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"content": "\u003cp>What is a pluot, and what makes them special? Chef Kim Alter of San Francisco’s \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird Restaurant\u003c/a> visits Aomboon Deasy of \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> during peak pluot season to learn more about this star summer fruit—part plum, part apricot—and shares five unexpected ways to enjoy and prepare pluots at home.\u003c/p>\n\u003cp>Beloved by chefs for their tree-ripened and hand-harvested fruit, K&J Orchards grows more than 180 varieties of fruits and nuts in Winters and Yuba City, California, from cherries and apricots in the spring to persimmons and pomegranates in the fall. Started by Kalayada Ammatya and James Beutel—a professor of pomology (the study of fruit)—the farm is now managed by their daughter, Aomboon (nicknamed “Boonie”), and her husband, Tim.\u003c/p>\n\u003cp>Aomboon and Tim grow dozens of stone fruit varieties throughout the summer and fall season, including pluots, a plum-leaning \u003ca href=\"https://cuesa.org/article/pluots-apriums-and-flavorful-world-hybrid-fruit\">hybrid stone fruit\u003c/a>. The skin of the pluot resembles a plum and the flesh is juicy and sweet due to its high sugar content. Available at the farmers market May through October, you can find them in a rainbow of colors, from yellow-green to deep purple, with popular varietals such as Flavor King and Dapple Dandy.\u003c/p>\n\u003cp>You can support \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays and Tuesdays, and visit the \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird website\u003c/a> for their farmers market inspired meal kit menu.\u003c/p>\n\u003cp>\u003cem>Kim Alter will be participating in CUESA's Sunday Supper: A Farm to \u003c/em>Home\u003cem> Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/embed/qyUXXJ62feo\u003c/p>\n\u003ch2>Pluot and Mustard Green Salad \u003c/h2>\n\u003cp>\u003cstrong>Source: \u003c/strong>\u003cem>Kim Alter, Nightbird\u003c/em>\u003c/p>\n\u003cp>This light and refreshing rustic salad hits all the notes: acidity and sweetness from the pluots, pepperiness from the mustard greens, and richness from the cheese.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 (can easily be scaled up to serve more people)\u003c/strong>\u003c/p>\n\u003cp>INGREDIENTS\u003c/p>\n\u003cp>2 ripe pluots (ideally whatever is best at the moment from K & J Orchards), washed\u003cbr>1 clove garlic\u003cbr>¼ cup apple cider vinegar\u003cbr>A couple handfuls spicy mustard greens, washed and dried\u003cbr>2 carrots, washed and shaved\u003cbr>2 turnips, washed and shaved\u003cbr>4 ounces fresh burrata or ricotta\u003cbr>Salt and freshly cracked black pepper, to taste\u003cbr>Olive oil, to taste\u003cbr>Bread (optional)\u003c/p>\n\u003cp>PREPARATION\u003c/p>\n\u003cp>Slice pluots in half and remove pits. Squeeze the juice into a bowl, then chop the pluots roughly and place them in the bowl with the juice. Crush the clove of garlic and put it in the bowl with the pluots. Pour the vinegar on top and let it sit for a few minutes while you assemble the salad.\u003c/p>\n\u003cp>Combine the mustard greens, carrots, and turnips to build your salad. Place the burrata on a plate, and season it with salt and pepper. Place the salad on top of the burrata.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Remove the pluot chunks from the juice-vinegar mixture (save the liquid, but toss the garlic) and add them to the salad. Whisk the olive oil into the reserved liquid little by little to make a vinaigrette, tasting for balance as you go. When it tastes good to you, drizzle a bit over the salad. Serve with seared bread to add a panzanella-like crunch.\u003c/p>\n\n",
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"content": "\u003cp>When Jasleen and Tarush Agarwal started their artisanal paneer company, Sach Foods, out of an Oakland apartment in 2018, they never thought that they'd be trying to scale up during a pandemic.\u003c/p>\n\u003cp>Their organic, high-end cheese first went to market through Berkeley's Cheeseboard in September 2019. And by the beginning of 2020, they were in 10 local Bay Area stores.\u003c/p>\n\u003cp>[aside tag=\"coronavirus\" label=\"More from KQED.\"] \u003c/p>\n\u003cp>“As soon as the pandemic happened, food service went to zero,” said Tarush. He had product stocked that didn’t get used because the demand from restaurants like August 1 Five, Greens and Rooh just wasn’t there anymore. But Tarush always wanted to have a diversified approach to supply. They were still able to ship their cheese, and retail business went up. Tarush knew he wanted to be in grocery stores and in accessible places for a variety of consumers.\u003c/p>\n\u003cfigure id=\"attachment_138895\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138895\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-800x534.jpeg\" alt=\"Sach Food co-owners doing a cheese demo\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1020x681.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1536x1025.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-2048x1367.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1920x1282.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jasleen (left) and Tarush Agarwal doing a demo pre-pandemic. \u003ccite>(Courtesy of Tarush Agarwal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By June, Sach was in 47 Whole Foods stores. The next month, they launched in Washington state and Oregon. In non-pandemic circumstances, the couple would be demo-ing their products in stores to familiarize customers. But, without samples, it’s been difficult to get people to find the paneer. On top of that, each store layout is different, said Tarush. So, even if a customer was looking to buy it, it’s hard to know where to point them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To combat these challenges, Tarush and Jasleen have had to rely heavily on social media and other customers to spread the word about their product. But, if it weren’t for retailers, Tarush said that it would have been very difficult to find new customers.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCt5Ep1FdhG/\u003c/p>\n\u003cp>They market their paneer as a high-protein vegetarian option and as a substitute for tofu. And while it is more expensive than most paneers one could find at the local Indian grocer, Tarush is looking to fill the needs of a different customer base—one that wants organic and has never tried paneer before. The fresh, non-melting cheese is used in a variety of different Indian dishes, and Tarush pushes that boundary with different flavors, tapping influencers to show how the cheese can be used. He says he doesn't want to sacrifice quality in order to scale the business or lower the price point.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For him and Jasleen, scaling has to be smart and in-line with the product values. In September, they plan to expand further into Mollie Stone’s and New Leaf markets.\u003c/p>\n\n",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Opening a winery during a pandemic is not an easy thing to do, but \u003ca href=\"https://faustwines.com/visit/\" target=\"_blank\" rel=\"noopener noreferrer\">Faust Haus\u003c/a> is doing just that in St. Helena.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The winery and tasting room is located in a renovated Victorian home that was built in 1878. \u003ca href=\"http://www.aidlindarlingdesign.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aidlin Darling Design\u003c/a>, the same architects that restored \u003ca href=\"https://www.architecturaldigest.com/story/scribe-winery-sonoma-renovation\" target=\"_blank\" rel=\"noopener noreferrer\">Scribe Winery's hacienda\u003c/a>, headed up the restoration project that converted the home into a winery and tasting room, which took four years.\u003c/span>\u003c/p>\n\u003cp>[aside tag=\"wine\" label=\"More Wine News\"] \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Through craftsmanship, creativity and careful consideration of latent character, a historic relic has been transformed into a new home for Faust,” said winery general manager Jen Beloz. “With this transformation in mind, the process of breathing new life into the home and property began with David Darling and his team at Aidlin Darling Design.” The team wanted to rethink how the surrounding spaces could be “re-activated” to create a more relaxing, casual environment—counter to the stereotype of austere and stuffy tasting rooms in Napa Valley.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aidlin Darling worked with the Faust team to consider the property’s previous history and character while creating modern touches for Faust. The house was structurally upgraded, while the exterior was preserved. “We connected with this notion of moving up from darkness to light—from a place of rich opulence to one of bright simplicity, as analogous to pursuing a state of enlightenment,” said Darling.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138901\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138901\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-800x1055.jpg\" alt=\"Faust Haus wine cellar\" width=\"800\" height=\"1055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-800x1055.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-1020x1345.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-768x1012.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-1165x1536.jpg 1165w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The modern renovation of the Faust Haus wine cellar \u003ccite>(Adrian Gaut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The home was built on top of a stone wine cellar, where the original owners, the Rosenbaums, made and stored Riesling and Zinfandel. For Faust, they decided to keep the original purpose of that cellar, which is an uncommon feature for many West Coast homes. One feature that has been restored to its original look is the central winding staircase, which connects the cellar to the top floor of the winery. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It’s very different than other Napa Valley properties from the standpoint that most places are like a winery with some sort of hospitality venue tacked onto the front of it,” said Beloz. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Faust Team hopes to eventually make the winery and tasting room a “cultural hub” for workshops and exhibitions when gatherings are safe again after the pandemic. “Most wineries along Highway 29 were built around the wineries themselves, whereas the Faust Haus is an actual home and feels like one when you walk through the doors,” said Beloz. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a Cabernet producer, Faust planted its first vintage in 1998 with its first release in 2002. But with this new property, they’re able to offer public tastings and be more visible. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa County has gone through various phases of reopening and shutting down since shelter-in-place first went into effect. For Faust, that has meant being as flexible and adaptable as possible, Beloz said. They’ve used the outdoor spaces to create tasting spots for guests in accordance to state and county guidelines. They hope to offer indoor tastings when county and state guidelines deem it safe to do so for customers and staff.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138902\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138902\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-800x533.jpg\" alt=\"Outdoor tasting space of Faust Haus\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor tasting space of Faust Haus \u003ccite>(Adrian Gaut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> The winery has an outdoor tasting deck and will be hosting guests there, along with their veranda and outdoor gardens. Tastings will start at $55, and the grand opening is set for September 4. \u003c/span>\u003c/p>\n\n",
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"excerpt": "St. Helena’s newest winery, Faust Haus, promises to bring a more relaxing and casual atmosphere to Napa Valley’s tasting room scene. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Opening a winery during a pandemic is not an easy thing to do, but \u003ca href=\"https://faustwines.com/visit/\" target=\"_blank\" rel=\"noopener noreferrer\">Faust Haus\u003c/a> is doing just that in St. Helena.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The winery and tasting room is located in a renovated Victorian home that was built in 1878. \u003ca href=\"http://www.aidlindarlingdesign.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aidlin Darling Design\u003c/a>, the same architects that restored \u003ca href=\"https://www.architecturaldigest.com/story/scribe-winery-sonoma-renovation\" target=\"_blank\" rel=\"noopener noreferrer\">Scribe Winery's hacienda\u003c/a>, headed up the restoration project that converted the home into a winery and tasting room, which took four years.\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\">“Through craftsmanship, creativity and careful consideration of latent character, a historic relic has been transformed into a new home for Faust,” said winery general manager Jen Beloz. “With this transformation in mind, the process of breathing new life into the home and property began with David Darling and his team at Aidlin Darling Design.” The team wanted to rethink how the surrounding spaces could be “re-activated” to create a more relaxing, casual environment—counter to the stereotype of austere and stuffy tasting rooms in Napa Valley.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aidlin Darling worked with the Faust team to consider the property’s previous history and character while creating modern touches for Faust. The house was structurally upgraded, while the exterior was preserved. “We connected with this notion of moving up from darkness to light—from a place of rich opulence to one of bright simplicity, as analogous to pursuing a state of enlightenment,” said Darling.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138901\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138901\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-800x1055.jpg\" alt=\"Faust Haus wine cellar\" width=\"800\" height=\"1055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-800x1055.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-1020x1345.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-768x1012.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084-1165x1536.jpg 1165w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1084.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The modern renovation of the Faust Haus wine cellar \u003ccite>(Adrian Gaut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The home was built on top of a stone wine cellar, where the original owners, the Rosenbaums, made and stored Riesling and Zinfandel. For Faust, they decided to keep the original purpose of that cellar, which is an uncommon feature for many West Coast homes. One feature that has been restored to its original look is the central winding staircase, which connects the cellar to the top floor of the winery. \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\">“It’s very different than other Napa Valley properties from the standpoint that most places are like a winery with some sort of hospitality venue tacked onto the front of it,” said Beloz. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Faust Team hopes to eventually make the winery and tasting room a “cultural hub” for workshops and exhibitions when gatherings are safe again after the pandemic. “Most wineries along Highway 29 were built around the wineries themselves, whereas the Faust Haus is an actual home and feels like one when you walk through the doors,” said Beloz. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a Cabernet producer, Faust planted its first vintage in 1998 with its first release in 2002. But with this new property, they’re able to offer public tastings and be more visible. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa County has gone through various phases of reopening and shutting down since shelter-in-place first went into effect. For Faust, that has meant being as flexible and adaptable as possible, Beloz said. They’ve used the outdoor spaces to create tasting spots for guests in accordance to state and county guidelines. They hope to offer indoor tastings when county and state guidelines deem it safe to do so for customers and staff.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138902\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138902\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-800x533.jpg\" alt=\"Outdoor tasting space of Faust Haus\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/20027_huneeus_6-24-20_1588.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor tasting space of Faust Haus \u003ccite>(Adrian Gaut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> The winery has an outdoor tasting deck and will be hosting guests there, along with their veranda and outdoor gardens. Tastings will start at $55, and the grand opening is set for September 4. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Despite the Pandemic, These Independent Bay Area Food Producers Are Thriving",
"title": "Despite the Pandemic, These Independent Bay Area Food Producers Are Thriving",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's no secret that the COVID-19 pandemic has been tough on the food industry. Bay Area restaurants have struggled to stay open with a significantly reduced customer base. Farmers have had to pivot their business models to recoup losses from partnerships with those restaurants. Small businesses have struggled to secure funds from PPP loans. The future of food in the Bay Area is uncertain, to say the least, if not downright bleak.\u003c/p>\n\u003cp>But somehow, despite it all, certain food producers have managed to fare well during the pandemic. In some cases, they've thrived. Here are five of them.\u003c/p>\n\u003ch2>The Flour Miller\u003c/h2>\n\u003cfigure id=\"attachment_138822\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138822\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">David Kaisel of Capay Mills. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I didn't realize that baking was going to become the therapy of choice for a lot of folks during lockdown,\" says Capay Mills owner David Kaisel. \"We were completely blindsided by this. In the space of a couple of weeks, we were on the same list as toilet paper and hand sanitizer.\"\u003c/p>\n\u003cp>Back in late March and April, \u003ca href=\"https://www.theguardian.com/us-news/2020/apr/19/coronavirus-stress-baking-sourdough-kneading-relax\">sourdough made a sudden resurgence\u003c/a>. Pandemic baking \u003ca href=\"https://www.theatlantic.com/health/archive/2020/05/why-theres-no-flour-during-coronavirus/611527/\">became its own thing\u003c/a>. With more of the workforce at home, and with more time on their hands, keeping a yeast-pet and making bread suddenly put a stress on big-box stores. Grocery shelves were left depleted of flour, which is where Kaisel comes in. His independent operation 45 minutes west of Sacramento went from selling 600 pounds of flour per week to more than 2,500 pounds a week in April and May. He was able to fill in while the supply chain recovered from its shock, selling direct-to-consumer and via farmers markets. He introduced larger, five-pound bags, and customers started buying 8-10 pounds of flour per visit.\u003c/p>\n\u003cp>To keep up with demand, Kaisel had to increase production significantly. \"We were milling nonstop,\" says Kaisel. There was even a point at which the production space became too small. \"We're a tiny operation, and we didn't have room for the flour we were milling,\" says Kaisel. He ended up making several deliveries of flour to San Francisco each week just to make space in the shop.\u003cbr>\n[pullquote size=\"large\" align=\"right\" citation=\"David Kaisel]\"The pandemic has been good to me so far.\" [/pullquote]\u003cbr>\nBefore the pandemic, roughly half of the sales for the seven-year old mill were direct-to-consumer, via farmers markets like the Ferry Building and Oakland's Temescal market. With restaurant wholesale vanishing practically overnight, consumer sales skyrocketed so quickly that Kaisel had to create a website and online marketplace. He had to throttle demand because of concerns about volume. \"It was a bandwidth issue more than anything,\" said Kaisel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Capay Mills went from a one-man operation to one with two part-time production assistants. Kaisel's currently scaling up the production facility and working on a relocation to Woodland. And while things have quieted down a bit since that first surge in spring (\"No one wants to bake during summer,\" he says), as of the end of July, his volume is still up about 20 percent over last year.\u003c/p>\n\u003ch2>The Fish Purveyor\u003c/h2>\n\u003cfigure id=\"attachment_138851\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138851\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg\" alt=\"Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz.\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1536x1030.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo.jpg 1917w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz. \u003ccite>(Courtesy of H&H)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While customers were scrounging in March to buy flour, eggs and milk for baking, the seafood industry began rethinking its heavily \u003ca href=\"https://www.kqed.org/science/1962153/coronavirus-seafood-industry-comes-to-screeching-halt-but-some-businesses-adapting\">restaurant-dependent business model\u003c/a>. Online grocery shopping and delivery has seen a \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">huge surge in the Bay Area\u003c/a>, and between launching a Community Supported Fishery (CSF) subscription and selling at farmers markets, Hans Haveman and Heidi Rhodes of Santa Cruz-based H&H were able to fast-track the expansion plans they'd had in the works for years. \"We were lucky because we already had the tools to accept people who were looking for an alternate way to get food,\" says Haveman. The two were able to quickly supplant their lost revenues from catering with a successful consumer-centered model.\u003c/p>\n\u003cp>Haveman says that because people weren't going to restaurants, many looked instead to seafood as a way to get high-end products to cook at home. Like Kaisel, Haveman and Rhodes saw a hoarding type of mentality early on, which they say has since died down. But because of their higher sales, the duo has been able to increase their fleet of drivers from two to seven. They've also expanded their online store so people can order more products for delivery, beyond the CSF. It's something that had been in the works for a while, Rhodes says, but the pandemic had a snowballing effect. In the span of a few short weeks, their CSF membership went from 150 to 500 enrollees.\u003c/p>\n\u003ch2>The Small, Family-Owned Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138823\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg\" alt=\"Farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kenny Baker of Lonely Mountain Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenny Baker runs a small 10-acre family farm with his wife Molly in Watsonville. Before the pandemic, Lonely Mountain Farm sold mostly through farmers markets. Because of the limited growth opportunities of selling to farmers markets, Baker had been looking to expand to restaurant wholesale operations. But before he could, restaurants were gone.\u003c/p>\n\u003cp>Because the future was so uncertain, the Bakers decided to plant for the customer instead of restaurants, a major change to their crop plan. \"We kind of bet on the fact that some of our labor-intense crops that were for the fine dining world were not going to be bought up by customers or wholesalers,\" Kenny Baker says. \"We were able to still grow everything that we grew, but not, like, little tiny cucumbers the size of your pinky nail.\"\u003c/p>\n\u003cp>Baker also began working with the grocery delivery service \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>, further increasing his business at a time when people aren't comfortable shopping in the grocery store.\u003c/p>\n\u003ch2>The Strawberry Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138849\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-138849\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg\" alt=\"Jim Cochran\" width=\"610\" height=\"778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539-160x204.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran started his strawberry farm back in the 1980s. He was worried about his harvest this year, but he's actually seen far more demand. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Swanton Berry Farm, owner Jim Cochran says that people in the past years have driven long distances to spend the day picking berries. \"It was a good way to get out of town,\" he says. \"People would stay for a longer time and eat shortcake.\" And while the pandemic decimated the you-pick business model, oddly, his farmstand sales have been about 20% higher than last year. Instead of lingering around, people come in and buy their strawberries, shortcake or pie, then leave. Grocery sales have been up 6% and farmers market sales have been up 12% over last year.\u003c/p>\n\u003cp>The strawberry season isn't without risk. Every year, Cochran puts his house up as collateral for a loan in order to farm strawberries. After 37 years of being in business, it's taken a toll on him. Last year in June, he sold about $54,000 worth of strawberries in you-pick sales (about 10,000-11,000 pounds). He started February worried that he wouldn't be able to pay his loan back, but says now that he's actually on track to pay it off. Demand throughout the season hasn't waned, even while Cochran looks to downsize due to a production problem that affected yields.\u003c/p>\n\u003cp>All in all, despite not having you-pick, and the challenges of the pandemic, Cochran says it's a mystery why he's been able to do this well.\u003c/p>\n\u003ch2>The CSA Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138824\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138824\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg\" alt=\"Female farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lorraine Walker of Eatwell Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike many farms in the Bay Area, Lorraine Walker of Eatwell Farm had primarily focused on CSAs and just one farmers market before the pandemic. When COVID-19 hit, she'd already planned to increase planting to expand into wholesale. The decision was fortuitous: when the pandemic hit, she was able to meet the increased demand for her CSA program.\u003c/p>\n\u003cp>The Saturday before Mayor London Breed announced shelter-in-place, Walker remembers watching the number of her memberships go up. The day after Breed made the announcement, Walker had to turn off signups because she couldn't keep up with the number of boxes. \"We jumped up pretty close to just over 700 from about 500,\" she says. Within the first few weeks, Walker says she had just over 1,000 people on the waiting list to join the CSA.\u003c/p>\n\u003cp>It hasn't been all easy. With CSA programs, there needs to be a dedicated drop-off and pickup site. During the course of the pandemic, Walker lost a couple of pickup locations in San Francisco, including one in the Mission. \"All of a sudden, we were scrambling trying to move those people, and the Mission was already heavily impacted.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>She ended up turning to her members to look for a new host. And while other farms had to learn and pivot into a CSA model, Walker was already ahead in knowing how to operate. \"It's a different way of farming,\" says Walker. \"If we're growing with the idea of wholesale for a restaurant, the restaurant wants certain items in the season, but they want to get it for a couple of months. I don't want to put the same exact things into a CSA box week after week, month after month. We need to switch it up, so it's really a different way of growing.\"\u003c/p>\n\n",
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"excerpt": "Despite the pandemic, these independent food producers have managed to not only stay in business but thrive in business amid abnormal circumstances. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that the COVID-19 pandemic has been tough on the food industry. Bay Area restaurants have struggled to stay open with a significantly reduced customer base. Farmers have had to pivot their business models to recoup losses from partnerships with those restaurants. Small businesses have struggled to secure funds from PPP loans. The future of food in the Bay Area is uncertain, to say the least, if not downright bleak.\u003c/p>\n\u003cp>But somehow, despite it all, certain food producers have managed to fare well during the pandemic. In some cases, they've thrived. Here are five of them.\u003c/p>\n\u003ch2>The Flour Miller\u003c/h2>\n\u003cfigure id=\"attachment_138822\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138822\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">David Kaisel of Capay Mills. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I didn't realize that baking was going to become the therapy of choice for a lot of folks during lockdown,\" says Capay Mills owner David Kaisel. \"We were completely blindsided by this. In the space of a couple of weeks, we were on the same list as toilet paper and hand sanitizer.\"\u003c/p>\n\u003cp>Back in late March and April, \u003ca href=\"https://www.theguardian.com/us-news/2020/apr/19/coronavirus-stress-baking-sourdough-kneading-relax\">sourdough made a sudden resurgence\u003c/a>. Pandemic baking \u003ca href=\"https://www.theatlantic.com/health/archive/2020/05/why-theres-no-flour-during-coronavirus/611527/\">became its own thing\u003c/a>. With more of the workforce at home, and with more time on their hands, keeping a yeast-pet and making bread suddenly put a stress on big-box stores. Grocery shelves were left depleted of flour, which is where Kaisel comes in. His independent operation 45 minutes west of Sacramento went from selling 600 pounds of flour per week to more than 2,500 pounds a week in April and May. He was able to fill in while the supply chain recovered from its shock, selling direct-to-consumer and via farmers markets. He introduced larger, five-pound bags, and customers started buying 8-10 pounds of flour per visit.\u003c/p>\n\u003cp>To keep up with demand, Kaisel had to increase production significantly. \"We were milling nonstop,\" says Kaisel. There was even a point at which the production space became too small. \"We're a tiny operation, and we didn't have room for the flour we were milling,\" says Kaisel. He ended up making several deliveries of flour to San Francisco each week just to make space in the shop.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBefore the pandemic, roughly half of the sales for the seven-year old mill were direct-to-consumer, via farmers markets like the Ferry Building and Oakland's Temescal market. With restaurant wholesale vanishing practically overnight, consumer sales skyrocketed so quickly that Kaisel had to create a website and online marketplace. He had to throttle demand because of concerns about volume. \"It was a bandwidth issue more than anything,\" said Kaisel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Capay Mills went from a one-man operation to one with two part-time production assistants. Kaisel's currently scaling up the production facility and working on a relocation to Woodland. And while things have quieted down a bit since that first surge in spring (\"No one wants to bake during summer,\" he says), as of the end of July, his volume is still up about 20 percent over last year.\u003c/p>\n\u003ch2>The Fish Purveyor\u003c/h2>\n\u003cfigure id=\"attachment_138851\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138851\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg\" alt=\"Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz.\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1536x1030.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo.jpg 1917w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz. \u003ccite>(Courtesy of H&H)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While customers were scrounging in March to buy flour, eggs and milk for baking, the seafood industry began rethinking its heavily \u003ca href=\"https://www.kqed.org/science/1962153/coronavirus-seafood-industry-comes-to-screeching-halt-but-some-businesses-adapting\">restaurant-dependent business model\u003c/a>. Online grocery shopping and delivery has seen a \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">huge surge in the Bay Area\u003c/a>, and between launching a Community Supported Fishery (CSF) subscription and selling at farmers markets, Hans Haveman and Heidi Rhodes of Santa Cruz-based H&H were able to fast-track the expansion plans they'd had in the works for years. \"We were lucky because we already had the tools to accept people who were looking for an alternate way to get food,\" says Haveman. The two were able to quickly supplant their lost revenues from catering with a successful consumer-centered model.\u003c/p>\n\u003cp>Haveman says that because people weren't going to restaurants, many looked instead to seafood as a way to get high-end products to cook at home. Like Kaisel, Haveman and Rhodes saw a hoarding type of mentality early on, which they say has since died down. But because of their higher sales, the duo has been able to increase their fleet of drivers from two to seven. They've also expanded their online store so people can order more products for delivery, beyond the CSF. It's something that had been in the works for a while, Rhodes says, but the pandemic had a snowballing effect. In the span of a few short weeks, their CSF membership went from 150 to 500 enrollees.\u003c/p>\n\u003ch2>The Small, Family-Owned Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138823\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg\" alt=\"Farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kenny Baker of Lonely Mountain Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenny Baker runs a small 10-acre family farm with his wife Molly in Watsonville. Before the pandemic, Lonely Mountain Farm sold mostly through farmers markets. Because of the limited growth opportunities of selling to farmers markets, Baker had been looking to expand to restaurant wholesale operations. But before he could, restaurants were gone.\u003c/p>\n\u003cp>Because the future was so uncertain, the Bakers decided to plant for the customer instead of restaurants, a major change to their crop plan. \"We kind of bet on the fact that some of our labor-intense crops that were for the fine dining world were not going to be bought up by customers or wholesalers,\" Kenny Baker says. \"We were able to still grow everything that we grew, but not, like, little tiny cucumbers the size of your pinky nail.\"\u003c/p>\n\u003cp>Baker also began working with the grocery delivery service \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>, further increasing his business at a time when people aren't comfortable shopping in the grocery store.\u003c/p>\n\u003ch2>The Strawberry Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138849\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-138849\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg\" alt=\"Jim Cochran\" width=\"610\" height=\"778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539-160x204.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran started his strawberry farm back in the 1980s. He was worried about his harvest this year, but he's actually seen far more demand. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Swanton Berry Farm, owner Jim Cochran says that people in the past years have driven long distances to spend the day picking berries. \"It was a good way to get out of town,\" he says. \"People would stay for a longer time and eat shortcake.\" And while the pandemic decimated the you-pick business model, oddly, his farmstand sales have been about 20% higher than last year. Instead of lingering around, people come in and buy their strawberries, shortcake or pie, then leave. Grocery sales have been up 6% and farmers market sales have been up 12% over last year.\u003c/p>\n\u003cp>The strawberry season isn't without risk. Every year, Cochran puts his house up as collateral for a loan in order to farm strawberries. After 37 years of being in business, it's taken a toll on him. Last year in June, he sold about $54,000 worth of strawberries in you-pick sales (about 10,000-11,000 pounds). He started February worried that he wouldn't be able to pay his loan back, but says now that he's actually on track to pay it off. Demand throughout the season hasn't waned, even while Cochran looks to downsize due to a production problem that affected yields.\u003c/p>\n\u003cp>All in all, despite not having you-pick, and the challenges of the pandemic, Cochran says it's a mystery why he's been able to do this well.\u003c/p>\n\u003ch2>The CSA Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138824\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138824\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg\" alt=\"Female farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lorraine Walker of Eatwell Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike many farms in the Bay Area, Lorraine Walker of Eatwell Farm had primarily focused on CSAs and just one farmers market before the pandemic. When COVID-19 hit, she'd already planned to increase planting to expand into wholesale. The decision was fortuitous: when the pandemic hit, she was able to meet the increased demand for her CSA program.\u003c/p>\n\u003cp>The Saturday before Mayor London Breed announced shelter-in-place, Walker remembers watching the number of her memberships go up. The day after Breed made the announcement, Walker had to turn off signups because she couldn't keep up with the number of boxes. \"We jumped up pretty close to just over 700 from about 500,\" she says. Within the first few weeks, Walker says she had just over 1,000 people on the waiting list to join the CSA.\u003c/p>\n\u003cp>It hasn't been all easy. With CSA programs, there needs to be a dedicated drop-off and pickup site. During the course of the pandemic, Walker lost a couple of pickup locations in San Francisco, including one in the Mission. \"All of a sudden, we were scrambling trying to move those people, and the Mission was already heavily impacted.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She ended up turning to her members to look for a new host. And while other farms had to learn and pivot into a CSA model, Walker was already ahead in knowing how to operate. \"It's a different way of farming,\" says Walker. \"If we're growing with the idea of wholesale for a restaurant, the restaurant wants certain items in the season, but they want to get it for a couple of months. I don't want to put the same exact things into a CSA box week after week, month after month. We need to switch it up, so it's really a different way of growing.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I was about 4-years-old my mother was featured in \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">San Francisco Focus Magazine\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, a publication once run by KQED. In the article, she talked about her stew and its connection to my grandmother, who was a chef in Lagos, Nigeria. Since then, my mother has taught me how to prepare the traditional dish growing up in Oakland. It came back to my mind recently after a family friend shared the article with me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every Nigerian stew is different, from its ingredients to the preparation. Some Nigerians like to add fresh garlic, while others might add a sage leaf. Ultimately, most settle on a method that works for them, and I strongly believe my mother has one of the best ways of making stew. The base starts with freshly pureed organic tomatoes and an array of herbs and spices like Maggi’s bouillon cubes, Lion’s yellow curry powder, fresh basil and red habanero peppers or ground Cameroon peppers. We love ours extra spicy, so we use both peppers. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138839\" class=\"wp-caption alignnone\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-138839\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg\" alt=\"Magazine photo of recipe\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine-160x213.jpeg 160w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">When Anthonia Onyejekwe was about 4-years-old, her mom was featured in a magazine article talking about her version of Nigerian tomato stew. \u003ccite>(Anthonia Onyejekwe / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Depending on my mother’s stock, the stew can have assorted meats like beef, chicken, cow skin, goat meat or even fish. For this version, she used bone-in beef. First she places the beef inside a large pot filled with water, herbs, spices and fresh onions. Once that’s cooked, she begins making the stew. A cup of oil is poured into a hot pot, along with more onions, basil, bouillon cubes and curry powder. Next, she adds the blended tomatoes, salt, and ground Cameroon peppers. While the stew is bubbling, she then adds the beef. After the beef simmers and soaks up the flavors, it’s so tender that the meat is nearly falling off the bone. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stew is served with fluffy parboiled rice, but it can also be paired with cassava yams and fried plantain. To thoroughly enjoy the stew, it’s best to eat it with a chilled bottle of malta, Hatuey preferably.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just like my mother did in the article, I want to dedicate my love for Nigerian stew to my mother and her passion for loving others through cooking. Enjoy!\u003c/span>\u003c/p>\n\u003cp>Here's the version my mom shared in her magazine article:\u003c/p>\n\u003ch2>Nigerian Stew\u003c/h2>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n[aside tag=\"flavors\" label=\"More Flavors at Home\"]\u003cbr>\nFor the beef:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 lbs bone-in beef shank, cubed into 1-2 inch pieces*\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves of garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium ginger root, peeled\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red onion, cubed \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>For the stew:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red large onion cubed\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup of canola oil or any other flavorless oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 red or orange habanero peppers blended\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon of Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bunch of chopped fresh basil leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">8 Roma tomatoes, blended or 2 14-ounce cans tomato sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Ground Cameroon pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>* If getting your beef from a butcher, ask them to cube it for you.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a large pot on medium-high heat, add beef, cubed red onions, one peeled ginger, 2 cloves of garlic, 2 Maggi cubes lion’s curry powder and 2 cups water. Bring to a boil then reduce to a simmer until beef is tender. Remove from heat and drain the excess water from the pot. set aside\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">for the stew, heat another pot to medium heat. Add oil, chopped fresh basil, red cubed onion, curry powder and Maggi cubes. Allow the ingredients to fry together until onions are translucent. Next add the fresh blended tomatoes or canned tomato sauce, then add the blended habanero peppers. Let the stew simmer for 15 minutes until the tomatoes are a deep reddish brown. Add the beef to the stew and add salt and Cameroon pepper to taste. Allow the stew simmer for another 15-20 minutes until beef is fall-off-the-bone tender. Serve with parboil rice, fried plantain, or cassava yams. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I was about 4-years-old my mother was featured in \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">San Francisco Focus Magazine\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, a publication once run by KQED. In the article, she talked about her stew and its connection to my grandmother, who was a chef in Lagos, Nigeria. Since then, my mother has taught me how to prepare the traditional dish growing up in Oakland. It came back to my mind recently after a family friend shared the article with me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every Nigerian stew is different, from its ingredients to the preparation. Some Nigerians like to add fresh garlic, while others might add a sage leaf. Ultimately, most settle on a method that works for them, and I strongly believe my mother has one of the best ways of making stew. The base starts with freshly pureed organic tomatoes and an array of herbs and spices like Maggi’s bouillon cubes, Lion’s yellow curry powder, fresh basil and red habanero peppers or ground Cameroon peppers. We love ours extra spicy, so we use both peppers. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138839\" class=\"wp-caption alignnone\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-138839\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg\" alt=\"Magazine photo of recipe\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine-160x213.jpeg 160w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">When Anthonia Onyejekwe was about 4-years-old, her mom was featured in a magazine article talking about her version of Nigerian tomato stew. \u003ccite>(Anthonia Onyejekwe / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Depending on my mother’s stock, the stew can have assorted meats like beef, chicken, cow skin, goat meat or even fish. For this version, she used bone-in beef. First she places the beef inside a large pot filled with water, herbs, spices and fresh onions. Once that’s cooked, she begins making the stew. A cup of oil is poured into a hot pot, along with more onions, basil, bouillon cubes and curry powder. Next, she adds the blended tomatoes, salt, and ground Cameroon peppers. While the stew is bubbling, she then adds the beef. After the beef simmers and soaks up the flavors, it’s so tender that the meat is nearly falling off the bone. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stew is served with fluffy parboiled rice, but it can also be paired with cassava yams and fried plantain. To thoroughly enjoy the stew, it’s best to eat it with a chilled bottle of malta, Hatuey preferably.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor the beef:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 lbs bone-in beef shank, cubed into 1-2 inch pieces*\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves of garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium ginger root, peeled\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red onion, cubed \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>For the stew:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red large onion cubed\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup of canola oil or any other flavorless oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 red or orange habanero peppers blended\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon of Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bunch of chopped fresh basil leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">8 Roma tomatoes, blended or 2 14-ounce cans tomato sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Ground Cameroon pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>* If getting your beef from a butcher, ask them to cube it for you.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a large pot on medium-high heat, add beef, cubed red onions, one peeled ginger, 2 cloves of garlic, 2 Maggi cubes lion’s curry powder and 2 cups water. Bring to a boil then reduce to a simmer until beef is tender. Remove from heat and drain the excess water from the pot. set aside\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">for the stew, heat another pot to medium heat. Add oil, chopped fresh basil, red cubed onion, curry powder and Maggi cubes. Allow the ingredients to fry together until onions are translucent. Next add the fresh blended tomatoes or canned tomato sauce, then add the blended habanero peppers. Let the stew simmer for 15 minutes until the tomatoes are a deep reddish brown. Add the beef to the stew and add salt and Cameroon pepper to taste. Allow the stew simmer for another 15-20 minutes until beef is fall-off-the-bone tender. Serve with parboil rice, fried plantain, or cassava yams. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">The peaches were so remarkably sweet last July that my mom wondered out loud whether it was the last summer on earth. Her question came back to me this spring as a pandemic took over the world and longstanding protests against police brutality swelled into uprisings across the country. This year’s peaches aren’t as sweet. I wish I could prove it empirically, but all I have to compare is memories of their ambrosial sugariness. Even still, I’m eating my fair share of peaches this year. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137960/flavors-at-home-galettes-to-cure-kitchen-apathy\">\u003cspan style=\"font-weight: 400\">Galettes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> have become a favorite way to enjoy them but I also keep coming back to enjoying them simply sliced up with some yogurt and honey. I started eating peaches this way on the many nights last summer when I craved a salad and dessert all at once. A few toppings and a dish is made out of a single fruit. It’s not an uncommon composition to pair the floral sweetness of a peach with a rich dairy thing. I love the tang yogurt provides especially when it’s laced with a slick trail of honey.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>[aside tag=\"flavorsathome\" label=\"More Flavors at Home”]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This summer is unlike the last for many reasons, but still I savor peaches for dinner. Sometimes I add a plum or a nectarine or pluot to the spread, splaying the slivers of each fruit on a plate before topping it off with yogurt and honey. If I have fresh basil on hand, I chop some up as a final touch. I do the same with thyme blossoms. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137529/flavors-at-home-toast-for-an-appetite-distorted-by-the-news\">\u003cspan style=\"font-weight: 400\">I’ve said enough\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> about how cooking doesn’t bring me as much joy five months into a pandemic. My appetite for both food and the labor of cooking it is fickle. Each day is a repetition of chores, headlines and \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137711/commentary-this-wave-of-reckoning-in-food-media-is-different-but-theres-more-work-to-do\">\u003cspan style=\"font-weight: 400\">corporate posturing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. But the ceremony of dressing up a perfect peach still excites me. It’s a thoughtful ritual fit for one of summer’s best fruits. I believe that every ripe peach can be enjoyed over a sink with its juice dripping down turning your elbow into a faucet. But sometimes, a peach calls for decoration, and I oblige. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The peaches were so remarkably sweet last July that my mom wondered out loud whether it was the last summer on earth. Her question came back to me this spring as a pandemic took over the world and longstanding protests against police brutality swelled into uprisings across the country. This year’s peaches aren’t as sweet. I wish I could prove it empirically, but all I have to compare is memories of their ambrosial sugariness. Even still, I’m eating my fair share of peaches this year. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137960/flavors-at-home-galettes-to-cure-kitchen-apathy\">\u003cspan style=\"font-weight: 400\">Galettes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> have become a favorite way to enjoy them but I also keep coming back to enjoying them simply sliced up with some yogurt and honey. I started eating peaches this way on the many nights last summer when I craved a salad and dessert all at once. A few toppings and a dish is made out of a single fruit. It’s not an uncommon composition to pair the floral sweetness of a peach with a rich dairy thing. I love the tang yogurt provides especially when it’s laced with a slick trail of honey.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This summer is unlike the last for many reasons, but still I savor peaches for dinner. Sometimes I add a plum or a nectarine or pluot to the spread, splaying the slivers of each fruit on a plate before topping it off with yogurt and honey. If I have fresh basil on hand, I chop some up as a final touch. I do the same with thyme blossoms. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137529/flavors-at-home-toast-for-an-appetite-distorted-by-the-news\">\u003cspan style=\"font-weight: 400\">I’ve said enough\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> about how cooking doesn’t bring me as much joy five months into a pandemic. My appetite for both food and the labor of cooking it is fickle. Each day is a repetition of chores, headlines and \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137711/commentary-this-wave-of-reckoning-in-food-media-is-different-but-theres-more-work-to-do\">\u003cspan style=\"font-weight: 400\">corporate posturing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. But the ceremony of dressing up a perfect peach still excites me. It’s a thoughtful ritual fit for one of summer’s best fruits. I believe that every ripe peach can be enjoyed over a sink with its juice dripping down turning your elbow into a faucet. But sometimes, a peach calls for decoration, and I oblige. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>After some years of looking for a permanent space, Lion Dance Cafe, the brick-and-mortar concept from C-Y Marie Chia and Shane Stanbridge has finally found a home in downtown Oakland. Taking over the \u003ca href=\"https://www.kqed.org/bayareabites/138052/covid-related-bay-area-restaurant-permanent-closures-in-june-and-july-so-far\">former Liba Falafel\u003c/a> space on 17th Street, Chia and Stanbridge have \u003ca href=\"https://www.kickstarter.com/projects/cychia/lion-dance-cafe-by-s-m-vegan\">kicked off a fundraiser\u003c/a> for a final push toward opening their vegan Singaporean restaurant, set to open for service in September.\u003cbr>\n[aside tag=\"foodnews\" label=\"More Food News.\"]\u003cbr>\nFor the past few years, the duo has been popping up at different locations across the Bay Area as \u003ca href=\"https://smvegans.com/\" target=\"_blank\" rel=\"noopener noreferrer\">S+M Vegan\u003c/a>, \u003cspan style=\"font-weight: 400\"> including most recently at Eli’s Mile High Club in Oakland\u003c/span>. When the bar and eatery shut its doors after shelter-in-place orders in March, Chia and Stanbridge’s business came to a halt as well. “We realized that we were going to have to find a different solution for our income [because] at the same time, catering was getting cancelled left and right,” Chia explained adding that catering orders made up a majority of their revenue. “The pop-ups were definitely significant but they were more test menu items, [ways to] get the word out, connect with people but catering was the bread and butter.”\u003c/p>\n\u003cfigure id=\"attachment_138773\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138773\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-800x1000.jpeg\" alt=\"S+M Vegan's take on Singapore beehoon with vegetables and fresh chili sambal.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-800x1000.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-1020x1275.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-768x960.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon.jpeg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's take on Singapore beehoon with vegetables and fresh chili sambal. \u003ccite>(Courtesy of Lion Dance Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The duo found a temporary kitchen and outpost at Tacos Oscar, Oscar Michel and Jake Weiss’ efficient storage container operation in Oakland. While Michel and Weiss sorted out their own restaurant’s future in the wake of the pandemic, S+M took it over from late March through late May for a take-out menu that customers pre-ordered for pick-up and delivery. “[The pre-order model] was out of concern for our customer's safety. We don't want lines to form in front and this way,” said Chia. Despite the pandemic, S+M found great success. “The last day, we sold out of 400 items in under 8 minutes. That's when we realized we can really keep doing this if only we had our own space with more room to safely hire people,” she added.\u003c/p>\n\u003cp>At their new location, Chia and Stanbridge are joined by a third partner, Rachel Metcalf. The team was able to secure the lease on the restaurant space by using their savings and are turning to Kickstarter to fill the rest of the gaps. The new space, which Chia describes as turnkey and not in need of major work, is on track for a September opening though permits and statewide orders on the pandemic will play a role. Chia hopes the new space means more crowd favorites like their beloved shaobing sandwiches, laksas and new items on the menu for customers who’ve stuck with the pop-up as it hopped around town. “There's so many things we want to show people,” she said. “We're hoping to eventually apply for a beer and wine license and do sambal micheladas.” By this time next year, Chia hopes to add an ice machine to make desserts from her childhood, like ice kachang and burbur cha cha.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor the past few years, the duo has been popping up at different locations across the Bay Area as \u003ca href=\"https://smvegans.com/\" target=\"_blank\" rel=\"noopener noreferrer\">S+M Vegan\u003c/a>, \u003cspan style=\"font-weight: 400\"> including most recently at Eli’s Mile High Club in Oakland\u003c/span>. When the bar and eatery shut its doors after shelter-in-place orders in March, Chia and Stanbridge’s business came to a halt as well. “We realized that we were going to have to find a different solution for our income [because] at the same time, catering was getting cancelled left and right,” Chia explained adding that catering orders made up a majority of their revenue. “The pop-ups were definitely significant but they were more test menu items, [ways to] get the word out, connect with people but catering was the bread and butter.”\u003c/p>\n\u003cfigure id=\"attachment_138773\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138773\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-800x1000.jpeg\" alt=\"S+M Vegan's take on Singapore beehoon with vegetables and fresh chili sambal.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-800x1000.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-1020x1275.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon-768x960.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/liondancecafebeehoon.jpeg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's take on Singapore beehoon with vegetables and fresh chili sambal. \u003ccite>(Courtesy of Lion Dance Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The duo found a temporary kitchen and outpost at Tacos Oscar, Oscar Michel and Jake Weiss’ efficient storage container operation in Oakland. While Michel and Weiss sorted out their own restaurant’s future in the wake of the pandemic, S+M took it over from late March through late May for a take-out menu that customers pre-ordered for pick-up and delivery. “[The pre-order model] was out of concern for our customer's safety. We don't want lines to form in front and this way,” said Chia. Despite the pandemic, S+M found great success. “The last day, we sold out of 400 items in under 8 minutes. That's when we realized we can really keep doing this if only we had our own space with more room to safely hire people,” she added.\u003c/p>\n\u003cp>At their new location, Chia and Stanbridge are joined by a third partner, Rachel Metcalf. The team was able to secure the lease on the restaurant space by using their savings and are turning to Kickstarter to fill the rest of the gaps. The new space, which Chia describes as turnkey and not in need of major work, is on track for a September opening though permits and statewide orders on the pandemic will play a role. Chia hopes the new space means more crowd favorites like their beloved shaobing sandwiches, laksas and new items on the menu for customers who’ve stuck with the pop-up as it hopped around town. “There's so many things we want to show people,” she said. “We're hoping to eventually apply for a beer and wine license and do sambal micheladas.” By this time next year, Chia hopes to add an ice machine to make desserts from her childhood, like ice kachang and burbur cha cha.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Who Pays the True Cost of Dining Out During a Pandemic?",
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"content": "\u003cp>[dropcap]D[/dropcap]iners in a makeshift outdoor dining room on a Berkeley sidewalk seemed at ease last month as they nibbled on their food, mask-free. The sound of their conversations, a novel buzz punctuated by clinks of silverware and plates, took over a stretch of Shattuck Avenue where businesses were either closed or operating with muted skeleton crews. \u003cspan style=\"font-weight: 400\">\u003cimg class=\"size-medium wp-image-137427 alignright\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/RuthHeadshot_160-copy.jpg\" alt=\"\" width=\"160\" height=\"187\">\u003c/span>\u003c/p>\n\u003cp>Along with another masked pedestrian, I walked into traffic to avoid these patrons, who seemed unaffected by our dramatic circumvention. Their nonchalance confused me. What did they see that I didn’t? Even if you blurred out the eerily subdued periphery and the masked and gloved servers who resembled medical staff as they transported trays of food, the scene couldn’t pass for normal. For that, you’d have to willfully ignore news of California’s recent spikes in COVID-19 infections and a steadily rising death toll of \u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/Pages/COVID-19/COVID-19-Cases-by-Age-Group.aspx\" target=\"_blank\" rel=\"noopener noreferrer\">above 9,000 in the state alone\u003c/a>. Even then, you’ve not done enough forgetting.\u003c/p>\n\u003cp>To enjoy dining out amid a pandemic, you’d have to excise from your brain the fact that brown and Black people, who represent \u003ca href=\"http://laborcenter.berkeley.edu/front-line-essential-jobs-in-california-a-profile-of-job-and-worker-characteristics/\" target=\"_blank\" rel=\"noopener noreferrer\">over 80% of the state’s farm and restaurant workforce\u003c/a>, are dying at disproportionately\u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/Pages/COVID-19/Race-Ethnicity.aspx\" target=\"_blank\" rel=\"noopener noreferrer\"> higher rates\u003c/a> from the virus. Behind those asymmetrical figures is an increased exposure to the virus unmitigated by social safety nets. As epidemiologist and physician Dr. Camara Phyllis Jones put it, \u003ca href=\"https://www.scientificamerican.com/article/why-racism-not-race-is-a-risk-factor-for-dying-of-covid-191/\" target=\"_blank\" rel=\"noopener noreferrer\">race isn’t a risk factor, racism is\u003c/a>. But if you muffle the inequities the pandemic has made so sharp, then you can task a largely unprotected workforce to feed your escapist fantasies of normalcy, no matter the cost to their lives.\u003c/p>\n\u003cp>[dropcap]A[/dropcap]fter shelter-in-place, outdoor dining had been an anticipated benchmark of returning to pre-pandemic life. When counties across the Bay Area crossed that threshold in June, diners eagerly flocked to patios and parklets. Any urge to reap the rewards of a spring spent sheltering in place should’ve dissipated once the infection rate rose to alarming highs through June and July. Even still, Bay Area restaurants with outdoor dining space remain open for business as diners bent on a sense of normalcy exercise their imaginations.\u003c/p>\n\u003cfigure id=\"attachment_138744\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138744\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor dining in Santa Rosa has expanded as three blocks of Fourth Street have been shut down to cars. Pictured here is the Russian River Brewing Company on Aug. 1, 2020. \u003ccite>(Gabe Meline/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The responsibility of preparing for pandemic dining, including cost and education, has fallen on restaurant owners and staff, who now follow stricter-than-before health and sanitation measures, including temperature checks. Aziza’s \u003ca href=\"https://www.kqed.org/bayareabites/137260/the-bay-area-restaurant-system-was-always-broken-how-do-we-fix-it\" target=\"_blank\" rel=\"noopener noreferrer\">Mourad Lahlou predicted the impacts\u003c/a> on the industry, which already ran on ultra-thin profit margins even before COVID, back in May: “Everything is going to [cost] the same. So if we open, we’re going to have to squeeze everything, but there’s nothing to squeeze.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before the pandemic, the restaurant industry’s profit margins imposed what Lahlou called “almost immoral conditions” on restaurant workers in the Bay Area. What is being asked of those same workers now? Servers and kitchen crews have been thrust onto the front lines to meet consumer demands, some of which, like outdoor dining, are not exactly essential. While running a takeout-only operation isn’t without its own risks, exposing restaurant workers to a flow of new customers feels especially negligent considering the industry’s workforce is largely without employer-provided benefits and gets by on tip-dependent wages.\u003c/p>\n\u003cp>[pullquote size=medium align=right]Placing workers’ wellbeing at the center of policy-making would require a tremendous overhaul of systems. It’d take a cultural shift that recognizes that racism plays a role in determining whose lives are protected.[/pullquote]\u003c/p>\n\u003cp>[dropcap]A[/dropcap]s restaurant workers return to serving customers, there aren’t any major policy changes to ease them back. In response to the pandemic, California relaxed the enrollment period for its state-provided health insurance marketplace first through July and now through August. And in April, Gov. Gavin Newsom required paid sick leave for food workers at companies with 500 employers or more, but he made no mention of small restaurants. Paid sick leave remains a foreign concept in an industry that operates on trading shifts, and so workers go on betting their health against their livelihoods.\u003c/p>\n\u003cp>Though California and Bay Area counties consider health metrics for their reopening, these plans are also paced by federal economic relief programs that are at the mercy of political interests. July marked the end of federal unemployment benefits. Federal eviction moratoriums, which were never robust in their language and protections, also expired last month, though counties including Alameda, Santa Clara and San Francisco extended theirs into August. Although reopening is as much an economic project as it is a matter of public health, when it comes to outdoor dining, the scales are firmly tipped towards economic activity at the cost of workers.\u003c/p>\n\u003cp>[aside tag=”ruthcolumn” label= More From Ruth Gebreyesus.”]\u003c/p>\n\u003cp>In the weeks since that first encounter with an outdoor dining scene, I’ve passed a number of others, but my shock refuses to wear off. Instead, I’ve considered that maybe dining out has always been about fantasy. Most innocuously, it’s a caring and creative culinary illusion, but also one divorced from the responsibilities and confrontations of labor. For diners, the kitchen is often obstructed from view. We go to restaurants to consider the dishes, not the dishwasher’s healthcare access. Poetic menus turn sourcing into an abstract concept through the virtues of the season’s freshest harvests. No mention is made of \u003ca href=\"https://www.kqed.org/news/11808267/farmworkers-cant-pick-crops-remotely-how-can-they-stay-safe\">seasonal migrant laborers\u003c/a> on temporary visas and minimal pay, who work on fields night into day. Maybe diners who can enjoy a meal at a restaurant during a pandemic are doubling down on a myth that predates a disease: one that encourages admiring the fruit of the labor while discarding the thought of the laborers themselves as unappetizing.\u003c/p>\n\u003cp>But then my mind snaps back to more pressing questions. What if reopening centered the health of food workers? What mandates could make their choices less precarious?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Placing workers’ wellbeing at the center of policy-making would require a tremendous overhaul of systems. It’d take a cultural shift that recognizes how racism plays a role in determining whose lives are protected and whose pleasures are prioritized. This change would of course delay outdoor meals and reframe what normalcy even means. But isn’t that a more worthy fantasy?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">D\u003c/span>\u003c/p>\u003cp>iners in a makeshift outdoor dining room on a Berkeley sidewalk seemed at ease last month as they nibbled on their food, mask-free. The sound of their conversations, a novel buzz punctuated by clinks of silverware and plates, took over a stretch of Shattuck Avenue where businesses were either closed or operating with muted skeleton crews. \u003cspan style=\"font-weight: 400\">\u003cimg class=\"size-medium wp-image-137427 alignright\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/RuthHeadshot_160-copy.jpg\" alt=\"\" width=\"160\" height=\"187\">\u003c/span>\u003c/p>\n\u003cp>Along with another masked pedestrian, I walked into traffic to avoid these patrons, who seemed unaffected by our dramatic circumvention. Their nonchalance confused me. What did they see that I didn’t? Even if you blurred out the eerily subdued periphery and the masked and gloved servers who resembled medical staff as they transported trays of food, the scene couldn’t pass for normal. For that, you’d have to willfully ignore news of California’s recent spikes in COVID-19 infections and a steadily rising death toll of \u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/Pages/COVID-19/COVID-19-Cases-by-Age-Group.aspx\" target=\"_blank\" rel=\"noopener noreferrer\">above 9,000 in the state alone\u003c/a>. Even then, you’ve not done enough forgetting.\u003c/p>\n\u003cp>To enjoy dining out amid a pandemic, you’d have to excise from your brain the fact that brown and Black people, who represent \u003ca href=\"http://laborcenter.berkeley.edu/front-line-essential-jobs-in-california-a-profile-of-job-and-worker-characteristics/\" target=\"_blank\" rel=\"noopener noreferrer\">over 80% of the state’s farm and restaurant workforce\u003c/a>, are dying at disproportionately\u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/Pages/COVID-19/Race-Ethnicity.aspx\" target=\"_blank\" rel=\"noopener noreferrer\"> higher rates\u003c/a> from the virus. Behind those asymmetrical figures is an increased exposure to the virus unmitigated by social safety nets. As epidemiologist and physician Dr. Camara Phyllis Jones put it, \u003ca href=\"https://www.scientificamerican.com/article/why-racism-not-race-is-a-risk-factor-for-dying-of-covid-191/\" target=\"_blank\" rel=\"noopener noreferrer\">race isn’t a risk factor, racism is\u003c/a>. But if you muffle the inequities the pandemic has made so sharp, then you can task a largely unprotected workforce to feed your escapist fantasies of normalcy, no matter the cost to their lives.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">A\u003c/span>\u003c/p>\u003cp>fter shelter-in-place, outdoor dining had been an anticipated benchmark of returning to pre-pandemic life. When counties across the Bay Area crossed that threshold in June, diners eagerly flocked to patios and parklets. Any urge to reap the rewards of a spring spent sheltering in place should’ve dissipated once the infection rate rose to alarming highs through June and July. Even still, Bay Area restaurants with outdoor dining space remain open for business as diners bent on a sense of normalcy exercise their imaginations.\u003c/p>\n\u003cfigure id=\"attachment_138744\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138744\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/OutdoorDIning.RussianRiver.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor dining in Santa Rosa has expanded as three blocks of Fourth Street have been shut down to cars. Pictured here is the Russian River Brewing Company on Aug. 1, 2020. \u003ccite>(Gabe Meline/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The responsibility of preparing for pandemic dining, including cost and education, has fallen on restaurant owners and staff, who now follow stricter-than-before health and sanitation measures, including temperature checks. Aziza’s \u003ca href=\"https://www.kqed.org/bayareabites/137260/the-bay-area-restaurant-system-was-always-broken-how-do-we-fix-it\" target=\"_blank\" rel=\"noopener noreferrer\">Mourad Lahlou predicted the impacts\u003c/a> on the industry, which already ran on ultra-thin profit margins even before COVID, back in May: “Everything is going to [cost] the same. So if we open, we’re going to have to squeeze everything, but there’s nothing to squeeze.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before the pandemic, the restaurant industry’s profit margins imposed what Lahlou called “almost immoral conditions” on restaurant workers in the Bay Area. What is being asked of those same workers now? Servers and kitchen crews have been thrust onto the front lines to meet consumer demands, some of which, like outdoor dining, are not exactly essential. While running a takeout-only operation isn’t without its own risks, exposing restaurant workers to a flow of new customers feels especially negligent considering the industry’s workforce is largely without employer-provided benefits and gets by on tip-dependent wages.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "Placing workers’ wellbeing at the center of policy-making would require a tremendous overhaul of systems. It’d take a cultural shift that recognizes that racism plays a role in determining whose lives are protected.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the weeks since that first encounter with an outdoor dining scene, I’ve passed a number of others, but my shock refuses to wear off. Instead, I’ve considered that maybe dining out has always been about fantasy. Most innocuously, it’s a caring and creative culinary illusion, but also one divorced from the responsibilities and confrontations of labor. For diners, the kitchen is often obstructed from view. We go to restaurants to consider the dishes, not the dishwasher’s healthcare access. Poetic menus turn sourcing into an abstract concept through the virtues of the season’s freshest harvests. No mention is made of \u003ca href=\"https://www.kqed.org/news/11808267/farmworkers-cant-pick-crops-remotely-how-can-they-stay-safe\">seasonal migrant laborers\u003c/a> on temporary visas and minimal pay, who work on fields night into day. Maybe diners who can enjoy a meal at a restaurant during a pandemic are doubling down on a myth that predates a disease: one that encourages admiring the fruit of the labor while discarding the thought of the laborers themselves as unappetizing.\u003c/p>\n\u003cp>But then my mind snaps back to more pressing questions. What if reopening centered the health of food workers? What mandates could make their choices less precarious?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Placing workers’ wellbeing at the center of policy-making would require a tremendous overhaul of systems. It’d take a cultural shift that recognizes how racism plays a role in determining whose lives are protected and whose pleasures are prioritized. This change would of course delay outdoor meals and reframe what normalcy even means. But isn’t that a more worthy fantasy?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Early on in the pandemic, my boyfriend and I decided the only things we truly care about in San Francisco are the Alemany Flea Market and Art’s Cafe. As long as they both emerged on the other side of this thing, we decided, San Francisco was still worth it. (Worth the expense, the constant exodus of friends, the steady decimation of the arts scene that supports both our careers.)\u003c/p>\n\u003cp>To us, the existence of those two institutions guaranteed the soul of the city was intact—hibernating until it was safe to welcome us back.\u003c/p>\n\u003cp>Now, I’m not so sure the San Francisco that emerges on the other side of this thing will be recognizable, let alone soulful. And the institutions that make a city unique—those that offer a sense of belonging, create pockets of affordability or are simply mom-and-pop joints—may all disappear before we have a chance to say goodbye.\u003c/p>\n\u003cp>The Alemany Flea Market will return. It’s too scrappy not to. In fact, it tried to open back up a few months into the shutdown, with social distancing and safety precautions. It was a pathetic shadow of its former self: only a few stalls occupied, only a handful of visitors leaning over caution tape to point at vendors’ wares (touching was prohibited). It closed again a few weeks later with the potential of reopening in August.\u003c/p>\n\u003cp>But then, without warning, Art’s Cafe closed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was ill-prepared for this news, which hit social media courtesy of one of the Inner Sunset diner’s \u003ca href=\"https://www.instagram.com/p/CCrl0u5saUK/\" target=\"_blank\" rel=\"noopener noreferrer\">legion die-hard fans\u003c/a>. I had never considered the possibility of Art’s not existing. I racked my brain: When had I last eaten there? Did I properly savor those final bites?\u003c/p>\n\u003cp>It was already hard enough to endure shelter in place without the comfort of Art’s. The narrow diner closed in mid-March; a sign in the window said they’d reopen in early April. But April became May and May became June and suddenly, it was July. No updates.\u003c/p>\n\u003cfigure id=\"attachment_138675\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/Arts_Front_1200.jpg\" alt=\"\" width=\"1200\" height=\"824\" class=\"size-full wp-image-138675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/Arts_Front_1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/Arts_Front_1200-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/Arts_Front_1200-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/Arts_Front_1200-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/Arts_Front_1200-768x527.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The counter-only diner almost always had a line out the door. \u003ccite>(Sarah Hotchkiss/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every time I passed the diner in those months, I imagined it bustling instead of empty. In the before-times, counter seats offered a front-row view of the live performance that was Hae Ryong Youn’s cooking. His wife, Sarah, took orders and bossed the customers around. Their nephew prepared ingredients and bussed dishes. Hovering over a wide, sizzling griddle, Hae Ryong (who many called “Art,” presuming he was the diner’s namesake) served up American diner fare alongside Korean dishes, often merging the two into menu items you couldn’t find anywhere else in San Francisco.\u003c/p>\n\u003cp>Or, in my case, an off-menu item—the bibimbap hash brown sandwich. I did not invent this dish. Rather, I inherited it from other neighborhood friends, some of whom have been eating at Art’s their entire lives.\u003c/p>\n\u003cp>[aside label=\"More Restaurant News\" postID=\"bayareabites_138052,checkplease_19959\"]It went like this: Over a base of thin and crispy hash browns and a layer of melted cheddar cheese, Hae Ryong would add the veggie elements of bibimbap: mung bean sprouts, shredded carrots, spinach and zucchini. The hash brown “wrapper” was folded over its insides, and topped by two eggs, prepared any way you liked (personally, over medium). Sarah or the couple’s nephew would slide a squeeze bottle of gochujang down the counter and I would dress the whole dish up like a Toaster Strudel, lightly zig-zagging the sweet, savory and spicy sauce across a perfect meal.\u003c/p>\n\u003cp>If there was a line of people outside the diner waiting for a spot at the counter, Sarah would take orders on the sidewalk to speed up Art’s already streamlined process. The waiting never took too long; once you got the go-ahead to enter the narrow space, hung your coat on a hook and sat down, your dish could arrive a second later.\u003c/p>\n\u003cp>Because I got the same thing every time I walked the short block to Art’s, Sarah never offered me a menu. The only question was: “Toast or no toast?” (I usually got toast, two slices of wheat bread cut on the diagonal, and even learned to love grape jelly thanks to Art’s.)\u003c/p>\n\u003cfigure id=\"attachment_138676\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/artscafe2_1200.jpg\" alt=\"\" width=\"1200\" height=\"929\" class=\"size-full wp-image-138676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/artscafe2_1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/artscafe2_1200-800x619.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/artscafe2_1200-1020x790.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/artscafe2_1200-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/artscafe2_1200-768x595.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Proof of Art's longevity: a still from the 1986 sci-fi 'Howard the Duck,' set in Cleveland, but clearly featuring the diner's Irving Street sign. \u003ccite>(Colpa Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It gave me so much stupid pleasure to simply \u003ci>be\u003c/i> a regular. Art’s engendered this feeling in so many: under the countertop were postcards from dedicated customers, sent to the diner from all over the world. Everyone should know that feeling at some point in their lives—of having your selection preempted, of knowing (even on a transactional level) the people behind the counter, or the bar, or in the back room. I can’t think of much in city life that creates a stronger sense of belonging.\u003c/p>\n\u003cp>It also breeds fierce loyalty. I brought countless friends and family members to Art’s. Mondays—the only day they were closed—felt less lively. It was my go-to pick-me-up food. After knee surgery, to quell a hangover, or just to start a weekend off on the right foot: Art’s.\u003c/p>\n\u003cp>Art’s Cafe is closing because Hae Ryong and Sarah are retiring, earlier than planned but no less deserved. As the \u003ci>\u003ca href=\"https://www.sfchronicle.com/food/article/Couple-behind-Art-s-Cafe-in-the-Inner-Sunset-is-15416780.php\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco Chronicle\u003c/a>\u003c/i> noted, the diner was open six days a week for three decades. They deserve a rest.\u003c/p>\n\u003cp>I only wish we got to say goodbye. I wish we got to send them off in style, with messages of deep thanks and a neighborhood-wide show of appreciation for keeping us well-fed.\u003c/p>\n\u003cp>And I worry ever more for all of Art’s brethren—all the neighborhood spots where people sit elbow to elbow, eavesdrop on each other’s conversations and inquire about their neighbors’ delicious-looking off-menu dishes. Things will be so very different when we declare this pandemic “over.” I fear these ways of gathering, of eating in cozy proximity, may become a thing of the past. But more than that, I fear for all the small businesses we have lost and will lose, the places that make San Francisco what it is and invite you to be a part of it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A bibimbap hash brown sandwich would really help right now.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was ill-prepared for this news, which hit social media courtesy of one of the Inner Sunset diner’s \u003ca href=\"https://www.instagram.com/p/CCrl0u5saUK/\" target=\"_blank\" rel=\"noopener noreferrer\">legion die-hard fans\u003c/a>. I had never considered the possibility of Art’s not existing. I racked my brain: When had I last eaten there? Did I properly savor those final bites?\u003c/p>\n\u003cp>It was already hard enough to endure shelter in place without the comfort of Art’s. The narrow diner closed in mid-March; a sign in the window said they’d reopen in early April. But April became May and May became June and suddenly, it was July. No updates.\u003c/p>\n\u003cfigure id=\"attachment_138675\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/Arts_Front_1200.jpg\" alt=\"\" width=\"1200\" height=\"824\" class=\"size-full wp-image-138675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/Arts_Front_1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/Arts_Front_1200-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/Arts_Front_1200-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/Arts_Front_1200-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/Arts_Front_1200-768x527.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The counter-only diner almost always had a line out the door. \u003ccite>(Sarah Hotchkiss/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every time I passed the diner in those months, I imagined it bustling instead of empty. In the before-times, counter seats offered a front-row view of the live performance that was Hae Ryong Youn’s cooking. His wife, Sarah, took orders and bossed the customers around. Their nephew prepared ingredients and bussed dishes. Hovering over a wide, sizzling griddle, Hae Ryong (who many called “Art,” presuming he was the diner’s namesake) served up American diner fare alongside Korean dishes, often merging the two into menu items you couldn’t find anywhere else in San Francisco.\u003c/p>\n\u003cp>Or, in my case, an off-menu item—the bibimbap hash brown sandwich. I did not invent this dish. Rather, I inherited it from other neighborhood friends, some of whom have been eating at Art’s their entire lives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>It went like this: Over a base of thin and crispy hash browns and a layer of melted cheddar cheese, Hae Ryong would add the veggie elements of bibimbap: mung bean sprouts, shredded carrots, spinach and zucchini. The hash brown “wrapper” was folded over its insides, and topped by two eggs, prepared any way you liked (personally, over medium). Sarah or the couple’s nephew would slide a squeeze bottle of gochujang down the counter and I would dress the whole dish up like a Toaster Strudel, lightly zig-zagging the sweet, savory and spicy sauce across a perfect meal.\u003c/p>\n\u003cp>If there was a line of people outside the diner waiting for a spot at the counter, Sarah would take orders on the sidewalk to speed up Art’s already streamlined process. The waiting never took too long; once you got the go-ahead to enter the narrow space, hung your coat on a hook and sat down, your dish could arrive a second later.\u003c/p>\n\u003cp>Because I got the same thing every time I walked the short block to Art’s, Sarah never offered me a menu. The only question was: “Toast or no toast?” (I usually got toast, two slices of wheat bread cut on the diagonal, and even learned to love grape jelly thanks to Art’s.)\u003c/p>\n\u003cfigure id=\"attachment_138676\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/artscafe2_1200.jpg\" alt=\"\" width=\"1200\" height=\"929\" class=\"size-full wp-image-138676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/artscafe2_1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/artscafe2_1200-800x619.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/artscafe2_1200-1020x790.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/artscafe2_1200-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/artscafe2_1200-768x595.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Proof of Art's longevity: a still from the 1986 sci-fi 'Howard the Duck,' set in Cleveland, but clearly featuring the diner's Irving Street sign. \u003ccite>(Colpa Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It gave me so much stupid pleasure to simply \u003ci>be\u003c/i> a regular. Art’s engendered this feeling in so many: under the countertop were postcards from dedicated customers, sent to the diner from all over the world. Everyone should know that feeling at some point in their lives—of having your selection preempted, of knowing (even on a transactional level) the people behind the counter, or the bar, or in the back room. I can’t think of much in city life that creates a stronger sense of belonging.\u003c/p>\n\u003cp>It also breeds fierce loyalty. I brought countless friends and family members to Art’s. Mondays—the only day they were closed—felt less lively. It was my go-to pick-me-up food. After knee surgery, to quell a hangover, or just to start a weekend off on the right foot: Art’s.\u003c/p>\n\u003cp>Art’s Cafe is closing because Hae Ryong and Sarah are retiring, earlier than planned but no less deserved. As the \u003ci>\u003ca href=\"https://www.sfchronicle.com/food/article/Couple-behind-Art-s-Cafe-in-the-Inner-Sunset-is-15416780.php\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco Chronicle\u003c/a>\u003c/i> noted, the diner was open six days a week for three decades. They deserve a rest.\u003c/p>\n\u003cp>I only wish we got to say goodbye. I wish we got to send them off in style, with messages of deep thanks and a neighborhood-wide show of appreciation for keeping us well-fed.\u003c/p>\n\u003cp>And I worry ever more for all of Art’s brethren—all the neighborhood spots where people sit elbow to elbow, eavesdrop on each other’s conversations and inquire about their neighbors’ delicious-looking off-menu dishes. Things will be so very different when we declare this pandemic “over.” I fear these ways of gathering, of eating in cozy proximity, may become a thing of the past. But more than that, I fear for all the small businesses we have lost and will lose, the places that make San Francisco what it is and invite you to be a part of it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A bibimbap hash brown sandwich would really help right now.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>Not sure why it took 30 years of life and five months of sheltering in place to figure out how to cook together with friends in different states, but here we are. Virtual cooking friend dates, FaceTime watch parties and video chats have taken up space as new “hobbies” to help keep in touch.\u003c/p>\n\u003cp>The latest co-cooking adventure was with Isabelle, a good friend of mine in Minnesota. After putting together a shared document listing the ingredients we each had in our pantries and fridges, cross-referencing them with recipes that could use said ingredients (or take variants) and narrowing down a brainstorm of links, we settled on one dish and one cocktail.[aside tag=\"flavors\" label=\"More Flavors at Home.\"]\u003c/p>\n\u003cp>We made this \u003ca href=\"https://www.justonecookbook.com/vegetarian-japanese-curry/#wprm-recipe-container-92986\" target=\"_blank\" rel=\"noopener noreferrer\">Japanese curry\u003c/a> from Just One Cookbook, but with vegetables we had on hand. My version substituted green beans for asparagus, dried porcini mushrooms for oysters and shimeji, added a poblano to the pepper mix and nixed the kabocha. Isabelle’s also omitted the kabocha and added kale.\u003c/p>\n\u003cp>Without thinking, we both decided to mise en place before joining the call, a pro tip for anyone who wants to try a similar co-cooking adventure on their own. It helped save time and fingers (trying to dice and talk to a screen is not exactly an easy skill to master).\u003c/p>\n\u003cfigure id=\"attachment_138627\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138627\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg\" alt=\"cocktail making\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Making a coconut-lime-basil cocktail before eating. \u003ccite>(Urmila Ramakrishnan / KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish, overall, was quite simple to make. It was the first time either of us had made a roux for a curry. With the Indian versions I’m used to making, it normally starts with a paste of ginger, garlic, onion and tomato. We chatted while comparing our roux coloration on the screen. It was surprising how in-sync we were throughout the whole process. As we let our vegetables simmer in vegetable broth, we caught up on the latest perils of working from home and the different hobbies we’ve collected since the last time we spoke. We reveled in the novelty of being able to cook together with hundreds of miles between us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At the end of it all, we plated our curry over noodles, used more of our pantry staples to make this \u003ca href=\"https://www.mydiaryofus.com/blog/2014/3/10/refreshing-coconut-lime-and-basil-cocktails\">basil coconut cocktail\u003c/a> (shaken not blended) and dug in swiftly.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>Not sure why it took 30 years of life and five months of sheltering in place to figure out how to cook together with friends in different states, but here we are. Virtual cooking friend dates, FaceTime watch parties and video chats have taken up space as new “hobbies” to help keep in touch.\u003c/p>\n\u003cp>The latest co-cooking adventure was with Isabelle, a good friend of mine in Minnesota. After putting together a shared document listing the ingredients we each had in our pantries and fridges, cross-referencing them with recipes that could use said ingredients (or take variants) and narrowing down a brainstorm of links, we settled on one dish and one cocktail.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We made this \u003ca href=\"https://www.justonecookbook.com/vegetarian-japanese-curry/#wprm-recipe-container-92986\" target=\"_blank\" rel=\"noopener noreferrer\">Japanese curry\u003c/a> from Just One Cookbook, but with vegetables we had on hand. My version substituted green beans for asparagus, dried porcini mushrooms for oysters and shimeji, added a poblano to the pepper mix and nixed the kabocha. Isabelle’s also omitted the kabocha and added kale.\u003c/p>\n\u003cp>Without thinking, we both decided to mise en place before joining the call, a pro tip for anyone who wants to try a similar co-cooking adventure on their own. It helped save time and fingers (trying to dice and talk to a screen is not exactly an easy skill to master).\u003c/p>\n\u003cfigure id=\"attachment_138627\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138627\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg\" alt=\"cocktail making\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Making a coconut-lime-basil cocktail before eating. \u003ccite>(Urmila Ramakrishnan / KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish, overall, was quite simple to make. It was the first time either of us had made a roux for a curry. With the Indian versions I’m used to making, it normally starts with a paste of ginger, garlic, onion and tomato. We chatted while comparing our roux coloration on the screen. It was surprising how in-sync we were throughout the whole process. As we let our vegetables simmer in vegetable broth, we caught up on the latest perils of working from home and the different hobbies we’ve collected since the last time we spoke. We reveled in the novelty of being able to cook together with hundreds of miles between us.\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\u003cp>At the end of it all, we plated our curry over noodles, used more of our pantry staples to make this \u003ca href=\"https://www.mydiaryofus.com/blog/2014/3/10/refreshing-coconut-lime-and-basil-cocktails\">basil coconut cocktail\u003c/a> (shaken not blended) and dug in swiftly.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>There's something utilitarian about a cup of coffee. You wake up, you make it, pour it down your throat, and feel a little closer to taking on the day.\u003c/p>\n\u003cp>Which is fine, but maybe a little joyless? Especially for something you do every day. But, with just a few simple steps, coffee can go from something you \u003cem>use \u003c/em>to something you \u003cem>enjoy. \u003c/em>\u003c/p>\n\u003cp>We're guided by Sandra Walimaki, a coffee professional who has been in the industry for over 18 years. Her grandmother was a coffee farmer, so for her coffee is personal. \"To me, coffee was always that memory [of] sitting in the morning at a table, sharing a story, reading a paper, talking to my mom or my dad.\"\u003c/p>\n\u003cp>Walimaki is a regional educator for \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>, who we should note is our brand partner for the \u003ca href=\"https://nprcoffeeclub.org/\">NPR Coffee Club\u003c/a>. She teaches professional development classes for baristas, as well as home brewing classes for coffee enthusiasts.\u003c/p>\n\u003cp>Here are six tips to help you brew a better cup from the comfort of your kitchen:\u003c/p>\n\u003ch3>1. Start with good ingredients.\u003c/h3>\n\u003cp>At its simplest, a cup of coffee consists of two things: coffee and water.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The taste of your water will affect the taste of your coffee, \"so choosing good water is very important for brewing good coffee at home,\" Walimaki says.\u003c/p>\n\u003cp>This doesn't mean going out and buying ten dollar artisanal water. It can be as easy as using the filter in your fridge or on your sink. Your tap water may contain some \u003ca href=\"https://www.cooksillustrated.com/science/854-articles/story/why-does-water-from-different-places-taste-different\">minerals\u003c/a> that will affect the taste of your coffee. If it contains high levels of chlorine, for example, \"your coffee [could] taste like pool water,\" cautions Walimaki.\u003c/p>\n\u003cp>When it comes to the other main ingredient, it goes beyond just buying \"good\" coffee. Try opting for \u003cem>fresh \u003c/em>coffee. Like other perishable goods, coffee becomes stale with time, and the unique flavors will start to fade away.\u003c/p>\n\u003cp>Coffee that's not fresh might taste a little woody, or like cardboard. Check to see if your coffee has a \"best by\" date printed anywhere on the package. If you're buying whole beans, see if there's a date that indicates when the beans were roasted.\u003c/p>\n\u003cp>Walimaki says you can keep coffee in those paper pouch bags they come in anywhere from two weeks to a month, as long as they're kept in a relatively cool dry space. Be wary of storing your beans in the fridge though — they could wind up absorbing other aromas.\u003c/p>\n\u003ch3>2. Get a coffee grinder.\u003c/h3>\n\u003cp>Walimaki says a good coffee grinder is the single best thing you can buy to upgrade your coffee game. \"The best gift I gave to myself back in the day was a grinder,\" says Walimaki.\u003c/p>\n\u003cp>Grinders come in two styles:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Burr grinders\u003c/strong> run coffee beans through two gear-like circles, akin to a pepper mill. They allow for a more uniform grind size compared to blade grinders, although they tend to be bigger and more expensive. There are mechanized burr grinders and manual ones.\u003c/li>\n\u003cli>\u003cstrong>Blade grinders\u003c/strong> grind coffee beans using a propeller-like blade. They are cheaper, smaller, and generally simpler to use than burr grinders. If you go with a blade grinder, try pulsing the grinder for a more consistent grind.\u003c/li>\n\u003c/ul>\n\u003cp>Whatever kind you get, try to minimize the time between grinding and brewing — it will make all the difference.\u003c/p>\n\u003cp>By grinding beans yourself and at home, you can zero in on your preferred grind size. Walimaki's ideal coarseness is that of the chunky sugar you see on top of scones. A finer grind will result in a lighter, more bitter cup of coffee.\u003c/p>\n\u003ch3>3. If you're ready, graduate from the auto-drip.\u003c/h3>\n\u003cp>Now, you've reached a fork in the road of your coffee journey — a French press on one side, and a pour-over on the other. If you like coffee with more body or a heavier mouthfeel, opt for a method that doesn't require a paper filter, like a French press, says Walimaki.\u003c/p>\n\u003cp>If you want a lighter, brighter cup — in color and in taste — try a brewing method that uses a paper filter. Paper filters will trap oily substances and keep out more sediment. Walimaki tells us the resulting cup of coffee is more clear, crisp and tends to have \"brighter flavors.\"\u003c/p>\n\u003cp>Something else to consider: pour-over methods are more hands-on. Most require you to pour hot water over the grounds more than once, so they need constant attention.\u003c/p>\n\u003cp>A French press is less precious — you just pour water over the grounds, set a timer \u003ca href=\"https://nguyencoffeesupply.com/blogs/vietnamese-coffee-brew-guide/french-press\">for four minutes\u003c/a> and let them steep. So if you prefer to multitask in the mornings, this might be the better option.\u003c/p>\n\u003ch3>4. Develop Your Recipe\u003c/h3>\n\u003cp>The proportions of coffee to water (a.k.a. the brew ratio) is a personal, intimate thing. Walimaki likes a 1:16 ratio, so one part coffee to 16 parts water. The right ratios, she says, \"will do magic to like the flavors of your coffee.\"\u003c/p>\n\u003cp>If that math is hard in your head, try starting out with 60 grams of coffee to one liter of water as a baseline.\u003c/p>\n\u003cp>From there, it's up to you. Walimaki suggests taking notes the first time you brew coffee at home and then changing one variable at a time.\u003c/p>\n\u003cp>Record how each change affects the taste of your coffee. Think of the pursuit of your perfect cup of coffee as a kind of adult science fair project!\u003c/p>\n\u003ch3>5. Learn to describe what you taste.\u003c/h3>\n\u003cp>We're not telling you to go out and become a coffee connoisseur! The point here is to learn enough to be able to figure out what you like.\u003c/p>\n\u003cp>Don't expect to become some kind of expert taster overnight. Walimaki notes, \"The more you taste something ... the better you're going to get at identifying what's good and what's bad. And also what do you like, or what do you prefer?\"\u003c/p>\n\u003cp>If you're having trouble naming what you taste, try using a \u003ca href=\"https://counterculturecoffee.com/learn/resource-center/coffee-tasters-flavor-wheel\">flavor wheel\u003c/a> — a handy tool that can help you pick out exactly what you're tasting. It starts with more general flavors in the center — fruit, nut, floral — and gets more specific towards the edges.\u003c/p>\n\u003ch3>6. Create a \"coffee corner.\"\u003c/h3>\n\u003cp>There can be more to coffee than just what's in your cup. Whether you drink your morning cup at home while catching up on the news, or out of a tumbler on your morning walk — it's a part of everyday life for a lot of people.\u003c/p>\n\u003cp>We talked to Sahra Nguyen, founder and CEO of \u003ca href=\"https://nguyencoffeesupply.com/pages/about-us\">Nguyen Coffee Supply\u003c/a>. \"For me, I feel like having a coffee ritual every morning is really like treating yourself right.\" Instead of rushing to her desk or checking her emails first thing, she carves out time for a coffee routine. Especially when things feel uncertain.\u003c/p>\n\u003cp>\"I think committing to a ritual, like making coffee, is really centering,\" Nguyen says.\u003c/p>\n\u003cp>In service of creating a ritual, Nguyen recommends dedicating some space in your home for all of your tools — she calls it a \"coffee corner.\"\u003c/p>\n\u003cp>\"Right before this, I used to step into a coffee shop almost every morning as part of my ritual to start my day. And I think that feeling, like stepping into something, is really about stepping into a moment of self-care that's rooted in ritual. So I think designing that space is really important.\"\u003c/p>\n\u003cp>Your coffee corner doesn't need to be anything fancy. It could be half of a shelf in your pantry, a corner of your countertop or a little rolling cart. You don't need to buy anything new. \"You can actually work with what you have,\" says Nguyen. Try designating a few favorite mugs and spoons, and show them off by giving them their own space!\u003c/p>\n\u003cp>Of course, coffee shop vibes aren't complete until you've set your music. Nguyen likes to kick things off with Ray Charles instrumentals, but it's your coffee corner, so play what feels right for you.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Have a good coffee tip? We'd love to hear from you. Leave us a voicemail at 202-216-9823, or email us at \u003c/em>\u003ca href=\"mailto:LifeKit@npr.org\">\u003cem>LifeKit@npr.org\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>For more Life Kit, \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/life-kit\">\u003cem>subscribe to our newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The podcast portion of this story was produced by Audrey Nguyen. \u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=It%27s+Pretty+Easy+To+Level+Up+Your+Coffee+Game+%E2%80%94+Here%27s+How+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "You don't need to get super fancy with your morning coffee at home. All it takes are a few strategies to elevate your coffee game. Whether you use a drip machine or pour-over, paper filters or French press, this episode will help you get to know what kind of coffee you like and how to make it a little better. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's something utilitarian about a cup of coffee. You wake up, you make it, pour it down your throat, and feel a little closer to taking on the day.\u003c/p>\n\u003cp>Which is fine, but maybe a little joyless? Especially for something you do every day. But, with just a few simple steps, coffee can go from something you \u003cem>use \u003c/em>to something you \u003cem>enjoy. \u003c/em>\u003c/p>\n\u003cp>We're guided by Sandra Walimaki, a coffee professional who has been in the industry for over 18 years. Her grandmother was a coffee farmer, so for her coffee is personal. \"To me, coffee was always that memory [of] sitting in the morning at a table, sharing a story, reading a paper, talking to my mom or my dad.\"\u003c/p>\n\u003cp>Walimaki is a regional educator for \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>, who we should note is our brand partner for the \u003ca href=\"https://nprcoffeeclub.org/\">NPR Coffee Club\u003c/a>. She teaches professional development classes for baristas, as well as home brewing classes for coffee enthusiasts.\u003c/p>\n\u003cp>Here are six tips to help you brew a better cup from the comfort of your kitchen:\u003c/p>\n\u003ch3>1. Start with good ingredients.\u003c/h3>\n\u003cp>At its simplest, a cup of coffee consists of two things: coffee and water.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The taste of your water will affect the taste of your coffee, \"so choosing good water is very important for brewing good coffee at home,\" Walimaki says.\u003c/p>\n\u003cp>This doesn't mean going out and buying ten dollar artisanal water. It can be as easy as using the filter in your fridge or on your sink. Your tap water may contain some \u003ca href=\"https://www.cooksillustrated.com/science/854-articles/story/why-does-water-from-different-places-taste-different\">minerals\u003c/a> that will affect the taste of your coffee. If it contains high levels of chlorine, for example, \"your coffee [could] taste like pool water,\" cautions Walimaki.\u003c/p>\n\u003cp>When it comes to the other main ingredient, it goes beyond just buying \"good\" coffee. Try opting for \u003cem>fresh \u003c/em>coffee. Like other perishable goods, coffee becomes stale with time, and the unique flavors will start to fade away.\u003c/p>\n\u003cp>Coffee that's not fresh might taste a little woody, or like cardboard. Check to see if your coffee has a \"best by\" date printed anywhere on the package. If you're buying whole beans, see if there's a date that indicates when the beans were roasted.\u003c/p>\n\u003cp>Walimaki says you can keep coffee in those paper pouch bags they come in anywhere from two weeks to a month, as long as they're kept in a relatively cool dry space. Be wary of storing your beans in the fridge though — they could wind up absorbing other aromas.\u003c/p>\n\u003ch3>2. Get a coffee grinder.\u003c/h3>\n\u003cp>Walimaki says a good coffee grinder is the single best thing you can buy to upgrade your coffee game. \"The best gift I gave to myself back in the day was a grinder,\" says Walimaki.\u003c/p>\n\u003cp>Grinders come in two styles:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Burr grinders\u003c/strong> run coffee beans through two gear-like circles, akin to a pepper mill. They allow for a more uniform grind size compared to blade grinders, although they tend to be bigger and more expensive. There are mechanized burr grinders and manual ones.\u003c/li>\n\u003cli>\u003cstrong>Blade grinders\u003c/strong> grind coffee beans using a propeller-like blade. They are cheaper, smaller, and generally simpler to use than burr grinders. If you go with a blade grinder, try pulsing the grinder for a more consistent grind.\u003c/li>\n\u003c/ul>\n\u003cp>Whatever kind you get, try to minimize the time between grinding and brewing — it will make all the difference.\u003c/p>\n\u003cp>By grinding beans yourself and at home, you can zero in on your preferred grind size. Walimaki's ideal coarseness is that of the chunky sugar you see on top of scones. A finer grind will result in a lighter, more bitter cup of coffee.\u003c/p>\n\u003ch3>3. If you're ready, graduate from the auto-drip.\u003c/h3>\n\u003cp>Now, you've reached a fork in the road of your coffee journey — a French press on one side, and a pour-over on the other. If you like coffee with more body or a heavier mouthfeel, opt for a method that doesn't require a paper filter, like a French press, says Walimaki.\u003c/p>\n\u003cp>If you want a lighter, brighter cup — in color and in taste — try a brewing method that uses a paper filter. Paper filters will trap oily substances and keep out more sediment. Walimaki tells us the resulting cup of coffee is more clear, crisp and tends to have \"brighter flavors.\"\u003c/p>\n\u003cp>Something else to consider: pour-over methods are more hands-on. Most require you to pour hot water over the grounds more than once, so they need constant attention.\u003c/p>\n\u003cp>A French press is less precious — you just pour water over the grounds, set a timer \u003ca href=\"https://nguyencoffeesupply.com/blogs/vietnamese-coffee-brew-guide/french-press\">for four minutes\u003c/a> and let them steep. So if you prefer to multitask in the mornings, this might be the better option.\u003c/p>\n\u003ch3>4. Develop Your Recipe\u003c/h3>\n\u003cp>The proportions of coffee to water (a.k.a. the brew ratio) is a personal, intimate thing. Walimaki likes a 1:16 ratio, so one part coffee to 16 parts water. The right ratios, she says, \"will do magic to like the flavors of your coffee.\"\u003c/p>\n\u003cp>If that math is hard in your head, try starting out with 60 grams of coffee to one liter of water as a baseline.\u003c/p>\n\u003cp>From there, it's up to you. Walimaki suggests taking notes the first time you brew coffee at home and then changing one variable at a time.\u003c/p>\n\u003cp>Record how each change affects the taste of your coffee. Think of the pursuit of your perfect cup of coffee as a kind of adult science fair project!\u003c/p>\n\u003ch3>5. Learn to describe what you taste.\u003c/h3>\n\u003cp>We're not telling you to go out and become a coffee connoisseur! The point here is to learn enough to be able to figure out what you like.\u003c/p>\n\u003cp>Don't expect to become some kind of expert taster overnight. Walimaki notes, \"The more you taste something ... the better you're going to get at identifying what's good and what's bad. And also what do you like, or what do you prefer?\"\u003c/p>\n\u003cp>If you're having trouble naming what you taste, try using a \u003ca href=\"https://counterculturecoffee.com/learn/resource-center/coffee-tasters-flavor-wheel\">flavor wheel\u003c/a> — a handy tool that can help you pick out exactly what you're tasting. It starts with more general flavors in the center — fruit, nut, floral — and gets more specific towards the edges.\u003c/p>\n\u003ch3>6. Create a \"coffee corner.\"\u003c/h3>\n\u003cp>There can be more to coffee than just what's in your cup. Whether you drink your morning cup at home while catching up on the news, or out of a tumbler on your morning walk — it's a part of everyday life for a lot of people.\u003c/p>\n\u003cp>We talked to Sahra Nguyen, founder and CEO of \u003ca href=\"https://nguyencoffeesupply.com/pages/about-us\">Nguyen Coffee Supply\u003c/a>. \"For me, I feel like having a coffee ritual every morning is really like treating yourself right.\" Instead of rushing to her desk or checking her emails first thing, she carves out time for a coffee routine. Especially when things feel uncertain.\u003c/p>\n\u003cp>\"I think committing to a ritual, like making coffee, is really centering,\" Nguyen says.\u003c/p>\n\u003cp>In service of creating a ritual, Nguyen recommends dedicating some space in your home for all of your tools — she calls it a \"coffee corner.\"\u003c/p>\n\u003cp>\"Right before this, I used to step into a coffee shop almost every morning as part of my ritual to start my day. And I think that feeling, like stepping into something, is really about stepping into a moment of self-care that's rooted in ritual. So I think designing that space is really important.\"\u003c/p>\n\u003cp>Your coffee corner doesn't need to be anything fancy. It could be half of a shelf in your pantry, a corner of your countertop or a little rolling cart. You don't need to buy anything new. \"You can actually work with what you have,\" says Nguyen. Try designating a few favorite mugs and spoons, and show them off by giving them their own space!\u003c/p>\n\u003cp>Of course, coffee shop vibes aren't complete until you've set your music. Nguyen likes to kick things off with Ray Charles instrumentals, but it's your coffee corner, so play what feels right for you.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Have a good coffee tip? We'd love to hear from you. Leave us a voicemail at 202-216-9823, or email us at \u003c/em>\u003ca href=\"mailto:LifeKit@npr.org\">\u003cem>LifeKit@npr.org\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>For more Life Kit, \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/life-kit\">\u003cem>subscribe to our newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Online Grocery Marketplace is Booming in the Bay Area. Here’s Why",
"title": "The Online Grocery Marketplace is Booming in the Bay Area. Here’s Why",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The coronavirus pandemic has transformed grocery shopping. Grocery sales have increased significantly since the onset of the pandemic, and the convenience and safety of online grocery and delivery companies have contributed to a historical boom.\u003c/p>\n\u003cp>Two Bay Area online grocers in this swift growth are Good Eggs and Imperfect Foods. Each company is carving out a respective corner in the burgeoning marketplace by adding values to their missions around product quality, affordability and above-average compensation that sets them apart from gig-economy fueled tech companies like Instacart and Postmates.\u003c/p>\n\u003cp>“Online grocery is definitely having its moment,” said Bentley Hall, CEO of Bay Area based online grocery purveyors Good Eggs. “I think the consumer behavior shift is large and fast and here to stay.” Hall explained that even though the company has added more delivery windows than ever before to meet growing demands, they sell out in minutes. “We've more than doubled our revenue in the last two months.”\u003c/p>\n\u003ch2>Growing During a Pandemic\u003c/h2>\n\u003cp>Good Eggs, which buys wholesale produce and prepared foods directly from vendors that’s later re-packaged and sold on its website, has been able to meet the growing demands of its new and existing customers by expanding its workforce and ramping up the volume of orders from suppliers. “What we heard from most of our suppliers as this all happened was that at least half of their business was through restaurant and food service and that had dried up overnight,” Hall said. “Instead of on-boarding a ton of new suppliers, [our] focus shifted to how we serve our existing suppliers so we can have a more resilient supply for our customers in this moment.”\u003c/p>\n\u003cfigure id=\"attachment_138345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-800x515.jpg\" alt=\"Imperfect Foods, which focuses on diverting quality but superficially less than perfect produce and pantry staples to customers, has experience surging demands during the pandemic.\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-1536x990.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Foods, which focuses on diverting quality but superficially less than perfect produce and pantry staples to customers, has experience surging demands during the pandemic. \u003ccite>(Imperfect Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food system’s resilience has been thoroughly tested by the pandemic and companies that have adapted their supply chains to systemic shocks have seen growth during this pandemic. “In the early phases of the pandemic, when airlines and hotels and restaurants shut down, we saw enormous quantities of food being stuck in the wrong supply chain,” said Phillip Behn, CEO of San Francisco-headquartered Imperfect Foods. Behn’s company focuses on reducing food waste by buying and delivering superficially less than perfect produce, pantry staples and proteins for discounted prices to over 400,000 customers across the country. “We're a small company so we did what we could. But it was quite painful to watch the amount of food that ended up being diverted to less than ideal uses,” he added.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Behn surmises that a major problem that leads to food waste in the country is an inflexible supply chain that is disconnected from growers and farmers. He attributes his company’s ability to adapt during the pandemic to the direct relationship Imperfect Foods has built with over 300 growers, 80% of which he said are family-owned businesses. As Imperfect Foods grows, maintaining that dynamic will be a priority and a challenge for Behn.“When companies grow, systems replace some of those relationships,” Behn admitted. “But I'm happy to report that on the sourcing front, we've kept it very much like it was on day one. We continue to have a direct relationship with farmers [which] has grown in volume but it hasn't changed in nature.”\u003c/p>\n\u003ch2>Scaling Business and Values\u003c/h2>\n\u003cp>Besides their wholesale relationships with growers, Good Eggs and Imperfect Foods also differ from competitors through their workforce as they are predominantly staffed by full-time workers with medical benefits. Besides offering extended paid sick leave in response to COVID-19, Good Eggs and Imperfect Foods also pay above the minimum wage with the former promising living wages and both offering ownership shares for all employees. “It's more costly in the long term to not have a quality workforce in place,” Hall explained. “It's a good business decision and it's the right character move.”\u003c/p>\n\u003cp>A part of their scaling business, Good Eggs decided to move into a new 115,000-square-foot warehouse in West Oakland.. Like many new residents to West Oakland, Hall explained that the company chose West Oakland for its proximity to San Francisco, the South Bay and the rest of the East Bay. “If you look around like where is the best location that can deliver same day to all of those geographies and also has an open labor pool, [there's] this combo of where our customers are and where our team is coming from,” he said of the company’s new home.\u003c/p>\n\u003cp>[aside postID=bayareabites_136549,bayareabites_137260,bayareabites_137381]\u003cbr>\nHall worked closely with the city of Oakland to identify organizations that can connect them with local candidates for the 400 new full-time jobs that the company added in the spring. Of those new hires, Good Eggs stated 61% are Oakland residents. One of them is Myra Burns who is in her third week as a delivery driver for the grocery company and makes $19 an hour. “From my perspective, it's really a good place to work for,” she said citing the safety protocols the company takes and the health benefits she receives. “They try to work with you and whatever [physical limitations] you have going on,” Burns said of her new employer’s flexibility. “And I appreciate that because I'm in my late fifties.”\u003c/p>\n\u003cp>As for the living wage the company proudly touts, Burns said she fares better because she’s a single person with no dependents. “[Does] it work for me completely? It has its moments. [I] can use the majority of it to pay my bills and then I own a cleaning service and a little handy-woman service on the side so it just goes along with what I'm doing,” she said. Burns’ assessment is echoed by MIT’s Living Wage Calculator which has Oakland’s hourly living wage at $18.25 for single adults with no children. That figure jumps to $36.46 with just one child.\u003c/p>\n\u003cp>When asked about their ideal customer, Good Eggs’ Hall talked about Marissa, the company’s moniker for its prototypical customer. “Oftentimes, it’s two working parents who have kids under the age of 15 at home,” he said. “They’re the ones who value this pace and quality that we seem to balance pretty well.” According to The Living Wage Calculator, Burns’ wage, when placed in the Marissa scenario and doubled to account for a second income, would fall short of the living wage.\u003c/p>\n\u003cp>Imperfect Foods, which pays its drivers around the same hourly rate, has resorted to temp agencies to staff some of their positions to meet recent surging demands. “We've had to be flexible. Our plan long term is to go back to 100% company hired associates,” Behn said.\u003c/p>\n\u003cfigure id=\"attachment_138542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-138542\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed.jpg\" alt=\"Good Eggs has seen its revenue double during the pandemic and is banking on a permanent shift for many towards online groceries. \" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good Eggs has seen its revenue double during the pandemic and is banking on a permanent shift for many towards online groceries. \u003ccite>(Emmanuelle Joyeux for Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Looking to the Future\u003c/h2>\n\u003cp>As both companies look ahead to the growing online grocery marketplace, they’re both eyeing expansion. For Good Eggs, Southern California is on the horizon for what Hall calls a “thoughtful geographic expansion.” He also wants to double down on the Bay Area market. “There's a roving boundary between groceries and restaurants which this whole scenario has accelerated so we're thinking about which tastemakers and restaurants we can actually work with to get groceries plus other things [out there],” he said adding that those collaborations are underway for the Bay Area.\u003c/p>\n\u003cp>Behn and Imperfect Foods can leverage renewed awareness around food waste that’s been exposed through the fragile infrastructure of the food system. “The good news is there's so much runway, there's so much more that we can do,” he said, adding his company will have diverted 200 million of the 20 billion pounds of food waste in the country. According to Berkeley based non-profit ReFed, integrating imperfect produce into the market ranks 18 of 27 on shifts that would significantly reduce food waste with consumer education and standardized date labeling coming in first.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But Behn seems up for the challenge: “We can grow into such a large company by continuing to stay 100% focused on our mission.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The coronavirus pandemic has transformed grocery shopping. Grocery sales have increased significantly since the onset of the pandemic, and the convenience and safety of online grocery and delivery companies have contributed to a historical boom.\u003c/p>\n\u003cp>Two Bay Area online grocers in this swift growth are Good Eggs and Imperfect Foods. Each company is carving out a respective corner in the burgeoning marketplace by adding values to their missions around product quality, affordability and above-average compensation that sets them apart from gig-economy fueled tech companies like Instacart and Postmates.\u003c/p>\n\u003cp>“Online grocery is definitely having its moment,” said Bentley Hall, CEO of Bay Area based online grocery purveyors Good Eggs. “I think the consumer behavior shift is large and fast and here to stay.” Hall explained that even though the company has added more delivery windows than ever before to meet growing demands, they sell out in minutes. “We've more than doubled our revenue in the last two months.”\u003c/p>\n\u003ch2>Growing During a Pandemic\u003c/h2>\n\u003cp>Good Eggs, which buys wholesale produce and prepared foods directly from vendors that’s later re-packaged and sold on its website, has been able to meet the growing demands of its new and existing customers by expanding its workforce and ramping up the volume of orders from suppliers. “What we heard from most of our suppliers as this all happened was that at least half of their business was through restaurant and food service and that had dried up overnight,” Hall said. “Instead of on-boarding a ton of new suppliers, [our] focus shifted to how we serve our existing suppliers so we can have a more resilient supply for our customers in this moment.”\u003c/p>\n\u003cfigure id=\"attachment_138345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-800x515.jpg\" alt=\"Imperfect Foods, which focuses on diverting quality but superficially less than perfect produce and pantry staples to customers, has experience surging demands during the pandemic.\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-1536x990.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Foods, which focuses on diverting quality but superficially less than perfect produce and pantry staples to customers, has experience surging demands during the pandemic. \u003ccite>(Imperfect Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food system’s resilience has been thoroughly tested by the pandemic and companies that have adapted their supply chains to systemic shocks have seen growth during this pandemic. “In the early phases of the pandemic, when airlines and hotels and restaurants shut down, we saw enormous quantities of food being stuck in the wrong supply chain,” said Phillip Behn, CEO of San Francisco-headquartered Imperfect Foods. Behn’s company focuses on reducing food waste by buying and delivering superficially less than perfect produce, pantry staples and proteins for discounted prices to over 400,000 customers across the country. “We're a small company so we did what we could. But it was quite painful to watch the amount of food that ended up being diverted to less than ideal uses,” he added.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Behn surmises that a major problem that leads to food waste in the country is an inflexible supply chain that is disconnected from growers and farmers. He attributes his company’s ability to adapt during the pandemic to the direct relationship Imperfect Foods has built with over 300 growers, 80% of which he said are family-owned businesses. As Imperfect Foods grows, maintaining that dynamic will be a priority and a challenge for Behn.“When companies grow, systems replace some of those relationships,” Behn admitted. “But I'm happy to report that on the sourcing front, we've kept it very much like it was on day one. We continue to have a direct relationship with farmers [which] has grown in volume but it hasn't changed in nature.”\u003c/p>\n\u003ch2>Scaling Business and Values\u003c/h2>\n\u003cp>Besides their wholesale relationships with growers, Good Eggs and Imperfect Foods also differ from competitors through their workforce as they are predominantly staffed by full-time workers with medical benefits. Besides offering extended paid sick leave in response to COVID-19, Good Eggs and Imperfect Foods also pay above the minimum wage with the former promising living wages and both offering ownership shares for all employees. “It's more costly in the long term to not have a quality workforce in place,” Hall explained. “It's a good business decision and it's the right character move.”\u003c/p>\n\u003cp>A part of their scaling business, Good Eggs decided to move into a new 115,000-square-foot warehouse in West Oakland.. Like many new residents to West Oakland, Hall explained that the company chose West Oakland for its proximity to San Francisco, the South Bay and the rest of the East Bay. “If you look around like where is the best location that can deliver same day to all of those geographies and also has an open labor pool, [there's] this combo of where our customers are and where our team is coming from,” he said of the company’s new home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHall worked closely with the city of Oakland to identify organizations that can connect them with local candidates for the 400 new full-time jobs that the company added in the spring. Of those new hires, Good Eggs stated 61% are Oakland residents. One of them is Myra Burns who is in her third week as a delivery driver for the grocery company and makes $19 an hour. “From my perspective, it's really a good place to work for,” she said citing the safety protocols the company takes and the health benefits she receives. “They try to work with you and whatever [physical limitations] you have going on,” Burns said of her new employer’s flexibility. “And I appreciate that because I'm in my late fifties.”\u003c/p>\n\u003cp>As for the living wage the company proudly touts, Burns said she fares better because she’s a single person with no dependents. “[Does] it work for me completely? It has its moments. [I] can use the majority of it to pay my bills and then I own a cleaning service and a little handy-woman service on the side so it just goes along with what I'm doing,” she said. Burns’ assessment is echoed by MIT’s Living Wage Calculator which has Oakland’s hourly living wage at $18.25 for single adults with no children. That figure jumps to $36.46 with just one child.\u003c/p>\n\u003cp>When asked about their ideal customer, Good Eggs’ Hall talked about Marissa, the company’s moniker for its prototypical customer. “Oftentimes, it’s two working parents who have kids under the age of 15 at home,” he said. “They’re the ones who value this pace and quality that we seem to balance pretty well.” According to The Living Wage Calculator, Burns’ wage, when placed in the Marissa scenario and doubled to account for a second income, would fall short of the living wage.\u003c/p>\n\u003cp>Imperfect Foods, which pays its drivers around the same hourly rate, has resorted to temp agencies to staff some of their positions to meet recent surging demands. “We've had to be flexible. Our plan long term is to go back to 100% company hired associates,” Behn said.\u003c/p>\n\u003cfigure id=\"attachment_138542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-138542\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed.jpg\" alt=\"Good Eggs has seen its revenue double during the pandemic and is banking on a permanent shift for many towards online groceries. \" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good Eggs has seen its revenue double during the pandemic and is banking on a permanent shift for many towards online groceries. \u003ccite>(Emmanuelle Joyeux for Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Looking to the Future\u003c/h2>\n\u003cp>As both companies look ahead to the growing online grocery marketplace, they’re both eyeing expansion. For Good Eggs, Southern California is on the horizon for what Hall calls a “thoughtful geographic expansion.” He also wants to double down on the Bay Area market. “There's a roving boundary between groceries and restaurants which this whole scenario has accelerated so we're thinking about which tastemakers and restaurants we can actually work with to get groceries plus other things [out there],” he said adding that those collaborations are underway for the Bay Area.\u003c/p>\n\u003cp>Behn and Imperfect Foods can leverage renewed awareness around food waste that’s been exposed through the fragile infrastructure of the food system. “The good news is there's so much runway, there's so much more that we can do,” he said, adding his company will have diverted 200 million of the 20 billion pounds of food waste in the country. According to Berkeley based non-profit ReFed, integrating imperfect produce into the market ranks 18 of 27 on shifts that would significantly reduce food waste with consumer education and standardized date labeling coming in first.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"order": 10
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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