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"content": "\u003cp>In 2009, food writer Emma Christensen began brewing beer at home. She quickly grew to love each stage of the hours-long process, much of which is spent tending to a crock of boiling wort, or unfermented beer, and adding hops every few minutes. Over the course of making more than a hundred batches, she has become skilled at the art of turning barley, water, hops and yeast into beer.\u003c/p>\n\u003cp>So Christensen, like many homebrewers, is both amused and mystified by one of the latest innovations of the tech age: automated countertop brewing systems, sometimes referred to as beerbots. Like the homebrewer's version of the bread machine, beerbots have turned the gritty, sticky, ancient craft of brewing into a neat and tidy hobby that requires fairly minimal skill, an ability to follow simple directions and – of course – a smartphone or tablet.\u003c/p>\n\u003cp>\"I just don't see the appeal,\" says Christensen, who has written \u003ca href=\"http://www.emmachristensenmedia.com/\">three books on homebrewing\u003c/a>. \"You throw the ingredients into a box and it becomes beer. I'd rather go to the store and buy a six-pack of really good craft beer.\"\u003c/p>\n\u003cp>The level of automation varies among the different brands. For example, with the models from \u003ca href=\"https://www.picobrew.com/BrewMarketplace/Index.cshtml\">PicoBrew\u003c/a>, probably the dominant company in the field, the human participant must transfer the beer from the fermenting vessel to the serving keg. The \u003ca href=\"https://www.brewie.org/how-it-works\">Brewie\u003c/a> beerbot also requires similar liquid transferring. Other setups, like the forthcoming beerbots from \u003ca href=\"http://www.igulu.com/\">iGulu\u003c/a> and \u003ca href=\"https://www.minibrew.io/\">MiniBrew\u003c/a>, are advertised as doing virtually everything automatically with minimal hands-on participation from a person. The available brewing system from \u003ca href=\"https://williamswarn.co.nz/\">WilliamsWarn\u003c/a> likewise demands little attention from its operator, since every stage of the beer-making process occurs in one container, which is eventually tapped like a keg.\u003c/p>\n\u003cp>\"You push a button, walk away for a week or two, and come back and pour yourself a beer,\" says Duke Geren, a craft beer enthusiast and homebrewer in Vancouver, Wash., who says he has little interest in brewing with a beerbot system, most of which are started and monitored via smartphone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bill Mitchell, co-founder of PicoBrew, explains that his company's \"mission is to minimize the manual labor that's unrelated to the art and science of brewing.\" Each of his company's three different models, which have sold about 10,000 units in the past four years, simply eliminates, or makes easier, the steps of homebrewing where mistakes are most likely to occur.\u003c/p>\n\u003cp>\"It's not like you're reconstituting dried beer,\" he says.\u003c/p>\n\u003cp>For example, PicoBrew's automated brewing systems carefully moderate temperatures through the brewing processes. They also automatically sterilize the equipment after brewing – a critical, and sometimes tricky, step in the process of consistently making good beer.\u003c/p>\n\u003cp>\"The technology helps people make better beer by helping eliminate some of the technical defects that brewers often encounter,\" says Mitchell, who compares brewing with PicoBrew systems to cooking a meal on a modern stove rather than a campfire.\u003c/p>\n\u003cp>The Pico Pro unit and the newly released Pico C allow customers to make dozens of popular commercial beers at home, including Deschutes Brewery's Fresh-Squeezed IPA and Elysian Brewing Company's Dragonstooth Stout. Online customer reviews are mixed when it comes to how perfectly these recipes, which come to one's door in a so-called PicoPak, replicate the original beer.\u003c/p>\n\u003cp>Though these machines are marvels of technology, it isn't clear that using them fosters much in the way of personal brewing skills. Jeremy Marshall, Lagunitas Brewing Company's brewmaster, says he would probably never hire a new brewer whose only experience making beer has been with a beerbot.\u003c/p>\n\u003cp>\"You probably don't learn very much brewing like this, except that if you put the grain and hops in this hole and press the button, you get beer,\" he says. By contrast, he has hired several assistant brewers whose only experience was homebrewing the traditional way, using a stove, bucket and large glass jug, or carboy.\u003c/p>\n\u003cp>Yet Marshall uses a beerbot himself. In Lagunitas' fermentation lab at its Petaluma, Calif., headquarters, Marshall and his staff have been running a \u003ca href=\"https://www.picobrew.com/Store/products/zymatic.cshtml\">PicoBrew Zymatic\u003c/a> system since early spring, mainly to make test batches of beer with experimental grains.\u003c/p>\n\u003cp>In fact, of the roughly 2,400 Zymatic systems sold (for about $2,000 each) since the unit was introduced in 2013, about half, PicoBrew's Mitchell says, are now being used by commercial craft breweries.\u003c/p>\n\u003cp>Marshall believes beer machines may prove most serviceable in the long-term as research tools for professional brewers. He also expects them to remain popular among wealthy beer enthusiasts with too little time to brew in a crockpot and bucket. Traditional homebrewing can easily gobble up half a day in the first brewing stage alone. Beerbots, the advertisements claim, reduce brewing time to about two or three hours. Fermentation, the natural conversion of sugar into alcohol by yeast, takes at least several days no matter how one makes beer.\u003c/p>\n\u003cp>Geren thinks beerbots are too expensive to replace old-school homebrewing on a large scale. Whereas a traditional five-gallon (19-liter) homebrewing setup may cost about $200, the most affordable beerbot model on the market is the Pico C, which the company's website lists at $549. The Pico Pro runs about $800. Each one makes just five liters of beer.\u003c/p>\n\u003cp>\"For the cost of the unit and $20 to $30 for the ingredient packs, you're brewing some pretty expensive beer at that point,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.brewie.org/the-machine\">Brewie\u003c/a> system runs $2,199 and makes around 20 liters of beer per batch. The WilliamsWarn \u003ca href=\"https://williamswarn.co.nz/products/brewmaster/\">BrewMaster\u003c/a> is in a league all its own, running about $7,000 and making 23 liters at a time.\u003c/p>\n\u003cp>Because the WilliamsWarn system dispenses the beer from the same container in which it was fermented, \"you're sitting on that one beer until you drink it all,\" Mitchell, at PicoBrew, notes.\u003c/p>\n\u003cp>Christensen believes the cost of the average beerbot must drop significantly if the products are going to become common household appliances. She believes automated brewing units are now \"at the precipice\" between failing as a concept and going mainstream.\u003c/p>\n\u003cp>\"As a food editor, I've tested a lot of products like these, and I have seen so many gadgets come and go,\" she says. \"I feel like it could go either way with these.\"\u003c/p>\n\u003cp>She recalls when sous vide machines first hit the market.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"They were so big, and I thought, 'No way – these won't survive,' \" she says. \"And now lots of people have them, and I own one, too.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2009, food writer Emma Christensen began brewing beer at home. She quickly grew to love each stage of the hours-long process, much of which is spent tending to a crock of boiling wort, or unfermented beer, and adding hops every few minutes. Over the course of making more than a hundred batches, she has become skilled at the art of turning barley, water, hops and yeast into beer.\u003c/p>\n\u003cp>So Christensen, like many homebrewers, is both amused and mystified by one of the latest innovations of the tech age: automated countertop brewing systems, sometimes referred to as beerbots. Like the homebrewer's version of the bread machine, beerbots have turned the gritty, sticky, ancient craft of brewing into a neat and tidy hobby that requires fairly minimal skill, an ability to follow simple directions and – of course – a smartphone or tablet.\u003c/p>\n\u003cp>\"I just don't see the appeal,\" says Christensen, who has written \u003ca href=\"http://www.emmachristensenmedia.com/\">three books on homebrewing\u003c/a>. \"You throw the ingredients into a box and it becomes beer. I'd rather go to the store and buy a six-pack of really good craft beer.\"\u003c/p>\n\u003cp>The level of automation varies among the different brands. For example, with the models from \u003ca href=\"https://www.picobrew.com/BrewMarketplace/Index.cshtml\">PicoBrew\u003c/a>, probably the dominant company in the field, the human participant must transfer the beer from the fermenting vessel to the serving keg. The \u003ca href=\"https://www.brewie.org/how-it-works\">Brewie\u003c/a> beerbot also requires similar liquid transferring. Other setups, like the forthcoming beerbots from \u003ca href=\"http://www.igulu.com/\">iGulu\u003c/a> and \u003ca href=\"https://www.minibrew.io/\">MiniBrew\u003c/a>, are advertised as doing virtually everything automatically with minimal hands-on participation from a person. The available brewing system from \u003ca href=\"https://williamswarn.co.nz/\">WilliamsWarn\u003c/a> likewise demands little attention from its operator, since every stage of the beer-making process occurs in one container, which is eventually tapped like a keg.\u003c/p>\n\u003cp>\"You push a button, walk away for a week or two, and come back and pour yourself a beer,\" says Duke Geren, a craft beer enthusiast and homebrewer in Vancouver, Wash., who says he has little interest in brewing with a beerbot system, most of which are started and monitored via smartphone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bill Mitchell, co-founder of PicoBrew, explains that his company's \"mission is to minimize the manual labor that's unrelated to the art and science of brewing.\" Each of his company's three different models, which have sold about 10,000 units in the past four years, simply eliminates, or makes easier, the steps of homebrewing where mistakes are most likely to occur.\u003c/p>\n\u003cp>\"It's not like you're reconstituting dried beer,\" he says.\u003c/p>\n\u003cp>For example, PicoBrew's automated brewing systems carefully moderate temperatures through the brewing processes. They also automatically sterilize the equipment after brewing – a critical, and sometimes tricky, step in the process of consistently making good beer.\u003c/p>\n\u003cp>\"The technology helps people make better beer by helping eliminate some of the technical defects that brewers often encounter,\" says Mitchell, who compares brewing with PicoBrew systems to cooking a meal on a modern stove rather than a campfire.\u003c/p>\n\u003cp>The Pico Pro unit and the newly released Pico C allow customers to make dozens of popular commercial beers at home, including Deschutes Brewery's Fresh-Squeezed IPA and Elysian Brewing Company's Dragonstooth Stout. Online customer reviews are mixed when it comes to how perfectly these recipes, which come to one's door in a so-called PicoPak, replicate the original beer.\u003c/p>\n\u003cp>Though these machines are marvels of technology, it isn't clear that using them fosters much in the way of personal brewing skills. Jeremy Marshall, Lagunitas Brewing Company's brewmaster, says he would probably never hire a new brewer whose only experience making beer has been with a beerbot.\u003c/p>\n\u003cp>\"You probably don't learn very much brewing like this, except that if you put the grain and hops in this hole and press the button, you get beer,\" he says. By contrast, he has hired several assistant brewers whose only experience was homebrewing the traditional way, using a stove, bucket and large glass jug, or carboy.\u003c/p>\n\u003cp>Yet Marshall uses a beerbot himself. In Lagunitas' fermentation lab at its Petaluma, Calif., headquarters, Marshall and his staff have been running a \u003ca href=\"https://www.picobrew.com/Store/products/zymatic.cshtml\">PicoBrew Zymatic\u003c/a> system since early spring, mainly to make test batches of beer with experimental grains.\u003c/p>\n\u003cp>In fact, of the roughly 2,400 Zymatic systems sold (for about $2,000 each) since the unit was introduced in 2013, about half, PicoBrew's Mitchell says, are now being used by commercial craft breweries.\u003c/p>\n\u003cp>Marshall believes beer machines may prove most serviceable in the long-term as research tools for professional brewers. He also expects them to remain popular among wealthy beer enthusiasts with too little time to brew in a crockpot and bucket. Traditional homebrewing can easily gobble up half a day in the first brewing stage alone. Beerbots, the advertisements claim, reduce brewing time to about two or three hours. Fermentation, the natural conversion of sugar into alcohol by yeast, takes at least several days no matter how one makes beer.\u003c/p>\n\u003cp>Geren thinks beerbots are too expensive to replace old-school homebrewing on a large scale. Whereas a traditional five-gallon (19-liter) homebrewing setup may cost about $200, the most affordable beerbot model on the market is the Pico C, which the company's website lists at $549. The Pico Pro runs about $800. Each one makes just five liters of beer.\u003c/p>\n\u003cp>\"For the cost of the unit and $20 to $30 for the ingredient packs, you're brewing some pretty expensive beer at that point,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.brewie.org/the-machine\">Brewie\u003c/a> system runs $2,199 and makes around 20 liters of beer per batch. The WilliamsWarn \u003ca href=\"https://williamswarn.co.nz/products/brewmaster/\">BrewMaster\u003c/a> is in a league all its own, running about $7,000 and making 23 liters at a time.\u003c/p>\n\u003cp>Because the WilliamsWarn system dispenses the beer from the same container in which it was fermented, \"you're sitting on that one beer until you drink it all,\" Mitchell, at PicoBrew, notes.\u003c/p>\n\u003cp>Christensen believes the cost of the average beerbot must drop significantly if the products are going to become common household appliances. She believes automated brewing units are now \"at the precipice\" between failing as a concept and going mainstream.\u003c/p>\n\u003cp>\"As a food editor, I've tested a lot of products like these, and I have seen so many gadgets come and go,\" she says. \"I feel like it could go either way with these.\"\u003c/p>\n\u003cp>She recalls when sous vide machines first hit the market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>At 87, Dolores Huerta is a living civil rights icon. She has spent most of her life as a political activist, fighting for better working conditions for farmworkers and the rights of the downtrodden, a firm believer in the power of political organizing to effect change.\u003c/p>\n\u003cp>And yet, her role in the farmworkers movement has long been overshadowed by that of Cesar Chavez, her longtime collaborator and co-founder of what became the United Farm Workers of America union. That's true even when it comes to credit for coining the movement's famous slogan, \u003cem>Sí se puede\u003c/em> — Spanish for \"Yes, we can\" — which inspired President Obama's own campaign battle cry and has often wrongly been attributed to Chavez. (Obama acknowledged Huerta as the \u003ca href=\"https://obamawhitehouse.archives.gov/the-press-office/2012/05/29/remarks-president-presidential-medal-freedom-ceremony\">source of that phrase\u003c/a> when he awarded her the Presidential Medal of Freedom in 2012. She talks about its origins below.)\u003c/p>\n\u003cp>\u003ca href=\"https://www.doloresthemovie.com/\">Dolores\u003c/a>\u003cem>,\u003c/em> a new documentary from director Peter Bratt, aims to finally set the record straight. The film chronicles Huerta's evolution from a teenager outraged by the racial and economic injustices she saw in California's agricultural Central Valley to a key architect of the nationwide boycott of grapes that led to the first farmworker union contracts. At its height, an estimated 17 million people stopped buying grapes.\u003c/p>\n\u003cp>Huerta was 25 when she became the political director of the Community Service Organization, run by influential community organizer Fred Ross. That's where she met Chavez, and in 1962 the two teamed up to form what became the UFA, organizing farmworkers who toiled for wages as low as 70 cents an hour, in brutal conditions.\u003c/p>\n\u003cp>\"They didn't have toilets in the fields, they didn't have cold drinking water. They didn't have rest periods,\" Huerta tells NPR.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 1965, the grape workers struck, and Huerta was a leading organizer. She faced violence on the picket lines — and sexism from both the growers she was staring down and their political allies, and from within her own organization. At one point, a lawmaker is seen referring to Huerta as Chavez's \"sidekick.\" At a time when the feminist movement was taking root, Huerta was an unconventional figure: the twice-divorced mother of 11 children. \"Who supports those kids when she's out on these adventures?\" one of her opponents is shown asking in historical footage.\u003c/p>\n\u003cp>Now grown, her children provide some of the most moving accounts in the film. They speak with great admiration for their mother, but are also candid about the price her tireless dedication to the cause exacted on the family. As one daughter puts it, \"The movement became her most important child.\"\u003c/p>\n\u003cfigure id=\"attachment_120854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march.jpg\" alt=\"Huerta organizes marchers in Coachella, Calif., in 1969. She's been an outspoken activist for the rights of farmworkers and the downtrodden for much of her life.\" width=\"1400\" height=\"786\" class=\"size-full wp-image-120854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-520x292.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Huerta organizes marchers in Coachella, Calif., in 1969. She's been an outspoken activist for the rights of farmworkers and the downtrodden for much of her life. \u003ccite>(George Ballis//George Ballis/Take Stock/The Image Work)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As she approaches nine decades of life, Huerta remains outspoken and indefatigable. Through her \u003ca href=\"http://doloreshuerta.org/\">Dolores Huerta Foundation,\u003c/a> she continues to work with agricultural communities, organizing people to run for office and advocating on issues of health, education and economic development.\u003c/p>\n\u003cp>Huerta recently stopped by NPR headquarters in Washington, D.C., where she spoke to us about the new film, her life's work and her ongoing activism. Excerpts of our conversation are transcribed below, edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>After the grape workers went on strike, you directed the national boycott of grapes. What kind of day-to-day conditions did farmworkers in the field face at that time? \u003c/strong>\u003c/p>\n\u003cp>Well, the conditions were terrible. The farmworkers were only earning about 70 cents an hour at that time — 90 cents was the highest wage that they were earning. They didn't have toilets in the fields, they didn't have cold drinking water. They didn't have rest periods. People worked from sunup to sundown. It was really atrocious. And families were so poor. I think that's one of the things that really infuriated me. When I saw people in their homes — they had dirt floors. And the furniture was orange crates and cardboard boxes. People were so incredibly poor and they were working so hard. And the children were [suffering from malnutrition] and very ill-clothed and ill-fed. I said, \"This is wrong,\" because you saw how hard they were working, and yet they were not getting paid anything.\u003c/p>\n\u003cp>\u003cstrong>One thing that struck me while watching the documentary was the violence directed against farmworkers during the strike. Were you subjected to this violence? \u003c/strong>\u003c/p>\n\u003cp>Oh, many times. We had violence directed at us by the growers themselves, trying to run us down by cars, pointing rifles at us, spraying the people when they were on the picket line with sulfur. And then we had violence by the Teamsters union with the goons that they hired at that time — and by the way, I have to say that the Teamsters union are OK today. [Editor's note: In 1970, the Teamsters union signed a deal with growers for access to organize farmworkers, undercutting the efforts of the United Farm Workers.] They came at us with two by fours. We had a lot of violence, definitely. And then I was beaten up by the police San Francisco [in 1988], which also is shown in the film. [During that incident, several of her ribs were broken and her recovery took months.]\u003c/p>\n\u003cp>\u003cstrong> In the documentary, we hear a lot of moving testimony from your children. And they obviously have a great deal of respect and admiration for you. But they also talk about the toll that the work took on the family when they were growing up. Was that something that weighed on you — the fact that that you were very much a pioneer, but the time that you spent on activism meant time away from your children? \u003c/strong>\u003c/p>\n\u003cp>I think that's something that all mothers have to deal with, especially single mothers. We work and we have to leave the kids behind. And I think that's one of the reasons that we, not only as women but as families, we have to advocate for early childhood education for all of our children. To make sure that they're taken care of but also educated in the process. Because we do need women in civic life. We do need women to run for office, to be in political office. We need a feminist to be at the table when decisions are being made so that the right decisions will be made. But you know, actually, in the farmworkers union — and the film doesn't really show this — we always had a daycare for children. Because when we did this strike, and especially when all of the people went on the march to Sacramento, the women had to take over the picket lines.\u003c/p>\n\u003cp>\u003cstrong>Because the men were marching to Sacramento?\u003c/strong>\u003c/p>\n\u003cp>Yeah, the women had to take over the strike. The women had to run all the picket lines. They had to do all the work that we were doing in the strike.\u003c/p>\n\u003cp>\u003cstrong>Do you feel that women working in the fields faced special challenges when you were organizing? \u003c/strong>\u003c/p>\n\u003cp>Oh absolutely, especially on the issue of pesticides. Because you know, the pesticides in the fields really affect women even more than they do men. They affect children and they affect women more than they do men. But we have had so many women that have cancer, so many children have been born with deformities. And men also that have died because they were spraying pesticides in the field and they died of lung cancer. This is a really, really big issue to this day for farmworkers. Because even though we were able to get many of the pesticides banned, they keep inventing new ones. And it was actually just a couple of months ago that a group of farmworkers working in a field near Bakersfield \u003ca href=\"https://www.theguardian.com/environment/2017/may/17/pesticide-trump-ban-california-farm-workers-sick\">were poisoned\u003c/a>. And one of the pesticides that affected them was one that was recently taken off the restricted list by President Trump. [Editor's note: The Environmental Protection Agency, under President Obama, had concluded that the pesticide chlorpyrifos could pose a risk to consumers and proposed banning it. But a final decision was not made until March, when the Trump administration's EPA \u003ca href=\"http://www.npr.org/sections/thesalt/2017/03/29/521898976/will-the-epa-reject-a-pesticide-or-its-own-scientific-evidence\">reversed course\u003c/a> and said it would keep the pesticide on the market.]\u003c/p>\n\u003cp>\u003cstrong>One of things in the documentary that stayed with me is that you say that for a long time, you didn't think it was right to take credit for your work. \u003c/strong>\u003c/p>\n\u003cp>You know what? I've thought about that a lot. When we had our first constitutional convention for the National Farm Workers Association and we were having elections and Cesar [Chavez] was running the meeting, he stepped down from the dais and came up to me. He said, \"Who's going to nominate you for vice president?\" And I said, \"Oh, I don't have to be on the board. I just want to serve all the women out there.\" How many of us have thought that way?\u003c/p>\n\u003cp>And he said, \"You're crazy.\" So I did — I grabbed somebody to nominate me. But if Cesar hadn't told me to, I wouldn't have thought about it. And I think that's a problem with us as women — we don't think we need to be in the power structure, that we need to be on those boards where decisions are being made. Sometimes we think well, I'm not really prepared to take that position or that role. But I say [to women out there]: Just do it like the guys do it — pretend that you know. And then you learn on the job.\u003c/p>\n\u003cp>\u003cstrong>The slogan \"\u003cem>Sí\u003c/em>\u003c/strong>\u003cstrong>\u003cem> se puede\"\u003c/em>\u003c/strong>\u003cstrong> — \"Yes, we can\" — that was you. How did you come up with that?\u003c/strong>\u003c/p>\n\u003cp>We were in Arizona. We were organizing people in the community to come to support us. They had passed a law in Arizona that if you said, \"boycott,\" you could go to prison for six months. And if you said \"strike,\" you could go to prison. So we were trying to organize against that law. And I was speaking to a group of professionals in Arizona, to see if they could support us. And they said, \"Oh, here in Arizona you can't do any of that. In Arizona \u003cem>no se puede — \u003c/em>no you can't\u003cem>.\" \u003c/em>And I said, \"No, in Arizona \u003cem>sí se puede!\" \u003c/em>And when I went back to our meeting that we had every night there ... I gave that report to everybody and when I said, \"\u003cem>Sí se puede\u003c/em>,\" everybody started shouting, \"\u003cem>Sí se puede! Sí se puede!\"\u003c/em> And so that became the slogan of our campaign in Arizona and now is the slogan for the immigrant rights movement, you know, on posters. We can do it. I can do it. \u003cem>Sí\u003c/em>\u003cem> se puede\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>That must make you smile every time you hear it. \u003c/strong>\u003c/p>\n\u003cp>Oh, it does. I always feel very happy. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At 87, Dolores Huerta is a living civil rights icon. She has spent most of her life as a political activist, fighting for better working conditions for farmworkers and the rights of the downtrodden, a firm believer in the power of political organizing to effect change.\u003c/p>\n\u003cp>And yet, her role in the farmworkers movement has long been overshadowed by that of Cesar Chavez, her longtime collaborator and co-founder of what became the United Farm Workers of America union. That's true even when it comes to credit for coining the movement's famous slogan, \u003cem>Sí se puede\u003c/em> — Spanish for \"Yes, we can\" — which inspired President Obama's own campaign battle cry and has often wrongly been attributed to Chavez. (Obama acknowledged Huerta as the \u003ca href=\"https://obamawhitehouse.archives.gov/the-press-office/2012/05/29/remarks-president-presidential-medal-freedom-ceremony\">source of that phrase\u003c/a> when he awarded her the Presidential Medal of Freedom in 2012. She talks about its origins below.)\u003c/p>\n\u003cp>\u003ca href=\"https://www.doloresthemovie.com/\">Dolores\u003c/a>\u003cem>,\u003c/em> a new documentary from director Peter Bratt, aims to finally set the record straight. The film chronicles Huerta's evolution from a teenager outraged by the racial and economic injustices she saw in California's agricultural Central Valley to a key architect of the nationwide boycott of grapes that led to the first farmworker union contracts. At its height, an estimated 17 million people stopped buying grapes.\u003c/p>\n\u003cp>Huerta was 25 when she became the political director of the Community Service Organization, run by influential community organizer Fred Ross. That's where she met Chavez, and in 1962 the two teamed up to form what became the UFA, organizing farmworkers who toiled for wages as low as 70 cents an hour, in brutal conditions.\u003c/p>\n\u003cp>\"They didn't have toilets in the fields, they didn't have cold drinking water. They didn't have rest periods,\" Huerta tells NPR.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 1965, the grape workers struck, and Huerta was a leading organizer. She faced violence on the picket lines — and sexism from both the growers she was staring down and their political allies, and from within her own organization. At one point, a lawmaker is seen referring to Huerta as Chavez's \"sidekick.\" At a time when the feminist movement was taking root, Huerta was an unconventional figure: the twice-divorced mother of 11 children. \"Who supports those kids when she's out on these adventures?\" one of her opponents is shown asking in historical footage.\u003c/p>\n\u003cp>Now grown, her children provide some of the most moving accounts in the film. They speak with great admiration for their mother, but are also candid about the price her tireless dedication to the cause exacted on the family. As one daughter puts it, \"The movement became her most important child.\"\u003c/p>\n\u003cfigure id=\"attachment_120854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march.jpg\" alt=\"Huerta organizes marchers in Coachella, Calif., in 1969. She's been an outspoken activist for the rights of farmworkers and the downtrodden for much of her life.\" width=\"1400\" height=\"786\" class=\"size-full wp-image-120854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-520x292.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Huerta organizes marchers in Coachella, Calif., in 1969. She's been an outspoken activist for the rights of farmworkers and the downtrodden for much of her life. \u003ccite>(George Ballis//George Ballis/Take Stock/The Image Work)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As she approaches nine decades of life, Huerta remains outspoken and indefatigable. Through her \u003ca href=\"http://doloreshuerta.org/\">Dolores Huerta Foundation,\u003c/a> she continues to work with agricultural communities, organizing people to run for office and advocating on issues of health, education and economic development.\u003c/p>\n\u003cp>Huerta recently stopped by NPR headquarters in Washington, D.C., where she spoke to us about the new film, her life's work and her ongoing activism. Excerpts of our conversation are transcribed below, edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>After the grape workers went on strike, you directed the national boycott of grapes. What kind of day-to-day conditions did farmworkers in the field face at that time? \u003c/strong>\u003c/p>\n\u003cp>Well, the conditions were terrible. The farmworkers were only earning about 70 cents an hour at that time — 90 cents was the highest wage that they were earning. They didn't have toilets in the fields, they didn't have cold drinking water. They didn't have rest periods. People worked from sunup to sundown. It was really atrocious. And families were so poor. I think that's one of the things that really infuriated me. When I saw people in their homes — they had dirt floors. And the furniture was orange crates and cardboard boxes. People were so incredibly poor and they were working so hard. And the children were [suffering from malnutrition] and very ill-clothed and ill-fed. I said, \"This is wrong,\" because you saw how hard they were working, and yet they were not getting paid anything.\u003c/p>\n\u003cp>\u003cstrong>One thing that struck me while watching the documentary was the violence directed against farmworkers during the strike. Were you subjected to this violence? \u003c/strong>\u003c/p>\n\u003cp>Oh, many times. We had violence directed at us by the growers themselves, trying to run us down by cars, pointing rifles at us, spraying the people when they were on the picket line with sulfur. And then we had violence by the Teamsters union with the goons that they hired at that time — and by the way, I have to say that the Teamsters union are OK today. [Editor's note: In 1970, the Teamsters union signed a deal with growers for access to organize farmworkers, undercutting the efforts of the United Farm Workers.] They came at us with two by fours. We had a lot of violence, definitely. And then I was beaten up by the police San Francisco [in 1988], which also is shown in the film. [During that incident, several of her ribs were broken and her recovery took months.]\u003c/p>\n\u003cp>\u003cstrong> In the documentary, we hear a lot of moving testimony from your children. And they obviously have a great deal of respect and admiration for you. But they also talk about the toll that the work took on the family when they were growing up. Was that something that weighed on you — the fact that that you were very much a pioneer, but the time that you spent on activism meant time away from your children? \u003c/strong>\u003c/p>\n\u003cp>I think that's something that all mothers have to deal with, especially single mothers. We work and we have to leave the kids behind. And I think that's one of the reasons that we, not only as women but as families, we have to advocate for early childhood education for all of our children. To make sure that they're taken care of but also educated in the process. Because we do need women in civic life. We do need women to run for office, to be in political office. We need a feminist to be at the table when decisions are being made so that the right decisions will be made. But you know, actually, in the farmworkers union — and the film doesn't really show this — we always had a daycare for children. Because when we did this strike, and especially when all of the people went on the march to Sacramento, the women had to take over the picket lines.\u003c/p>\n\u003cp>\u003cstrong>Because the men were marching to Sacramento?\u003c/strong>\u003c/p>\n\u003cp>Yeah, the women had to take over the strike. The women had to run all the picket lines. They had to do all the work that we were doing in the strike.\u003c/p>\n\u003cp>\u003cstrong>Do you feel that women working in the fields faced special challenges when you were organizing? \u003c/strong>\u003c/p>\n\u003cp>Oh absolutely, especially on the issue of pesticides. Because you know, the pesticides in the fields really affect women even more than they do men. They affect children and they affect women more than they do men. But we have had so many women that have cancer, so many children have been born with deformities. And men also that have died because they were spraying pesticides in the field and they died of lung cancer. This is a really, really big issue to this day for farmworkers. Because even though we were able to get many of the pesticides banned, they keep inventing new ones. And it was actually just a couple of months ago that a group of farmworkers working in a field near Bakersfield \u003ca href=\"https://www.theguardian.com/environment/2017/may/17/pesticide-trump-ban-california-farm-workers-sick\">were poisoned\u003c/a>. And one of the pesticides that affected them was one that was recently taken off the restricted list by President Trump. [Editor's note: The Environmental Protection Agency, under President Obama, had concluded that the pesticide chlorpyrifos could pose a risk to consumers and proposed banning it. But a final decision was not made until March, when the Trump administration's EPA \u003ca href=\"http://www.npr.org/sections/thesalt/2017/03/29/521898976/will-the-epa-reject-a-pesticide-or-its-own-scientific-evidence\">reversed course\u003c/a> and said it would keep the pesticide on the market.]\u003c/p>\n\u003cp>\u003cstrong>One of things in the documentary that stayed with me is that you say that for a long time, you didn't think it was right to take credit for your work. \u003c/strong>\u003c/p>\n\u003cp>You know what? I've thought about that a lot. When we had our first constitutional convention for the National Farm Workers Association and we were having elections and Cesar [Chavez] was running the meeting, he stepped down from the dais and came up to me. He said, \"Who's going to nominate you for vice president?\" And I said, \"Oh, I don't have to be on the board. I just want to serve all the women out there.\" How many of us have thought that way?\u003c/p>\n\u003cp>And he said, \"You're crazy.\" So I did — I grabbed somebody to nominate me. But if Cesar hadn't told me to, I wouldn't have thought about it. And I think that's a problem with us as women — we don't think we need to be in the power structure, that we need to be on those boards where decisions are being made. Sometimes we think well, I'm not really prepared to take that position or that role. But I say [to women out there]: Just do it like the guys do it — pretend that you know. And then you learn on the job.\u003c/p>\n\u003cp>\u003cstrong>The slogan \"\u003cem>Sí\u003c/em>\u003c/strong>\u003cstrong>\u003cem> se puede\"\u003c/em>\u003c/strong>\u003cstrong> — \"Yes, we can\" — that was you. How did you come up with that?\u003c/strong>\u003c/p>\n\u003cp>We were in Arizona. We were organizing people in the community to come to support us. They had passed a law in Arizona that if you said, \"boycott,\" you could go to prison for six months. And if you said \"strike,\" you could go to prison. So we were trying to organize against that law. And I was speaking to a group of professionals in Arizona, to see if they could support us. And they said, \"Oh, here in Arizona you can't do any of that. In Arizona \u003cem>no se puede — \u003c/em>no you can't\u003cem>.\" \u003c/em>And I said, \"No, in Arizona \u003cem>sí se puede!\" \u003c/em>And when I went back to our meeting that we had every night there ... I gave that report to everybody and when I said, \"\u003cem>Sí se puede\u003c/em>,\" everybody started shouting, \"\u003cem>Sí se puede! Sí se puede!\"\u003c/em> And so that became the slogan of our campaign in Arizona and now is the slogan for the immigrant rights movement, you know, on posters. We can do it. I can do it. \u003cem>Sí\u003c/em>\u003cem> se puede\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>That must make you smile every time you hear it. \u003c/strong>\u003c/p>\n\u003cp>Oh, it does. I always feel very happy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire",
"title": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Having just opened a new restaurant six months ago, it wasn’t like Chef Carlos Altamirano was looking to open another one right now.\u003c/p>\n\u003cp>But sometimes, things just fall into your lap.\u003c/p>\n\u003cp>That was the case in Lafayette, a city in which it’s nearly impossible to find a space, unless another one closes – that is now known as Barranco Cocina Peruana.\u003c/p>\n\u003cfigure id=\"attachment_120780\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0742-new-1.jpg\" alt=\"Barranco Cocina Peruana exterior.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Cocina Peruana exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mt. Diablo Blvd, it’s right downtown, and for commuters, it’s the first restaurant you come upon when exiting the BART station; perfect for a post-work cocktail and some small plates with friends.\u003c/p>\n\u003cp>“We had wanted to do something in Lafayette for a long time now,” agreed Shu Dai Altamirano, his wife and business partner, “but couldn’t find anything.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The landlord here loves \u003ca href=\"http://paradakitchen.com/\">Parada\u003c/a> and wanted us to do something here,” said Carlos Altamirano, referring to his Walnut Creek restaurant, now two years old.\u003c/p>\n\u003cp>When the space vacated, the landlord invited Altamirano to come see it.\u003c/p>\n\u003cfigure id=\"attachment_120786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120786\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0764-new.jpg\" alt=\"The interior dining space at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior dining space at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We checked it out,” he said, and that was that. Barranco opened Friday, September 15.\u003c/p>\n\u003cfigure id=\"attachment_120784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0758-new-1.jpg\" alt=\"The bar at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0759-new.jpg\" alt=\"Festive artwork in the bar area at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festive artwork in the bar area at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0748-new.jpg\" alt=\"The open kitchen at Barranco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barranco is named after one of Lima, Peru’s beach districts, where seafood is abundant, and it is the seventh Bay Area restaurant owned by the Peruvian-born chef and his wife.\u003c/p>\n\u003cp>\u003ca href=\"http://paradita.com/\">Paradita\u003c/a>, in Emeryville, was the latest to open. Others include \u003ca href=\"http://www.mochicasf.com/?gclid=CJnZmKCcpdYCFQ0yaQod-dALYg\">Mochica\u003c/a> and \u003ca href=\"http://www.piqueos.com/\">Piqueos\u003c/a> in San Francisco, \u003ca href=\"http://www.lacostanerarestaurant.com/\">La Costanera\u003c/a> in Montara which had a Michelin star two years running, and the food truck and catering service \u003ca href=\"http://www.sanguchonsf.com/\">Sanguchon\u003c/a>.\u003c/p>\n\u003cp>Clearly opening a new place is no big deal for the chef by now; that was evident at a media preview on Wednesday September 13, where tastes of numerous dishes were on offer, and nearly every bite was delicious.\u003c/p>\n\u003cfigure id=\"attachment_120788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0865-new.jpg\" alt=\"Slider at Barranco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Slider at Barranco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lafayette extended a warm welcome, by a symbolic ribbon cutting ceremony last night with the mayor and others from the Chamber of Commerce in attendance.\u003c/p>\n\u003cfigure id=\"attachment_120799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1026-new.jpg\" alt=\"Ribbon-cutting ceremony at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ribbon-cutting ceremony at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Altamirano’s other restaurants will recognize some dishes from his other places, but that’s not at all a bad thing.\u003c/p>\n\u003cfigure id=\"attachment_120787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120787\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0861-new.jpg\" alt=\"Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group, and kitchen staff at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group (center), and kitchen staff at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Given that Peruvian cuisine is not as well-known as some others, what’s on the menu?\u003c/p>\n\u003cp>Peruvian cuisine is unique because there are so many outside influences as Asians and Europeans settled there. It is also known for some distinctly Peruvian peppers, which make their way into sauces; rocoto and aji Amarillo are two of the most well-known.\u003c/p>\n\u003cfigure id=\"attachment_120796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0958-new.jpg\" alt=\"Chicken in aji Amarillo sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken in aji Amarillo sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano has a farm in Half Moon Bay where rocoto peppers are cultivated specifically for his restaurants, since they are not so easy to obtain otherwise.\u003c/p>\n\u003cp>Given that Barranco is billing itself primarily as a seafood restaurant, there is plenty of it, but carnivores and vegetarians will find plenty to enjoy as well.\u003c/p>\n\u003cfigure id=\"attachment_120828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0842-new.jpg\" alt=\"Shrimp appetizer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp appetizer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cebiche section has four different types; a fish of the day, an ahi tuna, a mixed seafood and a vegetable version. We tried the fish of the day, presented in a shot glass, and it was wonderfully acidic and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_120792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0921-new.jpg\" alt=\"Cebiche presented in a shot glass\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cebiche presented in a shot glass \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Causa is one of the most well-known Peruvian dishes, a kind of potato terrine lightly spiced with aji Amarillo, a fruit-foward Latin American chile, which turns the potatoes bright yellow. At Barranco it’s called causita and can be had stuffed with crab, tuna or octopus. The crab and potato made for a delicate combination.\u003c/p>\n\u003cfigure id=\"attachment_120797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0964-new.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Causita (potato) with crab on a yucca chip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticuchos or skewers section offers savory bites of beef heart, chicken, pork belly or Japanese eggplant. Deceptively simple but so delicious.\u003c/p>\n\u003cfigure id=\"attachment_120804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1088-new.jpg\" alt=\"Anticuchos - pork belly\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anticuchos - pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0843-new.jpg\" alt=\"Pork Sparerib\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Sparerib \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also chicharrones of different types: chicken, calamari, oyster and wild mushroom.\u003c/p>\n\u003cp>The bocaditos or “snacks” section is varied, and it is from here that we had most of our tastes of the evening. Especially noteworthy were the empanadas; wonderfully flaky dough, filled with a savory beef filling and a slight dust of powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_120793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0934-new.jpg\" alt=\"Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also especially loved the wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_120803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1082-new.jpg\" alt=\"Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrée section includes two types of Peruvian seafood paella, one with squid ink; chicken in aji Amarillo curry sauce; several fish dishes and scallops with lamb and steak for those wanting red meat, and a quinoa dish as a vegetarian option.\u003c/p>\n\u003cp>Barranco also has a full bar, with Pisco, the Peruvian brandy-like spirit playing a prominent role. While the Pisco sour is always a favorite, there are plenty of other mixed cocktails, with all syrups and infusions made in-house. The sangria had strawberries and blueberries floating in it.\u003c/p>\n\u003cfigure id=\"attachment_120790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0901-new.jpg\" alt=\"Pisco sour\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pisco sour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0941-new.jpg\" alt=\"Sangria\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano’s story from dishwasher to empire-builder is a true immigrant success story. He began by helping out in his mother’s kitchen in Peru, feeding truck drivers passing through town. In San Francisco, he worked his way up from dishwasher to chef, to now, owning seven restaurants.\u003c/p>\n\u003cp>As to whether he is done building his empire, Altamirano said one or two more restaurants would suit him just fine, but he’s not putting too much thought into it; the opportunities keep coming to him.\u003c/p>\n\u003cp>“If I keep getting more opportunities, I’ll keep doing it,” he said.\u003c/p>\n\u003cp>“I love what I do.”\u003c/p>\n\u003cfigure id=\"attachment_120809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0797-new.jpg\" alt=\"Barranco Chef/Owner Carlos Altamirano\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Chef/Owner Carlos Altamirano \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://barrancokitchen.com/\">\u003cstrong>Barranco Cocina Peruana\u003c/strong>\u003c/a>\u003cbr>\n3596 Mt. Diablo Boulevard, Lafayette [\u003ca href=\"https://www.google.com/maps/search/barranco,+lafayette/@37.8909073,-122.1242407,17z/data=!3m1!4b1\">Map\u003c/a>]\u003cbr>\nHours: Open daily for lunch from 11am-3pm; for dinner Sun, Tue-Thu from 3pm-9pm; Fri and Sat from 3pm-10:30pm. Closed Monday for dinner.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/barrancokitchen\">@barrancokitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees between $19 and $38, with most in the $20 to $30 range.\u003c/p>\n\u003cfigure id=\"attachment_120842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0747-new1.jpg\" alt=\"Window signage at Barranco Cocina Peruana.\" width=\"1000\" height=\"1092\" class=\"size-full wp-image-120842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-160x175.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-800x874.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-768x839.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-960x1048.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-375x410.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-520x568.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Window signage at Barranco Cocina Peruana. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Carlos Altamirano is well on his way to building an empire of Peruvian restaurants in the Bay Area, from the Sanguchon food truck and fast-casual Paradita in Emeryville to the upscale La Costanera in Montara. Barranco Cocina Peruana is his latest to open, this time in Lafayette, a sister restaurant to Parada in Walnut Creek.",
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"description": "Carlos Altamirano is well on his way to building an empire of Peruvian restaurants in the Bay Area, from the Sanguchon food truck and fast-casual Paradita in Emeryville to the upscale La Costanera in Montara. Barranco Cocina Peruana is his latest to open, this time in Lafayette, a sister restaurant to Parada in Walnut Creek.",
"title": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire | KQED",
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"headline": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire",
"datePublished": "2017-09-16T09:46:15-07:00",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Having just opened a new restaurant six months ago, it wasn’t like Chef Carlos Altamirano was looking to open another one right now.\u003c/p>\n\u003cp>But sometimes, things just fall into your lap.\u003c/p>\n\u003cp>That was the case in Lafayette, a city in which it’s nearly impossible to find a space, unless another one closes – that is now known as Barranco Cocina Peruana.\u003c/p>\n\u003cfigure id=\"attachment_120780\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0742-new-1.jpg\" alt=\"Barranco Cocina Peruana exterior.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Cocina Peruana exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mt. Diablo Blvd, it’s right downtown, and for commuters, it’s the first restaurant you come upon when exiting the BART station; perfect for a post-work cocktail and some small plates with friends.\u003c/p>\n\u003cp>“We had wanted to do something in Lafayette for a long time now,” agreed Shu Dai Altamirano, his wife and business partner, “but couldn’t find anything.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The landlord here loves \u003ca href=\"http://paradakitchen.com/\">Parada\u003c/a> and wanted us to do something here,” said Carlos Altamirano, referring to his Walnut Creek restaurant, now two years old.\u003c/p>\n\u003cp>When the space vacated, the landlord invited Altamirano to come see it.\u003c/p>\n\u003cfigure id=\"attachment_120786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120786\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0764-new.jpg\" alt=\"The interior dining space at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior dining space at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We checked it out,” he said, and that was that. Barranco opened Friday, September 15.\u003c/p>\n\u003cfigure id=\"attachment_120784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0758-new-1.jpg\" alt=\"The bar at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0759-new.jpg\" alt=\"Festive artwork in the bar area at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festive artwork in the bar area at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0748-new.jpg\" alt=\"The open kitchen at Barranco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barranco is named after one of Lima, Peru’s beach districts, where seafood is abundant, and it is the seventh Bay Area restaurant owned by the Peruvian-born chef and his wife.\u003c/p>\n\u003cp>\u003ca href=\"http://paradita.com/\">Paradita\u003c/a>, in Emeryville, was the latest to open. Others include \u003ca href=\"http://www.mochicasf.com/?gclid=CJnZmKCcpdYCFQ0yaQod-dALYg\">Mochica\u003c/a> and \u003ca href=\"http://www.piqueos.com/\">Piqueos\u003c/a> in San Francisco, \u003ca href=\"http://www.lacostanerarestaurant.com/\">La Costanera\u003c/a> in Montara which had a Michelin star two years running, and the food truck and catering service \u003ca href=\"http://www.sanguchonsf.com/\">Sanguchon\u003c/a>.\u003c/p>\n\u003cp>Clearly opening a new place is no big deal for the chef by now; that was evident at a media preview on Wednesday September 13, where tastes of numerous dishes were on offer, and nearly every bite was delicious.\u003c/p>\n\u003cfigure id=\"attachment_120788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0865-new.jpg\" alt=\"Slider at Barranco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Slider at Barranco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lafayette extended a warm welcome, by a symbolic ribbon cutting ceremony last night with the mayor and others from the Chamber of Commerce in attendance.\u003c/p>\n\u003cfigure id=\"attachment_120799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1026-new.jpg\" alt=\"Ribbon-cutting ceremony at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ribbon-cutting ceremony at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Altamirano’s other restaurants will recognize some dishes from his other places, but that’s not at all a bad thing.\u003c/p>\n\u003cfigure id=\"attachment_120787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120787\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0861-new.jpg\" alt=\"Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group, and kitchen staff at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group (center), and kitchen staff at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Given that Peruvian cuisine is not as well-known as some others, what’s on the menu?\u003c/p>\n\u003cp>Peruvian cuisine is unique because there are so many outside influences as Asians and Europeans settled there. It is also known for some distinctly Peruvian peppers, which make their way into sauces; rocoto and aji Amarillo are two of the most well-known.\u003c/p>\n\u003cfigure id=\"attachment_120796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0958-new.jpg\" alt=\"Chicken in aji Amarillo sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken in aji Amarillo sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano has a farm in Half Moon Bay where rocoto peppers are cultivated specifically for his restaurants, since they are not so easy to obtain otherwise.\u003c/p>\n\u003cp>Given that Barranco is billing itself primarily as a seafood restaurant, there is plenty of it, but carnivores and vegetarians will find plenty to enjoy as well.\u003c/p>\n\u003cfigure id=\"attachment_120828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0842-new.jpg\" alt=\"Shrimp appetizer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp appetizer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cebiche section has four different types; a fish of the day, an ahi tuna, a mixed seafood and a vegetable version. We tried the fish of the day, presented in a shot glass, and it was wonderfully acidic and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_120792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0921-new.jpg\" alt=\"Cebiche presented in a shot glass\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cebiche presented in a shot glass \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Causa is one of the most well-known Peruvian dishes, a kind of potato terrine lightly spiced with aji Amarillo, a fruit-foward Latin American chile, which turns the potatoes bright yellow. At Barranco it’s called causita and can be had stuffed with crab, tuna or octopus. The crab and potato made for a delicate combination.\u003c/p>\n\u003cfigure id=\"attachment_120797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0964-new.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Causita (potato) with crab on a yucca chip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticuchos or skewers section offers savory bites of beef heart, chicken, pork belly or Japanese eggplant. Deceptively simple but so delicious.\u003c/p>\n\u003cfigure id=\"attachment_120804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1088-new.jpg\" alt=\"Anticuchos - pork belly\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anticuchos - pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0843-new.jpg\" alt=\"Pork Sparerib\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Sparerib \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also chicharrones of different types: chicken, calamari, oyster and wild mushroom.\u003c/p>\n\u003cp>The bocaditos or “snacks” section is varied, and it is from here that we had most of our tastes of the evening. Especially noteworthy were the empanadas; wonderfully flaky dough, filled with a savory beef filling and a slight dust of powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_120793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0934-new.jpg\" alt=\"Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also especially loved the wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_120803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1082-new.jpg\" alt=\"Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrée section includes two types of Peruvian seafood paella, one with squid ink; chicken in aji Amarillo curry sauce; several fish dishes and scallops with lamb and steak for those wanting red meat, and a quinoa dish as a vegetarian option.\u003c/p>\n\u003cp>Barranco also has a full bar, with Pisco, the Peruvian brandy-like spirit playing a prominent role. While the Pisco sour is always a favorite, there are plenty of other mixed cocktails, with all syrups and infusions made in-house. The sangria had strawberries and blueberries floating in it.\u003c/p>\n\u003cfigure id=\"attachment_120790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0901-new.jpg\" alt=\"Pisco sour\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pisco sour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0941-new.jpg\" alt=\"Sangria\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano’s story from dishwasher to empire-builder is a true immigrant success story. He began by helping out in his mother’s kitchen in Peru, feeding truck drivers passing through town. In San Francisco, he worked his way up from dishwasher to chef, to now, owning seven restaurants.\u003c/p>\n\u003cp>As to whether he is done building his empire, Altamirano said one or two more restaurants would suit him just fine, but he’s not putting too much thought into it; the opportunities keep coming to him.\u003c/p>\n\u003cp>“If I keep getting more opportunities, I’ll keep doing it,” he said.\u003c/p>\n\u003cp>“I love what I do.”\u003c/p>\n\u003cfigure id=\"attachment_120809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0797-new.jpg\" alt=\"Barranco Chef/Owner Carlos Altamirano\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Chef/Owner Carlos Altamirano \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barrancokitchen.com/\">\u003cstrong>Barranco Cocina Peruana\u003c/strong>\u003c/a>\u003cbr>\n3596 Mt. Diablo Boulevard, Lafayette [\u003ca href=\"https://www.google.com/maps/search/barranco,+lafayette/@37.8909073,-122.1242407,17z/data=!3m1!4b1\">Map\u003c/a>]\u003cbr>\nHours: Open daily for lunch from 11am-3pm; for dinner Sun, Tue-Thu from 3pm-9pm; Fri and Sat from 3pm-10:30pm. Closed Monday for dinner.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/barrancokitchen\">@barrancokitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees between $19 and $38, with most in the $20 to $30 range.\u003c/p>\n\u003cfigure id=\"attachment_120842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0747-new1.jpg\" alt=\"Window signage at Barranco Cocina Peruana.\" width=\"1000\" height=\"1092\" class=\"size-full wp-image-120842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-160x175.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-800x874.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-768x839.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-960x1048.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-375x410.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-520x568.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Window signage at Barranco Cocina Peruana. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Warriors Against Waste: These Restaurants And Bars Are Aiming For Zero",
"title": "Warriors Against Waste: These Restaurants And Bars Are Aiming For Zero",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Chef Douglas McMaster's flagship restaurant, Silo, takes that \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/29/483306505/why-does-every-new-restaurant-look-like-a-factory\">\"industrial chic\"\u003c/a> aesthetic that dominates the modern dining scene to a whole new level. Located an hour south of London, in Brighton, England, the restaurant inhabits a 180-year-old building that has been styled into something like a barn — or a grain silo. Let's call it preindustrial chic.\u003c/p>\n\u003cp>After all, McMaster has said that \u003ca href=\"http://www.silobrighton.com/\">Silo\u003c/a> isn't a restaurant so much as it is a \"a preindustrial food system that generates zero waste.\"\u003c/p>\n\u003cp>Zero waste has become a sort of buzzword in the foodie world recently. From San Francisco to New York, London to Amsterdam, restaurateurs are challenging themselves to reduce the staggering amount of food waste that the industry generates (an \u003ca href=\"http://www.refed.com/solutions/waste-tracking-and-analytics\">estimated 571,000 tons \u003c/a>annually by U.S. restaurants alone) and the amount of other resources they use — including electricity and water. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching that challenge in different ways.\u003c/p>\n\u003cp>Thirty-year-old McMaster has been at the helm of the movement — he opened Silo in 2014. And he's the first to say that it's nearly impossible to run a viable business that never generates \u003cem>any\u003c/em> waste.\u003c/p>\n\u003cp>\"Zero waste\" is the ideal. But ... he's not going to deny his customers toilet paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Really, it's about everything being natural and everything either going back into the system or going back into nature,\" McMaster says — or at least, it's about trying his very best to live up to that ideal.\u003c/p>\n\u003cp>Take, for example, the full English breakfast at Silo, which comes with all the classic components: toast, baked beans and mushrooms, topped with an egg and bacon. But the sourdough toast is baked in-house, from flour that's milled on site (so there's no fuel wasted in transporting it). The mushrooms are cultivated on site as well, in discarded coffee grounds. And everything else comes from mostly local growers — delivered sans packaging. It's all served up on a plate made from recycled plastic bags, for customers to enjoy while seated on stools made from recycled wood pulp. Anything that isn't eaten ends up inside \"Bertha,\" which is what McMaster calls the industrial composter prominently displayed in Silo's lobby.\u003c/p>\n\u003cfigure id=\"attachment_120767\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85.jpg\" alt=\"The menu at McMaster's Silo highlights byproducts and off-cuts — like broccoli stems.\" width=\"1024\" height=\"724\" class=\"size-full wp-image-120767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-520x368.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The menu at McMaster's Silo highlights byproducts and off-cuts — like broccoli stems. \u003ccite>(Xavier Buendia/Courtesy of Doug McMaster)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silo does generate some waste. \u003c/p>\n\u003cp>\"The big thing is wine — it would be ideal if we could get wine locally on tap,\" McMaster says. \"The problem is we don't have the right latitude to be growing wine, whereas they do in Italy and Spain and France.\"\u003c/p>\n\u003cp>And he does feel guilty about all the empty wine bottles he's left with at the end of each day. He can recycle the glass, but he'd rather not create any waste in the first place. McMaster is also hoping that local artists can come up with a way to repurpose the glass bottles as artwork. \"It is a compromise on zero waste,\" he says. \"But sometimes you have got to be realistic, and you've got to be commercial.\"\u003c/p>\n\u003cp>His newest venture, Cub — a fine dining restaurant in London that opened this month — serves bottles of high-end champagne. But it eliminates waste in other ways.\u003c/p>\n\u003cp>The goal is to create a delicious, luxurious experience for customers without creating unnecessary waste. At Cub, they're looking at the composter as a last resort, says \u003ca href=\"http://www.mrlyan.com/\">Ryan Chetiyawardana\u003c/a>, the zero-waste mastermind behind a couple of award-winning London bars and McMaster's collaborator for this latest venture. \"The idea is just reducing what we have coming in,\" Chetiyawardana says. \"So there's nothing left over.\"\u003c/p>\n\u003cp>The menu features food and drink that elevate ingredients most people might consider byproducts, or off-cuts. For example: \"Compost Smoked Carrot, Buffalo Curds and Whey.\"\u003c/p>\n\u003cp>Other dishes feature herbs and produce that are grown on site, with input from MIT flavor scientist Arielle Johnson. This includes two types of hydroponically raised radish seedlings — with completely different flavor profiles that come from manipulating the nutrients and stressors absorbed during cultivation. So you're basically getting two different flavors out of one, sustainably produced ingredient, Chetiyawardana explains.\u003c/p>\n\u003cp>His other operations have used slightly different eco-tactics. \"When I first started bartending, everybody thought that to make a cocktail, the default was you'd take two parts of spirit, and one part of citrus and one part sweetener,\" Chetiyawardana says. The problem was, \"with fresh fruit, you squeeze the juice out of it, you might use the zest and you throw the rest away,\" he says. \"So I started to explore other options.\"\u003c/p>\n\u003cfigure id=\"attachment_120768\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85.jpg\" alt=\"McMaster's newest venture is Cub — a fine dining restaurant in London that opened this month. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching the challenge in different ways.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-120768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">McMaster's newest venture is Cub — a fine dining restaurant in London that opened this month. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching the challenge in different ways. \u003ccite>(Kim Lightbody /Courtesy of Ryan Chetiyawardana)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of using fresh citrus for kick, at his first cocktail bar, White Lyan (which he closed this spring), Chetiyawardana experimented with vinegars and powdered acids. To avoid wasting water, he eschewed ice. Instead, each concoction was perfectly proportioned and pre-chilled. And to avoid creating waste packaging and burning away gasoline, he made his own spirits, tinctures and cordials in-house.\u003c/p>\n\u003cp>\"Of course, that was a very dramatic approach,\" Chetiyawardana says. \"But I don't think 'zero waste' has to be all or nothing.\"\u003c/p>\n\u003cp>That's the attitude of Claire Sprouse and Chad Arnholt, who run the New York-based \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a sustainability consulting firm for bars that has worked with venues all over the U.S.\u003cstrong> \u003c/strong>\"There are so many things we do in the industry that are wasteful,\" Sprouse says. \"So it's really about chipping away at the things.\"\u003c/p>\n\u003cp>Adds Arnholt, \"This point cannot be overstated: Bars are a luxury business. At the end of the day, it is inherently wasteful because it's not fundamentally necessary.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Sprouse, who currently runs the bar \u003ca href=\"https://www.sundayinbrooklyn.com/\">Sunday in Brooklyn\u003c/a>, says: \"The chef and I work very closely together to use each others' byproducts.\" When the chef decides to make corn on the cob, for example, Sprouse uses the woody kernels at the ends to make a cream that's reminiscent of coconut milk. \"And I actually use that instead of coconut cream in cocktails,\" she says. The corncobs and corn silk are turned into stocks or tea. \"So we're getting to experiment and play,\" she says.\u003c/p>\n\u003cp>That's the fun bit. The frustrating bit? \"There's a multitude of other infrastructure and legislative barriers along the way,\" Arnholt says. Whereas Chetiyawardana was allowed to make his own spirits in the U.K., American bars and restaurants can't easily do so due to legal barriers. \"And buying bulk spirits is flatly illegal in the U.S.,\" Arnholt notes. \"You're not allowed to buy a spirit from a supplier that doesn't come in a single use container.\"\u003c/p>\n\u003cp>There are always limits, agrees Josh Fontaine — one of the founders of the Quixotic restaurant group in Paris. The group's latest restaurant, Les Grands Verres, which opened this July, sources locally whenever possible (to save fuel), aims to reduce food waste in the first place, and turns any leftover bits into natural gas.\u003c/p>\n\u003cp>\"There are certain health rules that are imposed on us, so we have to use plastic wrap,\" Fontaine says. \"And then there's things like — how do you order mop handles without them being in a box? How do you order your plates without boxes?\"\u003c/p>\n\u003cp>\"So I guess in that sense, we are far from zero waste,\" he adds. \"But we're doing the best we can.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef Douglas McMaster's flagship restaurant, Silo, takes that \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/29/483306505/why-does-every-new-restaurant-look-like-a-factory\">\"industrial chic\"\u003c/a> aesthetic that dominates the modern dining scene to a whole new level. Located an hour south of London, in Brighton, England, the restaurant inhabits a 180-year-old building that has been styled into something like a barn — or a grain silo. Let's call it preindustrial chic.\u003c/p>\n\u003cp>After all, McMaster has said that \u003ca href=\"http://www.silobrighton.com/\">Silo\u003c/a> isn't a restaurant so much as it is a \"a preindustrial food system that generates zero waste.\"\u003c/p>\n\u003cp>Zero waste has become a sort of buzzword in the foodie world recently. From San Francisco to New York, London to Amsterdam, restaurateurs are challenging themselves to reduce the staggering amount of food waste that the industry generates (an \u003ca href=\"http://www.refed.com/solutions/waste-tracking-and-analytics\">estimated 571,000 tons \u003c/a>annually by U.S. restaurants alone) and the amount of other resources they use — including electricity and water. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching that challenge in different ways.\u003c/p>\n\u003cp>Thirty-year-old McMaster has been at the helm of the movement — he opened Silo in 2014. And he's the first to say that it's nearly impossible to run a viable business that never generates \u003cem>any\u003c/em> waste.\u003c/p>\n\u003cp>\"Zero waste\" is the ideal. But ... he's not going to deny his customers toilet paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Really, it's about everything being natural and everything either going back into the system or going back into nature,\" McMaster says — or at least, it's about trying his very best to live up to that ideal.\u003c/p>\n\u003cp>Take, for example, the full English breakfast at Silo, which comes with all the classic components: toast, baked beans and mushrooms, topped with an egg and bacon. But the sourdough toast is baked in-house, from flour that's milled on site (so there's no fuel wasted in transporting it). The mushrooms are cultivated on site as well, in discarded coffee grounds. And everything else comes from mostly local growers — delivered sans packaging. It's all served up on a plate made from recycled plastic bags, for customers to enjoy while seated on stools made from recycled wood pulp. Anything that isn't eaten ends up inside \"Bertha,\" which is what McMaster calls the industrial composter prominently displayed in Silo's lobby.\u003c/p>\n\u003cfigure id=\"attachment_120767\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85.jpg\" alt=\"The menu at McMaster's Silo highlights byproducts and off-cuts — like broccoli stems.\" width=\"1024\" height=\"724\" class=\"size-full wp-image-120767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-520x368.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The menu at McMaster's Silo highlights byproducts and off-cuts — like broccoli stems. \u003ccite>(Xavier Buendia/Courtesy of Doug McMaster)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silo does generate some waste. \u003c/p>\n\u003cp>\"The big thing is wine — it would be ideal if we could get wine locally on tap,\" McMaster says. \"The problem is we don't have the right latitude to be growing wine, whereas they do in Italy and Spain and France.\"\u003c/p>\n\u003cp>And he does feel guilty about all the empty wine bottles he's left with at the end of each day. He can recycle the glass, but he'd rather not create any waste in the first place. McMaster is also hoping that local artists can come up with a way to repurpose the glass bottles as artwork. \"It is a compromise on zero waste,\" he says. \"But sometimes you have got to be realistic, and you've got to be commercial.\"\u003c/p>\n\u003cp>His newest venture, Cub — a fine dining restaurant in London that opened this month — serves bottles of high-end champagne. But it eliminates waste in other ways.\u003c/p>\n\u003cp>The goal is to create a delicious, luxurious experience for customers without creating unnecessary waste. At Cub, they're looking at the composter as a last resort, says \u003ca href=\"http://www.mrlyan.com/\">Ryan Chetiyawardana\u003c/a>, the zero-waste mastermind behind a couple of award-winning London bars and McMaster's collaborator for this latest venture. \"The idea is just reducing what we have coming in,\" Chetiyawardana says. \"So there's nothing left over.\"\u003c/p>\n\u003cp>The menu features food and drink that elevate ingredients most people might consider byproducts, or off-cuts. For example: \"Compost Smoked Carrot, Buffalo Curds and Whey.\"\u003c/p>\n\u003cp>Other dishes feature herbs and produce that are grown on site, with input from MIT flavor scientist Arielle Johnson. This includes two types of hydroponically raised radish seedlings — with completely different flavor profiles that come from manipulating the nutrients and stressors absorbed during cultivation. So you're basically getting two different flavors out of one, sustainably produced ingredient, Chetiyawardana explains.\u003c/p>\n\u003cp>His other operations have used slightly different eco-tactics. \"When I first started bartending, everybody thought that to make a cocktail, the default was you'd take two parts of spirit, and one part of citrus and one part sweetener,\" Chetiyawardana says. The problem was, \"with fresh fruit, you squeeze the juice out of it, you might use the zest and you throw the rest away,\" he says. \"So I started to explore other options.\"\u003c/p>\n\u003cfigure id=\"attachment_120768\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85.jpg\" alt=\"McMaster's newest venture is Cub — a fine dining restaurant in London that opened this month. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching the challenge in different ways.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-120768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">McMaster's newest venture is Cub — a fine dining restaurant in London that opened this month. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching the challenge in different ways. \u003ccite>(Kim Lightbody /Courtesy of Ryan Chetiyawardana)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of using fresh citrus for kick, at his first cocktail bar, White Lyan (which he closed this spring), Chetiyawardana experimented with vinegars and powdered acids. To avoid wasting water, he eschewed ice. Instead, each concoction was perfectly proportioned and pre-chilled. And to avoid creating waste packaging and burning away gasoline, he made his own spirits, tinctures and cordials in-house.\u003c/p>\n\u003cp>\"Of course, that was a very dramatic approach,\" Chetiyawardana says. \"But I don't think 'zero waste' has to be all or nothing.\"\u003c/p>\n\u003cp>That's the attitude of Claire Sprouse and Chad Arnholt, who run the New York-based \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a sustainability consulting firm for bars that has worked with venues all over the U.S.\u003cstrong> \u003c/strong>\"There are so many things we do in the industry that are wasteful,\" Sprouse says. \"So it's really about chipping away at the things.\"\u003c/p>\n\u003cp>Adds Arnholt, \"This point cannot be overstated: Bars are a luxury business. At the end of the day, it is inherently wasteful because it's not fundamentally necessary.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Sprouse, who currently runs the bar \u003ca href=\"https://www.sundayinbrooklyn.com/\">Sunday in Brooklyn\u003c/a>, says: \"The chef and I work very closely together to use each others' byproducts.\" When the chef decides to make corn on the cob, for example, Sprouse uses the woody kernels at the ends to make a cream that's reminiscent of coconut milk. \"And I actually use that instead of coconut cream in cocktails,\" she says. The corncobs and corn silk are turned into stocks or tea. \"So we're getting to experiment and play,\" she says.\u003c/p>\n\u003cp>That's the fun bit. The frustrating bit? \"There's a multitude of other infrastructure and legislative barriers along the way,\" Arnholt says. Whereas Chetiyawardana was allowed to make his own spirits in the U.K., American bars and restaurants can't easily do so due to legal barriers. \"And buying bulk spirits is flatly illegal in the U.S.,\" Arnholt notes. \"You're not allowed to buy a spirit from a supplier that doesn't come in a single use container.\"\u003c/p>\n\u003cp>There are always limits, agrees Josh Fontaine — one of the founders of the Quixotic restaurant group in Paris. The group's latest restaurant, Les Grands Verres, which opened this July, sources locally whenever possible (to save fuel), aims to reduce food waste in the first place, and turns any leftover bits into natural gas.\u003c/p>\n\u003cp>\"There are certain health rules that are imposed on us, so we have to use plastic wrap,\" Fontaine says. \"And then there's things like — how do you order mop handles without them being in a box? How do you order your plates without boxes?\"\u003c/p>\n\u003cp>\"So I guess in that sense, we are far from zero waste,\" he adds. \"But we're doing the best we can.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Nobody Takes The Bodega Out Of The Corner. Not Even A Startup",
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"content": "\u003cp>When the word \"bodega\" began to trend all over Twitter this week, I wondered if something bad had happened in one those beloved neighborhood joints.\u003c/p>\n\u003cp>You see, I grew up with bodegas. I don't remember a time when a lot of the corner stores in my neighborhood of Ridgewood, Queens, weren't a fixture in my life, as ever-present as my mom's platano dishes and savory bean stews or my dad's Puerto Rican folklore. Even now, as an adult who still lives in the same neighborhood, I constantly go to corner stores, whether it's for a bottle of seltzer or a late-snack of spicy takis.\u003c/p>\n\u003cp>So when I saw that \"bodega\" was trending, I wondered if some moneyed, hipster transplant had set up a bar in an immigrant neighborhood and insensitively named it \"Bodega.\"\u003cstrong> \u003c/strong>It was worse.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>It turned out that two ex-Google employees wanted to work on a startup named \"Bodega.\" Their logo was a cat, not unlike the actual corner store cats — with names like Tito — that sleep on the newspapers or bags of bread. Except their concept was essentially a glorified vending machine\u003cstrong> \u003c/strong>that would be placed inside gyms and lobbies. There would be no bodega cat, no \u003cem>bodegero \u003c/em>playing lewd bachata over his speakers, no loosies (cigarettes sold individually) and no Caribbean coconut candies. Just an unmanned pantry box filled with bougie products that customers would pay for through an app connected to their credit cards. Their aim, \u003ca href=\"https://www.fastcompany.com/40466047/two-ex-googlers-want-to-make-bodegas-and-mom-and-pop-corner-stores-obsolete\">as one headline put it\u003c/a>, was to make the traditional corner store \"obsolete.\"\u003c/p>\n\u003cp>I laughed. And then I read a description in a news article in which the founders said that they wanted to eliminate the hassle of human interaction. But I don't go to bodegas just for the convenience. Sometimes I go for a pack of gum and end up standing at the counter for more than 15 minutes, just chatting with the guy manning the cash register who knows my dad and always\u003cstrong> \u003c/strong>says \"hi\" when I come in. I go because his brother — whom everyone has nicknamed \"Rubio,\" because he's the \"light-skinned one\" — is hilarious. I go because they're part of my community.\u003c/p>\n\u003cfigure id=\"attachment_120750\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9.jpg\" alt=\"Bolivar Mena manages the Mini Market in Queens frequented by writer Angely Mercado. He always greets his customers and does his best to manage morning and afternoon rushes.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-120750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bolivar Mena manages the Mini Market in Queens frequented by writer Angely Mercado. He always greets his customers and does his best to manage morning and afternoon rushes. \u003ccite>(Angely Mercado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also go because bodegas are one of the things that have kept me Caribbean throughout my life. As the child of a Puerto Rican man and a Dominican immigrant, Spanish was my first language. I learned the bulk of my English at school — and then I learned shame. I was embarrassed by my parents' accents; I spent hours scouring my vocabulary to make sure that it sounded \"American\" to my teachers who lived in places like Long Island. I didn't want to eat the mango my mom packed as a snack, and I envied the kids in CapriSun commercials.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But inside a bodega, I could just be. Coca-Cola existed in the same store as \u003cem>coconete\u003c/em>, a chewy coconut biscuit from the Dominican Republic. There were Cheetos and yucca crackers that my grandmother could crumble over her \u003cem>sancocho,\u003c/em> a hearty meat and vegetable\u003cem> \u003c/em>stew\u003cem>.\u003c/em> I learned to appreciate the flavors of my parents' childhood like \u003cem>batata\u003c/em> and\u003cem> tamarindo\u003c/em> by stocking practically every tropical flavor of Mamitas Ices.\u003c/p>\n\u003cp>A lot of the \u003cem>bodegeros\u003c/em> near me spoke English; some of these men even learned random words in Polish or Arabic so they could interact with some of the newer immigrants in my mainly European and Latino neighborhood. Despite that, I had to speak to them in Spanish. It was a sort of unspoken rule that I should speak Spanish to adults who didn't speak English as well. That, along with my dad refusing to speak to me in English, helped keep me bilingual during my late elementary to middle-school years. I kept certain Dominican phrases and lilts in my speech thanks to hearing them regularly in bodegas. It was a \u003cem>bodegero, \u003c/em>and not my mom, who highlighted the differences between different tubers like \u003cem>malanga\u003c/em> and \u003cem>yautia\u003c/em>, and gave me advice on which phone cards were best for calling family in the Caribbean. And during my final semester of graduate school, an Ecuadorian \u003cem>bodegero\u003c/em> who could tweak his Spanish to match each of his customers let me interview him for a class assignment. I asked him questions for more than an hour.\u003c/p>\n\u003cp>Before my sister and I were old enough to have our own house keys, we were locked outside of our apartment building when we left an after-school program early. Our parents weren't home yet, so we ran over to the corner store to take shelter from the winter air. The guys behind the counter offered to share their dinner. We declined but were really happy that they pulled out chairs for us and gave us water. It reminded me of how my parents treated guests. We were eventually able to go back home without having to deal with frostbite.\u003c/p>\n\u003cp>A glorified vending machine can't give life advice or make you laugh. It can't ask me \"What's wrong?\" when I go to in at 10 p.m. for a bag full of snacks that I bought to help me eat my feelings after a breakup.\u003c/p>\n\u003cp>I'd rather support a person trying to feed their family — and feed the heart of a neighborhood — than grab something out of a box.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Angely Mercado is a writer based in New York City whose work has appeared in Lenny Letter, Brooklyn Based, and The Lily. She writes about culture, feminism and New York.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new startup wants to make these neighborhood stores \"obsolete.\" But for many people, bodegas aren't just about convenience — they feed the spirit of a community.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the word \"bodega\" began to trend all over Twitter this week, I wondered if something bad had happened in one those beloved neighborhood joints.\u003c/p>\n\u003cp>You see, I grew up with bodegas. I don't remember a time when a lot of the corner stores in my neighborhood of Ridgewood, Queens, weren't a fixture in my life, as ever-present as my mom's platano dishes and savory bean stews or my dad's Puerto Rican folklore. Even now, as an adult who still lives in the same neighborhood, I constantly go to corner stores, whether it's for a bottle of seltzer or a late-snack of spicy takis.\u003c/p>\n\u003cp>So when I saw that \"bodega\" was trending, I wondered if some moneyed, hipster transplant had set up a bar in an immigrant neighborhood and insensitively named it \"Bodega.\"\u003cstrong> \u003c/strong>It was worse.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>It turned out that two ex-Google employees wanted to work on a startup named \"Bodega.\" Their logo was a cat, not unlike the actual corner store cats — with names like Tito — that sleep on the newspapers or bags of bread. Except their concept was essentially a glorified vending machine\u003cstrong> \u003c/strong>that would be placed inside gyms and lobbies. There would be no bodega cat, no \u003cem>bodegero \u003c/em>playing lewd bachata over his speakers, no loosies (cigarettes sold individually) and no Caribbean coconut candies. Just an unmanned pantry box filled with bougie products that customers would pay for through an app connected to their credit cards. Their aim, \u003ca href=\"https://www.fastcompany.com/40466047/two-ex-googlers-want-to-make-bodegas-and-mom-and-pop-corner-stores-obsolete\">as one headline put it\u003c/a>, was to make the traditional corner store \"obsolete.\"\u003c/p>\n\u003cp>I laughed. And then I read a description in a news article in which the founders said that they wanted to eliminate the hassle of human interaction. But I don't go to bodegas just for the convenience. Sometimes I go for a pack of gum and end up standing at the counter for more than 15 minutes, just chatting with the guy manning the cash register who knows my dad and always\u003cstrong> \u003c/strong>says \"hi\" when I come in. I go because his brother — whom everyone has nicknamed \"Rubio,\" because he's the \"light-skinned one\" — is hilarious. I go because they're part of my community.\u003c/p>\n\u003cfigure id=\"attachment_120750\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9.jpg\" alt=\"Bolivar Mena manages the Mini Market in Queens frequented by writer Angely Mercado. He always greets his customers and does his best to manage morning and afternoon rushes.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-120750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bolivar Mena manages the Mini Market in Queens frequented by writer Angely Mercado. He always greets his customers and does his best to manage morning and afternoon rushes. \u003ccite>(Angely Mercado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also go because bodegas are one of the things that have kept me Caribbean throughout my life. As the child of a Puerto Rican man and a Dominican immigrant, Spanish was my first language. I learned the bulk of my English at school — and then I learned shame. I was embarrassed by my parents' accents; I spent hours scouring my vocabulary to make sure that it sounded \"American\" to my teachers who lived in places like Long Island. I didn't want to eat the mango my mom packed as a snack, and I envied the kids in CapriSun commercials.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But inside a bodega, I could just be. Coca-Cola existed in the same store as \u003cem>coconete\u003c/em>, a chewy coconut biscuit from the Dominican Republic. There were Cheetos and yucca crackers that my grandmother could crumble over her \u003cem>sancocho,\u003c/em> a hearty meat and vegetable\u003cem> \u003c/em>stew\u003cem>.\u003c/em> I learned to appreciate the flavors of my parents' childhood like \u003cem>batata\u003c/em> and\u003cem> tamarindo\u003c/em> by stocking practically every tropical flavor of Mamitas Ices.\u003c/p>\n\u003cp>A lot of the \u003cem>bodegeros\u003c/em> near me spoke English; some of these men even learned random words in Polish or Arabic so they could interact with some of the newer immigrants in my mainly European and Latino neighborhood. Despite that, I had to speak to them in Spanish. It was a sort of unspoken rule that I should speak Spanish to adults who didn't speak English as well. That, along with my dad refusing to speak to me in English, helped keep me bilingual during my late elementary to middle-school years. I kept certain Dominican phrases and lilts in my speech thanks to hearing them regularly in bodegas. It was a \u003cem>bodegero, \u003c/em>and not my mom, who highlighted the differences between different tubers like \u003cem>malanga\u003c/em> and \u003cem>yautia\u003c/em>, and gave me advice on which phone cards were best for calling family in the Caribbean. And during my final semester of graduate school, an Ecuadorian \u003cem>bodegero\u003c/em> who could tweak his Spanish to match each of his customers let me interview him for a class assignment. I asked him questions for more than an hour.\u003c/p>\n\u003cp>Before my sister and I were old enough to have our own house keys, we were locked outside of our apartment building when we left an after-school program early. Our parents weren't home yet, so we ran over to the corner store to take shelter from the winter air. The guys behind the counter offered to share their dinner. We declined but were really happy that they pulled out chairs for us and gave us water. It reminded me of how my parents treated guests. We were eventually able to go back home without having to deal with frostbite.\u003c/p>\n\u003cp>A glorified vending machine can't give life advice or make you laugh. It can't ask me \"What's wrong?\" when I go to in at 10 p.m. for a bag full of snacks that I bought to help me eat my feelings after a breakup.\u003c/p>\n\u003cp>I'd rather support a person trying to feed their family — and feed the heart of a neighborhood — than grab something out of a box.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Angely Mercado is a writer based in New York City whose work has appeared in Lenny Letter, Brooklyn Based, and The Lily. She writes about culture, feminism and New York.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "So Your Kitchen Sponge Is A Bacteria Hotbed. Here's What To Do",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/09/20170911_me_so_your_kitchen_sponge_is_a_bacteria_hotbed_heres_what_to_do.mp3\u003c/p>\n\u003cp>Back in August, a study came out about bacteria in kitchen sponges that sent home chefs into a frenzy.\u003c/p>\n\u003cp>But when we looked carefully at the study, we realized much of the news coverage about it was incorrect.\u003c/p>\n\u003cp>The study, \u003ca href=\"https://www.nature.com/articles/s41598-017-06055-9\">published\u003c/a> in\u003cem> Scientific Reports\u003c/em>, undertook a thorough investigation into how many critters are living in used kitchen sponges. And the results were jawdropping.\u003c/p>\n\u003cp>\"We found 362 different species of bacteria, and locally, the density of bacteria reached up to 45 billion per square centimeter,\" says \u003ca href=\"http://www.hs-furtwangen.de/willkommen/die-hochschule/zentrale-services/institut-fuer-angewandte-forschung/mitglieder/prof-dr-markus-egert.html\">Markus Egert\u003c/a>, a microbiologist at Furtwangen University in Germany, who led the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Forty-five billion microbes per square centimeter? Are you kidding? If you scale that up, that's like stuffing all the people who live in Manhattan into the \u003ca href=\"https://therinkatrockcenter.com/\">Rockefeller ice rink\u003c/a>.\u003c/p>\n\u003cp>\"That's a very huge number of bacteria, indeed,\" Egert tells NPR. \"There's hardly any habitat on Earth where you'll find similar densities of bacteria, except for the human intestinal tract.\"\u003c/p>\n\u003cp>In other words, there can be spots on your kitchen sponge with just as high concentrations of bacteria as in a toilet.\u003c/p>\n\u003cp>That result in itself is pretty remarkable. And it makes you think twice about using the sponge to wipe up your dining room table.\u003c/p>\n\u003cp>But that finding isn't what got people riled up. Instead, it was a line in the study's abstract: Two species of bacteria \"showed significantly greater proportions in regularly sanitized sponges [compared to uncleaned sponges], thereby questioning such sanitation methods in a long term perspective,\" the study says.\u003c/p>\n\u003cp>Then the media took this idea and ran with it.\u003c/p>\n\u003cp>\"Your Kitchen Sponge Is Gross, and Cleaning It Isn't Helping,\" \u003cem>New York \u003c/em>magazine's headline \u003ca href=\"http://nymag.com/scienceofus/2017/08/your-kitchen-sponge-is-gross-and-cleaning-it-isnt-helping.html\">read\u003c/a>.\u003c/p>\n\u003cp>\"Cleaning a Dirty Sponge Only Helps Its Worst Bacteria, Study Says,\" \u003cem>The New York Times\u003c/em> \u003ca href=\"https://www.nytimes.com/2017/08/04/science/sponges-bacteria-microwaving-cleaning.html?mcubz=0&_r=0\">put it\u003c/a>.\u003c/p>\n\u003cp>\"Some people may think that microwaving a sponge kills its tiny residents, but they are only partly right,\" the \u003cem>Times\u003c/em> story continued. \"It may nuke the weak ones, but the strongest, smelliest and potentially pathogenic bacteria will survive.\"\u003c/p>\n\u003cp>After reading these stories, including one \u003ca href=\"https://www.facebook.com/NPR/posts/10155959410371756\">posted\u003c/a> on NPR's Facebook page, I started becoming a bit skeptical. Something smelled fishy here. This conclusion just didn't fit with my firsthand experience as a scientist.\u003c/p>\n\u003cp>Back in 2007, I was a biochemistry postdoc slaving away in the lab. I spent many of those days growing huge flasks of bacteria closely related to food-borne pathogens. I fed them, harvested them, fished out their genes, studied their guts — and killed them — day after day after day.\u003c/p>\n\u003cp>Anyone who has worked with food-borne pathogens — or their close relatives — knows that these little critters aren't \"the strongest.\" They are weaklings. You heat them up just a little bit and they literally pop!\u003c/p>\n\u003cp>\"That's why we cook food. We know that heating will kill the pathogens,\" says \u003ca href=\"http://drexel.edu/cnhp/faculty/profiles/QuinlanJennifer/\">Jennifer Quinlan\u003c/a>, a food microbiologist at Drexel University.\u003c/p>\n\u003cp>So what in the heck is going on with this new sponge study? Are the findings upturning decades of public health recommendations?\u003c/p>\n\u003cp>Not at all, Quinlan says. The media reports were simply not accurate.\u003c/p>\n\u003cp>\"After you contacted me for an interview, I read the study in great detail,\" she says. \"I feel now that the comments they make about not recommending washing in the abstract are really, really misleading.\"\u003c/p>\n\u003cp>In fact, she says, you can't draw any conclusions about the effect of washing sponges from this study.\u003c/p>\n\u003cp>For starters, there was no clear explanation of what \"regular cleaning\" meant, she says.\u003c/p>\n\u003cp>\u003cem>\"\u003c/em>What really irked me is that you had to go all the way into the supplemental material to find how people reported washing the sponges,\" Quinlan says. \"Even then the methods were very vague.\"\u003c/p>\n\u003cp>The study stated that the sponges were either microwaved or put in hot, soapy water. The latter can actually make the sponge stinkier, Quinlan says.\u003c/p>\n\u003cp>\"Nobody would recommend hot, soapy water as a way to disinfect a sponge,\" Quinlan says. \"That could actually encourage the bacteria.\"\u003c/p>\n\u003cp>The study also looked at only five sponges that people said they \"cleaned\" regularly — and study participants did not say whether this cleaning took place in the microwave or in soapy water. \"We do not want to make public health recommendations based on five sponges from Germany,\" Quinlan says.\u003c/p>\n\u003cp>Instead, families should stick with the same recommendations Quinlan has given for years:\u003c/p>\n\u003cp>\u003cstrong>1. Keep the sponge away from raw meat\u003c/strong>. \"If you're dealing with raw juices from meat or poultry, you should be using paper that can be disposed of,\" Quinlan says.\u003c/p>\n\u003cp>\u003cstrong>2. Don't keep sponges around for too long\u003c/strong>. \"I replace mine every one to two weeks,\" she says. \"That's reasonable to me.\"\u003c/p>\n\u003cp>\u003cstrong>3. Clean the sponge every few days\u003c/strong>. The USDA recommends putting it in the dishwasher with a heated dry cycle, or wetting the sponge and popping it in the microwave for a minute.\u003c/p>\n\u003cp>Microwaving the sponge will knock down the bacteria living in it by about a million-fold, scientists at the U.S. Department of Agriculture \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0956713508001667\">reported\u003c/a> back in 2009. Of course, this method will leave many still alive since there are billions in the sponge. But the heat targets the dangerous ones, Quinlan says.\u003c/p>\n\u003cp>\"It doesn't sterilize the sponge,\" she says. \"But remember, the bacteria we want to kill are the ones that will make you sick.\"\u003c/p>\n\u003cp>In the new study, cleaning apparently boosted the levels of two species. Egert has no idea exactly what these species are, but one is \u003cem>related\u003c/em> to bacteria that give your dirty laundry that stinky, musty smell. The other is \u003cem>related\u003c/em> to bacteria that, on rare occasions, cause infections in people with suppressed immune systems. Neither of these relatives are known to cause food poisoning.\u003c/p>\n\u003cp>Just five species of bacteria are responsible for more than 90 percent of hospitalizations due to food-borne illnesses. And these bacteria are actually quite rare in sponges, Quinlan says.\u003c/p>\n\u003cp>Egert and his team didn't find any of these food-borne-illness-causing bugs in their 14 sponges. And in a study published earlier this year, Quinlan and her colleagues detected pathogens in only about 1 to 2 percent of sponges collected from kitchens in Philadelphia. Even then, the amount of the pathogens present was very small, her team \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28271927\">reported\u003c/a> in the \u003cem>Journal of Food Protection\u003c/em>.\u003c/p>\n\u003cp>\"So when you microwave the sponge,\" she says, \"it will likely get rid of them all\" — if they are even there in the first place.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then you can rest easy that washing the dishes will not make you sick.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in August, a study came out about bacteria in kitchen sponges that sent home chefs into a frenzy.\u003c/p>\n\u003cp>But when we looked carefully at the study, we realized much of the news coverage about it was incorrect.\u003c/p>\n\u003cp>The study, \u003ca href=\"https://www.nature.com/articles/s41598-017-06055-9\">published\u003c/a> in\u003cem> Scientific Reports\u003c/em>, undertook a thorough investigation into how many critters are living in used kitchen sponges. And the results were jawdropping.\u003c/p>\n\u003cp>\"We found 362 different species of bacteria, and locally, the density of bacteria reached up to 45 billion per square centimeter,\" says \u003ca href=\"http://www.hs-furtwangen.de/willkommen/die-hochschule/zentrale-services/institut-fuer-angewandte-forschung/mitglieder/prof-dr-markus-egert.html\">Markus Egert\u003c/a>, a microbiologist at Furtwangen University in Germany, who led the study.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Forty-five billion microbes per square centimeter? Are you kidding? If you scale that up, that's like stuffing all the people who live in Manhattan into the \u003ca href=\"https://therinkatrockcenter.com/\">Rockefeller ice rink\u003c/a>.\u003c/p>\n\u003cp>\"That's a very huge number of bacteria, indeed,\" Egert tells NPR. \"There's hardly any habitat on Earth where you'll find similar densities of bacteria, except for the human intestinal tract.\"\u003c/p>\n\u003cp>In other words, there can be spots on your kitchen sponge with just as high concentrations of bacteria as in a toilet.\u003c/p>\n\u003cp>That result in itself is pretty remarkable. And it makes you think twice about using the sponge to wipe up your dining room table.\u003c/p>\n\u003cp>But that finding isn't what got people riled up. Instead, it was a line in the study's abstract: Two species of bacteria \"showed significantly greater proportions in regularly sanitized sponges [compared to uncleaned sponges], thereby questioning such sanitation methods in a long term perspective,\" the study says.\u003c/p>\n\u003cp>Then the media took this idea and ran with it.\u003c/p>\n\u003cp>\"Your Kitchen Sponge Is Gross, and Cleaning It Isn't Helping,\" \u003cem>New York \u003c/em>magazine's headline \u003ca href=\"http://nymag.com/scienceofus/2017/08/your-kitchen-sponge-is-gross-and-cleaning-it-isnt-helping.html\">read\u003c/a>.\u003c/p>\n\u003cp>\"Cleaning a Dirty Sponge Only Helps Its Worst Bacteria, Study Says,\" \u003cem>The New York Times\u003c/em> \u003ca href=\"https://www.nytimes.com/2017/08/04/science/sponges-bacteria-microwaving-cleaning.html?mcubz=0&_r=0\">put it\u003c/a>.\u003c/p>\n\u003cp>\"Some people may think that microwaving a sponge kills its tiny residents, but they are only partly right,\" the \u003cem>Times\u003c/em> story continued. \"It may nuke the weak ones, but the strongest, smelliest and potentially pathogenic bacteria will survive.\"\u003c/p>\n\u003cp>After reading these stories, including one \u003ca href=\"https://www.facebook.com/NPR/posts/10155959410371756\">posted\u003c/a> on NPR's Facebook page, I started becoming a bit skeptical. Something smelled fishy here. This conclusion just didn't fit with my firsthand experience as a scientist.\u003c/p>\n\u003cp>Back in 2007, I was a biochemistry postdoc slaving away in the lab. I spent many of those days growing huge flasks of bacteria closely related to food-borne pathogens. I fed them, harvested them, fished out their genes, studied their guts — and killed them — day after day after day.\u003c/p>\n\u003cp>Anyone who has worked with food-borne pathogens — or their close relatives — knows that these little critters aren't \"the strongest.\" They are weaklings. You heat them up just a little bit and they literally pop!\u003c/p>\n\u003cp>\"That's why we cook food. We know that heating will kill the pathogens,\" says \u003ca href=\"http://drexel.edu/cnhp/faculty/profiles/QuinlanJennifer/\">Jennifer Quinlan\u003c/a>, a food microbiologist at Drexel University.\u003c/p>\n\u003cp>So what in the heck is going on with this new sponge study? Are the findings upturning decades of public health recommendations?\u003c/p>\n\u003cp>Not at all, Quinlan says. The media reports were simply not accurate.\u003c/p>\n\u003cp>\"After you contacted me for an interview, I read the study in great detail,\" she says. \"I feel now that the comments they make about not recommending washing in the abstract are really, really misleading.\"\u003c/p>\n\u003cp>In fact, she says, you can't draw any conclusions about the effect of washing sponges from this study.\u003c/p>\n\u003cp>For starters, there was no clear explanation of what \"regular cleaning\" meant, she says.\u003c/p>\n\u003cp>\u003cem>\"\u003c/em>What really irked me is that you had to go all the way into the supplemental material to find how people reported washing the sponges,\" Quinlan says. \"Even then the methods were very vague.\"\u003c/p>\n\u003cp>The study stated that the sponges were either microwaved or put in hot, soapy water. The latter can actually make the sponge stinkier, Quinlan says.\u003c/p>\n\u003cp>\"Nobody would recommend hot, soapy water as a way to disinfect a sponge,\" Quinlan says. \"That could actually encourage the bacteria.\"\u003c/p>\n\u003cp>The study also looked at only five sponges that people said they \"cleaned\" regularly — and study participants did not say whether this cleaning took place in the microwave or in soapy water. \"We do not want to make public health recommendations based on five sponges from Germany,\" Quinlan says.\u003c/p>\n\u003cp>Instead, families should stick with the same recommendations Quinlan has given for years:\u003c/p>\n\u003cp>\u003cstrong>1. Keep the sponge away from raw meat\u003c/strong>. \"If you're dealing with raw juices from meat or poultry, you should be using paper that can be disposed of,\" Quinlan says.\u003c/p>\n\u003cp>\u003cstrong>2. Don't keep sponges around for too long\u003c/strong>. \"I replace mine every one to two weeks,\" she says. \"That's reasonable to me.\"\u003c/p>\n\u003cp>\u003cstrong>3. Clean the sponge every few days\u003c/strong>. The USDA recommends putting it in the dishwasher with a heated dry cycle, or wetting the sponge and popping it in the microwave for a minute.\u003c/p>\n\u003cp>Microwaving the sponge will knock down the bacteria living in it by about a million-fold, scientists at the U.S. Department of Agriculture \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0956713508001667\">reported\u003c/a> back in 2009. Of course, this method will leave many still alive since there are billions in the sponge. But the heat targets the dangerous ones, Quinlan says.\u003c/p>\n\u003cp>\"It doesn't sterilize the sponge,\" she says. \"But remember, the bacteria we want to kill are the ones that will make you sick.\"\u003c/p>\n\u003cp>In the new study, cleaning apparently boosted the levels of two species. Egert has no idea exactly what these species are, but one is \u003cem>related\u003c/em> to bacteria that give your dirty laundry that stinky, musty smell. The other is \u003cem>related\u003c/em> to bacteria that, on rare occasions, cause infections in people with suppressed immune systems. Neither of these relatives are known to cause food poisoning.\u003c/p>\n\u003cp>Just five species of bacteria are responsible for more than 90 percent of hospitalizations due to food-borne illnesses. And these bacteria are actually quite rare in sponges, Quinlan says.\u003c/p>\n\u003cp>Egert and his team didn't find any of these food-borne-illness-causing bugs in their 14 sponges. And in a study published earlier this year, Quinlan and her colleagues detected pathogens in only about 1 to 2 percent of sponges collected from kitchens in Philadelphia. Even then, the amount of the pathogens present was very small, her team \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28271927\">reported\u003c/a> in the \u003cem>Journal of Food Protection\u003c/em>.\u003c/p>\n\u003cp>\"So when you microwave the sponge,\" she says, \"it will likely get rid of them all\" — if they are even there in the first place.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And then you can rest easy that washing the dishes will not make you sick.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Grocery Prices Have Been Falling. Did You Notice?",
"title": "Grocery Prices Have Been Falling. Did You Notice?",
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"content": "\u003cp>\u003cstrong>Listen to the story on NPR's Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/09/20170906_me_grocery_prices_have_been_falling_did_you_notice_.mp3\u003c/p>\n\u003cp>Food prices in America were down for the longest period in about 60 years.\u003c/p>\n\u003cp>Wait, what?\u003c/p>\n\u003cp>It's not something that shoppers seemed to have noticed much.\u003c/p>\n\u003cp>\"Are you serious? Really?\" says Michelle German, holding a bag of groceries and wine at a Harris Teeter store in Washington, D.C. \"I just spent about $40 dollars on four items and I'm like, wait, how did I spend that much money?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But a number of foods — most notably, beef, eggs and dairy — saw some \u003ca href=\"https://www.bls.gov/opub/ted/2016/consumer-food-prices-rise-0-point-2-percent-from-july-2015-to-july-2016.htm\">serious price drops\u003c/a> over the course of 2016 and into 2017. For 19 months straight, the U.S. government reported declines in the food consumer price index, which compares supermarket prices with what they were a year earlier.\u003c/p>\n\u003cfigure id=\"attachment_120437\" class=\"wp-caption aligncenter\" style=\"max-width: 1544px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM.png\" alt='Source: <a href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index</a>' width=\"1544\" height=\"1066\" class=\"size-full wp-image-120437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM.png 1544w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-160x110.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-800x552.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-768x530.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-1020x704.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-1180x815.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-960x663.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-240x166.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-375x259.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-520x359.png 520w\" sizes=\"(max-width: 1544px) 100vw, 1544px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index\u003c/a> \u003ccite>(Brittany Mayes and Jessenia Araya/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The measure \u003ca href=\"https://www.bls.gov/opub/ted/2017/consumer-price-index-rose-1-point-7-percent-from-july-2016-to-july-2017.htm\">marked its first small uptick\u003c/a> in July. (Year-to-year comparisons are more telling than month-to-month data, because they aren't affected by seasonal fluctuations.)\u003c/p>\n\u003cp>\"It is rather a unique period, something certainly I've never seen in my 37 years,\" says Brian Todd, president and CEO of \u003ca href=\"https://www.foodinstitute.com/\">The Food Institute\u003c/a>, an industry research organization. According to \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">data from the Bureau of Labor Statistics\u003c/a>, the last time the country went through such a long deflationary stretch in groceries was in the mid-1950s.\u003c/p>\n\u003cp>Typically, low food prices accompany a weak, struggling economy, says Jon Springer, retail editor at \u003ca href=\"http://www.supermarketnews.com/\">Supermarket News\u003c/a>, a trade publication. \"What happened over this last year has really taken people a little bit by surprise,\" he says, calling the period \"unusual.\" Todd, too, called it \"unique.\"\u003c/p>\n\u003cp>So, what happened?\u003c/p>\n\u003cp>Economists blame a confluence of factors. Energy and transportation costs fell, allowing food producers to operate more cheaply. But there was also a glut of food on the market: China started buying less food from the U.S. — and so did other countries, partly because American goods got more expensive as the dollar got stronger. Some experts also say Americans themselves contributed, through changing tastes — for instances, more people have been cutting back on beef.\u003c/p>\n\u003cfigure id=\"attachment_120436\" class=\"wp-caption aligncenter\" style=\"max-width: 1560px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM.png\" alt='Source: <a href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index</a>' width=\"1560\" height=\"744\" class=\"size-full wp-image-120436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM.png 1560w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-160x76.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-800x382.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-768x366.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-1020x486.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-1180x563.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-960x458.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-240x114.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-375x179.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-520x248.png 520w\" sizes=\"(max-width: 1560px) 100vw, 1560px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index\u003c/a> \u003ccite>(Brittany Mayes and Jessenia Araya/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It all translated into a shift of supply and demand: People weren't buying as much beef and eggs as farmers and ranchers were producing.\u003c/p>\n\u003cp>\"Our consumption is actually pretty good in the U.S. ... But, there's no way they can eat enough cheese and ice cream to use everything we produce,\" says dairy farmer Merri Post. \"Although I'd like to sure see them try — I think if everybody had a little more cheese.... ,\" she adds, with a laugh.\u003c/p>\n\u003cp>Merri and Bill Post run the \u003ca href=\"https://www.facebook.com/Middleroad-Acres-182360816388/\">Middleroad Acres\u003c/a> farm in southwestern Minnesota. Every day, their cows produce some 10,000 pounds of milk, which winds through plants in Iowa and Wisconsin to become cheddar cheese. Dairy is their lifeblood — they actually live on the same farm where Bill grew up.\u003c/p>\n\u003cp>Merri Post says they had prepared for low milk prices but didn't expect such a long streak. The couple grows the crops that they feed their cows, but she says they lose money with every bushel of corn they feed a cow.\u003c/p>\n\u003cp>\"There are times you know ... you're writing a check for the privilege to milk your cows,\" says Post. \"You're not making money. You are writing a check to do your job that day.\"\u003c/p>\n\u003cp>Last year, there was such a glut of dairy that some farmers \u003ca href=\"https://www.csmonitor.com/USA/2016/1014/Why-dairy-farmers-dumped-43-million-gallons-of-milk-this-year\">were dumping\u003c/a> excess milk. \"We aren't at that,\" Post says. \"Although our creameries \u003cem>are \u003c/em>full. They can't take on more milk.\"\u003c/p>\n\u003cp>There's good news for Post, though: The dairy price index is slowly starting to tick up along with many other foods.\u003c/p>\n\u003cp>Grocery prices \"will gradually go up,\" says Springer. \"One of the big questions is how fast retailers will enact their own price increases because they've got to keep an eye on one another — because nobody wants to look like they're more expensive than the other guy.\"\u003c/p>\n\u003cp>The price war among grocery stores has been intense. The leading sellers, Walmart and Kroger, have been fighting Target and other competitors for the lowest price around. Even the typically upscale Whole Foods last week lowered prices for organic baby kale and avocado after its acquisition by Amazon closed. German chains Aldi and Lidl, which are adding stores in the U.S., are \u003ca href=\"https://www.bloomberg.com/news/features/2017-06-27/the-price-war-over-american-groceries-is-getting-bloody\">adding extra pressure\u003c/a> with deep discounts.\u003c/p>\n\u003cp>\"There is quite a bit of price competition already happening in the grocery industry, so they've got to be very cautious about\" raising prices, Springer says. Todd, at the Food Institute, predicts that overall, prices this year will be higher by only about 1 percent, compared with last year. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "For 19 months in a row, food prices in America's supermarkets fell compared to a year earlier. This is good news for shoppers but has weighed on the grocery industry and the people who grow our food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food prices in America were down for the longest period in about 60 years.\u003c/p>\n\u003cp>Wait, what?\u003c/p>\n\u003cp>It's not something that shoppers seemed to have noticed much.\u003c/p>\n\u003cp>\"Are you serious? Really?\" says Michelle German, holding a bag of groceries and wine at a Harris Teeter store in Washington, D.C. \"I just spent about $40 dollars on four items and I'm like, wait, how did I spend that much money?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But a number of foods — most notably, beef, eggs and dairy — saw some \u003ca href=\"https://www.bls.gov/opub/ted/2016/consumer-food-prices-rise-0-point-2-percent-from-july-2015-to-july-2016.htm\">serious price drops\u003c/a> over the course of 2016 and into 2017. For 19 months straight, the U.S. government reported declines in the food consumer price index, which compares supermarket prices with what they were a year earlier.\u003c/p>\n\u003cfigure id=\"attachment_120437\" class=\"wp-caption aligncenter\" style=\"max-width: 1544px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM.png\" alt='Source: <a href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index</a>' width=\"1544\" height=\"1066\" class=\"size-full wp-image-120437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM.png 1544w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-160x110.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-800x552.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-768x530.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-1020x704.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-1180x815.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-960x663.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-240x166.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-375x259.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-520x359.png 520w\" sizes=\"(max-width: 1544px) 100vw, 1544px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index\u003c/a> \u003ccite>(Brittany Mayes and Jessenia Araya/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The measure \u003ca href=\"https://www.bls.gov/opub/ted/2017/consumer-price-index-rose-1-point-7-percent-from-july-2016-to-july-2017.htm\">marked its first small uptick\u003c/a> in July. (Year-to-year comparisons are more telling than month-to-month data, because they aren't affected by seasonal fluctuations.)\u003c/p>\n\u003cp>\"It is rather a unique period, something certainly I've never seen in my 37 years,\" says Brian Todd, president and CEO of \u003ca href=\"https://www.foodinstitute.com/\">The Food Institute\u003c/a>, an industry research organization. According to \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">data from the Bureau of Labor Statistics\u003c/a>, the last time the country went through such a long deflationary stretch in groceries was in the mid-1950s.\u003c/p>\n\u003cp>Typically, low food prices accompany a weak, struggling economy, says Jon Springer, retail editor at \u003ca href=\"http://www.supermarketnews.com/\">Supermarket News\u003c/a>, a trade publication. \"What happened over this last year has really taken people a little bit by surprise,\" he says, calling the period \"unusual.\" Todd, too, called it \"unique.\"\u003c/p>\n\u003cp>So, what happened?\u003c/p>\n\u003cp>Economists blame a confluence of factors. Energy and transportation costs fell, allowing food producers to operate more cheaply. But there was also a glut of food on the market: China started buying less food from the U.S. — and so did other countries, partly because American goods got more expensive as the dollar got stronger. Some experts also say Americans themselves contributed, through changing tastes — for instances, more people have been cutting back on beef.\u003c/p>\n\u003cfigure id=\"attachment_120436\" class=\"wp-caption aligncenter\" style=\"max-width: 1560px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM.png\" alt='Source: <a href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index</a>' width=\"1560\" height=\"744\" class=\"size-full wp-image-120436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM.png 1560w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-160x76.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-800x382.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-768x366.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-1020x486.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-1180x563.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-960x458.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-240x114.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-375x179.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-520x248.png 520w\" sizes=\"(max-width: 1560px) 100vw, 1560px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index\u003c/a> \u003ccite>(Brittany Mayes and Jessenia Araya/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It all translated into a shift of supply and demand: People weren't buying as much beef and eggs as farmers and ranchers were producing.\u003c/p>\n\u003cp>\"Our consumption is actually pretty good in the U.S. ... But, there's no way they can eat enough cheese and ice cream to use everything we produce,\" says dairy farmer Merri Post. \"Although I'd like to sure see them try — I think if everybody had a little more cheese.... ,\" she adds, with a laugh.\u003c/p>\n\u003cp>Merri and Bill Post run the \u003ca href=\"https://www.facebook.com/Middleroad-Acres-182360816388/\">Middleroad Acres\u003c/a> farm in southwestern Minnesota. Every day, their cows produce some 10,000 pounds of milk, which winds through plants in Iowa and Wisconsin to become cheddar cheese. Dairy is their lifeblood — they actually live on the same farm where Bill grew up.\u003c/p>\n\u003cp>Merri Post says they had prepared for low milk prices but didn't expect such a long streak. The couple grows the crops that they feed their cows, but she says they lose money with every bushel of corn they feed a cow.\u003c/p>\n\u003cp>\"There are times you know ... you're writing a check for the privilege to milk your cows,\" says Post. \"You're not making money. You are writing a check to do your job that day.\"\u003c/p>\n\u003cp>Last year, there was such a glut of dairy that some farmers \u003ca href=\"https://www.csmonitor.com/USA/2016/1014/Why-dairy-farmers-dumped-43-million-gallons-of-milk-this-year\">were dumping\u003c/a> excess milk. \"We aren't at that,\" Post says. \"Although our creameries \u003cem>are \u003c/em>full. They can't take on more milk.\"\u003c/p>\n\u003cp>There's good news for Post, though: The dairy price index is slowly starting to tick up along with many other foods.\u003c/p>\n\u003cp>Grocery prices \"will gradually go up,\" says Springer. \"One of the big questions is how fast retailers will enact their own price increases because they've got to keep an eye on one another — because nobody wants to look like they're more expensive than the other guy.\"\u003c/p>\n\u003cp>The price war among grocery stores has been intense. The leading sellers, Walmart and Kroger, have been fighting Target and other competitors for the lowest price around. Even the typically upscale Whole Foods last week lowered prices for organic baby kale and avocado after its acquisition by Amazon closed. German chains Aldi and Lidl, which are adding stores in the U.S., are \u003ca href=\"https://www.bloomberg.com/news/features/2017-06-27/the-price-war-over-american-groceries-is-getting-bloody\">adding extra pressure\u003c/a> with deep discounts.\u003c/p>\n\u003cp>\"There is quite a bit of price competition already happening in the grocery industry, so they've got to be very cautious about\" raising prices, Springer says. Todd, at the Food Institute, predicts that overall, prices this year will be higher by only about 1 percent, compared with last year. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Aquaponics Farmers Band Together to Set Their Industry Apart",
"title": "Aquaponics Farmers Band Together to Set Their Industry Apart",
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"content": "\u003cp>\u003cem>Growers that add fish to their vegetable mix say they're combining the benefits of an ecosystem with the resource-efficiency of an water-based operation.\u003c/em>\u003c/p>\n\u003cp>Kimberly Aney, a recent graduate of the agriculture program at \u003ca href=\"http://www.cobleskill.edu/home.asp\">SUNY Cobleskill\u003c/a> in Upstate New York, has dreams of building a small farm that grows fish and lettuce in concert with one another. She says she sees the practice, known as aquaponics, as a cheap, clean, and compact alternative to the inefficiencies she observed on the dairy farm on which she grew up.\u003c/p>\n\u003cp>In southern Oregon, Michael Hasey extends the growing season of his 40-acre organic farm with an aquaponics system that produces greens and tilapia throughout the winter. It’s a way to squeak out an extra margin, rest his fields, and, he believes, improve both his own soil and the environment at large.\u003c/p>\n\u003cp>And, in New Orleans, Marianne Cufone uses her in-ground aquaponics system—in which ponds full of fish provide nutrients for the trays of herbs, cucumbers, and melons floating above them, and vice versa—partly as an educational tool. She wants more people to know about the myriad benefits she’s reaped while farming this way: about the hyper-local crops, the reliable fresh food in flood-prone regions, and the minimal waste inherent in the system.\u003c/p>\n\u003cfigure id=\"attachment_120330\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668.jpg\" alt=\"Diagram courtesy of Aquaponics Phillipines.\" width=\"768\" height=\"668\" class=\"size-full wp-image-120330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-375x326.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-520x452.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Diagram courtesy of \u003ca href=\"http://aquaponicsphilippines.com/\">Aquaponics Phillipines.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike modern hydroponic farms, which can feed plants regular quantities of synthetic fertilizers, aquaponics harks back to early growing methods developed in Asia and South America that blend aquaculture (or fish farming) with agriculture. The practice functions in an ecosystem in which the fish eat things like duckweed and, when they’re housed outside, insects; their waste feeds the plants; and the plants filter the water for the fish. Any remaining waste is composted and, as in the case of Hasey’s farm, added back to the soil in which he grows his row crops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cufone also has a larger goal. What began as a community-based mission has expanded into a national effort as she seeks to drum up awareness about aquaponic farming in her role as executive director of the \u003ca href=\"http://www.recirculatingfarms.org/\">Recirculating Farms Coalition\u003c/a> (RFC), and to mobilize other farmers using the technology to become more vocal about its virtues and its future.\u003c/p>\n\u003cp>First, though, she has to find them.\u003c/p>\n\u003cfigure id=\"attachment_120331\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone.jpg\" alt=\"Marianne Cufone.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-120331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Marianne Cufone. \u003ccite>(Dulce Fernandes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Even though [aquaponic farmers] have been operating in the U.S. for more than 30 years, we don’t have a good count,” Cufone says. That applies both to commercial operations such as Hasey’s that sell to regional supermarkets and also to backyard, or “recreational,” farms like the one Aney would like to set up. The latter are especially difficult to track. RFC wants to see aquaculture acknowledged as a positive addition to American agriculture and thereby boost its lobbying power. Haney, an RFC member, calls aquaponics, “the answer” to generating year-round income for farmers constrained by the seasons.\u003c/p>\n\u003cp>Cufone is currently working on a map of the larger outfits, and reaching out to organizations that keep track of the smaller ones. So far, estimates put the number of commercial aquafarms operating nationally at between 40 and 100, although Cufone says it’s likely higher if one includes backyard operations.\u003c/p>\n\u003cp>Cufone’s work comes at a critical juncture for American aquaculture. For over a decade, the USDA Organic label, through some third-party licensing organizations like Oregon Tilth, has been conferred upon compliant aquaponic and hydroponic farms. Recently, traditional “dirt first” organic farmers have been pushing the USDA’s National Organic Standards Board (NOSB) to make aquaponics and hydroponics ineligible for the Organic label.\u003c/p>\n\u003cp>Some opposed to the change, \u003ca href=\"http://civileats.com/2015/04/13/why-you-cant-have-organic-food-without-soil/\">such as Maine farmer and author Eliot Coleman\u003c/a>, say that food that isn’t grown in “biologically active, fertile soil” doesn’t deserve to use the moniker for which generations of farmers have built up a market.\u003c/p>\n\u003cp>One of the biggest targets of some dirt-first lobbyists is scaled-up operations that raise hydroponic produce in places like Mexico. They say these vast international operations siphon off revenue from American farmers as they drive down the price of organics. Aquaponic farmers, who claim to use best organic practices and challenge the assertion that their farms do not give back directly to the soil, may be caught in the crossfire of a bigger, thornier debate.\u003c/p>\n\u003cp>“Aquaponic farmers employ microbiology in their systems, in the same way dirt farmers do, and the waste [from it] builds beautiful topsoil,” says Hasey. In the process, “We grow copious amounts of food without taxing the land. It’s incredibly sustainable.” Sustainability is also Cufone’s virtue of choice when discussing aquaponics—both for lowering water and energy usage in produce growing as well as for raising fish. Cufone began her career in fisheries management and has seen aquaponics develop to the point where she thinks it now provides a viable, clean way for fishermen to grow some of the protein they can no longer catch in \u003ca href=\"https://www.ecowatch.com/one-third-of-commercial-fish-stocks-fished-at-unsustainable-levels-1910593830.html\">depleted oceans\u003c/a>.\u003c/p>\n\u003cp>Stacy Tollefson is a professor of agricultural and biosystems engineering at the University of Arizona. Along with Cufone, she was part of the most recent task force advising NOSB on the organic certification of aquaponic and hydroponic farms. The way she sees it, what organics-seeking consumers want most of all is pesticide-free produce.\u003c/p>\n\u003cp>And water-based systems “open the doors to more people getting access to that,” she says. “The traditional agriculture approach says organics have to be grown in soil—but that was when there was no other way to do it. There are still old-school philosophical folks who say, ‘You’re not saving the soil!’ But I think we are doing a lot to \u003cem>not\u003c/em> damage the earth.” (The dirt first response to this: That still doesn’t mean it fits the historical definition of \u003cem>organic\u003c/em>; they’re contemplating changing their own labeling if hydroponic and aquaponic farmers continue to be able to earn “organic” status.)\u003c/p>\n\u003cp>Cufone agrees with Tollefson, and also cites what she sees as another overlooked benefit to aquaponics. “The U.S. Department of Agriculture is always talking about attracting new people to farming. Well, this is one part of the industry that’s growing,” she says. She hopes RFC will play a pivotal role in bringing aquaponics further into the mainstream. “When I first learned about recirculating systems, I brought a bunch of people together in a room and had a conversation about the viability of the industry. At the end of two days I asked, ‘If you had $1 million, what would you do?’ And every one of them said, ‘Start an organization that would advertise our industry, and help change policy about it.’”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the six years since RFC was founded, Hasey has come to rely on it to represent him and his needs. “As a farmer, I spend all day with my head in the plants. I just don’t have time to go out and campaign and get involved in issues,” he says. Both he and Cufone hope the organization will provide their segment of the farm industry with the necessary traction to grow, and thrive.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Growers that add fish to their vegetable mix say they're combining the benefits of an ecosystem with the resource-efficiency of an water-based operation.\u003c/em>\u003c/p>\n\u003cp>Kimberly Aney, a recent graduate of the agriculture program at \u003ca href=\"http://www.cobleskill.edu/home.asp\">SUNY Cobleskill\u003c/a> in Upstate New York, has dreams of building a small farm that grows fish and lettuce in concert with one another. She says she sees the practice, known as aquaponics, as a cheap, clean, and compact alternative to the inefficiencies she observed on the dairy farm on which she grew up.\u003c/p>\n\u003cp>In southern Oregon, Michael Hasey extends the growing season of his 40-acre organic farm with an aquaponics system that produces greens and tilapia throughout the winter. It’s a way to squeak out an extra margin, rest his fields, and, he believes, improve both his own soil and the environment at large.\u003c/p>\n\u003cp>And, in New Orleans, Marianne Cufone uses her in-ground aquaponics system—in which ponds full of fish provide nutrients for the trays of herbs, cucumbers, and melons floating above them, and vice versa—partly as an educational tool. She wants more people to know about the myriad benefits she’s reaped while farming this way: about the hyper-local crops, the reliable fresh food in flood-prone regions, and the minimal waste inherent in the system.\u003c/p>\n\u003cfigure id=\"attachment_120330\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668.jpg\" alt=\"Diagram courtesy of Aquaponics Phillipines.\" width=\"768\" height=\"668\" class=\"size-full wp-image-120330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-375x326.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-520x452.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Diagram courtesy of \u003ca href=\"http://aquaponicsphilippines.com/\">Aquaponics Phillipines.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike modern hydroponic farms, which can feed plants regular quantities of synthetic fertilizers, aquaponics harks back to early growing methods developed in Asia and South America that blend aquaculture (or fish farming) with agriculture. The practice functions in an ecosystem in which the fish eat things like duckweed and, when they’re housed outside, insects; their waste feeds the plants; and the plants filter the water for the fish. Any remaining waste is composted and, as in the case of Hasey’s farm, added back to the soil in which he grows his row crops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cufone also has a larger goal. What began as a community-based mission has expanded into a national effort as she seeks to drum up awareness about aquaponic farming in her role as executive director of the \u003ca href=\"http://www.recirculatingfarms.org/\">Recirculating Farms Coalition\u003c/a> (RFC), and to mobilize other farmers using the technology to become more vocal about its virtues and its future.\u003c/p>\n\u003cp>First, though, she has to find them.\u003c/p>\n\u003cfigure id=\"attachment_120331\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone.jpg\" alt=\"Marianne Cufone.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-120331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Marianne Cufone. \u003ccite>(Dulce Fernandes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Even though [aquaponic farmers] have been operating in the U.S. for more than 30 years, we don’t have a good count,” Cufone says. That applies both to commercial operations such as Hasey’s that sell to regional supermarkets and also to backyard, or “recreational,” farms like the one Aney would like to set up. The latter are especially difficult to track. RFC wants to see aquaculture acknowledged as a positive addition to American agriculture and thereby boost its lobbying power. Haney, an RFC member, calls aquaponics, “the answer” to generating year-round income for farmers constrained by the seasons.\u003c/p>\n\u003cp>Cufone is currently working on a map of the larger outfits, and reaching out to organizations that keep track of the smaller ones. So far, estimates put the number of commercial aquafarms operating nationally at between 40 and 100, although Cufone says it’s likely higher if one includes backyard operations.\u003c/p>\n\u003cp>Cufone’s work comes at a critical juncture for American aquaculture. For over a decade, the USDA Organic label, through some third-party licensing organizations like Oregon Tilth, has been conferred upon compliant aquaponic and hydroponic farms. Recently, traditional “dirt first” organic farmers have been pushing the USDA’s National Organic Standards Board (NOSB) to make aquaponics and hydroponics ineligible for the Organic label.\u003c/p>\n\u003cp>Some opposed to the change, \u003ca href=\"http://civileats.com/2015/04/13/why-you-cant-have-organic-food-without-soil/\">such as Maine farmer and author Eliot Coleman\u003c/a>, say that food that isn’t grown in “biologically active, fertile soil” doesn’t deserve to use the moniker for which generations of farmers have built up a market.\u003c/p>\n\u003cp>One of the biggest targets of some dirt-first lobbyists is scaled-up operations that raise hydroponic produce in places like Mexico. They say these vast international operations siphon off revenue from American farmers as they drive down the price of organics. Aquaponic farmers, who claim to use best organic practices and challenge the assertion that their farms do not give back directly to the soil, may be caught in the crossfire of a bigger, thornier debate.\u003c/p>\n\u003cp>“Aquaponic farmers employ microbiology in their systems, in the same way dirt farmers do, and the waste [from it] builds beautiful topsoil,” says Hasey. In the process, “We grow copious amounts of food without taxing the land. It’s incredibly sustainable.” Sustainability is also Cufone’s virtue of choice when discussing aquaponics—both for lowering water and energy usage in produce growing as well as for raising fish. Cufone began her career in fisheries management and has seen aquaponics develop to the point where she thinks it now provides a viable, clean way for fishermen to grow some of the protein they can no longer catch in \u003ca href=\"https://www.ecowatch.com/one-third-of-commercial-fish-stocks-fished-at-unsustainable-levels-1910593830.html\">depleted oceans\u003c/a>.\u003c/p>\n\u003cp>Stacy Tollefson is a professor of agricultural and biosystems engineering at the University of Arizona. Along with Cufone, she was part of the most recent task force advising NOSB on the organic certification of aquaponic and hydroponic farms. The way she sees it, what organics-seeking consumers want most of all is pesticide-free produce.\u003c/p>\n\u003cp>And water-based systems “open the doors to more people getting access to that,” she says. “The traditional agriculture approach says organics have to be grown in soil—but that was when there was no other way to do it. There are still old-school philosophical folks who say, ‘You’re not saving the soil!’ But I think we are doing a lot to \u003cem>not\u003c/em> damage the earth.” (The dirt first response to this: That still doesn’t mean it fits the historical definition of \u003cem>organic\u003c/em>; they’re contemplating changing their own labeling if hydroponic and aquaponic farmers continue to be able to earn “organic” status.)\u003c/p>\n\u003cp>Cufone agrees with Tollefson, and also cites what she sees as another overlooked benefit to aquaponics. “The U.S. Department of Agriculture is always talking about attracting new people to farming. Well, this is one part of the industry that’s growing,” she says. She hopes RFC will play a pivotal role in bringing aquaponics further into the mainstream. “When I first learned about recirculating systems, I brought a bunch of people together in a room and had a conversation about the viability of the industry. At the end of two days I asked, ‘If you had $1 million, what would you do?’ And every one of them said, ‘Start an organization that would advertise our industry, and help change policy about it.’”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the six years since RFC was founded, Hasey has come to rely on it to represent him and his needs. “As a farmer, I spend all day with my head in the plants. I just don’t have time to go out and campaign and get involved in issues,” he says. Both he and Cufone hope the organization will provide their segment of the farm industry with the necessary traction to grow, and thrive.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Amid the hustle and bustle of the kitchen at Marcel's, a fine dining restaurant in Washington, D.C., one member of the staff is immune to the noise. It's David Uzzell, the 28-year-old \u003cem>saucier\u003c/em> responsible for such delicacies as pan-seared foie gras or mushroom mornay sauce.\u003c/p>\n\u003cp>Uzzell is a deaf chef — a rarity in the vast majority of restaurant kitchens. When chef and owner Robert Wiedmaier needs to get Uzzell's attention while expediting during dinner service, he pokes him in the shoulder.\u003c/p>\n\u003cp>\"David gets poked a lot,\" says Wiedmaier. \"There might be a dent in his shoulder from my finger by now.\"\u003c/p>\n\u003cp>It's not all poking, according to Uzzell. \"We've come up with some workarounds,\" he says — or writes, using one of the many notepads that are permanently kept at his station to help with more lengthy communications. Having completely lost his hearing by the time he was a year old, Uzzell is used to having to figure out how to communicate to a hearing audience.\u003c/p>\n\u003cp>\"I've never seen somebody text so fast,\" says Wiedmaier.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being hard of hearing in a busy restaurant kitchen means that Uzzell's coworkers have come up with a variety of ways to get his attention over the past few years, from laser pointers to elaborate hand signals. At the same time, Uzzell is now such a fixture in the \u003cem>brigade de cuisine\u003c/em> — the French term for the hierarchy of kitchen staff — that they sometimes forget that he's deaf at all.\u003c/p>\n\u003cp>In fact, sous chef Chris McFayden has a tendency to just talk extra loudly to Uzzell, which the kitchen staff finds amusing — as Wiedmaier quips, \"It doesn't matter how loud you are, he still can't hear you.\"\u003c/p>\n\u003cp>For Uzzell's part, whether or not he can hear McFayden yelling is less about the noise and more about the lesson. \"You have to develop a thick skin,\" he says of working in a restaurant kitchen. \"You can't take criticism personally. It's not about whether or not I'm deaf.\"\u003c/p>\n\u003cp>\"In a kitchen,\" says McFayden, \"everybody tends to learn when the chef yells at somebody else for a mistake. With David, I have to remember that he's not going to hear me telling someone that they did something wrong; I'm going to have to make a point to make sure he knows.\"\u003c/p>\n\u003cp>After graduating in 2012 from Gallaudet University, a private university for the deaf and hard of hearing in Washington, D.C., Uzzell had a degree in history but no actual work history to help him to find a job. It's a common problem in the deaf community. According to a \u003ca href=\"https://www.nationaldeafcenter.org/deaf-people-and-employment-united-states-2016\">2016 study\u003c/a> by the National Deaf Center, just 48 percent of deaf Americans, aged 21 to 64, is employed, either full or part time, as compared to 72 percent of the hearing population.\u003c/p>\n\u003cp>A friend recommended that Uzzell look for work at Union Market, a popular upscale food court near Gallaudet, whose vendors catered to the nearby deaf community. Starting off as a dishwasher and working his way up through the ranks in a few professional kitchens, Uzzell arrived at Marcel's in 2014 looking for new opportunities. The fact that he was hard of hearing was not a hindrance as far as Wiedmaier was concerned, since he'd already previously employed a deaf chef at another restaurant.\u003c/p>\n\u003cp>Bottom line, says Wiedmaier, \"I couldn't have hired David if he had no taste or sense of smell. Being deaf hasn't stopped him from being a damn good chef.\"\u003c/p>\n\u003cp>A combination of lip reading, writing, and hand signals has become de rigueur in the kitchen at Marcel's — but it's not always foolproof.\u003c/p>\n\u003cp>\"When I first started,\" recalls Uzzell, \"there were a few times when I thought Chef was asking for 'sea salt' when he was asking for 'Dijon.' The words lip-read very similarly.\"\u003c/p>\n\u003cp>McFayden's predecessor employed a laser pointer, aiming it on the counter at Uzzell's work station to alert him about new orders. In order to help communication run smoothly within the brigade, learning — and even inventing — a certain amount of sign language has become necessary to help convey the subtleties of cooking techniques.\u003c/p>\n\u003cp>\"Sometimes there's just not a sign that explains something very specific,\" says McFayden. \"When David worked at the roast station, that was trickier because there are different temperatures for the meats, like squab, elk, or bison, and timing becomes very important. So we created our own sign language, just for our kitchen.\"\u003c/p>\n\u003cp>\"Deaf people do have the deck stacked against them — we have to deal with a lot of factors,\" says Uzzell. \"I've been fortunate to be in a supportive and inclusive environment.\"\u003c/p>\n\u003cp>While being deaf in a hearing world is a challenge, Uzzell thinks that not being distracted by the noise around him in the kitchen can be a plus, allowing him to concentrate on the minute details that are crucial to presenting a perfectly prepared dish. Says Wiedmaier, \"He has a laser focus on his tasks.\"\u003c/p>\n\u003cp>Back in the kitchen at Marcel's, the staff loves to joke about the time a new cook was working on the line and couldn't get an order right, no matter how many times McFayden called it out, leading the sous chef to finally yell in exasperation, \"We've got a deaf guy that hears better than you!\"\u003c/p>\n\u003cp>While a few restaurants have been highlighted in recent years for hiring deaf employees, notably \u003ca href=\"https://www.fastcompany.com/3043126/inside-san-franciscos-deaf-owned-and-operated-pizzeria\">Mozzaria\u003c/a> in San Francisco — which is also deaf-owned — and \u003ca href=\"http://www.washingtoncitypaper.com/food/article/20864298/fare-well-accommodates-way-more-than-vegan-diners\">Fare Well\u003c/a> in Washington, D.C., it still remains a tough job for the deaf to land. For Wiedmaier's part, having Uzzell on staff offers a model that he thinks other employers should take note of.\u003c/p>\n\u003cp>\"It's important that we do this as a society,\" he says, about providing work for people with disabilities. \"In my 45 years in the business, I've only had two deaf chefs, but that's two more than most other restaurants have ever had. It's a bit challenging, but it's also worth the challenge. David has become so integrated in our kitchen that we honestly forget that he's deaf; we've all adapted to each other to function as a team.\"\u003c/p>\n\u003cp>Uzzell agrees, suggesting that employers be willing to think outside the box when it comes to communication, in order to help the deaf integrate into the workplace. \"Don't be afraid to hire us,\" he says.\u003c/p>\n\u003cp>For now, Uzzell is focused on helping Marcel's gain a coveted Michelin star, but he still has some advice for those in the deaf community looking to land a job in a restaurant kitchen: \"Bust ass, work hard, and keep your knives sharp.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://kristenhartke.com\">Kristen Hartke\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Amid the hustle and bustle of the kitchen at Marcel's, a fine dining restaurant in Washington, D.C., one member of the staff is immune to the noise. It's David Uzzell, the 28-year-old \u003cem>saucier\u003c/em> responsible for such delicacies as pan-seared foie gras or mushroom mornay sauce.\u003c/p>\n\u003cp>Uzzell is a deaf chef — a rarity in the vast majority of restaurant kitchens. When chef and owner Robert Wiedmaier needs to get Uzzell's attention while expediting during dinner service, he pokes him in the shoulder.\u003c/p>\n\u003cp>\"David gets poked a lot,\" says Wiedmaier. \"There might be a dent in his shoulder from my finger by now.\"\u003c/p>\n\u003cp>It's not all poking, according to Uzzell. \"We've come up with some workarounds,\" he says — or writes, using one of the many notepads that are permanently kept at his station to help with more lengthy communications. Having completely lost his hearing by the time he was a year old, Uzzell is used to having to figure out how to communicate to a hearing audience.\u003c/p>\n\u003cp>\"I've never seen somebody text so fast,\" says Wiedmaier.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being hard of hearing in a busy restaurant kitchen means that Uzzell's coworkers have come up with a variety of ways to get his attention over the past few years, from laser pointers to elaborate hand signals. At the same time, Uzzell is now such a fixture in the \u003cem>brigade de cuisine\u003c/em> — the French term for the hierarchy of kitchen staff — that they sometimes forget that he's deaf at all.\u003c/p>\n\u003cp>In fact, sous chef Chris McFayden has a tendency to just talk extra loudly to Uzzell, which the kitchen staff finds amusing — as Wiedmaier quips, \"It doesn't matter how loud you are, he still can't hear you.\"\u003c/p>\n\u003cp>For Uzzell's part, whether or not he can hear McFayden yelling is less about the noise and more about the lesson. \"You have to develop a thick skin,\" he says of working in a restaurant kitchen. \"You can't take criticism personally. It's not about whether or not I'm deaf.\"\u003c/p>\n\u003cp>\"In a kitchen,\" says McFayden, \"everybody tends to learn when the chef yells at somebody else for a mistake. With David, I have to remember that he's not going to hear me telling someone that they did something wrong; I'm going to have to make a point to make sure he knows.\"\u003c/p>\n\u003cp>After graduating in 2012 from Gallaudet University, a private university for the deaf and hard of hearing in Washington, D.C., Uzzell had a degree in history but no actual work history to help him to find a job. It's a common problem in the deaf community. According to a \u003ca href=\"https://www.nationaldeafcenter.org/deaf-people-and-employment-united-states-2016\">2016 study\u003c/a> by the National Deaf Center, just 48 percent of deaf Americans, aged 21 to 64, is employed, either full or part time, as compared to 72 percent of the hearing population.\u003c/p>\n\u003cp>A friend recommended that Uzzell look for work at Union Market, a popular upscale food court near Gallaudet, whose vendors catered to the nearby deaf community. Starting off as a dishwasher and working his way up through the ranks in a few professional kitchens, Uzzell arrived at Marcel's in 2014 looking for new opportunities. The fact that he was hard of hearing was not a hindrance as far as Wiedmaier was concerned, since he'd already previously employed a deaf chef at another restaurant.\u003c/p>\n\u003cp>Bottom line, says Wiedmaier, \"I couldn't have hired David if he had no taste or sense of smell. Being deaf hasn't stopped him from being a damn good chef.\"\u003c/p>\n\u003cp>A combination of lip reading, writing, and hand signals has become de rigueur in the kitchen at Marcel's — but it's not always foolproof.\u003c/p>\n\u003cp>\"When I first started,\" recalls Uzzell, \"there were a few times when I thought Chef was asking for 'sea salt' when he was asking for 'Dijon.' The words lip-read very similarly.\"\u003c/p>\n\u003cp>McFayden's predecessor employed a laser pointer, aiming it on the counter at Uzzell's work station to alert him about new orders. In order to help communication run smoothly within the brigade, learning — and even inventing — a certain amount of sign language has become necessary to help convey the subtleties of cooking techniques.\u003c/p>\n\u003cp>\"Sometimes there's just not a sign that explains something very specific,\" says McFayden. \"When David worked at the roast station, that was trickier because there are different temperatures for the meats, like squab, elk, or bison, and timing becomes very important. So we created our own sign language, just for our kitchen.\"\u003c/p>\n\u003cp>\"Deaf people do have the deck stacked against them — we have to deal with a lot of factors,\" says Uzzell. \"I've been fortunate to be in a supportive and inclusive environment.\"\u003c/p>\n\u003cp>While being deaf in a hearing world is a challenge, Uzzell thinks that not being distracted by the noise around him in the kitchen can be a plus, allowing him to concentrate on the minute details that are crucial to presenting a perfectly prepared dish. Says Wiedmaier, \"He has a laser focus on his tasks.\"\u003c/p>\n\u003cp>Back in the kitchen at Marcel's, the staff loves to joke about the time a new cook was working on the line and couldn't get an order right, no matter how many times McFayden called it out, leading the sous chef to finally yell in exasperation, \"We've got a deaf guy that hears better than you!\"\u003c/p>\n\u003cp>While a few restaurants have been highlighted in recent years for hiring deaf employees, notably \u003ca href=\"https://www.fastcompany.com/3043126/inside-san-franciscos-deaf-owned-and-operated-pizzeria\">Mozzaria\u003c/a> in San Francisco — which is also deaf-owned — and \u003ca href=\"http://www.washingtoncitypaper.com/food/article/20864298/fare-well-accommodates-way-more-than-vegan-diners\">Fare Well\u003c/a> in Washington, D.C., it still remains a tough job for the deaf to land. For Wiedmaier's part, having Uzzell on staff offers a model that he thinks other employers should take note of.\u003c/p>\n\u003cp>\"It's important that we do this as a society,\" he says, about providing work for people with disabilities. \"In my 45 years in the business, I've only had two deaf chefs, but that's two more than most other restaurants have ever had. It's a bit challenging, but it's also worth the challenge. David has become so integrated in our kitchen that we honestly forget that he's deaf; we've all adapted to each other to function as a team.\"\u003c/p>\n\u003cp>Uzzell agrees, suggesting that employers be willing to think outside the box when it comes to communication, in order to help the deaf integrate into the workplace. \"Don't be afraid to hire us,\" he says.\u003c/p>\n\u003cp>For now, Uzzell is focused on helping Marcel's gain a coveted Michelin star, but he still has some advice for those in the deaf community looking to land a job in a restaurant kitchen: \"Bust ass, work hard, and keep your knives sharp.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://kristenhartke.com\">Kristen Hartke\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
"title": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
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"content": "\u003cp>Some people create art by applying oil paint to canvas. \u003ca href=\"http://www.rootedfood.com/about/\">Kristen Rasmussen\u003c/a> fashions edible artwork by applying pomegranate-cured carrots, shaved icicle radishes and foraged fennel flowers to a canvas of dense rye bread. At her recent pair of Berkeley pop-ups, Rasmussen served two of her sandwich creations. These are clearly not your ho-hum ham and swiss or PB&J; but rather a west-coast riff on \u003cem>smørrebrød\u003c/em>, the traditional Danish lunch, \u003ca href=\"http://www.saveur.com/how-to-make-smorrebrod\">whose popularity\u003c/a> is spreading like the thick smear of creamy butter that’s a necessary element in each artistic assemblage.\u003c/p>\n\u003cp>Along with sleek modern chairs, Havarti cheese and the cozy concept of \u003ca href=\"https://www.nytimes.com/2017/02/24/books/review/hygge-is-where-the-heart-is.html\">\u003cem>hygge\u003c/em>\u003c/a>, smørrebrød is one of Denmark’s gifts to the world. In the 19\u003csup>th\u003c/sup> century, when Danish factory workers couldn’t return home for their midday meal, they packed a practical lunch of open-faced buttered bread topped with leftovers of cold meat or smoked fish. Gradually, these morphed into more elaborate creations, especially at Christmastime. Classic combinations might include pickled herring with a twist of lemon plus a mini-bouquet of fried parsley or chicken salad layered with smoked potatoes and bacon, topped by a haystack of fried carrot shreds.\u003c/p>\n\u003cfigure id=\"attachment_120196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/Kristen-new.jpg\" alt=\"Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-120196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she can trace her last name and family roots back to Denmark, Rasmussen admits to “growing up very American in Humboldt County.” The only connection to her Nordic heritage was her grandmother’s homemade Danish butter cookies at Christmas. Four years ago, when she finally visited Denmark, Rasmussen says, “I fell in love with smørrebrød because it’s delicious, aesthetically pleasing, nurturing, and can be made gluten-free, vegan, decadent, and portable.”\u003c/p>\n\u003cfigure id=\"attachment_120199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/3-view-new.jpg\" alt=\"Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms.\" width=\"1920\" height=\"1526\" class=\"size-full wp-image-120199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-800x636.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1020x811.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1180x938.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-960x763.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-520x413.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>August's pop-up lunches could not have taken place in a more striking setting: on a Berkeley rooftop with a killer view, amidst \u003ca href=\"http://www.topleaffarms.com/index.html\">Top Leaf Farms’\u003c/a> 16 lush garden plots, which practically erupt in edible vegetation. Rasmussen, a Registered Dietitian Nutritionist, has taught food science at UC Berkeley and the Culinary Institute of America and worked in restaurants. She consults on menu design, recipe development and sustainable sourcing. Since she is totally behind the hyper-local, bio-intensive growing techniques of Top Leaf Farms and often includes their micro-greens, herbs and roots in her menus, she decided to have her smørrebrød pop-ups a stone’s throw from the beds where many of her ingredients are grown.\u003c/p>\n\u003cfigure id=\"attachment_120201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/4-Benjamin-new.jpg\" alt=\"Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse.\" width=\"1920\" height=\"1697\" class=\"size-full wp-image-120201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-800x707.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-768x679.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1020x902.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1180x1043.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-960x849.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-240x212.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-375x331.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-520x460.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fruits of foraging, another of her passions, also enlivened her smørrebrød and the famous Danish dessert (and infamous Danish tongue twister) \u003cem>Rødgrød med fløde\u003c/em>\u003cem>. \u003c/em>Spidery yellow fennel flowers festooned salmon sandwiches. She made a cordial from elder flowers she had collected in Tilden Park to flavor the whipped cream cupping the raspberries. (Here is her \u003ca href=\"http://edibleeastbay.com/recipes/beverages/classic-elderflower-cordial/\">recipe for making elderflower cordial.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_120202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg\" alt=\"Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-120202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have always foraged things,” says Rasmussen. “Growing up in Humboldt County, I picked wild blackberries. When I lived in Arizona, I noticed large numbers of Seville orange trees that no one was harvesting. So I picked oranges, made marmalade and sold it. Then I got into dates and cactus. Foraging is a fun way to connect to season and environment, with edible flowers (such as borage, nasturtiums, and mustard flowers), roots, seeds and even pesto made from dandelion greens.” Rasmussen is involved with Wild and Feral Food Week (WFFW) and \u003ca href=\"https://forage.berkeley.edu/\">Berkeley Open Source Food\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The forager also became a “porridge-er” after visiting \u003ca href=\"http://groed.com/en/our-restaurants/\">Grød,\u003c/a> a famous Danish restaurant chain that specializes in savory as well as sweet porridges. Besides smørrebrød themed lunches, Rasmussen also holds\u003ca href=\"http://www.sfchronicle.com/food/article/Kristen-Rasmussen-finds-comfort-in-a-bowl-of-11273927.php\"> porridge-focused pop-ups\u003c/a> and is seriously flirting with the idea of opening a restaurant combining her two obsessions.\u003c/p>\n\u003cp>With her strong belief in seasonality and eating local, Rasmussen admits that she doesn’t make Danish dishes exactly the way they are made in Denmark. She calls her approach West-Coast Nordic, and may include ingredients such as avocados, mayo with chives and tahini.\u003c/p>\n\u003cp>In fact, while she wants to introduce Californians to the goodness of Danish dishes, she is equally drawn to bringing Californian goodies to Denmark. In July, she did a stage at Selma, a prize-winning smørrebrød restaurant in Copenhagen. “The chef invited me to do a West Coast Nordic pop-up and I made a California BLT with bacon, little gem lettuce, tomato, charred avocado with Serrano aioli and shiso. And for dessert, a S'mores smørrebrød: flamed beach rose-scented marshmallow, crispy rye and cardamom chocolate.\"\u003c/p>\n\u003cfigure id=\"attachment_120198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/6-rye-bread-new.jpg\" alt=\"Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations.\" width=\"1920\" height=\"1450\" class=\"size-full wp-image-120198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-520x393.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone of smørrebrød (which literally means “buttered bread”) is the dark, dense rye that serves as base and ballast for fanciful combinations of varied toppings. It’s practically impossible to find the classic Danish rugbrød in these parts. But leave it to Rasmussen to figure out how to recreate the dark, sour loaves herself. “It's a time-intensive process that takes three days,” she explains, “but that is mostly waiting for it to ferment.” It also requires a sourdough rye starter, although Rasmussen says she just uses the spores from the air.\u003c/p>\n\u003cfigure id=\"attachment_120200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/7-boards-new.jpg\" alt=\"Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home.\" width=\"1000\" height=\"1054\" class=\"size-full wp-image-120200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-960x1012.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-520x548.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/8-dessert-new-1.jpg\" alt=\"Octagonal cup by Steve Thompson holds classic Danish dessert, <em>Rødgrød med fløde,</em> raspberries, elderflower cream with brown butter rye crumbles.\" width=\"1920\" height=\"2191\" class=\"size-full wp-image-120197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1020x1164.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-960x1096.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octagonal cup by Steve Thompson holds classic Danish dessert, \u003cem>Rødgrød med fløde,\u003c/em> raspberries, elderflower cream with brown butter rye crumbles. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary nutrition expert is all about collaboration, whether that encompasses working with spores in the air, seasonal plants, weeds and flowers that spring up on her path or her fellow artists. For the August smørrebrød pop-up, her friend Steve Thompson of \u003ca href=\"http://www.euclideanbuilding.com/portfolio-1/\">Euclidean Building\u003c/a> fashioned sturdy plates and cups from Douglas fir which guests could take home.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For the next smørrebrød pop-up in Oakland on September 30, ceramicist\u003ca href=\"http://sarahkoik.com/\"> Sarah Koik\u003c/a> will make mugs and bowls. See Rasmussen's website \u003ca href=\"http://www.rootedfood.com/\">Rootedfood.com\u003c/a> for details on upcoming events and links to purchase tickets.\u003c/p>\n\n",
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"excerpt": "Smørrebrød are composed Danish open-faced sandwiches that double as artistic creations. Try them at East Bay culinary nutrition expert Kristen Rasmussen's pop-up lunches. ",
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"description": "Smørrebrød are composed Danish open-faced sandwiches that double as artistic creations. Try them at East Bay culinary nutrition expert Kristen Rasmussen's pop-up lunches. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Some people create art by applying oil paint to canvas. \u003ca href=\"http://www.rootedfood.com/about/\">Kristen Rasmussen\u003c/a> fashions edible artwork by applying pomegranate-cured carrots, shaved icicle radishes and foraged fennel flowers to a canvas of dense rye bread. At her recent pair of Berkeley pop-ups, Rasmussen served two of her sandwich creations. These are clearly not your ho-hum ham and swiss or PB&J; but rather a west-coast riff on \u003cem>smørrebrød\u003c/em>, the traditional Danish lunch, \u003ca href=\"http://www.saveur.com/how-to-make-smorrebrod\">whose popularity\u003c/a> is spreading like the thick smear of creamy butter that’s a necessary element in each artistic assemblage.\u003c/p>\n\u003cp>Along with sleek modern chairs, Havarti cheese and the cozy concept of \u003ca href=\"https://www.nytimes.com/2017/02/24/books/review/hygge-is-where-the-heart-is.html\">\u003cem>hygge\u003c/em>\u003c/a>, smørrebrød is one of Denmark’s gifts to the world. In the 19\u003csup>th\u003c/sup> century, when Danish factory workers couldn’t return home for their midday meal, they packed a practical lunch of open-faced buttered bread topped with leftovers of cold meat or smoked fish. Gradually, these morphed into more elaborate creations, especially at Christmastime. Classic combinations might include pickled herring with a twist of lemon plus a mini-bouquet of fried parsley or chicken salad layered with smoked potatoes and bacon, topped by a haystack of fried carrot shreds.\u003c/p>\n\u003cfigure id=\"attachment_120196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/Kristen-new.jpg\" alt=\"Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-120196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she can trace her last name and family roots back to Denmark, Rasmussen admits to “growing up very American in Humboldt County.” The only connection to her Nordic heritage was her grandmother’s homemade Danish butter cookies at Christmas. Four years ago, when she finally visited Denmark, Rasmussen says, “I fell in love with smørrebrød because it’s delicious, aesthetically pleasing, nurturing, and can be made gluten-free, vegan, decadent, and portable.”\u003c/p>\n\u003cfigure id=\"attachment_120199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/3-view-new.jpg\" alt=\"Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms.\" width=\"1920\" height=\"1526\" class=\"size-full wp-image-120199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-800x636.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1020x811.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1180x938.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-960x763.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-520x413.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>August's pop-up lunches could not have taken place in a more striking setting: on a Berkeley rooftop with a killer view, amidst \u003ca href=\"http://www.topleaffarms.com/index.html\">Top Leaf Farms’\u003c/a> 16 lush garden plots, which practically erupt in edible vegetation. Rasmussen, a Registered Dietitian Nutritionist, has taught food science at UC Berkeley and the Culinary Institute of America and worked in restaurants. She consults on menu design, recipe development and sustainable sourcing. Since she is totally behind the hyper-local, bio-intensive growing techniques of Top Leaf Farms and often includes their micro-greens, herbs and roots in her menus, she decided to have her smørrebrød pop-ups a stone’s throw from the beds where many of her ingredients are grown.\u003c/p>\n\u003cfigure id=\"attachment_120201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/4-Benjamin-new.jpg\" alt=\"Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse.\" width=\"1920\" height=\"1697\" class=\"size-full wp-image-120201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-800x707.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-768x679.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1020x902.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1180x1043.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-960x849.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-240x212.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-375x331.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-520x460.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fruits of foraging, another of her passions, also enlivened her smørrebrød and the famous Danish dessert (and infamous Danish tongue twister) \u003cem>Rødgrød med fløde\u003c/em>\u003cem>. \u003c/em>Spidery yellow fennel flowers festooned salmon sandwiches. She made a cordial from elder flowers she had collected in Tilden Park to flavor the whipped cream cupping the raspberries. (Here is her \u003ca href=\"http://edibleeastbay.com/recipes/beverages/classic-elderflower-cordial/\">recipe for making elderflower cordial.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_120202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg\" alt=\"Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-120202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have always foraged things,” says Rasmussen. “Growing up in Humboldt County, I picked wild blackberries. When I lived in Arizona, I noticed large numbers of Seville orange trees that no one was harvesting. So I picked oranges, made marmalade and sold it. Then I got into dates and cactus. Foraging is a fun way to connect to season and environment, with edible flowers (such as borage, nasturtiums, and mustard flowers), roots, seeds and even pesto made from dandelion greens.” Rasmussen is involved with Wild and Feral Food Week (WFFW) and \u003ca href=\"https://forage.berkeley.edu/\">Berkeley Open Source Food\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The forager also became a “porridge-er” after visiting \u003ca href=\"http://groed.com/en/our-restaurants/\">Grød,\u003c/a> a famous Danish restaurant chain that specializes in savory as well as sweet porridges. Besides smørrebrød themed lunches, Rasmussen also holds\u003ca href=\"http://www.sfchronicle.com/food/article/Kristen-Rasmussen-finds-comfort-in-a-bowl-of-11273927.php\"> porridge-focused pop-ups\u003c/a> and is seriously flirting with the idea of opening a restaurant combining her two obsessions.\u003c/p>\n\u003cp>With her strong belief in seasonality and eating local, Rasmussen admits that she doesn’t make Danish dishes exactly the way they are made in Denmark. She calls her approach West-Coast Nordic, and may include ingredients such as avocados, mayo with chives and tahini.\u003c/p>\n\u003cp>In fact, while she wants to introduce Californians to the goodness of Danish dishes, she is equally drawn to bringing Californian goodies to Denmark. In July, she did a stage at Selma, a prize-winning smørrebrød restaurant in Copenhagen. “The chef invited me to do a West Coast Nordic pop-up and I made a California BLT with bacon, little gem lettuce, tomato, charred avocado with Serrano aioli and shiso. And for dessert, a S'mores smørrebrød: flamed beach rose-scented marshmallow, crispy rye and cardamom chocolate.\"\u003c/p>\n\u003cfigure id=\"attachment_120198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/6-rye-bread-new.jpg\" alt=\"Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations.\" width=\"1920\" height=\"1450\" class=\"size-full wp-image-120198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-520x393.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone of smørrebrød (which literally means “buttered bread”) is the dark, dense rye that serves as base and ballast for fanciful combinations of varied toppings. It’s practically impossible to find the classic Danish rugbrød in these parts. But leave it to Rasmussen to figure out how to recreate the dark, sour loaves herself. “It's a time-intensive process that takes three days,” she explains, “but that is mostly waiting for it to ferment.” It also requires a sourdough rye starter, although Rasmussen says she just uses the spores from the air.\u003c/p>\n\u003cfigure id=\"attachment_120200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/7-boards-new.jpg\" alt=\"Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home.\" width=\"1000\" height=\"1054\" class=\"size-full wp-image-120200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-960x1012.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-520x548.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/8-dessert-new-1.jpg\" alt=\"Octagonal cup by Steve Thompson holds classic Danish dessert, <em>Rødgrød med fløde,</em> raspberries, elderflower cream with brown butter rye crumbles.\" width=\"1920\" height=\"2191\" class=\"size-full wp-image-120197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1020x1164.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-960x1096.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octagonal cup by Steve Thompson holds classic Danish dessert, \u003cem>Rødgrød med fløde,\u003c/em> raspberries, elderflower cream with brown butter rye crumbles. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary nutrition expert is all about collaboration, whether that encompasses working with spores in the air, seasonal plants, weeds and flowers that spring up on her path or her fellow artists. For the August smørrebrød pop-up, her friend Steve Thompson of \u003ca href=\"http://www.euclideanbuilding.com/portfolio-1/\">Euclidean Building\u003c/a> fashioned sturdy plates and cups from Douglas fir which guests could take home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the next smørrebrød pop-up in Oakland on September 30, ceramicist\u003ca href=\"http://sarahkoik.com/\"> Sarah Koik\u003c/a> will make mugs and bowls. See Rasmussen's website \u003ca href=\"http://www.rootedfood.com/\">Rootedfood.com\u003c/a> for details on upcoming events and links to purchase tickets.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space",
"title": "Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.\u003c/em>\u003c/p>\n\u003cp>After a complete overhaul of the long-beloved Giovanni Bar & Grill in downtown Berkeley, \u003ca href=\"http://giosberkeley.com/\">Gio’s Pizza & Bocce\u003c/a> has transformed the once dark, cavernous space into a cool, golden-hued hangout with an indoor bocce court, an obsession with Italian \u003cem>appertivi\u003c/em>, and a menu of solid pastas and salads. We visited the newly christened spot last week during Gio’s soft opening and tried most of the dishes on the limited menu (which will expand this week at the grand opening today, Wednesday, August 23).\u003c/p>\n\u003cfigure id=\"attachment_120154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9966-new.jpg\" alt=\"Gio's Pizza & Bocce exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0001-new.jpg\" alt=\"Gio's front room interior with bar, tables and Bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's front room interior with bar, tables and Bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The huge space was beautifully designed by Farm League Design Management, who nailed just the right shade of orange for the mid-century Modern look of the banquettes and wisely retained the original murals along the back wall and neon lights above the kitchen announcing “PIZZA CALZONE.” Adam Stemmler, from the design firm, manages all restaurant operations, and Frederico Oliveira, formerly of La Mar Cebicheria and Boulevard in San Francisco, is the chef de cuisine.\u003c/p>\n\u003cfigure id=\"attachment_120141\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0110-new.jpg\" alt=\"Gio’s open kitchen with original Giovanni's neon signage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio’s open kitchen with original Giovanni's neon signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The brilliance of the new space, opened by locals Xin and Michele Jin and developer Nathan George, and what the eye is continually drawn to, is the indoor bocce court, where you can let your kids roam and play while you peruse the beverage list. Above the astro-turf-lined court are several big TVs playing black-and-white Italian gangster movies. The whole deal almost fell apart during the pair’s negotiations to buy the place from longtime owners, the Schipani family, when a fire broke out and did enough damage to make the renovation a considerably more extensive proposition. But it worked out nearly two years later, as the restaurant opened its doors to guests last week.\u003c/p>\n\u003cfigure id=\"attachment_120136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0033-new.jpg\" alt=\"Kid-friendly indoor bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kid-friendly indoor bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drinks menu leads with six classic apertifs, from the sweet Cocchi Americano vermouth to the bitterish digestif Carpano Punt e Mes, also available in flights of three (stick with sweet or bitter or mix it up). We enjoyed a refreshing spritz of watermelon and mint with another digestif, Carpano Bianco, and a splash of Mezcal. The classic Venetian aperol spritz (with soda water and prosecco) is also available.\u003c/p>\n\u003cfigure id=\"attachment_120146\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg\" alt=\"Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal.\" width=\"600\" class=\"size-medium wp-image-120146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two appetizers, two salads, two pastas, two little pizzas and one main dish to share among six, and there was ample food to go around. Fried calamari was light and crispy, served with lemon aioli and sprinkled with fried parsley. We also tried the spicy meatballs, a little bowl of tender beef and pork meatballs with bread and grana Padano, swimming in a deliciously sweet, chile-inflected tomato sauce. When the meatballs were gone, we saved the sauce for dipping the pizza crusts that were to come later. \u003c/p>\n\u003cfigure id=\"attachment_120138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0077-new.jpg\" alt=\"Fried Calamari\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Calamari \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0070-new.jpg\" alt=\"Spicy Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads and pastas were the highlight of the meal. A generous caprese salad with perfectly ripe heirloom tomatoes and room-temperature burrata (much preferable to straight out of the fridge) was dressed with olive oil and a splash of sweet balsamic vinegar reduction. And the equally attractive yellow beet salad was composed of thin coins of beets on the bottom and a mound of baby arugula on top, tossed in a pleasingly tart lemon vinaigrette. \u003c/p>\n\u003cfigure id=\"attachment_120176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0131-new-1.jpg\" alt=\"Caprese salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caprese salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0145-new-1.jpg\" alt=\"Beet Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pasta selections were winners, according to kids and adults alike. A study in both contrast and simplicity, the linguine marinara was tossed with the same sauce as the meatballs, without the chiles, while the fettucine Alfredo (now an American classic more than an Italian one) was subtly complex, creamy, egg-laden, and with hints of spices (perhaps nutmeg?). Both were served \u003cem>al dente\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_120144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0161-new.jpg\" alt=\"Linguine & Marinara (served with spaghetti pasta)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linguine & Marinara (served with spaghetti pasta on our visit) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0176-new.jpg\" alt=\"Fettucine Alfredo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fettucine Alfredo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pizza genre is a bit of a mystery. Billed as “single Sicilian-style,” these little flatbreads are just the right size for kids and have quality ingredients. But they’re rather doughy, not crisp, something to be aware of if you prefer thin and crispy pizza. Both the Margherita with pepperoni added and the fungi & sausage are quite cheesy, the former with red sauce and the latter with a cream-based sauce with a sprinkle of thyme.\u003c/p>\n\u003cfigure id=\"attachment_120139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0084-new.jpg\" alt=\"Margherita pizza with pepperoni added\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita pizza with pepperoni added. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0100-new.jpg\" alt=\"Fungi & sausage pizza ordered without sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi & sausage pizza ordered without sausage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was one entrée special, and the carnivores among us shared it: medium-rare hanger steak with fingerling potatoes and a baby arugula salad, paired with the house red wine (a Sierra Foothills red blend) for $5.\u003c/p>\n\u003cfigure id=\"attachment_120147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0193-new.jpg\" alt=\"Medium-rare hanger steak with fingerling potatoes and a baby arugula salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-rare hanger steak with fingerling potatoes and a baby arugula salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one dessert on the menu offered something for everyone. Large enough for all six of us to snag a few bites, the polenta cake was topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\u003c/p>\n\u003cfigure id=\"attachment_120150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0216-new.jpg\" alt=\"Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> If you peak behind the mystery door made of olive oil cans (which doubles as an art piece on view for guests in the main dining room), you’ll find a little museum of the old Giovanni’s space, a dimly lit private dining area with movies, a loungey feel, and full menu service.\u003c/p>\n\u003cfigure id=\"attachment_120134\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0007-new.jpg\" alt=\"Olive oil cans doorway to private dining room\" width=\"600\" class=\"size-full wp-image-120134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cans doorway to private dining room \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"120135,120152\"]\u003c/p>\n\u003cp>Gio’s is a fun downtown-Berkeley destination, nicely situated near movie theaters and BAMPFA, and with bocce to boot!\u003c/p>\n\u003cfigure id=\"attachment_120153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0264-new.jpg\" alt=\"Gio's Pizza & Bocce exterior at night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior at night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://giosberkeley.com/\">\u003cstrong>Gio’s Pizza & Bocce\u003c/strong>\u003c/a>\u003cbr>\n2420 Shattuck Ave.\u003cbr>\nBerkeley, CA 94704 [ \u003ca href=\"https://goo.gl/p9CUXn\">Map\u003c/a> ]\u003cbr>\nPh: (510) 647-9963\u003cbr>\nHours: Wed-Sun, 5-10pm; closed Mon-Tue\u003cbr>\nPrice Range: $$-$$$ ($12-$25)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/giosberkeley/\">@giosberkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/giosberkeley/\">@giosberkeley\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.",
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"title": "Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.\u003c/em>\u003c/p>\n\u003cp>After a complete overhaul of the long-beloved Giovanni Bar & Grill in downtown Berkeley, \u003ca href=\"http://giosberkeley.com/\">Gio’s Pizza & Bocce\u003c/a> has transformed the once dark, cavernous space into a cool, golden-hued hangout with an indoor bocce court, an obsession with Italian \u003cem>appertivi\u003c/em>, and a menu of solid pastas and salads. We visited the newly christened spot last week during Gio’s soft opening and tried most of the dishes on the limited menu (which will expand this week at the grand opening today, Wednesday, August 23).\u003c/p>\n\u003cfigure id=\"attachment_120154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9966-new.jpg\" alt=\"Gio's Pizza & Bocce exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0001-new.jpg\" alt=\"Gio's front room interior with bar, tables and Bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's front room interior with bar, tables and Bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The huge space was beautifully designed by Farm League Design Management, who nailed just the right shade of orange for the mid-century Modern look of the banquettes and wisely retained the original murals along the back wall and neon lights above the kitchen announcing “PIZZA CALZONE.” Adam Stemmler, from the design firm, manages all restaurant operations, and Frederico Oliveira, formerly of La Mar Cebicheria and Boulevard in San Francisco, is the chef de cuisine.\u003c/p>\n\u003cfigure id=\"attachment_120141\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0110-new.jpg\" alt=\"Gio’s open kitchen with original Giovanni's neon signage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio’s open kitchen with original Giovanni's neon signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The brilliance of the new space, opened by locals Xin and Michele Jin and developer Nathan George, and what the eye is continually drawn to, is the indoor bocce court, where you can let your kids roam and play while you peruse the beverage list. Above the astro-turf-lined court are several big TVs playing black-and-white Italian gangster movies. The whole deal almost fell apart during the pair’s negotiations to buy the place from longtime owners, the Schipani family, when a fire broke out and did enough damage to make the renovation a considerably more extensive proposition. But it worked out nearly two years later, as the restaurant opened its doors to guests last week.\u003c/p>\n\u003cfigure id=\"attachment_120136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0033-new.jpg\" alt=\"Kid-friendly indoor bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kid-friendly indoor bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drinks menu leads with six classic apertifs, from the sweet Cocchi Americano vermouth to the bitterish digestif Carpano Punt e Mes, also available in flights of three (stick with sweet or bitter or mix it up). We enjoyed a refreshing spritz of watermelon and mint with another digestif, Carpano Bianco, and a splash of Mezcal. The classic Venetian aperol spritz (with soda water and prosecco) is also available.\u003c/p>\n\u003cfigure id=\"attachment_120146\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg\" alt=\"Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal.\" width=\"600\" class=\"size-medium wp-image-120146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two appetizers, two salads, two pastas, two little pizzas and one main dish to share among six, and there was ample food to go around. Fried calamari was light and crispy, served with lemon aioli and sprinkled with fried parsley. We also tried the spicy meatballs, a little bowl of tender beef and pork meatballs with bread and grana Padano, swimming in a deliciously sweet, chile-inflected tomato sauce. When the meatballs were gone, we saved the sauce for dipping the pizza crusts that were to come later. \u003c/p>\n\u003cfigure id=\"attachment_120138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0077-new.jpg\" alt=\"Fried Calamari\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Calamari \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0070-new.jpg\" alt=\"Spicy Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads and pastas were the highlight of the meal. A generous caprese salad with perfectly ripe heirloom tomatoes and room-temperature burrata (much preferable to straight out of the fridge) was dressed with olive oil and a splash of sweet balsamic vinegar reduction. And the equally attractive yellow beet salad was composed of thin coins of beets on the bottom and a mound of baby arugula on top, tossed in a pleasingly tart lemon vinaigrette. \u003c/p>\n\u003cfigure id=\"attachment_120176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0131-new-1.jpg\" alt=\"Caprese salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caprese salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0145-new-1.jpg\" alt=\"Beet Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pasta selections were winners, according to kids and adults alike. A study in both contrast and simplicity, the linguine marinara was tossed with the same sauce as the meatballs, without the chiles, while the fettucine Alfredo (now an American classic more than an Italian one) was subtly complex, creamy, egg-laden, and with hints of spices (perhaps nutmeg?). Both were served \u003cem>al dente\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_120144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0161-new.jpg\" alt=\"Linguine & Marinara (served with spaghetti pasta)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linguine & Marinara (served with spaghetti pasta on our visit) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0176-new.jpg\" alt=\"Fettucine Alfredo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fettucine Alfredo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pizza genre is a bit of a mystery. Billed as “single Sicilian-style,” these little flatbreads are just the right size for kids and have quality ingredients. But they’re rather doughy, not crisp, something to be aware of if you prefer thin and crispy pizza. Both the Margherita with pepperoni added and the fungi & sausage are quite cheesy, the former with red sauce and the latter with a cream-based sauce with a sprinkle of thyme.\u003c/p>\n\u003cfigure id=\"attachment_120139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0084-new.jpg\" alt=\"Margherita pizza with pepperoni added\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita pizza with pepperoni added. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0100-new.jpg\" alt=\"Fungi & sausage pizza ordered without sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi & sausage pizza ordered without sausage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was one entrée special, and the carnivores among us shared it: medium-rare hanger steak with fingerling potatoes and a baby arugula salad, paired with the house red wine (a Sierra Foothills red blend) for $5.\u003c/p>\n\u003cfigure id=\"attachment_120147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0193-new.jpg\" alt=\"Medium-rare hanger steak with fingerling potatoes and a baby arugula salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-rare hanger steak with fingerling potatoes and a baby arugula salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one dessert on the menu offered something for everyone. Large enough for all six of us to snag a few bites, the polenta cake was topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\u003c/p>\n\u003cfigure id=\"attachment_120150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0216-new.jpg\" alt=\"Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> If you peak behind the mystery door made of olive oil cans (which doubles as an art piece on view for guests in the main dining room), you’ll find a little museum of the old Giovanni’s space, a dimly lit private dining area with movies, a loungey feel, and full menu service.\u003c/p>\n\u003cfigure id=\"attachment_120134\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0007-new.jpg\" alt=\"Olive oil cans doorway to private dining room\" width=\"600\" class=\"size-full wp-image-120134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cans doorway to private dining room \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gio’s is a fun downtown-Berkeley destination, nicely situated near movie theaters and BAMPFA, and with bocce to boot!\u003c/p>\n\u003cfigure id=\"attachment_120153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0264-new.jpg\" alt=\"Gio's Pizza & Bocce exterior at night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior at night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://giosberkeley.com/\">\u003cstrong>Gio’s Pizza & Bocce\u003c/strong>\u003c/a>\u003cbr>\n2420 Shattuck Ave.\u003cbr>\nBerkeley, CA 94704 [ \u003ca href=\"https://goo.gl/p9CUXn\">Map\u003c/a> ]\u003cbr>\nPh: (510) 647-9963\u003cbr>\nHours: Wed-Sun, 5-10pm; closed Mon-Tue\u003cbr>\nPrice Range: $$-$$$ ($12-$25)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/giosberkeley/\">@giosberkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/giosberkeley/\">@giosberkeley\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "In Their Own Words: Oral Histories of California Farmworkers",
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"content": "\u003cp>\u003cem>Journalist Gabriel Thompson collected the stories of 17 farmworkers who share the day-to-day struggles of life in the fields.\u003c/em>\u003c/p>\n\u003cp>For his 2011 book \u003cem>\u003ca href=\"http://www.amazon.com/Working-Shadows-Year-Doing-Americans/dp/1568586388\">Working in the Shadows\u003c/a>\u003c/em>, journalist Gabriel Thompson spent a year doing “jobs (most) Americans won’t do.” Among these was a several-month stint harvesting lettuce alongside often-undocumented Latino immigrants. During that time, and while reporting other farmworker and labor stories, Thompson was struck by the resilience and skill he observed in the fields.\u003c/p>\n\u003cp>An estimated 800,000 farmworkers in California make up over one-third of the national agricultural workforce. In his new book, \u003cem>\u003ca href=\"https://www.amazon.com/Chasing-Harvest-Migrant-California-Agriculture/dp/1786632217\">Chasing the Harvest: Migrant Workers in California Agriculture\u003c/a>\u003c/em>, Thompson shares the oral histories of 17 farmworkers, who, in their own words, provide a “birth-to-now” narrative explaining how they got to the U.S. and what their lives have been like ever since. (Civil Eats has also published \u003ca href=\"http://civileats.com/2017/08/17/excerpt-chasing-the-harvest/\">an excerpt from the book\u003c/a>.)\u003c/p>\n\u003cp>While each oral history provides an intimate portrait, taken as a whole, these stories also underscore the importance of exposing the day-to-day struggles of life in the fields. This is especially true given how little protection most farmworkers have when reporting unsafe or unfair working conditions.\u003c/p>\n\u003cp>We spoke with Thompson recently about his new book, fear among farmworkers under the Trump administration, and what gives him hope.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What did you hope this book would bring to light?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_120076\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo.jpg\" alt=\"Gabriel Thompson\" width=\"400\" height=\"507\" class=\"size-full wp-image-120076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-240x304.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-375x475.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Gabriel Thompson \u003ccite>(Pandora Young)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since we are often deeply disconnected from farmworkers, in terms of being far away from the fields and usually not knowing any personally, the book is a way to invite these 17 people into the readers’ living rooms and listen as they talk about their lives. As a journalist, I usually have to focus on whatever topic I’ve been assigned and usually those topics are pretty negative, such as pesticide poisoning or wage theft.\u003c/p>\n\u003cp>Those are all real issues, but over the course of the last 10 years, I’ve also realized that most people have a lot more to say about their lives than their experiences with the one topic I’m there to discuss. The oral history format of this book works really well because it allows the narrators to take the conversations where they want. I enjoyed taking a step back.\u003c/p>\n\u003cp>\u003cstrong>What surprised you about these interviews?\u003c/strong>\u003c/p>\n\u003cp>One thing that surprised me was how quickly people opened up. Often, within an hour or so, people were sharing very intimate details of their lives. And, by the end of many of these long conversations, several people also told me that they’d never talked about a lot of this before. That was striking.\u003c/p>\n\u003cp>In terms of farm work, I was surprised that the drought was not on very many people’s minds. In California in particular, there have been a lot of stories about the drought and about jobs being lost in the fields. But it turns out that while there were some shifts in the kinds of crops that were harvested, the drought really didn’t come up much.\u003c/p>\n\u003cp>Otherwise, while farmworkers have a lot of things pushing down on them—they’re travelling, they’re poor, they’re often undocumented—they also have this whole ecosystem of people and agencies supporting them. For the book, I interviewed an elementary school teacher who teaches migrant kids and who himself had grown up working in the fields. I also interviewed someone who runs a migrant Head Start program. And I came to understand that there are these networks of support that are critical for farmworkers and without which their already very challenging lives would become that much more so.\u003c/p>\n\u003cp>\u003cstrong>You write that consistent education for farmworkers’ children has emerged as a pressing need. Can you say more?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover.jpg\" alt=\"Chasing The Harvest\" width=\"400\" height=\"600\" class=\"alignright size-full wp-image-120077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>There wasn’t a single parent I spoke to who wasn’t focused on their kids’ education, which is not unique to farm work and goes back to a deeper motivation to come to the U.S. But for as much as all the parents in the book wanted their children to go to college, they also wanted their kids to understand how important being a farmworker was.\u003c/p>\n\u003cp>One family in the book —a mom, dad, and daughter—does a joint oral history and the daughter was just finishing college but the dad was illiterate. Guadelupe, the young woman, talks about how working in the grape fields was an incredible learning experience for her. She came back from school, over four or five summers, to work in the fields, and her parents thought that was really important.\u003c/p>\n\u003cp>There’s this tendency to tell the story of education as if young people need to get out of the fields, as if working in the fields is a waste of time. But while pretty much all the farmworkers I spoke to did not want their kids to stay in the fields for the next 30 years, they did want their kids to know that farm work was valuable. They wanted their kids to understand that when you have a salad, someone bent over and harvested that lettuce.\u003c/p>\n\u003cp>\u003cstrong>In the introduction, you reference the 1965-1970 grape boycott, and the fact that more than 17 million Americans participated in order to support unionized farmworkers. What would you like to see American consumers stand up for today?\u003c/strong>\u003c/p>\n\u003cp>It’s tough since you can’t just go to the grocery store and say, “I want the union produce.” But campaigns that support all low-wage workers, like boosting the minimum wage, definitely translate into better conditions in the fields. Things like the Coalition of Immokalee Workers’ \u003ca href=\"http://www.fairfoodprogram.org/\">Fair Food Program\u003c/a> have been really successful in building national consciousness around where food comes from, as well as involving farmers and farmworkers at the local level. What made the UFW grape boycott so strong was that you had workers in the field who were then also going into cities to talk about the work they did; it wasn’t just a consumer thing.\u003c/p>\n\u003cp>\u003cstrong>You conducted these interviews in 2016, before the election. What’s your sense of how the day-to-day has changed for farmworkers under this administration?\u003c/strong>\u003c/p>\n\u003cp>There’s an incredible amount of fear. For example, one of the narrators in the book runs a migrant Head Start program in the Coachella Valley. When I initially visited her, the program was running at capacity, with 200 families on their waiting list. Childcare is always a huge issue for farmworkers and this program was very much in demand. But when I visited her after the election, this same program had closed one of their classrooms, due to a lack of kids and a recruiter was going door-to-door, trying to drum up more applicants. All around the Coachella Valley, where something like 99 percent of residents are of Latino descent, people aren’t going to church as much, they’re not going anywhere as much, which they definitely attribute to fear.\u003c/p>\n\u003cp>There are several people in the book who are undocumented. When I interviewed them, I asked if they wanted to use a pseudonym, but I was always told, “No, it’s fine. I want to use my real name.” But when I reached out to them again, in late November, right before the book went to press, they all decided to take a pseudonym. There’s always been insecurity, but now people feel that something much larger might happen, and they’re pulling away from those networks of support.\u003c/p>\n\u003cp>\u003cstrong>Having completed this project, what are you feeling hopeful about?\u003c/strong>\u003c/p>\n\u003cp>It’s important to note that many farmworkers enjoy their work. Just like any job, there are parts of it that they’d rather do without, but they aren’t just miserable the whole time in the fields. And if people don’t realize that, then they miss out on a big part of the story. Despite being, in some ways, quite easy to exploit, farmworkers also stand up for one another. Something like confronting the abuse of a supervisor might be a relatively small thing that happens every day, but there is real solidarity among workers in the fields.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A number of years ago, I spent two months working in the lettuce fields of Yuma, Arizona, and I saw that when a member of a crew had relative die and wanted to ship the body back to Mexico, folks would open up their wallets and give whatever they had. I don’t want to imply that farm work is the best job in the world, but I do want to be clear that many workers are empowered by the work they do, and they look out for one another. That’s going to be, especially over the next couple of year, what gets people through.\u003c/p>\n\n",
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"description": "Journalist Gabriel Thompson collected the stories of 17 farmworkers who share the day-to-day struggles of life in the fields.\r\n\r\n",
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"headline": "In Their Own Words: Oral Histories of California Farmworkers",
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"nprByline": " \u003ca href=\"http://civileats.com/author/lschwabe/\">Liesl Schwabe,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Journalist Gabriel Thompson collected the stories of 17 farmworkers who share the day-to-day struggles of life in the fields.\u003c/em>\u003c/p>\n\u003cp>For his 2011 book \u003cem>\u003ca href=\"http://www.amazon.com/Working-Shadows-Year-Doing-Americans/dp/1568586388\">Working in the Shadows\u003c/a>\u003c/em>, journalist Gabriel Thompson spent a year doing “jobs (most) Americans won’t do.” Among these was a several-month stint harvesting lettuce alongside often-undocumented Latino immigrants. During that time, and while reporting other farmworker and labor stories, Thompson was struck by the resilience and skill he observed in the fields.\u003c/p>\n\u003cp>An estimated 800,000 farmworkers in California make up over one-third of the national agricultural workforce. In his new book, \u003cem>\u003ca href=\"https://www.amazon.com/Chasing-Harvest-Migrant-California-Agriculture/dp/1786632217\">Chasing the Harvest: Migrant Workers in California Agriculture\u003c/a>\u003c/em>, Thompson shares the oral histories of 17 farmworkers, who, in their own words, provide a “birth-to-now” narrative explaining how they got to the U.S. and what their lives have been like ever since. (Civil Eats has also published \u003ca href=\"http://civileats.com/2017/08/17/excerpt-chasing-the-harvest/\">an excerpt from the book\u003c/a>.)\u003c/p>\n\u003cp>While each oral history provides an intimate portrait, taken as a whole, these stories also underscore the importance of exposing the day-to-day struggles of life in the fields. This is especially true given how little protection most farmworkers have when reporting unsafe or unfair working conditions.\u003c/p>\n\u003cp>We spoke with Thompson recently about his new book, fear among farmworkers under the Trump administration, and what gives him hope.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What did you hope this book would bring to light?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_120076\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo.jpg\" alt=\"Gabriel Thompson\" width=\"400\" height=\"507\" class=\"size-full wp-image-120076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-240x304.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-375x475.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Gabriel Thompson \u003ccite>(Pandora Young)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since we are often deeply disconnected from farmworkers, in terms of being far away from the fields and usually not knowing any personally, the book is a way to invite these 17 people into the readers’ living rooms and listen as they talk about their lives. As a journalist, I usually have to focus on whatever topic I’ve been assigned and usually those topics are pretty negative, such as pesticide poisoning or wage theft.\u003c/p>\n\u003cp>Those are all real issues, but over the course of the last 10 years, I’ve also realized that most people have a lot more to say about their lives than their experiences with the one topic I’m there to discuss. The oral history format of this book works really well because it allows the narrators to take the conversations where they want. I enjoyed taking a step back.\u003c/p>\n\u003cp>\u003cstrong>What surprised you about these interviews?\u003c/strong>\u003c/p>\n\u003cp>One thing that surprised me was how quickly people opened up. Often, within an hour or so, people were sharing very intimate details of their lives. And, by the end of many of these long conversations, several people also told me that they’d never talked about a lot of this before. That was striking.\u003c/p>\n\u003cp>In terms of farm work, I was surprised that the drought was not on very many people’s minds. In California in particular, there have been a lot of stories about the drought and about jobs being lost in the fields. But it turns out that while there were some shifts in the kinds of crops that were harvested, the drought really didn’t come up much.\u003c/p>\n\u003cp>Otherwise, while farmworkers have a lot of things pushing down on them—they’re travelling, they’re poor, they’re often undocumented—they also have this whole ecosystem of people and agencies supporting them. For the book, I interviewed an elementary school teacher who teaches migrant kids and who himself had grown up working in the fields. I also interviewed someone who runs a migrant Head Start program. And I came to understand that there are these networks of support that are critical for farmworkers and without which their already very challenging lives would become that much more so.\u003c/p>\n\u003cp>\u003cstrong>You write that consistent education for farmworkers’ children has emerged as a pressing need. Can you say more?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover.jpg\" alt=\"Chasing The Harvest\" width=\"400\" height=\"600\" class=\"alignright size-full wp-image-120077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>There wasn’t a single parent I spoke to who wasn’t focused on their kids’ education, which is not unique to farm work and goes back to a deeper motivation to come to the U.S. But for as much as all the parents in the book wanted their children to go to college, they also wanted their kids to understand how important being a farmworker was.\u003c/p>\n\u003cp>One family in the book —a mom, dad, and daughter—does a joint oral history and the daughter was just finishing college but the dad was illiterate. Guadelupe, the young woman, talks about how working in the grape fields was an incredible learning experience for her. She came back from school, over four or five summers, to work in the fields, and her parents thought that was really important.\u003c/p>\n\u003cp>There’s this tendency to tell the story of education as if young people need to get out of the fields, as if working in the fields is a waste of time. But while pretty much all the farmworkers I spoke to did not want their kids to stay in the fields for the next 30 years, they did want their kids to know that farm work was valuable. They wanted their kids to understand that when you have a salad, someone bent over and harvested that lettuce.\u003c/p>\n\u003cp>\u003cstrong>In the introduction, you reference the 1965-1970 grape boycott, and the fact that more than 17 million Americans participated in order to support unionized farmworkers. What would you like to see American consumers stand up for today?\u003c/strong>\u003c/p>\n\u003cp>It’s tough since you can’t just go to the grocery store and say, “I want the union produce.” But campaigns that support all low-wage workers, like boosting the minimum wage, definitely translate into better conditions in the fields. Things like the Coalition of Immokalee Workers’ \u003ca href=\"http://www.fairfoodprogram.org/\">Fair Food Program\u003c/a> have been really successful in building national consciousness around where food comes from, as well as involving farmers and farmworkers at the local level. What made the UFW grape boycott so strong was that you had workers in the field who were then also going into cities to talk about the work they did; it wasn’t just a consumer thing.\u003c/p>\n\u003cp>\u003cstrong>You conducted these interviews in 2016, before the election. What’s your sense of how the day-to-day has changed for farmworkers under this administration?\u003c/strong>\u003c/p>\n\u003cp>There’s an incredible amount of fear. For example, one of the narrators in the book runs a migrant Head Start program in the Coachella Valley. When I initially visited her, the program was running at capacity, with 200 families on their waiting list. Childcare is always a huge issue for farmworkers and this program was very much in demand. But when I visited her after the election, this same program had closed one of their classrooms, due to a lack of kids and a recruiter was going door-to-door, trying to drum up more applicants. All around the Coachella Valley, where something like 99 percent of residents are of Latino descent, people aren’t going to church as much, they’re not going anywhere as much, which they definitely attribute to fear.\u003c/p>\n\u003cp>There are several people in the book who are undocumented. When I interviewed them, I asked if they wanted to use a pseudonym, but I was always told, “No, it’s fine. I want to use my real name.” But when I reached out to them again, in late November, right before the book went to press, they all decided to take a pseudonym. There’s always been insecurity, but now people feel that something much larger might happen, and they’re pulling away from those networks of support.\u003c/p>\n\u003cp>\u003cstrong>Having completed this project, what are you feeling hopeful about?\u003c/strong>\u003c/p>\n\u003cp>It’s important to note that many farmworkers enjoy their work. Just like any job, there are parts of it that they’d rather do without, but they aren’t just miserable the whole time in the fields. And if people don’t realize that, then they miss out on a big part of the story. Despite being, in some ways, quite easy to exploit, farmworkers also stand up for one another. Something like confronting the abuse of a supervisor might be a relatively small thing that happens every day, but there is real solidarity among workers in the fields.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A number of years ago, I spent two months working in the lettuce fields of Yuma, Arizona, and I saw that when a member of a crew had relative die and wanted to ship the body back to Mexico, folks would open up their wallets and give whatever they had. I don’t want to imply that farm work is the best job in the world, but I do want to be clear that many workers are empowered by the work they do, and they look out for one another. That’s going to be, especially over the next couple of year, what gets people through.\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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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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