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"content": "\u003cp>[aside tag='instacart' label='More on Instacart']\u003cbr>\nWorking for Instacart — buying and delivering groceries to strangers — at first felt like Michaellita Fortier's childhood dream of starring on the speed-shopping TV show \u003cem>Supermarket Sweep\u003c/em>.\u003c/p>\n\u003cp>\"It was fun in the beginning,\" Fortier says. She felt like she was helping people in need, while making as much as $16 or $20 per delivery. \u003c/p>\n\u003cp>But then, the app inundated her with orders worth half that, $7 or $9 per delivery. For that money, she was expected to go to the store, shop, fill a cart and deliver an order, sometimes driving 10 or 15 miles.\u003c/p>\n\u003cp>\"I thought, now listen, this is less than minimum wage you want me to drive [for],\" Fortier says. After seven months of working for Instacart in West Michigan, she quit the gig in October.\u003c/p>\n\u003cp>Millions of Americans like Fortier have counted on platforms like Instacart, DoorDash, Uber or Lyft not just as a service, but as a job. Quickly, they find themselves at the mercy of an algorithm — ever-changing pay structures, no assurance of a minimum wage, the smallest tweak of the app capable of upending their livelihoods. \u003c/p>\n\u003cfigure id=\"attachment_135662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gettyimages-1153149270_custom-ead631dafa708c3092ff9131fe8b4ccfbd02ea27-e1574716602860.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135662\">\u003cfigcaption class=\"wp-caption-text\">At the heart of Instacart workers' frustration are the constant and murky changes to how the company assigns work and determines its value. \u003ccite>(Rafael Henrique/SOPA Images/LightRocket via Getty)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent months, Instacart — the most popular grocery-delivery app — has faced a new wave of discontent and even \u003ca href=\"https://slate.com/business/2019/11/instacart-workers-striking-app-user-interface-dark-pattern-design.html\">a strike over pay\u003c/a>. The company relies on more than 130,000 people to log on and help strangers with their groceries. As NPR first \u003ca href=\"https://www.npr.org/2019/05/25/722811953/why-suburban-moms-are-delivering-your-groceries\">reported in May\u003c/a>, the majority of them are women. All are independent contractors — and their grievances are extensive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR spoke or exchanged messages with more than 40 current and former Instacart workers. At the heart of their frustration are the constant and murky changes to how the company assigns work and determines its value. \u003c/p>\n\u003cp>\"It was extremely clear before how much you would be paid per item, how much you would be paid per order,\" says Liz Temkin, 63, who's worked for Instacart in Los Angeles for over four years. \"And then they came up with a completely different what we call a black box algorithm.\"\u003c/p>\n\u003cp>\u003cstrong>Value of work\u003c/strong>\u003c/p>\n\u003cp>An Instacart representative declined to speak on the record, but pointed out that in February, the company did commit to a guaranteed minimum pay: $7 to $10 per job. \u003c/p>\n\u003cp>This one job can vary from a quick grocery run to a big stock-up at Costco. Or it might mean multiple orders compiled together — delivering several payments to Instacart, and one to the worker. Though Instacart says its pay does account for the size, weight, distance and other factors of all the included orders. \u003c/p>\n\u003cp>\"We used to get $10 to go to the store, and 40 cents an item. Now, no matter how many items and how many units we get, they pay us $7 — maybe there's a tip, maybe there's not,\" says Mercedes Maltese, 42, who joined Instacart in 2017 in a suburb of Detroit, after losing full- and part-time jobs in succession. \u003c/p>\n\u003cfigure id=\"attachment_135663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0005_custom-f5b8a5e4fbe34fab62484f8569a7da18273cbcb4-e1574716637454.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135663\">\u003cfigcaption class=\"wp-caption-text\">NPR connected with more than 40 current and former Instacart contractors. They say being a faster, nicer or more experienced worker for the app did not guarantee better pay. \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maltese says her options are other minimum-wage jobs, and with Instacart she can at least try to work as many hours as possible. However, Instacart also does not pay for the drive \u003cem>to \u003c/em>the store — only from the store to the customer — and so Maltese spends much of her workday sitting in her car, unpaid, waiting for a decent order.\u003c/p>\n\u003cp>\"I work ... seven days a week,\" she says, her voice swelling with tears. \"I just have to work and live in my car like a homeless person, in some kind of hopes of scraping up some kind of money in order to pay my bills.\"\u003c/p>\n\u003cp>In interviews, Instacart CEO Apoorva Mehta often brings up the difficulty of constantly matching the supply and demand of grocery orders to workers. His company, expected to go public as soon as next year, is valued at nearly $8 billion. In May, Mehta \u003ca href=\"https://www.cnbc.com/2019/05/15/instacart-ceo-apoorva-mehta-were-ready-for-split-from-whole-foods.html\">told CNBC\u003c/a> that Instacart is profitable on every delivery. \u003c/p>\n\u003cp>Like Uber in ride-sharing, Instacart grew nationwide thanks to algorithms assigning and putting value on work — and to a virtually unlimited pool of workers giving the app a try. In August, Instacart said its worker ranks almost tripled in one year.\u003c/p>\n\u003cp>\u003cstrong>Algorithmic control\u003c/strong>\u003c/p>\n\u003cp>\"Algorithmic despotism\" was the term that sociologists applied to Instacart in \u003ca href=\"https://journals.sagepub.com/doi/full/10.1177/2378023119870041\">an August paper\u003c/a>. The researchers found that the company stood out among competing apps for just how much it pushed workers to commit long hours and accept unattractive gigs.\u003c/p>\n\u003cp>\"Instacart, we found in particular, really did control the labor process, or control workers' experiences and limited their autonomy over their time and over the work they could do, in a significant way,\" lead author Kathleen Griesbach of Columbia University told NPR. \u003c/p>\n\u003cfigure id=\"attachment_135664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0001_custom-42c30a4503f2aba8fd2b50bf22f4ea3b9dddd3d9-e1574716658286.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135664\">\u003cfigcaption class=\"wp-caption-text\">Teri Smith knits a pair of socks in a Kroger parking lot in Arlington, Texas, while she waits for Instacart to offer her a new grocery order. She signs up for shifts with Instacart five or six days a week. \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The research, which received some funding from the United Food and Commercial Workers union, studied algorithmic control of food-delivery workers by surveying 995 people who gigged for DoorDash, Postmates, Grubhub and other apps. \u003c/p>\n\u003cp>Instacart dismissed the study, arguing that it relied on an outdated understanding of the app's workflow. A company spokesperson did not address the research on the record, but pointed out that its contractors now can work more flexibly \"on demand\" — grabbing assignments whenever, as orders come in — in addition to signing up for two-hour shifts featured in the study.\u003c/p>\n\u003cp>The majority of the 40-some workers who spoke to NPR said they worked both the old way and the new way — and either way, being faster, nicer or more experienced did not guarantee better pay.\u003c/p>\n\u003cp>The shift system has various rules for getting or \u003ca href=\"https://www.bloomberg.com/news/articles/2019-07-15/instacart-hounds-workers-to-take-jobs-that-aren-t-worth-it\">even rejecting\u003c/a> work. Many who rely on Instacart for full-time work scramble every week to sign up for enough hours. \u003c/p>\n\u003cp>\"I live and die by my 9:20 Sunday morning alarm,\" says Teri Smith, 46, who's worked for Instacart in Arlington, Texas, for over a year. Once the hours are available at 9:30, \"it's a frantic tap to get all the hours before they're all gone — and then by 9:31 everything is gone.\"\u003c/p>\n\u003cfigure id=\"attachment_135665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0011_custom-74f5d3dc6037f06ce116793a07d83649207776ea-e1574716692676.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135665\">\u003cfigcaption class=\"wp-caption-text\">In a matter of a year, Smith says she noticed Instacart's pay declining for each order she shops and delivers: \"I was making the same amount of money in 40 hours that I'm making in 50 now.\" \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new on-demand structure leaves many workers glued to their phone screens. They rush against each other to snatch up orders, with little time to thoroughly calculate whether shopping and delivering is worth time, gas and extra miles on their cars.\u003c/p>\n\u003cp>\"Trying to quickly analyze and make an educated decision ... is next to impossible,\" says Cynthia Phillips, 58, who's been shopping for Instacart in southern California for almost two years. Instacart \"gets to pay less and less for services knowing that someone will end up taking the batch.\"\u003c/p>\n\u003cp>\u003cstrong>Opaque changes\u003c/strong>\u003c/p>\n\u003cp>Instacart workers' \u003ca href=\"https://sf.eater.com/2019/11/4/20947832/instacart-shoppers-strike\">latest strike\u003c/a> this month was over changes to tipping, which workers say is still a hefty chunk of their income. Instacart used to set a default tip of 10% per order, but now, it's half that. Meanwhile, the tip is in addition to a \"delivery\" fee and a \"service\" fee that both go to Instacart.\u003c/p>\n\u003cp>The subject of tipping is particularly sensitive for Instacart workers. In February, the company had to \u003ca href=\"https://www.buzzfeednews.com/article/carolineodonovan/after-scrutiny-instacart-will-end-its-controversial-tipping\">refund workers\u003c/a> after they noticed that Instacart was using their tips to subsidize the minimum payment it promised.\u003c/p>\n\u003cfigure id=\"attachment_135666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0021_custom-85c34d8ca64bdbbca70304a1425a3f7604c82ff5-e1574716724730.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135666\">\u003cfigcaption class=\"wp-caption-text\">Smith loads a Instacart customer's groceries in the back of her van. \"I actually love grocery shopping,\" she says, \"the only thing I'm asking for is to be paid fairly.\" \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right after the strike, Instacart made yet another change: It stopped paying the $3 quality bonus that rewarded each five-star review from a customer. Workers point out that for many of them, this bonus had already been a downgrade from Instacart's previous scheme, which rewarded the best-rated workers with $100 for the week.\u003c/p>\n\u003cp>Strikers have accused Instacart of retaliation. The company told NPR the timing was coincidental and the $3 quality bonus had been a test that did not meaningfully improve the quality of work.\u003c/p>\n\u003cp>\"I could usually count on getting that bonus about 30% of my time. [That's] 10 orders a week, so now I'm $30 down,\" says Smith, who picked up Instacart as her primary income in August 2018, after her family struggled to run a toy store they'd opened in a Dallas suburb. \u003c/p>\n\u003cp>In a matter of a year, Smith says she's noticed Instacart's pay declining for each order: \"I was making the same amount of money in 40 hours that I'm making in 50 now,\" she says. Asked whether she makes minimum wage, Smith says: \"Oh, heck no.\" Not after expenses, she says, like gas for her 12-year-old car.\u003c/p>\n\u003cp>Grocery delivery \"is a service that's definitely needed for people ... and I love doing it,\" she says. \"The only thing I'm asking for is to be paid fairly.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/11/25/778546287/at-the-mercy-of-an-app-workers-feel-the-instacart-squeeze\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWorking for Instacart — buying and delivering groceries to strangers — at first felt like Michaellita Fortier's childhood dream of starring on the speed-shopping TV show \u003cem>Supermarket Sweep\u003c/em>.\u003c/p>\n\u003cp>\"It was fun in the beginning,\" Fortier says. She felt like she was helping people in need, while making as much as $16 or $20 per delivery. \u003c/p>\n\u003cp>But then, the app inundated her with orders worth half that, $7 or $9 per delivery. For that money, she was expected to go to the store, shop, fill a cart and deliver an order, sometimes driving 10 or 15 miles.\u003c/p>\n\u003cp>\"I thought, now listen, this is less than minimum wage you want me to drive [for],\" Fortier says. After seven months of working for Instacart in West Michigan, she quit the gig in October.\u003c/p>\n\u003cp>Millions of Americans like Fortier have counted on platforms like Instacart, DoorDash, Uber or Lyft not just as a service, but as a job. Quickly, they find themselves at the mercy of an algorithm — ever-changing pay structures, no assurance of a minimum wage, the smallest tweak of the app capable of upending their livelihoods. \u003c/p>\n\u003cfigure id=\"attachment_135662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gettyimages-1153149270_custom-ead631dafa708c3092ff9131fe8b4ccfbd02ea27-e1574716602860.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135662\">\u003cfigcaption class=\"wp-caption-text\">At the heart of Instacart workers' frustration are the constant and murky changes to how the company assigns work and determines its value. \u003ccite>(Rafael Henrique/SOPA Images/LightRocket via Getty)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent months, Instacart — the most popular grocery-delivery app — has faced a new wave of discontent and even \u003ca href=\"https://slate.com/business/2019/11/instacart-workers-striking-app-user-interface-dark-pattern-design.html\">a strike over pay\u003c/a>. The company relies on more than 130,000 people to log on and help strangers with their groceries. As NPR first \u003ca href=\"https://www.npr.org/2019/05/25/722811953/why-suburban-moms-are-delivering-your-groceries\">reported in May\u003c/a>, the majority of them are women. All are independent contractors — and their grievances are extensive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NPR spoke or exchanged messages with more than 40 current and former Instacart workers. At the heart of their frustration are the constant and murky changes to how the company assigns work and determines its value. \u003c/p>\n\u003cp>\"It was extremely clear before how much you would be paid per item, how much you would be paid per order,\" says Liz Temkin, 63, who's worked for Instacart in Los Angeles for over four years. \"And then they came up with a completely different what we call a black box algorithm.\"\u003c/p>\n\u003cp>\u003cstrong>Value of work\u003c/strong>\u003c/p>\n\u003cp>An Instacart representative declined to speak on the record, but pointed out that in February, the company did commit to a guaranteed minimum pay: $7 to $10 per job. \u003c/p>\n\u003cp>This one job can vary from a quick grocery run to a big stock-up at Costco. Or it might mean multiple orders compiled together — delivering several payments to Instacart, and one to the worker. Though Instacart says its pay does account for the size, weight, distance and other factors of all the included orders. \u003c/p>\n\u003cp>\"We used to get $10 to go to the store, and 40 cents an item. Now, no matter how many items and how many units we get, they pay us $7 — maybe there's a tip, maybe there's not,\" says Mercedes Maltese, 42, who joined Instacart in 2017 in a suburb of Detroit, after losing full- and part-time jobs in succession. \u003c/p>\n\u003cfigure id=\"attachment_135663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0005_custom-f5b8a5e4fbe34fab62484f8569a7da18273cbcb4-e1574716637454.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135663\">\u003cfigcaption class=\"wp-caption-text\">NPR connected with more than 40 current and former Instacart contractors. They say being a faster, nicer or more experienced worker for the app did not guarantee better pay. \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maltese says her options are other minimum-wage jobs, and with Instacart she can at least try to work as many hours as possible. However, Instacart also does not pay for the drive \u003cem>to \u003c/em>the store — only from the store to the customer — and so Maltese spends much of her workday sitting in her car, unpaid, waiting for a decent order.\u003c/p>\n\u003cp>\"I work ... seven days a week,\" she says, her voice swelling with tears. \"I just have to work and live in my car like a homeless person, in some kind of hopes of scraping up some kind of money in order to pay my bills.\"\u003c/p>\n\u003cp>In interviews, Instacart CEO Apoorva Mehta often brings up the difficulty of constantly matching the supply and demand of grocery orders to workers. His company, expected to go public as soon as next year, is valued at nearly $8 billion. In May, Mehta \u003ca href=\"https://www.cnbc.com/2019/05/15/instacart-ceo-apoorva-mehta-were-ready-for-split-from-whole-foods.html\">told CNBC\u003c/a> that Instacart is profitable on every delivery. \u003c/p>\n\u003cp>Like Uber in ride-sharing, Instacart grew nationwide thanks to algorithms assigning and putting value on work — and to a virtually unlimited pool of workers giving the app a try. In August, Instacart said its worker ranks almost tripled in one year.\u003c/p>\n\u003cp>\u003cstrong>Algorithmic control\u003c/strong>\u003c/p>\n\u003cp>\"Algorithmic despotism\" was the term that sociologists applied to Instacart in \u003ca href=\"https://journals.sagepub.com/doi/full/10.1177/2378023119870041\">an August paper\u003c/a>. The researchers found that the company stood out among competing apps for just how much it pushed workers to commit long hours and accept unattractive gigs.\u003c/p>\n\u003cp>\"Instacart, we found in particular, really did control the labor process, or control workers' experiences and limited their autonomy over their time and over the work they could do, in a significant way,\" lead author Kathleen Griesbach of Columbia University told NPR. \u003c/p>\n\u003cfigure id=\"attachment_135664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0001_custom-42c30a4503f2aba8fd2b50bf22f4ea3b9dddd3d9-e1574716658286.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135664\">\u003cfigcaption class=\"wp-caption-text\">Teri Smith knits a pair of socks in a Kroger parking lot in Arlington, Texas, while she waits for Instacart to offer her a new grocery order. She signs up for shifts with Instacart five or six days a week. \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The research, which received some funding from the United Food and Commercial Workers union, studied algorithmic control of food-delivery workers by surveying 995 people who gigged for DoorDash, Postmates, Grubhub and other apps. \u003c/p>\n\u003cp>Instacart dismissed the study, arguing that it relied on an outdated understanding of the app's workflow. A company spokesperson did not address the research on the record, but pointed out that its contractors now can work more flexibly \"on demand\" — grabbing assignments whenever, as orders come in — in addition to signing up for two-hour shifts featured in the study.\u003c/p>\n\u003cp>The majority of the 40-some workers who spoke to NPR said they worked both the old way and the new way — and either way, being faster, nicer or more experienced did not guarantee better pay.\u003c/p>\n\u003cp>The shift system has various rules for getting or \u003ca href=\"https://www.bloomberg.com/news/articles/2019-07-15/instacart-hounds-workers-to-take-jobs-that-aren-t-worth-it\">even rejecting\u003c/a> work. Many who rely on Instacart for full-time work scramble every week to sign up for enough hours. \u003c/p>\n\u003cp>\"I live and die by my 9:20 Sunday morning alarm,\" says Teri Smith, 46, who's worked for Instacart in Arlington, Texas, for over a year. Once the hours are available at 9:30, \"it's a frantic tap to get all the hours before they're all gone — and then by 9:31 everything is gone.\"\u003c/p>\n\u003cfigure id=\"attachment_135665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0011_custom-74f5d3dc6037f06ce116793a07d83649207776ea-e1574716692676.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135665\">\u003cfigcaption class=\"wp-caption-text\">In a matter of a year, Smith says she noticed Instacart's pay declining for each order she shops and delivers: \"I was making the same amount of money in 40 hours that I'm making in 50 now.\" \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new on-demand structure leaves many workers glued to their phone screens. They rush against each other to snatch up orders, with little time to thoroughly calculate whether shopping and delivering is worth time, gas and extra miles on their cars.\u003c/p>\n\u003cp>\"Trying to quickly analyze and make an educated decision ... is next to impossible,\" says Cynthia Phillips, 58, who's been shopping for Instacart in southern California for almost two years. Instacart \"gets to pay less and less for services knowing that someone will end up taking the batch.\"\u003c/p>\n\u003cp>\u003cstrong>Opaque changes\u003c/strong>\u003c/p>\n\u003cp>Instacart workers' \u003ca href=\"https://sf.eater.com/2019/11/4/20947832/instacart-shoppers-strike\">latest strike\u003c/a> this month was over changes to tipping, which workers say is still a hefty chunk of their income. Instacart used to set a default tip of 10% per order, but now, it's half that. Meanwhile, the tip is in addition to a \"delivery\" fee and a \"service\" fee that both go to Instacart.\u003c/p>\n\u003cp>The subject of tipping is particularly sensitive for Instacart workers. In February, the company had to \u003ca href=\"https://www.buzzfeednews.com/article/carolineodonovan/after-scrutiny-instacart-will-end-its-controversial-tipping\">refund workers\u003c/a> after they noticed that Instacart was using their tips to subsidize the minimum payment it promised.\u003c/p>\n\u003cfigure id=\"attachment_135666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0021_custom-85c34d8ca64bdbbca70304a1425a3f7604c82ff5-e1574716724730.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135666\">\u003cfigcaption class=\"wp-caption-text\">Smith loads a Instacart customer's groceries in the back of her van. \"I actually love grocery shopping,\" she says, \"the only thing I'm asking for is to be paid fairly.\" \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right after the strike, Instacart made yet another change: It stopped paying the $3 quality bonus that rewarded each five-star review from a customer. Workers point out that for many of them, this bonus had already been a downgrade from Instacart's previous scheme, which rewarded the best-rated workers with $100 for the week.\u003c/p>\n\u003cp>Strikers have accused Instacart of retaliation. The company told NPR the timing was coincidental and the $3 quality bonus had been a test that did not meaningfully improve the quality of work.\u003c/p>\n\u003cp>\"I could usually count on getting that bonus about 30% of my time. [That's] 10 orders a week, so now I'm $30 down,\" says Smith, who picked up Instacart as her primary income in August 2018, after her family struggled to run a toy store they'd opened in a Dallas suburb. \u003c/p>\n\u003cp>In a matter of a year, Smith says she's noticed Instacart's pay declining for each order: \"I was making the same amount of money in 40 hours that I'm making in 50 now,\" she says. Asked whether she makes minimum wage, Smith says: \"Oh, heck no.\" Not after expenses, she says, like gas for her 12-year-old car.\u003c/p>\n\u003cp>Grocery delivery \"is a service that's definitely needed for people ... and I love doing it,\" she says. \"The only thing I'm asking for is to be paid fairly.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cb>UPDATE: 3:25 p.m., Nov. 26\u003c/b>\u003c/p>\n\u003cp>KQED has confirmed four cases in California related to the E. coli outbreak: in Marin, Ventura and Orange counties, and in a fourth unidentified small county in Northern California.\u003c/p>\n\u003cp>In two of cases, both patients—a Marin County resident in September and an Orange County resident in October—were not hospitalized and have since recovered. No details were confirmed about the other two cases.\u003c/p>\n\u003cp>\u003cem>Reporting by Peter Jon Shuler\u003c/em>\u003c/p>\n\u003cp>__________________________________\u003c/p>\n\u003cp>[aside postID='bayareabites_131475' label='More Lettuce News']\u003cbr>\n\u003cem>\u003cstrong>This original article from the Associated Press was published Nov. 22:\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>U.S. health officials on Friday told people to avoid romaine lettuce grown in Salinas because of another food poisoning outbreak.\u003c/p>\n\u003cp>The warning comes almost exactly one year after a similar outbreak led to a blanket warning about tainted romaine.\u003c/p>\n\u003cp>The officials urged people not to eat the leafy green if the label doesn’t say where it was grown. They also urged supermarkets and restaurants not to serve or sell the lettuce, unless they’re sure it’s grown elsewhere.\u003c/p>\n\u003cp>Officials say the warning applies to all types of romaine from the Salinas region, include whole heads, hearts of romaine and pre-cut salad mixes that have romaine.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration is investigating an E. coli outbreak that has sickened 40 people in more than a dozen states. The agency said its inquiry led investigators to farms in Salinas and that they were looking for the contamination source.\u003c/p>\n\u003cp>Romaine has been tied to repeated food poisoning outbreaks, including \u003ca href=\"https://apnews.com/6dbebae486064291bccd840bca1ab996\" target=\"_blank\" rel=\"noopener noreferrer\">the one right before Thanksgiving last year\u003c/a>. It’s not clear exactly why romaine keeps sickening people, but food safety experts note the \u003ca href=\"https://apnews.com/85ccda34a1604d47a72c48ea905ffae3\" target=\"_blank\" rel=\"noopener noreferrer\">difficulty of eliminating risk\u003c/a> for produce grown in open fields and eaten raw.\u003c/p>\n\u003cp>“It’s very, very disturbing. Very frustrating all around,” said Trevor Suslow of the Produce Marketing Association.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>UPDATE: 3:25 p.m., Nov. 26\u003c/b>\u003c/p>\n\u003cp>KQED has confirmed four cases in California related to the E. coli outbreak: in Marin, Ventura and Orange counties, and in a fourth unidentified small county in Northern California.\u003c/p>\n\u003cp>In two of cases, both patients—a Marin County resident in September and an Orange County resident in October—were not hospitalized and have since recovered. No details were confirmed about the other two cases.\u003c/p>\n\u003cp>\u003cem>Reporting by Peter Jon Shuler\u003c/em>\u003c/p>\n\u003cp>__________________________________\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>\u003cstrong>This original article from the Associated Press was published Nov. 22:\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>U.S. health officials on Friday told people to avoid romaine lettuce grown in Salinas because of another food poisoning outbreak.\u003c/p>\n\u003cp>The warning comes almost exactly one year after a similar outbreak led to a blanket warning about tainted romaine.\u003c/p>\n\u003cp>The officials urged people not to eat the leafy green if the label doesn’t say where it was grown. They also urged supermarkets and restaurants not to serve or sell the lettuce, unless they’re sure it’s grown elsewhere.\u003c/p>\n\u003cp>Officials say the warning applies to all types of romaine from the Salinas region, include whole heads, hearts of romaine and pre-cut salad mixes that have romaine.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration is investigating an E. coli outbreak that has sickened 40 people in more than a dozen states. The agency said its inquiry led investigators to farms in Salinas and that they were looking for the contamination source.\u003c/p>\n\u003cp>Romaine has been tied to repeated food poisoning outbreaks, including \u003ca href=\"https://apnews.com/6dbebae486064291bccd840bca1ab996\" target=\"_blank\" rel=\"noopener noreferrer\">the one right before Thanksgiving last year\u003c/a>. It’s not clear exactly why romaine keeps sickening people, but food safety experts note the \u003ca href=\"https://apnews.com/85ccda34a1604d47a72c48ea905ffae3\" target=\"_blank\" rel=\"noopener noreferrer\">difficulty of eliminating risk\u003c/a> for produce grown in open fields and eaten raw.\u003c/p>\n\u003cp>“It’s very, very disturbing. Very frustrating all around,” said Trevor Suslow of the Produce Marketing Association.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_135485' label='More East Bay Food News']\u003cbr>\nAfter 14 years in a sunlit corner of Old Oakland, \u003ca href=\"http://www.tamarindoantojeria.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tamarindo Antojeria\u003c/a> is closing its doors at the end of next month. Chef Gloria Dominguez, who owns the restaurant with her son Alfonso Dominguez, has been serving up antojitos and larger plates from across Mexico’s diverse culinary regions since 2005. \u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/tamarindo468/\" target=\"_blank\" rel=\"noopener noreferrer\">On the Instagram post\u003c/a> announcing their closing, fans of the family-run restaurant recalled the meals and celebrations they’ve had at Tamarindo over the years shouting out their favorites from the eatery’s menus.\u003c/p>\n\u003cp>https://www.instagram.com/p/B5EsxeshkJm/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On the phone on Wednesday afternoon, Alfonso tells me that his family has mulled over this decision for the past year knowing their lease would be up at the end of 2019. “\u003c/span>\u003cspan style=\"font-weight: 400\">15 years is a big chunk of time to do whatever you're doing,” Dominguez says.\u003c/span>\u003cspan style=\"font-weight: 400\"> In Oakland, where real estate prices have skyrocketed over the past decade, it’s a common sight to see restaurant closures coincide with lease terms. \u003c/span>\u003cbr>\n[pullquote size='medium' align='right' citation='Alfonso Dominguez']'For years, my Michael Bauer was the abuelita. I didn't care about any food critics at all because our success was seeing a grandma or seeing two generations sit down and eating.'[/pullquote]\u003cbr>\n\u003cspan style=\"font-weight: 400\">In 2005, Tamarindo was one of the few restaurants that warmed up the Oakland restaurant scene along with \u003ca href=\"http://lukasoakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luka’s Taproom\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pizzaiolo\u003c/a> both of which opened around the same time. “\u003c/span>\u003cspan style=\"font-weight: 400\">It was a risk,” Dominguez says. “No one believed in Oakland at that time. No one. Especially downtown.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beyond that risk, there was also his mother’s vision to serve authentic dishes from all over Mexico plated as small bites, an uncommon proposition for diners back then. “At that time, [no] one knew what mezcal was. No one knew what a lot of the dishes were,” he recalls. “No one even knew what antojeria meant. We were probably one of the first to introduce that word [here].\u003c/span>\u003cspan style=\"font-weight: 400\">”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135622\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135622\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-800x534.jpg\" alt=\"Chef Gloria Dominguez and her son Alfonso Dominguez.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-1200x801.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gloria Dominguez and her son Alfonso Dominguez. \u003ccite>(Courtesy of Alfonso Dominguez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Gloria, a self-taught chef, continued to serve up Cochinita Pibil, a Yucatan speciality, and mulitas just like they’re made in Tijuana. “\u003c/span>\u003cspan style=\"font-weight: 400\">What we kept true is the true recipes from Mexico. It wasn't a take of a classically trained chef doing Mexican food. It wasn't California food.” \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“For years, my Michael Bauer was the abuelita. I didn't care about any food critics at all because our success was seeing a grandma or seeing two generations sit down and eating.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the course of their run, Dominguez says the margins for running a restaurant have gotten very small. “I have no more margins,” he says frankly. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beyond that, he describes the work as taxing not just financially but morally. “I should be paying 30 dollars an hour for people who do tamale work and I can't do it because it's economically impossible. For them to have to work three or four jobs, it's taxing on one's morals.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3.jpg\" alt=\"A spread at Oakland's Tamarindo Antojeria which is set to close at the end of the year.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread at Oakland's Tamarindo Antojeria which is set to close at the end of the year. \u003ccite>(Courtesy of Alfonso Dominguez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With the last day of service coming up on November 30, Tamarindo will close out the year with mezcal tastings and parties serving up less common tacos and other foods that their diners have finally caught up to. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're going to be doing events all of December and have fun and use the space other than service. We might even do a quinceanera because we're 15,” says Dominguez.\u003c/span>\u003c/p>\n\n",
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"excerpt": "Tamarindo Antojeria’s 15th anniversary will be a bittersweet celebration when they close at the end of this year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">On the phone on Wednesday afternoon, Alfonso tells me that his family has mulled over this decision for the past year knowing their lease would be up at the end of 2019. “\u003c/span>\u003cspan style=\"font-weight: 400\">15 years is a big chunk of time to do whatever you're doing,” Dominguez says.\u003c/span>\u003cspan style=\"font-weight: 400\"> In Oakland, where real estate prices have skyrocketed over the past decade, it’s a common sight to see restaurant closures coincide with lease terms. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In 2005, Tamarindo was one of the few restaurants that warmed up the Oakland restaurant scene along with \u003ca href=\"http://lukasoakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luka’s Taproom\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pizzaiolo\u003c/a> both of which opened around the same time. “\u003c/span>\u003cspan style=\"font-weight: 400\">It was a risk,” Dominguez says. “No one believed in Oakland at that time. No one. Especially downtown.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beyond that risk, there was also his mother’s vision to serve authentic dishes from all over Mexico plated as small bites, an uncommon proposition for diners back then. “At that time, [no] one knew what mezcal was. No one knew what a lot of the dishes were,” he recalls. “No one even knew what antojeria meant. We were probably one of the first to introduce that word [here].\u003c/span>\u003cspan style=\"font-weight: 400\">”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135622\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135622\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-800x534.jpg\" alt=\"Chef Gloria Dominguez and her son Alfonso Dominguez.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo1-1200x801.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gloria Dominguez and her son Alfonso Dominguez. \u003ccite>(Courtesy of Alfonso Dominguez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Gloria, a self-taught chef, continued to serve up Cochinita Pibil, a Yucatan speciality, and mulitas just like they’re made in Tijuana. “\u003c/span>\u003cspan style=\"font-weight: 400\">What we kept true is the true recipes from Mexico. It wasn't a take of a classically trained chef doing Mexican food. It wasn't California food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“For years, my Michael Bauer was the abuelita. I didn't care about any food critics at all because our success was seeing a grandma or seeing two generations sit down and eating.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the course of their run, Dominguez says the margins for running a restaurant have gotten very small. “I have no more margins,” he says frankly. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beyond that, he describes the work as taxing not just financially but morally. “I should be paying 30 dollars an hour for people who do tamale work and I can't do it because it's economically impossible. For them to have to work three or four jobs, it's taxing on one's morals.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3.jpg\" alt=\"A spread at Oakland's Tamarindo Antojeria which is set to close at the end of the year.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tamarindo3-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread at Oakland's Tamarindo Antojeria which is set to close at the end of the year. \u003ccite>(Courtesy of Alfonso Dominguez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With the last day of service coming up on November 30, Tamarindo will close out the year with mezcal tastings and parties serving up less common tacos and other foods that their diners have finally caught up to. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're going to be doing events all of December and have fun and use the space other than service. We might even do a quinceanera because we're 15,” says Dominguez.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At the Bayview Bistro, Local Food Entrepreneurs Nourish Community Resilience",
"title": "At the Bayview Bistro, Local Food Entrepreneurs Nourish Community Resilience",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\"> [aside postID='bayareabites_133959,arts_13836809' label='More on Food Entrepreneurs and Community Resilience']\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you walk near Bayview’s 3rd Street corridor around lunchtime, you’ll catch whiffs of barbeque before noticing the \u003c/span>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. You’ll see Harold “Big H” Agee, the owner of Big H Barbeque, greeting almost everyone walking by, offering hugs and an infectious smile. His daughter and granddaughter are by his side, taking orders and assembling plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lifelong Bayview resident, Agee has been sharing his love for barbeque through pop-ups and catering gigs for the past few decades but never occupied a regular space. That changed when Agee became one of the inaugural vendors at the Bayview Bistro, a new food hub for entrepreneurs with deep ties to the neighborhood. Since July, Agee has been at the corner of 3rd Street and Hudson Avenue three days a week with\u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\"> Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135600\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135600\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg\" alt=\"Harold Agee, owner of Big H Barbeque, preparing for the lunch rush.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harold Agee, owner of Big H Barbeque, preparing for the lunch rush. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the Bistro, the privately-owned lot had been left vacant for the past decade. With the help of community demand, funding from San Francisco Public Utilities Commission’s contractors and The Mayor’s Office of Economic and Workforce Development and management by Andrea Baker Consulting, the lot was transformed into a gathering space in July 2019. With a colorful mural, picnic benches, and plenty of space to come together over food, the Bayview Bistro offers local Bayview food entrepreneurs a platform for growing their businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What makes the Bistro unique? Not just anyone can become a vendor. You have to be connected to the Bayview district, either by living, owning a kitchen, utilizing a commercial space, possessing a cottage food license or maintaining a brick and mortar presence in the neighborhood. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The place-based approach to selecting vendors intends “to make sure the local community that has been here for generations gets some of the first opportunities in the economic activity coming into Bayview,” says Tracy Zhu, the Social Impact Partnership Manager with the San Francisco Public Utilities Commission. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135602\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135602\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg\" alt=\"A colorful mural invites customers at the Bayview Bistro.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A colorful mural invites customers at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alexis Woods, the current Bayview Bistro Hub Manager, is a lifelong Bayview resident and the former manager at Isla Vida, the beloved Afro-Caribbean restaurant in the Fillmore \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Isla-Vida-closes-in-San-Francisco-s-Fillmore-14282540.php\">\u003cspan style=\"font-weight: 400\">that recently closed \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">after a year of \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-the-midst-of-rough-economic-waters-Isla-Vida-13709311.php\">\u003cspan style=\"font-weight: 400\">rave reviews\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As a new, black-owned business in a gentrifying, historically-black Fillmore district, Isla Vida’s closure cut deep, especially for Woods, who had poured her heart and soul into building a community there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bayview-Hunters Point has long struggled with \u003c/span>\u003ca href=\"https://sfmohcd.org/sites/default/files/FileCenter/Documents/911-BayviewHuntersPoint.pdf\">\u003cspan style=\"font-weight: 400\">economic disenfranchisement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.sfwater.org/modules/showdocument.aspx?documentid=10879\">\u003cspan style=\"font-weight: 400\">harmful environmental conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Now, the tide of gentrification is rising, bringing \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-oldest-black-owned-bar-Sam-14544883.php\">\u003cspan style=\"font-weight: 400\">closures of black-owned businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and skyrocketing property values. For Woods, this is exactly why the Bayview Bistro matters: “Finally, there’s somewhere they haven’t taken over yet. We now have somewhere we can sit and we can be a community. That means something because that’s what it used to be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, the Bistro’s main goal isn’t to create a permanent space; the lot is slated for a mixed-use development project in a few years. Rather, Zhu says, it’s to find a way “to support growing small businesses to become sustainable in the long run.” This involves tailored technical help, which can “include menu creation and pricing, assistance registering as a city-approved vendor, and development of a marketing plan.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135601\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135601 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg\" alt=\"Customers gathering at the Bayview Bistro. \" width=\"800\" height=\"428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1200x643.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Customers gathering at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">And the growth is visible. As Agee’s customer base has grown via word of mouth among barbeque fanatics on social media, so too have his operations. He’s gone from being cash-only to adopting a POS system and frequent eater punch cards. “To be able to shift from an informal vendor to the owner of a registered business [is] a huge deal in raising vendor’s profiles and putting them in different professional realms,” Zhu comments. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As the vendors phase out of the Bistro, their next steps will vary based on the specific needs of their businesses. Nima Romney of Soul Foodz will start appearing at SoMA StrEAT Food Park and plans on building a website for her catering business. Quanisha Johnson of Yes Pudding is stepping back from regular sales to focus on her business strategy with the goal of selling at farmers markets before opening a brick and mortar. Agee plans on building up his catering menu and continuing event pop-ups. Eventually, he hopes to acquire a barbeque trailer so he can take his cooking to hotspots around town, like the newly constructed Chase Center.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B3ur7yPBRQV/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As with most projects, there have been bumps along the way, including communication issues between stakeholders and a need for more foot traffic. But even with the challenges of building something from the ground up, Woods believes in it deeply. “It’s remarkable to be a part of the Bistro. No matter if it’s here for a year or if it’s here for five years,” she says. “Bayview is everything to me. My roots are in Bayview. I mean, who wouldn’t want to work right down the street from where they were born?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe that’s what makes the Bayview Bistro unique. It’s private-public partnership that believes in the power of food to strengthen community in a more radical way than any other food park in the Bay Area. It’s about people with connections to the neighborhood using food entrepreneurship to cement their rightful place in a rapidly changing Bayview, trying to come out of the transition better than ever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Harold Agee reflects, “To be starting my business in my community has been a beautiful thing. I just want to stick around and be a part of the change.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>About the New Vendors: \u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://yosoyceviche.com/\">\u003cb>Yo Soy Ceviche\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Founded in 2018 by owner Nory Michelle, the concept of the Yo Soy Ceviche brand is traditional Peruvian recipes with a fusion twist.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theveganhoodchefs.com/\">\u003cb>The Vegan Hood Chefs\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ronnishia Johnson and Rheema Calloway are The Vegan Hood Chefs. They specialize in turning soul food and American style favorites into delicious vegan meals.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Rome's Kitchen\u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Roman Rodgers grew up in the Bayview and started his business this year. Rome’s Kitchen specializes in Italian style soul food.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/bbqstop/\">Ron's Pit Stop BBQ \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ron Cain, resident of the Bayview, is the owner of Ron’s Pit Stop BBQ. He utilizes a food truck from Hunters Point’s Eclectic Cookery, San Francisco’s first and largest commercial kitchen.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/tacos-rodriguez-san-francisco\">Tacos Rodriguez\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Gerardo Rodriguez is the owner of Tacos Rodriguez and resident of Bayview Hunters Point. He specializes in Mexican food including tacos, burritos, and quesadillas.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigh_bbq_pop_up/\">\u003cspan style=\"font-weight: 400\">Big H Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will stay at the Bistro for Phase 2. For up-to-date information about where to find \u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\">Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, consult their social media pages.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5Tt3AyZQ7y8k6C5A7\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">4101 3rd Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Francisco, CA 94124\u003c/span>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">Every Thursday, Friday, and Saturday from 11 a.m. – 4 p.m.\u003c/span>\u003c/i>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">For the most up-to-date schedule information, visit the Bayview Bistro \u003c/span>\u003c/i>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you walk near Bayview’s 3rd Street corridor around lunchtime, you’ll catch whiffs of barbeque before noticing the \u003c/span>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. You’ll see Harold “Big H” Agee, the owner of Big H Barbeque, greeting almost everyone walking by, offering hugs and an infectious smile. His daughter and granddaughter are by his side, taking orders and assembling plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lifelong Bayview resident, Agee has been sharing his love for barbeque through pop-ups and catering gigs for the past few decades but never occupied a regular space. That changed when Agee became one of the inaugural vendors at the Bayview Bistro, a new food hub for entrepreneurs with deep ties to the neighborhood. Since July, Agee has been at the corner of 3rd Street and Hudson Avenue three days a week with\u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\"> Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135600\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135600\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg\" alt=\"Harold Agee, owner of Big H Barbeque, preparing for the lunch rush.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harold Agee, owner of Big H Barbeque, preparing for the lunch rush. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the Bistro, the privately-owned lot had been left vacant for the past decade. With the help of community demand, funding from San Francisco Public Utilities Commission’s contractors and The Mayor’s Office of Economic and Workforce Development and management by Andrea Baker Consulting, the lot was transformed into a gathering space in July 2019. With a colorful mural, picnic benches, and plenty of space to come together over food, the Bayview Bistro offers local Bayview food entrepreneurs a platform for growing their businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What makes the Bistro unique? Not just anyone can become a vendor. You have to be connected to the Bayview district, either by living, owning a kitchen, utilizing a commercial space, possessing a cottage food license or maintaining a brick and mortar presence in the neighborhood. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The place-based approach to selecting vendors intends “to make sure the local community that has been here for generations gets some of the first opportunities in the economic activity coming into Bayview,” says Tracy Zhu, the Social Impact Partnership Manager with the San Francisco Public Utilities Commission. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135602\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135602\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg\" alt=\"A colorful mural invites customers at the Bayview Bistro.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A colorful mural invites customers at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alexis Woods, the current Bayview Bistro Hub Manager, is a lifelong Bayview resident and the former manager at Isla Vida, the beloved Afro-Caribbean restaurant in the Fillmore \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Isla-Vida-closes-in-San-Francisco-s-Fillmore-14282540.php\">\u003cspan style=\"font-weight: 400\">that recently closed \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">after a year of \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-the-midst-of-rough-economic-waters-Isla-Vida-13709311.php\">\u003cspan style=\"font-weight: 400\">rave reviews\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As a new, black-owned business in a gentrifying, historically-black Fillmore district, Isla Vida’s closure cut deep, especially for Woods, who had poured her heart and soul into building a community there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bayview-Hunters Point has long struggled with \u003c/span>\u003ca href=\"https://sfmohcd.org/sites/default/files/FileCenter/Documents/911-BayviewHuntersPoint.pdf\">\u003cspan style=\"font-weight: 400\">economic disenfranchisement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.sfwater.org/modules/showdocument.aspx?documentid=10879\">\u003cspan style=\"font-weight: 400\">harmful environmental conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Now, the tide of gentrification is rising, bringing \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-oldest-black-owned-bar-Sam-14544883.php\">\u003cspan style=\"font-weight: 400\">closures of black-owned businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and skyrocketing property values. For Woods, this is exactly why the Bayview Bistro matters: “Finally, there’s somewhere they haven’t taken over yet. We now have somewhere we can sit and we can be a community. That means something because that’s what it used to be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, the Bistro’s main goal isn’t to create a permanent space; the lot is slated for a mixed-use development project in a few years. Rather, Zhu says, it’s to find a way “to support growing small businesses to become sustainable in the long run.” This involves tailored technical help, which can “include menu creation and pricing, assistance registering as a city-approved vendor, and development of a marketing plan.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135601\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135601 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg\" alt=\"Customers gathering at the Bayview Bistro. \" width=\"800\" height=\"428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1200x643.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Customers gathering at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">And the growth is visible. As Agee’s customer base has grown via word of mouth among barbeque fanatics on social media, so too have his operations. He’s gone from being cash-only to adopting a POS system and frequent eater punch cards. “To be able to shift from an informal vendor to the owner of a registered business [is] a huge deal in raising vendor’s profiles and putting them in different professional realms,” Zhu comments. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As the vendors phase out of the Bistro, their next steps will vary based on the specific needs of their businesses. Nima Romney of Soul Foodz will start appearing at SoMA StrEAT Food Park and plans on building a website for her catering business. Quanisha Johnson of Yes Pudding is stepping back from regular sales to focus on her business strategy with the goal of selling at farmers markets before opening a brick and mortar. Agee plans on building up his catering menu and continuing event pop-ups. Eventually, he hopes to acquire a barbeque trailer so he can take his cooking to hotspots around town, like the newly constructed Chase Center.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">As with most projects, there have been bumps along the way, including communication issues between stakeholders and a need for more foot traffic. But even with the challenges of building something from the ground up, Woods believes in it deeply. “It’s remarkable to be a part of the Bistro. No matter if it’s here for a year or if it’s here for five years,” she says. “Bayview is everything to me. My roots are in Bayview. I mean, who wouldn’t want to work right down the street from where they were born?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe that’s what makes the Bayview Bistro unique. It’s private-public partnership that believes in the power of food to strengthen community in a more radical way than any other food park in the Bay Area. It’s about people with connections to the neighborhood using food entrepreneurship to cement their rightful place in a rapidly changing Bayview, trying to come out of the transition better than ever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Harold Agee reflects, “To be starting my business in my community has been a beautiful thing. I just want to stick around and be a part of the change.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>About the New Vendors: \u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://yosoyceviche.com/\">\u003cb>Yo Soy Ceviche\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Founded in 2018 by owner Nory Michelle, the concept of the Yo Soy Ceviche brand is traditional Peruvian recipes with a fusion twist.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theveganhoodchefs.com/\">\u003cb>The Vegan Hood Chefs\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ronnishia Johnson and Rheema Calloway are The Vegan Hood Chefs. They specialize in turning soul food and American style favorites into delicious vegan meals.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Rome's Kitchen\u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Roman Rodgers grew up in the Bayview and started his business this year. Rome’s Kitchen specializes in Italian style soul food.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/bbqstop/\">Ron's Pit Stop BBQ \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ron Cain, resident of the Bayview, is the owner of Ron’s Pit Stop BBQ. He utilizes a food truck from Hunters Point’s Eclectic Cookery, San Francisco’s first and largest commercial kitchen.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/tacos-rodriguez-san-francisco\">Tacos Rodriguez\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Gerardo Rodriguez is the owner of Tacos Rodriguez and resident of Bayview Hunters Point. He specializes in Mexican food including tacos, burritos, and quesadillas.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigh_bbq_pop_up/\">\u003cspan style=\"font-weight: 400\">Big H Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will stay at the Bistro for Phase 2. For up-to-date information about where to find \u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\">Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, consult their social media pages.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5Tt3AyZQ7y8k6C5A7\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">4101 3rd Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Francisco, CA 94124\u003c/span>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">Every Thursday, Friday, and Saturday from 11 a.m. – 4 p.m.\u003c/span>\u003c/i>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">For the most up-to-date schedule information, visit the Bayview Bistro \u003c/span>\u003c/i>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "‘PG&E Can Make Or Break Us’ Say Struggling Sonoma County Restaurateurs",
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"content": "\u003cp>\u003ci>by Heather Irwin\u003c/i>\u003cbr>\n[aside postID='bayareabites_135383,news_11785982' label='More on Sonoma County']\u003cbr>\nSonoma County restaurateurs are a plucky bunch. In the past two years, they’ve weathered fires, floods and tourism downturns — in addition to the everyday challenges of running a high-pressure, highly competitive business. But now, following the recent power shut-offs and Kincade fire evacuations, many are wondering whether they’ll be able to rebound.\u003c/p>\n\u003cp>Most damaging, according to restaurateurs, were gas and electric outages that were widespread and long-lasting throughout the county.\u003c/p>\n\u003cp>“Losing power and being evacuated is tough for small businesses. We are forced to face the reality that PG&E now can make or break us in the name of safety,” says Shawn Hall of Sebastopol’s Gypsy Cafe.\u003c/p>\n\u003cp>She estimates a loss of $36,000 in sales, food costs and wages during the five-day power outage in West County. Hall says she paid employees even though the restaurant was closed.\u003c/p>\n\u003cfigure id=\"attachment_135590\" class=\"wp-caption aligncenter\" style=\"max-width: 1527px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled.jpg\" alt=\"Owner and restaurant designer Shawn E. Hall and her chef German Bacho at the Gypsy Cafe in Sebastopol.\" width=\"1527\" height=\"2048\" class=\"size-full wp-image-135590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled.jpg 1527w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-160x215.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-800x1073.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-768x1030.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-1020x1368.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-895x1200.jpg 895w\" sizes=\"(max-width: 1527px) 100vw, 1527px\">\u003cfigcaption class=\"wp-caption-text\">Owner and restaurant designer Shawn E. Hall and her chef German Bacho at the Gypsy Cafe in Sebastopol. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On average, restaurants lose up to $4,700 during each power outage, according to the Sonoma County tourism bureau. That’s a drop in the bucket when the tallies have come in after the recent shut-offs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hall’s is a much-echoed fear running through the restaurant industry in the North Bay. Lost inventory, struggling staff, who have lost wages and affordable housing, and the ongoing fallout from visitors eschewing the usually-bustling October event season is taking a financial and mental toll.\u003c/p>\n\u003cp>“When the power finally came back on, we had to decide whether we were going to reopen or just call it a day,” says Trishia Davis of The Whole Pie in Santa Rosa.\u003c/p>\n\u003cp>Her small bakery lost thousands of dollars she could ill afford and strained staff.\u003c/p>\n\u003cp>“We decided to give it ten days,” she says of the difficult conversation she had with her business partner about whether to close or not.\u003c/p>\n\u003cp>“We met and surpassed our financial goal—just barely—because everyone is so kind. I asked for help, and people said yes. That’s so beautiful,” she says.\u003c/p>\n\u003cp>While the return of customers has been heartening, restaurants and their staff aren’t out of the woods by a long shot.\u003c/p>\n\u003cp>“In the event of a power shut down not only do we lose our inventory we also lose revenue from the lost banquet. Our employees suffer as they are, for the most part, hourly. Most insurance does not cover this type of event. Some do (in an) official evacuation, but many restaurants lost power who were not in evacuation zones. I think moving forward this will have big consequences for the Sonoma wedding business in the fall, in particular in October,” says Gerard Giudice of Sally Tomatoes in Rohnert Park.\u003c/p>\n\u003cfigure id=\"attachment_135586\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-full wp-image-135586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Domenica Catelli co-owns Catelli’s in Geyserville with her brother Nicholas. \u003ccite>(Alvin Jornada/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Domenica Catelli, who co-owns Catelli’s in Geyserville, was hit particularly hard when her restaurant was shuttered for ten days.\u003c/p>\n\u003cp>She had a large out-of-town wedding party planned for her restaurant on Saturday, Oct. 26 and scrambled to find another restaurant and another venue for the wedding party. She pulled in favors from friends and thought she had the event under control when mass evacuations happened Saturday morning.\u003c/p>\n\u003cp>“We had to tell the bride the wedding had to be canceled that morning,” she says.\u003c/p>\n\u003cp>“We made it through this, but it’s hard to know how this is actually going to end up,” she says. Catelli worries about insurance (they received no insurance money after the Tubbs fire even though they had events canceled and their restaurant was all but inaccessible) as well as her staff.\u003c/p>\n\u003cp>“We’re gonna help out how we can. Some people have this as a second job, and they’re having a tough time,” she says. Some employees are eligible for unemployment during disasters, and restaurateurs hope to recoup losses and assist staff.\u003c/p>\n\u003cfigure id=\"attachment_135587\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS.jpg\" alt=\"\" width=\"960\" height=\"639\" class=\"size-full wp-image-135587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS-768x511.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">In the town of Sonoma, Epicurean Connection’s Sheana Davis says she had 27 events canceled during the fires. \u003ccite>(Courtesy of Epicurean Connection)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the town of Sonoma, Epicurean Connection’s Sheana Davis says she had 27 events canceled during the fires including her cheesemaking classes, fundraisers, catering and private tastings.\u003c/p>\n\u003cp>“People are skeptical of visiting Wine Country right now,” she says. Twelve people canceled coming to one of her classes last Sunday and though she hopes people will re-book, she’s concerned about the future.\u003c/p>\n\u003cp>“Events have reduced in size,” she says.\u003c/p>\n\u003ch2>Winter is Coming\u003c/h2>\n\u003cfigure id=\"attachment_135588\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville.jpg\" alt=\"\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-135588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-1200x880.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Kedan, like many veteran restaurateurs, squirreled away funds to get them through quiet winter months but the loss of $8,000 worth of food and two canceled events worth $15,000 have already decimated those savings. \u003ccite>(Alvin Jornada/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lean months between December and March are even more worrying. Veteran restaurateurs like Daniel Kedan of Backyard in Forestville usually squirrel away funds to get them through quiet winter months, but the loss of $8,000 of food and two canceled events worth $15,000 have already decimated those savings.\u003c/p>\n\u003cp>“We are usually set up for winter and we have a cushion. But dealing with this — three years in a row with floods, fires and power outages — that’s beyond gone,” he says.\u003c/p>\n\u003cp>Though he may see some insurance money, he says it’s been a painfully slow process.\u003c/p>\n\u003cp>“We still have to pay vendors. The staff takes a big hit. We had to have people breaking down things in the dark, cleaning up and restocking, we reopened with 25 percent of our menu and 25 percent of our staff because people weren’t back yet. That’s just the story from everyone in the business,” says Kedan.\u003c/p>\n\u003cp>Samantha Ramey of Estero Cafe in Valley Ford says she’s worried about even submitting a claim to her insurance company.\u003c/p>\n\u003cfigure id=\"attachment_135589\" class=\"wp-caption aligncenter\" style=\"max-width: 1366px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe.jpg\" alt=\"Owner/operator Samantha Ramey of Estero Cafe in Valley Ford, California on Wednesday, January 27, 2016.\" width=\"1366\" height=\"2048\" class=\"size-full wp-image-135589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe.jpg 1366w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-768x1151.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-1020x1529.jpg 1020w\" sizes=\"(max-width: 1366px) 100vw, 1366px\">\u003cfigcaption class=\"wp-caption-text\">Owner/operator Samantha Ramey of Estero Cafe in Valley Ford, California on Wednesday, January 27, 2016. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m afraid it will affect our policy, but I want to pay my staff,” she says. Her business lost about $8,000 worth of food, which has cut into the winter cushion she usually sets aside for the slow winter months.\u003c/p>\n\u003cp>“If we start getting rain, then we’ll be flooding again,” she says, “and it all feels a bit Biblical.”\u003c/p>\n\u003cp>Backyard’s Kedan, who himself has been patronizing other restaurants, says he’s also seen an uptick, but worries about the dark winter days ahead.\u003c/p>\n\u003cp>“Don’t forget about us come December and January when the weather isn’t so nice. Get something to go, get it delivered. Share the wealth all the way around and support the places that supported us. Go to Oliver’s, go to Pacific Market, but don’t go to the big corporate places. Central Market needs our money, Oliver’s needs our money,” he says.\u003c/p>\n\u003ch2>Emotional Strain Takes a Toll\u003c/h2>\n\u003cp>Frightening evacuations, unclear information on power outages and fears of fires decimating new neighborhoods have compounded the emotional pain many in Sonoma County were starting to put behind them.\u003c/p>\n\u003cp>The Whole Pie’s Davis says some people coming to her store just want to talk.\u003c/p>\n\u003cp>“We can’t heal unless we share our experiences with everyone. When five other people say they’re having the same problems, you don’t feel alone. It isn’t so daunting and you can take a breath. People are just showing up, saying they care and want to talk about it. Sometimes just showing up with a smile and buying a cookie can help,” she says.\u003c/p>\n\u003cp>Catelli echoes the sentiment, saying, “Go out, go shopping, have dinner. We’ve all taken a big hit.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/pge-can-make-or-break-us-say-struggling-sonoma-county-restaurateurs/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSonoma County restaurateurs are a plucky bunch. In the past two years, they’ve weathered fires, floods and tourism downturns — in addition to the everyday challenges of running a high-pressure, highly competitive business. But now, following the recent power shut-offs and Kincade fire evacuations, many are wondering whether they’ll be able to rebound.\u003c/p>\n\u003cp>Most damaging, according to restaurateurs, were gas and electric outages that were widespread and long-lasting throughout the county.\u003c/p>\n\u003cp>“Losing power and being evacuated is tough for small businesses. We are forced to face the reality that PG&E now can make or break us in the name of safety,” says Shawn Hall of Sebastopol’s Gypsy Cafe.\u003c/p>\n\u003cp>She estimates a loss of $36,000 in sales, food costs and wages during the five-day power outage in West County. Hall says she paid employees even though the restaurant was closed.\u003c/p>\n\u003cfigure id=\"attachment_135590\" class=\"wp-caption aligncenter\" style=\"max-width: 1527px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled.jpg\" alt=\"Owner and restaurant designer Shawn E. Hall and her chef German Bacho at the Gypsy Cafe in Sebastopol.\" width=\"1527\" height=\"2048\" class=\"size-full wp-image-135590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled.jpg 1527w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-160x215.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-800x1073.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-768x1030.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-1020x1368.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/jb0224_gypsycafe_007-scaled-895x1200.jpg 895w\" sizes=\"(max-width: 1527px) 100vw, 1527px\">\u003cfigcaption class=\"wp-caption-text\">Owner and restaurant designer Shawn E. Hall and her chef German Bacho at the Gypsy Cafe in Sebastopol. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On average, restaurants lose up to $4,700 during each power outage, according to the Sonoma County tourism bureau. That’s a drop in the bucket when the tallies have come in after the recent shut-offs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hall’s is a much-echoed fear running through the restaurant industry in the North Bay. Lost inventory, struggling staff, who have lost wages and affordable housing, and the ongoing fallout from visitors eschewing the usually-bustling October event season is taking a financial and mental toll.\u003c/p>\n\u003cp>“When the power finally came back on, we had to decide whether we were going to reopen or just call it a day,” says Trishia Davis of The Whole Pie in Santa Rosa.\u003c/p>\n\u003cp>Her small bakery lost thousands of dollars she could ill afford and strained staff.\u003c/p>\n\u003cp>“We decided to give it ten days,” she says of the difficult conversation she had with her business partner about whether to close or not.\u003c/p>\n\u003cp>“We met and surpassed our financial goal—just barely—because everyone is so kind. I asked for help, and people said yes. That’s so beautiful,” she says.\u003c/p>\n\u003cp>While the return of customers has been heartening, restaurants and their staff aren’t out of the woods by a long shot.\u003c/p>\n\u003cp>“In the event of a power shut down not only do we lose our inventory we also lose revenue from the lost banquet. Our employees suffer as they are, for the most part, hourly. Most insurance does not cover this type of event. Some do (in an) official evacuation, but many restaurants lost power who were not in evacuation zones. I think moving forward this will have big consequences for the Sonoma wedding business in the fall, in particular in October,” says Gerard Giudice of Sally Tomatoes in Rohnert Park.\u003c/p>\n\u003cfigure id=\"attachment_135586\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-full wp-image-135586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dominica-catelli-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Domenica Catelli co-owns Catelli’s in Geyserville with her brother Nicholas. \u003ccite>(Alvin Jornada/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Domenica Catelli, who co-owns Catelli’s in Geyserville, was hit particularly hard when her restaurant was shuttered for ten days.\u003c/p>\n\u003cp>She had a large out-of-town wedding party planned for her restaurant on Saturday, Oct. 26 and scrambled to find another restaurant and another venue for the wedding party. She pulled in favors from friends and thought she had the event under control when mass evacuations happened Saturday morning.\u003c/p>\n\u003cp>“We had to tell the bride the wedding had to be canceled that morning,” she says.\u003c/p>\n\u003cp>“We made it through this, but it’s hard to know how this is actually going to end up,” she says. Catelli worries about insurance (they received no insurance money after the Tubbs fire even though they had events canceled and their restaurant was all but inaccessible) as well as her staff.\u003c/p>\n\u003cp>“We’re gonna help out how we can. Some people have this as a second job, and they’re having a tough time,” she says. Some employees are eligible for unemployment during disasters, and restaurateurs hope to recoup losses and assist staff.\u003c/p>\n\u003cfigure id=\"attachment_135587\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS.jpg\" alt=\"\" width=\"960\" height=\"639\" class=\"size-full wp-image-135587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/SHEANADAVIS-768x511.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">In the town of Sonoma, Epicurean Connection’s Sheana Davis says she had 27 events canceled during the fires. \u003ccite>(Courtesy of Epicurean Connection)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the town of Sonoma, Epicurean Connection’s Sheana Davis says she had 27 events canceled during the fires including her cheesemaking classes, fundraisers, catering and private tastings.\u003c/p>\n\u003cp>“People are skeptical of visiting Wine Country right now,” she says. Twelve people canceled coming to one of her classes last Sunday and though she hopes people will re-book, she’s concerned about the future.\u003c/p>\n\u003cp>“Events have reduced in size,” she says.\u003c/p>\n\u003ch2>Winter is Coming\u003c/h2>\n\u003cfigure id=\"attachment_135588\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville.jpg\" alt=\"\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-135588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/daniel-kedan-forestville-1200x880.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Kedan, like many veteran restaurateurs, squirreled away funds to get them through quiet winter months but the loss of $8,000 worth of food and two canceled events worth $15,000 have already decimated those savings. \u003ccite>(Alvin Jornada/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lean months between December and March are even more worrying. Veteran restaurateurs like Daniel Kedan of Backyard in Forestville usually squirrel away funds to get them through quiet winter months, but the loss of $8,000 of food and two canceled events worth $15,000 have already decimated those savings.\u003c/p>\n\u003cp>“We are usually set up for winter and we have a cushion. But dealing with this — three years in a row with floods, fires and power outages — that’s beyond gone,” he says.\u003c/p>\n\u003cp>Though he may see some insurance money, he says it’s been a painfully slow process.\u003c/p>\n\u003cp>“We still have to pay vendors. The staff takes a big hit. We had to have people breaking down things in the dark, cleaning up and restocking, we reopened with 25 percent of our menu and 25 percent of our staff because people weren’t back yet. That’s just the story from everyone in the business,” says Kedan.\u003c/p>\n\u003cp>Samantha Ramey of Estero Cafe in Valley Ford says she’s worried about even submitting a claim to her insurance company.\u003c/p>\n\u003cfigure id=\"attachment_135589\" class=\"wp-caption aligncenter\" style=\"max-width: 1366px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe.jpg\" alt=\"Owner/operator Samantha Ramey of Estero Cafe in Valley Ford, California on Wednesday, January 27, 2016.\" width=\"1366\" height=\"2048\" class=\"size-full wp-image-135589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe.jpg 1366w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-768x1151.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/samantha-ramey-estero-cafe-1020x1529.jpg 1020w\" sizes=\"(max-width: 1366px) 100vw, 1366px\">\u003cfigcaption class=\"wp-caption-text\">Owner/operator Samantha Ramey of Estero Cafe in Valley Ford, California on Wednesday, January 27, 2016. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m afraid it will affect our policy, but I want to pay my staff,” she says. Her business lost about $8,000 worth of food, which has cut into the winter cushion she usually sets aside for the slow winter months.\u003c/p>\n\u003cp>“If we start getting rain, then we’ll be flooding again,” she says, “and it all feels a bit Biblical.”\u003c/p>\n\u003cp>Backyard’s Kedan, who himself has been patronizing other restaurants, says he’s also seen an uptick, but worries about the dark winter days ahead.\u003c/p>\n\u003cp>“Don’t forget about us come December and January when the weather isn’t so nice. Get something to go, get it delivered. Share the wealth all the way around and support the places that supported us. Go to Oliver’s, go to Pacific Market, but don’t go to the big corporate places. Central Market needs our money, Oliver’s needs our money,” he says.\u003c/p>\n\u003ch2>Emotional Strain Takes a Toll\u003c/h2>\n\u003cp>Frightening evacuations, unclear information on power outages and fears of fires decimating new neighborhoods have compounded the emotional pain many in Sonoma County were starting to put behind them.\u003c/p>\n\u003cp>The Whole Pie’s Davis says some people coming to her store just want to talk.\u003c/p>\n\u003cp>“We can’t heal unless we share our experiences with everyone. When five other people say they’re having the same problems, you don’t feel alone. It isn’t so daunting and you can take a breath. People are just showing up, saying they care and want to talk about it. Sometimes just showing up with a smile and buying a cookie can help,” she says.\u003c/p>\n\u003cp>Catelli echoes the sentiment, saying, “Go out, go shopping, have dinner. We’ve all taken a big hit.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/pge-can-make-or-break-us-say-struggling-sonoma-county-restaurateurs/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wine Moguls Destroy Land And Pay Small Fines As Cost Of Business, Say Activists",
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"content": "\u003cp>After California wine industry mogul Hugh Reimers illegally destroyed at least 140 acres of forest, meadow and stream in part to make way for new vineyards sometime last winter, according to a \u003ca href=\"https://documentcloud.adobe.com/link/review?uri=urn%3Aaaid%3Ascds%3AUS%3Af30591d5-ec62-48a1-a096-9070c545db3c\">report\u003c/a> from state investigators, state officials \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/19_0045_Hugh%20Reimers%20Krasilsa%20Pacific%20Farms%20LLC_CAO.pdf\">ordered\u003c/a> the former executive of Jackson Family Wines to repair and mitigate the damage where possible. Sonoma County officials also suggested a $131,060 fine.\u003c/p>\n\u003cp>But for environmental activists watching the investigation, fines and restoration attempts aren't going to cut it; they want Reimers — an experienced captain of industry whom they say knew better — to face a criminal prosecution, which could lead to a jail sentence.\u003c/p>\n\u003cp>\"We want him to be an example of what you can't do here,\" says Anna Ransome, founder of a small organization called Friends of Atascadero Wetlands. In August, the group sent a letter to Sonoma County District Attorney Jill Ravich, asking that she prosecute Reimers.\u003c/p>\n\u003cp>\"If winemakers can figure into their budget paying fines and doing minimal restoration work, then what's to stop the next guy from doing the same thing?\" Ransome says.\u003c/p>\n\u003cp>The D.A.'s office did not return requests for comment.\u003cstrong> \u003c/strong>Multiple efforts to reach Reimers for comment were unsuccessful. On Nov. 13, a sign posted outside of an address listed for him that appears to be a residence read \"Media Keep Out.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Sonoma County Winegrowers, an industry organization that promotes sustainability, also declined to comment.\u003c/p>\n\u003cp>Ransome's concerns have been echoed by other environmental and community activists in Northern California who decry a pattern of winemakers violating environmental laws, paying relatively meager fines for their actions, and eventually proceeding with their projects.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>For example, high-society winemaker Paul Hobbs now grows grapes on at least one small Sonoma County parcel that he cleared of trees in 2011 without proper permits. Though his actions on several locations where he removed trees caused community uproar, officials fined Hobbs $100,000 and allowed him to carry on with his business. Paul Hobbs Winery is listed by the Sonoma County Winegrowers website as certified sustainable.\u003c/p>\n\u003cp>In another case, multiple agencies \u003ca href=\"https://www.waterboards.ca.gov/press_room/press_releases/2019/pr08022019_rhys_vineyard_enforcement.pdf\">issued a $3.7 million fine\u003c/a> against Silicon Valley entrepreneur and vintner Kevin Harvey after those agencies concluded that he illegally destroyed a Mendocino County wetland and buried a small creek with excavated dirt as he made way for a new grid of grapevines. The wealthy venture capitalist paid the penalty and was allowed to keep the vineyard, which, \u003ca href=\"https://www.waterboards.ca.gov/waterrights/board_decisions/adopted_orders/orders/2019/wro_2019-0053_with_set_n_atts.pdf\">according\u003c/a> to state authorities, Harvey \"insisted on retaining.\" This concluded the investigation — as officials determined that the destruction Harvey caused was so thorough and complete that asking him to restore the land to its natural state was futile.\u003c/p>\n\u003cp>David Keller, with the group \u003ca href=\"https://eelriver.org/\">Friends of the Eel River\u003c/a> — representing a Northern California watershed that has been impacted by logging and land development — says this type of behavior, combined with agency leniency, renders laws meant to protect forests and watersheds meaningless.\u003c/p>\n\u003cp>\"As long as there is no jail time, these vineyardists are happy to go ahead and do whatever they want, and the fines are just a write-off — they're a part of doing business for these people,\" Keller says.\u003c/p>\n\u003cp>In Napa County, adjacent to Sonoma and\u003cstrong> \u003c/strong>the source of perhaps the most expensive cabernet sauvignon outside of Bordeaux, activists are pushing back against a steady conversion of woodland into new vineyards. Kellie Anderson, an independent watchdog who has harried local officials for years to step up enforcement of environmental laws, says the county's planning department has ignored numerous violations by grape growers.\u003c/p>\n\u003cp>Anderson says she has watched wealthy winemakers near her home break land preservation agreements, denude streams through illegal tree cutting, cause mudslides after failing to protect cleared slopes against erosion, illegally install deer fencing, which makes habitat inaccessible to animals, and commit other violations of environmental laws.\u003c/p>\n\u003cp>\"There are now so many violators in these hills that the county is unable to enforce the rules,\" Anderson says. \"Whether it's lack of will or wherewithal, they aren't doing it.\"\u003c/p>\n\u003cp>But David Morrison, director of Napa County's Planning, Building, and Environmental Services Department, says county officials often enforce laws and penalize violators, in part by issuing fines.\u003c/p>\n\u003cp>\"We've probably collected about a million dollars in fines in the past five years,\" he says.\u003c/p>\n\u003cp>Morrison notes that the legal landscape of Napa County, especially as it pertains to wine production, is very complex, and he says it's easy for rules to be broken without immediate resolution.\u003c/p>\n\u003cp>\"The more rules you have, the easier it is to violate them,\" he says.\u003c/p>\n\u003cp>But activists insist that Napa County is too charitable to an industry they think is harming the environment. In fact, as a gesture of diplomacy, Napa County recently invited winery and vineyard owners who have violated their operating permits, often by exceeding wine production, customer visitation or employee limits, to submit requests for upgraded permits – part of the county's \u003ca href=\"https://www.countyofnapa.org/2496/Napa-County-Code-Compliance-Program\">Code Compliance Program\u003c/a>.\u003c/p>\n\u003cp>\"They break the law, and instead of the laws being enforced, they're retroactively approving these projects,\" says Geoff Ellsworth, the mayor of the small wine country town of St. Helena, in Napa County.\u003c/p>\n\u003cp>Ellsworth says many of the violations being considered through the Code Compliance Program can directly cause aggravated traffic and air pollution, and that excessive wine production places demands on growers for more grapes. Ultimately, he says, the county's stance on winery violations could lead to more deforestation and water use.\u003c/p>\n\u003cp>Morrison says the Code Compliance Program is intended to smooth out violations in a diplomatic way.\u003c/p>\n\u003cp>\"The county wants to encourage compliance, not be punitive,\" he says.\u003c/p>\n\u003cp>As for general objections against the wine industry's encroachment into woodlands, Morrison says that even though Napa County's vineyard acreage is growing, their collective footprint on the landscape still remains well within limits set years ago by county planners.\u003c/p>\n\u003cp>In the ongoing Reimers case, the North Coast Regional Water Quality Control Board issued Reimers, the manager of Krasilsa Pacific Farms, a \"cleanup and abatement\" \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/19_0045_Hugh%20Reimers%20Krasilsa%20Pacific%20Farms%20LLC_CAO.pdf\">order\u003c/a> requiring that he attempt to minimize erosion of sediment that could bury the gravel beds used by spawning salmon and steelhead trout in the Russian River watershed.\u003c/p>\n\u003cp>Josh Curtis, assistant executive officer with the water board, says an experienced vineyard manager should know about the various permits required for the type of work Reimers conducted. He also says that, had Reimers applied for permits, his agency is unlikely to have approved some of the destructive land alterations that Reimers made, which have already caused heavy erosion into creeks feeding the Russian River.\u003c/p>\n\u003cp>According to the \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/190606_BF_er_Krasilsa_NOV.pdf\">notice of violation\u003c/a> that the water board issued to Reimers in June, the wine baron, who has served as president of both Jackson Family Wines and Foley Family Wines, violated section 1311 of the federal Clean Water Act. Knowingly doing so is punishable, according to a \u003ca href=\"https://www.law.cornell.edu/uscode/text/33/1319\">clause within that law\u003c/a>, \"by a fine of not less than $5,000 nor more than $50,000 per day of violation, or by imprisonment of not more than 3 years, or by both.\"\u003c/p>\n\u003cp>In their \u003ca href=\"https://www.npr.org/documents/2019/november/reimers-recommended-fine.pdf\">March 21 report,\u003c/a> the Sonoma County Department of Agriculture's investigators wrote that Reimers \"is well aware of the permit requirements for vineyard development in Sonoma County.\"\u003c/p>\n\u003cp>But the fine they recommended for Reimers — $131,060 — doesn't match the crime, says Ross Middlemiss, a staff attorney for the Center for Biological Diversity. He says the fine is \"a drop in the bucket\" compared to the value of the property, which is 2,278 acres and worth many millions of dollars.\u003c/p>\n\u003cp>The Center for Biological Diversity sent a letter early this month encouraging the Sonoma\u003cstrong> \u003c/strong>district attorney to pursue the most aggressive punitive action possible.\u003c/p>\n\u003cp>\"If civil penalties and fines aren't enough to deter these bad actors, something more severe needs to be put upon these people who knowingly violate the law,\" Middlemiss says. \"We're hoping to avert another example of a winemaker who bulldozes first, then asks for forgiveness, and gets their permit after the fact.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in Sebastopol, Calif., who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/11/18/774859696/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After California wine industry mogul Hugh Reimers illegally destroyed at least 140 acres of forest, meadow and stream in part to make way for new vineyards sometime last winter, according to a \u003ca href=\"https://documentcloud.adobe.com/link/review?uri=urn%3Aaaid%3Ascds%3AUS%3Af30591d5-ec62-48a1-a096-9070c545db3c\">report\u003c/a> from state investigators, state officials \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/19_0045_Hugh%20Reimers%20Krasilsa%20Pacific%20Farms%20LLC_CAO.pdf\">ordered\u003c/a> the former executive of Jackson Family Wines to repair and mitigate the damage where possible. Sonoma County officials also suggested a $131,060 fine.\u003c/p>\n\u003cp>But for environmental activists watching the investigation, fines and restoration attempts aren't going to cut it; they want Reimers — an experienced captain of industry whom they say knew better — to face a criminal prosecution, which could lead to a jail sentence.\u003c/p>\n\u003cp>\"We want him to be an example of what you can't do here,\" says Anna Ransome, founder of a small organization called Friends of Atascadero Wetlands. In August, the group sent a letter to Sonoma County District Attorney Jill Ravich, asking that she prosecute Reimers.\u003c/p>\n\u003cp>\"If winemakers can figure into their budget paying fines and doing minimal restoration work, then what's to stop the next guy from doing the same thing?\" Ransome says.\u003c/p>\n\u003cp>The D.A.'s office did not return requests for comment.\u003cstrong> \u003c/strong>Multiple efforts to reach Reimers for comment were unsuccessful. On Nov. 13, a sign posted outside of an address listed for him that appears to be a residence read \"Media Keep Out.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Sonoma County Winegrowers, an industry organization that promotes sustainability, also declined to comment.\u003c/p>\n\u003cp>Ransome's concerns have been echoed by other environmental and community activists in Northern California who decry a pattern of winemakers violating environmental laws, paying relatively meager fines for their actions, and eventually proceeding with their projects.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>For example, high-society winemaker Paul Hobbs now grows grapes on at least one small Sonoma County parcel that he cleared of trees in 2011 without proper permits. Though his actions on several locations where he removed trees caused community uproar, officials fined Hobbs $100,000 and allowed him to carry on with his business. Paul Hobbs Winery is listed by the Sonoma County Winegrowers website as certified sustainable.\u003c/p>\n\u003cp>In another case, multiple agencies \u003ca href=\"https://www.waterboards.ca.gov/press_room/press_releases/2019/pr08022019_rhys_vineyard_enforcement.pdf\">issued a $3.7 million fine\u003c/a> against Silicon Valley entrepreneur and vintner Kevin Harvey after those agencies concluded that he illegally destroyed a Mendocino County wetland and buried a small creek with excavated dirt as he made way for a new grid of grapevines. The wealthy venture capitalist paid the penalty and was allowed to keep the vineyard, which, \u003ca href=\"https://www.waterboards.ca.gov/waterrights/board_decisions/adopted_orders/orders/2019/wro_2019-0053_with_set_n_atts.pdf\">according\u003c/a> to state authorities, Harvey \"insisted on retaining.\" This concluded the investigation — as officials determined that the destruction Harvey caused was so thorough and complete that asking him to restore the land to its natural state was futile.\u003c/p>\n\u003cp>David Keller, with the group \u003ca href=\"https://eelriver.org/\">Friends of the Eel River\u003c/a> — representing a Northern California watershed that has been impacted by logging and land development — says this type of behavior, combined with agency leniency, renders laws meant to protect forests and watersheds meaningless.\u003c/p>\n\u003cp>\"As long as there is no jail time, these vineyardists are happy to go ahead and do whatever they want, and the fines are just a write-off — they're a part of doing business for these people,\" Keller says.\u003c/p>\n\u003cp>In Napa County, adjacent to Sonoma and\u003cstrong> \u003c/strong>the source of perhaps the most expensive cabernet sauvignon outside of Bordeaux, activists are pushing back against a steady conversion of woodland into new vineyards. Kellie Anderson, an independent watchdog who has harried local officials for years to step up enforcement of environmental laws, says the county's planning department has ignored numerous violations by grape growers.\u003c/p>\n\u003cp>Anderson says she has watched wealthy winemakers near her home break land preservation agreements, denude streams through illegal tree cutting, cause mudslides after failing to protect cleared slopes against erosion, illegally install deer fencing, which makes habitat inaccessible to animals, and commit other violations of environmental laws.\u003c/p>\n\u003cp>\"There are now so many violators in these hills that the county is unable to enforce the rules,\" Anderson says. \"Whether it's lack of will or wherewithal, they aren't doing it.\"\u003c/p>\n\u003cp>But David Morrison, director of Napa County's Planning, Building, and Environmental Services Department, says county officials often enforce laws and penalize violators, in part by issuing fines.\u003c/p>\n\u003cp>\"We've probably collected about a million dollars in fines in the past five years,\" he says.\u003c/p>\n\u003cp>Morrison notes that the legal landscape of Napa County, especially as it pertains to wine production, is very complex, and he says it's easy for rules to be broken without immediate resolution.\u003c/p>\n\u003cp>\"The more rules you have, the easier it is to violate them,\" he says.\u003c/p>\n\u003cp>But activists insist that Napa County is too charitable to an industry they think is harming the environment. In fact, as a gesture of diplomacy, Napa County recently invited winery and vineyard owners who have violated their operating permits, often by exceeding wine production, customer visitation or employee limits, to submit requests for upgraded permits – part of the county's \u003ca href=\"https://www.countyofnapa.org/2496/Napa-County-Code-Compliance-Program\">Code Compliance Program\u003c/a>.\u003c/p>\n\u003cp>\"They break the law, and instead of the laws being enforced, they're retroactively approving these projects,\" says Geoff Ellsworth, the mayor of the small wine country town of St. Helena, in Napa County.\u003c/p>\n\u003cp>Ellsworth says many of the violations being considered through the Code Compliance Program can directly cause aggravated traffic and air pollution, and that excessive wine production places demands on growers for more grapes. Ultimately, he says, the county's stance on winery violations could lead to more deforestation and water use.\u003c/p>\n\u003cp>Morrison says the Code Compliance Program is intended to smooth out violations in a diplomatic way.\u003c/p>\n\u003cp>\"The county wants to encourage compliance, not be punitive,\" he says.\u003c/p>\n\u003cp>As for general objections against the wine industry's encroachment into woodlands, Morrison says that even though Napa County's vineyard acreage is growing, their collective footprint on the landscape still remains well within limits set years ago by county planners.\u003c/p>\n\u003cp>In the ongoing Reimers case, the North Coast Regional Water Quality Control Board issued Reimers, the manager of Krasilsa Pacific Farms, a \"cleanup and abatement\" \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/19_0045_Hugh%20Reimers%20Krasilsa%20Pacific%20Farms%20LLC_CAO.pdf\">order\u003c/a> requiring that he attempt to minimize erosion of sediment that could bury the gravel beds used by spawning salmon and steelhead trout in the Russian River watershed.\u003c/p>\n\u003cp>Josh Curtis, assistant executive officer with the water board, says an experienced vineyard manager should know about the various permits required for the type of work Reimers conducted. He also says that, had Reimers applied for permits, his agency is unlikely to have approved some of the destructive land alterations that Reimers made, which have already caused heavy erosion into creeks feeding the Russian River.\u003c/p>\n\u003cp>According to the \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/190606_BF_er_Krasilsa_NOV.pdf\">notice of violation\u003c/a> that the water board issued to Reimers in June, the wine baron, who has served as president of both Jackson Family Wines and Foley Family Wines, violated section 1311 of the federal Clean Water Act. Knowingly doing so is punishable, according to a \u003ca href=\"https://www.law.cornell.edu/uscode/text/33/1319\">clause within that law\u003c/a>, \"by a fine of not less than $5,000 nor more than $50,000 per day of violation, or by imprisonment of not more than 3 years, or by both.\"\u003c/p>\n\u003cp>In their \u003ca href=\"https://www.npr.org/documents/2019/november/reimers-recommended-fine.pdf\">March 21 report,\u003c/a> the Sonoma County Department of Agriculture's investigators wrote that Reimers \"is well aware of the permit requirements for vineyard development in Sonoma County.\"\u003c/p>\n\u003cp>But the fine they recommended for Reimers — $131,060 — doesn't match the crime, says Ross Middlemiss, a staff attorney for the Center for Biological Diversity. He says the fine is \"a drop in the bucket\" compared to the value of the property, which is 2,278 acres and worth many millions of dollars.\u003c/p>\n\u003cp>The Center for Biological Diversity sent a letter early this month encouraging the Sonoma\u003cstrong> \u003c/strong>district attorney to pursue the most aggressive punitive action possible.\u003c/p>\n\u003cp>\"If civil penalties and fines aren't enough to deter these bad actors, something more severe needs to be put upon these people who knowingly violate the law,\" Middlemiss says. \"We're hoping to avert another example of a winemaker who bulldozes first, then asks for forgiveness, and gets their permit after the fact.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in Sebastopol, Calif., who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/11/18/774859696/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside tag='anthony-bourdain' num=\"2\" label='More News About Anthony Bourdain'].\u003c/p>\n\u003cp>\u003ci>This article was updated November 18, 2019.\u003c/i>\u003c/p>\n\u003cp>Yesterday, the team behind Anthony Bourdain’s award-winning show \u003cem>No Reservations\u003c/em> decided to update the branding on their \u003ca href=\"https://www.facebook.com/noreservations/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook page\u003c/a> — which now does not feature the iconic host and all posts have been deleted except one uploaded around the time the branding was changed featuring \u003ca href=\"https://www.facebook.com/noreservations/photos/a.181838311261/10156360860706262/?type=3&theater\" target=\"_blank\" rel=\"noopener noreferrer\">a photo of him\u003c/a>. (The name was also changed from \u003cem>Anthony Bourdain's No Reservations \u003c/em>to simply \u003cem>No Reservations\u003c/em>.) For a logo redesign, the blowback from the \u003cem>No Reservations\u003c/em> audience online was swift — and scathing.\u003c/p>\n\u003cp>Bourdain, who died in June 2018, was known for his adventures in global cuisine, and his drive to change perceptions about local foods with his straightforward, honest observations. Thanks to his shows \u003cem>No Reservations\u003c/em> and \u003cem>Parts Unknown\u003c/em>, his blog and his books, he visited and supported many communities of marginalized people — making him a beloved figure both within the food industry and the wider public imagination. Bourdain’s standing may go some way to explaining the negative fan reaction to the new-look \u003cem>No Reservations\u003c/em>.\u003c/p>\n\u003cp>Comments about the artwork from Facebook users on the show’s Page have termed the redesign “gross,” “nonsensical,” and “a disgrace.” As people have called out, the colors and design don’t remind viewers of Bourdain himself — or even much resemble the show he left behind. The day after the new look was revealed, fans noticed \u003ca href=\"https://www.facebook.com/KQEDcheckplease/posts/10162819925475232?comment_id=10162821227250232&reply_comment_id=10162821517735232\" target=\"_blank\" rel=\"noopener noreferrer\">they could no longer find the Facebook Page\u003c/a> — it is uncertain whether it was deleted or unpublished.\u003c/p>\n\u003cfigure id=\"attachment_135480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-135480\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM.png\" alt=\"\" width=\"1000\" height=\"1572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-160x252.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-800x1258.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-768x1207.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-763x1200.png 763w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Comments about the artwork from Facebook users on the show’s Page have termed the redesign “gross,” “nonsensical,” and “a disgrace.” \u003ccite>('No Reservations' Facebook Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bright colors and the plump font appear to be an antithesis of Anthony Bourdain and his hunger for all of the things he talked about around food: the people, the politics or the culture. Instead, it puts consumption in the forefront with hot dogs, pizzas, generic-looking chocolate chip cookies and more — hardly the international foods Bourdain celebrated so much.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Bourdain appeared on \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old\" target=\"_blank\" rel=\"noopener noreferrer\">NPR’s Fresh Air in 2016\u003c/a>, he said, \"I'm happiest experiencing food in the most purely emotional way. When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What do you think of \u003cem>No Reservations\u003c/em>’ new look? Tell us on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a> or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>.\u003c/p>\n\u003cp>\u003ci>This article was updated November 18, 2019.\u003c/i>\u003c/p>\n\u003cp>Yesterday, the team behind Anthony Bourdain’s award-winning show \u003cem>No Reservations\u003c/em> decided to update the branding on their \u003ca href=\"https://www.facebook.com/noreservations/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook page\u003c/a> — which now does not feature the iconic host and all posts have been deleted except one uploaded around the time the branding was changed featuring \u003ca href=\"https://www.facebook.com/noreservations/photos/a.181838311261/10156360860706262/?type=3&theater\" target=\"_blank\" rel=\"noopener noreferrer\">a photo of him\u003c/a>. (The name was also changed from \u003cem>Anthony Bourdain's No Reservations \u003c/em>to simply \u003cem>No Reservations\u003c/em>.) For a logo redesign, the blowback from the \u003cem>No Reservations\u003c/em> audience online was swift — and scathing.\u003c/p>\n\u003cp>Bourdain, who died in June 2018, was known for his adventures in global cuisine, and his drive to change perceptions about local foods with his straightforward, honest observations. Thanks to his shows \u003cem>No Reservations\u003c/em> and \u003cem>Parts Unknown\u003c/em>, his blog and his books, he visited and supported many communities of marginalized people — making him a beloved figure both within the food industry and the wider public imagination. Bourdain’s standing may go some way to explaining the negative fan reaction to the new-look \u003cem>No Reservations\u003c/em>.\u003c/p>\n\u003cp>Comments about the artwork from Facebook users on the show’s Page have termed the redesign “gross,” “nonsensical,” and “a disgrace.” As people have called out, the colors and design don’t remind viewers of Bourdain himself — or even much resemble the show he left behind. The day after the new look was revealed, fans noticed \u003ca href=\"https://www.facebook.com/KQEDcheckplease/posts/10162819925475232?comment_id=10162821227250232&reply_comment_id=10162821517735232\" target=\"_blank\" rel=\"noopener noreferrer\">they could no longer find the Facebook Page\u003c/a> — it is uncertain whether it was deleted or unpublished.\u003c/p>\n\u003cfigure id=\"attachment_135480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-135480\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM.png\" alt=\"\" width=\"1000\" height=\"1572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-160x252.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-800x1258.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-768x1207.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-763x1200.png 763w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Comments about the artwork from Facebook users on the show’s Page have termed the redesign “gross,” “nonsensical,” and “a disgrace.” \u003ccite>('No Reservations' Facebook Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bright colors and the plump font appear to be an antithesis of Anthony Bourdain and his hunger for all of the things he talked about around food: the people, the politics or the culture. Instead, it puts consumption in the forefront with hot dogs, pizzas, generic-looking chocolate chip cookies and more — hardly the international foods Bourdain celebrated so much.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Bourdain appeared on \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old\" target=\"_blank\" rel=\"noopener noreferrer\">NPR’s Fresh Air in 2016\u003c/a>, he said, \"I'm happiest experiencing food in the most purely emotional way. When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What do you think of \u003cem>No Reservations\u003c/em>’ new look? Tell us on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a> or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "After the Fire: How to Support Sonoma County Farmers, Restaurants, Wineries and Stores",
"title": "After the Fire: How to Support Sonoma County Farmers, Restaurants, Wineries and Stores",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>by Sofia Englund\u003c/i>\u003cbr>\n[aside tag='sonoma-magazine' num='2' label='More From Sonoma Magazine']\u003cbr>\nTwo weeks after the Kincade fire sparked in northern Sonoma County, local businesses are taking to social media to welcome visitors back to the area. After week-long closures due to power shutoffs and mandatory evacuation orders, they are eager to let the public know that Sonoma County is open for business. And understandably so: in a region where much of the local economy relies on tourism, the effects of natural disasters like the Kincade fire — \u003ca href=\"https://www.pressdemocrat.com/news/10272861-181/88-percent-containment-for-kincade\">now fully contained\u003c/a> — can linger and negatively impact businesses for weeks, months, even years to come.\u003c/p>\n\u003cp>This is the second time in two years that fires have burned in Sonoma County during the bustling harvest season — in October 2017, \u003ca href=\"https://www.sonomamag.com/sonoma-county-fires-in-40-photographs/\">the Tubbs, Nuns and Pocket fires raged for three weeks\u003c/a>. Last year, smoke from the Camp fire in Butte County blanketed the area in November and, in February of this year, \u003ca href=\"https://www.sonomamag.com/zazu-pulls-out-of-the-barlow-two-months-after-flood/\">floods damaged businesses and homes in Guerneville and Sebastopol\u003c/a>.\u003c/p>\n\u003cp>Fortunately, the local community remains resilient. Just as in October 2017 and in February of this year, \u003ca href=\"https://www.pressdemocrat.com/news/10243821-181/close-calls-and-grace-notes?ref=related\">the outpouring of support and generosity is again prevalent\u003c/a>. Sonoma County will recover from this recent blow and while it does, we will continue to celebrate this beautiful place we’re proud to call home. If you’d like to show local businesses a little extra love in the weeks and months to come, we’ve rounded up a few ideas — click on the hyperlinks for details.\u003c/p>\n\u003ch2>Shop Local\u003c/h2>\n\u003cfigure id=\"attachment_135386\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg\" alt=\"A customer browses the goods at Miracle Plum in Santa Rosa.\" width=\"1280\" height=\"866\" class=\"size-full wp-image-135386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1200x812.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">To support Sonoma County stores, consider shopping local this holiday season: For every $100 spent at an independently owned store, $68 stays in the community, according to the Business Alliance for Local Living Economies. \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Week-long closures due to power shutoffs and evacuation orders have delivered a blow to local retailers, \u003ca href=\"https://www.sonomamag.com/local-retailers-affected-by-kincade-fire-and-power-shutoffs-we-need-your-support/\">especially small independently owned stores\u003c/a> already struggling to compete with national chains and online megastores. Many businesses have lost critical sales during the normally busy harvest season as threats of fire have kept customers away.\u003c/p>\n\u003cp>To support Sonoma County stores, consider \u003ca href=\"https://www.sonomamag.com/diy-and-buy-local-at-these-sonoma-county-makerspaces-fairs-and-shops/\">shopping local this holiday season\u003c/a>: For every $100 spent at one of these businesses, $68 stays in the community, according to the Business Alliance for Local Living Economies. Meanwhile, spending $100 at a big-box store contributes only $32 to the local economy, while the rise of online shopping continues to disrupt traditional retail. Visit \u003ca href=\"https://www.sonomamag.com/category/lifestyle/shop/\">our shopping page\u003c/a> for inspiration, and sign up to \u003ca href=\"https://www.sonomamag.com/newsletters/\">our Retail Therapy newsletter\u003c/a>.\u003c/p>\n\u003ch2>Support Sonoma County Farmers\u003c/h2>\n\u003cfigure id=\"attachment_135388\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg\" alt=\"Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California.\" width=\"1280\" height=\"823\" class=\"size-full wp-image-135388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1200x772.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California. \u003ccite>(Beth Schankler/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Closed farmers markets, evacuations and lost refrigeration due to power outages have devastated small family farms throughout the region over the last two weeks. Many count on weekly markets as a significant source of revenue and thousands of pounds of perfect produce have been reduced to compost.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To support your local farmers and ranchers, think about making warm butternut squash soup, braised greens, and French onion soup from local farmers produce or cook up a hearty meat stew with beef from local ranchers. Many farmers also have lots of salad greens to sell quickly — so eat healthily, while helping the farmers. Even better, \u003ca href=\"https://www.farmtrails.org/guide/csas\">join a CSA\u003c/a>, which will help farms throughout the season.\u003c/p>\n\u003cp>Year-round \u003ca href=\"https://www.sonomamag.com/the-ultimate-guide-to-sonoma-county-farmers-markets-2019/\">farmers markets\u003c/a> include Petaluma East Side Farmers Market, Santa Rosa Farmers Market, Sebastopol Farmers Market, Sonoma Valley Certified Farmer’s Market. Cloverdale Community Market & Exchange and Windsor Certified Farmer’s Market are open until mid-December. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Eat at Sonoma County Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_135390\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg\" alt=\"Dino Bugica, chef/owner of Diavola grilling vegetables\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dino Bugica, chef/owner of Diavola grilling vegetables \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire has been a triple whammy for local restaurants, who lost power, lost customers and continue to struggle with lackluster tourism. Most restaurants store hundreds of pounds of food in large “walk-in” refrigerators — from meat and dairy to prepared stock, vegetables and fruit.\u003c/p>\n\u003cp>The Sonoma County Tourism Bureau estimates that each power outage costs restaurateurs $4,700, something they can’t easily afford repeatedly. Restaurant workers lose salary, producers lose restaurant business, and it takes months or years to recoup (if at all) when profit margins average 5 percent.\u003c/p>\n\u003cp>We’ve been glad to see some restaurants packed in the last few days, but they’ll continue to need local support through the quiet winter season. How to help: Book a holiday party, take a friend out, schedule a date night or just head out by yourself for a glass of wine and an appetizer. You could also eat your way through this list of \u003ca href=\"https://www.sonomamag.com/dont-take-it-off-the-menu-sonoma-county-dishes-locals-cant-live-without/\">50 dishes locals can’t live without\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_135389\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg\" alt=\"Try iconic Sonoma County dishes and support local restaurants at the same time.\" width=\"1280\" height=\"854\" class=\"size-full wp-image-135389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Try iconic Sonoma County dishes and support local restaurants at the same time. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prefer to dine at home? Eat your way through \u003ca href=\"https://www.sonomamag.com/iconic-sonoma-foods/\">this list of iconic Sonoma County foods\u003c/a>. From Liberty Farms duck to Dungeness crab, olive oil to local peaches — you’ve got work to do for a good cause. Find more dining inspiration on \u003ca href=\"https://www.sonomamag.com/category/biteclub/\">BiteClub\u003c/a>. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Visit Sonoma County Wineries and Buy Local Wines\u003c/h2>\n\u003cfigure id=\"attachment_135391\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Jordanwinery.jpg\" alt=\"Jordan Winery\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Jordan Winery \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the more than 400 wineries in Sonoma County, \u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">only one winery — Soda Rock Winery in Healdsburg — was destroyed by the Kincade fire\u003c/a>. Now that the fire is fully contained, power has been restored and evacuation orders lifted, most wineries and tasting rooms have resumed normal opening hours.\u003cbr>\n[aside postID='bayareabites_134208' align='left' label='More Wineries to Visit']\u003cbr>\nIf you’re planning a visit to Sonoma wine country in the coming weeks and months, you will have plenty to look forward to: in addition to serving award-winning wines, many of the local wineries are hosting holiday events.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">Support Alexander Valley wineries\u003c/a>, which were especially impacted by the fire and give a little extra love to \u003ca href=\"https://www.sonomamag.com/small-but-mighty-boutique-sonoma-wineries-to-check-out-right-now/\">small wine producers\u003c/a>. New to Sonoma County? Here are \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-for-first-time-visitors/\">a few great wineries for first-time visitors\u003c/a>.\u003c/p>\n\u003ch2>Discover Healdsburg, Geyserville and Windsor\u003c/h2>\n\u003cfigure id=\"attachment_135392\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg\" alt=\"Dutcher Crossing Vineyards in Geyserville\" width=\"1200\" height=\"803\" class=\"size-full wp-image-135392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-1020x683.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dutcher Crossing Vineyards in Geyserville \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire came alarmingly close to Healdsburg, Geyserville and Windsor. It burned 77,758 acres in the surrounding area and destroyed 374 buildings, including 174 homes, but thanks to \u003ca href=\"https://www.pressdemocrat.com/news/10229306-181/after-second-visit-to-alexander\">the valiant efforts of firefighters from across the United States, California and Sonoma County\u003c/a>, devastation on the scale following the October 2017 fires was averted.\u003c/p>\n\u003cp>As the fire is now fully contained, the three towns — each with its own particular charm — are welcoming visitors again.\u003c/p>\n\u003cp>Healdsburg, with its picturesque plaza surrounded by award-winning wineries and restaurants, makes for \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-healdsburg-according-to-charlie-palmer/\">an idyllic introduction to wine country\u003c/a>. The tiny town of Geyserville, with top notch restaurants, tasting rooms and vintage shops, is \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-geyserville-ca/\">a hidden gem\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_135393\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg\" alt=\"Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And Windsor is home to \u003ca href=\"https://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Russian River Brewing Company\u003c/a>'s new state-of-the-art facility and the \u003ca href=\"https://www.sonomamag.com/10-things-to-do-in-windsor-after-your-pliny-adventure/?gSlide=8\">Grand Cru custom crush\u003c/a>, featuring over fifteen independent winemakers.\u003c/p>\n\u003ch2>Stay in Sonoma County\u003c/h2>\n\u003cfigure id=\"attachment_135394\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/grape-leaf-inn.jpg\" alt=\"Grape Leaf Inn in Healdsburg\" width=\"960\" height=\"640\" class=\"size-full wp-image-135394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-768x512.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Grape Leaf Inn in Healdsburg \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escaping the Midwest winter with a trip to Wine Country? Looking for a quick weekend getaway from San Francisco? Or maybe you’re just a Petaluman \u003ca href=\"https://www.sonomamag.com/best-hotels-for-a-staycation-in-sonoma-county/\">in search of a fun staycation\u003c/a> in your own backyard? Rest your head at \u003ca href=\"https://www.sonomamag.com/category/stay/\">local hotels\u003c/a>, \u003ca href=\"https://www.sonomamag.com/sonoma-bed-and-breakfasts-to-check-into-right-now\">inns and B&Bs\u003c/a>, after shopping, drinking and eating your way through Sonoma County. \u003ca href=\"https://www.sonomamag.com/cheap-trendy-hotels-in-sonoma-county/\">These hotels offer a little extra for those on a budget\u003c/a>. \u003c/p>\n\u003cp>There are \u003ca href=\"https://www.sonomamag.com/best-kid-friendly-hotels-in-sonoma-county/\">family-friendly options\u003c/a>, too, and \u003ca href=\"https://www.sonomamag.com/take-a-peek-inside-the-sonoma-county-hotel-where-sustainability-comes-naturally/\">properties suited for those who are looking for an eco-friendly vacation\u003c/a>.\u003c/p>\n\u003ch2>Donate money\u003c/h2>\n\u003cfigure id=\"attachment_135395\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg\" alt=\"Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_135217,bayareabites_135105' label='More on Kincade Aid']\u003cbr>\nIf you’d like to support fire recovery efforts in Sonoma County by making a financial donation, there are a number of organizations to consider: \u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?setc=1&funit_id=1652\">The Community Foundation of Sonoma County’s Resilience Fund\u003c/a> continues to accept donations to support the mid- and long-term recovery needs of individuals and families; \u003ca href=\"https://latino-community-foundation.networkforgood.com/projects/17203-latino-community-foundation-donate-now\">The Latino Community Foundation’s NorCal Wildfire Relief Fund\u003c/a> supports nonprofits that provide essential sheltering and supportive services to Latino immigrants and farmworkers affected by the fire; \u003ca href=\"https://donorbox.org/undocufund\">The UndocuFund for Fire Relief in Sonoma County\u003c/a> provides direct funding to undocumented immigrants and their families in Sonoma County to help with fire-related expenses.\u003c/p>\n\u003cp>Find more ways to donate money \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003ch2>Donate time\u003c/h2>\n\u003cfigure id=\"attachment_135396\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg\" alt=\"The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-135396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-1020x681.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are over 1,500 nonprofits in Sonoma County — many are volunteer operated. If you’re able to donate your time — a little or a lot — this can have a tremendous impact. The best place to start is the \u003ca href=\"https://www.volunteernow.org/\">Volunteer Center of Sonoma County\u003c/a>, which places thousands of volunteers with their “right match” nonprofits annually.\u003c/p>\n\u003cp>The \u003ca href=\"https://refb.org/ways-to-give/make-donation/\">Redwood Empire Food Bank\u003c/a>, the “largest hunger-relief organization serving north coastal California from Sonoma County to the Oregon border,” deployed its emergency response program, Station 3990, during the Kincade fire. To volunteer at the food bank — includes helping out in the kitchen and with food distribution — sign up for a shift \u003ca href=\"https://refb.org/volunteer-opportunities/\">here\u003c/a>.\u003c/p>\n\u003cp>Find more ways to volunteer \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores\" rel=\"canonical\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "After week-long closures, local businesses are eager to let the public know that Sonoma County is open for business. This is a great time to show them a little extra love.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTwo weeks after the Kincade fire sparked in northern Sonoma County, local businesses are taking to social media to welcome visitors back to the area. After week-long closures due to power shutoffs and mandatory evacuation orders, they are eager to let the public know that Sonoma County is open for business. And understandably so: in a region where much of the local economy relies on tourism, the effects of natural disasters like the Kincade fire — \u003ca href=\"https://www.pressdemocrat.com/news/10272861-181/88-percent-containment-for-kincade\">now fully contained\u003c/a> — can linger and negatively impact businesses for weeks, months, even years to come.\u003c/p>\n\u003cp>This is the second time in two years that fires have burned in Sonoma County during the bustling harvest season — in October 2017, \u003ca href=\"https://www.sonomamag.com/sonoma-county-fires-in-40-photographs/\">the Tubbs, Nuns and Pocket fires raged for three weeks\u003c/a>. Last year, smoke from the Camp fire in Butte County blanketed the area in November and, in February of this year, \u003ca href=\"https://www.sonomamag.com/zazu-pulls-out-of-the-barlow-two-months-after-flood/\">floods damaged businesses and homes in Guerneville and Sebastopol\u003c/a>.\u003c/p>\n\u003cp>Fortunately, the local community remains resilient. Just as in October 2017 and in February of this year, \u003ca href=\"https://www.pressdemocrat.com/news/10243821-181/close-calls-and-grace-notes?ref=related\">the outpouring of support and generosity is again prevalent\u003c/a>. Sonoma County will recover from this recent blow and while it does, we will continue to celebrate this beautiful place we’re proud to call home. If you’d like to show local businesses a little extra love in the weeks and months to come, we’ve rounded up a few ideas — click on the hyperlinks for details.\u003c/p>\n\u003ch2>Shop Local\u003c/h2>\n\u003cfigure id=\"attachment_135386\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg\" alt=\"A customer browses the goods at Miracle Plum in Santa Rosa.\" width=\"1280\" height=\"866\" class=\"size-full wp-image-135386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1200x812.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">To support Sonoma County stores, consider shopping local this holiday season: For every $100 spent at an independently owned store, $68 stays in the community, according to the Business Alliance for Local Living Economies. \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Week-long closures due to power shutoffs and evacuation orders have delivered a blow to local retailers, \u003ca href=\"https://www.sonomamag.com/local-retailers-affected-by-kincade-fire-and-power-shutoffs-we-need-your-support/\">especially small independently owned stores\u003c/a> already struggling to compete with national chains and online megastores. Many businesses have lost critical sales during the normally busy harvest season as threats of fire have kept customers away.\u003c/p>\n\u003cp>To support Sonoma County stores, consider \u003ca href=\"https://www.sonomamag.com/diy-and-buy-local-at-these-sonoma-county-makerspaces-fairs-and-shops/\">shopping local this holiday season\u003c/a>: For every $100 spent at one of these businesses, $68 stays in the community, according to the Business Alliance for Local Living Economies. Meanwhile, spending $100 at a big-box store contributes only $32 to the local economy, while the rise of online shopping continues to disrupt traditional retail. Visit \u003ca href=\"https://www.sonomamag.com/category/lifestyle/shop/\">our shopping page\u003c/a> for inspiration, and sign up to \u003ca href=\"https://www.sonomamag.com/newsletters/\">our Retail Therapy newsletter\u003c/a>.\u003c/p>\n\u003ch2>Support Sonoma County Farmers\u003c/h2>\n\u003cfigure id=\"attachment_135388\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg\" alt=\"Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California.\" width=\"1280\" height=\"823\" class=\"size-full wp-image-135388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1200x772.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California. \u003ccite>(Beth Schankler/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Closed farmers markets, evacuations and lost refrigeration due to power outages have devastated small family farms throughout the region over the last two weeks. Many count on weekly markets as a significant source of revenue and thousands of pounds of perfect produce have been reduced to compost.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To support your local farmers and ranchers, think about making warm butternut squash soup, braised greens, and French onion soup from local farmers produce or cook up a hearty meat stew with beef from local ranchers. Many farmers also have lots of salad greens to sell quickly — so eat healthily, while helping the farmers. Even better, \u003ca href=\"https://www.farmtrails.org/guide/csas\">join a CSA\u003c/a>, which will help farms throughout the season.\u003c/p>\n\u003cp>Year-round \u003ca href=\"https://www.sonomamag.com/the-ultimate-guide-to-sonoma-county-farmers-markets-2019/\">farmers markets\u003c/a> include Petaluma East Side Farmers Market, Santa Rosa Farmers Market, Sebastopol Farmers Market, Sonoma Valley Certified Farmer’s Market. Cloverdale Community Market & Exchange and Windsor Certified Farmer’s Market are open until mid-December. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Eat at Sonoma County Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_135390\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg\" alt=\"Dino Bugica, chef/owner of Diavola grilling vegetables\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dino Bugica, chef/owner of Diavola grilling vegetables \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire has been a triple whammy for local restaurants, who lost power, lost customers and continue to struggle with lackluster tourism. Most restaurants store hundreds of pounds of food in large “walk-in” refrigerators — from meat and dairy to prepared stock, vegetables and fruit.\u003c/p>\n\u003cp>The Sonoma County Tourism Bureau estimates that each power outage costs restaurateurs $4,700, something they can’t easily afford repeatedly. Restaurant workers lose salary, producers lose restaurant business, and it takes months or years to recoup (if at all) when profit margins average 5 percent.\u003c/p>\n\u003cp>We’ve been glad to see some restaurants packed in the last few days, but they’ll continue to need local support through the quiet winter season. How to help: Book a holiday party, take a friend out, schedule a date night or just head out by yourself for a glass of wine and an appetizer. You could also eat your way through this list of \u003ca href=\"https://www.sonomamag.com/dont-take-it-off-the-menu-sonoma-county-dishes-locals-cant-live-without/\">50 dishes locals can’t live without\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_135389\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg\" alt=\"Try iconic Sonoma County dishes and support local restaurants at the same time.\" width=\"1280\" height=\"854\" class=\"size-full wp-image-135389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Try iconic Sonoma County dishes and support local restaurants at the same time. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prefer to dine at home? Eat your way through \u003ca href=\"https://www.sonomamag.com/iconic-sonoma-foods/\">this list of iconic Sonoma County foods\u003c/a>. From Liberty Farms duck to Dungeness crab, olive oil to local peaches — you’ve got work to do for a good cause. Find more dining inspiration on \u003ca href=\"https://www.sonomamag.com/category/biteclub/\">BiteClub\u003c/a>. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Visit Sonoma County Wineries and Buy Local Wines\u003c/h2>\n\u003cfigure id=\"attachment_135391\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Jordanwinery.jpg\" alt=\"Jordan Winery\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Jordan Winery \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the more than 400 wineries in Sonoma County, \u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">only one winery — Soda Rock Winery in Healdsburg — was destroyed by the Kincade fire\u003c/a>. Now that the fire is fully contained, power has been restored and evacuation orders lifted, most wineries and tasting rooms have resumed normal opening hours.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIf you’re planning a visit to Sonoma wine country in the coming weeks and months, you will have plenty to look forward to: in addition to serving award-winning wines, many of the local wineries are hosting holiday events.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">Support Alexander Valley wineries\u003c/a>, which were especially impacted by the fire and give a little extra love to \u003ca href=\"https://www.sonomamag.com/small-but-mighty-boutique-sonoma-wineries-to-check-out-right-now/\">small wine producers\u003c/a>. New to Sonoma County? Here are \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-for-first-time-visitors/\">a few great wineries for first-time visitors\u003c/a>.\u003c/p>\n\u003ch2>Discover Healdsburg, Geyserville and Windsor\u003c/h2>\n\u003cfigure id=\"attachment_135392\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg\" alt=\"Dutcher Crossing Vineyards in Geyserville\" width=\"1200\" height=\"803\" class=\"size-full wp-image-135392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-1020x683.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dutcher Crossing Vineyards in Geyserville \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire came alarmingly close to Healdsburg, Geyserville and Windsor. It burned 77,758 acres in the surrounding area and destroyed 374 buildings, including 174 homes, but thanks to \u003ca href=\"https://www.pressdemocrat.com/news/10229306-181/after-second-visit-to-alexander\">the valiant efforts of firefighters from across the United States, California and Sonoma County\u003c/a>, devastation on the scale following the October 2017 fires was averted.\u003c/p>\n\u003cp>As the fire is now fully contained, the three towns — each with its own particular charm — are welcoming visitors again.\u003c/p>\n\u003cp>Healdsburg, with its picturesque plaza surrounded by award-winning wineries and restaurants, makes for \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-healdsburg-according-to-charlie-palmer/\">an idyllic introduction to wine country\u003c/a>. The tiny town of Geyserville, with top notch restaurants, tasting rooms and vintage shops, is \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-geyserville-ca/\">a hidden gem\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_135393\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg\" alt=\"Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And Windsor is home to \u003ca href=\"https://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Russian River Brewing Company\u003c/a>'s new state-of-the-art facility and the \u003ca href=\"https://www.sonomamag.com/10-things-to-do-in-windsor-after-your-pliny-adventure/?gSlide=8\">Grand Cru custom crush\u003c/a>, featuring over fifteen independent winemakers.\u003c/p>\n\u003ch2>Stay in Sonoma County\u003c/h2>\n\u003cfigure id=\"attachment_135394\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/grape-leaf-inn.jpg\" alt=\"Grape Leaf Inn in Healdsburg\" width=\"960\" height=\"640\" class=\"size-full wp-image-135394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-768x512.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Grape Leaf Inn in Healdsburg \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escaping the Midwest winter with a trip to Wine Country? Looking for a quick weekend getaway from San Francisco? Or maybe you’re just a Petaluman \u003ca href=\"https://www.sonomamag.com/best-hotels-for-a-staycation-in-sonoma-county/\">in search of a fun staycation\u003c/a> in your own backyard? Rest your head at \u003ca href=\"https://www.sonomamag.com/category/stay/\">local hotels\u003c/a>, \u003ca href=\"https://www.sonomamag.com/sonoma-bed-and-breakfasts-to-check-into-right-now\">inns and B&Bs\u003c/a>, after shopping, drinking and eating your way through Sonoma County. \u003ca href=\"https://www.sonomamag.com/cheap-trendy-hotels-in-sonoma-county/\">These hotels offer a little extra for those on a budget\u003c/a>. \u003c/p>\n\u003cp>There are \u003ca href=\"https://www.sonomamag.com/best-kid-friendly-hotels-in-sonoma-county/\">family-friendly options\u003c/a>, too, and \u003ca href=\"https://www.sonomamag.com/take-a-peek-inside-the-sonoma-county-hotel-where-sustainability-comes-naturally/\">properties suited for those who are looking for an eco-friendly vacation\u003c/a>.\u003c/p>\n\u003ch2>Donate money\u003c/h2>\n\u003cfigure id=\"attachment_135395\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg\" alt=\"Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIf you’d like to support fire recovery efforts in Sonoma County by making a financial donation, there are a number of organizations to consider: \u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?setc=1&funit_id=1652\">The Community Foundation of Sonoma County’s Resilience Fund\u003c/a> continues to accept donations to support the mid- and long-term recovery needs of individuals and families; \u003ca href=\"https://latino-community-foundation.networkforgood.com/projects/17203-latino-community-foundation-donate-now\">The Latino Community Foundation’s NorCal Wildfire Relief Fund\u003c/a> supports nonprofits that provide essential sheltering and supportive services to Latino immigrants and farmworkers affected by the fire; \u003ca href=\"https://donorbox.org/undocufund\">The UndocuFund for Fire Relief in Sonoma County\u003c/a> provides direct funding to undocumented immigrants and their families in Sonoma County to help with fire-related expenses.\u003c/p>\n\u003cp>Find more ways to donate money \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003ch2>Donate time\u003c/h2>\n\u003cfigure id=\"attachment_135396\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg\" alt=\"The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-135396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-1020x681.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are over 1,500 nonprofits in Sonoma County — many are volunteer operated. If you’re able to donate your time — a little or a lot — this can have a tremendous impact. The best place to start is the \u003ca href=\"https://www.volunteernow.org/\">Volunteer Center of Sonoma County\u003c/a>, which places thousands of volunteers with their “right match” nonprofits annually.\u003c/p>\n\u003cp>The \u003ca href=\"https://refb.org/ways-to-give/make-donation/\">Redwood Empire Food Bank\u003c/a>, the “largest hunger-relief organization serving north coastal California from Sonoma County to the Oregon border,” deployed its emergency response program, Station 3990, during the Kincade fire. To volunteer at the food bank — includes helping out in the kitchen and with food distribution — sign up for a shift \u003ca href=\"https://refb.org/volunteer-opportunities/\">here\u003c/a>.\u003c/p>\n\u003cp>Find more ways to volunteer \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores\" rel=\"canonical\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">A new batch of emojis including several food ones are arriving to your smartphones following a round of approvals by Unicode Technical Committee, the body responsible for standardizing digital text globally. In the pantry of food emojis, you’ll now find an unpeeled yellow onion sitting at a tilt, a full head of garlic, a single Belgian waffle, several falafels atop tahini, a stick of butter, a single shucked oyster, yerba mate in a gourd and finally, a juice box. \u003c/span>\u003cbr>\n[aside postID='bayareabites_131913,bayareabites_134687' label='More Food + Art News']\u003cbr>\n\u003cspan style=\"font-weight: 400\">The latter was proposed by \u003c/span>\u003ca href=\"https://en.wikipedia.org/wiki/Theo_Schear\">\u003cspan style=\"font-weight: 400\">Theo Schear\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an Oakland-based filmmaker, writer and emoji creator, and co-designed by illustrator \u003c/span>\u003ca href=\"https://apheemesser.com/emojis\">\u003cspan style=\"font-weight: 400\">Aphee Messer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. (Schear has also co-authored several other emojis including an upcoming disco ball emoji.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I realized there's eight alcohol emojis but only milk for kids,” says Schear who uses the term “digital alcoholism” to address the overrepresentation of alcoholic beverages in our emoji vernacular. In fact, the juice box emoji is relevant not only to kids but folks of all ages around the world who don’t drink alcohol. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once approved, the juice box, or \u003ca href=\"https://emojipedia.org/beverage-box/\">beverage box\u003c/a>, got a spin from the different emoji makers of the digital realm from Apple, who went with an apple juice box for their version to Samsung who is partial to orange juice. Google kept their design close to Schear’s original grape design. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135357\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-135357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Juice_Emoji.jpg\" alt=\"Theo Schear and Aphee Messer's original juice box design.\" width=\"720\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji-160x160.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Theo Schear and Aphee Messer's original juice box design.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Schear came to \u003c/span>\u003ca href=\"https://www.unicode.org/L2/L2018/18130-juice-emoji.pdf\">\u003cspan style=\"font-weight: 400\">propose\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> the emoji through his friendship with Jennifer 8. Lee, the vice chair of the Emoji Subcommittee of the Unicode Consortium. Lee has co-authored several emojis including the dumpling and the hijab emojis. She also co-founded \u003c/span>\u003ca href=\"http://www.emojination.org/\">\u003cspan style=\"font-weight: 400\">Emojination\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a non-profit organization dedicated to making the proposal process accessible to all and emojis more representative of the diverse people and quotidian objects of the world. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Emojination’s website lists proposed emojis as well as their status in the approval process. Lettuce, for example, was considered redundant and was not submitted to the Unicode’s Emoji Subcommittee whereas beans, dosa, fufu, and durian have all been submitted and are awaiting approval. Soon, you could employ a flatbread emoji which has recently been approved by the subcommittee. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In her newsletter \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/When-it-comes-to-emojis-a-banana-is-never-just-a-14803280.php\">\u003cspan style=\"font-weight: 400\">this week\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, San Francisco Food Critic Soleil Ho went deep on the falafel emoji and the thinking that helped shape it, literally, from the number of falafels to a split or whole presentation. Just like the language we write to describe food, emojis hold cultural power but perhaps the most interesting lives that emojis live are outside of their original meaning and in the adaptations that users across the globe devise for them. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What will garlic serve as a proxy for? Along with the tomato and pepper emojis, the onion can form an emoji sentence that can read as salsa. As for the juice box emoji, time will tell what it’ll be a stand-in for. Naturally, juice at first but soon, maybe some other things too. Rapper Juice WRLD can certainly find a succinct ideogram and Lizzo’s “Juice” could have an emoji-led revival.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BjGBq7GBc5S/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Schear, the appeal of emojis lived in the impact of their reach. “To read comments from random people all over the world about this thing that I made is nuts,” he says. “I'll never make a film that so many people will see. It's a silly little thing but it's still in some measure a huge accomplishment.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">The latter was proposed by \u003c/span>\u003ca href=\"https://en.wikipedia.org/wiki/Theo_Schear\">\u003cspan style=\"font-weight: 400\">Theo Schear\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an Oakland-based filmmaker, writer and emoji creator, and co-designed by illustrator \u003c/span>\u003ca href=\"https://apheemesser.com/emojis\">\u003cspan style=\"font-weight: 400\">Aphee Messer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. (Schear has also co-authored several other emojis including an upcoming disco ball emoji.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I realized there's eight alcohol emojis but only milk for kids,” says Schear who uses the term “digital alcoholism” to address the overrepresentation of alcoholic beverages in our emoji vernacular. In fact, the juice box emoji is relevant not only to kids but folks of all ages around the world who don’t drink alcohol. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once approved, the juice box, or \u003ca href=\"https://emojipedia.org/beverage-box/\">beverage box\u003c/a>, got a spin from the different emoji makers of the digital realm from Apple, who went with an apple juice box for their version to Samsung who is partial to orange juice. Google kept their design close to Schear’s original grape design. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135357\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-135357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Juice_Emoji.jpg\" alt=\"Theo Schear and Aphee Messer's original juice box design.\" width=\"720\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji-160x160.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Theo Schear and Aphee Messer's original juice box design.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Schear came to \u003c/span>\u003ca href=\"https://www.unicode.org/L2/L2018/18130-juice-emoji.pdf\">\u003cspan style=\"font-weight: 400\">propose\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> the emoji through his friendship with Jennifer 8. Lee, the vice chair of the Emoji Subcommittee of the Unicode Consortium. Lee has co-authored several emojis including the dumpling and the hijab emojis. She also co-founded \u003c/span>\u003ca href=\"http://www.emojination.org/\">\u003cspan style=\"font-weight: 400\">Emojination\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a non-profit organization dedicated to making the proposal process accessible to all and emojis more representative of the diverse people and quotidian objects of the world. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Emojination’s website lists proposed emojis as well as their status in the approval process. Lettuce, for example, was considered redundant and was not submitted to the Unicode’s Emoji Subcommittee whereas beans, dosa, fufu, and durian have all been submitted and are awaiting approval. Soon, you could employ a flatbread emoji which has recently been approved by the subcommittee. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In her newsletter \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/When-it-comes-to-emojis-a-banana-is-never-just-a-14803280.php\">\u003cspan style=\"font-weight: 400\">this week\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, San Francisco Food Critic Soleil Ho went deep on the falafel emoji and the thinking that helped shape it, literally, from the number of falafels to a split or whole presentation. Just like the language we write to describe food, emojis hold cultural power but perhaps the most interesting lives that emojis live are outside of their original meaning and in the adaptations that users across the globe devise for them. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What will garlic serve as a proxy for? Along with the tomato and pepper emojis, the onion can form an emoji sentence that can read as salsa. As for the juice box emoji, time will tell what it’ll be a stand-in for. Naturally, juice at first but soon, maybe some other things too. Rapper Juice WRLD can certainly find a succinct ideogram and Lizzo’s “Juice” could have an emoji-led revival.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='news_11677876' label='More Nestlé News on KQED']\u003cbr>\nNestlé, the maker of cereals, coffee, ice cream and delicious treats, announced some not-to-sweet news: The company is recalling some of its signature ready-to-bake Toll House Cookie Dough products \"due to the potential presence of food-grade rubber pieces,\" according to a company \u003ca href=\"https://www.nestleusa.com/media/pressreleases/allpressreleases/nestle-usa-announces-voluntary-recall-of-nestle-toll-house-and-mms-cookie-dough-products\">press release\u003c/a>. \u003c/p>\n\u003cp>Nestlé USA says the recall is voluntary and only impacts products distributed throughout the U.S. and Puerto Rico. \u003c/p>\n\u003cp>The 26 recalled products include, bars, tubs and \"chubs\" — the packages shaped like tubes — and include Holiday Chocolate Chip Tree Sprinkle, Ultimate Chocolate Chip Lovers, Pinch of Grinch Cookie Dough and Monster Munch varieties. \u003c/p>\n\u003cp>\"This recall is limited only to ready-to-bake refrigerated products below, with batch codes that begin with 9189 through batch codes that begin with 9295,\" Nestlé USA said. \u003c/p>\n\u003cp>The company adds that the four-digit batch code can be found after the \"use or freeze by\" date and following the number 5753 on the packaging. A full list of impacted batches can be \u003ca href=\"https://www.nestleusa.com/sites/g/files/pydnoa536/files/2019-10/Cookie-Dough-Recall-Full-Product-List.pdf\">found here\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nestlé said it has not received any reports of consumers falling ill or becoming injured. \u003c/p>\n\u003cp>Nestlé USA advises those who have purchased products on the its list of potentially contaminated packages \"should not prepare or consume them but should instead discard the product.\"\u003c/p>\n\u003cp>The company adds that it's working with the Food and Drug Administration on the matter. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/11/01/775465043/not-so-sweet-nestl-issues-recall-due-to-possible-rubber-in-cookie-dough\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"disqusTitle": "Berkeley Favorite Acme Bread Plots a Move After 40 Years in Its Original Location",
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"content": "\u003cp>\u003cem>This article was updated with comments from Kermit Lynch on 11/4/2019.\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved Berkeley institution \u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme Bread Company\u003c/a> plans to relocate from its original location on the corner of Cedar Street and San Pablo Avenue to a new space once its lease is up in 2023. Since 1983, Steve and Suzie Sullivan have operated on the charming corner, sharing the lot with their landlord, \u003ca href=\"https://www.kermitlynch.com/\" target=\"_blank\" rel=\"noopener\">Kermit Lynch Wine Merchant\u003c/a>, as well as the now defunct Cafe Fanny (where \u003ca href=\"http://www.bartavellecafe.com/\" target=\"_blank\" rel=\"noopener\">Bartavelle Coffee & Wine Bar\u003c/a> currently operates). \u003c/span>\u003cbr>\n[aside postID='news_11762012,bayareabites_134975' label='More Bread to Read About']\u003cbr>\n\u003cspan style=\"font-weight: 400\">Acme’s singular focus on making great bread has made the brand a Bay Area favorite in grocery stores and restaurants alike. In addition to the original bakery and store, they’ve added a bake-and-sale operation in San Francisco’s Ferry Building, as well as wholesale locations in West Berkeley and South San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003cspan style=\"font-weight: 400\">That [original] location had seemed so serendipitous and so perfect that we were never really motivated to move from there,” says Steve Sullivan, who added that he has renewed Acme’s five year lease—an uncommonly short arrangement for a commercial property—with Kermit Lynch’s eponymous owner eight times. “It grew out of the fact that, when I was a boy baker at Chez Panisse and he was a young wine merchant, ... we had this idea that wine and bread would be a really good combination.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In January of this year, Lynch brought up concerns about congestion and safety in the corner lot to Sullivan and his daughter Becca, the location’s shop manager. On any given morning, a queue of about a dozen Acme customers stretches alongside Bartavelle’s cafe tables. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135258\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg\" alt=\"ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The line typically consists of regulars who know their orders, and moves quickly. Nevertheless, the Sullivans and the rest of the Acme team addressed congestion issues by organizing shop staff more efficiently, and by moving their trucks out of the lot for pick-ups. Though he was happy with the changes, Lynch didn’t take to Sullivan’s suggestion of a longer lease. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lynch responded to KQED's request for a comment over email from France. \u003cspan style=\"font-weight: 400\">“\u003c/span>Acme has been a great tenant. Both our businesses have grown, and Bartavelle’s, too, and in my opinion outgrown the space we have. Too much traffic, both for the parking lots and for the foot traffic. When Steve and his family understood that I was wondering about the future of the corner, he saw the wisdom in owning rather than renting short term,\u003cspan style=\"font-weight: 400\">”\u003c/span> he wrote. As for what he'll do with the space once Acme moves out, Lynch is still unsure. Maybe an expansion of his sales floor of imported wines, maybe desks for his sales staff, maybe both.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Ultimately, his approach to dealing with his property doesn't let him feel comfortable looking more than five years in advance relative to a tenant,” Sullivan says of Lynch. “That's where our long-term interests and his personal outlook have finally diverged enough that we need to provide for ourselves.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And so the Sullivans looked around for a space, and by luck found one on San Pablo just a stone’s throw from their current spot. Purchased this summer, Acme’s new building, formerly the Berkeley Army Surplus store, has a ground floor more than twice the size of the original storefront. (Lynch added in his email that he's glad Acme won't be too far: “I’m a good customer, and I won’t have to travel very far to buy bread.”)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're very cramped where we are. Particularly through the efforts of my oldest daughter [Becca], who doesn't seem to understand limits, [and] who's always trying to introduce new products and make new little things,” Sullivan says with a laugh. “It's weird for me to be talking about this in rhapsodic terms about this funky little simple building. But something about the proportions of the [new] building inside and how they're arranged just lend themselves so well to our layout of what we want to do.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lot can happen in three years’ time, including clearing Berkeley’s protracted zoning and permitting process, and completing renovations to suit Acme’s operations. \u003c/span>\u003cspan style=\"font-weight: 400\">Still, the company hopes to move in by 2023. Sullivan, who valued the serendipity of the Cedar and San Pablo lot, happily shares that the new building was built by the father of his younger daughter’s best friend. “It's got that kismet quality.”\u003c/span>\u003c/p>\n\u003cp>See the official statement from Acme Bread below.\u003c/p>\n\u003cp>\u003ci>Dear Customers-\u003c/i>\u003c/p>\n\u003cp>\u003ci>We have been on this corner for a long time. When our current lease ends in 2023 it will have been 40 years. But sometime between now and then we will be moving. When we and Kermit found and settled on this location back in 1983 we never imagined that we would ever move. Even though we have never had a long-term lease here wine and bread have always seemed like too good a team to break up. But we are getting too old for the excitement of successive 5-year leases and would like to secure our future for the long term.\u003c/i>\u003c/p>\n\u003cp>\u003ci>So on April 1, 2023 if you want to visit us we hope you’ll be willing to cross the street and walk two doors south to 1640 San Pablo, the former home of Berkeley Surplus. We have purchased that building and once we finish with permitting and other details we will begin working to design our new home. While we are sad to be moving we are excited about this project as the new building has considerably more space than we have here, which will be very good for our staff, our customers and our bread.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Best Wishes,\u003cbr>\nAcme Bread\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was updated with comments from Kermit Lynch on 11/4/2019.\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved Berkeley institution \u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme Bread Company\u003c/a> plans to relocate from its original location on the corner of Cedar Street and San Pablo Avenue to a new space once its lease is up in 2023. Since 1983, Steve and Suzie Sullivan have operated on the charming corner, sharing the lot with their landlord, \u003ca href=\"https://www.kermitlynch.com/\" target=\"_blank\" rel=\"noopener\">Kermit Lynch Wine Merchant\u003c/a>, as well as the now defunct Cafe Fanny (where \u003ca href=\"http://www.bartavellecafe.com/\" target=\"_blank\" rel=\"noopener\">Bartavelle Coffee & Wine Bar\u003c/a> currently operates). \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Acme’s singular focus on making great bread has made the brand a Bay Area favorite in grocery stores and restaurants alike. In addition to the original bakery and store, they’ve added a bake-and-sale operation in San Francisco’s Ferry Building, as well as wholesale locations in West Berkeley and South San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003cspan style=\"font-weight: 400\">That [original] location had seemed so serendipitous and so perfect that we were never really motivated to move from there,” says Steve Sullivan, who added that he has renewed Acme’s five year lease—an uncommonly short arrangement for a commercial property—with Kermit Lynch’s eponymous owner eight times. “It grew out of the fact that, when I was a boy baker at Chez Panisse and he was a young wine merchant, ... we had this idea that wine and bread would be a really good combination.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In January of this year, Lynch brought up concerns about congestion and safety in the corner lot to Sullivan and his daughter Becca, the location’s shop manager. On any given morning, a queue of about a dozen Acme customers stretches alongside Bartavelle’s cafe tables. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135258\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg\" alt=\"ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The line typically consists of regulars who know their orders, and moves quickly. Nevertheless, the Sullivans and the rest of the Acme team addressed congestion issues by organizing shop staff more efficiently, and by moving their trucks out of the lot for pick-ups. Though he was happy with the changes, Lynch didn’t take to Sullivan’s suggestion of a longer lease. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lynch responded to KQED's request for a comment over email from France. \u003cspan style=\"font-weight: 400\">“\u003c/span>Acme has been a great tenant. Both our businesses have grown, and Bartavelle’s, too, and in my opinion outgrown the space we have. Too much traffic, both for the parking lots and for the foot traffic. When Steve and his family understood that I was wondering about the future of the corner, he saw the wisdom in owning rather than renting short term,\u003cspan style=\"font-weight: 400\">”\u003c/span> he wrote. As for what he'll do with the space once Acme moves out, Lynch is still unsure. Maybe an expansion of his sales floor of imported wines, maybe desks for his sales staff, maybe both.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Ultimately, his approach to dealing with his property doesn't let him feel comfortable looking more than five years in advance relative to a tenant,” Sullivan says of Lynch. “That's where our long-term interests and his personal outlook have finally diverged enough that we need to provide for ourselves.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And so the Sullivans looked around for a space, and by luck found one on San Pablo just a stone’s throw from their current spot. Purchased this summer, Acme’s new building, formerly the Berkeley Army Surplus store, has a ground floor more than twice the size of the original storefront. (Lynch added in his email that he's glad Acme won't be too far: “I’m a good customer, and I won’t have to travel very far to buy bread.”)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're very cramped where we are. Particularly through the efforts of my oldest daughter [Becca], who doesn't seem to understand limits, [and] who's always trying to introduce new products and make new little things,” Sullivan says with a laugh. “It's weird for me to be talking about this in rhapsodic terms about this funky little simple building. But something about the proportions of the [new] building inside and how they're arranged just lend themselves so well to our layout of what we want to do.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lot can happen in three years’ time, including clearing Berkeley’s protracted zoning and permitting process, and completing renovations to suit Acme’s operations. \u003c/span>\u003cspan style=\"font-weight: 400\">Still, the company hopes to move in by 2023. Sullivan, who valued the serendipity of the Cedar and San Pablo lot, happily shares that the new building was built by the father of his younger daughter’s best friend. “It's got that kismet quality.”\u003c/span>\u003c/p>\n\u003cp>See the official statement from Acme Bread below.\u003c/p>\n\u003cp>\u003ci>Dear Customers-\u003c/i>\u003c/p>\n\u003cp>\u003ci>We have been on this corner for a long time. When our current lease ends in 2023 it will have been 40 years. But sometime between now and then we will be moving. When we and Kermit found and settled on this location back in 1983 we never imagined that we would ever move. Even though we have never had a long-term lease here wine and bread have always seemed like too good a team to break up. But we are getting too old for the excitement of successive 5-year leases and would like to secure our future for the long term.\u003c/i>\u003c/p>\n\u003cp>\u003ci>So on April 1, 2023 if you want to visit us we hope you’ll be willing to cross the street and walk two doors south to 1640 San Pablo, the former home of Berkeley Surplus. We have purchased that building and once we finish with permitting and other details we will begin working to design our new home. While we are sad to be moving we are excited about this project as the new building has considerably more space than we have here, which will be very good for our staff, our customers and our bread.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Best Wishes,\u003cbr>\nAcme Bread\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How You Can Help Kincade Fire Relief Efforts",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">This week, as the \u003c/span>\u003ca href=\"https://www.kqed.org/news/11782314/what-you-need-to-know-sonoma-countys-kincade-fire\">\u003cspan style=\"font-weight: 400\">Kincade Fire\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> rages on prompting more evacuations and preemptive power outages to prevent further fires, fire relief organizations are on the ground providing shelter and food for evacuees. \u003c/span>\u003cbr>\n[aside postID='science_1941376,news_11622575' label='What we learned from past fires']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three days worth of non-perishable food and water is a line item commonly seen on evacuation packing lists but most residents of this fire-stricken and earthquake-prone state can’t quite quantify what that looks like. Add on the rolling blackouts by PG&E that have affected residents and food businesses all over Northern California, and food preparedness becomes an even more abstract concept. (If you’re wondering how to prepare for a power outage and what is safe to eat during one, find our guide \u003c/span>\u003ca href=\"https://www.kqed.org/science/1948844/how-safe-to-eat-is-the-food-in-your-fridge-during-a-power-outage\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, organizations like \u003c/span>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, renowned chef José Andres’s “first food-responder” non-profit, are on the ground and in action in the North Bay feeding evacuees and first responders. Yesterday at the Sonoma Fairgrounds, chef Tyler Florence and volunteers from World Central Kitchen served up 6,000 meals. \u003c/span>\u003c/p>\n\u003cp>https://twitter.com/chefjoseandres/status/1188895557751889920\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other groups are focusing their relief efforts on addressing marginalized communities who face increased risk in these moments including \u003c/span>\u003ca href=\"https://nc707.org/\">\u003cspan style=\"font-weight: 400\">Nuestra Comunidad\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an organization that builds resiliency through bilingual disaster preparedness, and \u003c/span>\u003ca href=\"https://www.corazonhealdsburg.org/unityfund\">\u003cspan style=\"font-weight: 400\">Corazón Healdsburg\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which aims to bridge the economic gap across racial lines in Northern California. Sonoma County-based \u003c/span>\u003ca href=\"http://undocufund.org/\">\u003cspan style=\"font-weight: 400\">UndocuFund\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is also on the ground providing relief for undocumented folks affected by the fire. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a list of other organizations in Sonoma Country providing fire relief as well as accepting donations and volunteer help:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting \u003c/span>\u003ca href=\"https://donate.wck.org/give/236738/#!/donation/checkout\">\u003cspan style=\"font-weight: 400\">donations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as well as volunteers who can sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://refb.org/\">\u003cspan style=\"font-weight: 400\">Redwood Empire Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting donations at \u003c/span>\u003ca href=\"https://refb.org/redwood-empire-food-bank-kincade-fire-update-monday-october-28-2019/\">\u003cspan style=\"font-weight: 400\">several locations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> throughout Sonoma Country and is providing food at shelters in the area.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://napa.networkofcare.org/ph/services/agency.aspx?pid=CommunityActionofNapaValleyNapaValleyFoodBank_1038_11_0\">\u003cspan style=\"font-weight: 400\">Napa Valley Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> has outposts throughout Napa county including in Napa, Lake Berryessa, St. Helena and Calistoga.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sonomafamilymeal.org/\">\u003cspan style=\"font-weight: 400\">Sonoma Family Meal\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has worked with chefs, farms and restaurants to serve meals to families affected by fires since 2017. You can donate for Kincade fire relief \u003c/span>\u003ca href=\"https://www.gofundme.com/f/SonomaFamilyMeal?pc=fb_co_campmgmt_w&rcid=r01-157222190586-a3eb4b987997445b\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cvnl.org/volunteerism/disaster-services/\">\u003cspan style=\"font-weight: 400\">Volunteer Center of Sonoma\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting volunteers through their online portal. If you have specialized skills such as food handling or CERT, you can sign up for their disaster response team \u003c/span>\u003ca href=\"https://forms.zohopublic.com/virtualoffice11888/form/DisasterResponse2019/formperma/B1PhqADA_da9FI1WHvNotOaIhdQEGxlMfVe6KTT70xw\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?funit_id=1652\">Community Foundation Sonoma County Resilience Fund\u003c/a> is a long-term fund first started in 2017 that you can donate to. It is a source of long-term aid for Sonoma County.\u003c/li>\n\u003cli>United Way of the Wine Country's \u003ca href=\"https://www.unitedwaywinecountry.org/servlet/eAndar.article/4/United-Way-of-the-Wine-Country\">Kincade Fire Emergency Relief & Recovery Fund\u003c/a> is accepting donations to help with the relief and recovery efforts for those affected by the fire.\u003c/li>\n\u003cli>\u003ca href=\"https://cfilc.org/\">California Foundation for Independent Living Centers\u003c/a>'s Richard Devylder Fund, named after the disability rights activist, supports those who lost critical mobility and accessibility devices devices in the fires. You can specify your donation in the drop down menu \u003ca href=\"https://cfilc.org/donate/\">here\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>This list is by no means exhaustive\u003c/strong> and we encourage you to share information about volunteering and donation opportunities with us on \u003c/span>\u003ca href=\"https://twitter.com/KQEDcheckplease\">\u003cspan style=\"font-weight: 400\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">\u003cspan style=\"font-weight: 400\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other groups are focusing their relief efforts on addressing marginalized communities who face increased risk in these moments including \u003c/span>\u003ca href=\"https://nc707.org/\">\u003cspan style=\"font-weight: 400\">Nuestra Comunidad\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an organization that builds resiliency through bilingual disaster preparedness, and \u003c/span>\u003ca href=\"https://www.corazonhealdsburg.org/unityfund\">\u003cspan style=\"font-weight: 400\">Corazón Healdsburg\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which aims to bridge the economic gap across racial lines in Northern California. Sonoma County-based \u003c/span>\u003ca href=\"http://undocufund.org/\">\u003cspan style=\"font-weight: 400\">UndocuFund\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is also on the ground providing relief for undocumented folks affected by the fire. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a list of other organizations in Sonoma Country providing fire relief as well as accepting donations and volunteer help:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting \u003c/span>\u003ca href=\"https://donate.wck.org/give/236738/#!/donation/checkout\">\u003cspan style=\"font-weight: 400\">donations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as well as volunteers who can sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://refb.org/\">\u003cspan style=\"font-weight: 400\">Redwood Empire Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting donations at \u003c/span>\u003ca href=\"https://refb.org/redwood-empire-food-bank-kincade-fire-update-monday-october-28-2019/\">\u003cspan style=\"font-weight: 400\">several locations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> throughout Sonoma Country and is providing food at shelters in the area.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://napa.networkofcare.org/ph/services/agency.aspx?pid=CommunityActionofNapaValleyNapaValleyFoodBank_1038_11_0\">\u003cspan style=\"font-weight: 400\">Napa Valley Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> has outposts throughout Napa county including in Napa, Lake Berryessa, St. Helena and Calistoga.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sonomafamilymeal.org/\">\u003cspan style=\"font-weight: 400\">Sonoma Family Meal\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has worked with chefs, farms and restaurants to serve meals to families affected by fires since 2017. You can donate for Kincade fire relief \u003c/span>\u003ca href=\"https://www.gofundme.com/f/SonomaFamilyMeal?pc=fb_co_campmgmt_w&rcid=r01-157222190586-a3eb4b987997445b\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cvnl.org/volunteerism/disaster-services/\">\u003cspan style=\"font-weight: 400\">Volunteer Center of Sonoma\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting volunteers through their online portal. If you have specialized skills such as food handling or CERT, you can sign up for their disaster response team \u003c/span>\u003ca href=\"https://forms.zohopublic.com/virtualoffice11888/form/DisasterResponse2019/formperma/B1PhqADA_da9FI1WHvNotOaIhdQEGxlMfVe6KTT70xw\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?funit_id=1652\">Community Foundation Sonoma County Resilience Fund\u003c/a> is a long-term fund first started in 2017 that you can donate to. It is a source of long-term aid for Sonoma County.\u003c/li>\n\u003cli>United Way of the Wine Country's \u003ca href=\"https://www.unitedwaywinecountry.org/servlet/eAndar.article/4/United-Way-of-the-Wine-Country\">Kincade Fire Emergency Relief & Recovery Fund\u003c/a> is accepting donations to help with the relief and recovery efforts for those affected by the fire.\u003c/li>\n\u003cli>\u003ca href=\"https://cfilc.org/\">California Foundation for Independent Living Centers\u003c/a>'s Richard Devylder Fund, named after the disability rights activist, supports those who lost critical mobility and accessibility devices devices in the fires. You can specify your donation in the drop down menu \u003ca href=\"https://cfilc.org/donate/\">here\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>This list is by no means exhaustive\u003c/strong> and we encourage you to share information about volunteering and donation opportunities with us on \u003c/span>\u003ca href=\"https://twitter.com/KQEDcheckplease\">\u003cspan style=\"font-weight: 400\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">\u003cspan style=\"font-weight: 400\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"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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"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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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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