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"disqusTitle": "Chef Dominique Crenn Transforms Her Hayes Valley Restaurant into a Community Kitchen to Feed Vulnerable San Franciscans",
"title": "Chef Dominique Crenn Transforms Her Hayes Valley Restaurant into a Community Kitchen to Feed Vulnerable San Franciscans",
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"content": "\u003cp>Chef Dominique Crenn is well known for rising to the occasion when there are people who need to be fed. Last week, Petit Crenn, the chef's popular Hayes Valley bistro that closed its doors for commercial service on July 7th, rose from the rubble of the COVID-19 crisis in a new iteration: The restaurant has been transformed into a community kitchen devoted to nourishing the city's food-insecure.\u003c/p>\n\u003cfigure id=\"attachment_138317\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-138317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-800x534.jpg\" alt=\"Chickpeas wait to be added to Petit Crenn's first Rethink meal.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas wait to be added to Petit Crenn's first Rethink meal. \u003ccite>(Kimberly Zerkel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We knew what a meal can do,\" explains Chiu. The question was \"how do we use restaurants at this time to stabilize the economy, rehire workers, and feed people?\" The organization realized that by subsidizing Rethink's existing restaurant partners, they could not only keep them and their staff afloat through the crisis, but keep them preparing thousands of meals a day that could be distributed through their trusted nonprofit collaborators to food-insecure households.\u003c/p>\n\u003cp>Crenn followed Rethink's work closely. For years she had been thinking about ways restaurants could use their assets to feed not just their guests, but the community as a whole. So when the coronavirus erupted, so did an opportunity for collaboration.\u003c/p>\n\u003cp>\"It's literally a win-win situation,\" she says. \"COVID or not-COVID hunger is going to be around forever, but when a restaurant opens their doors, they also have to have a part of the business that will give back to the community. When you give back to the community, you also rebuild.\"\u003c/p>\n\u003cp>With a grant, \u003ca href=\"https://www.petitcrenn.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Petit Crenn\u003c/a> has been able to rehire a team of staff to feed those in need. The vegetarian, dairy-free meals—like couscous with smoky eggplant and vegetables, the first meal the kitchen produced last week—cost the restaurant $6 a plate to prepare using organic produce from Crenn's farm as well as other locally produced foodstuffs. When the meals are ready, representatives from \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> distribute them to 300 individuals within their assistance network.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Working through established social services organizations is an important aspect of the program's success. \"A lot of times emergency food is not dignified,\" explains Chiu. Distributing peanut butter and jelly sandwiches to the community in Chinatown, for example, doesn't do much to build trust. Working through existing culturally sensitive organizations that local people recognize and respect is far more successful. \"They've laid out the groundwork. They have a real relationship and we want to allow them to strengthen their ties.\"\u003c/p>\n\u003cfigure id=\"attachment_138316\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138316\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-800x534.jpg\" alt=\"Masked team members prepares meals at the transformed Petit Crenn.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Masked team members prepares meals at the transformed Petit Crenn. \u003ccite>(Kimberly Zerkel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv id=\"sPost_0_0_4_0_0_0_0_3_0_4\" class=\"post-partial article__body\">\n\u003cdiv class=\"body js-expandable clearfix js-listicle-body css-listicle-body-2646420663\">\n\u003cdiv class=\"body-description\">\n\u003cp>Petit Crenn is the first Rethink-certified restaurant in the Bay Area, but it won't be the last. The organization is currently working to expand the initiative here into a network similar to the one they've built in New York. Other programs, including the \u003ca href=\"https://www.gofundme.com/f/help-horn-barbecue-feed-the-community\" target=\"_blank\" rel=\"noopener noreferrer\">Horn Initiative\u003c/a> launched by Oakland restaurant \u003ca href=\"https://www.hornbarbecue.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Horn Barbecue\u003c/a> and the \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Lee Initiative\u003c/a>, have similarly begun to collaborate with chefs in SF, Oakland, and beyond to feed the food-insecure as well as frontline healthcare workers.\u003c/p>\n\u003cp>One of them is \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\" target=\"_blank\" rel=\"noopener noreferrer\">Nelson German\u003c/a>, chef-owner of Oakland's \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar\u003c/a> and \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Since the crisis began in March, \"instead of just being open for service, we have also been a relief kitchen,\" he says. After working with the Lee Initiative for close to three months, AlaMar is now preparing 100 to 150 meals per day for the homeless through \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a>, and Sobre Mesa is making breakfasts for frontline healthcare workers through \u003ca href=\"https://www.eastbayfeeder.org/\" target=\"_blank\" rel=\"noopener noreferrer\">East Bay FeedER\u003c/a>. \"Give back and better things come towards you. I learned that from my mom and grandma,\" German says.\u003c/p>\n\u003cp>While Petit Crenn will remain closed to the public to partner with Rethink for the next six months, Crenn herself has plenty of ideas for the future. She envisions a food infrastructure in the Bay Area that revolves around its restaurants, mom-and-pop and Michelin-starred alike. From production to plate, feeding everyone from the homeless to school kids to the elderly would be in the hands of small local farms, producers, businesses and organizations, replacing the corporate structures that currently provide institutions with over-processed foods with low nutritional value.\u003c/p>\n\u003cp>\"We need to go back to feeding the community the right way, feeding the community with food that is good—good for the food system, good for your body,\" In the meantime, she says, don't forget that small actions can have a big impact. \"Think about where you're buying your things because eating and buying is an act of activism.\"\u003c/p>\n\u003cp>// \u003cem>Petit Crenn, as well as Bar Crenn, remains closed for restaurant service but hopes to reopen to guests in 2021. The fine dining restaurant \u003ca href=\"https://www.instagram.com/atelier.crenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Atelier Crenn\u003c/a> is open for takeout of farm-fresh brunches ($38/person), Crenn Kits ($145), and outdoor brunch and dinner service; place orders and make reservations on \u003ca href=\"https://www.exploretock.com/ateliercrenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Tock\u003c/a>. Follow chef Dominique Crenn on \u003ca href=\"https://www.instagram.com/dominiquecrenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv id=\"sPost_0_0_4_0_0_0_0_3_0_5\" class=\"post-partial article__around-the-web\">\n\u003cdiv class=\"around-the-web\">\u003c/div>\n\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Story by Soshi Parks via \u003ca href=\"https://www.7x7.com/\" target=\"_blank\" rel=\"noopener noreferrer\">7x7\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Chef Dominique Crenn is well known for rising to the occasion when there are people who need to be fed. Last week, Petit Crenn, the chef's popular Hayes Valley bistro that closed its doors for commercial service on July 7th, rose from the rubble of the COVID-19 crisis in a new iteration.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef Dominique Crenn is well known for rising to the occasion when there are people who need to be fed. Last week, Petit Crenn, the chef's popular Hayes Valley bistro that closed its doors for commercial service on July 7th, rose from the rubble of the COVID-19 crisis in a new iteration: The restaurant has been transformed into a community kitchen devoted to nourishing the city's food-insecure.\u003c/p>\n\u003cfigure id=\"attachment_138317\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-138317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-800x534.jpg\" alt=\"Chickpeas wait to be added to Petit Crenn's first Rethink meal.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominique-crenn.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas wait to be added to Petit Crenn's first Rethink meal. \u003ccite>(Kimberly Zerkel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We knew what a meal can do,\" explains Chiu. The question was \"how do we use restaurants at this time to stabilize the economy, rehire workers, and feed people?\" The organization realized that by subsidizing Rethink's existing restaurant partners, they could not only keep them and their staff afloat through the crisis, but keep them preparing thousands of meals a day that could be distributed through their trusted nonprofit collaborators to food-insecure households.\u003c/p>\n\u003cp>Crenn followed Rethink's work closely. For years she had been thinking about ways restaurants could use their assets to feed not just their guests, but the community as a whole. So when the coronavirus erupted, so did an opportunity for collaboration.\u003c/p>\n\u003cp>\"It's literally a win-win situation,\" she says. \"COVID or not-COVID hunger is going to be around forever, but when a restaurant opens their doors, they also have to have a part of the business that will give back to the community. When you give back to the community, you also rebuild.\"\u003c/p>\n\u003cp>With a grant, \u003ca href=\"https://www.petitcrenn.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Petit Crenn\u003c/a> has been able to rehire a team of staff to feed those in need. The vegetarian, dairy-free meals—like couscous with smoky eggplant and vegetables, the first meal the kitchen produced last week—cost the restaurant $6 a plate to prepare using organic produce from Crenn's farm as well as other locally produced foodstuffs. When the meals are ready, representatives from \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> distribute them to 300 individuals within their assistance network.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Working through established social services organizations is an important aspect of the program's success. \"A lot of times emergency food is not dignified,\" explains Chiu. Distributing peanut butter and jelly sandwiches to the community in Chinatown, for example, doesn't do much to build trust. Working through existing culturally sensitive organizations that local people recognize and respect is far more successful. \"They've laid out the groundwork. They have a real relationship and we want to allow them to strengthen their ties.\"\u003c/p>\n\u003cfigure id=\"attachment_138316\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138316\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-800x534.jpg\" alt=\"Masked team members prepares meals at the transformed Petit Crenn.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/dominic-crenn-2.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Masked team members prepares meals at the transformed Petit Crenn. \u003ccite>(Kimberly Zerkel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv id=\"sPost_0_0_4_0_0_0_0_3_0_4\" class=\"post-partial article__body\">\n\u003cdiv class=\"body js-expandable clearfix js-listicle-body css-listicle-body-2646420663\">\n\u003cdiv class=\"body-description\">\n\u003cp>Petit Crenn is the first Rethink-certified restaurant in the Bay Area, but it won't be the last. The organization is currently working to expand the initiative here into a network similar to the one they've built in New York. Other programs, including the \u003ca href=\"https://www.gofundme.com/f/help-horn-barbecue-feed-the-community\" target=\"_blank\" rel=\"noopener noreferrer\">Horn Initiative\u003c/a> launched by Oakland restaurant \u003ca href=\"https://www.hornbarbecue.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Horn Barbecue\u003c/a> and the \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Lee Initiative\u003c/a>, have similarly begun to collaborate with chefs in SF, Oakland, and beyond to feed the food-insecure as well as frontline healthcare workers.\u003c/p>\n\u003cp>One of them is \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\" target=\"_blank\" rel=\"noopener noreferrer\">Nelson German\u003c/a>, chef-owner of Oakland's \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar\u003c/a> and \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Since the crisis began in March, \"instead of just being open for service, we have also been a relief kitchen,\" he says. After working with the Lee Initiative for close to three months, AlaMar is now preparing 100 to 150 meals per day for the homeless through \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a>, and Sobre Mesa is making breakfasts for frontline healthcare workers through \u003ca href=\"https://www.eastbayfeeder.org/\" target=\"_blank\" rel=\"noopener noreferrer\">East Bay FeedER\u003c/a>. \"Give back and better things come towards you. I learned that from my mom and grandma,\" German says.\u003c/p>\n\u003cp>While Petit Crenn will remain closed to the public to partner with Rethink for the next six months, Crenn herself has plenty of ideas for the future. She envisions a food infrastructure in the Bay Area that revolves around its restaurants, mom-and-pop and Michelin-starred alike. From production to plate, feeding everyone from the homeless to school kids to the elderly would be in the hands of small local farms, producers, businesses and organizations, replacing the corporate structures that currently provide institutions with over-processed foods with low nutritional value.\u003c/p>\n\u003cp>\"We need to go back to feeding the community the right way, feeding the community with food that is good—good for the food system, good for your body,\" In the meantime, she says, don't forget that small actions can have a big impact. \"Think about where you're buying your things because eating and buying is an act of activism.\"\u003c/p>\n\u003cp>// \u003cem>Petit Crenn, as well as Bar Crenn, remains closed for restaurant service but hopes to reopen to guests in 2021. The fine dining restaurant \u003ca href=\"https://www.instagram.com/atelier.crenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Atelier Crenn\u003c/a> is open for takeout of farm-fresh brunches ($38/person), Crenn Kits ($145), and outdoor brunch and dinner service; place orders and make reservations on \u003ca href=\"https://www.exploretock.com/ateliercrenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Tock\u003c/a>. Follow chef Dominique Crenn on \u003ca href=\"https://www.instagram.com/dominiquecrenn/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv id=\"sPost_0_0_4_0_0_0_0_3_0_5\" class=\"post-partial article__around-the-web\">\n\u003cdiv class=\"around-the-web\">\u003c/div>\n\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Story by Soshi Parks via \u003ca href=\"https://www.7x7.com/\" target=\"_blank\" rel=\"noopener noreferrer\">7x7\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>The beauty of a recipe is understanding when and where you can break it. Recipes, as helpful as they are, aren’t rules but guidelines—steps so you don’t lose your way. It’s up to you to follow or stray from them. Where are the swaps? What can be added? The trick is knowing when and how to do that without the potential of ruining whatever food you’re making. This is much easier to do with cooking than with baking, but it has never stopped me from trying, sometimes with great successes and sometimes with abysmal failures.\u003c/p>\n\u003cp>An apple crisp was my latest foray into recipe dalliance. With an ever-present sweet tooth and a sudden urge to eat a little bit healthier, I settled on cleaning out the pantry with an oat apple crisp that was sweet, a little salty and had the feeling of being a better option than cake (even if it wasn’t). I went searching for a recipe that would be less fatty and sugar-rich, use ingredients I already had on hand and wasn’t fussy.\u003c/p>\n\u003cp>One recipe was super healthy, but I didn't have half of the ingredients. Another was simple, but didn't use oats. Yet another used raisins and was way too fussy (I don't have time or patience to make pastry dough, thank you).\u003c/p>\n\u003cp>After looking through at least a dozen apple crisp variations, I took \u003ca href=\"https://thecleaneatingcouple.com/healthy-apple-crisp/\">this one from The Clean Eating Couple\u003c/a> and ran with it. But, perhaps in defiance, I didn't peel the apples, added a little butter instead of coconut oil and seasoned the apples with nutmeg, allspice and a little chili. For the crisp topping, I swapped pecans for mixed nuts I had on hand, used ghee instead of coconut oil and added smoked maple syrup and a little jaggery for the topping.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The result was a personalized version of the original. At what point does a recipe transform into something else? As long as it’s still an apple crisp, does it matter? I portioned it off for the week and thoroughly enjoyed.\u003c/p>\n\u003ch2>Healthy Apple Crisp recipe:\u003c/h2>\n\u003cul>\n\u003cli>4 medium sized apples, sliced into 1/4 inch pieces\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/2 teaspoon nutmeg\u003c/li>\n\u003cli>1/2 teaspoon all spice\u003c/li>\n\u003cli>1/2 teaspoon aleppo pepper or mild paprika or mild chili powder\u003c/li>\n\u003cli>1 lime, juiced\u003c/li>\n\u003cli>jaggery or brown sugar, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Crisp Topping\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup oats\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon fresh ginger, peeled and grated\u003c/li>\n\u003cli>1/4 teaspoon nutmeg\u003c/li>\n\u003cli>1/4 teaspoon all spice\u003c/li>\n\u003cli>1/3 cup mixed nuts, chopped\u003c/li>\n\u003cli>2 tablespoons melted butter or ghee\u003c/li>\n\u003cli>1 tablespoon smoked maple syrup OR 1 tablespoon maple syrup + 1 teaspoon smoked paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Preheat oven to 350 degrees; grease a 9x11 baking sheet with cooking spray or a little oil. Toss apples, butter, spices, lime juice and sugar together in a bowl and set aside. In a separate bowl, combine crisp topping ingredients and mix well. Place apple mixture evenly on the baking sheet and follow with the topping. If you want to add sweetness, drizzle with maple syrup. Cover with foil and bake for 25 minutes. Uncover and bake for another 10-20 minutes, until the apples are fork-tender and the oats are golden brown. Serve with a dollop of yogurt and a light drizzle of maple syrup.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The result was a personalized version of the original. At what point does a recipe transform into something else? As long as it’s still an apple crisp, does it matter? I portioned it off for the week and thoroughly enjoyed.\u003c/p>\n\u003ch2>Healthy Apple Crisp recipe:\u003c/h2>\n\u003cul>\n\u003cli>4 medium sized apples, sliced into 1/4 inch pieces\u003c/li>\n\u003cli>1 tablespoon butter\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/2 teaspoon nutmeg\u003c/li>\n\u003cli>1/2 teaspoon all spice\u003c/li>\n\u003cli>1/2 teaspoon aleppo pepper or mild paprika or mild chili powder\u003c/li>\n\u003cli>1 lime, juiced\u003c/li>\n\u003cli>jaggery or brown sugar, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Crisp Topping\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup oats\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon fresh ginger, peeled and grated\u003c/li>\n\u003cli>1/4 teaspoon nutmeg\u003c/li>\n\u003cli>1/4 teaspoon all spice\u003c/li>\n\u003cli>1/3 cup mixed nuts, chopped\u003c/li>\n\u003cli>2 tablespoons melted butter or ghee\u003c/li>\n\u003cli>1 tablespoon smoked maple syrup OR 1 tablespoon maple syrup + 1 teaspoon smoked paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Preheat oven to 350 degrees; grease a 9x11 baking sheet with cooking spray or a little oil. Toss apples, butter, spices, lime juice and sugar together in a bowl and set aside. In a separate bowl, combine crisp topping ingredients and mix well. Place apple mixture evenly on the baking sheet and follow with the topping. If you want to add sweetness, drizzle with maple syrup. Cover with foil and bake for 25 minutes. Uncover and bake for another 10-20 minutes, until the apples are fork-tender and the oats are golden brown. Serve with a dollop of yogurt and a light drizzle of maple syrup.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Sebastopol's industrial outdoor market, The Barlow is getting two new tenants this month. The 12-acre industrial outdoor market offering local shops, food and drinks will be home to a wine co-op and new restaurant even with new mandates that restrict indoor dining in restaurants and bars.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The wine bar, Region, is slated to open on July 25th next to Golden State Cider. Offering 50 different wines from Sonoma County, Region works with specific winemakers from 14 of Sonoma County’s 19 appellations to make sure the wines represent the broad spectrum of the region - hence the name, says co-founder Kerry Thedorf. The wine bar will have two distinct spaces. One half will be a self-serve WineStation machine that has 50 wines that can be served in either a 1oz taste, a 2.5oz half glass, or a 5oz full glass going from full white to heavy red. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second half of the space will act as a pop-up tasting room, where 25 wineries from around Sonoma County will have two weeks of the year in the summer and one week in the winter to to do a range of things from wine club dinners and tastings to special events. Thedorf explains that the two sides give customers the opportunity to “learn as much as you want to about wine or just hangout like you're at a brewery.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CChEE5CpP2v/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The overall experience of the two sides is to create an approachable atmosphere where it doesn’t feel stuffy or too formal, but there are also lots of wine options, says Thedorf. While the WineStation space creates a fun and casual ambiance where folks can hangout and enjoy the space and each other's company, the other offers access and wine education directly with the winemakers who make the wines.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As for the restaurant, Blue Ridge Kitchen will open on July 28. The new California-inspired spot is taking the place of \u003ca href=\"https://legacy.northbaybusinessjournal.com/northbay/sonomacounty/9515716-181/restaurant-sonoma-county-floods-closing\">Zazu Kitchen & Farm\u003c/a>, which closed last year due to flooding. General Manager Eric Zahra describes the menu as “California comfort food with a southern drawl,” utilizing local farmers to create food with a southern slant. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The menu is still being finalized, but items include southern staples like fried green tomatoes, fried shrimp po’boys, mac and cheese, shrimp and grits, and fried chicken. There are also a few favorites from chef Matt D’Ambrosi tried, like smash burgers and ahi tuna tartare with black rice chips. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both places had plans to utilize the industrial open space that makes The Barlow so unique. However, with the new mandates changing our dining experiences by the day they’ve both had to change course on how best to serve their customers.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Blue Ridge Kitchen will only have outdoor patio seating available with the 50 to 60 seats arranged to observe social distancing.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Region has rearranged the flow from the indoor bar to outdoor seating that includes a check in table. The WineMachine will only be available to pour before patrons are escorted to an outdoor seating area which occupies about 10 parking spaces. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Sebastopol's industrial outdoor market, The Barlow is getting two new tenants this month. The 12-acre industrial outdoor market offering local shops, food and drinks will be home to a wine co-op and new restaurant even with new mandates that restrict indoor dining in restaurants and bars.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The wine bar, Region, is slated to open on July 25th next to Golden State Cider. Offering 50 different wines from Sonoma County, Region works with specific winemakers from 14 of Sonoma County’s 19 appellations to make sure the wines represent the broad spectrum of the region - hence the name, says co-founder Kerry Thedorf. The wine bar will have two distinct spaces. One half will be a self-serve WineStation machine that has 50 wines that can be served in either a 1oz taste, a 2.5oz half glass, or a 5oz full glass going from full white to heavy red. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second half of the space will act as a pop-up tasting room, where 25 wineries from around Sonoma County will have two weeks of the year in the summer and one week in the winter to to do a range of things from wine club dinners and tastings to special events. Thedorf explains that the two sides give customers the opportunity to “learn as much as you want to about wine or just hangout like you're at a brewery.” \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The overall experience of the two sides is to create an approachable atmosphere where it doesn’t feel stuffy or too formal, but there are also lots of wine options, says Thedorf. While the WineStation space creates a fun and casual ambiance where folks can hangout and enjoy the space and each other's company, the other offers access and wine education directly with the winemakers who make the wines.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As for the restaurant, Blue Ridge Kitchen will open on July 28. The new California-inspired spot is taking the place of \u003ca href=\"https://legacy.northbaybusinessjournal.com/northbay/sonomacounty/9515716-181/restaurant-sonoma-county-floods-closing\">Zazu Kitchen & Farm\u003c/a>, which closed last year due to flooding. General Manager Eric Zahra describes the menu as “California comfort food with a southern drawl,” utilizing local farmers to create food with a southern slant. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The menu is still being finalized, but items include southern staples like fried green tomatoes, fried shrimp po’boys, mac and cheese, shrimp and grits, and fried chicken. There are also a few favorites from chef Matt D’Ambrosi tried, like smash burgers and ahi tuna tartare with black rice chips. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both places had plans to utilize the industrial open space that makes The Barlow so unique. However, with the new mandates changing our dining experiences by the day they’ve both had to change course on how best to serve their customers.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Blue Ridge Kitchen will only have outdoor patio seating available with the 50 to 60 seats arranged to observe social distancing.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Region has rearranged the flow from the indoor bar to outdoor seating that includes a check in table. The WineMachine will only be available to pour before patrons are escorted to an outdoor seating area which occupies about 10 parking spaces. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Trader Joe's to Remove 'Racist Branding' Following Bay Area Teen's Petition",
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"content": "\u003cp>Trader Joe's is getting rid of product names such as Trader José's, Arabian Joe's and Trader Ming's that critics say are racist and \"perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>The branding has come under new scrutiny after a \u003ca class=\"c-link\" href=\"http://change.org/\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"http://Change.org\" data-sk=\"tooltip_parent\" aria-describedby=\"sk-tooltip-9968\">Change.org\u003c/a> petition demanded that the company \"remove racist branding and packaging from its stores.\" The New York Times \u003ca class=\"c-link\" href=\"https://www.nytimes.com/2020/07/19/business/trader-joes-petition.html\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"https://www.nytimes.com/2020/07/19/business/trader-joes-petition.html\" data-sk=\"tooltip_parent\" aria-describedby=\"sk-tooltip-9969\">has reported\u003c/a> that the petition was authored by 17-year-old Bay Area Briones Bedell, who has been described as a \"rising high school senior and human rights activist.\"\u003c/p>\n\u003cp>\"We made the decision several years ago to use only the Trader Joe's name on our products moving forward,\" spokesperson Kenya Friend-Daniel told NPR by email. She added that the company \"had hoped that the work would be complete by now but there are still a small number of products going through the packaging change and we expect to be done very soon.\"\u003c/p>\n\u003cp>The \u003ca href=\"https://www.change.org/p/trader-joe-s-remove-racist-packaging-from-your-products?use_react=false\">petition\u003c/a>, which has gathered more than 2,800 signatures, said the labeling \"belies a narrative of exoticism that perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>The petition adds: \"The Trader Joe's branding is racist because it exoticizes other cultures — it presents 'Joe' as the default 'normal' and the other characters falling outside of it — they are 'Arabian Joe,' 'Trader José,' and 'Trader Joe San.'\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It wasn't immediately clear which of these product lines had already been changed to \"Trader Joe's,\" and which were slated to change in the near future. Friend-Daniel, the spokesperson, stressed that the change was not in response to the petition but was already in progress.\u003c/p>\n\u003cp>She said the controversial approach to naming \"may have been rooted in a lighthearted attempt at inclusiveness.\" However, Friend-Daniel said, \"we recognize that it may now have the opposite effect — one that is contrary to the welcoming, rewarding customer experience we strive to create every day.\"\u003c/p>\n\u003cp>Other major companies and organizations have also announced recent changes to their branding amid mass protests pushing for racial justice in the United States.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For example, Aunt Jemima, the pancake and syrup brand, \u003ca href=\"https://www.npr.org/sections/live-updates-protests-for-racial-justice/2020/06/17/879104818/acknowledging-racial-stereotype-aunt-jemima-will-change-brand-name-and-image\">said last month\u003c/a> that it will change its name and logo. Last week, Washington D.C.'s NFL team \u003ca href=\"https://www.npr.org/sections/live-updates-protests-for-racial-justice/2020/07/13/890359987/after-mounting-pressure-washingtons-nfl-franchise-drops-its-team-name\">announced that it is\u003c/a> retiring the Redskins name and logo.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit \u003ca href=\"https://www.npr.org.\">https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Trader+Joe%27s+Working+To+Remove+Product+Branding+Criticized+As+Racist&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/a>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Trader Joe's is getting rid of product names such as Trader José's, Arabian Joe's and Trader Ming's that critics say are racist and \"perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>The branding has come under new scrutiny after a \u003ca class=\"c-link\" href=\"http://change.org/\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"http://Change.org\" data-sk=\"tooltip_parent\" aria-describedby=\"sk-tooltip-9968\">Change.org\u003c/a> petition demanded that the company \"remove racist branding and packaging from its stores.\" The New York Times \u003ca class=\"c-link\" href=\"https://www.nytimes.com/2020/07/19/business/trader-joes-petition.html\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"https://www.nytimes.com/2020/07/19/business/trader-joes-petition.html\" data-sk=\"tooltip_parent\" aria-describedby=\"sk-tooltip-9969\">has reported\u003c/a> that the petition was authored by 17-year-old Bay Area Briones Bedell, who has been described as a \"rising high school senior and human rights activist.\"\u003c/p>\n\u003cp>\"We made the decision several years ago to use only the Trader Joe's name on our products moving forward,\" spokesperson Kenya Friend-Daniel told NPR by email. She added that the company \"had hoped that the work would be complete by now but there are still a small number of products going through the packaging change and we expect to be done very soon.\"\u003c/p>\n\u003cp>The \u003ca href=\"https://www.change.org/p/trader-joe-s-remove-racist-packaging-from-your-products?use_react=false\">petition\u003c/a>, which has gathered more than 2,800 signatures, said the labeling \"belies a narrative of exoticism that perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>The petition adds: \"The Trader Joe's branding is racist because it exoticizes other cultures — it presents 'Joe' as the default 'normal' and the other characters falling outside of it — they are 'Arabian Joe,' 'Trader José,' and 'Trader Joe San.'\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It wasn't immediately clear which of these product lines had already been changed to \"Trader Joe's,\" and which were slated to change in the near future. Friend-Daniel, the spokesperson, stressed that the change was not in response to the petition but was already in progress.\u003c/p>\n\u003cp>She said the controversial approach to naming \"may have been rooted in a lighthearted attempt at inclusiveness.\" However, Friend-Daniel said, \"we recognize that it may now have the opposite effect — one that is contrary to the welcoming, rewarding customer experience we strive to create every day.\"\u003c/p>\n\u003cp>Other major companies and organizations have also announced recent changes to their branding amid mass protests pushing for racial justice in the United States.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For example, Aunt Jemima, the pancake and syrup brand, \u003ca href=\"https://www.npr.org/sections/live-updates-protests-for-racial-justice/2020/06/17/879104818/acknowledging-racial-stereotype-aunt-jemima-will-change-brand-name-and-image\">said last month\u003c/a> that it will change its name and logo. Last week, Washington D.C.'s NFL team \u003ca href=\"https://www.npr.org/sections/live-updates-protests-for-racial-justice/2020/07/13/890359987/after-mounting-pressure-washingtons-nfl-franchise-drops-its-team-name\">announced that it is\u003c/a> retiring the Redskins name and logo.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit \u003ca href=\"https://www.npr.org.\">https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Trader+Joe%27s+Working+To+Remove+Product+Branding+Criticized+As+Racist&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/a>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookbooks to Pine Over this Summer and Fall",
"title": "Cookbooks to Pine Over this Summer and Fall",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Shelter-in-place may or may not be over soon, but here at KQED Food, we’ve got the recipe itch. Quarantine has inspired us to\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137207/flavors-at-home-naan-for-the-first-time-working-tuna-melt-and-marinated-chicken-legs-with-crispy-skin\">\u003cspan style=\"font-weight: 400\"> cook more\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, work with different ingredients and finally use the cookbooks that have been stacked on our shelves for months. With summer in full swing, we’re excited about several cookbooks that are coming out this season and in the fall. Here are some of our favorites. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.chroniclebooks.com/products/eat-something?variant=31642922156125¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=gs-2020-04-22&utm_source=google&utm_medium=smart_campaign&gclid=EAIaIQobChMItvnewrfN6gIVHCCtBh1Xcg-rEAQYASABEgL-avD_BwE\">\u003cb>\u003ci>Eat Something\u003c/i>\u003c/b>\u003c/a>\u003cb>\u003ci> (Out Now)\u003c/i>\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138100\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138100 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452178745_1000x-2.png\" alt=\"Eat Something cookbook cover\" width=\"220\" height=\"290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452178745_1000x-2.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452178745_1000x-2-160x211.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This cookbook from Wise Sons is filled with favorites from the well-loved Bay Area establishment. The 60-recipe book goes through holiday dishes, soups and pantry descriptions that are easy to follow and give a comprehensive approach to Jewish cuisine that’s not intimidating. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Urmila Ramakrishnan\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.hmhbooks.com/shop/books/The-Best-American-Food-Writing-2020/9780358344582\">\u003cb>\u003ci>The Best American Food Writing\u003c/i>\u003c/b> \u003c/a>\u003cb>(Out Now)\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138101\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138101 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9780358344582_lres-1.gif\" alt=\"The Best American Food Writing cookbook cover\" width=\"220\" height=\"330\">\u003cfigcaption class=\"wp-caption-text\">Houghton Mifflin Harcourt\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Landing in bookstores later this fall is the 2020 edition of \u003cem>The Best American Food Writing\u003c/em>. The third-annual anthology features a mix of narrative and reporting on food, and is guest edited by San Mateo-based chef and writer J. Kenji López-Alt. Last year’s collection was also edited by a local writer, the teacher and chef Samin Nosrat, and featured pieces from writers like Tejal Rao, Yemisi Aribisala, and Soleil Ho. This year promises a similarly exciting bunch, including Sho Spaeth on Benihana, Meghan McCarron on the myth of Portlandia and its restaurant scene, and Korsha Wilson on the mostly white, mostly male world of restaurant criticism. López-Alt has previously published the popular \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Food Lab: Better Home Cooking Through Science\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> which won a James Beard Award in 2015. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">— Ruth Gebreyesus\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003ca href=\"https://impossiblefoods.com/blog/impossible-the-cookbook/\">\u003cb>\u003ci>Impossible: The Cookbook\u003c/i>\u003c/b>\u003c/a> \u003cb>\u003ci>(July)\u003c/i>\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138102\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138102 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/Screen-Shot-2020-07-16-at-8.05.48-AM-1.png\" alt=\"Impossible Foods Cookbook\" width=\"220\" height=\"279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/Screen-Shot-2020-07-16-at-8.05.48-AM-1.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/Screen-Shot-2020-07-16-at-8.05.48-AM-1-160x203.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Impossible Foods Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Call it gimmicky, but there is something very intriguing about this cookbook from the meat substitute company. Featuring some celebrity chefs like San Francisco's Traci Des Jardin, this book is for anyone who really wants to dive into the meatless meat experience in the way nature never intended. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cstrong>\u003ca href=\"https://www.chroniclebooks.com/collections/general-cookbooks/products/nourish-me-home\">Nourish Me Home\u003c/a> (August 2020)\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_138103\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138103 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452175850-3.png\" alt=\"Nourish Me Home cookbook cover\" width=\"220\" height=\"274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452175850-3.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452175850-3-160x199.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>From James Beard Award winner Cortney Burns comes this instructional guide to cooking seasonally. If you're looking for creative ways to eat more veggies and are trying to get healthier, this is your book. —\u003cem>U.R.\u003c/em>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.amazon.com/Hot-Cheese-Gooey-Melty-Recipes/dp/1452182930\">\u003cb>\u003ci>Hot Cheese\u003c/i>\u003c/b>\u003c/a>\u003cb> (September 2020)\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138042\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"size-full wp-image-138042\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/ezgif-4-bce106c48667.jpg\" alt=\"Hot Cheese cookbook cover\" width=\"220\" height=\"262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/ezgif-4-bce106c48667.jpg 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/ezgif-4-bce106c48667-160x191.jpg 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With everything going on, it will be nice to turn to this book for a couple of Gouda pun inspiration. This book dedicated to all things melted cheese has over 50 recipes ranging from cheesesteak to khachapuri. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.abrowntable.com/the-flavor-equation\">\u003cb>\u003ci>The Flavor Equation\u003c/i>\u003c/b> \u003c/a>\u003cb>(October 2020)\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_138097\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138097 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452182698_1000x-1.png\" alt=\"The Flavor Equation cookbook cover\" width=\"220\" height=\"273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452182698_1000x-1.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452182698_1000x-1-160x199.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the second cookbook from Nik Sharma, and it focuses on the science of flavor. After his first book \u003cem>Season: Big Flavors, Beautiful Food\u003c/em> came out, I cooked through the book voraciously. Some recipes became instant staples in my rotation for home meals and dinner parties. With this book, I find myself flipping through it (or in my case, scrolling) more like an entertaining textbook. It brought me back to my graduate school days of studying the anatomy of a recipe and diving into why we taste the way we taste. Sharma provides the context we need every time we, as home cooks ask, “Why are we doing this?” —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "From the KQED Food team, here are our top recommended cookbooks worth checking out in the summer and fall. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Shelter-in-place may or may not be over soon, but here at KQED Food, we’ve got the recipe itch. Quarantine has inspired us to\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137207/flavors-at-home-naan-for-the-first-time-working-tuna-melt-and-marinated-chicken-legs-with-crispy-skin\">\u003cspan style=\"font-weight: 400\"> cook more\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, work with different ingredients and finally use the cookbooks that have been stacked on our shelves for months. With summer in full swing, we’re excited about several cookbooks that are coming out this season and in the fall. Here are some of our favorites. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.chroniclebooks.com/products/eat-something?variant=31642922156125¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=gs-2020-04-22&utm_source=google&utm_medium=smart_campaign&gclid=EAIaIQobChMItvnewrfN6gIVHCCtBh1Xcg-rEAQYASABEgL-avD_BwE\">\u003cb>\u003ci>Eat Something\u003c/i>\u003c/b>\u003c/a>\u003cb>\u003ci> (Out Now)\u003c/i>\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138100\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138100 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452178745_1000x-2.png\" alt=\"Eat Something cookbook cover\" width=\"220\" height=\"290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452178745_1000x-2.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452178745_1000x-2-160x211.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This cookbook from Wise Sons is filled with favorites from the well-loved Bay Area establishment. The 60-recipe book goes through holiday dishes, soups and pantry descriptions that are easy to follow and give a comprehensive approach to Jewish cuisine that’s not intimidating. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Urmila Ramakrishnan\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.hmhbooks.com/shop/books/The-Best-American-Food-Writing-2020/9780358344582\">\u003cb>\u003ci>The Best American Food Writing\u003c/i>\u003c/b> \u003c/a>\u003cb>(Out Now)\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138101\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138101 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9780358344582_lres-1.gif\" alt=\"The Best American Food Writing cookbook cover\" width=\"220\" height=\"330\">\u003cfigcaption class=\"wp-caption-text\">Houghton Mifflin Harcourt\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Landing in bookstores later this fall is the 2020 edition of \u003cem>The Best American Food Writing\u003c/em>. The third-annual anthology features a mix of narrative and reporting on food, and is guest edited by San Mateo-based chef and writer J. Kenji López-Alt. Last year’s collection was also edited by a local writer, the teacher and chef Samin Nosrat, and featured pieces from writers like Tejal Rao, Yemisi Aribisala, and Soleil Ho. This year promises a similarly exciting bunch, including Sho Spaeth on Benihana, Meghan McCarron on the myth of Portlandia and its restaurant scene, and Korsha Wilson on the mostly white, mostly male world of restaurant criticism. López-Alt has previously published the popular \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Food Lab: Better Home Cooking Through Science\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> which won a James Beard Award in 2015. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">— Ruth Gebreyesus\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003ca href=\"https://impossiblefoods.com/blog/impossible-the-cookbook/\">\u003cb>\u003ci>Impossible: The Cookbook\u003c/i>\u003c/b>\u003c/a> \u003cb>\u003ci>(July)\u003c/i>\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138102\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138102 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/Screen-Shot-2020-07-16-at-8.05.48-AM-1.png\" alt=\"Impossible Foods Cookbook\" width=\"220\" height=\"279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/Screen-Shot-2020-07-16-at-8.05.48-AM-1.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/Screen-Shot-2020-07-16-at-8.05.48-AM-1-160x203.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Impossible Foods Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Call it gimmicky, but there is something very intriguing about this cookbook from the meat substitute company. Featuring some celebrity chefs like San Francisco's Traci Des Jardin, this book is for anyone who really wants to dive into the meatless meat experience in the way nature never intended. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cstrong>\u003ca href=\"https://www.chroniclebooks.com/collections/general-cookbooks/products/nourish-me-home\">Nourish Me Home\u003c/a> (August 2020)\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_138103\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138103 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452175850-3.png\" alt=\"Nourish Me Home cookbook cover\" width=\"220\" height=\"274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452175850-3.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452175850-3-160x199.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>From James Beard Award winner Cortney Burns comes this instructional guide to cooking seasonally. If you're looking for creative ways to eat more veggies and are trying to get healthier, this is your book. —\u003cem>U.R.\u003c/em>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.amazon.com/Hot-Cheese-Gooey-Melty-Recipes/dp/1452182930\">\u003cb>\u003ci>Hot Cheese\u003c/i>\u003c/b>\u003c/a>\u003cb> (September 2020)\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138042\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"size-full wp-image-138042\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/ezgif-4-bce106c48667.jpg\" alt=\"Hot Cheese cookbook cover\" width=\"220\" height=\"262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/ezgif-4-bce106c48667.jpg 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/ezgif-4-bce106c48667-160x191.jpg 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With everything going on, it will be nice to turn to this book for a couple of Gouda pun inspiration. This book dedicated to all things melted cheese has over 50 recipes ranging from cheesesteak to khachapuri. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.abrowntable.com/the-flavor-equation\">\u003cb>\u003ci>The Flavor Equation\u003c/i>\u003c/b> \u003c/a>\u003cb>(October 2020)\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_138097\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138097 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452182698_1000x-1.png\" alt=\"The Flavor Equation cookbook cover\" width=\"220\" height=\"273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452182698_1000x-1.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452182698_1000x-1-160x199.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the second cookbook from Nik Sharma, and it focuses on the science of flavor. After his first book \u003cem>Season: Big Flavors, Beautiful Food\u003c/em> came out, I cooked through the book voraciously. Some recipes became instant staples in my rotation for home meals and dinner parties. With this book, I find myself flipping through it (or in my case, scrolling) more like an entertaining textbook. It brought me back to my graduate school days of studying the anatomy of a recipe and diving into why we taste the way we taste. Sharma provides the context we need every time we, as home cooks ask, “Why are we doing this?” —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Your Ultimate 2020 Summer Ice Cream Guide",
"title": "Your Ultimate 2020 Summer Ice Cream Guide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>At this point in shelter-in-place, we're solidly in month five of the pandemic in the Bay Area. Maybe all of your kitchen gadgets have been used to make bread, desserts and sweet treats. Maybe kitchen apathy has you craving without wanting to put in the effort.\u003c/p>\n\u003cp>We have good news: Many ice cream spots around the Bay Area are open, with a variety of options for delivery.\u003c/p>\n\u003cp>Here’s how to get a pint delivered while sheltering in place. Guidelines and restrictions are constantly changing, so it’s best to check social media or websites before ordering. (And if you still want to make ice cream yourself? Jump to our \u003ca href=\"#recipes\">home recipes\u003c/a>.)\u003c/p>\n\u003ch2>Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.thebakedbear.com/sanfrancisco/\">\u003cb>Baked Bear\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This chain best known for its create-your-own ice cream sandwich offers delivery via third-party apps in both of its Bay Area locations. The Fisherman’s Wharf location offers delivery through Uber Eats, while the Columbus Avenue location offers delivery via Uber Eats, Postmates, DoorDash and GrubHub. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CCpVyIxJnXN/\u003c/p>\n\u003cp>\u003ca href=\"https://creamnation.com/locations/\">\u003cb>CREAM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similar to Baked Bear, CREAM also offers its cookies and ice cream for build-your-own sandwich kits via delivery from DoorDash, Postmates, Uber Eats and ezCater at all of its Bay Area locations. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B_8a1ULhA3f/\u003c/p>\n\u003cp>\u003ca href=\"https://www.curbsideoakland.com/\">\u003cb>Curbside Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though this Oakland soft serve shop’s preferred method of purchase is in-store pickup, it offers delivery via Caviar. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCo72SFBakl/\u003c/p>\n\u003cp>\u003ca href=\"https://www.humphryslocombe.com/\">\u003cb>Humphry Slocombe\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The high-end ice cream known for unique flavor combinations is available at grocery stores, but it's also available via Caviar, Postmates, DoorDash and Goldbelly (with $20 off your first purchase if ordering via Goldbelly). The Mission District and Berkeley locations have ice cream cakes and pies available with a 72-hour notice for that birthday or other celebration.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZv1fpANnR/\u003c/p>\n\u003cp>\u003ca href=\"https://www.itsiticecream.com/local-delivery\">\u003cb>It’s-It\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want to stock up or host a socially distant ice cream party? With a minimum order requirement of five cases (120 It’s-Its) for same-day delivery, the iconic San Francisco dessert can be delivered to San Francisco, San Mateo, Marin, Santa Clara, Alameda, Contra Costa and Solano, Monday through Friday. It’s-It also offers online ordering without the five-case minimum, but delivery is overnight, not same-day. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZveyWBEvC/\u003c/p>\n\u003cp>\u003ca href=\"https://koolficreamery.com/find-us/\">\u003cb>KoolFi Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Indian-inspired spot offers delivery with a four-pint minimum through its website. Featuring flavors ranging from Blueberry Goat Cheese to Jackfruit Pudding, the San Leandro scoop shop from Priti Narayan and Madhuri Anji has complex flavors that go beyond what is traditionally perceived as “Indian flavors.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCpfuElhb6S/\u003c/p>\n\u003cp>\u003ca href=\"https://littlegianticecream.square.site/?location=11ea93489efc406292260cc47a2ae124\">\u003cb>Little Giant\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Telegraph Avenue local creamery offers delivery with a $30 minimum. Options include pints, mini pints, floats, cookies, brownies and cones. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CA_U3ahhBdM/\u003c/p>\n\u003cp>\u003ca href=\"https://mitchellsicecream.com/\">\u003cb>Mitchell’s Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The iconic San Francisco scoop shop on San Jose Avenue offers delivery via Postmates. Online ordering of cakes is available for pickup. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CB90wFRD6QD/\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.instagram.com/explore/locations/2451918/miyako-old-fashioned-ice-cream/?utm_source=ig_embed\" target=\"_blank\" rel=\"noopener noreferrer\">Miyako\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The old-fashioned ice cream shop at 1470 Fillmore St. in San Francisco has been a staple of the neighborhood for the last 28 years, with a loyal clientele. After a \u003ca href=\"https://www.sfgate.com/food/slideshow/Miyako-ice-cream-shop-Fillmore-San-Francisco-NCLF-204946.php\" target=\"_blank\" rel=\"noopener noreferrer\">break-in this past April\u003c/a> during which cash and stock were stolen, a GoFundMe campaign organized by the New Community Leadership Foundation raised $20,000 to help recover damages and keep the business afloat. Delivery is available via Grubhub and Seamless within San Francisco.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZT6C1Bz1P/\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/Mr-and-Mrs-Miscellaneous-126193770733086/\">\u003cb>Mr. & Mrs. Miscellaneous\u003c/b>\u003c/a>\u003c/p>\n\u003cp>With flavors ranging from Chicory Coffee to Sloe Gin, this San Francisco ice cream parlor changes their hours and days of operation often, so it's best to call ahead before ordering via Postmates or Grubhub.\u003c/p>\n\u003cp>https://www.instagram.com/p/BbpXVZonDE4/\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfhometowncreamery.com/\">\u003cb>San Francisco Hometown Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“From farm to cone” is the motto, and it claims to be the first creamery in San Francisco to make small-batch ice cream from scratch on-site. The 9th Avenue shop takes online orders via Grubhub. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BVfeKkIA_qB/\u003c/p>\n\u003cp>\u003ca href=\"https://direct.chownow.com/order/21425/locations/31031\">\u003cb>Salt & Straw\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All three locations (Pacific Heights, Hayes Valley and Burlingame) are open for pickup or delivery via online ordering. Scoops, cones and pints are all available. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCOlAkjFX-9/\u003c/p>\n\u003cp>\u003ca href=\"https://www.smittenicecream.com/blog/a-note-to-our-community-robyn-sue-fisher/\">\u003cb>Smitten Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for an almost theatrical made-on-the-spot creamery, Smitten offers pickup, delivery and shippable pints at the Hayes Valley, Mission District, Rockridge and Santana Row locations. Delivery is available via Caviar, DoorDash, Postmates and UberEats. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CChPuLXD3Rg/\u003c/p>\n\u003cp>\u003ca href=\"https://www.steepsf.com/\">\u003cb>Steep Creamery & Tea\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its rolled ice cream, this Brannan Street spot offers order-ahead and limited delivery options within San Francisco (usually on Sundays). Contact ahead via their website. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCAmUkcgZ2R/\u003c/p>\n\u003cp>\u003ca href=\"https://ujitimedessert.square.site/s/order?location=11ea6af73e1379809fa50cc47a2ae330\">\u003cb>Uji Time\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its Taiyaki cones and soft cream, Uji Time charges a modest $5 delivery fee with no minimum order. The menu includes “Comfort In Place” kits that include quarts of ice cream, toppings, waffle cones and mochi (in one option). Mochi ice cream is also available for delivery. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CBJqndthKAH/\u003c/p>\n\u003cp> \u003cbr>\n\u003ca id=\"recipes\">\u003c/a>\u003c/p>\n\u003ch2>Recipe Inspiration\u003c/h2>\n\u003cp>For those still on the DIY train, here’s some recipe inspiration to try at home. Most of these recipes from KQED are for ice cream that's fairly easy to churn without an ice cream maker.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/1070/homemade-strawberry-ice-cream\">\u003cb>Strawberry Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26803\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-26803 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" width=\"500\" height=\"375\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With strawberries in season, this recipe is the perfect answer to summer. Load in the fresh strawberries and use more for toppings. There are three main ice cream bases: the custard (cooked ice cream base), eggless (may or may not involve cooked ice cream base) or the no-churn (read: don’t cook). This follows the custard style. It is generally recommended to use an ice cream maker with this method, but similar results can be achieved without a machine. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles\">\u003cb>Ice Cream Cones\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_138081\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138081\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you've got time, this recipe makes cones \u003cem>and\u003c/em> sprinkles, and keeps the kids occupied with a weekend project. Pro tip: A zip-top bag can be used as a substitute for piping bags. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/62904/ice-cream-recipes-summer\">\u003cb>Blueberry Cheesecake Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption alignnone\" style=\"max-width: 624px\">\u003cimg class=\"size-full wp-image-62920\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\">\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a quick and easy one, and the blueberries can be swapped for any fruit on hand. Top with crumbled graham crackers or cookies for an extra sweet kick and texture. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes\">\u003cb>Dairy-Free\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26801\" class=\"wp-caption alignnone\" style=\"max-width: 375px\">\u003cimg class=\"size-full wp-image-26801\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"\" width=\"375\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Using almond milk, these three dairy-free options pack in flavor and richness without the use of animal-based milk. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Make your own extracts for ice cream\u003c/b>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Extracts are simple to make at home. They're also an easy and potent way to flavor ice cream with the no-churn method (whip heavy whipping cream until stiff peaks form, add in flavoring, place in air-tight container and freeze). The key ingredients are time, a high-proof alcohol, and a good amount of mint, vanilla bean or any other flavoring. Vodka and bourbon make good starts. Essentially, take the mint (or whichever flavoring ingredient you prefer), put it into a sealable container, add alcohol and seal and wait six weeks. Strain and save the liquid.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At this point in shelter-in-place, we're solidly in month five of the pandemic in the Bay Area. Maybe all of your kitchen gadgets have been used to make bread, desserts and sweet treats. Maybe kitchen apathy has you craving without wanting to put in the effort.\u003c/p>\n\u003cp>We have good news: Many ice cream spots around the Bay Area are open, with a variety of options for delivery.\u003c/p>\n\u003cp>Here’s how to get a pint delivered while sheltering in place. Guidelines and restrictions are constantly changing, so it’s best to check social media or websites before ordering. (And if you still want to make ice cream yourself? Jump to our \u003ca href=\"#recipes\">home recipes\u003c/a>.)\u003c/p>\n\u003ch2>Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.thebakedbear.com/sanfrancisco/\">\u003cb>Baked Bear\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This chain best known for its create-your-own ice cream sandwich offers delivery via third-party apps in both of its Bay Area locations. The Fisherman’s Wharf location offers delivery through Uber Eats, while the Columbus Avenue location offers delivery via Uber Eats, Postmates, DoorDash and GrubHub. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://creamnation.com/locations/\">\u003cb>CREAM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similar to Baked Bear, CREAM also offers its cookies and ice cream for build-your-own sandwich kits via delivery from DoorDash, Postmates, Uber Eats and ezCater at all of its Bay Area locations. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.curbsideoakland.com/\">\u003cb>Curbside Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though this Oakland soft serve shop’s preferred method of purchase is in-store pickup, it offers delivery via Caviar. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.humphryslocombe.com/\">\u003cb>Humphry Slocombe\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The high-end ice cream known for unique flavor combinations is available at grocery stores, but it's also available via Caviar, Postmates, DoorDash and Goldbelly (with $20 off your first purchase if ordering via Goldbelly). The Mission District and Berkeley locations have ice cream cakes and pies available with a 72-hour notice for that birthday or other celebration.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.itsiticecream.com/local-delivery\">\u003cb>It’s-It\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want to stock up or host a socially distant ice cream party? With a minimum order requirement of five cases (120 It’s-Its) for same-day delivery, the iconic San Francisco dessert can be delivered to San Francisco, San Mateo, Marin, Santa Clara, Alameda, Contra Costa and Solano, Monday through Friday. It’s-It also offers online ordering without the five-case minimum, but delivery is overnight, not same-day. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://koolficreamery.com/find-us/\">\u003cb>KoolFi Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Indian-inspired spot offers delivery with a four-pint minimum through its website. Featuring flavors ranging from Blueberry Goat Cheese to Jackfruit Pudding, the San Leandro scoop shop from Priti Narayan and Madhuri Anji has complex flavors that go beyond what is traditionally perceived as “Indian flavors.” \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://littlegianticecream.square.site/?location=11ea93489efc406292260cc47a2ae124\">\u003cb>Little Giant\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Telegraph Avenue local creamery offers delivery with a $30 minimum. Options include pints, mini pints, floats, cookies, brownies and cones. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://mitchellsicecream.com/\">\u003cb>Mitchell’s Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The iconic San Francisco scoop shop on San Jose Avenue offers delivery via Postmates. Online ordering of cakes is available for pickup. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003ca href=\"https://www.instagram.com/explore/locations/2451918/miyako-old-fashioned-ice-cream/?utm_source=ig_embed\" target=\"_blank\" rel=\"noopener noreferrer\">Miyako\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The old-fashioned ice cream shop at 1470 Fillmore St. in San Francisco has been a staple of the neighborhood for the last 28 years, with a loyal clientele. After a \u003ca href=\"https://www.sfgate.com/food/slideshow/Miyako-ice-cream-shop-Fillmore-San-Francisco-NCLF-204946.php\" target=\"_blank\" rel=\"noopener noreferrer\">break-in this past April\u003c/a> during which cash and stock were stolen, a GoFundMe campaign organized by the New Community Leadership Foundation raised $20,000 to help recover damages and keep the business afloat. Delivery is available via Grubhub and Seamless within San Francisco.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfhometowncreamery.com/\">\u003cb>San Francisco Hometown Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“From farm to cone” is the motto, and it claims to be the first creamery in San Francisco to make small-batch ice cream from scratch on-site. The 9th Avenue shop takes online orders via Grubhub. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://direct.chownow.com/order/21425/locations/31031\">\u003cb>Salt & Straw\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All three locations (Pacific Heights, Hayes Valley and Burlingame) are open for pickup or delivery via online ordering. Scoops, cones and pints are all available. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.smittenicecream.com/blog/a-note-to-our-community-robyn-sue-fisher/\">\u003cb>Smitten Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for an almost theatrical made-on-the-spot creamery, Smitten offers pickup, delivery and shippable pints at the Hayes Valley, Mission District, Rockridge and Santana Row locations. Delivery is available via Caviar, DoorDash, Postmates and UberEats. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.steepsf.com/\">\u003cb>Steep Creamery & Tea\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its rolled ice cream, this Brannan Street spot offers order-ahead and limited delivery options within San Francisco (usually on Sundays). Contact ahead via their website. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://ujitimedessert.square.site/s/order?location=11ea6af73e1379809fa50cc47a2ae330\">\u003cb>Uji Time\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its Taiyaki cones and soft cream, Uji Time charges a modest $5 delivery fee with no minimum order. The menu includes “Comfort In Place” kits that include quarts of ice cream, toppings, waffle cones and mochi (in one option). Mochi ice cream is also available for delivery. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cbr>\n\u003ca id=\"recipes\">\u003c/a>\u003c/p>\n\u003ch2>Recipe Inspiration\u003c/h2>\n\u003cp>For those still on the DIY train, here’s some recipe inspiration to try at home. Most of these recipes from KQED are for ice cream that's fairly easy to churn without an ice cream maker.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/1070/homemade-strawberry-ice-cream\">\u003cb>Strawberry Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26803\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-26803 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" width=\"500\" height=\"375\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With strawberries in season, this recipe is the perfect answer to summer. Load in the fresh strawberries and use more for toppings. There are three main ice cream bases: the custard (cooked ice cream base), eggless (may or may not involve cooked ice cream base) or the no-churn (read: don’t cook). This follows the custard style. It is generally recommended to use an ice cream maker with this method, but similar results can be achieved without a machine. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles\">\u003cb>Ice Cream Cones\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_138081\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138081\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you've got time, this recipe makes cones \u003cem>and\u003c/em> sprinkles, and keeps the kids occupied with a weekend project. Pro tip: A zip-top bag can be used as a substitute for piping bags. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/62904/ice-cream-recipes-summer\">\u003cb>Blueberry Cheesecake Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption alignnone\" style=\"max-width: 624px\">\u003cimg class=\"size-full wp-image-62920\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\">\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a quick and easy one, and the blueberries can be swapped for any fruit on hand. Top with crumbled graham crackers or cookies for an extra sweet kick and texture. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes\">\u003cb>Dairy-Free\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26801\" class=\"wp-caption alignnone\" style=\"max-width: 375px\">\u003cimg class=\"size-full wp-image-26801\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"\" width=\"375\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Using almond milk, these three dairy-free options pack in flavor and richness without the use of animal-based milk. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Make your own extracts for ice cream\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Extracts are simple to make at home. They're also an easy and potent way to flavor ice cream with the no-churn method (whip heavy whipping cream until stiff peaks form, add in flavoring, place in air-tight container and freeze). The key ingredients are time, a high-proof alcohol, and a good amount of mint, vanilla bean or any other flavoring. Vodka and bourbon make good starts. Essentially, take the mint (or whichever flavoring ingredient you prefer), put it into a sealable container, add alcohol and seal and wait six weeks. Strain and save the liquid.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>As the state of California rolls back into \u003ca href=\"https://www.kqed.org/news/11828880/governor-newsom-orders-statewide-shut-down-as-covid-cases-rise\">stricter shelter-in-place measures\u003c/a> at the order of Gov. Gavin Newsom, restaurants and bars that were re-opening for dining for the first time in months are once again forced to close. The governor’s orders come after significant spike in cases across the state with seven of the Bay Area’s nine counties on a monitoring list facing stricter measures for re-opening. As bars and restaurants are forced to grapple with these new measures that limit capacity and services, many have had no choice but to close their business over the last four months of the pandemic. Here are some of the significant closures from June and July across the Bay Area:\u003c/p>\n\u003ch2>Louis’\u003c/h2>\n\u003cp>The 83-year-old restaurant in San Francisco’s Lands End area is closing its doors permanently after what owners Bill and Tom Hountlas say was “much deliberation and a lot of tears.”\u003c/p>\n\u003cp>“To wait out this pandemic was financially unreasonable,” \u003ca href=\"https://www.facebook.com/Louis-Restaurant-373718398446\">the brothers wrote in a Facebook post\u003c/a> Monday night adding that it has not been safe for their staff to return to the restaurant for indoor dining. The Hountlas’ took over the restaurant from their parents who leased the sea-view diner from the Sutro family. For the last 45 years, the family had partnered with the National Park Service who purchased the charming diner and the surrounding land in 1973.\u003c/p>\n\u003cp>https://www.instagram.com/p/Bd32k47Bo5b/\u003c/p>\n\u003ch2>Cafe Ohlone\u003c/h2>\n\u003cp>Louis Trevino and Vincent Medina of Cafe Ohlone were in the midst of re-imagining the future of their pop-up dinner at the onset of the pandemic. The duo’s deliberate and inventive approach to celebrating and reviving the culinary traditions of the East Bay’s Indigenous people will take new shape as the space they hosted their dinners at, University Press Books, is closing permanently. The book store had long struggled to pay its steep $10,000 a month lease though \u003ca href=\"https://www.berkeleyside.com/2020/06/17/a-46-year-old-berkeley-bookstore-closes-another-covid-19-casualty\">not for lack of trying\u003c/a>. The owners, William and Karen McClung, have sold the building, created an investment group, and opened a cafe next door. According to the \u003ca href=\"https://www.sfchronicle.com/food/article/Berkeley-s-Cafe-Ohlone-is-gone-long-live-Cafe-15383064.php\">San Francisco Chronicle\u003c/a>, Trevino and Medina are planning to roll out a monthly box that features “slow, intentional and curated” Ohlone meals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CCG-ozsBH5O/\u003c/p>\n\u003ch2>Ichi Sushi\u003c/h2>\n\u003cp>First reported by \u003ca href=\"http://www.tablehopper.com/chatterbox/updates-on-restaurant-closures-moves-whats-coming-soon-and-changes/\">Tablehopper\u003c/a>, owners and chefs Tim and Erin Archuleta made the announcement in late June citing the path to reopening is distant and unclear. “Thank you for making us the sushi bar you trusted and created memories in, and to all the team members through the years who made ICHI such a special place to work,” the couple wrote on the restaurant's Instagram. The two also added they intend to sell the Bernal Heights restaurant to the right taker who can continue the traditions they set for the neighborhood spot.\u003c/p>\n\u003cp>https://www.instagram.com/p/CBy_VKMhGM8/\u003c/p>\n\u003ch2>Nopalito on 9th Street\u003c/h2>\n\u003cp>Chef-owner Gonzalo Guzman’s Sunset outpost of critically-beloved Nopalito shuttered in late June. The \u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-Nopalito-cites-coronavirus-for-15366284.php\">popular Mexican restaurant\u003c/a> on 9th Avenue had been open for eight years before its closing and will be outlived by Guzman’s smaller, original eatery on Broderick Street. According to the restaurant’s Instagram, Guzman hopes to open a take-out window this month on 18th Street for simple take-out offerings for folks who might take their meals to the nearby Dolores Park.\u003c/p>\n\u003cp>https://www.instagram.com/p/CB1SYlQhOc0/\u003c/p>\n\u003ch2>Beachside Coffee Bar and Kitchen\u003c/h2>\n\u003cp>Ocean Beach adjacent Beachside Coffee Bar and Kitchen has permanently closed after nine years of operation. Reported first by \u003ca href=\"https://hoodline.com/2020/07/sf-eats-beachside-coffee-bar-kitchen-shutters-soma-gets-new-healthy-fast-food-spot-more\">Hoodline\u003c/a> last week, the cafe and restaurant closed in June. “This pandemic has been difficult for many small businesses, us included,” wrote owner James Kelliher on the business’ Instagram account. Kelliher also owns Judahlicious Juice not too far from Beachside on Judah Street.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCJjG2WhFYN/\u003c/p>\n\u003ch2>Liba Falafel\u003c/h2>\n\u003cp>Liba Falafel, a popular lunch destination for the work crowd in downtown Oakland, has closed its doors after 11 years in business. Originally starting as a food truck, Liba’s owner Gail Lillian went through several iterations of her mobile business before settling into a brick-and-mortar location on 17th Street in Oakland. “[Over] the last two weeks of being open, we've lost thousands of dollars and I realize I am not actually comfortable going into debt all over again,” wrote Lillian on her restaurant’s Instagram account adding that she just finished paying off Liba’s start-up debts last year. Though in her own words she’s “heartbroken” to shutter the business, \u003ca href=\"https://sf.eater.com/2020/6/22/21299445/liba-falafel-closed-coronavirus-gail-lillian\">Lillian told Eater SF’s Luke Tsai\u003c/a> debt makes it so “there is no great sense of liberation with owning a restaurant in the first place.” Lillian plans to focus on her small-business consulting business while also keeping up with her cookie decorating side-hustle.\u003c/p>\n\u003cp>https://www.instagram.com/p/CBTuccXhaPM/\u003c/p>\n\u003ch2>Velvet Cantina\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>The 14-year-old Mission restaurant \u003ca href=\"https://sf.eater.com/2020/7/9/21318743/velvet-cantina-closing-mission-district-margaritas-mexican-food\">closed after attempts to raise funds\u003c/a> on GoFundMe to keep the doors open. When the lease ended, according to an Eater SF report, owner Matt Tognazzini decided not to renew.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Cafe Ohlone\u003c/h2>\n\u003cp>Louis Trevino and Vincent Medina of Cafe Ohlone were in the midst of re-imagining the future of their pop-up dinner at the onset of the pandemic. The duo’s deliberate and inventive approach to celebrating and reviving the culinary traditions of the East Bay’s Indigenous people will take new shape as the space they hosted their dinners at, University Press Books, is closing permanently. The book store had long struggled to pay its steep $10,000 a month lease though \u003ca href=\"https://www.berkeleyside.com/2020/06/17/a-46-year-old-berkeley-bookstore-closes-another-covid-19-casualty\">not for lack of trying\u003c/a>. The owners, William and Karen McClung, have sold the building, created an investment group, and opened a cafe next door. According to the \u003ca href=\"https://www.sfchronicle.com/food/article/Berkeley-s-Cafe-Ohlone-is-gone-long-live-Cafe-15383064.php\">San Francisco Chronicle\u003c/a>, Trevino and Medina are planning to roll out a monthly box that features “slow, intentional and curated” Ohlone meals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Nopalito on 9th Street\u003c/h2>\n\u003cp>Chef-owner Gonzalo Guzman’s Sunset outpost of critically-beloved Nopalito shuttered in late June. The \u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-Nopalito-cites-coronavirus-for-15366284.php\">popular Mexican restaurant\u003c/a> on 9th Avenue had been open for eight years before its closing and will be outlived by Guzman’s smaller, original eatery on Broderick Street. According to the restaurant’s Instagram, Guzman hopes to open a take-out window this month on 18th Street for simple take-out offerings for folks who might take their meals to the nearby Dolores Park.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Liba Falafel\u003c/h2>\n\u003cp>Liba Falafel, a popular lunch destination for the work crowd in downtown Oakland, has closed its doors after 11 years in business. Originally starting as a food truck, Liba’s owner Gail Lillian went through several iterations of her mobile business before settling into a brick-and-mortar location on 17th Street in Oakland. “[Over] the last two weeks of being open, we've lost thousands of dollars and I realize I am not actually comfortable going into debt all over again,” wrote Lillian on her restaurant’s Instagram account adding that she just finished paying off Liba’s start-up debts last year. Though in her own words she’s “heartbroken” to shutter the business, \u003ca href=\"https://sf.eater.com/2020/6/22/21299445/liba-falafel-closed-coronavirus-gail-lillian\">Lillian told Eater SF’s Luke Tsai\u003c/a> debt makes it so “there is no great sense of liberation with owning a restaurant in the first place.” Lillian plans to focus on her small-business consulting business while also keeping up with her cookie decorating side-hustle.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Velvet Cantina\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>The 14-year-old Mission restaurant \u003ca href=\"https://sf.eater.com/2020/7/9/21318743/velvet-cantina-closing-mission-district-margaritas-mexican-food\">closed after attempts to raise funds\u003c/a> on GoFundMe to keep the doors open. When the lease ended, according to an Eater SF report, owner Matt Tognazzini decided not to renew.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cooking Video: Make Baba Ganoush Two Ways With Chef Reem Assil of Reem's California",
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"content": "\u003cp>\u003cstrong>We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.\u003c/strong>\u003c/p>\n\u003cp>In the first episode of The 7x7 Spice-In, chef Reem Assil, founder of Reem's California in Oakland and San Francisco's Mission, is preparing both versions of the classic Middle Eastern dip, which she promises will impress our friends at dinner parties (you know, when we start hosting those again).\u003c/p>\n\u003cp>Until that time when we may again break bread with our friends and families, Assil recommends making either or both versions at home for a healthy, yummy snack. \"I love them both and they are easy to make,\" she says.\u003c/p>\n\u003cp>Both are typically eaten with other dips, flatbread, and a \"whole ensemble of crudites\"—including cucumber spears and radishes—as part of a mezze, a smorgasbord of shared appetizer dishes.\u003c/p>\n\u003cp>While flatbread can be found at most grocers, Assil recommends baking homemade or store-bought pizza dough on a griddle or cast iron skillet. Of course, if you live in the Bay Area, you can also pick up a bag of freshly baked bread from \u003ca href=\"https://www.reemscalifornia.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem's\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Know what also pairs well with a mezze feast? Wine! At Reem's, they recommend Kalecik Karasi, a medium-bodied, ruby-red Turkish varietal. Pinot noir, with its smoky tones and acidic notes of currant, also pairs well with baba ganoush, especially with the pomegranate molasses used in the garnish.\u003c/p>\n\u003cp>Happy cooking!\u003c/p>\n\u003ch2 data-role=\"headline\">Recipe: Reem Assil's Baba Ghanouj Two Ways\u003c/h2>\n\u003cp>https://youtu.be/uBrhWe8m2wo\u003c/p>\n\u003cdiv id=\"rebelltitem1\" class=\"rebellt-item col1\" data-id=\"1\" data-reload-ads=\"false\" data-is-image=\"False\" data-href=\"https://www.7x7.com/cooking-video-reem-assil-baba-ghanouj-2646235647/recipe-reem-assils-baba-ghanouj-two-ways\" data-basename=\"recipe-reem-assils-baba-ghanouj-two-ways\" data-post-id=\"2646235647\" data-published-at=\"1593289422\">\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 medium to large globe eggplants\u003c/p>\n\u003cp>2 cloves garlic, sprout removed, minced\u003c/p>\n\u003cp>¼ cup tahini (Chef Reem likes \u003ca href=\"https://www.tarazifoods.com/shop/tahini-1-lb/\" target=\"_blank\" rel=\"noopener noreferrer\">Tarazi\u003c/a> brand)\u003c/p>\n\u003cp>2 lemons, zested and juiced (about ¼ cup juice)\u003c/p>\n\u003cp>½ teaspoon cumin (\u003ca href=\"https://www.spicehunter.com/products/cumin-turkish-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/8 teaspoon freshly ground pepper (\u003ca href=\"https://www.spicehunter.com/products/pepper-black-coarse-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>Garnish\u003c/strong>\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>2 tablespoons pomegranate arils (optional)\u003c/p>\n\u003cp>1 teaspoon pomegranate molasses\u003c/p>\n\u003cp>1 tablespoon rough chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>On a gas stove, sear eggplant directly over a medium high flame. Rotate every 5 minutes until the entire globe is blackened, about 15 minutes. Alternatively, place the eggplant on a baking tray, poke with fork, rub with olive oil and place in 450 degree oven for 25 to 30 minutes until it collapses on itself and the skin is blackened.\u003c/p>\n\u003cp>Place cooked eggplant in a bowl and seal with plastic wrap to steam in its own juices. In a small bowl, combine the garlic, tahini, lemon, cumin, salt, and pepper. When the eggplant has cooled enough to touch, split it lengthwise. Using a spoon, scrape out the pulp, leaving behind the skin and stem. Add the eggplant pulp to the bowl with the garlic and spice mix.\u003c/p>\n\u003cp>With a fork, mash the eggplant into the spice mix and swirl to incorporate. Adjust salt to taste. Spread on serving plate. Use a spoon to create a well in the center for the olive oil, and top with garnishes.\u003c/p>\n\u003cp>\u003cstrong>For the Arab-style variation, omit the tahini and fold in:\u003c/strong>\u003c/p>\n\u003cp>2 small roma tomatoes or 2 vine ripened tomatoes, diced finely\u003c/p>\n\u003cp>1 red bell pepper pepper, roasted and diced finely\u003c/p>\n\u003cp>½ medium onion, diced finely\u003c/p>\n\u003cp>Adjust seasoning and top with the same garnishes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003c/div>\n\u003cp>Tune in July 20th for episode two of The 7x7 Spice-In—Chef Reem will be making saucy kafta meatballs!\u003c/p>\n\u003cp>We'll post the ingredients needed on 7x7.com on Monday, July 6th; you can use the promo code 7X7SPICEIN to receive 20 percent off purchases from our partners at The Spice Hunter, \u003ca href=\"https://www.spicehunter.com/products/?utm_source=7x7&utm_medium=Publisher&utm_term=&utm_content=EditorialFeature_SocialPosts&utm_campaign=SF_Launch\" target=\"_blank\" rel=\"noopener noreferrer\">spicehunter.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks for watching!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.\u003c/strong>\u003c/p>\n\u003cp>In the first episode of The 7x7 Spice-In, chef Reem Assil, founder of Reem's California in Oakland and San Francisco's Mission, is preparing both versions of the classic Middle Eastern dip, which she promises will impress our friends at dinner parties (you know, when we start hosting those again).\u003c/p>\n\u003cp>Until that time when we may again break bread with our friends and families, Assil recommends making either or both versions at home for a healthy, yummy snack. \"I love them both and they are easy to make,\" she says.\u003c/p>\n\u003cp>Both are typically eaten with other dips, flatbread, and a \"whole ensemble of crudites\"—including cucumber spears and radishes—as part of a mezze, a smorgasbord of shared appetizer dishes.\u003c/p>\n\u003cp>While flatbread can be found at most grocers, Assil recommends baking homemade or store-bought pizza dough on a griddle or cast iron skillet. Of course, if you live in the Bay Area, you can also pick up a bag of freshly baked bread from \u003ca href=\"https://www.reemscalifornia.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem's\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Know what also pairs well with a mezze feast? Wine! At Reem's, they recommend Kalecik Karasi, a medium-bodied, ruby-red Turkish varietal. Pinot noir, with its smoky tones and acidic notes of currant, also pairs well with baba ganoush, especially with the pomegranate molasses used in the garnish.\u003c/p>\n\u003cp>Happy cooking!\u003c/p>\n\u003ch2 data-role=\"headline\">Recipe: Reem Assil's Baba Ghanouj Two Ways\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uBrhWe8m2wo'\n title='//www.youtube.com/embed/uBrhWe8m2wo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cdiv id=\"rebelltitem1\" class=\"rebellt-item col1\" data-id=\"1\" data-reload-ads=\"false\" data-is-image=\"False\" data-href=\"https://www.7x7.com/cooking-video-reem-assil-baba-ghanouj-2646235647/recipe-reem-assils-baba-ghanouj-two-ways\" data-basename=\"recipe-reem-assils-baba-ghanouj-two-ways\" data-post-id=\"2646235647\" data-published-at=\"1593289422\">\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 medium to large globe eggplants\u003c/p>\n\u003cp>2 cloves garlic, sprout removed, minced\u003c/p>\n\u003cp>¼ cup tahini (Chef Reem likes \u003ca href=\"https://www.tarazifoods.com/shop/tahini-1-lb/\" target=\"_blank\" rel=\"noopener noreferrer\">Tarazi\u003c/a> brand)\u003c/p>\n\u003cp>2 lemons, zested and juiced (about ¼ cup juice)\u003c/p>\n\u003cp>½ teaspoon cumin (\u003ca href=\"https://www.spicehunter.com/products/cumin-turkish-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/8 teaspoon freshly ground pepper (\u003ca href=\"https://www.spicehunter.com/products/pepper-black-coarse-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>Garnish\u003c/strong>\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>2 tablespoons pomegranate arils (optional)\u003c/p>\n\u003cp>1 teaspoon pomegranate molasses\u003c/p>\n\u003cp>1 tablespoon rough chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>On a gas stove, sear eggplant directly over a medium high flame. Rotate every 5 minutes until the entire globe is blackened, about 15 minutes. Alternatively, place the eggplant on a baking tray, poke with fork, rub with olive oil and place in 450 degree oven for 25 to 30 minutes until it collapses on itself and the skin is blackened.\u003c/p>\n\u003cp>Place cooked eggplant in a bowl and seal with plastic wrap to steam in its own juices. In a small bowl, combine the garlic, tahini, lemon, cumin, salt, and pepper. When the eggplant has cooled enough to touch, split it lengthwise. Using a spoon, scrape out the pulp, leaving behind the skin and stem. Add the eggplant pulp to the bowl with the garlic and spice mix.\u003c/p>\n\u003cp>With a fork, mash the eggplant into the spice mix and swirl to incorporate. Adjust salt to taste. Spread on serving plate. Use a spoon to create a well in the center for the olive oil, and top with garnishes.\u003c/p>\n\u003cp>\u003cstrong>For the Arab-style variation, omit the tahini and fold in:\u003c/strong>\u003c/p>\n\u003cp>2 small roma tomatoes or 2 vine ripened tomatoes, diced finely\u003c/p>\n\u003cp>1 red bell pepper pepper, roasted and diced finely\u003c/p>\n\u003cp>½ medium onion, diced finely\u003c/p>\n\u003cp>Adjust seasoning and top with the same garnishes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003c/div>\n\u003cp>Tune in July 20th for episode two of The 7x7 Spice-In—Chef Reem will be making saucy kafta meatballs!\u003c/p>\n\u003cp>We'll post the ingredients needed on 7x7.com on Monday, July 6th; you can use the promo code 7X7SPICEIN to receive 20 percent off purchases from our partners at The Spice Hunter, \u003ca href=\"https://www.spicehunter.com/products/?utm_source=7x7&utm_medium=Publisher&utm_term=&utm_content=EditorialFeature_SocialPosts&utm_campaign=SF_Launch\" target=\"_blank\" rel=\"noopener noreferrer\">spicehunter.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks for watching!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes",
"title": "With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes",
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"content": "\u003cp>\u003cstrong>When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.\u003c/strong>\u003c/p>\n\u003cp>\"As a person of color, I was sad I couldn't be out there. What happened to George, [it's] heartbreaking. That could have been me or someone I've known,\" German says. He feared for his staff, many of whom are young and African-American and, as some among the protestors turned to smashing up and looting local businesses, he feared for his restaurant.\u003c/p>\n\u003cp>\"The amount just to pay for new windows and doors, it's going to be tremendous,\" he explains. That alone could have put alaMar out of business, especially at a time when pandemic restrictions are already having a major impact on its viability.\u003c/p>\n\u003cp>Instead, Oakland stepped up. The community defended the restaurant, protecting it from harm.\u003c/p>\n\u003cp>Even before it helped to shield \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a>, Nelson German had great love and respect for his adopted city. German was born and raised in Manhattan's Washington Heights neighborhood, at the epicenter of the United States' Dominican diaspora. As a teenager, he began to fall in love with cooking, but for years his adventures in the kitchen were a closely protected secret.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In \"Dominican culture, it wasn't typical for a man to be in the kitchen. Because of that I didn't show my passion or my hobby for cooking. So, even experimenting, I'd wait until my parents left the house,\" he recalls.\u003c/p>\n\u003cp>https://www.instagram.com/p/CAi-N55AuFW/?utm_source=ig_embed\u003c/p>\n\u003cp>By his early 20s, German began to take on the role of master griller at backyard barbecues. Everyone agreed, the man had talent. Emboldened by their response to his cooking, German got his first job in a restaurant kitchen. For the next decade he honed his skills in New York, developing a style that drew as much from his Dominican roots as from the Mediterranean and Asian cuisines he helped prepare.\u003c/p>\n\u003cp>Eventually, the time came for German to open his own restaurant. With his wife, May, at his side, he returned to her hometown of Oakland and, in 2014, they opened alaMar. It was a dream come true for German, the chance to tell his own story through his food. \"That's the special thing about being a chef-owner,\" he says. Opening a place of your own \"shows how far we have come.\" He filled the menu with childhood inspirations, memories from growing up, and original dishes.\u003c/p>\n\u003cp>While alaMar is technically a seafood restaurant, its menu is more accurately described as a stroll through German's life. Chef's braised meats—braised oxtail is on the current takeout menu—come straight from his mom's home cooking repertoire. Braised chicken \"is the one dish I always ask her to make for me when I go to visit. It's slow and low and you have to braise it for two hours. It's a dish you put a lot of love into,\" he says.\u003c/p>\n\u003cp>One early alaMar dish, fried goat cheese stuffed with camembert with a spiced beef puree and honeycomb, was inspired by a dish at a Spanish tapas restaurant German and May frequented in New York. And elements from a decade of summers spent with friends in Puglia, Italy, where he played and worked in home and restaurant kitchens, show up in his crudos, ceviches, and other dishes. \"They really focus on the seafood but you don't need too much cooking,\" the chef says. These dishes are \"using ingredients I don't normally don't see in Italian restaurants in the U.S., like pistachio, turmeric, and saffron.\"\u003c/p>\n\u003cp>German's range and talent is not unusual among Black chefs who, all around the country, are innovating in kitchens that specialize in a wide variety of cuisines. But the recognition he's received as a Black chef—even the fact that he owns and operates a restaurant that is not specifically dedicated to soul food or African food—is rare.\u003c/p>\n\u003cp>\"I'm in an industry where there were a lot of great chefs but they never got recognized,\" says German. Confronting those racial disparities drives him. \"It's about more than just greens and cornbread. We can have sexy restaurants.\"\u003c/p>\n\u003cp>https://www.instagram.com/p/CBpKt-QgRHa/?utm_source=ig_embed\u003c/p>\n\u003cp>For nine brief days before the Bay Area's shelter-in-place order was issued in March, German was once again poised to break out of the box with his second establishment, \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Unfortunately the cocktail lounge, which specializes in refined drinks and Latino-Caribbean tapas inspired by the chef's Dominican roots, has spent its first months closed to the public, though some of the new eatery's best dishes and drinks are available through \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar's takeout and delivery menu\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, open for takeout and delivery (outdoor dining in Alameda County was abruptly shut down last week, effectively closing the restaurant's patio), alaMar is thriving. It's one of the most unexpected things to come out of this moment where racial reckoning and confrontations of police brutality have slammed head first into a global pandemic, says German. In June, the restaurant even broke its former sales record.\u003c/p>\n\u003cp>That community support has allowed alaMar to pay its good fortune forward. At the beginning of shelter in place, they partnered with \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">The Lee Initiative\u003c/a> to provide 300 meal kits a day as part of the Restaurant Workers Relief Program. Now they've joined up with \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a> to donate 100 to 150 meals daily to the homeless.\u003c/p>\n\u003cp>\"It's just who I am and how I grew up that you always give back and better things come towards you,\" says German. \"It's a genuine team here [in Oakland]. It's really about building community and helping the city become the best city in the country.\"\u003c/p>\n\u003cp>// \u003cem>alaMar is open for \u003ca href=\"https://alamar.wifiwaiter.net/#xhome\" target=\"_blank\" rel=\"noopener noreferrer\">takeout\u003c/a> and delivery via \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">DoorDash\u003c/a>; 100 Grand Ave. (Oakland), \u003c/em>\u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>alamaroakland.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the original article from 7x7, \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\">click here\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.\u003c/strong>\u003c/p>\n\u003cp>\"As a person of color, I was sad I couldn't be out there. What happened to George, [it's] heartbreaking. That could have been me or someone I've known,\" German says. He feared for his staff, many of whom are young and African-American and, as some among the protestors turned to smashing up and looting local businesses, he feared for his restaurant.\u003c/p>\n\u003cp>\"The amount just to pay for new windows and doors, it's going to be tremendous,\" he explains. That alone could have put alaMar out of business, especially at a time when pandemic restrictions are already having a major impact on its viability.\u003c/p>\n\u003cp>Instead, Oakland stepped up. The community defended the restaurant, protecting it from harm.\u003c/p>\n\u003cp>Even before it helped to shield \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a>, Nelson German had great love and respect for his adopted city. German was born and raised in Manhattan's Washington Heights neighborhood, at the epicenter of the United States' Dominican diaspora. As a teenager, he began to fall in love with cooking, but for years his adventures in the kitchen were a closely protected secret.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In \"Dominican culture, it wasn't typical for a man to be in the kitchen. Because of that I didn't show my passion or my hobby for cooking. So, even experimenting, I'd wait until my parents left the house,\" he recalls.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By his early 20s, German began to take on the role of master griller at backyard barbecues. Everyone agreed, the man had talent. Emboldened by their response to his cooking, German got his first job in a restaurant kitchen. For the next decade he honed his skills in New York, developing a style that drew as much from his Dominican roots as from the Mediterranean and Asian cuisines he helped prepare.\u003c/p>\n\u003cp>Eventually, the time came for German to open his own restaurant. With his wife, May, at his side, he returned to her hometown of Oakland and, in 2014, they opened alaMar. It was a dream come true for German, the chance to tell his own story through his food. \"That's the special thing about being a chef-owner,\" he says. Opening a place of your own \"shows how far we have come.\" He filled the menu with childhood inspirations, memories from growing up, and original dishes.\u003c/p>\n\u003cp>While alaMar is technically a seafood restaurant, its menu is more accurately described as a stroll through German's life. Chef's braised meats—braised oxtail is on the current takeout menu—come straight from his mom's home cooking repertoire. Braised chicken \"is the one dish I always ask her to make for me when I go to visit. It's slow and low and you have to braise it for two hours. It's a dish you put a lot of love into,\" he says.\u003c/p>\n\u003cp>One early alaMar dish, fried goat cheese stuffed with camembert with a spiced beef puree and honeycomb, was inspired by a dish at a Spanish tapas restaurant German and May frequented in New York. And elements from a decade of summers spent with friends in Puglia, Italy, where he played and worked in home and restaurant kitchens, show up in his crudos, ceviches, and other dishes. \"They really focus on the seafood but you don't need too much cooking,\" the chef says. These dishes are \"using ingredients I don't normally don't see in Italian restaurants in the U.S., like pistachio, turmeric, and saffron.\"\u003c/p>\n\u003cp>German's range and talent is not unusual among Black chefs who, all around the country, are innovating in kitchens that specialize in a wide variety of cuisines. But the recognition he's received as a Black chef—even the fact that he owns and operates a restaurant that is not specifically dedicated to soul food or African food—is rare.\u003c/p>\n\u003cp>\"I'm in an industry where there were a lot of great chefs but they never got recognized,\" says German. Confronting those racial disparities drives him. \"It's about more than just greens and cornbread. We can have sexy restaurants.\"\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For nine brief days before the Bay Area's shelter-in-place order was issued in March, German was once again poised to break out of the box with his second establishment, \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Unfortunately the cocktail lounge, which specializes in refined drinks and Latino-Caribbean tapas inspired by the chef's Dominican roots, has spent its first months closed to the public, though some of the new eatery's best dishes and drinks are available through \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar's takeout and delivery menu\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, open for takeout and delivery (outdoor dining in Alameda County was abruptly shut down last week, effectively closing the restaurant's patio), alaMar is thriving. It's one of the most unexpected things to come out of this moment where racial reckoning and confrontations of police brutality have slammed head first into a global pandemic, says German. In June, the restaurant even broke its former sales record.\u003c/p>\n\u003cp>That community support has allowed alaMar to pay its good fortune forward. At the beginning of shelter in place, they partnered with \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">The Lee Initiative\u003c/a> to provide 300 meal kits a day as part of the Restaurant Workers Relief Program. Now they've joined up with \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a> to donate 100 to 150 meals daily to the homeless.\u003c/p>\n\u003cp>\"It's just who I am and how I grew up that you always give back and better things come towards you,\" says German. \"It's a genuine team here [in Oakland]. It's really about building community and helping the city become the best city in the country.\"\u003c/p>\n\u003cp>// \u003cem>alaMar is open for \u003ca href=\"https://alamar.wifiwaiter.net/#xhome\" target=\"_blank\" rel=\"noopener noreferrer\">takeout\u003c/a> and delivery via \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">DoorDash\u003c/a>; 100 Grand Ave. (Oakland), \u003c/em>\u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>alamaroakland.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the original article from 7x7, \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\">click here\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>The only way I can shake off apathy in my kitchen these days is by raising the stakes. Lately, the risk and the reward have come in the form of galettes. Risk because I dislike baking. Or rather, I never liked the precision its recipes demand of me. Cooking is more forgiving. You can taste and adjust along the way. But with baking, corrections don’t seem like an option. It’s loyalty to a process that the oven hardens into permanence. It’s writing with a pen, and I prefer pencils.\u003c/p>\n\u003cp>But some days ago, three big yellow peaches too soft for the warm weather were eyeing me from their new home in the fridge, so I decided to make them into a galette . And because everything else is uninspiring, especially the blur of salads and snacks I've been eating between Zoom calls and sunset, the task of baking provided a structure I could appreciate.\u003c/p>\n\u003cp>My first galette was surprisingly easy and good. I used \u003ca href=\"https://smittenkitchen.com/2020/05/any-kind-of-fruit-galette/\">a recipe I found online\u003c/a> that required an entire stick of butter and just a little over a cup of flour. Those are decadent proportions in my eyes but the recipe mentioned nothing of it. I let the dough rest in the fridge, next to the peaches it would soon host. Then out came both components. A quick egg wash and a sprinkling of sugar before getting placed into the warm oven. The flakiest bites with slices of peach baked under the buttery folds of the dough reminded me of the dreamy peach turnovers at Acme. But somehow this treat came from my hands, my oven, my faithful reading of the quantities on the recipe.\u003c/p>\n\u003cp>Over the weekend, I went on to repeat this same galette routine three more times. Saturday was with strawberries and blueberries to share with a couple of friends for a socially distant breakfast. Another friend coincidentally biked by my place that afternoon and grabbed a slice on the go. He was surprised I had a galette on hand to offer. I was too. Sunday, I made my third with squash, corn and ricotta for an outdoor screening of Insecure with a group chat that’s been my core survival tool through the pandemic and uprising. By that point, I was someone who made galettes and made no fuss about it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When I returned to the market for more fruit the following week, I bought ripe peaches and plums confidently knowing they wouldn’t go to waste. I’d found a solution in the measurements I usually shunned. I’m now at five galettes in two weeks. My fourth was particularly delicious featuring yellow and donut peaches for my friend and her family. I was sent praises on the crust from their breakfast table the next day. I humbly accepted. And my last galette, also peach, was for a birthday celebration. I topped it off with a little mascarpone. The extra touch must mean I’m getting comfortable.\u003c/p>\n\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"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.",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"source": "npr"
},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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