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"content": "\u003cp>Before the COVID-19 pandemic, the Bay Area \u003cspan class=\"c-mrkdwn__highlight\">food\u003c/span> industry was in a quiet but persistent crisis. The majority of \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> workers earned far below a living wage for the region, even for jobs with tips factored in. Steadily rising residential and commercial rents meant that \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> owners swallowed slim margins as an industry standard that would outlive their ambitions. Farmworkers across the state toiled from dusk until dawn with no employer or government safety nets to count on.\u003c/p>\n\u003cp>Then the pandemic hit and “everything changed,” said Mourad Lahlou, the chef and owner of Mourad and Aziza in San Francisco. “It shattered what was solid, and it exposed what was weak.”\u003c/p>\n\u003cp>From farms to restaurants and workers, there’s a lot of uncertainty that hangs over food systems and its fragile infrastructure. Amidst the crisis, is there potential to rebuild a more equitable food industry? What solutions could address the flaws that predate the pandemic? These are the questions we asked seven Bay Area food figures who are grappling with long-lived issues magnified by a new reality.\u003c/p>\n\u003ch3>The Restaurant Dilemma\u003c/h3>\n\u003cp>\u003cstrong>Mourad Lahlou, chef and owner of Mourad and Aziza\u003cem>: \u003c/em>\u003c/strong>The problem is not so much when we're going to be able to open our restaurants again. What's going to happen is they're going to let us open at half capacity. People are going to be freaked out about sitting around other people. We're going to start taking temperatures of people who come in. We're going to start wearing gloves and masks and have disposable menus as if we were a business that had a big margin where we can afford to do these things. Our rent is going to be the same. The insurance companies are going to charge the same premiums. Minimum wage is still the same. It's incomprehensible to even think that anybody is going to survive this.\u003c/p>\n\u003cp>If we don't really address these issues now in a very forceful way, I truly believe that the impact of this is going to last way beyond the vaccine or the eradication of this pandemic. That's what keeps me up at night. It’s so scary to me that only the big corporations are going to have the means and the possibility to open restaurants whenever they want, wherever they want. That desire for people to share their culture wherever they're coming from, I'm afraid that's going to go away and the diversity [of the industry] is going to be damaged.\u003c/p>\n\u003cfigure id=\"attachment_137277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137277\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg\" alt=\"Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \u003ccite>(Jude Rywelski )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were almost immoral conditions for people to be able to survive in cities like San Francisco where people could not even afford to live in the places they work. We, as a public and as operators, talked about it quite a bit, but we were never able to turn the corner on it. In return, we were squeezing everybody from the farmer to staff.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[pullquote citation='Emiliana Puyana']'For some folks reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.'[/pullquote]\u003c/p>\n\u003cp>\u003cstrong>Emiliana Puyana, Program Manager, La Cocina:\u003c/strong> What we've overwhelmingly seen at La Cocina is a reduction in sales and revenue, anywhere from 80% all the way up to 100%. The food industry is incredibly difficult. It's a business with such slim profit margins where seven to 10 percent is an industry standard. Commercial real estate in this town is untenable. That piece of the puzzle has played a big role in this effort to survive the crisis. The vast majority of businesses that cannot reach some sort of full rent abatement or meaningful rent negotiations with their landlords — it will be impossible [for them] to reopen. And that's not taking into account other outstanding loans that businesses might have, rehiring so many employees and restocking your kitchens. For some folks, reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.\u003c/p>\n\u003cp>It's a really difficult time, a time that puts a lot of people's livelihoods at risk. Not just the restaurant owners, but everybody that's employed within this industry. But it also allows this industry a chance to reassess and build a system that takes more factors into account. Not all restaurants are built the same. What a small mom-and-pop shop in the Mission needs might look very different than what a small mom-and-pop shop in [San Francisco's] Chinatown needs. It's not until we start really working together with the support of folks who can bring about change and fight on our behalf that we'll see the outcome we need.\u003c/p>\n\u003cfigure id=\"attachment_137278\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137278\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png\" alt=\"Incubator La Cocina's is offering multi-meal food boxes to offset the severe fall in revenue its businesses have experienced.\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-160x114.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-768x545.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-1020x724.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung.png 1491w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Incubator La Cocina offers food boxes from its businesses to offset their revenue losses. \u003ccite>(Gene X Hwang / Orange Photography )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are very fortunate to not have a \u003ca href=\"https://time.com/5404475/history-tipping-american-restaurants-civil-war/\" target=\"_blank\" rel=\"noopener noreferrer\">tipped minimum wage\u003c/a> here in the state of California. But at the same time, the vast majority of our employees in the food industry are not [getting] a living wage [and] restaurant owners are unable to bear any more weight on that front. I don't know what the answer is there, but it seems like we need to ensure that we have affordable housing and more of it so that we can keep folks wanting to work in this industry in our area, which was already a huge problem before this crisis hit. Will there be anybody willing to work for $15 an hour or $16 an hour, when they're going to need to be on a crowded train coming into cities to work from wherever they live in order to be able to afford housing?\u003c/p>\n\u003cp>\u003cstrong>Maria Moreno, Community Organizer, Restaurant Opportunities Center\u003c/strong>: I feel really privileged and honored to be doing this work during this time. I feel like now more than ever an organization like ours has proved to be essential for workers. [We’re] getting funds out to people, answering people's critical questions [so they can] receive benefits for those who have benefits, advocating for those who don't receive any benefits, and uplifting the voice of workers from all sectors and from all socioeconomic backgrounds. It has felt really purposeful.\u003c/p>\n\u003cp>[pullquote citation='Maria Moreno']'This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career?'[/pullquote]\u003c/p>\n\u003cp>This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career? It is for so many. So why don't we treat it like that? I want an industry where we're considered a real professional career. We can send that message by providing paid sick time for everyone, [by] providing health benefits, by providing ways for people to save their money in the same way that other companies allow you to [make] investments.\u003c/p>\n\u003ch3>Inequities that Predate the Pandemic\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley, Director of San Francisco's Office of Racial Equity: \u003c/strong>\u003c/p>\n\u003cp>There was a disaster before the pandemic. Public health emergencies exploit existing systemic inequalities across the board. Prior to the pandemic, one in four San Franciscans, that's over 200,000 people, were experiencing food insecurity. And now, [that] number has likely skyrocketed. We have existing food insecurity, we have people who are laid off and becoming newly food insecure. We have the particulars of the pandemics that make it hard to access food: transportation, the need to socially distance, the need to wear face covering, limitation on store hours and the impact that COVID-19 continues up the chain for our farmers, for our producers. In the Bay Area, we are surrounded by so much wealth. For us to be tackling such a baseline need and how much it has expanded is really intense.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postid='bayareabites_136549,bayareabites_136564,bayareabites_136903' label='The Food Industry Adapts']\u003c/span>\u003c/p>\n\u003cp>I don't think just because we open again, it's going to go back to “normal.” This society was never normal for a lot of people. It was never normal for communities of color, for LGBTQI communities, for folks who are undocumented.\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina, co-founder, Cafe Ohlone:\u003c/strong> We come from this community that's had disease imposed as a weapon and weaponized against our people in the past. When we shut down [Cafe Ohlone], we knew that we had to turn that moment into focused work for our community: making sure that our elders [had] enough food, that our grandparents had what they needed; that people knew to prepare before grocery stores would be entirely swarmed; that we were able to find ways to provide culture to our community, even if it meant digitally; finding ways to share language, [and] spend this extent of time really searching through those old archives about ways that our community has historically responded to epidemics.\u003c/p>\n\u003cfigure id=\"attachment_137275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137275\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png\" alt=\"\" width=\"800\" height=\"484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-160x97.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-768x464.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-1020x617.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vincent Medina and Louis Trevino have convened with Cafe Ohlone staff digitally while focusing their attention towards caring for elders in their community. \u003ccite>(Courtesy of Cafe Ohlone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our Tribe, the Muwekma Ohlone Tribe, was historically recognized by the American government, called the Verona Band Alameda County and based on the Pleasanton Rancheria, which was the sovereign piece of Indian land in Pleasanton. That's where my great grandmother was born. As a result of UC Berkeley in 1925 erroneously writing that our people were extinct, in 1927 an agent from the Bureau of Indian affairs struck our Tribe off the list of recognized tribes. Ever since then, our Tribe has been working to have that federal recognition restored. What this means [is] that we don't have a protected land base where we could be able to live together as a community. Nowadays, what we do is we negotiate relationships with park districts. We negotiated gathering permits with certain East Bay regional parks [and] we've been able to gather our foods there.\u003c/p>\n\u003cp>\u003cstrong>Louis Trevino, co-founder, Cafe Ohlone: \u003c/strong>The East Bay Park District and the Hayward Area Recreation District and other park districts in the area deciding to close trails and parks [where it is] difficult to social distance is a responsible thing to do, but it is also a way that the park districts are exercising the ability to lock the gates. [Doing so] excludes the most local indigenous people, Vincent's family here in the East Bay, the Muwekma Ohlone Tribe, from being able to go out into their ancestral places. It sheds light on the fact that even though today we have been able to negotiate leverage positive relationships with the East Bay park park district, that relationship still exists within a colonial framework.\u003c/p>\n\u003cp>[pullquote citation='Vincent Medina']'In this time of a slowdown, we can really dream and imagine.'[/pullquote]\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina: \u003c/strong>We want to make sure that we're continuing to do what we do, where we gather our foods with prayer and gratitude. We feed our community and we teach the public. But we also know that whatever we're going to do into the future, it's going to have to move slowly, carefully and cautiously. And Cafe Ohlone, it’s not going to look exactly like what it did before the shutdown where the cafe was so full that we would have to turn some people away for that time and invite them back. One of the potential outcomes of all of this could be this beautiful transformative time where a lot of those flaws that are having light shed on them can be corrected and fixed. In this time of a slowdown, we can really dream and imagine right now as we're, as we're all stuck inside. We know that our wisdom as Ohlone people and the wisdom that our elders carry and teach is more needed right now than ever. It has the ability to teach us that there's a better way forward that can transform the faltering society that we're living in, into something that's much more meaningful and richer.\u003c/p>\n\u003ch3>Finding Solutions and Leveraging Momentum\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley: \u003c/strong>Sometimes what you see within pandemics is that you can be more flexible and creative in thinking about recovery. Advocates have been working for half a decade to get people to be able to buy groceries online with food stamps, and it happened in a snap. I'm hoping [we keep] the flexibility and adaptability of some of these federal and state programs.\u003c/p>\n\u003cp>I'm hoping there's a greater appreciation or direct relationships with people who feed you, from restaurant owners to farmers to artisans folks to your grocer. People are asking themselves, \"If our industrial food system fails, what can I get locally to help me meet this need?\" [The answer] is built on relationships.\u003c/p>\n\u003cp>A lot of our local restaurants, farmers markets and grocers have rather been extremely adaptive. That’s really powerful and I hope they're able to sustain that model and so we'd have more community, neighborhood-based feeding models. Even from aunty who lives in one housing development making plates for everybody and delivering it door to door with plates wrapped in aluminum foil. That needs to be maintained. The industry itself is stepping up and being adaptive, but there's individual people who have stepped up to feed their neighborhood, and often for free.\u003c/p>\n\u003cp>\u003cstrong>Mourad Lahlou: \u003c/strong>The majority of the work we've been doing with [Bay Area Hospitality Coalition] is to help the community and our fellow industry people. But at the same time, it's been good for us because we are talking to each other. It's a therapeutic session every day where we cry one day, we yell one day, we laugh one day. We're supportive of each other and it's been really wonderful. I've never been closer to my chef or hospitality community as much as I am right now. One of the ideas that I had was to ask the federal or state government to compensate us if we're mandated to open at half capacity. To compensate the other half so that we are able to pay people what we're supposed to pay them. We are able to pay our rents without being harassed. We are able to pay our purveyors, our farmers without asking them to wait 30 days or 60 days before they get a check.\u003c/p>\n\u003cfigure id=\"attachment_137273\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137273\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg\" alt=\"Restaurant Opportunity Center's Maria Moreno is working towards safety nets for undocumented workers in the restaurant industry. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant Opportunity Center's Maria Moreno insists service work in the restaurant industry be treated as a career. \u003ccite>(Courtesy of Maria Moreno)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Maria Moreno: \u003c/strong>Right now we're working on a “right to return” policy to ensure that workers who were already hired by restaurants all over the Bay Area actually have a place to come back to. And not just in restaurants, but all kinds of jobs. The policy requires [businesses] to rehire laid-off workers before hiring other people. If they only need 50% of the staff that they had before, that's okay. They just have to bring back laid-off workers who have worked there the longest and in qualifications that they need until they have as many workers as they need. It's not asking businesses to take on more than they can handle.\u003c/p>\n\u003ch3>Personal and Corporate Accountability\u003c/h3>\n\u003cp>\u003cstrong>Jocelyn Jackson, co-founder of People’s Kitchen Collective:\u003c/strong> People want to say “You have my thoughts and prayers,” or there's the feeling of wanting to do the hero worship [of] the folks that are on the frontline. I appreciate the intention of that, but what doesn't happen at that celebration of their sacrifice is acknowledging that the people deeply impacted by these capitalists or profit-driven decisions are being put in harm's way. It doesn't matter if we call them heroes if they can't also be supported in their humanity. And that means having the pay that respects the value of who they are, the safety equipment that they need, the healthcare that they need, the housing. To have the visibility that's required for our economy to totally, absolutely shift forevermore away from something that invisibilizes and dehumanizes them. Folks that are getting the support like the medical community, they deserve it, absolutely they do—but are food workers getting that same support? Are they getting the offers of free meals for a year? Are they being offered hotel rooms so they can quarantine so they don't put their families at risk? No, because the disposable nature of the food community is so entrenched in the habits of this industry.\u003c/p>\n\u003cp>[pullquote citation='Jocelyn Jackson']' It doesn't matter if we call them heroes if they can't also be supported in their humanity.'[/pullquote]\u003c/p>\n\u003cp>Accountability is often achieved through watchdog groups—people taking the initiative and the personal responsibility to hold corporations accountable for their actions. There needs to be a new wave of that in the activist world. It's not simply mutual aid. It's not just the activism of protest. It's not an easy task. [But] it's essential because we're using this phrase “essential workers,” and it feels like a misnomer because of the treatment that they're experiencing. The essential quality is their humanity and for that to be lifted up and for that to be amplified is one of the biggest parts of re-shaping the food community so that it is supportive of everyone at every level and not filled with the dynamics of disposability.\u003c/p>\n\u003cfigure id=\"attachment_137274\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg\" alt=\"\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">People's Kitchen Collective founders Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson have spent the past 10 years imagining and working towards more equitable food systems. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sita Kuratomi Bhaumik, co-founder, People’s Kitchen Collective: \u003c/strong>We don't want this to return to the way things were, and it can’t. [People’s Kitchen Collective] is always in a state of change, but I think that in times of crisis, we are more ourselves and the problems bubble up in neon in a way that they demand more of our attention. As we make decisions about how it is that we feed ourselves and each other, one of the biggest challenges for me in this pandemic is the ways we are used to supporting our community could also be harmful in terms of gathering in large numbers. We're planning for future events including Life is Living and looking to distribute food instead of gathering together.\u003c/p>\n\u003cp>I have both hope and disillusionment around [the future]. I do think that this moment is about the alienation of labor laid bare and what that means for restoring our whole selves as people. [I] think about this question that a former student of mine, Marianna Martinez, asked me: “What are our jobs outside of capitalism?” What are we really meant to be doing? Are we meant to be caring for an elder in our family? Are we meant to be a writer? Are we meant to help people start gardens? How can more of our lives be taken up with the activities where we are the brightest? I would ask that if you are a person who is waiting for things to go back to normal, to think about all of the people for whom that is not true.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It's about asking those questions and they're difficult to reckon with in the face of so much real loss and real fear. It is so important to think about our collective survival in a way that truly supports, not just any one person, but how we can get there together because that's the only way we're going to get there.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Before the COVID-19 pandemic, the Bay Area \u003cspan class=\"c-mrkdwn__highlight\">food\u003c/span> industry was in a quiet but persistent crisis. The majority of \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> workers earned far below a living wage for the region, even for jobs with tips factored in. Steadily rising residential and commercial rents meant that \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> owners swallowed slim margins as an industry standard that would outlive their ambitions. Farmworkers across the state toiled from dusk until dawn with no employer or government safety nets to count on.\u003c/p>\n\u003cp>Then the pandemic hit and “everything changed,” said Mourad Lahlou, the chef and owner of Mourad and Aziza in San Francisco. “It shattered what was solid, and it exposed what was weak.”\u003c/p>\n\u003cp>From farms to restaurants and workers, there’s a lot of uncertainty that hangs over food systems and its fragile infrastructure. Amidst the crisis, is there potential to rebuild a more equitable food industry? What solutions could address the flaws that predate the pandemic? These are the questions we asked seven Bay Area food figures who are grappling with long-lived issues magnified by a new reality.\u003c/p>\n\u003ch3>The Restaurant Dilemma\u003c/h3>\n\u003cp>\u003cstrong>Mourad Lahlou, chef and owner of Mourad and Aziza\u003cem>: \u003c/em>\u003c/strong>The problem is not so much when we're going to be able to open our restaurants again. What's going to happen is they're going to let us open at half capacity. People are going to be freaked out about sitting around other people. We're going to start taking temperatures of people who come in. We're going to start wearing gloves and masks and have disposable menus as if we were a business that had a big margin where we can afford to do these things. Our rent is going to be the same. The insurance companies are going to charge the same premiums. Minimum wage is still the same. It's incomprehensible to even think that anybody is going to survive this.\u003c/p>\n\u003cp>If we don't really address these issues now in a very forceful way, I truly believe that the impact of this is going to last way beyond the vaccine or the eradication of this pandemic. That's what keeps me up at night. It’s so scary to me that only the big corporations are going to have the means and the possibility to open restaurants whenever they want, wherever they want. That desire for people to share their culture wherever they're coming from, I'm afraid that's going to go away and the diversity [of the industry] is going to be damaged.\u003c/p>\n\u003cfigure id=\"attachment_137277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137277\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg\" alt=\"Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \u003ccite>(Jude Rywelski )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were almost immoral conditions for people to be able to survive in cities like San Francisco where people could not even afford to live in the places they work. We, as a public and as operators, talked about it quite a bit, but we were never able to turn the corner on it. In return, we were squeezing everybody from the farmer to staff.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "'For some folks reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.'",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Emiliana Puyana, Program Manager, La Cocina:\u003c/strong> What we've overwhelmingly seen at La Cocina is a reduction in sales and revenue, anywhere from 80% all the way up to 100%. The food industry is incredibly difficult. It's a business with such slim profit margins where seven to 10 percent is an industry standard. Commercial real estate in this town is untenable. That piece of the puzzle has played a big role in this effort to survive the crisis. The vast majority of businesses that cannot reach some sort of full rent abatement or meaningful rent negotiations with their landlords — it will be impossible [for them] to reopen. And that's not taking into account other outstanding loans that businesses might have, rehiring so many employees and restocking your kitchens. For some folks, reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.\u003c/p>\n\u003cp>It's a really difficult time, a time that puts a lot of people's livelihoods at risk. Not just the restaurant owners, but everybody that's employed within this industry. But it also allows this industry a chance to reassess and build a system that takes more factors into account. Not all restaurants are built the same. What a small mom-and-pop shop in the Mission needs might look very different than what a small mom-and-pop shop in [San Francisco's] Chinatown needs. It's not until we start really working together with the support of folks who can bring about change and fight on our behalf that we'll see the outcome we need.\u003c/p>\n\u003cfigure id=\"attachment_137278\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137278\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png\" alt=\"Incubator La Cocina's is offering multi-meal food boxes to offset the severe fall in revenue its businesses have experienced.\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-160x114.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-768x545.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-1020x724.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung.png 1491w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Incubator La Cocina offers food boxes from its businesses to offset their revenue losses. \u003ccite>(Gene X Hwang / Orange Photography )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are very fortunate to not have a \u003ca href=\"https://time.com/5404475/history-tipping-american-restaurants-civil-war/\" target=\"_blank\" rel=\"noopener noreferrer\">tipped minimum wage\u003c/a> here in the state of California. But at the same time, the vast majority of our employees in the food industry are not [getting] a living wage [and] restaurant owners are unable to bear any more weight on that front. I don't know what the answer is there, but it seems like we need to ensure that we have affordable housing and more of it so that we can keep folks wanting to work in this industry in our area, which was already a huge problem before this crisis hit. Will there be anybody willing to work for $15 an hour or $16 an hour, when they're going to need to be on a crowded train coming into cities to work from wherever they live in order to be able to afford housing?\u003c/p>\n\u003cp>\u003cstrong>Maria Moreno, Community Organizer, Restaurant Opportunities Center\u003c/strong>: I feel really privileged and honored to be doing this work during this time. I feel like now more than ever an organization like ours has proved to be essential for workers. [We’re] getting funds out to people, answering people's critical questions [so they can] receive benefits for those who have benefits, advocating for those who don't receive any benefits, and uplifting the voice of workers from all sectors and from all socioeconomic backgrounds. It has felt really purposeful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "'This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career?'",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career? It is for so many. So why don't we treat it like that? I want an industry where we're considered a real professional career. We can send that message by providing paid sick time for everyone, [by] providing health benefits, by providing ways for people to save their money in the same way that other companies allow you to [make] investments.\u003c/p>\n\u003ch3>Inequities that Predate the Pandemic\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley, Director of San Francisco's Office of Racial Equity: \u003c/strong>\u003c/p>\n\u003cp>There was a disaster before the pandemic. Public health emergencies exploit existing systemic inequalities across the board. Prior to the pandemic, one in four San Franciscans, that's over 200,000 people, were experiencing food insecurity. And now, [that] number has likely skyrocketed. We have existing food insecurity, we have people who are laid off and becoming newly food insecure. We have the particulars of the pandemics that make it hard to access food: transportation, the need to socially distance, the need to wear face covering, limitation on store hours and the impact that COVID-19 continues up the chain for our farmers, for our producers. In the Bay Area, we are surrounded by so much wealth. For us to be tackling such a baseline need and how much it has expanded is really intense.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>I don't think just because we open again, it's going to go back to “normal.” This society was never normal for a lot of people. It was never normal for communities of color, for LGBTQI communities, for folks who are undocumented.\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina, co-founder, Cafe Ohlone:\u003c/strong> We come from this community that's had disease imposed as a weapon and weaponized against our people in the past. When we shut down [Cafe Ohlone], we knew that we had to turn that moment into focused work for our community: making sure that our elders [had] enough food, that our grandparents had what they needed; that people knew to prepare before grocery stores would be entirely swarmed; that we were able to find ways to provide culture to our community, even if it meant digitally; finding ways to share language, [and] spend this extent of time really searching through those old archives about ways that our community has historically responded to epidemics.\u003c/p>\n\u003cfigure id=\"attachment_137275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137275\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png\" alt=\"\" width=\"800\" height=\"484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-160x97.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-768x464.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-1020x617.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vincent Medina and Louis Trevino have convened with Cafe Ohlone staff digitally while focusing their attention towards caring for elders in their community. \u003ccite>(Courtesy of Cafe Ohlone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our Tribe, the Muwekma Ohlone Tribe, was historically recognized by the American government, called the Verona Band Alameda County and based on the Pleasanton Rancheria, which was the sovereign piece of Indian land in Pleasanton. That's where my great grandmother was born. As a result of UC Berkeley in 1925 erroneously writing that our people were extinct, in 1927 an agent from the Bureau of Indian affairs struck our Tribe off the list of recognized tribes. Ever since then, our Tribe has been working to have that federal recognition restored. What this means [is] that we don't have a protected land base where we could be able to live together as a community. Nowadays, what we do is we negotiate relationships with park districts. We negotiated gathering permits with certain East Bay regional parks [and] we've been able to gather our foods there.\u003c/p>\n\u003cp>\u003cstrong>Louis Trevino, co-founder, Cafe Ohlone: \u003c/strong>The East Bay Park District and the Hayward Area Recreation District and other park districts in the area deciding to close trails and parks [where it is] difficult to social distance is a responsible thing to do, but it is also a way that the park districts are exercising the ability to lock the gates. [Doing so] excludes the most local indigenous people, Vincent's family here in the East Bay, the Muwekma Ohlone Tribe, from being able to go out into their ancestral places. It sheds light on the fact that even though today we have been able to negotiate leverage positive relationships with the East Bay park park district, that relationship still exists within a colonial framework.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina: \u003c/strong>We want to make sure that we're continuing to do what we do, where we gather our foods with prayer and gratitude. We feed our community and we teach the public. But we also know that whatever we're going to do into the future, it's going to have to move slowly, carefully and cautiously. And Cafe Ohlone, it’s not going to look exactly like what it did before the shutdown where the cafe was so full that we would have to turn some people away for that time and invite them back. One of the potential outcomes of all of this could be this beautiful transformative time where a lot of those flaws that are having light shed on them can be corrected and fixed. In this time of a slowdown, we can really dream and imagine right now as we're, as we're all stuck inside. We know that our wisdom as Ohlone people and the wisdom that our elders carry and teach is more needed right now than ever. It has the ability to teach us that there's a better way forward that can transform the faltering society that we're living in, into something that's much more meaningful and richer.\u003c/p>\n\u003ch3>Finding Solutions and Leveraging Momentum\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley: \u003c/strong>Sometimes what you see within pandemics is that you can be more flexible and creative in thinking about recovery. Advocates have been working for half a decade to get people to be able to buy groceries online with food stamps, and it happened in a snap. I'm hoping [we keep] the flexibility and adaptability of some of these federal and state programs.\u003c/p>\n\u003cp>I'm hoping there's a greater appreciation or direct relationships with people who feed you, from restaurant owners to farmers to artisans folks to your grocer. People are asking themselves, \"If our industrial food system fails, what can I get locally to help me meet this need?\" [The answer] is built on relationships.\u003c/p>\n\u003cp>A lot of our local restaurants, farmers markets and grocers have rather been extremely adaptive. That’s really powerful and I hope they're able to sustain that model and so we'd have more community, neighborhood-based feeding models. Even from aunty who lives in one housing development making plates for everybody and delivering it door to door with plates wrapped in aluminum foil. That needs to be maintained. The industry itself is stepping up and being adaptive, but there's individual people who have stepped up to feed their neighborhood, and often for free.\u003c/p>\n\u003cp>\u003cstrong>Mourad Lahlou: \u003c/strong>The majority of the work we've been doing with [Bay Area Hospitality Coalition] is to help the community and our fellow industry people. But at the same time, it's been good for us because we are talking to each other. It's a therapeutic session every day where we cry one day, we yell one day, we laugh one day. We're supportive of each other and it's been really wonderful. I've never been closer to my chef or hospitality community as much as I am right now. One of the ideas that I had was to ask the federal or state government to compensate us if we're mandated to open at half capacity. To compensate the other half so that we are able to pay people what we're supposed to pay them. We are able to pay our rents without being harassed. We are able to pay our purveyors, our farmers without asking them to wait 30 days or 60 days before they get a check.\u003c/p>\n\u003cfigure id=\"attachment_137273\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137273\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg\" alt=\"Restaurant Opportunity Center's Maria Moreno is working towards safety nets for undocumented workers in the restaurant industry. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant Opportunity Center's Maria Moreno insists service work in the restaurant industry be treated as a career. \u003ccite>(Courtesy of Maria Moreno)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Maria Moreno: \u003c/strong>Right now we're working on a “right to return” policy to ensure that workers who were already hired by restaurants all over the Bay Area actually have a place to come back to. And not just in restaurants, but all kinds of jobs. The policy requires [businesses] to rehire laid-off workers before hiring other people. If they only need 50% of the staff that they had before, that's okay. They just have to bring back laid-off workers who have worked there the longest and in qualifications that they need until they have as many workers as they need. It's not asking businesses to take on more than they can handle.\u003c/p>\n\u003ch3>Personal and Corporate Accountability\u003c/h3>\n\u003cp>\u003cstrong>Jocelyn Jackson, co-founder of People’s Kitchen Collective:\u003c/strong> People want to say “You have my thoughts and prayers,” or there's the feeling of wanting to do the hero worship [of] the folks that are on the frontline. I appreciate the intention of that, but what doesn't happen at that celebration of their sacrifice is acknowledging that the people deeply impacted by these capitalists or profit-driven decisions are being put in harm's way. It doesn't matter if we call them heroes if they can't also be supported in their humanity. And that means having the pay that respects the value of who they are, the safety equipment that they need, the healthcare that they need, the housing. To have the visibility that's required for our economy to totally, absolutely shift forevermore away from something that invisibilizes and dehumanizes them. Folks that are getting the support like the medical community, they deserve it, absolutely they do—but are food workers getting that same support? Are they getting the offers of free meals for a year? Are they being offered hotel rooms so they can quarantine so they don't put their families at risk? No, because the disposable nature of the food community is so entrenched in the habits of this industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Accountability is often achieved through watchdog groups—people taking the initiative and the personal responsibility to hold corporations accountable for their actions. There needs to be a new wave of that in the activist world. It's not simply mutual aid. It's not just the activism of protest. It's not an easy task. [But] it's essential because we're using this phrase “essential workers,” and it feels like a misnomer because of the treatment that they're experiencing. The essential quality is their humanity and for that to be lifted up and for that to be amplified is one of the biggest parts of re-shaping the food community so that it is supportive of everyone at every level and not filled with the dynamics of disposability.\u003c/p>\n\u003cfigure id=\"attachment_137274\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg\" alt=\"\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">People's Kitchen Collective founders Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson have spent the past 10 years imagining and working towards more equitable food systems. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sita Kuratomi Bhaumik, co-founder, People’s Kitchen Collective: \u003c/strong>We don't want this to return to the way things were, and it can’t. [People’s Kitchen Collective] is always in a state of change, but I think that in times of crisis, we are more ourselves and the problems bubble up in neon in a way that they demand more of our attention. As we make decisions about how it is that we feed ourselves and each other, one of the biggest challenges for me in this pandemic is the ways we are used to supporting our community could also be harmful in terms of gathering in large numbers. We're planning for future events including Life is Living and looking to distribute food instead of gathering together.\u003c/p>\n\u003cp>I have both hope and disillusionment around [the future]. I do think that this moment is about the alienation of labor laid bare and what that means for restoring our whole selves as people. [I] think about this question that a former student of mine, Marianna Martinez, asked me: “What are our jobs outside of capitalism?” What are we really meant to be doing? Are we meant to be caring for an elder in our family? Are we meant to be a writer? Are we meant to help people start gardens? How can more of our lives be taken up with the activities where we are the brightest? I would ask that if you are a person who is waiting for things to go back to normal, to think about all of the people for whom that is not true.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's about asking those questions and they're difficult to reckon with in the face of so much real loss and real fear. It is so important to think about our collective survival in a way that truly supports, not just any one person, but how we can get there together because that's the only way we're going to get there.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Treasure Island residents have long felt the burdens of isolation from nearby San Francisco when it comes to food access. In late May, the formal naval base’s residents had a brief stint with UberEats when the delivery service included their neighborhood in its radius for the first time. Just a few weeks later, the company sent out an email explaining that they would no longer serve Treasure Island customers citing Mayor London Breed’s order capping restaurant fees at 15% as a burden on their operational costs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with Island Cove Market, Treasure Island’s sole grocery store, a food pantry operated by non-profit organization \u003c/span>\u003ca href=\"https://www.onetreasureisland.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">One Treasure Island\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, remains the primary source of food for residents during shelter-in-place. Started in 2000 as part of a network of pantries supplied by San Francisco-Marin Food Bank, the food bank has seen a surge in demand since the pandemic. According to the One Treasure Island’s Executive Director Sherry Williams, the pantry is serving almost 200 households a week, up from the 85 they typically serve. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137241\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-800x378.jpg\" alt=\"man poses in front of a rainbow\" width=\"800\" height=\"378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-800x378.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-768x363.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-1020x482.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">One Treasure Island staff member Alex Francois poses in front of a rainbow. \u003ccite>(Courtesy of One Treasure Island)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In addition to geographic isolation, there is an economic disparity for Treasure Island’s 2,300 or so residents as more than half live under the poverty line. “For me, it helped a lot,” said former Treasure Island resident Vu Pham who made use of the food pantry while also serving there as a volunteer. “I saw a lot of community faces. They’re very friendly. They’re happy and grateful.” Pham who’s continuing to volunteer at the pantry recently moved to a different neighborhood in San Francisco and cited Island Cove Market as being an expensive option for him.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the biggest gap in food access for residents remains access to prepared foods. “For prepared food, especially right now, there’s only one place,” explained Amanda Scharpf who lives on the island and manages the food pantry. “It’s a little bit of a higher price point than maybe some of the quick-stop places you might find in the city,” she said adding that the limited hours also make it so that there is a small window of time where one can purchase warm, prepared meals. “The delivery services, [none] would come out here to Treasure Island,” Scharpf said, noting that recently DoorDash has begun deliveries. “Residents have been fighting for some changes in that.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">District 6 Supervisor Matt Haney who represents Treasure Island has expressed outrage over Uber’s refusal to deliver to the island calling the company’s actions “despicable” and retaliatory against Mayor Breed’s fee caps.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://twitter.com/MattHaneySF/status/1253801862240714753\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, One Treasure Island is meeting the demands of resident’s access to fresh produce and other food items through the pantry and a free meal program for students that is expected to extend into summer. The organization is also looking to expand its offerings and is surveying residents on their food needs with an emphasis on prepared foods. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Treasure Island residents have long felt the burdens of isolation from nearby San Francisco when it comes to food access. In late May, the formal naval base’s residents had a brief stint with UberEats when the delivery service included their neighborhood in its radius for the first time. Just a few weeks later, the company sent out an email explaining that they would no longer serve Treasure Island customers citing Mayor London Breed’s order capping restaurant fees at 15% as a burden on their operational costs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with Island Cove Market, Treasure Island’s sole grocery store, a food pantry operated by non-profit organization \u003c/span>\u003ca href=\"https://www.onetreasureisland.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">One Treasure Island\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, remains the primary source of food for residents during shelter-in-place. Started in 2000 as part of a network of pantries supplied by San Francisco-Marin Food Bank, the food bank has seen a surge in demand since the pandemic. According to the One Treasure Island’s Executive Director Sherry Williams, the pantry is serving almost 200 households a week, up from the 85 they typically serve. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137241\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-800x378.jpg\" alt=\"man poses in front of a rainbow\" width=\"800\" height=\"378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-800x378.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-768x363.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-1020x482.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">One Treasure Island staff member Alex Francois poses in front of a rainbow. \u003ccite>(Courtesy of One Treasure Island)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In addition to geographic isolation, there is an economic disparity for Treasure Island’s 2,300 or so residents as more than half live under the poverty line. “For me, it helped a lot,” said former Treasure Island resident Vu Pham who made use of the food pantry while also serving there as a volunteer. “I saw a lot of community faces. They’re very friendly. They’re happy and grateful.” Pham who’s continuing to volunteer at the pantry recently moved to a different neighborhood in San Francisco and cited Island Cove Market as being an expensive option for him.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the biggest gap in food access for residents remains access to prepared foods. “For prepared food, especially right now, there’s only one place,” explained Amanda Scharpf who lives on the island and manages the food pantry. “It’s a little bit of a higher price point than maybe some of the quick-stop places you might find in the city,” she said adding that the limited hours also make it so that there is a small window of time where one can purchase warm, prepared meals. “The delivery services, [none] would come out here to Treasure Island,” Scharpf said, noting that recently DoorDash has begun deliveries. “Residents have been fighting for some changes in that.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">District 6 Supervisor Matt Haney who represents Treasure Island has expressed outrage over Uber’s refusal to deliver to the island calling the company’s actions “despicable” and retaliatory against Mayor Breed’s fee caps.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Swirl-in-Place: How Wine Country is Bringing the Tasting Room to Your House",
"title": "Swirl-in-Place: How Wine Country is Bringing the Tasting Room to Your House",
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"content": "\u003cp>When the coronavirus and shelter-in-place first hit, Wine Country was faced with a huge challenge: What does Wine Country look like if you can’t visit the tasting room?\u003c/p>\n\u003cp>\"With [the wildfires] in 2017, you knew at some point that the fires would end, and whether or not you'd have a winery standing,\" says Katie Bundschu of \u003cstrong>Gundlach Bundschu\u003c/strong> and \u003cstrong>Abbot's Passage \u003c/strong>in Sonoma County. \"The difference with this is the uncertainty and the unknown that comes with it. Adapting and changing will be the name of the game for a while.\"\u003c/p>\n\u003cp>Wineries' ability to adapt and change was made easier on March 19, when the California Alcoholic Beverage Control \u003ca href=\"https://www.abc.ca.gov/law-and-policy/coronavirus19/\">temporarily relaxed regulations\u003c/a> to allow for, among other things, to-go wine sales at restaurants with takeout orders and alcoholic delivery to customers.\u003c/p>\n\u003cp>Suddenly, virtual wine tastings and events started to appear, especially among wineries that ordinarily rely on foot traffic to drive direct-to-consumer sales and promote memberships. With most people at home on Zoom for everything from concerts to board meetings, virtual tastings allow wineries to ship bottles and provide a tasting room experience direct to one's living room.\u003c/p>\n\u003cp>In the past two months, more and more wineries have turned to these livestreamed experiences to retain the customers they currently have as well as expand their reach. Virtual tastings and events have filled the void in what one winery executive calls an \"absolutely essential part of the wine industry,\" and even after wineries reopen, it looks like they might be here to stay.\u003c/p>\n\u003ch2>Building Loyalty\u003c/h2>\n\u003cp>[aside postID=\"news_11630558\" label=\"After the Fires, Wine Country Wants Tourists\"]For Mark Hanson, co-founder of the newer boutique Windsor winery \u003cstrong>Bricoleur\u003c/strong>, virtual events offered a chance to reach a national audience. The winery had planned to open its public-facing tasting room in May, and hired chef Shane McAnelly, formerly of Chalkboard, and a sous chef for food and wine tasting experiences.\u003c/p>\n\u003cp>That all changed with the pandemic. In order to keep people employed, the winery began hosting \u003ca href=\"https://www.facebook.com/bricoleurvineyards/posts/1130895357293884:0\">\u003cspan style=\"font-weight: 400\">Quarantine Kitchen Live\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Zoom cook-along. What started small now has about 80-100 people tuning in every week and asking questions via chat.\u003c/span>\u003c/p>\n\u003cp>On any given Saturday at 4pm PST across the nation, 80 different Zoom squares fry, stir and sauté alongside \u003cspan style=\"font-weight: 400\">McAnelly\u003c/span> without having to pre-purchase bottles. For Hanson, these events are about the soft sell and building relationships rather than direct bottle sales. Hopefully, he says, those participating will eventually visit the winery once it's possible.\u003c/p>\n\u003cfigure id=\"attachment_137216\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137216 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-800x1067.jpg\" alt=\"Two chefs chopping vegetables\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bricoleur executive chef Shane McAnelly (left) and tasting room & hospitality director Chris Richard prep vegetables for a burger Quarantine Kitchen Live. \u003ccite>(Bricoleur Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We believe, right or wrong, in having a fun experience, on our property or virtually,” says Hanson. “People are going to want to join, so we’ve never really been a hard-sell type of business.”\u003c/p>\n\u003cp>Unlike some other larger or more historic wineries, at Bricoleur virtually all the sales are direct-to-consumer: from the tasting room, internet sales and the wine club. Last year, 10% of Bricoleur's sales came from e-commerce. This year, that figure has jumped to about 40%.\u003c/p>\n\u003cp>Hanson says that being a newer winery without distribution deals to grocers and restaurants comes with the good and the bad. The winery may lack name recognition, but it's also not hit too hard by restaurants not selling as much wine during shelter-in-place. Hanson's also been able to offset losses through virtual wine tastings to wine club members and virtual happy hours.\u003c/p>\n\u003cp>“The greatest fear during the pandemic has been attrition in the wine club,” says Hanson. With people getting furloughed or losing their jobs, he'd worried members would no longer be able to purchase wine. Instead, Hanson says, membership has actually grown by 20 people in the last six weeks.\u003c/p>\n\u003ch2>Trying to Stand Out\u003c/h2>\n\u003cp>Other wineries, like \u003cstrong>Three Sticks\u003c/strong> in Sonoma, have seen relative success through virtual tastings. When the winery began hosting communal tastings to its wine club members for their new releases, instead of coming in to pick up a wine shipment and get a tasting hosted by a team member, 40-70 members hopped on a Zoom call with the owner and winemaker, says public relations manager Maral Papakhian. “The wine industry has been slow to get into the online game and get its feet wet,” says Papakhian. “We’re finding that collaborating with chefs and various partners online has been fun and beneficial for us.”\u003c/p>\n\u003cp>The trick, Papakhian says, is trying to stand out and adapt with technology. “Forty percent of our new club members and visitors are people who actually come in and taste at the physical location,” she says. “We had to shift immediately to virtual. It’s hard to cut through the noise. But we try to bring in outside elements that they wouldn’t normally get. The goal isn’t to replace the tasting room, but to take the label outside of the [tasting room] walls.”\u003c/p>\n\u003cp>Like in-person tasting rooms, each virtual tasting room has its own nuances. Some charge full-price for their bottles and waive delivery fees. Others offer complimentary tastings and a percentage off of their bottles. Still, others don't charge tasting fees and opt for charging a slightly below-retail price for their wine.\u003c/p>\n\u003cfigure id=\"attachment_137202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137202\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Yayoi Kusama pumpkin is part of Donum Estate's sculpture collection of about 40 pieces. \u003ccite>(Robert Berg / Donum Estate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cstrong>Donum Estate\u003c/strong> in Carneros, famous for its sculpture garden, is just starting out in the virtual tasting space. Participants must buy a full lineup of bottles in order to join the tasting with winemaker Dan Fishman. The kits ($325–$600) all feature a virtual tour through the sculpture garden.\u003c/p>\n\u003cp>Though the price tag may seem daunting to some, Donum's vice president of sales and hospitality Michael McNeil says it actually makes Donum more accessible. “It’s about being realistic,” says McNeil. “It’s not realistic to say 'For $1,000, you can come taste with us.'” On a regular basis, tastings at Donum start at $95 per person, and the winery didn’t ever anticipate having a digital experience. But, according to McNeil, he anticipates it will be a reward; the winery has seen very little attrition.\u003c/p>\n\u003cp>“Being in the wine industry for 21 years, direct-to-consumer is an absolutely essential part of the wine industry,” says McNeil. “It’s the most profitable. [Coronavirus] will have an impact from the direct-to-consumer perspective. Even though you’re doing this virtually, you’re not collecting tasting fees and still spending on labor. So, how do we create a foundation to say ‘thank you’ and have accessible experiences to keep building loyalty?”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003ch2>A Permanent Feature\u003c/h2>\n\u003cp>Even with Napa and Sonoma eager to reopen to public visitors, virtual tasting and drive-thru pickups appear to be here to stay. Three Sticks and Bricoleur both plan on continuing online experiences after the pandemic. Napa-based \u003cstrong>Ashes & Diamonds\u003c/strong> recently launched a pick-up service and contact-free delivery to several Bay Area counties, and owner Kashy Khaledi says it’s not going anywhere because of its success.\u003c/p>\n\u003cfigure id=\"attachment_137217\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-137217\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rose%CC%81-A-Go-Go-Marketing-Campaign-1020x1530.jpg\" alt=\"Marketing poster from Ashes & Diamonds\" width=\"640\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign.jpg 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Ashes & Diamonds recently launched a marketing campaign for their latest rosé release available for delivery. \u003ccite>(Jessica Rather / Ashes & Diamonds Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the prospects of Ashes & Diamonds reopening its doors during what’s normally high tourism season, “My guess is that there will be significant visitation due to the limitations of general activities,” says Khaledi. “There’s just less to do. From our end, we have stringent safety measures ready, high use of our outdoor space with modified seating charts, etc. But a few bad actors could spoil the whole lot. I hope that doesn’t happen.”\u003c/p>\n\u003cp>Then there's the question of how Wine Country as a whole opens back up. The\u003ca href=\"http://28rbcq2h1bmh1vlw303uo1et-wpengine.netdna-ssl.com/wp-content/uploads/2020/05/WineInstitute-Covid19-ReopeningProtocols-1.pdf\">\u003cspan style=\"font-weight: 400\"> California Wine Insitute\u003c/span>\u003c/a>, \u003ca href=\"https://napavalleyregister.com/news/local/napa-valley-wineries-plan-for-tasting-room-reopenings/article_bece54dd-419e-5cb9-8eb5-2ecbb875c21d.html?campaign_id=49&emc=edit_ca_20200508&instance_id=18320&nl=california-today®i_id=81077382&segment_id=26941&te=1&user_id=55403394b00a1ddab683952c2eb2cf85&utm_campaign=user-share&utm_medium=social&utm_source=twitter\">\u003cspan style=\"font-weight: 400\">Napa Valley Vintners \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">and \u003c/span>\u003ca href=\"https://wineindustryadvisor.com/2020/05/06/sonoma-wineries-itching-to-open-doors-invite-visitors\">\u003cspan style=\"font-weight: 400\">Sonoma County Vintners \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">associations recently released guidelines for wineries. Wineries can’t expect to host major events like concerts until September at the earliest, but as for tasting rooms, many are looking at county regulations to find ways to open safely. \u003c/span>\u003c/p>\n\u003cp>“What does the future of Wine Country look like? I get that question every day,” says Sonoma County Vintners Association executive director Michael Haney. “The one thing I’ve learned to predict is that it’s unpredictable.” He anticipates that virtual programs are here to stay, but they can’t ever replace tourism outright.\u003c/p>\n\u003cp>“Nothing beats the human element or interaction,\" Haney says. \"Tasting rooms are adapting to make sure they’re giving customer experiences to develop that relationship. There are truly inspirational stories from an industry standpoint. California wine regions are incredibly resilient and able to pivot.”\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>For a selective list of virtual tastings, see the \u003ca href=\"https://sonomawine.com/sip-from-home/\">Sonoma County Vintners Association\u003c/a> and \u003ca href=\"https://napavintners.com/events/\" target=\"_blank\" rel=\"noopener noreferrer\">Napa Valley Vintners Association\u003c/a> for events from their member wineries. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Virtual tasting rooms have stabilized and even boosted sales at Sonoma and Napa wineries.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the coronavirus and shelter-in-place first hit, Wine Country was faced with a huge challenge: What does Wine Country look like if you can’t visit the tasting room?\u003c/p>\n\u003cp>\"With [the wildfires] in 2017, you knew at some point that the fires would end, and whether or not you'd have a winery standing,\" says Katie Bundschu of \u003cstrong>Gundlach Bundschu\u003c/strong> and \u003cstrong>Abbot's Passage \u003c/strong>in Sonoma County. \"The difference with this is the uncertainty and the unknown that comes with it. Adapting and changing will be the name of the game for a while.\"\u003c/p>\n\u003cp>Wineries' ability to adapt and change was made easier on March 19, when the California Alcoholic Beverage Control \u003ca href=\"https://www.abc.ca.gov/law-and-policy/coronavirus19/\">temporarily relaxed regulations\u003c/a> to allow for, among other things, to-go wine sales at restaurants with takeout orders and alcoholic delivery to customers.\u003c/p>\n\u003cp>Suddenly, virtual wine tastings and events started to appear, especially among wineries that ordinarily rely on foot traffic to drive direct-to-consumer sales and promote memberships. With most people at home on Zoom for everything from concerts to board meetings, virtual tastings allow wineries to ship bottles and provide a tasting room experience direct to one's living room.\u003c/p>\n\u003cp>In the past two months, more and more wineries have turned to these livestreamed experiences to retain the customers they currently have as well as expand their reach. Virtual tastings and events have filled the void in what one winery executive calls an \"absolutely essential part of the wine industry,\" and even after wineries reopen, it looks like they might be here to stay.\u003c/p>\n\u003ch2>Building Loyalty\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>For Mark Hanson, co-founder of the newer boutique Windsor winery \u003cstrong>Bricoleur\u003c/strong>, virtual events offered a chance to reach a national audience. The winery had planned to open its public-facing tasting room in May, and hired chef Shane McAnelly, formerly of Chalkboard, and a sous chef for food and wine tasting experiences.\u003c/p>\n\u003cp>That all changed with the pandemic. In order to keep people employed, the winery began hosting \u003ca href=\"https://www.facebook.com/bricoleurvineyards/posts/1130895357293884:0\">\u003cspan style=\"font-weight: 400\">Quarantine Kitchen Live\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Zoom cook-along. What started small now has about 80-100 people tuning in every week and asking questions via chat.\u003c/span>\u003c/p>\n\u003cp>On any given Saturday at 4pm PST across the nation, 80 different Zoom squares fry, stir and sauté alongside \u003cspan style=\"font-weight: 400\">McAnelly\u003c/span> without having to pre-purchase bottles. For Hanson, these events are about the soft sell and building relationships rather than direct bottle sales. Hopefully, he says, those participating will eventually visit the winery once it's possible.\u003c/p>\n\u003cfigure id=\"attachment_137216\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137216 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-800x1067.jpg\" alt=\"Two chefs chopping vegetables\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bricoleur executive chef Shane McAnelly (left) and tasting room & hospitality director Chris Richard prep vegetables for a burger Quarantine Kitchen Live. \u003ccite>(Bricoleur Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We believe, right or wrong, in having a fun experience, on our property or virtually,” says Hanson. “People are going to want to join, so we’ve never really been a hard-sell type of business.”\u003c/p>\n\u003cp>Unlike some other larger or more historic wineries, at Bricoleur virtually all the sales are direct-to-consumer: from the tasting room, internet sales and the wine club. Last year, 10% of Bricoleur's sales came from e-commerce. This year, that figure has jumped to about 40%.\u003c/p>\n\u003cp>Hanson says that being a newer winery without distribution deals to grocers and restaurants comes with the good and the bad. The winery may lack name recognition, but it's also not hit too hard by restaurants not selling as much wine during shelter-in-place. Hanson's also been able to offset losses through virtual wine tastings to wine club members and virtual happy hours.\u003c/p>\n\u003cp>“The greatest fear during the pandemic has been attrition in the wine club,” says Hanson. With people getting furloughed or losing their jobs, he'd worried members would no longer be able to purchase wine. Instead, Hanson says, membership has actually grown by 20 people in the last six weeks.\u003c/p>\n\u003ch2>Trying to Stand Out\u003c/h2>\n\u003cp>Other wineries, like \u003cstrong>Three Sticks\u003c/strong> in Sonoma, have seen relative success through virtual tastings. When the winery began hosting communal tastings to its wine club members for their new releases, instead of coming in to pick up a wine shipment and get a tasting hosted by a team member, 40-70 members hopped on a Zoom call with the owner and winemaker, says public relations manager Maral Papakhian. “The wine industry has been slow to get into the online game and get its feet wet,” says Papakhian. “We’re finding that collaborating with chefs and various partners online has been fun and beneficial for us.”\u003c/p>\n\u003cp>The trick, Papakhian says, is trying to stand out and adapt with technology. “Forty percent of our new club members and visitors are people who actually come in and taste at the physical location,” she says. “We had to shift immediately to virtual. It’s hard to cut through the noise. But we try to bring in outside elements that they wouldn’t normally get. The goal isn’t to replace the tasting room, but to take the label outside of the [tasting room] walls.”\u003c/p>\n\u003cp>Like in-person tasting rooms, each virtual tasting room has its own nuances. Some charge full-price for their bottles and waive delivery fees. Others offer complimentary tastings and a percentage off of their bottles. Still, others don't charge tasting fees and opt for charging a slightly below-retail price for their wine.\u003c/p>\n\u003cfigure id=\"attachment_137202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137202\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Yayoi Kusama pumpkin is part of Donum Estate's sculpture collection of about 40 pieces. \u003ccite>(Robert Berg / Donum Estate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cstrong>Donum Estate\u003c/strong> in Carneros, famous for its sculpture garden, is just starting out in the virtual tasting space. Participants must buy a full lineup of bottles in order to join the tasting with winemaker Dan Fishman. The kits ($325–$600) all feature a virtual tour through the sculpture garden.\u003c/p>\n\u003cp>Though the price tag may seem daunting to some, Donum's vice president of sales and hospitality Michael McNeil says it actually makes Donum more accessible. “It’s about being realistic,” says McNeil. “It’s not realistic to say 'For $1,000, you can come taste with us.'” On a regular basis, tastings at Donum start at $95 per person, and the winery didn’t ever anticipate having a digital experience. But, according to McNeil, he anticipates it will be a reward; the winery has seen very little attrition.\u003c/p>\n\u003cp>“Being in the wine industry for 21 years, direct-to-consumer is an absolutely essential part of the wine industry,” says McNeil. “It’s the most profitable. [Coronavirus] will have an impact from the direct-to-consumer perspective. Even though you’re doing this virtually, you’re not collecting tasting fees and still spending on labor. So, how do we create a foundation to say ‘thank you’ and have accessible experiences to keep building loyalty?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>A Permanent Feature\u003c/h2>\n\u003cp>Even with Napa and Sonoma eager to reopen to public visitors, virtual tasting and drive-thru pickups appear to be here to stay. Three Sticks and Bricoleur both plan on continuing online experiences after the pandemic. Napa-based \u003cstrong>Ashes & Diamonds\u003c/strong> recently launched a pick-up service and contact-free delivery to several Bay Area counties, and owner Kashy Khaledi says it’s not going anywhere because of its success.\u003c/p>\n\u003cfigure id=\"attachment_137217\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-137217\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rose%CC%81-A-Go-Go-Marketing-Campaign-1020x1530.jpg\" alt=\"Marketing poster from Ashes & Diamonds\" width=\"640\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign.jpg 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Ashes & Diamonds recently launched a marketing campaign for their latest rosé release available for delivery. \u003ccite>(Jessica Rather / Ashes & Diamonds Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the prospects of Ashes & Diamonds reopening its doors during what’s normally high tourism season, “My guess is that there will be significant visitation due to the limitations of general activities,” says Khaledi. “There’s just less to do. From our end, we have stringent safety measures ready, high use of our outdoor space with modified seating charts, etc. But a few bad actors could spoil the whole lot. I hope that doesn’t happen.”\u003c/p>\n\u003cp>Then there's the question of how Wine Country as a whole opens back up. The\u003ca href=\"http://28rbcq2h1bmh1vlw303uo1et-wpengine.netdna-ssl.com/wp-content/uploads/2020/05/WineInstitute-Covid19-ReopeningProtocols-1.pdf\">\u003cspan style=\"font-weight: 400\"> California Wine Insitute\u003c/span>\u003c/a>, \u003ca href=\"https://napavalleyregister.com/news/local/napa-valley-wineries-plan-for-tasting-room-reopenings/article_bece54dd-419e-5cb9-8eb5-2ecbb875c21d.html?campaign_id=49&emc=edit_ca_20200508&instance_id=18320&nl=california-today®i_id=81077382&segment_id=26941&te=1&user_id=55403394b00a1ddab683952c2eb2cf85&utm_campaign=user-share&utm_medium=social&utm_source=twitter\">\u003cspan style=\"font-weight: 400\">Napa Valley Vintners \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">and \u003c/span>\u003ca href=\"https://wineindustryadvisor.com/2020/05/06/sonoma-wineries-itching-to-open-doors-invite-visitors\">\u003cspan style=\"font-weight: 400\">Sonoma County Vintners \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">associations recently released guidelines for wineries. Wineries can’t expect to host major events like concerts until September at the earliest, but as for tasting rooms, many are looking at county regulations to find ways to open safely. \u003c/span>\u003c/p>\n\u003cp>“What does the future of Wine Country look like? I get that question every day,” says Sonoma County Vintners Association executive director Michael Haney. “The one thing I’ve learned to predict is that it’s unpredictable.” He anticipates that virtual programs are here to stay, but they can’t ever replace tourism outright.\u003c/p>\n\u003cp>“Nothing beats the human element or interaction,\" Haney says. \"Tasting rooms are adapting to make sure they’re giving customer experiences to develop that relationship. There are truly inspirational stories from an industry standpoint. California wine regions are incredibly resilient and able to pivot.”\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>For a selective list of virtual tastings, see the \u003ca href=\"https://sonomawine.com/sip-from-home/\">Sonoma County Vintners Association\u003c/a> and \u003ca href=\"https://napavintners.com/events/\" target=\"_blank\" rel=\"noopener noreferrer\">Napa Valley Vintners Association\u003c/a> for events from their member wineries. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
"title": "5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136891' label='Rally For Restaurants']\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Ld5RQgebt/\u003c/p>\n\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Q6T-ghcQk/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IkwbsB8e1/\u003c/p>\n\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_nY7X-p1Ls/\u003c/p>\n\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_kr9TGhEBS/\u003c/p>\n\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gov. Newsom Announces Expansions of Food Bank, Assistance Programs",
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"content": "\u003cp>In today’s press conference, Gov. Gavin Newsom discussed two programs that aim to provide Californians in need with greater access to healthy food during the shelter-in-place order.\u003c/p>\n\u003cp>The first addresses seniors without the access or ability to prepare meals for themselves. The program, \u003ca href=\"https://covid19.ca.gov/restaurants-deliver-home-meals-for-seniors/?mc_cid=07d1f2477a&mc_eid=909c1f4743\">first announced on April 24\u003c/a>, provides a framework to reopen restaurants across the state and provide three prepared and packaged meals a day directly to seniors. Restaurants will be reimbursed with state funds, and it will be up to the individual cities to establish protocols.\u003c/p>\n\u003cp>[aside label=\"Coronavirus live updates\" link1=\"https://www.kqed.org/coronavirusliveupdates\"]\u003c/p>\n\u003cp>In the Bay Area, the Golden Gate Restaurant Association’s executive director Laurie Thomas said the initiative would be a boon for restaurants but the restaurants have expressed frustration that the governor did not provide more details Wednesday. “It would be helpful to get more information as soon as possible because it’s given a lot of people hope,” she said, describing the program as a potential “lifeline.”\u003c/p>\n\u003cp>Currently, San Francisco is asking restaurants to \u003ca href=\"https://sfcitypartner.sfgov.org/pages/Events-BS3/event-details.aspx?AUC_ID=0000003928&AUC_ROUND=1&AUC_VERSION=1&BIDDER_ID=0000000001&BIDDER_LOC=1&BIDDER_SETID=SHARE&BIDDER_TYPE=B&BUSINESS_UNIT=SFGOV&PAGE=AUC_RESP_INQ_DTL&bCDC=y&PAGE=AUC_RESP_INQ_DTL&mc_cid=1e4e116d86&mc_eid=701a2285bc&PAGE=AUC_RESP_INQ_DTL\">sign up as a San Francisco Registered Bidder\u003c/a> in order to participate in this program and others.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The second program Newsom outlined focuses on providing additional funding to the Farm to Family Program, which the California Association of Food Banks (CAFB) started in the late 1990s. According to CAFB's director of communications, Lauren Reid, the current program generally provides about 160 million pounds of produce a year to households across the state.\u003c/p>\n\u003cp>With the coronavirus crisis leaving millions jobless, demand at food banks has significantly gone up. CAFB estimates that it provided 22 million pounds of food to the state in April. Newsom explained in the press conference that there’s an imbalance in the supply chain: the state's ranchers and farmers have seen a 50% reduction in demand, but food banks experienced a 73% spike. “Here we are in the breadbasket of the world, California, and we want to address that mismatch,\" Newsom said.\u003c/p>\n\u003cp>“We're seeing an unprecedented need,” said Leslie Bacho, CEO of the San Jose food bank Second Harvest Silicon Valley, which delivered over 4 million pounds of produce in April.\u003c/p>\n\u003cp>Bacho explained that Second Harvest Silicon Valley distributed 40% more food this month than during the same month last year: about 8,000–10,000 boxes of produce a day. She estimated that Second Harvest serves 100,000 more people than it did before the pandemic, adding that she hopes increased state funding will offset growing operating costs. Currently, the food bank pays a trucking and handling fee (about 8-10 cents per pound), and those costs add up.\u003c/p>\n\u003cp>Newsom announced that the program currently has 128 farmers and ranchers providing food to 41 food banks in 58 counties in California, which includes the Marin-San Francisco, Alameda and Second Harvest Silicon Valley food banks. The goal is to provide an additional monthly 20–21 million pounds of produce, poultry, dairy and other goods to these organizations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lastly, Newsom announced two adjustments to the state’s CalFresh and EBT food-assistance programs. Thanks to federal waivers, CalFresh will now provide access to commodities online, starting with Walmart and Amazon. Newsom said that this will benefit 2.2 million households and about 4 million people. An additional waiver provides meals to families and children who would otherwise qualify for free or reduced breakfast and lunch within the school system.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The second program Newsom outlined focuses on providing additional funding to the Farm to Family Program, which the California Association of Food Banks (CAFB) started in the late 1990s. According to CAFB's director of communications, Lauren Reid, the current program generally provides about 160 million pounds of produce a year to households across the state.\u003c/p>\n\u003cp>With the coronavirus crisis leaving millions jobless, demand at food banks has significantly gone up. CAFB estimates that it provided 22 million pounds of food to the state in April. Newsom explained in the press conference that there’s an imbalance in the supply chain: the state's ranchers and farmers have seen a 50% reduction in demand, but food banks experienced a 73% spike. “Here we are in the breadbasket of the world, California, and we want to address that mismatch,\" Newsom said.\u003c/p>\n\u003cp>“We're seeing an unprecedented need,” said Leslie Bacho, CEO of the San Jose food bank Second Harvest Silicon Valley, which delivered over 4 million pounds of produce in April.\u003c/p>\n\u003cp>Bacho explained that Second Harvest Silicon Valley distributed 40% more food this month than during the same month last year: about 8,000–10,000 boxes of produce a day. She estimated that Second Harvest serves 100,000 more people than it did before the pandemic, adding that she hopes increased state funding will offset growing operating costs. Currently, the food bank pays a trucking and handling fee (about 8-10 cents per pound), and those costs add up.\u003c/p>\n\u003cp>Newsom announced that the program currently has 128 farmers and ranchers providing food to 41 food banks in 58 counties in California, which includes the Marin-San Francisco, Alameda and Second Harvest Silicon Valley food banks. The goal is to provide an additional monthly 20–21 million pounds of produce, poultry, dairy and other goods to these organizations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lastly, Newsom announced two adjustments to the state’s CalFresh and EBT food-assistance programs. Thanks to federal waivers, CalFresh will now provide access to commodities online, starting with Walmart and Amazon. Newsom said that this will benefit 2.2 million households and about 4 million people. An additional waiver provides meals to families and children who would otherwise qualify for free or reduced breakfast and lunch within the school system.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136732' label='Rally For Restaurants']\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_B3exelMp5/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Healdsburg rustic-chic restaurant, Valette, is hosting a weekly photo contest for their takeout dishes. All you have to do is order dinner, snap a portrait of your plating, and post it to Instagram or Facebook with the tag #ValetteToGo. The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_LDwxXpOCn/\u003c/p>\n\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Qbi_Alkkg/\u003c/p>\n\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IZdGElqxY/\u003c/p>\n\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=y24GynyFHok&feature=emb_title\u003c/p>\n\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! 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"content": "\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.[aside postID='bayareabites_136732' label='Ordering Delivery and Takeout in the Bay Area During Coronavirus']\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Orange Juice Is A Hot Commodity During The Coronavirus",
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"content": "\u003cp>Orange juice is suddenly hot.\u003c/p>\n\u003cp>In the commodity markets, frozen concentrate orange juice futures have soared 25% — just in the past month. (Yes, you're thinking of the comedy \u003ca href=\"https://www.npr.org/sections/money/2013/07/19/201430727/what-actually-happens-at-the-end-of-trading-places\">Trading Places\u003c/a>.)\u003c/p>\n\u003cp>[aside tag='coronavirus, covid-19' label='The Latest on the Novel Coronavirus']\u003c/p>\n\u003cp>\"People understand that orange juice is a great source of vitamin C and clearly vitamin C boosts your immune system,\" said Andrew Meadows, director of communications at Florida Citrus Mutual, a growers' trade group. \"We're now in a time where people want to have a strong immune system. I think that's what's happening.\"\u003c/p>\n\u003cp>That's even though there's \u003ca href=\"https://www.usatoday.com/story/news/factcheck/2020/03/24/coronavirus-fact-check-could-vitamin-c-cure-covid-19/2904303001/\">no evidence\u003c/a> that vitamin C is effective against the coronavirus. But industry officials say that people looking to increase their vitamin C intake have been boosting OJ sales.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sales jumped nearly 10% in the four weeks that ended March 14 compared with a year earlier, according to Nielsen data provided by the Florida Department of Citrus. Frozen OJ sales soared 27%. That's a big turnaround from the prior report for February, which showed overall OJ sales down 2% and frozen juice down 1.3%.\u003c/p>\n\u003cp>And demand is outpacing the supply, said Marisa Zansler, director of economic and market research at the Florida Department of Citrus.\u003c/p>\n\u003cp>\"The unforeseen and significant increase in the demand for orange juice exceeded the current supply of orange juice on the U.S. market in recent weeks,\" Zansler said in an email. \"The rise in the futures price is certainly indicative of the higher cost to supply the sudden spike in demand.\"\u003c/p>\n\u003cp>Meadows emphasized that the industry has not been marketing around the coronavirus.\u003c/p>\n\u003cp>\"We're not trying to capitalize on this,\" he said. \"We wouldn't do that. ... But it is beneficial to us, it is heartening to us that people still understand that orange juice is a great source of vitamin C.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The good news for growers comes at a challenging time for the citrus industry. Florida growers have been battling citrus greening, canker and other \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/04/503183540/after-a-sour-decade-florida-citrus-may-be-near-a-comeback\">plant diseases\u003c/a> for years. And orange juice has been squeezed by competition from sports and energy drinks, bottled water and exotic juice blends, Meadows said.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>.\u003c/div>\n\u003cdiv>\u003c/div>\n\u003cdiv class=\"fullattribution\">\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Orange+Juice+Is+A+Hot+Commodity+During+The+Coronavirus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Orange juice is suddenly hot. Frozen concentrate futures have soared 25% in the past month as people looking to boost their vitamin C intake are lifting OJ sales.",
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"description": "Orange juice is suddenly hot. Frozen concentrate futures have soared 25% in the past month as people looking to boost their vitamin C intake are lifting OJ sales.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Orange juice is suddenly hot.\u003c/p>\n\u003cp>In the commodity markets, frozen concentrate orange juice futures have soared 25% — just in the past month. (Yes, you're thinking of the comedy \u003ca href=\"https://www.npr.org/sections/money/2013/07/19/201430727/what-actually-happens-at-the-end-of-trading-places\">Trading Places\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"People understand that orange juice is a great source of vitamin C and clearly vitamin C boosts your immune system,\" said Andrew Meadows, director of communications at Florida Citrus Mutual, a growers' trade group. \"We're now in a time where people want to have a strong immune system. I think that's what's happening.\"\u003c/p>\n\u003cp>That's even though there's \u003ca href=\"https://www.usatoday.com/story/news/factcheck/2020/03/24/coronavirus-fact-check-could-vitamin-c-cure-covid-19/2904303001/\">no evidence\u003c/a> that vitamin C is effective against the coronavirus. But industry officials say that people looking to increase their vitamin C intake have been boosting OJ sales.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sales jumped nearly 10% in the four weeks that ended March 14 compared with a year earlier, according to Nielsen data provided by the Florida Department of Citrus. Frozen OJ sales soared 27%. That's a big turnaround from the prior report for February, which showed overall OJ sales down 2% and frozen juice down 1.3%.\u003c/p>\n\u003cp>And demand is outpacing the supply, said Marisa Zansler, director of economic and market research at the Florida Department of Citrus.\u003c/p>\n\u003cp>\"The unforeseen and significant increase in the demand for orange juice exceeded the current supply of orange juice on the U.S. market in recent weeks,\" Zansler said in an email. \"The rise in the futures price is certainly indicative of the higher cost to supply the sudden spike in demand.\"\u003c/p>\n\u003cp>Meadows emphasized that the industry has not been marketing around the coronavirus.\u003c/p>\n\u003cp>\"We're not trying to capitalize on this,\" he said. \"We wouldn't do that. ... But it is beneficial to us, it is heartening to us that people still understand that orange juice is a great source of vitamin C.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The good news for growers comes at a challenging time for the citrus industry. Florida growers have been battling citrus greening, canker and other \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/04/503183540/after-a-sour-decade-florida-citrus-may-be-near-a-comeback\">plant diseases\u003c/a> for years. And orange juice has been squeezed by competition from sports and energy drinks, bottled water and exotic juice blends, Meadows said.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>.\u003c/div>\n\u003cdiv>\u003c/div>\n\u003cdiv class=\"fullattribution\">\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Orange+Juice+Is+A+Hot+Commodity+During+The+Coronavirus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Thousands of farmworkers are now carrying a new document with them on the road, in case they get stopped. Barbara Resendiz got hers last Friday, together with her paycheck. The small card explains that the Department of Homeland Security \u003ca href=\"https://www.cisa.gov/publication/guidance-essential-critical-infrastructure-workforce\">considers\u003c/a> her job to be part of the nation's critical infrastructure and that she needs to get to work, despite California's order to shelter in place.\u003c/p>\n\u003cp>Resendiz works for Sierra Farms, a strawberry grower near Watsonville, Calif. The card recognizes something that she knows to be true, and wishes more people understood. \"What would be great would be for people to know how important we as a community are, not just when there's a state of emergency,\" she said, speaking through an interpreter.\u003c/p>\n\u003cp>But being essential also brings danger. Staying on the job makes it more likely that the virus will spread quickly from one worker to the next — especially when workers are living in crowded temporary housing, sharing rides, and eating together.\u003c/p>\n\u003cp>Western Growers, the leading association of fruit and vegetable producers in California and Arizona, has \u003ca href=\"https://www.wga.com/sites/default/files/wg_what_to_do_if_an_EE_tests_positive_for_COVID-19_v3.pdf\">told\u003c/a> its members that farmworkers are covered by guidance from the Centers for Disease Control and Prevention for \"personnel in critical/essential infrastructure positions,\" such as emergency first responders. According to that guidance, \"these personnel may be permitted to continue work following potential exposure [to the coronavirus] .... provided they remain asymptomatic.\" So if one worker tests positive for the virus, employers are not obligated to send that person's co-workers home as well.\u003c/p>\n\u003cp>[aside tag='coronavirus, covid-19' label='The Latest on the Coronavirus']\u003c/p>\n\u003cp>A few farmworkers, however, are taking matters into their own hands and refusing to work at farms where they don't feel safe. Resendiz says that she knows of one vegetable farm where \"a lot of people haven't returned to work because of the fear, because they haven't been given information.\" So many workers went missing that \"a job that should have taken a week is now delayed until further notice.\"\u003c/p>\n\u003cp>According to many people involved in the food industry, it is this risk — a shortage of workers — that poses COVID-19's most immediate threat to the country's supply of perishable foods. The concern focuses on labor-intensive operations like vegetable fields, meat-processing facilities, and shipping centers. Employers point out that much of this work, including work in the fields, demands a high level of skill, and experienced workers often can't be replaced.\u003c/p>\n\u003cp>The biggest fear is of a wave of sickness among workers. \u003ca href=\"https://bfarm.com/meet-our-team\">Cannon Michael\u003c/a>, a grower in California's Central Valley, wrote in an email to NPR that \"if it gets into the farm worker population, it will spread like wildfire.\"\u003c/p>\n\u003cp>The virus is changing life in the fields, as farms try to keep workers safe. Workers in the strawberry fields at Sierra Farms \"are six feet apart in every single row,\" says Jacqueline Vazquez, the farm manager. \"They are washing their hands every two hours. Making sure that even during breaks and lunches, people are six feet apart. We have asked that people don't share food. That's been a big tradition in agriculture — 'I'll bring the burritos and you bring the drinks' — but for right now, we've asked that that not happen.\"\u003c/p>\n\u003cp>There have been only a few reports so far of agricultural workers getting sick with COVID-19. Sanderson Farms, a big poultry producer, \u003ca href=\"https://sandersonfarms.com/blog/sanderson-farms-confirms-employee-tested-positive-novel-coronavirus/\">announced\u003c/a> on March 23 that one worker in a processing plant in McComb, Miss., had tested positive for the virus. According to the company's statement, that person and six others who worked at the same small processing table had been \"sent home to self-quarantine with pay.\" Foster Farms, another poultry producer, took similar steps when two employees at a plant in Louisiana tested positive.\u003c/p>\n\u003cp>Several other food companies, when asked whether any employees had tested positive for the virus, declined to provide any information. A spokesperson for Tyson, the country's biggest poultry processor, wrote in an email that \"we're not able to provide specifics about any team member's health.\"\u003c/p>\n\u003cp>Health officials are concerned that farm employees may stay on the job, despite illness, because they need the money. Up to now, farmworkers in California have been entitled to a small amount — three days — of paid sick leave each year. In many other states, workers have been entitled to no paid sick leave at all.\u003c/p>\n\u003cp>That just changed, at least temporarily. Congress has \u003ca href=\"https://www.dol.gov/agencies/whd/pandemic/ffcra-employee-paid-leave\">passed\u003c/a> a law — which remains in effect only until the end of 2020 — that requires every employer to provide at least 80 hours of paid sick leave. It also requires employers to provide partial pay to workers who are forced to stay home because their children's schools are closed due to coronavirus concerns. The government will reimburse employers for most of this expense.\u003c/p>\n\u003cp>The new law, on paper, represents a dramatic one-time boost in benefits for many farmworkers. Bt Alexis Guild, director of health policy for Farmworker Justice, an advocacy group, isn't yet confident that the new law will be strictly enforced on farms. \"Workers may be worried about losing their job if they were to take sick leave, even though there are retaliation protections,\" Guild says.\u003c/p>\n\u003cp>Lupe Sandoval, managing director of the \u003ca href=\"https://calflca.org/\">California Farm Labor Contractor Association\u003c/a>, says he's \"hopeful\" that farmworkers won't get sick, but admits that there's a \"pretty good likelihood\" that the virus eventually will show up among these workers. He also says that \"we don't want workers scared to go to work.\"\u003c/p>\n\u003cp>Resendiz, the farmworker in Watsonville, says that employers need to provide clear and accurate information. \"If there isn't enough information, then yeah, people won't be going to work because they're afraid,\" she says. \"If your employer gives the employee the tools and supplies needed to protect themselves, I think there'll be less fear and more people at work.\"\u003c/p>\n\u003cp>\"We are taking a risk to provide the food on your table,\" she says. \"We're going to protect ourselves as much as we can. But it is a risk.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org/sections/thesalt/2020/03/27/821449729/essential-status-means-jobs-for-farmworkers-but-greater-virus-risk\">NPR\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=%27Essential%27+Status+Means+Jobs+For+Farmworkers%2C+But+Greater+Virus+Risk&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thousands of farmworkers are now carrying a new document with them on the road, in case they get stopped. Barbara Resendiz got hers last Friday, together with her paycheck. The small card explains that the Department of Homeland Security \u003ca href=\"https://www.cisa.gov/publication/guidance-essential-critical-infrastructure-workforce\">considers\u003c/a> her job to be part of the nation's critical infrastructure and that she needs to get to work, despite California's order to shelter in place.\u003c/p>\n\u003cp>Resendiz works for Sierra Farms, a strawberry grower near Watsonville, Calif. The card recognizes something that she knows to be true, and wishes more people understood. \"What would be great would be for people to know how important we as a community are, not just when there's a state of emergency,\" she said, speaking through an interpreter.\u003c/p>\n\u003cp>But being essential also brings danger. Staying on the job makes it more likely that the virus will spread quickly from one worker to the next — especially when workers are living in crowded temporary housing, sharing rides, and eating together.\u003c/p>\n\u003cp>Western Growers, the leading association of fruit and vegetable producers in California and Arizona, has \u003ca href=\"https://www.wga.com/sites/default/files/wg_what_to_do_if_an_EE_tests_positive_for_COVID-19_v3.pdf\">told\u003c/a> its members that farmworkers are covered by guidance from the Centers for Disease Control and Prevention for \"personnel in critical/essential infrastructure positions,\" such as emergency first responders. According to that guidance, \"these personnel may be permitted to continue work following potential exposure [to the coronavirus] .... provided they remain asymptomatic.\" So if one worker tests positive for the virus, employers are not obligated to send that person's co-workers home as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few farmworkers, however, are taking matters into their own hands and refusing to work at farms where they don't feel safe. Resendiz says that she knows of one vegetable farm where \"a lot of people haven't returned to work because of the fear, because they haven't been given information.\" So many workers went missing that \"a job that should have taken a week is now delayed until further notice.\"\u003c/p>\n\u003cp>According to many people involved in the food industry, it is this risk — a shortage of workers — that poses COVID-19's most immediate threat to the country's supply of perishable foods. The concern focuses on labor-intensive operations like vegetable fields, meat-processing facilities, and shipping centers. Employers point out that much of this work, including work in the fields, demands a high level of skill, and experienced workers often can't be replaced.\u003c/p>\n\u003cp>The biggest fear is of a wave of sickness among workers. \u003ca href=\"https://bfarm.com/meet-our-team\">Cannon Michael\u003c/a>, a grower in California's Central Valley, wrote in an email to NPR that \"if it gets into the farm worker population, it will spread like wildfire.\"\u003c/p>\n\u003cp>The virus is changing life in the fields, as farms try to keep workers safe. Workers in the strawberry fields at Sierra Farms \"are six feet apart in every single row,\" says Jacqueline Vazquez, the farm manager. \"They are washing their hands every two hours. Making sure that even during breaks and lunches, people are six feet apart. We have asked that people don't share food. That's been a big tradition in agriculture — 'I'll bring the burritos and you bring the drinks' — but for right now, we've asked that that not happen.\"\u003c/p>\n\u003cp>There have been only a few reports so far of agricultural workers getting sick with COVID-19. Sanderson Farms, a big poultry producer, \u003ca href=\"https://sandersonfarms.com/blog/sanderson-farms-confirms-employee-tested-positive-novel-coronavirus/\">announced\u003c/a> on March 23 that one worker in a processing plant in McComb, Miss., had tested positive for the virus. According to the company's statement, that person and six others who worked at the same small processing table had been \"sent home to self-quarantine with pay.\" Foster Farms, another poultry producer, took similar steps when two employees at a plant in Louisiana tested positive.\u003c/p>\n\u003cp>Several other food companies, when asked whether any employees had tested positive for the virus, declined to provide any information. A spokesperson for Tyson, the country's biggest poultry processor, wrote in an email that \"we're not able to provide specifics about any team member's health.\"\u003c/p>\n\u003cp>Health officials are concerned that farm employees may stay on the job, despite illness, because they need the money. Up to now, farmworkers in California have been entitled to a small amount — three days — of paid sick leave each year. In many other states, workers have been entitled to no paid sick leave at all.\u003c/p>\n\u003cp>That just changed, at least temporarily. Congress has \u003ca href=\"https://www.dol.gov/agencies/whd/pandemic/ffcra-employee-paid-leave\">passed\u003c/a> a law — which remains in effect only until the end of 2020 — that requires every employer to provide at least 80 hours of paid sick leave. It also requires employers to provide partial pay to workers who are forced to stay home because their children's schools are closed due to coronavirus concerns. The government will reimburse employers for most of this expense.\u003c/p>\n\u003cp>The new law, on paper, represents a dramatic one-time boost in benefits for many farmworkers. Bt Alexis Guild, director of health policy for Farmworker Justice, an advocacy group, isn't yet confident that the new law will be strictly enforced on farms. \"Workers may be worried about losing their job if they were to take sick leave, even though there are retaliation protections,\" Guild says.\u003c/p>\n\u003cp>Lupe Sandoval, managing director of the \u003ca href=\"https://calflca.org/\">California Farm Labor Contractor Association\u003c/a>, says he's \"hopeful\" that farmworkers won't get sick, but admits that there's a \"pretty good likelihood\" that the virus eventually will show up among these workers. He also says that \"we don't want workers scared to go to work.\"\u003c/p>\n\u003cp>Resendiz, the farmworker in Watsonville, says that employers need to provide clear and accurate information. \"If there isn't enough information, then yeah, people won't be going to work because they're afraid,\" she says. \"If your employer gives the employee the tools and supplies needed to protect themselves, I think there'll be less fear and more people at work.\"\u003c/p>\n\u003cp>\"We are taking a risk to provide the food on your table,\" she says. \"We're going to protect ourselves as much as we can. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>, a cocktail-forward lounge and restaurant from \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a> chef-owner German Nelson, is now open for business in downtown Oakland. The space is decidedly not a bar: Nelson dubs it an \"Afro-Latin Lounge,\" and it delivers on the title. Sobre Mesa's pink-hued lights float above plenty of seating, including caramel, cushioned booths and a private alcove for bottle service, La Sala, which invite patrons to stay for a good time and a long time. Though there's no designated dance floor in the space, Nelson plans to have live bands and DJs on occasion.\u003c/p>\n\u003cp>Lush, dark green walls and tropical palms set the mood for a Caribbean-inspired cocktail menu, for which Nelson recruited Susan Eggett from San Francisco's Last Rites and Alex Maynard from Starline Social Club in Oakland. Sourcing from small batch brewers, Nelson explained why the backstory and tradition behind the spirits at Sobre Mesa matter to him.\u003c/p>\n\u003cp>\"We're trying to showcase more African American-owned distilleries,\" he said.\u003c/p>\n\u003cp>To that end, you'll find \u003ca href=\"https://www.three-roll.com/\">Three Roll\u003c/a> rum from the Alma Estate in Louisiana and Los Angeles' \u003ca href=\"https://www.instagram.com/loftandbear/?hl=en\">loft & bear\u003c/a> vodka. Sobre Mesa also features the Patagonian spirit Träkál on its menu. Lesser known in the Bay Area, the South American drink is made using fruits and botanicals.\u003c/p>\n\u003cfigure id=\"attachment_136419\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136419\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg\" alt=\"Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations. \u003ccite>(Courtesy of Sobre Mesa/Thomas Kuoh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food at Sobre Mesa plays off the cocktail menu, so expect small bites, tapas style, meant to prime guests for dinner or carry them over from a light one. As with the drinks, the food menu draws upon Nelson's Dominican roots as well as influences from across the African diaspora. White cheddar empanadas share space with stuffed platano maduro and Peri Peri wings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Oakland has really motivated me and educated me on that,\" said Nelson of how he's come to celebrate the connections and diversity among the African diaspora. \"Our music comes from there. Our food comes from there. Our style, our swag.\"\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside tag='produce, farming' label='More Stories for You']\u003c/p>\n\u003cp>A new berry variety described as melt-in-your-mouth creamy is tingling taste buds in New York.\u003c/p>\n\u003cp>Chefs at high-end restaurants in Manhattan are dropping $50 on an eight-pack of the Japanese designer variety known as the \"Omakase berry.\" At $6.25 per berry, that's about 10 times more expensive than an average pack found at an American grocery store that contains at least twice as many berries.\u003c/p>\n\u003cp>Hiroki Koga, co-founder of the Oishii Farm in New Jersey — the only place in the U.S. where the variety is grown — says his buyers are paying for the quality.\u003c/p>\n\u003cp>The Japanese phrase \u003cem>omakase\u003c/em> translates as \"I leave it to the chef,\" Koga told NPR's \u003cem>Weekend All Things Considered\u003c/em>.\u003c/p>\n\u003cp>\"When you go to a restaurant and say '\u003cem>omakase\u003c/em> course,' you basically can't choose anything that day, and you'll have to let the chef give you what's in its best condition in that season.\"\u003c/p>\n\u003cp>Koga is originally from Japan, a country known for its tasty, luxury fruit, where a single pear can cost $10, or a melon can sell for $100.\u003c/p>\n\u003cp>So when Koga moved to the U.S. in 2015, he says he was disappointed with the quality of the produce.\u003c/p>\n\u003cp>\"I quickly learned it was because agriculture in this country is really optimized for yield and quantity as opposed to quality, which is very different from Japan, where quality comes before everything else,\" he said.\u003c/p>\n\u003cp>He was especially bothered by the taste of American strawberries.\u003c/p>\n\u003cp>\"It almost reminded me of cucumbers,\" he said. \"That was the moment I thought, OK, if I can find a way to grow Japanese variety strawberries somehow, I might be able to share the experience with people outside of my country.\"\u003c/p>\n\u003cp>He started that journey by returning to Japan to find the perfect strain of strawberry to bring to the U.S. He says he ate through some 50 different berries before he came across a particular variety, distinguished by its strong aroma and exceptional sweetness.\u003c/p>\n\u003cp>It has twice as much sugar content compared to the average American variety. The Omakases are bigger, and have an airier texture and unexposed seeds.\u003c/p>\n\u003cp>\"When you bite into it, the aroma just spreads into your mouth,\" Koga said. \"Our customers say when they leave a tray of our strawberry in their room, and they come back after two or three minutes, the entire room smells like strawberry.\"\u003c/p>\n\u003cp>But that strawberry strain thrives in the mountains of Japan — not so much in the New York metro area. So Koga, along with co-founder Brendan Somerville, spent six months building an indoor vertical farm that could replicate its natural growing conditions.\u003c/p>\n\u003cp>Getting it just to his liking was an arduous process. \"We were sleeping on the floor of the farm. It was very rough,\" he said. \"We had experts from Japan giving us insights on what kind of temp, humidity and levels of CO2 and wind speed we should be targeting inside the farm.\"\u003c/p>\n\u003cp>[aside tag='farming' label='More Stories for You']\u003c/p>\n\u003cp>Now, the Omakase berries are featured on the menus of several Michelin star restaurants in Manhattan. Yuki Minakawa, the beverage and service director for New York City's Sushi Ginza Onodera, says the strawberry is so unique and flavorful that chefs prefer to serve it on its own.\u003c/p>\n\u003cp>The new fruit has been well-received by customers too, she added. \"I've even seen a customer retrieving their seeds. And I believe that customer will be planting those seeds when they get home.\"\u003c/p>\n\u003cp>Hiroki Koga says company plans to eventually lower the berry price as it transitions to retail distribution. But for now, he says, the price tag reflects the unique product consumers are receiving, including hand-delivery, the story behind the berry and its consistent quality.\u003c/p>\n\u003cp>\"It's really not just the berry that we're selling, but the experience,\" he said.\u003c/p>\n\u003cp>With 1,000 people on Oishii's waitlist as of last month, it seems there are plenty of customers willing to pay for that experience.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>.\u003c/div>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Starting this summer at the \u003ca href=\"https://museumca.org/\">Oakland Museum of California,\u003c/a> Tanya Holland will head a new cafe serving up California soul food. Town Fare at OMCA will be the second post of the chef and former \u003cem>Top Chef\u003c/em> contestant, whose celebrated restaurant, \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>, recently relocated to Broadway near Grand Avenue. (The San Francisco Ferry Building location of Brown Sugar Kitchen closed last month.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Unpretentious and delicious” is how Holland describes the upcoming menu at Town Fare, which will open in August after OMCA undergoes a \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13865204/oakland-museum-of-california-to-undergo-20m-renovation-to-exterior-courtyard\">\u003cspan style=\"font-weight: 400\">$20 million renovation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As part of the remodel, led by Oakland's \u003ca href=\"https://www.kqed.org/news/11776572/two-bay-area-residents-named-2019-macarthur-genius-grant-winners\" target=\"_blank\" rel=\"noopener noreferrer\">Hood Designs\u003c/a> and San Francisco's Mark Cavagnero Associates, the museum’s garden and cafe will be accessible to the public without an admission ticket. In addition to breakfast, lunch and dinner, Town Fare is expected to stay open late for the museum’s weekly Friday Night at OMCA programs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland explains over the phone that she’s inspired by recent conversations around agriculture’s role in global change. As such, the menu at Town Fare will be vegetable-forward (though not strictly vegetarian) and consider alternative protein sources. “\u003c/span>\u003cspan style=\"font-weight: 400\">The more operations I have, the more purchasing power I have, the more influence I can have,” Holland says of her role in fighting climate change as a restaurateur.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136367\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136367\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg\" alt=\"The Oakland Museum of California's new cafe and courtyard, set to open in August, will be be accessible to the public. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Museum of California's new cafe and courtyard will be be accessible to the public. \u003ccite>(Courtesy of OMCA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The vegetable-centered menu will also allow the chef to exercise some creative freedom. \u003c/span>\u003cspan style=\"font-weight: 400\">“I have a huge repertoire of cooking that I've not really been able to use because of the concept of Brown Sugar Kitchen,” says the French-trained chef, adding that she expects to collaborate with the museum and other chefs on special menus. “I really want to use this platform to embrace that, and do some pop ups with colleagues, and collaborate with the museum when they have special exhibits.”\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_125020,bayareabites_122533,bayareabites_123732,bayareabites_123715,bayareabites_123707 ' label='All Things Tanya Holland']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland, a self-described architecture buff who carefully considers the artwork at her restaurants, says she’s excited to combine those passions at Town Fare. “I think of cooking as an art form, but I have not had the privilege to, at least in my mind, to fully just focus on it as an art form because I've been busy running a business and trying to raise money and get access to everything,” Holland explains. “[With] the way now that the Brown Sugar Kitchen in Uptown is starting too stabilize, and being able to run without me, this venue will give me a chance to get back to Tanya the creative a little bit more, which is exciting.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The museum’s former cafe, Blue Oak Cafe, is currently closed. Construction is set to begin early next month and, in the interim, a lunch-only pop-up from chef Dionne Knox’s \u003ca href=\"https://www.zellassoulfulkitchen.com/\">Zella’s Soulful Kitchen\u003c/a> will take over the first floor lobby.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Starting this summer at the \u003ca href=\"https://museumca.org/\">Oakland Museum of California,\u003c/a> Tanya Holland will head a new cafe serving up California soul food. Town Fare at OMCA will be the second post of the chef and former \u003cem>Top Chef\u003c/em> contestant, whose celebrated restaurant, \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>, recently relocated to Broadway near Grand Avenue. (The San Francisco Ferry Building location of Brown Sugar Kitchen closed last month.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Unpretentious and delicious” is how Holland describes the upcoming menu at Town Fare, which will open in August after OMCA undergoes a \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13865204/oakland-museum-of-california-to-undergo-20m-renovation-to-exterior-courtyard\">\u003cspan style=\"font-weight: 400\">$20 million renovation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As part of the remodel, led by Oakland's \u003ca href=\"https://www.kqed.org/news/11776572/two-bay-area-residents-named-2019-macarthur-genius-grant-winners\" target=\"_blank\" rel=\"noopener noreferrer\">Hood Designs\u003c/a> and San Francisco's Mark Cavagnero Associates, the museum’s garden and cafe will be accessible to the public without an admission ticket. In addition to breakfast, lunch and dinner, Town Fare is expected to stay open late for the museum’s weekly Friday Night at OMCA programs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland explains over the phone that she’s inspired by recent conversations around agriculture’s role in global change. As such, the menu at Town Fare will be vegetable-forward (though not strictly vegetarian) and consider alternative protein sources. “\u003c/span>\u003cspan style=\"font-weight: 400\">The more operations I have, the more purchasing power I have, the more influence I can have,” Holland says of her role in fighting climate change as a restaurateur.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136367\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136367\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg\" alt=\"The Oakland Museum of California's new cafe and courtyard, set to open in August, will be be accessible to the public. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Museum of California's new cafe and courtyard will be be accessible to the public. \u003ccite>(Courtesy of OMCA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The vegetable-centered menu will also allow the chef to exercise some creative freedom. \u003c/span>\u003cspan style=\"font-weight: 400\">“I have a huge repertoire of cooking that I've not really been able to use because of the concept of Brown Sugar Kitchen,” says the French-trained chef, adding that she expects to collaborate with the museum and other chefs on special menus. “I really want to use this platform to embrace that, and do some pop ups with colleagues, and collaborate with the museum when they have special exhibits.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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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": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"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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"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"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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