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"disqusTitle": "Philly's New Pay-What-You-Can Restaurant Brings Everyone To The Table",
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"content": "\u003cp>It's 6 p.m. on a Wednesday night and there's a line out the door at EAT Café. Inside, executive chef and restaurant manager Donnell Jones-Craven is busy plating up salads and burgers, but he pauses to sprint out into the dining room. \"I appreciate so much that you're all here for dinner tonight!\" he calls out to those still waiting in line. \"Just bear with us and we'll get you seated as soon as we can.\"\u003c/p>\n\u003cp>Tucked into a crossroads of several West Philadelphia neighborhoods near Presbyterian Hospital and Drexel University, EAT Café is in the throes of its busiest night since opening six weeks ago in October.\u003c/p>\n\u003cp>EAT, which stands for \"Everyone At the Table,\" is the first restaurant of its kind in Philadelphia. The not-for-profit restaurant aims to provide a sit-down dining experience to residents of the city's low-income neighborhoods by allowing patrons to pay whatever they can afford for their meals.\u003c/p>\n\u003cp>\"It's really exciting to see so many people here tonight,\" says Joe Alberti, a fifth-grade teacher in the local public school who lives nearby and also serves on the nonprofit restaurant's Community Advisory Committee. \"It makes me feel like we really are on to something.\"\u003c/p>\n\u003cp>It all began five years ago, when Mariana Chilton, a hunger researcher and the director of Drexel University's \u003ca href=\"http://www.centerforhungerfreecommunities.org/\">Center for Hunger-Free Communities\u003c/a>, realized something from her conversations with people in Philadelphia's poorest communities: Eating at a restaurant wasn't just a luxury; it was simply impossible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Sit-down restaurants don't even exist in many low-income neighborhoods,\" says Chilton. \"There will be take-out spots or some fast food, but that's really it. There is simply no place where families or couples can sit down and have a meal together in a way that feels special. It's as if we have this idea that poor people don't deserve to go out to eat.\"\u003c/p>\n\u003cp>Chilton wanted to change that. Attracted by the idea of creating a nonprofit pay-as-you-go restaurant, similar to \u003ca href=\"http://www.soallmayeat.org/\">SAME Café\u003c/a> in Denver and \u003ca href=\"https://www.jbjsoulkitchen.org/\">JBJ Soul Kitchen\u003c/a> in Red Bank, N.J., Chilton rounded up an initial $250,000 in grant money to fund a similar project in Philadelphia. But she had no idea how to start a restaurant. \"I'm a researcher,\" she says, laughing. \"I have absolutely no idea how to run a business.\"\u003c/p>\n\u003cp>Then, a chance conversation with Philadelphia restaurateurs Marc Vetri and Jeff Benjamin led to an unexpected partnership that helped bring the expertise that Chilton lacked. The duo was already active in local schools through the \u003ca href=\"http://vetricommunity.org/\">Vetri Community Partnership\u003c/a>, which provides nutritious meals to schoolchildren.\u003c/p>\n\u003cp>\"We were talking with Mariana about how to expand the work we already do in Philadelphia, just tossing around ideas,\" says Benjamin. \"Right at the end, she asked if she could pick our brains about this idea she had for opening a nonprofit cafe. We were like, 'Why didn't you bring this up two hours ago?' We knew it was a natural fit for us.\"\u003c/p>\n\u003cp>The restaurateurs also knew that location was key to success. Chilton's original idea of setting up shop in a deeply impoverished neighborhood would not be a good business model, they realized. For the concept to thrive, the restaurant needed to be in an area where it could draw on a variety of customers — those who could afford to pay the $15 suggested price for a three-course meal, and those who could not.\u003c/p>\n\u003cp>The community that they eventually settled on, Mantua, just a couple of miles from Philadelphia's center, is surrounded by neighborhoods boasting everything from historic homes to urban farms, each with a history of civic pride and local activism, as well as economic ups and downs. Above all, it offered the cross-section of income levels needed to provide that ready supply of customers, from local hospital employees and college students to middle-class and low-income residents.\u003c/p>\n\u003cp>\"If we'd opened the restaurant in the communities I was originally thinking of,\" says Chilton, \"we simply wouldn't have been able to build a customer base that could support both the business model and the community at the same time. Where we ended up really helps meet the mission.\"\u003c/p>\n\u003cfigure id=\"attachment_113850\" class=\"wp-caption aligncenter\" style=\"max-width: 2994px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540.jpg\" alt=\"Executive chef and restaurant manager Donnell Jones-Craven.\" width=\"2994\" height=\"2074\" class=\"size-full wp-image-113850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540.jpg 2994w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-520x360.jpg 520w\" sizes=\"(max-width: 2994px) 100vw, 2994px\">\u003cfigcaption class=\"wp-caption-text\">Executive chef and restaurant manager Donnell Jones-Craven. \u003ccite>(Kristen Hartke for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They found a developer to renovate a rundown row house, converting the upper floors into income-generating apartments. The street-level restaurant was designed with an open kitchen, walls in shades of aubergine and spring pea, and farmhouse-style tables by a large bay window. The tables are set with napkins, cutlery, glassware and candles, and there's table service.\u003c/p>\n\u003cp>Developing a menu was a key focus for chef Craven-Jones, a recent transplant from Atlanta with experience cooking in upscale retirement communities and an interest in creating meals that are both nutritious and flavorful. The menu changes weekly, offering choices for starters, entrees, and desserts, with options to accommodate dietary restrictions and allergies; this week's menu included fresh tomato-basil soup, an herb-dusted grilled chicken sandwich with pesto mayo, and a burger topped with blue cheese and balsamic glazed onions and mushrooms.\u003c/p>\n\u003cp>While food is purchased from vendors, just like at any restaurant, donations also show up daily, including 5 pounds of salad greens brought in by local resident Uwa (who goes by one name) and his 8-year-old son. They had just picked the greens from \u003ca href=\"http://urbantreeconnection.org/about.html\">Urban Tree Connection\u003c/a>, a network of community gardens for low-income neighborhoods, where Uwa is assistant farm manager. \"I like that they incorporate all the donations into the meals here,\" says Uwa, who stayed to have dinner with his wife and kids. \"This is good, sustainable food, and that's important for the community.\"\u003c/p>\n\u003cp>Giant Food, Metropolitan Bakery and La Colombe Coffee are among some of the regular contributors to the kitchen's pantry. Craven-Jones, who wants to expand the restaurant's hours to include breakfast, lunch and brunch, expects to be working with La Colombe in the future on a coffee program.\u003c/p>\n\u003cp>This type of buy-in from the local community has been essential. Kevin Brown, a member of EAT Café's advisory committee and an employee at a nearby nonprofit, was skeptical when he first heard about the concept, as were neighbors.\u003c/p>\n\u003cp>\"We had community meetings where people had a lot of questions,\" says Brown. \"They wanted to know, 'Am I going to be eating dinner next to a homeless guy who smells?' I think people wondered if this was just going to be another soup kitchen. But now that it's open, they see that everything is made with love and care. It's inviting; it's cozy.\"\u003c/p>\n\u003cp>Calla Cousar, another advisory committee member, brought her son and daughter-in-law to EAT Café for dinner with her on this busy Wednesday night, sitting by the big bay window and chatting with a family of five at the next table. The president of East Parkside Residence Association, Cousar particularly likes the way the restaurant handles payment; after dinner, the bill arrives in a closed check folder, then guests can choose to pay in any amount, including nothing at all. \"No one has to be embarrassed if they can't afford it,\" says Cousar.\u003c/p>\n\u003cp>For chef Craven-Jones, that anonymity is key to building a restaurant that serves everyone who comes through the door, regardless of income. \"We're engaging the community through nutritious food,\" he says, \"and there are enough people coming here who are paying more than the suggested price to balance out those who can't.\" Just recently, a group of 20 diners came in and left an additional $130 on top of what they owed.\u003c/p>\n\u003cp>And that goes a long way to pay for those who can't afford a full-price meal here. In the first six weeks, the average check came out to $12.31, a few dollars below the suggested price; early figures suggest that about 40 percent of diners are paying less than full price, in the range of $7 per meal. \"We have very few people who pay nothing,\" says Chilton. \"If people have 50 cents or $3, they are putting that down. People want to pay something for their meals.\"\u003c/p>\n\u003cp>Brown sees an opportunity for EAT Café to have a long-term impact. \"I'd like to see that this place inspires other people to open traditional restaurants in this area — bring their gastropub here instead of downtown.\"\u003c/p>\n\u003cp>He pauses. \"But it would still need to be a place that the community can enjoy, not something that prices the locals out of the market,\" he says. \"If that happened, then it would defeat the purpose of what EAT Café is trying to do here.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A hunger researcher and two restaurateurs teamed up to open EAT Café, a restaurant that aims to provide a sit-down dining experience even to people who typically can't afford to eat at restaurants.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's 6 p.m. on a Wednesday night and there's a line out the door at EAT Café. Inside, executive chef and restaurant manager Donnell Jones-Craven is busy plating up salads and burgers, but he pauses to sprint out into the dining room. \"I appreciate so much that you're all here for dinner tonight!\" he calls out to those still waiting in line. \"Just bear with us and we'll get you seated as soon as we can.\"\u003c/p>\n\u003cp>Tucked into a crossroads of several West Philadelphia neighborhoods near Presbyterian Hospital and Drexel University, EAT Café is in the throes of its busiest night since opening six weeks ago in October.\u003c/p>\n\u003cp>EAT, which stands for \"Everyone At the Table,\" is the first restaurant of its kind in Philadelphia. The not-for-profit restaurant aims to provide a sit-down dining experience to residents of the city's low-income neighborhoods by allowing patrons to pay whatever they can afford for their meals.\u003c/p>\n\u003cp>\"It's really exciting to see so many people here tonight,\" says Joe Alberti, a fifth-grade teacher in the local public school who lives nearby and also serves on the nonprofit restaurant's Community Advisory Committee. \"It makes me feel like we really are on to something.\"\u003c/p>\n\u003cp>It all began five years ago, when Mariana Chilton, a hunger researcher and the director of Drexel University's \u003ca href=\"http://www.centerforhungerfreecommunities.org/\">Center for Hunger-Free Communities\u003c/a>, realized something from her conversations with people in Philadelphia's poorest communities: Eating at a restaurant wasn't just a luxury; it was simply impossible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Sit-down restaurants don't even exist in many low-income neighborhoods,\" says Chilton. \"There will be take-out spots or some fast food, but that's really it. There is simply no place where families or couples can sit down and have a meal together in a way that feels special. It's as if we have this idea that poor people don't deserve to go out to eat.\"\u003c/p>\n\u003cp>Chilton wanted to change that. Attracted by the idea of creating a nonprofit pay-as-you-go restaurant, similar to \u003ca href=\"http://www.soallmayeat.org/\">SAME Café\u003c/a> in Denver and \u003ca href=\"https://www.jbjsoulkitchen.org/\">JBJ Soul Kitchen\u003c/a> in Red Bank, N.J., Chilton rounded up an initial $250,000 in grant money to fund a similar project in Philadelphia. But she had no idea how to start a restaurant. \"I'm a researcher,\" she says, laughing. \"I have absolutely no idea how to run a business.\"\u003c/p>\n\u003cp>Then, a chance conversation with Philadelphia restaurateurs Marc Vetri and Jeff Benjamin led to an unexpected partnership that helped bring the expertise that Chilton lacked. The duo was already active in local schools through the \u003ca href=\"http://vetricommunity.org/\">Vetri Community Partnership\u003c/a>, which provides nutritious meals to schoolchildren.\u003c/p>\n\u003cp>\"We were talking with Mariana about how to expand the work we already do in Philadelphia, just tossing around ideas,\" says Benjamin. \"Right at the end, she asked if she could pick our brains about this idea she had for opening a nonprofit cafe. We were like, 'Why didn't you bring this up two hours ago?' We knew it was a natural fit for us.\"\u003c/p>\n\u003cp>The restaurateurs also knew that location was key to success. Chilton's original idea of setting up shop in a deeply impoverished neighborhood would not be a good business model, they realized. For the concept to thrive, the restaurant needed to be in an area where it could draw on a variety of customers — those who could afford to pay the $15 suggested price for a three-course meal, and those who could not.\u003c/p>\n\u003cp>The community that they eventually settled on, Mantua, just a couple of miles from Philadelphia's center, is surrounded by neighborhoods boasting everything from historic homes to urban farms, each with a history of civic pride and local activism, as well as economic ups and downs. Above all, it offered the cross-section of income levels needed to provide that ready supply of customers, from local hospital employees and college students to middle-class and low-income residents.\u003c/p>\n\u003cp>\"If we'd opened the restaurant in the communities I was originally thinking of,\" says Chilton, \"we simply wouldn't have been able to build a customer base that could support both the business model and the community at the same time. Where we ended up really helps meet the mission.\"\u003c/p>\n\u003cfigure id=\"attachment_113850\" class=\"wp-caption aligncenter\" style=\"max-width: 2994px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540.jpg\" alt=\"Executive chef and restaurant manager Donnell Jones-Craven.\" width=\"2994\" height=\"2074\" class=\"size-full wp-image-113850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540.jpg 2994w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/chef-donnell-at-cooktop-55_custom-1e8a44b7a6ad5ea837b99997fc0768fc5f9b9540-520x360.jpg 520w\" sizes=\"(max-width: 2994px) 100vw, 2994px\">\u003cfigcaption class=\"wp-caption-text\">Executive chef and restaurant manager Donnell Jones-Craven. \u003ccite>(Kristen Hartke for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They found a developer to renovate a rundown row house, converting the upper floors into income-generating apartments. The street-level restaurant was designed with an open kitchen, walls in shades of aubergine and spring pea, and farmhouse-style tables by a large bay window. The tables are set with napkins, cutlery, glassware and candles, and there's table service.\u003c/p>\n\u003cp>Developing a menu was a key focus for chef Craven-Jones, a recent transplant from Atlanta with experience cooking in upscale retirement communities and an interest in creating meals that are both nutritious and flavorful. The menu changes weekly, offering choices for starters, entrees, and desserts, with options to accommodate dietary restrictions and allergies; this week's menu included fresh tomato-basil soup, an herb-dusted grilled chicken sandwich with pesto mayo, and a burger topped with blue cheese and balsamic glazed onions and mushrooms.\u003c/p>\n\u003cp>While food is purchased from vendors, just like at any restaurant, donations also show up daily, including 5 pounds of salad greens brought in by local resident Uwa (who goes by one name) and his 8-year-old son. They had just picked the greens from \u003ca href=\"http://urbantreeconnection.org/about.html\">Urban Tree Connection\u003c/a>, a network of community gardens for low-income neighborhoods, where Uwa is assistant farm manager. \"I like that they incorporate all the donations into the meals here,\" says Uwa, who stayed to have dinner with his wife and kids. \"This is good, sustainable food, and that's important for the community.\"\u003c/p>\n\u003cp>Giant Food, Metropolitan Bakery and La Colombe Coffee are among some of the regular contributors to the kitchen's pantry. Craven-Jones, who wants to expand the restaurant's hours to include breakfast, lunch and brunch, expects to be working with La Colombe in the future on a coffee program.\u003c/p>\n\u003cp>This type of buy-in from the local community has been essential. Kevin Brown, a member of EAT Café's advisory committee and an employee at a nearby nonprofit, was skeptical when he first heard about the concept, as were neighbors.\u003c/p>\n\u003cp>\"We had community meetings where people had a lot of questions,\" says Brown. \"They wanted to know, 'Am I going to be eating dinner next to a homeless guy who smells?' I think people wondered if this was just going to be another soup kitchen. But now that it's open, they see that everything is made with love and care. It's inviting; it's cozy.\"\u003c/p>\n\u003cp>Calla Cousar, another advisory committee member, brought her son and daughter-in-law to EAT Café for dinner with her on this busy Wednesday night, sitting by the big bay window and chatting with a family of five at the next table. The president of East Parkside Residence Association, Cousar particularly likes the way the restaurant handles payment; after dinner, the bill arrives in a closed check folder, then guests can choose to pay in any amount, including nothing at all. \"No one has to be embarrassed if they can't afford it,\" says Cousar.\u003c/p>\n\u003cp>For chef Craven-Jones, that anonymity is key to building a restaurant that serves everyone who comes through the door, regardless of income. \"We're engaging the community through nutritious food,\" he says, \"and there are enough people coming here who are paying more than the suggested price to balance out those who can't.\" Just recently, a group of 20 diners came in and left an additional $130 on top of what they owed.\u003c/p>\n\u003cp>And that goes a long way to pay for those who can't afford a full-price meal here. In the first six weeks, the average check came out to $12.31, a few dollars below the suggested price; early figures suggest that about 40 percent of diners are paying less than full price, in the range of $7 per meal. \"We have very few people who pay nothing,\" says Chilton. \"If people have 50 cents or $3, they are putting that down. People want to pay something for their meals.\"\u003c/p>\n\u003cp>Brown sees an opportunity for EAT Café to have a long-term impact. \"I'd like to see that this place inspires other people to open traditional restaurants in this area — bring their gastropub here instead of downtown.\"\u003c/p>\n\u003cp>He pauses. \"But it would still need to be a place that the community can enjoy, not something that prices the locals out of the market,\" he says. \"If that happened, then it would defeat the purpose of what EAT Café is trying to do here.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "Food for the Soul at the Mill Valley Film Festival",
"title": "Food for the Soul at the Mill Valley Film Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\n\u003cp>https://vimeo.com/181401441\u003c/p>\n\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\n\u003cp>https://vimeo.com/174869482\u003c/p>\n\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Number Of Hungry U.S. Kids Drops To Lowest Level Since Before Great Recession",
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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/2016/09/20160907_atc_department_of_agriculture_report_finds_major_drop_in_us_hunger.mp3\u003c/p>\n\u003cp>It's rare to get good news when it comes to hunger. But the government says there was a big drop last year in the number of people in the country struggling to get enough to eat, especially children.\u003c/p>\n\u003cp>Overall, 15.8 million U.S. households, or 12.7 percent, experienced what the government calls \"food insecurity\" at some point during 2015. That's compared to about 17.4 million households — or 14 percent — in 2014, according to a \u003ca href=\"http://www.ers.usda.gov/publications/err-economic-research-report/err215.aspx\">new report\u003c/a> by the Department of Agriculture's Economic Research Service.\u003c/p>\n\u003cp>When a family is \"food insecure,\" that means they have a difficult time getting enough to eat, or the right kinds of food to eat, because they lack money or other resources.\u003c/p>\n\u003cp>The percentage of families that faced actual hunger — or \"very low food security\" — also declined. In 2015, at least some members of about 6.3 million households missed meals or experienced hunger. In 2014, about 6.9 million households had very low food security.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most of the time, these families shield children from hunger. The adults will go without meals so the kids can eat. Still, the government says there were about 274,000 households in 2015 in which children went hungry at some point during the year. As bad as that was, it was the lowest level since before the Great Recession and a big decline from 2014 — when 422,000 families reported that their children went hungry at some point.\u003c/p>\n\u003cp>\"These numbers are great,\" says Duke Storen, senior director at the \u003ca href=\"https://www.nokidhungry.org/\">No Kid Hungry\u003c/a> campaign, a national nonprofit effort to reduce childhood hunger. Storen says he wasn't surprised by the decline because the economy has been improving, but he thinks there are other reasons as well.\u003c/p>\n\u003cp>\"We're seeing more children participating in the programs that are available to them, like school breakfast,\" he says.\u003c/p>\n\u003cp>Indeed, the Agriculture Department credits food aid, such as free or reduced-price\u003cstrong> \u003c/strong>school meals and SNAP, the Supplemental Nutrition Assistance Program (formerly known as food stamps), for keeping more people from going hungry. About 59 percent of food-insecure families said they received some government food assistance in the month before they were surveyed last year.\u003c/p>\n\u003cp>Overall, the government found that hunger and food insecurity declined in just about every category — in black families and Hispanic families, in families with children and in those without. Even so, those on the front lines say they're seeing some pockets of growing need.\u003c/p>\n\u003cp>\"You know, we're not stepping back and saying we don't need as much food because, honestly, I think that our numbers sometimes fluctuate. And I think when we average them together for the year, we'll see a steady number of individuals that we're serving,\" says \u003ca href=\"http://www.netfoodbank.org/AboutUs/ExecutiveDirector.aspx\">Rhonda Chafin\u003c/a>, executive director of Second Harvest Food Bank of Northeast Tennessee.\u003c/p>\n\u003cp>Chafin thinks one reason that demand is growing for some of her group's programs is that unemployment in her rural area has recently gone up.\u003c/p>\n\u003cp>Still, anti-hunger advocates are encouraged that the new numbers show the biggest one-year improvement in reducing food insecurity since the Great Recession.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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>It's rare to get good news when it comes to hunger. But the government says there was a big drop last year in the number of people in the country struggling to get enough to eat, especially children.\u003c/p>\n\u003cp>Overall, 15.8 million U.S. households, or 12.7 percent, experienced what the government calls \"food insecurity\" at some point during 2015. That's compared to about 17.4 million households — or 14 percent — in 2014, according to a \u003ca href=\"http://www.ers.usda.gov/publications/err-economic-research-report/err215.aspx\">new report\u003c/a> by the Department of Agriculture's Economic Research Service.\u003c/p>\n\u003cp>When a family is \"food insecure,\" that means they have a difficult time getting enough to eat, or the right kinds of food to eat, because they lack money or other resources.\u003c/p>\n\u003cp>The percentage of families that faced actual hunger — or \"very low food security\" — also declined. In 2015, at least some members of about 6.3 million households missed meals or experienced hunger. In 2014, about 6.9 million households had very low food security.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most of the time, these families shield children from hunger. The adults will go without meals so the kids can eat. Still, the government says there were about 274,000 households in 2015 in which children went hungry at some point during the year. As bad as that was, it was the lowest level since before the Great Recession and a big decline from 2014 — when 422,000 families reported that their children went hungry at some point.\u003c/p>\n\u003cp>\"These numbers are great,\" says Duke Storen, senior director at the \u003ca href=\"https://www.nokidhungry.org/\">No Kid Hungry\u003c/a> campaign, a national nonprofit effort to reduce childhood hunger. Storen says he wasn't surprised by the decline because the economy has been improving, but he thinks there are other reasons as well.\u003c/p>\n\u003cp>\"We're seeing more children participating in the programs that are available to them, like school breakfast,\" he says.\u003c/p>\n\u003cp>Indeed, the Agriculture Department credits food aid, such as free or reduced-price\u003cstrong> \u003c/strong>school meals and SNAP, the Supplemental Nutrition Assistance Program (formerly known as food stamps), for keeping more people from going hungry. About 59 percent of food-insecure families said they received some government food assistance in the month before they were surveyed last year.\u003c/p>\n\u003cp>Overall, the government found that hunger and food insecurity declined in just about every category — in black families and Hispanic families, in families with children and in those without. Even so, those on the front lines say they're seeing some pockets of growing need.\u003c/p>\n\u003cp>\"You know, we're not stepping back and saying we don't need as much food because, honestly, I think that our numbers sometimes fluctuate. And I think when we average them together for the year, we'll see a steady number of individuals that we're serving,\" says \u003ca href=\"http://www.netfoodbank.org/AboutUs/ExecutiveDirector.aspx\">Rhonda Chafin\u003c/a>, executive director of Second Harvest Food Bank of Northeast Tennessee.\u003c/p>\n\u003cp>Chafin thinks one reason that demand is growing for some of her group's programs is that unemployment in her rural area has recently gone up.\u003c/p>\n\u003cp>Still, anti-hunger advocates are encouraged that the new numbers show the biggest one-year improvement in reducing food insecurity since the Great Recession.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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": "Artisanal Food Waste: Can You Turn Scraps Into Premium Products?",
"title": "Artisanal Food Waste: Can You Turn Scraps Into Premium Products?",
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"content": "\u003cfigure id=\"attachment_111567\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701.jpg\" alt=\"Toast Ale is made with those knobby, crusty heels on loaves of bread that often get sliced off of premade sandwiches.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Toast Ale is made with those knobby, crusty heels on loaves of bread that often get sliced off of premade sandwiches. \u003ccite>(Courtesy of Tom Moggach)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many efforts to address \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/15/470434247/these-27-solutions-could-help-the-u-s-slash-food-waste\">the food waste crisis\u003c/a> hinge on getting consumers to buy fruits and vegetables that are adorably ugly — the bumpy tomato, the bulbous carrot, the dinged apple. Taste and nutritional value \u003ca href=\"http://www.npr.org/sections/thesalt/2016/04/26/475739569/beneath-an-ugly-outside-marred-fruit-may-pack-more-nutrition\">aren't compromised\u003c/a> by their irregular appearance. Still, many stores discount blemished produce — a concession to convention aimed at keeping the product moving briskly off the shelves and away from landfills. Earlier this summer, \u003ca href=\"http://www.npr.org/sections/thesalt/2016/07/20/486664266/walmart-world-s-largest-grocer-is-now-selling-ugly-fruit-and-veg\">Wal-Mart launched an ugly apple pilot program\u003c/a> at 300 of its outlets in Florida; grocery stores across the \u003ca href=\"https://www.theguardian.com/environment/2016/feb/05/asda-puts-uks-first-supermarket-wonky-veg-box-on-sale\">U.K.\u003c/a> and \u003ca href=\"http://www.cbc.ca/news/canada/kitchener-waterloo/loblaws-sells-discounted-ugly-produce-in-ontario-quebec-stores-1.2995926\">Canada\u003c/a> sell wonky-looking produce for 30 percent less than the shops' standard fare. The slashed price tags have a subtext: The quirky produce is a compromise.\u003c/p>\n\u003cp>But a new crop of entrepreneurs is inverting the equation by using salvaged foods as the main ingredients in artisanal items. They're hoping that, instead of paying bottom dollar for produce that might otherwise have been destined for the landfill, customers will pony up for premium products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.toastale.com\">Toast Ale\u003c/a>, a London-based company that brews suds from surplus bread, believes it has found an environmentally friendly way to tap into the booming craft beer market.\u003c/p>\n\u003cp>At first, the company — founded in January by the food waste activist Tristram Stuart, who runs the nonprofit advocacy group Feedback — was a modest and distinctly local operation, ferrying bread from local bakeries to brewers in Hackney. It's quickly scaled up production, and is now is bottled by Hambleton Ales in Yorkshire. Toast has negotiated a contract with a sandwich company, which donates its rejected slices free of charge. The beer retails for £3.00 (nearly $4 U.S.) a bottle, sold in cases of 6. So far, 830 kilos of bread have gone in to 25,000 bottles of Toast's pale ale, estimates Louisa Ziane, who manages media and communications for the company.\u003c/p>\n\u003cfigure id=\"attachment_111568\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e.jpg\" alt=\"Toast Ale, a London-based company that brews suds from surplus bread, believes it has found an environmentally friendly way to tap into the booming craft beer market.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Toast Ale, a London-based company that brews suds from surplus bread, believes it has found an environmentally friendly way to tap into the booming craft beer market. \u003ccite>(Courtesy of Tom Moggach)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Toast Ale partners with restaurants, pubs, and retailers throughout the U.K., and is eyeing plans to expand to Iceland and New York City. A new brew — a bread pudding flavor — is set to launch this month.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ziane says that the company aims to flag reasons that individuals should care about food waste — from its environmental impacts to the economic burdens — in a way that doesn't feel like a bummer. \"We don't want to do it in a way that's preachy or lecturing,\" she says. The branding is sleek and minimalist, taking a cue from old-timey stamped logos, but the website is full of startling stats outlining the scope of the problem — such as the fact that nearly 40 percent of bread baked in the U.K. goes to waste. To make more of a dent in the issue, Toast has also \u003ca href=\"http://www.toastale.com/toast-ale-recipe/\">published its recipe online\u003c/a> so that DIY brewers can take a stab at it.\u003c/p>\n\u003cp>That strategy of appealing to do-gooder impulses aligns with something that sustainability expert Roni Neff has found in her research: Conversations about waste don't have to carry connotations of self-flagellation. \"As a general marketing principal, people are going to be motivated by feeling like they're doing good for the Earth,\" says Neff, director of the research program in Food System Sustainability & Public Health at the \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/roni.html\">Johns Hopkins Center for a Livable Future\u003c/a>. \"We want to be efficient stewards of our own resources.\" Products that add value to would-be waste are ideally situated to cater to a sector of ethically motivated shoppers. \"When you're eating a food that would have been wasted and tastes perfectly fine, there's no inconvenience for you,\" Neff says.\u003c/p>\n\u003cp>Toast Ale frames the beer as a clever way to make use of food that would be arbitrarily cast aside. There's nothing wrong with those knobby, crusty heels on loaves of bread, Ziane notes — it's just that, \"for reasons of taste preference or texture preference, it isn't part of the product that's sold\" as a premade sandwich.\u003c/p>\n\u003cp>Ziane hopes that the beer stands on its own — that it's, first and foremost, a solid brew. \"When people learn the story behind it, it adds that value,\" she says.\u003c/p>\n\u003cp>In Philadelphia, meanwhile, Jonathan Deutsch noticed that local soup kitchens and food pantries were often flush with food that hung around — and was more likely to languish if it looked imperfect.\u003c/p>\n\u003cp>\"People kept going through the line with chicken, salad ... they'd get to a case of brown bananas, but they kept walking,\" says Deutsch, the founder of the Drexel Food Lab, a culinary research group at Drexel University in Philadelphia. Conveying cast-off produce to hungry people seemed like a good idea — but only if consumers are game. Instead, even with the best intentions, Deutsch says, the store-to-pantry pipeline sometimes amounts to little more than \"shifting trash around the city.\"\u003c/p>\n\u003cp>Enter Rescued Relish, an anything-goes condiment and a way to preserve and monetize those would-be scraps. The Food Lab has enlisted \u003ca href=\"http://brinestreetpicklery.com\">Brine Street Picklery\u003c/a> to produce batches of relishes made from excess produce that \u003ca href=\"https://www.philabundance.org\">Philabundance\u003c/a>, the local anti-hunger organization, can't move.\u003c/p>\n\u003cfigure id=\"attachment_111566\" class=\"wp-caption aligncenter\" style=\"max-width: 1714px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c.jpg\" alt=\"Rescued Relish is an anything-goes condiment made from excess produce that Philabundance, a Philadelphia anti-hunger organization, can't move. The relish is modeled on a Pennsylvania Dutch chowchow recipe — a tangy mix of sweet, spicy and sour flavors.\" width=\"1714\" height=\"1123\" class=\"size-full wp-image-111566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c.jpg 1714w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c-1440x943.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c-960x629.jpg 960w\" sizes=\"(max-width: 1714px) 100vw, 1714px\">\u003cfigcaption class=\"wp-caption-text\">Rescued Relish is an anything-goes condiment made from excess produce that Philabundance, a Philadelphia anti-hunger organization, can't move. The relish is modeled on a Pennsylvania Dutch chowchow recipe — a tangy mix of sweet, spicy and sour flavors. \u003ccite>(Courtesy of Drexel Food Lab)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The relish is modeled on a Pennsylvania Dutch chowchow recipe — a tangy mix of sweet, spicy and sour flavors. And it's a way to capitalize on, rather than complain about, the variation in food donated to the food bank. Relish, Deutsch explains, has a flexible identity. \"It's still relish if it has more cabbage this week than it did last week,\" he says. A pinch of this, a tablespoon of that — Deutsch appreciates that the condiment is \"a vegetable version of nose-to-tail eating,\" with a similar goal of putting scraps to work.\u003c/p>\n\u003cp>Once Philabundance transitions to a new facility, Deutsch says, the nonprofit could expand its workforce training program and adopt Rescued Relish as its own, keeping production in-house. The relish will be sold at \u003ca href=\"http://www.npr.org/sections/thesalt/2016/07/06/484819718/a-nonprofit-grocer-tries-to-sell-healthier-food-without-going-under\">Fare & Square\u003c/a>, a nonprofit grocery store in impoverished Chester, Pa. Deutsch hopes to expand from there.\u003c/p>\n\u003cp>Though they haven't settled on a retail value, Deutsch says that, when the product is sold in retailers other than Fare & Square, it will be priced as a premium good. He believes that a higher sticker price can help chip away at the stigma hanging onto surplus food. Deutsch says that when the team looks towards placing the product in other stores, they'll try to carve out a consumer base that is already versed in the lingo of sustainability and ethical food systems. \"We're looking for foodies and [people] who really vote with their dollar in terms of the causes they believe in,\" Deutsch says.\u003c/p>\n\u003cp>Neff speculates that value-added items might also telegraph an investment that consumers would recognize — that many hands contributed to making the final product. In other words, if someone went to the trouble to chop and preserve an ingredient, it must be worth something.\u003c/p>\n\u003cp>Neff says that by showing that would-be food waste really does have value, products like Deutsch's relish could help trigger a shift in the foodie community and wider culture.\u003c/p>\n\u003cp>Such products could also serve as a model for other cities looking to mount local interventions into global issues. \"I don't think we'll ever have a centralized food waste factory,\" Deutsch says. \"We're much more likely to see a constellation of micro-enterprises all over doing this kind of work.\"\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>\u003cfigure id=\"attachment_111567\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701.jpg\" alt=\"Toast Ale is made with those knobby, crusty heels on loaves of bread that often get sliced off of premade sandwiches.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread_enl-39e96317b98cadf39fc75b238809b86ca40c2701-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Toast Ale is made with those knobby, crusty heels on loaves of bread that often get sliced off of premade sandwiches. \u003ccite>(Courtesy of Tom Moggach)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many efforts to address \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/15/470434247/these-27-solutions-could-help-the-u-s-slash-food-waste\">the food waste crisis\u003c/a> hinge on getting consumers to buy fruits and vegetables that are adorably ugly — the bumpy tomato, the bulbous carrot, the dinged apple. Taste and nutritional value \u003ca href=\"http://www.npr.org/sections/thesalt/2016/04/26/475739569/beneath-an-ugly-outside-marred-fruit-may-pack-more-nutrition\">aren't compromised\u003c/a> by their irregular appearance. Still, many stores discount blemished produce — a concession to convention aimed at keeping the product moving briskly off the shelves and away from landfills. Earlier this summer, \u003ca href=\"http://www.npr.org/sections/thesalt/2016/07/20/486664266/walmart-world-s-largest-grocer-is-now-selling-ugly-fruit-and-veg\">Wal-Mart launched an ugly apple pilot program\u003c/a> at 300 of its outlets in Florida; grocery stores across the \u003ca href=\"https://www.theguardian.com/environment/2016/feb/05/asda-puts-uks-first-supermarket-wonky-veg-box-on-sale\">U.K.\u003c/a> and \u003ca href=\"http://www.cbc.ca/news/canada/kitchener-waterloo/loblaws-sells-discounted-ugly-produce-in-ontario-quebec-stores-1.2995926\">Canada\u003c/a> sell wonky-looking produce for 30 percent less than the shops' standard fare. The slashed price tags have a subtext: The quirky produce is a compromise.\u003c/p>\n\u003cp>But a new crop of entrepreneurs is inverting the equation by using salvaged foods as the main ingredients in artisanal items. They're hoping that, instead of paying bottom dollar for produce that might otherwise have been destined for the landfill, customers will pony up for premium products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.toastale.com\">Toast Ale\u003c/a>, a London-based company that brews suds from surplus bread, believes it has found an environmentally friendly way to tap into the booming craft beer market.\u003c/p>\n\u003cp>At first, the company — founded in January by the food waste activist Tristram Stuart, who runs the nonprofit advocacy group Feedback — was a modest and distinctly local operation, ferrying bread from local bakeries to brewers in Hackney. It's quickly scaled up production, and is now is bottled by Hambleton Ales in Yorkshire. Toast has negotiated a contract with a sandwich company, which donates its rejected slices free of charge. The beer retails for £3.00 (nearly $4 U.S.) a bottle, sold in cases of 6. So far, 830 kilos of bread have gone in to 25,000 bottles of Toast's pale ale, estimates Louisa Ziane, who manages media and communications for the company.\u003c/p>\n\u003cfigure id=\"attachment_111568\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e.jpg\" alt=\"Toast Ale, a London-based company that brews suds from surplus bread, believes it has found an environmentally friendly way to tap into the booming craft beer market.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/toast-and-bread_enl-870190b090c9addef703182b43f84e6e801f690e-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Toast Ale, a London-based company that brews suds from surplus bread, believes it has found an environmentally friendly way to tap into the booming craft beer market. \u003ccite>(Courtesy of Tom Moggach)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Toast Ale partners with restaurants, pubs, and retailers throughout the U.K., and is eyeing plans to expand to Iceland and New York City. A new brew — a bread pudding flavor — is set to launch this month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ziane says that the company aims to flag reasons that individuals should care about food waste — from its environmental impacts to the economic burdens — in a way that doesn't feel like a bummer. \"We don't want to do it in a way that's preachy or lecturing,\" she says. The branding is sleek and minimalist, taking a cue from old-timey stamped logos, but the website is full of startling stats outlining the scope of the problem — such as the fact that nearly 40 percent of bread baked in the U.K. goes to waste. To make more of a dent in the issue, Toast has also \u003ca href=\"http://www.toastale.com/toast-ale-recipe/\">published its recipe online\u003c/a> so that DIY brewers can take a stab at it.\u003c/p>\n\u003cp>That strategy of appealing to do-gooder impulses aligns with something that sustainability expert Roni Neff has found in her research: Conversations about waste don't have to carry connotations of self-flagellation. \"As a general marketing principal, people are going to be motivated by feeling like they're doing good for the Earth,\" says Neff, director of the research program in Food System Sustainability & Public Health at the \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/roni.html\">Johns Hopkins Center for a Livable Future\u003c/a>. \"We want to be efficient stewards of our own resources.\" Products that add value to would-be waste are ideally situated to cater to a sector of ethically motivated shoppers. \"When you're eating a food that would have been wasted and tastes perfectly fine, there's no inconvenience for you,\" Neff says.\u003c/p>\n\u003cp>Toast Ale frames the beer as a clever way to make use of food that would be arbitrarily cast aside. There's nothing wrong with those knobby, crusty heels on loaves of bread, Ziane notes — it's just that, \"for reasons of taste preference or texture preference, it isn't part of the product that's sold\" as a premade sandwich.\u003c/p>\n\u003cp>Ziane hopes that the beer stands on its own — that it's, first and foremost, a solid brew. \"When people learn the story behind it, it adds that value,\" she says.\u003c/p>\n\u003cp>In Philadelphia, meanwhile, Jonathan Deutsch noticed that local soup kitchens and food pantries were often flush with food that hung around — and was more likely to languish if it looked imperfect.\u003c/p>\n\u003cp>\"People kept going through the line with chicken, salad ... they'd get to a case of brown bananas, but they kept walking,\" says Deutsch, the founder of the Drexel Food Lab, a culinary research group at Drexel University in Philadelphia. Conveying cast-off produce to hungry people seemed like a good idea — but only if consumers are game. Instead, even with the best intentions, Deutsch says, the store-to-pantry pipeline sometimes amounts to little more than \"shifting trash around the city.\"\u003c/p>\n\u003cp>Enter Rescued Relish, an anything-goes condiment and a way to preserve and monetize those would-be scraps. The Food Lab has enlisted \u003ca href=\"http://brinestreetpicklery.com\">Brine Street Picklery\u003c/a> to produce batches of relishes made from excess produce that \u003ca href=\"https://www.philabundance.org\">Philabundance\u003c/a>, the local anti-hunger organization, can't move.\u003c/p>\n\u003cfigure id=\"attachment_111566\" class=\"wp-caption aligncenter\" style=\"max-width: 1714px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c.jpg\" alt=\"Rescued Relish is an anything-goes condiment made from excess produce that Philabundance, a Philadelphia anti-hunger organization, can't move. The relish is modeled on a Pennsylvania Dutch chowchow recipe — a tangy mix of sweet, spicy and sour flavors.\" width=\"1714\" height=\"1123\" class=\"size-full wp-image-111566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c.jpg 1714w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c-1440x943.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/rescued-relish_enl-995720e5b61e8ec6dc933e5e0bf4a377d428134c-960x629.jpg 960w\" sizes=\"(max-width: 1714px) 100vw, 1714px\">\u003cfigcaption class=\"wp-caption-text\">Rescued Relish is an anything-goes condiment made from excess produce that Philabundance, a Philadelphia anti-hunger organization, can't move. The relish is modeled on a Pennsylvania Dutch chowchow recipe — a tangy mix of sweet, spicy and sour flavors. \u003ccite>(Courtesy of Drexel Food Lab)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The relish is modeled on a Pennsylvania Dutch chowchow recipe — a tangy mix of sweet, spicy and sour flavors. And it's a way to capitalize on, rather than complain about, the variation in food donated to the food bank. Relish, Deutsch explains, has a flexible identity. \"It's still relish if it has more cabbage this week than it did last week,\" he says. A pinch of this, a tablespoon of that — Deutsch appreciates that the condiment is \"a vegetable version of nose-to-tail eating,\" with a similar goal of putting scraps to work.\u003c/p>\n\u003cp>Once Philabundance transitions to a new facility, Deutsch says, the nonprofit could expand its workforce training program and adopt Rescued Relish as its own, keeping production in-house. The relish will be sold at \u003ca href=\"http://www.npr.org/sections/thesalt/2016/07/06/484819718/a-nonprofit-grocer-tries-to-sell-healthier-food-without-going-under\">Fare & Square\u003c/a>, a nonprofit grocery store in impoverished Chester, Pa. Deutsch hopes to expand from there.\u003c/p>\n\u003cp>Though they haven't settled on a retail value, Deutsch says that, when the product is sold in retailers other than Fare & Square, it will be priced as a premium good. He believes that a higher sticker price can help chip away at the stigma hanging onto surplus food. Deutsch says that when the team looks towards placing the product in other stores, they'll try to carve out a consumer base that is already versed in the lingo of sustainability and ethical food systems. \"We're looking for foodies and [people] who really vote with their dollar in terms of the causes they believe in,\" Deutsch says.\u003c/p>\n\u003cp>Neff speculates that value-added items might also telegraph an investment that consumers would recognize — that many hands contributed to making the final product. In other words, if someone went to the trouble to chop and preserve an ingredient, it must be worth something.\u003c/p>\n\u003cp>Neff says that by showing that would-be food waste really does have value, products like Deutsch's relish could help trigger a shift in the foodie community and wider culture.\u003c/p>\n\u003cp>Such products could also serve as a model for other cities looking to mount local interventions into global issues. \"I don't think we'll ever have a centralized food waste factory,\" Deutsch says. \"We're much more likely to see a constellation of micro-enterprises all over doing this kind of work.\"\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "Where Homeless People Can Get Free Meals in the Bay Area",
"title": "Where Homeless People Can Get Free Meals in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This post was originally published on June 29, 2016, and was updated October 29, 2019.\u003c/em>\u003c/p>\n\u003cp>There are thousands of homeless people living in San Francisco and a larger number in the greater Bay Area. With rising housing and living costs, it's not getting easier for people living on the street.\u003c/p>\n\u003cp>Fortunately, there are also lots of local organizations providing services to those in need. We've compiled a list of many of the places, sorted roughly by geography, that provide regular hot and fresh meals. This list primarily focuses on the organizations and services that provide multiple hot meals each week or daily meal service. There are \u003cem>many\u003c/em> more places that provide a weekly or monthly meal, as well as food banks that distribute groceries and fresh food. \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\" rel=\"noopener\">Project Homeless Connect\u003c/a> has a fairly comprehensive listing of homeless services if you're looking for more information, and the independent county food banks are valuable resources for fresh food pick-ups. If we missed an organization that provides a place for homeless residents to get a regular hot meal, please let us know in the comments below.\u003c/p>\n\u003cp>Most of these organizations are also in need of volunteers and/or donations. Contact them directly to sign up or to inquire about what they specifically are looking for.\u003c/p>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glide.org/program/daily-free-meals/\" target=\"_blank\" rel=\"noopener\">Glide\u003c/a>\u003c/strong>\u003cbr>\n330 Ellis Street [\u003ca href=\"https://goo.gl/JePMI8\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 674-6000\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 8am-9am (seniors' breakfast 7:30am-8am; women's breakfast 10:30am-11am)\u003cbr>\nLunch: Daily, noon-1:30pm (bagged lunches on Sat, Sun)\u003cbr>\nDinner: Mon-Fri, 4pm-5:30pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Begun in 1969, Glide provides meals daily in the dining room, plus special meals around the holidays and a number of other services.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org\" target=\"_blank\" rel=\"noopener\">St. Anthony's\u003c/a>\u003c/strong>\u003cbr>\n121 Golden Gate Ave. [\u003ca href=\"https://goo.gl/Idmghu\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 241-2600\u003cbr>\nHours: Daily, 10am-11:45am for seniors and families with children; daily, 11:30am-1:30pm for everyone\u003c/p>\n\u003cp>The dining room also hosts weekly food distribution programs, as well as clothing programs, a medical clinic, and a social work center.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.uchsmotherbrowns.org/dining-room\" target=\"_blank\" rel=\"noopener\">Mother Brown's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n2111 Jennings St. [\u003ca href=\"https://goo.gl/H39Ghk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94124\u003cbr>\nPh: (415) 671-1100\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 7am-9am\u003cbr>\nDinner: Daily, 5pm-7pm\u003c/p>\n\u003cp>The United Council of Human Services operates Mother Brown's Kitchen, which started as a small mobile food operation 20 years ago. The organization also runs food pantries in Oakdale and Sunnyvale.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.martindeporres.org/\" target=\"_blank\" rel=\"noopener\">Martin de Porres House of Hospitality\u003c/a>\u003c/strong>\u003cbr>\n225 Potrero Ave. [\u003ca href=\"https://goo.gl/QUhE1d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 552-0240\u003cbr>\nHours:\u003cbr>\nBreakfast: Mon, Tues, Thurs, Fri, 5:30am-7:30am (hot tea, bread available at 5:30am; oatmeal served at 6:30am)\u003cbr>\nLunch: Tues-Sat, noon-2pm\u003cbr>\nBrunch: Sun, 9am-10:30am\u003c/p>\n\u003cp>Meals are served daily, and typically the courtyard and dining room open early to allow people to come in off the street. Showers and hygiene products are available Tuesday and Thursday mornings.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://curryseniorcenter.org/\" target=\"_blank\" rel=\"noopener\">Curry Senior Center\u003c/a>\u003c/strong>\u003cbr>\n333 Turk St. [\u003ca href=\"https://goo.gl/ZuGFUd\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 885-2274\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 7am-9am\u003cbr>\nLunch: Daily, 10am-1pm\u003c/p>\n\u003cp>Curry Senior Center is primarily focused on providing a place for low-income seniors to make connections with other people and get the health services they need. Meals are served daily (and bingo is available on Wednesdays and on weekends during lunch hours). Meal delivery to homebound seniors is also offered.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfcityimpact.com/rescue-mission/\" target=\"_blank\" rel=\"noopener\">S.F. Rescue Mission\u003c/a>\u003cbr>\n\u003c/strong>140 Turk St. [\u003ca href=\"https://goo.gl/olGW9j\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 292-1770\u003cbr>\nHours:\u003cbr>\nBreakfast: Mon-Fri, opens at 10:30am\u003cbr>\nDinner: Mon-Fri, doors open at 4pm\u003c/p>\n\u003cp>Based out of a church with different services, from a ministry to a health and wellness center, S.F. Rescue Mission provides meals, groceries, and hot food delivery.\u003c/p>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svdp-alameda.org/program-detail.html\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul of Alameda County\u003c/a>\u003c/strong>\u003cbr>\n9235 San Leandro St. [\u003ca href=\"https://goo.gl/Gyl7QN\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nOakland, CA 94603\u003cbr>\nPh: (510) 638-7600\u003cbr>\nHours: Tues-Sat, 10:45am-12:45pm\u003c/p>\n\u003cp>The largest dining room in Alameda County, St. Vincent's serves a regular midday hot meal.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cityteam.org/oakland/programs/\" target=\"_blank\" rel=\"noopener\">Cityteam\u003c/a>\u003c/strong>\u003cbr>\n720 Washington St. [\u003ca href=\"https://goo.gl/qnevYo\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-3758\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 7am\u003cbr>\nLunch: Daily, noon\u003cbr>\nDinner: Daily, 6:30pm\u003c/p>\n\u003cp>Along with \u003ca href=\"https://www.cityteam.org/san-francisco/\" target=\"_blank\" rel=\"noopener\">a dining hall in San Francisco\u003c/a> and \u003ca href=\"https://www.cityteam.org/san-jose/\" target=\"_blank\" rel=\"noopener\">one in San Jose\u003c/a>, Cityteam \u003ca href=\"https://www.cityteam.org/oakland/programs/\" target=\"_blank\" rel=\"noopener\">operates a daily dining hall in Oakland\u003c/a>. (\u003ca href=\"https://www.cityteam.org/contact-us/\" target=\"_blank\" rel=\"noopener\">Check all the hours\u003c/a> before going to the other locations.) Cityteam is a Christian nonprofit providing services to the homeless and impoverished.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\nThere are five LFCC-operated dining rooms, and one partner dining room. Check \u003ca href=\"http://www.loavesfishescc.org/meal_locations.html\" target=\"_blank\" rel=\"noopener\">the website\u003c/a> for all locations.\u003cbr>\nPh: (925) 293-4792\u003cbr>\nHours: Mon-Fri, 11:30am-1:15pm\u003c/p>\n\u003cp>Based in Martinez, Loaves & Fishes provides daily meals at a half-dozen dining rooms around Contra Costa County. The organization also distributes fresh groceries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ebfnb.org/\" target=\"_blank\" rel=\"noopener\">Food Not Bombs\u003c/a>\u003c/strong>\u003cbr>\nPh: (510) 644-4187\u003cbr>\nHours: Meals served Mon-Fri, 3pm, at \u003ca href=\"https://goo.gl/BTuVRK\" target=\"_blank\" rel=\"noopener\">People's Park\u003c/a>\u003cbr>\nThursday, 1:30pm,in Oakland at National Recycling Center\u003cbr>\nSunday, 3:30pm, at 14th & Jefferson St. by Sutter Hotel\u003c/p>\n\u003cp>Cooked at local residents' houses, meals are typically served at the park in Berkeley, or in Oakland on the weekends. Schedule can vary. Call for more info.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n820 B St. [\u003ca href=\"https://goo.gl/zZlWdz\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPh: (415) 454-3303\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 6:30am-10am\u003cbr>\nLunch: Daily, 11am-1pm\u003c/p>\n\u003cp>The dining room in San Rafael is open every day from 6:30am-1pm, during which two meals are served out of the free kitchen and an open pantry is available. The non-profit also has housing services and works with partner shelter organizations.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svdp-sonoma.org/svdp-sonoma_gethelp.html\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul of Sonoma County\u003c/a>\u003c/strong>\u003cbr>\n610 Wilson St. [\u003ca href=\"https://goo.gl/yEC0sF\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSanta Rosa, CA 95401\u003cbr>\nPh: (707) 584-1579\u003cbr>\nHours: Daily, 11:30am-12:30pm\u003c/p>\n\u003cp>The dining room serves a hot lunch meal every day of the year. The organization also operates a job training program, food pantry, and thrift store.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cots.org/services/\" target=\"_blank\" rel=\"noopener\">Committee on the Shelterless - Petaluma Kitchen\u003c/a>\u003c/strong>\u003cbr>\n900 Hopper St. [\u003ca href=\"https://goo.gl/a3Af8N\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: (707) 765-6530\u003cbr>\nHours: Daily, 11:30am-1pm\u003c/p>\n\u003cp>The Committee on the Shelterless serves a daily hot lunch at its Petaluma Kitchen, as well as hands out weekly food boxes.\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://fooddc.org/\" target=\"_blank\" rel=\"noopener\">North Peninsula Food Pantry and Dining Center of Daly City\u003c/a>\u003c/strong>\u003cbr>\n31 Bepler St. [\u003ca href=\"https://goo.gl/F3HNSU\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nDaly City, CA 94014\u003cbr>\nPh: (650) 994-5150\u003cbr>\nHours: Mon, Tues, Thurs, 5pm-6pm (or until all food is distributed)\u003c/p>\n\u003cp>The North Peninsula Food Pantry and Dining Center is on the smaller end of homeless dining rooms — serving just about 70 people during dinner in the cafeteria — but it also operates a food pantry in conjunction with \u003ca href=\"http://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cityteam.org/san-jose/programs/\" target=\"_blank\" rel=\"noopener\">Cityteam\u003c/a>\u003c/strong>\u003cbr>\n1174 Old Bayshore Hwy. [\u003ca href=\"https://goo.gl/VgCD9A\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 288-2153\u003cbr>\nHours:\u003cbr>\nBreakfast: Weekdays at 6:30am, Sat and Sun at 8 am.\u003cbr>\nDinner: Daily, 5pm\u003c/p>\n\u003cp>Cityteam operates a men's shelter in San Jose, along with the dining hall, which provides daily hot dinner.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.catholiccharitiesscc.org/food/\" target=\"_blank\" rel=\"noopener\">Eastside Neighborhood Center\u003c/a>\u003c/strong>\u003cbr>\n2150 Alum Rock Ave. [\u003ca href=\"https://goo.gl/Hnm4jO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95116\u003cbr>\nPh: (408) 251-0215\u003cbr>\nHours:\u003cbr>\nLunch: Mon-Fri, 11:15am-12:15pm\u003cbr>\nDinner: Mon-Fri, 4pm\u003c/p>\n\u003cp>A Catholic neighborhood community center with educational and wellness programs, the nightly dinner is actually provided through \u003ca href=\"http://www.loavesfishes.org\" target=\"_blank\" rel=\"noopener\">Loaves & Fishes\u003c/a>, which no longer operates its own walk-in dining room, but instead cooks and distributes meals to other nonprofits and organizations. (Contact Loaves & Fishes for a full list of potential meal partners.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://samaritanhousesanmateo.org/\" target=\"_blank\" rel=\"noopener\">Samaritan House\u003c/a>\u003c/strong>\u003cbr>\n303 Tilton Ave. [\u003ca href=\"https://goo.gl/7qXAhe\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 341-4081 x.2003\u003cbr>\nHours: Mon-Fri 4pm-6:30pm\u003cbr>\nSat-Sun, 12pm: Lunch to-go\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Samaritan House is the largest provider of hot meals and biggest food distributor in San Mateo County. There is also a pantry and after-school food program. While hot meals are provided weeknights in the dining hall, there is also an option to carry-out a meal, if needed.\u003c/p>\n\n",
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"excerpt": "As part of a collaboration with dozens of Bay Area news organizations focusing on issues of homelessness, Bay Area Bites has compiled a list of many of the places, sorted roughly by geography, that provide regular hot and fresh meals to those in need. This list primarily focuses on the organizations and services that provide multiple hot meals each week or daily meal service. ",
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"description": "As part of a collaboration with dozens of Bay Area news organizations focusing on issues of homelessness, Bay Area Bites has compiled a list of many of the places, sorted roughly by geography, that provide regular hot and fresh meals to those in need. This list primarily focuses on the organizations and services that provide multiple hot meals each week or daily meal service. ",
"title": "Where Homeless People Can Get Free Meals in the Bay Area | KQED",
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"headline": "Where Homeless People Can Get Free Meals in the Bay Area",
"datePublished": "2016-06-29T09:11:02-07:00",
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"source": "Food Banks, Hunger, Volunteer",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was originally published on June 29, 2016, and was updated October 29, 2019.\u003c/em>\u003c/p>\n\u003cp>There are thousands of homeless people living in San Francisco and a larger number in the greater Bay Area. With rising housing and living costs, it's not getting easier for people living on the street.\u003c/p>\n\u003cp>Fortunately, there are also lots of local organizations providing services to those in need. We've compiled a list of many of the places, sorted roughly by geography, that provide regular hot and fresh meals. This list primarily focuses on the organizations and services that provide multiple hot meals each week or daily meal service. There are \u003cem>many\u003c/em> more places that provide a weekly or monthly meal, as well as food banks that distribute groceries and fresh food. \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\" rel=\"noopener\">Project Homeless Connect\u003c/a> has a fairly comprehensive listing of homeless services if you're looking for more information, and the independent county food banks are valuable resources for fresh food pick-ups. If we missed an organization that provides a place for homeless residents to get a regular hot meal, please let us know in the comments below.\u003c/p>\n\u003cp>Most of these organizations are also in need of volunteers and/or donations. Contact them directly to sign up or to inquire about what they specifically are looking for.\u003c/p>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glide.org/program/daily-free-meals/\" target=\"_blank\" rel=\"noopener\">Glide\u003c/a>\u003c/strong>\u003cbr>\n330 Ellis Street [\u003ca href=\"https://goo.gl/JePMI8\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 674-6000\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 8am-9am (seniors' breakfast 7:30am-8am; women's breakfast 10:30am-11am)\u003cbr>\nLunch: Daily, noon-1:30pm (bagged lunches on Sat, Sun)\u003cbr>\nDinner: Mon-Fri, 4pm-5:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Begun in 1969, Glide provides meals daily in the dining room, plus special meals around the holidays and a number of other services.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org\" target=\"_blank\" rel=\"noopener\">St. Anthony's\u003c/a>\u003c/strong>\u003cbr>\n121 Golden Gate Ave. [\u003ca href=\"https://goo.gl/Idmghu\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 241-2600\u003cbr>\nHours: Daily, 10am-11:45am for seniors and families with children; daily, 11:30am-1:30pm for everyone\u003c/p>\n\u003cp>The dining room also hosts weekly food distribution programs, as well as clothing programs, a medical clinic, and a social work center.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.uchsmotherbrowns.org/dining-room\" target=\"_blank\" rel=\"noopener\">Mother Brown's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n2111 Jennings St. [\u003ca href=\"https://goo.gl/H39Ghk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94124\u003cbr>\nPh: (415) 671-1100\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 7am-9am\u003cbr>\nDinner: Daily, 5pm-7pm\u003c/p>\n\u003cp>The United Council of Human Services operates Mother Brown's Kitchen, which started as a small mobile food operation 20 years ago. The organization also runs food pantries in Oakdale and Sunnyvale.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.martindeporres.org/\" target=\"_blank\" rel=\"noopener\">Martin de Porres House of Hospitality\u003c/a>\u003c/strong>\u003cbr>\n225 Potrero Ave. [\u003ca href=\"https://goo.gl/QUhE1d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 552-0240\u003cbr>\nHours:\u003cbr>\nBreakfast: Mon, Tues, Thurs, Fri, 5:30am-7:30am (hot tea, bread available at 5:30am; oatmeal served at 6:30am)\u003cbr>\nLunch: Tues-Sat, noon-2pm\u003cbr>\nBrunch: Sun, 9am-10:30am\u003c/p>\n\u003cp>Meals are served daily, and typically the courtyard and dining room open early to allow people to come in off the street. Showers and hygiene products are available Tuesday and Thursday mornings.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://curryseniorcenter.org/\" target=\"_blank\" rel=\"noopener\">Curry Senior Center\u003c/a>\u003c/strong>\u003cbr>\n333 Turk St. [\u003ca href=\"https://goo.gl/ZuGFUd\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 885-2274\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 7am-9am\u003cbr>\nLunch: Daily, 10am-1pm\u003c/p>\n\u003cp>Curry Senior Center is primarily focused on providing a place for low-income seniors to make connections with other people and get the health services they need. Meals are served daily (and bingo is available on Wednesdays and on weekends during lunch hours). Meal delivery to homebound seniors is also offered.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfcityimpact.com/rescue-mission/\" target=\"_blank\" rel=\"noopener\">S.F. Rescue Mission\u003c/a>\u003cbr>\n\u003c/strong>140 Turk St. [\u003ca href=\"https://goo.gl/olGW9j\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 292-1770\u003cbr>\nHours:\u003cbr>\nBreakfast: Mon-Fri, opens at 10:30am\u003cbr>\nDinner: Mon-Fri, doors open at 4pm\u003c/p>\n\u003cp>Based out of a church with different services, from a ministry to a health and wellness center, S.F. Rescue Mission provides meals, groceries, and hot food delivery.\u003c/p>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svdp-alameda.org/program-detail.html\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul of Alameda County\u003c/a>\u003c/strong>\u003cbr>\n9235 San Leandro St. [\u003ca href=\"https://goo.gl/Gyl7QN\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nOakland, CA 94603\u003cbr>\nPh: (510) 638-7600\u003cbr>\nHours: Tues-Sat, 10:45am-12:45pm\u003c/p>\n\u003cp>The largest dining room in Alameda County, St. Vincent's serves a regular midday hot meal.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cityteam.org/oakland/programs/\" target=\"_blank\" rel=\"noopener\">Cityteam\u003c/a>\u003c/strong>\u003cbr>\n720 Washington St. [\u003ca href=\"https://goo.gl/qnevYo\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-3758\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 7am\u003cbr>\nLunch: Daily, noon\u003cbr>\nDinner: Daily, 6:30pm\u003c/p>\n\u003cp>Along with \u003ca href=\"https://www.cityteam.org/san-francisco/\" target=\"_blank\" rel=\"noopener\">a dining hall in San Francisco\u003c/a> and \u003ca href=\"https://www.cityteam.org/san-jose/\" target=\"_blank\" rel=\"noopener\">one in San Jose\u003c/a>, Cityteam \u003ca href=\"https://www.cityteam.org/oakland/programs/\" target=\"_blank\" rel=\"noopener\">operates a daily dining hall in Oakland\u003c/a>. (\u003ca href=\"https://www.cityteam.org/contact-us/\" target=\"_blank\" rel=\"noopener\">Check all the hours\u003c/a> before going to the other locations.) Cityteam is a Christian nonprofit providing services to the homeless and impoverished.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\nThere are five LFCC-operated dining rooms, and one partner dining room. Check \u003ca href=\"http://www.loavesfishescc.org/meal_locations.html\" target=\"_blank\" rel=\"noopener\">the website\u003c/a> for all locations.\u003cbr>\nPh: (925) 293-4792\u003cbr>\nHours: Mon-Fri, 11:30am-1:15pm\u003c/p>\n\u003cp>Based in Martinez, Loaves & Fishes provides daily meals at a half-dozen dining rooms around Contra Costa County. The organization also distributes fresh groceries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ebfnb.org/\" target=\"_blank\" rel=\"noopener\">Food Not Bombs\u003c/a>\u003c/strong>\u003cbr>\nPh: (510) 644-4187\u003cbr>\nHours: Meals served Mon-Fri, 3pm, at \u003ca href=\"https://goo.gl/BTuVRK\" target=\"_blank\" rel=\"noopener\">People's Park\u003c/a>\u003cbr>\nThursday, 1:30pm,in Oakland at National Recycling Center\u003cbr>\nSunday, 3:30pm, at 14th & Jefferson St. by Sutter Hotel\u003c/p>\n\u003cp>Cooked at local residents' houses, meals are typically served at the park in Berkeley, or in Oakland on the weekends. Schedule can vary. Call for more info.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n820 B St. [\u003ca href=\"https://goo.gl/zZlWdz\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPh: (415) 454-3303\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 6:30am-10am\u003cbr>\nLunch: Daily, 11am-1pm\u003c/p>\n\u003cp>The dining room in San Rafael is open every day from 6:30am-1pm, during which two meals are served out of the free kitchen and an open pantry is available. The non-profit also has housing services and works with partner shelter organizations.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svdp-sonoma.org/svdp-sonoma_gethelp.html\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul of Sonoma County\u003c/a>\u003c/strong>\u003cbr>\n610 Wilson St. [\u003ca href=\"https://goo.gl/yEC0sF\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSanta Rosa, CA 95401\u003cbr>\nPh: (707) 584-1579\u003cbr>\nHours: Daily, 11:30am-12:30pm\u003c/p>\n\u003cp>The dining room serves a hot lunch meal every day of the year. The organization also operates a job training program, food pantry, and thrift store.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cots.org/services/\" target=\"_blank\" rel=\"noopener\">Committee on the Shelterless - Petaluma Kitchen\u003c/a>\u003c/strong>\u003cbr>\n900 Hopper St. [\u003ca href=\"https://goo.gl/a3Af8N\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: (707) 765-6530\u003cbr>\nHours: Daily, 11:30am-1pm\u003c/p>\n\u003cp>The Committee on the Shelterless serves a daily hot lunch at its Petaluma Kitchen, as well as hands out weekly food boxes.\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://fooddc.org/\" target=\"_blank\" rel=\"noopener\">North Peninsula Food Pantry and Dining Center of Daly City\u003c/a>\u003c/strong>\u003cbr>\n31 Bepler St. [\u003ca href=\"https://goo.gl/F3HNSU\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nDaly City, CA 94014\u003cbr>\nPh: (650) 994-5150\u003cbr>\nHours: Mon, Tues, Thurs, 5pm-6pm (or until all food is distributed)\u003c/p>\n\u003cp>The North Peninsula Food Pantry and Dining Center is on the smaller end of homeless dining rooms — serving just about 70 people during dinner in the cafeteria — but it also operates a food pantry in conjunction with \u003ca href=\"http://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cityteam.org/san-jose/programs/\" target=\"_blank\" rel=\"noopener\">Cityteam\u003c/a>\u003c/strong>\u003cbr>\n1174 Old Bayshore Hwy. [\u003ca href=\"https://goo.gl/VgCD9A\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 288-2153\u003cbr>\nHours:\u003cbr>\nBreakfast: Weekdays at 6:30am, Sat and Sun at 8 am.\u003cbr>\nDinner: Daily, 5pm\u003c/p>\n\u003cp>Cityteam operates a men's shelter in San Jose, along with the dining hall, which provides daily hot dinner.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.catholiccharitiesscc.org/food/\" target=\"_blank\" rel=\"noopener\">Eastside Neighborhood Center\u003c/a>\u003c/strong>\u003cbr>\n2150 Alum Rock Ave. [\u003ca href=\"https://goo.gl/Hnm4jO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95116\u003cbr>\nPh: (408) 251-0215\u003cbr>\nHours:\u003cbr>\nLunch: Mon-Fri, 11:15am-12:15pm\u003cbr>\nDinner: Mon-Fri, 4pm\u003c/p>\n\u003cp>A Catholic neighborhood community center with educational and wellness programs, the nightly dinner is actually provided through \u003ca href=\"http://www.loavesfishes.org\" target=\"_blank\" rel=\"noopener\">Loaves & Fishes\u003c/a>, which no longer operates its own walk-in dining room, but instead cooks and distributes meals to other nonprofits and organizations. (Contact Loaves & Fishes for a full list of potential meal partners.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://samaritanhousesanmateo.org/\" target=\"_blank\" rel=\"noopener\">Samaritan House\u003c/a>\u003c/strong>\u003cbr>\n303 Tilton Ave. [\u003ca href=\"https://goo.gl/7qXAhe\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 341-4081 x.2003\u003cbr>\nHours: Mon-Fri 4pm-6:30pm\u003cbr>\nSat-Sun, 12pm: Lunch to-go\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Samaritan House is the largest provider of hot meals and biggest food distributor in San Mateo County. There is also a pantry and after-school food program. While hot meals are provided weeknights in the dining hall, there is also an option to carry-out a meal, if needed.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>School is letting out, and the back parking lot of \u003ca href=\"http://www.ousd.org/laurel\">Laurel Elementary School\u003c/a> in East Oakland bustles with activity. As children stream out of the building, many join their parents and caregivers in line at the bi-monthly mobile food pantry run by the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a>. Together, the children and adults select apples, oranges, and onions from the produce-only pantry.\u003cspan id=\"more-24801\">\u003c/span>\u003c/p>\n\u003cp>Sherrie Lowe, who has two children and a grandchild at Laurel, has been using mobile pantries at the school for three or four years now. For her, the mobile pantry is all about convenience. “You pick up your kids, you pick up your fruit, you pick up your vegetables all at one stop,” she says amidst the lively activity of the pantry line.\u003c/p>\n\u003cp>Guillermo Villarreal, whose daughter attends the school as well, also stressed the convenience. He’s heard of a bigger pantry in East Oakland, but says, “It’s so hard to get there when you have no transportation and you have to borrow people’s cars.”\u003c/p>\n\u003cp>While the U.S. produces more than enough food to go around, roughly 48 million Americans—more than 15 percent—live in food-insecure homes, according to a 2014 study by the U.S. hunger relief organization Feeding America. Compounding the problem, between 500,000 and 1 million adults will \u003ca href=\"http://www.cbpp.org/research/food-assistance/more-than-500000-adults-will-lose-snap-benefits-in-2016-as-waivers-expire\">lose their SNAP benefits\u003c/a> (formerly known as the Food Stamp Program) over the course of 2016 as their waivers expire.\u003c/p>\n\u003cp>As providers of groceries, prepared meals, and nutrition education, food banks serve as a vital lifeline for people unable to access the type or quantity of food they need for a healthy lifestyle. Traditional food banks, however, do not reach everyone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That’s where mobile food pantries like the one at Laurel Elementary come in. Mobile pantries have been around since the late 1990s, but food bank representatives around the country seem to agree that the trend is growing and will increasingly offer a complement to brick and mortar food distribution locations. Managers point to several reasons for the building momentum.\u003c/p>\n\u003cp>\u003cstrong>Targeting Need\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/documentation.aspx\">Millions of people in America\u003c/a> live in “food deserts,” or areas that lack healthy food providers like grocery stores, farmers’ markets—and in many cases, food banks as well. Because mobile pantries can travel, they can enter these underserved areas and help residents with the logistics of attaining food.\u003c/p>\n\u003cp>Michael Altfest serves as associate director of communications and marketing at the Alameda County Community Food Bank in the San Francisco East Bay, which runs the mobile pantry serving Laurel Elementary and operates mobile pantries in Alameda communities each business day of the month. “There is plenty of food out there,” Altfest says. “The idea behind the mobile pantry is to bring the food to where it is needed.”\u003c/p>\n\u003cp>In Alameda County, this often means taking the food to schools where a high percentage of students qualify for free or reduced-priced lunches, Altfest continues. At Laurel Elementary, for example, 80 percent of the students are eligible for subsidized meals.\u003c/p>\n\u003cp>“All our families are in need to one degree or another,” says Laurel Principal John Stangl, explaining that the fact the mobile food pantry is open to all families at the school, regardless of whether they qualify for free meals, helps “address the stigma and make everybody feel comfortable coming through the line.”\u003c/p>\n\u003cp>The targeted strategy seems to be working for Alameda county; over the past year, its mobile program has essentially doubled both its number of distribution sites and the amount of food it distributes.\u003c/p>\n\u003cp>\u003cstrong>Mobile Model Effective in Rural Areas\u003c/strong>\u003c/p>\n\u003cp>Barbara Ewen, senior director of food programs for \u003ca href=\"http://tafb.org/\">Tarrant Area Food Bank\u003c/a> near Fort Worth, Texas, explains that the mobile model can be similarly effective in rural areas. Although the actual number of food-insecure people is lower in rural areas, Ewen says, they are more spread out and have fewer resources. “Many small towns in Texas don’t have grocery stores, and if they do have grocery stores, they’re expensive,” she says.\u003c/p>\n\u003cp>To improve food access, Tarrant Food Bank has begun sending mobile pantries to familiar locations like schools and fire stations. When they first first rolled out the mobile program, the food bank served roughly 500 households. Ewen says they now serve more than 9,000 households through their mobile pantries.\u003c/p>\n\u003cp>The nimbleness of pantries on wheels makes them especially valuable during emergency situations as well, because they can transport food to where people need it most. The Tarrant Area Food Bank provided mobile services following a 2013 tornado in Granburry, Texas, for example. And since finding out that families in Flint, Michigan, were exposed to lead-contaminated water for more than a year, the Food Bank of Eastern Michigan has been using mobile pantries to distribute lead-mitigating foods, particularly those high in calcium, iron, and vitamin C, to impacted residents.\u003c/p>\n\u003cfigure id=\"attachment_110000\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Food-Dsitribution-04.jpg\" alt=\"Photos courtesy of Alameda County Community Food Bank\" width=\"828\" height=\"552\" class=\"size-full wp-image-110000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04-768x512.jpg 768w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Photos courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Distributing Fresh Food More Efficiently\u003c/strong>\u003c/p>\n\u003cp>Ross Fraser, director of media relations with Feeding America, says he appreciates the efficiency of mobile pantries, which move food directly from warehouses to the people who need it. Of the 200 food banks in the Feeding America network, Fraser says 170 have set up mobile counterparts.\u003c/p>\n\u003cp>Mobile pantries also set themselves apart when it comes to fresh foods. “Since these are refrigerated trucks, we don’t have to worry about getting the food somewhere else with refrigeration,” says Fraser. “You open the doors, and voilà, it’s like a grocery store on wheels.”\u003c/p>\n\u003cp>During harvest seasons, this can be particularly useful. The Alameda Community Food Bank receives a lot of peaches, plums and other stone fruit in the summer, managers say.\u003c/p>\n\u003cp>In conjunction with seasonal produce, mobile pantry staff and volunteers often find themselves in the position to educate community members about new foods and provide them with recipes. Tarrant mobile pantries have offered a resource on 20 ways to cook beets, for instance.\u003c/p>\n\u003cp>Despite the many benefits, the mobile food bank model does face some challenges. For Tarrant Area Food Bank at least, the model is more expensive, Ewen says. Large, refrigerated trucks are pricey, typically costing well over $100,000 each, by Altfest’s estimates. What’s more, because mobile pantries are often set up outdoors in parking lots, extreme weather can be a barrier in some parts of the country.\u003c/p>\n\u003cp>Nevertheless, asked whether she sees the model as likely to expand, Ewen didn’t hesitate: “Absolutely.”\u003c/p>\n\u003cp>Hers is a view others in the food pantry community share. Fraser, for one, believes the model is “steadily growing,” and Altfest says that Alameda would love to continue to expand the mobile program. “Ideally,” he says, “we would have as many access points as needed for people to be able to access the food.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nZoe Loftus-Farren is a Bay Area-based writer and a contributing editor at Earth Island Journal. She holds a J.D. from Berkeley Law and writes about food policy, climate change, and environmental justice.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>School is letting out, and the back parking lot of \u003ca href=\"http://www.ousd.org/laurel\">Laurel Elementary School\u003c/a> in East Oakland bustles with activity. As children stream out of the building, many join their parents and caregivers in line at the bi-monthly mobile food pantry run by the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a>. Together, the children and adults select apples, oranges, and onions from the produce-only pantry.\u003cspan id=\"more-24801\">\u003c/span>\u003c/p>\n\u003cp>Sherrie Lowe, who has two children and a grandchild at Laurel, has been using mobile pantries at the school for three or four years now. For her, the mobile pantry is all about convenience. “You pick up your kids, you pick up your fruit, you pick up your vegetables all at one stop,” she says amidst the lively activity of the pantry line.\u003c/p>\n\u003cp>Guillermo Villarreal, whose daughter attends the school as well, also stressed the convenience. He’s heard of a bigger pantry in East Oakland, but says, “It’s so hard to get there when you have no transportation and you have to borrow people’s cars.”\u003c/p>\n\u003cp>While the U.S. produces more than enough food to go around, roughly 48 million Americans—more than 15 percent—live in food-insecure homes, according to a 2014 study by the U.S. hunger relief organization Feeding America. Compounding the problem, between 500,000 and 1 million adults will \u003ca href=\"http://www.cbpp.org/research/food-assistance/more-than-500000-adults-will-lose-snap-benefits-in-2016-as-waivers-expire\">lose their SNAP benefits\u003c/a> (formerly known as the Food Stamp Program) over the course of 2016 as their waivers expire.\u003c/p>\n\u003cp>As providers of groceries, prepared meals, and nutrition education, food banks serve as a vital lifeline for people unable to access the type or quantity of food they need for a healthy lifestyle. Traditional food banks, however, do not reach everyone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That’s where mobile food pantries like the one at Laurel Elementary come in. Mobile pantries have been around since the late 1990s, but food bank representatives around the country seem to agree that the trend is growing and will increasingly offer a complement to brick and mortar food distribution locations. Managers point to several reasons for the building momentum.\u003c/p>\n\u003cp>\u003cstrong>Targeting Need\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/documentation.aspx\">Millions of people in America\u003c/a> live in “food deserts,” or areas that lack healthy food providers like grocery stores, farmers’ markets—and in many cases, food banks as well. Because mobile pantries can travel, they can enter these underserved areas and help residents with the logistics of attaining food.\u003c/p>\n\u003cp>Michael Altfest serves as associate director of communications and marketing at the Alameda County Community Food Bank in the San Francisco East Bay, which runs the mobile pantry serving Laurel Elementary and operates mobile pantries in Alameda communities each business day of the month. “There is plenty of food out there,” Altfest says. “The idea behind the mobile pantry is to bring the food to where it is needed.”\u003c/p>\n\u003cp>In Alameda County, this often means taking the food to schools where a high percentage of students qualify for free or reduced-priced lunches, Altfest continues. At Laurel Elementary, for example, 80 percent of the students are eligible for subsidized meals.\u003c/p>\n\u003cp>“All our families are in need to one degree or another,” says Laurel Principal John Stangl, explaining that the fact the mobile food pantry is open to all families at the school, regardless of whether they qualify for free meals, helps “address the stigma and make everybody feel comfortable coming through the line.”\u003c/p>\n\u003cp>The targeted strategy seems to be working for Alameda county; over the past year, its mobile program has essentially doubled both its number of distribution sites and the amount of food it distributes.\u003c/p>\n\u003cp>\u003cstrong>Mobile Model Effective in Rural Areas\u003c/strong>\u003c/p>\n\u003cp>Barbara Ewen, senior director of food programs for \u003ca href=\"http://tafb.org/\">Tarrant Area Food Bank\u003c/a> near Fort Worth, Texas, explains that the mobile model can be similarly effective in rural areas. Although the actual number of food-insecure people is lower in rural areas, Ewen says, they are more spread out and have fewer resources. “Many small towns in Texas don’t have grocery stores, and if they do have grocery stores, they’re expensive,” she says.\u003c/p>\n\u003cp>To improve food access, Tarrant Food Bank has begun sending mobile pantries to familiar locations like schools and fire stations. When they first first rolled out the mobile program, the food bank served roughly 500 households. Ewen says they now serve more than 9,000 households through their mobile pantries.\u003c/p>\n\u003cp>The nimbleness of pantries on wheels makes them especially valuable during emergency situations as well, because they can transport food to where people need it most. The Tarrant Area Food Bank provided mobile services following a 2013 tornado in Granburry, Texas, for example. And since finding out that families in Flint, Michigan, were exposed to lead-contaminated water for more than a year, the Food Bank of Eastern Michigan has been using mobile pantries to distribute lead-mitigating foods, particularly those high in calcium, iron, and vitamin C, to impacted residents.\u003c/p>\n\u003cfigure id=\"attachment_110000\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Food-Dsitribution-04.jpg\" alt=\"Photos courtesy of Alameda County Community Food Bank\" width=\"828\" height=\"552\" class=\"size-full wp-image-110000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04-768x512.jpg 768w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Photos courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Distributing Fresh Food More Efficiently\u003c/strong>\u003c/p>\n\u003cp>Ross Fraser, director of media relations with Feeding America, says he appreciates the efficiency of mobile pantries, which move food directly from warehouses to the people who need it. Of the 200 food banks in the Feeding America network, Fraser says 170 have set up mobile counterparts.\u003c/p>\n\u003cp>Mobile pantries also set themselves apart when it comes to fresh foods. “Since these are refrigerated trucks, we don’t have to worry about getting the food somewhere else with refrigeration,” says Fraser. “You open the doors, and voilà, it’s like a grocery store on wheels.”\u003c/p>\n\u003cp>During harvest seasons, this can be particularly useful. The Alameda Community Food Bank receives a lot of peaches, plums and other stone fruit in the summer, managers say.\u003c/p>\n\u003cp>In conjunction with seasonal produce, mobile pantry staff and volunteers often find themselves in the position to educate community members about new foods and provide them with recipes. Tarrant mobile pantries have offered a resource on 20 ways to cook beets, for instance.\u003c/p>\n\u003cp>Despite the many benefits, the mobile food bank model does face some challenges. For Tarrant Area Food Bank at least, the model is more expensive, Ewen says. Large, refrigerated trucks are pricey, typically costing well over $100,000 each, by Altfest’s estimates. What’s more, because mobile pantries are often set up outdoors in parking lots, extreme weather can be a barrier in some parts of the country.\u003c/p>\n\u003cp>Nevertheless, asked whether she sees the model as likely to expand, Ewen didn’t hesitate: “Absolutely.”\u003c/p>\n\u003cp>Hers is a view others in the food pantry community share. Fraser, for one, believes the model is “steadily growing,” and Altfest says that Alameda would love to continue to expand the mobile program. “Ideally,” he says, “we would have as many access points as needed for people to be able to access the food.”\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 WRITER\u003c/strong>\u003cbr>\nZoe Loftus-Farren is a Bay Area-based writer and a contributing editor at Earth Island Journal. She holds a J.D. from Berkeley Law and writes about food policy, climate change, and environmental justice.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ceres Community Project Brings Healing Food and Youth Empowerment to Alameda",
"title": "Ceres Community Project Brings Healing Food and Youth Empowerment to Alameda",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It all started with a simple request. In 2006, Cathryn Couch was working as a chef, making home-delivery meals for clients. One day, a friend called and asked: did Couch have any cooking jobs for her teenage daughter? She didn’t, but the friend persisted. Couch eventually came up with a project for her and the daughter: making meals and delivering them to a local homeless center.\u003c/p>\n\u003cp>After seeing how excited and proud the daughter was after making the meals, Couch decided to replicate their lesson on a grander scale, and in 2007, the \u003ca href=\"http://www.ceresproject.org/index.html\" target=\"_blank\">Ceres Community Project\u003c/a> was born. Named for the Roman goddess of agriculture and nurturing, the Sonoma County-based program recruited teen volunteers to cook healthy, all-organic meals and deliver them to local patients with cancer and other debilitating conditions.\u003c/p>\n\u003cp>The program took off. That first year, 21 volunteers made 4,500 meals. In 2015, they had over 400 volunteers who prepared over 90,000 meals. They came out with \u003ca href=\"http://www.ceresproject.org/cookbook/index.html\" target=\"_blank\">a cookbook.\u003c/a> They expanded the program, to Marin and Sonoma Valley, and helped launch \u003ca href=\"http://www.ceresproject.org/affiliateBecoming.html\" target=\"_blank\">similar programs\u003c/a> in cities like Eugene, Oregon and Madison, Wisconsin. They partnered with Whole Foods: all the Whole Foods stores in Sonoma and Marin counties sell salads made by Ceres, with a dollar from each pint of salad going back to the organization.\u003c/p>\n\u003cp>And now, the group has expanded into the East Bay. In February, the Ceres Project opened up \u003ca href=\"http://www.ceresproject.org/contactAlameda.html\" target=\"_blank\">in Alameda\u003c/a>, in conjunction with the \u003ca href=\"http://apcollaborative.org/\" target=\"_blank\">Alameda Point Collaborative\u003c/a>. (Much of the funding came from a $100,000 bequest earmarked for an East Bay site left by a Walnut Creek woman who passed away from breast cancer. Generally, \u003ca href=\"http://www.ceresproject.org/AR2014/AR2014_Financials.html\" target=\"_blank\">their funding\u003c/a> comes from a mix of individual, foundation and in-kind donations.) Teens from the Collaborative--a supportive housing community that offers housing and job training to formerly homeless families that have at least one adult with a permanent disability--cook healthy meals (chickpea pumpkin burgers with date chutney, baked salmon with wild rice) with produce from the one-site garden in an after-school program. Adult volunteers then deliver the meals to the \u003ca href=\"http://www.charlottemaxwell.org/\" target=\"_blank\">Charlotte Maxwell Clinic\u003c/a> in Oakland, a nonprofit serving women with cancer and their families whose incomes are at or below 200% of the federal poverty level.\u003c/p>\n\u003cfigure id=\"attachment_108139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image003-2.jpg\" alt=\"Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Alameda program has already been a success, said Aileen Suzara, the location’s Program Coordinator and Chef. “A lot of the kids, I’m seeing their natural leadership come out in the kitchen. I see a spark from some of the kids,” Suzara said. “They have a sense of how this is really touching someone’s life. The kids are resonating especially with the part of connecting to someone--even if they haven’t met yet--through food.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The program’s focus on their teen volunteers comes from Couch’s belief in something she once heard from a Buddhist teacher: the most important person in a room is the youngest.\u003c/p>\n\u003cblockquote>\u003cp>“From an upstream prevention standpoint, if we could influence how young people see their relationship with food--if we can make them excited about the impact of their food choices on their own health, on the health of the people that they love and on the planet--then we’re going to help raise a generation of people who will help to shape a healthier food system and a healthier healthcare system,” she said.\n\u003c/p>\u003c/blockquote>\n\u003cp>Ceres is also able to make a bigger impact on how people eat through working with teens, she said. “If we change a young person’s eating habits, that’s going to impact them for 60 years. If we have a client who’s 60 and we impact their eating habits, that’s maybe going to impact them for 20 years.”\u003c/p>\n\u003cp>But the scope of that impact has been surprising, Couch said. When she first started the program, she assumed that the cooking skills the teens learn would be the most valuable part of the program. Instead, “they start to see that they can have power in impacting the world around them through the choices they make with food,” she said. “It’s really about that they matter in the world, that their choices make a difference, and finding that agency in themselves.” That’s especially true in the Alameda program. Many of teens at the Collaborative have spent their lives as the beneficiaries of such services. Seeing that they can have a tangible impact has helped give them a sense of confidence, Couch said.\u003c/p>\n\u003cp>“All the kids at Ceres learn how to cook and eat kale, but the really transformational moment is when they sit with one of our clients and that client says to them, ‘Thank you for helping save my life,’” Couch said. “Because what young people most need is to feel their belonging as part of a community, to feel their ability to actually influence the world around them.”\u003c/p>\n\u003cfigure id=\"attachment_108138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108138\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image002-2.jpg\" alt=\"Teen volunteers eating together after cooking for the Clinic.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teen volunteers eating together after cooking for the Clinic. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are other groups in the East Bay that focus on meal delivery for ill clients--\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">Project Open Hand\u003c/a>, \u003ca href=\"http://www.feedingseniors.org/\" target=\"_blank\">Meals on Wheels\u003c/a>--Ceres occupies a specific place in that landscape. They’re only feeding the Charlotte Maxwell Clinic, which isn’t served by any other food groups, and they’re the only group whose meals are all-organic, which they see as the best choice for both their clients and the environment. Ceres follows the \u003ca href=\"http://www.aicr.org/new-american-plate/cancer-preventive-diet-model-plate.html\" target=\"_blank\">American Institute of Cancer Research’s recommendation\u003c/a> that meals should be ⅔ plant-based whole foods, and they don’t include any white flour, white sugar or processed foods and source locally-grown produce as much as possible.\u003c/p>\n\u003cp>Going forward, Ceres (\u003ca href=\"http://www.openhand.org/about-us/food-medicine-pilot-study\" target=\"_blank\">like Project Open Hand\u003c/a>) is working on research projects to prove the health benefits and lower healthcare costs that come from programs like theirs. One day, they hope that health insurers will see what they see--that a plant-based diet can play a significant role in improving the health of ill patients--and incorporate food and nutrition reimbursements into healthcare costs.\u003c/p>\n\u003cp>But as central as food is to the group’s work and the patient’s healing, there's another facet that’s equally, if not more, important, said Couch. It’s the connection--the connection between volunteer and client, the sense of security, comfort, and caring that comes from eating a homemade meal someone made you.\u003c/p>\n\u003cblockquote>\u003cp>“I realized that the food was a vehicle for people to feel like they were cared for, that they were part of the community and they were connected. And that is as important a nourishment as what’s in the food itself,” Couch said.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We are a food delivery organization; but we are also using that model as a structure to reconnect young people, our adult volunteers, our clients; to help people find their way back to a meaningful way of being connected with one another--because we know that’s important for democracy and it’s also important for people’s health.”\u003c/p>\n\n",
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"excerpt": "The influential meal-delivery nonprofit starts serving the East Bay.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It all started with a simple request. In 2006, Cathryn Couch was working as a chef, making home-delivery meals for clients. One day, a friend called and asked: did Couch have any cooking jobs for her teenage daughter? She didn’t, but the friend persisted. Couch eventually came up with a project for her and the daughter: making meals and delivering them to a local homeless center.\u003c/p>\n\u003cp>After seeing how excited and proud the daughter was after making the meals, Couch decided to replicate their lesson on a grander scale, and in 2007, the \u003ca href=\"http://www.ceresproject.org/index.html\" target=\"_blank\">Ceres Community Project\u003c/a> was born. Named for the Roman goddess of agriculture and nurturing, the Sonoma County-based program recruited teen volunteers to cook healthy, all-organic meals and deliver them to local patients with cancer and other debilitating conditions.\u003c/p>\n\u003cp>The program took off. That first year, 21 volunteers made 4,500 meals. In 2015, they had over 400 volunteers who prepared over 90,000 meals. They came out with \u003ca href=\"http://www.ceresproject.org/cookbook/index.html\" target=\"_blank\">a cookbook.\u003c/a> They expanded the program, to Marin and Sonoma Valley, and helped launch \u003ca href=\"http://www.ceresproject.org/affiliateBecoming.html\" target=\"_blank\">similar programs\u003c/a> in cities like Eugene, Oregon and Madison, Wisconsin. They partnered with Whole Foods: all the Whole Foods stores in Sonoma and Marin counties sell salads made by Ceres, with a dollar from each pint of salad going back to the organization.\u003c/p>\n\u003cp>And now, the group has expanded into the East Bay. In February, the Ceres Project opened up \u003ca href=\"http://www.ceresproject.org/contactAlameda.html\" target=\"_blank\">in Alameda\u003c/a>, in conjunction with the \u003ca href=\"http://apcollaborative.org/\" target=\"_blank\">Alameda Point Collaborative\u003c/a>. (Much of the funding came from a $100,000 bequest earmarked for an East Bay site left by a Walnut Creek woman who passed away from breast cancer. Generally, \u003ca href=\"http://www.ceresproject.org/AR2014/AR2014_Financials.html\" target=\"_blank\">their funding\u003c/a> comes from a mix of individual, foundation and in-kind donations.) Teens from the Collaborative--a supportive housing community that offers housing and job training to formerly homeless families that have at least one adult with a permanent disability--cook healthy meals (chickpea pumpkin burgers with date chutney, baked salmon with wild rice) with produce from the one-site garden in an after-school program. Adult volunteers then deliver the meals to the \u003ca href=\"http://www.charlottemaxwell.org/\" target=\"_blank\">Charlotte Maxwell Clinic\u003c/a> in Oakland, a nonprofit serving women with cancer and their families whose incomes are at or below 200% of the federal poverty level.\u003c/p>\n\u003cfigure id=\"attachment_108139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image003-2.jpg\" alt=\"Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Alameda program has already been a success, said Aileen Suzara, the location’s Program Coordinator and Chef. “A lot of the kids, I’m seeing their natural leadership come out in the kitchen. I see a spark from some of the kids,” Suzara said. “They have a sense of how this is really touching someone’s life. The kids are resonating especially with the part of connecting to someone--even if they haven’t met yet--through food.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The program’s focus on their teen volunteers comes from Couch’s belief in something she once heard from a Buddhist teacher: the most important person in a room is the youngest.\u003c/p>\n\u003cblockquote>\u003cp>“From an upstream prevention standpoint, if we could influence how young people see their relationship with food--if we can make them excited about the impact of their food choices on their own health, on the health of the people that they love and on the planet--then we’re going to help raise a generation of people who will help to shape a healthier food system and a healthier healthcare system,” she said.\n\u003c/p>\u003c/blockquote>\n\u003cp>Ceres is also able to make a bigger impact on how people eat through working with teens, she said. “If we change a young person’s eating habits, that’s going to impact them for 60 years. If we have a client who’s 60 and we impact their eating habits, that’s maybe going to impact them for 20 years.”\u003c/p>\n\u003cp>But the scope of that impact has been surprising, Couch said. When she first started the program, she assumed that the cooking skills the teens learn would be the most valuable part of the program. Instead, “they start to see that they can have power in impacting the world around them through the choices they make with food,” she said. “It’s really about that they matter in the world, that their choices make a difference, and finding that agency in themselves.” That’s especially true in the Alameda program. Many of teens at the Collaborative have spent their lives as the beneficiaries of such services. Seeing that they can have a tangible impact has helped give them a sense of confidence, Couch said.\u003c/p>\n\u003cp>“All the kids at Ceres learn how to cook and eat kale, but the really transformational moment is when they sit with one of our clients and that client says to them, ‘Thank you for helping save my life,’” Couch said. “Because what young people most need is to feel their belonging as part of a community, to feel their ability to actually influence the world around them.”\u003c/p>\n\u003cfigure id=\"attachment_108138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108138\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image002-2.jpg\" alt=\"Teen volunteers eating together after cooking for the Clinic.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teen volunteers eating together after cooking for the Clinic. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are other groups in the East Bay that focus on meal delivery for ill clients--\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">Project Open Hand\u003c/a>, \u003ca href=\"http://www.feedingseniors.org/\" target=\"_blank\">Meals on Wheels\u003c/a>--Ceres occupies a specific place in that landscape. They’re only feeding the Charlotte Maxwell Clinic, which isn’t served by any other food groups, and they’re the only group whose meals are all-organic, which they see as the best choice for both their clients and the environment. Ceres follows the \u003ca href=\"http://www.aicr.org/new-american-plate/cancer-preventive-diet-model-plate.html\" target=\"_blank\">American Institute of Cancer Research’s recommendation\u003c/a> that meals should be ⅔ plant-based whole foods, and they don’t include any white flour, white sugar or processed foods and source locally-grown produce as much as possible.\u003c/p>\n\u003cp>Going forward, Ceres (\u003ca href=\"http://www.openhand.org/about-us/food-medicine-pilot-study\" target=\"_blank\">like Project Open Hand\u003c/a>) is working on research projects to prove the health benefits and lower healthcare costs that come from programs like theirs. One day, they hope that health insurers will see what they see--that a plant-based diet can play a significant role in improving the health of ill patients--and incorporate food and nutrition reimbursements into healthcare costs.\u003c/p>\n\u003cp>But as central as food is to the group’s work and the patient’s healing, there's another facet that’s equally, if not more, important, said Couch. It’s the connection--the connection between volunteer and client, the sense of security, comfort, and caring that comes from eating a homemade meal someone made you.\u003c/p>\n\u003cblockquote>\u003cp>“I realized that the food was a vehicle for people to feel like they were cared for, that they were part of the community and they were connected. And that is as important a nourishment as what’s in the food itself,” Couch said.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We are a food delivery organization; but we are also using that model as a structure to reconnect young people, our adult volunteers, our clients; to help people find their way back to a meaningful way of being connected with one another--because we know that’s important for democracy and it’s also important for people’s health.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "These 27 Solutions Could Help The U.S. Slash Food Waste",
"title": "These 27 Solutions Could Help The U.S. Slash Food Waste",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>By now, you probably know that Americans waste \u003cem>a lot\u003c/em> of food.\u003c/p>\n\u003cp>Each year, an estimated 133 billion pounds of food that farmers grow never makes it to our plates. That's enough to fill 44 skyscrapers. And tons of it ends up in landfills, where it emits methane, a greenhouse gas.\u003c/p>\n\u003cp>The Obama administration has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">set a goal\u003c/a> of reducing food waste by 50 percent by 2030. And, as we've reported, there are lots of efforts underway — from sales of ugly produce to the EPA's \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-challenge-frc\">Food Recovery Challenge\u003c/a>, aimed at diverting excess food from landfills to hungry mouths and other uses, like composting. \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/18/463109192/thou-shalt-not-toss-food-enlisting-religious-groups-to-fight-waste\">Even religious groups \u003c/a>are joining the battle against food waste.\u003c/p>\n\u003cp>But, what's been lacking is a comprehensive plan to identify the most cost-effective approaches.\u003c/p>\n\u003cp>Now, a new data-driven \u003ca href=\"http://www.refed.com/downloads/ReFED_Report_2016.pdf?mc_cid=1c10ce6033&mc_eid=56f456c1e3\">road map\u003c/a> to reduce food waste aims to fill the void. The road map is the creation of a big group of collaborators — including food businesses, environmentalists, anti-hunger organizations, policy-makers, and investors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Reducing food waste is one of the most tangible ways we can all help contribute to a healthier planet,\" says Sarah Vared, interim director of ReFED, the group that created the road map. \"It [the road map] identifies actions that can be taken today,\" says Vared.\u003c/p>\n\u003cfigure id=\"attachment_107717\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart1.png\" alt=\"Financial Benefit: ReFED defines this as a strategy's aggregate financial benefit to society (consumers, businesses, governments, and other stakeholders), minus all investment and costs per ton of food waste diverted. It shows the amount of benefit received per ton of reduction and is calculated as the economic value per ton.\" width=\"700\" height=\"384\" class=\"size-full wp-image-107717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart1.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart1-400x219.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Financial Benefit: ReFED defines this as a strategy's aggregate financial benefit to society (consumers, businesses, governments, and other stakeholders), minus all investment and costs per ton of food waste diverted. It shows the amount of benefit received per ton of reduction and is calculated as the economic value per ton. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The road map ranks 27 strategies. On the \u003ca href=\"http://www.refed.com/\">ReFED site\u003c/a>, you can scroll through the tabs of the interactive chart to explore the different metrics you can use to rank the effectiveness of a strategy – from to emissions reduced to water saved to jobs created to economic benefit per ton of waste. (Warning: You can spend some serious time toggling through these graphs!)\u003c/p>\n\u003cp>So, what's at the top of the list for its potential to divert food waste? No. 1 is centralized composting. (Think of a \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/26/381586856/tossing-out-food-in-the-trash-in-seattle-you-ll-be-fined-for-that\">Seattle-style approach\u003c/a>, where food waste doesn't go into trash, but to composting facilities.)\u003c/p>\n\u003cfigure id=\"attachment_107718\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart2.png\" alt=\"You know about backyard composting? Well, creating a centralized version — where all food scraps end up as humus, not trash — could make a big difference, ReFED says. \" width=\"700\" height=\"365\" class=\"size-full wp-image-107718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart2.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart2-400x209.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">You know about backyard composting? Well, creating a centralized version — where all food scraps end up as humus, not trash — could make a big difference, ReFED says. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Food waste recycling solutions like large-scale composting and anaerobic digestion have the potential to divert 9.5 million tons of food scraps from landfills every year,\" says Chris Hunt, who serves on ReFED's advisory council. He's written an \u003ca href=\"http://www.gracelinks.org/blog/6743/how-to-save-the-planet-reduce-hunger-and-generate-100-billi\">analysis\u003c/a> of the road map that explains how reducing food waste can also reduce the environmental impacts.\u003c/p>\n\u003cp>One example: a recycling and composting \u003ca href=\"https://www.assumption.edu/about/sustainability-programs/green-campusinstitutional-commitment\">program at Assumption College\u003c/a> in Massachusetts resulted in a reduction of 90 tons of refuse from landfills, according to Deborah Hecker, vice president at Sodexo, a multinational food services company, which is part of the ReFED collaboration.\u003c/p>\n\u003cp>Another approach that could potentially lower our grocery bills: standardized date labeling on food packages.\u003c/p>\n\u003cp>You know all those sell-by, best-by, and best-before dates stamped on food labels? As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">reported,\u003c/a> those dates indicate when a food tastes best — they have nothing to do with food safety. But many consumers don't know that, and that confusion leads Americans to toss out about $29 billion worth of perfectly good food each year, according to ReFED's estimates.\u003c/p>\n\u003cfigure id=\"attachment_107719\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart3.png\" alt=\"Date Labeling: Current date labeling practices on food can confuse consumers about when an item is still safe to eat. Up to 90 percent of Americans occasionally throw out still-fresh food, according to ReFED. \" width=\"700\" height=\"333\" class=\"size-full wp-image-107719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart3.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart3-400x190.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Date Labeling: Current date labeling practices on food can confuse consumers about when an item is still safe to eat. Up to 90 percent of Americans occasionally throw out still-fresh food, according to ReFED. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For instance, who knew that eggs are often good for three to five weeks after the date stamped on the box? (There are lots \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">more tips\u003c/a> for consumers here.)\u003c/p>\n\u003cp>\"Giving people ... information to make small changes to waste less can actually add up to make a huge difference,\" says \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\">Dana Gunders\u003c/a>, the author of the \u003cem>Waste-Free Kitchen Handbook.\u003c/em>\u003c/p>\n\u003cp>Gunders says there are a lot of efforts underway to address date labels. Wal-Mart has devised its own standardized labeling for private-label products (such as its Great Value house brand). And the Grocery Manufacturers Association and other food industry groups may help create voluntary guidelines for date labels. U.S. Congresswoman Chellie Pingree, a Democrat from Maine, has introduced \u003ca href=\"https://pingree.house.gov/foodwaste\">legislation\u003c/a> aimed at creating a standard date-labeling guideline for food.\u003c/p>\n\u003cp>Entrepreneurs and investors, take note: Some solutions to food waste identified in the road map lend themselves to business innovation and investment, rather than consumer action.\u003c/p>\n\u003cp>For instance, there's modifying food packaging to optimize consumption. One idea: How about creating compostable salad bags, so that \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime\">plastic bags of lettuce \u003c/a>don't end up in landfills?\u003c/p>\n\u003cp>Another idea: developing value-added processing facilities that turn surplus foods that might otherwise be wasted into products such as soups, sauces and jams. For example, Whole Foods already makes smoothies from ugly and excess fruits, but the ReFED folks can foresee large-scale operations that focus on these efforts.\u003c/p>\n\u003cp>There are a lot of ways to create economic value by thinking anew about these challenges, says \u003ca href=\"http://www.arabellaadvisors.com/about-us/our-people/staff-directory/eric-kessler/\">Eric Kessler\u003c/a>, head of Arabella Advisors' food practice, a consultancy for philanthropists and investors in the food sector.\u003c/p>\n\u003cp>\"From building \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/26/395160156/think-nobody-wants-to-buy-ugly-fruits-and-veggies-think-again\">demand for ugly produce\u003c/a> to collecting spent brewery grains and selling it as animal feed, solving the food waste crisis should be an economic and employment windfall,\" Kessler tells us.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The U.S. wastes 133 billion pounds of food annually. Cutting that by 50 percent by 2020 is going to take a serious action plan. A new data-driven report ranks approaches that could get the job done.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By now, you probably know that Americans waste \u003cem>a lot\u003c/em> of food.\u003c/p>\n\u003cp>Each year, an estimated 133 billion pounds of food that farmers grow never makes it to our plates. That's enough to fill 44 skyscrapers. And tons of it ends up in landfills, where it emits methane, a greenhouse gas.\u003c/p>\n\u003cp>The Obama administration has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">set a goal\u003c/a> of reducing food waste by 50 percent by 2030. And, as we've reported, there are lots of efforts underway — from sales of ugly produce to the EPA's \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-challenge-frc\">Food Recovery Challenge\u003c/a>, aimed at diverting excess food from landfills to hungry mouths and other uses, like composting. \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/18/463109192/thou-shalt-not-toss-food-enlisting-religious-groups-to-fight-waste\">Even religious groups \u003c/a>are joining the battle against food waste.\u003c/p>\n\u003cp>But, what's been lacking is a comprehensive plan to identify the most cost-effective approaches.\u003c/p>\n\u003cp>Now, a new data-driven \u003ca href=\"http://www.refed.com/downloads/ReFED_Report_2016.pdf?mc_cid=1c10ce6033&mc_eid=56f456c1e3\">road map\u003c/a> to reduce food waste aims to fill the void. The road map is the creation of a big group of collaborators — including food businesses, environmentalists, anti-hunger organizations, policy-makers, and investors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Reducing food waste is one of the most tangible ways we can all help contribute to a healthier planet,\" says Sarah Vared, interim director of ReFED, the group that created the road map. \"It [the road map] identifies actions that can be taken today,\" says Vared.\u003c/p>\n\u003cfigure id=\"attachment_107717\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart1.png\" alt=\"Financial Benefit: ReFED defines this as a strategy's aggregate financial benefit to society (consumers, businesses, governments, and other stakeholders), minus all investment and costs per ton of food waste diverted. It shows the amount of benefit received per ton of reduction and is calculated as the economic value per ton.\" width=\"700\" height=\"384\" class=\"size-full wp-image-107717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart1.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart1-400x219.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Financial Benefit: ReFED defines this as a strategy's aggregate financial benefit to society (consumers, businesses, governments, and other stakeholders), minus all investment and costs per ton of food waste diverted. It shows the amount of benefit received per ton of reduction and is calculated as the economic value per ton. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The road map ranks 27 strategies. On the \u003ca href=\"http://www.refed.com/\">ReFED site\u003c/a>, you can scroll through the tabs of the interactive chart to explore the different metrics you can use to rank the effectiveness of a strategy – from to emissions reduced to water saved to jobs created to economic benefit per ton of waste. (Warning: You can spend some serious time toggling through these graphs!)\u003c/p>\n\u003cp>So, what's at the top of the list for its potential to divert food waste? No. 1 is centralized composting. (Think of a \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/26/381586856/tossing-out-food-in-the-trash-in-seattle-you-ll-be-fined-for-that\">Seattle-style approach\u003c/a>, where food waste doesn't go into trash, but to composting facilities.)\u003c/p>\n\u003cfigure id=\"attachment_107718\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart2.png\" alt=\"You know about backyard composting? Well, creating a centralized version — where all food scraps end up as humus, not trash — could make a big difference, ReFED says. \" width=\"700\" height=\"365\" class=\"size-full wp-image-107718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart2.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart2-400x209.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">You know about backyard composting? Well, creating a centralized version — where all food scraps end up as humus, not trash — could make a big difference, ReFED says. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Food waste recycling solutions like large-scale composting and anaerobic digestion have the potential to divert 9.5 million tons of food scraps from landfills every year,\" says Chris Hunt, who serves on ReFED's advisory council. He's written an \u003ca href=\"http://www.gracelinks.org/blog/6743/how-to-save-the-planet-reduce-hunger-and-generate-100-billi\">analysis\u003c/a> of the road map that explains how reducing food waste can also reduce the environmental impacts.\u003c/p>\n\u003cp>One example: a recycling and composting \u003ca href=\"https://www.assumption.edu/about/sustainability-programs/green-campusinstitutional-commitment\">program at Assumption College\u003c/a> in Massachusetts resulted in a reduction of 90 tons of refuse from landfills, according to Deborah Hecker, vice president at Sodexo, a multinational food services company, which is part of the ReFED collaboration.\u003c/p>\n\u003cp>Another approach that could potentially lower our grocery bills: standardized date labeling on food packages.\u003c/p>\n\u003cp>You know all those sell-by, best-by, and best-before dates stamped on food labels? As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">reported,\u003c/a> those dates indicate when a food tastes best — they have nothing to do with food safety. But many consumers don't know that, and that confusion leads Americans to toss out about $29 billion worth of perfectly good food each year, according to ReFED's estimates.\u003c/p>\n\u003cfigure id=\"attachment_107719\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart3.png\" alt=\"Date Labeling: Current date labeling practices on food can confuse consumers about when an item is still safe to eat. Up to 90 percent of Americans occasionally throw out still-fresh food, according to ReFED. \" width=\"700\" height=\"333\" class=\"size-full wp-image-107719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart3.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart3-400x190.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Date Labeling: Current date labeling practices on food can confuse consumers about when an item is still safe to eat. Up to 90 percent of Americans occasionally throw out still-fresh food, according to ReFED. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For instance, who knew that eggs are often good for three to five weeks after the date stamped on the box? (There are lots \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">more tips\u003c/a> for consumers here.)\u003c/p>\n\u003cp>\"Giving people ... information to make small changes to waste less can actually add up to make a huge difference,\" says \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\">Dana Gunders\u003c/a>, the author of the \u003cem>Waste-Free Kitchen Handbook.\u003c/em>\u003c/p>\n\u003cp>Gunders says there are a lot of efforts underway to address date labels. Wal-Mart has devised its own standardized labeling for private-label products (such as its Great Value house brand). And the Grocery Manufacturers Association and other food industry groups may help create voluntary guidelines for date labels. U.S. Congresswoman Chellie Pingree, a Democrat from Maine, has introduced \u003ca href=\"https://pingree.house.gov/foodwaste\">legislation\u003c/a> aimed at creating a standard date-labeling guideline for food.\u003c/p>\n\u003cp>Entrepreneurs and investors, take note: Some solutions to food waste identified in the road map lend themselves to business innovation and investment, rather than consumer action.\u003c/p>\n\u003cp>For instance, there's modifying food packaging to optimize consumption. One idea: How about creating compostable salad bags, so that \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime\">plastic bags of lettuce \u003c/a>don't end up in landfills?\u003c/p>\n\u003cp>Another idea: developing value-added processing facilities that turn surplus foods that might otherwise be wasted into products such as soups, sauces and jams. For example, Whole Foods already makes smoothies from ugly and excess fruits, but the ReFED folks can foresee large-scale operations that focus on these efforts.\u003c/p>\n\u003cp>There are a lot of ways to create economic value by thinking anew about these challenges, says \u003ca href=\"http://www.arabellaadvisors.com/about-us/our-people/staff-directory/eric-kessler/\">Eric Kessler\u003c/a>, head of Arabella Advisors' food practice, a consultancy for philanthropists and investors in the food sector.\u003c/p>\n\u003cp>\"From building \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/26/395160156/think-nobody-wants-to-buy-ugly-fruits-and-veggies-think-again\">demand for ugly produce\u003c/a> to collecting spent brewery grains and selling it as animal feed, solving the food waste crisis should be an economic and employment windfall,\" Kessler tells us.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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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"content": "\u003cp>You've probably heard of \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/26/395160156/think-nobody-wants-to-buy-ugly-fruits-and-veggies-think-again\">\u003cem>ugly\u003c/em> fruits and veggies\u003c/a>.\u003c/p>\n\u003cp>They may not be pretty, but they're still perfectly tasty and nutritious. And there are lots of efforts to keep these\u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/28/389511968/silly-saucy-scary-photos-show-the-many-faces-of-ugly-fruit\"> cosmetically challenged\u003c/a> foods (think gnarled carrots, or funky, misshapen apples) from landing in the landfill because they don't meet retailers' beauty standards.\u003c/p>\n\u003cp>As awareness of massive food waste grows (we toss out enough food to fill \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">44 skyscrapers\u003c/a> each year), two major retailers now say they're ready to experiment with sales of less-than-perfect produce that may otherwise be wasted.\u003c/p>\n\u003cp>Whole Foods has announced a deal with \u003ca href=\"http://www.imperfectproduce.com/home/\">Imperfect Produce\u003c/a> to test sales of funky fruits and vegetables in a handful of stores in Northern California beginning in April. This announcement comes after a \u003ca href=\"https://www.change.org/p/whole-foods-and-walmart-stop-contributing-to-massive-food-waste-in-the-us-48d63891-457f-4496-98d7-8b6daa1ee125/u/13380448\">Change.org petition\u003c/a> called upon the retailer to take up the\u003ca href=\"http://foodtank.com/news/2016/03/imperfect-teaming-up-with-whole-foods-market-to-sell-ugly-produce\"> ugly banner\u003c/a>.\u003c/p>\n\u003cp>\"We are still in the very early stages of the conversation,\" says a Whole Foods spokesperson. The chain already has an in-store composting program. In addition, Whole Foods currently buys less cosmetically appealing produce for prepared foods, juice and smoothie bars.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But this \"potential partnership\" with Imperfect represents a new commitment. \"We continue to explore new ways to move toward zero waste,\" the spokesperson told us.\u003c/p>\n\u003cp>The founders of Imperfect Produce \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/17/414986650/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects\">announced \u003c/a>their first big deal with West Coast food retailer Raley's last year. But this partnership fizzled out. Now, they're playing up the new pilot program with Whole Foods.\u003c/p>\n\u003cp>\"We can't think of a better partner to launch this with,\" Ben Simon of Imperfect told us. \"The ugly produce trend has taken off across the world, and our fingers are crossed that U.S. consumers will be just as excited,\" says Simon.\u003c/p>\n\u003cp>One example: the hugely successful campaign by the French supermarket chain Intermarche, which boosted sales — and buzz — with its \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">Inglorious fruits and vegetables\u003c/a> campaign.\u003c/p>\n\u003cp>In France, shoppers weren't only drawn to the idea of reducing waste. There's another perk of buying imperfect produce: savings.\u003c/p>\n\u003cp>The discounted pricing may attract the attention of shoppers at Giant Eagle grocery stores. The more than 420-store chain, headquartered in Pennsylvania, has also announced a new initiative for unbeauteous fruit and vegetables packaged under the Produce with Personality label.\u003c/p>\n\u003cp>A 4-pound bag of blemished navel oranges currently costs $2.99 a bag. The conventional version sells for $4.99 a bag.\u003c/p>\n\u003cp>\"Cosmetic imperfections allow us to offer these items to customers at very attractive prices,\" says Giant Eagle spokesperson Daniel Donovan.\u003c/p>\n\u003cp>Giant Eagle launched its initiative a few weeks ago in five of its Pittsburgh-area stores. The chain is not partnering with Imperfect Produce.\u003c/p>\n\u003cp>Instead, \"we are simply using the services of a local firm to help us sort through product received from suppliers,\" explains Donovan. Then, they separate out pieces of produce that are cosmetically imperfect.\u003c/p>\n\u003cp>\"Whether you call them surplus, excess, seconds or just plain ugly, these are fruits and vegetables that may face rejection because they're not considered perfect-looking,\" Donovan says. \"But it's the taste that matters.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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>You've probably heard of \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/26/395160156/think-nobody-wants-to-buy-ugly-fruits-and-veggies-think-again\">\u003cem>ugly\u003c/em> fruits and veggies\u003c/a>.\u003c/p>\n\u003cp>They may not be pretty, but they're still perfectly tasty and nutritious. And there are lots of efforts to keep these\u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/28/389511968/silly-saucy-scary-photos-show-the-many-faces-of-ugly-fruit\"> cosmetically challenged\u003c/a> foods (think gnarled carrots, or funky, misshapen apples) from landing in the landfill because they don't meet retailers' beauty standards.\u003c/p>\n\u003cp>As awareness of massive food waste grows (we toss out enough food to fill \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">44 skyscrapers\u003c/a> each year), two major retailers now say they're ready to experiment with sales of less-than-perfect produce that may otherwise be wasted.\u003c/p>\n\u003cp>Whole Foods has announced a deal with \u003ca href=\"http://www.imperfectproduce.com/home/\">Imperfect Produce\u003c/a> to test sales of funky fruits and vegetables in a handful of stores in Northern California beginning in April. This announcement comes after a \u003ca href=\"https://www.change.org/p/whole-foods-and-walmart-stop-contributing-to-massive-food-waste-in-the-us-48d63891-457f-4496-98d7-8b6daa1ee125/u/13380448\">Change.org petition\u003c/a> called upon the retailer to take up the\u003ca href=\"http://foodtank.com/news/2016/03/imperfect-teaming-up-with-whole-foods-market-to-sell-ugly-produce\"> ugly banner\u003c/a>.\u003c/p>\n\u003cp>\"We are still in the very early stages of the conversation,\" says a Whole Foods spokesperson. The chain already has an in-store composting program. In addition, Whole Foods currently buys less cosmetically appealing produce for prepared foods, juice and smoothie bars.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But this \"potential partnership\" with Imperfect represents a new commitment. \"We continue to explore new ways to move toward zero waste,\" the spokesperson told us.\u003c/p>\n\u003cp>The founders of Imperfect Produce \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/17/414986650/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects\">announced \u003c/a>their first big deal with West Coast food retailer Raley's last year. But this partnership fizzled out. Now, they're playing up the new pilot program with Whole Foods.\u003c/p>\n\u003cp>\"We can't think of a better partner to launch this with,\" Ben Simon of Imperfect told us. \"The ugly produce trend has taken off across the world, and our fingers are crossed that U.S. consumers will be just as excited,\" says Simon.\u003c/p>\n\u003cp>One example: the hugely successful campaign by the French supermarket chain Intermarche, which boosted sales — and buzz — with its \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">Inglorious fruits and vegetables\u003c/a> campaign.\u003c/p>\n\u003cp>In France, shoppers weren't only drawn to the idea of reducing waste. There's another perk of buying imperfect produce: savings.\u003c/p>\n\u003cp>The discounted pricing may attract the attention of shoppers at Giant Eagle grocery stores. The more than 420-store chain, headquartered in Pennsylvania, has also announced a new initiative for unbeauteous fruit and vegetables packaged under the Produce with Personality label.\u003c/p>\n\u003cp>A 4-pound bag of blemished navel oranges currently costs $2.99 a bag. The conventional version sells for $4.99 a bag.\u003c/p>\n\u003cp>\"Cosmetic imperfections allow us to offer these items to customers at very attractive prices,\" says Giant Eagle spokesperson Daniel Donovan.\u003c/p>\n\u003cp>Giant Eagle launched its initiative a few weeks ago in five of its Pittsburgh-area stores. The chain is not partnering with Imperfect Produce.\u003c/p>\n\u003cp>Instead, \"we are simply using the services of a local firm to help us sort through product received from suppliers,\" explains Donovan. Then, they separate out pieces of produce that are cosmetically imperfect.\u003c/p>\n\u003cp>\"Whether you call them surplus, excess, seconds or just plain ugly, these are fruits and vegetables that may face rejection because they're not considered perfect-looking,\" Donovan says. \"But it's the taste that matters.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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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"content": "\u003cp>Nearly one-third of households on SNAP, formerly known as food stamps, still have to visit a food pantry to keep themselves fed, according to\u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=56777&ref=collection\"> data highlighted this week\u003c/a> by the U.S. Department of Agriculture.\u003c/p>\n\u003cp>In 2014, the Supplemental Nutrition Assistance Program supported 23\u003ca href=\"http://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\"> million American\u003c/a> households. The same year, \u003ca href=\"http://www.ers.usda.gov/publications/ap-administrative-publication/ap069.aspx\">32 percent of all households\u003c/a> who received SNAP in the previous 30 days reported they had visited a food pantry, the USDA says. And 23 percent of households using the Women, Infants and Children program visited a pantry that year, as had 23 percent of households receiving free or reduced-price school lunch.\u003c/p>\n\u003cp>\"Generally, we believe that people aren't going to go to pantries if they don't need the food,\" says Alisha Coleman-Jensen, an economist at the USDA's Economic Research Service and a specialist in food insecurity. \"I think you can read into [the new data] that SNAP benefits aren't going far enough to cover all of their food expenses.\"\u003c/p>\n\u003cp>That lines up with other research suggesting that SNAP benefits rarely sustain families throughout an entire month. A 2013 \u003ca href=\"http://www.fns.usda.gov/sites/default/files/SNAPFoodSec.pdf\">qualitative study of 3,300 SNAP households\u003c/a> by the USDA's Food and Nutrition Service found that \"SNAP households experience ... financial strain that is eased but not alleviated by participation in the SNAP program.\"\u003c/p>\n\u003cp>Indeed, that study found that many SNAP clients — about 45 percent — limited food consumption, usually by skipping meals, to make it through the month. \u003ca href=\"http://content.healthaffairs.org/content/33/1/116.abstract\">Other research\u003c/a> has shown that hospital admissions for hypoglycemia —low blood sugar, a condition that can be treated with a healthful diet — spike by 27 percent for low-income households during that last week of the month, while high-income households show no similar trend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A \u003ca href=\"http://https/apha.confex.com/apha/143am/webprogram/Paper328522.html\">forthcoming study\u003c/a> from University of Pennsylvania researchers bears out this shortfall in cold dollars and cents. Spending among 700 SNAP customers in Chester, Pa., dropped by 72 percent between the first week of the month and the last, says \u003ca href=\"Eliza%20Whiteman\">Eliza Whiteman\u003c/a>, one of the study's authors. And while Whiteman cautions that the study sample was small, making extrapolation dicey, she wonders whether making SNAP distribution more frequent — biweekly or weekly, for example, rather than monthly — might \"smooth out\" the gaps in people's diets.\u003c/p>\n\u003cp>Still, the core finding seemed to echo what Coleman-Jensen at USDA found. \"It definitely points at the potential that SNAP benefits aren't sufficient,\" says Whiteman.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tracie McMillan is the author of\u003c/em> \u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating\u003c/a>,\u003cem>a\u003c/em> New York Times\u003cem> best-seller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>Nearly one-third of households on SNAP, formerly known as food stamps, still have to visit a food pantry to keep themselves fed, according to\u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=56777&ref=collection\"> data highlighted this week\u003c/a> by the U.S. Department of Agriculture.\u003c/p>\n\u003cp>In 2014, the Supplemental Nutrition Assistance Program supported 23\u003ca href=\"http://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\"> million American\u003c/a> households. The same year, \u003ca href=\"http://www.ers.usda.gov/publications/ap-administrative-publication/ap069.aspx\">32 percent of all households\u003c/a> who received SNAP in the previous 30 days reported they had visited a food pantry, the USDA says. And 23 percent of households using the Women, Infants and Children program visited a pantry that year, as had 23 percent of households receiving free or reduced-price school lunch.\u003c/p>\n\u003cp>\"Generally, we believe that people aren't going to go to pantries if they don't need the food,\" says Alisha Coleman-Jensen, an economist at the USDA's Economic Research Service and a specialist in food insecurity. \"I think you can read into [the new data] that SNAP benefits aren't going far enough to cover all of their food expenses.\"\u003c/p>\n\u003cp>That lines up with other research suggesting that SNAP benefits rarely sustain families throughout an entire month. A 2013 \u003ca href=\"http://www.fns.usda.gov/sites/default/files/SNAPFoodSec.pdf\">qualitative study of 3,300 SNAP households\u003c/a> by the USDA's Food and Nutrition Service found that \"SNAP households experience ... financial strain that is eased but not alleviated by participation in the SNAP program.\"\u003c/p>\n\u003cp>Indeed, that study found that many SNAP clients — about 45 percent — limited food consumption, usually by skipping meals, to make it through the month. \u003ca href=\"http://content.healthaffairs.org/content/33/1/116.abstract\">Other research\u003c/a> has shown that hospital admissions for hypoglycemia —low blood sugar, a condition that can be treated with a healthful diet — spike by 27 percent for low-income households during that last week of the month, while high-income households show no similar trend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A \u003ca href=\"http://https/apha.confex.com/apha/143am/webprogram/Paper328522.html\">forthcoming study\u003c/a> from University of Pennsylvania researchers bears out this shortfall in cold dollars and cents. Spending among 700 SNAP customers in Chester, Pa., dropped by 72 percent between the first week of the month and the last, says \u003ca href=\"Eliza%20Whiteman\">Eliza Whiteman\u003c/a>, one of the study's authors. And while Whiteman cautions that the study sample was small, making extrapolation dicey, she wonders whether making SNAP distribution more frequent — biweekly or weekly, for example, rather than monthly — might \"smooth out\" the gaps in people's diets.\u003c/p>\n\u003cp>Still, the core finding seemed to echo what Coleman-Jensen at USDA found. \"It definitely points at the potential that SNAP benefits aren't sufficient,\" says Whiteman.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tracie McMillan is the author of\u003c/em> \u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating\u003c/a>,\u003cem>a\u003c/em> New York Times\u003cem> best-seller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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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"content": "\u003cp>Matzoh balls aren’t for everyone. Neither are Velveeta cheese sandwiches or baba ghanoush. But for some, the taste and smell of these dishes are like a dose of “home” straight to their veins. Offering foods that remind people of home is Mimi Silbert’s main criteria for the menu at \u003ca href=\"http://www.delanceystreetfoundation.org/enterrestaurant.php\" target=\"_blank\">Delancey Street\u003c/a>, the restaurant she opened on San Francisco’s waterfront in 1991.\u003c/p>\n\u003cfigure id=\"attachment_106278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/chix-matzo-soup.jpg\" alt=\"Granny Dena’s matzoh ball soup.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Granny Dena’s matzoh ball soup. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I sat down to talk with Silbert last month, she was still putting the finishing touches on the restaurant’s new menu. She excitedly described some of the latest additions, like the nacho slider topped with pickled jalapenos. Just like the food most of us prepare and serve in our own homes, the menu at the Delancey Street Restaurant is not beholden to any particular themes or deliberate marketing strategies. It’s mostly an evolving hodgepodge of dishes that Silbert has enjoyed throughout her seven decades of life, and added to her personal recipe book.\u003c/p>\n\u003cp>And the menu isn’t the only thing that’s eclectic about this restaurant. So is the staff. The waiters, maître-d’s and cooks are not unified in their desire to work at a restaurant, but rather, by the fact that they have all hit rock bottom and are preparing to make a new go at life in the house that Silbert has built.\u003c/p>\n\u003cp>The Delancey Street restaurant is just one facet of an extensive \u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">residential self-help organization\u003c/a> that Silbert founded in 1971. Former felons, substance abusers, gang members and others ready to embark on a new life path apply to live at one of the Delancey Street campuses around the country where they work to build the skills they need to lead more honest, productive and hopefully, happier lives.\u003c/p>\n\u003cp>On average, residents remain at Delancey Street for four years, during which time they acquire an academic education as well as a minimum of three marketable skills. They gain these skills by working rotations at the many \u003ca href=\"http://www.delanceystreetfoundation.org/enterprises.php\" target=\"_blank\">Delancey Street enterprises\u003c/a>, which includes a moving company, furniture store, barbershop and bookstore, to name just a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Most people here have never even worked an honest job,” says Silbert. Sometimes they try something out here and it fits -- and you say ‘oh my god they’re going to develop a talent.’ And sometimes it’s just a dead end.”\u003c/p>\n\u003cp>While the 400 residents at the organization’s San Francisco campus get introduced to a wide variety of vocations, Silbert says that many of them do find their calling at the restaurant -- the heart of the operation.\u003c/p>\n\u003cfigure id=\"attachment_106279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106279\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/delancey-street-mimi.jpg\" alt=\"Delancey Street organization and restaurant founder, Mimi Silbert.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Delancey Street organization and restaurant founder, Mimi Silbert. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Delancey Street is a home for me. I raised my kids here,” says Silbert. “Most of our people [at Delancey Street] have never had a real home until now. When I grew up, home revolved around the kitchen. My grandmother and my mom were at that stove the whole time and when people came in, they came into our kitchen. A home is about nourishment, and food is physically and spiritually nourishing. It makes you want to hug people. We have a lot of customers who keep coming and coming and coming -- and we’re hugging them and they’re hugging us.”\u003c/p>\n\u003cp>Many of the recipes that Silbert teaches the staff come from her own family’s culinary traditions. A first generation American, Silbert’s parents left Eastern Europe to escape religious persecution and establish a new life in New York’s Lower East side. Delancey Street -- the restaurant’s namesake -- is one of the tenement-lined streets in this neighborhood where Jewish immigrants like Silbert’s parents settled down to make a fresh start.\u003c/p>\n\u003cp>Her parents likely left behind most of their physical belongings, but carried with them some of the old world recipes now featured on the restaurant’s menu, like the steaming bowl of Granny Dena’s chicken soup sitting on the table in front of me. I slurp a spoonful of the rich dark broth, loaded with cabbage and celery, a dense matzoh ball plopped right in the middle of it. Just like \u003cem>my \u003c/em>grandmother used to make.\u003c/p>\n\u003cp>Although Silbert had been eating and making this soup for ages, she had never followed an actual recipe. But ‘winging it’ was not going to work for her staff. The soup was utterly unfamiliar to them; the matzoh ball was like some kind of alien life form. A recipe was required. So Silbert wrote down that it needed a little of this and a little of that (and a lot of cabbage), and eventually they all figured out how to get it just right.\u003c/p>\n\u003cp>Silbert recently took her cook staff on a field trip to New York City to visit places like \u003ca href=\"http://katzsdelicatessen.com/\" target=\"_blank\">Katz’s Delicatessen\u003c/a> to sample authentic Jewish foods like pastrami and \u003ca href=\"http://www.splendidtable.org/story/how-to-make-schmaltz\" target=\"_blank\">schmaltz\u003c/a> (poultry fat used for cooking or spreading on bread). “We have a smoker in which we make brisket, but I’m trying to develop the feel for making pastrami,” explained Silbert. “I wanted everyone to taste it and see it we could do it just like that.”\u003c/p>\n\u003cfigure id=\"attachment_106283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sweet-potato-pie.jpg\" alt=\"A slice of sweet potato pie.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of sweet potato pie. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, there are plenty of things that Silbert does have recipes for, including those dishes she solicits from the family traditions of the residents themselves. As evidence of this, she calls out to one of her dapper waiters (they all wear crisp white shirts and bow ties) to bring me a slice of sweet potato pie. It’s a recipe that comes from the mother of a Delancey Street graduate who had sent the pie to Silbert as a holiday gift – and it was love at first bite. Silbert requested the recipe so they could add it to the menu.\u003c/p>\n\u003cp>My mouth waters as my spoons sinks into the thick orange filling, and all I can manage is a deep “mmmmm” when the lusciousness hits.\u003c/p>\n\u003cp>I also inquire about the origins of the sweet and spicy cauliflower plate, which Silbert says is a dish she made up for her friend, California Attorney General \u003ca href=\"https://en.wikipedia.org/wiki/Kamala_Harris\" target=\"_blank\">Kamala Harris\u003c/a>. “Kamala is from India and she married a Jewish man -- and they were coming over so I made that up to go along with the blintzes and other things that I was serving.”\u003c/p>\n\u003cfigure id=\"attachment_106281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fried-food-cauliflower.jpg\" alt=\"Sweet and spicy cauliflower\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and spicy cauliflower \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you order the chili rellenos or Kimi’s pesto pasta or a new entree that Silbert has been cooking up in homage to a resident whose family hails from Palestine, you can be sure that there is a story behind every dish.\u003c/p>\n\u003cp>Among the mayhem of menu options, one item jumped out as me as suspiciously trendy: kale. Silbert was quick to explain, “I really didn’t want to put it on – you should’ve heard me complaining!” She added the kale in honor of a friend who had cancer and was eating lots of vitamin packed greens to try to boost his health.\u003c/p>\n\u003cp>“I won’t have goat cheese or kiwi though,” Silbert is quick to add.\u003c/p>\n\u003cp>Whether it’s crispy Parmesan kale or ½ slab of baby back ribs with collard greens, Silbert says she just trusts her gut when deciding what goes on the menu and what doesn’t. That’s also how she makes decisions about how to run the entire operation; no professional managers, chefs, marketers or other experts have ever stepped foot there. The residents simply follow the strong clear lead of their matriarch, train and learn from each other, and figure the rest out together. This family-style management model is why Silbert throws up her hands when people ask her to help establish restaurants for other kinds of communities.\u003c/p>\n\u003cp>“People ask me if I’d open a restaurant for them and I say ‘nah.’ This is our home. If it’s not our home it’s not our restaurant. You have to come up with what fits your group -- you have to go to the people who are going to be there and say, ‘what can you cook?’ Otherwise it just won’t work.”\u003c/p>\n\u003cp>It seems to me that the way Silbert makes Delancey Street work is just like her recipe for Granny Dena’s soup; with a little of this and a little of that, a dollop of chutzpah and just the right amount of schmaltz.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">\u003cstrong>Delancey Street Restaurant\u003c/strong>\u003c/a>\u003cbr>\n600 The Embarcadero [\u003ca href=\"https://goo.gl/qk88JH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nTel: (415) 512-5179\u003cbr>\nHours: Tue-Fri, 11am-11pm; Sat-Sun, 10am-11pm; Closed Monday\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Matzoh balls aren’t for everyone. Neither are Velveeta cheese sandwiches or baba ghanoush. But for some, the taste and smell of these dishes are like a dose of “home” straight to their veins. Offering foods that remind people of home is Mimi Silbert’s main criteria for the menu at \u003ca href=\"http://www.delanceystreetfoundation.org/enterrestaurant.php\" target=\"_blank\">Delancey Street\u003c/a>, the restaurant she opened on San Francisco’s waterfront in 1991.\u003c/p>\n\u003cfigure id=\"attachment_106278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/chix-matzo-soup.jpg\" alt=\"Granny Dena’s matzoh ball soup.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Granny Dena’s matzoh ball soup. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I sat down to talk with Silbert last month, she was still putting the finishing touches on the restaurant’s new menu. She excitedly described some of the latest additions, like the nacho slider topped with pickled jalapenos. Just like the food most of us prepare and serve in our own homes, the menu at the Delancey Street Restaurant is not beholden to any particular themes or deliberate marketing strategies. It’s mostly an evolving hodgepodge of dishes that Silbert has enjoyed throughout her seven decades of life, and added to her personal recipe book.\u003c/p>\n\u003cp>And the menu isn’t the only thing that’s eclectic about this restaurant. So is the staff. The waiters, maître-d’s and cooks are not unified in their desire to work at a restaurant, but rather, by the fact that they have all hit rock bottom and are preparing to make a new go at life in the house that Silbert has built.\u003c/p>\n\u003cp>The Delancey Street restaurant is just one facet of an extensive \u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">residential self-help organization\u003c/a> that Silbert founded in 1971. Former felons, substance abusers, gang members and others ready to embark on a new life path apply to live at one of the Delancey Street campuses around the country where they work to build the skills they need to lead more honest, productive and hopefully, happier lives.\u003c/p>\n\u003cp>On average, residents remain at Delancey Street for four years, during which time they acquire an academic education as well as a minimum of three marketable skills. They gain these skills by working rotations at the many \u003ca href=\"http://www.delanceystreetfoundation.org/enterprises.php\" target=\"_blank\">Delancey Street enterprises\u003c/a>, which includes a moving company, furniture store, barbershop and bookstore, to name just a few.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Most people here have never even worked an honest job,” says Silbert. Sometimes they try something out here and it fits -- and you say ‘oh my god they’re going to develop a talent.’ And sometimes it’s just a dead end.”\u003c/p>\n\u003cp>While the 400 residents at the organization’s San Francisco campus get introduced to a wide variety of vocations, Silbert says that many of them do find their calling at the restaurant -- the heart of the operation.\u003c/p>\n\u003cfigure id=\"attachment_106279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106279\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/delancey-street-mimi.jpg\" alt=\"Delancey Street organization and restaurant founder, Mimi Silbert.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Delancey Street organization and restaurant founder, Mimi Silbert. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Delancey Street is a home for me. I raised my kids here,” says Silbert. “Most of our people [at Delancey Street] have never had a real home until now. When I grew up, home revolved around the kitchen. My grandmother and my mom were at that stove the whole time and when people came in, they came into our kitchen. A home is about nourishment, and food is physically and spiritually nourishing. It makes you want to hug people. We have a lot of customers who keep coming and coming and coming -- and we’re hugging them and they’re hugging us.”\u003c/p>\n\u003cp>Many of the recipes that Silbert teaches the staff come from her own family’s culinary traditions. A first generation American, Silbert’s parents left Eastern Europe to escape religious persecution and establish a new life in New York’s Lower East side. Delancey Street -- the restaurant’s namesake -- is one of the tenement-lined streets in this neighborhood where Jewish immigrants like Silbert’s parents settled down to make a fresh start.\u003c/p>\n\u003cp>Her parents likely left behind most of their physical belongings, but carried with them some of the old world recipes now featured on the restaurant’s menu, like the steaming bowl of Granny Dena’s chicken soup sitting on the table in front of me. I slurp a spoonful of the rich dark broth, loaded with cabbage and celery, a dense matzoh ball plopped right in the middle of it. Just like \u003cem>my \u003c/em>grandmother used to make.\u003c/p>\n\u003cp>Although Silbert had been eating and making this soup for ages, she had never followed an actual recipe. But ‘winging it’ was not going to work for her staff. The soup was utterly unfamiliar to them; the matzoh ball was like some kind of alien life form. A recipe was required. So Silbert wrote down that it needed a little of this and a little of that (and a lot of cabbage), and eventually they all figured out how to get it just right.\u003c/p>\n\u003cp>Silbert recently took her cook staff on a field trip to New York City to visit places like \u003ca href=\"http://katzsdelicatessen.com/\" target=\"_blank\">Katz’s Delicatessen\u003c/a> to sample authentic Jewish foods like pastrami and \u003ca href=\"http://www.splendidtable.org/story/how-to-make-schmaltz\" target=\"_blank\">schmaltz\u003c/a> (poultry fat used for cooking or spreading on bread). “We have a smoker in which we make brisket, but I’m trying to develop the feel for making pastrami,” explained Silbert. “I wanted everyone to taste it and see it we could do it just like that.”\u003c/p>\n\u003cfigure id=\"attachment_106283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sweet-potato-pie.jpg\" alt=\"A slice of sweet potato pie.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of sweet potato pie. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, there are plenty of things that Silbert does have recipes for, including those dishes she solicits from the family traditions of the residents themselves. As evidence of this, she calls out to one of her dapper waiters (they all wear crisp white shirts and bow ties) to bring me a slice of sweet potato pie. It’s a recipe that comes from the mother of a Delancey Street graduate who had sent the pie to Silbert as a holiday gift – and it was love at first bite. Silbert requested the recipe so they could add it to the menu.\u003c/p>\n\u003cp>My mouth waters as my spoons sinks into the thick orange filling, and all I can manage is a deep “mmmmm” when the lusciousness hits.\u003c/p>\n\u003cp>I also inquire about the origins of the sweet and spicy cauliflower plate, which Silbert says is a dish she made up for her friend, California Attorney General \u003ca href=\"https://en.wikipedia.org/wiki/Kamala_Harris\" target=\"_blank\">Kamala Harris\u003c/a>. “Kamala is from India and she married a Jewish man -- and they were coming over so I made that up to go along with the blintzes and other things that I was serving.”\u003c/p>\n\u003cfigure id=\"attachment_106281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fried-food-cauliflower.jpg\" alt=\"Sweet and spicy cauliflower\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and spicy cauliflower \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you order the chili rellenos or Kimi’s pesto pasta or a new entree that Silbert has been cooking up in homage to a resident whose family hails from Palestine, you can be sure that there is a story behind every dish.\u003c/p>\n\u003cp>Among the mayhem of menu options, one item jumped out as me as suspiciously trendy: kale. Silbert was quick to explain, “I really didn’t want to put it on – you should’ve heard me complaining!” She added the kale in honor of a friend who had cancer and was eating lots of vitamin packed greens to try to boost his health.\u003c/p>\n\u003cp>“I won’t have goat cheese or kiwi though,” Silbert is quick to add.\u003c/p>\n\u003cp>Whether it’s crispy Parmesan kale or ½ slab of baby back ribs with collard greens, Silbert says she just trusts her gut when deciding what goes on the menu and what doesn’t. That’s also how she makes decisions about how to run the entire operation; no professional managers, chefs, marketers or other experts have ever stepped foot there. The residents simply follow the strong clear lead of their matriarch, train and learn from each other, and figure the rest out together. This family-style management model is why Silbert throws up her hands when people ask her to help establish restaurants for other kinds of communities.\u003c/p>\n\u003cp>“People ask me if I’d open a restaurant for them and I say ‘nah.’ This is our home. If it’s not our home it’s not our restaurant. You have to come up with what fits your group -- you have to go to the people who are going to be there and say, ‘what can you cook?’ Otherwise it just won’t work.”\u003c/p>\n\u003cp>It seems to me that the way Silbert makes Delancey Street work is just like her recipe for Granny Dena’s soup; with a little of this and a little of that, a dollop of chutzpah and just the right amount of schmaltz.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">\u003cstrong>Delancey Street Restaurant\u003c/strong>\u003c/a>\u003cbr>\n600 The Embarcadero [\u003ca href=\"https://goo.gl/qk88JH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nTel: (415) 512-5179\u003cbr>\nHours: Tue-Fri, 11am-11pm; Sat-Sun, 10am-11pm; Closed Monday\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thou Shalt Not Toss Food: Enlisting Religious Groups To Fight Waste",
"title": "Thou Shalt Not Toss Food: Enlisting Religious Groups To Fight Waste",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Separation of church and state? When it comes to fighting food waste, the U.S. government is looking to partner up with the faithful.\u003c/p>\n\u003cp>The Environmental Protection Agency on Monday launched the \u003ca href=\"http://www.epa.gov/communityhealth/foodsteward\">Food Steward's Pledge\u003c/a>, an initiative to engage religious groups of all faiths to help redirect the food that ends up in landfills to hungry mouths. It's one piece of the agency's \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">larger plan\u003c/a> to reduce food waste by 50 percent by 2030.\u003c/p>\n\u003cp>\"We can make leaps and bounds in this process if we tackle this problem more systemically and bring a broader number of stakeholders to the table,\" EPA Administrator Gina McCarthy tells us. By engaging religious communities, she says, \"we are tapping into incredibly motivated and dedicated people.\"\u003c/p>\n\u003cp>Food waste connects to the core values of many faith communities, particularly helping the poor and feeding the hungry, McCarthy notes.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">reported\u003c/a>, more than 1,200 calories per American per day are wasted, according to U.S. government figures. Loss occurs on the farm, at the retail level and in homes. We consumers often toss out foods because they've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">passed their sell-by date\u003c/a> — but are still just fine to eat — or because we buy more than we can eat before it goes bad.\u003c/p>\n\u003cfigure id=\"attachment_106028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg\" alt=\"Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill.\" width=\"640\" height=\"360\" class=\"size-full wp-image-106028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill. \u003ccite>(Courtesy of Parroquia San José )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As McCarthy notes, a lot of that is discarded but still edible and wholesome and could be used to feed some of the 48 million American who struggle to get enough to eat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the consumer level, changing behavior is key, says EPA Assistant Administrator Mathy Stanislaus, and faith-based groups can help make that happen in a variety of ways. For instance, when these organizations hold potlucks, the leftovers can go to the local food bank.\u003c/p>\n\u003cp>EPA says groups can also work with local grocers, schools and restaurants to direct food to food banks and shelters that would otherwise be wasted. They can hold seminars for the faithful and the broader local community to teach them how to menu plan and shop their own refrigerators first to avoid buying excess food, and how to compost the leftover scraps. EPA has developed a toolkit with lots more suggestions for groups that sign its \"Food Steward's Pledge.\"\u003c/p>\n\u003cp>\"Getting out the message — particular what individual families can do ... local community leaders are critical in doing that,\" Stanislaus tells us. And because faith-based leaders are often trusted advisers in their communities, \"we thought they were a natural ally.\"\u003c/p>\n\u003cp>Food waste is closely tied to another growing concern for many faith-based organizations: climate change, a problem that disproportionately affects the world's poor. Food waste is the single biggest material in U.S. landfills, according to the U.S. Agricultural Department. As this waste decomposes, it releases methane, a powerful greenhouse gas.\u003c/p>\n\u003cfigure id=\"attachment_106029\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg\" alt=\"The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-106029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-960x720.jpg 960w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste. \u003ccite>(Courtesy of Plymouth Congregational Church )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last summer, Pope Francis made headlines around the globe when he issued a \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/06/18/415429852/pope-francis-climate-change-a-principal-challenge-for-humanity\">papal encyclical\u003c/a> urging action on climate change. That call helped energize new conversations throughout the Catholic church on environmental issues — including food waste, says Cecilia Calvo, who coordinates the environmental justice program for the U.S. Conference of Catholic Bishops. She says more Catholics are asking, \"Rather than contributing to a culture of waste, how can we be conscious of our choices?\"\u003c/p>\n\u003cp>Many other faith-based groups already have programs targeting food waste.\u003c/p>\n\u003cp>For example, in the past year, the \u003ca href=\"http://creationcare.org/\">Evangelical Environmental Network,\u003c/a> a policy and advocacy group, launched its own \"Joseph's Pledge\" program: It teaches churches how to minimize food waste through actions like donating to food banks, planting community gardens and composting. (The program's name refers to the biblical Joseph, who helped guide ancient Egypt through seven years of famine.) About 200 churches have signed up so far, EEN President Mitch Hescox tells us. The goal is to reach 1,000.\u003c/p>\n\u003cp>\"Evangelicals are primarily conservative politically,\" Hescox notes. \"They want to take action by themselves. And this is one step they can do themselves to help people to address the problem. And it's a win-win. \"\u003c/p>\n\u003cp>Shantha Ready Alonso, executive director of \u003ca href=\"http://www.creationjustice.org/\">Creation Justice Ministries\u003c/a>, an environmental justice group spun out of the National Council of Churches, says the 100,000 congregations in her organization's network, representing 45 million people, have a variety of programs to address food waste.\u003c/p>\n\u003cp>She points to the \u003ca href=\"http://ferncliff.org/\">Ferncliff Camp and Conference Center\u003c/a> in Little Rock, Ark. Run by the Presbyterian Church, she says it's a model program where 100 percent of food scraps get composted. She says some churches grow food in on-site gardens and direct it to the needy. And she notes that churches and individuals with gardens are also encouraged to donate to \u003ca href=\"http://ampleharvest.org/\">Ample Harvest\u003c/a>, a nonprofit that connects gardeners to local food pantries.\u003c/p>\n\u003cp>\"Good stewardship is part of our DNA,\" she tells us. \"And the idea that 1 in [7] people in America are going hungry and yet we are wasting [so much] food is awful.\"\u003c/p>\n\u003cfigure id=\"attachment_106030\" class=\"wp-caption aligncenter\" style=\"max-width: 2532px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg\" alt=\"A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence.\" width=\"2532\" height=\"1871\" class=\"size-full wp-image-106030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg 2532w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-960x709.jpg 960w\" sizes=\"(max-width: 2532px) 100vw, 2532px\">\u003cfigcaption class=\"wp-caption-text\">A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence. \u003ccite>(Courtesy of Hazon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hazon.org/\">Hazon\u003c/a>, a Jewish environmental organization, already has several programs focused on food and sustainability, says Becca Linden, the group's associate program director. But \"this will be the year we make food waste a priority,\" she says.\u003c/p>\n\u003cp>Among other actions, she says Hazon will screen the food waste documentary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/18/456489490/in-just-eat-it-filmmakers-feast-for-6-months-on-discarded-food\">Just Eat It\u003c/a>, publish a compost guide and raise awareness that expiration dates don't necessarily mean food is no longer fit to eat.\u003c/p>\n\u003cp>Meanwhile, Muslims around the world have been calling attention to the food \u003ca href=\"http://www.bbc.com/news/blogs-news-from-elsewhere-28168162\">waste that occurs during Ramadan\u003c/a>, a period when fasting is followed by feasting that can result in over-purchasing of food. The Quran says Muslims should \"eat and drink: but waste not by excess, for Allah loveth not the wasters.\" In the U.S., the group \u003ca href=\"http://www.greenmuslims.org/\">Green Muslims\u003c/a> is trying to spread awareness of Islam's environmental teachings. For instance, the group offers a \u003ca href=\"http://greenmuslims.org/DCGM%20Green%20Iftar%20Guide.pdf\">guide\u003c/a> to hosting a zero-waste \u003cem>iftar. \u003c/em>\u003c/p>\n\u003cp>Of course, action on food waste transcends Abrahamic religions. One example: \u003ca href=\"http://www.whiteponyexpress.org/\">White Pony Express\u003c/a>, a program in Contra Costa County, Calif., that rescues food from farms and farmers markets, grocers, restaurants and caterers. It was founded by the leader of Sufism Reoriented, an American spiritual order.\u003c/p>\n\u003cp>Cecilia Calvo of the U.S. Conference of Catholic Bishops says there's a growing recognition that protecting the environment is everyone's moral duty. As Calvo notes, the question for many has become: \"What does it mean to care for our common home?\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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>Separation of church and state? When it comes to fighting food waste, the U.S. government is looking to partner up with the faithful.\u003c/p>\n\u003cp>The Environmental Protection Agency on Monday launched the \u003ca href=\"http://www.epa.gov/communityhealth/foodsteward\">Food Steward's Pledge\u003c/a>, an initiative to engage religious groups of all faiths to help redirect the food that ends up in landfills to hungry mouths. It's one piece of the agency's \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">larger plan\u003c/a> to reduce food waste by 50 percent by 2030.\u003c/p>\n\u003cp>\"We can make leaps and bounds in this process if we tackle this problem more systemically and bring a broader number of stakeholders to the table,\" EPA Administrator Gina McCarthy tells us. By engaging religious communities, she says, \"we are tapping into incredibly motivated and dedicated people.\"\u003c/p>\n\u003cp>Food waste connects to the core values of many faith communities, particularly helping the poor and feeding the hungry, McCarthy notes.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">reported\u003c/a>, more than 1,200 calories per American per day are wasted, according to U.S. government figures. Loss occurs on the farm, at the retail level and in homes. We consumers often toss out foods because they've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">passed their sell-by date\u003c/a> — but are still just fine to eat — or because we buy more than we can eat before it goes bad.\u003c/p>\n\u003cfigure id=\"attachment_106028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg\" alt=\"Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill.\" width=\"640\" height=\"360\" class=\"size-full wp-image-106028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill. \u003ccite>(Courtesy of Parroquia San José )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As McCarthy notes, a lot of that is discarded but still edible and wholesome and could be used to feed some of the 48 million American who struggle to get enough to eat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the consumer level, changing behavior is key, says EPA Assistant Administrator Mathy Stanislaus, and faith-based groups can help make that happen in a variety of ways. For instance, when these organizations hold potlucks, the leftovers can go to the local food bank.\u003c/p>\n\u003cp>EPA says groups can also work with local grocers, schools and restaurants to direct food to food banks and shelters that would otherwise be wasted. They can hold seminars for the faithful and the broader local community to teach them how to menu plan and shop their own refrigerators first to avoid buying excess food, and how to compost the leftover scraps. EPA has developed a toolkit with lots more suggestions for groups that sign its \"Food Steward's Pledge.\"\u003c/p>\n\u003cp>\"Getting out the message — particular what individual families can do ... local community leaders are critical in doing that,\" Stanislaus tells us. And because faith-based leaders are often trusted advisers in their communities, \"we thought they were a natural ally.\"\u003c/p>\n\u003cp>Food waste is closely tied to another growing concern for many faith-based organizations: climate change, a problem that disproportionately affects the world's poor. Food waste is the single biggest material in U.S. landfills, according to the U.S. Agricultural Department. As this waste decomposes, it releases methane, a powerful greenhouse gas.\u003c/p>\n\u003cfigure id=\"attachment_106029\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg\" alt=\"The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-106029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-960x720.jpg 960w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste. \u003ccite>(Courtesy of Plymouth Congregational Church )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last summer, Pope Francis made headlines around the globe when he issued a \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/06/18/415429852/pope-francis-climate-change-a-principal-challenge-for-humanity\">papal encyclical\u003c/a> urging action on climate change. That call helped energize new conversations throughout the Catholic church on environmental issues — including food waste, says Cecilia Calvo, who coordinates the environmental justice program for the U.S. Conference of Catholic Bishops. She says more Catholics are asking, \"Rather than contributing to a culture of waste, how can we be conscious of our choices?\"\u003c/p>\n\u003cp>Many other faith-based groups already have programs targeting food waste.\u003c/p>\n\u003cp>For example, in the past year, the \u003ca href=\"http://creationcare.org/\">Evangelical Environmental Network,\u003c/a> a policy and advocacy group, launched its own \"Joseph's Pledge\" program: It teaches churches how to minimize food waste through actions like donating to food banks, planting community gardens and composting. (The program's name refers to the biblical Joseph, who helped guide ancient Egypt through seven years of famine.) About 200 churches have signed up so far, EEN President Mitch Hescox tells us. The goal is to reach 1,000.\u003c/p>\n\u003cp>\"Evangelicals are primarily conservative politically,\" Hescox notes. \"They want to take action by themselves. And this is one step they can do themselves to help people to address the problem. And it's a win-win. \"\u003c/p>\n\u003cp>Shantha Ready Alonso, executive director of \u003ca href=\"http://www.creationjustice.org/\">Creation Justice Ministries\u003c/a>, an environmental justice group spun out of the National Council of Churches, says the 100,000 congregations in her organization's network, representing 45 million people, have a variety of programs to address food waste.\u003c/p>\n\u003cp>She points to the \u003ca href=\"http://ferncliff.org/\">Ferncliff Camp and Conference Center\u003c/a> in Little Rock, Ark. Run by the Presbyterian Church, she says it's a model program where 100 percent of food scraps get composted. She says some churches grow food in on-site gardens and direct it to the needy. And she notes that churches and individuals with gardens are also encouraged to donate to \u003ca href=\"http://ampleharvest.org/\">Ample Harvest\u003c/a>, a nonprofit that connects gardeners to local food pantries.\u003c/p>\n\u003cp>\"Good stewardship is part of our DNA,\" she tells us. \"And the idea that 1 in [7] people in America are going hungry and yet we are wasting [so much] food is awful.\"\u003c/p>\n\u003cfigure id=\"attachment_106030\" class=\"wp-caption aligncenter\" style=\"max-width: 2532px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg\" alt=\"A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence.\" width=\"2532\" height=\"1871\" class=\"size-full wp-image-106030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg 2532w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-960x709.jpg 960w\" sizes=\"(max-width: 2532px) 100vw, 2532px\">\u003cfigcaption class=\"wp-caption-text\">A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence. \u003ccite>(Courtesy of Hazon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hazon.org/\">Hazon\u003c/a>, a Jewish environmental organization, already has several programs focused on food and sustainability, says Becca Linden, the group's associate program director. But \"this will be the year we make food waste a priority,\" she says.\u003c/p>\n\u003cp>Among other actions, she says Hazon will screen the food waste documentary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/18/456489490/in-just-eat-it-filmmakers-feast-for-6-months-on-discarded-food\">Just Eat It\u003c/a>, publish a compost guide and raise awareness that expiration dates don't necessarily mean food is no longer fit to eat.\u003c/p>\n\u003cp>Meanwhile, Muslims around the world have been calling attention to the food \u003ca href=\"http://www.bbc.com/news/blogs-news-from-elsewhere-28168162\">waste that occurs during Ramadan\u003c/a>, a period when fasting is followed by feasting that can result in over-purchasing of food. The Quran says Muslims should \"eat and drink: but waste not by excess, for Allah loveth not the wasters.\" In the U.S., the group \u003ca href=\"http://www.greenmuslims.org/\">Green Muslims\u003c/a> is trying to spread awareness of Islam's environmental teachings. For instance, the group offers a \u003ca href=\"http://greenmuslims.org/DCGM%20Green%20Iftar%20Guide.pdf\">guide\u003c/a> to hosting a zero-waste \u003cem>iftar. \u003c/em>\u003c/p>\n\u003cp>Of course, action on food waste transcends Abrahamic religions. One example: \u003ca href=\"http://www.whiteponyexpress.org/\">White Pony Express\u003c/a>, a program in Contra Costa County, Calif., that rescues food from farms and farmers markets, grocers, restaurants and caterers. It was founded by the leader of Sufism Reoriented, an American spiritual order.\u003c/p>\n\u003cp>Cecilia Calvo of the U.S. Conference of Catholic Bishops says there's a growing recognition that protecting the environment is everyone's moral duty. As Calvo notes, the question for many has become: \"What does it mean to care for our common home?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"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?",
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"order": 11
},
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"on-the-media": {
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"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",
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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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