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"bio": "I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!",
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"disqusTitle": "For One Fine-Dining Chef, Cutting Food Waste Saves The Planet And The Bottom Line",
"title": "For One Fine-Dining Chef, Cutting Food Waste Saves The Planet And The Bottom Line",
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"content": "\u003cp>Where other chefs might see kitchen trash, Tim Ma finds treasure — for his culinary creations, and his bottom line.\u003c/p>\n\u003cp>In Ma's kitchen at his popular Washington, D.C., restaurant, \u003ca href=\"https://www.kyirisandc.com/\">Kyirisan\u003c/a>, sea bass filets are served to diners, the bones becoming the basis for stocks while the heads might be deep fried and served as an off-menu item. Carrot tops aren't tossed out — they're blended with sautéed garlic, oil, water, basil, parsley, pistachios and scallions to make a creamy pesto. Carrot peels are recycled, too — fried into thin strips that become a crunchy garnish. Tough kale stalks might be braised, then fried for more texture and tossed into a salad with pickled shallots, radishes and duck confit.\u003c/p>\n\u003cfigure id=\"attachment_127177\" class=\"wp-caption aligncenter\" style=\"max-width: 1816px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458.jpg\" alt=\"For Ma, kitchen creativity — and frugality — involves finding uses for items that typically end up in the trash, like tough kale stalks and carrot tops.\" width=\"1816\" height=\"600\" class=\"size-full wp-image-127177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458.jpg 1816w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-160x53.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-800x264.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1020x337.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1200x396.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-960x317.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-240x79.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-375x124.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-520x172.jpg 520w\" sizes=\"(max-width: 1816px) 100vw, 1816px\">\u003cfigcaption class=\"wp-caption-text\">For Ma, kitchen creativity — and frugality — involves finding uses for items that typically end up in the trash, like tough kale stalks and carrot tops. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm in this fine-dining world, but I spend a lot of time going through my garbage,\" jokes Ma.\u003c/p>\n\u003cp>The goal, he says, is not just to show off his culinary creativity, but to fight food waste — and boost his profit margins. \"Food waste and food cost are everyday money things,\" he says. \"We're still learning every day how to be smarter about it. We always look at something and think, oh, I don't want to throw that away. How can I use that in something? And I'd say seven out of 10 times, you can't use that. And the other times, you have to get really creative.\"\u003c/p>\n\u003cp>Indeed, one of Ma's signature dishes — crème fraiche chicken wings with with gochujang (Korean red pepper paste) and sour sudachi juice — was born of this clever conservation. Ma says he used to take the wings left over from the whole chickens he'd order at his previous restaurant, then slather them with his own concoction and serve them to restaurant staff. The wings proved so popular, they ended up on his menu — though Ma was reluctant at first. \"I was like, 'I don't want to put wings on my menu. What's next, loaded potato skins?'\" he jokes.\u003c/p>\n\u003cfigure id=\"attachment_127178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-4_custom-71fdd857bbd520d78bab6d065ae459dffb8a082a-e1524245611540.jpg\" alt='\"This dish is every form of carrot you can use,\" Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded.' width=\"1920\" height=\"1279\" class=\"size-full wp-image-127178\">\u003cfigcaption class=\"wp-caption-text\">\"This dish is every form of carrot you can use,\" Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent years, it's become almost chic for chefs to fight food waste. About a third of all food produced in the U.S. is tossed out. It's not only a waste of all the water, energy and other resources that went into growing food, but as these edibles decompose in landfills, they release the powerful greenhouse gas methane.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From Dan Barber's \u003ca href=\"https://www.nytimes.com/2015/04/01/dining/at-the-chef-dan-barbers-pop-up-wasted-bruised-and-misshapen-bits-are-dinner.html\">WastED pop-up event\u003c/a>, which transformed food scraps into a $15-a-plate feast, to Massimo Bottura's efforts to re-purpose surplus ingredients into \u003ca href=\"https://www.npr.org/sections/thesalt/2017/11/24/564820065/less-waste-more-taste-a-master-chef-reimagines-thanksgiving-leftovers\">meals for the hungry\u003c/a>, to Anthony Bourdain's documentary \u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/10/17/558095104/anthony-bourdain-urges-americans-to-value-the-things-we-eat\">Wasted: The Story of Food Waste\u003c/a>\u003c/em>, many in the culinary world have begun to sound the clarion about the environmental repercussions of this prodigality.\u003c/p>\n\u003cp>But Ma, who appears in the film \u003cem>Wasted,\u003c/em> says there's also a strong economic argument for chefs to cut down on squandered food. \"At the end of the day, it's a business decision,\" he says. \"You do this as a function of saving every penny that you can, because the restaurant margins are so slim right now.\"\u003c/p>\n\u003cfigure id=\"attachment_127179\" class=\"wp-caption aligncenter\" style=\"max-width: 1816px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef.jpg\" alt=\"Ma prepared a duck confit salad using kale stalks — an item usually tossed out — braised to tenderness, then fried for texture, as well as two kinds of radishes and pickled shallots.\" width=\"1816\" height=\"600\" class=\"size-full wp-image-127179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef.jpg 1816w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-160x53.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-800x264.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1020x337.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1200x396.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-960x317.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-240x79.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-375x124.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-520x172.jpg 520w\" sizes=\"(max-width: 1816px) 100vw, 1816px\">\u003cfigcaption class=\"wp-caption-text\">Ma prepared a duck confit salad using kale stalks — an item usually tossed out — braised to tenderness, then fried for texture, as well as two kinds of radishes and pickled shallots. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ma adopted his thrifty ways in the kitchen after his first restaurant, Virginia-based Maple Ave, nearly went under a few months after opening. That prompted him to find ways to pinch pennies anywhere he could. Among the changes he implemented: Instead of ordering food items in bulk from large distributors with minimum orders, he sought out local purveyors who would sell him just the amounts he needed. \"I can get one head of cauliflower if I needed to,\" he says, whereas before, he might've felt obliged to order a whole case of it, even if half might end up going to waste.\u003c/p>\n\u003cp>A former electrical engineer, Ma says he's analytical by nature. He says he spends a lot of his time taking mental inventory of the food on hand. \"I walk through the restaurant and see, this is what I have and I think about tomorrow and today. How much of something do I really need?\"\u003c/p>\n\u003cp>That kind of frugality is especially important now, he says: Food prices are rising, but the amount that chefs can charge diners for a plate has stayed the same. \"I don't go above $30, but there are a lot of dishes here that cost a lot more [to produce] than a $30 dish should.\"\u003c/p>\n\u003cp>Ma says he hasn't calculated exactly how much his waste-not philosophy has boosted his profits, but a \u003ca href=\"https://champions123.org/the-business-case-for-reducing-food-loss-and-waste-hotels/\">new report\u003c/a> by the \u003ca href=\"http://www.wri.org/\">World Resources Institute\u003c/a> and the food waste reduction organization \u003ca href=\"http://www.wrap.org.uk/\">WRAP\u003c/a> spells out the business case for professional kitchens.\u003c/p>\n\u003cp>The report uses data from 42 hotel sites in 15 countries that have implemented waste-reduction strategies — from finding ways to re-purpose kitchen scraps and working with suppliers (like Ma has done) to allow for more flexible ordering for perishable foods, to using a smart scale system to measure and categorize their kitchen waste.\u003c/p>\n\u003cfigure id=\"attachment_127180\" class=\"wp-caption aligncenter\" style=\"max-width: 2664px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e.jpg\" alt=\"Tim Ma at his D.C. restaurant, Kyirisan.\" width=\"2664\" height=\"1998\" class=\"size-full wp-image-127180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e.jpg 2664w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-520x390.jpg 520w\" sizes=\"(max-width: 2664px) 100vw, 2664px\">\u003cfigcaption class=\"wp-caption-text\">Tim Ma at his D.C. restaurant, Kyirisan. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For every dollar invested in cutting down on food waste, these hotel–based restaurants saw a $7 return on average, the report found. Researchers are currently crunching the numbers on another study that looks specifically at traditional restaurants, and while the final figures aren't in, the cost-benefit ratio should be in the same range, says Liz Goodwin, a senior fellow and director of food loss and waste at WRI.\u003c/p>\n\u003cp>Chefs like Ma have a \"very important role\" in fighting food waste, Goodwin says, \"because they are leaders in their kitchen and set the tone and style. It's good for their business, it's good for making their kitchen as profitable as it can be.\"\u003c/p>\n\u003cp>\"But it's also good for their staff,\" she says, \"because staff feel they're working somewhere that's responsible. And I think it's also good for customers, because customers feel as though they're visiting somewhere that's acting responsibly. So I think there are lots of benefits, quite apart from the environmental benefits. In a way, why wouldn't you do it?\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Where other chefs might see kitchen trash, Tim Ma finds treasure — for his culinary creations, and his bottom line.\u003c/p>\n\u003cp>In Ma's kitchen at his popular Washington, D.C., restaurant, \u003ca href=\"https://www.kyirisandc.com/\">Kyirisan\u003c/a>, sea bass filets are served to diners, the bones becoming the basis for stocks while the heads might be deep fried and served as an off-menu item. Carrot tops aren't tossed out — they're blended with sautéed garlic, oil, water, basil, parsley, pistachios and scallions to make a creamy pesto. Carrot peels are recycled, too — fried into thin strips that become a crunchy garnish. Tough kale stalks might be braised, then fried for more texture and tossed into a salad with pickled shallots, radishes and duck confit.\u003c/p>\n\u003cfigure id=\"attachment_127177\" class=\"wp-caption aligncenter\" style=\"max-width: 1816px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458.jpg\" alt=\"For Ma, kitchen creativity — and frugality — involves finding uses for items that typically end up in the trash, like tough kale stalks and carrot tops.\" width=\"1816\" height=\"600\" class=\"size-full wp-image-127177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458.jpg 1816w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-160x53.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-800x264.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1020x337.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1200x396.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-960x317.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-240x79.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-375x124.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-520x172.jpg 520w\" sizes=\"(max-width: 1816px) 100vw, 1816px\">\u003cfigcaption class=\"wp-caption-text\">For Ma, kitchen creativity — and frugality — involves finding uses for items that typically end up in the trash, like tough kale stalks and carrot tops. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm in this fine-dining world, but I spend a lot of time going through my garbage,\" jokes Ma.\u003c/p>\n\u003cp>The goal, he says, is not just to show off his culinary creativity, but to fight food waste — and boost his profit margins. \"Food waste and food cost are everyday money things,\" he says. \"We're still learning every day how to be smarter about it. We always look at something and think, oh, I don't want to throw that away. How can I use that in something? And I'd say seven out of 10 times, you can't use that. And the other times, you have to get really creative.\"\u003c/p>\n\u003cp>Indeed, one of Ma's signature dishes — crème fraiche chicken wings with with gochujang (Korean red pepper paste) and sour sudachi juice — was born of this clever conservation. Ma says he used to take the wings left over from the whole chickens he'd order at his previous restaurant, then slather them with his own concoction and serve them to restaurant staff. The wings proved so popular, they ended up on his menu — though Ma was reluctant at first. \"I was like, 'I don't want to put wings on my menu. What's next, loaded potato skins?'\" he jokes.\u003c/p>\n\u003cfigure id=\"attachment_127178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-4_custom-71fdd857bbd520d78bab6d065ae459dffb8a082a-e1524245611540.jpg\" alt='\"This dish is every form of carrot you can use,\" Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded.' width=\"1920\" height=\"1279\" class=\"size-full wp-image-127178\">\u003cfigcaption class=\"wp-caption-text\">\"This dish is every form of carrot you can use,\" Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent years, it's become almost chic for chefs to fight food waste. About a third of all food produced in the U.S. is tossed out. It's not only a waste of all the water, energy and other resources that went into growing food, but as these edibles decompose in landfills, they release the powerful greenhouse gas methane.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From Dan Barber's \u003ca href=\"https://www.nytimes.com/2015/04/01/dining/at-the-chef-dan-barbers-pop-up-wasted-bruised-and-misshapen-bits-are-dinner.html\">WastED pop-up event\u003c/a>, which transformed food scraps into a $15-a-plate feast, to Massimo Bottura's efforts to re-purpose surplus ingredients into \u003ca href=\"https://www.npr.org/sections/thesalt/2017/11/24/564820065/less-waste-more-taste-a-master-chef-reimagines-thanksgiving-leftovers\">meals for the hungry\u003c/a>, to Anthony Bourdain's documentary \u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/10/17/558095104/anthony-bourdain-urges-americans-to-value-the-things-we-eat\">Wasted: The Story of Food Waste\u003c/a>\u003c/em>, many in the culinary world have begun to sound the clarion about the environmental repercussions of this prodigality.\u003c/p>\n\u003cp>But Ma, who appears in the film \u003cem>Wasted,\u003c/em> says there's also a strong economic argument for chefs to cut down on squandered food. \"At the end of the day, it's a business decision,\" he says. \"You do this as a function of saving every penny that you can, because the restaurant margins are so slim right now.\"\u003c/p>\n\u003cfigure id=\"attachment_127179\" class=\"wp-caption aligncenter\" style=\"max-width: 1816px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef.jpg\" alt=\"Ma prepared a duck confit salad using kale stalks — an item usually tossed out — braised to tenderness, then fried for texture, as well as two kinds of radishes and pickled shallots.\" width=\"1816\" height=\"600\" class=\"size-full wp-image-127179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef.jpg 1816w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-160x53.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-800x264.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1020x337.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1200x396.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-960x317.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-240x79.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-375x124.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-520x172.jpg 520w\" sizes=\"(max-width: 1816px) 100vw, 1816px\">\u003cfigcaption class=\"wp-caption-text\">Ma prepared a duck confit salad using kale stalks — an item usually tossed out — braised to tenderness, then fried for texture, as well as two kinds of radishes and pickled shallots. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ma adopted his thrifty ways in the kitchen after his first restaurant, Virginia-based Maple Ave, nearly went under a few months after opening. That prompted him to find ways to pinch pennies anywhere he could. Among the changes he implemented: Instead of ordering food items in bulk from large distributors with minimum orders, he sought out local purveyors who would sell him just the amounts he needed. \"I can get one head of cauliflower if I needed to,\" he says, whereas before, he might've felt obliged to order a whole case of it, even if half might end up going to waste.\u003c/p>\n\u003cp>A former electrical engineer, Ma says he's analytical by nature. He says he spends a lot of his time taking mental inventory of the food on hand. \"I walk through the restaurant and see, this is what I have and I think about tomorrow and today. How much of something do I really need?\"\u003c/p>\n\u003cp>That kind of frugality is especially important now, he says: Food prices are rising, but the amount that chefs can charge diners for a plate has stayed the same. \"I don't go above $30, but there are a lot of dishes here that cost a lot more [to produce] than a $30 dish should.\"\u003c/p>\n\u003cp>Ma says he hasn't calculated exactly how much his waste-not philosophy has boosted his profits, but a \u003ca href=\"https://champions123.org/the-business-case-for-reducing-food-loss-and-waste-hotels/\">new report\u003c/a> by the \u003ca href=\"http://www.wri.org/\">World Resources Institute\u003c/a> and the food waste reduction organization \u003ca href=\"http://www.wrap.org.uk/\">WRAP\u003c/a> spells out the business case for professional kitchens.\u003c/p>\n\u003cp>The report uses data from 42 hotel sites in 15 countries that have implemented waste-reduction strategies — from finding ways to re-purpose kitchen scraps and working with suppliers (like Ma has done) to allow for more flexible ordering for perishable foods, to using a smart scale system to measure and categorize their kitchen waste.\u003c/p>\n\u003cfigure id=\"attachment_127180\" class=\"wp-caption aligncenter\" style=\"max-width: 2664px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e.jpg\" alt=\"Tim Ma at his D.C. restaurant, Kyirisan.\" width=\"2664\" height=\"1998\" class=\"size-full wp-image-127180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e.jpg 2664w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-520x390.jpg 520w\" sizes=\"(max-width: 2664px) 100vw, 2664px\">\u003cfigcaption class=\"wp-caption-text\">Tim Ma at his D.C. restaurant, Kyirisan. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For every dollar invested in cutting down on food waste, these hotel–based restaurants saw a $7 return on average, the report found. Researchers are currently crunching the numbers on another study that looks specifically at traditional restaurants, and while the final figures aren't in, the cost-benefit ratio should be in the same range, says Liz Goodwin, a senior fellow and director of food loss and waste at WRI.\u003c/p>\n\u003cp>Chefs like Ma have a \"very important role\" in fighting food waste, Goodwin says, \"because they are leaders in their kitchen and set the tone and style. It's good for their business, it's good for making their kitchen as profitable as it can be.\"\u003c/p>\n\u003cp>\"But it's also good for their staff,\" she says, \"because staff feel they're working somewhere that's responsible. And I think it's also good for customers, because customers feel as though they're visiting somewhere that's acting responsibly. So I think there are lots of benefits, quite apart from the environmental benefits. In a way, why wouldn't you do it?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes",
"title": "Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/em>\u003c/p>\n\u003cp>Kevin Durant might be the biggest ‘Durant’ celebrity around the Bay Area these days. However, in Berkeley, it’s all about a different Durant at the moment — \u003ca href=\"https://en.wikipedia.org/wiki/Henry_Durant\">Henry Durant\u003c/a>. Yes, that’s right — the visionary higher education pioneer of the 19th century, who founded the University of California, is back in the spotlight. He lives on with Durant Street and the Hotel Durant located on his namesake thoroughfare right by the now-named UC Berkeley campus, along with the 90-year old watering hole attached to the hotel, Henry’s. Despite being in the land of Chez Panisse and all things artisanal and organic, Henry’s really has always just been a pub. It wasn’t a place for anything ‘craft’ and you certainly couldn’t call it a ‘gastropub’ when it came to food quality.\u003c/p>\n\u003cfigure id=\"attachment_127036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7997-new.jpg\" alt=\"Henry's on Durant\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's on Durant \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for Bay Area diners and Golden Bear students, staff and fans alike, things have dramatically changed at Henry’s. \u003ca href=\"https://en.wikipedia.org/wiki/Oski_the_Bear\">Oski\u003c/a> couldn’t be happier this spring.\u003c/p>\n\u003cp>Chris Kronner (\u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>) has arrived. Along with his immense cooking talent combined with a slick design revamp, the sweeping changes make Henry’s far more than just a destination for tailgating before heading to nearby Memorial Stadium or for students to be treated to dinner by parents if all of the Chez Panisse and Corso reservations are taken. Henry’s is striving to be both an accessible, casual spot for the local community but also has enough going for it that the entire Bay Area will take notice.\u003c/p>\n\u003cfigure id=\"attachment_127009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2415-new.jpg\" alt=\"Chef Chris Kronner at Henry's\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Kronner at Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, by mentioning Kronner’s name with a restaurant, the immediate question posed by his many avid followers will be, “Is there a KronnerBurger?” Well, there is indeed a burger by Kronner. It’s just not the KronnerBurger like at his (temporarily closed due to a fire) restaurant on Piedmont Ave. in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_127003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2534-new.jpg\" alt=\"The bar area Inside Henry's \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar area Inside Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between the burgers is the amount of dry-aged beef incorporated into the patty. The KronnerBurger is 100% dry-aged beef, while the Henry’s Burger ($14) has just 20% and then 80% fresh ground beef. In both cases, the meat comes from top quality, grass-fed, pasture-raised Cream Co. Holstein cattle butchered between the ages of 7 and 12 years old.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other difference answers the big question of how can you improve the already close to perfect original \u003ca href=\"https://www.facebook.com/KronnerBurgerSF/\">KronnerBurger\u003c/a>? Answer: bring in Chad Robertson, a good friend of Kronner’s and the baking virtuoso from Tartine. Yes, it’s truly a burger dream duo now where \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a> bakes the buns for this Kronner-designed burger. Tartine is also baking the other breads served at Henry’s. At KronnerBurger, the potato pain de mie buns are custom-baked by the also excellent and Oakland-based, \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>. This is no slight at all on those buns but Tartine’s slightly denser sweet potato buns are a perfect, sturdy partner for the gloriously juicy four-ounce burgers at Henry’s. You’ll almost want to eat the buns by themselves.\u003c/p>\n\u003cfigure id=\"attachment_126988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2697-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Henry’s Burger is a simpler affair with pickles, roasted onions, lettuce and a thousand island-like Henry’s sauce. Guests can customize the burger with bacon, cheddar or blue cheese. Or, you can opt for the messier CheeseBoy ($15) that adds roasted tomato (sort of like ketchup in flavor but has a jammy consistency) and white American cheese, while subtracting the lettuce. Both burgers come with crisp medium-thick fries that are coated in a forest green fines herbs powder. Those fries are also available on their own with cheddar mayo for dipping ($7).\u003c/p>\n\u003cp>Let’s get one thing clear that has been incorrectly stated by many people in advance of Henry’s opening — Tartine is not a partner in the restaurant. You will not find the croissants or morning buns or chocolate soufflé cake or loaves of bread for sale at Henry’s. Kronner has been a friend of Robertson and his wife (and Tartine co-owner) Elizabeth Prueitt since 2001. To jog your San Francisco dining memory back in time a little bit, remember Bar Tartine (owned by Robertson and Prueitt) before Nick Balla and Cortney Burns were its trailblazing chefs and they steered the restaurants towards Central Europe and pickling and fermentation became the main theme? You got it — Kronner was the chef. \u003c/p>\n\u003cp>Kronner hails from North Carolina originally and came to San Francisco for cooking school. Almost as if it was fate, Kronner lived above Tartine and paid Robertson $200 a month (!!) to live there. Kronner’s first professional cooking gigs took him to some of the marquee early and mid 2000s restaurants like Town Hall and the (now closed) Slow Club, with the latter being where he was elevated to the main chef role and he started to gain citywide attention for his work. Then it was on to Serpentine in the Dogpatch, followed by Bar Tartine and finally KronnerBurger’s highly successful pop-up at Bruno’s nightclub in the Mission. That pop-up led to his permanent solo debut with Oakland’s Kronnerburger in 2015.\u003c/p>\n\u003cp>Once diners get over how skilled Kronner is at making burgers go from great to outrageous, they’ll realize what a well-rounded force he is at creating anything from grilled pork skewers with finger limes and a sweet chili sauce ($8) to roasted maitake mushrooms with mushroom caramel ($14). You’ll see signs of that at KronnerBurger like with a stellar fried chicken banh mi or bold takes on salads like the East Bay’s definitive wedge salad. It’s at Henry’s, though, where he’s really starting to show his range and some greater ambition that is rewarding for his many fans to watch. \u003c/p>\n\u003cfigure id=\"attachment_127008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2427-new.jpg\" alt=\"Co-executive chef Jeffrey Hayden\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-executive chef Jeffrey Hayden \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2444-new.jpg\" alt=\"Co-executive chef Justin Huffman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-executive chef Justin Huffman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner is assisted at Henry’s by co-executive chefs Justin Huffman (coming to Henry’s from KronnerBurger) and Jeffrey Hayden, who is best known to San Francisco diners as the opening chef at Del Popolo’s permanent location, responsible for everything non-pizza there. At Del Popolo, he crafted concise, bright salads and smaller fish and meat compositions that easily rivaled the world-class pizzas. In many ways, he’s doing the same thing with Huffman to elevate an impressive supporting cast in the shadow of the signature crowd-pleasing star, but just swapping pizza for burgers.\u003c/p>\n\u003cfigure id=\"attachment_127027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7899-new.jpg\" alt=\"Marin Miyagi oysters\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marin Miyagi oysters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tables and hungry bar patrons will start with some Marin Miyagi oysters joined by a peppercorn mignonette, a spicy-acidic combination that Kronner loves and solves the dilemma of whether to add either horseradish or mignonette, or combine both ($18 for a half dozen). The oysters are just one of a dozen ‘snacks’ that range from spicy hot wings with a housemade Fresno chile hot sauce ($12) to roast bone marrow ($16) to a delicate yellowtail crudo accented by peanut, sesame, cayenne pepper and a radish vinaigrette ($15). \u003c/p>\n\u003cfigure id=\"attachment_127066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7947-new1.jpg\" alt=\"Marinated feta with za'atar, Tartine country bread and charred onion honey\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated feta with za'atar, Tartine country bread and charred onion honey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tartine’s renowned thick-sliced country loaf appears in different forms for the ‘snacks,’ whether it’s just as a bread plate with cultured butter ($5); to sop up the absinthe butter broth for steamed mussels ($14); or, most impressively, arriving charred, slathered with charred-onion honey and ready to be covered by a profoundly smooth, fresh feta cheese from a specific maker in Ohio that possesses none of the watery, crumbly blandness usually associated with feta ($11). \u003c/p>\n\u003cfigure id=\"attachment_127019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2614-new.jpg\" alt=\"Lamb leg with peppercorn labneh and carrot salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb leg with peppercorn labneh and carrot salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the ‘snacks’ is lamb leg ($15). Yes, lamb leg is a snack here, where thin rosy slices are given a light dusting of Middle Eastern spices and fanned across a narrow small plate, garnished by a carrot shreds salad and peppercorn labneh. \u003c/p>\n\u003cfigure id=\"attachment_127028\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7893-new.jpg\" alt=\"Smoked carrot salad with blood oranges, puffed grains, spiced nuts and chrysanthemum\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-127028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked carrot salad with blood oranges, puffed grains, spiced nuts and chrysanthemum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next on the menu is the ‘produce’ section and that’s where Henry’s really starts channeling a tiny bit of classic Chez Panisse-Berkeley cuisine with lovely salads and vegetable plates. A basic Henry’s red lettuce salad ($9) comes with a charred citrus vinaigrette and tempura-like crispy flowering broccoli partner with rice wine vinaigrette ($12). The group’s knockout dish is a smoked carrot salad ($13) with as much umami as the burger’s dry-aged beef. Each bite contrasts with crunch from raw carrots, puffed grains and spiced nuts, then a sweet jolt from golden raisins and blood orange segments. Chrysanthemum greens serve as the base and it’s all tied together by a light soy-based miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_127025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7918-new.jpg\" alt=\"Charred arrowhead cabbage with kumquats, cinnamon seeds and aioli\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charred arrowhead cabbage with kumquats, cinnamon seeds and aioli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner continues the vegan dressings and condiments theme in a sharply charred Arrowhead cabbage dish ($13), joined by cinnamon and sugar-dusted seeds, kumquats and a vegan aioli made from. This type of cabbage is almost meaty in flavor and has the strength of tender little gem lettuce spears. It’s entirely unlike the pale cabbage leaves associated with cole slaw.\u003c/p>\n\u003cp>Finally, there are the two burgers under the ‘burgers’ section and a handful of ‘mains.’ For that latter category, diners will be tempted by roasted chicken (again from Cream Co.) with miso jus and a panzanella salad using Tartine bread ($29), or a Mediterranean-evoking swordfish with smoked tomato tonnato, fried leeks, capers and onions ($26). On cooler evenings, keep an eye on coal-roasted lamb neck with spring vegetables and mint ($25) or gnocchi with white cheddar mornay ($14) and the option to add dry-aged beef sugo ($5). Henry’s still has a little bit of the pub feel on the ‘mains,’ as well, with a pork sausage plate ($16). \u003c/p>\n\u003cfigure id=\"attachment_127056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7991-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7991-new.jpg\" alt=\"Henry's menu\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By this point, diners will wonder if there really is a distinct cuisine or theme to Henry’s menu? It’s kind of a gastropub but also has some intense and creative dishes that lean heavily towards vegetables, deft spicing and even a little bit of funk. This is what Kronner is so great at. Like with his burgers, he cooks appealing food that a wide audience will enjoy. It’s sophisticated enough for discerning professors but also relatable for an unadventurous freshman at the neighboring dorm. His style of cooking fills a much-needed friendly, midscale restaurant with edginess niche in Berkeley. Plus, it might not be ideal for diners on a student’s budget but the prices are much lower than their equivalents across the Bay Bridge. There, the ‘mains’ would no doubt find their way over $30. So, why not splurge on dessert?\u003c/p>\n\u003cfigure id=\"attachment_127015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7883-new.jpg\" alt=\"Olive oil cake with blood oranges and pistachios\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cake with blood oranges and pistachios \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even as kitchens seem to be focusing on \u003ca href=\"https://www.nytimes.com/2018/04/10/dining/ice-cream-sundaes-restaurants-new-york.html\">sundaes\u003c/a> or altogether ignoring desserts, Henry’s quartet of sweet options invites sticking around for a closing bite. A moist olive oil cake ($8) pops when an oversized bite combines the centerpiece cake with fresh blood oranges, pistachios and whipped cream ($8). Other options include a honey pie ($7); a spring powerhouse combination of strawberry sherbet, rhubarb, hibiscus and rose streusel ($7); and a chocolate-peanut butter semifreddo to satisfy the many chocolate-only dessert fans in the audience ($8). \u003c/p>\n\u003cfigure id=\"attachment_127023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2543-new.jpg\" alt=\"Inside the Tavern Room at Henry's\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Tavern Room at Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner’s wife Ashley Hildreth and Luke Foss led the redesign for the 100-seat space, split between 60 spots in the Tavern Room and 40 in the Durant Dining Room. The redwood-topped bar anchors the Tavern Room portion with plenty of dark wood furnishing, candles and vintage brass accents like you would expect from an old-fashioned tavern. Take note of the mirrors above the bar that actually hide televisions. Those TVs only appear for showing important sporting events. It’s a nifty touch that more restaurants should do where fans won’t miss key Warriors or Giants games but also makes the bar have a true old-timey atmosphere instead of falling into the ubiquitous sports bar territory. \u003c/p>\n\u003cfigure id=\"attachment_127005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2474-new.jpg\" alt=\"The Durant Dining Room with chef Chris Kronner and co-executive chefs Jeffrey Hayden and Justin Huffman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durant Dining Room with chef Chris Kronner and co-executive chefs Jeffrey Hayden and Justin Huffman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main Durant Room dining area is beautifully spacious with sunlight streaming on the curved, tufted black leather steakhouse booths at the windows and their marble tables. The livened up area has the glamorous feel and appearance of a mid-century estate’s posh conservatory. It sure doesn’t look like your typical pregame watering hole.\u003c/p>\n\u003cfigure id=\"attachment_127013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2397-new.jpg\" alt=\"Graduate Berkeley -entrance to Henry's\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Graduate Berkeley -entrance to Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, the Hotel Durant was taken over by Graduate Hotels, a burgeoning brand that has an interesting strategy of taking over fading university town hotels and transforming them into boutique accommodations with a throwback collegiate-scholarly theme. The Durant is their first location in California and we’ll see if Palo Alto is next on the horizon. After all, they give Cal’s rival a shout out with the Stanford decorated urinal in the men’s restroom à la the Cal one at Palo Alto’s Epiphany Hotel. It seems like the Pac 12 rivalry is much more than just about winning the Axe these days.\u003c/p>\n\u003cfigure id=\"attachment_126990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2708-new.jpg\" alt=\"General manager, Howie Correa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">General manager, Howie Correa \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Kronner and Tartine are the household names for Bay Area readers and the general manager, Howie Correa, is a Chez Panisse alum, there are also two key Los Angeles restaurant industry celebrities involved with Henry’s. Both also do have important ties to the Bay Area worth noting. Bill Chait is arguably the most prolific restaurateur in that city (Bestia, Otium, Republique and many more) and is an investor in Henry’s. He’s also a proud UC Berkeley alum. Meanwhile, the cocktails are designed by Julian Cox, the bar star of Los Angeles who masterminded too many highly regarded cocktail menus and has won too many awards to count at this point. The Bon Vivants (Trick Dog) are the closest thing we have to him in the Bay Area. That being said, he’s even closer to the Bay Area now as the designer of Tartine Manufactory’s newly launched cocktail program. \u003c/p>\n\u003cp>Cox’s cocktails are exciting without being too fussy. The most elaborate drink probably is the ‘Thornburg Village Special’ ($12) tying together manzanilla sherry, blueberries, white honey, lime, absinthe and an amaro-like liqueur, China China. The ‘Western Sour’ ($12) is a whiskey sour variation with falernum and grapefruit liqueur. Meanwhile, the spirit-forward ‘Speakerboxx’ ($12) pairs the unlikely duo of scotch and Sauternes with Peychaud’s bitters. On the lighter side, ‘English Spring’ elegantly screams “garden party sipper” with a Kir Royale-leaning combination of gin, Champagne, crème de Cassis and raspberry cordial ($11). \u003c/p>\n\u003cfigure id=\"attachment_127057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7989-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7989-new.jpg\" alt=\"Henry's beverage menu \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's beverage menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a dozen glasses of wine are available, mixing labels from Europe, Sonoma favorites (Luuma, Scribe) and a refreshing red blend from Oakland’s own Broc Cellars. For the most part, the wines are the unfiltered ‘natural’ style that is so trendy these days. Beers on tap are mostly from small Northern California breweries and generously priced usually at $6 a pour.\u003c/p>\n\u003cp>Happy hour runs for three hours before dinner and three hours afterwards, appealing to all kinds of smartly frugal crowds. There are some great deals to find with $7 glasses of wine, $4 beers, a few discounted cocktails and snacks like the fries and smoked potato chips with a vegan broccoli-cheddar dip. Henry’s also plans to keep the tradition of rollicking, grand tailgates before football games this fall. More information will come about that in the next few months.\u003c/p>\n\u003cfigure id=\"attachment_127059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7988-new.jpg\" alt=\"Henry's Happy Hour menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's Happy Hour menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, the tailgates will still have the same excitement of the old days, but there is an obvious new excitement at the reinvigorated pub in the old Hotel Durant. Chris Kronner and his all-star team are here. It’s time for a burger — and some cocktails, smoked carrot salad and Tartine bread. If only we all had this option across the street when we were college students.\u003c/p>\n\u003cfigure id=\"attachment_127012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2382-new.jpg\" alt=\"Henry's exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.graduatehotels.com/berkeley/restaurant/henrys/\">\u003cstrong>Henry’s\u003c/strong>\u003c/a>\u003cbr>\n2600 Durant Avenue \u003ca href=\"https://www.google.com/maps/place/Henry's+Restaurant/@37.8679688,-122.2587233,17z/data=!3m1!4b1!4m5!3m4!1s0x80857c2fafbe5a3b:0xdaa5622c1a2e7ec9!8m2!3d37.8679646!4d-122.2565293\">MAP\u003c/a>\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-8981\u003cbr>\nHours: Dinner nightly from 6 PM to 10 PM ; happy hour daily from 3 PM-6 PM and 10 PM-1 AM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henrysberkeley/\">Henry's at The Graduate Berkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/henrys_berkeley/?hl=en\">@henrys_berkeley\u003c/a>\u003cbr>\nPrice Range: $$$ (small plates are priced $7-16 and mains between $20-$30)\u003c/p>\n\n",
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"excerpt": "With Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.",
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"description": "With Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.",
"title": "Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes | KQED",
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"headline": "Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/em>\u003c/p>\n\u003cp>Kevin Durant might be the biggest ‘Durant’ celebrity around the Bay Area these days. However, in Berkeley, it’s all about a different Durant at the moment — \u003ca href=\"https://en.wikipedia.org/wiki/Henry_Durant\">Henry Durant\u003c/a>. Yes, that’s right — the visionary higher education pioneer of the 19th century, who founded the University of California, is back in the spotlight. He lives on with Durant Street and the Hotel Durant located on his namesake thoroughfare right by the now-named UC Berkeley campus, along with the 90-year old watering hole attached to the hotel, Henry’s. Despite being in the land of Chez Panisse and all things artisanal and organic, Henry’s really has always just been a pub. It wasn’t a place for anything ‘craft’ and you certainly couldn’t call it a ‘gastropub’ when it came to food quality.\u003c/p>\n\u003cfigure id=\"attachment_127036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7997-new.jpg\" alt=\"Henry's on Durant\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7997-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's on Durant \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for Bay Area diners and Golden Bear students, staff and fans alike, things have dramatically changed at Henry’s. \u003ca href=\"https://en.wikipedia.org/wiki/Oski_the_Bear\">Oski\u003c/a> couldn’t be happier this spring.\u003c/p>\n\u003cp>Chris Kronner (\u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>) has arrived. Along with his immense cooking talent combined with a slick design revamp, the sweeping changes make Henry’s far more than just a destination for tailgating before heading to nearby Memorial Stadium or for students to be treated to dinner by parents if all of the Chez Panisse and Corso reservations are taken. Henry’s is striving to be both an accessible, casual spot for the local community but also has enough going for it that the entire Bay Area will take notice.\u003c/p>\n\u003cfigure id=\"attachment_127009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2415-new.jpg\" alt=\"Chef Chris Kronner at Henry's\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Kronner at Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, by mentioning Kronner’s name with a restaurant, the immediate question posed by his many avid followers will be, “Is there a KronnerBurger?” Well, there is indeed a burger by Kronner. It’s just not the KronnerBurger like at his (temporarily closed due to a fire) restaurant on Piedmont Ave. in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_127003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2534-new.jpg\" alt=\"The bar area Inside Henry's \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar area Inside Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between the burgers is the amount of dry-aged beef incorporated into the patty. The KronnerBurger is 100% dry-aged beef, while the Henry’s Burger ($14) has just 20% and then 80% fresh ground beef. In both cases, the meat comes from top quality, grass-fed, pasture-raised Cream Co. Holstein cattle butchered between the ages of 7 and 12 years old.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other difference answers the big question of how can you improve the already close to perfect original \u003ca href=\"https://www.facebook.com/KronnerBurgerSF/\">KronnerBurger\u003c/a>? Answer: bring in Chad Robertson, a good friend of Kronner’s and the baking virtuoso from Tartine. Yes, it’s truly a burger dream duo now where \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a> bakes the buns for this Kronner-designed burger. Tartine is also baking the other breads served at Henry’s. At KronnerBurger, the potato pain de mie buns are custom-baked by the also excellent and Oakland-based, \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>. This is no slight at all on those buns but Tartine’s slightly denser sweet potato buns are a perfect, sturdy partner for the gloriously juicy four-ounce burgers at Henry’s. You’ll almost want to eat the buns by themselves.\u003c/p>\n\u003cfigure id=\"attachment_126988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2697-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Henry’s Burger is a simpler affair with pickles, roasted onions, lettuce and a thousand island-like Henry’s sauce. Guests can customize the burger with bacon, cheddar or blue cheese. Or, you can opt for the messier CheeseBoy ($15) that adds roasted tomato (sort of like ketchup in flavor but has a jammy consistency) and white American cheese, while subtracting the lettuce. Both burgers come with crisp medium-thick fries that are coated in a forest green fines herbs powder. Those fries are also available on their own with cheddar mayo for dipping ($7).\u003c/p>\n\u003cp>Let’s get one thing clear that has been incorrectly stated by many people in advance of Henry’s opening — Tartine is not a partner in the restaurant. You will not find the croissants or morning buns or chocolate soufflé cake or loaves of bread for sale at Henry’s. Kronner has been a friend of Robertson and his wife (and Tartine co-owner) Elizabeth Prueitt since 2001. To jog your San Francisco dining memory back in time a little bit, remember Bar Tartine (owned by Robertson and Prueitt) before Nick Balla and Cortney Burns were its trailblazing chefs and they steered the restaurants towards Central Europe and pickling and fermentation became the main theme? You got it — Kronner was the chef. \u003c/p>\n\u003cp>Kronner hails from North Carolina originally and came to San Francisco for cooking school. Almost as if it was fate, Kronner lived above Tartine and paid Robertson $200 a month (!!) to live there. Kronner’s first professional cooking gigs took him to some of the marquee early and mid 2000s restaurants like Town Hall and the (now closed) Slow Club, with the latter being where he was elevated to the main chef role and he started to gain citywide attention for his work. Then it was on to Serpentine in the Dogpatch, followed by Bar Tartine and finally KronnerBurger’s highly successful pop-up at Bruno’s nightclub in the Mission. That pop-up led to his permanent solo debut with Oakland’s Kronnerburger in 2015.\u003c/p>\n\u003cp>Once diners get over how skilled Kronner is at making burgers go from great to outrageous, they’ll realize what a well-rounded force he is at creating anything from grilled pork skewers with finger limes and a sweet chili sauce ($8) to roasted maitake mushrooms with mushroom caramel ($14). You’ll see signs of that at KronnerBurger like with a stellar fried chicken banh mi or bold takes on salads like the East Bay’s definitive wedge salad. It’s at Henry’s, though, where he’s really starting to show his range and some greater ambition that is rewarding for his many fans to watch. \u003c/p>\n\u003cfigure id=\"attachment_127008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2427-new.jpg\" alt=\"Co-executive chef Jeffrey Hayden\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2427-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-executive chef Jeffrey Hayden \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2444-new.jpg\" alt=\"Co-executive chef Justin Huffman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-executive chef Justin Huffman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner is assisted at Henry’s by co-executive chefs Justin Huffman (coming to Henry’s from KronnerBurger) and Jeffrey Hayden, who is best known to San Francisco diners as the opening chef at Del Popolo’s permanent location, responsible for everything non-pizza there. At Del Popolo, he crafted concise, bright salads and smaller fish and meat compositions that easily rivaled the world-class pizzas. In many ways, he’s doing the same thing with Huffman to elevate an impressive supporting cast in the shadow of the signature crowd-pleasing star, but just swapping pizza for burgers.\u003c/p>\n\u003cfigure id=\"attachment_127027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7899-new.jpg\" alt=\"Marin Miyagi oysters\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7899-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marin Miyagi oysters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tables and hungry bar patrons will start with some Marin Miyagi oysters joined by a peppercorn mignonette, a spicy-acidic combination that Kronner loves and solves the dilemma of whether to add either horseradish or mignonette, or combine both ($18 for a half dozen). The oysters are just one of a dozen ‘snacks’ that range from spicy hot wings with a housemade Fresno chile hot sauce ($12) to roast bone marrow ($16) to a delicate yellowtail crudo accented by peanut, sesame, cayenne pepper and a radish vinaigrette ($15). \u003c/p>\n\u003cfigure id=\"attachment_127066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7947-new1.jpg\" alt=\"Marinated feta with za'atar, Tartine country bread and charred onion honey\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7947-new1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated feta with za'atar, Tartine country bread and charred onion honey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tartine’s renowned thick-sliced country loaf appears in different forms for the ‘snacks,’ whether it’s just as a bread plate with cultured butter ($5); to sop up the absinthe butter broth for steamed mussels ($14); or, most impressively, arriving charred, slathered with charred-onion honey and ready to be covered by a profoundly smooth, fresh feta cheese from a specific maker in Ohio that possesses none of the watery, crumbly blandness usually associated with feta ($11). \u003c/p>\n\u003cfigure id=\"attachment_127019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2614-new.jpg\" alt=\"Lamb leg with peppercorn labneh and carrot salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2614-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb leg with peppercorn labneh and carrot salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the ‘snacks’ is lamb leg ($15). Yes, lamb leg is a snack here, where thin rosy slices are given a light dusting of Middle Eastern spices and fanned across a narrow small plate, garnished by a carrot shreds salad and peppercorn labneh. \u003c/p>\n\u003cfigure id=\"attachment_127028\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7893-new.jpg\" alt=\"Smoked carrot salad with blood oranges, puffed grains, spiced nuts and chrysanthemum\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-127028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7893-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked carrot salad with blood oranges, puffed grains, spiced nuts and chrysanthemum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next on the menu is the ‘produce’ section and that’s where Henry’s really starts channeling a tiny bit of classic Chez Panisse-Berkeley cuisine with lovely salads and vegetable plates. A basic Henry’s red lettuce salad ($9) comes with a charred citrus vinaigrette and tempura-like crispy flowering broccoli partner with rice wine vinaigrette ($12). The group’s knockout dish is a smoked carrot salad ($13) with as much umami as the burger’s dry-aged beef. Each bite contrasts with crunch from raw carrots, puffed grains and spiced nuts, then a sweet jolt from golden raisins and blood orange segments. Chrysanthemum greens serve as the base and it’s all tied together by a light soy-based miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_127025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7918-new.jpg\" alt=\"Charred arrowhead cabbage with kumquats, cinnamon seeds and aioli\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7918-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charred arrowhead cabbage with kumquats, cinnamon seeds and aioli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner continues the vegan dressings and condiments theme in a sharply charred Arrowhead cabbage dish ($13), joined by cinnamon and sugar-dusted seeds, kumquats and a vegan aioli made from. This type of cabbage is almost meaty in flavor and has the strength of tender little gem lettuce spears. It’s entirely unlike the pale cabbage leaves associated with cole slaw.\u003c/p>\n\u003cp>Finally, there are the two burgers under the ‘burgers’ section and a handful of ‘mains.’ For that latter category, diners will be tempted by roasted chicken (again from Cream Co.) with miso jus and a panzanella salad using Tartine bread ($29), or a Mediterranean-evoking swordfish with smoked tomato tonnato, fried leeks, capers and onions ($26). On cooler evenings, keep an eye on coal-roasted lamb neck with spring vegetables and mint ($25) or gnocchi with white cheddar mornay ($14) and the option to add dry-aged beef sugo ($5). Henry’s still has a little bit of the pub feel on the ‘mains,’ as well, with a pork sausage plate ($16). \u003c/p>\n\u003cfigure id=\"attachment_127056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7991-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7991-new.jpg\" alt=\"Henry's menu\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7991-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By this point, diners will wonder if there really is a distinct cuisine or theme to Henry’s menu? It’s kind of a gastropub but also has some intense and creative dishes that lean heavily towards vegetables, deft spicing and even a little bit of funk. This is what Kronner is so great at. Like with his burgers, he cooks appealing food that a wide audience will enjoy. It’s sophisticated enough for discerning professors but also relatable for an unadventurous freshman at the neighboring dorm. His style of cooking fills a much-needed friendly, midscale restaurant with edginess niche in Berkeley. Plus, it might not be ideal for diners on a student’s budget but the prices are much lower than their equivalents across the Bay Bridge. There, the ‘mains’ would no doubt find their way over $30. So, why not splurge on dessert?\u003c/p>\n\u003cfigure id=\"attachment_127015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7883-new.jpg\" alt=\"Olive oil cake with blood oranges and pistachios\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7883-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cake with blood oranges and pistachios \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even as kitchens seem to be focusing on \u003ca href=\"https://www.nytimes.com/2018/04/10/dining/ice-cream-sundaes-restaurants-new-york.html\">sundaes\u003c/a> or altogether ignoring desserts, Henry’s quartet of sweet options invites sticking around for a closing bite. A moist olive oil cake ($8) pops when an oversized bite combines the centerpiece cake with fresh blood oranges, pistachios and whipped cream ($8). Other options include a honey pie ($7); a spring powerhouse combination of strawberry sherbet, rhubarb, hibiscus and rose streusel ($7); and a chocolate-peanut butter semifreddo to satisfy the many chocolate-only dessert fans in the audience ($8). \u003c/p>\n\u003cfigure id=\"attachment_127023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2543-new.jpg\" alt=\"Inside the Tavern Room at Henry's\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2543-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Tavern Room at Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kronner’s wife Ashley Hildreth and Luke Foss led the redesign for the 100-seat space, split between 60 spots in the Tavern Room and 40 in the Durant Dining Room. The redwood-topped bar anchors the Tavern Room portion with plenty of dark wood furnishing, candles and vintage brass accents like you would expect from an old-fashioned tavern. Take note of the mirrors above the bar that actually hide televisions. Those TVs only appear for showing important sporting events. It’s a nifty touch that more restaurants should do where fans won’t miss key Warriors or Giants games but also makes the bar have a true old-timey atmosphere instead of falling into the ubiquitous sports bar territory. \u003c/p>\n\u003cfigure id=\"attachment_127005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2474-new.jpg\" alt=\"The Durant Dining Room with chef Chris Kronner and co-executive chefs Jeffrey Hayden and Justin Huffman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2474-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durant Dining Room with chef Chris Kronner and co-executive chefs Jeffrey Hayden and Justin Huffman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main Durant Room dining area is beautifully spacious with sunlight streaming on the curved, tufted black leather steakhouse booths at the windows and their marble tables. The livened up area has the glamorous feel and appearance of a mid-century estate’s posh conservatory. It sure doesn’t look like your typical pregame watering hole.\u003c/p>\n\u003cfigure id=\"attachment_127013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2397-new.jpg\" alt=\"Graduate Berkeley -entrance to Henry's\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Graduate Berkeley -entrance to Henry's \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, the Hotel Durant was taken over by Graduate Hotels, a burgeoning brand that has an interesting strategy of taking over fading university town hotels and transforming them into boutique accommodations with a throwback collegiate-scholarly theme. The Durant is their first location in California and we’ll see if Palo Alto is next on the horizon. After all, they give Cal’s rival a shout out with the Stanford decorated urinal in the men’s restroom à la the Cal one at Palo Alto’s Epiphany Hotel. It seems like the Pac 12 rivalry is much more than just about winning the Axe these days.\u003c/p>\n\u003cfigure id=\"attachment_126990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2708-new.jpg\" alt=\"General manager, Howie Correa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2708-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">General manager, Howie Correa \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Kronner and Tartine are the household names for Bay Area readers and the general manager, Howie Correa, is a Chez Panisse alum, there are also two key Los Angeles restaurant industry celebrities involved with Henry’s. Both also do have important ties to the Bay Area worth noting. Bill Chait is arguably the most prolific restaurateur in that city (Bestia, Otium, Republique and many more) and is an investor in Henry’s. He’s also a proud UC Berkeley alum. Meanwhile, the cocktails are designed by Julian Cox, the bar star of Los Angeles who masterminded too many highly regarded cocktail menus and has won too many awards to count at this point. The Bon Vivants (Trick Dog) are the closest thing we have to him in the Bay Area. That being said, he’s even closer to the Bay Area now as the designer of Tartine Manufactory’s newly launched cocktail program. \u003c/p>\n\u003cp>Cox’s cocktails are exciting without being too fussy. The most elaborate drink probably is the ‘Thornburg Village Special’ ($12) tying together manzanilla sherry, blueberries, white honey, lime, absinthe and an amaro-like liqueur, China China. The ‘Western Sour’ ($12) is a whiskey sour variation with falernum and grapefruit liqueur. Meanwhile, the spirit-forward ‘Speakerboxx’ ($12) pairs the unlikely duo of scotch and Sauternes with Peychaud’s bitters. On the lighter side, ‘English Spring’ elegantly screams “garden party sipper” with a Kir Royale-leaning combination of gin, Champagne, crème de Cassis and raspberry cordial ($11). \u003c/p>\n\u003cfigure id=\"attachment_127057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7989-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7989-new.jpg\" alt=\"Henry's beverage menu \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's beverage menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a dozen glasses of wine are available, mixing labels from Europe, Sonoma favorites (Luuma, Scribe) and a refreshing red blend from Oakland’s own Broc Cellars. For the most part, the wines are the unfiltered ‘natural’ style that is so trendy these days. Beers on tap are mostly from small Northern California breweries and generously priced usually at $6 a pour.\u003c/p>\n\u003cp>Happy hour runs for three hours before dinner and three hours afterwards, appealing to all kinds of smartly frugal crowds. There are some great deals to find with $7 glasses of wine, $4 beers, a few discounted cocktails and snacks like the fries and smoked potato chips with a vegan broccoli-cheddar dip. Henry’s also plans to keep the tradition of rollicking, grand tailgates before football games this fall. More information will come about that in the next few months.\u003c/p>\n\u003cfigure id=\"attachment_127059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7988-new.jpg\" alt=\"Henry's Happy Hour menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7988-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's Happy Hour menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, the tailgates will still have the same excitement of the old days, but there is an obvious new excitement at the reinvigorated pub in the old Hotel Durant. Chris Kronner and his all-star team are here. It’s time for a burger — and some cocktails, smoked carrot salad and Tartine bread. If only we all had this option across the street when we were college students.\u003c/p>\n\u003cfigure id=\"attachment_127012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2382-new.jpg\" alt=\"Henry's exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2382-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Henry's exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.graduatehotels.com/berkeley/restaurant/henrys/\">\u003cstrong>Henry’s\u003c/strong>\u003c/a>\u003cbr>\n2600 Durant Avenue \u003ca href=\"https://www.google.com/maps/place/Henry's+Restaurant/@37.8679688,-122.2587233,17z/data=!3m1!4b1!4m5!3m4!1s0x80857c2fafbe5a3b:0xdaa5622c1a2e7ec9!8m2!3d37.8679646!4d-122.2565293\">MAP\u003c/a>\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-8981\u003cbr>\nHours: Dinner nightly from 6 PM to 10 PM ; happy hour daily from 3 PM-6 PM and 10 PM-1 AM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henrysberkeley/\">Henry's at The Graduate Berkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/henrys_berkeley/?hl=en\">@henrys_berkeley\u003c/a>\u003cbr>\nPrice Range: $$$ (small plates are priced $7-16 and mains between $20-$30)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Antarctic Veggies: Practice For Growing Plants On Other Planets",
"title": "Antarctic Veggies: Practice For Growing Plants On Other Planets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Last Christmas, Matthew Bamsey was in Antarctica with a giant item on his wish list.\u003c/p>\n\u003cp>As a systems engineer at the German Aerospace Center, Bamsey was hoping the greenhouse he had helped design would arrive at Neumayer Station III, Antarctica, around Dec. 25. His gift was a bit late — icy weather delayed the greenhouse's arrival until Jan. 3, but he didn't mind. After three years of preparation, it was fine that it got there eventually.\u003c/p>\n\u003cp>Now, the greenhouse project, called \u003ca href=\"http://eden-iss.net/\">EDEN ISS\u003c/a>, is fully operational. Bamsey's colleagues in Antarctica harvested their first salads last week.\u003c/p>\n\u003cp>And while growing greens in Antarctica is exciting — for much of the year there's no fresh produce at Neumayer Station III — Bamsey says the end goal of this project is much farther away. EDEN ISS is a practice round for cultivating food in space.\u003c/p>\n\u003cp>The eight-nation team of EDEN ISS researchers chose to grow \"high-water-content, pick-and-eat-plants,\" Bamsey says, \"things that can't normally be stored for long periods of time.\" The crops include lettuce, cucumbers, radishes, swiss chard, and herbs — basil, chives, cilantro and mint. One-tenth of the yield will become research data, while the rest will help feed Neumayer Station III's crew.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Astronauts aboard the International Space Station have \u003ca href=\"https://www.npr.org/sections/thesalt/2015/08/10/431343624/this-salad-is-outta-this-world-astronauts-eat-greens-grown-in-space\">harvested and eaten lettuce\u003c/a> before, but only periodically, and at a very small scale, says \u003ca href=\"http://hos.ufl.edu/faculty/rjferl\">Robert Ferl\u003c/a>, a space biologist at the University of Florida. Ferl has previously sent plants to the International Space Station for experiments, and he's also working on the EDEN ISS project.\u003c/p>\n\u003cp>Ferl says having more, well, space, is part of what sets the Antarctic greenhouse apart from the experiments on the International Space Station. Plants aboard the ISS grow in an area smaller than one square meter, Ferl says. The roomier EDEN ISS has 13 square meters available for plants.\u003c/p>\n\u003cp>With all that extra room, hopefully, EDEN ISS will clarify how to expand space farming beyond orbits, onto other planets, says \u003ca href=\"http://hos.ufl.edu/faculty/alpaul\">Anna-Lisa Paul\u003c/a>, who is also a space biologist at the University of Florida. Learning how to set up and operate a greenhouse in Antarctica, the researchers say, should be good preparation for eventually sending a similar system to Mars or the Moon.\u003c/p>\n\u003cp>So from its start, EDEN ISS has been pretty similar to a space mission, says Bamsey, who made Canada's \u003ca href=\"http://www.asc-csa.gc.ca/eng/astronauts/recruitment/map.asp\">short list\u003c/a> for astronaut candidates in 2017. When the greenhouse left Bremen, Germany, it had a strict launch date, just like a rocket. The ship that carried the greenhouse only travels to Neumayer Station III once each year.\u003c/p>\n\u003cp>The ice of Antarctica isn't exactly like the vacuum of space — \"Antarctica has gravity, and space does not,\" Paul says, \"but both environments are isolated, both are a challenge logistically.\" The difficulty of transporting something to Antarctica is a pretty good model for a voyage to the Moon or Mars, she adds.\u003c/p>\n\u003cp>From the ocean, tracked vehicles pulled the components of the greenhouse structure — two 20-foot shipping containers — on sleds for 12 miles. The structure rests about a meter above the ice so that snow accumulation doesn't close it off; for every year EDEN ISS remains in Antarctica, the researchers plan to raise its legs another meter, Bamsey says.\u003c/p>\n\u003cp>The greenhouse also traveled with another shipping container full of supplies, including around 130 gallons of water (to simulate landing on a planet with no water) — but no dirt. \"Every pound that you're sending to the space station costs about $10,000,\" Bamsey says. Given its weight, \"soil is essentially a no-no.\"\u003c/p>\n\u003cp>Instead, the plants grow in air. Misters spray plants' roots with water and nutrients, and LEDs provide the light they need to grow. Another misting system routinely disinfects the entire interior of the greenhouse to discourage any microbes that might take up residence.\u003c/p>\n\u003cp>In Antarctica, one scientist, Paul Zabel, who affectionately \u003ca href=\"http://www.dlr.de/dlr/en/desktopdefault.aspx/tabid-11008/1797_read-26129#/gallery/29773\">refers\u003c/a> to himself on the EDEN ISS blog as \"the winter hermit\", tries to visit the greenhouse for a checkup every day.\u003c/p>\n\u003cp>Sometimes strong winds keep Zabel away for a day or two, but that's not a big deal, says Bamsey, because he and his team can monitor and control the greenhouse from afar. A few dozen webcams pointed at the plants send images back to Germany.\u003c/p>\n\u003cp>From Florida, Ferl and Paul are responsible for even more complex monitoring. They've modified GoPro cameras to collect data on the non-visible light reflecting from plants' leaves, using these measurements to understand how the crops are doing before any salad greens begin looking sad by eye. Their setup lets them tell Zabel, on the ground, \"Listen, you might want to look at tray number 27, plant 52, because that one looks like it's getting stressed,\" Paul says.\u003c/p>\n\u003cp>Paul says space farming operations could very well rely on automation and remote control, so it's doubly important to test these systems in a place as far away as Antarctica. Bamsey agrees, adding that extra isolation will also give crews a good idea of what kind of troubleshooting a greenhouse on another planet might require. In Antarctica, he says, \"when something breaks, you can't just go to the hardware store to get a replacement part.\"\u003c/p>\n\u003cp>EDEN ISS is also a test to see how much time and effort it might take astronauts to grow their own food. The project is closely tracking how long Zabel spends on greenhouse tasks like pruning and equipment maintenance.\u003c/p>\n\u003cp>So in terms of daily routine, Ferl says, it's good that Antarctica has similarities to space. \"[At Neumayer Station III] you have to put a suit on to go outside, then you have to change from that suit to an interior suit to go into the greenhouse,\" Ferl says.\u003c/p>\n\u003cp>But maybe the only way to really understand the relationship between space and Antarctica is to visit one, or both places. Paul has never left the atmosphere, but visiting Neumayer Station III to help set up EDEN ISS made her extra certain that the ice mimicked a pristine planetary environment well.\u003c/p>\n\u003cp>\"Antarctica is so vast and clean and cold and special,\" Paul says, \"that it is very much like being on the surface of another planet.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last Christmas, Matthew Bamsey was in Antarctica with a giant item on his wish list.\u003c/p>\n\u003cp>As a systems engineer at the German Aerospace Center, Bamsey was hoping the greenhouse he had helped design would arrive at Neumayer Station III, Antarctica, around Dec. 25. His gift was a bit late — icy weather delayed the greenhouse's arrival until Jan. 3, but he didn't mind. After three years of preparation, it was fine that it got there eventually.\u003c/p>\n\u003cp>Now, the greenhouse project, called \u003ca href=\"http://eden-iss.net/\">EDEN ISS\u003c/a>, is fully operational. Bamsey's colleagues in Antarctica harvested their first salads last week.\u003c/p>\n\u003cp>And while growing greens in Antarctica is exciting — for much of the year there's no fresh produce at Neumayer Station III — Bamsey says the end goal of this project is much farther away. EDEN ISS is a practice round for cultivating food in space.\u003c/p>\n\u003cp>The eight-nation team of EDEN ISS researchers chose to grow \"high-water-content, pick-and-eat-plants,\" Bamsey says, \"things that can't normally be stored for long periods of time.\" The crops include lettuce, cucumbers, radishes, swiss chard, and herbs — basil, chives, cilantro and mint. One-tenth of the yield will become research data, while the rest will help feed Neumayer Station III's crew.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Astronauts aboard the International Space Station have \u003ca href=\"https://www.npr.org/sections/thesalt/2015/08/10/431343624/this-salad-is-outta-this-world-astronauts-eat-greens-grown-in-space\">harvested and eaten lettuce\u003c/a> before, but only periodically, and at a very small scale, says \u003ca href=\"http://hos.ufl.edu/faculty/rjferl\">Robert Ferl\u003c/a>, a space biologist at the University of Florida. Ferl has previously sent plants to the International Space Station for experiments, and he's also working on the EDEN ISS project.\u003c/p>\n\u003cp>Ferl says having more, well, space, is part of what sets the Antarctic greenhouse apart from the experiments on the International Space Station. Plants aboard the ISS grow in an area smaller than one square meter, Ferl says. The roomier EDEN ISS has 13 square meters available for plants.\u003c/p>\n\u003cp>With all that extra room, hopefully, EDEN ISS will clarify how to expand space farming beyond orbits, onto other planets, says \u003ca href=\"http://hos.ufl.edu/faculty/alpaul\">Anna-Lisa Paul\u003c/a>, who is also a space biologist at the University of Florida. Learning how to set up and operate a greenhouse in Antarctica, the researchers say, should be good preparation for eventually sending a similar system to Mars or the Moon.\u003c/p>\n\u003cp>So from its start, EDEN ISS has been pretty similar to a space mission, says Bamsey, who made Canada's \u003ca href=\"http://www.asc-csa.gc.ca/eng/astronauts/recruitment/map.asp\">short list\u003c/a> for astronaut candidates in 2017. When the greenhouse left Bremen, Germany, it had a strict launch date, just like a rocket. The ship that carried the greenhouse only travels to Neumayer Station III once each year.\u003c/p>\n\u003cp>The ice of Antarctica isn't exactly like the vacuum of space — \"Antarctica has gravity, and space does not,\" Paul says, \"but both environments are isolated, both are a challenge logistically.\" The difficulty of transporting something to Antarctica is a pretty good model for a voyage to the Moon or Mars, she adds.\u003c/p>\n\u003cp>From the ocean, tracked vehicles pulled the components of the greenhouse structure — two 20-foot shipping containers — on sleds for 12 miles. The structure rests about a meter above the ice so that snow accumulation doesn't close it off; for every year EDEN ISS remains in Antarctica, the researchers plan to raise its legs another meter, Bamsey says.\u003c/p>\n\u003cp>The greenhouse also traveled with another shipping container full of supplies, including around 130 gallons of water (to simulate landing on a planet with no water) — but no dirt. \"Every pound that you're sending to the space station costs about $10,000,\" Bamsey says. Given its weight, \"soil is essentially a no-no.\"\u003c/p>\n\u003cp>Instead, the plants grow in air. Misters spray plants' roots with water and nutrients, and LEDs provide the light they need to grow. Another misting system routinely disinfects the entire interior of the greenhouse to discourage any microbes that might take up residence.\u003c/p>\n\u003cp>In Antarctica, one scientist, Paul Zabel, who affectionately \u003ca href=\"http://www.dlr.de/dlr/en/desktopdefault.aspx/tabid-11008/1797_read-26129#/gallery/29773\">refers\u003c/a> to himself on the EDEN ISS blog as \"the winter hermit\", tries to visit the greenhouse for a checkup every day.\u003c/p>\n\u003cp>Sometimes strong winds keep Zabel away for a day or two, but that's not a big deal, says Bamsey, because he and his team can monitor and control the greenhouse from afar. A few dozen webcams pointed at the plants send images back to Germany.\u003c/p>\n\u003cp>From Florida, Ferl and Paul are responsible for even more complex monitoring. They've modified GoPro cameras to collect data on the non-visible light reflecting from plants' leaves, using these measurements to understand how the crops are doing before any salad greens begin looking sad by eye. Their setup lets them tell Zabel, on the ground, \"Listen, you might want to look at tray number 27, plant 52, because that one looks like it's getting stressed,\" Paul says.\u003c/p>\n\u003cp>Paul says space farming operations could very well rely on automation and remote control, so it's doubly important to test these systems in a place as far away as Antarctica. Bamsey agrees, adding that extra isolation will also give crews a good idea of what kind of troubleshooting a greenhouse on another planet might require. In Antarctica, he says, \"when something breaks, you can't just go to the hardware store to get a replacement part.\"\u003c/p>\n\u003cp>EDEN ISS is also a test to see how much time and effort it might take astronauts to grow their own food. The project is closely tracking how long Zabel spends on greenhouse tasks like pruning and equipment maintenance.\u003c/p>\n\u003cp>So in terms of daily routine, Ferl says, it's good that Antarctica has similarities to space. \"[At Neumayer Station III] you have to put a suit on to go outside, then you have to change from that suit to an interior suit to go into the greenhouse,\" Ferl says.\u003c/p>\n\u003cp>But maybe the only way to really understand the relationship between space and Antarctica is to visit one, or both places. Paul has never left the atmosphere, but visiting Neumayer Station III to help set up EDEN ISS made her extra certain that the ice mimicked a pristine planetary environment well.\u003c/p>\n\u003cp>\"Antarctica is so vast and clean and cold and special,\" Paul says, \"that it is very much like being on the surface of another planet.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Starbucks Closing 8,000 Stores For An Afternoon, For Racial-Bias Education",
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"content": "\u003cp>\u003cstrong>Updated at 4:50 p.m. ET\u003c/strong>\u003c/p>\n\u003cp>Starbucks is closing thousands of stores across the U.S. on the afternoon of May 29 to conduct \"racial-bias education geared toward preventing discrimination in our stores,\" the company said in a \u003ca href=\"https://news.starbucks.com/press-releases/starbucks-to-close-stores-nationwide-for-racial-bias-education-may-29\">statement\u003c/a>.\u003c/p>\n\u003cp>The coffee shop chain has been criticized and protested against after two black men were arrested last week at a Starbucks in Philadelphia, where they were quietly waiting to meet someone. Starbucks employees called 911 after one of the men, who had not yet purchased anything, asked to use the bathroom and then remained at the shop.\u003c/p>\n\u003cp>Other customers \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/14/602556973/starbucks-police-and-mayor-weigh-in-on-controversial-arrest-of-2-black-men-in-ph\">recorded the arrest\u003c/a> and protested that the men hadn't done anything wrong. They pointed out that white customers were allowed to sit without buying anything without being handcuffed.\u003c/p>\n\u003cp>Starbucks has apologized for the incident; CEO Kevin Johnson said his goal is to do \"whatever we can to make things right\" and promised \"any necessary changes to our practices that would help prevent such an occurrence from ever happening again.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On Monday, Johnson \u003ca href=\"https://www.nbcnews.com/news/us-news/two-black-men-arrested-philadelphia-starbucks-meet-ceo-n866291\">met with the two men who were arrested\u003c/a>.\u003c/p>\n\u003cp>\"I've spent the last few days in Philadelphia with my leadership team listening to the community, learning what we did wrong and the steps we need to take to fix it,\" Johnson said in the company statement on Tuesday. \"While this is not limited to Starbucks, we're committed to being a part of the solution. Closing our stores for racial-bias training is just one step in a journey that requires dedication from every level of our company and partnerships in our local communities.\"\u003c/p>\n\u003cp>Howard Schultz, Starbucks' executive chairman and former CEO, who guided the company's explosive growth, added, \"The company's founding values are based on humanity and inclusion. We will learn from our mistakes and reaffirm our commitment to creating a safe and welcoming environment for every customer.\"\u003c/p>\n\u003cp>NPR's Gene Demby, a Philadelphia native who hosts the \u003cem>Code Switch\u003c/em> podcast, explains that \"out-of-place policing,\" when \"police engage with people who don't look like they belong there,\" is \"usually just racial profiling masquerading as spatial profiling.\"\u003c/p>\n\u003cp>He said it can be hard to separate where exactly the racial bias lies in this arrest — with an employee, with Starbucks or with the police.\u003c/p>\n\u003cp>\"I actually called up Phillip Atiba Goff, who is the president of the Center for Policing Equity,\" Gene says. \"And he said that it's really hard to partition police bias from public bias because black men are so broadly perceived as threats, and that perception is treated as reasonable by the police. ... If you think a black person is violent or dangerous or out of place, he says that your bias will have all the structural support. The police will defer to your suspicions.\u003c/p>\n\u003cp>\"And there's no consequences for anyone's biases here ... not the Starbucks employee, not the police officers. The only consequences fall on the two men who are arrested and spent hours behind bars.\"\u003c/p>\n\u003cp>Gene notes that it's not clear whether Starbucks has a consistent policy about the use of bathrooms by people who haven't purchased anything. \"The Starbucks official policy, whether it exists or not, is sort of immaterial to this conversation in a lot of ways,\" he says. \"And it is because these questions become questions of discretion of individual people, that's where bias can creep in.\"\u003c/p>\n\u003cp>The closure and the training will affect more than 8,000 company-owned stores; licensed stores, such as those inside Target stores or other larger businesses, will get access to the training materials after it is over, Starbucks says.\u003c/p>\n\u003cp>The company continues:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The curriculum will be developed with guidance from several national and local experts confronting racial bias, including Bryan Stevenson, founder and executive director of the Equal Justice Initiative; Sherrilyn Ifill, president and director-counsel of the NAACP Legal Defense and Education Fund; Heather McGhee, president of [liberal think tank] Demos; former U.S. Attorney General Eric Holder; and Jonathan Greenblatt, CEO of the Anti-Defamation League.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Rosalind Brewer, the COO of Starbucks, spoke with NPR on Monday. She said watching the video of the arrest was painful.\u003c/p>\n\u003cp>\"As an African-American executive myself with a 23-year-old African-American son, it was very difficult to watch. The police should not have been called in this situation. And this is a teachable moment for all of us. And we take full responsibility to make sure that our company remains great,\" she said. \"Unconscious-bias training is critical and top of our list.\"\u003c/p>\n\u003cp>A few years ago, the comedian W. Kamau Bell, who is black, was talking to his wife, who is white, at the Elmwood Cafe in Oakland, Calif. An employee tried to get him to leave, saying she thought he was trying to sell something. Bell described the incident in a \u003ca href=\"http://www.wkamaubell.com/blog/2015/01/happy-birthday-have-some-racism-from-elmwood-cafe\">blog post\u003c/a> and \u003ca href=\"https://www.thisamericanlife.org/557/birds-bees/act-two\">an episode of This American Life\u003c/a>.\u003c/p>\n\u003cp>In the aftermath of the Starbucks arrests, Bell emphasized that the situation in the coffee shop was not unique. \"Every day black people find themselves in simple situations where suddenly out of nowhere, we are treated like criminals,\" he wrote in \u003ca href=\"https://www.cnn.com/2018/04/16/opinions/philadelphia-starbucks-sounds-familiar-to-me-w-kamau-bell-opinion/index.html\">an essay published by CNN\u003c/a>.\u003c/p>\n\u003cp>Bell urged Starbucks not to fire the employees in question but to focus on training — and carry that commitment forward, instead of returning to business as usual after the headlines die down. Bell wrote on CNN:\u003c/p>\n\u003cblockquote>\n\u003cp>\"This isn't just about a couple of rogue baristas ignoring the employee manual. I'm sure the Starbucks manual says, \"DON'T BE RACIST/SEXIST/ABLEIST/TRANSPHOBIC/HOMOPHOBIC/JERKHOLE-IC!\" all over it. It has to. Starbucks is a major corporation. But I'm guessing the manual doesn't tell its employees how not to be racist/sexist/ableist/transphobic/homophobic/jerkhole-ic. This is key. I remember how the owner of The Elmwood Cafe told me that he didn't train his employees to be racist. But he didn't have to train [them] to be racist for them to act in racist ways. You have to un-train people. Racism is baked into America's cake. It is the flour, the white, bleached flour.\u003c/p>\n\u003cp>\"So if Starbucks wants to truly make a difference, then they need to not just commit to ending discrimination in their coffee shops, they need to commit to being advocates for ending discrimination in America. If they can get us all to pay five bucks for coffee, this should be no big deal.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Updated at 4:50 p.m. ET\u003c/strong>\u003c/p>\n\u003cp>Starbucks is closing thousands of stores across the U.S. on the afternoon of May 29 to conduct \"racial-bias education geared toward preventing discrimination in our stores,\" the company said in a \u003ca href=\"https://news.starbucks.com/press-releases/starbucks-to-close-stores-nationwide-for-racial-bias-education-may-29\">statement\u003c/a>.\u003c/p>\n\u003cp>The coffee shop chain has been criticized and protested against after two black men were arrested last week at a Starbucks in Philadelphia, where they were quietly waiting to meet someone. Starbucks employees called 911 after one of the men, who had not yet purchased anything, asked to use the bathroom and then remained at the shop.\u003c/p>\n\u003cp>Other customers \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/14/602556973/starbucks-police-and-mayor-weigh-in-on-controversial-arrest-of-2-black-men-in-ph\">recorded the arrest\u003c/a> and protested that the men hadn't done anything wrong. They pointed out that white customers were allowed to sit without buying anything without being handcuffed.\u003c/p>\n\u003cp>Starbucks has apologized for the incident; CEO Kevin Johnson said his goal is to do \"whatever we can to make things right\" and promised \"any necessary changes to our practices that would help prevent such an occurrence from ever happening again.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On Monday, Johnson \u003ca href=\"https://www.nbcnews.com/news/us-news/two-black-men-arrested-philadelphia-starbucks-meet-ceo-n866291\">met with the two men who were arrested\u003c/a>.\u003c/p>\n\u003cp>\"I've spent the last few days in Philadelphia with my leadership team listening to the community, learning what we did wrong and the steps we need to take to fix it,\" Johnson said in the company statement on Tuesday. \"While this is not limited to Starbucks, we're committed to being a part of the solution. Closing our stores for racial-bias training is just one step in a journey that requires dedication from every level of our company and partnerships in our local communities.\"\u003c/p>\n\u003cp>Howard Schultz, Starbucks' executive chairman and former CEO, who guided the company's explosive growth, added, \"The company's founding values are based on humanity and inclusion. We will learn from our mistakes and reaffirm our commitment to creating a safe and welcoming environment for every customer.\"\u003c/p>\n\u003cp>NPR's Gene Demby, a Philadelphia native who hosts the \u003cem>Code Switch\u003c/em> podcast, explains that \"out-of-place policing,\" when \"police engage with people who don't look like they belong there,\" is \"usually just racial profiling masquerading as spatial profiling.\"\u003c/p>\n\u003cp>He said it can be hard to separate where exactly the racial bias lies in this arrest — with an employee, with Starbucks or with the police.\u003c/p>\n\u003cp>\"I actually called up Phillip Atiba Goff, who is the president of the Center for Policing Equity,\" Gene says. \"And he said that it's really hard to partition police bias from public bias because black men are so broadly perceived as threats, and that perception is treated as reasonable by the police. ... If you think a black person is violent or dangerous or out of place, he says that your bias will have all the structural support. The police will defer to your suspicions.\u003c/p>\n\u003cp>\"And there's no consequences for anyone's biases here ... not the Starbucks employee, not the police officers. The only consequences fall on the two men who are arrested and spent hours behind bars.\"\u003c/p>\n\u003cp>Gene notes that it's not clear whether Starbucks has a consistent policy about the use of bathrooms by people who haven't purchased anything. \"The Starbucks official policy, whether it exists or not, is sort of immaterial to this conversation in a lot of ways,\" he says. \"And it is because these questions become questions of discretion of individual people, that's where bias can creep in.\"\u003c/p>\n\u003cp>The closure and the training will affect more than 8,000 company-owned stores; licensed stores, such as those inside Target stores or other larger businesses, will get access to the training materials after it is over, Starbucks says.\u003c/p>\n\u003cp>The company continues:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The curriculum will be developed with guidance from several national and local experts confronting racial bias, including Bryan Stevenson, founder and executive director of the Equal Justice Initiative; Sherrilyn Ifill, president and director-counsel of the NAACP Legal Defense and Education Fund; Heather McGhee, president of [liberal think tank] Demos; former U.S. Attorney General Eric Holder; and Jonathan Greenblatt, CEO of the Anti-Defamation League.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Rosalind Brewer, the COO of Starbucks, spoke with NPR on Monday. She said watching the video of the arrest was painful.\u003c/p>\n\u003cp>\"As an African-American executive myself with a 23-year-old African-American son, it was very difficult to watch. The police should not have been called in this situation. And this is a teachable moment for all of us. And we take full responsibility to make sure that our company remains great,\" she said. \"Unconscious-bias training is critical and top of our list.\"\u003c/p>\n\u003cp>A few years ago, the comedian W. Kamau Bell, who is black, was talking to his wife, who is white, at the Elmwood Cafe in Oakland, Calif. An employee tried to get him to leave, saying she thought he was trying to sell something. Bell described the incident in a \u003ca href=\"http://www.wkamaubell.com/blog/2015/01/happy-birthday-have-some-racism-from-elmwood-cafe\">blog post\u003c/a> and \u003ca href=\"https://www.thisamericanlife.org/557/birds-bees/act-two\">an episode of This American Life\u003c/a>.\u003c/p>\n\u003cp>In the aftermath of the Starbucks arrests, Bell emphasized that the situation in the coffee shop was not unique. \"Every day black people find themselves in simple situations where suddenly out of nowhere, we are treated like criminals,\" he wrote in \u003ca href=\"https://www.cnn.com/2018/04/16/opinions/philadelphia-starbucks-sounds-familiar-to-me-w-kamau-bell-opinion/index.html\">an essay published by CNN\u003c/a>.\u003c/p>\n\u003cp>Bell urged Starbucks not to fire the employees in question but to focus on training — and carry that commitment forward, instead of returning to business as usual after the headlines die down. Bell wrote on CNN:\u003c/p>\n\u003cblockquote>\n\u003cp>\"This isn't just about a couple of rogue baristas ignoring the employee manual. I'm sure the Starbucks manual says, \"DON'T BE RACIST/SEXIST/ABLEIST/TRANSPHOBIC/HOMOPHOBIC/JERKHOLE-IC!\" all over it. It has to. Starbucks is a major corporation. But I'm guessing the manual doesn't tell its employees how not to be racist/sexist/ableist/transphobic/homophobic/jerkhole-ic. This is key. I remember how the owner of The Elmwood Cafe told me that he didn't train his employees to be racist. But he didn't have to train [them] to be racist for them to act in racist ways. You have to un-train people. Racism is baked into America's cake. It is the flour, the white, bleached flour.\u003c/p>\n\u003cp>\"So if Starbucks wants to truly make a difference, then they need to not just commit to ending discrimination in their coffee shops, they need to commit to being advocates for ending discrimination in America. If they can get us all to pay five bucks for coffee, this should be no big deal.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Any dumpster diver can tell you: Grocery stores throw away a lot of food.\u003c/p>\n\u003cp>But food discarded off the shelf is just one way that grub gets trashed. There's other waste along a grocery store's supply chain —rejected crops at farms, for example — that's often overlooked. So The \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> and \u003ca href=\"http://www.UglyFruitAndVeg.org\">The \"Ugly\" Fruit and Veg Campaign\u003c/a> recently asked the 10 largest U.S. supermarkets how they handle food waste, and gave each store's efforts a letter grade.\u003c/p>\n\u003cp>Scores for each store appeared in the \u003ca href=\"http://www.biologicaldiversity.org/programs/population_and_sustainability/grocery_waste/\">report\u003c/a>, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" released Monday. Letter grades took three overarching categories into account: how much public information a store shared about food waste, what it was doing to prevent food waste, and where its discarded food went.\u003c/p>\n\u003cp>No store got an A.\u003c/p>\n\u003cp>Walmart ranked highest with a B. Kroger, Albertsons and Ahold Delhaize, the parent company that owns Food Lion and Stop & Shop, all got Cs. Costco, Publix, Whole Foods, Trader Joe's and Target all got Ds, and the German-based discount grocer ALDI got an F.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR asked \u003ca href=\"https://www.linkedin.com/in/jordan-figueiredo-781b7818/\">Jordan Figueiredo\u003c/a>, who runs the \"Ugly\" Fruit and Veg Campaign, a few questions about the report, and how stores could improve their approach to food waste. His answers have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Walmart got the best grade of the American stores you studied. What made it stand out?\u003c/strong>\u003c/p>\n\u003cp>Besides donating and composting a lot of discarded food, Walmart has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">worked\u003c/a> to standardize its expiration labels into two categories: \"Best if Used By\" for nonperishable products, and \"Use By\" for food that can spoil. That matters because when different products have different labels — \"sell by,\" \"best by,\" \"use by\" — most people think, \"Oh, it's bad after that date.\" Not everybody's going to do the sniff test.\u003c/p>\n\u003cp>Walmart has also paid attention to wasting less food in stores. Usually if one egg in a carton cracks, a grocery store will throw the whole thing out. Walmart found a way to replace those eggs and still sell most of the pack, which reduced millions of eggs being thrown out every year.\u003c/p>\n\u003cp>I wasn't expecting Walmart to have this much going on — but that points to something important. There must also be a business case for doing this. Otherwise, why would they?\u003c/p>\n\u003cp>For other chains that scored lower, it's not necessarily that they're not trying to reduce food waste, it's that they're not reporting what they're doing. But if they're not reporting that data, then we have no idea how effective these programs are. And something that's just done here or there isn't really meaningful.\u003c/p>\n\u003cp>\u003cstrong>In terms of reporting more data on food waste — where would you want stores to share that information, and how would that help?\u003c/strong>\u003c/p>\n\u003cp>Ahold Delhaize was the only retailer to \u003ca href=\"https://www.aholddelhaize.com/media/6530/2017_aholddelhaize-annual-report_interactive.pdf\">report\u003c/a> total volume of food waste — in 2017 they discarded 5.32 tons of food for every $1.2 million in sales. Most grocery stores often report how many pounds of food they've donated. But is it all food that would've gone to waste, or is it just canned food they chose to donate? It would be great to see, publicly, somewhere on a store's website, how much food is going to landfill, being composted, and being donated.\u003c/p>\n\u003cp>I know there's fear of losing competitive advantage if stores report too much about what they're doing, but if grocers were to report exactly how much food they're throwing in the landfill or wasting, in a bit more detail, more entrepreneurs could pop out of the woodwork to help reduce food waste with new technology or products. \u003ca href=\"https://misfitjuicery.co/\">Misfit Juicery\u003c/a> is creating juice products out of food that would've been wasted, and \u003ca href=\"https://www.regrained.com/\">Regrained\u003c/a> is creating bars and flour out of spent beer grain.\u003c/p>\n\u003cp>\u003cstrong>Another thing the report mentions is whole crop purchasing. What is that, and why is it important?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., grocers can cancel a produce order from a farm or a supplier whenever they want, for whatever reason, and there's no recourse. Whole crop purchasing is a commitment to work with the supplier to send food somewhere rather than just telling them, \"Oh, sorry, I'm only going to purchase 70 percent of your crop this year, the other 30 percent, the produce that's ugly or weather damaged — you're on your own.\"\u003c/p>\n\u003cp>In the UK, grocery stores sometimes commit to purchasing their suppliers' entire crop and figuring out what to do with all the produce, whether it's processing it or finding other outlets for it. In some cases the crops might be composted or fed to animals, but that's still more preferable than actually just leaving it to rot in a landfill or the field.\u003c/p>\n\u003cp>\u003cstrong>Donating food and recycling is probably one of the first things most people think of to reduce food waste, but those activities were worth significantly fewer points in the stores' grades than other activities. How did you decide how grades would work?\u003c/strong>\u003c/p>\n\u003cp>The Environmental Protection Agency came up with a \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy\">food recovery hierarchy\u003c/a> based on environmental impact ... Since preventing waste has the greatest environmental impact, we wanted to weight strategies that work on reducing food waste even before it gets to a plate or a shelf.\u003c/p>\n\u003cp>So that's all the purchasing, delivering, transport — all the steps before food is sold at the store. Whether it's buying ugly produce, committing to purchasing whole crops, or working with delivery companies to find a place where a rejected order could go instead instead of being tossed in a landfill.\u003c/p>\n\u003cp>Whole Foods does this, where they take produce that they pull off the shelves and then they re-purpose it into meals. That's great. The food is still being eaten, and that's the main point — we want all food to be eaten. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Any dumpster diver can tell you: Grocery stores throw away a lot of food.\u003c/p>\n\u003cp>But food discarded off the shelf is just one way that grub gets trashed. There's other waste along a grocery store's supply chain —rejected crops at farms, for example — that's often overlooked. So The \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> and \u003ca href=\"http://www.UglyFruitAndVeg.org\">The \"Ugly\" Fruit and Veg Campaign\u003c/a> recently asked the 10 largest U.S. supermarkets how they handle food waste, and gave each store's efforts a letter grade.\u003c/p>\n\u003cp>Scores for each store appeared in the \u003ca href=\"http://www.biologicaldiversity.org/programs/population_and_sustainability/grocery_waste/\">report\u003c/a>, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" released Monday. Letter grades took three overarching categories into account: how much public information a store shared about food waste, what it was doing to prevent food waste, and where its discarded food went.\u003c/p>\n\u003cp>No store got an A.\u003c/p>\n\u003cp>Walmart ranked highest with a B. Kroger, Albertsons and Ahold Delhaize, the parent company that owns Food Lion and Stop & Shop, all got Cs. Costco, Publix, Whole Foods, Trader Joe's and Target all got Ds, and the German-based discount grocer ALDI got an F.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NPR asked \u003ca href=\"https://www.linkedin.com/in/jordan-figueiredo-781b7818/\">Jordan Figueiredo\u003c/a>, who runs the \"Ugly\" Fruit and Veg Campaign, a few questions about the report, and how stores could improve their approach to food waste. His answers have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Walmart got the best grade of the American stores you studied. What made it stand out?\u003c/strong>\u003c/p>\n\u003cp>Besides donating and composting a lot of discarded food, Walmart has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">worked\u003c/a> to standardize its expiration labels into two categories: \"Best if Used By\" for nonperishable products, and \"Use By\" for food that can spoil. That matters because when different products have different labels — \"sell by,\" \"best by,\" \"use by\" — most people think, \"Oh, it's bad after that date.\" Not everybody's going to do the sniff test.\u003c/p>\n\u003cp>Walmart has also paid attention to wasting less food in stores. Usually if one egg in a carton cracks, a grocery store will throw the whole thing out. Walmart found a way to replace those eggs and still sell most of the pack, which reduced millions of eggs being thrown out every year.\u003c/p>\n\u003cp>I wasn't expecting Walmart to have this much going on — but that points to something important. There must also be a business case for doing this. Otherwise, why would they?\u003c/p>\n\u003cp>For other chains that scored lower, it's not necessarily that they're not trying to reduce food waste, it's that they're not reporting what they're doing. But if they're not reporting that data, then we have no idea how effective these programs are. And something that's just done here or there isn't really meaningful.\u003c/p>\n\u003cp>\u003cstrong>In terms of reporting more data on food waste — where would you want stores to share that information, and how would that help?\u003c/strong>\u003c/p>\n\u003cp>Ahold Delhaize was the only retailer to \u003ca href=\"https://www.aholddelhaize.com/media/6530/2017_aholddelhaize-annual-report_interactive.pdf\">report\u003c/a> total volume of food waste — in 2017 they discarded 5.32 tons of food for every $1.2 million in sales. Most grocery stores often report how many pounds of food they've donated. But is it all food that would've gone to waste, or is it just canned food they chose to donate? It would be great to see, publicly, somewhere on a store's website, how much food is going to landfill, being composted, and being donated.\u003c/p>\n\u003cp>I know there's fear of losing competitive advantage if stores report too much about what they're doing, but if grocers were to report exactly how much food they're throwing in the landfill or wasting, in a bit more detail, more entrepreneurs could pop out of the woodwork to help reduce food waste with new technology or products. \u003ca href=\"https://misfitjuicery.co/\">Misfit Juicery\u003c/a> is creating juice products out of food that would've been wasted, and \u003ca href=\"https://www.regrained.com/\">Regrained\u003c/a> is creating bars and flour out of spent beer grain.\u003c/p>\n\u003cp>\u003cstrong>Another thing the report mentions is whole crop purchasing. What is that, and why is it important?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., grocers can cancel a produce order from a farm or a supplier whenever they want, for whatever reason, and there's no recourse. Whole crop purchasing is a commitment to work with the supplier to send food somewhere rather than just telling them, \"Oh, sorry, I'm only going to purchase 70 percent of your crop this year, the other 30 percent, the produce that's ugly or weather damaged — you're on your own.\"\u003c/p>\n\u003cp>In the UK, grocery stores sometimes commit to purchasing their suppliers' entire crop and figuring out what to do with all the produce, whether it's processing it or finding other outlets for it. In some cases the crops might be composted or fed to animals, but that's still more preferable than actually just leaving it to rot in a landfill or the field.\u003c/p>\n\u003cp>\u003cstrong>Donating food and recycling is probably one of the first things most people think of to reduce food waste, but those activities were worth significantly fewer points in the stores' grades than other activities. How did you decide how grades would work?\u003c/strong>\u003c/p>\n\u003cp>The Environmental Protection Agency came up with a \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy\">food recovery hierarchy\u003c/a> based on environmental impact ... Since preventing waste has the greatest environmental impact, we wanted to weight strategies that work on reducing food waste even before it gets to a plate or a shelf.\u003c/p>\n\u003cp>So that's all the purchasing, delivering, transport — all the steps before food is sold at the store. Whether it's buying ugly produce, committing to purchasing whole crops, or working with delivery companies to find a place where a rejected order could go instead instead of being tossed in a landfill.\u003c/p>\n\u003cp>Whole Foods does this, where they take produce that they pull off the shelves and then they re-purpose it into meals. That's great. The food is still being eaten, and that's the main point — we want all food to be eaten. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The Rose Acre Farms company is voluntarily recalling 206,749,248 eggs in a total of nine states, saying they \"have the potential to be contaminated with s\u003cem>almonella braenderup\u003c/em>\" — which can sicken healthy adults and have serious and possibly fatal effects for young children and the elderly.\u003c/p>\n\u003cp>The eggs came from a farm in Hyde County, N.C., and have been labeled under a number of brands, including Coburn Farms, Country Daybreak, the Food Lion store brand, Crystal Farms, Great Value and Sunshine Farms. Some were sold to restaurants, including Waffle House.\u003c/p>\n\u003cp>So far, contaminated eggs have been linked to 22 reported illnesses, according to the recall notice on the \u003ca href=\"https://www.fda.gov/Safety/Recalls/ucm604640.htm\">Food and Drug Administration's website\u003c/a>, which includes a full list of the recalled products.\u003c/p>\n\u003cp>Retail outlets and some restaurants in the following states should be on the lookout for the eggs, Rose Acre Farms says: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia.\u003c/p>\n\u003cp>The recall covers egg cartons that have the plant number P-1065 and Julian date ranges of 011 through 102. (The three-digit Julian Code refers to consecutive day of the year, meaning the recalled eggs were packed from Jan. 11 through April 12.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If anyone has the recalled eggs in their home, they should not eat them,\" the FDA says.\u003c/p>\n\u003cp> The recall of more than 206 million eggs prompts a question: What will happen to all those eggs? In food recall cases such as this, the FDA says, the point isn't to regather all of them — but instead to protect the public. The FDA and Rose Acre Farms are urging consumers either to throw the eggs away or to return them for a refund. Consumers and restaurants also should thoroughly clean any surfaces or utensils that might have come into contact with the eggs.\u003c/p>\n\u003cp>Rose Acre Farms is based in Seymour, Ind., and says it is the second-largest egg producer in the U.S.\u003c/p>\n\u003cp>The FDA says its investigators worked with state health officials to trace a number of recent salmonella infections to egg dishes — and eventually linked them to the Rose Acre Farms location in North Carolina. Testing of samples from that farm revealed the same strain of the bacteria that was recorded in the illnesses.\u003c/p>\n\u003cp>The investigation is continuing, \u003ca href=\"https://www.fda.gov/food/recallsoutbreaksemergencies/outbreaks/ucm604644.htm#consumers\">the FDA says\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Rose Acre Farms company is voluntarily recalling 206,749,248 eggs in a total of nine states, saying they \"have the potential to be contaminated with s\u003cem>almonella braenderup\u003c/em>\" — which can sicken healthy adults and have serious and possibly fatal effects for young children and the elderly.\u003c/p>\n\u003cp>The eggs came from a farm in Hyde County, N.C., and have been labeled under a number of brands, including Coburn Farms, Country Daybreak, the Food Lion store brand, Crystal Farms, Great Value and Sunshine Farms. Some were sold to restaurants, including Waffle House.\u003c/p>\n\u003cp>So far, contaminated eggs have been linked to 22 reported illnesses, according to the recall notice on the \u003ca href=\"https://www.fda.gov/Safety/Recalls/ucm604640.htm\">Food and Drug Administration's website\u003c/a>, which includes a full list of the recalled products.\u003c/p>\n\u003cp>Retail outlets and some restaurants in the following states should be on the lookout for the eggs, Rose Acre Farms says: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia.\u003c/p>\n\u003cp>The recall covers egg cartons that have the plant number P-1065 and Julian date ranges of 011 through 102. (The three-digit Julian Code refers to consecutive day of the year, meaning the recalled eggs were packed from Jan. 11 through April 12.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If anyone has the recalled eggs in their home, they should not eat them,\" the FDA says.\u003c/p>\n\u003cp> The recall of more than 206 million eggs prompts a question: What will happen to all those eggs? In food recall cases such as this, the FDA says, the point isn't to regather all of them — but instead to protect the public. The FDA and Rose Acre Farms are urging consumers either to throw the eggs away or to return them for a refund. Consumers and restaurants also should thoroughly clean any surfaces or utensils that might have come into contact with the eggs.\u003c/p>\n\u003cp>Rose Acre Farms is based in Seymour, Ind., and says it is the second-largest egg producer in the U.S.\u003c/p>\n\u003cp>The FDA says its investigators worked with state health officials to trace a number of recent salmonella infections to egg dishes — and eventually linked them to the Rose Acre Farms location in North Carolina. Testing of samples from that farm revealed the same strain of the bacteria that was recorded in the illnesses.\u003c/p>\n\u003cp>The investigation is continuing, \u003ca href=\"https://www.fda.gov/food/recallsoutbreaksemergencies/outbreaks/ucm604644.htm#consumers\">the FDA says\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If Republicans in Congress have their way, millions of people who get food aid through the Supplemental Nutritional Assistance Program (SNAP) will have to find a job or attend job training classes for about 20 hours each week, or lose their benefits.\u003c/p>\n\u003cp>That's the biggest and most controversial part of a Republican-drafted \u003ca href=\"https://agriculture.house.gov/uploadedfiles/agriculture_and_nutrition_act_of_2018.pdf\">Farm Bill\u003c/a> unveiled this week by Michael Conaway, R-Texas, chairman of the Agriculture Committee in the House of Representatives. The rest of Conaway's proposal, however, represents continuity. Existing subsidies for farmers would continue in their current form.\u003c/p>\n\u003cp>Democrats — even those who support subsidies to farmers — are vowing to fight Conaway's draft bill because of its changes to the SNAP program. Collin Peterson D-Minn., the senior Democratic member of the House Agriculture Committee, said the SNAP changes would \"increase food insecurity and hardship.\" He accused his Republican colleagues of breaking up \"the long-standing, bipartisan, urban-rural ... alliance\" that has supported past farm bills.\u003c/p>\n\u003cp>Republicans, though, say the work requirement proposals are meant to assist those who may have fallen on hard times get back on their feet, off public assistance, and into the workforce.\u003c/p>\n\u003cp>\"We believe that breaking this poverty cycle is really important,\" Conaway told reporters at a news conference unveiling the bill Thursday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The legislation calls for able-bodied adults between the ages of 18 and 59 to work or be enrolled in a job-training program for at least 20 hours a week beginning in fiscal year 2021. That minimum number of hours would jump to 25 hours per week starting in fiscal year 2026.\u003c/p>\n\u003cp>Those who violate the work requirements could become ineligible for SNAP benefits for a 12-month period. Subsequent violations could result in three years of lost benefits, \"unless an individual obtains employment sufficient to meet the hourly requirement or is no longer subject to the work requirements at an earlier time,\" and other conditions, according to language in the summary of the bill.\u003c/p>\n\u003cp>The bill also aims to cut down on potential SNAP fraud. It calls for creating a Duplicative Enrollment Database\u003cstrong> \u003c/strong>that would determine who is eligible for benefits and \"to prevent supplemental nutrition assistance program participants from receiving duplicative benefits in multiple states,\" according to the text of the bill.\u003c/p>\n\u003cp>A plan to allow states to implement a \u003ca href=\"https://apnews.com/6f5adff5efeb4f9a9075f76bf9cf5572\">drug testing\u003c/a> program for certain food stamp recipients is not in the draft. 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That idea, put forward in the president's most recent proposed federal budget, was widely criticized by anti-poverty advocates and grocery stores.\u003c/p>\n\u003cp>Traditional multi-billion-dollar programs aimed at supporting farmers, such as federally subsidized crop insurance, are preserved in Conaway's proposal. The vast majority of these subsidies go to the most widely planted crops: corn, cotton, peanuts, rice, soybeans, and wheat. The bill also maintains restrictions on sugar imports that prop up the price of domestically produced sugar.\u003c/p>\n\u003cp>These subsidies have come under increasing criticism in recent years. 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Conaway wants to eliminate a requirement that the Environmental Protection Agency consult with the other agencies, such as the Department of Interior, to determine whether a new pesticide could harm threatened or endangered species.\u003c/p>\n\u003cp>In a statement, the \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> said that this proposed change would \" ignore pesticides' harms to endangered species and eviscerate all meaningful protections for fish, animals and plants under the Endangered Species Act.\"\u003c/p>\n\u003cp>The draft bill proposes other small changes in farm policy that reflect new concerns. It authorizes an expansion in enforcement of the National Organic Program to prevent fraudulent labeling of imports as organic. If passed, it would also authorize more funding to promote farmers' markets, and to fight the growing problem of wild pigs that have been destroying crops in certain areas.\u003c/p>\n\u003cp>The Farm Bill traditionally comes up for renewal every five years. Congress passed the current version in 2014. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If Republicans in Congress have their way, millions of people who get food aid through the Supplemental Nutritional Assistance Program (SNAP) will have to find a job or attend job training classes for about 20 hours each week, or lose their benefits.\u003c/p>\n\u003cp>That's the biggest and most controversial part of a Republican-drafted \u003ca href=\"https://agriculture.house.gov/uploadedfiles/agriculture_and_nutrition_act_of_2018.pdf\">Farm Bill\u003c/a> unveiled this week by Michael Conaway, R-Texas, chairman of the Agriculture Committee in the House of Representatives. The rest of Conaway's proposal, however, represents continuity. Existing subsidies for farmers would continue in their current form.\u003c/p>\n\u003cp>Democrats — even those who support subsidies to farmers — are vowing to fight Conaway's draft bill because of its changes to the SNAP program. Collin Peterson D-Minn., the senior Democratic member of the House Agriculture Committee, said the SNAP changes would \"increase food insecurity and hardship.\" He accused his Republican colleagues of breaking up \"the long-standing, bipartisan, urban-rural ... alliance\" that has supported past farm bills.\u003c/p>\n\u003cp>Republicans, though, say the work requirement proposals are meant to assist those who may have fallen on hard times get back on their feet, off public assistance, and into the workforce.\u003c/p>\n\u003cp>\"We believe that breaking this poverty cycle is really important,\" Conaway told reporters at a news conference unveiling the bill Thursday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The legislation calls for able-bodied adults between the ages of 18 and 59 to work or be enrolled in a job-training program for at least 20 hours a week beginning in fiscal year 2021. That minimum number of hours would jump to 25 hours per week starting in fiscal year 2026.\u003c/p>\n\u003cp>Those who violate the work requirements could become ineligible for SNAP benefits for a 12-month period. Subsequent violations could result in three years of lost benefits, \"unless an individual obtains employment sufficient to meet the hourly requirement or is no longer subject to the work requirements at an earlier time,\" and other conditions, according to language in the summary of the bill.\u003c/p>\n\u003cp>The bill also aims to cut down on potential SNAP fraud. It calls for creating a Duplicative Enrollment Database\u003cstrong> \u003c/strong>that would determine who is eligible for benefits and \"to prevent supplemental nutrition assistance program participants from receiving duplicative benefits in multiple states,\" according to the text of the bill.\u003c/p>\n\u003cp>A plan to allow states to implement a \u003ca href=\"https://apnews.com/6f5adff5efeb4f9a9075f76bf9cf5572\">drug testing\u003c/a> program for certain food stamp recipients is not in the draft. But Conaway did not\u003cem> \u003c/em>rule out that one could be added later.\u003c/p>\n\u003cp>\"It's not in the bill base text, but we have some members on the committee who are keenly interested in that,\" Conway said.\u003c/p>\n\u003cp>Earlier this week President Trump signed an \u003ca href=\"https://www.npr.org/2018/04/10/601332980/president-trump-turns-attention-to-welfare-programs\">executive order\u003c/a> calling on federal agencies to strengthen work requirements on public assistance programs.\u003c/p>\n\u003cp>SNAP helps more than \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/datastatistics/january-performance-report-2018.pdf\">40 million needy individuals\u003c/a>, and nutrition programs account for approximately \u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-commodity-policy/projected-spending-under-the-2014-farm-bill/\">80 percent\u003c/a> of the cost of the current farm bill.\u003c/p>\n\u003cp>Conaway's draft bill does not mention the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/12/585130274/trump-administration-wants-to-decide-what-food-snap-recipients-will-get\">idea\u003c/a> — floated by the Trump administration — of distributing a portion of SNAP aid in the form of boxes of nonperishable food, rather than debit cards that people can use to buy food in supermarkets. That idea, put forward in the president's most recent proposed federal budget, was widely criticized by anti-poverty advocates and grocery stores.\u003c/p>\n\u003cp>Traditional multi-billion-dollar programs aimed at supporting farmers, such as federally subsidized crop insurance, are preserved in Conaway's proposal. The vast majority of these subsidies go to the most widely planted crops: corn, cotton, peanuts, rice, soybeans, and wheat. The bill also maintains restrictions on sugar imports that prop up the price of domestically produced sugar.\u003c/p>\n\u003cp>These subsidies have come under increasing criticism in recent years. 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Conaway wants to eliminate a requirement that the Environmental Protection Agency consult with the other agencies, such as the Department of Interior, to determine whether a new pesticide could harm threatened or endangered species.\u003c/p>\n\u003cp>In a statement, the \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> said that this proposed change would \" ignore pesticides' harms to endangered species and eviscerate all meaningful protections for fish, animals and plants under the Endangered Species Act.\"\u003c/p>\n\u003cp>The draft bill proposes other small changes in farm policy that reflect new concerns. It authorizes an expansion in enforcement of the National Organic Program to prevent fraudulent labeling of imports as organic. If passed, it would also authorize more funding to promote farmers' markets, and to fight the growing problem of wild pigs that have been destroying crops in certain areas.\u003c/p>\n\u003cp>The Farm Bill traditionally comes up for renewal every five years. Congress passed the current version in 2014. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Should California Winemakers Be Worried About China's Tariffs?",
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"content": "\u003cp>California's vintners and grape growers are among the latest potential victims in the escalating trade spat between the U.S. and China.\u003c/p>\n\u003cp>Responding to U.S. plans to impose import duties on goods from China, the Chinese Ministry of Commerce \u003ca href=\"https://www.nytimes.com/2018/04/01/world/asia/china-tariffs-united-states.html\">reciprocated\u003c/a> by introducing new tariffs on 128 U.S. products, including an additional 15 percent import tariff on wine.\u003c/p>\n\u003cp>Wine producers in California are concerned about the immediate and longer-term implications of this new tariff, on top of those already in place. \u003ca href=\"http://www.lodinews.com/news/article_cb943f44-395d-11e8-9d3b-5b199814232a.html\">Reports have already begun to circulate\u003c/a> about orders being canceled, redirected or renegotiated as a result.\u003c/p>\n\u003cp>How worried should U.S. winemakers be?\u003c/p>\n\u003cp>\u003cstrong>The U.S. wine industry\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The U.S. is a major player in the global wine industry both in terms of consumption and production.\u003c/p>\n\u003cp>Americans \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/united-states/F91DB4F30BC37145AC9B92F37C2AA5D7\">consumed 3.59 billion liters of wine\u003c/a> in 2016, or about 11.1 liters per person. About a third of that was imported.\u003c/p>\n\u003cp>In terms of production, the U.S. \u003ca href=\"http://www.wineinstitute.org/files/World_Wine_Production_by_Country_2015.pdf\">ranks fourth\u003c/a> after Italy, France and Spain — \u003ca href=\"https://www.wineinstitute.org/resources/statistics/article83\">making more than 3 billion liters\u003c/a> in 2016. California produced about 85 percent of that.\u003c/p>\n\u003cp>While the vast majority of U.S. wine is consumed domestically, about 10 percent is shipped overseas. In 2017, the U.S. \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/united-states/F91DB4F30BC37145AC9B92F37C2AA5D7\">exported 380 million liters\u003c/a> of wine worth $1.46 billion. Canada was the top destination, importing 28 percent of the total, followed by the U.K. with 15 percent, Hong Kong at 8 percent and Japan with 6 percent.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM.png\" alt=\"Biggest consumers of US Wine\" width=\"1458\" height=\"762\" class=\"aligncenter size-full wp-image-126757\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM.png 1458w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-160x84.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-800x418.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-768x401.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1020x533.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1200x627.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1180x617.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-960x502.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-240x125.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-375x196.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-520x272.png 520w\" sizes=\"(max-width: 1458px) 100vw, 1458px\">\u003c/p>\n\u003cp>\u003cstrong>China's small share\u003c/strong>\u003c/p>\n\u003cp>China, for its part, imports quite a bit of wine. Very little, however, comes from the U.S.\u003c/p>\n\u003cp>China imported some $2.37 billion worth of wine in 2016, most of which came from the European Union. Only \u003ca href=\"https://atlas.media.mit.edu/en/visualize/tree_map/hs92/export/usa/show/2204/2016/\">$76 million\u003c/a>, or 2.2 percent, was American.\u003c/p>\n\u003cp>That puts China sixth among top destinations for U.S. wine exports, with a share of about 5 percent.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM.png\" alt=\"China Loves French Wine\" width=\"1476\" height=\"794\" class=\"aligncenter size-full wp-image-126759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM.png 1476w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-160x86.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-800x430.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-768x413.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1020x549.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1200x646.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1180x635.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-960x516.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-240x129.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-375x202.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-520x280.png 520w\" sizes=\"(max-width: 1476px) 100vw, 1476px\">\u003c/p>\n\u003cp>These \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">figures underestimate\u003c/a> the true value somewhat because more than half of Hong Kong's imports are then shipped or smuggled to China. Even allowing for these adjustments, Chinese consumption of U.S. wine makes up less than 1 percent of the total value of American production.\u003c/p>\n\u003cp>It's clear that at the moment China is not all that important to most California wine producers. Why then are U.S. wine producers anxious about new tariffs disrupting trade to this relatively minor market?\u003c/p>\n\u003cp>It's all about the future. Although per capita consumption of wine in China remains very low, China is the world's fastest-growing wine market and is expected to soon become the second largest, after the U.S.\u003c/p>\n\u003cp>From 2000 to 2016, \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">Chinese wine consumption soared\u003c/a> from 219 million liters in 2000 to 1.24 billion liters in 2016. \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">Some observers estimate\u003c/a> growth was even higher. Much of that consumption was imported — especially in the premium wine segment.\u003c/p>\n\u003cp>Economists \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/asia-and-other-emerging-regions/85F1403DA98F8B4BB57F837734D91589\">who have studied these markets\u003c/a> project further significant growth in China's demand for wine, including premium wine imports.\u003c/p>\n\u003cp>This would make getting pushed out of China especially troubling at a time when global per-capita wine consumption has been declining, especially in Europe.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM.png\" alt=\"Surging Wine Import\" width=\"1482\" height=\"750\" class=\"aligncenter size-full wp-image-126758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM.png 1482w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-800x405.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-768x389.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1200x607.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1180x597.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-960x486.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-520x263.png 520w\" sizes=\"(max-width: 1482px) 100vw, 1482px\">\u003c/p>\n\u003cp>\u003cstrong>Already at a disadvantage\u003c/strong>\u003c/p>\n\u003cp>Even without the new tax, U.S. exporters were facing a tilted playing field that would have constrained the potential for increasing California's market share.\u003c/p>\n\u003cp>Without the new tariffs, China already collected a tariff of 14 percent on most U.S. wine — though it can reach as high as 20 percent in some categories. In contrast, \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">wine from some countries\u003c/a>, such as Chile, Georgia, New Zealand and, starting next year, Australia, enter China duty-free.\u003c/p>\n\u003cp>With the new tariff in effect, most American wines will incur duties of 29 percent.\u003c/p>\n\u003cp>Hong Kong, however, does offer a back door to U.S. wine. The China-governed island phased out its own steep tariffs on wine imports a decade ago. This has created an incentive for smuggling.\u003c/p>\n\u003cp>\u003cstrong>A market lost?\u003c/strong>\u003c/p>\n\u003cp>So what does all this mean?\u003c/p>\n\u003cp>Given the small share of total U.S. wine currently going to China, the new tariff would not likely have a material effect on the American wine industry, whether in terms of domestic prices or producer bottom lines. Still, it will be disruptive for particular businesses especially in the near term.\u003c/p>\n\u003cp>The real concern for American wine producers is that high tariffs applied today may make U.S. wine too expensive and cause them to miss out as hundreds of millions of Chinese middle-income consumers increase their wine consumption over the next decade.\u003c/p>\n\u003cp>More broadly, if the trade spat escalates to a trade war, serious damage will be done to all of U.S. agriculture, including grape and wine producers. Even more troubling, if the loss of trade causes broader damage to the U.S. economy, it could even affect demand for California wine in its most important market: the United States.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"https://theconversation.com/us/\">The Conversation\u003c/a>\u003cem>, an independent source of news and global perspectives from the academic and research community.\u003c/em> \u003cem>Julian M. Alsten is director of the Robert Mondavi Institute Center for Wine Economics, University of California, Davis. Daniel Sumner is a Frank H. Buck, Jr., distinguished professor of Agricultural and Resource Economics, University of California, Davis. Olena Sambucci is a postdoctoral scholar in Agricultural and Resource Economics, University of California, Davis.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "California produces about 85 percent of American wine, which is worth about $1.5 billion in exports. As of now, China imports little U.S. wine, but it's one of the world's fastest-growing markets.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>California's vintners and grape growers are among the latest potential victims in the escalating trade spat between the U.S. and China.\u003c/p>\n\u003cp>Responding to U.S. plans to impose import duties on goods from China, the Chinese Ministry of Commerce \u003ca href=\"https://www.nytimes.com/2018/04/01/world/asia/china-tariffs-united-states.html\">reciprocated\u003c/a> by introducing new tariffs on 128 U.S. products, including an additional 15 percent import tariff on wine.\u003c/p>\n\u003cp>Wine producers in California are concerned about the immediate and longer-term implications of this new tariff, on top of those already in place. \u003ca href=\"http://www.lodinews.com/news/article_cb943f44-395d-11e8-9d3b-5b199814232a.html\">Reports have already begun to circulate\u003c/a> about orders being canceled, redirected or renegotiated as a result.\u003c/p>\n\u003cp>How worried should U.S. winemakers be?\u003c/p>\n\u003cp>\u003cstrong>The U.S. wine industry\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The U.S. is a major player in the global wine industry both in terms of consumption and production.\u003c/p>\n\u003cp>Americans \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/united-states/F91DB4F30BC37145AC9B92F37C2AA5D7\">consumed 3.59 billion liters of wine\u003c/a> in 2016, or about 11.1 liters per person. About a third of that was imported.\u003c/p>\n\u003cp>In terms of production, the U.S. \u003ca href=\"http://www.wineinstitute.org/files/World_Wine_Production_by_Country_2015.pdf\">ranks fourth\u003c/a> after Italy, France and Spain — \u003ca href=\"https://www.wineinstitute.org/resources/statistics/article83\">making more than 3 billion liters\u003c/a> in 2016. California produced about 85 percent of that.\u003c/p>\n\u003cp>While the vast majority of U.S. wine is consumed domestically, about 10 percent is shipped overseas. In 2017, the U.S. \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/united-states/F91DB4F30BC37145AC9B92F37C2AA5D7\">exported 380 million liters\u003c/a> of wine worth $1.46 billion. Canada was the top destination, importing 28 percent of the total, followed by the U.K. with 15 percent, Hong Kong at 8 percent and Japan with 6 percent.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM.png\" alt=\"Biggest consumers of US Wine\" width=\"1458\" height=\"762\" class=\"aligncenter size-full wp-image-126757\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM.png 1458w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-160x84.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-800x418.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-768x401.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1020x533.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1200x627.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1180x617.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-960x502.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-240x125.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-375x196.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-520x272.png 520w\" sizes=\"(max-width: 1458px) 100vw, 1458px\">\u003c/p>\n\u003cp>\u003cstrong>China's small share\u003c/strong>\u003c/p>\n\u003cp>China, for its part, imports quite a bit of wine. Very little, however, comes from the U.S.\u003c/p>\n\u003cp>China imported some $2.37 billion worth of wine in 2016, most of which came from the European Union. Only \u003ca href=\"https://atlas.media.mit.edu/en/visualize/tree_map/hs92/export/usa/show/2204/2016/\">$76 million\u003c/a>, or 2.2 percent, was American.\u003c/p>\n\u003cp>That puts China sixth among top destinations for U.S. wine exports, with a share of about 5 percent.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM.png\" alt=\"China Loves French Wine\" width=\"1476\" height=\"794\" class=\"aligncenter size-full wp-image-126759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM.png 1476w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-160x86.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-800x430.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-768x413.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1020x549.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1200x646.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1180x635.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-960x516.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-240x129.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-375x202.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-520x280.png 520w\" sizes=\"(max-width: 1476px) 100vw, 1476px\">\u003c/p>\n\u003cp>These \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">figures underestimate\u003c/a> the true value somewhat because more than half of Hong Kong's imports are then shipped or smuggled to China. Even allowing for these adjustments, Chinese consumption of U.S. wine makes up less than 1 percent of the total value of American production.\u003c/p>\n\u003cp>It's clear that at the moment China is not all that important to most California wine producers. Why then are U.S. wine producers anxious about new tariffs disrupting trade to this relatively minor market?\u003c/p>\n\u003cp>It's all about the future. Although per capita consumption of wine in China remains very low, China is the world's fastest-growing wine market and is expected to soon become the second largest, after the U.S.\u003c/p>\n\u003cp>From 2000 to 2016, \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">Chinese wine consumption soared\u003c/a> from 219 million liters in 2000 to 1.24 billion liters in 2016. \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">Some observers estimate\u003c/a> growth was even higher. Much of that consumption was imported — especially in the premium wine segment.\u003c/p>\n\u003cp>Economists \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/asia-and-other-emerging-regions/85F1403DA98F8B4BB57F837734D91589\">who have studied these markets\u003c/a> project further significant growth in China's demand for wine, including premium wine imports.\u003c/p>\n\u003cp>This would make getting pushed out of China especially troubling at a time when global per-capita wine consumption has been declining, especially in Europe.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM.png\" alt=\"Surging Wine Import\" width=\"1482\" height=\"750\" class=\"aligncenter size-full wp-image-126758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM.png 1482w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-800x405.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-768x389.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1200x607.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1180x597.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-960x486.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-520x263.png 520w\" sizes=\"(max-width: 1482px) 100vw, 1482px\">\u003c/p>\n\u003cp>\u003cstrong>Already at a disadvantage\u003c/strong>\u003c/p>\n\u003cp>Even without the new tax, U.S. exporters were facing a tilted playing field that would have constrained the potential for increasing California's market share.\u003c/p>\n\u003cp>Without the new tariffs, China already collected a tariff of 14 percent on most U.S. wine — though it can reach as high as 20 percent in some categories. In contrast, \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">wine from some countries\u003c/a>, such as Chile, Georgia, New Zealand and, starting next year, Australia, enter China duty-free.\u003c/p>\n\u003cp>With the new tariff in effect, most American wines will incur duties of 29 percent.\u003c/p>\n\u003cp>Hong Kong, however, does offer a back door to U.S. wine. The China-governed island phased out its own steep tariffs on wine imports a decade ago. This has created an incentive for smuggling.\u003c/p>\n\u003cp>\u003cstrong>A market lost?\u003c/strong>\u003c/p>\n\u003cp>So what does all this mean?\u003c/p>\n\u003cp>Given the small share of total U.S. wine currently going to China, the new tariff would not likely have a material effect on the American wine industry, whether in terms of domestic prices or producer bottom lines. Still, it will be disruptive for particular businesses especially in the near term.\u003c/p>\n\u003cp>The real concern for American wine producers is that high tariffs applied today may make U.S. wine too expensive and cause them to miss out as hundreds of millions of Chinese middle-income consumers increase their wine consumption over the next decade.\u003c/p>\n\u003cp>More broadly, if the trade spat escalates to a trade war, serious damage will be done to all of U.S. agriculture, including grape and wine producers. Even more troubling, if the loss of trade causes broader damage to the U.S. economy, it could even affect demand for California wine in its most important market: the United States.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"https://theconversation.com/us/\">The Conversation\u003c/a>\u003cem>, an independent source of news and global perspectives from the academic and research community.\u003c/em> \u003cem>Julian M. Alsten is director of the Robert Mondavi Institute Center for Wine Economics, University of California, Davis. Daniel Sumner is a Frank H. Buck, Jr., distinguished professor of Agricultural and Resource Economics, University of California, Davis. Olena Sambucci is a postdoctoral scholar in Agricultural and Resource Economics, University of California, Davis.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "NECCO-Mania: Fans Stock Up On Chalky Wafers In Case Candy Company Folds",
"title": "NECCO-Mania: Fans Stock Up On Chalky Wafers In Case Candy Company Folds",
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"content": "\u003cp>NECCO wafers are a polarizing candy. Some online haters have compared the brittle sugar disks to chalk, or antacid tablets. But now, the company that makes them could soon close shop — and that's brought out some of the candies' very loyal fans.\u003c/p>\n\u003cp>At Sugar Heaven in Somerville, Mass., David Sapers points out that there is a lot more NECCO on his shelves than just those controversial wafers. NECCO buttons and NECCO Sky Bars share shelf space with the classic wafers at his store.\u003c/p>\n\u003cp>\"Also NECCO makes things like Squirrel Nut Zippers, Mary Janes, Slap Stix. And obviously during Valentine's they're big with their ... conversation hearts,\" he says.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/04/20180411_atc_not_my_necco_fans_buying_up_chalky_wafers_in_case_candy_company_folds.mp3\u003c/p>\n\u003cp>NECCO is an acronym for the New England Confectionery Co., which is in financial trouble. If its leaders can't find a buyer by early May, the company says it will have to shut down, laying off hundreds of workers at its factory in Revere, Mass. The company didn't respond to requests for an interview. But at Sugar Heaven, Sapers is getting ready.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I just ordered 10 cases of [NECCO's products] yesterday, which were delivered on Thursday. So I did that because first of all, they don't go bad. They're going to last for a while, and just in case something happens, we have it.\"\u003c/p>\n\u003cp>Customers Inge Nakel and Michelle Scannell buy some candy, including a roll of NECCO wafers. The classic roll has an incongruous mix of flavors, including orange, licorice and clove.\u003c/p>\n\u003cp>\"I love the chocolate ones,\" says Nakel.\u003c/p>\n\u003cp>\"You can buy a whole roll of chocolate. That's the best thing in the entire world,\" Scannell says.\u003c/p>\n\u003cp>\"You know what's best, is their conversation hearts,\" says Nakel. Scannell agrees.\u003c/p>\n\u003cp>Those candy hearts with little amorous messages on them are a Valentine's Day staple, and Sapers says Sugar Heaven will buy up as many as it can if it looks like NECCO won't survive. And he is not the only one stocking up.\u003c/p>\n\u003cfigure id=\"attachment_126734\" class=\"wp-caption aligncenter\" style=\"max-width: 1864px\">\u003cimg class=\"size-full wp-image-126734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2.jpg\" alt=\"NECCO candies for sale at Sugar Heaven in Somerville, Mass. David Sapers says Sugar Heaven will buy up as many as it can if it looks like NECCO won't survive.\" width=\"1864\" height=\"1397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2.jpg 1864w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-520x390.jpg 520w\" sizes=\"(max-width: 1864px) 100vw, 1864px\">\u003cfigcaption class=\"wp-caption-text\">NECCO candies for sale at Sugar Heaven in Somerville, Mass. David Sapers says Sugar Heaven will buy up as many as it can if it looks like NECCO won't survive. \u003ccite>(Craig LeMoult)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Today alone we probably sold 30 cases. We're selling a lot,\" says Jon Prince, who runs the online retailer Candyfavorites.com. He says sales of NECCO wafers have spiked. One caller wanted to buy his whole inventory, but he is limiting the size of each sale. \"And the person actually started to cry and they said they couldn't imagine a world without their NECCO wafers,\" he says.\u003c/p>\n\u003cp>NECCO traces its roots back to 1847, when the Chase brothers started making candy. It wasn't until a merger in 1901 that the firm officially became the New England Confectionary Co.\u003c/p>\n\u003cp>The famous wafers are memorialized by a small sculpture in a park in Cambridge, Mass., near where the company's factory once stood. The metal sculpture depicts a paper bag, with NECCO wafers spilling out of it.\u003c/p>\n\u003cp>https://twitter.com/clemoult/status/984068787262623749\u003c/p>\n\u003cp>Kelly Haugh, who works in the building next to the sculpture, is a huge fan of the candy.\u003c/p>\n\u003cp>\"My mother-in-law, like, probably three years ago, found out that I was obsessed with NECCO wafers and started just buying them for me,\" Haugh says.\u003c/p>\n\u003cp>Every Christmas, her stocking is full of them. \"So I think I liked them a whole lot more when I didn't have a cabinet full of them. But now I'm glad I have my stash,\" Haugh says.\u003c/p>\n\u003cp>She realizes not everyone is a fan. Its flavor and texture can be pretty controversial. \"They're definitely not a normal thing for people to love. It's like people say they're chalky or whatever,\" Haugh says.\u003c/p>\n\u003cp>But standing near the statue, Joey Barbosa tried them for the first time and had a more positive reaction.\u003c/p>\n\u003cp>\"Mmmm. They're very good. Crunchy, tasty. Pretty much it,\" he says.\u003c/p>\n\u003cp>Another NECCO fan, Spencer Ordway, is hoarding wafers, but not because of their tasty crunch. He runs a sleepaway camp in Maine, and for more than 70 years, at an end-of-summer carnival, campers have used NECCO wafers as a currency to play games and buy prizes.\u003c/p>\n\u003cp>\"I had so many alumni and current staff contacting me today saying, 'What are we going to do? How can we save enough NECCO wafers to, uh, cover us for years to come?' \" Ordway says.\u003c/p>\n\u003cp>So he went online and bought enough to keep the carnival funded for the next few years. And he says the camp's stash is safe, since he is not likely to be raiding it anytime soon. \"I mean, it is really like chewing on chalk.\"\u003c/p>\n\u003cp>Even so, he is still hoping the company can pull through somehow, so NECCO wafers — and the company's other candies — will be available for generations to come.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wgbh.org/995/\">WGBH\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>NECCO wafers are a polarizing candy. Some online haters have compared the brittle sugar disks to chalk, or antacid tablets. But now, the company that makes them could soon close shop — and that's brought out some of the candies' very loyal fans.\u003c/p>\n\u003cp>At Sugar Heaven in Somerville, Mass., David Sapers points out that there is a lot more NECCO on his shelves than just those controversial wafers. NECCO buttons and NECCO Sky Bars share shelf space with the classic wafers at his store.\u003c/p>\n\u003cp>\"Also NECCO makes things like Squirrel Nut Zippers, Mary Janes, Slap Stix. And obviously during Valentine's they're big with their ... conversation hearts,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NECCO is an acronym for the New England Confectionery Co., which is in financial trouble. If its leaders can't find a buyer by early May, the company says it will have to shut down, laying off hundreds of workers at its factory in Revere, Mass. The company didn't respond to requests for an interview. But at Sugar Heaven, Sapers is getting ready.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I just ordered 10 cases of [NECCO's products] yesterday, which were delivered on Thursday. So I did that because first of all, they don't go bad. They're going to last for a while, and just in case something happens, we have it.\"\u003c/p>\n\u003cp>Customers Inge Nakel and Michelle Scannell buy some candy, including a roll of NECCO wafers. The classic roll has an incongruous mix of flavors, including orange, licorice and clove.\u003c/p>\n\u003cp>\"I love the chocolate ones,\" says Nakel.\u003c/p>\n\u003cp>\"You can buy a whole roll of chocolate. That's the best thing in the entire world,\" Scannell says.\u003c/p>\n\u003cp>\"You know what's best, is their conversation hearts,\" says Nakel. Scannell agrees.\u003c/p>\n\u003cp>Those candy hearts with little amorous messages on them are a Valentine's Day staple, and Sapers says Sugar Heaven will buy up as many as it can if it looks like NECCO won't survive. And he is not the only one stocking up.\u003c/p>\n\u003cfigure id=\"attachment_126734\" class=\"wp-caption aligncenter\" style=\"max-width: 1864px\">\u003cimg class=\"size-full wp-image-126734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2.jpg\" alt=\"NECCO candies for sale at Sugar Heaven in Somerville, Mass. David Sapers says Sugar Heaven will buy up as many as it can if it looks like NECCO won't survive.\" width=\"1864\" height=\"1397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2.jpg 1864w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/necco-01-e2104ca10f2a2b0e718675d502afdbd10f75afc2-520x390.jpg 520w\" sizes=\"(max-width: 1864px) 100vw, 1864px\">\u003cfigcaption class=\"wp-caption-text\">NECCO candies for sale at Sugar Heaven in Somerville, Mass. David Sapers says Sugar Heaven will buy up as many as it can if it looks like NECCO won't survive. \u003ccite>(Craig LeMoult)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Today alone we probably sold 30 cases. We're selling a lot,\" says Jon Prince, who runs the online retailer Candyfavorites.com. He says sales of NECCO wafers have spiked. One caller wanted to buy his whole inventory, but he is limiting the size of each sale. \"And the person actually started to cry and they said they couldn't imagine a world without their NECCO wafers,\" he says.\u003c/p>\n\u003cp>NECCO traces its roots back to 1847, when the Chase brothers started making candy. It wasn't until a merger in 1901 that the firm officially became the New England Confectionary Co.\u003c/p>\n\u003cp>The famous wafers are memorialized by a small sculpture in a park in Cambridge, Mass., near where the company's factory once stood. The metal sculpture depicts a paper bag, with NECCO wafers spilling out of it.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>Kelly Haugh, who works in the building next to the sculpture, is a huge fan of the candy.\u003c/p>\n\u003cp>\"My mother-in-law, like, probably three years ago, found out that I was obsessed with NECCO wafers and started just buying them for me,\" Haugh says.\u003c/p>\n\u003cp>Every Christmas, her stocking is full of them. \"So I think I liked them a whole lot more when I didn't have a cabinet full of them. But now I'm glad I have my stash,\" Haugh says.\u003c/p>\n\u003cp>She realizes not everyone is a fan. Its flavor and texture can be pretty controversial. \"They're definitely not a normal thing for people to love. It's like people say they're chalky or whatever,\" Haugh says.\u003c/p>\n\u003cp>But standing near the statue, Joey Barbosa tried them for the first time and had a more positive reaction.\u003c/p>\n\u003cp>\"Mmmm. They're very good. Crunchy, tasty. Pretty much it,\" he says.\u003c/p>\n\u003cp>Another NECCO fan, Spencer Ordway, is hoarding wafers, but not because of their tasty crunch. He runs a sleepaway camp in Maine, and for more than 70 years, at an end-of-summer carnival, campers have used NECCO wafers as a currency to play games and buy prizes.\u003c/p>\n\u003cp>\"I had so many alumni and current staff contacting me today saying, 'What are we going to do? How can we save enough NECCO wafers to, uh, cover us for years to come?' \" Ordway says.\u003c/p>\n\u003cp>So he went online and bought enough to keep the carnival funded for the next few years. And he says the camp's stash is safe, since he is not likely to be raiding it anytime soon. \"I mean, it is really like chewing on chalk.\"\u003c/p>\n\u003cp>Even so, he is still hoping the company can pull through somehow, so NECCO wafers — and the company's other candies — will be available for generations to come.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wgbh.org/995/\">WGBH\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Bakeries Doing the Rye Thing",
"title": "San Francisco Bakeries Doing the Rye Thing",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As a born and bred Jewish New Yorker, I recently satisfied my craving for rye bread by exploring \u003ca href=\"https://www.kqed.org/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing\">six East Bay bakeries\u003c/a>. But with Passover over, I decided to cross the bridge to see what kind of rye San Francisco had to offer. During this bread adventure, I found four more guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. I woke up to the fact that rye bread is not synonymous with the taste of caraway and there are cultural and environmental influences that determine flavor, density and digestibility.\u003c/p>\n\u003cp>Tartine co-owner and baker Chad Robertson shared that for the past five to seven years he has been inspired by a modern grain resurgence that has dominated the bread landscape- a movement to bring back heirloom and ancient grains. He went to Denmark where heirloom Nordic grains were being revived, specifically varieties of rye popular with Danish culture and the open-faced sandwiches known as \u003ca href=\"https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d\">smørrebrød\u003c/a> (essentially, a Danish \u003ca href=\"https://en.wikipedia.org/wiki/Open_sandwich\">tartine\u003c/a>). He loved the idea of this culinary trend but realized the bread was hard on his digestion. He discovered that sprouting the rye alleviated these problems and this realization along with the recipe from his Danish chef friend, René’s Bolvig, became the inspiration for the Seeded Sprouted Rye available at Tartine (the recipe is called René’s Rye and is available in his book, Tartine Book No.3.)\u003c/p>\n\u003cfigure id=\"attachment_126447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1040-new1.jpg\" alt=\"The interiors exposed of rye breads from San Francisco bakeries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interiors exposed of rye breads from San Francisco bakeries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in San Francisco:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_126458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1088-new.jpg\" alt=\"Noe Valley Bakery rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://noevalleybakery.com/pages/what-we-make\">\u003cstrong>Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rye Bread\u003c/em>: Organic whole dark rye flour, organic wheat flour, organic whole wheat flour, water, sea salt, caraway seeds. Price: $5.25\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nNoe Valley Bakery's \u003cem>Rye Bread\u003c/em> is a fairly dense sour-based rye with a thick crust, chewy crumb, and strong but not too intense caraway flavor. According to co-owner/baker Michael Gassen, the rye is styled to resemble a good German rye, satisfy his wife's and mother-in-law's cravings for rye toast with cream cheese, and please Jewish East Coast transplants who, like me, miss the real deal. The crust was a bit tough when plain but became nice and crunchy when toasted. After day three, the rye was best consumed as toast with butter.\u003c/p>\n\u003cp>I found the bread scoring on this loaf to be quite attractive and Michael said it functioned to help keep the bread's cylindrical shape. To further maintain its shape, this rye goes through a long \u003ca href=\"https://www.thespruce.com/retarding-427620\">retardation\u003c/a> (a cold process versus the warm process of fermentation), is free form, and \u003ca href=\"https://en.wikipedia.org/wiki/Proofing_(baking_technique)\">proofed\u003c/a> in a \u003ca href=\"https://www.google.com/search?q=what+is+a+couche+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiHzrTCyLLaAhWBGnwKHeIWChQQ_AUICygC&biw=1279&bih=727\">couche\u003c/a> as opposed to a \u003ca href=\"https://www.google.com/search?q=what+is+a+banneton+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjhqJmOybLaAhUJr1QKHWLMB8EQ_AUICygC&biw=1279&bih=727\">banneton\u003c/a>. The sourdough starter used for this bread dates back to 1983, a blend of Italian \u003ca href=\"https://en.wikipedia.org/wiki/Muscat_(grape)\">Muscat\u003c/a> grapes and organic rye flour from Giusto's.\u003c/p>\n\u003cfigure id=\"attachment_126460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1122-new.jpg\" alt=\"Noe Valley Bakery rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAll of Noe Valley Bakery's cake and bread flours are organic and are purchased from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a> and \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>.\u003c/p>\n\u003cp>Since the bakery opened, all leftovers have been donated to Mary Risley's \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> which collects and distributes food to those in need. Recently, Noe Valley Bakery has started to work with Cathrine Sneed's \u003ca href=\"https://www.gardenproject.org/\">The Garden Project\u003c/a> whose mission is to empower at risk youth by teaching them organic gardening and landscaping skills. The food they grow gets donated to local pantries and the bakery will be contributing the bread portion of that donation. Noe Valley Bakery also does demonstrations and participates in bake sales to support local public schools.\u003c/p>\n\u003cp>Environmental best practices include working with \u003ca href=\"https://www.recology.com/recology-san-francisco/\">Recology\u003c/a> to recycle and compost. The bakery is conscious of packaging waste and makes sure use compostable materials.\u003c/p>\n\u003cp>Before San Francisco mandated that \u003ca href=\"http://sfcityoption.org/hcso-compliance/employer-spending-requirement-esr/\">small business employers provide healthcare\u003c/a> for employees, Noe Valley bakery had already been offering full and part-time employees health benefits since 1994 when the bakery opened. Michael emphasized that the management cares about what is going on, pays attention, and works to fix problems related to conflict amongst employees in the bakery. He talked about how retention has become more difficult in the bakery business due to increased competition and they try to be fair with pay increases, \"When minimum wages go up – everyone’s wages go up.\"\u003c/p>\n\u003cfigure id=\"attachment_126451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7077-new.jpg\" alt=\"Noe Valley Bakery bread display on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery bread display on 24th Street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7080-new.jpg\" alt=\"Noe Valley Bakery 24th Street interior.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery 24th Street interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Noe+Valley+Bakery/@37.7459128,-122.467453,14z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>4073 24th Street, San Francisco\u003c/li>\n\u003cli>28 West Portal Avenue, San Francisco\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0814-new.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/about/our-food/\">\u003cstrong>Jewish Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Jewish Rye Bread\u003c/em>: Flour, yeast, sea salt, water, caraway, rye flour, natural starter. Price: $8.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nWise Sons \u003cem>Jewish Rye\u003c/em> lives up to what it was intended for...a classic sandwich bread to accompany a hefty portion of pastrami or corned beef. The crumb is spongy but not mushy, the cornmeal crust adds some texture to contrast with the soft interior, and the caraway and sour flavors seem just right. The bread uses both yeast as well as natural sourdough starter to help with the leavening and the starter provides good sour flavor. This big loaf makes great toast on day one, as well as on day three.\u003c/p>\n\u003cp>Co-founder Evan Bloom grew up in Los Angeles eating seeded Jewish corn rye from \u003ca href=\"http://beasbakery.com/\">Bea's Bakery\u003c/a>, the inspiration for Wise Sons rye. According to Evan, Bea's is a main bread supplier to many of the famous LA delis.\u003c/p>\n\u003cp>\u003cem>Evan shared a tip that you can do at home:\u003c/em>\u003cbr>\n\"One trick we do in the store is called 'double baking.' When you put a loaf of bread in a plastic bag it tends to get a little soft, so we put the bread into the oven for a few minutes at 400 degrees. That gets the whole loaf extra crunchy on the outside and then when you slice it, you have this nice contrast, and your sandwich is crusty outside and soft inside, which I think is one of the keys to a good pastrami sandwich.\"\u003c/p>\n\u003cfigure id=\"attachment_126477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0921-use1.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nWise Sons uses \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a> peak performer unbleached wheat flour which is a medium gluten bread flour, for their rye. It is not organic. They also use \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> flour for the bagels they produce.\u003c/p>\n\u003cp>The ingredients used for the products are kosher but the baking facility is not. Their green practices include recycling and composting waste.\u003c/p>\n\u003cp>Wise Sons donates their leftover when they have them to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> and does many local non-profit in-kind donations for auctions and events.\u003c/p>\n\u003cp>Full comprehensive health insurance is completely covered for all employees. They offer job skills training and teach computer skills to employees who express interest. The company promotes from within whenever possible and compensates at appropriate rates above market rate. Wise Sons also offers a 401k but not many employees have taken advantage of this benefit.\u003c/p>\n\u003cfigure id=\"attachment_126473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7058-new.jpg\" alt=\"Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7063-new.jpg\" alt=\"Outside WIse Sons Deli on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside WIse Sons Deli on 24th Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>24th Street Deli:\u003c/em> 3150 24th Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Jewish+Delicatessen/@37.752537,-122.4175279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e40e70998bd:0xcebdc35b2cd197a6!8m2!3d37.7525328!4d-122.4153339\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Fillmore Bagel & Bakery:\u003c/em> 1520 Fillmore Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Bakery/@37.7836479,-122.4346643,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b90ac02eb3:0xfb26b42f3af4831d!8m2!3d37.7836437!4d-122.4324703\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Hayes Valley Bagel & Coffee:\u003c/em> 537 Octavia Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Coffee/@37.7772839,-122.4271466,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a263bb8675:0x1392aff566f1c214!8m2!3d37.7772839!4d-122.4249579\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Inside the Contemporary Jewish Museum:\u003c/em> 736 Mission St, San Francisco \u003ca href=\"https://www.google.com/maps/place/736+Mission+St%2C+San+Francisco%2C+CA+94103\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Larkspur Bagelry:\u003c/em> 2227 Larkspur Landing Circle, Larkspur \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Larkspur+Bagelry/@37.947393,-122.5113227,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a4387ce842d:0x52c5b7d13eff6188!8m2!3d37.947393!4d-122.509134\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Wise Sons Tokyo:\u003c/em> Marunouchi Building B1F 2-4-1 Marunouchi Chiyoda-ku Tokyo 100-6390 Japan \u003ca href=\"https://www.google.com/maps/place/WISE+SONS+TOKYO/@35.6809891,139.7614621,17z/data=!4m8!1m2!2m1!1z44Ov44Kk44K6IOOCteODs-OCuiDjg4jjgqbjgq3jg6fjgqYgTWFydW5vdWNoaSBCdWlsZGluZyBCMUYgMi00LTEgTWFydW5vdWNoaSBDaGl5b2RhLWt1IFRva3lvIDEwMC02MzkwIEphcGFuIOadseS6rOmDveWNg-S7o-eUsOWMuuS4uOOBruWGhSAyLTQtMSDkuLjjg5Pjg6sgQjFG!3m4!1s0x60188bf9f1df2f21:0x3764b3ec6b6d6639!8m2!3d35.6809285!4d139.7635127\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/farmersmarket/\">Farmers' Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/retail-locations/\">Retail Outlets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0824-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.joseybakerbread.com/\">Josey Baker Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joseybakerbread.com/bread/\">\u003cstrong>Dark Mountain Rye and Red, White & Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>: Organic whole rye flour, sesame seeds, sunflower seeds, flax seeds, cornmeal, sourdough culture, sea salt. Price: $7.49\u003c/p>\n\u003cfigure id=\"attachment_126524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126524\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7035-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>: Organic whole wheat flour, organic whole rye flour, sourdough culture, sea salt. Price: $6.99\u003c/p>\n\u003cfigure id=\"attachment_126523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7034-new.jpg\" alt=\"Josey Baker Red, White & Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Josey Baker Bread also sells other breads that contain rye: \u003cem>Whole-Grain Wonder Bread\u003c/em>, \u003cem>Molasses Bread\u003c/em>, \u003cem>Sesame Seed Bread\u003c/em>, \u003cem>JBB Griddle Cake Mix\u003c/em>, and \u003cem>100% Stone Ground Whole Rye Flour\u003c/em> (and technically Josey said all the breads have an element of rye in them since a rye sourdough starter is used for all breads)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>\u003cbr>\nJosey's Dark Mountain Rye is savory and seedy (in a good way). It's a hearty, brawny bread that would be good for survival outings in the woods since it packs some serious loaf longevity. By day three, the rye was still soft enough to eat plain but tasted best toasted with butter. This high fiber, dense bread, is pure rye with no wheat added. The organic rye flour is freshly milled at The Mill and is also available for purchase. Only rye sourdough starter is used to bake all the breads, commercial yeast is not included.\u003c/p>\n\u003cp>Josey said he was never attracted to Jewish deli-style rye which he called, \"white bread with a token of rye and an overpowering amount of caraway.\" He was inspired by Scandinavian-style ryes like \u003ca href=\"https://www.facebook.com/annasrye/\">Anna's Daughters' Rye\u003c/a>, \u003ca href=\"http://kantinesf.com/buy-our-rye-bread/\">Kantine Sprouted Rye\u003c/a>, as well as Tartine's Danish Seeded Sprouted Rye (featured in this guide).\u003c/p>\n\u003cfigure id=\"attachment_126514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0883-use1.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126515\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0895-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>\u003cbr>\nThis hearth (round) loaf is cakey, spongy and has a unique sweet flavor that tastes amazing! When asked about this specific flavor Josey replied, \"That’s actually just a naturally occurring flavor of the red wheat that we use, and it pops like that because of the fresh Milling!!\"\u003c/p>\n\u003cp>As toast, the moist crumb remains but the crust is crispier and adds a nice textural contrast. By day three, the bread is not as spongy but is still great \u003ca href=\"http://www.businessinsider.com/we-tried-the-fancy-4-toast-san-francisco-is-going-crazy-for-2015-6\">$4 toast\u003c/a>.\u003c/p>\n\u003cp>This bread uses the same dough as the Whole-Grain Wonder Bread but the Wonder Bread is baked in a pan. These breads are mostly wheat—a blend of red and white wheat and some rye as well.\u003c/p>\n\u003cfigure id=\"attachment_126509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0841-new.jpg\" alt=\"Josey Baker Red, White & Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0963-new.jpg\" alt=\"Josey Baker Red, White & Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nJosey Baker Bread uses all organic flour and grains. The whole grain flours are milled at The Mill and the sifted flour is from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a>. \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma is the source of whole grain rye and wheat is grown in California by \u003ca href=\"https://www.communitygrains.com/our-farms/\">Fritz Durst\u003c/a> and \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a> serves as the matchmaker between JBB and Fritz.\u003c/p>\n\u003cp>Like Wise Sons and Noe Valley Bakery, Josey Baker Breads donates leftover products to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>. JBB also donates a couple of pizza parties a month and participates in auctions and raffles.\u003c/p>\n\u003cp>Josey used to be an educator so he is inclined to be supportive to local schools. JBB plans to take on high school interns this summer to give them experience working in a bakery. They have classes several times a week at The Mill and a formal apprenticeship program.\u003c/p>\n\u003cp>The bakery is green-friendly. Bags are recyclable and for wholesale deliveries large trays are used instead of bags. Sourcing organic ingredients contributes to having environmentally conscious practices. And since they deal mostly with flour and water, natural cleaning products are used.\u003c/p>\n\u003cp>When discussing employer practices Josey said, \"I am proud of our culture and business.\" JBB provides employees with flexible work schedules, pays 100% healthcare, includes dental and vision for a minimal fee, has a partnership with a yoga studio so employees pay $5 for yoga classes, feeds employees meals during shifts, and has competitive salaries that start above minimum wage. He differentiated his company practices from traditional kitchen culture which he defines as \"militaristic, hierarchical, misogynist bullshit.\" The majority of people on his management team are women and they prioritize to keep shifts at 7-8 hours.\u003c/p>\n\u003cfigure id=\"attachment_126525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7037-new.jpg\" alt=\"The Mill open kitchen and baking area behind the payment counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen and baking area behind the payment counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7043-new1.jpg\" alt=\"The Mill open kitchen baking area.\" width=\"1920\" height=\"896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen baking area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7032-new.jpg\" alt=\"Josey Baker bread for sale at The Mill.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>\u003ca href=\"http://www.themillsf.com/\">The Mill\u003c/a>:\u003c/em> 736 Divisadero Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764702,-122.4400264,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b02db73457:0x185a61a92a363ce8!8m2!3d37.776466!4d-122.4378324\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.joseybakerbread.com/where/\">Restaurants, Bars and Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0856-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Sprouted Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.tartinemanufactory.com/\">Tartine Manufactory\u003c/a> / \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery & Cafe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/bread/\">\u003cstrong>Danish Style Seeded Sprouted Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Danish Style Seeded Sprouted Rye\u003c/em>: High-extraction organic spelt flour, organic whole-grain dark rye flour, buttermilk, dark beer, dark malt syrup, water, leaven, fine sea salt, organic sprouted rye berries, sunflower seeds, whole brown flaxseeds, coarsely ground brown flaxseeds, unhulled brown sesame seeds, pumpkin seeds. Price: $13.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nTartine's \u003cem>Danish Style Seeded Sprouted Rye\u003c/em> is dense, sweet and nutty. It is great plain as thinly sliced bread but even better as warm toast spread with melted sweet butter. This sprouted rye tastes healthy and did not bother my stomach. By day three, the plain version was a bit drier but as toast it was still delicious.\u003c/p>\n\u003cfigure id=\"attachment_126558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0848-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0989-new.jpg\" alt=\"Tartine's Danish Style Rye interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAccording to co-owner/baker Chad Robertson, all the ingredients at Tartine are organic. The bakery is in partnership with a mill and a farming collective. Two mills work closely together in Washington and Oregon - \u003ca href=\"https://www.camascountrymill.com/\">Camas\u003c/a> is in Oregon, they are farmer millers and grow a lot of grains for Tartine, mill it fresh and ship it every two weeks. \u003ca href=\"http://www.cairnspring.com/\">Cairnspring Mills\u003c/a> in Skagit Valley Washington is one of the richest grain-growing regions in the world with amazing soil. Tartine is building a similar network on the East Coast where they will be expanding next year.\u003c/p>\n\u003cp>Breads are not certified kosher but they may seek out certification at some point.\u003c/p>\n\u003cp>Tartine does not typically have a lot of leftovers but when they do they donate goods to shelters that distribute food. The bakery is supportive to schools, \u003ca href=\"https://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a>, and other local community charity organizations. Tartine also provides bakery and pastry donations, gift certificates, and school tours to demonstrate the baking process in action.\u003c/p>\n\u003cp>Regarding environmental-friendly practices, Chad explains that the city of San Francisco provides business incentives to separate out recycled and compostable materials as well as increase the use of compostable products. All of Tartine's to-go containers are compostable.\u003c/p>\n\u003cp>In San Francisco, it is the law to provide healthcare to small business employees and Tartine has been offering the basic requirements: healthcare, paid sick leave, and maternity leave for quite some time. Chad claims they had been providing competitive salaries and were already paying above minimum wage when rates increased.\u003c/p>\n\u003cp>The program that Chad was most excited to talk about was the exchange program with South Korea and Japan. Tartine just opened up in Seoul and they are opening up in Tokyo later this year. They have an exchange program in place where Japanese and Korean bakers come to California to learn from the team in the United States and then bakers from the California team travel to Tokyo or Seoul to collaborate with the teams in Asia.\u003c/p>\n\u003cp>Chad said, \"For me that is something I really love. I have been doing that for a decade and I really wanted to make that opportunity available to my staff. It helps you grow – it helps anyone grow. The more you can travel and see different parts of the world, and the ways that people work, and the things that people make, along with different styles of doing things, it makes life much richer.\"\u003c/p>\n\u003cp>Chad also shared that the Asian teams are being creative, incorporating culturally specific Korean and Japanese ingredients into the Tartine breads they bake. And like the Scandinavian influence we are appreciating via the Seeded Sprouted Rye, Tartine plans to introduce the Bay Area to new breads influenced by the tastes and flavors of Korea and Japan.\u003c/p>\n\u003cfigure id=\"attachment_126563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7592-new.jpg\" alt=\"Tartine's Danish Style Rye on display along with other breads at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye on display along with other breads at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7594-new.jpg\" alt=\"Tartine's bread and pastries on display at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's bread and pastries on display at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tartinemanufactory.com/\">\u003cem>Tartine Manufactory\u003c/em>\u003c/a>: 595 Alabama Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7618501,-122.4141415,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e308f2ed1bb:0x88d7d35712aa2ba3!8m2!3d37.7618459!4d-122.4119475\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tartinebakery.com/\">\u003cem>Tartine Bakery and Cafe\u003c/em>\u003c/a>: 600 Guerrero Street San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Bakery/@37.7614211,-122.4262871,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e1807365605:0x601f7a97f0ce6c6b!8m2!3d37.7614169!4d-122.4240931\">MAP\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Final Note: Rye Love\u003c/strong>\u003cbr>\nThrough this rye exploration, I became aware of the relationship bakers have to their sourdough starter. There is a love connection that spans the time of an intimate and meaningful relationship. The starter is a living organism involved in the birth of their products, co-creating something precious, sacred and unique.\u003c/p>\n\u003cp>When Evan Bloom was told he had 10 minutes to go inside the commissary bakery fire in the Mission and take only what he needed, the eight-year old starter was at the top of the list.\u003c/p>\n\u003cp>Michael Gassen has been using the three starters: white, rye and wheat he initiated in 1993 which form the foundation of the breads and business he shares with his wife, Mary.\u003c/p>\n\u003cp>Josey Baker proudly said: “If you want to get technical about it, rye is in all of our breads because our sourdough culture is a 100% whole grain rye, so the seed from which all of our breads are made is a whole grain rye seed. Rye is at the heart of our bakery.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What was heartwarming to me was the bakers I spoke with all seemed to love their work. Their passion for the craft was reflected in the products as well as their practices. Most were invested in supporting education – both in the community as well as in their businesses. And this sense of nurturance and altruism extended to what they do on a daily basis – feeding people, creating a sense of family amongst their workers, and dough-nating to others in need.\u003c/p>\n\n",
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"excerpt": "After discovering six excellent bakeries making rye bread in the East Bay, I crossed the bridge to find four more in San Francisco. Not only was the bread excellent, but they were also businesses doing the right thing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As a born and bred Jewish New Yorker, I recently satisfied my craving for rye bread by exploring \u003ca href=\"https://www.kqed.org/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing\">six East Bay bakeries\u003c/a>. But with Passover over, I decided to cross the bridge to see what kind of rye San Francisco had to offer. During this bread adventure, I found four more guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. I woke up to the fact that rye bread is not synonymous with the taste of caraway and there are cultural and environmental influences that determine flavor, density and digestibility.\u003c/p>\n\u003cp>Tartine co-owner and baker Chad Robertson shared that for the past five to seven years he has been inspired by a modern grain resurgence that has dominated the bread landscape- a movement to bring back heirloom and ancient grains. He went to Denmark where heirloom Nordic grains were being revived, specifically varieties of rye popular with Danish culture and the open-faced sandwiches known as \u003ca href=\"https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d\">smørrebrød\u003c/a> (essentially, a Danish \u003ca href=\"https://en.wikipedia.org/wiki/Open_sandwich\">tartine\u003c/a>). He loved the idea of this culinary trend but realized the bread was hard on his digestion. He discovered that sprouting the rye alleviated these problems and this realization along with the recipe from his Danish chef friend, René’s Bolvig, became the inspiration for the Seeded Sprouted Rye available at Tartine (the recipe is called René’s Rye and is available in his book, Tartine Book No.3.)\u003c/p>\n\u003cfigure id=\"attachment_126447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1040-new1.jpg\" alt=\"The interiors exposed of rye breads from San Francisco bakeries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interiors exposed of rye breads from San Francisco bakeries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in San Francisco:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_126458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1088-new.jpg\" alt=\"Noe Valley Bakery rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://noevalleybakery.com/pages/what-we-make\">\u003cstrong>Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rye Bread\u003c/em>: Organic whole dark rye flour, organic wheat flour, organic whole wheat flour, water, sea salt, caraway seeds. Price: $5.25\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nNoe Valley Bakery's \u003cem>Rye Bread\u003c/em> is a fairly dense sour-based rye with a thick crust, chewy crumb, and strong but not too intense caraway flavor. According to co-owner/baker Michael Gassen, the rye is styled to resemble a good German rye, satisfy his wife's and mother-in-law's cravings for rye toast with cream cheese, and please Jewish East Coast transplants who, like me, miss the real deal. The crust was a bit tough when plain but became nice and crunchy when toasted. After day three, the rye was best consumed as toast with butter.\u003c/p>\n\u003cp>I found the bread scoring on this loaf to be quite attractive and Michael said it functioned to help keep the bread's cylindrical shape. To further maintain its shape, this rye goes through a long \u003ca href=\"https://www.thespruce.com/retarding-427620\">retardation\u003c/a> (a cold process versus the warm process of fermentation), is free form, and \u003ca href=\"https://en.wikipedia.org/wiki/Proofing_(baking_technique)\">proofed\u003c/a> in a \u003ca href=\"https://www.google.com/search?q=what+is+a+couche+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiHzrTCyLLaAhWBGnwKHeIWChQQ_AUICygC&biw=1279&bih=727\">couche\u003c/a> as opposed to a \u003ca href=\"https://www.google.com/search?q=what+is+a+banneton+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjhqJmOybLaAhUJr1QKHWLMB8EQ_AUICygC&biw=1279&bih=727\">banneton\u003c/a>. The sourdough starter used for this bread dates back to 1983, a blend of Italian \u003ca href=\"https://en.wikipedia.org/wiki/Muscat_(grape)\">Muscat\u003c/a> grapes and organic rye flour from Giusto's.\u003c/p>\n\u003cfigure id=\"attachment_126460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1122-new.jpg\" alt=\"Noe Valley Bakery rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAll of Noe Valley Bakery's cake and bread flours are organic and are purchased from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a> and \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>.\u003c/p>\n\u003cp>Since the bakery opened, all leftovers have been donated to Mary Risley's \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> which collects and distributes food to those in need. Recently, Noe Valley Bakery has started to work with Cathrine Sneed's \u003ca href=\"https://www.gardenproject.org/\">The Garden Project\u003c/a> whose mission is to empower at risk youth by teaching them organic gardening and landscaping skills. The food they grow gets donated to local pantries and the bakery will be contributing the bread portion of that donation. Noe Valley Bakery also does demonstrations and participates in bake sales to support local public schools.\u003c/p>\n\u003cp>Environmental best practices include working with \u003ca href=\"https://www.recology.com/recology-san-francisco/\">Recology\u003c/a> to recycle and compost. The bakery is conscious of packaging waste and makes sure use compostable materials.\u003c/p>\n\u003cp>Before San Francisco mandated that \u003ca href=\"http://sfcityoption.org/hcso-compliance/employer-spending-requirement-esr/\">small business employers provide healthcare\u003c/a> for employees, Noe Valley bakery had already been offering full and part-time employees health benefits since 1994 when the bakery opened. Michael emphasized that the management cares about what is going on, pays attention, and works to fix problems related to conflict amongst employees in the bakery. He talked about how retention has become more difficult in the bakery business due to increased competition and they try to be fair with pay increases, \"When minimum wages go up – everyone’s wages go up.\"\u003c/p>\n\u003cfigure id=\"attachment_126451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7077-new.jpg\" alt=\"Noe Valley Bakery bread display on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery bread display on 24th Street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7080-new.jpg\" alt=\"Noe Valley Bakery 24th Street interior.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery 24th Street interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Noe+Valley+Bakery/@37.7459128,-122.467453,14z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>4073 24th Street, San Francisco\u003c/li>\n\u003cli>28 West Portal Avenue, San Francisco\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0814-new.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/about/our-food/\">\u003cstrong>Jewish Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Jewish Rye Bread\u003c/em>: Flour, yeast, sea salt, water, caraway, rye flour, natural starter. Price: $8.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nWise Sons \u003cem>Jewish Rye\u003c/em> lives up to what it was intended for...a classic sandwich bread to accompany a hefty portion of pastrami or corned beef. The crumb is spongy but not mushy, the cornmeal crust adds some texture to contrast with the soft interior, and the caraway and sour flavors seem just right. The bread uses both yeast as well as natural sourdough starter to help with the leavening and the starter provides good sour flavor. This big loaf makes great toast on day one, as well as on day three.\u003c/p>\n\u003cp>Co-founder Evan Bloom grew up in Los Angeles eating seeded Jewish corn rye from \u003ca href=\"http://beasbakery.com/\">Bea's Bakery\u003c/a>, the inspiration for Wise Sons rye. According to Evan, Bea's is a main bread supplier to many of the famous LA delis.\u003c/p>\n\u003cp>\u003cem>Evan shared a tip that you can do at home:\u003c/em>\u003cbr>\n\"One trick we do in the store is called 'double baking.' When you put a loaf of bread in a plastic bag it tends to get a little soft, so we put the bread into the oven for a few minutes at 400 degrees. That gets the whole loaf extra crunchy on the outside and then when you slice it, you have this nice contrast, and your sandwich is crusty outside and soft inside, which I think is one of the keys to a good pastrami sandwich.\"\u003c/p>\n\u003cfigure id=\"attachment_126477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0921-use1.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nWise Sons uses \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a> peak performer unbleached wheat flour which is a medium gluten bread flour, for their rye. It is not organic. They also use \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> flour for the bagels they produce.\u003c/p>\n\u003cp>The ingredients used for the products are kosher but the baking facility is not. Their green practices include recycling and composting waste.\u003c/p>\n\u003cp>Wise Sons donates their leftover when they have them to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> and does many local non-profit in-kind donations for auctions and events.\u003c/p>\n\u003cp>Full comprehensive health insurance is completely covered for all employees. They offer job skills training and teach computer skills to employees who express interest. The company promotes from within whenever possible and compensates at appropriate rates above market rate. Wise Sons also offers a 401k but not many employees have taken advantage of this benefit.\u003c/p>\n\u003cfigure id=\"attachment_126473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7058-new.jpg\" alt=\"Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7063-new.jpg\" alt=\"Outside WIse Sons Deli on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside WIse Sons Deli on 24th Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>24th Street Deli:\u003c/em> 3150 24th Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Jewish+Delicatessen/@37.752537,-122.4175279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e40e70998bd:0xcebdc35b2cd197a6!8m2!3d37.7525328!4d-122.4153339\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Fillmore Bagel & Bakery:\u003c/em> 1520 Fillmore Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Bakery/@37.7836479,-122.4346643,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b90ac02eb3:0xfb26b42f3af4831d!8m2!3d37.7836437!4d-122.4324703\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Hayes Valley Bagel & Coffee:\u003c/em> 537 Octavia Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Coffee/@37.7772839,-122.4271466,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a263bb8675:0x1392aff566f1c214!8m2!3d37.7772839!4d-122.4249579\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Inside the Contemporary Jewish Museum:\u003c/em> 736 Mission St, San Francisco \u003ca href=\"https://www.google.com/maps/place/736+Mission+St%2C+San+Francisco%2C+CA+94103\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Larkspur Bagelry:\u003c/em> 2227 Larkspur Landing Circle, Larkspur \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Larkspur+Bagelry/@37.947393,-122.5113227,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a4387ce842d:0x52c5b7d13eff6188!8m2!3d37.947393!4d-122.509134\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Wise Sons Tokyo:\u003c/em> Marunouchi Building B1F 2-4-1 Marunouchi Chiyoda-ku Tokyo 100-6390 Japan \u003ca href=\"https://www.google.com/maps/place/WISE+SONS+TOKYO/@35.6809891,139.7614621,17z/data=!4m8!1m2!2m1!1z44Ov44Kk44K6IOOCteODs-OCuiDjg4jjgqbjgq3jg6fjgqYgTWFydW5vdWNoaSBCdWlsZGluZyBCMUYgMi00LTEgTWFydW5vdWNoaSBDaGl5b2RhLWt1IFRva3lvIDEwMC02MzkwIEphcGFuIOadseS6rOmDveWNg-S7o-eUsOWMuuS4uOOBruWGhSAyLTQtMSDkuLjjg5Pjg6sgQjFG!3m4!1s0x60188bf9f1df2f21:0x3764b3ec6b6d6639!8m2!3d35.6809285!4d139.7635127\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/farmersmarket/\">Farmers' Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/retail-locations/\">Retail Outlets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0824-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.joseybakerbread.com/\">Josey Baker Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joseybakerbread.com/bread/\">\u003cstrong>Dark Mountain Rye and Red, White & Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>: Organic whole rye flour, sesame seeds, sunflower seeds, flax seeds, cornmeal, sourdough culture, sea salt. Price: $7.49\u003c/p>\n\u003cfigure id=\"attachment_126524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126524\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7035-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>: Organic whole wheat flour, organic whole rye flour, sourdough culture, sea salt. Price: $6.99\u003c/p>\n\u003cfigure id=\"attachment_126523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7034-new.jpg\" alt=\"Josey Baker Red, White & Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Josey Baker Bread also sells other breads that contain rye: \u003cem>Whole-Grain Wonder Bread\u003c/em>, \u003cem>Molasses Bread\u003c/em>, \u003cem>Sesame Seed Bread\u003c/em>, \u003cem>JBB Griddle Cake Mix\u003c/em>, and \u003cem>100% Stone Ground Whole Rye Flour\u003c/em> (and technically Josey said all the breads have an element of rye in them since a rye sourdough starter is used for all breads)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>\u003cbr>\nJosey's Dark Mountain Rye is savory and seedy (in a good way). It's a hearty, brawny bread that would be good for survival outings in the woods since it packs some serious loaf longevity. By day three, the rye was still soft enough to eat plain but tasted best toasted with butter. This high fiber, dense bread, is pure rye with no wheat added. The organic rye flour is freshly milled at The Mill and is also available for purchase. Only rye sourdough starter is used to bake all the breads, commercial yeast is not included.\u003c/p>\n\u003cp>Josey said he was never attracted to Jewish deli-style rye which he called, \"white bread with a token of rye and an overpowering amount of caraway.\" He was inspired by Scandinavian-style ryes like \u003ca href=\"https://www.facebook.com/annasrye/\">Anna's Daughters' Rye\u003c/a>, \u003ca href=\"http://kantinesf.com/buy-our-rye-bread/\">Kantine Sprouted Rye\u003c/a>, as well as Tartine's Danish Seeded Sprouted Rye (featured in this guide).\u003c/p>\n\u003cfigure id=\"attachment_126514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0883-use1.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126515\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0895-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>\u003cbr>\nThis hearth (round) loaf is cakey, spongy and has a unique sweet flavor that tastes amazing! When asked about this specific flavor Josey replied, \"That’s actually just a naturally occurring flavor of the red wheat that we use, and it pops like that because of the fresh Milling!!\"\u003c/p>\n\u003cp>As toast, the moist crumb remains but the crust is crispier and adds a nice textural contrast. By day three, the bread is not as spongy but is still great \u003ca href=\"http://www.businessinsider.com/we-tried-the-fancy-4-toast-san-francisco-is-going-crazy-for-2015-6\">$4 toast\u003c/a>.\u003c/p>\n\u003cp>This bread uses the same dough as the Whole-Grain Wonder Bread but the Wonder Bread is baked in a pan. These breads are mostly wheat—a blend of red and white wheat and some rye as well.\u003c/p>\n\u003cfigure id=\"attachment_126509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0841-new.jpg\" alt=\"Josey Baker Red, White & Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0963-new.jpg\" alt=\"Josey Baker Red, White & Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nJosey Baker Bread uses all organic flour and grains. The whole grain flours are milled at The Mill and the sifted flour is from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a>. \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma is the source of whole grain rye and wheat is grown in California by \u003ca href=\"https://www.communitygrains.com/our-farms/\">Fritz Durst\u003c/a> and \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a> serves as the matchmaker between JBB and Fritz.\u003c/p>\n\u003cp>Like Wise Sons and Noe Valley Bakery, Josey Baker Breads donates leftover products to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>. JBB also donates a couple of pizza parties a month and participates in auctions and raffles.\u003c/p>\n\u003cp>Josey used to be an educator so he is inclined to be supportive to local schools. JBB plans to take on high school interns this summer to give them experience working in a bakery. They have classes several times a week at The Mill and a formal apprenticeship program.\u003c/p>\n\u003cp>The bakery is green-friendly. Bags are recyclable and for wholesale deliveries large trays are used instead of bags. Sourcing organic ingredients contributes to having environmentally conscious practices. And since they deal mostly with flour and water, natural cleaning products are used.\u003c/p>\n\u003cp>When discussing employer practices Josey said, \"I am proud of our culture and business.\" JBB provides employees with flexible work schedules, pays 100% healthcare, includes dental and vision for a minimal fee, has a partnership with a yoga studio so employees pay $5 for yoga classes, feeds employees meals during shifts, and has competitive salaries that start above minimum wage. He differentiated his company practices from traditional kitchen culture which he defines as \"militaristic, hierarchical, misogynist bullshit.\" The majority of people on his management team are women and they prioritize to keep shifts at 7-8 hours.\u003c/p>\n\u003cfigure id=\"attachment_126525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7037-new.jpg\" alt=\"The Mill open kitchen and baking area behind the payment counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen and baking area behind the payment counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7043-new1.jpg\" alt=\"The Mill open kitchen baking area.\" width=\"1920\" height=\"896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen baking area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7032-new.jpg\" alt=\"Josey Baker bread for sale at The Mill.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>\u003ca href=\"http://www.themillsf.com/\">The Mill\u003c/a>:\u003c/em> 736 Divisadero Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764702,-122.4400264,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b02db73457:0x185a61a92a363ce8!8m2!3d37.776466!4d-122.4378324\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.joseybakerbread.com/where/\">Restaurants, Bars and Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0856-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Sprouted Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.tartinemanufactory.com/\">Tartine Manufactory\u003c/a> / \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery & Cafe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/bread/\">\u003cstrong>Danish Style Seeded Sprouted Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Danish Style Seeded Sprouted Rye\u003c/em>: High-extraction organic spelt flour, organic whole-grain dark rye flour, buttermilk, dark beer, dark malt syrup, water, leaven, fine sea salt, organic sprouted rye berries, sunflower seeds, whole brown flaxseeds, coarsely ground brown flaxseeds, unhulled brown sesame seeds, pumpkin seeds. Price: $13.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nTartine's \u003cem>Danish Style Seeded Sprouted Rye\u003c/em> is dense, sweet and nutty. It is great plain as thinly sliced bread but even better as warm toast spread with melted sweet butter. This sprouted rye tastes healthy and did not bother my stomach. By day three, the plain version was a bit drier but as toast it was still delicious.\u003c/p>\n\u003cfigure id=\"attachment_126558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0848-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0989-new.jpg\" alt=\"Tartine's Danish Style Rye interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAccording to co-owner/baker Chad Robertson, all the ingredients at Tartine are organic. The bakery is in partnership with a mill and a farming collective. Two mills work closely together in Washington and Oregon - \u003ca href=\"https://www.camascountrymill.com/\">Camas\u003c/a> is in Oregon, they are farmer millers and grow a lot of grains for Tartine, mill it fresh and ship it every two weeks. \u003ca href=\"http://www.cairnspring.com/\">Cairnspring Mills\u003c/a> in Skagit Valley Washington is one of the richest grain-growing regions in the world with amazing soil. Tartine is building a similar network on the East Coast where they will be expanding next year.\u003c/p>\n\u003cp>Breads are not certified kosher but they may seek out certification at some point.\u003c/p>\n\u003cp>Tartine does not typically have a lot of leftovers but when they do they donate goods to shelters that distribute food. The bakery is supportive to schools, \u003ca href=\"https://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a>, and other local community charity organizations. Tartine also provides bakery and pastry donations, gift certificates, and school tours to demonstrate the baking process in action.\u003c/p>\n\u003cp>Regarding environmental-friendly practices, Chad explains that the city of San Francisco provides business incentives to separate out recycled and compostable materials as well as increase the use of compostable products. All of Tartine's to-go containers are compostable.\u003c/p>\n\u003cp>In San Francisco, it is the law to provide healthcare to small business employees and Tartine has been offering the basic requirements: healthcare, paid sick leave, and maternity leave for quite some time. Chad claims they had been providing competitive salaries and were already paying above minimum wage when rates increased.\u003c/p>\n\u003cp>The program that Chad was most excited to talk about was the exchange program with South Korea and Japan. Tartine just opened up in Seoul and they are opening up in Tokyo later this year. They have an exchange program in place where Japanese and Korean bakers come to California to learn from the team in the United States and then bakers from the California team travel to Tokyo or Seoul to collaborate with the teams in Asia.\u003c/p>\n\u003cp>Chad said, \"For me that is something I really love. I have been doing that for a decade and I really wanted to make that opportunity available to my staff. It helps you grow – it helps anyone grow. The more you can travel and see different parts of the world, and the ways that people work, and the things that people make, along with different styles of doing things, it makes life much richer.\"\u003c/p>\n\u003cp>Chad also shared that the Asian teams are being creative, incorporating culturally specific Korean and Japanese ingredients into the Tartine breads they bake. And like the Scandinavian influence we are appreciating via the Seeded Sprouted Rye, Tartine plans to introduce the Bay Area to new breads influenced by the tastes and flavors of Korea and Japan.\u003c/p>\n\u003cfigure id=\"attachment_126563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7592-new.jpg\" alt=\"Tartine's Danish Style Rye on display along with other breads at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye on display along with other breads at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7594-new.jpg\" alt=\"Tartine's bread and pastries on display at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's bread and pastries on display at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tartinemanufactory.com/\">\u003cem>Tartine Manufactory\u003c/em>\u003c/a>: 595 Alabama Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7618501,-122.4141415,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e308f2ed1bb:0x88d7d35712aa2ba3!8m2!3d37.7618459!4d-122.4119475\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tartinebakery.com/\">\u003cem>Tartine Bakery and Cafe\u003c/em>\u003c/a>: 600 Guerrero Street San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Bakery/@37.7614211,-122.4262871,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e1807365605:0x601f7a97f0ce6c6b!8m2!3d37.7614169!4d-122.4240931\">MAP\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Final Note: Rye Love\u003c/strong>\u003cbr>\nThrough this rye exploration, I became aware of the relationship bakers have to their sourdough starter. There is a love connection that spans the time of an intimate and meaningful relationship. The starter is a living organism involved in the birth of their products, co-creating something precious, sacred and unique.\u003c/p>\n\u003cp>When Evan Bloom was told he had 10 minutes to go inside the commissary bakery fire in the Mission and take only what he needed, the eight-year old starter was at the top of the list.\u003c/p>\n\u003cp>Michael Gassen has been using the three starters: white, rye and wheat he initiated in 1993 which form the foundation of the breads and business he shares with his wife, Mary.\u003c/p>\n\u003cp>Josey Baker proudly said: “If you want to get technical about it, rye is in all of our breads because our sourdough culture is a 100% whole grain rye, so the seed from which all of our breads are made is a whole grain rye seed. Rye is at the heart of our bakery.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What was heartwarming to me was the bakers I spoke with all seemed to love their work. Their passion for the craft was reflected in the products as well as their practices. Most were invested in supporting education – both in the community as well as in their businesses. And this sense of nurturance and altruism extended to what they do on a daily basis – feeding people, creating a sense of family amongst their workers, and dough-nating to others in need.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Grass-Roots Movement For Healthy Soil Spreads Among Farmers",
"title": "A Grass-Roots Movement For Healthy Soil Spreads Among Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In American farm country, a grass-roots movement is spreading, a movement to keep more roots in the soil. (Not just grass roots, of course; roots of all kinds.) Its goal: Promoting healthy soil that's full of life.\u003c/p>\n\u003cp>I met three different farmers recently who are part of this movement in one way or another. Each of them took me to a field, dug up some dirt, and showed it off like a kind of hidden treasure.\u003c/p>\n\u003cp>\"You can see how beautiful that soil [is],\" said Deb Gangwish, in Shelton, Neb. \"I'm not a soil scientist, but I love soil!\"\u003c/p>\n\u003cp>\"You can pick it up and it smells like dirt,\" Bryce Irlbeck told me, as we stood in a field near Manning, Iowa. \"You can go on a lot of arms in Iowa and the dirt doesn't smell like dirt anymore.\"\u003c/p>\n\u003cp>And in Pleasant Dale, Neb., Del Ficke was practically ecstatic. \"Look at this! And the smell! It smells beautiful! It's alive!\"\u003c/p>\n\u003cfigure id=\"attachment_126590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-03-5029b2c7cd54232a80afafea5626b319f5ef0cba-e1523303527687.jpg\" alt=\"For Del Ficke, improving the soil is a spiritual quest.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126590\">\u003cfigcaption class=\"wp-caption-text\">For Del Ficke, improving the soil is a spiritual quest. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For years, talk of \"healthy soil\" was mostly limited to organic farmers and others on the fringes of mainstream American agriculture. No more. Articles about soil health fill major farm \u003ca href=\"http://www.deere.com/en_US/docs/zmags/agriculture/online_brochures/furrow/2013/furrow_feb2013.html\">publications\u003c/a>. It's the subject of \u003ca href=\"https://www.amazon.com/Kiss-Ground-Reverse-Climate-Ultimately/dp/1501170252/ref=sr_1_1?s=books&ie=UTF8&qid=1522272354&sr=1-1&keywords=kiss+the+ground\">several\u003c/a> \u003ca href=\"https://www.amazon.com/Soil-Will-Save-Us-Scientists/dp/1609615549/ref=pd_sim_14_2?_encoding=UTF8&pd_rd_i=1609615549&pd_rd_r=M1KWD80P8XYFXVRBYQD0&pd_rd_w=MSg6n&pd_rd_wg=aKo3d&psc=1&refRID=M1KWD80P8XYFXVRBYQD0\">recent\u003c/a> \u003ca href=\"https://www.amazon.com/Growing-Revolution-Bringing-Soil-Back/dp/0393608328\">books\u003c/a>. Big food \u003ca href=\"https://www.prnewswire.com/news-releases/general-mills-deepens-investment-in-soil-health-with-735000-contribution-to-national-wheat-foundation-300564366.html\">companies\u003c/a> are on board, and some of them are discussing a new \u003ca href=\"https://www.rodalesorganiclife.com/food/what-is-regenerative-organic-certification\">eco-label\u003c/a> for food, alongside \"organic\" and \"fair trade,\" that would reward farmers for adopting practices the build healthy soil — what many are calling \"regenerative agriculture.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's also provoked lots of debate. Some farmers have made claims of dramatic success that others have called \u003ca href=\"http://csanr.wsu.edu/regen-ag-solid-principles-extraordinary-claims/\">unrealistic\u003c/a>. There's no universally accepted measure of soil health, nor a clear definition of regenerative farming. Each of the farmers I met approaches it differently.\u003c/p>\n\u003cp>For Ficke, it's a spiritual quest. He recalls the moment, on a Sunday morning, when he heard a call from God to farm in a different way, one that felt closer to the native prairie that used to flourish in eastern Nebraska.\u003c/p>\n\u003cp>\"I could feel it in my heart that we had to change. We are running out of time,\" he says.\u003c/p>\n\u003cp>The call to change involved a lot of things, but near the top of the list was protecting the soil. Farmers around the world have been mining that soil for centuries.\u003c/p>\n\u003cp>\"It should be on the list of endangered species. Soil is endangered!\" Ficke says.\u003c/p>\n\u003cp>For Ficke, protecting it means, first of all, no more tilling the ground, breaking it up with plows and discs. \"Tillage is the most destructive thing in agriculture,\" he says. \u003c/p>\n\u003cp>That's not even controversial anymore. Many farmers have adopted \"no-till\" farming, recognizing its environmental benefits. But Ficke goes way beyond that. After he harvests his corn or soybeans, he plants something else on those fields right away — often a mixture of grasses and legumes like cowpeas. On some of that land, he keeps those \"cover crops\" growing right on through the next summer, instead of conventional crops like corn. His cattle graze on those fields the way bison once grazed on the prairie.\u003c/p>\n\u003cp>The roots of these cover crops, decaying in undisturbed soil, enrich the soil. So do manure and urine from his grazing cattle. With time, the soil grows darker, more fertile — chock-full of microbes and fungi.\u003c/p>\n\u003cp>None of this is a new discovery, exactly. But two things have changed.\u003c/p>\n\u003cfigure id=\"attachment_126591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-06-07d0677f31d0ff5b2b04ba27487b352e9b6ed071-e1523303586618.jpg\" alt=\"The carbon, or "organic matter" content of this soil on Del Ficke's farm has more than doubled since he changed his farming practices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126591\">\u003cfigcaption class=\"wp-caption-text\">The carbon, or \"organic matter\" content of this soil on Del Ficke's farm has more than doubled since he changed his farming practices. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Change #1: Ficke now has plenty of company.\u003c/p>\n\u003cp>\"When I started doing this stuff — \u003cem>really\u003c/em> doing this stuff — five years ago, you had to go a state away to find people\" farming in a similar way, Ficke says. Perhaps the most famous soil health pioneer is a farmer named \u003ca href=\"http://brownsranch.us/\">Gabe Brown\u003c/a>, in South Dakota. \"Those people are all over now,\" Ficke says. \"You can find someone like that every few miles.\"\u003c/p>\n\u003cp>There's Bryce Irlbeck, for instance. He's simply looking for the practical advantages that healthier soil can bring.\u003c/p>\n\u003cp>\"When we put that carbon back in the soil, we can see the effects of reduced fertilizer [use], reduced erosion,\" he says.\u003c/p>\n\u003cp>Soil that's full of decaying roots and microbes is like a sponge; it soaks up water and is better able to handle floods and droughts. It's also full of plant nutrients, so Irlbeck won't have to spend as much money on fertilizer. \u003c/p>\n\u003cp>\"I think there is a movement, and I believe that farmers want to be part of that movement,\" he says. \"It's just figuring out how to do it and stay economically viable.\"\u003c/p>\n\u003cfigure id=\"attachment_126592\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3.jpg\" alt=\"Bryce Irlbeck of Manning, Iowa, says his family's farm uses less fertilizer now that they are planting cover crops between harvests.\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-126592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Bryce Irlbeck of Manning, Iowa, says his family's farm uses less fertilizer now that they are planting cover crops between harvests. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the catch. Planting those additional soil-building cover crops costs money up-front, Irlbeck says, and it takes years to see the benefits. This is the main reason why only 5 or 10 percent of farmers in Iowa are really doing it.\u003c/p>\n\u003cp>In fact, until recently, a lot of his neighbors thought he was a little crazy. Now, they're asking him lots of curious questions.\u003c/p>\n\u003cp>That's probably because of big change #2. Farmers are now hearing about the virtues of healthy soil from some of the biggest, most powerful names in American agriculture.\u003c/p>\n\u003cp>These include Monsanto, the seed and chemical company; food giants like General Mills and Walmart; also environmental organizations like the \u003ca href=\"https://www.ucsusa.org/food-agriculture/advance-sustainable-agriculture/turning-soils-sponges#.WsExxS7wbIU\">Union of Concerned Scientists\u003c/a> and the Nature Conservancy. They're all talking about healthy soil as a way the farmers can help the environment.\u003c/p>\n\u003cp>It's driven in part by concern over global warming. Tilling and draining soil have released enormous amounts of carbon dioxide over the years. Farming to promote healthier soil — which many are calling \"regenerative farming\" — puts some of that carbon back in the ground, slowing global warming.\u003c/p>\n\u003cp>A coalition of food companies and environmental organizations has set up a new organization, the \u003ca href=\"http://soilhealthpartnership.org/\">Soil Health Partnership\u003c/a>, which in turn has signed up a hundred participating farmers — including Deb Gangwish, co-owner of \u003ca href=\"https://www.facebook.com/pgfarmsinc94/\">PG Farms\u003c/a> in Shelton, Nebraska.\u003c/p>\n\u003cp>\"We want to always strive to be better, and I want consumers, or folks who are removed from agriculture, to understand what we are doing, and how much we care, and [that] we're always striving to be more sustainable,\" Gangwish says.\u003c/p>\n\u003cfigure id=\"attachment_126593\" class=\"wp-caption aligncenter\" style=\"max-width: 1734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af.jpg\" alt=\"Deb Gangwish with Farley, a cat that once stowed away in a truckload of hay and made it all the way from Nebraska to Illinois and back.\" width=\"1734\" height=\"1300\" class=\"size-full wp-image-126593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af.jpg 1734w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-520x390.jpg 520w\" sizes=\"(max-width: 1734px) 100vw, 1734px\">\u003cfigcaption class=\"wp-caption-text\">Deb Gangwish with Farley, a cat that once stowed away in a truckload of hay and made it all the way from Nebraska to Illinois and back. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This business-backed soil health organization is promoting changes that are pretty modest. You could call it soil health lite.\u003c/p>\n\u003cp>It's carrying out experiments on these participating farms to measure the impact of farming without tillage, or growing cover crops in between regular plantings of corn and soybeans. The goal is to learn how those practices affect a farmer's profitability along with specific measures of soil health.\u003c/p>\n\u003cp>Del Ficke, the soil health pioneer, has mixed emotions about this partnership. He's in favor anything that persuades more farmers to reduce tillage or plant cover crops is great, but he doesn't entirely trust the companies' new-found enthusiasm for soil health.\u003c/p>\n\u003cp>\"Are they feeling it their heart? Is it a marketing deal? What is it?\" he says.\u003c/p>\n\u003cp>There may, in fact, be a marketing angle to soil health. Some food companies have been talking about a new label for food that's grown using methods that improve the soil. On the supermarket shelf, it might take its place beside packages labeled as organic, non-GMO, or Fair Trade. This one might be called \"regenerative.\"\u003c/p>\n\u003cp>Proponents of such a label say it could encourage farmers to join the movement, paying them to help the soil. But \u003ca href=\"https://www.foodnavigator-usa.com/Article/2018/03/27/Any-talk-about-regenerative-agriculture-must-involve-policy-Clif-Bar-exec\">Matthew Dillon\u003c/a>, director of agriculture for Clif Bar & Company, doesn't think its a good idea, at least not yet.\u003c/p>\n\u003cp>There's a lot of uncertainty about what farming practices really are best for the soil in different regions, he says, so it's too soon to starting using such labels. In an interview with the news site \u003cem>Food Navigator\u003c/em>, Dillon said that the labels \"may be \"good for marketers, but they may not necessarily be good for consumers or for farmers if we're not all clear what the terms mean,\" he says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "America's farmers are digging soil like never before. A movement for \"regenerative agriculture\" is dedicated to building healthier soil and could even lead to a new eco-label on food.",
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"description": "America's farmers are digging soil like never before. A movement for "regenerative agriculture" is dedicated to building healthier soil and could even lead to a new eco-label on food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In American farm country, a grass-roots movement is spreading, a movement to keep more roots in the soil. (Not just grass roots, of course; roots of all kinds.) Its goal: Promoting healthy soil that's full of life.\u003c/p>\n\u003cp>I met three different farmers recently who are part of this movement in one way or another. Each of them took me to a field, dug up some dirt, and showed it off like a kind of hidden treasure.\u003c/p>\n\u003cp>\"You can see how beautiful that soil [is],\" said Deb Gangwish, in Shelton, Neb. \"I'm not a soil scientist, but I love soil!\"\u003c/p>\n\u003cp>\"You can pick it up and it smells like dirt,\" Bryce Irlbeck told me, as we stood in a field near Manning, Iowa. \"You can go on a lot of arms in Iowa and the dirt doesn't smell like dirt anymore.\"\u003c/p>\n\u003cp>And in Pleasant Dale, Neb., Del Ficke was practically ecstatic. \"Look at this! And the smell! It smells beautiful! It's alive!\"\u003c/p>\n\u003cfigure id=\"attachment_126590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-03-5029b2c7cd54232a80afafea5626b319f5ef0cba-e1523303527687.jpg\" alt=\"For Del Ficke, improving the soil is a spiritual quest.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126590\">\u003cfigcaption class=\"wp-caption-text\">For Del Ficke, improving the soil is a spiritual quest. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For years, talk of \"healthy soil\" was mostly limited to organic farmers and others on the fringes of mainstream American agriculture. No more. Articles about soil health fill major farm \u003ca href=\"http://www.deere.com/en_US/docs/zmags/agriculture/online_brochures/furrow/2013/furrow_feb2013.html\">publications\u003c/a>. It's the subject of \u003ca href=\"https://www.amazon.com/Kiss-Ground-Reverse-Climate-Ultimately/dp/1501170252/ref=sr_1_1?s=books&ie=UTF8&qid=1522272354&sr=1-1&keywords=kiss+the+ground\">several\u003c/a> \u003ca href=\"https://www.amazon.com/Soil-Will-Save-Us-Scientists/dp/1609615549/ref=pd_sim_14_2?_encoding=UTF8&pd_rd_i=1609615549&pd_rd_r=M1KWD80P8XYFXVRBYQD0&pd_rd_w=MSg6n&pd_rd_wg=aKo3d&psc=1&refRID=M1KWD80P8XYFXVRBYQD0\">recent\u003c/a> \u003ca href=\"https://www.amazon.com/Growing-Revolution-Bringing-Soil-Back/dp/0393608328\">books\u003c/a>. Big food \u003ca href=\"https://www.prnewswire.com/news-releases/general-mills-deepens-investment-in-soil-health-with-735000-contribution-to-national-wheat-foundation-300564366.html\">companies\u003c/a> are on board, and some of them are discussing a new \u003ca href=\"https://www.rodalesorganiclife.com/food/what-is-regenerative-organic-certification\">eco-label\u003c/a> for food, alongside \"organic\" and \"fair trade,\" that would reward farmers for adopting practices the build healthy soil — what many are calling \"regenerative agriculture.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's also provoked lots of debate. Some farmers have made claims of dramatic success that others have called \u003ca href=\"http://csanr.wsu.edu/regen-ag-solid-principles-extraordinary-claims/\">unrealistic\u003c/a>. There's no universally accepted measure of soil health, nor a clear definition of regenerative farming. Each of the farmers I met approaches it differently.\u003c/p>\n\u003cp>For Ficke, it's a spiritual quest. He recalls the moment, on a Sunday morning, when he heard a call from God to farm in a different way, one that felt closer to the native prairie that used to flourish in eastern Nebraska.\u003c/p>\n\u003cp>\"I could feel it in my heart that we had to change. We are running out of time,\" he says.\u003c/p>\n\u003cp>The call to change involved a lot of things, but near the top of the list was protecting the soil. Farmers around the world have been mining that soil for centuries.\u003c/p>\n\u003cp>\"It should be on the list of endangered species. Soil is endangered!\" Ficke says.\u003c/p>\n\u003cp>For Ficke, protecting it means, first of all, no more tilling the ground, breaking it up with plows and discs. \"Tillage is the most destructive thing in agriculture,\" he says. \u003c/p>\n\u003cp>That's not even controversial anymore. Many farmers have adopted \"no-till\" farming, recognizing its environmental benefits. But Ficke goes way beyond that. After he harvests his corn or soybeans, he plants something else on those fields right away — often a mixture of grasses and legumes like cowpeas. On some of that land, he keeps those \"cover crops\" growing right on through the next summer, instead of conventional crops like corn. His cattle graze on those fields the way bison once grazed on the prairie.\u003c/p>\n\u003cp>The roots of these cover crops, decaying in undisturbed soil, enrich the soil. So do manure and urine from his grazing cattle. With time, the soil grows darker, more fertile — chock-full of microbes and fungi.\u003c/p>\n\u003cp>None of this is a new discovery, exactly. But two things have changed.\u003c/p>\n\u003cfigure id=\"attachment_126591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-06-07d0677f31d0ff5b2b04ba27487b352e9b6ed071-e1523303586618.jpg\" alt=\"The carbon, or "organic matter" content of this soil on Del Ficke's farm has more than doubled since he changed his farming practices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126591\">\u003cfigcaption class=\"wp-caption-text\">The carbon, or \"organic matter\" content of this soil on Del Ficke's farm has more than doubled since he changed his farming practices. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Change #1: Ficke now has plenty of company.\u003c/p>\n\u003cp>\"When I started doing this stuff — \u003cem>really\u003c/em> doing this stuff — five years ago, you had to go a state away to find people\" farming in a similar way, Ficke says. Perhaps the most famous soil health pioneer is a farmer named \u003ca href=\"http://brownsranch.us/\">Gabe Brown\u003c/a>, in South Dakota. \"Those people are all over now,\" Ficke says. \"You can find someone like that every few miles.\"\u003c/p>\n\u003cp>There's Bryce Irlbeck, for instance. He's simply looking for the practical advantages that healthier soil can bring.\u003c/p>\n\u003cp>\"When we put that carbon back in the soil, we can see the effects of reduced fertilizer [use], reduced erosion,\" he says.\u003c/p>\n\u003cp>Soil that's full of decaying roots and microbes is like a sponge; it soaks up water and is better able to handle floods and droughts. It's also full of plant nutrients, so Irlbeck won't have to spend as much money on fertilizer. \u003c/p>\n\u003cp>\"I think there is a movement, and I believe that farmers want to be part of that movement,\" he says. \"It's just figuring out how to do it and stay economically viable.\"\u003c/p>\n\u003cfigure id=\"attachment_126592\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3.jpg\" alt=\"Bryce Irlbeck of Manning, Iowa, says his family's farm uses less fertilizer now that they are planting cover crops between harvests.\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-126592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Bryce Irlbeck of Manning, Iowa, says his family's farm uses less fertilizer now that they are planting cover crops between harvests. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the catch. Planting those additional soil-building cover crops costs money up-front, Irlbeck says, and it takes years to see the benefits. This is the main reason why only 5 or 10 percent of farmers in Iowa are really doing it.\u003c/p>\n\u003cp>In fact, until recently, a lot of his neighbors thought he was a little crazy. Now, they're asking him lots of curious questions.\u003c/p>\n\u003cp>That's probably because of big change #2. Farmers are now hearing about the virtues of healthy soil from some of the biggest, most powerful names in American agriculture.\u003c/p>\n\u003cp>These include Monsanto, the seed and chemical company; food giants like General Mills and Walmart; also environmental organizations like the \u003ca href=\"https://www.ucsusa.org/food-agriculture/advance-sustainable-agriculture/turning-soils-sponges#.WsExxS7wbIU\">Union of Concerned Scientists\u003c/a> and the Nature Conservancy. They're all talking about healthy soil as a way the farmers can help the environment.\u003c/p>\n\u003cp>It's driven in part by concern over global warming. Tilling and draining soil have released enormous amounts of carbon dioxide over the years. Farming to promote healthier soil — which many are calling \"regenerative farming\" — puts some of that carbon back in the ground, slowing global warming.\u003c/p>\n\u003cp>A coalition of food companies and environmental organizations has set up a new organization, the \u003ca href=\"http://soilhealthpartnership.org/\">Soil Health Partnership\u003c/a>, which in turn has signed up a hundred participating farmers — including Deb Gangwish, co-owner of \u003ca href=\"https://www.facebook.com/pgfarmsinc94/\">PG Farms\u003c/a> in Shelton, Nebraska.\u003c/p>\n\u003cp>\"We want to always strive to be better, and I want consumers, or folks who are removed from agriculture, to understand what we are doing, and how much we care, and [that] we're always striving to be more sustainable,\" Gangwish says.\u003c/p>\n\u003cfigure id=\"attachment_126593\" class=\"wp-caption aligncenter\" style=\"max-width: 1734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af.jpg\" alt=\"Deb Gangwish with Farley, a cat that once stowed away in a truckload of hay and made it all the way from Nebraska to Illinois and back.\" width=\"1734\" height=\"1300\" class=\"size-full wp-image-126593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af.jpg 1734w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-520x390.jpg 520w\" sizes=\"(max-width: 1734px) 100vw, 1734px\">\u003cfigcaption class=\"wp-caption-text\">Deb Gangwish with Farley, a cat that once stowed away in a truckload of hay and made it all the way from Nebraska to Illinois and back. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This business-backed soil health organization is promoting changes that are pretty modest. You could call it soil health lite.\u003c/p>\n\u003cp>It's carrying out experiments on these participating farms to measure the impact of farming without tillage, or growing cover crops in between regular plantings of corn and soybeans. The goal is to learn how those practices affect a farmer's profitability along with specific measures of soil health.\u003c/p>\n\u003cp>Del Ficke, the soil health pioneer, has mixed emotions about this partnership. He's in favor anything that persuades more farmers to reduce tillage or plant cover crops is great, but he doesn't entirely trust the companies' new-found enthusiasm for soil health.\u003c/p>\n\u003cp>\"Are they feeling it their heart? Is it a marketing deal? What is it?\" he says.\u003c/p>\n\u003cp>There may, in fact, be a marketing angle to soil health. Some food companies have been talking about a new label for food that's grown using methods that improve the soil. On the supermarket shelf, it might take its place beside packages labeled as organic, non-GMO, or Fair Trade. This one might be called \"regenerative.\"\u003c/p>\n\u003cp>Proponents of such a label say it could encourage farmers to join the movement, paying them to help the soil. But \u003ca href=\"https://www.foodnavigator-usa.com/Article/2018/03/27/Any-talk-about-regenerative-agriculture-must-involve-policy-Clif-Bar-exec\">Matthew Dillon\u003c/a>, director of agriculture for Clif Bar & Company, doesn't think its a good idea, at least not yet.\u003c/p>\n\u003cp>There's a lot of uncertainty about what farming practices really are best for the soil in different regions, he says, so it's too soon to starting using such labels. In an interview with the news site \u003cem>Food Navigator\u003c/em>, Dillon said that the labels \"may be \"good for marketers, but they may not necessarily be good for consumers or for farmers if we're not all clear what the terms mean,\" he says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "What Did The South Do To 'Arroz Con Pollo'? It's A Cheese-Covered Mystery",
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"content": "\u003cp>Alongside tamales and maybe empanadas, \u003cem>arroz con pollo\u003c/em> is one of the most beloved dishes in Latin America. Every country has a version of this one-pot meal that finds chicken cooked on a bed of seasoned rice. The Latino consensus is that Caribbeans prepare it best, and it's a tossup between Cuba and Puerto Rico over who makes it best. (I especially enjoy how Dominicans do it because I can spike it with the nation's electric \u003cem>mojo de ajo\u003c/em>).\u003c/p>\n\u003cp>\u003cem>Arroz con pollo\u003c/em> is an afterthought in Mexican cuisine, however. We do love chicken and rice, but rice is almost always a side, and we prefer chicken in tacos, in soups, inside enchiladas, or topped with mole. Few Mexican restaurants in the United States carry \u003cem>arroz con pollo\u003c/em>, except in the American South. There, the dish is commonly known as ACP and has morphed into a regional phenomenon.\u003c/p>\n\u003cp>But this Southern interpretation of \u003cem>arroz con pollo\u003c/em> is not the feast of saffron-colored rice and luscious, golden chicken that many Latinos who grew up eating the dish would recognize. Instead, the South's version consists of bland \"Spanish\" rice mixed with grilled chicken breast, all smothered in a cheese sauce with a consistency between queso and melted pudding. Some restaurants gussy it up with beef, chorizo, shrimp, or a combination of all three, but ACP is the No. 9 hitter in the \u003cem>arroz con pollo\u003c/em> lineup.\u003c/p>\n\u003cp>I only became aware of ACP last spring after a challenge from John T. Edge, director of the Southern Foodways Alliance (SFA) – I write a column for its quarterly journal, \u003cem>Gravy\u003c/em>. He asked me to find a Mexican dish unique to the South, and tell its history at the SFA's annual fall symposium in Oxford, Miss. (The theme: \"El Sur Latino.\") I stumbled upon ACP after reading dozens of menus from Mexican restaurants across the South and wondering why that three-letter acronym — which I had never previously seen in a Mexican restaurant elsewhere — kept popping up.\u003c/p>\n\u003cp>I finally tasted the dish last August, during the annual vacation my wife and I take to Kentucky's Bourbon Trail. We stopped at Cancun Mexican Restaurant in Crossville, Tenn., because there's a great liquor store just up the road that specializes in Southern whiskeys. Cancun makes good fajitas and a potent Cadillac margarita. Its ACP, however, was bland, which I discovered is its default taste.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The flavor betrays its pedigree. I discovered in my research that ACP, which most likely originated at the Mexican Inn in Fort Worth, Texas, but never became part of the Tex-Mex canon, is the key to one of the greatest unofficial American restaurant chains ever built. Since the 1980s, residents of San José de la Paz, a village in the Mexican state of Jalisco of about a thousand people, have opened hundreds of Mexican restaurants across the South that cater to Anglo diners. In 1999, the \u003cem>Dallas Morning News \u003c/em>estimated about 540 U.S. eateries traced back to the village, and the number is bigger now.\u003c/p>\n\u003cp>Families and friends from San José de la Paz created mini-empires, partitioning the South among themselves, then setting off to conquer palates at a time when few Mexicans lived in the region. In Louisville, Ky., Jesús Leon opened up the El Caporal chain; in Nashville, the king is Jose Luis Ayala, who runs nine Las Palmas in the city. The pioneer in the Roanoke, Va., area was Jesus Arellano. And in Atlanta, the Macias clan used to run more than 20 El Toros before changing tastes in the city forced most to close earlier this decade.\u003c/p>\n\u003cp>They all worked off a master menu, so that restaurants from Arkansas to Maryland used the same numbers and names for combo plates (and even featured the same misspellings). These restaurants all carried ACP, whose comfort-food combo quickly proved popular with Southerners — even if few of the restaurateurs themselves cared for it.\u003c/p>\n\u003cp>\"My dad didn't know what ACP was when he started,\" says Charlie Ibarra, whose family hails from a Mexican town about an hour away from San José de La Paz and opened the El Rodeo and La Rancherita restaurants in the Raleigh-Durham area of North Carolina. Ibarra owns José and Sons, in Raleigh's downtown, which fuses Southern and Mexican cooking traditions — think collard green tamales, or \u003cem>chicharrones\u003c/em> and waffles. \"I don't think he's ever even tasted it. But we sold it. It paid the bills.\"\u003c/p>\n\u003cfigure id=\"attachment_126581\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a.jpg\" alt=\"The ACP dish at La Rancherita in Raleigh, N.C., is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much. Charlie Ibarra, a restaurateur whose family owns the La Rancherita restaurants, says his father didn't know what ACP was when he started out. "But we sold it. It paid the bills."\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-126581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">The ACP dish at La Rancherita in Raleigh, N.C., is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much. Charlie Ibarra, a restaurateur whose family owns the La Rancherita restaurants, says his father didn't know what ACP was when he started out. \"But we sold it. It paid the bills.\" \u003ccite>(Gustavo Arellano)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are now in an age where crafty restaurateurs take American regional foods and spread them far from their origins, knowing that consumers want the formerly provincial to be just an Uber Eats away. The most famous example is Chipotle, which took the burrito style of San Francisco's Mission District — humongous, made to custom order, created in an assembly-line setting in front of the customer, then wrapped in foil — and built a multibillion-dollar company.\u003c/p>\n\u003cp>Even unlikelier dishes have flourished. Young Vietnamese-American entrepreneurs fell in love with the Halal Guys food cart in Manhattan, and now franchise it around the world. I have seen candy shops in Oregon sell Tasty Kakes from Philadelphia, hipster burger joints in California serve the North Carolina soda Cheerwine, and even a restaurant in Orange County, Calif., that specializes in \u003ca href=\"https://www.npr.org/sections/thesalt/2016/11/28/502088150/the-czech-pastry-that-took-texas-by-storm-and-keeps-gaining-strength\">kolaches\u003c/a>, a Czech pastry popular in Texas.\u003c/p>\n\u003cp>The South, in particular, has become a favored place to mine. Bourbon sales continue to soar, Viet-Cajun crawfish houses from Louisiana keep spreading, while Nashville hot chicken — fried drumsticks and breasts rubbed with cayenne sauce — has become so popular that even KFC sells it.\u003c/p>\n\u003cp>But ACP is unlikely to ever become the hip new trend. There is no romance or nostalgia to it, and no real culinary redeeming value. It's not Southern enough or Mexican enough for the rest of the country, or even for the South itself. No Southern chefs champion it; food writers opt to cover Mexican food favored by immigrants and foodies instead of the working-class whites who seem to make up ACP's biggest fans. In my research for SFA, restaurateur after restaurateur told me they're only people who ever order ACP. Typical was the experience of Marcos Medina, a Mexican immigrant who owns Villa del Mar in Greensboro, N.C. \"Only the \u003cem>americanos\u003c/em> order it,\" he told me. \"They \u003cem>devour\u003c/em> it.\"\u003c/p>\n\u003cp>In my experience, Latinos who live in the South tend to look askance at ACP, if they even know about it. None of my friends in \u003cem>el Sur\u003c/em> had ever heard of the dish when I started my research, because they patronized taquerías and other Mexican restaurants geared toward immigrants. When I presented my PowerPoint on the subject at the SFA's symposium, a half-Mexican food writer from Atlanta proclaimed in front of a hushed crowd that I had insulted the South's Latino community by tying them to such a base dish. While I interviewed Ibarra, he showed me a text from an older brother who was bewildered that I wanted to talk to his family about ACP, of all things. (La Rancherita's take is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much.) \"He doesn't sound like a cool reporter,\" the text read.\u003c/p>\n\u003cp>\"ACP is the sort of totemic dish Southerners squelch instead of trumpet,\" says Edge, whose recent book, \u003cem>The Potlikker Papers: A Food History of the Modern South\u003c/em>, chronicles how the region became such a hotbed of American cookery. \"It's an honest reflection of who we are right now, but it doesn't reflect the reigning stereotypes.\"\u003c/p>\n\u003cp>When I asked him why he thinks ACP won't become popular nationwide, Edge offered, \"The hint of a story piques interest and appetite.\" The epic of the South's \u003cem>arroz con pollo\u003c/em> rivals any. But since it's a tale of adaptation, assimilation and not of authenticity (a \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/09/472568085/why-hunting-down-authentic-ethnic-food-is-a-loaded-proposition\">loaded word\u003c/a> in food circles), ACP is condemned to its curious life: a moneymaker that no one in the food world wants to claim as their own.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "\u003cem>Arroz con pollo\u003c/em>, or rice with chicken, is a dish beloved in much of Latin America. But in the South, it's morphed into ACP, a cheese-smothered phenomenon that built Mexican-restaurant empires.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Alongside tamales and maybe empanadas, \u003cem>arroz con pollo\u003c/em> is one of the most beloved dishes in Latin America. Every country has a version of this one-pot meal that finds chicken cooked on a bed of seasoned rice. The Latino consensus is that Caribbeans prepare it best, and it's a tossup between Cuba and Puerto Rico over who makes it best. (I especially enjoy how Dominicans do it because I can spike it with the nation's electric \u003cem>mojo de ajo\u003c/em>).\u003c/p>\n\u003cp>\u003cem>Arroz con pollo\u003c/em> is an afterthought in Mexican cuisine, however. We do love chicken and rice, but rice is almost always a side, and we prefer chicken in tacos, in soups, inside enchiladas, or topped with mole. Few Mexican restaurants in the United States carry \u003cem>arroz con pollo\u003c/em>, except in the American South. There, the dish is commonly known as ACP and has morphed into a regional phenomenon.\u003c/p>\n\u003cp>But this Southern interpretation of \u003cem>arroz con pollo\u003c/em> is not the feast of saffron-colored rice and luscious, golden chicken that many Latinos who grew up eating the dish would recognize. Instead, the South's version consists of bland \"Spanish\" rice mixed with grilled chicken breast, all smothered in a cheese sauce with a consistency between queso and melted pudding. Some restaurants gussy it up with beef, chorizo, shrimp, or a combination of all three, but ACP is the No. 9 hitter in the \u003cem>arroz con pollo\u003c/em> lineup.\u003c/p>\n\u003cp>I only became aware of ACP last spring after a challenge from John T. Edge, director of the Southern Foodways Alliance (SFA) – I write a column for its quarterly journal, \u003cem>Gravy\u003c/em>. He asked me to find a Mexican dish unique to the South, and tell its history at the SFA's annual fall symposium in Oxford, Miss. (The theme: \"El Sur Latino.\") I stumbled upon ACP after reading dozens of menus from Mexican restaurants across the South and wondering why that three-letter acronym — which I had never previously seen in a Mexican restaurant elsewhere — kept popping up.\u003c/p>\n\u003cp>I finally tasted the dish last August, during the annual vacation my wife and I take to Kentucky's Bourbon Trail. We stopped at Cancun Mexican Restaurant in Crossville, Tenn., because there's a great liquor store just up the road that specializes in Southern whiskeys. Cancun makes good fajitas and a potent Cadillac margarita. Its ACP, however, was bland, which I discovered is its default taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The flavor betrays its pedigree. I discovered in my research that ACP, which most likely originated at the Mexican Inn in Fort Worth, Texas, but never became part of the Tex-Mex canon, is the key to one of the greatest unofficial American restaurant chains ever built. Since the 1980s, residents of San José de la Paz, a village in the Mexican state of Jalisco of about a thousand people, have opened hundreds of Mexican restaurants across the South that cater to Anglo diners. In 1999, the \u003cem>Dallas Morning News \u003c/em>estimated about 540 U.S. eateries traced back to the village, and the number is bigger now.\u003c/p>\n\u003cp>Families and friends from San José de la Paz created mini-empires, partitioning the South among themselves, then setting off to conquer palates at a time when few Mexicans lived in the region. In Louisville, Ky., Jesús Leon opened up the El Caporal chain; in Nashville, the king is Jose Luis Ayala, who runs nine Las Palmas in the city. The pioneer in the Roanoke, Va., area was Jesus Arellano. And in Atlanta, the Macias clan used to run more than 20 El Toros before changing tastes in the city forced most to close earlier this decade.\u003c/p>\n\u003cp>They all worked off a master menu, so that restaurants from Arkansas to Maryland used the same numbers and names for combo plates (and even featured the same misspellings). These restaurants all carried ACP, whose comfort-food combo quickly proved popular with Southerners — even if few of the restaurateurs themselves cared for it.\u003c/p>\n\u003cp>\"My dad didn't know what ACP was when he started,\" says Charlie Ibarra, whose family hails from a Mexican town about an hour away from San José de La Paz and opened the El Rodeo and La Rancherita restaurants in the Raleigh-Durham area of North Carolina. Ibarra owns José and Sons, in Raleigh's downtown, which fuses Southern and Mexican cooking traditions — think collard green tamales, or \u003cem>chicharrones\u003c/em> and waffles. \"I don't think he's ever even tasted it. But we sold it. It paid the bills.\"\u003c/p>\n\u003cfigure id=\"attachment_126581\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a.jpg\" alt=\"The ACP dish at La Rancherita in Raleigh, N.C., is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much. Charlie Ibarra, a restaurateur whose family owns the La Rancherita restaurants, says his father didn't know what ACP was when he started out. "But we sold it. It paid the bills."\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-126581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/acp_texano_la_rancherita_raleigh-f9a723aaa0afb6afc84ef8d4cf7b5613b86f358a-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">The ACP dish at La Rancherita in Raleigh, N.C., is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much. Charlie Ibarra, a restaurateur whose family owns the La Rancherita restaurants, says his father didn't know what ACP was when he started out. \"But we sold it. It paid the bills.\" \u003ccite>(Gustavo Arellano)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are now in an age where crafty restaurateurs take American regional foods and spread them far from their origins, knowing that consumers want the formerly provincial to be just an Uber Eats away. The most famous example is Chipotle, which took the burrito style of San Francisco's Mission District — humongous, made to custom order, created in an assembly-line setting in front of the customer, then wrapped in foil — and built a multibillion-dollar company.\u003c/p>\n\u003cp>Even unlikelier dishes have flourished. Young Vietnamese-American entrepreneurs fell in love with the Halal Guys food cart in Manhattan, and now franchise it around the world. I have seen candy shops in Oregon sell Tasty Kakes from Philadelphia, hipster burger joints in California serve the North Carolina soda Cheerwine, and even a restaurant in Orange County, Calif., that specializes in \u003ca href=\"https://www.npr.org/sections/thesalt/2016/11/28/502088150/the-czech-pastry-that-took-texas-by-storm-and-keeps-gaining-strength\">kolaches\u003c/a>, a Czech pastry popular in Texas.\u003c/p>\n\u003cp>The South, in particular, has become a favored place to mine. Bourbon sales continue to soar, Viet-Cajun crawfish houses from Louisiana keep spreading, while Nashville hot chicken — fried drumsticks and breasts rubbed with cayenne sauce — has become so popular that even KFC sells it.\u003c/p>\n\u003cp>But ACP is unlikely to ever become the hip new trend. There is no romance or nostalgia to it, and no real culinary redeeming value. It's not Southern enough or Mexican enough for the rest of the country, or even for the South itself. No Southern chefs champion it; food writers opt to cover Mexican food favored by immigrants and foodies instead of the working-class whites who seem to make up ACP's biggest fans. In my research for SFA, restaurateur after restaurateur told me they're only people who ever order ACP. Typical was the experience of Marcos Medina, a Mexican immigrant who owns Villa del Mar in Greensboro, N.C. \"Only the \u003cem>americanos\u003c/em> order it,\" he told me. \"They \u003cem>devour\u003c/em> it.\"\u003c/p>\n\u003cp>In my experience, Latinos who live in the South tend to look askance at ACP, if they even know about it. None of my friends in \u003cem>el Sur\u003c/em> had ever heard of the dish when I started my research, because they patronized taquerías and other Mexican restaurants geared toward immigrants. When I presented my PowerPoint on the subject at the SFA's symposium, a half-Mexican food writer from Atlanta proclaimed in front of a hushed crowd that I had insulted the South's Latino community by tying them to such a base dish. While I interviewed Ibarra, he showed me a text from an older brother who was bewildered that I wanted to talk to his family about ACP, of all things. (La Rancherita's take is delicious, because it uses cheese from Chihuahua, which is milkier and doesn't melt as much.) \"He doesn't sound like a cool reporter,\" the text read.\u003c/p>\n\u003cp>\"ACP is the sort of totemic dish Southerners squelch instead of trumpet,\" says Edge, whose recent book, \u003cem>The Potlikker Papers: A Food History of the Modern South\u003c/em>, chronicles how the region became such a hotbed of American cookery. \"It's an honest reflection of who we are right now, but it doesn't reflect the reigning stereotypes.\"\u003c/p>\n\u003cp>When I asked him why he thinks ACP won't become popular nationwide, Edge offered, \"The hint of a story piques interest and appetite.\" The epic of the South's \u003cem>arroz con pollo\u003c/em> rivals any. But since it's a tale of adaptation, assimilation and not of authenticity (a \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/09/472568085/why-hunting-down-authentic-ethnic-food-is-a-loaded-proposition\">loaded word\u003c/a> in food circles), ACP is condemned to its curious life: a moneymaker that no one in the food world wants to claim as their own.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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.",
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"possible": {
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"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.",
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"pri-the-world": {
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
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