoint, staff retention hasn’t been a priority. The employees demands and their request for a union has been declined by Tartine management who have \u003ca href=\"https://twitter.com/TartineUnion/status/1232134197600509952\">recently hired\u003c/a> prominent union-busting firm, Cruz and Associates.\u003c/p>\n\u003cp>https://www.instagram.com/p/B8hjZXUh9xk/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/guionmusic/\">Guion\u003c/a>, who’s been at Arizmendi for six years, took the time off to work on his creative pursuits. “I sing and I do music and it gave me a chance to work on my first single,” he says. “I have a song coming out probably in the beginning of March.”\u003c/p>\n\u003cp>In the year of closure at the Emeryville Arizmendi, one owner-baker left. Another worker, a prospect who was four months into his candidacy when the fire happened, was paid his agreed-upon share through the business’s closure and renovation. He’s since quit the job he took on to supplement his income during the closure, and to return to Arizmendi’s and continue his candidacy in hopes of become an owner.\u003c/p>\n\u003cp>“If I do have questions or concerns, there’s so much support here,” says Guion, who has worked across several popular bakeries in the East Bay. “You’re not left in the dark.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[aside postID='bayareabites_121670' hero='https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1466.jpg' 'label='A Guide To The East Bay's Cooperative Food Businesses']\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Opened in 2003, the bakery is one of five independently operating worker-owned sister bakeries serving up coffee, sweet and savory pastries, and their signature daily pizza and soups. During their year of closure, the Emeryville Arizmendi’s 16 baker-owners, ranging from two to 17 years in tenure, met monthly to plot their return. During that process, they were able to pay themselves using funds from the business’s savings and insurance, as well as a GoFundMe campaign that raised almost $14,000.\u003c/p>\n\u003cp>“If this would’ve happened to another bakery, it just would’ve been over with. Since this is our bakery and that was our money, we were able to make decisions on what we wanted to do with it,” Guion says. “It wasn’t just one person [saying] ‘Okay, that’s the end of the bakery, we’re not going to pay them.’”\u003c/p>\n\u003cp>The owners also decided to take this opportunity to renovate the bakery. “We all made the floor plan ourselves,” Guion explains. “We were able to say what we wanted to see changed. Everyone’s input got heard.” Part of the renovations include a brand new oven, a new customer area that includes a shallow bar wide enough for coffee and pastries, and new pastry cases.\u003c/p>\n\u003cp>In neighboring Berkeley and across the bridge in San Francisco, workers at Tartine Bakery outputs have been \u003ca href=\"https://www.kqed.org/news/11800580/workers-at-4-tartine-bakery-outlets-move-to-unionize-citing-high-cost-of-bay-area-living\" target=\"_blank\" rel=\"noopener noreferrer\">organizing to unionize\u003c/a> across the bakery’s four locations. Partly citing the Bay Area’s ever-increasing cost of living, Tartine’s employees are hoping to stabilize their employment at the popular bakery chain where, from their standpoint, staff retention hasn’t been a priority. The employees demands and their request for a union has been declined by Tartine management who have \u003ca href=\"https://twitter.com/TartineUnion/status/1232134197600509952\">recently hired\u003c/a> prominent union-busting firm, Cruz and Associates.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/guionmusic/\">Guion\u003c/a>, who’s been at Arizmendi for six years, took the time off to work on his creative pursuits. “I sing and I do music and it gave me a chance to work on my first single,” he says. “I have a song coming out probably in the beginning of March.”\u003c/p>\n\u003cp>In the year of closure at the Emeryville Arizmendi, one owner-baker left. Another worker, a prospect who was four months into his candidacy when the fire happened, was paid his agreed-upon share through the business’s closure and renovation. He’s since quit the job he took on to supplement his income during the closure, and to return to Arizmendi’s and continue his candidacy in hopes of become an owner.\u003c/p>\n\u003cp>“If I do have questions or concerns, there’s so much support here,” says Guion, who has worked across several popular bakeries in the East Bay. “You’re not left in the dark.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='bayareabites_136217,bayareabites_136123,bayareabites_136067' label='Some more Flavors Worth Finding']\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. 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"content": "\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">At some point in history, an alliance was forged between Valentine’s Day and candlelit dinners. Then came prix-fixes menus, where lovers only have to choose each other—and not from a long list of entrées. In the Bay Area’s much-hyped fine dining scene, eating out on Valentine’s Day can be a sort of nightmare between securing reservations and the unimaginative ways that love is forced down our throats in pink and red colorways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking to expand their definitions of a romantic dining experience—and find a place for a Valentine’s Day meal without extraordinary wait times—here are a few restaurants that are conducting business as usual with spectacular views to boot.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BFAzgQqrDBI/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://locations.chevys.com/store/emeryville\">Chevy’s\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Emeryville\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">It makes no sense that Chevy’s sits as one of the handful of East Bay restaurants with a sweeping view of the bay from Marin to San Francisco. With a food and drinks happy hour that last eight of the twelve hours the restaurant is open, Chevy’s by the sea, as I refer to it, is the perfect place to let go of the pretense around Valentine’s Day.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B3c85eoh2yT/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://locations.tacobell.com/ca/pacifica/5200-coast-highway.html\">Taco Bell\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Pacifica\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Perhaps the most famous Taco Bell in the state of California, the Pacifica outpost of the chain features a deck that opens right up to the ocean. After a remodel last year, the eatery was reborn as a Taco Bell Cantina with a menu that includes alcoholic beverages. But the view, it appears, has remained the same one that diners enjoy.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bd32k47Bo5b/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://louissf.com/index.html/?index.html\">Louis’\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in San Francisco\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">This Sutro District diner opened on Valentine’s Day in 1937, so each February 14 is an anniversary for Louis’. Perched on a hill along the city’s coast, it offers a hearty menu of greasy spoon classics like steaks, burgers, and fish and chips. Beer and wine are also served, as is a full breakfast menu. If you snag a corner booth, you’ll get the perfect view to pretend you’re aboard a ship while you enjoy your meal.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B0_bnfrhuHw/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.innatthetides.com/tides-wharf-restaurant/\">The Tides\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega Bay\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Famously featured in Alfred Hitchcock’s\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> The Birds\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, this seafood restaurant overlooks Bodega Bay with lights twinkling off the waves. Though The Tides will have a prix-fixe menu for Valentine’s Day, they’ll also have their regular menu where you may choose appetizers, entrées and desserts in compositions that please you. With windows covering almost every inch of the walls, a sweeping view of the bay is always on the menu.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_132348,bayareabites_124920,bayareabites_115336' label='More stories to set the mood']\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.google.com/search?q=casino+bar+%26+grill&oq=casin&aqs=chrome.0.69i59l3j69i57j0j69i60j69i61j69i60.1703j1j7&sourceid=chrome&ie=UTF-8\">Casino\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">If your idea of a romantic Valentine’s Day is a longneck ale and a game of pool in a 80-year-old saloon—but with excellent, locally sourced food—Casino is the spot. Chef Mark Malicki’s menu changes daily based on what’s available at markets and farms, and he brings a cosmopolitan sensibility (he’s from New York) to this decidedly rural, no-frills roadhouse. The view, a hop and a skip away, is ideal for a post dinner drive.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">At some point in history, an alliance was forged between Valentine’s Day and candlelit dinners. Then came prix-fixes menus, where lovers only have to choose each other—and not from a long list of entrées. In the Bay Area’s much-hyped fine dining scene, eating out on Valentine’s Day can be a sort of nightmare between securing reservations and the unimaginative ways that love is forced down our throats in pink and red colorways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking to expand their definitions of a romantic dining experience—and find a place for a Valentine’s Day meal without extraordinary wait times—here are a few restaurants that are conducting business as usual with spectacular views to boot.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://louissf.com/index.html/?index.html\">Louis’\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in San Francisco\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">This Sutro District diner opened on Valentine’s Day in 1937, so each February 14 is an anniversary for Louis’. Perched on a hill along the city’s coast, it offers a hearty menu of greasy spoon classics like steaks, burgers, and fish and chips. Beer and wine are also served, as is a full breakfast menu. If you snag a corner booth, you’ll get the perfect view to pretend you’re aboard a ship while you enjoy your meal.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://www.innatthetides.com/tides-wharf-restaurant/\">The Tides\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega Bay\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Famously featured in Alfred Hitchcock’s\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> The Birds\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, this seafood restaurant overlooks Bodega Bay with lights twinkling off the waves. Though The Tides will have a prix-fixe menu for Valentine’s Day, they’ll also have their regular menu where you may choose appetizers, entrées and desserts in compositions that please you. With windows covering almost every inch of the walls, a sweeping view of the bay is always on the menu.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'",
"title": "Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Vegetables reign supreme in Bryant Terry’s world. In his new cookbook, \u003c/span>\u003ca href=\"https://www.penguinrandomhouse.com/books/564101/vegetable-kingdom-by-bryant-terry/9780399581045/\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not the paltry side dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry’s latest cookbook comes six years after his critically acclaimed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. “I very intentionally pulled back from book writing and overburdening myself with projects because I wanted to be as present as possible with my children,” explains the father of two. In the introduction to \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Terry writes that his daughters, ages five and eight, inspired the book and were among his dishes' first tasters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“One of the litmus tests for the recipes was if they liked it,” he says. “Kids are brutally honest.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The world of vegetables can be intimidatingly vast, yet Terry’s book lays it out in an accessible way alongside his takes on marinades, sauces and spice blends influenced by American Southern, Caribbean, sub-Saharan African and Asian cuisines. Terry credits his daughter’s gardening class for the approachable architecture of the book, which categorizes recipes by which part of the plant the central ingredient comes from. Starting with seeds such as beans and corns, recipes grow into bulbs (fennel, leeks and the like), then into stems (asparagus and such), flowers (broccoli and its floreted cousins), fruits (squashes and peppers), leaves (greens of every kind) and back down to fungus, tubers and roots. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136245\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136245\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg\" alt=\"Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes.\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-768x955.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-1020x1268.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV.jpg 1544w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I was composing the recipes, I was mindful of the fact that there’ll be a diversity of readers,” he says noting that his audience has varying degrees of comfort in the kitchen. To that end, he’s included a couple of beginner-level recipes in each section. (“If you could boil a pot of water, you can make this recipe,” he says.) These are interspersed with more elaborate meals fit for dinner parties and leisurely, late weekend lunches. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry continues his tradition of marrying music and food in his newest book by pairing recipes with a playlist of songs—Israel Kamakawiwo’ole’s “\u003ca href=\"https://www.youtube.com/watch?v=V1bFr2SWP1I\">Over the Rainbow\u003c/a>” for roasted Okinawan sweet potatoes, “\u003ca href=\"https://www.youtube.com/watch?v=_W14wK4QGh4\">Stay Flo\u003c/a>” from Solange for a mashed kabocha spread and “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” from Drake and Future for a beans, buns and broccoli recipe.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_136250' hero='https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg' 'label='Cook up chef Bryant Terry's Beans and Broccoli sandwich for dinner this week']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Memphis and visiting his family’s farms in nearby Mississippi, Terry’s love of vegetables is decades deep. “As a child, I was fully immersed in the vegetable kingdom because my family has agrarian roots,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They brought with them the values and traditions and [a] true understanding of the importance of growing one’s own food,” he adds, reminiscing about the urban garden that occupied much of the yard of his childhood home. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Watching his grandfather not just grow food, but prepare it to feed his family, was also a transformative experience that’s stayed with Terry. In raising his own children, the vegan chef and his non-vegan wife try their best to model similarly healthy behaviors. “I don’t eat animal products and my wife does eat some animal products. It’s always been this negotiation and we met somewhere in the middle,” he says adding that his children have dairy and eggs once in a while. “When parents try to force something on kids or be dogmatic, it can often push them away and go in the opposite direction so I’ve been mindful of that.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though there’s plenty of age-appropriate lessons about the benefits of eating local, vegetable-centric and organic food, Terry is certain lasting lessons start with what's on the plate: “What resonates with everyone is delicious food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Catch Bryant Terry at \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events/2020/2/15/vegetable-kingdom-national-book-release-party\">\u003ci>\u003cspan style=\"font-weight: 400\">his book release party\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> this Saturday, Feb. 15 at Red Bay Coffee in Oakland, and at various other \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events\">\u003ci>\u003cspan style=\"font-weight: 400\">book events\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> in the coming weeks. \u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Vegetables reign supreme in Bryant Terry’s world. In his new cookbook, \u003c/span>\u003ca href=\"https://www.penguinrandomhouse.com/books/564101/vegetable-kingdom-by-bryant-terry/9780399581045/\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not the paltry side dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry’s latest cookbook comes six years after his critically acclaimed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. “I very intentionally pulled back from book writing and overburdening myself with projects because I wanted to be as present as possible with my children,” explains the father of two. In the introduction to \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Terry writes that his daughters, ages five and eight, inspired the book and were among his dishes' first tasters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“One of the litmus tests for the recipes was if they liked it,” he says. “Kids are brutally honest.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The world of vegetables can be intimidatingly vast, yet Terry’s book lays it out in an accessible way alongside his takes on marinades, sauces and spice blends influenced by American Southern, Caribbean, sub-Saharan African and Asian cuisines. Terry credits his daughter’s gardening class for the approachable architecture of the book, which categorizes recipes by which part of the plant the central ingredient comes from. Starting with seeds such as beans and corns, recipes grow into bulbs (fennel, leeks and the like), then into stems (asparagus and such), flowers (broccoli and its floreted cousins), fruits (squashes and peppers), leaves (greens of every kind) and back down to fungus, tubers and roots. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136245\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136245\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg\" alt=\"Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes.\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-768x955.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-1020x1268.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV.jpg 1544w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I was composing the recipes, I was mindful of the fact that there’ll be a diversity of readers,” he says noting that his audience has varying degrees of comfort in the kitchen. To that end, he’s included a couple of beginner-level recipes in each section. (“If you could boil a pot of water, you can make this recipe,” he says.) These are interspersed with more elaborate meals fit for dinner parties and leisurely, late weekend lunches. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry continues his tradition of marrying music and food in his newest book by pairing recipes with a playlist of songs—Israel Kamakawiwo’ole’s “\u003ca href=\"https://www.youtube.com/watch?v=V1bFr2SWP1I\">Over the Rainbow\u003c/a>” for roasted Okinawan sweet potatoes, “\u003ca href=\"https://www.youtube.com/watch?v=_W14wK4QGh4\">Stay Flo\u003c/a>” from Solange for a mashed kabocha spread and “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” from Drake and Future for a beans, buns and broccoli recipe.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Memphis and visiting his family’s farms in nearby Mississippi, Terry’s love of vegetables is decades deep. “As a child, I was fully immersed in the vegetable kingdom because my family has agrarian roots,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They brought with them the values and traditions and [a] true understanding of the importance of growing one’s own food,” he adds, reminiscing about the urban garden that occupied much of the yard of his childhood home. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Watching his grandfather not just grow food, but prepare it to feed his family, was also a transformative experience that’s stayed with Terry. In raising his own children, the vegan chef and his non-vegan wife try their best to model similarly healthy behaviors. “I don’t eat animal products and my wife does eat some animal products. It’s always been this negotiation and we met somewhere in the middle,” he says adding that his children have dairy and eggs once in a while. “When parents try to force something on kids or be dogmatic, it can often push them away and go in the opposite direction so I’ve been mindful of that.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though there’s plenty of age-appropriate lessons about the benefits of eating local, vegetable-centric and organic food, Terry is certain lasting lessons start with what's on the plate: “What resonates with everyone is delicious food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Catch Bryant Terry at \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events/2020/2/15/vegetable-kingdom-national-book-release-party\">\u003ci>\u003cspan style=\"font-weight: 400\">his book release party\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> this Saturday, Feb. 15 at Red Bay Coffee in Oakland, and at various other \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events\">\u003ci>\u003cspan style=\"font-weight: 400\">book events\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> in the coming weeks. \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"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?",
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"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",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
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