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"content": "\u003cp>Bay Area businesses are starting to open up after three months of sheltering in place. One of those is Bay Grape in Oakland.\u003c/p>\n\u003cp>On Tuesday, the bottle shop announced that it will start a trial for in-person sales with limited hours on May 27. Before this, the shop only offered pickup for online orders.\u003c/p>\n\u003cp>\"So much of the soul of what we do has really been stripped away,\" says co-owner Stevie Stacionis, who typically gives customers lots of personalized attention, matchmaking them with rare wines suited to their tastes. \"It's honestly felt really lonely. I'm still not confident about what needs to happen to let guests in, but there's no reason to not play sommelier, to bring back that curated experience.\"\u003c/p>\n\u003cp>With the new model, customers still won't be allowed into the store. Instead, they'll wait outside, wearing masks and following social distancing guidelines. While they can still preorder online, this new option allows them to consult Bay Grape staff about particular wines and get suggestions. It's a little like browsing the store without going inside.\u003c/p>\n\u003cp>A recent conversation with a customer reminded Stacionis of what she misses most about her old ways of doing business. Now, she hopes to recreate the social aspect of the store on a smaller scale and with adherence to public health regulations. \"It was a special occasion with her partner, and she wanted to pick up a bottle of Barolo or Barbera from a certain vintage,\" Stacionis recalls. She didn't know if she would have something that rare, but after going to the back, she ended up finding a bottle and asking the woman if she knew about the grape or region. The woman said no, and Stacionis started to explain the story of the wine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It was kind of like this out of body experience,\" says Stacionis. \"I was like 'Wow, I'm good at this.' It made me really emotional. Telling these stories is why I started doing this business in the first place, and I hadn't gotten to do that in over a month. We all want this level of interaction back. It was the most delightful moment of shared humanity.\"\u003c/p>\n\u003cp>Stacionis hopes that this new model of operation will offer more opportunities for connection, unlike the \"warehouse\"-like quality of only processing online orders.\u003c/p>\n\u003cp>Earlier in May, Bay Grape also announced that it was going to supply wine and beer to Sac Brew Bike. Owned by Stacionis's sister, Sarah Ferren-Cirino, Sac Brew Bike operated as a pedal pub, which would take people on bicycle pub crawls throughout the city. With coronavirus and the shelter-in-place orders, the business was pretty much shut down, says Stacionis. So they opened their inventory up as a Sacramento pop-up. It's seen a lot of success, and it might mean a more permanent Sacremento location for Bay Grape.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"We'll see what happens after shelter-in-place is lifted,\" says Stacionis. \"We never thought we'd open up in Sacramento, but anything could happen.\" Stacionis hinted at possibly continuing to operate a warehouse model in Sacramento or looking for a more permanent brick-and-mortar after restrictions are lifted.\u003c/p>\n\n",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Growing up, making mandu (Korean dumplings) with my halmoni (grandmother) was the most sacred kitchen ritual. Once or twice a year, the process would begin with her chopping up towering piles of Napa cabbage, onions and re-hydrated shiitake mushrooms. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Donning plastic kitchen gloves, she would then mixed the pounds and pounds of filling and I, her dutiful sous-chef, waited to pour extra soy sauce or sesame oil into her waiting cupped hands. For the assembly, my aunts and cousins would gather around the kitchen table, placing spoonfuls of filling in the center of circular wrappers and delicately enclosing the dumplings with imperfect folds. The hours of labor were rewarded with plates and plates of golden, pan-fried mandu, as well as filled freezer bags for us to ration until the next time halmoni came to visit.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137323\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-800x600.jpg\" alt=\"Mandu\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mandu are Korean dumplings that are typically pan-fried. \u003ccite>(Olivia Won / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, I’ve been chasing kitchen projects that I would have previously dismissed as too laborious or time-consuming to stave off idle quarantine hands. One day led me to handmade mezzalunas. With some elbow grease, a flour well filled with egg yolks was transformed into thin sheets of silken yellow dough. I gently folded the pasta over dollops of ricotta and cut out the painfully-cute, half-moon stuffed pasta, boiling some for dinner and freezing the rest for future meals. As I made these Italian dumplings, I found myself longing for my halmoni, who is currently quarantined in Los Angeles. I missed the companionable silence shared in the kitchen, the quiet joy of observing the culinary techniques that she had inherited from her mother, the sound of her laughter at my silly questions. \u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_137011' label='More Flavors at Home]\u003cbr>\n\u003cspan style=\"font-weight: 400\">To quell this brimming heartache, I impulsively embarked on my first solo mandu-making project. With random stuff in my fridge, an unorthodox filling was born: chopped white kimchi, blanched Chinese broccoli, maitake mushrooms, windowsill scallions, and old-ish tofu seasoned with sesame oil, fish sauce and my halmoni’s homemade extra funky soy sauce, all held together with egg as a binder. I defrosted mandu skins and, guided by @hellolisalin’s tutorials, spent the afternoon practicing my folding technique on each precious parcel. Once fried, I promptly ate an entire plate. With each step of the process, I had felt my halmoni’s presence all around me, like a spell: I found my hands imitating hers and my mind circulating warm memories of time spent with her. For a precious moment, I was satiated. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Growing up, making mandu (Korean dumplings) with my halmoni (grandmother) was the most sacred kitchen ritual. Once or twice a year, the process would begin with her chopping up towering piles of Napa cabbage, onions and re-hydrated shiitake mushrooms. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Donning plastic kitchen gloves, she would then mixed the pounds and pounds of filling and I, her dutiful sous-chef, waited to pour extra soy sauce or sesame oil into her waiting cupped hands. For the assembly, my aunts and cousins would gather around the kitchen table, placing spoonfuls of filling in the center of circular wrappers and delicately enclosing the dumplings with imperfect folds. The hours of labor were rewarded with plates and plates of golden, pan-fried mandu, as well as filled freezer bags for us to ration until the next time halmoni came to visit.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137323\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-800x600.jpg\" alt=\"Mandu\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mandu are Korean dumplings that are typically pan-fried. \u003ccite>(Olivia Won / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, I’ve been chasing kitchen projects that I would have previously dismissed as too laborious or time-consuming to stave off idle quarantine hands. One day led me to handmade mezzalunas. With some elbow grease, a flour well filled with egg yolks was transformed into thin sheets of silken yellow dough. I gently folded the pasta over dollops of ricotta and cut out the painfully-cute, half-moon stuffed pasta, boiling some for dinner and freezing the rest for future meals. As I made these Italian dumplings, I found myself longing for my halmoni, who is currently quarantined in Los Angeles. I missed the companionable silence shared in the kitchen, the quiet joy of observing the culinary techniques that she had inherited from her mother, the sound of her laughter at my silly questions. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Memorial Day weekend typically marks the start of summer and grilling season. It’s a time to break out the apron and tongs, fire up the charcoal and listen to the sweet sizzle of patties and corn on the cob. It’s all about the slow and low smoke of barbecued brisket, and the Dolores Park or Golden Gate Park cookout for those who don’t have grills in their homes.\u003c/p>\n\u003cp>This year is a little different, though. While that big park-side grill-out may not be advisable, or even possible, there are many different ways to have a barbecue at home. Use this guide to find delivery or pickup options of pre-seasoned meats ready for your oven or grill pan. You can look through recipes to make yourself, try some smoker hacks or go the takeout route.\u003c/p>\n\u003ch2>Delivery and Takeout Options\u003c/h2>\n\u003cp>\u003cstrong>Cook-at-Home Meal Kits and Pre-seasoned Meats\u003c/strong>\u003cbr>\nWhile \u003cb>Perbacco\u003c/b>\u003cspan style=\"font-weight: 400\"> is typically closed the Sunday and Monday of Memorial Day Weekend, the restaurant decided to offer a special menu based on the success of their previous coronavirus holiday kits. The FiDi restaurant doesn’t typically offer takeout, and has had to adapt. One of its more well-known events is a Passover Sedar dinner. But, this year, the restaurant couldn’t host it. Instead, they turned to meal kits, and they’ve seen success with it. “It hasn’t been easy,” says general manager and co-owner Umberto Gibin. “We’re learning day by day. [This] is successful enough, but not sustainable. We’re taking care of the people around us who would normally come into the restaurant.”[aside postID='bayareabites_27318' label='10 Tips for Making Great Hamburgers']\u003c/span>\u003c/p>\n\u003cp>Perbacco's \u003ca href=\"http://www.perbaccosf.com/menus/\">\u003cspan style=\"font-weight: 400\">Memorial Day menu \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">is an a-la-carte list of ready-to-grill items ranging from dry-aged steaks and king salmon to asparagus and fingerling potatoes. Wine and cocktails are also on the menu for takeout. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137295\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137295\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg\" alt=\"Burger box from Palatte\" width=\"800\" height=\"832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-160x166.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-768x798.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1020x1060.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1920x1996.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The burger kit from Palette. \u003ccite>(Peter Hemsley / Palatte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Palette \u003c/b>\u003cspan style=\"font-weight: 400\">is known for its artistic takes on food, but this Memorial Day, chef-owner Peter Hemsley decided to do simple \u003ca href=\"https://protect-us.mimecast.com/s/5YuYCZ6W5NuMrVKYIzuu4h?domain=palette-sf.com\" target=\"_blank\" rel=\"noopener noreferrer\">burger kits.\u003c/a> “It was the kickoff of summer and what Memorial Day means, outdoor grilling and summertime casual dining,” says Hemsley. “Putting on the takeout picnic or barbecue box is a move toward what people are gravitating toward in the next couple weeks. We went for a more generic Americana feel because we feel like people are desiring and craving some of that right now.” The restaurant is offering a vegetarian patty made from jackfruit, grains, oats, spices, beets and other vegetables that Hemsley calls the Palette Possible burger. \u003c/span>\u003cb>Mina Family Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> is going the meal-kit route with a whole rack of ribs, a liter of pulled pork, barbecue chicken and a burger grill kit that are all grill-ready.\u003c/span>\u003ca href=\"http://mx.michaelmina.net/recipe-exchange/download/?file_id=28479&nodl=true\">\u003cspan style=\"font-weight: 400\"> The meal-kit\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> also comes with sides like coleslaw, potato salad and barbecue beans. The kits ($139) are meant to serve three to four people throughout the weekend. Orders must be made in advance, and there’s a May 21, 5pm deadline for Saturday pickup or delivery and a May 22 deadline for Sunday pickup or delivery. Delivery is available in San Francisco and within a 40-mile radius for an additional charge.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>4505 Burgers and BBQ\u003c/strong> isn’t offering any particular specials for the weekend, but its Oakland location will be open on Memorial Day for pickup. The restaurant has \u003c/span>\u003ca href=\"https://www.toasttab.com/4505-burgers-bbq-divisadero/v3#1faa2ad1-dfc4-4e22-83e2-f1fa17eec24b\">\u003cspan style=\"font-weight: 400\">a smoked meat by-the-pound option \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">for those looking to get some barbecue without having to cook.\u003c/span>\u003ca href=\"https://babybluesbbq.com/baby-blues-bbq-menus/menu-san-francisco/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Baby Blues BBQ\u003c/strong> in SF\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which originally started out of Los Angeles, has its menu available for delivery via DoorDash. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Staying Out of the Kitchen Entirely With Pre-Made BBQ\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In Oakland, \u003c/span>\u003ca href=\"https://www.smokinwoodsbbq.com/\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Smokin Woods BBQ\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers next-day pickup or same-day meat plates via Caviar. \u003ca href=\"https://kcsbbq.com/covid-19-hours/\">\u003cstrong>KC's Barbecue\u003c/strong>\u003c/a> in Berkeley is also offering ribs, brisket and chicken for online ordering. For those looking to go beyond smoked meats and burgers, \u003c/span>\u003ca href=\"http://www.rosamundesausagegrill.com/menu.html\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Rosamunde\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has delivery and takeout options for its sausages in both Oakland and San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Martinez and Pleasant Hill,\u003c/span>\u003ca href=\"https://www.slowhandbbq.com/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Slow Hand Barbecue\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> recently started offering beer and wine sales with orders. Delivery is available through GrubHub, DoorDash or by calling. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And \u003cstrong>Gott’s\u003c/strong> is probably one of the more well-known local names \u003c/span>\u003ca href=\"https://www.gotts.com/\">\u003cspan style=\"font-weight: 400\">when it comes to burgers\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They’re open for pickup and delivery in St. Helena, downtown Napa, the Ferry Building in SF, Walnut Creek, Marin and Palo Alto. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003ch2>Cook It Yourself: Tips and Techniques During Shelter-in Place\u003c/h2>\n\u003cp>\u003cstrong>Shopping\u003c/strong>\u003cbr>\n“Fat is flavor,” says Ryan Farr of 4505 Burgers and BBQ. For a good pork chop for grilling, look for one with pearly white fat that’s about half an inch to three-quarters of an inch. Look for dark pork, as opposed to lighter pork resembling chicken breast. In all cuts, especially for meats that are going to be smoked or baked low and slow, a good amount of fat will help add to the flavor. In terms of where to go, Farr recommends Clove and Hoof in Oakland, and Marina Meats or Fatted Calf, both in San Francisco. Several local butcheries are open during the pandemic, which are great spots to look for prime cuts, especially with \u003ca href=\"https://www.npr.org/2020/05/09/853349931/meatpackers-warn-that-the-coronavirus-outbreaks-might-lead-to-meat-shortages\">\u003cspan style=\"font-weight: 400\">potential meat shortages\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. When it comes to \u003ca href=\"https://www.kqed.org/bayareabites/27318/10-tips-for-making-great-hamburgers\">burgers\u003c/a>, consider grinding your own ratio of lean and fatty meat. The most important thing is looking for quality.\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137296\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg\" alt=\"meat and veggies on a grill\" width=\"800\" height=\"510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>Barbecue Without a Smoker\u003c/strong>[aside postID='bayareabites_95541' label='Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce']\u003cbr>\nThere's a key difference between grilling and barbecue. Grilling is what you do on July 4. It's high heat, over charcoal. Barbecue, however, is all about that low and slow. Here, it's all about the smoke.\u003c/p>\n\u003cp>For those who live in apartments or don’t have a smoker or grill at home, the oven, \u003ca href=\"https://www.thespruceeats.com/best-grill-pans-4160537\">\u003cspan style=\"font-weight: 400\">grill pan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and cast iron pan are the best tools to turn to. When it comes to barbecue, without smoke, the main focus is on the actual technique, says Farr. That means cooking it low and slow with dry heat. For something like a brisket, he recommends setting the oven to 215° F on a non-convection setting if you have a convection oven. For a five-pound piece of pork shoulder without a bone, Farr says he’d bake it at that temperature for five to seven hours until the internal temperature reaches 180° F.\u003c/span>\u003c/p>\n\u003cp>While there may not be smoke, there are other ways to create depth of flavor and browning. Farr recommends using raw turbinado sugar in the dry rub. The sugar will react to the heat over time, and will caramelize and lend color. Patience is also key here. “You don’t want to go in there with your fork and start pulling apart the meat,” says Farr. Picking at it too often and too soon will release the internal moisture, and it can end up drying out the meat. “One big tip is that you don’t want to do anything. After you take it out of the oven, put it on the stove and let it rest for up to an hour. If you start to see steam come out when cutting, it’s still too hot. If you see steam, that’s your juice. That’s the stuff you want to stay in there.”[aside postID='bayareabites_86210' label='Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip']\u003c/p>\n\u003cp>For those who really want that smoke flavor, your oven can be converted into a makeshift smoker. Grab some applewood smoking chips from the local grocer, hit them with a blow torch right before you put the meat in the oven and place the chips on the bottom rack of the oven at the same time the meat goes in above the chips. Farr says that putting the chips in at the beginning will be the most effective way to get that smoked flavor. The dry heat at the beginning dries out the moisture, and that’s the point where the smoke will adhere to the meat, he says. The smoke might trip up the smoke detector, so consider this a fair warning to do at your own risk, especially if you have a landlord.\u003c/p>\n\u003cp>There's also a safer way to get a \u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">serious rack of ribs\u003c/a>. You'll need an oven, a grill and a spicy rub to get things started. \u003c/p>\n\u003cp>\u003cstrong>Grilling Without a Grill\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In terms of grilling, a good sear and browning can be achieved from the oven broiler or a well seasoned pre-heated cast iron pan. There won’t be grill marks unless you have a grill pan, but both options are good in getting even high-heat for burgers, and simulated grilled veggies. One trick Farr uses for searing steaks or burger patties is to heat the pan until it’s nice and hot on medium heat. It will take some time to get the right temperature, but this will ensure an even temperature on the whole surface of your pan. You can test the temperature by pressing a side of the meat or burger patty you’re grilling in the pan. Right before turning, crank up the heat to high and flip. Farr says that this ensures a sear on both sides. Be careful with oil here because more oil equals more smoke (and more potential for your fire alarm going off).\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>And Finally: Learning about Condiments\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">For a virtual cooking class that focuses on what to put on your burger, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/KHKGC680k4sojALJFBg7OE?domain=avitaltours.com\">\u003cspan style=\"font-weight: 400\">Rooh’s Pujan Sarkar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> hosts a how-to on rhubarb chutney on May 24 ($25). Sarkar has a long history with using rhubarb, and the recipe he's teaching is a riff off of tomato-date chutney. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Memorial Day weekend typically marks the start of summer and grilling season. It’s a time to break out the apron and tongs, fire up the charcoal and listen to the sweet sizzle of patties and corn on the cob. It’s all about the slow and low smoke of barbecued brisket, and the Dolores Park or Golden Gate Park cookout for those who don’t have grills in their homes.\u003c/p>\n\u003cp>This year is a little different, though. While that big park-side grill-out may not be advisable, or even possible, there are many different ways to have a barbecue at home. Use this guide to find delivery or pickup options of pre-seasoned meats ready for your oven or grill pan. You can look through recipes to make yourself, try some smoker hacks or go the takeout route.\u003c/p>\n\u003ch2>Delivery and Takeout Options\u003c/h2>\n\u003cp>\u003cstrong>Cook-at-Home Meal Kits and Pre-seasoned Meats\u003c/strong>\u003cbr>\nWhile \u003cb>Perbacco\u003c/b>\u003cspan style=\"font-weight: 400\"> is typically closed the Sunday and Monday of Memorial Day Weekend, the restaurant decided to offer a special menu based on the success of their previous coronavirus holiday kits. The FiDi restaurant doesn’t typically offer takeout, and has had to adapt. One of its more well-known events is a Passover Sedar dinner. But, this year, the restaurant couldn’t host it. Instead, they turned to meal kits, and they’ve seen success with it. “It hasn’t been easy,” says general manager and co-owner Umberto Gibin. “We’re learning day by day. [This] is successful enough, but not sustainable. We’re taking care of the people around us who would normally come into the restaurant.”\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>Perbacco's \u003ca href=\"http://www.perbaccosf.com/menus/\">\u003cspan style=\"font-weight: 400\">Memorial Day menu \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">is an a-la-carte list of ready-to-grill items ranging from dry-aged steaks and king salmon to asparagus and fingerling potatoes. Wine and cocktails are also on the menu for takeout. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137295\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137295\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg\" alt=\"Burger box from Palatte\" width=\"800\" height=\"832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-160x166.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-768x798.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1020x1060.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1920x1996.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The burger kit from Palette. \u003ccite>(Peter Hemsley / Palatte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Palette \u003c/b>\u003cspan style=\"font-weight: 400\">is known for its artistic takes on food, but this Memorial Day, chef-owner Peter Hemsley decided to do simple \u003ca href=\"https://protect-us.mimecast.com/s/5YuYCZ6W5NuMrVKYIzuu4h?domain=palette-sf.com\" target=\"_blank\" rel=\"noopener noreferrer\">burger kits.\u003c/a> “It was the kickoff of summer and what Memorial Day means, outdoor grilling and summertime casual dining,” says Hemsley. “Putting on the takeout picnic or barbecue box is a move toward what people are gravitating toward in the next couple weeks. We went for a more generic Americana feel because we feel like people are desiring and craving some of that right now.” The restaurant is offering a vegetarian patty made from jackfruit, grains, oats, spices, beets and other vegetables that Hemsley calls the Palette Possible burger. \u003c/span>\u003cb>Mina Family Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> is going the meal-kit route with a whole rack of ribs, a liter of pulled pork, barbecue chicken and a burger grill kit that are all grill-ready.\u003c/span>\u003ca href=\"http://mx.michaelmina.net/recipe-exchange/download/?file_id=28479&nodl=true\">\u003cspan style=\"font-weight: 400\"> The meal-kit\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> also comes with sides like coleslaw, potato salad and barbecue beans. The kits ($139) are meant to serve three to four people throughout the weekend. Orders must be made in advance, and there’s a May 21, 5pm deadline for Saturday pickup or delivery and a May 22 deadline for Sunday pickup or delivery. Delivery is available in San Francisco and within a 40-mile radius for an additional charge.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>4505 Burgers and BBQ\u003c/strong> isn’t offering any particular specials for the weekend, but its Oakland location will be open on Memorial Day for pickup. The restaurant has \u003c/span>\u003ca href=\"https://www.toasttab.com/4505-burgers-bbq-divisadero/v3#1faa2ad1-dfc4-4e22-83e2-f1fa17eec24b\">\u003cspan style=\"font-weight: 400\">a smoked meat by-the-pound option \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">for those looking to get some barbecue without having to cook.\u003c/span>\u003ca href=\"https://babybluesbbq.com/baby-blues-bbq-menus/menu-san-francisco/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Baby Blues BBQ\u003c/strong> in SF\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which originally started out of Los Angeles, has its menu available for delivery via DoorDash. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Staying Out of the Kitchen Entirely With Pre-Made BBQ\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In Oakland, \u003c/span>\u003ca href=\"https://www.smokinwoodsbbq.com/\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Smokin Woods BBQ\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers next-day pickup or same-day meat plates via Caviar. \u003ca href=\"https://kcsbbq.com/covid-19-hours/\">\u003cstrong>KC's Barbecue\u003c/strong>\u003c/a> in Berkeley is also offering ribs, brisket and chicken for online ordering. For those looking to go beyond smoked meats and burgers, \u003c/span>\u003ca href=\"http://www.rosamundesausagegrill.com/menu.html\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Rosamunde\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has delivery and takeout options for its sausages in both Oakland and San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Martinez and Pleasant Hill,\u003c/span>\u003ca href=\"https://www.slowhandbbq.com/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Slow Hand Barbecue\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> recently started offering beer and wine sales with orders. Delivery is available through GrubHub, DoorDash or by calling. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And \u003cstrong>Gott’s\u003c/strong> is probably one of the more well-known local names \u003c/span>\u003ca href=\"https://www.gotts.com/\">\u003cspan style=\"font-weight: 400\">when it comes to burgers\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They’re open for pickup and delivery in St. Helena, downtown Napa, the Ferry Building in SF, Walnut Creek, Marin and Palo Alto. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Cook It Yourself: Tips and Techniques During Shelter-in Place\u003c/h2>\n\u003cp>\u003cstrong>Shopping\u003c/strong>\u003cbr>\n“Fat is flavor,” says Ryan Farr of 4505 Burgers and BBQ. For a good pork chop for grilling, look for one with pearly white fat that’s about half an inch to three-quarters of an inch. Look for dark pork, as opposed to lighter pork resembling chicken breast. In all cuts, especially for meats that are going to be smoked or baked low and slow, a good amount of fat will help add to the flavor. In terms of where to go, Farr recommends Clove and Hoof in Oakland, and Marina Meats or Fatted Calf, both in San Francisco. Several local butcheries are open during the pandemic, which are great spots to look for prime cuts, especially with \u003ca href=\"https://www.npr.org/2020/05/09/853349931/meatpackers-warn-that-the-coronavirus-outbreaks-might-lead-to-meat-shortages\">\u003cspan style=\"font-weight: 400\">potential meat shortages\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. When it comes to \u003ca href=\"https://www.kqed.org/bayareabites/27318/10-tips-for-making-great-hamburgers\">burgers\u003c/a>, consider grinding your own ratio of lean and fatty meat. The most important thing is looking for quality.\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137296\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg\" alt=\"meat and veggies on a grill\" width=\"800\" height=\"510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>Barbecue Without a Smoker\u003c/strong>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThere's a key difference between grilling and barbecue. Grilling is what you do on July 4. It's high heat, over charcoal. Barbecue, however, is all about that low and slow. Here, it's all about the smoke.\u003c/p>\n\u003cp>For those who live in apartments or don’t have a smoker or grill at home, the oven, \u003ca href=\"https://www.thespruceeats.com/best-grill-pans-4160537\">\u003cspan style=\"font-weight: 400\">grill pan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and cast iron pan are the best tools to turn to. When it comes to barbecue, without smoke, the main focus is on the actual technique, says Farr. That means cooking it low and slow with dry heat. For something like a brisket, he recommends setting the oven to 215° F on a non-convection setting if you have a convection oven. For a five-pound piece of pork shoulder without a bone, Farr says he’d bake it at that temperature for five to seven hours until the internal temperature reaches 180° F.\u003c/span>\u003c/p>\n\u003cp>While there may not be smoke, there are other ways to create depth of flavor and browning. Farr recommends using raw turbinado sugar in the dry rub. The sugar will react to the heat over time, and will caramelize and lend color. Patience is also key here. “You don’t want to go in there with your fork and start pulling apart the meat,” says Farr. Picking at it too often and too soon will release the internal moisture, and it can end up drying out the meat. “One big tip is that you don’t want to do anything. After you take it out of the oven, put it on the stove and let it rest for up to an hour. If you start to see steam come out when cutting, it’s still too hot. If you see steam, that’s your juice. That’s the stuff you want to stay in there.”\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those who really want that smoke flavor, your oven can be converted into a makeshift smoker. Grab some applewood smoking chips from the local grocer, hit them with a blow torch right before you put the meat in the oven and place the chips on the bottom rack of the oven at the same time the meat goes in above the chips. Farr says that putting the chips in at the beginning will be the most effective way to get that smoked flavor. The dry heat at the beginning dries out the moisture, and that’s the point where the smoke will adhere to the meat, he says. The smoke might trip up the smoke detector, so consider this a fair warning to do at your own risk, especially if you have a landlord.\u003c/p>\n\u003cp>There's also a safer way to get a \u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">serious rack of ribs\u003c/a>. You'll need an oven, a grill and a spicy rub to get things started. \u003c/p>\n\u003cp>\u003cstrong>Grilling Without a Grill\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In terms of grilling, a good sear and browning can be achieved from the oven broiler or a well seasoned pre-heated cast iron pan. There won’t be grill marks unless you have a grill pan, but both options are good in getting even high-heat for burgers, and simulated grilled veggies. One trick Farr uses for searing steaks or burger patties is to heat the pan until it’s nice and hot on medium heat. It will take some time to get the right temperature, but this will ensure an even temperature on the whole surface of your pan. You can test the temperature by pressing a side of the meat or burger patty you’re grilling in the pan. Right before turning, crank up the heat to high and flip. Farr says that this ensures a sear on both sides. Be careful with oil here because more oil equals more smoke (and more potential for your fire alarm going off).\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>And Finally: Learning about Condiments\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">For a virtual cooking class that focuses on what to put on your burger, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/KHKGC680k4sojALJFBg7OE?domain=avitaltours.com\">\u003cspan style=\"font-weight: 400\">Rooh’s Pujan Sarkar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> hosts a how-to on rhubarb chutney on May 24 ($25). Sarkar has a long history with using rhubarb, and the recipe he's teaching is a riff off of tomato-date chutney. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>As the holy month of Ramadan is coming to a close, many Muslims in the Bay Area and around the world are reimagining what the typically buoyant Eid-al-Fitr looks like under shelter-in-place. During the month of fasting and reflection, communal prayers and meals that mark Ramadan have become more localized events at home with extended family and sermons from imams broadcasts via Zoom.\u003c/p>\n\u003cp>“On weekends, everybody wants to break fast with friends and family.” says Zareen Khan who owns popular South Asian eatery \u003ca href=\"https://www.instagram.com/zareensrestaurant/\" target=\"_blank\" rel=\"noopener noreferrer\">Zareen’s in Palo Alto and Mountain View\u003c/a>. “[There's] usually a communal Iftar [at the mosque] which is very good for the community. Now, sadly, this is not there and a lot of it is being done on Zoom. Everybody is trying to adapt, including businesses.” This year, Khan has been offering two special dishes she grew up eating during Ramadan on her restaurants’ menu. One of them is falooda, a rose-flavored dessert drink with glass noodles topped off with kulfi and nuts. “That's very popular,” Khan says. Zareen’s has also added the hearty lentil and wheat stew haleem, which Khan serves with chicken.\u003c/p>\n\u003cp>Back in 2018, Samira Abderahman created Black Iftar while living in her hometown of Chicago. Held at Black-owned restaurants and community centers, Abderahman sought to create a space where Black Muslims could commune, eat and sit in fellowship. “Chicago is hyper-segregated,” she says of the challenge of a centralized iftar experience. She added that she was frustrated with the lack of response and support for the Black Lives Matter by mosques. “How are the masjids so quiet in that regard?”\u003c/p>\n\u003cp>And so Black Iftar was born at Currency Exchange Cafe in Chicago’s Southside neighborhood. “I thought it was just going to be one night, me and my friends, different scholars and artists that I knew,” Abderahman explained. “It was that. But it went viral on Twitter, and people had so many opinions about it. Both in support of it, in admiration and also [criticism].” That same month, Black Iftar “chapters” spread to Los Angeles, the DMV and Houston.\u003c/p>\n\u003cfigure id=\"attachment_137306\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137306\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/RenderedImage-800x576.jpeg\" alt=\"Iftar meal\" width=\"800\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/RenderedImage-800x576.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/RenderedImage-160x115.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/RenderedImage-768x553.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/RenderedImage-1020x734.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/RenderedImage.jpeg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Iftar table setting at a previous Black Iftar event. \u003ccite>(Black Iftar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, things are a bit different for Abderahman, and she has some reluctance to move Black Iftar online. “I had my reservations [about the digital space] because I don't like being on the internet more than I need to be,” she says. “When Ramadan was beginning, people were grieving that they weren't going to be able to participate in the Ramadan that they once knew. Everybody was immediately pushing towards all these digital events all the time.” Abderahman decided to host four Zoom gatherings, one for each week of Ramadan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She describes her approach to Black Iftar as a “slow start.”\u003cbr>\n“Each one has had like 130, and the last one had 175 people in it,” says Abderahman with surprise. She also expressed joy at the geographic diversity at the virtual gatherings, including friends in Kenya. “It makes me so happy that people from all over the United States and different parts of the world are tuned in to hear something, just to be in communion.”\u003c/p>\n\u003cp>For Eid, which is set to falls on May 23 this year, Aberahman has been strictly isolating in preparation for a day of physical communion. “Me, my cousin and my other friends, we all committed to staying quarantined for two weeks so that we could spend Eid together,” she explained. “We also committed to dressing up.” The crew plans on ordering a big take-out order from an Ethiopian restaurant in the East Bay.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe width=\"1440\" height=\"810\" src=\"https://www.youtube.com/embed/emAsKYShwuk\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>Over at Zareen’s, Khan is planning a special celebration on Chand Raat, the evening the crescent moon appears signifying the end of Ramadan. “On that night, for the last six years I've been in business. We would have a fundraiser for any area that's in crisis,” she says. In past years, Khan gathered volunteers who did henna while she made special desserts and snacks that benefited an organization of her choice. Last year, it was the International Relief Committee and the White Helmets in Syria the year before. “We gather up to $7,000 to $10,000 every year,” Khan says. “It was really sad this time we're not able to do it, but my husband and I had an idea to do a Chand Raat celebration over Zoom.” This year, Khan is offering sheer khurma, an Eid specialty dessert, as well as kulfi at her restaurants, and sales will go toward Doctors Without Borders.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Things are changing so fast with everything around us,” says Khan. “It has been a concerning and stressful time for all of us. But the silver lining for us is seeing the way the community has supported small businesses. It has been really heartwarming, amazing.” Khan says strangers have offered her money that she has refused, though she is touched by the effort. “The fact that [they] are offering is good enough. I want to give [them] a social distance hug!” she says. “It has been a revelation to me that restaurants are not just there to give food but they're there to comfort people, to make their day better and to serve your community. And now the community is supporting us and rallying for us.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the holy month of Ramadan is coming to a close, many Muslims in the Bay Area and around the world are reimagining what the typically buoyant Eid-al-Fitr looks like under shelter-in-place. During the month of fasting and reflection, communal prayers and meals that mark Ramadan have become more localized events at home with extended family and sermons from imams broadcasts via Zoom.\u003c/p>\n\u003cp>“On weekends, everybody wants to break fast with friends and family.” says Zareen Khan who owns popular South Asian eatery \u003ca href=\"https://www.instagram.com/zareensrestaurant/\" target=\"_blank\" rel=\"noopener noreferrer\">Zareen’s in Palo Alto and Mountain View\u003c/a>. “[There's] usually a communal Iftar [at the mosque] which is very good for the community. Now, sadly, this is not there and a lot of it is being done on Zoom. Everybody is trying to adapt, including businesses.” This year, Khan has been offering two special dishes she grew up eating during Ramadan on her restaurants’ menu. One of them is falooda, a rose-flavored dessert drink with glass noodles topped off with kulfi and nuts. “That's very popular,” Khan says. Zareen’s has also added the hearty lentil and wheat stew haleem, which Khan serves with chicken.\u003c/p>\n\u003cp>Back in 2018, Samira Abderahman created Black Iftar while living in her hometown of Chicago. Held at Black-owned restaurants and community centers, Abderahman sought to create a space where Black Muslims could commune, eat and sit in fellowship. “Chicago is hyper-segregated,” she says of the challenge of a centralized iftar experience. She added that she was frustrated with the lack of response and support for the Black Lives Matter by mosques. “How are the masjids so quiet in that regard?”\u003c/p>\n\u003cp>And so Black Iftar was born at Currency Exchange Cafe in Chicago’s Southside neighborhood. “I thought it was just going to be one night, me and my friends, different scholars and artists that I knew,” Abderahman explained. “It was that. But it went viral on Twitter, and people had so many opinions about it. Both in support of it, in admiration and also [criticism].” That same month, Black Iftar “chapters” spread to Los Angeles, the DMV and Houston.\u003c/p>\n\u003cfigure id=\"attachment_137306\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137306\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/RenderedImage-800x576.jpeg\" alt=\"Iftar meal\" width=\"800\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/RenderedImage-800x576.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/RenderedImage-160x115.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/RenderedImage-768x553.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/RenderedImage-1020x734.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/RenderedImage.jpeg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Iftar table setting at a previous Black Iftar event. \u003ccite>(Black Iftar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, things are a bit different for Abderahman, and she has some reluctance to move Black Iftar online. “I had my reservations [about the digital space] because I don't like being on the internet more than I need to be,” she says. “When Ramadan was beginning, people were grieving that they weren't going to be able to participate in the Ramadan that they once knew. Everybody was immediately pushing towards all these digital events all the time.” Abderahman decided to host four Zoom gatherings, one for each week of Ramadan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She describes her approach to Black Iftar as a “slow start.”\u003cbr>\n“Each one has had like 130, and the last one had 175 people in it,” says Abderahman with surprise. She also expressed joy at the geographic diversity at the virtual gatherings, including friends in Kenya. “It makes me so happy that people from all over the United States and different parts of the world are tuned in to hear something, just to be in communion.”\u003c/p>\n\u003cp>For Eid, which is set to falls on May 23 this year, Aberahman has been strictly isolating in preparation for a day of physical communion. “Me, my cousin and my other friends, we all committed to staying quarantined for two weeks so that we could spend Eid together,” she explained. “We also committed to dressing up.” The crew plans on ordering a big take-out order from an Ethiopian restaurant in the East Bay.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe width=\"1440\" height=\"810\" src=\"https://www.youtube.com/embed/emAsKYShwuk\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>Over at Zareen’s, Khan is planning a special celebration on Chand Raat, the evening the crescent moon appears signifying the end of Ramadan. “On that night, for the last six years I've been in business. We would have a fundraiser for any area that's in crisis,” she says. In past years, Khan gathered volunteers who did henna while she made special desserts and snacks that benefited an organization of her choice. Last year, it was the International Relief Committee and the White Helmets in Syria the year before. “We gather up to $7,000 to $10,000 every year,” Khan says. “It was really sad this time we're not able to do it, but my husband and I had an idea to do a Chand Raat celebration over Zoom.” This year, Khan is offering sheer khurma, an Eid specialty dessert, as well as kulfi at her restaurants, and sales will go toward Doctors Without Borders.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Things are changing so fast with everything around us,” says Khan. “It has been a concerning and stressful time for all of us. But the silver lining for us is seeing the way the community has supported small businesses. It has been really heartwarming, amazing.” Khan says strangers have offered her money that she has refused, though she is touched by the effort. “The fact that [they] are offering is good enough. I want to give [them] a social distance hug!” she says. “It has been a revelation to me that restaurants are not just there to give food but they're there to comfort people, to make their day better and to serve your community. And now the community is supporting us and rallying for us.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Before the COVID-19 pandemic, the Bay Area \u003cspan class=\"c-mrkdwn__highlight\">food\u003c/span> industry was in a quiet but persistent crisis. The majority of \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> workers earned far below a living wage for the region, even for jobs with tips factored in. Steadily rising residential and commercial rents meant that \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> owners swallowed slim margins as an industry standard that would outlive their ambitions. Farmworkers across the state toiled from dusk until dawn with no employer or government safety nets to count on.\u003c/p>\n\u003cp>Then the pandemic hit and “everything changed,” said Mourad Lahlou, the chef and owner of Mourad and Aziza in San Francisco. “It shattered what was solid, and it exposed what was weak.”\u003c/p>\n\u003cp>From farms to restaurants and workers, there’s a lot of uncertainty that hangs over food systems and its fragile infrastructure. Amidst the crisis, is there potential to rebuild a more equitable food industry? What solutions could address the flaws that predate the pandemic? These are the questions we asked seven Bay Area food figures who are grappling with long-lived issues magnified by a new reality.\u003c/p>\n\u003ch3>The Restaurant Dilemma\u003c/h3>\n\u003cp>\u003cstrong>Mourad Lahlou, chef and owner of Mourad and Aziza\u003cem>: \u003c/em>\u003c/strong>The problem is not so much when we're going to be able to open our restaurants again. What's going to happen is they're going to let us open at half capacity. People are going to be freaked out about sitting around other people. We're going to start taking temperatures of people who come in. We're going to start wearing gloves and masks and have disposable menus as if we were a business that had a big margin where we can afford to do these things. Our rent is going to be the same. The insurance companies are going to charge the same premiums. Minimum wage is still the same. It's incomprehensible to even think that anybody is going to survive this.\u003c/p>\n\u003cp>If we don't really address these issues now in a very forceful way, I truly believe that the impact of this is going to last way beyond the vaccine or the eradication of this pandemic. That's what keeps me up at night. It’s so scary to me that only the big corporations are going to have the means and the possibility to open restaurants whenever they want, wherever they want. That desire for people to share their culture wherever they're coming from, I'm afraid that's going to go away and the diversity [of the industry] is going to be damaged.\u003c/p>\n\u003cfigure id=\"attachment_137277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137277\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg\" alt=\"Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \u003ccite>(Jude Rywelski )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were almost immoral conditions for people to be able to survive in cities like San Francisco where people could not even afford to live in the places they work. We, as a public and as operators, talked about it quite a bit, but we were never able to turn the corner on it. In return, we were squeezing everybody from the farmer to staff.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[pullquote citation='Emiliana Puyana']'For some folks reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.'[/pullquote]\u003c/p>\n\u003cp>\u003cstrong>Emiliana Puyana, Program Manager, La Cocina:\u003c/strong> What we've overwhelmingly seen at La Cocina is a reduction in sales and revenue, anywhere from 80% all the way up to 100%. The food industry is incredibly difficult. It's a business with such slim profit margins where seven to 10 percent is an industry standard. Commercial real estate in this town is untenable. That piece of the puzzle has played a big role in this effort to survive the crisis. The vast majority of businesses that cannot reach some sort of full rent abatement or meaningful rent negotiations with their landlords — it will be impossible [for them] to reopen. And that's not taking into account other outstanding loans that businesses might have, rehiring so many employees and restocking your kitchens. For some folks, reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.\u003c/p>\n\u003cp>It's a really difficult time, a time that puts a lot of people's livelihoods at risk. Not just the restaurant owners, but everybody that's employed within this industry. But it also allows this industry a chance to reassess and build a system that takes more factors into account. Not all restaurants are built the same. What a small mom-and-pop shop in the Mission needs might look very different than what a small mom-and-pop shop in [San Francisco's] Chinatown needs. It's not until we start really working together with the support of folks who can bring about change and fight on our behalf that we'll see the outcome we need.\u003c/p>\n\u003cfigure id=\"attachment_137278\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137278\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png\" alt=\"Incubator La Cocina's is offering multi-meal food boxes to offset the severe fall in revenue its businesses have experienced.\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-160x114.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-768x545.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-1020x724.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung.png 1491w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Incubator La Cocina offers food boxes from its businesses to offset their revenue losses. \u003ccite>(Gene X Hwang / Orange Photography )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are very fortunate to not have a \u003ca href=\"https://time.com/5404475/history-tipping-american-restaurants-civil-war/\" target=\"_blank\" rel=\"noopener noreferrer\">tipped minimum wage\u003c/a> here in the state of California. But at the same time, the vast majority of our employees in the food industry are not [getting] a living wage [and] restaurant owners are unable to bear any more weight on that front. I don't know what the answer is there, but it seems like we need to ensure that we have affordable housing and more of it so that we can keep folks wanting to work in this industry in our area, which was already a huge problem before this crisis hit. Will there be anybody willing to work for $15 an hour or $16 an hour, when they're going to need to be on a crowded train coming into cities to work from wherever they live in order to be able to afford housing?\u003c/p>\n\u003cp>\u003cstrong>Maria Moreno, Community Organizer, Restaurant Opportunities Center\u003c/strong>: I feel really privileged and honored to be doing this work during this time. I feel like now more than ever an organization like ours has proved to be essential for workers. [We’re] getting funds out to people, answering people's critical questions [so they can] receive benefits for those who have benefits, advocating for those who don't receive any benefits, and uplifting the voice of workers from all sectors and from all socioeconomic backgrounds. It has felt really purposeful.\u003c/p>\n\u003cp>[pullquote citation='Maria Moreno']'This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career?'[/pullquote]\u003c/p>\n\u003cp>This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career? It is for so many. So why don't we treat it like that? I want an industry where we're considered a real professional career. We can send that message by providing paid sick time for everyone, [by] providing health benefits, by providing ways for people to save their money in the same way that other companies allow you to [make] investments.\u003c/p>\n\u003ch3>Inequities that Predate the Pandemic\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley, Director of San Francisco's Office of Racial Equity: \u003c/strong>\u003c/p>\n\u003cp>There was a disaster before the pandemic. Public health emergencies exploit existing systemic inequalities across the board. Prior to the pandemic, one in four San Franciscans, that's over 200,000 people, were experiencing food insecurity. And now, [that] number has likely skyrocketed. We have existing food insecurity, we have people who are laid off and becoming newly food insecure. We have the particulars of the pandemics that make it hard to access food: transportation, the need to socially distance, the need to wear face covering, limitation on store hours and the impact that COVID-19 continues up the chain for our farmers, for our producers. In the Bay Area, we are surrounded by so much wealth. For us to be tackling such a baseline need and how much it has expanded is really intense.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postid='bayareabites_136549,bayareabites_136564,bayareabites_136903' label='The Food Industry Adapts']\u003c/span>\u003c/p>\n\u003cp>I don't think just because we open again, it's going to go back to “normal.” This society was never normal for a lot of people. It was never normal for communities of color, for LGBTQI communities, for folks who are undocumented.\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina, co-founder, Cafe Ohlone:\u003c/strong> We come from this community that's had disease imposed as a weapon and weaponized against our people in the past. When we shut down [Cafe Ohlone], we knew that we had to turn that moment into focused work for our community: making sure that our elders [had] enough food, that our grandparents had what they needed; that people knew to prepare before grocery stores would be entirely swarmed; that we were able to find ways to provide culture to our community, even if it meant digitally; finding ways to share language, [and] spend this extent of time really searching through those old archives about ways that our community has historically responded to epidemics.\u003c/p>\n\u003cfigure id=\"attachment_137275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137275\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png\" alt=\"\" width=\"800\" height=\"484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-160x97.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-768x464.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-1020x617.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vincent Medina and Louis Trevino have convened with Cafe Ohlone staff digitally while focusing their attention towards caring for elders in their community. \u003ccite>(Courtesy of Cafe Ohlone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our Tribe, the Muwekma Ohlone Tribe, was historically recognized by the American government, called the Verona Band Alameda County and based on the Pleasanton Rancheria, which was the sovereign piece of Indian land in Pleasanton. That's where my great grandmother was born. As a result of UC Berkeley in 1925 erroneously writing that our people were extinct, in 1927 an agent from the Bureau of Indian affairs struck our Tribe off the list of recognized tribes. Ever since then, our Tribe has been working to have that federal recognition restored. What this means [is] that we don't have a protected land base where we could be able to live together as a community. Nowadays, what we do is we negotiate relationships with park districts. We negotiated gathering permits with certain East Bay regional parks [and] we've been able to gather our foods there.\u003c/p>\n\u003cp>\u003cstrong>Louis Trevino, co-founder, Cafe Ohlone: \u003c/strong>The East Bay Park District and the Hayward Area Recreation District and other park districts in the area deciding to close trails and parks [where it is] difficult to social distance is a responsible thing to do, but it is also a way that the park districts are exercising the ability to lock the gates. [Doing so] excludes the most local indigenous people, Vincent's family here in the East Bay, the Muwekma Ohlone Tribe, from being able to go out into their ancestral places. It sheds light on the fact that even though today we have been able to negotiate leverage positive relationships with the East Bay park park district, that relationship still exists within a colonial framework.\u003c/p>\n\u003cp>[pullquote citation='Vincent Medina']'In this time of a slowdown, we can really dream and imagine.'[/pullquote]\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina: \u003c/strong>We want to make sure that we're continuing to do what we do, where we gather our foods with prayer and gratitude. We feed our community and we teach the public. But we also know that whatever we're going to do into the future, it's going to have to move slowly, carefully and cautiously. And Cafe Ohlone, it’s not going to look exactly like what it did before the shutdown where the cafe was so full that we would have to turn some people away for that time and invite them back. One of the potential outcomes of all of this could be this beautiful transformative time where a lot of those flaws that are having light shed on them can be corrected and fixed. In this time of a slowdown, we can really dream and imagine right now as we're, as we're all stuck inside. We know that our wisdom as Ohlone people and the wisdom that our elders carry and teach is more needed right now than ever. It has the ability to teach us that there's a better way forward that can transform the faltering society that we're living in, into something that's much more meaningful and richer.\u003c/p>\n\u003ch3>Finding Solutions and Leveraging Momentum\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley: \u003c/strong>Sometimes what you see within pandemics is that you can be more flexible and creative in thinking about recovery. Advocates have been working for half a decade to get people to be able to buy groceries online with food stamps, and it happened in a snap. I'm hoping [we keep] the flexibility and adaptability of some of these federal and state programs.\u003c/p>\n\u003cp>I'm hoping there's a greater appreciation or direct relationships with people who feed you, from restaurant owners to farmers to artisans folks to your grocer. People are asking themselves, \"If our industrial food system fails, what can I get locally to help me meet this need?\" [The answer] is built on relationships.\u003c/p>\n\u003cp>A lot of our local restaurants, farmers markets and grocers have rather been extremely adaptive. That’s really powerful and I hope they're able to sustain that model and so we'd have more community, neighborhood-based feeding models. Even from aunty who lives in one housing development making plates for everybody and delivering it door to door with plates wrapped in aluminum foil. That needs to be maintained. The industry itself is stepping up and being adaptive, but there's individual people who have stepped up to feed their neighborhood, and often for free.\u003c/p>\n\u003cp>\u003cstrong>Mourad Lahlou: \u003c/strong>The majority of the work we've been doing with [Bay Area Hospitality Coalition] is to help the community and our fellow industry people. But at the same time, it's been good for us because we are talking to each other. It's a therapeutic session every day where we cry one day, we yell one day, we laugh one day. We're supportive of each other and it's been really wonderful. I've never been closer to my chef or hospitality community as much as I am right now. One of the ideas that I had was to ask the federal or state government to compensate us if we're mandated to open at half capacity. To compensate the other half so that we are able to pay people what we're supposed to pay them. We are able to pay our rents without being harassed. We are able to pay our purveyors, our farmers without asking them to wait 30 days or 60 days before they get a check.\u003c/p>\n\u003cfigure id=\"attachment_137273\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137273\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg\" alt=\"Restaurant Opportunity Center's Maria Moreno is working towards safety nets for undocumented workers in the restaurant industry. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant Opportunity Center's Maria Moreno insists service work in the restaurant industry be treated as a career. \u003ccite>(Courtesy of Maria Moreno)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Maria Moreno: \u003c/strong>Right now we're working on a “right to return” policy to ensure that workers who were already hired by restaurants all over the Bay Area actually have a place to come back to. And not just in restaurants, but all kinds of jobs. The policy requires [businesses] to rehire laid-off workers before hiring other people. If they only need 50% of the staff that they had before, that's okay. They just have to bring back laid-off workers who have worked there the longest and in qualifications that they need until they have as many workers as they need. It's not asking businesses to take on more than they can handle.\u003c/p>\n\u003ch3>Personal and Corporate Accountability\u003c/h3>\n\u003cp>\u003cstrong>Jocelyn Jackson, co-founder of People’s Kitchen Collective:\u003c/strong> People want to say “You have my thoughts and prayers,” or there's the feeling of wanting to do the hero worship [of] the folks that are on the frontline. I appreciate the intention of that, but what doesn't happen at that celebration of their sacrifice is acknowledging that the people deeply impacted by these capitalists or profit-driven decisions are being put in harm's way. It doesn't matter if we call them heroes if they can't also be supported in their humanity. And that means having the pay that respects the value of who they are, the safety equipment that they need, the healthcare that they need, the housing. To have the visibility that's required for our economy to totally, absolutely shift forevermore away from something that invisibilizes and dehumanizes them. Folks that are getting the support like the medical community, they deserve it, absolutely they do—but are food workers getting that same support? Are they getting the offers of free meals for a year? Are they being offered hotel rooms so they can quarantine so they don't put their families at risk? No, because the disposable nature of the food community is so entrenched in the habits of this industry.\u003c/p>\n\u003cp>[pullquote citation='Jocelyn Jackson']' It doesn't matter if we call them heroes if they can't also be supported in their humanity.'[/pullquote]\u003c/p>\n\u003cp>Accountability is often achieved through watchdog groups—people taking the initiative and the personal responsibility to hold corporations accountable for their actions. There needs to be a new wave of that in the activist world. It's not simply mutual aid. It's not just the activism of protest. It's not an easy task. [But] it's essential because we're using this phrase “essential workers,” and it feels like a misnomer because of the treatment that they're experiencing. The essential quality is their humanity and for that to be lifted up and for that to be amplified is one of the biggest parts of re-shaping the food community so that it is supportive of everyone at every level and not filled with the dynamics of disposability.\u003c/p>\n\u003cfigure id=\"attachment_137274\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg\" alt=\"\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">People's Kitchen Collective founders Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson have spent the past 10 years imagining and working towards more equitable food systems. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sita Kuratomi Bhaumik, co-founder, People’s Kitchen Collective: \u003c/strong>We don't want this to return to the way things were, and it can’t. [People’s Kitchen Collective] is always in a state of change, but I think that in times of crisis, we are more ourselves and the problems bubble up in neon in a way that they demand more of our attention. As we make decisions about how it is that we feed ourselves and each other, one of the biggest challenges for me in this pandemic is the ways we are used to supporting our community could also be harmful in terms of gathering in large numbers. We're planning for future events including Life is Living and looking to distribute food instead of gathering together.\u003c/p>\n\u003cp>I have both hope and disillusionment around [the future]. I do think that this moment is about the alienation of labor laid bare and what that means for restoring our whole selves as people. [I] think about this question that a former student of mine, Marianna Martinez, asked me: “What are our jobs outside of capitalism?” What are we really meant to be doing? Are we meant to be caring for an elder in our family? Are we meant to be a writer? Are we meant to help people start gardens? How can more of our lives be taken up with the activities where we are the brightest? I would ask that if you are a person who is waiting for things to go back to normal, to think about all of the people for whom that is not true.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It's about asking those questions and they're difficult to reckon with in the face of so much real loss and real fear. It is so important to think about our collective survival in a way that truly supports, not just any one person, but how we can get there together because that's the only way we're going to get there.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Before the COVID-19 pandemic, the Bay Area \u003cspan class=\"c-mrkdwn__highlight\">food\u003c/span> industry was in a quiet but persistent crisis. The majority of \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> workers earned far below a living wage for the region, even for jobs with tips factored in. Steadily rising residential and commercial rents meant that \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> owners swallowed slim margins as an industry standard that would outlive their ambitions. Farmworkers across the state toiled from dusk until dawn with no employer or government safety nets to count on.\u003c/p>\n\u003cp>Then the pandemic hit and “everything changed,” said Mourad Lahlou, the chef and owner of Mourad and Aziza in San Francisco. “It shattered what was solid, and it exposed what was weak.”\u003c/p>\n\u003cp>From farms to restaurants and workers, there’s a lot of uncertainty that hangs over food systems and its fragile infrastructure. Amidst the crisis, is there potential to rebuild a more equitable food industry? What solutions could address the flaws that predate the pandemic? These are the questions we asked seven Bay Area food figures who are grappling with long-lived issues magnified by a new reality.\u003c/p>\n\u003ch3>The Restaurant Dilemma\u003c/h3>\n\u003cp>\u003cstrong>Mourad Lahlou, chef and owner of Mourad and Aziza\u003cem>: \u003c/em>\u003c/strong>The problem is not so much when we're going to be able to open our restaurants again. What's going to happen is they're going to let us open at half capacity. People are going to be freaked out about sitting around other people. We're going to start taking temperatures of people who come in. We're going to start wearing gloves and masks and have disposable menus as if we were a business that had a big margin where we can afford to do these things. Our rent is going to be the same. The insurance companies are going to charge the same premiums. Minimum wage is still the same. It's incomprehensible to even think that anybody is going to survive this.\u003c/p>\n\u003cp>If we don't really address these issues now in a very forceful way, I truly believe that the impact of this is going to last way beyond the vaccine or the eradication of this pandemic. That's what keeps me up at night. It’s so scary to me that only the big corporations are going to have the means and the possibility to open restaurants whenever they want, wherever they want. That desire for people to share their culture wherever they're coming from, I'm afraid that's going to go away and the diversity [of the industry] is going to be damaged.\u003c/p>\n\u003cfigure id=\"attachment_137277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137277\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg\" alt=\"Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \u003ccite>(Jude Rywelski )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were almost immoral conditions for people to be able to survive in cities like San Francisco where people could not even afford to live in the places they work. We, as a public and as operators, talked about it quite a bit, but we were never able to turn the corner on it. In return, we were squeezing everybody from the farmer to staff.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "'For some folks reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.'",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Emiliana Puyana, Program Manager, La Cocina:\u003c/strong> What we've overwhelmingly seen at La Cocina is a reduction in sales and revenue, anywhere from 80% all the way up to 100%. The food industry is incredibly difficult. It's a business with such slim profit margins where seven to 10 percent is an industry standard. Commercial real estate in this town is untenable. That piece of the puzzle has played a big role in this effort to survive the crisis. The vast majority of businesses that cannot reach some sort of full rent abatement or meaningful rent negotiations with their landlords — it will be impossible [for them] to reopen. And that's not taking into account other outstanding loans that businesses might have, rehiring so many employees and restocking your kitchens. For some folks, reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.\u003c/p>\n\u003cp>It's a really difficult time, a time that puts a lot of people's livelihoods at risk. Not just the restaurant owners, but everybody that's employed within this industry. But it also allows this industry a chance to reassess and build a system that takes more factors into account. Not all restaurants are built the same. What a small mom-and-pop shop in the Mission needs might look very different than what a small mom-and-pop shop in [San Francisco's] Chinatown needs. It's not until we start really working together with the support of folks who can bring about change and fight on our behalf that we'll see the outcome we need.\u003c/p>\n\u003cfigure id=\"attachment_137278\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137278\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png\" alt=\"Incubator La Cocina's is offering multi-meal food boxes to offset the severe fall in revenue its businesses have experienced.\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-160x114.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-768x545.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-1020x724.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung.png 1491w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Incubator La Cocina offers food boxes from its businesses to offset their revenue losses. \u003ccite>(Gene X Hwang / Orange Photography )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are very fortunate to not have a \u003ca href=\"https://time.com/5404475/history-tipping-american-restaurants-civil-war/\" target=\"_blank\" rel=\"noopener noreferrer\">tipped minimum wage\u003c/a> here in the state of California. But at the same time, the vast majority of our employees in the food industry are not [getting] a living wage [and] restaurant owners are unable to bear any more weight on that front. I don't know what the answer is there, but it seems like we need to ensure that we have affordable housing and more of it so that we can keep folks wanting to work in this industry in our area, which was already a huge problem before this crisis hit. Will there be anybody willing to work for $15 an hour or $16 an hour, when they're going to need to be on a crowded train coming into cities to work from wherever they live in order to be able to afford housing?\u003c/p>\n\u003cp>\u003cstrong>Maria Moreno, Community Organizer, Restaurant Opportunities Center\u003c/strong>: I feel really privileged and honored to be doing this work during this time. I feel like now more than ever an organization like ours has proved to be essential for workers. [We’re] getting funds out to people, answering people's critical questions [so they can] receive benefits for those who have benefits, advocating for those who don't receive any benefits, and uplifting the voice of workers from all sectors and from all socioeconomic backgrounds. It has felt really purposeful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "'This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career?'",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career? It is for so many. So why don't we treat it like that? I want an industry where we're considered a real professional career. We can send that message by providing paid sick time for everyone, [by] providing health benefits, by providing ways for people to save their money in the same way that other companies allow you to [make] investments.\u003c/p>\n\u003ch3>Inequities that Predate the Pandemic\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley, Director of San Francisco's Office of Racial Equity: \u003c/strong>\u003c/p>\n\u003cp>There was a disaster before the pandemic. Public health emergencies exploit existing systemic inequalities across the board. Prior to the pandemic, one in four San Franciscans, that's over 200,000 people, were experiencing food insecurity. And now, [that] number has likely skyrocketed. We have existing food insecurity, we have people who are laid off and becoming newly food insecure. We have the particulars of the pandemics that make it hard to access food: transportation, the need to socially distance, the need to wear face covering, limitation on store hours and the impact that COVID-19 continues up the chain for our farmers, for our producers. In the Bay Area, we are surrounded by so much wealth. For us to be tackling such a baseline need and how much it has expanded is really intense.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>I don't think just because we open again, it's going to go back to “normal.” This society was never normal for a lot of people. It was never normal for communities of color, for LGBTQI communities, for folks who are undocumented.\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina, co-founder, Cafe Ohlone:\u003c/strong> We come from this community that's had disease imposed as a weapon and weaponized against our people in the past. When we shut down [Cafe Ohlone], we knew that we had to turn that moment into focused work for our community: making sure that our elders [had] enough food, that our grandparents had what they needed; that people knew to prepare before grocery stores would be entirely swarmed; that we were able to find ways to provide culture to our community, even if it meant digitally; finding ways to share language, [and] spend this extent of time really searching through those old archives about ways that our community has historically responded to epidemics.\u003c/p>\n\u003cfigure id=\"attachment_137275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137275\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png\" alt=\"\" width=\"800\" height=\"484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-160x97.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-768x464.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-1020x617.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vincent Medina and Louis Trevino have convened with Cafe Ohlone staff digitally while focusing their attention towards caring for elders in their community. \u003ccite>(Courtesy of Cafe Ohlone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our Tribe, the Muwekma Ohlone Tribe, was historically recognized by the American government, called the Verona Band Alameda County and based on the Pleasanton Rancheria, which was the sovereign piece of Indian land in Pleasanton. That's where my great grandmother was born. As a result of UC Berkeley in 1925 erroneously writing that our people were extinct, in 1927 an agent from the Bureau of Indian affairs struck our Tribe off the list of recognized tribes. Ever since then, our Tribe has been working to have that federal recognition restored. What this means [is] that we don't have a protected land base where we could be able to live together as a community. Nowadays, what we do is we negotiate relationships with park districts. We negotiated gathering permits with certain East Bay regional parks [and] we've been able to gather our foods there.\u003c/p>\n\u003cp>\u003cstrong>Louis Trevino, co-founder, Cafe Ohlone: \u003c/strong>The East Bay Park District and the Hayward Area Recreation District and other park districts in the area deciding to close trails and parks [where it is] difficult to social distance is a responsible thing to do, but it is also a way that the park districts are exercising the ability to lock the gates. [Doing so] excludes the most local indigenous people, Vincent's family here in the East Bay, the Muwekma Ohlone Tribe, from being able to go out into their ancestral places. It sheds light on the fact that even though today we have been able to negotiate leverage positive relationships with the East Bay park park district, that relationship still exists within a colonial framework.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina: \u003c/strong>We want to make sure that we're continuing to do what we do, where we gather our foods with prayer and gratitude. We feed our community and we teach the public. But we also know that whatever we're going to do into the future, it's going to have to move slowly, carefully and cautiously. And Cafe Ohlone, it’s not going to look exactly like what it did before the shutdown where the cafe was so full that we would have to turn some people away for that time and invite them back. One of the potential outcomes of all of this could be this beautiful transformative time where a lot of those flaws that are having light shed on them can be corrected and fixed. In this time of a slowdown, we can really dream and imagine right now as we're, as we're all stuck inside. We know that our wisdom as Ohlone people and the wisdom that our elders carry and teach is more needed right now than ever. It has the ability to teach us that there's a better way forward that can transform the faltering society that we're living in, into something that's much more meaningful and richer.\u003c/p>\n\u003ch3>Finding Solutions and Leveraging Momentum\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley: \u003c/strong>Sometimes what you see within pandemics is that you can be more flexible and creative in thinking about recovery. Advocates have been working for half a decade to get people to be able to buy groceries online with food stamps, and it happened in a snap. I'm hoping [we keep] the flexibility and adaptability of some of these federal and state programs.\u003c/p>\n\u003cp>I'm hoping there's a greater appreciation or direct relationships with people who feed you, from restaurant owners to farmers to artisans folks to your grocer. People are asking themselves, \"If our industrial food system fails, what can I get locally to help me meet this need?\" [The answer] is built on relationships.\u003c/p>\n\u003cp>A lot of our local restaurants, farmers markets and grocers have rather been extremely adaptive. That’s really powerful and I hope they're able to sustain that model and so we'd have more community, neighborhood-based feeding models. Even from aunty who lives in one housing development making plates for everybody and delivering it door to door with plates wrapped in aluminum foil. That needs to be maintained. The industry itself is stepping up and being adaptive, but there's individual people who have stepped up to feed their neighborhood, and often for free.\u003c/p>\n\u003cp>\u003cstrong>Mourad Lahlou: \u003c/strong>The majority of the work we've been doing with [Bay Area Hospitality Coalition] is to help the community and our fellow industry people. But at the same time, it's been good for us because we are talking to each other. It's a therapeutic session every day where we cry one day, we yell one day, we laugh one day. We're supportive of each other and it's been really wonderful. I've never been closer to my chef or hospitality community as much as I am right now. One of the ideas that I had was to ask the federal or state government to compensate us if we're mandated to open at half capacity. To compensate the other half so that we are able to pay people what we're supposed to pay them. We are able to pay our rents without being harassed. We are able to pay our purveyors, our farmers without asking them to wait 30 days or 60 days before they get a check.\u003c/p>\n\u003cfigure id=\"attachment_137273\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137273\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg\" alt=\"Restaurant Opportunity Center's Maria Moreno is working towards safety nets for undocumented workers in the restaurant industry. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant Opportunity Center's Maria Moreno insists service work in the restaurant industry be treated as a career. \u003ccite>(Courtesy of Maria Moreno)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Maria Moreno: \u003c/strong>Right now we're working on a “right to return” policy to ensure that workers who were already hired by restaurants all over the Bay Area actually have a place to come back to. And not just in restaurants, but all kinds of jobs. The policy requires [businesses] to rehire laid-off workers before hiring other people. If they only need 50% of the staff that they had before, that's okay. They just have to bring back laid-off workers who have worked there the longest and in qualifications that they need until they have as many workers as they need. It's not asking businesses to take on more than they can handle.\u003c/p>\n\u003ch3>Personal and Corporate Accountability\u003c/h3>\n\u003cp>\u003cstrong>Jocelyn Jackson, co-founder of People’s Kitchen Collective:\u003c/strong> People want to say “You have my thoughts and prayers,” or there's the feeling of wanting to do the hero worship [of] the folks that are on the frontline. I appreciate the intention of that, but what doesn't happen at that celebration of their sacrifice is acknowledging that the people deeply impacted by these capitalists or profit-driven decisions are being put in harm's way. It doesn't matter if we call them heroes if they can't also be supported in their humanity. And that means having the pay that respects the value of who they are, the safety equipment that they need, the healthcare that they need, the housing. To have the visibility that's required for our economy to totally, absolutely shift forevermore away from something that invisibilizes and dehumanizes them. Folks that are getting the support like the medical community, they deserve it, absolutely they do—but are food workers getting that same support? Are they getting the offers of free meals for a year? Are they being offered hotel rooms so they can quarantine so they don't put their families at risk? No, because the disposable nature of the food community is so entrenched in the habits of this industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Accountability is often achieved through watchdog groups—people taking the initiative and the personal responsibility to hold corporations accountable for their actions. There needs to be a new wave of that in the activist world. It's not simply mutual aid. It's not just the activism of protest. It's not an easy task. [But] it's essential because we're using this phrase “essential workers,” and it feels like a misnomer because of the treatment that they're experiencing. The essential quality is their humanity and for that to be lifted up and for that to be amplified is one of the biggest parts of re-shaping the food community so that it is supportive of everyone at every level and not filled with the dynamics of disposability.\u003c/p>\n\u003cfigure id=\"attachment_137274\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg\" alt=\"\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">People's Kitchen Collective founders Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson have spent the past 10 years imagining and working towards more equitable food systems. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sita Kuratomi Bhaumik, co-founder, People’s Kitchen Collective: \u003c/strong>We don't want this to return to the way things were, and it can’t. [People’s Kitchen Collective] is always in a state of change, but I think that in times of crisis, we are more ourselves and the problems bubble up in neon in a way that they demand more of our attention. As we make decisions about how it is that we feed ourselves and each other, one of the biggest challenges for me in this pandemic is the ways we are used to supporting our community could also be harmful in terms of gathering in large numbers. We're planning for future events including Life is Living and looking to distribute food instead of gathering together.\u003c/p>\n\u003cp>I have both hope and disillusionment around [the future]. I do think that this moment is about the alienation of labor laid bare and what that means for restoring our whole selves as people. [I] think about this question that a former student of mine, Marianna Martinez, asked me: “What are our jobs outside of capitalism?” What are we really meant to be doing? Are we meant to be caring for an elder in our family? Are we meant to be a writer? Are we meant to help people start gardens? How can more of our lives be taken up with the activities where we are the brightest? I would ask that if you are a person who is waiting for things to go back to normal, to think about all of the people for whom that is not true.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's about asking those questions and they're difficult to reckon with in the face of so much real loss and real fear. It is so important to think about our collective survival in a way that truly supports, not just any one person, but how we can get there together because that's the only way we're going to get there.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Treasure Island residents have long felt the burdens of isolation from nearby San Francisco when it comes to food access. In late May, the formal naval base’s residents had a brief stint with UberEats when the delivery service included their neighborhood in its radius for the first time. Just a few weeks later, the company sent out an email explaining that they would no longer serve Treasure Island customers citing Mayor London Breed’s order capping restaurant fees at 15% as a burden on their operational costs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with Island Cove Market, Treasure Island’s sole grocery store, a food pantry operated by non-profit organization \u003c/span>\u003ca href=\"https://www.onetreasureisland.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">One Treasure Island\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, remains the primary source of food for residents during shelter-in-place. Started in 2000 as part of a network of pantries supplied by San Francisco-Marin Food Bank, the food bank has seen a surge in demand since the pandemic. According to the One Treasure Island’s Executive Director Sherry Williams, the pantry is serving almost 200 households a week, up from the 85 they typically serve. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137241\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-800x378.jpg\" alt=\"man poses in front of a rainbow\" width=\"800\" height=\"378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-800x378.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-768x363.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-1020x482.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">One Treasure Island staff member Alex Francois poses in front of a rainbow. \u003ccite>(Courtesy of One Treasure Island)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In addition to geographic isolation, there is an economic disparity for Treasure Island’s 2,300 or so residents as more than half live under the poverty line. “For me, it helped a lot,” said former Treasure Island resident Vu Pham who made use of the food pantry while also serving there as a volunteer. “I saw a lot of community faces. They’re very friendly. They’re happy and grateful.” Pham who’s continuing to volunteer at the pantry recently moved to a different neighborhood in San Francisco and cited Island Cove Market as being an expensive option for him.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the biggest gap in food access for residents remains access to prepared foods. “For prepared food, especially right now, there’s only one place,” explained Amanda Scharpf who lives on the island and manages the food pantry. “It’s a little bit of a higher price point than maybe some of the quick-stop places you might find in the city,” she said adding that the limited hours also make it so that there is a small window of time where one can purchase warm, prepared meals. “The delivery services, [none] would come out here to Treasure Island,” Scharpf said, noting that recently DoorDash has begun deliveries. “Residents have been fighting for some changes in that.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">District 6 Supervisor Matt Haney who represents Treasure Island has expressed outrage over Uber’s refusal to deliver to the island calling the company’s actions “despicable” and retaliatory against Mayor Breed’s fee caps.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://twitter.com/MattHaneySF/status/1253801862240714753\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, One Treasure Island is meeting the demands of resident’s access to fresh produce and other food items through the pantry and a free meal program for students that is expected to extend into summer. The organization is also looking to expand its offerings and is surveying residents on their food needs with an emphasis on prepared foods. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Treasure Island residents have long felt the burdens of isolation from nearby San Francisco when it comes to food access. In late May, the formal naval base’s residents had a brief stint with UberEats when the delivery service included their neighborhood in its radius for the first time. Just a few weeks later, the company sent out an email explaining that they would no longer serve Treasure Island customers citing Mayor London Breed’s order capping restaurant fees at 15% as a burden on their operational costs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with Island Cove Market, Treasure Island’s sole grocery store, a food pantry operated by non-profit organization \u003c/span>\u003ca href=\"https://www.onetreasureisland.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">One Treasure Island\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, remains the primary source of food for residents during shelter-in-place. Started in 2000 as part of a network of pantries supplied by San Francisco-Marin Food Bank, the food bank has seen a surge in demand since the pandemic. According to the One Treasure Island’s Executive Director Sherry Williams, the pantry is serving almost 200 households a week, up from the 85 they typically serve. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137241\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-800x378.jpg\" alt=\"man poses in front of a rainbow\" width=\"800\" height=\"378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-800x378.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-768x363.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-1020x482.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">One Treasure Island staff member Alex Francois poses in front of a rainbow. \u003ccite>(Courtesy of One Treasure Island)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In addition to geographic isolation, there is an economic disparity for Treasure Island’s 2,300 or so residents as more than half live under the poverty line. “For me, it helped a lot,” said former Treasure Island resident Vu Pham who made use of the food pantry while also serving there as a volunteer. “I saw a lot of community faces. They’re very friendly. They’re happy and grateful.” Pham who’s continuing to volunteer at the pantry recently moved to a different neighborhood in San Francisco and cited Island Cove Market as being an expensive option for him.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the biggest gap in food access for residents remains access to prepared foods. “For prepared food, especially right now, there’s only one place,” explained Amanda Scharpf who lives on the island and manages the food pantry. “It’s a little bit of a higher price point than maybe some of the quick-stop places you might find in the city,” she said adding that the limited hours also make it so that there is a small window of time where one can purchase warm, prepared meals. “The delivery services, [none] would come out here to Treasure Island,” Scharpf said, noting that recently DoorDash has begun deliveries. “Residents have been fighting for some changes in that.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">District 6 Supervisor Matt Haney who represents Treasure Island has expressed outrage over Uber’s refusal to deliver to the island calling the company’s actions “despicable” and retaliatory against Mayor Breed’s fee caps.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Naan for The First Time, Working Tuna Melt and Marinated Chicken Legs with Crispy Skin",
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"content": "\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>Naan for the First Time\u003c/h2>\n\u003cp>For me, naan was always something that I bought frozen or ordered at a restaurant. I didn't really grow up eating from scratch. It always felt too cumbersome and daunting a task. To be completely honest, I didn't know the first thing about making the bread. It always felt easier to get it from the local Indian store.\u003c/p>\n\u003cp>But during these times, I haven't been able to go, which means getting creative. So this week for dinner, I decided to make it spontaneously to go with a lamb keema I made for dinner. I used a recipe from \u003ca href=\"https://www.abrowntable.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Nik Sharma's cookbook\u003c/a> Season with a few rules bent. Instead of waiting four hours for the dough to rise, I pre-heated my oven for some roasted potatoes and let the dough sit on top of my stove.\u003c/p>\n\u003cp>Our apartment gets pretty drafty, so the warm oven helps with rising. Was it worth it? 1000 times yes. I ended up with pillowy, restaurant-style naan, and though it seemed so extra, it was the perfect complement for dinner. \u003cem>–Urmila Ramakrishnan, KQED Food Editor\u003c/em>\u003c/p>\n\u003ch2>Working Tuna Melt\u003c/h2>\n\u003cfigure id=\"attachment_137234\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137234\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-800x600.jpg\" alt=\"Tuna melt\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The perfect tuna melt is achievable with a few simple ingredients. \u003ccite>(Pendarvis Harshaw / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love a good tuna melt, but the thing is: when you eat them, you smell like tuna. Well, the beauty of being confined to the close quarters of my apartment is— I can enjoy my tuna in peace, you smell me? So, I’ve been working on my tuna melt game, practicing just about once a week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I think I finally got it down this week. I made a quality sandwich while on a Zoom call with my team. The next step is making one while wearing a blindfold. The recipe? Two cans of tuna, two spoons of mayo, just a little diced red onion and one chopped up piece of celery. I mix that in an oversized bowl, adding touches of black pepper, onion powder, garlic salt and Italian seasoning. Oh, and a little pickle juice.\u003c/p>\n\u003cp>Sometimes I jump straight in with a Ritz cracker and taste the creation. But today, I grabbed wheat bread, two types of cheese (gouda and provolone) and went straight into sandwich-making mode. I combine a little avocado oil and a small piece of butter, put the burner on 3 and let the slow cooking magic begin. The secret to melting the cheese before the bread burns is using a pan with a top. I periodically flip the sandwich a few times to make sure it’s done. And then, I throw it on a plate and take bites off-screen while simultaneously taking meeting notes. Two jobs well done. \u003cem>–Pendarvis Harshaw, KQED Arts columnist and Rightnowish host\u003c/em>\u003c/p>\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsItem\" data-container=\"1823187728\" data-fieldid=\"262257292\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHover\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsContainer\">\n\u003cdiv id=\"c42\" class=\"freebirdAnalyticsViewChartContainer\" data-chart=\"1823187728\" data-fieldid=\"262257292\">\n\u003cdiv class=\"freebirdCommonAnalyticsTextResponsesContainer\">\n\u003ch2 class=\"freebirdCommonAnalyticsTextResponse\">Marinated Chicken Legs with Crispy Skin\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsItem\" data-container=\"433258521\" data-fieldid=\"1290079259\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHover\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsContainer\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHeaderContainer\">\n\u003cdiv data-chartcontainer=\"433258521\">\n\u003cdiv id=\"c45\" class=\"freebirdAnalyticsViewAnalyticsHeaderContainerText\" role=\"header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cfigure id=\"attachment_137208\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137208\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-800x600.jpg\" alt=\"Marinated Chicken Legs with Crispy Skin\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sometimes not having an ingredient at the grocery store inspires something new. \u003ccite>(Nastia Voynovskaya / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was a vegetarian for 13 years and, prior to sheltering in place, I rarely cooked at home. And I certainly didn’t cook any meats more complicated than shrimp or chicken breast. But after weeks without dining at restaurants, I began to crave something fattier than my typical stir-fries, salads and pastas. Berkeley Bowl happened to be out of chicken breasts the day I went, so I decided to be brave and get legs instead.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>After consulting a few online recipes and trusted friends, I decided that this was a relatively uncomplicated pursuit and it was OK to freestyle. I put two chicken legs in a plastic bag and doused them with soy sauce, teriyaki sauce, pepper, chopped onions, garlic and some lemon slices. I let them sit overnight. Then, I put them in the oven for about an hour and 15 minutes at 425 F. A few times during the baking process, I checked on them and scooped some oil, fat and sauce that dripped to the sides onto the top of the skin so it would stay juicy. The meat turned out succulent, falling off the bone, with the skin still crispy. I served it with a side of baked sweet potatoes, steamed broccoli and quinoa, which I cooked with the left-over marinade. It’s an easy, healthy and filling dinner that I’ll surely make again. –\u003ci>Nastia Voynovskaya, associate editor\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>Naan for the First Time\u003c/h2>\n\u003cp>For me, naan was always something that I bought frozen or ordered at a restaurant. I didn't really grow up eating from scratch. It always felt too cumbersome and daunting a task. To be completely honest, I didn't know the first thing about making the bread. It always felt easier to get it from the local Indian store.\u003c/p>\n\u003cp>But during these times, I haven't been able to go, which means getting creative. So this week for dinner, I decided to make it spontaneously to go with a lamb keema I made for dinner. I used a recipe from \u003ca href=\"https://www.abrowntable.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Nik Sharma's cookbook\u003c/a> Season with a few rules bent. Instead of waiting four hours for the dough to rise, I pre-heated my oven for some roasted potatoes and let the dough sit on top of my stove.\u003c/p>\n\u003cp>Our apartment gets pretty drafty, so the warm oven helps with rising. Was it worth it? 1000 times yes. I ended up with pillowy, restaurant-style naan, and though it seemed so extra, it was the perfect complement for dinner. \u003cem>–Urmila Ramakrishnan, KQED Food Editor\u003c/em>\u003c/p>\n\u003ch2>Working Tuna Melt\u003c/h2>\n\u003cfigure id=\"attachment_137234\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137234\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-800x600.jpg\" alt=\"Tuna melt\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The perfect tuna melt is achievable with a few simple ingredients. \u003ccite>(Pendarvis Harshaw / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love a good tuna melt, but the thing is: when you eat them, you smell like tuna. Well, the beauty of being confined to the close quarters of my apartment is— I can enjoy my tuna in peace, you smell me? So, I’ve been working on my tuna melt game, practicing just about once a week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I think I finally got it down this week. I made a quality sandwich while on a Zoom call with my team. The next step is making one while wearing a blindfold. The recipe? Two cans of tuna, two spoons of mayo, just a little diced red onion and one chopped up piece of celery. I mix that in an oversized bowl, adding touches of black pepper, onion powder, garlic salt and Italian seasoning. Oh, and a little pickle juice.\u003c/p>\n\u003cp>Sometimes I jump straight in with a Ritz cracker and taste the creation. But today, I grabbed wheat bread, two types of cheese (gouda and provolone) and went straight into sandwich-making mode. I combine a little avocado oil and a small piece of butter, put the burner on 3 and let the slow cooking magic begin. The secret to melting the cheese before the bread burns is using a pan with a top. I periodically flip the sandwich a few times to make sure it’s done. And then, I throw it on a plate and take bites off-screen while simultaneously taking meeting notes. Two jobs well done. \u003cem>–Pendarvis Harshaw, KQED Arts columnist and Rightnowish host\u003c/em>\u003c/p>\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsItem\" data-container=\"1823187728\" data-fieldid=\"262257292\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHover\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsContainer\">\n\u003cdiv id=\"c42\" class=\"freebirdAnalyticsViewChartContainer\" data-chart=\"1823187728\" data-fieldid=\"262257292\">\n\u003cdiv class=\"freebirdCommonAnalyticsTextResponsesContainer\">\n\u003ch2 class=\"freebirdCommonAnalyticsTextResponse\">Marinated Chicken Legs with Crispy Skin\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsItem\" data-container=\"433258521\" data-fieldid=\"1290079259\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHover\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsContainer\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHeaderContainer\">\n\u003cdiv data-chartcontainer=\"433258521\">\n\u003cdiv id=\"c45\" class=\"freebirdAnalyticsViewAnalyticsHeaderContainerText\" role=\"header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cfigure id=\"attachment_137208\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137208\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-800x600.jpg\" alt=\"Marinated Chicken Legs with Crispy Skin\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sometimes not having an ingredient at the grocery store inspires something new. \u003ccite>(Nastia Voynovskaya / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was a vegetarian for 13 years and, prior to sheltering in place, I rarely cooked at home. And I certainly didn’t cook any meats more complicated than shrimp or chicken breast. But after weeks without dining at restaurants, I began to crave something fattier than my typical stir-fries, salads and pastas. Berkeley Bowl happened to be out of chicken breasts the day I went, so I decided to be brave and get legs instead.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>After consulting a few online recipes and trusted friends, I decided that this was a relatively uncomplicated pursuit and it was OK to freestyle. I put two chicken legs in a plastic bag and doused them with soy sauce, teriyaki sauce, pepper, chopped onions, garlic and some lemon slices. I let them sit overnight. Then, I put them in the oven for about an hour and 15 minutes at 425 F. A few times during the baking process, I checked on them and scooped some oil, fat and sauce that dripped to the sides onto the top of the skin so it would stay juicy. The meat turned out succulent, falling off the bone, with the skin still crispy. I served it with a side of baked sweet potatoes, steamed broccoli and quinoa, which I cooked with the left-over marinade. It’s an easy, healthy and filling dinner that I’ll surely make again. –\u003ci>Nastia Voynovskaya, associate editor\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cheers to the Humble Potato and Tomatoes in Season",
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"content": "\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>Cheers to the Humble Potato\u003c/h2>\n\u003cp>Though working from home has provided me with more time in my kitchen, I still appreciate a convenient, unfussy dish that can hold me down for a couple of meals. This is where a tray of roasted potatoes comes in. My ideal meal, though guided by my cravings (and what I have on hand), is anchored by something starchy, accompanied by a fresh vegetable or two and a solid protein. Lately, potatoes have been my starch of choice for their simple preparation and generous returns.\u003c/p>\n\u003cp>When I roast them in the oven, the most important step is to make sure all potatoes are approximately the same size. This time, I threw in some sweet potatoes, which \u003cspan class=\"c-mrkdwn__highlight\">cook\u003c/span> a little bit faster than russets and other potatoes though (You can chop up your sweet potatoes to be a little bigger to account for this difference.) I tossed both varieties in a bowl, along with some quarters of red onion and slices of garlic, coating them in a generous amount of olive oil, a few pinches of salt and some red pepper flakes. I also added in some crushed up dried sage leaves, along with fresh rosemary and thyme before roasting on them on a tray where they have room to breathe at 375 F. In the meantime, I did some writing, some reading, peeking for doneness a couple of times.\u003c/p>\n\u003cp>When the potatoes almost fork-tender, I added a couple of slices of butter and broiled them for about another 10 minutes. This small effort is a worthwhile investment for a crisp that lasts through refrigeration. I’ve enjoyed these potatoes with some brick chicken, as a snack with hot sauce and plan to have them for breakfast with a fried egg soon. Potatoes have a humility akin to beans. They’ve always been here and with a little care (read: salt and fat), they deliver on their hearty promise.—\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_137123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137123\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-800x450.jpg\" alt=\"grape tomatoes\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cherry or grape tomatoes are a great alternative to heirlooms. They don't require any prep or cutting and, when in-season, they're delightfully sweet. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Thank You Farmers, Tomatoes Are Here\u003c/h2>\n\u003cp>I've always loved my Saturday morning trips to the farmer's market. Simply put, it sparks joy seeing all the vibrant colors of produce. Lately, these trips have provided both a sense of reprieve from the four white walls of my apartment and a very real sense of a new normal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Social distancing chalk marks outline each vendor tent, plexiglass shields protect people selling. Gloves and masks are a common sight. It's both crowded but also eerily empty when the market opens. The usuals are still selling seafood, hummus and other produce, but what really stuck out this week were the tomatoes — colorful, plump little gems of vegetable candy.\u003c/p>\n\u003cp>I've eaten them with a little salt and pepper, topped with burrata and a good balsamic vinegar and have been on homemade pasta sauce kick. For those wondering, the latter is fairly easy. You'll want a 9 x 13 sheet tray line with foil, heirloom tomatoes cut in half or stemmed cherry tomatoes, onions sliced into half-moons, garlic cloves and herbs of your choosing (I typically use rosemary, basil, sage or oregano). Put the tomatoes on the sheet tray cut-side-down along with the onion and garlic. Drizzle generously with olive oil, salt, pepper and your herbs. Roast at 375 F for at least 25 minutes. You're looking for a slight char on the tomatoes and onions. Let cool and blend. I love doing this because the sauce keeps in the fridge for at least a week. It's a great meal prep staple I love using. —\u003ci>Urmila Ramakrishnan, Food Editor\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Want to contribute to this column? Submit your Flavors at Home \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSeTXSkF0uPMW__VSpe2qyu258f7O609_gZ07ngAS8q-h7Er0A/viewform?usp=sf_link\">here\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>Cheers to the Humble Potato\u003c/h2>\n\u003cp>Though working from home has provided me with more time in my kitchen, I still appreciate a convenient, unfussy dish that can hold me down for a couple of meals. This is where a tray of roasted potatoes comes in. My ideal meal, though guided by my cravings (and what I have on hand), is anchored by something starchy, accompanied by a fresh vegetable or two and a solid protein. Lately, potatoes have been my starch of choice for their simple preparation and generous returns.\u003c/p>\n\u003cp>When I roast them in the oven, the most important step is to make sure all potatoes are approximately the same size. This time, I threw in some sweet potatoes, which \u003cspan class=\"c-mrkdwn__highlight\">cook\u003c/span> a little bit faster than russets and other potatoes though (You can chop up your sweet potatoes to be a little bigger to account for this difference.) I tossed both varieties in a bowl, along with some quarters of red onion and slices of garlic, coating them in a generous amount of olive oil, a few pinches of salt and some red pepper flakes. I also added in some crushed up dried sage leaves, along with fresh rosemary and thyme before roasting on them on a tray where they have room to breathe at 375 F. In the meantime, I did some writing, some reading, peeking for doneness a couple of times.\u003c/p>\n\u003cp>When the potatoes almost fork-tender, I added a couple of slices of butter and broiled them for about another 10 minutes. This small effort is a worthwhile investment for a crisp that lasts through refrigeration. I’ve enjoyed these potatoes with some brick chicken, as a snack with hot sauce and plan to have them for breakfast with a fried egg soon. Potatoes have a humility akin to beans. They’ve always been here and with a little care (read: salt and fat), they deliver on their hearty promise.—\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_137123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137123\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-800x450.jpg\" alt=\"grape tomatoes\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0656.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cherry or grape tomatoes are a great alternative to heirlooms. They don't require any prep or cutting and, when in-season, they're delightfully sweet. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Thank You Farmers, Tomatoes Are Here\u003c/h2>\n\u003cp>I've always loved my Saturday morning trips to the farmer's market. Simply put, it sparks joy seeing all the vibrant colors of produce. Lately, these trips have provided both a sense of reprieve from the four white walls of my apartment and a very real sense of a new normal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Social distancing chalk marks outline each vendor tent, plexiglass shields protect people selling. Gloves and masks are a common sight. It's both crowded but also eerily empty when the market opens. The usuals are still selling seafood, hummus and other produce, but what really stuck out this week were the tomatoes — colorful, plump little gems of vegetable candy.\u003c/p>\n\u003cp>I've eaten them with a little salt and pepper, topped with burrata and a good balsamic vinegar and have been on homemade pasta sauce kick. For those wondering, the latter is fairly easy. You'll want a 9 x 13 sheet tray line with foil, heirloom tomatoes cut in half or stemmed cherry tomatoes, onions sliced into half-moons, garlic cloves and herbs of your choosing (I typically use rosemary, basil, sage or oregano). Put the tomatoes on the sheet tray cut-side-down along with the onion and garlic. Drizzle generously with olive oil, salt, pepper and your herbs. Roast at 375 F for at least 25 minutes. You're looking for a slight char on the tomatoes and onions. Let cool and blend. I love doing this because the sauce keeps in the fridge for at least a week. It's a great meal prep staple I love using. —\u003ci>Urmila Ramakrishnan, Food Editor\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Want to contribute to this column? Submit your Flavors at Home \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSeTXSkF0uPMW__VSpe2qyu258f7O609_gZ07ngAS8q-h7Er0A/viewform?usp=sf_link\">here\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Support Local Restaurants this Cinco de Mayo",
"title": "How to Support Local Restaurants this Cinco de Mayo",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Cinco de Mayo is complicated. In the food world, it's often associated with margaritas and PR emails about creating your own fiesta.\u003c/p>\n\u003cp>But the fifth of May, for the most part, \u003ca href=\"https://www.kqed.org/pop/23804/think-you-know-what-cinco-de-mayo-means-youre-probably-wrong\" target=\"_blank\" rel=\"noopener noreferrer\"> commemorates the Battle of Puebla\u003c/a> in 1862. It's a holiday that's \u003ca href=\"https://www.npr.org/2012/04/30/151693973/the-truth-about-cinco-de-mayo\">widely celebrated in the U.S\u003c/a>., but it's not something that's a big deal throughout Mexico.\u003c/p>\n\u003cp>So what's an appropriate way to celebrate this holiday? For some, it's using the day as a\u003ca href=\"https://www.npr.org/sections/codeswitch/2014/05/02/308624630/cinco-de-mayo-whose-holiday-is-it-anyway\"> reflection on what it means to be Mexican-American\u003c/a>. For others, it may be trying to find local businesses to support, especially during the coronavirus pandemic. That's where this guide comes in. Use it to find new or favorite spots for takeout or delivery.\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-137080 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg\" alt=\"Tacos and beans and rice\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-1020x681.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.elbuencomersf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Buen Comer\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Chef-owner Isabel Caudillo brings traditional Mexico City homecooking to San Francisco with a limited to-go menu that need to be ordered ahead.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>What to order: Sopes de Chicharrón and Rajas con Crema.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacanastasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Canasta\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Cow Hollow, La Canasta has been in the neighborhood since 1987. The restaurant is open for delivery.\u003c/p>\n\u003cp>\u003cem>What to order: Arrachera Asada and Cochinita Pibil.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.donpistos.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Don Pistos\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>While the Union St. location is temporarily closed, Don Pisto's in the Marina is open for delivery via UberEats. The limited Tex-Mex menu features giant tacos, combo plates or a chicken dinner with optional sides.\u003c/p>\n\u003cp>\u003cem>What to order: Coca-Cola carnitas and spicy tamarind margarita.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nopalito\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The well-known Mexican restaurant is open for pickup and delivery. It also offers cold meal kits at the Broderick location. The Ninth Street location is open for call-ahead takeout or delivery via Caviar.\u003c/p>\n\u003cp>\u003cem>What to order: Carnitas take-home meal kit or the Tinga de Pollo take-home meal kit.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.taqueriazorro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria Zorro\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Currently open for call-in pickups or via delivery partners, this North Beach spot appeals to the late-night crowd. If ordering a burrito, ask for the salsa on the side to prevent sogginess during transport.\u003c/p>\n\u003cp>\u003cem>What to order: Chile Relleno or Mojado burrito.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137103\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg\" alt=\"Tray of tacos\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/la_grana_fish_oakland/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Grana Fish\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular food truck recently moved to \u003ca href=\"https://sf.eater.com/2020/4/24/21233736/la-grana-fish-quesabirria-fruitvale-aloha-club-takeout-delivery\">a new lot in Fruitvale\u003c/a>, offering its famed quesabirria tacos to go.\u003c/p>\n\u003cp>\u003cem>What to order: Quesabirria tacos.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.losmoles.com/\">\u003cstrong>Los Moles\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Typically, the weekend brunch is the way to go at Los Moles. The restaurant has a location in San Rafael and in Emeryville. Both are offering pickup and delivery. Alcoholic beverages must by ordered by phone.\u003c/p>\n\u003cp>\u003cem>What to order: Plato de Mole and Pipian and Mama Elena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nidooakland.com/\">\u003cstrong>Nido\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Though Nido offers a Cinco de Mayo box, this Oakland spot also has a specific shelter-in-place menu with large-format cocktails. One option is a $55 family meal for four with a choice of meat and sides.\u003c/p>\n\u003cp>\u003cem>What to order: Mole poblano quesadilla. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.toasttab.com/rico-rico-taco/v3\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Rico Rico Taco\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Rico Rico Taco is open for pickup via Toast. This Lakeshore spot is vegetarian friendly.\u003c/p>\n\u003cp>\u003cem>What to order: Nopales tacos or huarachito.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>For tacos and fried chicken, Xingones is your place. Call or order online for takeout.\u003c/p>\n\u003cp>\u003cem>What to order: Fried Chicken and Waffles, Taquitos de Pollo or Pollo Tin Tin tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-137083 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg\" alt=\"Burrito\" width=\"800\" height=\"308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-160x62.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-768x296.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-1020x393.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.guerrerostaqueria.com/\">\u003cstrong>Guerrero's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Pacifica, this spot is open for takeout, offering a wide variety of options from shrimp quesadillas to a full range of burritos.\u003c/p>\n\u003cp>\u003cem>What to order: Al pastor burrito and horchata.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_118885' label='Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco']\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Mexican-Restaurant/La-Mexicana-aka-the-chicken-163484930352472/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Gallina\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Half Moon Bay taqueria has a menu that ranges from tacos to fried chicken and burgers. But the fish tacos are what La Gallina is known for.\u003c/p>\n\u003cp>\u003cem>What to order: Devil Shrimp or Deep-Fried Shrimp tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137084\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg\" alt=\"Tostadas\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Delicias-Elenita-Taco-Truck/158716947494531\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Delicias Elenitas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>A longtime favorite in Santa Rosa, this truck has stayed open with a full menu and late hours.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tacos, elote, or huaraches.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Grilly's\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular Marin restaurant is taking call-in takeout orders. The full menu is still available.\u003c/p>\n\u003cp>\u003cem>What to order: Achiote Pork taco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://lolas-taqueria.business.site/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lola's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Marin County Mexican restaurant in Belvedere is vegan and vegetarian friendly. They're open for takeout until 9pm.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tostadas.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.playamv.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Playa\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The trendy Mill Valley restaurant is doing takeout during shelter-in-place. Orders need to be called in. The restaurant also offers to-go cocktails with a takeout order, and has a GoFundMe to help families and staff who need financial assistance.\u003c/p>\n\u003cp>\u003cem>What to order: Queso Fundido, Champinon or Grilled Mahi Mahi tacos and the Oaxacan Margarita.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Have a favorite taqueria doing delivery that we didn't include? \u003ca href=\"mailto:uramakrishnan@kqed.org\">Email us.\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cinco de Mayo is complicated. In the food world, it's often associated with margaritas and PR emails about creating your own fiesta.\u003c/p>\n\u003cp>But the fifth of May, for the most part, \u003ca href=\"https://www.kqed.org/pop/23804/think-you-know-what-cinco-de-mayo-means-youre-probably-wrong\" target=\"_blank\" rel=\"noopener noreferrer\"> commemorates the Battle of Puebla\u003c/a> in 1862. It's a holiday that's \u003ca href=\"https://www.npr.org/2012/04/30/151693973/the-truth-about-cinco-de-mayo\">widely celebrated in the U.S\u003c/a>., but it's not something that's a big deal throughout Mexico.\u003c/p>\n\u003cp>So what's an appropriate way to celebrate this holiday? For some, it's using the day as a\u003ca href=\"https://www.npr.org/sections/codeswitch/2014/05/02/308624630/cinco-de-mayo-whose-holiday-is-it-anyway\"> reflection on what it means to be Mexican-American\u003c/a>. For others, it may be trying to find local businesses to support, especially during the coronavirus pandemic. That's where this guide comes in. Use it to find new or favorite spots for takeout or delivery.\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-137080 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg\" alt=\"Tacos and beans and rice\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-1020x681.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.elbuencomersf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Buen Comer\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Chef-owner Isabel Caudillo brings traditional Mexico City homecooking to San Francisco with a limited to-go menu that need to be ordered ahead.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>What to order: Sopes de Chicharrón and Rajas con Crema.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacanastasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Canasta\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Cow Hollow, La Canasta has been in the neighborhood since 1987. The restaurant is open for delivery.\u003c/p>\n\u003cp>\u003cem>What to order: Arrachera Asada and Cochinita Pibil.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.donpistos.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Don Pistos\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>While the Union St. location is temporarily closed, Don Pisto's in the Marina is open for delivery via UberEats. The limited Tex-Mex menu features giant tacos, combo plates or a chicken dinner with optional sides.\u003c/p>\n\u003cp>\u003cem>What to order: Coca-Cola carnitas and spicy tamarind margarita.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nopalito\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The well-known Mexican restaurant is open for pickup and delivery. It also offers cold meal kits at the Broderick location. The Ninth Street location is open for call-ahead takeout or delivery via Caviar.\u003c/p>\n\u003cp>\u003cem>What to order: Carnitas take-home meal kit or the Tinga de Pollo take-home meal kit.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.taqueriazorro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria Zorro\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Currently open for call-in pickups or via delivery partners, this North Beach spot appeals to the late-night crowd. If ordering a burrito, ask for the salsa on the side to prevent sogginess during transport.\u003c/p>\n\u003cp>\u003cem>What to order: Chile Relleno or Mojado burrito.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137103\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg\" alt=\"Tray of tacos\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/la_grana_fish_oakland/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Grana Fish\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular food truck recently moved to \u003ca href=\"https://sf.eater.com/2020/4/24/21233736/la-grana-fish-quesabirria-fruitvale-aloha-club-takeout-delivery\">a new lot in Fruitvale\u003c/a>, offering its famed quesabirria tacos to go.\u003c/p>\n\u003cp>\u003cem>What to order: Quesabirria tacos.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.losmoles.com/\">\u003cstrong>Los Moles\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Typically, the weekend brunch is the way to go at Los Moles. The restaurant has a location in San Rafael and in Emeryville. Both are offering pickup and delivery. Alcoholic beverages must by ordered by phone.\u003c/p>\n\u003cp>\u003cem>What to order: Plato de Mole and Pipian and Mama Elena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nidooakland.com/\">\u003cstrong>Nido\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Though Nido offers a Cinco de Mayo box, this Oakland spot also has a specific shelter-in-place menu with large-format cocktails. One option is a $55 family meal for four with a choice of meat and sides.\u003c/p>\n\u003cp>\u003cem>What to order: Mole poblano quesadilla. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.toasttab.com/rico-rico-taco/v3\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Rico Rico Taco\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Rico Rico Taco is open for pickup via Toast. This Lakeshore spot is vegetarian friendly.\u003c/p>\n\u003cp>\u003cem>What to order: Nopales tacos or huarachito.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>For tacos and fried chicken, Xingones is your place. Call or order online for takeout.\u003c/p>\n\u003cp>\u003cem>What to order: Fried Chicken and Waffles, Taquitos de Pollo or Pollo Tin Tin tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-137083 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg\" alt=\"Burrito\" width=\"800\" height=\"308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-160x62.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-768x296.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-1020x393.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.guerrerostaqueria.com/\">\u003cstrong>Guerrero's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Pacifica, this spot is open for takeout, offering a wide variety of options from shrimp quesadillas to a full range of burritos.\u003c/p>\n\u003cp>\u003cem>What to order: Al pastor burrito and horchata.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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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