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"disqusTitle": "Chef Jose Andres Has Served Nearly 1.5 Million Meals To Hungry Puerto Ricans",
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"content": "\u003cp>\u003cstrong>Listen to the story from All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/10/20171020_atc_dc_chef_leads_efforts_to_feed_displaced_puerto_ricans.mp3\u003c/p>\n\u003cp>The Coliseo is the biggest concert hall in San Juan, Puerto Rico. But since Hurricane Maria devastated the island a month ago, it's become the epicenter of a massive effort to feed tens of thousands left hungry by the storm – an effort led by celebrity chef Jose Andres.\u003c/p>\n\u003cp>\"We're about to reach the million and a half [meals] served — a vast majority of them hot meals,\" says Andres, who is known for his upscale restaurants in Washington, D.C., and for canceling his plans to open one in Donald Trump's D.C. hotel.\u003c/p>\n\u003cp>Nearly 80 percent of Puerto Rico remains \u003ca href=\"#o\">without electricity\u003c/a>. In the Coliseo, he oversees a massive makeshift kitchen. A few hundred volunteers prepare stews and sandwiches — 60,000 each day. Andres calls it \"one of the most effective sandwich lines made by volunteers in history — I'm so proud of them.\"\u003c/p>\n\u003cp>On a recent visit, I watch as one volunteer, Yamil Lopez, stirs a giant paella pan – five feet in diameter. This one alone holds enough to feed 850 people. This batch, Lopez explains in Spanish, contains 12 ingredients, including \"a little pork, chorizo, black beans, red beans, some***carrots.\" But no seafood – traditionally a featured paella ingredient.\u003c/p>\n\u003cfigure id=\"attachment_121680\" class=\"wp-caption aligncenter\" style=\"max-width: 2998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075.jpg\" alt=\"Volunteers prepare a giant paella. This pan alone holds enough to feed 850 people.\" width=\"2998\" height=\"2248\" class=\"size-full wp-image-121680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075.jpg 2998w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-520x390.jpg 520w\" sizes=\"(max-width: 2998px) 100vw, 2998px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare a giant paella. This pan alone holds enough to feed 850 people. \u003ccite>(Christina Calas/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We call it Paella Maria, like the hurricane, because it's what we have on hand at the moment,\" Lopez says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Boxes of apples and stacks of canned Goya beans line the rounded hallways of the Coliseo. Open areas are set up with long tables covered in sandwich-making supplies — bread, ham, cheese, mayonnaise. A volunteer writes the totals on a piece of poster board hanging on the wall. By the end of the day, they'll have made almost 25,000 sandwiches.\u003c/p>\n\u003cp>Many of the meals will be loaded on trucks for delivery to remote regions of the the island. \"We have the food trucks that reach any area that sometimes have difficult access, one house here, one house there,\" Andres says.\u003c/p>\n\u003cp>Food is also available for pickup. Among those in line on this day are Zelides Enid and three of her friends. They're here to get some 300 meals to take to their neighborhood in Canóvanas, two cities over.\u003c/p>\n\u003cp>\"Since the hurricane, we haven't gotten much help in our community, and FEMA still hasn't arrived,\" Enid says. She says that's why she and her friends are at the Coliseo.\u003c/p>\n\u003cp>When asked why he decided to fly to San Juan on Sept. 25, just days after Maria struck, Andres replies by paraphrasing the author John Steinbeck. \"Steinbeck said very clearly in \u003cem>Of Mice and Men, \"W\u003c/em>here there is a fight so hungry people may eat, I will be there.\"\u003c/p>\n\u003cp>Andres says that's why he decided to fly to San Juan on Sept. 25, a few days after Maria struck. \"I didn't see a plan and instead of planning and meeting, I began cooking and we began feeding.\" Soon after Andres arrived, FEMA gave his nonprofit, World Central Kitchen, enough money to prepare 20,000 meals over seven days. That's on top of the 50,000 people a day he was already feeding – with donated food and funds, in addition to money from his NGO.\u003c/p>\n\u003cp>When it came time for a new contract, Andres asked FEMA for increased funding so he could feed tens of thousands more Puerto Ricans, but the agency told him that would take longer because of its contracting rules.\u003c/p>\n\u003cp>Despite such frustrations, Andres remains indefatigable about continuing to churn out meals to help alleviate hunger in hurricane-ravaged Puerto Rico.\u003c/p>\n\u003cp>\"Maybe it wasn't perfect,\" he says of World Central Kitchen's efforts in Puerto Rico, \"maybe it was not organized by the rules and regulations of the federal government. But I can tell you, if you go to ask every one of those men and women that received those meals, probably they would tell you that for them the plan was good enough.\"\u003c/p>\n\u003cp>Remember those women from Canóvanas waiting with Enid? Six hours after arriving, they were still waiting for their 300 meals.\u003c/p>\n\u003cp>It'll still be a while, one of the women, Juana de la Cruz, says. Despite the wait, she is very grateful. This will be her only meal today. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \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>The Coliseo is the biggest concert hall in San Juan, Puerto Rico. But since Hurricane Maria devastated the island a month ago, it's become the epicenter of a massive effort to feed tens of thousands left hungry by the storm – an effort led by celebrity chef Jose Andres.\u003c/p>\n\u003cp>\"We're about to reach the million and a half [meals] served — a vast majority of them hot meals,\" says Andres, who is known for his upscale restaurants in Washington, D.C., and for canceling his plans to open one in Donald Trump's D.C. hotel.\u003c/p>\n\u003cp>Nearly 80 percent of Puerto Rico remains \u003ca href=\"#o\">without electricity\u003c/a>. In the Coliseo, he oversees a massive makeshift kitchen. A few hundred volunteers prepare stews and sandwiches — 60,000 each day. Andres calls it \"one of the most effective sandwich lines made by volunteers in history — I'm so proud of them.\"\u003c/p>\n\u003cp>On a recent visit, I watch as one volunteer, Yamil Lopez, stirs a giant paella pan – five feet in diameter. This one alone holds enough to feed 850 people. This batch, Lopez explains in Spanish, contains 12 ingredients, including \"a little pork, chorizo, black beans, red beans, some***carrots.\" But no seafood – traditionally a featured paella ingredient.\u003c/p>\n\u003cfigure id=\"attachment_121680\" class=\"wp-caption aligncenter\" style=\"max-width: 2998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075.jpg\" alt=\"Volunteers prepare a giant paella. This pan alone holds enough to feed 850 people.\" width=\"2998\" height=\"2248\" class=\"size-full wp-image-121680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075.jpg 2998w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-520x390.jpg 520w\" sizes=\"(max-width: 2998px) 100vw, 2998px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare a giant paella. This pan alone holds enough to feed 850 people. \u003ccite>(Christina Calas/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We call it Paella Maria, like the hurricane, because it's what we have on hand at the moment,\" Lopez says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Boxes of apples and stacks of canned Goya beans line the rounded hallways of the Coliseo. Open areas are set up with long tables covered in sandwich-making supplies — bread, ham, cheese, mayonnaise. A volunteer writes the totals on a piece of poster board hanging on the wall. By the end of the day, they'll have made almost 25,000 sandwiches.\u003c/p>\n\u003cp>Many of the meals will be loaded on trucks for delivery to remote regions of the the island. \"We have the food trucks that reach any area that sometimes have difficult access, one house here, one house there,\" Andres says.\u003c/p>\n\u003cp>Food is also available for pickup. Among those in line on this day are Zelides Enid and three of her friends. They're here to get some 300 meals to take to their neighborhood in Canóvanas, two cities over.\u003c/p>\n\u003cp>\"Since the hurricane, we haven't gotten much help in our community, and FEMA still hasn't arrived,\" Enid says. She says that's why she and her friends are at the Coliseo.\u003c/p>\n\u003cp>When asked why he decided to fly to San Juan on Sept. 25, just days after Maria struck, Andres replies by paraphrasing the author John Steinbeck. \"Steinbeck said very clearly in \u003cem>Of Mice and Men, \"W\u003c/em>here there is a fight so hungry people may eat, I will be there.\"\u003c/p>\n\u003cp>Andres says that's why he decided to fly to San Juan on Sept. 25, a few days after Maria struck. \"I didn't see a plan and instead of planning and meeting, I began cooking and we began feeding.\" Soon after Andres arrived, FEMA gave his nonprofit, World Central Kitchen, enough money to prepare 20,000 meals over seven days. That's on top of the 50,000 people a day he was already feeding – with donated food and funds, in addition to money from his NGO.\u003c/p>\n\u003cp>When it came time for a new contract, Andres asked FEMA for increased funding so he could feed tens of thousands more Puerto Ricans, but the agency told him that would take longer because of its contracting rules.\u003c/p>\n\u003cp>Despite such frustrations, Andres remains indefatigable about continuing to churn out meals to help alleviate hunger in hurricane-ravaged Puerto Rico.\u003c/p>\n\u003cp>\"Maybe it wasn't perfect,\" he says of World Central Kitchen's efforts in Puerto Rico, \"maybe it was not organized by the rules and regulations of the federal government. But I can tell you, if you go to ask every one of those men and women that received those meals, probably they would tell you that for them the plan was good enough.\"\u003c/p>\n\u003cp>Remember those women from Canóvanas waiting with Enid? Six hours after arriving, they were still waiting for their 300 meals.\u003c/p>\n\u003cp>It'll still be a while, one of the women, Juana de la Cruz, says. Despite the wait, she is very grateful. This will be her only meal today. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Anthony Bourdain Urges Americans To 'Value The Things We Eat' in New Documentary \u003cem>Wasted! The Story of Food Waste\u003c/em>",
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"content": "\u003cp>One-third of all the food produced each year for human consumption is never eaten. That adds up to about 1.3 billion tons of waste per year. That unappetizing fact is the inspiration for a new documentary, \u003cem>Wasted! The Story of Food Waste\u003c/em>, which was released on Oct. 13 in theaters and on demand.\u003c/p>\n\u003cp>In addition to stories from star chefs such as Dan Barber and Mario Batali, the documentary explores the problem of food waste in America, as well as worldwide policies and possible systemic solutions in U.S. schools and grocery stores.\u003c/p>\n\u003cp>\u003cem>Here & Now\u003c/em>'s Jeremy Hobson talks with the film's host and renowned chef Anthony Bourdain.\u003cbr>\n[audio mp3=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/BUR4259091323.mp3\"][/audio]\u003c/p>\n\u003cp>This interview has been edited for length and clarity.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_121661\" class=\"wp-caption aligncenter\" style=\"max-width: 2770px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png\" alt=\"Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\" width=\"2770\" height=\"1400\" class=\"size-full wp-image-121661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png 2770w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-960x485.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-520x263.png 520w\" sizes=\"(max-width: 2770px) 100vw, 2770px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On getting involved with the documentary\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I don't like the idea of being an advocate. I don't like to be certain of anything, or present myself as certain of anything, or adhering to any orthodox view on anything. I'm a doubter by nature. But this is an issue that goes fundamentally against my instincts as a longtime working cook and chef, where we were taught from the very beginning that one just does not and cannot and must not waste food.\u003c/p>\n\u003cp>I thought about how people struggle for food every day in so many places and how much they make with so little, very proudly and generously. How delicious food can be even in places where they have so little to work with. How important those principles and techniques are to even the classic French and Italian gastronomies that I grew up with and love. So that kind of informed my decision to jump into this thing with both feet.\u003c/p>\n\u003cp>\u003cstrong>On what people can do to limit food waste\u003c/strong>\u003c/p>\n\u003cp>It begins with a sense of how we value the things we eat. It begins with just starting to pay attention to how much food you're buying, how much you are actually using, what you are doing with it. Simply by thinking about your home cooking in a way that professional chefs think about restaurant food, meaning, when you order food for the evening — because profit margins are so narrow in the restaurant business — the chef has always had to think, 'What happens if I don't sell all the chicken? What will I do with the leftovers? How will I make something delicious that I can sell that people will want and desire the next day?' If you think about food when you shop in that way, and about all of the parts of proteins and vegetables that we don't currently use, that are in fact quite delicious — in many cases more delicious than the things we attach artificial value to — that's a start.\u003c/p>\n\u003cp>And then demand more of our retailers. It is shocking that we expect our chain supermarkets to have towers of perfect-looking, highly perishable produce. They put a lot of that produce on the shelf deliberately to look abundant, and for no other reason. They know that in order to maintain this appearance of endless abundance, they're gonna have to throw out a significant portion of it. We don't need that, we shouldn't want it and we shouldn't tolerate it.\u003c/p>\n\u003cp>\u003cstrong>On eating different parts of animals\u003c/strong>\u003c/p>\n\u003cp>Foods that we never valued even 20 years ago are now the dishes of the moment. I remember when I started cooking in the early '70s, bluefin tuna would be sold for cat food. Octopus was a garbage fish, a trash fish ... beef cheeks, pork belly. These are hot menu items now. In many cases, in order to eat the food — the ingredients and the traditional dishes that the poor used to have to eat in this country — you have to go to a hipster restaurant in Brooklyn and pay $32 for a plate. So this is not that much of a stretch. It's really a matter of marketing and inspiring people, and in a lot of ways, it's up to chefs and food leaders to convince people with a beautiful and delicious argument that this is what food can be.\u003c/p>\n\u003cp>\u003cstrong>On possible U.S. laws that regulate food waste\u003c/strong>\u003c/p>\n\u003cp>In South Korea, you are taxed or penalized. They monitor how much usable waste you're generating from your home, and you get a bill at the end of the month if you're being particularly wasteful. Animal protein, particularly fish and beef, I don't think these are ever going to get less expensive or more plentiful. So, it is inevitable, if we don't get our act together, that sooner or later in the face of dwindling resources and supplies, that there will be some sort of regulation. And that's something that Americans fundamentally hate, understandably. Hopefully we'll never reach that point. The way forward is to eat better, more delicious food — to enjoy cooking and eating it more, not chaw away mindlessly at this seemingly endless supply of flavorless abundance.\u003c/p>\n\u003cp>\u003cstrong>On the value of kids understanding where food comes from\u003c/strong>\u003c/p>\n\u003cp>I have noticed in my travels, I think anyone who works in a farming community, anyone who lives close to or is involved in the production of food — whether they're fishing, farming, raising beef, whatever — they're less likely to waste, because they've seen it up close, how much work goes into it, what's involved. So I think even limited experience as a child seeing where food comes from and what's involved, this is surely a good thing.\u003c/p>\n\u003cp>\u003cem>This interview aired on Oct. 10 on \u003c/em>\u003ca href=\"http://www.wbur.org/hereandnow/2017/10/10/anthony-bourdain-wasted\">\u003cem>Here & Now,\u003c/em>\u003c/a>\u003cem> a public radio show from NPR and WBUR in Boston.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \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>One-third of all the food produced each year for human consumption is never eaten. That adds up to about 1.3 billion tons of waste per year. That unappetizing fact is the inspiration for a new documentary, \u003cem>Wasted! The Story of Food Waste\u003c/em>, which was released on Oct. 13 in theaters and on demand.\u003c/p>\n\u003cp>In addition to stories from star chefs such as Dan Barber and Mario Batali, the documentary explores the problem of food waste in America, as well as worldwide policies and possible systemic solutions in U.S. schools and grocery stores.\u003c/p>\n\u003cp>\u003cem>Here & Now\u003c/em>'s Jeremy Hobson talks with the film's host and renowned chef Anthony Bourdain.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This interview has been edited for length and clarity.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_121661\" class=\"wp-caption aligncenter\" style=\"max-width: 2770px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png\" alt=\"Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\" width=\"2770\" height=\"1400\" class=\"size-full wp-image-121661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png 2770w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-960x485.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-520x263.png 520w\" sizes=\"(max-width: 2770px) 100vw, 2770px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On getting involved with the documentary\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don't like the idea of being an advocate. I don't like to be certain of anything, or present myself as certain of anything, or adhering to any orthodox view on anything. I'm a doubter by nature. But this is an issue that goes fundamentally against my instincts as a longtime working cook and chef, where we were taught from the very beginning that one just does not and cannot and must not waste food.\u003c/p>\n\u003cp>I thought about how people struggle for food every day in so many places and how much they make with so little, very proudly and generously. How delicious food can be even in places where they have so little to work with. How important those principles and techniques are to even the classic French and Italian gastronomies that I grew up with and love. So that kind of informed my decision to jump into this thing with both feet.\u003c/p>\n\u003cp>\u003cstrong>On what people can do to limit food waste\u003c/strong>\u003c/p>\n\u003cp>It begins with a sense of how we value the things we eat. It begins with just starting to pay attention to how much food you're buying, how much you are actually using, what you are doing with it. Simply by thinking about your home cooking in a way that professional chefs think about restaurant food, meaning, when you order food for the evening — because profit margins are so narrow in the restaurant business — the chef has always had to think, 'What happens if I don't sell all the chicken? What will I do with the leftovers? How will I make something delicious that I can sell that people will want and desire the next day?' If you think about food when you shop in that way, and about all of the parts of proteins and vegetables that we don't currently use, that are in fact quite delicious — in many cases more delicious than the things we attach artificial value to — that's a start.\u003c/p>\n\u003cp>And then demand more of our retailers. It is shocking that we expect our chain supermarkets to have towers of perfect-looking, highly perishable produce. They put a lot of that produce on the shelf deliberately to look abundant, and for no other reason. They know that in order to maintain this appearance of endless abundance, they're gonna have to throw out a significant portion of it. We don't need that, we shouldn't want it and we shouldn't tolerate it.\u003c/p>\n\u003cp>\u003cstrong>On eating different parts of animals\u003c/strong>\u003c/p>\n\u003cp>Foods that we never valued even 20 years ago are now the dishes of the moment. I remember when I started cooking in the early '70s, bluefin tuna would be sold for cat food. Octopus was a garbage fish, a trash fish ... beef cheeks, pork belly. These are hot menu items now. In many cases, in order to eat the food — the ingredients and the traditional dishes that the poor used to have to eat in this country — you have to go to a hipster restaurant in Brooklyn and pay $32 for a plate. So this is not that much of a stretch. It's really a matter of marketing and inspiring people, and in a lot of ways, it's up to chefs and food leaders to convince people with a beautiful and delicious argument that this is what food can be.\u003c/p>\n\u003cp>\u003cstrong>On possible U.S. laws that regulate food waste\u003c/strong>\u003c/p>\n\u003cp>In South Korea, you are taxed or penalized. They monitor how much usable waste you're generating from your home, and you get a bill at the end of the month if you're being particularly wasteful. Animal protein, particularly fish and beef, I don't think these are ever going to get less expensive or more plentiful. So, it is inevitable, if we don't get our act together, that sooner or later in the face of dwindling resources and supplies, that there will be some sort of regulation. And that's something that Americans fundamentally hate, understandably. Hopefully we'll never reach that point. The way forward is to eat better, more delicious food — to enjoy cooking and eating it more, not chaw away mindlessly at this seemingly endless supply of flavorless abundance.\u003c/p>\n\u003cp>\u003cstrong>On the value of kids understanding where food comes from\u003c/strong>\u003c/p>\n\u003cp>I have noticed in my travels, I think anyone who works in a farming community, anyone who lives close to or is involved in the production of food — whether they're fishing, farming, raising beef, whatever — they're less likely to waste, because they've seen it up close, how much work goes into it, what's involved. So I think even limited experience as a child seeing where food comes from and what's involved, this is surely a good thing.\u003c/p>\n\u003cp>\u003cem>This interview aired on Oct. 10 on \u003c/em>\u003ca href=\"http://www.wbur.org/hereandnow/2017/10/10/anthony-bourdain-wasted\">\u003cem>Here & Now,\u003c/em>\u003c/a>\u003cem> a public radio show from NPR and WBUR in Boston.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "One Man's Quest To Feed A Hungry, Isolated California County",
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"content": "\u003cp>Across the United States, more than one out of every 10 people is \"food insecure,\" which means they don't know where their next meal is coming from. In Trinity County, a sparsely populated area in northwestern California, that number is closer to one in five.\u003c/p>\n\u003cp>Jeff England, director of the Trinity County Food Bank, is trying to change that.\u003c/p>\n\u003cp>The sun has barely come up in the tiny town of Douglas City, Calif. England and two other men are almost done packing a couple of trucks with food.\u003c/p>\n\u003cp>\"We're loaded to the gills,\" he says, pointing to produce like cabbage, white onions and sweet potatoes, along with packaged and canned foods.\u003c/p>\n\u003cp>I hop into the cab of the 20-year-old truck with a rattling refrigeration unit, joining England as he begins his monthly food delivery run to the county's hungriest and most isolated residents. He'll drive 230 miles today, 650 by the end of the week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When I make my trip, because of all the twisty, turny roads, I kinda have to take it a little bit easy,\" he says. Too sharp a turn can upend the pallets of food he's carefully packed for today's 10 1/2 hour drive.\u003c/p>\n\u003cp>We pass vehicles that have fallen off the side of the road, abandoned. All around us are thickly-forested mountains, one jagged ridge after another.\u003c/p>\n\u003cp>\"If it was just flattened out completely, with the mountains and everything else, it would be the size of Texas,\" he says.\u003c/p>\n\u003cp>\u003cstrong>\"You just go without\"\u003c/strong>\u003c/p>\n\u003cp>At Solid Rock Church in the town of Hayfork, Calif., more than 50 people line up for food which England cobbles together from a spider's web of local, state and federal programs.\u003c/p>\n\u003cp>Teresia Kirkland is volunteering at this event, but she also collects free food, which she often combines in casseroles.\u003c/p>\n\u003cp>\"Without the food bank you just go without,\" she says. \"I'm on social security, and after you pay all your bills, if you have an emergency — if you have a flat tire or anything that needs to be taken care of — you need to wait till the next month.\"\u003c/p>\n\u003cp>\"That makes for a long month. A long, long month,\" chimes in Glenda Raines.\u003c/p>\n\u003cp>Both women say they used to supplement their budgets by taking items to a recycling center in town, but that's closed now.\u003c/p>\n\u003cp>Raines says that until recently, she and her husband were homeless, camping out by the creek. \"A friend let us stay in a garage made into a little cabin. I don't know how long that's going to last. I'm still considered homeless.\"\u003c/p>\n\u003cp>Raines says she prepares the food she receives on a little propane stove. Her husband, Gary, says he's frustrated that there isn't more senior housing, and that a glut of marijuana growers coming into Hayfork are jacking up rents. He says he worked in the sawmill for 17 years when it was still open. When he broke his back, he retired. Now he gets just over $800 a month in social security.\u003c/p>\n\u003cp>\"Last month I got a $180 ticket for being homeless in the National Forest. I didn't even know that was the law,\" he says, with a slightly bitter laugh.\u003c/p>\n\u003cp>\u003cstrong>Lack of farmland\u003c/strong>\u003c/p>\n\u003cp>Despite the obvious financial struggles of many Trinity County's residents, more than 10 California counties actually have higher poverty rates. But Trinity is one of the state's most food-insecure places. To find out why, I head to what looks like the center of food abundance in Trinity County: the farmers market in Weaverville.\u003c/p>\n\u003cp>Sue Corrigan — who founded the market over 20 years ago — is shopping for zucchini, tomatilloes for salsa, and onions for her husband to make onion rings.\u003c/p>\n\u003cfigure id=\"attachment_121177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/img_7502-55673d46932d2d6dcbf0b84f10e65c04e25dcf71-e1507056524521.jpg\" alt=\"Sue Corrigan manages the farmers market in Weaverville, Calif., where only one Trinity County man is among the farmers selling produce and prepared foods.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121177\">\u003cfigcaption class=\"wp-caption-text\">Sue Corrigan manages the farmers market in Weaverville, Calif., where only one Trinity County man is among the farmers selling produce and prepared foods. \u003ccite>(Lisa Morehouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As she points to one vendor, Corrigan says something surprising: \"This next farmer is our only farmer in the Weaverville area.\" That farmer is the only local of about 10 who are selling produce here.\u003c/p>\n\u003cp>Corrigan, whose family had farmland here starting in the 1830s, says that years ago, much of the potential land was taken out of commission. In the 1950s, \"The government was taking our land,\" she says, to build the Trinity Dam, which sends water to Central and Southern California.\u003c/p>\n\u003cp>\"One of our last areas that was open enough to do farming, and they buried it with a lake,\" she says, wistfully.\u003c/p>\n\u003cp>It's all about priorities, Corrigan says.\u003c/p>\n\u003cp>\"We've had three different rushes: First the gold rush, second the timber rush, and now the marijuana rush, which is called the green rush. The focus has been on other industries and not a food-sustainable industry.\"\u003c/p>\n\u003cp>\u003cstrong>An isolated county\u003c/strong>\u003c/p>\n\u003cp>One more explanation for Trinity's food insecurity? Isolation.\u003c/p>\n\u003cp>England maneuvers around potholes to get to the most remote drop-off point today. He says that last winter, he defied state highway workers and drove over a closed, snow-covered road to deliver food to people who'd been stuck for months.\u003c/p>\n\u003cp>\"I said, 'I have to go.' I slipped, lost traction, gained traction,\" he remembers. \"I just knew they needed the food so I decided to take the chance and I made it.\"\u003c/p>\n\u003cp>\"That takes a lot of guts,\" says Lauren Turner. She's come to the food drop-off at the volunteer fire department in the tiny town of Zenia.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Coming up the back of the mountain, they call it Refrigerator Alley for a reason,\" she says. \"It gets pretty slick. So, we're grateful. It's not easy up here.\"\u003c/p>\n\u003cp>\u003cstrong>As for grocery shopping?\u003c/strong>\u003c/p>\n\u003cp>\"Usually it's 100 miles in any direction from here to a large town,\" says Turner. That's more than a two-hour drive, which she makes only once a month. In between, she relies on the Food Bank delivery.\u003c/p>\n\u003cp>\"We keep the canned good for times when we can't get off the hill, and the fresh food, I get imaginative,\" she says. \"I like to take the veggies and cook them in fruit juice and then I like to put fish on top of them the last 15-20 minutes. Sometime we get frozen fish, so I make a lot of one-pot meals.\"\u003c/p>\n\u003cp>England says he and his team have more than doubled the amount of food they're bringing into Trinity County in the last year. The Food Bank and \u003ca href=\"https://www.trinitycountyfoodbank.com/\">Trinity County Food Assistance\u003c/a> deliver one bag or box of food to 2,500 households each month. That's 20 percent of the county.\u003c/p>\n\u003cp>England says the community here is incredibly supportive, but some people have complained that the food bank just enables drug-addicted or homeless people.\u003c/p>\n\u003cp>\"We don't judge people, and those druggies have kids. The kids might not get food normally,\" England says, but if the food bank provides, then they do.\u003c/p>\n\u003cp>\"I mean, if you're hungry, you're hungry. I don't care who you are. You're black, white, Indian, Mexican, fat, skinny, or from out of the county. If you're hungry, you're hungry.\"\u003c/p>\n\u003cp>That's an attitude that comes from personal experience. England says he's been out of work before. \"And I've struggled in the past, a long time ago, with some addiction problems. It just felt so good to be able to go to a place when you're hungry.\"\u003c/p>\n\u003cp>He remembers that first meal in a soup kitchen.\u003c/p>\n\u003cp>\"It was in a church. It was spaghetti, garlic bread and a salad,\" and they sent him and others home with cans of soup and chili.\u003c/p>\n\u003cp>\"A lot of people don't know what it is to be hungry,\" he explains. \"It's a horrible feeling. You're weak. You can't do anything. You don't have any ambitions. I'm so happy to be able to turn the table,\" he says, and help the people whose shoes he's been in before.\u003c/p>\n\u003cp>\u003cem>This piece was produced in collaboration with the\u003ca href=\"http://thefern.org/\"> Food & Environment Reporting Network\u003c/a>, a non-profit, investigative news organization. Ariel Plotnick helped with research and reporting for this piece. A broadcast version of this story aired on NPR's Here & Now.\u003cbr>\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The harsh terrain lacks farmland. And the nearest large grocery store is 100 miles away with sometimes no way to get there. So more residents have come to rely on Jeff England's food bank delivery.",
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"description": "The harsh terrain lacks farmland. And the nearest large grocery store is 100 miles away with sometimes no way to get there. So more residents have come to rely on Jeff England's food bank delivery.",
"title": "One Man's Quest To Feed A Hungry, Isolated California County | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Across the United States, more than one out of every 10 people is \"food insecure,\" which means they don't know where their next meal is coming from. In Trinity County, a sparsely populated area in northwestern California, that number is closer to one in five.\u003c/p>\n\u003cp>Jeff England, director of the Trinity County Food Bank, is trying to change that.\u003c/p>\n\u003cp>The sun has barely come up in the tiny town of Douglas City, Calif. England and two other men are almost done packing a couple of trucks with food.\u003c/p>\n\u003cp>\"We're loaded to the gills,\" he says, pointing to produce like cabbage, white onions and sweet potatoes, along with packaged and canned foods.\u003c/p>\n\u003cp>I hop into the cab of the 20-year-old truck with a rattling refrigeration unit, joining England as he begins his monthly food delivery run to the county's hungriest and most isolated residents. He'll drive 230 miles today, 650 by the end of the week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When I make my trip, because of all the twisty, turny roads, I kinda have to take it a little bit easy,\" he says. Too sharp a turn can upend the pallets of food he's carefully packed for today's 10 1/2 hour drive.\u003c/p>\n\u003cp>We pass vehicles that have fallen off the side of the road, abandoned. All around us are thickly-forested mountains, one jagged ridge after another.\u003c/p>\n\u003cp>\"If it was just flattened out completely, with the mountains and everything else, it would be the size of Texas,\" he says.\u003c/p>\n\u003cp>\u003cstrong>\"You just go without\"\u003c/strong>\u003c/p>\n\u003cp>At Solid Rock Church in the town of Hayfork, Calif., more than 50 people line up for food which England cobbles together from a spider's web of local, state and federal programs.\u003c/p>\n\u003cp>Teresia Kirkland is volunteering at this event, but she also collects free food, which she often combines in casseroles.\u003c/p>\n\u003cp>\"Without the food bank you just go without,\" she says. \"I'm on social security, and after you pay all your bills, if you have an emergency — if you have a flat tire or anything that needs to be taken care of — you need to wait till the next month.\"\u003c/p>\n\u003cp>\"That makes for a long month. A long, long month,\" chimes in Glenda Raines.\u003c/p>\n\u003cp>Both women say they used to supplement their budgets by taking items to a recycling center in town, but that's closed now.\u003c/p>\n\u003cp>Raines says that until recently, she and her husband were homeless, camping out by the creek. \"A friend let us stay in a garage made into a little cabin. I don't know how long that's going to last. I'm still considered homeless.\"\u003c/p>\n\u003cp>Raines says she prepares the food she receives on a little propane stove. Her husband, Gary, says he's frustrated that there isn't more senior housing, and that a glut of marijuana growers coming into Hayfork are jacking up rents. He says he worked in the sawmill for 17 years when it was still open. When he broke his back, he retired. Now he gets just over $800 a month in social security.\u003c/p>\n\u003cp>\"Last month I got a $180 ticket for being homeless in the National Forest. I didn't even know that was the law,\" he says, with a slightly bitter laugh.\u003c/p>\n\u003cp>\u003cstrong>Lack of farmland\u003c/strong>\u003c/p>\n\u003cp>Despite the obvious financial struggles of many Trinity County's residents, more than 10 California counties actually have higher poverty rates. But Trinity is one of the state's most food-insecure places. To find out why, I head to what looks like the center of food abundance in Trinity County: the farmers market in Weaverville.\u003c/p>\n\u003cp>Sue Corrigan — who founded the market over 20 years ago — is shopping for zucchini, tomatilloes for salsa, and onions for her husband to make onion rings.\u003c/p>\n\u003cfigure id=\"attachment_121177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/img_7502-55673d46932d2d6dcbf0b84f10e65c04e25dcf71-e1507056524521.jpg\" alt=\"Sue Corrigan manages the farmers market in Weaverville, Calif., where only one Trinity County man is among the farmers selling produce and prepared foods.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121177\">\u003cfigcaption class=\"wp-caption-text\">Sue Corrigan manages the farmers market in Weaverville, Calif., where only one Trinity County man is among the farmers selling produce and prepared foods. \u003ccite>(Lisa Morehouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As she points to one vendor, Corrigan says something surprising: \"This next farmer is our only farmer in the Weaverville area.\" That farmer is the only local of about 10 who are selling produce here.\u003c/p>\n\u003cp>Corrigan, whose family had farmland here starting in the 1830s, says that years ago, much of the potential land was taken out of commission. In the 1950s, \"The government was taking our land,\" she says, to build the Trinity Dam, which sends water to Central and Southern California.\u003c/p>\n\u003cp>\"One of our last areas that was open enough to do farming, and they buried it with a lake,\" she says, wistfully.\u003c/p>\n\u003cp>It's all about priorities, Corrigan says.\u003c/p>\n\u003cp>\"We've had three different rushes: First the gold rush, second the timber rush, and now the marijuana rush, which is called the green rush. The focus has been on other industries and not a food-sustainable industry.\"\u003c/p>\n\u003cp>\u003cstrong>An isolated county\u003c/strong>\u003c/p>\n\u003cp>One more explanation for Trinity's food insecurity? Isolation.\u003c/p>\n\u003cp>England maneuvers around potholes to get to the most remote drop-off point today. He says that last winter, he defied state highway workers and drove over a closed, snow-covered road to deliver food to people who'd been stuck for months.\u003c/p>\n\u003cp>\"I said, 'I have to go.' I slipped, lost traction, gained traction,\" he remembers. \"I just knew they needed the food so I decided to take the chance and I made it.\"\u003c/p>\n\u003cp>\"That takes a lot of guts,\" says Lauren Turner. She's come to the food drop-off at the volunteer fire department in the tiny town of Zenia.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Coming up the back of the mountain, they call it Refrigerator Alley for a reason,\" she says. \"It gets pretty slick. So, we're grateful. It's not easy up here.\"\u003c/p>\n\u003cp>\u003cstrong>As for grocery shopping?\u003c/strong>\u003c/p>\n\u003cp>\"Usually it's 100 miles in any direction from here to a large town,\" says Turner. That's more than a two-hour drive, which she makes only once a month. In between, she relies on the Food Bank delivery.\u003c/p>\n\u003cp>\"We keep the canned good for times when we can't get off the hill, and the fresh food, I get imaginative,\" she says. \"I like to take the veggies and cook them in fruit juice and then I like to put fish on top of them the last 15-20 minutes. Sometime we get frozen fish, so I make a lot of one-pot meals.\"\u003c/p>\n\u003cp>England says he and his team have more than doubled the amount of food they're bringing into Trinity County in the last year. The Food Bank and \u003ca href=\"https://www.trinitycountyfoodbank.com/\">Trinity County Food Assistance\u003c/a> deliver one bag or box of food to 2,500 households each month. That's 20 percent of the county.\u003c/p>\n\u003cp>England says the community here is incredibly supportive, but some people have complained that the food bank just enables drug-addicted or homeless people.\u003c/p>\n\u003cp>\"We don't judge people, and those druggies have kids. The kids might not get food normally,\" England says, but if the food bank provides, then they do.\u003c/p>\n\u003cp>\"I mean, if you're hungry, you're hungry. I don't care who you are. You're black, white, Indian, Mexican, fat, skinny, or from out of the county. If you're hungry, you're hungry.\"\u003c/p>\n\u003cp>That's an attitude that comes from personal experience. England says he's been out of work before. \"And I've struggled in the past, a long time ago, with some addiction problems. It just felt so good to be able to go to a place when you're hungry.\"\u003c/p>\n\u003cp>He remembers that first meal in a soup kitchen.\u003c/p>\n\u003cp>\"It was in a church. It was spaghetti, garlic bread and a salad,\" and they sent him and others home with cans of soup and chili.\u003c/p>\n\u003cp>\"A lot of people don't know what it is to be hungry,\" he explains. \"It's a horrible feeling. You're weak. You can't do anything. You don't have any ambitions. I'm so happy to be able to turn the table,\" he says, and help the people whose shoes he's been in before.\u003c/p>\n\u003cp>\u003cem>This piece was produced in collaboration with the\u003ca href=\"http://thefern.org/\"> Food & Environment Reporting Network\u003c/a>, a non-profit, investigative news organization. Ariel Plotnick helped with research and reporting for this piece. A broadcast version of this story aired on NPR's Here & Now.\u003cbr>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Farm-To-Table May Feel Virtuous, But It's Food Labor That's Ripe For Change",
"title": "Farm-To-Table May Feel Virtuous, But It's Food Labor That's Ripe For Change",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Reusing (\u003c/em>\u003ca href=\"https://twitter.com/andreareusing\">\u003cem>@AndreaReusing\u003c/em>\u003c/a>\u003cem>) is the James Beard award-winning chef at Lantern in Chapel Hill, N.C.\u003c/em>\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Novel and thrilling in earlier days, today's farm-to-table restaurant menus have scaled new heights of supposed transparency. The specificity can be weirdly opaque, much like an actual menu item that recently made the rounds: Quail Egg Coated in the Ashes of Dried Sheep's S***. Farm-to-table fatigue is most evident in those of us who cook in farm-to-table restaurants — Even We Are Sick of Us.\u003c/p>\n\u003cp>In the 15 years since Lantern opened, guests at my Asian-influenced farm-to-table restaurant have only rarely asked why a white girl from New Jersey is cooking fried rice in North Carolina alongside a kitchen crew mostly born in Mexico. The food we cook is openly and inherently inauthentic. But guests are sometimes surprised to learn that every single thing we serve isn't both local and organic, that our relatively expensive menu yields only slim profit or that we can't afford a group health plan. Diners occasionally comment that our use of Alaskan salmon or California cilantro has detracted from a truly \"authentic\" farm-to-table experience.\u003c/p>\n\u003cp>The ubiquity that makes farm-to-table meaningless also gives it its power. It has come to signify authenticity on almost any level, suggesting practices as complicated as adherence to fair labor standards, supply chain transparency or avoidance of GMOs. As farm-to-table has slipped further away from the food movement and into the realms of foodie-ism and corporate marketing, it is increasingly unhitched from the issues it is so often assumed to address.\u003c/p>\n\u003cp>Farm-to-table's sincere glow distracts from how the production and processing of even the most pristine ingredients — from field or dock or slaughterhouse to restaurant or school cafeteria — is nearly always configured to rely on cheap labor. Work very often performed by people who are themselves poor and hungry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Inequality does not affect our food system — our food system is built on inequality and requires it to function. The components of this inequality —racism, lack of access to capital, exploitation, land loss, nutritional and health disparities in communities of color, to name some — are tightly connected. Our nearly 20-year obsession with food and chefs has neither expanded access to high-quality food nor improved nutrition in low-resource neighborhoods.\u003c/p>\n\u003cp>Only an honest look at how food gets to the table in the U.S. can begin to unwind these connections.\u003c/p>\n\u003cp>Food workers, as members of both the largest and lowest-paid U.S. workforce, are in a unique position to lead these conversations. Many of us have already helped incubate policy change on wage equality, organic certification and the humane treatment of animals. But a simpler and maybe even more powerful way we can be catalysts for real change in the food system is to simply tell the stories of who we are.\u003c/p>\n\u003cp>Take immigration. Our current policy renders much of the U.S. workforce completely invisible. This is more true in the food industry than in any other place in American life. There is a widespread disconnect on the critical role recent immigrants play in producing our food and an underlying empathy gap when it comes to the reality of daily life for these low-wage food workers and their families.\u003c/p>\n\u003cp>For example, here in North Carolina, over 150,000 immigrant farm and food-processing workers harvest nearly all the local food we eat and export, but their living and working conditions would shock most Americans.\u003c/p>\n\u003cp>Our state produces half the sweet potatoes grown in the U.S. — 500,000 tons a year — which are all harvested by hand. A worker here has to dig and haul 2 tons to earn about $50. In meatpacking plants, \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/10/489468457/fines-for-meat-industrys-safety-problems-are-embarrassingly-low\">horrific injuries and deaths\u003c/a> resulting from unsafe working conditions are widespread. Farmworkers are exposed to far more pesticides than you or I would get on our spinach. \u003ca href=\"https://www.washingtonpost.com/lifestyle/food/in-an-immigration-crackdown-who-will-pick-our-produce/2017/03/17/cc1c6df4-0a5d-11e7-93dc-00f9bdd74ed1_story.html?utm_term=.a9ff3e7a4e11\">Poverty wages\u003c/a> allow ripe strawberries to be sold cheaply enough to be displayed unrefrigerated, piled high in produce section towers. Nearly half of immigrant farmworkers and their families in North Carolina are \u003ca href=\"https://www.ncfhp.org/wp-content/uploads/2016/08/FMC-Farmworker-Health-Factsheet.pdf\">food insecure\u003c/a>.\u003c/p>\n\u003cp>When as chefs we wonder whether a pork chop tastes better if the pig ate corn or nuts but we don't talk about the people who worked in the slaughterhouse where it was processed, we are creating a kind of theater. We encourage our audience to suspend their disbelief.\u003c/p>\n\u003cp>The theater our audience sees — abundant grocery stores and farmers markets, absurdly cheap fast food and our farm-to-table dining rooms — resembles what Jean Baudrillard famously called the simulacrum, a kind of heightened parallel world that, like Disneyland, is an artifice with no meaningful connection to the real world.\u003c/p>\n\u003cp>As chefs, we need to talk more about the economic realities of our kitchens and dining rooms and allow eaters to begin to experience them as we do: imperfect places where abundance and hope exist beside scarcity and compromise. Places that are weakened by the same structural inequality that afflicts every aspect of American life.\u003c/p>\n\u003cp>Roger Ebert described the capacity of movies to be \"like a machine that generates empathy.\" With more expansive definitions of authenticity and transparency, restaurants can become empathy machines and diners will get a better understanding of the lives of the people who feed us.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003c/em>\u003ca href=\"http://rivendellwriterscolony.org/\">\u003cem>Rivendell Writers Colony\u003c/em>\u003c/a>\u003cem> by \u003c/em>\u003ca href=\"https://www.southernfoodways.org/\">\u003cem>The Southern Foodways Alliance \u003c/em>\u003c/a>\u003cem>and \u003c/em>\u003ca href=\"http://tonitiptonmartin.com/foundation/\">\u003cem>Soul Summit\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Even the most wholesome ingredients are produced through cheap labor, often by people who are themselves poor and hungry. It's time the food world talks about that, says an award-winning chef.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Reusing (\u003c/em>\u003ca href=\"https://twitter.com/andreareusing\">\u003cem>@AndreaReusing\u003c/em>\u003c/a>\u003cem>) is the James Beard award-winning chef at Lantern in Chapel Hill, N.C.\u003c/em>\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Novel and thrilling in earlier days, today's farm-to-table restaurant menus have scaled new heights of supposed transparency. The specificity can be weirdly opaque, much like an actual menu item that recently made the rounds: Quail Egg Coated in the Ashes of Dried Sheep's S***. Farm-to-table fatigue is most evident in those of us who cook in farm-to-table restaurants — Even We Are Sick of Us.\u003c/p>\n\u003cp>In the 15 years since Lantern opened, guests at my Asian-influenced farm-to-table restaurant have only rarely asked why a white girl from New Jersey is cooking fried rice in North Carolina alongside a kitchen crew mostly born in Mexico. The food we cook is openly and inherently inauthentic. But guests are sometimes surprised to learn that every single thing we serve isn't both local and organic, that our relatively expensive menu yields only slim profit or that we can't afford a group health plan. Diners occasionally comment that our use of Alaskan salmon or California cilantro has detracted from a truly \"authentic\" farm-to-table experience.\u003c/p>\n\u003cp>The ubiquity that makes farm-to-table meaningless also gives it its power. It has come to signify authenticity on almost any level, suggesting practices as complicated as adherence to fair labor standards, supply chain transparency or avoidance of GMOs. As farm-to-table has slipped further away from the food movement and into the realms of foodie-ism and corporate marketing, it is increasingly unhitched from the issues it is so often assumed to address.\u003c/p>\n\u003cp>Farm-to-table's sincere glow distracts from how the production and processing of even the most pristine ingredients — from field or dock or slaughterhouse to restaurant or school cafeteria — is nearly always configured to rely on cheap labor. Work very often performed by people who are themselves poor and hungry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Inequality does not affect our food system — our food system is built on inequality and requires it to function. The components of this inequality —racism, lack of access to capital, exploitation, land loss, nutritional and health disparities in communities of color, to name some — are tightly connected. Our nearly 20-year obsession with food and chefs has neither expanded access to high-quality food nor improved nutrition in low-resource neighborhoods.\u003c/p>\n\u003cp>Only an honest look at how food gets to the table in the U.S. can begin to unwind these connections.\u003c/p>\n\u003cp>Food workers, as members of both the largest and lowest-paid U.S. workforce, are in a unique position to lead these conversations. Many of us have already helped incubate policy change on wage equality, organic certification and the humane treatment of animals. But a simpler and maybe even more powerful way we can be catalysts for real change in the food system is to simply tell the stories of who we are.\u003c/p>\n\u003cp>Take immigration. Our current policy renders much of the U.S. workforce completely invisible. This is more true in the food industry than in any other place in American life. There is a widespread disconnect on the critical role recent immigrants play in producing our food and an underlying empathy gap when it comes to the reality of daily life for these low-wage food workers and their families.\u003c/p>\n\u003cp>For example, here in North Carolina, over 150,000 immigrant farm and food-processing workers harvest nearly all the local food we eat and export, but their living and working conditions would shock most Americans.\u003c/p>\n\u003cp>Our state produces half the sweet potatoes grown in the U.S. — 500,000 tons a year — which are all harvested by hand. A worker here has to dig and haul 2 tons to earn about $50. In meatpacking plants, \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/10/489468457/fines-for-meat-industrys-safety-problems-are-embarrassingly-low\">horrific injuries and deaths\u003c/a> resulting from unsafe working conditions are widespread. Farmworkers are exposed to far more pesticides than you or I would get on our spinach. \u003ca href=\"https://www.washingtonpost.com/lifestyle/food/in-an-immigration-crackdown-who-will-pick-our-produce/2017/03/17/cc1c6df4-0a5d-11e7-93dc-00f9bdd74ed1_story.html?utm_term=.a9ff3e7a4e11\">Poverty wages\u003c/a> allow ripe strawberries to be sold cheaply enough to be displayed unrefrigerated, piled high in produce section towers. Nearly half of immigrant farmworkers and their families in North Carolina are \u003ca href=\"https://www.ncfhp.org/wp-content/uploads/2016/08/FMC-Farmworker-Health-Factsheet.pdf\">food insecure\u003c/a>.\u003c/p>\n\u003cp>When as chefs we wonder whether a pork chop tastes better if the pig ate corn or nuts but we don't talk about the people who worked in the slaughterhouse where it was processed, we are creating a kind of theater. We encourage our audience to suspend their disbelief.\u003c/p>\n\u003cp>The theater our audience sees — abundant grocery stores and farmers markets, absurdly cheap fast food and our farm-to-table dining rooms — resembles what Jean Baudrillard famously called the simulacrum, a kind of heightened parallel world that, like Disneyland, is an artifice with no meaningful connection to the real world.\u003c/p>\n\u003cp>As chefs, we need to talk more about the economic realities of our kitchens and dining rooms and allow eaters to begin to experience them as we do: imperfect places where abundance and hope exist beside scarcity and compromise. Places that are weakened by the same structural inequality that afflicts every aspect of American life.\u003c/p>\n\u003cp>Roger Ebert described the capacity of movies to be \"like a machine that generates empathy.\" With more expansive definitions of authenticity and transparency, restaurants can become empathy machines and diners will get a better understanding of the lives of the people who feed us.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003c/em>\u003ca href=\"http://rivendellwriterscolony.org/\">\u003cem>Rivendell Writers Colony\u003c/em>\u003c/a>\u003cem> by \u003c/em>\u003ca href=\"https://www.southernfoodways.org/\">\u003cem>The Southern Foodways Alliance \u003c/em>\u003c/a>\u003cem>and \u003c/em>\u003ca href=\"http://tonitiptonmartin.com/foundation/\">\u003cem>Soul Summit\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Food Justice Organizations in the Bay Area",
"title": "Bay Area Bites Guide to Food Justice Organizations in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's no secret that there's a gulf between the Bay Area's wealthy residents and not-so-wealthy residents, and the imbalance shows itself in a number of ways: the soaring rates \u003ca href=\"http://www.antievictionmap.com/\" target=\"_blank\" rel=\"noopener noreferrer\">of evictions\u003c/a>, your favorite restaurants \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\" rel=\"noopener noreferrer\">closing\u003c/a>, and the city’s increasing \u003ca href=\"https://www.forbes.com/sites/priceonomics/2016/05/11/the-african-american-exodus-from-san-francisco/#356a2eac5595\" target=\"_blank\" rel=\"noopener noreferrer\">homogenization\u003c/a>. Another side effect? Food insecurity. The \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">SF-Marin Food Bank\u003c/a> estimates that \u003ca href=\"https://www.sfmfoodbank.org/faq/\" target=\"_blank\" rel=\"noopener noreferrer\">one in four residents\u003c/a> in Marin and San Francisco struggle to feed themselves, and other local food banks report \u003ca href=\"http://www.accfb.org/wordpress/wp-content/uploads/2015/02/accfb-hungerstudy2014-smaller.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">similar\u003c/a> \u003ca href=\"http://www.shfb.org/docs/aboutus/annualreport/2016_annualreport.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">stats\u003c/a>.\u003c/p>\n\u003cp>The Bay Area has a long history of charities working to deal with this problem, including religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">St. Anthony’s\u003c/a> and other groups like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\" rel=\"noopener noreferrer\">Project Open Hand\u003c/a>, which grew out of the AIDS epidemic. Now, the conversation about feeding people has evolved to one emphasizing “food justice,” a term that describes a food system where everyone has safe and equal access to affordable, nutritious food grown in a way that supports the health of the workers and the environment. We’ve listed a variety of foodcentric charities across the Bay Area, highlighting their different approaches to a more equal food system. This isn’t an exhaustive list, so let us know your favorite food-related charity or nonprofit in the comments.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_118592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg\" alt=\"Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CUESA\u003c/strong>\u003c/a>, or the Center for Urban Education about Sustainable Agriculture, is more than just farmers market and goat festivals. The nonprofit has been working since 1994 to inform city goers about the systems and processes that produce their organic kale and sustainable bacon. In addition to their farmers markets in San Francisco and Oakland, CUESA offers a wide variety of educational programs (including their free \u003ca href=\"https://cuesa.org/foodwise-kids\" target=\"_blank\" rel=\"noopener noreferrer\">FoodWise program\u003c/a> for elementary school kids and entrepreneurship opportunities for high schoolers) and community resources (such as cooking classes and seasonal recipes).\u003c/p>\n\u003cfigure id=\"attachment_118562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg\" alt=\"Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills. \u003ccite>(CommunityGrows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.communitygrows.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CommunityGrows\u003c/strong>\u003c/a> got their start renovating blighted parks. Now, the Western Addition group uses those parks to teach kids where their food comes from, with a variety of programs including healthy cooking classes, after-school farm programs and job training for low-income youth.\u003c/p>\n\u003cp>One of the biggest problems with our current food system is access. Sure, we should all be eating healthy food, but how can we when the nearest grocery store is an hour and two Muni transfers away? \u003ca href=\"http://www.healthyretailsf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Healthy Retail SF\u003c/strong>\u003c/a> aims to ensure that everyone has the opportunity to purchase nutritious, affordable food choices by working with corner stores to include options like fruits and vegetables. They provide a pathway for corner stores to transform themselves, offering resources, financial help and a sustainable model. The group evolved from the \u003ca href=\"http://www.healthytl.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Tenderloin Healthy Corner Store Coalition\u003c/strong>\u003c/a>, started by a group of teenagers frustrated by the area’s lack of healthy options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An urban farm in the Mission grows a wide variety of produce and distributes it to those in need in the community through their \u003cstrong>\u003ca href=\"https://freefarmstand.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Free Farm Stand\u003c/a>\u003c/strong>, with impressive results: between 2009-2015, they gave away 28 tons of produce.\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cfigure id=\"attachment_118554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118554\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1.jpg\" alt=\"Volunteers unpack food for Second Harvest Food Bank.\" width=\"1920\" height=\"1644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1020x873.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1180x1010.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-960x822.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-520x445.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers unpack food for Second Harvest Food Bank. \u003ccite>(Second Harvest Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Second Harvest Food Bank\u003c/strong>\u003c/a>, serving San Mateo and Santa Clara counties, provides a wide range of services to ensure that no one goes hungry: in addition to their children’s nutrition and family programs, they also offer a brown bag program run by seniors for seniors, free fruit and vegetables from their traveling Produce Mobile and nutrition classes.\u003c/p>\n\u003cp>When he was in seventh grade, South Bay teen Kiran Sridhar volunteered at a food bank. Struck by the need he saw, Sridhar developed \u003ca href=\"http://wastenofood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Waste No Food\u003c/strong>\u003c/a>, a platform where businesses can post their excess food, and local charities can claim the food and pick it up. Thanks to fans like Levi’s Stadium, who use it to offload leftovers from 49er events, the platform has facilitated the donation of over 10,000 pounds of food since their founding.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishes.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Loaves & Fishes\u003c/a>\u003c/strong>, which offers hot meals to those in need, calls themselves a \"Soup Kitchen 2.0.\" In recent years, the organization, dramatically increased their reach in Santa Clara County by teaming up with like-minded organizations--like a partnership that allowed them to use an industrial kitchen, rent-free. Thanks to that collaboration, they're now able to serve 30,000 meals a month.\u003c/p>\n\u003cp>Similar to Waste No Food, \u003ca href=\"http://www.peninsulafoodrunners.org/wp/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Peninsula Food Runners\u003c/strong>\u003c/a> aims to combat food waste by connecting a fleet of runners--who pick up and deliver excess food from places like restaurants, event planners, corporate cafeterias, and hotels--with local charities. The groups use an app called Chow Match, which allows most charities to get their food in a mere hour, and thanks to that efficiency, the Food Runners are able to serve 30,000 meals a week.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cfigure id=\"attachment_118556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118556\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3.jpg\" alt=\"Volunteers from Planting Justice work on of the group's urban farms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers from Planting Justice work on of the group's urban farms. \u003ccite>(Planting Justice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the eight years they’ve existed, \u003ca href=\"http://www.plantingjustice.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Planting Justice\u003c/strong>\u003c/a> has made significant contributions to their goal of creating “equal access to food, jobs, and education.” In addition their work building farms--they’ve constructed over 400 permaculture gardens around the Bay Area--they also focus on lowering prison recidivism rates by providing landscaping jobs that pay a living wage to formerly incarcerated workers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>City Slicker Farms\u003c/strong>\u003c/a> helps West Oakland residents become active participants in the food system by offering spots in their community garden and providing raised beds for people’s backyards. They also offer a paid summer work program to local teens, as well as a sliding scale farm stand with cooking demonstrations featuring suggestions of meals to cook with the farm’s produce. (The group is part of an \u003ca href=\"https://www.eventbrite.com/e/food-for-thought-east-bay-resilience-through-food-justice-tickets-35251146127\" target=\"_blank\" rel=\"noopener noreferrer\">upcoming event\u003c/a> on food justice in the East Bay, which will also feature Full Harvest Farm, Afrika Town Community Garden, Urban Tilth, and Freedom Farmer's Market.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbantilth.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Urban Tilth\u003c/strong>\u003c/a> runs seven urban farms in Richmond, where community members are encouraged to eat the farms’ produce, take part in one of many their garden education programs, or participate in the group’s CSA.\u003c/p>\n\u003cp>Researchers have shown that farmers markets are often \u003ca href=\"https://www.ssc.wisc.edu/~wright/Sociology%20929-assignments-2010_files/iftheyonlynewcolorblindfood.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">overwhelmingly white\u003c/a> spaces. Not \u003ca href=\"http://www.freedomfarmersmarket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Freedom Farmer's Market\u003c/strong>\u003c/a> in Oakland. The market serves as a dedicated space for black farmers to sell their produce, with an emphasis on what they call “traditional legacy foods.”\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cfigure id=\"attachment_118555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-1.jpg\" alt=\"Farm To Pantry volunteers glean excess produce from farms to donate to charities.\" width=\"1920\" height=\"1468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-800x612.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-768x587.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1020x780.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1180x902.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-960x734.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm To Pantry volunteers glean excess produce from farms to donate to charities. \u003ccite>(Bernier Farms/Farm To Pantry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmtopantry.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Farm to Pantry\u003c/strong>\u003c/a> takes advantage of Sonoma County’s many acres of farmland by sending volunteers to “glean”--collect the leftover produce--from participating farms, which they then distribute to those in need around the county.\u003c/p>\n\u003cp>If we want to switch to a food system where we eat more locally-grown produce, one of the biggest obstacles is farmland: land is expensive, and often, small farming isn’t profitable enough to allow farmers to resist development. The \u003ca href=\"http://www.malt.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Agricultural Land Trust\u003c/strong>\u003c/a> was developed in the 1980s to ensure that West Marin’s farmland will stay farmland forever. It was the first trust of its kind in the country, and today it allows places like Straus Family Creamery to keep making their products.\u003c/p>\n\u003cp>Since 1988, \u003ca href=\"http://fftfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Food For Thought\u003c/strong>\u003c/a> has been providing produce, frozen meals and vitamins to Sonoma County residents with AIDS/HIV, and has plans to soon expand their scope to serve people with other serious illnesses.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Despite Marin County’s wealthy reputation, the area, like everywhere else in the Bay Area, struggles with issues of food insecurity. \u003ca href=\"http://ucanr.edu/sites/MarinFoodPolicyCouncil/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Food Policy Council\u003c/strong>\u003c/a>, the second such food council in the country, works to address those inequities by working with city governments to ensure that everyone in the county has access to nutritious fare.\u003c/p>\n\n",
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"excerpt": "We've highlighted some of the Bay Area groups working to ensure that everyone has access to healthy food--what other food justice organizations should we know about?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that there's a gulf between the Bay Area's wealthy residents and not-so-wealthy residents, and the imbalance shows itself in a number of ways: the soaring rates \u003ca href=\"http://www.antievictionmap.com/\" target=\"_blank\" rel=\"noopener noreferrer\">of evictions\u003c/a>, your favorite restaurants \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\" rel=\"noopener noreferrer\">closing\u003c/a>, and the city’s increasing \u003ca href=\"https://www.forbes.com/sites/priceonomics/2016/05/11/the-african-american-exodus-from-san-francisco/#356a2eac5595\" target=\"_blank\" rel=\"noopener noreferrer\">homogenization\u003c/a>. Another side effect? Food insecurity. The \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">SF-Marin Food Bank\u003c/a> estimates that \u003ca href=\"https://www.sfmfoodbank.org/faq/\" target=\"_blank\" rel=\"noopener noreferrer\">one in four residents\u003c/a> in Marin and San Francisco struggle to feed themselves, and other local food banks report \u003ca href=\"http://www.accfb.org/wordpress/wp-content/uploads/2015/02/accfb-hungerstudy2014-smaller.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">similar\u003c/a> \u003ca href=\"http://www.shfb.org/docs/aboutus/annualreport/2016_annualreport.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">stats\u003c/a>.\u003c/p>\n\u003cp>The Bay Area has a long history of charities working to deal with this problem, including religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">St. Anthony’s\u003c/a> and other groups like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\" rel=\"noopener noreferrer\">Project Open Hand\u003c/a>, which grew out of the AIDS epidemic. Now, the conversation about feeding people has evolved to one emphasizing “food justice,” a term that describes a food system where everyone has safe and equal access to affordable, nutritious food grown in a way that supports the health of the workers and the environment. We’ve listed a variety of foodcentric charities across the Bay Area, highlighting their different approaches to a more equal food system. This isn’t an exhaustive list, so let us know your favorite food-related charity or nonprofit in the comments.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_118592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg\" alt=\"Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CUESA\u003c/strong>\u003c/a>, or the Center for Urban Education about Sustainable Agriculture, is more than just farmers market and goat festivals. The nonprofit has been working since 1994 to inform city goers about the systems and processes that produce their organic kale and sustainable bacon. In addition to their farmers markets in San Francisco and Oakland, CUESA offers a wide variety of educational programs (including their free \u003ca href=\"https://cuesa.org/foodwise-kids\" target=\"_blank\" rel=\"noopener noreferrer\">FoodWise program\u003c/a> for elementary school kids and entrepreneurship opportunities for high schoolers) and community resources (such as cooking classes and seasonal recipes).\u003c/p>\n\u003cfigure id=\"attachment_118562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg\" alt=\"Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills. \u003ccite>(CommunityGrows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.communitygrows.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CommunityGrows\u003c/strong>\u003c/a> got their start renovating blighted parks. Now, the Western Addition group uses those parks to teach kids where their food comes from, with a variety of programs including healthy cooking classes, after-school farm programs and job training for low-income youth.\u003c/p>\n\u003cp>One of the biggest problems with our current food system is access. Sure, we should all be eating healthy food, but how can we when the nearest grocery store is an hour and two Muni transfers away? \u003ca href=\"http://www.healthyretailsf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Healthy Retail SF\u003c/strong>\u003c/a> aims to ensure that everyone has the opportunity to purchase nutritious, affordable food choices by working with corner stores to include options like fruits and vegetables. They provide a pathway for corner stores to transform themselves, offering resources, financial help and a sustainable model. The group evolved from the \u003ca href=\"http://www.healthytl.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Tenderloin Healthy Corner Store Coalition\u003c/strong>\u003c/a>, started by a group of teenagers frustrated by the area’s lack of healthy options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>An urban farm in the Mission grows a wide variety of produce and distributes it to those in need in the community through their \u003cstrong>\u003ca href=\"https://freefarmstand.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Free Farm Stand\u003c/a>\u003c/strong>, with impressive results: between 2009-2015, they gave away 28 tons of produce.\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cfigure id=\"attachment_118554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118554\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1.jpg\" alt=\"Volunteers unpack food for Second Harvest Food Bank.\" width=\"1920\" height=\"1644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1020x873.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1180x1010.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-960x822.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-520x445.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers unpack food for Second Harvest Food Bank. \u003ccite>(Second Harvest Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Second Harvest Food Bank\u003c/strong>\u003c/a>, serving San Mateo and Santa Clara counties, provides a wide range of services to ensure that no one goes hungry: in addition to their children’s nutrition and family programs, they also offer a brown bag program run by seniors for seniors, free fruit and vegetables from their traveling Produce Mobile and nutrition classes.\u003c/p>\n\u003cp>When he was in seventh grade, South Bay teen Kiran Sridhar volunteered at a food bank. Struck by the need he saw, Sridhar developed \u003ca href=\"http://wastenofood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Waste No Food\u003c/strong>\u003c/a>, a platform where businesses can post their excess food, and local charities can claim the food and pick it up. Thanks to fans like Levi’s Stadium, who use it to offload leftovers from 49er events, the platform has facilitated the donation of over 10,000 pounds of food since their founding.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishes.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Loaves & Fishes\u003c/a>\u003c/strong>, which offers hot meals to those in need, calls themselves a \"Soup Kitchen 2.0.\" In recent years, the organization, dramatically increased their reach in Santa Clara County by teaming up with like-minded organizations--like a partnership that allowed them to use an industrial kitchen, rent-free. Thanks to that collaboration, they're now able to serve 30,000 meals a month.\u003c/p>\n\u003cp>Similar to Waste No Food, \u003ca href=\"http://www.peninsulafoodrunners.org/wp/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Peninsula Food Runners\u003c/strong>\u003c/a> aims to combat food waste by connecting a fleet of runners--who pick up and deliver excess food from places like restaurants, event planners, corporate cafeterias, and hotels--with local charities. The groups use an app called Chow Match, which allows most charities to get their food in a mere hour, and thanks to that efficiency, the Food Runners are able to serve 30,000 meals a week.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cfigure id=\"attachment_118556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118556\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3.jpg\" alt=\"Volunteers from Planting Justice work on of the group's urban farms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers from Planting Justice work on of the group's urban farms. \u003ccite>(Planting Justice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the eight years they’ve existed, \u003ca href=\"http://www.plantingjustice.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Planting Justice\u003c/strong>\u003c/a> has made significant contributions to their goal of creating “equal access to food, jobs, and education.” In addition their work building farms--they’ve constructed over 400 permaculture gardens around the Bay Area--they also focus on lowering prison recidivism rates by providing landscaping jobs that pay a living wage to formerly incarcerated workers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>City Slicker Farms\u003c/strong>\u003c/a> helps West Oakland residents become active participants in the food system by offering spots in their community garden and providing raised beds for people’s backyards. They also offer a paid summer work program to local teens, as well as a sliding scale farm stand with cooking demonstrations featuring suggestions of meals to cook with the farm’s produce. (The group is part of an \u003ca href=\"https://www.eventbrite.com/e/food-for-thought-east-bay-resilience-through-food-justice-tickets-35251146127\" target=\"_blank\" rel=\"noopener noreferrer\">upcoming event\u003c/a> on food justice in the East Bay, which will also feature Full Harvest Farm, Afrika Town Community Garden, Urban Tilth, and Freedom Farmer's Market.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbantilth.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Urban Tilth\u003c/strong>\u003c/a> runs seven urban farms in Richmond, where community members are encouraged to eat the farms’ produce, take part in one of many their garden education programs, or participate in the group’s CSA.\u003c/p>\n\u003cp>Researchers have shown that farmers markets are often \u003ca href=\"https://www.ssc.wisc.edu/~wright/Sociology%20929-assignments-2010_files/iftheyonlynewcolorblindfood.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">overwhelmingly white\u003c/a> spaces. Not \u003ca href=\"http://www.freedomfarmersmarket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Freedom Farmer's Market\u003c/strong>\u003c/a> in Oakland. The market serves as a dedicated space for black farmers to sell their produce, with an emphasis on what they call “traditional legacy foods.”\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cfigure id=\"attachment_118555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-1.jpg\" alt=\"Farm To Pantry volunteers glean excess produce from farms to donate to charities.\" width=\"1920\" height=\"1468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-800x612.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-768x587.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1020x780.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1180x902.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-960x734.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm To Pantry volunteers glean excess produce from farms to donate to charities. \u003ccite>(Bernier Farms/Farm To Pantry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmtopantry.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Farm to Pantry\u003c/strong>\u003c/a> takes advantage of Sonoma County’s many acres of farmland by sending volunteers to “glean”--collect the leftover produce--from participating farms, which they then distribute to those in need around the county.\u003c/p>\n\u003cp>If we want to switch to a food system where we eat more locally-grown produce, one of the biggest obstacles is farmland: land is expensive, and often, small farming isn’t profitable enough to allow farmers to resist development. The \u003ca href=\"http://www.malt.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Agricultural Land Trust\u003c/strong>\u003c/a> was developed in the 1980s to ensure that West Marin’s farmland will stay farmland forever. It was the first trust of its kind in the country, and today it allows places like Straus Family Creamery to keep making their products.\u003c/p>\n\u003cp>Since 1988, \u003ca href=\"http://fftfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Food For Thought\u003c/strong>\u003c/a> has been providing produce, frozen meals and vitamins to Sonoma County residents with AIDS/HIV, and has plans to soon expand their scope to serve people with other serious illnesses.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite Marin County’s wealthy reputation, the area, like everywhere else in the Bay Area, struggles with issues of food insecurity. \u003ca href=\"http://ucanr.edu/sites/MarinFoodPolicyCouncil/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Food Policy Council\u003c/strong>\u003c/a>, the second such food council in the country, works to address those inequities by working with city governments to ensure that everyone in the county has access to nutritious fare.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bringing Healing Meals to the Chronically Ill in California",
"title": "Bringing Healing Meals to the Chronically Ill in California",
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"content": "\u003cp>\u003cem>California nonprofits are advocating for a medically tailored meal pilot program for low-income residents.\u003c/em>\u003c/p>\n\u003cp>“Food is medicine” has become a common refrain. Now a coalition of California nonprofits hopes to test this theory with a program that would deliver medically tailored meals to the doors of low-income California residents living with heart disease, cancer, and diabetes.\u003c/p>\n\u003cp>Earlier this year, The California Food is Medicine Coalition, which is made up of six California nonprofits: \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a> in Santa Rosa, \u003ca href=\"http://www.mamaskitchen.org/\">Mama’s Kitchen\u003c/a> in San Diego, \u003ca href=\"https://www.openhand.org/\">Project Open Hand\u003c/a> in San Francisco, \u003ca href=\"http://healthtrust.org/\">HealthTrust\u003c/a> in San Jose, \u003ca href=\"http://fftfoodbank.org/\">Food for Thought\u003c/a> in Sonoma County, and \u003ca href=\"http://www.angelfood.org/site/PageServer#.WTa5WTOZPAI\">Project Angel Food\u003c/a> in Los Angeles—all groups that for the most part started delivering medically tailored meals during the HIV/AIDS crisis and saw the impact on patients’ quality of life—worked with state Senator Mike McGuire to request funding to pilot the program.\u003c/p>\n\u003cp>“We’re trying to make the case that high-quality nutritional support in the form of a meal-delivery program to meet the nutritional needs of patients with specific illnesses should be considered a medical intervention without which the patient will not do nearly as well,” said Cathryn Couch, executive director of Ceres Project. “This kind of work is being done in other states and we’re behind.”\u003c/p>\n\u003cp>If the coalition’s request for $9 million in funding over three years is approved, it would be the first multi-organization, multi-county, multi-disease pilot in the country—and it could have a significant impact on healthcare costs and health outcomes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Earlier work in Philadelphia, led by the nonprofit \u003ca href=\"http://www.mannapa.org/\">MANNA\u003c/a> and documented in a 2013 \u003ca href=\"http://www.mannapa.org/wp-content/uploads/2014/07/MANNA-Study.pdf\">study\u003c/a> published in the \u003cem>Journal of Primary Care and Community Health, \u003c/em>showed promising results. After delivering three medically tailored meals per day to 65 patients with different chronic illnesses for six months, researchers found that the healthcare costs for those patients dropped from $38,937 per month to $28,183 per month, and were 55 percent lower than the healthcare costs of a comparison group. The frequency of hospital admissions and length of hospital stays also declined.\u003c/p>\n\u003cp>A healthful and diverse diet, say these groups, can work wonders to bring patients back to health. “With our model, you don’t have to wait years to see results,” said MANNA CEO Sue Daugherty. “With hypertension, we can see the results in one month; with A1C [a blood test for average blood glucose], we can see the results in three months.”\u003c/p>\n\u003cp>\u003cstrong>Food Heals\u003c/strong>\u003c/p>\n\u003cp>MANNA, like many members of the Food is Medicine Coalition, started delivering meals to those living with HIV/AIDS in the 1990s. The program expanded over time and, in 2014, thanks to a partnership with local insurer Health Partners Plans, MANNA started tailoring meals for 80 different health conditions ranging from cancer and kidney disease to diabetes and HIV/AIDS.\u003c/p>\n\u003cp>The dietician-designed menus offered by Ceres Project feature dishes such as mushroom quiche, chickpea burgers, lentil soup, fish stew, and pasta with summer vegetables.\u003c/p>\n\u003cp>Preparations are further tailored to specific illnesses. Meals for diabetes patients would have fewer carbohydrates while meals for patients with heart disease would limit sodium and saturated fats. All meals are based around fresh fruits and vegetables, whole grains, and high quality proteins.\u003c/p>\n\u003cp>Groups also allow for dietary modifications. MANNA, for example, provides pureed meals for those who struggle to chew or swallow, low spice meals, low lactose, and seafood-free meals for those with allergies.\u003c/p>\n\u003cp>A 2016 \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/jco.2016.34.26_suppl.155\">study\u003c/a> found that home-delivered, medically tailored meals helped cancer patients decrease fatigue, eat more nutritiously, and live more independently.\u003c/p>\n\u003cp>And the Harvard Center for Health Law and Policy Innovation has \u003ca href=\"http://dialogue4health.org/uploads/resources/Downer_102115.pdf\">reported\u003c/a> that medically tailored meals help lower blood glucose levels, reduce the number of hospitalizations and ER visits, and increase medication adherence among those with diabetes. Harvard’s study also showed that providing three meals per day for six months costs less than a single night of hospitalization.\u003c/p>\n\u003cp>The opportunity to improve health outcomes helped MANNA secure partnerships with three insurers. The nonprofit operates out of a new commercial kitchen with 36 staff members and 4,500 active volunteers to deliver meals to roster of 1,000 clients who receive 1 million meals annually.\u003c/p>\n\u003cp>“There is finally recognition that a prescription diet is just as important as prescription medications,” Daugherty says.\u003c/p>\n\u003cp>\u003cstrong>Statewide Support\u003c/strong>\u003c/p>\n\u003cp>While MANNA secures its funding through a number of channels including contracts with insurers, individual donations, foundations, and corporate giving, the Food is Medicine Coalition hopes to have funding embedded into the state budget and will then allocate resources to patients receiving public health insurance through Medi-Cal, California’s implementation of Medicaid.\u003c/p>\n\u003cp>According to Couch, the program has the support of the California Department of Public Health, California Department of Healthcare Services, and other key stakeholders.\u003c/p>\n\u003cp>The Department of Public Health declined to comment on pending legislation, but a spokesperson said in a statement: “For those individuals diagnosed with chronic disease such as diabetes and heart disease, proper nutrition can be a key component of treatment.”\u003c/p>\n\u003cp>Couch believes the intervention is critical for supporting patients but admits there are still logistics to work out.\u003c/p>\n\u003cp>The goal is to have Medi-Cal refer patients to local organizations such as Mama’s Kitchen and Project Open Hand, which can deliver the meals in their respective counties.\u003c/p>\n\u003cp>As part of the pilot, the coalition will track healthcare utilization and health outcomes before, during, and after the intervention. Couch estimates that a $9 million investment would shave $19 million in healthcare costs during the first year of the program.\u003c/p>\n\u003cp>“We’re talking about patients who have to decide whether to pay for their medications or their utilities,” Couch says. “This is a population without any food support and the sooner we can demonstrate the positive outcomes to healthcare utilization and insurance costs, the sooner we can show that it makes sense to include medically tailored meal deliveries as an essential health benefit.”\u003c/p>\n\u003cp>Thanks to their dogged determination, the coalition received good news: In June, members of the state Senate approved $6 million over three years to pilot the program. While the Assembly did not include funding in its budget, the joint Conference Committee on the Budget voted to include the funding in the final budget. The budget is expected to be \u003ca href=\"http://www.latimes.com/politics/la-pol-sac-california-budget-agreement-20170613-story.html\">ratified today\u003c/a>, and will go to the governor’s desk soon after. There is still a chance Brown could veto the expenditure, but Couch is hopeful.\u003c/p>\n\u003cp>“It’s such a small amount of money compared to the overall healthcare budget in California,” she said. “Even if it doesn’t go through this year, we’ll be back in 2018. We’ve come too far to give up now.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE AUTHOR\u003c/strong>\u003cbr>\nJodi Helmer is a North Carolina-based freelancer who writes about food and farming for \u003cem>National Geographic Traveler\u003c/em>,\u003cem>Hemispheres\u003c/em>, \u003cem>Modern Farmer\u003c/em> and MensJournal.com among others. Visit her online at \u003ca href=\"http://www.jodihelmer.com/\">Jodihelmer.com\u003c/a>.\u003c/p>\n\n",
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"nprByline": "\u003ca href=\"http://civileats.com/author/jhelmer/\">Jodi Helmer,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>California nonprofits are advocating for a medically tailored meal pilot program for low-income residents.\u003c/em>\u003c/p>\n\u003cp>“Food is medicine” has become a common refrain. Now a coalition of California nonprofits hopes to test this theory with a program that would deliver medically tailored meals to the doors of low-income California residents living with heart disease, cancer, and diabetes.\u003c/p>\n\u003cp>Earlier this year, The California Food is Medicine Coalition, which is made up of six California nonprofits: \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a> in Santa Rosa, \u003ca href=\"http://www.mamaskitchen.org/\">Mama’s Kitchen\u003c/a> in San Diego, \u003ca href=\"https://www.openhand.org/\">Project Open Hand\u003c/a> in San Francisco, \u003ca href=\"http://healthtrust.org/\">HealthTrust\u003c/a> in San Jose, \u003ca href=\"http://fftfoodbank.org/\">Food for Thought\u003c/a> in Sonoma County, and \u003ca href=\"http://www.angelfood.org/site/PageServer#.WTa5WTOZPAI\">Project Angel Food\u003c/a> in Los Angeles—all groups that for the most part started delivering medically tailored meals during the HIV/AIDS crisis and saw the impact on patients’ quality of life—worked with state Senator Mike McGuire to request funding to pilot the program.\u003c/p>\n\u003cp>“We’re trying to make the case that high-quality nutritional support in the form of a meal-delivery program to meet the nutritional needs of patients with specific illnesses should be considered a medical intervention without which the patient will not do nearly as well,” said Cathryn Couch, executive director of Ceres Project. “This kind of work is being done in other states and we’re behind.”\u003c/p>\n\u003cp>If the coalition’s request for $9 million in funding over three years is approved, it would be the first multi-organization, multi-county, multi-disease pilot in the country—and it could have a significant impact on healthcare costs and health outcomes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Earlier work in Philadelphia, led by the nonprofit \u003ca href=\"http://www.mannapa.org/\">MANNA\u003c/a> and documented in a 2013 \u003ca href=\"http://www.mannapa.org/wp-content/uploads/2014/07/MANNA-Study.pdf\">study\u003c/a> published in the \u003cem>Journal of Primary Care and Community Health, \u003c/em>showed promising results. After delivering three medically tailored meals per day to 65 patients with different chronic illnesses for six months, researchers found that the healthcare costs for those patients dropped from $38,937 per month to $28,183 per month, and were 55 percent lower than the healthcare costs of a comparison group. The frequency of hospital admissions and length of hospital stays also declined.\u003c/p>\n\u003cp>A healthful and diverse diet, say these groups, can work wonders to bring patients back to health. “With our model, you don’t have to wait years to see results,” said MANNA CEO Sue Daugherty. “With hypertension, we can see the results in one month; with A1C [a blood test for average blood glucose], we can see the results in three months.”\u003c/p>\n\u003cp>\u003cstrong>Food Heals\u003c/strong>\u003c/p>\n\u003cp>MANNA, like many members of the Food is Medicine Coalition, started delivering meals to those living with HIV/AIDS in the 1990s. The program expanded over time and, in 2014, thanks to a partnership with local insurer Health Partners Plans, MANNA started tailoring meals for 80 different health conditions ranging from cancer and kidney disease to diabetes and HIV/AIDS.\u003c/p>\n\u003cp>The dietician-designed menus offered by Ceres Project feature dishes such as mushroom quiche, chickpea burgers, lentil soup, fish stew, and pasta with summer vegetables.\u003c/p>\n\u003cp>Preparations are further tailored to specific illnesses. Meals for diabetes patients would have fewer carbohydrates while meals for patients with heart disease would limit sodium and saturated fats. All meals are based around fresh fruits and vegetables, whole grains, and high quality proteins.\u003c/p>\n\u003cp>Groups also allow for dietary modifications. MANNA, for example, provides pureed meals for those who struggle to chew or swallow, low spice meals, low lactose, and seafood-free meals for those with allergies.\u003c/p>\n\u003cp>A 2016 \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/jco.2016.34.26_suppl.155\">study\u003c/a> found that home-delivered, medically tailored meals helped cancer patients decrease fatigue, eat more nutritiously, and live more independently.\u003c/p>\n\u003cp>And the Harvard Center for Health Law and Policy Innovation has \u003ca href=\"http://dialogue4health.org/uploads/resources/Downer_102115.pdf\">reported\u003c/a> that medically tailored meals help lower blood glucose levels, reduce the number of hospitalizations and ER visits, and increase medication adherence among those with diabetes. Harvard’s study also showed that providing three meals per day for six months costs less than a single night of hospitalization.\u003c/p>\n\u003cp>The opportunity to improve health outcomes helped MANNA secure partnerships with three insurers. The nonprofit operates out of a new commercial kitchen with 36 staff members and 4,500 active volunteers to deliver meals to roster of 1,000 clients who receive 1 million meals annually.\u003c/p>\n\u003cp>“There is finally recognition that a prescription diet is just as important as prescription medications,” Daugherty says.\u003c/p>\n\u003cp>\u003cstrong>Statewide Support\u003c/strong>\u003c/p>\n\u003cp>While MANNA secures its funding through a number of channels including contracts with insurers, individual donations, foundations, and corporate giving, the Food is Medicine Coalition hopes to have funding embedded into the state budget and will then allocate resources to patients receiving public health insurance through Medi-Cal, California’s implementation of Medicaid.\u003c/p>\n\u003cp>According to Couch, the program has the support of the California Department of Public Health, California Department of Healthcare Services, and other key stakeholders.\u003c/p>\n\u003cp>The Department of Public Health declined to comment on pending legislation, but a spokesperson said in a statement: “For those individuals diagnosed with chronic disease such as diabetes and heart disease, proper nutrition can be a key component of treatment.”\u003c/p>\n\u003cp>Couch believes the intervention is critical for supporting patients but admits there are still logistics to work out.\u003c/p>\n\u003cp>The goal is to have Medi-Cal refer patients to local organizations such as Mama’s Kitchen and Project Open Hand, which can deliver the meals in their respective counties.\u003c/p>\n\u003cp>As part of the pilot, the coalition will track healthcare utilization and health outcomes before, during, and after the intervention. Couch estimates that a $9 million investment would shave $19 million in healthcare costs during the first year of the program.\u003c/p>\n\u003cp>“We’re talking about patients who have to decide whether to pay for their medications or their utilities,” Couch says. “This is a population without any food support and the sooner we can demonstrate the positive outcomes to healthcare utilization and insurance costs, the sooner we can show that it makes sense to include medically tailored meal deliveries as an essential health benefit.”\u003c/p>\n\u003cp>Thanks to their dogged determination, the coalition received good news: In June, members of the state Senate approved $6 million over three years to pilot the program. While the Assembly did not include funding in its budget, the joint Conference Committee on the Budget voted to include the funding in the final budget. The budget is expected to be \u003ca href=\"http://www.latimes.com/politics/la-pol-sac-california-budget-agreement-20170613-story.html\">ratified today\u003c/a>, and will go to the governor’s desk soon after. There is still a chance Brown could veto the expenditure, but Couch is hopeful.\u003c/p>\n\u003cp>“It’s such a small amount of money compared to the overall healthcare budget in California,” she said. “Even if it doesn’t go through this year, we’ll be back in 2018. We’ve come too far to give up now.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE AUTHOR\u003c/strong>\u003cbr>\nJodi Helmer is a North Carolina-based freelancer who writes about food and farming for \u003cem>National Geographic Traveler\u003c/em>,\u003cem>Hemispheres\u003c/em>, \u003cem>Modern Farmer\u003c/em> and MensJournal.com among others. Visit her online at \u003ca href=\"http://www.jodihelmer.com/\">Jodihelmer.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Deportation Fears Prompt Immigrants To Cancel Food Stamps",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/03/20170328_atc_immigrants_cancel_food_assistance_to_avoid_deportation.mp3\u003c/p>\n\u003cp>Groups that help low-income families get food assistance are alarmed by a recent drop in the number of immigrants seeking help. Some families are even canceling their food stamps and other government benefits, for fear that receiving them will affect their immigration status or lead to deportation. Many of the concerns appear to be unfounded but have been fueled by the Trump administration's tough stance on immigration.\u003c/p>\n\u003cp>Officials at Manna Food Center in Montgomery County, Md., report that about 20 percent of the 561 families they have helped apply for food stamps, or SNAP benefits, in the past few months have asked that their cases be closed.\u003c/p>\n\u003cp>Maria Chavez, an outreach worker for Manna, says her immigrant clients are scared, especially if they're unauthorized parents getting SNAP benefits for their eligible American children.\u003c/p>\n\u003cp>\"They say, 'I want to close my food stamp.' And I say, 'Why you want to close it?' They say, 'Well, because I am afraid that something [will] happen to me or they [will] deport me,' \" says Chavez.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jim Wengler, director of benefits access at Hunger Free New York City, says fewer immigrants have also been showing up recently at the 20 sites his group serves around the city. And he says some noncitizens — even those in the country legally — want all of their government benefits canceled, including Medicaid.\u003c/p>\n\u003cp>\"Which is really frightening because these are families that are often working minimum-wage jobs, trying to raise children, trying to do the right thing, and with the help of these benefits are getting by. But without them, [they] will be in a really desperate situation,\" Wengler says.\u003c/p>\n\u003cp>Nonprofits around the country say they're seeing similar declines, although there are no hard numbers to back up the claims.\u003c/p>\n\u003cp>Advocates say the concerns seem to be twofold. Unauthorized immigrants, who can't get benefits themselves, are worried about getting deported if they receive benefits for their children. And lawful permanent residents are worried that receiving government aid — which they generally have to wait five years to do — will jeopardize their chances of becoming citizens.\u003c/p>\n\u003cfigure id=\"attachment_116417\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM.png\" alt=\"SNAP Recipients In 2015, By Citizenship\" width=\"812\" height=\"411\" class=\"size-full wp-image-116417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM.png 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-800x405.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-768x389.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-520x263.png 520w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">SNAP Recipients In 2015, By Citizenship \u003ccite>(Source: \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/Characteristics2015.pdf\">Supplemental Nutrition Assistance Program\u003c/a> (PDF))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's no evidence either of these things will happen, but rumors have been flying.\u003c/p>\n\u003cp>\"There's so much misinformation that it's creating a lot of anxiety among all immigrants right now,\" says Matthew Lopas, an attorney with the National Immigration Law Center, which is trying to allay people's fears. \"Nothing in the law has changed as of now, and there's certainly no danger at this point in using programs for which a person is eligible.\"\u003c/p>\n\u003cp>Still, President Trump has made clear that he would like to restrict both illegal and legal immigration. In an address to Congress last month, he said that the nation's current immigration system is a drain on American taxpayers and that the country should be more selective about whom it lets in.\u003c/p>\n\u003cp>\"It's a basic principle that those seeking to enter a country ought to be able to support themselves financially. Yet, in America we do not enforce this rule, straining the very public resources that our poorest citizens rely upon,\" Trump told Congress.\u003c/p>\n\u003cp>Many economists disagree that's the case, but there are those within the administration who are concerned about immigrants' use of government aid. In January, a draft White House executive order was leaked that proposes new limits on the use of public benefits by those seeking citizenship.\u003c/p>\n\u003cp>The order hasn't been signed, and it might never be signed. But Marco Liu, director of advocacy and outreach for the Community Food Bank of Southern Arizona, says the draft order and stepped-up immigration enforcement make it difficult to convince noncitizens that they should continue to apply for the benefits they need.\u003c/p>\n\u003cp>\"That's the sensitive and tricky part, because honestly, if I were in their shoes, I might be just as apprehensive,\" says Liu.\u003c/p>\n\u003cp>One additional note. We tried repeatedly to find immigrants willing to talk to us for the story, even without using their names. But we were unable to do so, which is highly unusual. Liu says people are so worried, they don't want to take any risks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Groups that help low-income families get food assistance are alarmed by a recent drop in the number of immigrants seeking help. Some families are even canceling their food stamps and other government benefits, for fear that receiving them will affect their immigration status or lead to deportation. Many of the concerns appear to be unfounded but have been fueled by the Trump administration's tough stance on immigration.\u003c/p>\n\u003cp>Officials at Manna Food Center in Montgomery County, Md., report that about 20 percent of the 561 families they have helped apply for food stamps, or SNAP benefits, in the past few months have asked that their cases be closed.\u003c/p>\n\u003cp>Maria Chavez, an outreach worker for Manna, says her immigrant clients are scared, especially if they're unauthorized parents getting SNAP benefits for their eligible American children.\u003c/p>\n\u003cp>\"They say, 'I want to close my food stamp.' And I say, 'Why you want to close it?' They say, 'Well, because I am afraid that something [will] happen to me or they [will] deport me,' \" says Chavez.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jim Wengler, director of benefits access at Hunger Free New York City, says fewer immigrants have also been showing up recently at the 20 sites his group serves around the city. And he says some noncitizens — even those in the country legally — want all of their government benefits canceled, including Medicaid.\u003c/p>\n\u003cp>\"Which is really frightening because these are families that are often working minimum-wage jobs, trying to raise children, trying to do the right thing, and with the help of these benefits are getting by. But without them, [they] will be in a really desperate situation,\" Wengler says.\u003c/p>\n\u003cp>Nonprofits around the country say they're seeing similar declines, although there are no hard numbers to back up the claims.\u003c/p>\n\u003cp>Advocates say the concerns seem to be twofold. Unauthorized immigrants, who can't get benefits themselves, are worried about getting deported if they receive benefits for their children. And lawful permanent residents are worried that receiving government aid — which they generally have to wait five years to do — will jeopardize their chances of becoming citizens.\u003c/p>\n\u003cfigure id=\"attachment_116417\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM.png\" alt=\"SNAP Recipients In 2015, By Citizenship\" width=\"812\" height=\"411\" class=\"size-full wp-image-116417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM.png 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-800x405.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-768x389.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-520x263.png 520w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">SNAP Recipients In 2015, By Citizenship \u003ccite>(Source: \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/Characteristics2015.pdf\">Supplemental Nutrition Assistance Program\u003c/a> (PDF))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's no evidence either of these things will happen, but rumors have been flying.\u003c/p>\n\u003cp>\"There's so much misinformation that it's creating a lot of anxiety among all immigrants right now,\" says Matthew Lopas, an attorney with the National Immigration Law Center, which is trying to allay people's fears. \"Nothing in the law has changed as of now, and there's certainly no danger at this point in using programs for which a person is eligible.\"\u003c/p>\n\u003cp>Still, President Trump has made clear that he would like to restrict both illegal and legal immigration. In an address to Congress last month, he said that the nation's current immigration system is a drain on American taxpayers and that the country should be more selective about whom it lets in.\u003c/p>\n\u003cp>\"It's a basic principle that those seeking to enter a country ought to be able to support themselves financially. Yet, in America we do not enforce this rule, straining the very public resources that our poorest citizens rely upon,\" Trump told Congress.\u003c/p>\n\u003cp>Many economists disagree that's the case, but there are those within the administration who are concerned about immigrants' use of government aid. In January, a draft White House executive order was leaked that proposes new limits on the use of public benefits by those seeking citizenship.\u003c/p>\n\u003cp>The order hasn't been signed, and it might never be signed. But Marco Liu, director of advocacy and outreach for the Community Food Bank of Southern Arizona, says the draft order and stepped-up immigration enforcement make it difficult to convince noncitizens that they should continue to apply for the benefits they need.\u003c/p>\n\u003cp>\"That's the sensitive and tricky part, because honestly, if I were in their shoes, I might be just as apprehensive,\" says Liu.\u003c/p>\n\u003cp>One additional note. We tried repeatedly to find immigrants willing to talk to us for the story, even without using their names. But we were unable to do so, which is highly unusual. Liu says people are so worried, they don't want to take any risks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Could Meals On Wheels Really Lose Funding? Yes, But It's Hard To Say How Much",
"title": "Could Meals On Wheels Really Lose Funding? Yes, But It's Hard To Say How Much",
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"content": "\u003cp>Call it an outburst of outrage giving.\u003c/p>\n\u003cp>Since President Trump's budget proposal was unveiled last Thursday, \u003ca href=\"http://www.mealsonwheelsamerica.org/\">Meals on Wheels America\u003c/a>, the national group which says it supports more than 5,000 community-based organizations that deliver meals to homebound seniors, has seen a flood of donations.\u003c/p>\n\u003cp>\"On a given day, Meals on Wheels America typically receives $1,000 in unsolicited online donations. Since Thursday morning, we've received more than $160,000 in online donations,\" says Jenny Bertolette, vice president for communications for the national group — which speaks on behalf of local programs and advocates for seniors, but does not itself deliver meals. It plans to use the money to fund awareness campaigns, among other things.\u003c/p>\n\u003cp>That surge in generosity comes in the wake of news stories suggesting that Trump's budget plan asks Congress for cuts that would gut federal funding for the program. But is that really the case?\u003c/p>\n\u003cp>The White House says no.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Some of the stories are just either grossly wrong or nearly grossly wrong, all the stories about how we cut Meals on Wheels,\" Mick Mulvaney, director of the Office of Management and Budget, said on NBC's \u003cem>Meet the Press\u003c/em>\u003cem> \u003c/em>Sunday.\u003c/p>\n\u003cp>Actually, how the meal programs are funded is kind of complicated.\u003c/p>\n\u003cp>The brouhaha stems from two community development block grants that would be eliminated under Trump's budget. States and cities receive the grants to help them fight poverty, and some of them use that money to help pay for Meals on Wheels programs.\u003c/p>\n\u003cp>Meals on Wheels, you see, isn't a federal program. It's a network of thousands of independently run groups that receive varying amounts of government aid – or none at all. (Some rely entirely on private donations). Together, they deliver hot meals to 2.4 million seniors each year. Some of these programs get federal funding, but how that will be affected is still unclear.\u003c/p>\n\u003cp>That's because we don't know how many programs get at least some of their funding through the block grants that are on the chopping block in Trump's budget. It's up to localities to allocate those funds, and as far as Bertolette knows, no one keeps a national tally of which cities and states are using those grants to fund Meals on Wheels, or how much is going to the programs.\u003c/p>\n\u003cp>But by far, the biggest source of federal funding for Meals on Wheels programs comes from another source: the Older Americans Act Nutrition Program, which is run by the Department Of Health and Human Services. In the aggregate, Bertolette says Meals on Wheels programs across the country rely on the HHS program for 35 percent of their funding.\u003c/p>\n\u003cp>The White House has proposed slashing the Health and Human Services budget by nearly 18 percent, but the details of those cuts have not been released. Will the Older Americans Act Nutrition Program be affected? No way to know.\u003c/p>\n\u003cp>But Bertolette says \"it's difficult to imagine a scenario in which these critical services would not be significantly and negatively impacted if [the budget proposal is] enacted into law,\" she says.\u003c/p>\n\u003cp>Even at current federal funding levels, some Meals on Wheels programs are struggling to meet demand.\u003c/p>\n\u003cp>\"We have a waiting list for home-delivered meals of 815 seniors, and it's growing,\" says Mark Adler, executive director of \u003ca href=\"https://www.bmow.org/\">Meals On Wheels South Florida\u003c/a>, which gets 65 percent of its $5.2 million yearly budget through the federal Older Americans Act.\u003c/p>\n\u003cp>\"We're already facing a situation where almost all of the seniors on our waiting list aren't going live to see their first meal delivered,\" says Adler.\u003c/p>\n\u003cp>His group serves 1.2 million meals to 10,000 seniors each year. Since Thursday, it's seen a spike in donations, taking in $1,000 over a three-day period, Adler says, where normally \"we'd get $100 if we're lucky.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.mealsonwheelsmd.org/pages/services%E2%80%94-the-homebound-meal-program%E2%80%94-landing-copy\">Meals on Wheels of Central Maryland\u003c/a> serves Baltimore City and seven other counties in the state. It relies on HHS funds for half of its $9 million annual budget.\u003c/p>\n\u003cp>Over the last four days, the Maryland group received $6,300 in donations, a huge increase over normal, a spokesperson said. The outpouring was welcome, because federal funds cover only about 30-60 percent of the cost of the roughly 1,500 meals it serves each day, so the organization is constantly fundraising to bridge that gap.\u003c/p>\n\u003cp>\"Loss of [federal] funding would mean that we would have to drastically reduce the number of people we can serve,\" Stephanie Archer-Smith, executive director of Meals on Wheels of Central Maryland, said in a statement.\u003c/p>\n\u003cp>Until the White House releases details of what will happen with funding for the Older Americans Act Nutrition Program, Adler says he'll remain on tenterhooks.\u003c/p>\n\u003cp>\"The sword of Damocles is hanging over our head with what is going to happen with this administration,\" Adler says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Call it an outburst of outrage giving.\u003c/p>\n\u003cp>Since President Trump's budget proposal was unveiled last Thursday, \u003ca href=\"http://www.mealsonwheelsamerica.org/\">Meals on Wheels America\u003c/a>, the national group which says it supports more than 5,000 community-based organizations that deliver meals to homebound seniors, has seen a flood of donations.\u003c/p>\n\u003cp>\"On a given day, Meals on Wheels America typically receives $1,000 in unsolicited online donations. Since Thursday morning, we've received more than $160,000 in online donations,\" says Jenny Bertolette, vice president for communications for the national group — which speaks on behalf of local programs and advocates for seniors, but does not itself deliver meals. It plans to use the money to fund awareness campaigns, among other things.\u003c/p>\n\u003cp>That surge in generosity comes in the wake of news stories suggesting that Trump's budget plan asks Congress for cuts that would gut federal funding for the program. But is that really the case?\u003c/p>\n\u003cp>The White House says no.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Some of the stories are just either grossly wrong or nearly grossly wrong, all the stories about how we cut Meals on Wheels,\" Mick Mulvaney, director of the Office of Management and Budget, said on NBC's \u003cem>Meet the Press\u003c/em>\u003cem> \u003c/em>Sunday.\u003c/p>\n\u003cp>Actually, how the meal programs are funded is kind of complicated.\u003c/p>\n\u003cp>The brouhaha stems from two community development block grants that would be eliminated under Trump's budget. States and cities receive the grants to help them fight poverty, and some of them use that money to help pay for Meals on Wheels programs.\u003c/p>\n\u003cp>Meals on Wheels, you see, isn't a federal program. It's a network of thousands of independently run groups that receive varying amounts of government aid – or none at all. (Some rely entirely on private donations). Together, they deliver hot meals to 2.4 million seniors each year. Some of these programs get federal funding, but how that will be affected is still unclear.\u003c/p>\n\u003cp>That's because we don't know how many programs get at least some of their funding through the block grants that are on the chopping block in Trump's budget. It's up to localities to allocate those funds, and as far as Bertolette knows, no one keeps a national tally of which cities and states are using those grants to fund Meals on Wheels, or how much is going to the programs.\u003c/p>\n\u003cp>But by far, the biggest source of federal funding for Meals on Wheels programs comes from another source: the Older Americans Act Nutrition Program, which is run by the Department Of Health and Human Services. In the aggregate, Bertolette says Meals on Wheels programs across the country rely on the HHS program for 35 percent of their funding.\u003c/p>\n\u003cp>The White House has proposed slashing the Health and Human Services budget by nearly 18 percent, but the details of those cuts have not been released. Will the Older Americans Act Nutrition Program be affected? No way to know.\u003c/p>\n\u003cp>But Bertolette says \"it's difficult to imagine a scenario in which these critical services would not be significantly and negatively impacted if [the budget proposal is] enacted into law,\" she says.\u003c/p>\n\u003cp>Even at current federal funding levels, some Meals on Wheels programs are struggling to meet demand.\u003c/p>\n\u003cp>\"We have a waiting list for home-delivered meals of 815 seniors, and it's growing,\" says Mark Adler, executive director of \u003ca href=\"https://www.bmow.org/\">Meals On Wheels South Florida\u003c/a>, which gets 65 percent of its $5.2 million yearly budget through the federal Older Americans Act.\u003c/p>\n\u003cp>\"We're already facing a situation where almost all of the seniors on our waiting list aren't going live to see their first meal delivered,\" says Adler.\u003c/p>\n\u003cp>His group serves 1.2 million meals to 10,000 seniors each year. Since Thursday, it's seen a spike in donations, taking in $1,000 over a three-day period, Adler says, where normally \"we'd get $100 if we're lucky.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.mealsonwheelsmd.org/pages/services%E2%80%94-the-homebound-meal-program%E2%80%94-landing-copy\">Meals on Wheels of Central Maryland\u003c/a> serves Baltimore City and seven other counties in the state. It relies on HHS funds for half of its $9 million annual budget.\u003c/p>\n\u003cp>Over the last four days, the Maryland group received $6,300 in donations, a huge increase over normal, a spokesperson said. The outpouring was welcome, because federal funds cover only about 30-60 percent of the cost of the roughly 1,500 meals it serves each day, so the organization is constantly fundraising to bridge that gap.\u003c/p>\n\u003cp>\"Loss of [federal] funding would mean that we would have to drastically reduce the number of people we can serve,\" Stephanie Archer-Smith, executive director of Meals on Wheels of Central Maryland, said in a statement.\u003c/p>\n\u003cp>Until the White House releases details of what will happen with funding for the Older Americans Act Nutrition Program, Adler says he'll remain on tenterhooks.\u003c/p>\n\u003cp>\"The sword of Damocles is hanging over our head with what is going to happen with this administration,\" Adler says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Acta Non Verba: The Youth Urban Farm Program Educating and Uplifting East Oakland Kids",
"title": "Acta Non Verba: The Youth Urban Farm Program Educating and Uplifting East Oakland Kids",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It started with a lemon tree. Kelly Carlisle didn’t grow up gardening. She didn’t have a windowsill herb garden. She knew about farming, of course, but in her mind there was a disconnect: food just sort of showed up at the grocery store. She worked a corporate job, wearing fancy clothes and heels to work. But she had gotten laid off during the recession, and one day a few years ago, she ended up at a Bay Area nursery with her daughter. They bought a lemon tree, and as it slowly started to flourish, so did Carlisle’s interest in gardening.\u003c/p>\n\u003cp>Around the same time the, she found herself reading more and more articles about Oakland, where she spent her childhood: about its status as one of the country’s most dangerous cities, the high rate of teen prostitution and dismal school dropout statistics. She wanted to do something that combined a concrete way to help Oakland’s kids with her newfound love of gardening. So in 2010, she started \u003ca href=\"http://anvfarm.org/\" target=\"_blank\">Acta Non Verba: Youth Urban Farm Project (ANV),\u003c/a> a nonprofit that introduces low-income East Oakland children to the joys of gardening while contributing financially to their future. Local children farm a small plot at \u003ca href=\"http://www2.oaklandnet.com/Government/o/opr/s/facility/OAK029397\" target=\"_blank\">Tassafaronga Recreation Center\u003c/a> and sell the produce through farmers markets and a \u003ca href=\"http://anvfarm.org/programs/csa/\" target=\"_blank\">CSA\u003c/a>. All the proceeds go into individual savings accounts for each child, earmarked for their education. There’s also an eight week \u003ca href=\"http://anvfarm.org/programs/camp-anv/\" target=\"_blank\">summer camp\u003c/a>, camping and field trips, and community farm days. Since their founding, they've served over three thousand local kids.\u003c/p>\n\u003cfigure id=\"attachment_115765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830661-e1488841685973.jpg\" alt=\"Acta Non Verba has served over 3,000 East Oakland kids since its founding.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba has served over 3,000 East Oakland kids since its founding. \u003ccite>(Acta Non Verba )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For generations, our communities have been told that farming is not for us,” Carlisle said. “When we talk to our kids about what a farmer looks like and where farmers live, it’s very abstract. Nobody knows a farmer, it’s all what they’ve seen on TV. There are no 4-H clubs in the flatlands.”\u003c/p>\n\u003cp>The financial aspect of the program was inspired by San Francisco’s \u003ca href=\"http://sfgov.org/ofe/k2c\" target=\"_blank\">San Francisco Kindergarten to College Program\u003c/a>, where every kindergartner entering a public school is given a savings account with $50, with incentives for families that regularly contribute. (Research has shown that children are more likely to attend college if there’s money set aside for it).\u003c/p>\n\u003cp>But the money is just part of the way Acta Non Verba (Latin phrase meaning: actions not words) prepares children for the future. Most of the kids Carlisle works with want to be athletes, musicians, actresses--or cops, so they can carry a gun. The program allows them to explore the sprawling agricultural industry, to show them a field and a future that could be theirs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“If you’re not into getting dirty, not into planting and harvesting, there’s all these other things that you can do,” Carlisle said. “There’s being a soil scientist, being an entomologist, pest management. That, to me, is as important as \u003ca href=\"https://studyinthestates.dhs.gov/2011/09/what-does-stem-stand-for\" target=\"_blank\">STEM\u003c/a>.” \u003c/p>\n\u003cfigure id=\"attachment_115764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830656-e1488841654431.jpg\" alt=\"Acta Non Verba teaches kids about the cultivation and selling of produce.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba teaches kids about the cultivation and selling of produce. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It hasn’t been easy. Like Carlisle, many of the kids have grown up disconnected to where their food comes from. And in East Oakland, where most kids grow up with acute food insecurity (most \u003ca href=\"http://anvfarm.org/about/mission/\" target=\"_blank\">qualify for reduced lunch\u003c/a>), an emphasis on pesticide-free local produce can seem precious or irrelevant. Once, the garden yielded a bumper crop of collard greens. Carlisle offered some to a woman in the neighborhood. The woman was suspicious, unbelieving that the park’s small garden could actually yield something and that Carlisle had grown it.\u003c/p>\n\u003cp>The greens were safe, Carlisle said. She had farmed them herself. “She’s like ‘Why would you call yourself that? No girl, we’re not farmers, you’re a gardener,’” Carlisle remembered. “I was offended, but it’s something to think about; trying not to sound superior. The farm-to-table movement doesn’t always feel like it applies to folks in my community. But to grow culturally relevant produce like collard greens and mustard greens, the community is starting to come around and see that, like with me, food is grown, it doesn’t just show up at the grocery store miraculously.”\u003c/p>\n\u003cfigure id=\"attachment_115763\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-115763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg\" alt=\"Acta Non Verba founder and executive director Kelly Carlisle.\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba founder and executive director Kelly Carlisle. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To help share her message, Carlisle involves parents, both as volunteers and paid positions so the children’s healthy eating education is reinforced at home. She also makes it fun: she talks about a local boy named Jordan, who’s always thrilled to share his new knowledge about plant biology, or a pair of sisters whose eyes light up when it’s time to sing camp songs.\u003c/p>\n\u003cp>Thing could be easier, Carlisle acknowledges. She’d like to be able to afford more employees. She’d like there to be a grocery store near the farm, a nice one emphasizing healthy options. She’d like to only focus on food issues. But the more time she spends in East Oakland, the more she’s forced to confront other issues, like the area’s high rates of \u003ca href=\"http://www.acphd.org/media/401560/cumulative-health-impacts-east-west-oakland.pdf\" target=\"_blank\">child asthma\u003c/a>, or the \u003ca href=\"http://www.cbecal.org/organizing/northern-california/oakland/#crematorium\" target=\"_blank\">giant crematorium\u003c/a> that’s slated to be built near her farm. But Carlisle, who served in the Navy and whose parents also started their own nonprofit--“Service is probably ingrained in my DNA,” she said--isn’t going to give up anytime soon.\u003c/p>\n\u003cp>“One thing that we don’t think about in these high tech days is that we’re all here because somebody cultivated and worked with land,” she said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Even every single culture has some kind of agriculture going on. For me, farming is not only something that soothes my soul and makes me feel like I’ve accomplished something in a day, it’s also a connection to something bigger than myself, to a community and something innate: trying to improve my community through hard work and cultivation of land.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with a lemon tree. Kelly Carlisle didn’t grow up gardening. She didn’t have a windowsill herb garden. She knew about farming, of course, but in her mind there was a disconnect: food just sort of showed up at the grocery store. She worked a corporate job, wearing fancy clothes and heels to work. But she had gotten laid off during the recession, and one day a few years ago, she ended up at a Bay Area nursery with her daughter. They bought a lemon tree, and as it slowly started to flourish, so did Carlisle’s interest in gardening.\u003c/p>\n\u003cp>Around the same time the, she found herself reading more and more articles about Oakland, where she spent her childhood: about its status as one of the country’s most dangerous cities, the high rate of teen prostitution and dismal school dropout statistics. She wanted to do something that combined a concrete way to help Oakland’s kids with her newfound love of gardening. So in 2010, she started \u003ca href=\"http://anvfarm.org/\" target=\"_blank\">Acta Non Verba: Youth Urban Farm Project (ANV),\u003c/a> a nonprofit that introduces low-income East Oakland children to the joys of gardening while contributing financially to their future. Local children farm a small plot at \u003ca href=\"http://www2.oaklandnet.com/Government/o/opr/s/facility/OAK029397\" target=\"_blank\">Tassafaronga Recreation Center\u003c/a> and sell the produce through farmers markets and a \u003ca href=\"http://anvfarm.org/programs/csa/\" target=\"_blank\">CSA\u003c/a>. All the proceeds go into individual savings accounts for each child, earmarked for their education. There’s also an eight week \u003ca href=\"http://anvfarm.org/programs/camp-anv/\" target=\"_blank\">summer camp\u003c/a>, camping and field trips, and community farm days. Since their founding, they've served over three thousand local kids.\u003c/p>\n\u003cfigure id=\"attachment_115765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830661-e1488841685973.jpg\" alt=\"Acta Non Verba has served over 3,000 East Oakland kids since its founding.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba has served over 3,000 East Oakland kids since its founding. \u003ccite>(Acta Non Verba )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For generations, our communities have been told that farming is not for us,” Carlisle said. “When we talk to our kids about what a farmer looks like and where farmers live, it’s very abstract. Nobody knows a farmer, it’s all what they’ve seen on TV. There are no 4-H clubs in the flatlands.”\u003c/p>\n\u003cp>The financial aspect of the program was inspired by San Francisco’s \u003ca href=\"http://sfgov.org/ofe/k2c\" target=\"_blank\">San Francisco Kindergarten to College Program\u003c/a>, where every kindergartner entering a public school is given a savings account with $50, with incentives for families that regularly contribute. (Research has shown that children are more likely to attend college if there’s money set aside for it).\u003c/p>\n\u003cp>But the money is just part of the way Acta Non Verba (Latin phrase meaning: actions not words) prepares children for the future. Most of the kids Carlisle works with want to be athletes, musicians, actresses--or cops, so they can carry a gun. The program allows them to explore the sprawling agricultural industry, to show them a field and a future that could be theirs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If you’re not into getting dirty, not into planting and harvesting, there’s all these other things that you can do,” Carlisle said. “There’s being a soil scientist, being an entomologist, pest management. That, to me, is as important as \u003ca href=\"https://studyinthestates.dhs.gov/2011/09/what-does-stem-stand-for\" target=\"_blank\">STEM\u003c/a>.” \u003c/p>\n\u003cfigure id=\"attachment_115764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830656-e1488841654431.jpg\" alt=\"Acta Non Verba teaches kids about the cultivation and selling of produce.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba teaches kids about the cultivation and selling of produce. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It hasn’t been easy. Like Carlisle, many of the kids have grown up disconnected to where their food comes from. And in East Oakland, where most kids grow up with acute food insecurity (most \u003ca href=\"http://anvfarm.org/about/mission/\" target=\"_blank\">qualify for reduced lunch\u003c/a>), an emphasis on pesticide-free local produce can seem precious or irrelevant. Once, the garden yielded a bumper crop of collard greens. Carlisle offered some to a woman in the neighborhood. The woman was suspicious, unbelieving that the park’s small garden could actually yield something and that Carlisle had grown it.\u003c/p>\n\u003cp>The greens were safe, Carlisle said. She had farmed them herself. “She’s like ‘Why would you call yourself that? No girl, we’re not farmers, you’re a gardener,’” Carlisle remembered. “I was offended, but it’s something to think about; trying not to sound superior. The farm-to-table movement doesn’t always feel like it applies to folks in my community. But to grow culturally relevant produce like collard greens and mustard greens, the community is starting to come around and see that, like with me, food is grown, it doesn’t just show up at the grocery store miraculously.”\u003c/p>\n\u003cfigure id=\"attachment_115763\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-115763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg\" alt=\"Acta Non Verba founder and executive director Kelly Carlisle.\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba founder and executive director Kelly Carlisle. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To help share her message, Carlisle involves parents, both as volunteers and paid positions so the children’s healthy eating education is reinforced at home. She also makes it fun: she talks about a local boy named Jordan, who’s always thrilled to share his new knowledge about plant biology, or a pair of sisters whose eyes light up when it’s time to sing camp songs.\u003c/p>\n\u003cp>Thing could be easier, Carlisle acknowledges. She’d like to be able to afford more employees. She’d like there to be a grocery store near the farm, a nice one emphasizing healthy options. She’d like to only focus on food issues. But the more time she spends in East Oakland, the more she’s forced to confront other issues, like the area’s high rates of \u003ca href=\"http://www.acphd.org/media/401560/cumulative-health-impacts-east-west-oakland.pdf\" target=\"_blank\">child asthma\u003c/a>, or the \u003ca href=\"http://www.cbecal.org/organizing/northern-california/oakland/#crematorium\" target=\"_blank\">giant crematorium\u003c/a> that’s slated to be built near her farm. But Carlisle, who served in the Navy and whose parents also started their own nonprofit--“Service is probably ingrained in my DNA,” she said--isn’t going to give up anytime soon.\u003c/p>\n\u003cp>“One thing that we don’t think about in these high tech days is that we’re all here because somebody cultivated and worked with land,” she said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Even every single culture has some kind of agriculture going on. For me, farming is not only something that soothes my soul and makes me feel like I’ve accomplished something in a day, it’s also a connection to something bigger than myself, to a community and something innate: trying to improve my community through hard work and cultivation of land.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spain's 'Robin Hood Restaurant' Charges The Rich And Feeds The Poor",
"title": "Spain's 'Robin Hood Restaurant' Charges The Rich And Feeds The Poor",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/01/20170124_atc_spains_robin_hood_restaurant_charges_the_rich_and_feeds_the_poor.mp3\u003c/p>\n\u003cp>On a frigid winter night, a man wearing two coats shuffles into a brightly lit brick restaurant in downtown Madrid. Staff greet him warmly; he's been here many times. The maître d' stamps his ID card, and the hungry man selects a table with a red tablecloth, under a big brass chandelier.\u003c/p>\n\u003cp>The man, Luis Gallardo, is homeless — and so are all the diners, every night, at the city's Robin Hood restaurant. Its mission is to charge the rich and feed the poor. Paying customers at breakfast and lunch foot the bill for the restaurant to serve dinner to homeless people, free of charge.\u003c/p>\n\u003cp>It's become Spain's most sought-after lunch reservation. The restaurant has poached staff from luxury hotels. Celebrity chefs are lining up to cook once a week. For paying clients, the lunch is fully booked through the end of March.\u003c/p>\n\u003cfigure id=\"attachment_114834\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46.jpg\" alt='A dinner patron chats with Father Angel (right), who says that he wants homeless people to \"eat with the same dignity as any other customer.\"' width=\"1780\" height=\"1334\" class=\"size-full wp-image-114834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-520x390.jpg 520w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003cfigcaption class=\"wp-caption-text\">A dinner patron chats with Father Angel (right), who says that he wants homeless people to \"eat with the same dignity as any other customer.\" \u003ccite>(Pablo Blazquez Dominguez/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant opened in early December, and is run by an 80-year-old Catholic priest, Ángel García Rodriguez, whom everyone knows simply as \"Padre Ángel.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I want them to eat with the same dignity as any other customer,\" Father Ángel says. \"And the same quality, with glasses made of crystal, not plastic, and in an atmosphere of friendship and conversation.\"\u003c/p>\n\u003cp>Outside, there's a sign listing the house rules: Patrons are allowed to sing as they please, as long as it doesn't disturb other customers. They can use the free wifi and borrow a cell phone if they need to make a call. They're free to bring their own food and order only drinks, if they prefer. Or they can take over the kitchen for a birthday party or other special celebration.\u003c/p>\n\u003cp>As founder of \u003ca href=\"http://www.mensajerosdelapaz.com/\">Messengers of Peace\u003c/a>, a local charity, Padre Ángel has also converted an abandoned church nearby into a sort of community center. It's the only church in Madrid that's open 24 hours a day — with free coffee, television and places for patrons to sleep. He or a colleague celebrates Mass there daily.\u003c/p>\n\u003cp>On the night NPR visited, the Robin Hood waiters served mushroom consommé, followed by roast turkey and potatoes. For dessert, there's a choice of vanilla pudding or yogurt.\u003c/p>\n\u003cp>Gallardo, the man in two coats, says the meal reminds him of Christmases past, before the accounting firm he ran went bankrupt and he had to lay off 60 employees. He shows NPR some photos on his cell phone of a dining table holding a huge spread of sweets and a bottle of French wine. He says the photos were taken two years ago at his home, which he has since had to sell to pay debts.\u003c/p>\n\u003cp>\"We were just like any other family,\" says Gallardo, 48, shaking his head. His wife has now left him.\u003c/p>\n\u003cp>He lives on the street now, sleeping in ATM machine alcoves.\u003c/p>\n\u003cp>As for his future, he says: \"My future is now. I can't even talk about tomorrow. I'd like to know, but I don't what it holds.\"\u003c/p>\n\u003cfigure id=\"attachment_114835\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97.jpg\" alt=\"Robin Hood Restaurant has become quite the hotspot — the restaurant has poached staff from luxury hotels and celebrity chefs are lining up to work there once a week.\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-114835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Robin Hood Restaurant has become quite the hotspot — the restaurant has poached staff from luxury hotels and celebrity chefs are lining up to work there once a week. \u003ccite>(Pablo Blazquez Dominguez/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spain's economy may be out of recession, but its effects are lingering. Unemployment still hovers near 20 percent. The Robin Hood Restaurant feeds more than 100 needy people each night, in two shifts.\u003c/p>\n\u003cp>Back in the kitchen, the restaurant's dishwasher has just broken down. A volunteer plunges her hands into the sink and starts washing plates by hand.\u003c/p>\n\u003cp>\"Some of our diners are very educated, and some are a bit ashamed to be here,\" says Nieve Cuenca, a retiree who comes to help out in the kitchen once a week.\u003c/p>\n\u003cp>\"I love this work. It's the best thing I've ever done in my life,\" she says, elbow-deep in soapy water. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "As the country reels from its financial crisis, a new restaurant, run by a Catholic priest, lets paying daytime customers foot the dinner bill for homeless people to dine with dignity — and style.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a frigid winter night, a man wearing two coats shuffles into a brightly lit brick restaurant in downtown Madrid. Staff greet him warmly; he's been here many times. The maître d' stamps his ID card, and the hungry man selects a table with a red tablecloth, under a big brass chandelier.\u003c/p>\n\u003cp>The man, Luis Gallardo, is homeless — and so are all the diners, every night, at the city's Robin Hood restaurant. Its mission is to charge the rich and feed the poor. Paying customers at breakfast and lunch foot the bill for the restaurant to serve dinner to homeless people, free of charge.\u003c/p>\n\u003cp>It's become Spain's most sought-after lunch reservation. The restaurant has poached staff from luxury hotels. Celebrity chefs are lining up to cook once a week. For paying clients, the lunch is fully booked through the end of March.\u003c/p>\n\u003cfigure id=\"attachment_114834\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46.jpg\" alt='A dinner patron chats with Father Angel (right), who says that he wants homeless people to \"eat with the same dignity as any other customer.\"' width=\"1780\" height=\"1334\" class=\"size-full wp-image-114834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971264-81bbffea04626ee866c930f26e82b796bdf16e46-520x390.jpg 520w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003cfigcaption class=\"wp-caption-text\">A dinner patron chats with Father Angel (right), who says that he wants homeless people to \"eat with the same dignity as any other customer.\" \u003ccite>(Pablo Blazquez Dominguez/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant opened in early December, and is run by an 80-year-old Catholic priest, Ángel García Rodriguez, whom everyone knows simply as \"Padre Ángel.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I want them to eat with the same dignity as any other customer,\" Father Ángel says. \"And the same quality, with glasses made of crystal, not plastic, and in an atmosphere of friendship and conversation.\"\u003c/p>\n\u003cp>Outside, there's a sign listing the house rules: Patrons are allowed to sing as they please, as long as it doesn't disturb other customers. They can use the free wifi and borrow a cell phone if they need to make a call. They're free to bring their own food and order only drinks, if they prefer. Or they can take over the kitchen for a birthday party or other special celebration.\u003c/p>\n\u003cp>As founder of \u003ca href=\"http://www.mensajerosdelapaz.com/\">Messengers of Peace\u003c/a>, a local charity, Padre Ángel has also converted an abandoned church nearby into a sort of community center. It's the only church in Madrid that's open 24 hours a day — with free coffee, television and places for patrons to sleep. He or a colleague celebrates Mass there daily.\u003c/p>\n\u003cp>On the night NPR visited, the Robin Hood waiters served mushroom consommé, followed by roast turkey and potatoes. For dessert, there's a choice of vanilla pudding or yogurt.\u003c/p>\n\u003cp>Gallardo, the man in two coats, says the meal reminds him of Christmases past, before the accounting firm he ran went bankrupt and he had to lay off 60 employees. He shows NPR some photos on his cell phone of a dining table holding a huge spread of sweets and a bottle of French wine. He says the photos were taken two years ago at his home, which he has since had to sell to pay debts.\u003c/p>\n\u003cp>\"We were just like any other family,\" says Gallardo, 48, shaking his head. His wife has now left him.\u003c/p>\n\u003cp>He lives on the street now, sleeping in ATM machine alcoves.\u003c/p>\n\u003cp>As for his future, he says: \"My future is now. I can't even talk about tomorrow. I'd like to know, but I don't what it holds.\"\u003c/p>\n\u003cfigure id=\"attachment_114835\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97.jpg\" alt=\"Robin Hood Restaurant has become quite the hotspot — the restaurant has poached staff from luxury hotels and celebrity chefs are lining up to work there once a week.\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-114835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-627971270-006b21027aadbddbe425886faf3eacc4940f5b97-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Robin Hood Restaurant has become quite the hotspot — the restaurant has poached staff from luxury hotels and celebrity chefs are lining up to work there once a week. \u003ccite>(Pablo Blazquez Dominguez/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spain's economy may be out of recession, but its effects are lingering. Unemployment still hovers near 20 percent. The Robin Hood Restaurant feeds more than 100 needy people each night, in two shifts.\u003c/p>\n\u003cp>Back in the kitchen, the restaurant's dishwasher has just broken down. A volunteer plunges her hands into the sink and starts washing plates by hand.\u003c/p>\n\u003cp>\"Some of our diners are very educated, and some are a bit ashamed to be here,\" says Nieve Cuenca, a retiree who comes to help out in the kitchen once a week.\u003c/p>\n\u003cp>\"I love this work. It's the best thing I've ever done in my life,\" she says, elbow-deep in soapy water. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Remembering Martin Luther King, Jr. - Food for Thought",
"title": "Remembering Martin Luther King, Jr. - Food for Thought",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This year would have been Martin Luther King, Jr.'s 88th birthday. It is also the 52st anniversary of the \u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/encyclopedia/enc_selma_to_montgomery_march/\" target=\"_blank\">Selma to Montgomery March\u003c/a>. To honor the memory of the iconic civil rights leader and \u003ca href=\"http://nobelprize.org/nobel_prizes/peace/laureates/1964/king-bio.html\">Nobel Peace prize\u003c/a> winner here are quotes in which he expresses thoughts about hunger, poverty and food injustice. \u003c/p>\n\u003cp>After winning the Nobel Peace Prize in 1964 through his work to end racial segregation and discrimination through civil disobedience and other nonviolent methodology his focus shifted towards opposing the Vietnam War and alleviating poverty.\u003c/p>\n\u003cblockquote>\u003cp>\"The curse of poverty has no justification in our age. It is socially as cruel and blind as the practice of cannibalism at the dawn of civilization, when men ate each other because they had not yet learned to take food from the soil or to consume the abundant animal life around them. The time has come for us to civilize ourselves by the total, direct and immediate abolition of poverty.\"\u003cbr>\n\u003ca href=\"http://www.drmartinlutherkingjr.com/wherewearegoing.htm\" target=\"_blank\">Where Do We Go from Here: Chaos or Community?\u003c/a>, 1967.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I have the audacity to believe that peoples everywhere can have three meals a day for their bodies, education and culture for their minds, and dignity, equality, and freedom for their spirits.\"\u003cbr>\n\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_acceptance_speech_at_nobel_peace_prize_ceremony/\" target=\"_blank\">Acceptance Speech at Nobel Peace Prize Ceremony\u003c/a>, December 10, 1964\u003c/p>\u003c/blockquote>\n\u003cp>https://youtu.be/5r98tT0j1a0\u003c/p>\n\u003cblockquote>\u003cp>\"Man was born into barbarism when killing his fellow man was a normal condition of existence. He became endowed with a conscience. And he has now reached the day when violence toward another human being must become as abhorrent as eating another's flesh.\"\u003cbr>\n\u003ca href=\"http://www.amazon.com/Why-We-Cant-Wait-Mentor/dp/0451627547\" target=\"_blank\">Why We Can't Wait\u003c/a>, 1963.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I started thinking about the fact that no matter how long an old Negro woman had been shopping downtown and got a little tired and needed to get a hamburger or a cup of coffee at a lunch counter, she couldn’t get it there.\"\u003cbr>\n“\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_the_american_dream/\" target=\"_blank\">The American Dream\u003c/a>\" delivered at Ebenezer Baptist Church, Atlanta, Georgia, July 4, 1965.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"So yes, the dream has been shattered, (Amen) and I have had my nightmarish experiences, but I tell you this morning once more that I haven’t lost the faith. (No, sir) I still have a dream (A dream, Yes, sir) that one day all of God’s children will have food and clothing and material well-being for their bodies, culture and education for their minds, and freedom for their spirits. (Yes)\"\u003cbr>\n“\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_the_american_dream/\" target=\"_blank\">The American Dream\u003c/a>\" delivered at Ebenezer Baptist Church, Atlanta, Georgia, July 4, 1965.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Let us march on poverty (Let us march) until no American parent has to skip a meal so that their children may eat. (Yes, sir) March on poverty (Let us march) until no starved man walks the streets of our cities and towns (Yes, sir) in search of jobs that do not exist. (Yes, sir) Let us march on poverty (Let us march) until wrinkled stomachs in Mississippi are filled, (That's right) and the idle industries of Appalachia are realized and revitalized, and broken lives in sweltering ghettos are mended and remolded.\"\u003cbr>\n\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_address_at_the_conclusion_of_selma_march/\" target=\"_blank\">Address at the Conclusion of the Selma to Montgomery March\u003c/a>, March 25, 1965\n\u003c/p>\u003c/blockquote>\n\u003cp>https://youtu.be/gM-tfj6lp6w\u003c/p>\n\u003cblockquote>\u003cp>\"There is another thing closely related to racism that I would like to mention as another challenge. We are challenged to rid our nation and the world of poverty. Like a monstrous octopus, poverty spreads its nagging, prehensile tentacles into hamlets and villages all over our world. Two-thirds of the people of the world go to bed hungry tonight. They are ill-housed; they are ill-nourished; they are shabbily clad. I’ve seen it in Latin America; I’ve seen it in Africa; I’ve seen this poverty in Asia.\"\u003c/p>\n\u003cp>\"As I noticed these things, something within me cried out, 'Can we in America stand idly by and not be concerned?' And an answer came: 'Oh no!' Because the destiny of the United States is tied up with the destiny of India and every other nation. And I started thinking of the fact that we spend in America millions of dollars a day to store surplus food, and I said to myself, 'I know where we can store that food free of charge—in the wrinkled stomachs of millions of God’s children all over the world who go to bed hungry at night.' And maybe we spend far too much of our national budget establishing military bases around the world rather than bases of genuine concern and understanding.\"\u003cbr>\n“\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_remaining_awake_through_a_great_revolution/\" target=\"_blank\">Remaining Awake Through a Great Revolution\u003c/a>\" Delivered at the National Cathedral, Washington, D.C., March 31, 1968.\n\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"If any of you are around when I have to meet my day, I don’t want a long funeral. And if you get somebody to deliver the eulogy, tell them not to talk too long. (Yes) And every now and then I wonder what I want them to say. Tell them not to mention that I have a Nobel Peace Prize—that isn’t important. Tell them not to mention that I have three or four hundred other awards—that’s not important. Tell them not to mention where I went to school. (Yes)\u003c/p>\n\u003cul>\n\tI'd like somebody to mention that day that Martin Luther King, Jr., tried to give his life serving others. (Yes)\u003cbr>\nI'd like for somebody to say that day that Martin Luther King, Jr., tried to love somebody.\u003cbr>\nI want you to say that day that I tried to be right on the war question. (Amen)\u003cbr>\nI want you to be able to say that day that I did try to feed the hungry. (Yes)\u003cbr>\nAnd I want you to be able to say that day that I did try in my life to clothe those who were naked. (Yes)\u003cbr>\nI want you to say on that day that I did try in my life to visit those who were in prison. (Lord)\u003cbr>\nI want you to say that I tried to love and serve humanity. (Yes)\"\n\u003c/ul>\n\u003cp>\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_the_drum_major_instinct/\" target=\"_blank\">“The Drum Major Instinct\"\u003c/a> February 4, 1968\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>RIP Dr. Martin Luther King, Jr.\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/multimedia_contents\" target=\"_blank\">The Martin Luther King, Jr. Research and Education Institute: Speeches and Sermons\u003c/a> (audio and text)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Sermons_and_speeches_of_Martin_Luther_King,_Jr.\" target=\"_blank\">Sermons and speeches of Martin Luther King, Jr.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mlkonline.net/speeches.html\" target=\"_blank\">Martin Luther King Jr Speeches\u003c/a> (audio and video)\n\u003c/li>\n\u003cli>\u003ca href=\"http://commons.wikimedia.org/wiki/Martin_Luther_King,_Jr.\" target=\"_blank\">Wikimedia Commons Photos of Martin Luther King, Jr.\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Post was originally published 1/15/11 and has been updated for accuracy\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": " To honor the memory of Martin Luther King, Jr., the iconic civil rights leader and Nobel Peace prize winner here are quotes in which he expresses thoughts about hunger, poverty and food injustice. ",
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"description": " To honor the memory of Martin Luther King, Jr., the iconic civil rights leader and Nobel Peace prize winner here are quotes in which he expresses thoughts about hunger, poverty and food injustice. ",
"title": "Remembering Martin Luther King, Jr. - Food for Thought | KQED",
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"headline": "Remembering Martin Luther King, Jr. - Food for Thought",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year would have been Martin Luther King, Jr.'s 88th birthday. It is also the 52st anniversary of the \u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/encyclopedia/enc_selma_to_montgomery_march/\" target=\"_blank\">Selma to Montgomery March\u003c/a>. To honor the memory of the iconic civil rights leader and \u003ca href=\"http://nobelprize.org/nobel_prizes/peace/laureates/1964/king-bio.html\">Nobel Peace prize\u003c/a> winner here are quotes in which he expresses thoughts about hunger, poverty and food injustice. \u003c/p>\n\u003cp>After winning the Nobel Peace Prize in 1964 through his work to end racial segregation and discrimination through civil disobedience and other nonviolent methodology his focus shifted towards opposing the Vietnam War and alleviating poverty.\u003c/p>\n\u003cblockquote>\u003cp>\"The curse of poverty has no justification in our age. It is socially as cruel and blind as the practice of cannibalism at the dawn of civilization, when men ate each other because they had not yet learned to take food from the soil or to consume the abundant animal life around them. The time has come for us to civilize ourselves by the total, direct and immediate abolition of poverty.\"\u003cbr>\n\u003ca href=\"http://www.drmartinlutherkingjr.com/wherewearegoing.htm\" target=\"_blank\">Where Do We Go from Here: Chaos or Community?\u003c/a>, 1967.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I have the audacity to believe that peoples everywhere can have three meals a day for their bodies, education and culture for their minds, and dignity, equality, and freedom for their spirits.\"\u003cbr>\n\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_acceptance_speech_at_nobel_peace_prize_ceremony/\" target=\"_blank\">Acceptance Speech at Nobel Peace Prize Ceremony\u003c/a>, December 10, 1964\u003c/p>\u003c/blockquote>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5r98tT0j1a0'\n title='//www.youtube.com/embed/5r98tT0j1a0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cblockquote>\u003cp>\"Man was born into barbarism when killing his fellow man was a normal condition of existence. He became endowed with a conscience. And he has now reached the day when violence toward another human being must become as abhorrent as eating another's flesh.\"\u003cbr>\n\u003ca href=\"http://www.amazon.com/Why-We-Cant-Wait-Mentor/dp/0451627547\" target=\"_blank\">Why We Can't Wait\u003c/a>, 1963.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I started thinking about the fact that no matter how long an old Negro woman had been shopping downtown and got a little tired and needed to get a hamburger or a cup of coffee at a lunch counter, she couldn’t get it there.\"\u003cbr>\n“\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_the_american_dream/\" target=\"_blank\">The American Dream\u003c/a>\" delivered at Ebenezer Baptist Church, Atlanta, Georgia, July 4, 1965.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"So yes, the dream has been shattered, (Amen) and I have had my nightmarish experiences, but I tell you this morning once more that I haven’t lost the faith. (No, sir) I still have a dream (A dream, Yes, sir) that one day all of God’s children will have food and clothing and material well-being for their bodies, culture and education for their minds, and freedom for their spirits. (Yes)\"\u003cbr>\n“\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_the_american_dream/\" target=\"_blank\">The American Dream\u003c/a>\" delivered at Ebenezer Baptist Church, Atlanta, Georgia, July 4, 1965.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Let us march on poverty (Let us march) until no American parent has to skip a meal so that their children may eat. (Yes, sir) March on poverty (Let us march) until no starved man walks the streets of our cities and towns (Yes, sir) in search of jobs that do not exist. (Yes, sir) Let us march on poverty (Let us march) until wrinkled stomachs in Mississippi are filled, (That's right) and the idle industries of Appalachia are realized and revitalized, and broken lives in sweltering ghettos are mended and remolded.\"\u003cbr>\n\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_address_at_the_conclusion_of_selma_march/\" target=\"_blank\">Address at the Conclusion of the Selma to Montgomery March\u003c/a>, March 25, 1965\n\u003c/p>\u003c/blockquote>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gM-tfj6lp6w'\n title='//www.youtube.com/embed/gM-tfj6lp6w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cblockquote>\u003cp>\"There is another thing closely related to racism that I would like to mention as another challenge. We are challenged to rid our nation and the world of poverty. Like a monstrous octopus, poverty spreads its nagging, prehensile tentacles into hamlets and villages all over our world. Two-thirds of the people of the world go to bed hungry tonight. They are ill-housed; they are ill-nourished; they are shabbily clad. I’ve seen it in Latin America; I’ve seen it in Africa; I’ve seen this poverty in Asia.\"\u003c/p>\n\u003cp>\"As I noticed these things, something within me cried out, 'Can we in America stand idly by and not be concerned?' And an answer came: 'Oh no!' Because the destiny of the United States is tied up with the destiny of India and every other nation. And I started thinking of the fact that we spend in America millions of dollars a day to store surplus food, and I said to myself, 'I know where we can store that food free of charge—in the wrinkled stomachs of millions of God’s children all over the world who go to bed hungry at night.' And maybe we spend far too much of our national budget establishing military bases around the world rather than bases of genuine concern and understanding.\"\u003cbr>\n“\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_remaining_awake_through_a_great_revolution/\" target=\"_blank\">Remaining Awake Through a Great Revolution\u003c/a>\" Delivered at the National Cathedral, Washington, D.C., March 31, 1968.\n\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"If any of you are around when I have to meet my day, I don’t want a long funeral. And if you get somebody to deliver the eulogy, tell them not to talk too long. (Yes) And every now and then I wonder what I want them to say. Tell them not to mention that I have a Nobel Peace Prize—that isn’t important. Tell them not to mention that I have three or four hundred other awards—that’s not important. Tell them not to mention where I went to school. (Yes)\u003c/p>\n\u003cul>\n\tI'd like somebody to mention that day that Martin Luther King, Jr., tried to give his life serving others. (Yes)\u003cbr>\nI'd like for somebody to say that day that Martin Luther King, Jr., tried to love somebody.\u003cbr>\nI want you to say that day that I tried to be right on the war question. (Amen)\u003cbr>\nI want you to be able to say that day that I did try to feed the hungry. (Yes)\u003cbr>\nAnd I want you to be able to say that day that I did try in my life to clothe those who were naked. (Yes)\u003cbr>\nI want you to say on that day that I did try in my life to visit those who were in prison. (Lord)\u003cbr>\nI want you to say that I tried to love and serve humanity. (Yes)\"\n\u003c/ul>\n\u003cp>\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_the_drum_major_instinct/\" target=\"_blank\">“The Drum Major Instinct\"\u003c/a> February 4, 1968\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>RIP Dr. Martin Luther King, Jr.\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/multimedia_contents\" target=\"_blank\">The Martin Luther King, Jr. Research and Education Institute: Speeches and Sermons\u003c/a> (audio and text)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Sermons_and_speeches_of_Martin_Luther_King,_Jr.\" target=\"_blank\">Sermons and speeches of Martin Luther King, Jr.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mlkonline.net/speeches.html\" target=\"_blank\">Martin Luther King Jr Speeches\u003c/a> (audio and video)\n\u003c/li>\n\u003cli>\u003ca href=\"http://commons.wikimedia.org/wiki/Martin_Luther_King,_Jr.\" target=\"_blank\">Wikimedia Commons Photos of Martin Luther King, Jr.\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Post was originally published 1/15/11 and has been updated for accuracy\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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