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"disqusTitle": "What Did The South Do To 'Arroz Con Pollo'? It's A Cheese-Covered Mystery",
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"content": "\u003cp>Alongside tamales and maybe empanadas, \u003cem>arroz con pollo\u003c/em> is one of the most beloved dishes in Latin America. Every country has a version of this one-pot meal that finds chicken cooked on a bed of seasoned rice. The Latino consensus is that Caribbeans prepare it best, and it's a tossup between Cuba and Puerto Rico over who makes it best. (I especially enjoy how Dominicans do it because I can spike it with the nation's electric \u003cem>mojo de ajo\u003c/em>).\u003c/p>\n\u003cp>\u003cem>Arroz con pollo\u003c/em> is an afterthought in Mexican cuisine, however. We do love chicken and rice, but rice is almost always a side, and we prefer chicken in tacos, in soups, inside enchiladas, or topped with mole. Few Mexican restaurants in the United States carry \u003cem>arroz con pollo\u003c/em>, except in the American South. There, the dish is commonly known as ACP and has morphed into a regional phenomenon.\u003c/p>\n\u003cp>But this Southern interpretation of \u003cem>arroz con pollo\u003c/em> is not the feast of saffron-colored rice and luscious, golden chicken that many Latinos who grew up eating the dish would recognize. Instead, the South's version consists of bland \"Spanish\" rice mixed with grilled chicken breast, all smothered in a cheese sauce with a consistency between queso and melted pudding. Some restaurants gussy it up with beef, chorizo, shrimp, or a combination of all three, but ACP is the No. 9 hitter in the \u003cem>arroz con pollo\u003c/em> lineup.\u003c/p>\n\u003cp>I only became aware of ACP last spring after a challenge from John T. Edge, director of the Southern Foodways Alliance (SFA) – I write a column for its quarterly journal, \u003cem>Gravy\u003c/em>. He asked me to find a Mexican dish unique to the South, and tell its history at the SFA's annual fall symposium in Oxford, Miss. (The theme: \"El Sur Latino.\") I stumbled upon ACP after reading dozens of menus from Mexican restaurants across the South and wondering why that three-letter acronym — which I had never previously seen in a Mexican restaurant elsewhere — kept popping up.\u003c/p>\n\u003cp>I finally tasted the dish last August, during the annual vacation my wife and I take to Kentucky's Bourbon Trail. We stopped at Cancun Mexican Restaurant in Crossville, Tenn., because there's a great liquor store just up the road that specializes in Southern whiskeys. Cancun makes good fajitas and a potent Cadillac margarita. Its ACP, however, was bland, which I discovered is its default taste.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The flavor betrays its pedigree. I discovered in my research that ACP, which most likely originated at the Mexican Inn in Fort Worth, Texas, but never became part of the Tex-Mex canon, is the key to one of the greatest unofficial American restaurant chains ever built. Since the 1980s, residents of San José de la Paz, a village in the Mexican state of Jalisco of about a thousand people, have opened hundreds of Mexican restaurants across the South that cater to Anglo diners. In 1999, the \u003cem>Dallas Morning News \u003c/em>estimated about 540 U.S. eateries traced back to the village, and the number is bigger now.\u003c/p>\n\u003cp>Families and friends from San José de la Paz created mini-empires, partitioning the South among themselves, then setting off to conquer palates at a time when few Mexicans lived in the region. In Louisville, Ky., Jesús Leon opened up the El Caporal chain; in Nashville, the king is Jose Luis Ayala, who runs nine Las Palmas in the city. The pioneer in the Roanoke, Va., area was Jesus Arellano. And in Atlanta, the Macias clan used to run more than 20 El Toros before changing tastes in the city forced most to close earlier this decade.\u003c/p>\n\u003cp>They all worked off a master menu, so that restaurants from Arkansas to Maryland used the same numbers and names for combo plates (and even featured the same misspellings). These restaurants all carried ACP, whose comfort-food combo quickly proved popular with Southerners — even if few of the restaurateurs themselves cared for it.\u003c/p>\n\u003cp>\"My dad didn't know what ACP was when he started,\" says Charlie Ibarra, whose family hails from a Mexican town about an hour away from San José de La Paz and opened the El Rodeo and La Rancherita restaurants in the Raleigh-Durham area of North Carolina. Ibarra owns José and Sons, in Raleigh's downtown, which fuses Southern and Mexican cooking traditions — think collard green tamales, or \u003cem>chicharrones\u003c/em> and waffles. \"I don't think he's ever even tasted it. But we sold it. It paid the bills.\"\u003c/p>\n\u003cfigure id=\"attachment_126581\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a.jpg\" alt=\"The ACP dish at La Rancherita in Raleigh, N.C., is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much. Charlie Ibarra, a restaurateur whose family owns the La Rancherita restaurants, says his father didn't know what ACP was when he started out. "But we sold it. It paid the bills."\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-126581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">The ACP dish at La Rancherita in Raleigh, N.C., is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much. Charlie Ibarra, a restaurateur whose family owns the La Rancherita restaurants, says his father didn't know what ACP was when he started out. \"But we sold it. It paid the bills.\" \u003ccite>(Gustavo Arellano)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are now in an age where crafty restaurateurs take American regional foods and spread them far from their origins, knowing that consumers want the formerly provincial to be just an Uber Eats away. The most famous example is Chipotle, which took the burrito style of San Francisco's Mission District — humongous, made to custom order, created in an assembly-line setting in front of the customer, then wrapped in foil — and built a multibillion-dollar company.\u003c/p>\n\u003cp>Even unlikelier dishes have flourished. Young Vietnamese-American entrepreneurs fell in love with the Halal Guys food cart in Manhattan, and now franchise it around the world. I have seen candy shops in Oregon sell Tasty Kakes from Philadelphia, hipster burger joints in California serve the North Carolina soda Cheerwine, and even a restaurant in Orange County, Calif., that specializes in \u003ca href=\"https://www.npr.org/sections/thesalt/2016/11/28/502088150/the-czech-pastry-that-took-texas-by-storm-and-keeps-gaining-strength\">kolaches\u003c/a>, a Czech pastry popular in Texas.\u003c/p>\n\u003cp>The South, in particular, has become a favored place to mine. Bourbon sales continue to soar, Viet-Cajun crawfish houses from Louisiana keep spreading, while Nashville hot chicken — fried drumsticks and breasts rubbed with cayenne sauce — has become so popular that even KFC sells it.\u003c/p>\n\u003cp>But ACP is unlikely to ever become the hip new trend. There is no romance or nostalgia to it, and no real culinary redeeming value. It's not Southern enough or Mexican enough for the rest of the country, or even for the South itself. No Southern chefs champion it; food writers opt to cover Mexican food favored by immigrants and foodies instead of the working-class whites who seem to make up ACP's biggest fans. In my research for SFA, restaurateur after restaurateur told me they're only people who ever order ACP. Typical was the experience of Marcos Medina, a Mexican immigrant who owns Villa del Mar in Greensboro, N.C. \"Only the \u003cem>americanos\u003c/em> order it,\" he told me. \"They \u003cem>devour\u003c/em> it.\"\u003c/p>\n\u003cp>In my experience, Latinos who live in the South tend to look askance at ACP, if they even know about it. None of my friends in \u003cem>el Sur\u003c/em> had ever heard of the dish when I started my research, because they patronized taquerías and other Mexican restaurants geared toward immigrants. When I presented my PowerPoint on the subject at the SFA's symposium, a half-Mexican food writer from Atlanta proclaimed in front of a hushed crowd that I had insulted the South's Latino community by tying them to such a base dish. While I interviewed Ibarra, he showed me a text from an older brother who was bewildered that I wanted to talk to his family about ACP, of all things. (La Rancherita's take is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much.) \"He doesn't sound like a cool reporter,\" the text read.\u003c/p>\n\u003cp>\"ACP is the sort of totemic dish Southerners squelch instead of trumpet,\" says Edge, whose recent book, \u003cem>The Potlikker Papers: A Food History of the Modern South\u003c/em>, chronicles how the region became such a hotbed of American cookery. \"It's an honest reflection of who we are right now, but it doesn't reflect the reigning stereotypes.\"\u003c/p>\n\u003cp>When I asked him why he thinks ACP won't become popular nationwide, Edge offered, \"The hint of a story piques interest and appetite.\" The epic of the South's \u003cem>arroz con pollo\u003c/em> rivals any. But since it's a tale of adaptation, assimilation and not of authenticity (a \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/09/472568085/why-hunting-down-authentic-ethnic-food-is-a-loaded-proposition\">loaded word\u003c/a> in food circles), ACP is condemned to its curious life: a moneymaker that no one in the food world wants to claim as their own.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "\u003cem>Arroz con pollo\u003c/em>, or rice with chicken, is a dish beloved in much of Latin America. But in the South, it's morphed into ACP, a cheese-smothered phenomenon that built Mexican-restaurant empires.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Alongside tamales and maybe empanadas, \u003cem>arroz con pollo\u003c/em> is one of the most beloved dishes in Latin America. Every country has a version of this one-pot meal that finds chicken cooked on a bed of seasoned rice. The Latino consensus is that Caribbeans prepare it best, and it's a tossup between Cuba and Puerto Rico over who makes it best. (I especially enjoy how Dominicans do it because I can spike it with the nation's electric \u003cem>mojo de ajo\u003c/em>).\u003c/p>\n\u003cp>\u003cem>Arroz con pollo\u003c/em> is an afterthought in Mexican cuisine, however. We do love chicken and rice, but rice is almost always a side, and we prefer chicken in tacos, in soups, inside enchiladas, or topped with mole. Few Mexican restaurants in the United States carry \u003cem>arroz con pollo\u003c/em>, except in the American South. There, the dish is commonly known as ACP and has morphed into a regional phenomenon.\u003c/p>\n\u003cp>But this Southern interpretation of \u003cem>arroz con pollo\u003c/em> is not the feast of saffron-colored rice and luscious, golden chicken that many Latinos who grew up eating the dish would recognize. Instead, the South's version consists of bland \"Spanish\" rice mixed with grilled chicken breast, all smothered in a cheese sauce with a consistency between queso and melted pudding. Some restaurants gussy it up with beef, chorizo, shrimp, or a combination of all three, but ACP is the No. 9 hitter in the \u003cem>arroz con pollo\u003c/em> lineup.\u003c/p>\n\u003cp>I only became aware of ACP last spring after a challenge from John T. Edge, director of the Southern Foodways Alliance (SFA) – I write a column for its quarterly journal, \u003cem>Gravy\u003c/em>. He asked me to find a Mexican dish unique to the South, and tell its history at the SFA's annual fall symposium in Oxford, Miss. (The theme: \"El Sur Latino.\") I stumbled upon ACP after reading dozens of menus from Mexican restaurants across the South and wondering why that three-letter acronym — which I had never previously seen in a Mexican restaurant elsewhere — kept popping up.\u003c/p>\n\u003cp>I finally tasted the dish last August, during the annual vacation my wife and I take to Kentucky's Bourbon Trail. We stopped at Cancun Mexican Restaurant in Crossville, Tenn., because there's a great liquor store just up the road that specializes in Southern whiskeys. Cancun makes good fajitas and a potent Cadillac margarita. Its ACP, however, was bland, which I discovered is its default taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The flavor betrays its pedigree. I discovered in my research that ACP, which most likely originated at the Mexican Inn in Fort Worth, Texas, but never became part of the Tex-Mex canon, is the key to one of the greatest unofficial American restaurant chains ever built. Since the 1980s, residents of San José de la Paz, a village in the Mexican state of Jalisco of about a thousand people, have opened hundreds of Mexican restaurants across the South that cater to Anglo diners. In 1999, the \u003cem>Dallas Morning News \u003c/em>estimated about 540 U.S. eateries traced back to the village, and the number is bigger now.\u003c/p>\n\u003cp>Families and friends from San José de la Paz created mini-empires, partitioning the South among themselves, then setting off to conquer palates at a time when few Mexicans lived in the region. In Louisville, Ky., Jesús Leon opened up the El Caporal chain; in Nashville, the king is Jose Luis Ayala, who runs nine Las Palmas in the city. The pioneer in the Roanoke, Va., area was Jesus Arellano. And in Atlanta, the Macias clan used to run more than 20 El Toros before changing tastes in the city forced most to close earlier this decade.\u003c/p>\n\u003cp>They all worked off a master menu, so that restaurants from Arkansas to Maryland used the same numbers and names for combo plates (and even featured the same misspellings). These restaurants all carried ACP, whose comfort-food combo quickly proved popular with Southerners — even if few of the restaurateurs themselves cared for it.\u003c/p>\n\u003cp>\"My dad didn't know what ACP was when he started,\" says Charlie Ibarra, whose family hails from a Mexican town about an hour away from San José de La Paz and opened the El Rodeo and La Rancherita restaurants in the Raleigh-Durham area of North Carolina. Ibarra owns José and Sons, in Raleigh's downtown, which fuses Southern and Mexican cooking traditions — think collard green tamales, or \u003cem>chicharrones\u003c/em> and waffles. \"I don't think he's ever even tasted it. But we sold it. It paid the bills.\"\u003c/p>\n\u003cfigure id=\"attachment_126581\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a.jpg\" alt=\"The ACP dish at La Rancherita in Raleigh, N.C., is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much. Charlie Ibarra, a restaurateur whose family owns the La Rancherita restaurants, says his father didn't know what ACP was when he started out. "But we sold it. It paid the bills."\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-126581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">The ACP dish at La Rancherita in Raleigh, N.C., is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much. Charlie Ibarra, a restaurateur whose family owns the La Rancherita restaurants, says his father didn't know what ACP was when he started out. \"But we sold it. It paid the bills.\" \u003ccite>(Gustavo Arellano)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are now in an age where crafty restaurateurs take American regional foods and spread them far from their origins, knowing that consumers want the formerly provincial to be just an Uber Eats away. The most famous example is Chipotle, which took the burrito style of San Francisco's Mission District — humongous, made to custom order, created in an assembly-line setting in front of the customer, then wrapped in foil — and built a multibillion-dollar company.\u003c/p>\n\u003cp>Even unlikelier dishes have flourished. Young Vietnamese-American entrepreneurs fell in love with the Halal Guys food cart in Manhattan, and now franchise it around the world. I have seen candy shops in Oregon sell Tasty Kakes from Philadelphia, hipster burger joints in California serve the North Carolina soda Cheerwine, and even a restaurant in Orange County, Calif., that specializes in \u003ca href=\"https://www.npr.org/sections/thesalt/2016/11/28/502088150/the-czech-pastry-that-took-texas-by-storm-and-keeps-gaining-strength\">kolaches\u003c/a>, a Czech pastry popular in Texas.\u003c/p>\n\u003cp>The South, in particular, has become a favored place to mine. Bourbon sales continue to soar, Viet-Cajun crawfish houses from Louisiana keep spreading, while Nashville hot chicken — fried drumsticks and breasts rubbed with cayenne sauce — has become so popular that even KFC sells it.\u003c/p>\n\u003cp>But ACP is unlikely to ever become the hip new trend. There is no romance or nostalgia to it, and no real culinary redeeming value. It's not Southern enough or Mexican enough for the rest of the country, or even for the South itself. No Southern chefs champion it; food writers opt to cover Mexican food favored by immigrants and foodies instead of the working-class whites who seem to make up ACP's biggest fans. In my research for SFA, restaurateur after restaurateur told me they're only people who ever order ACP. Typical was the experience of Marcos Medina, a Mexican immigrant who owns Villa del Mar in Greensboro, N.C. \"Only the \u003cem>americanos\u003c/em> order it,\" he told me. \"They \u003cem>devour\u003c/em> it.\"\u003c/p>\n\u003cp>In my experience, Latinos who live in the South tend to look askance at ACP, if they even know about it. None of my friends in \u003cem>el Sur\u003c/em> had ever heard of the dish when I started my research, because they patronized taquerías and other Mexican restaurants geared toward immigrants. When I presented my PowerPoint on the subject at the SFA's symposium, a half-Mexican food writer from Atlanta proclaimed in front of a hushed crowd that I had insulted the South's Latino community by tying them to such a base dish. While I interviewed Ibarra, he showed me a text from an older brother who was bewildered that I wanted to talk to his family about ACP, of all things. (La Rancherita's take is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much.) \"He doesn't sound like a cool reporter,\" the text read.\u003c/p>\n\u003cp>\"ACP is the sort of totemic dish Southerners squelch instead of trumpet,\" says Edge, whose recent book, \u003cem>The Potlikker Papers: A Food History of the Modern South\u003c/em>, chronicles how the region became such a hotbed of American cookery. \"It's an honest reflection of who we are right now, but it doesn't reflect the reigning stereotypes.\"\u003c/p>\n\u003cp>When I asked him why he thinks ACP won't become popular nationwide, Edge offered, \"The hint of a story piques interest and appetite.\" The epic of the South's \u003cem>arroz con pollo\u003c/em> rivals any. But since it's a tale of adaptation, assimilation and not of authenticity (a \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/09/472568085/why-hunting-down-authentic-ethnic-food-is-a-loaded-proposition\">loaded word\u003c/a> in food circles), ACP is condemned to its curious life: a moneymaker that no one in the food world wants to claim as their own.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Wearing a heavy smock and rubber boots, Amadedin Eganwa stands over a large conveyor belt that's carrying unconscious lambs. He faces east, toward Mecca, gently lifts the animal's head in the same direction and under his breath he quickly says a prayer — \u003cem>bismillahi allahu akbar\u003c/em>, or \"in God's name\" — before swiftly cutting the lamb's throat.\u003c/p>\n\u003cp>Eganwa, a practicing Muslim, performs this slaughter almost 900 times during each shift at Superior Farms slaughterhouse in Denver so that the meat is halal, meaning it's prepared according to Islamic law.\u003c/p>\n\u003cp>With the Muslim population on pace to possibly become the \u003ca href=\"http://www.pewresearch.org/fact-tank/2018/01/03/new-estimates-show-u-s-muslim-population-continues-to-grow/\">second-largest religious group\u003c/a> in the United States by 2040, the demand for halal meat and other foods is on the rise to the point that Nielsen reports U.S. sales increased 15 percent from 2012 to 2015. Some of the largest meat producers in the country — \u003ca href=\"https://www.americanfoodsgroup.com/products/divisions/view/international\">American Foods Group\u003c/a> — are providing more that's halal (in part to satisfy global, not domestic, demand). But industry experts say U.S. consumers may not be aware of it, because some large grocery chains choose not to label products halal.\u003c/p>\n\u003cp>\"The reality of it is some [retailers] are actually concerned about the halal insignia,\" Superior Farms' vice president of sales Greg Ahart said, adding that the lack of labeling generally happens at big retailers in areas where there aren't large Muslim populations.\u003c/p>\n\u003cp>Superior is one of the largest lamb producers in the country, selling to small ethnic grocery stores as well as retail giants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Five years ago, the Denver plant and one in California slaughtered lamb according to halal standards just one day a week, Ahart said. As demand rose, Superior Farms, which mostly handles lamb with some goat, became all-halal, all the time.\u003c/p>\n\u003cp>\"It really got to be too cumbersome as time went by to maintain inventory segregation on the product that was halal versus the product that wasn't halal,\" he said.\u003c/p>\n\u003cp>Shane MacKenzie, who oversees Superior's operations and has worked with the company for 21 years, said halal slaughter doesn't slow anything down: \"It's exactly the same except for the practicing Muslim [slaughterman].\"\u003c/p>\n\u003cp>Every step in the company's process is approved by the federal \u003ca href=\"https://www.nal.usda.gov/awic/humane-methods-slaughter-act\">Safe and Human Slaughter Act\u003c/a>, which every slaughterhouse must follow, as well as a certifying board,\u003ca href=\"https://www.halaltransactions.org/\"> Halal Transactions of Omaha\u003c/a>. Additionally, the plant is required to prevent any contamination by non-halal foods, such as pork, alcohol or the use of antibiotics, since they tend to contain pork byproducts.\u003c/p>\n\u003cp>There isn't a single governing body overseeing the certification of halal meats, and the standards can vary, which means there's little data on the industry. But according to Nielsen, recent sales for halal foods in the U.S. reached $1.9 billion, and Thomson Reuters has pegged the global market at about $415 billion.\u003c/p>\n\u003cp>Despite the marketing opportunities, \u003ca href=\"http://www.dinarstandard.com/\">DinarStandard\u003c/a> research analyst Haroon Latif said it's fairly common for retailers to avoid halal labels.\u003c/p>\n\u003cp>\"They may feel it's not necessary to mention that it's halal and, in some cases, they may fear a backlash,\" according to Latif, whose company is a leader in researching the U.S. halal market.\u003c/p>\n\u003cp>In 2016, Thomson Reuters and DinarStandard \u003ca href=\"http://www.dinarstandard.com/state-of-the-global-islamic-economy-report-2015/\">analyzed more than 50,000 social media posts\u003c/a> by people 18 to 35 that mentioned the word \"halal.\" They found 18 percent of posts had Islamophobic themes and were more likely to come from Europe, Australia and the United States.\u003c/p>\n\u003cp>When it comes to serving halal, some retailers may be doing it, but don't trumpet that fact — at least in the United States. Customers pointed out on Twitter a few years ago that burger chain Shake Shack sources meat from known halal-certified supplier Creekstone Farms. But Shake Shack denied it on social media and its website says halal meat is only at its locations in the U.K. and Middle East.\u003c/p>\n\u003cp>So if Muslims can't look at a label, how do they know it's halal? Often, Latif said, they have to look at social media or \u003ca href=\"https://www.zabihah.com/\">websites\u003c/a> that list certified halal manufacturers. But he thinks retailers eventually will put their fears aside as they see this market grow, treating halal like kosher, which is now mainstream.\u003c/p>\n\u003cp>\"Once they do the back of the envelope calculations and they understand how many Muslim consumers they're living close to, they'll realize the huge benefit,\" he said.\u003c/p>\n\u003cp>As for Eganwa, the Muslim who has been performing halal slaughtering for about a year, he says he considers doing things according to his religious custom \"a service to my people.\"\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. You Follow Esther Honig on Twitter: \u003ca href=\"https://twitter.com/estherhonig?lang=en\">@estherhonig\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://kunc.org\">KUNC\u003c/a>. To see more, visit \u003ca href=\"http://kunc.org\">KUNC\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Might+Be+Eating+Halal+Meat+And+Not+Even+Know+It&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Five years ago, the Denver plant and one in California slaughtered lamb according to halal standards just one day a week, Ahart said. As demand rose, Superior Farms, which mostly handles lamb with some goat, became all-halal, all the time.\u003c/p>\n\u003cp>\"It really got to be too cumbersome as time went by to maintain inventory segregation on the product that was halal versus the product that wasn't halal,\" he said.\u003c/p>\n\u003cp>Shane MacKenzie, who oversees Superior's operations and has worked with the company for 21 years, said halal slaughter doesn't slow anything down: \"It's exactly the same except for the practicing Muslim [slaughterman].\"\u003c/p>\n\u003cp>Every step in the company's process is approved by the federal \u003ca href=\"https://www.nal.usda.gov/awic/humane-methods-slaughter-act\">Safe and Human Slaughter Act\u003c/a>, which every slaughterhouse must follow, as well as a certifying board,\u003ca href=\"https://www.halaltransactions.org/\"> Halal Transactions of Omaha\u003c/a>. Additionally, the plant is required to prevent any contamination by non-halal foods, such as pork, alcohol or the use of antibiotics, since they tend to contain pork byproducts.\u003c/p>\n\u003cp>There isn't a single governing body overseeing the certification of halal meats, and the standards can vary, which means there's little data on the industry. But according to Nielsen, recent sales for halal foods in the U.S. reached $1.9 billion, and Thomson Reuters has pegged the global market at about $415 billion.\u003c/p>\n\u003cp>Despite the marketing opportunities, \u003ca href=\"http://www.dinarstandard.com/\">DinarStandard\u003c/a> research analyst Haroon Latif said it's fairly common for retailers to avoid halal labels.\u003c/p>\n\u003cp>\"They may feel it's not necessary to mention that it's halal and, in some cases, they may fear a backlash,\" according to Latif, whose company is a leader in researching the U.S. halal market.\u003c/p>\n\u003cp>In 2016, Thomson Reuters and DinarStandard \u003ca href=\"http://www.dinarstandard.com/state-of-the-global-islamic-economy-report-2015/\">analyzed more than 50,000 social media posts\u003c/a> by people 18 to 35 that mentioned the word \"halal.\" They found 18 percent of posts had Islamophobic themes and were more likely to come from Europe, Australia and the United States.\u003c/p>\n\u003cp>When it comes to serving halal, some retailers may be doing it, but don't trumpet that fact — at least in the United States. Customers pointed out on Twitter a few years ago that burger chain Shake Shack sources meat from known halal-certified supplier Creekstone Farms. But Shake Shack denied it on social media and its website says halal meat is only at its locations in the U.K. and Middle East.\u003c/p>\n\u003cp>So if Muslims can't look at a label, how do they know it's halal? Often, Latif said, they have to look at social media or \u003ca href=\"https://www.zabihah.com/\">websites\u003c/a> that list certified halal manufacturers. But he thinks retailers eventually will put their fears aside as they see this market grow, treating halal like kosher, which is now mainstream.\u003c/p>\n\u003cp>\"Once they do the back of the envelope calculations and they understand how many Muslim consumers they're living close to, they'll realize the huge benefit,\" he said.\u003c/p>\n\u003cp>As for Eganwa, the Muslim who has been performing halal slaughtering for about a year, he says he considers doing things according to his religious custom \"a service to my people.\"\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. You Follow Esther Honig on Twitter: \u003ca href=\"https://twitter.com/estherhonig?lang=en\">@estherhonig\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://kunc.org\">KUNC\u003c/a>. To see more, visit \u003ca href=\"http://kunc.org\">KUNC\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Might+Be+Eating+Halal+Meat+And+Not+Even+Know+It&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n\u003c/div>\u003c/p>",
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"disqusTitle": "USDA Defies Advisers, Allows Carrageenan To Keep Organic Label",
"title": "USDA Defies Advisers, Allows Carrageenan To Keep Organic Label",
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"content": "\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2018-06867.pdf\">decided\u003c/a> that organic food companies can keep using an emulsifier called carrageenan in foods like ice cream and high-protein drinks, despite a vote by an influential organic advisory committee to ban the ingredient.\u003c/p>\n\u003cp>Carrageenan is extracted from seaweed and has a long history of use as a thickening agent in food. In foods like high-protein beverages, it helps keep the liquid smooth and well-mixed, even after days sitting on a store shelf. It helps give ice cream its \u003ca href=\"https://www.dairyfoods.com/blogs/14-dairy-foods-blog/post/92012-dairy-processors-say-it-is-not-that-easy-to-use-carrageenan-alternatives\">distinctive mouthfeel\u003c/a>.\u003c/p>\n\u003cp>The debate over carrageenan has split the organics industry. Organic purists such as the \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\">Cornucopia Institute\u003c/a> campaigned to ban it from organic food, citing scientific studies that observed intestinal problems among laboratory animals that ate the substance. Established organic food companies, on the other hand, \u003ca href=\"http://united4foodscience.org/\">fought\u003c/a> to continue using it. Not only is it safe, they argued; no other natural emulsifier can take its place.\u003c/p>\n\u003cp>The National Organic Standards Board, an advisory group drawn from various parts of the organic industry, struggled for years to reach a decision. In December 2016, it \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/12/504558025/carrageenan-backlash-why-food-firms-are-ousting-a-popular-additive\">voted\u003c/a> to drop carrageenan from the list of approved organic ingredients, after hearing evidence that alternative ingredients existed that could replace carrageenan.\u003c/p>\n\u003cp>That vote, however, was technically a recommendation — and the U.S. Department of Agriculture, which administers the National Organic Program, has now decided to disregard it. In a statement published in the \u003cem>Federal Register \u003c/em>Wednesday, the USDA says it \"found sufficient evidence in public comments to the NOSB that carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Consumers Union, which opposes the use of carrageenan, \u003ca href=\"https://consumersunion.org/news/usda-decides-to-allow-carrageenan-in-organic-food-despite-health-concerns-and-vote-by-the-national-organic-standards-board/\">attacked\u003c/a> the decision as \"another step to undermine the integrity of the USDA Organic label.\"\u003c/p>\n\u003cp>It's the second time in a year that the USDA has reversed a vote by the NOSB on a high-profile issue. Last month, the Trump administration revoked animal welfare \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\">regulations\u003c/a> the Obama administration had proposed that would have required organic farmers to give their egg-laying hens more room to roam outdoors.\u003c/p>\n\u003cp>Unlike the ban of carrageenan, however, the animal welfare rules enjoyed solid support from almost all organic farmers and food companies. The Organic Trade Association, the main trade group representing organic food companies, has gone to court in support of the animal welfare regulations, but it has not taken a position on carrageenan.\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany picked up a kind of seaweed called Irish moss and boiled it with milk, helping turn it into creamy pudding. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2018-06867.pdf\">decided\u003c/a> that organic food companies can keep using an emulsifier called carrageenan in foods like ice cream and high-protein drinks, despite a vote by an influential organic advisory committee to ban the ingredient.\u003c/p>\n\u003cp>Carrageenan is extracted from seaweed and has a long history of use as a thickening agent in food. In foods like high-protein beverages, it helps keep the liquid smooth and well-mixed, even after days sitting on a store shelf. It helps give ice cream its \u003ca href=\"https://www.dairyfoods.com/blogs/14-dairy-foods-blog/post/92012-dairy-processors-say-it-is-not-that-easy-to-use-carrageenan-alternatives\">distinctive mouthfeel\u003c/a>.\u003c/p>\n\u003cp>The debate over carrageenan has split the organics industry. Organic purists such as the \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\">Cornucopia Institute\u003c/a> campaigned to ban it from organic food, citing scientific studies that observed intestinal problems among laboratory animals that ate the substance. Established organic food companies, on the other hand, \u003ca href=\"http://united4foodscience.org/\">fought\u003c/a> to continue using it. Not only is it safe, they argued; no other natural emulsifier can take its place.\u003c/p>\n\u003cp>The National Organic Standards Board, an advisory group drawn from various parts of the organic industry, struggled for years to reach a decision. In December 2016, it \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/12/504558025/carrageenan-backlash-why-food-firms-are-ousting-a-popular-additive\">voted\u003c/a> to drop carrageenan from the list of approved organic ingredients, after hearing evidence that alternative ingredients existed that could replace carrageenan.\u003c/p>\n\u003cp>That vote, however, was technically a recommendation — and the U.S. Department of Agriculture, which administers the National Organic Program, has now decided to disregard it. In a statement published in the \u003cem>Federal Register \u003c/em>Wednesday, the USDA says it \"found sufficient evidence in public comments to the NOSB that carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Consumers Union, which opposes the use of carrageenan, \u003ca href=\"https://consumersunion.org/news/usda-decides-to-allow-carrageenan-in-organic-food-despite-health-concerns-and-vote-by-the-national-organic-standards-board/\">attacked\u003c/a> the decision as \"another step to undermine the integrity of the USDA Organic label.\"\u003c/p>\n\u003cp>It's the second time in a year that the USDA has reversed a vote by the NOSB on a high-profile issue. Last month, the Trump administration revoked animal welfare \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\">regulations\u003c/a> the Obama administration had proposed that would have required organic farmers to give their egg-laying hens more room to roam outdoors.\u003c/p>\n\u003cp>Unlike the ban of carrageenan, however, the animal welfare rules enjoyed solid support from almost all organic farmers and food companies. The Organic Trade Association, the main trade group representing organic food companies, has gone to court in support of the animal welfare regulations, but it has not taken a position on carrageenan.\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany picked up a kind of seaweed called Irish moss and boiled it with milk, helping turn it into creamy pudding. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GMO Yeast Mimics Flavors Of Hops, But Will Craft Brewers Bite?",
"title": "GMO Yeast Mimics Flavors Of Hops, But Will Craft Brewers Bite?",
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"content": "\u003cp>Brewing beer, it is often said, is both an art and a science. New research, however, has some in the beer industry concerned that the science of brewing could be advancing too far.\u003c/p>\n\u003cp>A team of beer-brewing chemists and geneticists in California has created a genetically modified yeast that produces hoppy aromas and flavors without any interaction with the fragrant blossoms themselves. In other words, they've developed a way to make beer hoppy without using hops.\u003c/p>\n\u003cp>Brewer \u003ca href=\"https://www.firestonebeer.com/brewery/about-us.php\">Matthew Brynildson\u003c/a> feels the \u003ca href=\"https://www.nature.com/articles/s41467-018-03293-x\">research\u003c/a>, which was published March 20 in the journal \u003cem>Nature Communications\u003c/em>, opens doors that he would just as well see remain closed.\u003c/p>\n\u003cp>\"Craft brewing has always been a GMO-free art form — it was just assumed that we would never cross that line,\" says Brynildson, who has made beer at Firestone Walker Brewing Co. in central California for 17 years. \"If we allow in GMO yeast, well, I could think of a hundred more things that I do or don't want my yeast to do.\"\u003c/p>\n\u003cp>Brynildson says he would rather the industry continue developing new yeast strains through the traditional means of selecting and isolating them \"rather than asking a scientist to make one for us.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But some scientists are excited about the prospects for incorporating engineered yeast into the process of brewing.\u003c/p>\n\u003cp>Biochemist and hobbyist home brewer \u003ca href=\"https://www.researchgate.net/profile/Charles_Denby\">Charles Denby\u003c/a> of the University of California, Berkeley, led the modified yeast project. He and his colleagues spliced DNA from mint and basil plants into the genes of brewing yeast. The primary job of yeast in making beer is to turn sugar into alcohol. However, in the process of fermentation, different yeast strains also create a wide range of flavors and aromas. As it turned out, the engineered yeast strain consistently created the grapefruit-like flavors typical of the Cascade hop, a highly valued variety widely grown in Washington, Oregon, and Idaho.\u003c/p>\n\u003cp>In fact, test batches of the beer — a classic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipes/?style=american-ale\">American ale\u003c/a> made using the genetically engineered yeast — tasted hoppier than the control beer during a blind tasting performed at Lagunitas Brewing Company in Petaluma, Calif.\u003c/p>\n\u003cp>\"Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting,\" the scientists say in their paper.\u003c/p>\n\u003cp>Denby, who spoke with The Salt via email, says he hopes the new yeast strain and perhaps others like it will eventually allow brewers to make better beer more consistently, and with less impact to the environment. Growing hops, after all, requires a lot of water and a great deal of space. The hops are also expensive to buy, and as consumer preferences lean increasingly toward hoppy beers, many hop varieties have become hard for brewers to find.\u003c/p>\n\u003cp>Moreover, the flavor profiles and bitterness levels in a given variety of hops can vary from year to year, which creates a challenge for recipe-oriented brewers hoping to replicate beers from batch to batch. For these reasons, a yeast that biosynthesizes the aromas of hops could be a boon to both the environment and brewers, the researchers conclude.\u003c/p>\n\u003cp>Brynildson is skeptical. He says he recognizes the environmental pressures of growing hops — especially the water demands — but he isn't convinced of the need to relieve the land of agricultural impacts.\u003c/p>\n\u003cp>\"If someone said they had a yeast that made wine flavors, and then winemakers didn't have to use grapes anymore, that would be absurd,\" Brynildson says.\u003c/p>\n\u003cp>The craft beer industry is known as an incubator of creativity and innovation. However, even brewer Sam Calagione, whose use of unusual ingredients like masticated corn and live lobsters in his beers has made \u003ca href=\"https://www.dogfish.com/brewery\">Dogfish Head Craft Brewery\u003c/a> in Delaware one of the most successful beer producers in the country, is concerned about how genetic engineering might change the art of making beer.\u003c/p>\n\u003cp>\"What does it mean for brewing if you can just buy the science to make whatever you want?\" he says. \"I'm all for innovation, but we're going to tread very slowly in this direction.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://drinkdrakes.com/the-brewery/the-people/\">John Gillooly\u003c/a> is ready to make beer. He's the brewmaster at Drake's Brewing Co. in San Leandro, Calif., – just a few miles from Denby's lab. Gillooly says his brewery is already in discussions about using the new yeast with the scientists. His plan is to make an IPA without the Cascade hops that would otherwise be needed for their aromatic properties and offer it on tap to brewery customers. He promises to clearly label the beer as one made with a genetically modified organism.\u003c/p>\n\u003cp>In the longer term, Gillooly thinks the new yeast, if it becomes commercially available, will merely be used to complement existing brewing ingredients and practices.\u003c/p>\n\u003cp>\"I don't see this ever replacing hops,\" he says. \"My sense is we'll be coloring in with the hop flowers.\"\u003c/p>\n\u003cp>But Brynildson says seeing a genetically modified yeast become commercially available would make him uneasy, mainly because it would open a door into a new paradigm where the many challenges that brewers have traditionally faced in making good beer could be overcome through bioengineering.\u003c/p>\n\u003cp>\"The next thing you know, we might be making beer with water, a drum of the cheapest sugar source you can find, and yeast that makes all the flavors that we used to get from barley and hops. That just wouldn't be fun anymore.\"\u003c/p>\n\u003cp>Denby, who says he hopes to create more flavor-producing yeast strains, says he isn't worried that genetic modification will negatively impact the industry.\u003c/p>\n\u003cp>\"Our goal is to help brewers create beers that achieve similar flavors and profiles as you can get from conventionally grown hops while reducing the environmental impact of brewing beer,\" he says. \"If anything, this adds to craft brewing. This is another tool brewers can use to make beer.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Brewing beer, it is often said, is both an art and a science. New research, however, has some in the beer industry concerned that the science of brewing could be advancing too far.\u003c/p>\n\u003cp>A team of beer-brewing chemists and geneticists in California has created a genetically modified yeast that produces hoppy aromas and flavors without any interaction with the fragrant blossoms themselves. In other words, they've developed a way to make beer hoppy without using hops.\u003c/p>\n\u003cp>Brewer \u003ca href=\"https://www.firestonebeer.com/brewery/about-us.php\">Matthew Brynildson\u003c/a> feels the \u003ca href=\"https://www.nature.com/articles/s41467-018-03293-x\">research\u003c/a>, which was published March 20 in the journal \u003cem>Nature Communications\u003c/em>, opens doors that he would just as well see remain closed.\u003c/p>\n\u003cp>\"Craft brewing has always been a GMO-free art form — it was just assumed that we would never cross that line,\" says Brynildson, who has made beer at Firestone Walker Brewing Co. in central California for 17 years. \"If we allow in GMO yeast, well, I could think of a hundred more things that I do or don't want my yeast to do.\"\u003c/p>\n\u003cp>Brynildson says he would rather the industry continue developing new yeast strains through the traditional means of selecting and isolating them \"rather than asking a scientist to make one for us.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But some scientists are excited about the prospects for incorporating engineered yeast into the process of brewing.\u003c/p>\n\u003cp>Biochemist and hobbyist home brewer \u003ca href=\"https://www.researchgate.net/profile/Charles_Denby\">Charles Denby\u003c/a> of the University of California, Berkeley, led the modified yeast project. He and his colleagues spliced DNA from mint and basil plants into the genes of brewing yeast. The primary job of yeast in making beer is to turn sugar into alcohol. However, in the process of fermentation, different yeast strains also create a wide range of flavors and aromas. As it turned out, the engineered yeast strain consistently created the grapefruit-like flavors typical of the Cascade hop, a highly valued variety widely grown in Washington, Oregon, and Idaho.\u003c/p>\n\u003cp>In fact, test batches of the beer — a classic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipes/?style=american-ale\">American ale\u003c/a> made using the genetically engineered yeast — tasted hoppier than the control beer during a blind tasting performed at Lagunitas Brewing Company in Petaluma, Calif.\u003c/p>\n\u003cp>\"Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting,\" the scientists say in their paper.\u003c/p>\n\u003cp>Denby, who spoke with The Salt via email, says he hopes the new yeast strain and perhaps others like it will eventually allow brewers to make better beer more consistently, and with less impact to the environment. Growing hops, after all, requires a lot of water and a great deal of space. The hops are also expensive to buy, and as consumer preferences lean increasingly toward hoppy beers, many hop varieties have become hard for brewers to find.\u003c/p>\n\u003cp>Moreover, the flavor profiles and bitterness levels in a given variety of hops can vary from year to year, which creates a challenge for recipe-oriented brewers hoping to replicate beers from batch to batch. For these reasons, a yeast that biosynthesizes the aromas of hops could be a boon to both the environment and brewers, the researchers conclude.\u003c/p>\n\u003cp>Brynildson is skeptical. He says he recognizes the environmental pressures of growing hops — especially the water demands — but he isn't convinced of the need to relieve the land of agricultural impacts.\u003c/p>\n\u003cp>\"If someone said they had a yeast that made wine flavors, and then winemakers didn't have to use grapes anymore, that would be absurd,\" Brynildson says.\u003c/p>\n\u003cp>The craft beer industry is known as an incubator of creativity and innovation. However, even brewer Sam Calagione, whose use of unusual ingredients like masticated corn and live lobsters in his beers has made \u003ca href=\"https://www.dogfish.com/brewery\">Dogfish Head Craft Brewery\u003c/a> in Delaware one of the most successful beer producers in the country, is concerned about how genetic engineering might change the art of making beer.\u003c/p>\n\u003cp>\"What does it mean for brewing if you can just buy the science to make whatever you want?\" he says. \"I'm all for innovation, but we're going to tread very slowly in this direction.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://drinkdrakes.com/the-brewery/the-people/\">John Gillooly\u003c/a> is ready to make beer. He's the brewmaster at Drake's Brewing Co. in San Leandro, Calif., – just a few miles from Denby's lab. Gillooly says his brewery is already in discussions about using the new yeast with the scientists. His plan is to make an IPA without the Cascade hops that would otherwise be needed for their aromatic properties and offer it on tap to brewery customers. He promises to clearly label the beer as one made with a genetically modified organism.\u003c/p>\n\u003cp>In the longer term, Gillooly thinks the new yeast, if it becomes commercially available, will merely be used to complement existing brewing ingredients and practices.\u003c/p>\n\u003cp>\"I don't see this ever replacing hops,\" he says. \"My sense is we'll be coloring in with the hop flowers.\"\u003c/p>\n\u003cp>But Brynildson says seeing a genetically modified yeast become commercially available would make him uneasy, mainly because it would open a door into a new paradigm where the many challenges that brewers have traditionally faced in making good beer could be overcome through bioengineering.\u003c/p>\n\u003cp>\"The next thing you know, we might be making beer with water, a drum of the cheapest sugar source you can find, and yeast that makes all the flavors that we used to get from barley and hops. That just wouldn't be fun anymore.\"\u003c/p>\n\u003cp>Denby, who says he hopes to create more flavor-producing yeast strains, says he isn't worried that genetic modification will negatively impact the industry.\u003c/p>\n\u003cp>\"Our goal is to help brewers create beers that achieve similar flavors and profiles as you can get from conventionally grown hops while reducing the environmental impact of brewing beer,\" he says. \"If anything, this adds to craft brewing. This is another tool brewers can use to make beer.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When Going Gluten-Free Is Not Enough: New Tests Detect Hidden Exposure",
"title": "When Going Gluten-Free Is Not Enough: New Tests Detect Hidden Exposure",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For the 3 million people in America (myself included) with celiac disease — an autoimmune disorder triggered by the ingestion of gluten — culinary life is a series of intricate leaps, accommodations and back-steps. We peer at labels, know the difference between \"gluten-free\" and \"certified-gluten free\" and keep a dedicated set of dishes and pots at home to avoid contamination by flour dust, crumbs of bread, and bits of pasta indulged in by family members or roommates.\u003c/p>\n\u003cp>Even so, there are regular mishaps — like the \u003ca href=\"https://www.buzzfeed.com/venessawong/people-with-celiac-still-complaining-about-cheerios\">gluten free Cheerios\u003c/a> that weren't, or the news this past February that Chobani had \u003ca href=\"https://www.foodqualitynews.com/Article/2018/02/28/Chobani-recalls-yogurt-because-of-labelling-error\">recalled almost 85,000 cases\u003c/a> of Flip Key Lime Crumble yogurt because they contained gluten, even though the containers were labeled gluten free.\u003c/p>\n\u003cp>But now, two worrying new studies suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, may be far greater than we ever realized. A February study in the \u003ca href=\"https://academic.oup.com/ajcn/article/107/2/201/4911450\">American Journal of Clinical Nutrition\u003c/a> looked at gluten exposure detected by two new tests, one for urine and the other for stool. The tests detect peptides of gluten that make it through the digestive tract intact in all of us. (Nobody completely digests gluten, but most individuals don't have an adverse reaction to the undigested molecules).\u003c/p>\n\u003cp>\u003ca href=\"http://www.bmj.com/content/357/bmj.j1892\">Amounts of daily gluten in a regular diet\u003c/a> can soar as high as 7,500 mg on average for women, and 10,000 mg on average for men. For celiacs, the recommended limit for safe consumption of gluten is a mere 10 mg a day — any more than that tiny amount can trigger symptoms and if exposure is ongoing, intestinal damage. That's because in celiac disease, gluten triggers an autoimmune response that damages the intestinal lining and impairs absorption of nutrients. The study, which examined data on individuals from two different clinical programs, found the average amount of gluten consumed on a gluten-free diet was 244 mg (by stool analysis) or 363 mg (by urine analysis).\u003c/p>\n\u003cp>\"This study reflects what many celiacs experience in real life,\" explains analytical chemist Jennifer Sealey-Voyksner, one of the study's authors. \"I was diagnosed with celiac in the early 2000s and even on a gluten-free diet, I was still getting sick. I began to actually analyze my own food using mass spectrometry techniques, and I found out that some of the gluten-free pastas I was eating, and even a body wash I was using, contained gluten.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In another \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/26608460\">study last year\u003c/a>, the urine test for gluten exposure found that an astonishing 45 percent of children and 48 percent of adults on a long-term gluten-free diet were nonetheless being exposed to measurable amounts of gluten.\u003c/p>\n\u003cp>The results go a long way toward explaining the decades of reports showing that somewhere between 30 and 50 percent of patients with celiac disease and on a gluten-free diet still have damaged intestines that have not fully recovered — even in the absence of obvious symptoms. That raises their risk of numerous health problems including infertility, osteoporosis and bone fracture and even lymphoma.\u003c/p>\n\u003cp>\"This analysis rocked me to the core,\" says dietitian Tricia Thompson, who founded \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>, a site that offers education, gluten-free food testing, and sometimes wrangles with the FDA or corporations to press for stricter oversight.\u003c/p>\n\u003cp>\"If the gluten levels reported in this analysis are reasonably accurate and can be corroborated by additional studies,\" says Thompson, \"this raises so many questions — such as, how good is our counseling of celiac sufferers, and how often are they being exposed through cross-contact?\"\u003c/p>\n\u003cp>Cross contact can start at the farm, where gluten-free crops might be grown adjacent to, or rotated with, gluten-containing crops. It can also occur anywhere down the line in processing, packaging and shipping. When Thompson reported the study on her Facebook page, which has over 17,000 followers, worried comments spooled out, ranging from concerns about airborne gluten from the bakery section of supermarkets, to cross contact from wheat-eating family members, to a report from one woman with a \u003ca href=\"https://www.today.com/health/gluten-sniffing-dogs-help-people-celiac-disease-t112149\">gluten-detection dog\u003c/a> able to reportedly detect down to 1 part per million (the dog alerted her to gluten on her shopping cart). A lament from one person with celiac disease seemed to sum it up: \"There is no safe place in this world for a celiac. It breaks my heart.\"\u003c/p>\n\u003cp>If individuals with celiac disease want to know whether their diets are compliant, the bowel and urine tests are now available for home testing from a company called \u003ca href=\"https://glutendetective.com/\">Glutenostics,\u003c/a> without a prescription. It is recommended that a patient work with his or her doctor and a dietitian to interpret results and get subsequent counseling. The urine test, says Glutenostic's managing partner, organic chemist David Winternheimer, is probably not sensitive enough to detect inadvertent exposure to gluten.\u003c/p>\n\u003cp>\"You have to eat 500 mg of gluten, or about two bites of bread, for the urine test to be positive,\" says Winternheimer, \"and most people on a gluten-free diet don't get that much.\" Instead, the urine test is recommended primarily for caregivers and parents who want to be sure their children are adhering to the diet, especially when away from home.\u003c/p>\n\u003cp>The stool test, in contrast, requires only 50 mg of gluten (roughly the amount present in a \u003ca href=\"https://www.glutenfreewatchdog.org/news/gluten-detective-consumer-test-kits-for-detecting-gluten-in-stool-and-urine/\">dime-sized bundle of bread crumbs\u003c/a>) and can measure intake accumulating over several days. The stool test is unlikely to catch a low-level, one-off cross contact event, but could be useful for detecting highly contaminated food or ongoing consumption of low levels of hidden gluten. \"If you are concerned that you have been regularly exposed to cross contact from gluten over a period of days,\" says Thompson, \"you may find the stool test useful.\"\u003c/p>\n\u003cp>Winternheimer confirms: \"Patients who are symptomatic and not sure if the cause is gluten, or patients whose blood work still tests positive for gluten exposure, may want to utilize this test.\"\u003c/p>\n\u003cp>If the stool test is positive, an audit of possible sources of exposure is in order — from other household members to foods or medicines that may contain hidden sources of gluten. \"A dietitian may choose to have patients keep detailed food records,\" says Thompson, \"that can be used alongside the results of stool testing to help determine possible sources of exposure.\"\u003c/p>\n\u003cp>For Jennifer Sealey-Voyksner, these results point to the fact that a gluten-free diet may just be inadequate as a solitary treatment option for many individuals.\u003c/p>\n\u003cp>\"I just got 'glutened' yesterday at a restaurant,\" she says. When she ordered a sandwich on gluten-free bread at her regular deli, a new person in the kitchen mistakenly used regular bread. Several bites in, she started to experience symptoms – \"brain fog and some cramps,\" as well as other gastrointestinal distress, she says, knocking her out of commission for another day.\u003c/p>\n\u003cp>\"I'm one of the more sensitive folks,\" she says. \"It doesn't take very much gluten for me to show symptoms. There is a great need for more accurate tests to measure gluten in foods, as well as therapeutic drugs, either to work alone or in concert with a gluten-free diet.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For the 3 million people in America (myself included) with celiac disease — an autoimmune disorder triggered by the ingestion of gluten — culinary life is a series of intricate leaps, accommodations and back-steps. We peer at labels, know the difference between \"gluten-free\" and \"certified-gluten free\" and keep a dedicated set of dishes and pots at home to avoid contamination by flour dust, crumbs of bread, and bits of pasta indulged in by family members or roommates.\u003c/p>\n\u003cp>Even so, there are regular mishaps — like the \u003ca href=\"https://www.buzzfeed.com/venessawong/people-with-celiac-still-complaining-about-cheerios\">gluten free Cheerios\u003c/a> that weren't, or the news this past February that Chobani had \u003ca href=\"https://www.foodqualitynews.com/Article/2018/02/28/Chobani-recalls-yogurt-because-of-labelling-error\">recalled almost 85,000 cases\u003c/a> of Flip Key Lime Crumble yogurt because they contained gluten, even though the containers were labeled gluten free.\u003c/p>\n\u003cp>But now, two worrying new studies suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, may be far greater than we ever realized. A February study in the \u003ca href=\"https://academic.oup.com/ajcn/article/107/2/201/4911450\">American Journal of Clinical Nutrition\u003c/a> looked at gluten exposure detected by two new tests, one for urine and the other for stool. The tests detect peptides of gluten that make it through the digestive tract intact in all of us. (Nobody completely digests gluten, but most individuals don't have an adverse reaction to the undigested molecules).\u003c/p>\n\u003cp>\u003ca href=\"http://www.bmj.com/content/357/bmj.j1892\">Amounts of daily gluten in a regular diet\u003c/a> can soar as high as 7,500 mg on average for women, and 10,000 mg on average for men. For celiacs, the recommended limit for safe consumption of gluten is a mere 10 mg a day — any more than that tiny amount can trigger symptoms and if exposure is ongoing, intestinal damage. That's because in celiac disease, gluten triggers an autoimmune response that damages the intestinal lining and impairs absorption of nutrients. The study, which examined data on individuals from two different clinical programs, found the average amount of gluten consumed on a gluten-free diet was 244 mg (by stool analysis) or 363 mg (by urine analysis).\u003c/p>\n\u003cp>\"This study reflects what many celiacs experience in real life,\" explains analytical chemist Jennifer Sealey-Voyksner, one of the study's authors. \"I was diagnosed with celiac in the early 2000s and even on a gluten-free diet, I was still getting sick. I began to actually analyze my own food using mass spectrometry techniques, and I found out that some of the gluten-free pastas I was eating, and even a body wash I was using, contained gluten.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In another \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/26608460\">study last year\u003c/a>, the urine test for gluten exposure found that an astonishing 45 percent of children and 48 percent of adults on a long-term gluten-free diet were nonetheless being exposed to measurable amounts of gluten.\u003c/p>\n\u003cp>The results go a long way toward explaining the decades of reports showing that somewhere between 30 and 50 percent of patients with celiac disease and on a gluten-free diet still have damaged intestines that have not fully recovered — even in the absence of obvious symptoms. That raises their risk of numerous health problems including infertility, osteoporosis and bone fracture and even lymphoma.\u003c/p>\n\u003cp>\"This analysis rocked me to the core,\" says dietitian Tricia Thompson, who founded \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>, a site that offers education, gluten-free food testing, and sometimes wrangles with the FDA or corporations to press for stricter oversight.\u003c/p>\n\u003cp>\"If the gluten levels reported in this analysis are reasonably accurate and can be corroborated by additional studies,\" says Thompson, \"this raises so many questions — such as, how good is our counseling of celiac sufferers, and how often are they being exposed through cross-contact?\"\u003c/p>\n\u003cp>Cross contact can start at the farm, where gluten-free crops might be grown adjacent to, or rotated with, gluten-containing crops. It can also occur anywhere down the line in processing, packaging and shipping. When Thompson reported the study on her Facebook page, which has over 17,000 followers, worried comments spooled out, ranging from concerns about airborne gluten from the bakery section of supermarkets, to cross contact from wheat-eating family members, to a report from one woman with a \u003ca href=\"https://www.today.com/health/gluten-sniffing-dogs-help-people-celiac-disease-t112149\">gluten-detection dog\u003c/a> able to reportedly detect down to 1 part per million (the dog alerted her to gluten on her shopping cart). A lament from one person with celiac disease seemed to sum it up: \"There is no safe place in this world for a celiac. It breaks my heart.\"\u003c/p>\n\u003cp>If individuals with celiac disease want to know whether their diets are compliant, the bowel and urine tests are now available for home testing from a company called \u003ca href=\"https://glutendetective.com/\">Glutenostics,\u003c/a> without a prescription. It is recommended that a patient work with his or her doctor and a dietitian to interpret results and get subsequent counseling. The urine test, says Glutenostic's managing partner, organic chemist David Winternheimer, is probably not sensitive enough to detect inadvertent exposure to gluten.\u003c/p>\n\u003cp>\"You have to eat 500 mg of gluten, or about two bites of bread, for the urine test to be positive,\" says Winternheimer, \"and most people on a gluten-free diet don't get that much.\" Instead, the urine test is recommended primarily for caregivers and parents who want to be sure their children are adhering to the diet, especially when away from home.\u003c/p>\n\u003cp>The stool test, in contrast, requires only 50 mg of gluten (roughly the amount present in a \u003ca href=\"https://www.glutenfreewatchdog.org/news/gluten-detective-consumer-test-kits-for-detecting-gluten-in-stool-and-urine/\">dime-sized bundle of bread crumbs\u003c/a>) and can measure intake accumulating over several days. The stool test is unlikely to catch a low-level, one-off cross contact event, but could be useful for detecting highly contaminated food or ongoing consumption of low levels of hidden gluten. \"If you are concerned that you have been regularly exposed to cross contact from gluten over a period of days,\" says Thompson, \"you may find the stool test useful.\"\u003c/p>\n\u003cp>Winternheimer confirms: \"Patients who are symptomatic and not sure if the cause is gluten, or patients whose blood work still tests positive for gluten exposure, may want to utilize this test.\"\u003c/p>\n\u003cp>If the stool test is positive, an audit of possible sources of exposure is in order — from other household members to foods or medicines that may contain hidden sources of gluten. \"A dietitian may choose to have patients keep detailed food records,\" says Thompson, \"that can be used alongside the results of stool testing to help determine possible sources of exposure.\"\u003c/p>\n\u003cp>For Jennifer Sealey-Voyksner, these results point to the fact that a gluten-free diet may just be inadequate as a solitary treatment option for many individuals.\u003c/p>\n\u003cp>\"I just got 'glutened' yesterday at a restaurant,\" she says. When she ordered a sandwich on gluten-free bread at her regular deli, a new person in the kitchen mistakenly used regular bread. Several bites in, she started to experience symptoms – \"brain fog and some cramps,\" as well as other gastrointestinal distress, she says, knocking her out of commission for another day.\u003c/p>\n\u003cp>\"I'm one of the more sensitive folks,\" she says. \"It doesn't take very much gluten for me to show symptoms. There is a great need for more accurate tests to measure gluten in foods, as well as therapeutic drugs, either to work alone or in concert with a gluten-free diet.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "FACT CHECK: Calif. Judge Rules Coffee Must Come With A Cancer Warning, But Should It?",
"title": "FACT CHECK: Calif. Judge Rules Coffee Must Come With A Cancer Warning, But Should It?",
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"content": "\u003cp>Coffee companies in California must carry a cancer warning label because of a chemical produced while beans roast, a California judge tentatively ruled Wednesday. \u003c/p>\n\u003cp>The decision was the result of a lawsuit filed in 2008 by a California-based nonprofit called the Council for Education and Research on Toxics. \u003c/p>\n\u003cp>The lawsuit targets Starbucks and dozens of other coffee purveyors under the state's \u003ca href=\"https://www.arb.ca.gov/bluebook/bb08/head/hea_d_20_ch_6_6.htm\">Safe Drinking Water and Toxic Enforcement Act\u003c/a>, which requires companies with more than 10 employees to warn their customers about the prevalence of carcinogenic and toxic chemicals in their products.\u003c/p>\n\u003cp>Acrylamide, a chemical compound that is produced naturally in the preparation of certain foods like the roasting of coffee beans, is on the \u003ca href=\"https://oehha.ca.gov/media/downloads/proposition-65/p65122917.pdf\">state's list\u003c/a> of chemicals known to cause cancer or reproductive toxicity.\u003c/p>\n\u003cp>Nobody was debating whether acrylamide is found in coffee. But what was up for debate was whether it's harmful in java. The burden of proof fell on coffee brewers and retailers to show that acrylamide posed no significant health risk, according to the judge. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In his ruling, Los Angeles Superior Court Judge Elihu Berle said Starbucks and other companies did not show that coffee provided health benefits nor that coffee posed no health risks, \u003ca href=\"https://apnews.com/6379f3f40e634f3382d9459b44ffe1c6/APNewsBreak:-California-Judge:-Coffee-needs-cancer-warnings?utm_campaign=SocialFlow&utm_source=Twitter&utm_medium=APWestRegion\">reported\u003c/a> the AP. \u003c/p>\n\u003cp>In an earlier phase of the trial, Berle also ruled that coffee companies failed to show that the risks posed by acrylamide were insignificant. \u003c/p>\n\u003cp>\"While plaintiff offered evidence that consumption of coffee increases the risk of harm to the fetus, to infants, to children and to adults, defendants' medical and epidemiology experts testified that they had no opinion on causation,\" Berle wrote. \"Defendants failed to satisfy their burden of proving by a preponderance of evidence that consumption of coffee confers a benefit to human health.\"\u003c/p>\n\u003cp>The decision is at odds, however, with a large body of evidence that drinking coffee is safe and may have health benefits such as reducing the risk for some cancers. \u003c/p>\n\u003cp>The International Agency for Research on Cancer, after reviewing more than 1,000 human and animal studies, \u003ca href=\"https://www.iarc.fr/en/media-centre/pr/2016/pdfs/pr244_E.pdf\">stated\u003c/a> in 2016 that it \"found no conclusive evidence for a carcinogenic effect of drinking coffee.\"\u003c/p>\n\u003cp>Numerous studies have suggested that coffee actually decreases cancer risks. One 2017 review \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28288025\">found\u003c/a> that a daily cup of coffee is associated with a reduced risk of liver cancer and endometrial cancer. \u003c/p>\n\u003cp>A 2018 \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085(17)36368-0/abstract\">study found\u003c/a> that coffee was associated with lower risk of death after being diagnosed with colorectal cancer. \u003c/p>\n\u003cp>And a 2018 \u003ca href=\"http://www.mdpi.com/2072-6643/10/2/112\">meta-analysis found\u003c/a> that drinking four cups of coffee per day was associated with a lower\u003cem> \u003c/em>risk of postmenopausal breast cancer.\u003c/p>\n\u003cp>Metzger Law Group, which sued the coffee companies on behalf of CERT, cited a Swedish study that determined that foods prepared at high temperatures — such as potatoes, fries and coffee — contain high levels of acrylamide. \u003c/p>\n\u003cp>The law firm \u003ca href=\"http://www.toxictorts.com/index.php/toxic-chemicals/acrylamide.html\">wrote\u003c/a> on its website that it is \"concerned that this carcinogen is in so many foods that we eat\" and that it is \"seriously undertaking efforts\" to make food companies reduce the amount of acrylamide in their products or to \"warn California consumers\" about the chemical in foods being sold.\u003c/p>\n\u003cp>The Metzger Law Group previously sued McDonald's and Burger King, which eventually settled and agreed to put warning labels on their fries, \u003ca href=\"https://newfoodeconomy.org/coffee-acrylamide-california-proposition-65/\">reported\u003c/a> The New Food Economy. The law firm applied the same formula to \u003ca href=\"https://oag.ca.gov/system/files/attachments/press_releases/n1595_kettle_cj_as_entered.pdf\">potato chip manufacturers\u003c/a>.\u003c/p>\n\u003cp>Skeptics abound. At least one lawyer previously \u003ca href=\"http://schachtmanlaw.com/the-council-for-education-and-research-on-toxics/\">questioned\u003c/a> Metzger and his relationship with CERT, wondering why the nonprofit and law firm had the same address. \u003c/p>\n\u003cp>The American Council on Science and Health called such lawsuits an attempt to grab \"a giant bag of money,\" \u003ca href=\"https://www.forbes.com/sites/stevensalzberg/2018/02/26/coffee-causes-cancer-coffee-prevents-cancer-wait-what/#1b4eedaf15ee\">reported\u003c/a> Forbes.\u003c/p>\n\u003cp>The Associated Press \u003ca href=\"https://apnews.com/6379f3f40e634f3382d9459b44ffe1c6/APNewsBreak:-California-Judge:-Coffee-needs-cancer-warnings?utm_campaign=SocialFlow&utm_source=Twitter&utm_medium=APWestRegion\">reported\u003c/a> that the judge has given coffee companies a few weeks to file their objections before the proposed ruling is finalized. \u003c/p>\n\u003cp>Some defendants in the coffee lawsuit have already settled, including 7-Eleven, which agreed to pay $900,000, reported the AP. \u003c/p>\n\u003cp>In response to a request for comment, Starbucks referred NPR to the National Coffee Association's \u003ca href=\"http://www.ncausa.org/Portals/56/PDFs/Communication/NCA_Statement_Prop65_Ruling_Newsroom.pdf?ver=2018-03-29-185131-987\">statement\u003c/a> from Thursday: \u003c/p>\n\u003cp>\"Coffee has been shown, over and over again, to be a healthy beverage,\" stated William Murray, president and CEO of the National Coffee Association. \"This lawsuit has made a mockery of Prop 65, has confused consumers, and does nothing to improve public health.\"\u003c/p>\n\u003cp>Prop 65 is the state's \u003ca href=\"https://oehha.ca.gov/proposition-65/law/proposition-65-law-and-regulations\">Safe Drinking Water and Toxic Enforcement Act of 1986\u003c/a> that was enacted by ballot initiative.\u003c/p>\n\u003cp>The coffee association is also considering appealing the ruling and taking further legal action. \u003c/p>\n\u003cp>The lawsuit has not concluded. A third phase could determine civil penalties of up to $2,500 per person exposed each day over eight years, reported the AP. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coffee companies in California must carry a cancer warning label because of a chemical produced while beans roast, a California judge tentatively ruled Wednesday. \u003c/p>\n\u003cp>The decision was the result of a lawsuit filed in 2008 by a California-based nonprofit called the Council for Education and Research on Toxics. \u003c/p>\n\u003cp>The lawsuit targets Starbucks and dozens of other coffee purveyors under the state's \u003ca href=\"https://www.arb.ca.gov/bluebook/bb08/head/hea_d_20_ch_6_6.htm\">Safe Drinking Water and Toxic Enforcement Act\u003c/a>, which requires companies with more than 10 employees to warn their customers about the prevalence of carcinogenic and toxic chemicals in their products.\u003c/p>\n\u003cp>Acrylamide, a chemical compound that is produced naturally in the preparation of certain foods like the roasting of coffee beans, is on the \u003ca href=\"https://oehha.ca.gov/media/downloads/proposition-65/p65122917.pdf\">state's list\u003c/a> of chemicals known to cause cancer or reproductive toxicity.\u003c/p>\n\u003cp>Nobody was debating whether acrylamide is found in coffee. But what was up for debate was whether it's harmful in java. The burden of proof fell on coffee brewers and retailers to show that acrylamide posed no significant health risk, according to the judge. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In his ruling, Los Angeles Superior Court Judge Elihu Berle said Starbucks and other companies did not show that coffee provided health benefits nor that coffee posed no health risks, \u003ca href=\"https://apnews.com/6379f3f40e634f3382d9459b44ffe1c6/APNewsBreak:-California-Judge:-Coffee-needs-cancer-warnings?utm_campaign=SocialFlow&utm_source=Twitter&utm_medium=APWestRegion\">reported\u003c/a> the AP. \u003c/p>\n\u003cp>In an earlier phase of the trial, Berle also ruled that coffee companies failed to show that the risks posed by acrylamide were insignificant. \u003c/p>\n\u003cp>\"While plaintiff offered evidence that consumption of coffee increases the risk of harm to the fetus, to infants, to children and to adults, defendants' medical and epidemiology experts testified that they had no opinion on causation,\" Berle wrote. \"Defendants failed to satisfy their burden of proving by a preponderance of evidence that consumption of coffee confers a benefit to human health.\"\u003c/p>\n\u003cp>The decision is at odds, however, with a large body of evidence that drinking coffee is safe and may have health benefits such as reducing the risk for some cancers. \u003c/p>\n\u003cp>The International Agency for Research on Cancer, after reviewing more than 1,000 human and animal studies, \u003ca href=\"https://www.iarc.fr/en/media-centre/pr/2016/pdfs/pr244_E.pdf\">stated\u003c/a> in 2016 that it \"found no conclusive evidence for a carcinogenic effect of drinking coffee.\"\u003c/p>\n\u003cp>Numerous studies have suggested that coffee actually decreases cancer risks. One 2017 review \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28288025\">found\u003c/a> that a daily cup of coffee is associated with a reduced risk of liver cancer and endometrial cancer. \u003c/p>\n\u003cp>A 2018 \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085(17)36368-0/abstract\">study found\u003c/a> that coffee was associated with lower risk of death after being diagnosed with colorectal cancer. \u003c/p>\n\u003cp>And a 2018 \u003ca href=\"http://www.mdpi.com/2072-6643/10/2/112\">meta-analysis found\u003c/a> that drinking four cups of coffee per day was associated with a lower\u003cem> \u003c/em>risk of postmenopausal breast cancer.\u003c/p>\n\u003cp>Metzger Law Group, which sued the coffee companies on behalf of CERT, cited a Swedish study that determined that foods prepared at high temperatures — such as potatoes, fries and coffee — contain high levels of acrylamide. \u003c/p>\n\u003cp>The law firm \u003ca href=\"http://www.toxictorts.com/index.php/toxic-chemicals/acrylamide.html\">wrote\u003c/a> on its website that it is \"concerned that this carcinogen is in so many foods that we eat\" and that it is \"seriously undertaking efforts\" to make food companies reduce the amount of acrylamide in their products or to \"warn California consumers\" about the chemical in foods being sold.\u003c/p>\n\u003cp>The Metzger Law Group previously sued McDonald's and Burger King, which eventually settled and agreed to put warning labels on their fries, \u003ca href=\"https://newfoodeconomy.org/coffee-acrylamide-california-proposition-65/\">reported\u003c/a> The New Food Economy. The law firm applied the same formula to \u003ca href=\"https://oag.ca.gov/system/files/attachments/press_releases/n1595_kettle_cj_as_entered.pdf\">potato chip manufacturers\u003c/a>.\u003c/p>\n\u003cp>Skeptics abound. At least one lawyer previously \u003ca href=\"http://schachtmanlaw.com/the-council-for-education-and-research-on-toxics/\">questioned\u003c/a> Metzger and his relationship with CERT, wondering why the nonprofit and law firm had the same address. \u003c/p>\n\u003cp>The American Council on Science and Health called such lawsuits an attempt to grab \"a giant bag of money,\" \u003ca href=\"https://www.forbes.com/sites/stevensalzberg/2018/02/26/coffee-causes-cancer-coffee-prevents-cancer-wait-what/#1b4eedaf15ee\">reported\u003c/a> Forbes.\u003c/p>\n\u003cp>The Associated Press \u003ca href=\"https://apnews.com/6379f3f40e634f3382d9459b44ffe1c6/APNewsBreak:-California-Judge:-Coffee-needs-cancer-warnings?utm_campaign=SocialFlow&utm_source=Twitter&utm_medium=APWestRegion\">reported\u003c/a> that the judge has given coffee companies a few weeks to file their objections before the proposed ruling is finalized. \u003c/p>\n\u003cp>Some defendants in the coffee lawsuit have already settled, including 7-Eleven, which agreed to pay $900,000, reported the AP. \u003c/p>\n\u003cp>In response to a request for comment, Starbucks referred NPR to the National Coffee Association's \u003ca href=\"http://www.ncausa.org/Portals/56/PDFs/Communication/NCA_Statement_Prop65_Ruling_Newsroom.pdf?ver=2018-03-29-185131-987\">statement\u003c/a> from Thursday: \u003c/p>\n\u003cp>\"Coffee has been shown, over and over again, to be a healthy beverage,\" stated William Murray, president and CEO of the National Coffee Association. \"This lawsuit has made a mockery of Prop 65, has confused consumers, and does nothing to improve public health.\"\u003c/p>\n\u003cp>Prop 65 is the state's \u003ca href=\"https://oehha.ca.gov/proposition-65/law/proposition-65-law-and-regulations\">Safe Drinking Water and Toxic Enforcement Act of 1986\u003c/a> that was enacted by ballot initiative.\u003c/p>\n\u003cp>The coffee association is also considering appealing the ruling and taking further legal action. \u003c/p>\n\u003cp>The lawsuit has not concluded. A third phase could determine civil penalties of up to $2,500 per person exposed each day over eight years, reported the AP. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Research has shown that sharp reductions in the amount of food consumed can help fish, rats, and monkeys live longer. But there have been very few studies in humans.\u003c/p>\n\u003cp>Now, some researchers have found that when people severely cut calories, they can slow their metabolism and possibly the aging process.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/04/20180402_me_scientists_say_you_may_live_longer_by_severely_restricting_calories.mp3\u003c/p>\n\u003cp>Clinical physiologist \u003ca href=\"https://www.pbrc.edu/research-and-faculty/faculty/?faculty=2493\">Leanne Redman\u003c/a>, who headed the \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S155041311830130X?via%3Dihub\">study\u003c/a> at Pennington Biomedical Research Center in Baton Rouge, says the first challenge was finding people willing to take part. After all, they would have to cut their typical plate for breakfast, lunch, and dinner by up to 25 percent.\u003c/p>\n\u003cp>And, she says, none of them were overweight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ultimately, she recruited 53 healthy volunteers. One third ate their regular meals. The rest were on the severe calorie reduction plan for two years.\u003c/p>\n\u003cp>\"I don't know if you understand the rigor of what it means to do calorie restriction every day,\" she says, but the volunteers were committed.\u003c/p>\n\u003cp>Not surprisingly, the people cutting calories lost quite a bit of weight — on average — 25 pounds. Those in the control group gained as much as four pounds.\u003c/p>\n\u003cp>But weight loss was not the point. Redman wanted to know whether this dramatic reduction in calories could affect how quickly people age.\u003c/p>\n\u003cp>For testing, participants spent 24 hours in special rooms that measured their metabolic rates via gas, oxygen, and carbon dioxide, and how it changed over time.\u003c/p>\n\u003cp>Redman noticed that for those on the restricted diet, their metabolism slowed and became more efficient.\u003c/p>\n\u003cp>\"Basically it just means that cells are needing less oxygen in order to generate the energy the body needs to survive; and so the body and the cells are becoming more energy efficient,\" Redman explains. And if less oxygen is needed to burn energy, then dangerous by-products of that burning — \u003ca href=\"https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/multimedia/antioxidants/sls-20076428\">free radicals\u003c/a> — can be reduced.\u003c/p>\n\u003cp>\"Oxygen can actually be damaging to tissues and cells, and so if the cells have become more efficient, then they've got less oxygen left over that can cause this damage,\" she says. And that damage can accelerate aging.\u003c/p>\n\u003cp>The study was published in the journal \u003cem>Cell Metabolism\u003c/em> last month.\u003c/p>\n\u003cp>Now, these findings don't directly prove drastic calorie-cutting will actually help people live longer. People would have to be followed for their lifetimes to prove that. But the study did find that blood pressure, cholesterol and triglycerides were lower in the group on severe calorie restriction. When those numbers are high, they can lead to life-shortening diseases.\u003c/p>\n\u003cp>The challenge is, most people may not be able to do a severe calorie-restricted diet, or even want to do it. Lowering metabolism can cause other problems.\u003c/p>\n\u003cp>Biochemist \u003ca href=\"http://gero.usc.edu/faculty/longo/\">Valter Longo\u003c/a>, who studies longevity at the University of Southern California, says severely restricting calories for a time can mean you're more likely to gain weight in the end.\u003c/p>\n\u003cp>\"Basically, you have to eat progressively less to maintain the same weight.\"\u003c/p>\n\u003cp>Most Americans struggle with carrying around too much weight, which can cause countless health problems.\u003c/p>\n\u003cp>\"For most people, if you consider 70 percent of Americans are either overweight or obese, then you can see how, for most people, this would be a big problem,\" Longo says. It could lead to more \"yo-yo dieting,\" where people who go off the diet eat more and return to their previous weight or even gain more weight.\u003c/p>\n\u003cp>He is also concerned about the potential for muscle loss and a weakened immune system in those on severe calorie-restricted diets.\u003c/p>\n\u003cp>Instead of chronic calorie restriction, Longo is a proponent of mini-fasts. These are short reductions in calories to just 900 a day for five days a month, which he says have the benefits of fasting without the potentially negative long-term effects. In fact, he wrote \u003ca href=\"https://www.penguin.co.uk/books/307064/the-longevity-diet/\">the book\u003c/a> on it: \u003cem>The Longevity Diet\u003c/em>. Longo stresses the importance of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/03/04/285879644/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says\">eating more fruits and vegetables\u003c/a> and less meat.\u003c/p>\n\u003cp>It may not ultimately lengthen your life, he says, but it can certainly help you maintain a healthy weight and avoid the kinds of chronic illnesses that can shorten it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Clinical physiologist \u003ca href=\"https://www.pbrc.edu/research-and-faculty/faculty/?faculty=2493\">Leanne Redman\u003c/a>, who headed the \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S155041311830130X?via%3Dihub\">study\u003c/a> at Pennington Biomedical Research Center in Baton Rouge, says the first challenge was finding people willing to take part. After all, they would have to cut their typical plate for breakfast, lunch, and dinner by up to 25 percent.\u003c/p>\n\u003cp>And, she says, none of them were overweight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ultimately, she recruited 53 healthy volunteers. One third ate their regular meals. The rest were on the severe calorie reduction plan for two years.\u003c/p>\n\u003cp>\"I don't know if you understand the rigor of what it means to do calorie restriction every day,\" she says, but the volunteers were committed.\u003c/p>\n\u003cp>Not surprisingly, the people cutting calories lost quite a bit of weight — on average — 25 pounds. Those in the control group gained as much as four pounds.\u003c/p>\n\u003cp>But weight loss was not the point. Redman wanted to know whether this dramatic reduction in calories could affect how quickly people age.\u003c/p>\n\u003cp>For testing, participants spent 24 hours in special rooms that measured their metabolic rates via gas, oxygen, and carbon dioxide, and how it changed over time.\u003c/p>\n\u003cp>Redman noticed that for those on the restricted diet, their metabolism slowed and became more efficient.\u003c/p>\n\u003cp>\"Basically it just means that cells are needing less oxygen in order to generate the energy the body needs to survive; and so the body and the cells are becoming more energy efficient,\" Redman explains. And if less oxygen is needed to burn energy, then dangerous by-products of that burning — \u003ca href=\"https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/multimedia/antioxidants/sls-20076428\">free radicals\u003c/a> — can be reduced.\u003c/p>\n\u003cp>\"Oxygen can actually be damaging to tissues and cells, and so if the cells have become more efficient, then they've got less oxygen left over that can cause this damage,\" she says. And that damage can accelerate aging.\u003c/p>\n\u003cp>The study was published in the journal \u003cem>Cell Metabolism\u003c/em> last month.\u003c/p>\n\u003cp>Now, these findings don't directly prove drastic calorie-cutting will actually help people live longer. People would have to be followed for their lifetimes to prove that. But the study did find that blood pressure, cholesterol and triglycerides were lower in the group on severe calorie restriction. When those numbers are high, they can lead to life-shortening diseases.\u003c/p>\n\u003cp>The challenge is, most people may not be able to do a severe calorie-restricted diet, or even want to do it. Lowering metabolism can cause other problems.\u003c/p>\n\u003cp>Biochemist \u003ca href=\"http://gero.usc.edu/faculty/longo/\">Valter Longo\u003c/a>, who studies longevity at the University of Southern California, says severely restricting calories for a time can mean you're more likely to gain weight in the end.\u003c/p>\n\u003cp>\"Basically, you have to eat progressively less to maintain the same weight.\"\u003c/p>\n\u003cp>Most Americans struggle with carrying around too much weight, which can cause countless health problems.\u003c/p>\n\u003cp>\"For most people, if you consider 70 percent of Americans are either overweight or obese, then you can see how, for most people, this would be a big problem,\" Longo says. It could lead to more \"yo-yo dieting,\" where people who go off the diet eat more and return to their previous weight or even gain more weight.\u003c/p>\n\u003cp>He is also concerned about the potential for muscle loss and a weakened immune system in those on severe calorie-restricted diets.\u003c/p>\n\u003cp>Instead of chronic calorie restriction, Longo is a proponent of mini-fasts. These are short reductions in calories to just 900 a day for five days a month, which he says have the benefits of fasting without the potentially negative long-term effects. In fact, he wrote \u003ca href=\"https://www.penguin.co.uk/books/307064/the-longevity-diet/\">the book\u003c/a> on it: \u003cem>The Longevity Diet\u003c/em>. Longo stresses the importance of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/03/04/285879644/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says\">eating more fruits and vegetables\u003c/a> and less meat.\u003c/p>\n\u003cp>It may not ultimately lengthen your life, he says, but it can certainly help you maintain a healthy weight and avoid the kinds of chronic illnesses that can shorten it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/em>\u003c/p>\n\u003cp>Walking into the second floor dining room of NoPa’s newly-opened Cal-Ital destination, diners can’t help but think to themselves how cool the design is. They’ll tell themselves, “Wow, what a formidable pizza oven.” Or, “My goodness, that is one long, never-ending communal table.” Perhaps, they’ll even ask themselves, “When was the last time I saw a skylight in a San Francisco restaurant?” However, the most likely initial comment will undoubtedly be “What a fig” because of the ever-photogenic fig tree-printed wallpaper that greets everyone entering \u003ca href=\"http://www.chefico.com/\">Che Fico\u003c/a> (for the record, it’s pronounced like Kay fee-koh).\u003c/p>\n\u003cfigure id=\"attachment_126247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1486-new.jpg\" alt=\"Entryway to Che Fico is adorned with fig wallpaper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entryway to Che Fico is adorned with fig wallpaper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1511-new.jpg\" alt=\"Communal table inside Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Communal table inside Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well, there are no figs on any plates during the early spring season at this restaurant (sorry, \u003ca href=\"https://archives.sfweekly.com/foodie/2009/10/28/david-chang-sf-reaction-to-fig-gate-retardedly-stupid\">David Chang\u003c/a>) but the fig design motif makes obvious sense because Che Fico does literally translate to “What a fig” in Italian. More appropriately, though, for this chic Italy-via-seasonal California taverna, the phrase also means, “Oh that’s cool” in Italian slang. Indeed, this joint project from a trio of alums who spent significant time working at some of Chicago and New York’s restaurant heavyweights is indeed a really, really cool addition to the Divisadero corridor that just might be SF’s coolest dining neighborhood of the moment. There is a definite “it” factor going on here.\u003c/p>\n\u003cfigure id=\"attachment_126234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1198-new.jpg\" alt=\"A chef wearing a cool fig-patterned shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef wearing a cool fig-patterned shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Che Fico comes courtesy of chef David Nayfeld, pastry chef Angela Pinkerton and co-owner and partner Matt Brewer. They are rock stars of the restaurant industry without the Instagram-crazy, TV-watching groupie followings that seem to be the defining mark for celebrity chefs and restaurateurs today. Nayfeld grew up in the East Bay and used to hang out in what is now Che Fico’s neighborhood all the time because his mom is a chiropractor at the Fillmore Health Center just a few blocks away. As he likes to sarcastically say now, at least his mother can walk along Divisadero and show all her friends and colleagues that her son may have been up to trouble in the teenage years but it all worked out just fine. His resume is a story unto itself, beginning by stocking vegetables at Paul’s Produce in Alameda as a teenager and making pizzas at a Greek restaurant, then heading to Los Angeles as an 18-year old with no real agenda. He eventually landed at the \u003ca href=\"https://www.ciachef.edu/cia-new-york/\">Culinary Institute of America in Hyde Park\u003c/a>, NY and landed coveted externships at Nobu in Manhattan and now-closed Aqua here in San Francisco. \u003c/p>\n\u003cp>After graduation, one of Aqua’s chefs Peter Armellino (now the chef of \u003ca href=\"https://www.youtube.com/watch?v=Bncc1teQrf4\">The Plumed Horse\u003c/a> and Pasta Armellino in Saratoga and one of the Bay area’s true pasta maestros) brought Nayfeld back to Aqua as a line cook. From there, Nayfeld’s career touched all over New York, Europe and Las Vegas with stints in the kitchens of some of the world’s great restaurants (Mirazur in the south of France, Frenchie in Paris, Tickets in Barcelona, New York’s \u003ca href=\"https://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>) and the now-closed Cru in New York where chef Shea Gallante’s pasta tasting menus helped give Nayfeld the pasta bug that is very apparent at Che Fico. Basically, Nayfeld’s chef credentials are the culinary equivalent of a Stanford undergraduate degree combined with a Yale law degree. Yes, there is some serious talent here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nayfeld met Pinkerton at Eleven Madison Park (where she won a James Beard award for her exquisite dessert creations) and kept in contact with her when she moved west to help orchestrate the pastries for the Mission’s beloved \u003ca href=\"http://www.craftsman-wolves.com/\">Craftsman and Wolves\u003c/a>. Meanwhile, Brewer comes to the Bay Area via Chicago, where he served as a chef de partie at the much-acclaimed fine dining spot, L2O, and co-founded Hogsalt Hospitality, a restaurant group with a slew of popular, casual-meets-midscale hits (Bavette’s, Au Cheval) in that city à la Hi Neighbor Group (Stones Throw, Trestle) here in San Francisco. Together, it’s a powerful team that mixes fine dining experience with successful trendy, more concepts of the past. The one common trait for the trio is that they all certainly want Che Fico to be unfussy and relaxed. After all, there is fig tree-print wallpaper at the entrance. \u003c/p>\n\u003cp>Don’t get carried away thinking that Che Fico is following the wave of openings in recent months (Souvla, Namu Stonepot, Horsefeather, Sightglass Coffee). Che Fico has been an anticipated opening not just for a year — but for years. The planned was first hatched four years ago and media coverage started shortly thereafter because anytime that “Eleven Madison Park” is attached to a name, it’s automatically a big deal. Unlike many other long-delayed restaurant openings in this city construction-jammed, expensive city, Che Fico wasn’t really delayed. It just wasn’t ready until now and the media attention incorrectly made it seem destined to open long before any realistic date.\u003c/p>\n\u003cp>Nowhere does it say “rustic Cal-Ital” on the trio’s resumes but that is exactly the genre they are working with here, partly out of their love for it and partly because of San Francisco diners’ unwavering adoration for what is basically the city’s unofficial official cuisine. Nayfeld counts \u003ca href=\"http://zunicafe.com/\">Zuni Café\u003c/a> and Che Fico’s neighbor, \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, as his favorite spots in San Francisco. Those two restaurants are beloved by a wide cross-section of San Franciscans for being something for everyone, whether it’s a celebratory blowout dinner or a quick plate of pasta and a cocktail. We’ll have to wait at least a decade to see if he’s found the same recipe for success as those timeless modern legends. \u003c/p>\n\u003cp>If you are looking for the Cal-Ital background in the kitchen, it comes notably via Nayfeld’s chef de cuisine, Evan Allumbaugh, who most recently was chef de cuisine at \u003ca href=\"https://www.flourandwater.com/\">Flour + Water\u003c/a>. While that Mission favorite is much more pasta-skewed, Che Fico really does look at the broader picture around the boot from Rome’s Jewish ghetto to Bologna’s hearty and meaty pastas.\u003c/p>\n\u003cfigure id=\"attachment_126266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2025-new.jpg\" alt=\"Che Fico's chef de cuisine, Evan Allumbaugh.\" width=\"1920\" height=\"1377\" class=\"size-full wp-image-126266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's chef de cuisine, Evan Allumbaugh. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1221-new.jpg\" alt=\"Prepping for dinner service at Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping for dinner service at Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four primary anchors of Nayfeld’s menu — San Franciso-style pizza (more on what THAT means later), pasta, a trio of wood-roasted large platters, and a section devoted to the Judeo-Roman cooking of Italy, cucina ebraica. \u003c/p>\n\u003cp>All you really need to know about Nayfeld’s pizza-making at Che Fico is that the name of the dough’s precious sourdough starter (“Loretta”) appears on the façade of the highly specified brick oven made in Naples. Yes, those bricks can handle the heat — they can even handle the heat of Vesuvius according to Nayfeld. \u003c/p>\n\u003cfigure id=\"attachment_126267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2035-new.jpg\" alt='\"Loretta\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Loretta\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Francisco-style stems from the whole-wheat, ancient grains crust itself, produced like sourdough bread from natural fermentation and yielding a crispy exterior and bubbly-spongy inner texture with the distinctive “crumb” holes that are so coveted by the likes of \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, but rarely discussed in pizza circles. The style also alludes to the fact that Nayfeld is a certified Neopolitan pizzaiolo but he also loves New York-style slices. Neopolitan pizza can’t be eaten by hand without becoming a taco or a mess. Nayfeld had to take matters into his own hands (literally and figuratively) and adapt the best of Naples, New York and sourdough-made San Francisco for the pies. He also dusts the pizzas with semolina instead of flour, like is sometimes done in this city, to avoid excess charring. \u003c/p>\n\u003cfigure id=\"attachment_126235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1199-new.jpg\" alt=\"Making the pizze\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making the pizze \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1208-new.jpg\" alt=\"Adding the sauce to the pizze dough\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding the sauce to the pizze dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His half-dozen kinds of pizze ($17-21) range from the funky (pineapple, red onion and fermented chili) to classic (margherita or mushroom and sausage) to salad-like with a pile of arugula hiding marinara sauce and anchovy. There is also a nod to the late, great leader of Zuni Café with the Ode to Judy Rodgers pie, topped simply with marinara and ricotta salata, just like one of the Zuni Café lunch pizza standards. \u003c/p>\n\u003cfigure id=\"attachment_126273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2161-new.jpg\" alt=\"Pizze: Marinara, Anchovy, Knoll Farms Arugula.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizze: Marinara, Anchovy, Knoll Farms Arugula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pastas are made in-house, sometimes extruded by machines or rolled out on tables during the afternoon or made by hand. The latter category includes a goat’s milk ricotta gnudi with pomodoro sauce ($19); cavatelli tossed with broccoli ($16); and the Bologna classic, tagliatelle al ragu ($21), where thin strands of al dente dough are lightly coated with a deeply nuanced ground beef compote. Nayfeld also tosses together razor clams and Dungeness crab with biggoli nero ($24), offers a chile-laced rigatoni amatraciana with guanciale and the rarely-seen mafaldini (a thin, curvy and ribbon-like pasta) with hazelnuts and a pesto made of fava beans and preserved Meyer lemons from Warm Springs Ranch, Brewer’s family farm in Sonoma County ($16). It is worth noting that the pastas at Che Fico are priced substantially lower than the average primi at Cal-Ital peers Cotogna and Flour + Water, and half of the price of those at SPQR.\u003c/p>\n\u003cfigure id=\"attachment_126240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1284-new.jpg\" alt=\"Weighing housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Weighing housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1945-new.jpg\" alt=\"Housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2256-new.jpg\" alt=\"Tagliatelle al ragu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tagliatelle al ragu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of fried artichokes as a seasonal appetizer at the Roman-themed Locanda in the Mission, San Franciscans probably only know Italy’s centuries-old Judeo-Roman cuisine from trips to the Eternal City because the guidebooks tell them to try it when in Rome. Che Fico does indeed have those fried artichokes, ready to dip in a lemon aioli ($11), but will also introduce most dinners to the arancini-resembling fried rice and provolone croquettes called suppli ($4 each) and caponata Ebraica a la Rosi ($8), a ratatouille-like concoction of potatoes, peas, olives, peppers, eggplant, golden raisins and walnuts. The cuisine also paid special attention to resurrecting lesser cuts of meat and offal, so diners will find grilled chopped duck liver with onions in various forms ($9); a chicken heart and gizzard salad ($14); and corned veal tongue with salsa verde ($16). \u003c/p>\n\u003cp>It won’t be easy with a party of less than four to save room for the large portion-only secondi but the massive wood-fired oven in the heart of the kitchen almost demands for tables to comply. A half or whole roast chicken ($27/$48) is another Zuni nod and an early signature dish, accompanied by agrodolce and creamy polenta. The opening secondi roster also features a whole-grilled turbot with collard greens and crispy capers (MP) and a slow-roasted lamb leg with wood-roasted potatoes and watercress salad ($44).\u003c/p>\n\u003cp>Still hungry? Before all of this, diners can enjoy some light antipasti like a half or whole chopped salad ($8/$15), house-pickled giardiniera ($8) that you can’t miss in the preserving jars around the open kitchen or an almost Provençal albacore tuna conserva with caper berries, artichoke, olives and aïoli ($14). Take note that the coppa “sando” starter is currently the only way to try the excellent housemade focaccia ($8). It’s literally a coppa di testa mini-sandwich wedged into a hunk of olive oil-slicked focaccia. \u003c/p>\n\u003cfigure id=\"attachment_126296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1991-new.jpg\" alt=\"Housemade focaccia\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade focaccia \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On that cured meat subject, housemade charcuterie is a huge project that Nayfeld is working on, as seen by the charcuterie locker in the dining room and the out-of-sight charcuterie aging in the kitchen’s walk-in. The sad news is that all of the charcuterie isn’t ready yet. Diners need to have patience, though, because great housemade mortadella, nduja and culatello take a lot of time and love in order to become an antipasti. They will come in the months to come. In the meantime, have another pasta.\u003c/p>\n\u003cfigure id=\"attachment_126246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1484-new.jpg\" alt=\"The charcuterie locker in the dining room. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charcuterie locker in the dining room. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this food will make you thirsty and that’s where we’re remiss in saying that Nayfeld, Pinkerton and Brewer are the only headliners of this trio. Christopher Longoria is a star in the San Francisco cocktail world thanks to his fantastic drink creations over the years at Polk Street’s 1760, blending elaborate combinations and quirky ingredients with careful balance. At Che Fico, he’s taking dry, often herb-forward Italian libation profiles way, way beyond the Aperol and Negroni sphere. Each cocktail ($14) is named for an herb or simply an elevated classic of the canon, like a Cognac-based milk punch or the chile vodka-forward “Basil” mellowed with eau de vie and Dimmi, a sharp, savory aperitivo. Amaro plays a prominent role in most drinks such as the boozy cold brew-based “Cafe” with Amaro Montenegro, absinthe, sweet vermouth and rum. Meanwhile, Italian pre-dinner classics like limoncello slip into the fold, joining Strega (a liqueur), Cardamaro, lime and black pepper cachaça in the “Pepper.”\u003c/p>\n\u003cfigure id=\"attachment_126257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1582-new.jpg\" alt='Christopher Longoria preparing a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria preparing a \"Basil.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2282-new.jpg\" alt='Christopher Longoria pouring a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria pouring a \"Basil\" cocktail. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126261\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1643-new.jpg\" alt=\"Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-126261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the wine front, Francesca Maniace (Commonwealth) created a strong Italy-centric list with several California favorites involved, as well. About 80% of the 60 or so bottles are below the $100 mark, many of which come from beloved producers of all ages with cult followings like Produttori del Barbaresco or Matthisasson and Massican of California. With such tempting wines and cocktails — and the food to sop up a few rounds of them — it’s great to see that Che Fico will be open until 1am on Fridays and Saturdays, following in the late night footsteps of the NoPa neighborhood’s restaurant namesake.\u003c/p>\n\u003cp>Che Fico’s design is by the Oakland–based firm of architect Jon de la Cruz, DLC ID, and the gorgeous layout and subtle details go well beyond the figs. The main feature of the 120-seat space is just that — it’s big and spacious with an open, loft-like feel similar to a small cathedral but actually hails from its prior incarnation as an auto body shop. That auto body shop has shifted into an assortment of contemporary elements (raw wood, lots of tile, Italian marble chef’s counter overlooking the kitchen, giant communal table) mingling with old-school red sauce joints (plush red leather booths, dim lighting) and an Instagram-ready glow in the daytime when sunlight streams in through a pair of skylights and the side windows overlooking Divisadero. Heck, everything here is gorgeous, detailed and cheery — already filtered and ready for photo-sharing in the same way SF’s hippest atmospheric restaurants are like Liholiho Yacht Club and Leo’s Oyster Bar. Not surprisingly, the latter is a DLC ID design. James Beard voters might as well already put Che Fico into the semifinalist round for the 2019 Best Design awards. \u003c/p>\n\u003cfigure id=\"attachment_126249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1488-new.jpg\" alt=\"Che Fico interior overlooking Divisidero Street\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico interior overlooking Divisidero Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a third of the tables and all bar spots at Che Fico’s 15-seat zinc topped bar by the entrance will be set aside for walk-ins. There is also a private dining room for 16 with a table made of a Valley Oak tree from the Brewer’s family farm. The private dining room also has more quirky wallpaper but, this time, it’s a colorful print of Italian pop singer Adriano Celentano’s record albums. Nayfeld’s parents used to play his music all the time as their first taste of uncensored music after leaving communist Russia. The bathrooms have both the same wallpaper in black and white and Celentano’s music playing constantly. It’s a great way to make sure nobody will linger too long there…\u003c/p>\n\u003cfigure id=\"attachment_126268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2069-new.jpg\" alt=\"Private dining room adorned with Italian pop singer Adriano Celentano’s record albums.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private dining room adorned with Italian pop singer Adriano Celentano’s record albums. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this interior talk, it’s impossible to forget the single most striking design feature. Yes, it’s the exterior sign where a local company made Che Fico’s sign and nestled it into the retro arrow sign that the auto body shop had. And, no, the restaurant is not allowed to turn on the lights per neighborhood rules. As far as marquees of San Francisco, this one isn’t quite the Castro Theater but isn’t too far behind.\u003c/p>\n\u003cfigure id=\"attachment_126250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1505-new.jpg\" alt=\"The cool Che Fico sign.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cool Che Fico sign. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think for a moment that we skipped dessert. Nayfeld purposely bypassed yeast for his pizza crust because that’s a key ingredient in making heavy pizza slices sit like bricks in diners’ stomachs — but chances are the table will be slowing down once the dessert menu arrives. Pinkerton is truly one of the country’s most gifted pastry chefs. Using Bay Area seasonal fruit and Italy’s more dense-style of pastries as a template, it’s a thrill for Bay Area diners to see her producing the likes of wood-fired citrus crostata ($16 and serves two) or an olive oil cake with roasted strawberry vinaigrette ($12). The showstopper, without question, is the bittersweet chocolate budino ($13) with a host of textural contrasts ranging from crunchy salt and pepper walnuts to a silky salted caramel gelato to a hefty pour of olive oil as a finishing, assertive touch. For more gelato fun, by the way, diners can finish with scoops of house-churned gelato in flavors like malted yogurt or strawberry rhubarb sorbetto ($4 for one scoop). \u003c/p>\n\u003cfigure id=\"attachment_126253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1515-new.jpg\" alt=\"Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1519-new.jpg\" alt=\"Che Fico's bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the last spoonful of budino gone, don’t despair, there is still more to come — in the coming year ahead. When a restaurant waited as long as an entire Summer Olympics or presidential election cycle to open, patience is dearly important. There is the aforementioned housemade charcuterie to wait for. There will also be Pinkerton’s ground-level luncheonette-evoking concept called “Theorita,” where pastries, pies and lunch favorites in the daytime will evolve into Nayfeld’s adaptations of Americana classics for dinner.\u003c/p>\n\u003cp>San Francisco diners are obviously more than excited that Che Fico finally is here and surely the reservations and walk-in seats will be filled from happy hour until late night for the foreseeable future. Sure, it’s another pasta and pizza spot in this pasta and pizza-mad city. But it also isn’t — they’re just one of many components to the whole experience. In Nayfeld’s eyes, this is “noble food” that requires painstaking “craftsmanship.” He’s right. This is home-cooking that nobody, or at least most of us non-professional chefs, can come close to replicating. It’s bringing together one of the world’s most treasured cuisines with the ingredients of the world’s most produce-friendly climate and having fun in the process with a few cocktails. \u003c/p>\n\u003cp>Oh that’s cool.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chefico.com/\">\u003cstrong>Che Fico\u003c/strong>\u003c/a>\u003cbr>\n838 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\nPh: (415) 416-6959\u003cbr>\nHours: Dinner Tue-Thu 5:30pm-11pm, Fri-Sat 5:30pm-1am; closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChefDavidNayfeld/\">Chef David Nayfeld\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DavidNayfeld\">@DavidNayfeld\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chefico/\">@chefico\u003c/a>\u003cbr>\nPrice Range: $$$ (most dishes $16-$20)\u003c/p>\n\n",
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"excerpt": "Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.",
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"description": "Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.",
"title": "Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza | KQED",
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"headline": "Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/em>\u003c/p>\n\u003cp>Walking into the second floor dining room of NoPa’s newly-opened Cal-Ital destination, diners can’t help but think to themselves how cool the design is. They’ll tell themselves, “Wow, what a formidable pizza oven.” Or, “My goodness, that is one long, never-ending communal table.” Perhaps, they’ll even ask themselves, “When was the last time I saw a skylight in a San Francisco restaurant?” However, the most likely initial comment will undoubtedly be “What a fig” because of the ever-photogenic fig tree-printed wallpaper that greets everyone entering \u003ca href=\"http://www.chefico.com/\">Che Fico\u003c/a> (for the record, it’s pronounced like Kay fee-koh).\u003c/p>\n\u003cfigure id=\"attachment_126247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1486-new.jpg\" alt=\"Entryway to Che Fico is adorned with fig wallpaper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entryway to Che Fico is adorned with fig wallpaper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1511-new.jpg\" alt=\"Communal table inside Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Communal table inside Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well, there are no figs on any plates during the early spring season at this restaurant (sorry, \u003ca href=\"https://archives.sfweekly.com/foodie/2009/10/28/david-chang-sf-reaction-to-fig-gate-retardedly-stupid\">David Chang\u003c/a>) but the fig design motif makes obvious sense because Che Fico does literally translate to “What a fig” in Italian. More appropriately, though, for this chic Italy-via-seasonal California taverna, the phrase also means, “Oh that’s cool” in Italian slang. Indeed, this joint project from a trio of alums who spent significant time working at some of Chicago and New York’s restaurant heavyweights is indeed a really, really cool addition to the Divisadero corridor that just might be SF’s coolest dining neighborhood of the moment. There is a definite “it” factor going on here.\u003c/p>\n\u003cfigure id=\"attachment_126234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1198-new.jpg\" alt=\"A chef wearing a cool fig-patterned shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef wearing a cool fig-patterned shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Che Fico comes courtesy of chef David Nayfeld, pastry chef Angela Pinkerton and co-owner and partner Matt Brewer. They are rock stars of the restaurant industry without the Instagram-crazy, TV-watching groupie followings that seem to be the defining mark for celebrity chefs and restaurateurs today. Nayfeld grew up in the East Bay and used to hang out in what is now Che Fico’s neighborhood all the time because his mom is a chiropractor at the Fillmore Health Center just a few blocks away. As he likes to sarcastically say now, at least his mother can walk along Divisadero and show all her friends and colleagues that her son may have been up to trouble in the teenage years but it all worked out just fine. His resume is a story unto itself, beginning by stocking vegetables at Paul’s Produce in Alameda as a teenager and making pizzas at a Greek restaurant, then heading to Los Angeles as an 18-year old with no real agenda. He eventually landed at the \u003ca href=\"https://www.ciachef.edu/cia-new-york/\">Culinary Institute of America in Hyde Park\u003c/a>, NY and landed coveted externships at Nobu in Manhattan and now-closed Aqua here in San Francisco. \u003c/p>\n\u003cp>After graduation, one of Aqua’s chefs Peter Armellino (now the chef of \u003ca href=\"https://www.youtube.com/watch?v=Bncc1teQrf4\">The Plumed Horse\u003c/a> and Pasta Armellino in Saratoga and one of the Bay area’s true pasta maestros) brought Nayfeld back to Aqua as a line cook. From there, Nayfeld’s career touched all over New York, Europe and Las Vegas with stints in the kitchens of some of the world’s great restaurants (Mirazur in the south of France, Frenchie in Paris, Tickets in Barcelona, New York’s \u003ca href=\"https://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>) and the now-closed Cru in New York where chef Shea Gallante’s pasta tasting menus helped give Nayfeld the pasta bug that is very apparent at Che Fico. Basically, Nayfeld’s chef credentials are the culinary equivalent of a Stanford undergraduate degree combined with a Yale law degree. Yes, there is some serious talent here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nayfeld met Pinkerton at Eleven Madison Park (where she won a James Beard award for her exquisite dessert creations) and kept in contact with her when she moved west to help orchestrate the pastries for the Mission’s beloved \u003ca href=\"http://www.craftsman-wolves.com/\">Craftsman and Wolves\u003c/a>. Meanwhile, Brewer comes to the Bay Area via Chicago, where he served as a chef de partie at the much-acclaimed fine dining spot, L2O, and co-founded Hogsalt Hospitality, a restaurant group with a slew of popular, casual-meets-midscale hits (Bavette’s, Au Cheval) in that city à la Hi Neighbor Group (Stones Throw, Trestle) here in San Francisco. Together, it’s a powerful team that mixes fine dining experience with successful trendy, more concepts of the past. The one common trait for the trio is that they all certainly want Che Fico to be unfussy and relaxed. After all, there is fig tree-print wallpaper at the entrance. \u003c/p>\n\u003cp>Don’t get carried away thinking that Che Fico is following the wave of openings in recent months (Souvla, Namu Stonepot, Horsefeather, Sightglass Coffee). Che Fico has been an anticipated opening not just for a year — but for years. The planned was first hatched four years ago and media coverage started shortly thereafter because anytime that “Eleven Madison Park” is attached to a name, it’s automatically a big deal. Unlike many other long-delayed restaurant openings in this city construction-jammed, expensive city, Che Fico wasn’t really delayed. It just wasn’t ready until now and the media attention incorrectly made it seem destined to open long before any realistic date.\u003c/p>\n\u003cp>Nowhere does it say “rustic Cal-Ital” on the trio’s resumes but that is exactly the genre they are working with here, partly out of their love for it and partly because of San Francisco diners’ unwavering adoration for what is basically the city’s unofficial official cuisine. Nayfeld counts \u003ca href=\"http://zunicafe.com/\">Zuni Café\u003c/a> and Che Fico’s neighbor, \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, as his favorite spots in San Francisco. Those two restaurants are beloved by a wide cross-section of San Franciscans for being something for everyone, whether it’s a celebratory blowout dinner or a quick plate of pasta and a cocktail. We’ll have to wait at least a decade to see if he’s found the same recipe for success as those timeless modern legends. \u003c/p>\n\u003cp>If you are looking for the Cal-Ital background in the kitchen, it comes notably via Nayfeld’s chef de cuisine, Evan Allumbaugh, who most recently was chef de cuisine at \u003ca href=\"https://www.flourandwater.com/\">Flour + Water\u003c/a>. While that Mission favorite is much more pasta-skewed, Che Fico really does look at the broader picture around the boot from Rome’s Jewish ghetto to Bologna’s hearty and meaty pastas.\u003c/p>\n\u003cfigure id=\"attachment_126266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2025-new.jpg\" alt=\"Che Fico's chef de cuisine, Evan Allumbaugh.\" width=\"1920\" height=\"1377\" class=\"size-full wp-image-126266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's chef de cuisine, Evan Allumbaugh. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1221-new.jpg\" alt=\"Prepping for dinner service at Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping for dinner service at Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four primary anchors of Nayfeld’s menu — San Franciso-style pizza (more on what THAT means later), pasta, a trio of wood-roasted large platters, and a section devoted to the Judeo-Roman cooking of Italy, cucina ebraica. \u003c/p>\n\u003cp>All you really need to know about Nayfeld’s pizza-making at Che Fico is that the name of the dough’s precious sourdough starter (“Loretta”) appears on the façade of the highly specified brick oven made in Naples. Yes, those bricks can handle the heat — they can even handle the heat of Vesuvius according to Nayfeld. \u003c/p>\n\u003cfigure id=\"attachment_126267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2035-new.jpg\" alt='\"Loretta\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Loretta\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Francisco-style stems from the whole-wheat, ancient grains crust itself, produced like sourdough bread from natural fermentation and yielding a crispy exterior and bubbly-spongy inner texture with the distinctive “crumb” holes that are so coveted by the likes of \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, but rarely discussed in pizza circles. The style also alludes to the fact that Nayfeld is a certified Neopolitan pizzaiolo but he also loves New York-style slices. Neopolitan pizza can’t be eaten by hand without becoming a taco or a mess. Nayfeld had to take matters into his own hands (literally and figuratively) and adapt the best of Naples, New York and sourdough-made San Francisco for the pies. He also dusts the pizzas with semolina instead of flour, like is sometimes done in this city, to avoid excess charring. \u003c/p>\n\u003cfigure id=\"attachment_126235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1199-new.jpg\" alt=\"Making the pizze\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making the pizze \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1208-new.jpg\" alt=\"Adding the sauce to the pizze dough\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding the sauce to the pizze dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His half-dozen kinds of pizze ($17-21) range from the funky (pineapple, red onion and fermented chili) to classic (margherita or mushroom and sausage) to salad-like with a pile of arugula hiding marinara sauce and anchovy. There is also a nod to the late, great leader of Zuni Café with the Ode to Judy Rodgers pie, topped simply with marinara and ricotta salata, just like one of the Zuni Café lunch pizza standards. \u003c/p>\n\u003cfigure id=\"attachment_126273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2161-new.jpg\" alt=\"Pizze: Marinara, Anchovy, Knoll Farms Arugula.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizze: Marinara, Anchovy, Knoll Farms Arugula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pastas are made in-house, sometimes extruded by machines or rolled out on tables during the afternoon or made by hand. The latter category includes a goat’s milk ricotta gnudi with pomodoro sauce ($19); cavatelli tossed with broccoli ($16); and the Bologna classic, tagliatelle al ragu ($21), where thin strands of al dente dough are lightly coated with a deeply nuanced ground beef compote. Nayfeld also tosses together razor clams and Dungeness crab with biggoli nero ($24), offers a chile-laced rigatoni amatraciana with guanciale and the rarely-seen mafaldini (a thin, curvy and ribbon-like pasta) with hazelnuts and a pesto made of fava beans and preserved Meyer lemons from Warm Springs Ranch, Brewer’s family farm in Sonoma County ($16). It is worth noting that the pastas at Che Fico are priced substantially lower than the average primi at Cal-Ital peers Cotogna and Flour + Water, and half of the price of those at SPQR.\u003c/p>\n\u003cfigure id=\"attachment_126240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1284-new.jpg\" alt=\"Weighing housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Weighing housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1945-new.jpg\" alt=\"Housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2256-new.jpg\" alt=\"Tagliatelle al ragu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tagliatelle al ragu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of fried artichokes as a seasonal appetizer at the Roman-themed Locanda in the Mission, San Franciscans probably only know Italy’s centuries-old Judeo-Roman cuisine from trips to the Eternal City because the guidebooks tell them to try it when in Rome. Che Fico does indeed have those fried artichokes, ready to dip in a lemon aioli ($11), but will also introduce most dinners to the arancini-resembling fried rice and provolone croquettes called suppli ($4 each) and caponata Ebraica a la Rosi ($8), a ratatouille-like concoction of potatoes, peas, olives, peppers, eggplant, golden raisins and walnuts. The cuisine also paid special attention to resurrecting lesser cuts of meat and offal, so diners will find grilled chopped duck liver with onions in various forms ($9); a chicken heart and gizzard salad ($14); and corned veal tongue with salsa verde ($16). \u003c/p>\n\u003cp>It won’t be easy with a party of less than four to save room for the large portion-only secondi but the massive wood-fired oven in the heart of the kitchen almost demands for tables to comply. A half or whole roast chicken ($27/$48) is another Zuni nod and an early signature dish, accompanied by agrodolce and creamy polenta. The opening secondi roster also features a whole-grilled turbot with collard greens and crispy capers (MP) and a slow-roasted lamb leg with wood-roasted potatoes and watercress salad ($44).\u003c/p>\n\u003cp>Still hungry? Before all of this, diners can enjoy some light antipasti like a half or whole chopped salad ($8/$15), house-pickled giardiniera ($8) that you can’t miss in the preserving jars around the open kitchen or an almost Provençal albacore tuna conserva with caper berries, artichoke, olives and aïoli ($14). Take note that the coppa “sando” starter is currently the only way to try the excellent housemade focaccia ($8). It’s literally a coppa di testa mini-sandwich wedged into a hunk of olive oil-slicked focaccia. \u003c/p>\n\u003cfigure id=\"attachment_126296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1991-new.jpg\" alt=\"Housemade focaccia\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade focaccia \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On that cured meat subject, housemade charcuterie is a huge project that Nayfeld is working on, as seen by the charcuterie locker in the dining room and the out-of-sight charcuterie aging in the kitchen’s walk-in. The sad news is that all of the charcuterie isn’t ready yet. Diners need to have patience, though, because great housemade mortadella, nduja and culatello take a lot of time and love in order to become an antipasti. They will come in the months to come. In the meantime, have another pasta.\u003c/p>\n\u003cfigure id=\"attachment_126246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1484-new.jpg\" alt=\"The charcuterie locker in the dining room. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charcuterie locker in the dining room. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this food will make you thirsty and that’s where we’re remiss in saying that Nayfeld, Pinkerton and Brewer are the only headliners of this trio. Christopher Longoria is a star in the San Francisco cocktail world thanks to his fantastic drink creations over the years at Polk Street’s 1760, blending elaborate combinations and quirky ingredients with careful balance. At Che Fico, he’s taking dry, often herb-forward Italian libation profiles way, way beyond the Aperol and Negroni sphere. Each cocktail ($14) is named for an herb or simply an elevated classic of the canon, like a Cognac-based milk punch or the chile vodka-forward “Basil” mellowed with eau de vie and Dimmi, a sharp, savory aperitivo. Amaro plays a prominent role in most drinks such as the boozy cold brew-based “Cafe” with Amaro Montenegro, absinthe, sweet vermouth and rum. Meanwhile, Italian pre-dinner classics like limoncello slip into the fold, joining Strega (a liqueur), Cardamaro, lime and black pepper cachaça in the “Pepper.”\u003c/p>\n\u003cfigure id=\"attachment_126257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1582-new.jpg\" alt='Christopher Longoria preparing a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria preparing a \"Basil.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2282-new.jpg\" alt='Christopher Longoria pouring a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria pouring a \"Basil\" cocktail. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126261\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1643-new.jpg\" alt=\"Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-126261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the wine front, Francesca Maniace (Commonwealth) created a strong Italy-centric list with several California favorites involved, as well. About 80% of the 60 or so bottles are below the $100 mark, many of which come from beloved producers of all ages with cult followings like Produttori del Barbaresco or Matthisasson and Massican of California. With such tempting wines and cocktails — and the food to sop up a few rounds of them — it’s great to see that Che Fico will be open until 1am on Fridays and Saturdays, following in the late night footsteps of the NoPa neighborhood’s restaurant namesake.\u003c/p>\n\u003cp>Che Fico’s design is by the Oakland–based firm of architect Jon de la Cruz, DLC ID, and the gorgeous layout and subtle details go well beyond the figs. The main feature of the 120-seat space is just that — it’s big and spacious with an open, loft-like feel similar to a small cathedral but actually hails from its prior incarnation as an auto body shop. That auto body shop has shifted into an assortment of contemporary elements (raw wood, lots of tile, Italian marble chef’s counter overlooking the kitchen, giant communal table) mingling with old-school red sauce joints (plush red leather booths, dim lighting) and an Instagram-ready glow in the daytime when sunlight streams in through a pair of skylights and the side windows overlooking Divisadero. Heck, everything here is gorgeous, detailed and cheery — already filtered and ready for photo-sharing in the same way SF’s hippest atmospheric restaurants are like Liholiho Yacht Club and Leo’s Oyster Bar. Not surprisingly, the latter is a DLC ID design. James Beard voters might as well already put Che Fico into the semifinalist round for the 2019 Best Design awards. \u003c/p>\n\u003cfigure id=\"attachment_126249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1488-new.jpg\" alt=\"Che Fico interior overlooking Divisidero Street\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico interior overlooking Divisidero Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a third of the tables and all bar spots at Che Fico’s 15-seat zinc topped bar by the entrance will be set aside for walk-ins. There is also a private dining room for 16 with a table made of a Valley Oak tree from the Brewer’s family farm. The private dining room also has more quirky wallpaper but, this time, it’s a colorful print of Italian pop singer Adriano Celentano’s record albums. Nayfeld’s parents used to play his music all the time as their first taste of uncensored music after leaving communist Russia. The bathrooms have both the same wallpaper in black and white and Celentano’s music playing constantly. It’s a great way to make sure nobody will linger too long there…\u003c/p>\n\u003cfigure id=\"attachment_126268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2069-new.jpg\" alt=\"Private dining room adorned with Italian pop singer Adriano Celentano’s record albums.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private dining room adorned with Italian pop singer Adriano Celentano’s record albums. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this interior talk, it’s impossible to forget the single most striking design feature. Yes, it’s the exterior sign where a local company made Che Fico’s sign and nestled it into the retro arrow sign that the auto body shop had. And, no, the restaurant is not allowed to turn on the lights per neighborhood rules. As far as marquees of San Francisco, this one isn’t quite the Castro Theater but isn’t too far behind.\u003c/p>\n\u003cfigure id=\"attachment_126250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1505-new.jpg\" alt=\"The cool Che Fico sign.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cool Che Fico sign. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think for a moment that we skipped dessert. Nayfeld purposely bypassed yeast for his pizza crust because that’s a key ingredient in making heavy pizza slices sit like bricks in diners’ stomachs — but chances are the table will be slowing down once the dessert menu arrives. Pinkerton is truly one of the country’s most gifted pastry chefs. Using Bay Area seasonal fruit and Italy’s more dense-style of pastries as a template, it’s a thrill for Bay Area diners to see her producing the likes of wood-fired citrus crostata ($16 and serves two) or an olive oil cake with roasted strawberry vinaigrette ($12). The showstopper, without question, is the bittersweet chocolate budino ($13) with a host of textural contrasts ranging from crunchy salt and pepper walnuts to a silky salted caramel gelato to a hefty pour of olive oil as a finishing, assertive touch. For more gelato fun, by the way, diners can finish with scoops of house-churned gelato in flavors like malted yogurt or strawberry rhubarb sorbetto ($4 for one scoop). \u003c/p>\n\u003cfigure id=\"attachment_126253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1515-new.jpg\" alt=\"Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1519-new.jpg\" alt=\"Che Fico's bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the last spoonful of budino gone, don’t despair, there is still more to come — in the coming year ahead. When a restaurant waited as long as an entire Summer Olympics or presidential election cycle to open, patience is dearly important. There is the aforementioned housemade charcuterie to wait for. There will also be Pinkerton’s ground-level luncheonette-evoking concept called “Theorita,” where pastries, pies and lunch favorites in the daytime will evolve into Nayfeld’s adaptations of Americana classics for dinner.\u003c/p>\n\u003cp>San Francisco diners are obviously more than excited that Che Fico finally is here and surely the reservations and walk-in seats will be filled from happy hour until late night for the foreseeable future. Sure, it’s another pasta and pizza spot in this pasta and pizza-mad city. But it also isn’t — they’re just one of many components to the whole experience. In Nayfeld’s eyes, this is “noble food” that requires painstaking “craftsmanship.” He’s right. This is home-cooking that nobody, or at least most of us non-professional chefs, can come close to replicating. It’s bringing together one of the world’s most treasured cuisines with the ingredients of the world’s most produce-friendly climate and having fun in the process with a few cocktails. \u003c/p>\n\u003cp>Oh that’s cool.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chefico.com/\">\u003cstrong>Che Fico\u003c/strong>\u003c/a>\u003cbr>\n838 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\nPh: (415) 416-6959\u003cbr>\nHours: Dinner Tue-Thu 5:30pm-11pm, Fri-Sat 5:30pm-1am; closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChefDavidNayfeld/\">Chef David Nayfeld\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DavidNayfeld\">@DavidNayfeld\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chefico/\">@chefico\u003c/a>\u003cbr>\nPrice Range: $$$ (most dishes $16-$20)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>A tight circle of teenagers is deep in conversation — not about movies or apps, but about ... vegetables.\u003c/p>\n\u003cp>It's 7 a.m. at \u003ca href=\"http://maoorganicfarms.org/\">MA'O Organic Farms\u003c/a>, part of 24 acres nestled in an emerald mountain-ringed valley just two miles from Oahu's west shore. Under a hot sun that bathes this idyllic breadbasket, college-aged farmers harvest tons of mangoes, bananas, mizuna (mustard greens) and taro every month for the island of Oahu.\u003c/p>\n\u003cp>The farm's atmosphere bubbles with enthusiastic lightheartedness, its college interns quipping across the rows that they can beat their neighbors' harvesting speed. But a calm falls over the group as they move from farming to talking. A circle forms under an open pavilion, and a young woman speaks.\u003c/p>\n\u003cp>\"We got 21 more orders for parsley because our stuff is great,\" Junell Fonokalafi, a student intern from Leeward Community College, says proudly. The organic bunches of parsley will go to top Honolulu restaurants like Chef Ed Kenney's Mahina and Suns, and also direct to consumers at markets like Whole Foods and Foodland Farms, where few might know that teenagers are growing their organic produce.\u003c/p>\n\u003cp>\"No panic, organic,\" everyone chants in approval after each speaker, clapping twice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You guys only took an hour to harvest and had three hours to catch up with weeds and complete the order,\" Scott Kaeo, a farm intern from Leeward Community College, congratulates the group. \"But last week, there was a bunch of food and stuff on the floor after lunch. Y'all are eating and missing your mouth.\" Everyone laughs, but it's noted: You had better clean up after yourself, because no one is just a carefree kid at MA'O.\u003c/p>\n\u003cfigure id=\"attachment_126210\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1.jpg\" alt=\"MA'O interns gather in the morning circle to discuss farm progress, chores, FAFSA applications and school requirements for registration.\" width=\"2000\" height=\"1311\" class=\"size-full wp-image-126210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-520x341.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">MA'O interns gather in the morning circle to discuss farm progress, chores, FAFSA applications and school requirements for registration. \u003ccite>(Dakota Kim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A successful indie farm is a high bar, but MA'O's mission is harder. Meaning \u003cem>mala\u003c/em> (garden) \u003cem>ʻai\u003c/em> (food) \u003cem>ʻopio\u003c/em> (youth), or youth food garden, MA'O seeks to grow leaders heartier than its legendary staple of \u003cem>ulu\u003c/em>, or breadfruit. Waianae's residents are mostly native Hawaiians, and the area ranks among the poorest communities in the state of Hawaii, with \u003ca href=\"https://www.census.gov/quickfacts/fact/table/waianaecdphawaii/LND110210\">a median household income of $58,807 and 25.9 percent of its population\u003c/a> living in poverty. Some \u003ca href=\"http://uhfamily.hawaii.edu/publications/HCTF2002/PDF/Section2_%20CITY_COUNTY_OF_HONOLULU/Section2_%20LEEWARD_COAST.pdf\">9.5 percent\u003c/a> of residents are unemployed and only \u003ca href=\"https://www.opendatanetwork.com/entity/1600000US1574450/Waianae_HI/education.graduation_rates.percent_bachelors_degree_or_higher?year=2016\">9.2 percent\u003c/a> possess a college degree.\u003c/p>\n\u003cp>MA'O founder Kukui Maunakea-Forth, a native Hawaiian who grew up on the knee of her homeland-dwelling grandmother, wanted to create a system where Waianae's youth could learn cooperation, accountability and empowerment, while receiving free college tuition for what MA'O's leaders call their \"sweat equity.\" In 2001, she and her husband, Gary Maunakea-Forth, signed a 25-year lease for five acres in the Lualualei Valley and set up a successful farm and training program. MA'O's other 19 acres are owned by a non-profit called Wai'anae Community Re-development Corp.\u003c/p>\n\u003cp>The 30 interns, who come from Leeward Community College and the University of Hawaii West Oahu, commit to what seems like an eternity for a teenager: two and a half years of work. Their 20 hours a week are divided among shifts on Mondays, Wednesdays and Fridays from 7 a.m. to noon, with some Saturday farmers markets to learn sales and customer service. In return, MA'O pays up to $3,200 per year for their tuition plus a starting stipend of $500. By the fourth semester, the best-performing interns receive a $600 stipend.\u003c/p>\n\u003cp>The key to MA'O is its structure of tough love — Hawaiians call it \u003ca href=\"http://www.managingwithaloha.com/19-values-of-aloha/kuleana/\">\u003cem>kuleana\u003c/em>\u003c/a>, or a sense of personal responsibility. Students must maintain a 2.0 grade point average at school, and every semester, each intern receives a full evaluation aggregating her or his school GPA and farming GPA — an idea the Maunakea-Forths got from reading about Whole Foods' aggregate employee evaluation system. The results determine each intern's pay scale, teaching them that actions have real consequences.\u003c/p>\n\u003cp>Kamuela Enos, MA'O's director of social enterprise, says the system was designed so that Wai'anae's young farmers of color won't be left behind and can take leadership positions.\u003c/p>\n\u003cp>\"There are predatory forces out there for brown underemployed people,\" Enos says. \"Getting a college degree isn't a silver bullet, but it's part of an empowerment piece. Otherwise, someone's going to be your boss who has a college degree, and you're going to be their wage slave.\"\u003c/p>\n\u003cfigure id=\"attachment_126211\" class=\"wp-caption alignright\" style=\"max-width: 1332px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22.jpg\" alt=\"Cheryse Sana, farm co-manager, cuts a banana blossom off a tree at MA'O Organic Farms.\" width=\"1332\" height=\"1776\" class=\"size-full wp-image-126211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22.jpg 1332w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-520x693.jpg 520w\" sizes=\"(max-width: 1332px) 100vw, 1332px\">\u003cfigcaption class=\"wp-caption-text\">Cheryse Sana, farm co-manager, cuts a banana blossom off a tree at MA'O Organic Farms. \u003ccite>(Dakota Kim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's why, Enos says, so much time at MA'O is spent emphasizing self-sufficiency and leadership. From learning how to navigate the bureaucracy of FAFSA forms and school registration to how to inspire a harvest group to work more cooperatively and efficiently, MA'O isn't just about the sweet Pirie mangoes it produces, but also about the purposeful young global citizens it harvests.\u003c/p>\n\u003cp>\"They're not kids anymore — they're young adults,\" farm manager Cheryse Sana says. Together with farm co-manager Derrik Parker, they oversee the day-to-day operations of the interns. \"The idea behind the tough love is that we're really trying to get them to understand the importance of \u003cem>kuleana\u003c/em>, just understanding finding purpose in life is finding who you really are, whether it's a family or a job that you commit to,\" Parker says. \"We help them understand this is your life, this is your community.\"\u003c/p>\n\u003cp>Parker relates an anecdote to illustrate this mindset: \"There's a saying that a kid had broken something or left it dirty in the house, and said to his papa, 'I'm so sorry for leaving your house dirty.' His papa said, 'You didn't make my house dirty, you made \u003cem>your\u003c/em> house dirty.' We're trying to push that same method into them. It's not just about MA'O, but you guys \u003cem>are \u003c/em>MA'O. You're the leadership.\"\u003c/p>\n\u003cp>Sana says part of what brings the young farmers to adulthood is MA'O's 10-week summer training program called Ramp-Up, when they take an emotional intelligence class. \"Talking to young men, especially who've never had that kind of conversation, is really uncomfortable, but they learn that instead of just reacting, they can calm down, breathe, and think or find help before they respond,\" Sana says. \"That training is really not there for some of these kids, who've never had that kind of support.\"\u003c/p>\n\u003cp>One of MA'O's Ramp-Up successes is Dez Munar, an intern whose decision to transfer to University of Hawaii West Oahu to pursue a degree in Sustainable Community Food Systems, was influenced by his work at MA'O. Munar says that until recently he thought he wanted to be a Makaha Valley police sergeant like his father. Though Munar and his father farm a half-acre at home, he had never considered farming as a potential career choice.\u003c/p>\n\u003cp>But when a MA'O counselor came to Leeward Community College and told him they could help pay his $1,190 tuition, Munar jumped at the chance. He soon found he loved the problem-solving opportunities at MA'O, such as when Gary Maunakea-Forth put Munar in charge of planting and irrigating an entire kale field. Munar was able to cut planting times down by an hour by using branches to dig and drop seeds while standing. \"I'd rather work smart than hard,\" Munar says.\u003c/p>\n\u003cp>Munar likens his experience at MA'O to that of the plants that he grows. \"One of the problems of this community is we don't know what to do, we don't have [a] plan, but MA'O is potting us, fertilizing us like a plant, until we can pop out. My harvest would be graduating.\"\u003c/p>\n\u003cp>\u003cem>Dakota Kim is a food, TV and culture writer living in Southern California. Tweet her \u003ca href=\"http://www.twitter.com/dakotakim1\">@dakotakim1\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The program practices tough love — Hawaiians call it \u003cem>kuleana\u003c/em>, or a sense of personal responsibility. Kids commit to more than two years of work, and get free college tuition for their \"sweat equity.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A tight circle of teenagers is deep in conversation — not about movies or apps, but about ... vegetables.\u003c/p>\n\u003cp>It's 7 a.m. at \u003ca href=\"http://maoorganicfarms.org/\">MA'O Organic Farms\u003c/a>, part of 24 acres nestled in an emerald mountain-ringed valley just two miles from Oahu's west shore. Under a hot sun that bathes this idyllic breadbasket, college-aged farmers harvest tons of mangoes, bananas, mizuna (mustard greens) and taro every month for the island of Oahu.\u003c/p>\n\u003cp>The farm's atmosphere bubbles with enthusiastic lightheartedness, its college interns quipping across the rows that they can beat their neighbors' harvesting speed. But a calm falls over the group as they move from farming to talking. A circle forms under an open pavilion, and a young woman speaks.\u003c/p>\n\u003cp>\"We got 21 more orders for parsley because our stuff is great,\" Junell Fonokalafi, a student intern from Leeward Community College, says proudly. The organic bunches of parsley will go to top Honolulu restaurants like Chef Ed Kenney's Mahina and Suns, and also direct to consumers at markets like Whole Foods and Foodland Farms, where few might know that teenagers are growing their organic produce.\u003c/p>\n\u003cp>\"No panic, organic,\" everyone chants in approval after each speaker, clapping twice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You guys only took an hour to harvest and had three hours to catch up with weeds and complete the order,\" Scott Kaeo, a farm intern from Leeward Community College, congratulates the group. \"But last week, there was a bunch of food and stuff on the floor after lunch. Y'all are eating and missing your mouth.\" Everyone laughs, but it's noted: You had better clean up after yourself, because no one is just a carefree kid at MA'O.\u003c/p>\n\u003cfigure id=\"attachment_126210\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1.jpg\" alt=\"MA'O interns gather in the morning circle to discuss farm progress, chores, FAFSA applications and school requirements for registration.\" width=\"2000\" height=\"1311\" class=\"size-full wp-image-126210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-520x341.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">MA'O interns gather in the morning circle to discuss farm progress, chores, FAFSA applications and school requirements for registration. \u003ccite>(Dakota Kim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A successful indie farm is a high bar, but MA'O's mission is harder. Meaning \u003cem>mala\u003c/em> (garden) \u003cem>ʻai\u003c/em> (food) \u003cem>ʻopio\u003c/em> (youth), or youth food garden, MA'O seeks to grow leaders heartier than its legendary staple of \u003cem>ulu\u003c/em>, or breadfruit. Waianae's residents are mostly native Hawaiians, and the area ranks among the poorest communities in the state of Hawaii, with \u003ca href=\"https://www.census.gov/quickfacts/fact/table/waianaecdphawaii/LND110210\">a median household income of $58,807 and 25.9 percent of its population\u003c/a> living in poverty. Some \u003ca href=\"http://uhfamily.hawaii.edu/publications/HCTF2002/PDF/Section2_%20CITY_COUNTY_OF_HONOLULU/Section2_%20LEEWARD_COAST.pdf\">9.5 percent\u003c/a> of residents are unemployed and only \u003ca href=\"https://www.opendatanetwork.com/entity/1600000US1574450/Waianae_HI/education.graduation_rates.percent_bachelors_degree_or_higher?year=2016\">9.2 percent\u003c/a> possess a college degree.\u003c/p>\n\u003cp>MA'O founder Kukui Maunakea-Forth, a native Hawaiian who grew up on the knee of her homeland-dwelling grandmother, wanted to create a system where Waianae's youth could learn cooperation, accountability and empowerment, while receiving free college tuition for what MA'O's leaders call their \"sweat equity.\" In 2001, she and her husband, Gary Maunakea-Forth, signed a 25-year lease for five acres in the Lualualei Valley and set up a successful farm and training program. MA'O's other 19 acres are owned by a non-profit called Wai'anae Community Re-development Corp.\u003c/p>\n\u003cp>The 30 interns, who come from Leeward Community College and the University of Hawaii West Oahu, commit to what seems like an eternity for a teenager: two and a half years of work. Their 20 hours a week are divided among shifts on Mondays, Wednesdays and Fridays from 7 a.m. to noon, with some Saturday farmers markets to learn sales and customer service. In return, MA'O pays up to $3,200 per year for their tuition plus a starting stipend of $500. By the fourth semester, the best-performing interns receive a $600 stipend.\u003c/p>\n\u003cp>The key to MA'O is its structure of tough love — Hawaiians call it \u003ca href=\"http://www.managingwithaloha.com/19-values-of-aloha/kuleana/\">\u003cem>kuleana\u003c/em>\u003c/a>, or a sense of personal responsibility. Students must maintain a 2.0 grade point average at school, and every semester, each intern receives a full evaluation aggregating her or his school GPA and farming GPA — an idea the Maunakea-Forths got from reading about Whole Foods' aggregate employee evaluation system. The results determine each intern's pay scale, teaching them that actions have real consequences.\u003c/p>\n\u003cp>Kamuela Enos, MA'O's director of social enterprise, says the system was designed so that Wai'anae's young farmers of color won't be left behind and can take leadership positions.\u003c/p>\n\u003cp>\"There are predatory forces out there for brown underemployed people,\" Enos says. \"Getting a college degree isn't a silver bullet, but it's part of an empowerment piece. Otherwise, someone's going to be your boss who has a college degree, and you're going to be their wage slave.\"\u003c/p>\n\u003cfigure id=\"attachment_126211\" class=\"wp-caption alignright\" style=\"max-width: 1332px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22.jpg\" alt=\"Cheryse Sana, farm co-manager, cuts a banana blossom off a tree at MA'O Organic Farms.\" width=\"1332\" height=\"1776\" class=\"size-full wp-image-126211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22.jpg 1332w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-520x693.jpg 520w\" sizes=\"(max-width: 1332px) 100vw, 1332px\">\u003cfigcaption class=\"wp-caption-text\">Cheryse Sana, farm co-manager, cuts a banana blossom off a tree at MA'O Organic Farms. \u003ccite>(Dakota Kim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's why, Enos says, so much time at MA'O is spent emphasizing self-sufficiency and leadership. From learning how to navigate the bureaucracy of FAFSA forms and school registration to how to inspire a harvest group to work more cooperatively and efficiently, MA'O isn't just about the sweet Pirie mangoes it produces, but also about the purposeful young global citizens it harvests.\u003c/p>\n\u003cp>\"They're not kids anymore — they're young adults,\" farm manager Cheryse Sana says. Together with farm co-manager Derrik Parker, they oversee the day-to-day operations of the interns. \"The idea behind the tough love is that we're really trying to get them to understand the importance of \u003cem>kuleana\u003c/em>, just understanding finding purpose in life is finding who you really are, whether it's a family or a job that you commit to,\" Parker says. \"We help them understand this is your life, this is your community.\"\u003c/p>\n\u003cp>Parker relates an anecdote to illustrate this mindset: \"There's a saying that a kid had broken something or left it dirty in the house, and said to his papa, 'I'm so sorry for leaving your house dirty.' His papa said, 'You didn't make my house dirty, you made \u003cem>your\u003c/em> house dirty.' We're trying to push that same method into them. It's not just about MA'O, but you guys \u003cem>are \u003c/em>MA'O. You're the leadership.\"\u003c/p>\n\u003cp>Sana says part of what brings the young farmers to adulthood is MA'O's 10-week summer training program called Ramp-Up, when they take an emotional intelligence class. \"Talking to young men, especially who've never had that kind of conversation, is really uncomfortable, but they learn that instead of just reacting, they can calm down, breathe, and think or find help before they respond,\" Sana says. \"That training is really not there for some of these kids, who've never had that kind of support.\"\u003c/p>\n\u003cp>One of MA'O's Ramp-Up successes is Dez Munar, an intern whose decision to transfer to University of Hawaii West Oahu to pursue a degree in Sustainable Community Food Systems, was influenced by his work at MA'O. Munar says that until recently he thought he wanted to be a Makaha Valley police sergeant like his father. Though Munar and his father farm a half-acre at home, he had never considered farming as a potential career choice.\u003c/p>\n\u003cp>But when a MA'O counselor came to Leeward Community College and told him they could help pay his $1,190 tuition, Munar jumped at the chance. He soon found he loved the problem-solving opportunities at MA'O, such as when Gary Maunakea-Forth put Munar in charge of planting and irrigating an entire kale field. Munar was able to cut planting times down by an hour by using branches to dig and drop seeds while standing. \"I'd rather work smart than hard,\" Munar says.\u003c/p>\n\u003cp>Munar likens his experience at MA'O to that of the plants that he grows. \"One of the problems of this community is we don't know what to do, we don't have [a] plan, but MA'O is potting us, fertilizing us like a plant, until we can pop out. My harvest would be graduating.\"\u003c/p>\n\u003cp>\u003cem>Dakota Kim is a food, TV and culture writer living in Southern California. Tweet her \u003ca href=\"http://www.twitter.com/dakotakim1\">@dakotakim1\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "East Bay Bakeries Doing The Rye Thing",
"title": "East Bay Bakeries Doing The Rye Thing",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_125539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0790-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay and \u003ca href=\"https://www.kqed.org/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing\">San Francisco\u003c/a> for fresh-baked rye and found ten guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. The bakeries in this guide are primarily based in the East Bay but four out of the six businesses distribute their products within stores throughout the Bay Area. \u003c/p>\n\u003cp>Historically, dark rye was a staple back in the \u003ca href=\"http://www.medievalists.net/2013/07/bread-in-the-middle-ages/\">Middle Ages\u003c/a> and was typically the bread for lower classes, while lighter wheat was reserved for upper class folks. The wheat bread was considered healthier and easier to digest, and during this period a horrific illness known as \"holy fire\" or “\u003ca href=\"http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM\">Saint Anthony's fire\u003c/a>” reached epidemic proportions. The origin of this syndrome remained a mystery until 1670 when a French physician, Thuillier, discovered that the cause of this illness, now known as \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1637017/\">ergotism\u003c/a>, was \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4379517/\">ergot\u003c/a> poisoning from infected rye bread. Currently, technology to sanitize grains has \u003ca href=\"https://www.researchgate.net/publication/272479115_Cases_of_ergotism_in_livestock_and_associated_ergot_alkaloid_concentrations_in_feed\">eliminated ergotism as a human disease\u003c/a> but it remains a problem with livestock and other animals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These days, \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">whole grain rye bread\u003c/a> is seen as a healthy alternative to white bread because it is high in fiber, low in fat, and has a lower \u003ca href=\"https://en.wikipedia.org/wiki/Glycemic_index\">glycemic index\u003c/a>—which results in less of a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">spike in blood sugar\u003c/a> after eating.\u003c/p>\n\u003cp>If you are concerned about gluten, you should know that rye is not gluten-free, but it does have less gluten than wheat. However, this is why wheat flour is typically included in rye bread—to compensate for \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">rye's lower gluten levels\u003c/a>, which along with the enzyme rye amylase, inhibits the dough from rising. Naturally fermented sourdough starter helps the leavening process as well but most pure rye-only breads, like German-style \u003ca href=\"https://en.wikipedia.org/wiki/Pumpernickel\">pumpernickel\u003c/a>, are extremely dense. All the ryes featured in this guide include some wheat flour in the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_125537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0534-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in the East Bay:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0184-new.jpg\" alt=\"La Farine's Rustic Rye Batard and Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard and Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.lafarine.com/\">La Farine\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads/\">\u003cstrong>Rustic Rye Batard and Rye Raisin Rolls\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rustic Rye Batard\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt and caraway seeds. Price: $4.35\u003c/p>\n\u003cp>\u003cem>Rye Raisin Rolls\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt, caraway seeds, golden raisins, cornmeal. Price: $1.55\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Rustic Rye Batard\u003c/em> is a classic light country rye, naturally fermented (long fermentation), and has a chewy, spongy crumb with medium density and a contrasting harder crispy crust. There is a good ratio of caraway seeds providing robust flavor. As toast with butter, there was an added crunch to the surface that blended perfectly with the chewy interior. The taste and texture reminded me of NYC rye and satisfied my craving. At day three, the bread was still moist in the center, but was best toasted.\u003c/p>\n\u003cfigure id=\"attachment_125558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0425-new.jpg\" alt=\"La Farine's Rustic Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Rye Raisin Rolls\u003c/em> are dense, moist and chewy with a hint of sweetness from the raisins that contrasts with the savory caraway seeds. The cornmeal crust adds a nice crunchy texture. Toasted with butter the crust became a bit tough so I preferred the roll fresh. The cut roll was hard by day three, so best eaten on day one.\u003c/p>\n\u003cfigure id=\"attachment_125559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0452-new.jpg\" alt=\"La Farine's Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nOwner Jeff Dodge believes that La Farine has a \u003ca href=\"http://www.lafarine.com/community/\">commitment to the neighborhoods\u003c/a> they serve, and so the bakery donates leftover goods \u003cem>daily\u003c/em> to \u003ca href=\"http://www.healingimprovisations.net/social/dailybread.htm\">Daily Bread\u003c/a>—which picks up and distributes the products to local food banks and other organizations in need. A couple of local senior centers also pick up and distribute leftovers from La Farine. The bakery is also very supportive of East Bay public schools.\u003c/p>\n\u003cp>La Farine uses a combination of organic (from \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a>) and non-organic locally-sourced flours (\u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a>, \u003ca href=\"http://www.ardentmills.com/our-facilities/\">Ardent Mills\u003c/a>), that according to Dodge doesn't compromise taste while keeping costs accessible to consumers. The bakery supports environmentally-friendly practices and is a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a>. Dodge says they recycle 95% of everything they take into the bakery.\u003c/p>\n\u003cp>Regarding employee benefits, workers make much higher than minimum wage on average ($18.60 before benefits), working 32 hours a week entitles workers to full benefits, they get health and dental insurance as well as anniversary and holiday bonuses.\u003c/p>\n\u003cfigure id=\"attachment_125563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6883-new.jpg\" alt=\"The bread display inside La Farine Bakery in Oakland\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bread display inside La Farine Bakery in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/La+Farine+Bakery,+Oakland,+CA/@37.8236629,-122.2660398,12z/data=!3m1!4b1?hl=en\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>3411 Fruitvale Avenue, Oakland\u003c/li>\n\u003cli>6323 College Avenue, Oakland\u003c/li>\n\u003cli>4094 Piedmont Avenue, Oakland\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0214-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.acmebread.com/\">Acme Bread Company\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.acmebread.com/bread/rye\">\u003cstrong>New York Rye and Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>New York Rye:\u003c/em> Water, organic unbleached wheat flour (organic malted barley flour), organic rye flour, sea salt, whole caraway seed, ground fennel, coriander, caraway seeds and yeast. Price: $4.32\u003c/p>\n\u003cp>\u003cem>Sourdough Rye:\u003c/em> Organic unbleached wheat flour (organic malted barley flour), water, organic whole rye flour, organic whole wheat flour, French hard cider and sea salt. (\u003cem>not available on Sunday\u003c/em>) Price: $3.55\u003c/p>\n\u003cp>Acme also sells: \u003cem>Rye Raisin Rabbits (available Monday, Wednesday, Friday, Saturday), Current Pumpernickel (only Thursday), Pumpernickel (only Thursday, Tuesday), Dark Rye with Sunflower Seeds (only Friday)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6917-new.jpg\" alt=\"Baking inside Acme Bread Company in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking inside Acme Bread Company in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nAcme's \u003cem>New York Rye\u003c/em> is light, spongy and airy with good caraway seed flavor that is not overpowering. The ground fennel and coriander flavors are not obvious and there is not as strong a sour flavor as with other ryes tasted. The crust is a bit chewy and hard to pull apart. When toasted with butter, the crust is crispy, thin, and works better as a complement to the chewy crumb. By day three, the bread was still soft and moist and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0467-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Sourdough Rye\u003c/em> is a medium seedless rye that includes French hard cider and was developed specifically for Chez Panisse to accompany oysters. (Steven Sullivan, one of the founders of Acme, baked bread at Chez Panisse before starting the company.) The loaf has a smooth exterior and is dense and spongy. You can smell the sourdough as well as taste the sweetness from the cider. The consistency is almost cake-like when plain. As toast with butter the crust crisps up and the bread is not as cakey - I preferred the fresh bread untoasted. By day three the bread was still moist, although a bit tougher, and tasted best as toast.\u003c/p>\n\u003cfigure id=\"attachment_125575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0238-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0472-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAcme uses only organic flour for their products, sourced from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply (KGBS)\u003c/a>. Other ingredients used are also organic and locally-sourced but may vary at times due to availability and cost.\u003c/p>\n\u003cp>Leftover products from the day are donated to charitable organizations, schools, and non-profits; and other goods that are damaged or returned are donated to produce organic livestock feed.\u003c/p>\n\u003cp>In terms of environmentally-friendly practices, Acme's Berkeley wholesale bakery generates much of its own electricity using photovoltaic panels and they use renewable biodiesel to fuel the delivery trucks and generators.\u003c/p>\n\u003cp>Employees receive benefit packages including: health insurance, 401K with employer matching, paid lunch breaks; and the minimum wage at Acme is $15 an hour with the average wage being around $20 an hour. \u003c/p>\n\u003cfigure id=\"attachment_125578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6903-new.jpg\" alt=\"Outside Acme Bread in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Acme Bread in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Acme+Bread+Co+retail/@37.8409917,-122.363789,11.39z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1601 San Pablo Avenue, Berkeley\u003c/li>\n\u003cli>1 Ferry Building, San Francisco\u003c/li>\n\u003c/ul>\n\u003cp>Acme sells bread wholesale, in Bay Area grocery stores, and at local farmers' markets. \u003ca href=\"http://www.acmebread.com/locations\">View locations.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0558-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.semifreddis.com/\">Semifreddi's\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/products\">\u003cstrong>Odessa Rye and Deli Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Odessa Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, malt, sea salt, and yeast. Price: $3.49\u003c/p>\n\u003cp>\u003cem>Deli Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, sea salt, malt, and yeast. (\u003cem>only available for retail at the location in Kensington\u003c/em>) Price: $3.95\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nSemifreddi's \u003cem>Odessa Rye\u003c/em> loaf has an impressive textured design on the crust along with good sour flavor and an optimal amount of caraway seeds that don't dominate the flavor. The crust is harder than on the Deli Rye for a more textured contrast between crust and crumb and it makes excellent toast. By day three, the Odessa Rye is still great for toasting.\u003c/p>\n\u003cfigure id=\"attachment_125592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0603-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0624-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Deli Rye\u003c/em> is chewy, sour and not too dense with a uniform consistency and light crust. It is made from the same ingredients as the Odessa Rye but is prepared in a pan in a rack oven versus in a hearth oven. The bread was developed to be a New York Jewish-style rye sandwich bread with traditional caraway seed flavor but uses a dark rye flour, rye sour, and dark malted barley extract for more intense flavor. The Deli Rye tasted best toasted, was still soft on day three, but for optimal flavor and texture toasting is the way to go.\u003c/p>\n\u003cfigure id=\"attachment_125596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0565-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nCo-owner Mike Rose shared that the wheat flour used in Semifreddi's breads is milled locally in Oakland by \u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a> and the rye flour is sourced from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> (Utah/Petaluma). The breads do not use organic flour and Mike said that choice is based on there not being a taste advantage as well as keeping costs down to make products more affordable to consumers. The breads are Certified Kosher \u003ca href=\"https://en.wikipedia.org/wiki/Pareve\">Pareve\u003c/a> and Semifreddi's is a certified \u003ca href=\"http://www.semifreddis.com/our-story/greenbaking\">green business\u003c/a>.\u003c/p>\n\u003cp>Leftover products are donated daily to a variety of \u003ca href=\"http://www.semifreddis.com/community-kids\">community organizations\u003c/a> and dough waste is recycled into chicken feed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/contact-us/careers\">Semifreddi's\u003c/a> claims to pay better than most in the industry, has provided health insurance for the past 30 years (almost the entire life of the company), and \u003ca href=\"http://www.semifreddis.com/our-story/our-people\">hires workers from within the company\u003c/a> to move up into management. The company also provides educational tours of the baking facility to students.\u003c/p>\n\u003cfigure id=\"attachment_125588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6989-new.jpg\" alt=\"Semifreddi's cafe in Kensington\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's cafe in Kensington \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail location: \u003ca href=\"https://www.google.com/maps/place/Semifreddi's+Bakery/@37.8996895,-122.2898901,17z/data=!3m1!4b1!4m5!3m4!1s0x808579478e851f9f:0x82f68a91e65b3552!8m2!3d37.8996895!4d-122.2876961\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>372 Colusa Avenue, Kensington\u003c/li>\n\u003c/ul>\n\u003cp>Semifreddi's also sells bread \u003ca href=\"http://www.semifreddis.com/contact-us\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0258-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.firebrandbread.com/\">Firebrand Artisan Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/bread/\">\u003cstrong>German Rye Batard, Sprouted Rye Batard, and Sprouted Rye Demi Baguette\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>German Rye Batard:\u003c/em> Organic whole rye flour, organic rye flour, organic wheat flour, water, sea salt. Price: $5.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Batard:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $6.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Demi Baguette:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $3.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nFirebrand's \u003cem>German Rye Batard\u003c/em> is based on an eastern European rye and is dark, dense and sour. There is a molasses-like flavor but there is no added molasses and there are no seeds in this bread. This rye batard is predominantly made from whole rye flour but has some wheat in it and is a flatter more compact loaf. Toasted with sweet butter, this classic bread develops a crispier crust and the flavors deepen. On day three, the bread was still moist but is a bit harder and drier, but still toasted up nicely.\u003c/p>\n\u003cfigure id=\"attachment_125632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0404-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Firebrand's \u003cem>Sprouted Rye Batard\u003c/em> and \u003cem>Sprouted Rye Demi Baguette\u003c/em> are made from the same ingredients but delivered in a different style of bread. The rye is light and chewy but airy. It's got a distinctive crust with sesame seeds. You might not even know you are eating rye due to the light airy quality and absence of caraway seeds but the organic whole rye berries tip you off, adding a nice chewy texture.\u003c/p>\n\u003cp>This rye is great as toast with butter. The crust and sesame seeds get crispy adding a toasted flavor while the bread retains its elasticity and the porous surface speaks well to the butter. \u003c/p>\n\u003cp>By day three, the baguette was totally hard but the batard held up, was still moist and springy, and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0276-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0436-new.jpg\" alt=\"Firebrand's Sprouted Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0293-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0499-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nFirebrand's founder, Matt Kreutz, shared that the bakery uses organic flour from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma. The food served in the cafe and other products are locally sourced.\u003c/p>\n\u003cp>Located at The Hive in Uptown Oakland, Firebrand claims to be a community-driven bakery and has \u003ca href=\"http://www.firebrandbread.com/charity-program/\">a charity program\u003c/a>, an \u003ca href=\"http://www.firebrandbread.com/art-program/\">art program\u003c/a> and \u003ca href=\"http://www.firebrandbread.com/bread-baking/\">classes\u003c/a> to support this mission. They also sell their products wholesale and do catering. The bakery and cafe is an open kitchen space where customers can watch the baking process in action. \u003c/p>\n\u003cp>Leftovers are donated to non-profits. Their environmentally-friendly practices revolve around managing waste and having an elaborate oven filtration system.\u003c/p>\n\u003cp>Employees are paid above minimum wage, and the bakery provides health benefits, trains employees in financial literacy, and practices \u003ca href=\"http://greyston.org/wp-content/uploads/2017/08/Open-Hiring-Animation_small.mp4\">open hiring\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_125692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6897-new2.jpg\" alt=\"At the counter inside Firebrand Artisan Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At the counter inside Firebrand Artisan Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Firebrand+Artisan+Breads/@37.81297,-122.2682559,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80acc89a2f71:0xa26f46c0c5e2d5c1!8m2!3d37.8129658!4d-122.2660619\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2343 Broadway, Oakland\u003c/li>\n\u003c/ul>\n\u003cp>Firebrand also sells bread \u003ca href=\"http://www.firebrandbread.com/wholesale/\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.firebrandbread.com/find-us/\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0687-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel and Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel and Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard Collective\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/bakery-cheese/breads-index/\">\u003cstrong>New York Rye, Sourdough Rye, Marble Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Light Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Saturday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>\u003cem>Light Rye Bagel:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday and Saturday\u003c/em>). Price: $1.00\u003c/p>\n\u003cp>\u003cem>Marble Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>The Cheeseboard also sells: \u003cem>Beer Rye (available only Tuesday), Seedy Rye (available only Thursday) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>The Light Rye\u003c/em> is spongy, elastic and has great flavor, including caraway. The bread is not overly dense or airy—it is all purpose and good for sandwiches. When toasted, the crust crisps up nicely to provide contrast to the soft chewy crumb. On day three, the Light Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0709-new.jpg\" alt=\"Cheeseboard's Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Light Rye Bagel\u003c/em> is made from the same ingredients as the Light Rye and Marble Rye. The consistency of the bagel is not chewy but is a more grainy, porous bagel with good caraway flavor. The bagel works better as toast when the outside becomes crispy. By day three, the bagel was hard.\u003c/p>\n\u003cfigure id=\"attachment_125696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0763-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Marble Rye\u003c/em> is pretty! This two-toned rye shares the same ingredients as the Light Rye and bagel and has a caraway forward taste and good density. It would work well for sandwiches. When toasted the crust gets crunchy and is a good contrast to the chewy crumb. On day three, the Marble Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1217-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1227-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nThe iconic Cheeseboard in Berkeley has been a \u003ca href=\"http://cheeseboardcollective.coop/about-us/about-main/\">worker-owned collective\u003c/a> since 1971 and therefore all workers get paid the same wages and make decisions about the business as a group through \u003ca href=\"http://cultivate.coop/wiki/Consensus_decision_making\">modified consensus\u003c/a>. In addition to setting wages, these responsibilities include: deciding employee benefits, determining production processes and products, and participation in community projects.\u003c/p>\n\u003cp>All the flours used are organic and the source is \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>. However, some of the products they use are not organic, like the butter used in breads and pastries. \u003c/p>\n\u003cp>The Cheeseboard donates daily leftovers to many different organizations and groups in need. The collective also mobilizes to support local communities with food during difficult times, like helping provide relief through fundraisers to undocumented workers during the North Bay fires. They have a teen program where they hire and train a teenager to be a good worker and their earnings go into a scholarship fund.\u003c/p>\n\u003cp>Environmentally-friendly practices generally revolve around dealing with waste—donating, composting and recycling.\u003c/p>\n\u003cfigure id=\"attachment_125695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6972-new2.jpg\" alt=\"Saturday morning line outside the Cheeseboard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saturday morning line outside the Cheeseboard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6974-new1.jpg\" alt=\"Inside the Cheeseboard on a Saturday morning.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Cheeseboard on a Saturday morning. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Bakery/@37.8799754,-122.271719,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea13528cbc3:0x79357f8d8f0d5b54!8m2!3d37.8799754!4d-122.2695303\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1504 Shattuck Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0183-new1.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.vitalvittles.com/\">Vital Vittles\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.vitalvittles.com/html/shop/b-sourdoughrye.html\">\u003cstrong>Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Sourdough Rye\u003c/em>: Vital Vittles 100% whole-wheat flour freshly stone ground from organic hard red winter wheat, organic rye flour, filtered water, caraway seeds, sea salt (no baker's yeast added). Price: $5.00 (at the bakery retail outlet)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Sourdough Rye\u003c/em> is moist, flavorful (caraway, sour, nutty), dense and chewy in a good way. It's a good sandwich bread since the crust is not hard and the closed crumb is soft with a uniform consistency. Toasted with butter, the bread gains a surface crunch to complement the chewy interior, the nutty flavor deepens and it is very rich and cake-like. After 3 days, the bread was drier but still good as toast.\u003c/p>\n\u003cfigure id=\"attachment_125703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0373-new.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nVital Vittles has been milling their own flour, grinding organic whole grains using a granite stone mill since 1976. The Tran family, who had been working with the original owners, Joe and Kass Schwin, since the 80s bought Vital Vittles in 2006. \u003c/p>\n\u003cp>They only mill the whole-wheat and corn flour at their bakery (which you can purchase there in addition to the bread) and their organic rye is sourced locally, reportedly from Giusto's. All the grains, nuts, fruits, and oils used in breads are certified organic. The breads are kosher and dairy-free. Vital Vittles has been a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a> for many years.\u003c/p>\n\u003cp>The bakery donates leftover products to food pantries and other community organizations in need and they have been supportive to the refugee community in hiring employees.\u003c/p>\n\u003cfigure id=\"attachment_125704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6932-new.jpg\" alt=\"Outside Vital Vittles in Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125704\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Vital Vittles in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6920-new.jpg\" alt=\"Inside Vital VIttles\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vital VIttles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery retail location: \u003ca>\u003c/a>\u003ca href=\"https://www.google.com/maps/place/Vital+Vittles+Organic+Bakery/@37.8556969,-122.2901888,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ef352f9224b:0x329c9704eaba5548!8m2!3d37.8556969!4d-122.2880001\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2810 San Pablo Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Vital Vittles also \u003ca href=\"http://www.vitalvittles.com/html/splash-shipping.html\">sells bread online\u003c/a> via the website, at Bay Area and throughout \u003ca href=\"http://www.vitalvittles.com/html/stores.html\">California grocery stores\u003c/a>, and at \u003ca href=\"http://www.vitalvittles.com/html/stores-markets.html\">Bay Area farmers' markets\u003c/a>.\u003c/p>\n\n",
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"excerpt": "As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay for fresh-baked rye and found six guide-worthy bakeries making quality loaves.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_125539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0790-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay and \u003ca href=\"https://www.kqed.org/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing\">San Francisco\u003c/a> for fresh-baked rye and found ten guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. The bakeries in this guide are primarily based in the East Bay but four out of the six businesses distribute their products within stores throughout the Bay Area. \u003c/p>\n\u003cp>Historically, dark rye was a staple back in the \u003ca href=\"http://www.medievalists.net/2013/07/bread-in-the-middle-ages/\">Middle Ages\u003c/a> and was typically the bread for lower classes, while lighter wheat was reserved for upper class folks. The wheat bread was considered healthier and easier to digest, and during this period a horrific illness known as \"holy fire\" or “\u003ca href=\"http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM\">Saint Anthony's fire\u003c/a>” reached epidemic proportions. The origin of this syndrome remained a mystery until 1670 when a French physician, Thuillier, discovered that the cause of this illness, now known as \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1637017/\">ergotism\u003c/a>, was \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4379517/\">ergot\u003c/a> poisoning from infected rye bread. Currently, technology to sanitize grains has \u003ca href=\"https://www.researchgate.net/publication/272479115_Cases_of_ergotism_in_livestock_and_associated_ergot_alkaloid_concentrations_in_feed\">eliminated ergotism as a human disease\u003c/a> but it remains a problem with livestock and other animals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These days, \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">whole grain rye bread\u003c/a> is seen as a healthy alternative to white bread because it is high in fiber, low in fat, and has a lower \u003ca href=\"https://en.wikipedia.org/wiki/Glycemic_index\">glycemic index\u003c/a>—which results in less of a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">spike in blood sugar\u003c/a> after eating.\u003c/p>\n\u003cp>If you are concerned about gluten, you should know that rye is not gluten-free, but it does have less gluten than wheat. However, this is why wheat flour is typically included in rye bread—to compensate for \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">rye's lower gluten levels\u003c/a>, which along with the enzyme rye amylase, inhibits the dough from rising. Naturally fermented sourdough starter helps the leavening process as well but most pure rye-only breads, like German-style \u003ca href=\"https://en.wikipedia.org/wiki/Pumpernickel\">pumpernickel\u003c/a>, are extremely dense. All the ryes featured in this guide include some wheat flour in the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_125537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0534-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in the East Bay:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0184-new.jpg\" alt=\"La Farine's Rustic Rye Batard and Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard and Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.lafarine.com/\">La Farine\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads/\">\u003cstrong>Rustic Rye Batard and Rye Raisin Rolls\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rustic Rye Batard\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt and caraway seeds. Price: $4.35\u003c/p>\n\u003cp>\u003cem>Rye Raisin Rolls\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt, caraway seeds, golden raisins, cornmeal. Price: $1.55\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Rustic Rye Batard\u003c/em> is a classic light country rye, naturally fermented (long fermentation), and has a chewy, spongy crumb with medium density and a contrasting harder crispy crust. There is a good ratio of caraway seeds providing robust flavor. As toast with butter, there was an added crunch to the surface that blended perfectly with the chewy interior. The taste and texture reminded me of NYC rye and satisfied my craving. At day three, the bread was still moist in the center, but was best toasted.\u003c/p>\n\u003cfigure id=\"attachment_125558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0425-new.jpg\" alt=\"La Farine's Rustic Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Rye Raisin Rolls\u003c/em> are dense, moist and chewy with a hint of sweetness from the raisins that contrasts with the savory caraway seeds. The cornmeal crust adds a nice crunchy texture. Toasted with butter the crust became a bit tough so I preferred the roll fresh. The cut roll was hard by day three, so best eaten on day one.\u003c/p>\n\u003cfigure id=\"attachment_125559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0452-new.jpg\" alt=\"La Farine's Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nOwner Jeff Dodge believes that La Farine has a \u003ca href=\"http://www.lafarine.com/community/\">commitment to the neighborhoods\u003c/a> they serve, and so the bakery donates leftover goods \u003cem>daily\u003c/em> to \u003ca href=\"http://www.healingimprovisations.net/social/dailybread.htm\">Daily Bread\u003c/a>—which picks up and distributes the products to local food banks and other organizations in need. A couple of local senior centers also pick up and distribute leftovers from La Farine. The bakery is also very supportive of East Bay public schools.\u003c/p>\n\u003cp>La Farine uses a combination of organic (from \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a>) and non-organic locally-sourced flours (\u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a>, \u003ca href=\"http://www.ardentmills.com/our-facilities/\">Ardent Mills\u003c/a>), that according to Dodge doesn't compromise taste while keeping costs accessible to consumers. The bakery supports environmentally-friendly practices and is a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a>. Dodge says they recycle 95% of everything they take into the bakery.\u003c/p>\n\u003cp>Regarding employee benefits, workers make much higher than minimum wage on average ($18.60 before benefits), working 32 hours a week entitles workers to full benefits, they get health and dental insurance as well as anniversary and holiday bonuses.\u003c/p>\n\u003cfigure id=\"attachment_125563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6883-new.jpg\" alt=\"The bread display inside La Farine Bakery in Oakland\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bread display inside La Farine Bakery in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/La+Farine+Bakery,+Oakland,+CA/@37.8236629,-122.2660398,12z/data=!3m1!4b1?hl=en\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>3411 Fruitvale Avenue, Oakland\u003c/li>\n\u003cli>6323 College Avenue, Oakland\u003c/li>\n\u003cli>4094 Piedmont Avenue, Oakland\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0214-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.acmebread.com/\">Acme Bread Company\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.acmebread.com/bread/rye\">\u003cstrong>New York Rye and Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>New York Rye:\u003c/em> Water, organic unbleached wheat flour (organic malted barley flour), organic rye flour, sea salt, whole caraway seed, ground fennel, coriander, caraway seeds and yeast. Price: $4.32\u003c/p>\n\u003cp>\u003cem>Sourdough Rye:\u003c/em> Organic unbleached wheat flour (organic malted barley flour), water, organic whole rye flour, organic whole wheat flour, French hard cider and sea salt. (\u003cem>not available on Sunday\u003c/em>) Price: $3.55\u003c/p>\n\u003cp>Acme also sells: \u003cem>Rye Raisin Rabbits (available Monday, Wednesday, Friday, Saturday), Current Pumpernickel (only Thursday), Pumpernickel (only Thursday, Tuesday), Dark Rye with Sunflower Seeds (only Friday)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6917-new.jpg\" alt=\"Baking inside Acme Bread Company in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking inside Acme Bread Company in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nAcme's \u003cem>New York Rye\u003c/em> is light, spongy and airy with good caraway seed flavor that is not overpowering. The ground fennel and coriander flavors are not obvious and there is not as strong a sour flavor as with other ryes tasted. The crust is a bit chewy and hard to pull apart. When toasted with butter, the crust is crispy, thin, and works better as a complement to the chewy crumb. By day three, the bread was still soft and moist and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0467-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Sourdough Rye\u003c/em> is a medium seedless rye that includes French hard cider and was developed specifically for Chez Panisse to accompany oysters. (Steven Sullivan, one of the founders of Acme, baked bread at Chez Panisse before starting the company.) The loaf has a smooth exterior and is dense and spongy. You can smell the sourdough as well as taste the sweetness from the cider. The consistency is almost cake-like when plain. As toast with butter the crust crisps up and the bread is not as cakey - I preferred the fresh bread untoasted. By day three the bread was still moist, although a bit tougher, and tasted best as toast.\u003c/p>\n\u003cfigure id=\"attachment_125575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0238-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0472-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAcme uses only organic flour for their products, sourced from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply (KGBS)\u003c/a>. Other ingredients used are also organic and locally-sourced but may vary at times due to availability and cost.\u003c/p>\n\u003cp>Leftover products from the day are donated to charitable organizations, schools, and non-profits; and other goods that are damaged or returned are donated to produce organic livestock feed.\u003c/p>\n\u003cp>In terms of environmentally-friendly practices, Acme's Berkeley wholesale bakery generates much of its own electricity using photovoltaic panels and they use renewable biodiesel to fuel the delivery trucks and generators.\u003c/p>\n\u003cp>Employees receive benefit packages including: health insurance, 401K with employer matching, paid lunch breaks; and the minimum wage at Acme is $15 an hour with the average wage being around $20 an hour. \u003c/p>\n\u003cfigure id=\"attachment_125578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6903-new.jpg\" alt=\"Outside Acme Bread in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Acme Bread in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Acme+Bread+Co+retail/@37.8409917,-122.363789,11.39z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1601 San Pablo Avenue, Berkeley\u003c/li>\n\u003cli>1 Ferry Building, San Francisco\u003c/li>\n\u003c/ul>\n\u003cp>Acme sells bread wholesale, in Bay Area grocery stores, and at local farmers' markets. \u003ca href=\"http://www.acmebread.com/locations\">View locations.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0558-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.semifreddis.com/\">Semifreddi's\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/products\">\u003cstrong>Odessa Rye and Deli Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Odessa Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, malt, sea salt, and yeast. Price: $3.49\u003c/p>\n\u003cp>\u003cem>Deli Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, sea salt, malt, and yeast. (\u003cem>only available for retail at the location in Kensington\u003c/em>) Price: $3.95\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nSemifreddi's \u003cem>Odessa Rye\u003c/em> loaf has an impressive textured design on the crust along with good sour flavor and an optimal amount of caraway seeds that don't dominate the flavor. The crust is harder than on the Deli Rye for a more textured contrast between crust and crumb and it makes excellent toast. By day three, the Odessa Rye is still great for toasting.\u003c/p>\n\u003cfigure id=\"attachment_125592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0603-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0624-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Deli Rye\u003c/em> is chewy, sour and not too dense with a uniform consistency and light crust. It is made from the same ingredients as the Odessa Rye but is prepared in a pan in a rack oven versus in a hearth oven. The bread was developed to be a New York Jewish-style rye sandwich bread with traditional caraway seed flavor but uses a dark rye flour, rye sour, and dark malted barley extract for more intense flavor. The Deli Rye tasted best toasted, was still soft on day three, but for optimal flavor and texture toasting is the way to go.\u003c/p>\n\u003cfigure id=\"attachment_125596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0565-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nCo-owner Mike Rose shared that the wheat flour used in Semifreddi's breads is milled locally in Oakland by \u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a> and the rye flour is sourced from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> (Utah/Petaluma). The breads do not use organic flour and Mike said that choice is based on there not being a taste advantage as well as keeping costs down to make products more affordable to consumers. The breads are Certified Kosher \u003ca href=\"https://en.wikipedia.org/wiki/Pareve\">Pareve\u003c/a> and Semifreddi's is a certified \u003ca href=\"http://www.semifreddis.com/our-story/greenbaking\">green business\u003c/a>.\u003c/p>\n\u003cp>Leftover products are donated daily to a variety of \u003ca href=\"http://www.semifreddis.com/community-kids\">community organizations\u003c/a> and dough waste is recycled into chicken feed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/contact-us/careers\">Semifreddi's\u003c/a> claims to pay better than most in the industry, has provided health insurance for the past 30 years (almost the entire life of the company), and \u003ca href=\"http://www.semifreddis.com/our-story/our-people\">hires workers from within the company\u003c/a> to move up into management. The company also provides educational tours of the baking facility to students.\u003c/p>\n\u003cfigure id=\"attachment_125588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6989-new.jpg\" alt=\"Semifreddi's cafe in Kensington\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's cafe in Kensington \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail location: \u003ca href=\"https://www.google.com/maps/place/Semifreddi's+Bakery/@37.8996895,-122.2898901,17z/data=!3m1!4b1!4m5!3m4!1s0x808579478e851f9f:0x82f68a91e65b3552!8m2!3d37.8996895!4d-122.2876961\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>372 Colusa Avenue, Kensington\u003c/li>\n\u003c/ul>\n\u003cp>Semifreddi's also sells bread \u003ca href=\"http://www.semifreddis.com/contact-us\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0258-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.firebrandbread.com/\">Firebrand Artisan Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/bread/\">\u003cstrong>German Rye Batard, Sprouted Rye Batard, and Sprouted Rye Demi Baguette\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>German Rye Batard:\u003c/em> Organic whole rye flour, organic rye flour, organic wheat flour, water, sea salt. Price: $5.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Batard:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $6.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Demi Baguette:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $3.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nFirebrand's \u003cem>German Rye Batard\u003c/em> is based on an eastern European rye and is dark, dense and sour. There is a molasses-like flavor but there is no added molasses and there are no seeds in this bread. This rye batard is predominantly made from whole rye flour but has some wheat in it and is a flatter more compact loaf. Toasted with sweet butter, this classic bread develops a crispier crust and the flavors deepen. On day three, the bread was still moist but is a bit harder and drier, but still toasted up nicely.\u003c/p>\n\u003cfigure id=\"attachment_125632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0404-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Firebrand's \u003cem>Sprouted Rye Batard\u003c/em> and \u003cem>Sprouted Rye Demi Baguette\u003c/em> are made from the same ingredients but delivered in a different style of bread. The rye is light and chewy but airy. It's got a distinctive crust with sesame seeds. You might not even know you are eating rye due to the light airy quality and absence of caraway seeds but the organic whole rye berries tip you off, adding a nice chewy texture.\u003c/p>\n\u003cp>This rye is great as toast with butter. The crust and sesame seeds get crispy adding a toasted flavor while the bread retains its elasticity and the porous surface speaks well to the butter. \u003c/p>\n\u003cp>By day three, the baguette was totally hard but the batard held up, was still moist and springy, and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0276-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0436-new.jpg\" alt=\"Firebrand's Sprouted Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0293-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0499-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nFirebrand's founder, Matt Kreutz, shared that the bakery uses organic flour from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma. The food served in the cafe and other products are locally sourced.\u003c/p>\n\u003cp>Located at The Hive in Uptown Oakland, Firebrand claims to be a community-driven bakery and has \u003ca href=\"http://www.firebrandbread.com/charity-program/\">a charity program\u003c/a>, an \u003ca href=\"http://www.firebrandbread.com/art-program/\">art program\u003c/a> and \u003ca href=\"http://www.firebrandbread.com/bread-baking/\">classes\u003c/a> to support this mission. They also sell their products wholesale and do catering. The bakery and cafe is an open kitchen space where customers can watch the baking process in action. \u003c/p>\n\u003cp>Leftovers are donated to non-profits. Their environmentally-friendly practices revolve around managing waste and having an elaborate oven filtration system.\u003c/p>\n\u003cp>Employees are paid above minimum wage, and the bakery provides health benefits, trains employees in financial literacy, and practices \u003ca href=\"http://greyston.org/wp-content/uploads/2017/08/Open-Hiring-Animation_small.mp4\">open hiring\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_125692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6897-new2.jpg\" alt=\"At the counter inside Firebrand Artisan Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At the counter inside Firebrand Artisan Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Firebrand+Artisan+Breads/@37.81297,-122.2682559,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80acc89a2f71:0xa26f46c0c5e2d5c1!8m2!3d37.8129658!4d-122.2660619\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2343 Broadway, Oakland\u003c/li>\n\u003c/ul>\n\u003cp>Firebrand also sells bread \u003ca href=\"http://www.firebrandbread.com/wholesale/\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.firebrandbread.com/find-us/\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0687-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel and Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel and Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard Collective\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/bakery-cheese/breads-index/\">\u003cstrong>New York Rye, Sourdough Rye, Marble Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Light Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Saturday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>\u003cem>Light Rye Bagel:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday and Saturday\u003c/em>). Price: $1.00\u003c/p>\n\u003cp>\u003cem>Marble Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>The Cheeseboard also sells: \u003cem>Beer Rye (available only Tuesday), Seedy Rye (available only Thursday) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>The Light Rye\u003c/em> is spongy, elastic and has great flavor, including caraway. The bread is not overly dense or airy—it is all purpose and good for sandwiches. When toasted, the crust crisps up nicely to provide contrast to the soft chewy crumb. On day three, the Light Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0709-new.jpg\" alt=\"Cheeseboard's Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Light Rye Bagel\u003c/em> is made from the same ingredients as the Light Rye and Marble Rye. The consistency of the bagel is not chewy but is a more grainy, porous bagel with good caraway flavor. The bagel works better as toast when the outside becomes crispy. By day three, the bagel was hard.\u003c/p>\n\u003cfigure id=\"attachment_125696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0763-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Marble Rye\u003c/em> is pretty! This two-toned rye shares the same ingredients as the Light Rye and bagel and has a caraway forward taste and good density. It would work well for sandwiches. When toasted the crust gets crunchy and is a good contrast to the chewy crumb. On day three, the Marble Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1217-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1227-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nThe iconic Cheeseboard in Berkeley has been a \u003ca href=\"http://cheeseboardcollective.coop/about-us/about-main/\">worker-owned collective\u003c/a> since 1971 and therefore all workers get paid the same wages and make decisions about the business as a group through \u003ca href=\"http://cultivate.coop/wiki/Consensus_decision_making\">modified consensus\u003c/a>. In addition to setting wages, these responsibilities include: deciding employee benefits, determining production processes and products, and participation in community projects.\u003c/p>\n\u003cp>All the flours used are organic and the source is \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>. However, some of the products they use are not organic, like the butter used in breads and pastries. \u003c/p>\n\u003cp>The Cheeseboard donates daily leftovers to many different organizations and groups in need. The collective also mobilizes to support local communities with food during difficult times, like helping provide relief through fundraisers to undocumented workers during the North Bay fires. They have a teen program where they hire and train a teenager to be a good worker and their earnings go into a scholarship fund.\u003c/p>\n\u003cp>Environmentally-friendly practices generally revolve around dealing with waste—donating, composting and recycling.\u003c/p>\n\u003cfigure id=\"attachment_125695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6972-new2.jpg\" alt=\"Saturday morning line outside the Cheeseboard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saturday morning line outside the Cheeseboard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6974-new1.jpg\" alt=\"Inside the Cheeseboard on a Saturday morning.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Cheeseboard on a Saturday morning. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Bakery/@37.8799754,-122.271719,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea13528cbc3:0x79357f8d8f0d5b54!8m2!3d37.8799754!4d-122.2695303\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1504 Shattuck Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0183-new1.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.vitalvittles.com/\">Vital Vittles\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.vitalvittles.com/html/shop/b-sourdoughrye.html\">\u003cstrong>Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Sourdough Rye\u003c/em>: Vital Vittles 100% whole-wheat flour freshly stone ground from organic hard red winter wheat, organic rye flour, filtered water, caraway seeds, sea salt (no baker's yeast added). Price: $5.00 (at the bakery retail outlet)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Sourdough Rye\u003c/em> is moist, flavorful (caraway, sour, nutty), dense and chewy in a good way. It's a good sandwich bread since the crust is not hard and the closed crumb is soft with a uniform consistency. Toasted with butter, the bread gains a surface crunch to complement the chewy interior, the nutty flavor deepens and it is very rich and cake-like. After 3 days, the bread was drier but still good as toast.\u003c/p>\n\u003cfigure id=\"attachment_125703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0373-new.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nVital Vittles has been milling their own flour, grinding organic whole grains using a granite stone mill since 1976. The Tran family, who had been working with the original owners, Joe and Kass Schwin, since the 80s bought Vital Vittles in 2006. \u003c/p>\n\u003cp>They only mill the whole-wheat and corn flour at their bakery (which you can purchase there in addition to the bread) and their organic rye is sourced locally, reportedly from Giusto's. All the grains, nuts, fruits, and oils used in breads are certified organic. The breads are kosher and dairy-free. Vital Vittles has been a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a> for many years.\u003c/p>\n\u003cp>The bakery donates leftover products to food pantries and other community organizations in need and they have been supportive to the refugee community in hiring employees.\u003c/p>\n\u003cfigure id=\"attachment_125704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6932-new.jpg\" alt=\"Outside Vital Vittles in Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125704\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Vital Vittles in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6920-new.jpg\" alt=\"Inside Vital VIttles\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vital VIttles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery retail location: \u003ca>\u003c/a>\u003ca href=\"https://www.google.com/maps/place/Vital+Vittles+Organic+Bakery/@37.8556969,-122.2901888,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ef352f9224b:0x329c9704eaba5548!8m2!3d37.8556969!4d-122.2880001\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2810 San Pablo Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Vital Vittles also \u003ca href=\"http://www.vitalvittles.com/html/splash-shipping.html\">sells bread online\u003c/a> via the website, at Bay Area and throughout \u003ca href=\"http://www.vitalvittles.com/html/stores.html\">California grocery stores\u003c/a>, and at \u003ca href=\"http://www.vitalvittles.com/html/stores-markets.html\">Bay Area farmers' markets\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Robots Are Trying To Pick Strawberries. So Far, They're Not Very Good At It",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_126055\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg\" alt=\"The strawberry-picking robot enters a field near Duette, Fla.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry-picking robot enters a field near Duette, Fla. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Robots have taken over many of America's factories. They can explore the depths of the ocean, and other planets. They can play ping-pong.\u003c/p>\n\u003cp>But can they pick a strawberry?\u003c/p>\n\u003cp>\"You kind of learn, when you get into this — it's really hard to match what humans can do,\" says Bob Pitzer, an expert on robots and co-founder of a company called \u003ca href=\"http://harvestcroorobotics.com/\">Harvest CROO Robotics\u003c/a>. (CROO is an acronym. It stands for Computerized Robotic Optimized Obtainer.)\u003c/p>\n\u003cp>Any 4-year old can pick a strawberry, but machines, for all their artificial intelligence, can't seem to figure it out. Pitzer says the hardest thing for them is just finding the fruit. The berries hide behind leaves in unpredictable places.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/03/20180320_atc_robots_are_trying_to_pick_strawberries_so_far_theyre_not_very_good_at_it.mp3\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You know, I used to work in the semiconductor industry. I was a development engineer for Intel, and it was a lot easier to make semiconductor chips,\" he says with a laugh.\u003c/p>\n\u003cp>Pitzer's strawberry-picking robot is about to meet its latest test. It's rolling, ever so slowly, into a strawberry field near Duette, Fla.\u003c/p>\n\u003cp>This contraption drives itself. It's as big as a bus, long enough to to straddle a dozen rows of strawberries at once. Powerful computers are sitting on top. Underneath, there are high-definition cameras to find the berries, and an array of robotic claws ready to pick them.\u003c/p>\n\u003cp>\"Nobody's telling it what to do,\" explains Paul Bissett, the chief operating officer of Harvest CROO Robotics. \"It's remembering its path down the row. It's remembering where all these plants are.\"\u003c/p>\n\u003cp>It knows all this, thanks to super-accurate GPS. Its computer brain contains a map showing the exact locations of every strawberry plant in the field. When it gets to a strawberry plant, bright lights flash; cameras spin in a circle.\u003c/p>\n\u003cfigure id=\"attachment_126063\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-picking-robot-3.gif\" alt=\"Cameras and claws are the machine's version of human eyes and hands.\" width=\"900\" height=\"506\" class=\"size-full wp-image-126063\">\u003cfigcaption class=\"wp-caption-text\">Cameras and claws are the machine's version of human eyes and hands. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They're creating stereo images of the strawberries as they're spinning around,\" Bissett says. \"When it finds one — you just saw the claw reach down, grab it.\"\u003c/p>\n\u003cp>The dance of machinery is truly impressive, but I notice that the baskets are still practically empty. The robot really isn't picking many berries.\u003c/p>\n\u003cp>Are the berries thwarting technology? Bissett says no: For this demonstration, he says, they've programmed the machine to grab just one berry per plant.\u003c/p>\n\u003cfigure id=\"attachment_126056\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg\" alt=\"Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer.\" width=\"1993\" height=\"1332\" class=\"size-full wp-image-126056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-520x348.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pitzer says the robots are able to find and pick more than 50 percent of the ripe berries. That's not yet up to human standards. A typical work crew, he says, manages to pick anywhere from 60 to 90 percent of the berries that it should.\u003c/p>\n\u003cp>Also, he admits, the machine is slower than human hands. On the other hand, it has some advantages. It can work right through the night, when berries are cooler and less fragile.\u003c/p>\n\u003cp>Another two years, he says, and this machine will be in the fields working for real. \"There's quirks to work out, but it's getting there. We're close,\" he says.\u003c/p>\n\u003cp>Strawberry companies representing two-thirds of the industry are putting millions of dollars into this project. Gary Wishnatzki, the owner of \u003ca href=\"https://wishfarms.com/\">Wish Farms\u003c/a>, got the whole thing started. The reason, he says, is that it's getting more and more difficult to find enough people to pick his berries.\u003c/p>\n\u003cfigure id=\"attachment_126057\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg\" alt=\"Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-126057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The fact of the matter is, if we don't solve the problem of this labor shortage with automation, the industry's up for a big challenge ahead. The price of fruit's going to be much higher,\" he says. \u003c/p>\n\u003cp>Way down at the other end of this field, the real harvest is underway. Workers are bent over strawberry beds. Their hands are flying, plucking berries from vines, dropping them into clear plastic packages, running those packages to a waiting truck. They're putting the machine to shame.\u003c/p>\n\u003cfigure id=\"attachment_126058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg\" alt=\"The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ask Jose Santos, the crew leader, whether he thinks robots will do this work someday. He smiles. \"Hey, it could happen! Put a man on the moon, didn't we?\"\u003c/p>\n\u003cp>He's pretty convinced, though, that picking strawberries will always require people. The machines will break down, he points out. What are you going to do then? In fact, he's looking on the bright side; maybe robots will make life easier for the workers: \"You could afford to give people a day off, you know. Afternoons off, holidays off. If you have machines behind you.\"\u003c/p>\n\u003cp>He's never actually walked down to the other end of the field to give the robot a closer look, he says. There's too much work to do. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Strawberry growers are so worried about the farmworker shortage that they're testing a strawberry-picking robot. But while picking strawberries is easy for humans, machines struggle with the task.",
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"description": "Strawberry growers are so worried about the farmworker shortage that they're testing a strawberry-picking robot. But while picking strawberries is easy for humans, machines struggle with the task.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You know, I used to work in the semiconductor industry. I was a development engineer for Intel, and it was a lot easier to make semiconductor chips,\" he says with a laugh.\u003c/p>\n\u003cp>Pitzer's strawberry-picking robot is about to meet its latest test. It's rolling, ever so slowly, into a strawberry field near Duette, Fla.\u003c/p>\n\u003cp>This contraption drives itself. It's as big as a bus, long enough to to straddle a dozen rows of strawberries at once. Powerful computers are sitting on top. Underneath, there are high-definition cameras to find the berries, and an array of robotic claws ready to pick them.\u003c/p>\n\u003cp>\"Nobody's telling it what to do,\" explains Paul Bissett, the chief operating officer of Harvest CROO Robotics. \"It's remembering its path down the row. It's remembering where all these plants are.\"\u003c/p>\n\u003cp>It knows all this, thanks to super-accurate GPS. Its computer brain contains a map showing the exact locations of every strawberry plant in the field. When it gets to a strawberry plant, bright lights flash; cameras spin in a circle.\u003c/p>\n\u003cfigure id=\"attachment_126063\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-picking-robot-3.gif\" alt=\"Cameras and claws are the machine's version of human eyes and hands.\" width=\"900\" height=\"506\" class=\"size-full wp-image-126063\">\u003cfigcaption class=\"wp-caption-text\">Cameras and claws are the machine's version of human eyes and hands. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They're creating stereo images of the strawberries as they're spinning around,\" Bissett says. \"When it finds one — you just saw the claw reach down, grab it.\"\u003c/p>\n\u003cp>The dance of machinery is truly impressive, but I notice that the baskets are still practically empty. The robot really isn't picking many berries.\u003c/p>\n\u003cp>Are the berries thwarting technology? Bissett says no: For this demonstration, he says, they've programmed the machine to grab just one berry per plant.\u003c/p>\n\u003cfigure id=\"attachment_126056\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg\" alt=\"Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer.\" width=\"1993\" height=\"1332\" class=\"size-full wp-image-126056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-520x348.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pitzer says the robots are able to find and pick more than 50 percent of the ripe berries. That's not yet up to human standards. A typical work crew, he says, manages to pick anywhere from 60 to 90 percent of the berries that it should.\u003c/p>\n\u003cp>Also, he admits, the machine is slower than human hands. On the other hand, it has some advantages. It can work right through the night, when berries are cooler and less fragile.\u003c/p>\n\u003cp>Another two years, he says, and this machine will be in the fields working for real. \"There's quirks to work out, but it's getting there. We're close,\" he says.\u003c/p>\n\u003cp>Strawberry companies representing two-thirds of the industry are putting millions of dollars into this project. Gary Wishnatzki, the owner of \u003ca href=\"https://wishfarms.com/\">Wish Farms\u003c/a>, got the whole thing started. The reason, he says, is that it's getting more and more difficult to find enough people to pick his berries.\u003c/p>\n\u003cfigure id=\"attachment_126057\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg\" alt=\"Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-126057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The fact of the matter is, if we don't solve the problem of this labor shortage with automation, the industry's up for a big challenge ahead. The price of fruit's going to be much higher,\" he says. \u003c/p>\n\u003cp>Way down at the other end of this field, the real harvest is underway. Workers are bent over strawberry beds. Their hands are flying, plucking berries from vines, dropping them into clear plastic packages, running those packages to a waiting truck. They're putting the machine to shame.\u003c/p>\n\u003cfigure id=\"attachment_126058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg\" alt=\"The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ask Jose Santos, the crew leader, whether he thinks robots will do this work someday. He smiles. \"Hey, it could happen! Put a man on the moon, didn't we?\"\u003c/p>\n\u003cp>He's pretty convinced, though, that picking strawberries will always require people. The machines will break down, he points out. What are you going to do then? In fact, he's looking on the bright side; maybe robots will make life easier for the workers: \"You could afford to give people a day off, you know. Afternoons off, holidays off. If you have machines behind you.\"\u003c/p>\n\u003cp>He's never actually walked down to the other end of the field to give the robot a closer look, he says. There's too much work to do. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For St. Patrick's Day, A True Tale Of 8 Sailors Saved By Guinness",
"title": "For St. Patrick's Day, A True Tale Of 8 Sailors Saved By Guinness",
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"content": "\u003cp>If you're picking up a glass of Guinness this St. Patrick's Day, savor it while pondering this story from 1917, when Ireland's famous stout was cause for true celebration: It saved lives.\u003c/p>\n\u003cp>The strange tale takes place in the Irish Sea toward the end of World War I. Besides the traditional dangers of crossing this busy body of water in a small craft, the years 1914 to 1918 featured the additional danger of German submarines, which targeted all enemy vessels (not just military ones) and sunk many.\u003c/p>\n\u003cp>This was the challenge that Guinness steamships, with cargo full of stout, faced every day crossing the Irish Sea from Dublin to their destination, Liverpool, in the northwest of the United Kingdom. The trip was about 135 miles and took most of a day, depending on the weather.\u003c/p>\n\u003cp>The W.M. Barkley was the pride of the Guinness fleet. Guinness bought it from Belfast shipbuilder John Kelly & Sons in 1913, just a year before the war erupted. Then, because of the conflict, the ship was requisitioned by the British Admiralty for the war effort. (Ireland was still part of the U.K. at this time, so it was a legal act of government.) By 1917, the ship was deemed unsuitable for its wartime mission and returned to Guinness for commercial use.\u003c/p>\n\u003cp>On Oct. 12, 1917, the Barkley set off from Dublin on its fateful trip to Liverpool, with its cargo of stout and a crew of 13. Nearly three hours into its journey, disaster struck: A torpedo from the German UC-75 submarine hit the ship and split it in two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The crew, shocked and jolted, went scurrying for a lifeboat. As the story goes, the ship's cook, Thomas McGlue, had been making a cup of tea when the impact of the torpedo tossed the hot water, scalding his arm. By the time he got to the lifeboat, the sun had set and the ship was sinking.\u003c/p>\n\u003cp>\"The Barkley was doing her best to go down, but the [beer] barrels were fighting their way up through the hatches, and that kept us afloat a bit longer,\" McGlue told the \u003ca href=\"http://www.irishships.com/guinness_boats.html#THE%20SINKING%20OF%20THE%20S.S.W.M.BARKLEY\">Guinness HARP magazine\u003c/a> in 1964. \"In fact, it's the reason any of us got out of there.\"\u003c/p>\n\u003cp>The floating barrels of stout in the cargo hold made it possible for eight of the 13 souls aboard to escape into the night on a lifeboat.\u003c/p>\n\u003cp>Now — away from the sinking ship — the surviving crew was questioned by the captain of the German submarine about the sunken boat's identity. The German captain checked the Barkley off his \"hit list\" and bid the sunken ship's crew good night, pointing them in the general direction of the Irish coast.\u003c/p>\n\u003cp>After rowing awhile, they set down the life boat's anchor and shouted all night for rescue. Around five o'clock the next morning, they were rescued by a passing ship and ferried back to Dublin.\u003c/p>\n\u003cp>Torpedo attacks in the Irish Sea were so frequent at the time that when the crew went to report their ordeal to government officials at the Custom House, they waited three hours to be interviewed. Eventually, they gave up waiting and went to the Guinness brewery instead.\u003c/p>\n\u003cp>There, the superintendent gave them a swig of brandy — even Guinness employees recognize that some situations merit stronger stuff — and sent them home.\u003c/p>\n\u003cp>The remains of the \u003ca href=\"http://www.infomar.ie/data/Shipwrecks/Box50/pdfs/WMBarkley_Final.pdf\">W.M. Barkley\u003c/a> now rest on the seafloor about 16 miles east of Dublin Port, at a depth of about 180 feet. Broken in two, they show little evidence of the deadly drama that unfolded on that October night in 1917.\u003c/p>\n\u003cp>The stout barrels held in its cargo washed up on local shores for weeks after the ship sank. Those barrels were the unexpected heroes in a drama that genuinely allowed the survivors to state, with a straight face, that, yes, Guinness had actually saved their lives.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://www.wbur.org/cognoscenti/2018/03/16/st-patricks-day-peter-moloney\">\u003cem>story first appeared\u003c/em>\u003c/a>\u003cem> in Cognoscenti, member station WBUR's ideas and opinion page.\u003c/em>\u003c/p>\n\u003cp>\u003cem>A native of Ireland, Peter Moloney teaches globalization at Boston College. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're picking up a glass of Guinness this St. Patrick's Day, savor it while pondering this story from 1917, when Ireland's famous stout was cause for true celebration: It saved lives.\u003c/p>\n\u003cp>The strange tale takes place in the Irish Sea toward the end of World War I. Besides the traditional dangers of crossing this busy body of water in a small craft, the years 1914 to 1918 featured the additional danger of German submarines, which targeted all enemy vessels (not just military ones) and sunk many.\u003c/p>\n\u003cp>This was the challenge that Guinness steamships, with cargo full of stout, faced every day crossing the Irish Sea from Dublin to their destination, Liverpool, in the northwest of the United Kingdom. The trip was about 135 miles and took most of a day, depending on the weather.\u003c/p>\n\u003cp>The W.M. Barkley was the pride of the Guinness fleet. Guinness bought it from Belfast shipbuilder John Kelly & Sons in 1913, just a year before the war erupted. Then, because of the conflict, the ship was requisitioned by the British Admiralty for the war effort. (Ireland was still part of the U.K. at this time, so it was a legal act of government.) By 1917, the ship was deemed unsuitable for its wartime mission and returned to Guinness for commercial use.\u003c/p>\n\u003cp>On Oct. 12, 1917, the Barkley set off from Dublin on its fateful trip to Liverpool, with its cargo of stout and a crew of 13. Nearly three hours into its journey, disaster struck: A torpedo from the German UC-75 submarine hit the ship and split it in two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The crew, shocked and jolted, went scurrying for a lifeboat. As the story goes, the ship's cook, Thomas McGlue, had been making a cup of tea when the impact of the torpedo tossed the hot water, scalding his arm. By the time he got to the lifeboat, the sun had set and the ship was sinking.\u003c/p>\n\u003cp>\"The Barkley was doing her best to go down, but the [beer] barrels were fighting their way up through the hatches, and that kept us afloat a bit longer,\" McGlue told the \u003ca href=\"http://www.irishships.com/guinness_boats.html#THE%20SINKING%20OF%20THE%20S.S.W.M.BARKLEY\">Guinness HARP magazine\u003c/a> in 1964. \"In fact, it's the reason any of us got out of there.\"\u003c/p>\n\u003cp>The floating barrels of stout in the cargo hold made it possible for eight of the 13 souls aboard to escape into the night on a lifeboat.\u003c/p>\n\u003cp>Now — away from the sinking ship — the surviving crew was questioned by the captain of the German submarine about the sunken boat's identity. The German captain checked the Barkley off his \"hit list\" and bid the sunken ship's crew good night, pointing them in the general direction of the Irish coast.\u003c/p>\n\u003cp>After rowing awhile, they set down the life boat's anchor and shouted all night for rescue. Around five o'clock the next morning, they were rescued by a passing ship and ferried back to Dublin.\u003c/p>\n\u003cp>Torpedo attacks in the Irish Sea were so frequent at the time that when the crew went to report their ordeal to government officials at the Custom House, they waited three hours to be interviewed. Eventually, they gave up waiting and went to the Guinness brewery instead.\u003c/p>\n\u003cp>There, the superintendent gave them a swig of brandy — even Guinness employees recognize that some situations merit stronger stuff — and sent them home.\u003c/p>\n\u003cp>The remains of the \u003ca href=\"http://www.infomar.ie/data/Shipwrecks/Box50/pdfs/WMBarkley_Final.pdf\">W.M. Barkley\u003c/a> now rest on the seafloor about 16 miles east of Dublin Port, at a depth of about 180 feet. Broken in two, they show little evidence of the deadly drama that unfolded on that October night in 1917.\u003c/p>\n\u003cp>The stout barrels held in its cargo washed up on local shores for weeks after the ship sank. Those barrels were the unexpected heroes in a drama that genuinely allowed the survivors to state, with a straight face, that, yes, Guinness had actually saved their lives.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://www.wbur.org/cognoscenti/2018/03/16/st-patricks-day-peter-moloney\">\u003cem>story first appeared\u003c/em>\u003c/a>\u003cem> in Cognoscenti, member station WBUR's ideas and opinion page.\u003c/em>\u003c/p>\n\u003cp>\u003cem>A native of Ireland, Peter Moloney teaches globalization at Boston College. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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