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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>They’ve won accolades for their silken hummus and rainbow of organic salads, but for the owners of Oakland’s \u003ca href=\"http://www.BaBiteOakland.com\">Ba-Bite\u003c/a>, the most precious thing the almost two-year old restaurant can display right now may be the \u003ca href=\"https://www.facebook.com/table4everyone/\">Sanctuary Restaurant\u003c/a> poster on their front door. (While \u003ca href=\"http://sanctuaryrestaurants.org/\">“Sanctuary Restaurant”\u003c/a> is not a legal designation, its slogan, \"a place at the table for everyone\" signifies a growing movement for inclusion, diversity and dignity).\u003c/p>\n\u003cfigure id=\"attachment_115634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-salad-and-hummus1920.jpg\" alt=\"One of Ba-Bite's colorful salads: red cabbage with mung bean sprouts, dried figs, arugula and feta and the creamiest hummus.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of Ba-Bite's colorful salads: red cabbage with mung bean sprouts, dried figs, arugula and feta and the creamiest hummus. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ba-Bite is Hebrew for “at home.” Even though most of Mica Talmor and Robert Gott’s employees don’t speak Hebrew, (besides English, they speak Spanish, Maya, and Arabic) they completely understand the concept. The majority of them -- like most food service workers in the Bay Area -- are immigrants. After walking across deserts at night, being shortchanged or abused in other restaurants where they could not complain, working at Ba-Bite feels like they have found a family.\u003c/p>\n\u003cp>Russell Chable manages the kitchen at Ba-Bite and is responsible for set up, prepping, and cooking. He grew up in a tiny town in Mexico’s Yucatan. When he was 18, he set off alone on a journey to a new land. The oldest of 5 brothers, he was determined to make enough money to send to his parents so they could build a proper house of concrete, instead of the rickety wooden structure where they all lived. He accomplished that goal after three years working double shifts in Thai, American and Louisiana restaurants. He started as a dishwasher and worked his way up to his lead position in Ba-Bite.\u003c/p>\n\u003cfigure id=\"attachment_115635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115635\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Russell1920.jpg\" alt=\"Russell cooks at Ba-Bite, which he says feels like a family.\" width=\"1920\" height=\"1528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-800x637.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-1020x812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-1180x939.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-960x764.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-520x414.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Russell cooks at Ba-Bite, which he says feels like a family. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After eight years away from home, Russell missed his mom. Sure, he would talk to her on the phone every week, but he wanted to see her face. So this determined young man decided to build his parents a cell tower so that he could FaceTime with his mom. Six months ago, he made contact with a man back in Mexico who outlined what would be needed: laptops, cables and a cell tower. Russell had his uncle check out the man and then sent money. Now he uses FaceTime to talk to his mom every week, and his parents have a small business renting out computer and internet time.\u003c/p>\n\u003cp>But given the recent actions of the new administration, Russell is scared and worried. He doesn’t feel welcome anymore. “When I walk on the street, I never know who is watching.” He has been working for Talmor and Gott for three years and feels like he has found another family at Ba-Bite. “Everyone cares about each other. The owners talk nicely to us. That is a different experience from the other places I worked. I feel so lucky. My message to other immigrants is ‘If you get the opportunity to come here, use it well.’”\u003c/p>\n\u003cfigure id=\"attachment_115636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920.jpg\" alt=\"A generous spread at Ba-Bite, including butternut squash and quinoa salad with cranberries and pumpkin seeds; Salad Shirazi (cucumbers, tomatoes, parsley and mint), Red Cabbage salad, Baba Ganoush, Lamb Kefta and Chicken Shishlik.\" width=\"1920\" height=\"1406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-768x562.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-1180x864.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-520x381.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A generous spread at Ba-Bite, including butternut squash and quinoa salad with cranberries and pumpkin seeds; Salad Shirazi (cucumbers, tomatoes, parsley and mint), Red Cabbage salad, Baba Ganoush, Lamb Kefta and Chicken Shishlik. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-owner Mica Talmor was born in Israel and has tried to create a family feeling among her workers. “The day after the election was hard for all of us,” she says. “The workers were frightened. They have hard lives. We want to give them a place to work that’s nice, clean, happy and safe.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What do I tell my 90-year old Holocaust survivor grandmother who lives in Israel about what's going on in this country with the current wave of hate crimes, threats and attacks against Jewish institutions? We have collective memory. Closing the door on refugees reminds me of family members who were detained as they left Europe for Israel after World War ll. Their boats were stopped in Cypress and they were put in refugee camps.”\u003c/p>\n\u003cfigure id=\"attachment_115637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-stuffed-falafel1920.jpg\" alt=\"Sheep's milk feta provides creamy center to Ba-bite's stuffed falafel.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sheep's milk feta provides creamy center to Ba-bite's stuffed falafel. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fatima Abudamos is from Jordan and works as cashier. She also holds the distinction as Ba-Bite's best falafel shaper. As she stuffs the green balls with sheep’s milk feta, she says, “This is an amazing place, just like a family. I’ve worked here almost two years. Mica is not like a boss, she’s more like a friend. She doesn’t scream if you make a mistake; she explains things. I feel safe here; it’s my second family.”\u003c/p>\n\u003cfigure id=\"attachment_115638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Mica-and-Fatima1920.jpg\" alt=\"Fatima appreciates her caring employers at Ba-Bite.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fatima appreciates her caring employers at Ba-Bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ironically, Fatima previously worked in another Middle Eastern Restaurant, but one owned by her uncle, where she did not feel appreciated. “Here, they thank me. They are nice and respectful. And,” she adds, “I love the food here; it’s organic and delicious.” Fatima’s father had lived in America previously and described it to his family before they moved here five years ago. “He told us it’s very clean. He explained about the lifestyle. You have to learn to smile at people and not stare at anyone too long. He also taught us that all people are human: white, black, Jewish.”\u003c/p>\n\u003cfigure id=\"attachment_115639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Qudsiah1920.jpg\" alt=\"Quidsiah, an homage to this East Jerusalem (i.e. Palestinian) specialty with split, peeled, braised fava beans atop garlicky hummus.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quidsiah, an homage to this East Jerusalem (i.e. Palestinian) specialty with split, peeled, braised fava beans atop garlicky hummus. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gott points to the sign that states, “\u003ca href=\"https://jewishvoiceforpeace.org/network-against-islamophobia/\">We stand with Our Muslim, Arab and Immigrant Neighbors.\u003c/a>” We have gotten more pushback on this one than the Sanctuary sign. But the majority of customers have been extremely supportive. Some even apologized to one of our employees who wore a hijab, for the actions of the new administration. They hugged her, saying, ‘that doesn't represent us’\".\u003c/p>\n\u003cp>His wife adds, “You only hate someone you’ve never met. The first time I met a Palestinian was here. My husband’s family was from Oregon. Then they moved to Idaho. I was the first Jew they had ever met.” Commenting on the tense developments that seem to be getting worse every day, she says, \"If I wanted to live in a hateful society where half the people are treated unequally, I could have stayed in Israel.\"\u003c/p>\n\u003cp>Talmor and Gott are no strangers to the food service business. A baker and a pastry chef who met in culinary school in 1998, they have operated Savoy Events, a high-end catering company for more than a dozen years.\u003c/p>\n\u003cp>Not one to mince words, Talmor states, “It’s actually hard to hire Americans, because they generally don’t work as fast and they daydream. Probably they were coddled by their helicopter parents, ‘Oh, good job. You tied your shoes.’ The immigrants, who often grew up in large families, took on responsibilities from an early age, helping their families with laundry, cooking, taking care of younger siblings, all before they were 14. They had the personality, the drive and physical ability to walk across the desert for a better future. They have come here for the American Dream, to make a better life. And now they are excellent workers.”\u003c/p>\n\u003cp>“We pay all of our workers well,” says Gott. “Partly because we know how expensive it is to live here. My experience is that more often than not, immigrants are working multiple jobs or longer hours, and forgo taking time off at all costs, as they want to or need to make money. On the other side of the coin, most American workers I have hired over the years are much more willing to miss work for personal reasons. It could be that they don't need the money, that they have busier personal lives or that they are not as invested in the businesses that they work for.\"\u003c/p>\n\u003cp>“I understand why some people don’t want open borders,” Talmor says. “I can relate. I am a supporter of immigration reform and I think that if it wasn’t such a polarizing issue easily manipulated by our politicians, we could have a reasonable system that addresses our labor needs and the lives and dignity of immigrant workers. Like for example, in Canada.”\u003c/p>\n\u003cfigure id=\"attachment_115640\" class=\"wp-caption aligncenter\" style=\"max-width: 1752px\">\u003cimg class=\"size-full wp-image-115640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Kasandra.jpg\" alt=\"Kasandra, who says Ba-Bite feels like her family is studying to be a nurse.\" width=\"1752\" height=\"1985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra.jpg 1752w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-160x181.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-800x906.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-768x870.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-1020x1156.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-1180x1337.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-960x1088.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-520x589.jpg 520w\" sizes=\"(max-width: 1752px) 100vw, 1752px\">\u003cfigcaption class=\"wp-caption-text\">Kasandra, who says Ba-Bite feels like her family is studying to be a nurse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kasandra Molina is 23 years old and has worked at Ba-Bite almost two years. She is a food runner and cleans up tables. She came from Guadalajara, Mexico with her mother, aunt and cousins when she was 7 years old. She remembers walking in the cold, sleeping in a hotel with a bunch of strangers, waiting for the “coyote” to tell them it’s time. They were picked up by immigration authorities twice, put in chilly cells without any blankets. When they finally made it, her father was waiting in a car. They came to Oakland. She started in a bilingual school in 4th grade. “But then we had to move and the next school was only in English,\" she says. \"The teacher was mean and always mad at me. She didn’t speak any Spanish, but the other students helped me and eventually I learned.“\u003c/p>\n\u003cp>“When I heard about the Dream Act, we went to meetings to find out about it and met with a lawyer. I had to show proof that I was here for 5 years, so we showed diplomas from school and medical records. Finally, about three years ago, I got my Social Security number and a work permit.” Kasandra is now going to college to become an RN. “I always liked medicine,” she says. “I’ve seen many babies born. It’s so amazing. And I always translate for my family in the ER.”\u003c/p>\n\u003cp>“The new president scares me. [Although the \u003ca href=\"https://en.wikipedia.org/wiki/Deferred_Action_for_Childhood_Arrivals\" target=\"_blank\">DACA program\u003c/a> is safe right now] I’m worried. Seems like he can do whatever he wants. He changes his mind from one day to another. He has our number, and our address. I spent most of my childhood here. If we have to go back to Mexico, there’s nothing there, no house to live in,\" she says. “Mica and Robert understand. This space here doesn’t feel like a workplace, it feels like home. We all get along. They care about our opinions and feelings. They don’t treat us just as employees; it’s more like a family.”\u003c/p>\n\u003cfigure id=\"attachment_115641\" class=\"wp-caption aligncenter\" style=\"max-width: 1177px\">\u003cimg class=\"size-full wp-image-115641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-sign-close-up.jpg\" alt=\"Sign of a growing nation-wide movement.\" width=\"1177\" height=\"1177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up.jpg 1177w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-150x150.jpg 150w\" sizes=\"(max-width: 1177px) 100vw, 1177px\">\u003cfigcaption class=\"wp-caption-text\">Sign of a growing nation-wide movement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This restaurant is my home and my family,” says Gott. “It just happens that most of my family are immigrants. We want to be a safe place and that’s why we joined Sanctuary Restaurants.”\u003c/p>\n\u003cp>Gott also helped out a longtime employee from El Salvador whose injury from stepping on a landmine never healed properly. “We gave him time off from work and money so that he could finally have the surgery he needed,” he says. “We wanted him to be here.”\u003c/p>\n\u003cp>“What will we do if ICE comes?” Talmor asks herself. ”We are one. If they come for one, they come for all. If you let one group be persecuted, it’s just a matter of time until they come for us all. It’s an erosion of values when the values are what we stand for. We will close the restaurant on May 1 so we can all go to the Day without Immigrants Demonstration in San Francisco together.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.BaBiteOakland.com\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/C0KJF3\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu 11am-8pm, Fri-Sat 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont/\">Ba-Bite Piedmont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaBiteOakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003c/p>\n\n",
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"excerpt": "Immigrants are treasured employees at Ba-Bite, where it feels like family.",
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"title": "To the Restaurant's Immigrant Workers, Ba-Bite in Oakland Feels Like Home | KQED",
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"headline": "To the Restaurant's Immigrant Workers, Ba-Bite in Oakland Feels Like Home",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>They’ve won accolades for their silken hummus and rainbow of organic salads, but for the owners of Oakland’s \u003ca href=\"http://www.BaBiteOakland.com\">Ba-Bite\u003c/a>, the most precious thing the almost two-year old restaurant can display right now may be the \u003ca href=\"https://www.facebook.com/table4everyone/\">Sanctuary Restaurant\u003c/a> poster on their front door. (While \u003ca href=\"http://sanctuaryrestaurants.org/\">“Sanctuary Restaurant”\u003c/a> is not a legal designation, its slogan, \"a place at the table for everyone\" signifies a growing movement for inclusion, diversity and dignity).\u003c/p>\n\u003cfigure id=\"attachment_115634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-salad-and-hummus1920.jpg\" alt=\"One of Ba-Bite's colorful salads: red cabbage with mung bean sprouts, dried figs, arugula and feta and the creamiest hummus.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of Ba-Bite's colorful salads: red cabbage with mung bean sprouts, dried figs, arugula and feta and the creamiest hummus. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ba-Bite is Hebrew for “at home.” Even though most of Mica Talmor and Robert Gott’s employees don’t speak Hebrew, (besides English, they speak Spanish, Maya, and Arabic) they completely understand the concept. The majority of them -- like most food service workers in the Bay Area -- are immigrants. After walking across deserts at night, being shortchanged or abused in other restaurants where they could not complain, working at Ba-Bite feels like they have found a family.\u003c/p>\n\u003cp>Russell Chable manages the kitchen at Ba-Bite and is responsible for set up, prepping, and cooking. He grew up in a tiny town in Mexico’s Yucatan. When he was 18, he set off alone on a journey to a new land. The oldest of 5 brothers, he was determined to make enough money to send to his parents so they could build a proper house of concrete, instead of the rickety wooden structure where they all lived. He accomplished that goal after three years working double shifts in Thai, American and Louisiana restaurants. He started as a dishwasher and worked his way up to his lead position in Ba-Bite.\u003c/p>\n\u003cfigure id=\"attachment_115635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115635\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Russell1920.jpg\" alt=\"Russell cooks at Ba-Bite, which he says feels like a family.\" width=\"1920\" height=\"1528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-800x637.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-1020x812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-1180x939.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-960x764.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-520x414.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Russell cooks at Ba-Bite, which he says feels like a family. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After eight years away from home, Russell missed his mom. Sure, he would talk to her on the phone every week, but he wanted to see her face. So this determined young man decided to build his parents a cell tower so that he could FaceTime with his mom. Six months ago, he made contact with a man back in Mexico who outlined what would be needed: laptops, cables and a cell tower. Russell had his uncle check out the man and then sent money. Now he uses FaceTime to talk to his mom every week, and his parents have a small business renting out computer and internet time.\u003c/p>\n\u003cp>But given the recent actions of the new administration, Russell is scared and worried. He doesn’t feel welcome anymore. “When I walk on the street, I never know who is watching.” He has been working for Talmor and Gott for three years and feels like he has found another family at Ba-Bite. “Everyone cares about each other. The owners talk nicely to us. That is a different experience from the other places I worked. I feel so lucky. My message to other immigrants is ‘If you get the opportunity to come here, use it well.’”\u003c/p>\n\u003cfigure id=\"attachment_115636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920.jpg\" alt=\"A generous spread at Ba-Bite, including butternut squash and quinoa salad with cranberries and pumpkin seeds; Salad Shirazi (cucumbers, tomatoes, parsley and mint), Red Cabbage salad, Baba Ganoush, Lamb Kefta and Chicken Shishlik.\" width=\"1920\" height=\"1406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-768x562.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-1180x864.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-520x381.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A generous spread at Ba-Bite, including butternut squash and quinoa salad with cranberries and pumpkin seeds; Salad Shirazi (cucumbers, tomatoes, parsley and mint), Red Cabbage salad, Baba Ganoush, Lamb Kefta and Chicken Shishlik. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-owner Mica Talmor was born in Israel and has tried to create a family feeling among her workers. “The day after the election was hard for all of us,” she says. “The workers were frightened. They have hard lives. We want to give them a place to work that’s nice, clean, happy and safe.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What do I tell my 90-year old Holocaust survivor grandmother who lives in Israel about what's going on in this country with the current wave of hate crimes, threats and attacks against Jewish institutions? We have collective memory. Closing the door on refugees reminds me of family members who were detained as they left Europe for Israel after World War ll. Their boats were stopped in Cypress and they were put in refugee camps.”\u003c/p>\n\u003cfigure id=\"attachment_115637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-stuffed-falafel1920.jpg\" alt=\"Sheep's milk feta provides creamy center to Ba-bite's stuffed falafel.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sheep's milk feta provides creamy center to Ba-bite's stuffed falafel. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fatima Abudamos is from Jordan and works as cashier. She also holds the distinction as Ba-Bite's best falafel shaper. As she stuffs the green balls with sheep’s milk feta, she says, “This is an amazing place, just like a family. I’ve worked here almost two years. Mica is not like a boss, she’s more like a friend. She doesn’t scream if you make a mistake; she explains things. I feel safe here; it’s my second family.”\u003c/p>\n\u003cfigure id=\"attachment_115638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Mica-and-Fatima1920.jpg\" alt=\"Fatima appreciates her caring employers at Ba-Bite.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fatima appreciates her caring employers at Ba-Bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ironically, Fatima previously worked in another Middle Eastern Restaurant, but one owned by her uncle, where she did not feel appreciated. “Here, they thank me. They are nice and respectful. And,” she adds, “I love the food here; it’s organic and delicious.” Fatima’s father had lived in America previously and described it to his family before they moved here five years ago. “He told us it’s very clean. He explained about the lifestyle. You have to learn to smile at people and not stare at anyone too long. He also taught us that all people are human: white, black, Jewish.”\u003c/p>\n\u003cfigure id=\"attachment_115639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Qudsiah1920.jpg\" alt=\"Quidsiah, an homage to this East Jerusalem (i.e. Palestinian) specialty with split, peeled, braised fava beans atop garlicky hummus.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quidsiah, an homage to this East Jerusalem (i.e. Palestinian) specialty with split, peeled, braised fava beans atop garlicky hummus. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gott points to the sign that states, “\u003ca href=\"https://jewishvoiceforpeace.org/network-against-islamophobia/\">We stand with Our Muslim, Arab and Immigrant Neighbors.\u003c/a>” We have gotten more pushback on this one than the Sanctuary sign. But the majority of customers have been extremely supportive. Some even apologized to one of our employees who wore a hijab, for the actions of the new administration. They hugged her, saying, ‘that doesn't represent us’\".\u003c/p>\n\u003cp>His wife adds, “You only hate someone you’ve never met. The first time I met a Palestinian was here. My husband’s family was from Oregon. Then they moved to Idaho. I was the first Jew they had ever met.” Commenting on the tense developments that seem to be getting worse every day, she says, \"If I wanted to live in a hateful society where half the people are treated unequally, I could have stayed in Israel.\"\u003c/p>\n\u003cp>Talmor and Gott are no strangers to the food service business. A baker and a pastry chef who met in culinary school in 1998, they have operated Savoy Events, a high-end catering company for more than a dozen years.\u003c/p>\n\u003cp>Not one to mince words, Talmor states, “It’s actually hard to hire Americans, because they generally don’t work as fast and they daydream. Probably they were coddled by their helicopter parents, ‘Oh, good job. You tied your shoes.’ The immigrants, who often grew up in large families, took on responsibilities from an early age, helping their families with laundry, cooking, taking care of younger siblings, all before they were 14. They had the personality, the drive and physical ability to walk across the desert for a better future. They have come here for the American Dream, to make a better life. And now they are excellent workers.”\u003c/p>\n\u003cp>“We pay all of our workers well,” says Gott. “Partly because we know how expensive it is to live here. My experience is that more often than not, immigrants are working multiple jobs or longer hours, and forgo taking time off at all costs, as they want to or need to make money. On the other side of the coin, most American workers I have hired over the years are much more willing to miss work for personal reasons. It could be that they don't need the money, that they have busier personal lives or that they are not as invested in the businesses that they work for.\"\u003c/p>\n\u003cp>“I understand why some people don’t want open borders,” Talmor says. “I can relate. I am a supporter of immigration reform and I think that if it wasn’t such a polarizing issue easily manipulated by our politicians, we could have a reasonable system that addresses our labor needs and the lives and dignity of immigrant workers. Like for example, in Canada.”\u003c/p>\n\u003cfigure id=\"attachment_115640\" class=\"wp-caption aligncenter\" style=\"max-width: 1752px\">\u003cimg class=\"size-full wp-image-115640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Kasandra.jpg\" alt=\"Kasandra, who says Ba-Bite feels like her family is studying to be a nurse.\" width=\"1752\" height=\"1985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra.jpg 1752w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-160x181.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-800x906.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-768x870.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-1020x1156.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-1180x1337.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-960x1088.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-520x589.jpg 520w\" sizes=\"(max-width: 1752px) 100vw, 1752px\">\u003cfigcaption class=\"wp-caption-text\">Kasandra, who says Ba-Bite feels like her family is studying to be a nurse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kasandra Molina is 23 years old and has worked at Ba-Bite almost two years. She is a food runner and cleans up tables. She came from Guadalajara, Mexico with her mother, aunt and cousins when she was 7 years old. She remembers walking in the cold, sleeping in a hotel with a bunch of strangers, waiting for the “coyote” to tell them it’s time. They were picked up by immigration authorities twice, put in chilly cells without any blankets. When they finally made it, her father was waiting in a car. They came to Oakland. She started in a bilingual school in 4th grade. “But then we had to move and the next school was only in English,\" she says. \"The teacher was mean and always mad at me. She didn’t speak any Spanish, but the other students helped me and eventually I learned.“\u003c/p>\n\u003cp>“When I heard about the Dream Act, we went to meetings to find out about it and met with a lawyer. I had to show proof that I was here for 5 years, so we showed diplomas from school and medical records. Finally, about three years ago, I got my Social Security number and a work permit.” Kasandra is now going to college to become an RN. “I always liked medicine,” she says. “I’ve seen many babies born. It’s so amazing. And I always translate for my family in the ER.”\u003c/p>\n\u003cp>“The new president scares me. [Although the \u003ca href=\"https://en.wikipedia.org/wiki/Deferred_Action_for_Childhood_Arrivals\" target=\"_blank\">DACA program\u003c/a> is safe right now] I’m worried. Seems like he can do whatever he wants. He changes his mind from one day to another. He has our number, and our address. I spent most of my childhood here. If we have to go back to Mexico, there’s nothing there, no house to live in,\" she says. “Mica and Robert understand. This space here doesn’t feel like a workplace, it feels like home. We all get along. They care about our opinions and feelings. They don’t treat us just as employees; it’s more like a family.”\u003c/p>\n\u003cfigure id=\"attachment_115641\" class=\"wp-caption aligncenter\" style=\"max-width: 1177px\">\u003cimg class=\"size-full wp-image-115641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-sign-close-up.jpg\" alt=\"Sign of a growing nation-wide movement.\" width=\"1177\" height=\"1177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up.jpg 1177w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-150x150.jpg 150w\" sizes=\"(max-width: 1177px) 100vw, 1177px\">\u003cfigcaption class=\"wp-caption-text\">Sign of a growing nation-wide movement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This restaurant is my home and my family,” says Gott. “It just happens that most of my family are immigrants. We want to be a safe place and that’s why we joined Sanctuary Restaurants.”\u003c/p>\n\u003cp>Gott also helped out a longtime employee from El Salvador whose injury from stepping on a landmine never healed properly. “We gave him time off from work and money so that he could finally have the surgery he needed,” he says. “We wanted him to be here.”\u003c/p>\n\u003cp>“What will we do if ICE comes?” Talmor asks herself. ”We are one. If they come for one, they come for all. If you let one group be persecuted, it’s just a matter of time until they come for us all. It’s an erosion of values when the values are what we stand for. We will close the restaurant on May 1 so we can all go to the Day without Immigrants Demonstration in San Francisco together.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.BaBiteOakland.com\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/C0KJF3\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu 11am-8pm, Fri-Sat 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont/\">Ba-Bite Piedmont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaBiteOakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Tale of Two Veggie Burgers: Impossible vs. Beyond",
"title": "A Tale of Two Veggie Burgers: Impossible vs. Beyond",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The veggie burger \u003ca href=\"http://www.smithsonianmag.com/arts-culture/history-veggie-burger-180950163/\" target=\"_blank\">was invented\u003c/a> in 1982, a mix of dehydrated wheat gluten, sesame, soy and oats. It was an instant hit. The influential anti-meat treatise \u003ca href=\"https://en.wikipedia.org/wiki/Diet_for_a_Small_Planet\" target=\"_blank\">\u003cem>Diet For A Small Planet\u003c/em> \u003c/a>had come out a decade earlier, and people were ready for easy ways to eat less meat. The only problem? The veggie burger’s creator, a lifelong vegetarian, had never eaten a burger. His burger set the precedent of veggie burgers that resembled meat patties in shape only, and did little to mimic the taste or complexity of meat. Over the years, veggie burger behemoths like Boca Burger, Gardenburger and MorningStar (now available at a \u003ca href=\"https://www.bk.com/menu-item/veggie-burger\" target=\"_blank\">Burger King \u003c/a>near you!) have tweaked their recipes, but their burgers--usually limp, evenly dirt-brown patties with an oddly chewy texture--still remain more of a concession than an epicurean delight, a product that has cornered the market so definitively that they don’t need to improve.\u003c/p>\n\u003cp>Recently, two veggie burgers have debuted in the Bay Area that reject that mold. Instead of modeling themselves after veggie burgers currently on the market, they promise hyperrealistic vegetarian burgers that look, taste and bleed like beef.\u003c/p>\n\u003cfigure id=\"attachment_115486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_0040.jpg\" alt=\"The Impossible Burger at Cockscomb in San Francisco.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger at Cockscomb in San Francisco. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve probably heard of the \u003ca href=\"https://www.impossiblefoods.com/burger/\" target=\"_blank\">Impossible Burger\u003c/a>, a plant-based burger that touts its ability to bleed like meat, blessed by people like Bill Gates and David Chang. The burger is the culmination of five years of work, a project spearheaded by \u003ca href=\"https://en.wikipedia.org/wiki/Patrick_O._Brown\" target=\"_blank\">Pat Brown\u003c/a>, a former Stanford professor who wanted to figure out a way to combat the \u003ca href=\"https://en.wikipedia.org/wiki/Environmental_impact_of_meat_production\" target=\"_blank\">environmental problems\u003c/a> of meat production. He set out to make a burger that was so realistically meat-like, people wouldn’t care that it was vegetarian. His team deconstructed the components that make meat so tasty, and found meat-free alternatives that give the same effect. The burger combines wheat protein, potato protein, coconut oil, and heme: an iron-rich compound that makes meat taste like meat. It also helps give blood its color.\u003c/p>\n\u003cp>The Impossible Burger is currently only available at a few restaurants in LA, New York and San Francisco. In SF, it’s available at \u003ca href=\"http://cockscombsf.com/\" target=\"_blank\">Cockscomb\u003c/a> for lunch and \u003ca href=\"https://www.jardiniere.com/\" target=\"_blank\">Jardinière\u003c/a> for dinner. (The company’s goal is to eventually make it cheap enough to be sold in grocery stores). On my visit to Cockscomb, there was a palatable excitement for the $19 burger. Most of the tables had ordered the burger, which comes out topped with a jaunty little flag, and the table next to me talked about how they had been following the company from the start. The burger’s looks and texture are spot on: this could be any $20 San Francisco burger. It’s gray in places, pink in others, with crisp caramelized edges. The coconut oil gives it a satisfying juiciness that recalls burger grease. The flavor was savory and salty, but still had a slight tang to it (most likely from the heme, which they extract from yeast).\u003c/p>\n\u003cfigure id=\"attachment_115487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_0053.jpg\" alt=\"The caramelized, bloody interior of the Impossible Burger.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The caramelized, bloody interior of the Impossible Burger. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even with that subtle offness, it’s nearly impossible to tell the difference, especially with a heap of strongly-flavored add-ons, including Dijon, pickles, caramelized onions and Gruyere. Is it worth the $19 and needing to make reservations? Yes, it’s an impressive, slightly bizarre novelty worth experiencing. It’s a mini-triumph in the man versus nature battle, carefully plated and served with a side salad.\u003c/p>\n\u003cfigure id=\"attachment_115488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2025.jpg\" alt=\"The Beyond Burger at the Veggie Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beyond Burger at the Veggie Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.veggiegrill.com/\" target=\"_blank\">Veggie Grill\u003c/a>’s VG Beyond Burger aims to be the accessible Impossible Burger. The $12.95 burger, developed by \u003ca href=\"http://beyondmeat.com/\" target=\"_blank\">Beyond Meat\u003c/a>--which boasts investments from Tyson and General Mills and whose founder, Ethan Brown grew visiting his father's farm--is available at the vegan West Coast fast casual chain’s 28 locations, and the “burger” patties themselves are available at Whole Foods locations across the country--where they’re shelved in the meat section. (Of course, accessible is relative. Veggie Grill is considerably more expensive than your average fast food restaurant, and its restaurants are only located in tony suburbs like Corte Madera and Walnut Creek.) It’s made primarily from pea protein, and like the Impossible Burger, it promises blood, this time from beet juice.\u003c/p>\n\u003cfigure id=\"attachment_115489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2044.jpg\" alt=\"The inside of a Beyond Burger at the Veggie Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of a Beyond Burger at the Veggie Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My main tasting note was “Boca-esque” but it’s moister and more juicy than the dry, soy-based Boca. (It didn’t really bleed, either, but the patty was pink-ish). If the Impossible Burger resembles a pricy bistro burger, the Beyond Burger, with its grilled onions, a tangy sauce, and a slice of American-tasting vegan cheese, is more akin to a vegetarian \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a> burger (was there ever a more stereotypically Californian dish?) Your impression of it depends on the context. Are you a lifelong vegetarian, used to freezer case veggie burgers? You’re likely to be more impressed than your average meat eater--but it is definitely more satisfying than other fast food vegetarian options.\u003c/p>\n\u003cfigure id=\"attachment_115490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2055.jpg\" alt=\"Despite claims, the Beyond Burger didn't bleed.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Despite claims, the Beyond Burger didn't bleed. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fanfare that’s surrounded these burgers begs a series of increasingly philosophical questions: If you’re someone offended by GMOs, would you still eat these lab-made, hyper-processed burgers? What makes a good veggie burger? Is it simply supposed to be a vegetarian version of a burger, with the same decadent reputation, or is it supposed to be a healthy dish? Should it resemble meat, or should it just be a vegetarian patty that tastes good? Should millions of R&D dollars be spent on working on the problems of food access in low-income communities instead of debates on whether using wheat or pea protein is the best way to mimic beef? Or are veggie burgers the best and simplest way for Americans to eat less meat and cause less harm to the environment?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s easy to be cynical about expensive veggie burgers. But if enough people support these options, and demonstrate to investors that there’s a significant demand for an alternative to factory-farmed meat, they could make an impact, and one day trickle down to the communities that need access to cheap, healthy food the most. That’s far away right now. But if the hype that’s followed Impossible Burger’s quest, and the scope of Beyond Meat’s partnership with Whole Foods continues, it could be closer than we think.\u003c/p>\n\u003cp>The \u003cstrong>Impossible Burger\u003c/strong> is available for lunch at \u003ca href=\"http://cockscombsf.com/\" target=\"_blank\">Cockscomb\u003c/a> in San Francisco and at \u003ca href=\"https://www.jardiniere.com/\" target=\"_blank\">Jardinière\u003c/a> for dinner.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The \u003cstrong>Beyond Burger\u003c/strong> is served prepared at \u003ca href=\"https://www.veggiegrill.com/locations.html\" target=\"_blank\">Veggie Grill locations\u003c/a> in the Bay Area (including San Jose, Mountain View, Walnut Creek, Corte Madera). While several of the company's other products can currently be \u003ca href=\"http://beyondmeat.com/store-locator\" target=\"_blank\">found in supermarkets\u003c/a> around the Bay Area , the Beyond Burger patties are \u003ca href=\"http://beyondmeat.com/whats-new/view/beyondburger-distribution-update\" target=\"_blank\">not yet available\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The veggie burger \u003ca href=\"http://www.smithsonianmag.com/arts-culture/history-veggie-burger-180950163/\" target=\"_blank\">was invented\u003c/a> in 1982, a mix of dehydrated wheat gluten, sesame, soy and oats. It was an instant hit. The influential anti-meat treatise \u003ca href=\"https://en.wikipedia.org/wiki/Diet_for_a_Small_Planet\" target=\"_blank\">\u003cem>Diet For A Small Planet\u003c/em> \u003c/a>had come out a decade earlier, and people were ready for easy ways to eat less meat. The only problem? The veggie burger’s creator, a lifelong vegetarian, had never eaten a burger. His burger set the precedent of veggie burgers that resembled meat patties in shape only, and did little to mimic the taste or complexity of meat. Over the years, veggie burger behemoths like Boca Burger, Gardenburger and MorningStar (now available at a \u003ca href=\"https://www.bk.com/menu-item/veggie-burger\" target=\"_blank\">Burger King \u003c/a>near you!) have tweaked their recipes, but their burgers--usually limp, evenly dirt-brown patties with an oddly chewy texture--still remain more of a concession than an epicurean delight, a product that has cornered the market so definitively that they don’t need to improve.\u003c/p>\n\u003cp>Recently, two veggie burgers have debuted in the Bay Area that reject that mold. Instead of modeling themselves after veggie burgers currently on the market, they promise hyperrealistic vegetarian burgers that look, taste and bleed like beef.\u003c/p>\n\u003cfigure id=\"attachment_115486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_0040.jpg\" alt=\"The Impossible Burger at Cockscomb in San Francisco.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger at Cockscomb in San Francisco. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve probably heard of the \u003ca href=\"https://www.impossiblefoods.com/burger/\" target=\"_blank\">Impossible Burger\u003c/a>, a plant-based burger that touts its ability to bleed like meat, blessed by people like Bill Gates and David Chang. The burger is the culmination of five years of work, a project spearheaded by \u003ca href=\"https://en.wikipedia.org/wiki/Patrick_O._Brown\" target=\"_blank\">Pat Brown\u003c/a>, a former Stanford professor who wanted to figure out a way to combat the \u003ca href=\"https://en.wikipedia.org/wiki/Environmental_impact_of_meat_production\" target=\"_blank\">environmental problems\u003c/a> of meat production. He set out to make a burger that was so realistically meat-like, people wouldn’t care that it was vegetarian. His team deconstructed the components that make meat so tasty, and found meat-free alternatives that give the same effect. The burger combines wheat protein, potato protein, coconut oil, and heme: an iron-rich compound that makes meat taste like meat. It also helps give blood its color.\u003c/p>\n\u003cp>The Impossible Burger is currently only available at a few restaurants in LA, New York and San Francisco. In SF, it’s available at \u003ca href=\"http://cockscombsf.com/\" target=\"_blank\">Cockscomb\u003c/a> for lunch and \u003ca href=\"https://www.jardiniere.com/\" target=\"_blank\">Jardinière\u003c/a> for dinner. (The company’s goal is to eventually make it cheap enough to be sold in grocery stores). On my visit to Cockscomb, there was a palatable excitement for the $19 burger. Most of the tables had ordered the burger, which comes out topped with a jaunty little flag, and the table next to me talked about how they had been following the company from the start. The burger’s looks and texture are spot on: this could be any $20 San Francisco burger. It’s gray in places, pink in others, with crisp caramelized edges. The coconut oil gives it a satisfying juiciness that recalls burger grease. The flavor was savory and salty, but still had a slight tang to it (most likely from the heme, which they extract from yeast).\u003c/p>\n\u003cfigure id=\"attachment_115487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_0053.jpg\" alt=\"The caramelized, bloody interior of the Impossible Burger.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The caramelized, bloody interior of the Impossible Burger. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even with that subtle offness, it’s nearly impossible to tell the difference, especially with a heap of strongly-flavored add-ons, including Dijon, pickles, caramelized onions and Gruyere. Is it worth the $19 and needing to make reservations? Yes, it’s an impressive, slightly bizarre novelty worth experiencing. It’s a mini-triumph in the man versus nature battle, carefully plated and served with a side salad.\u003c/p>\n\u003cfigure id=\"attachment_115488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2025.jpg\" alt=\"The Beyond Burger at the Veggie Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beyond Burger at the Veggie Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.veggiegrill.com/\" target=\"_blank\">Veggie Grill\u003c/a>’s VG Beyond Burger aims to be the accessible Impossible Burger. The $12.95 burger, developed by \u003ca href=\"http://beyondmeat.com/\" target=\"_blank\">Beyond Meat\u003c/a>--which boasts investments from Tyson and General Mills and whose founder, Ethan Brown grew visiting his father's farm--is available at the vegan West Coast fast casual chain’s 28 locations, and the “burger” patties themselves are available at Whole Foods locations across the country--where they’re shelved in the meat section. (Of course, accessible is relative. Veggie Grill is considerably more expensive than your average fast food restaurant, and its restaurants are only located in tony suburbs like Corte Madera and Walnut Creek.) It’s made primarily from pea protein, and like the Impossible Burger, it promises blood, this time from beet juice.\u003c/p>\n\u003cfigure id=\"attachment_115489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2044.jpg\" alt=\"The inside of a Beyond Burger at the Veggie Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of a Beyond Burger at the Veggie Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My main tasting note was “Boca-esque” but it’s moister and more juicy than the dry, soy-based Boca. (It didn’t really bleed, either, but the patty was pink-ish). If the Impossible Burger resembles a pricy bistro burger, the Beyond Burger, with its grilled onions, a tangy sauce, and a slice of American-tasting vegan cheese, is more akin to a vegetarian \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a> burger (was there ever a more stereotypically Californian dish?) Your impression of it depends on the context. Are you a lifelong vegetarian, used to freezer case veggie burgers? You’re likely to be more impressed than your average meat eater--but it is definitely more satisfying than other fast food vegetarian options.\u003c/p>\n\u003cfigure id=\"attachment_115490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2055.jpg\" alt=\"Despite claims, the Beyond Burger didn't bleed.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Despite claims, the Beyond Burger didn't bleed. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fanfare that’s surrounded these burgers begs a series of increasingly philosophical questions: If you’re someone offended by GMOs, would you still eat these lab-made, hyper-processed burgers? What makes a good veggie burger? Is it simply supposed to be a vegetarian version of a burger, with the same decadent reputation, or is it supposed to be a healthy dish? Should it resemble meat, or should it just be a vegetarian patty that tastes good? Should millions of R&D dollars be spent on working on the problems of food access in low-income communities instead of debates on whether using wheat or pea protein is the best way to mimic beef? Or are veggie burgers the best and simplest way for Americans to eat less meat and cause less harm to the environment?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s easy to be cynical about expensive veggie burgers. But if enough people support these options, and demonstrate to investors that there’s a significant demand for an alternative to factory-farmed meat, they could make an impact, and one day trickle down to the communities that need access to cheap, healthy food the most. That’s far away right now. But if the hype that’s followed Impossible Burger’s quest, and the scope of Beyond Meat’s partnership with Whole Foods continues, it could be closer than we think.\u003c/p>\n\u003cp>The \u003cstrong>Impossible Burger\u003c/strong> is available for lunch at \u003ca href=\"http://cockscombsf.com/\" target=\"_blank\">Cockscomb\u003c/a> in San Francisco and at \u003ca href=\"https://www.jardiniere.com/\" target=\"_blank\">Jardinière\u003c/a> for dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003cstrong>Beyond Burger\u003c/strong> is served prepared at \u003ca href=\"https://www.veggiegrill.com/locations.html\" target=\"_blank\">Veggie Grill locations\u003c/a> in the Bay Area (including San Jose, Mountain View, Walnut Creek, Corte Madera). While several of the company's other products can currently be \u003ca href=\"http://beyondmeat.com/store-locator\" target=\"_blank\">found in supermarkets\u003c/a> around the Bay Area , the Beyond Burger patties are \u003ca href=\"http://beyondmeat.com/whats-new/view/beyondburger-distribution-update\" target=\"_blank\">not yet available\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Refugees’ Life Stories Deepen the Brew at 1951 Coffee Company",
"title": "Refugees’ Life Stories Deepen the Brew at 1951 Coffee Company",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When baristas hand over your low-fat latte, you probably don’t consider the paths that brought them to stand across the counter from you. But at 1951 Coffee Company, the Berkeley café that opened in January and is staffed entirely by refugees, the baristas’ life journeys are actually the point.\u003c/p>\n\u003cfigure id=\"attachment_115348\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-wall-info-2000.jpg\" alt=\"1951 Coffee Company is named for the date the UN set up protections for refugees.\" width=\"2000\" height=\"1440\" class=\"size-full wp-image-115348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-520x374.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee Company is named for the date the UN set up protections for refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A tall gentleman with an intense gaze and a quiet voice, David [not his real name] takes orders for coffee, tea and muffins from the line of morning customers. David left his home in Uganda when he feared persecution under his country’s repressive policies. The former lawyer escaped to Nairobi, Kenya, where he waited in a refugee camp for two years until the United Nations High Commission for Refugees (UNHCR) found a spot to resettle him in the U.S. But first, he had to successfully complete the vetting process, a subject he wants Americans to understand. “It breaks my heart,” he says, “that people think it is so easy to come into this country. It is very hard; it is definitely an ‘extreme vetting process,’ which can take many years and requires interviews by agents from the FBI, CIA and the Department of Justice.”\u003c/p>\n\u003cfigure id=\"attachment_115351\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Tshirt-2000.jpg\" alt=\"1951 Coffee's T shirt reaffirms their mission.\" width=\"2000\" height=\"2148\" class=\"size-full wp-image-115351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-160x172.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-800x859.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-768x825.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1020x1095.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1180x1267.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-960x1031.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-240x258.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-375x403.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-520x558.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee's T shirt reaffirms their mission. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time he was hired at 1951 Coffee, David had almost given up hope of landing the job he so badly needed. He had already used up some of his limited funds to pay for clothes and transportation to 16 entry-level job interviews at hotels, nursing homes, and businesses. All turned him down, which left him deeply discouraged. He assumed that the combination of his skin color and accent led him to be judged and feared rather than given a chance. He now works at the café five days a week and is actively looking for a second job for the night shift to make ends meet. “As a refugee and a person of color in the Bay Area,” David adds, “I tremble all the time, worrying about my safety everyday. “But,” he adds, “I love this country and look forward to serving it in some way to thank you for giving me this opportunity.”\u003c/p>\n\u003cfigure id=\"attachment_115352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg\" alt=\"Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company.\" width=\"2000\" height=\"1594\" class=\"size-full wp-image-115352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-960x765.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-520x414.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before founding 1951 Coffee Company with Rachel Taber, Doug Hewitt’s job as an employment specialist at the International Rescue Committee (IRC), included preparing refugees for job interviews. He repeatedly witnessed a disheartening pattern: on the way to the interview, the refugees would chat with him personably. “But when prospective employers started asking them questions, they would get nervous,” explains Hewitt. “Their English would become even more ‘broken.’” They also might lose points for the way they answered typical American job interview questions, such as “Where do you see yourself in five years?” While this sounds like a simple query, an honest reply is not necessarily what the employer is looking for. Digital barriers add even more challenges today, as most applications must be completed online. When it asks for previous job experience, the location can only be selected from a list of the 50 states. There is no field to enter international job experience and without the conventional list of references, most prospective employers just don’t want to take the risk of hiring a refugee.\u003c/p>\n\u003cp>Hewitt would discuss these concerns with Taber, a co-worker at IRC, over a cup of coffee. Their shared love for the caffeinated beverage led to charts listing their ratings of nearby coffee spots and a jointly owned espresso machine for their office. “Okay, you can call it an obsession,” says Taber, smiling. They began to envision a place where refugees could be trained and supported while gaining the experience that could further their work lives. Hewitt, who had experience working as a coffee roaster, imagined many opportunities this field could offer refugees. They agreed that refugees + café seemed like a winning combination.\u003c/p>\n\u003cfigure id=\"attachment_115349\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg\" alt=\"The colorful stripes on the cafe's floor suggest the long journey to resettlement.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The colorful stripes on the cafe's floor suggest the long journey to resettlement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taber, whose background is in fundraising, saw the Bay Area as the perfect place for this kind of social entrepreneurism, with its longtime support for immigrants and refugees coupled with an appreciation of high-end coffee culture. Though they faced numerous hurdles, many organizations and individuals (including the \u003ca href=\"http://www.fpcberkeley.org/\">First Presbyterian Church of Berkeley\u003c/a>, who owned the space where their restaurant is housed and the \u003ca href=\"http://montaag.com/\">Montaag\u003c/a> design firm) appeared --almost miraculously-- to offer support.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The year 1951 in the café’s name refers to a convention held by the UNHCR in Geneva in 1951. During that convention, the word “refugee” and the guidelines for protecting them were first defined. That fact and many other details about the long arduous journey that refugees face are illustrated with artwork that lines the walls of the café. “We want this to be a space for education and for starting dialogues, says Taber.\u003c/p>\n\u003cfigure id=\"attachment_115353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Nazira-2000.jpg\" alt=\"Nazira was a journalist in Afghanistan. She has just begun a new life here.\" width=\"2000\" height=\"1433\" class=\"size-full wp-image-115353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1180x845.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-520x373.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira was a journalist in Afghanistan. She has just begun a new life here. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another employee is slowly and carefully steaming milk. Nazira has a shy smile and a workable command of English, even though she has only been in the U.S. for two months. Before she left Afghanistan, she was a journalist for TV, radio and newspapers and also worked with the AJSC, an organization in Afghanistan that advocates for female journalists who face a special set of challenges. Her husband had applied for and received a Special Immigrant Visa, which is usually given to those who have provided valuable service to the United States Government.\u003c/p>\n\u003cp>Although in her job as journalist, Nazira spent one month traveling around the U.S. in 2014 to report on our midterm elections, that exposure did not prevent the difficulties she has had in adjusting. Leaving her home and family and the ensuing culture shock made her ill for the first three weeks she was here. She felt physically safe but mentally upset and cried often. The stress was extreme. “We had nothing here, “Nazira says. “I had so many things in my heart but no one to talk to about them.” She went to IRC for help and found Hewitt and Taber.\u003c/p>\n\u003cfigure id=\"attachment_115354\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg\" alt=\"Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. See link below to hear her family's story.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. \u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Listen to her family's story\u003c/a>. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I needed a job. I wanted to get out of the house and stand on my own two feet. When I met Rachel, she was so kind. I didn’t know anything about coffee, but she hired me.” Nazira learned how to prepare coffee plus the cultural code of American customer service. But she still finds many challenges in her new home, including transportation. “We wait such a long time for the bus every day. Why don’t the citizens try to do something about this?” Nazira asks. She wants to go to college, but cannot afford to do so until she has been a resident for one year.\u003c/p>\n\u003cp>“The people here are good, they have been so supportive to me,” says Nazira, “but not the system. In my country, we may be poor, but education is free. I don’t understand why the media doesn’t report on this, as well as need for better public transportation and health care. At home, we used to have as high as 85% illiteracy, but people still listened to the radio and were involved with the issues that affected their lives.”\u003c/p>\n\u003cfigure id=\"attachment_115355\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Diorama-2000.jpg\" alt=\"This diorama aims to educate patrons about the many steps and uncertainties faced by refugees.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This diorama aims to educate patrons about the many steps and uncertainties faced by refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large diorama on the wall shows the refugee’s long path to resettlement, which can take from 5 to 20 years. That latter number was the case for 1951 Coffee’s senior barista, Meg, who is in a constant state of motion around the cafe, supporting other employees, checking the bathroom, making sure everything is running smoothly. When Meg was 2 years old, his family fled Bhutan and spent the next 20 years in a massive Nepali refugee camp with 1,400 other families. Life was hard: they were only allotted rice and a few vegetables and had to cover their flimsy huts with plastic to withstand the summer rains. In 2007, after a fire quickly spread through the thatched bamboo-covered huts in the camp, his family had to live in the jungle for two months. Meg went to school in the camp and became a teacher of English, math, and science. He probably never imagined that eventually, he would be teaching other refugees about coffee culture in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_115356\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-Meg-2000.jpg\" alt=\"Senior barista Meg shares his experience by training new employees.\" width=\"2000\" height=\"1448\" class=\"size-full wp-image-115356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-520x376.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Senior barista Meg shares his experience by training new employees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long before the birth of the 1951 Coffee concept, when Doug Hewitt was just volunteering with IRC, he hired Meg to occasionally package the coffee he was roasting for his job at \u003ca href=\"https://bootcoffee.com/\">Boot Coffee Consulting\u003c/a> in Marin. He also saw how Meg tried to get steady work but was repeatedly turned down for his lack of skills. Finally, \u003ca href=\"http://careers-blog.chipotle.com/irc/\">Chipotle\u003c/a>, who had a relationship with IRC, decided to open several new restaurants, including one at 50 California in San Francisco. Since it was a new location they gave all their new hires, including Meg, a week of training. He became one of Chipotle’s best workers and was eventually offered a management position. Witnessing the way that training made all the difference, Hewitt asked Meg if he could recreate that experience for the refugees at IRC. Hewitt set up a volunteer “food service training” program at IRC, which only happened on intermittent Fridays. While he and other volunteers offered English classes, Meg handled the hands on training.\u003c/p>\n\u003cp>When Chipotle offered him a job as a manager, Meg had to turn it down because the long days required would not have allowed him to fulfill his other obligations, which included volunteering at IRC to help newly arrived refugees. He was also attending Laney College, taking classes in English, math and business, taking care of his parents and playing soccer. He recently married Indira, a woman he knew from the camp. But Indira lives in Vancouver, where she takes care of her parents, while Meg and his parents live here. The couple meets in Seattle when they can.\u003c/p>\n\u003cp>Meg’s goal is to open a restaurant or a non-profit that combines food service and refugees. In September 2016, he became an American citizen in an emotional ceremony with 1000 other new Americans at Oakland’s Paramount Theater. “It’s a blessing. I am so proud.” His message to other refugees is: “You have to believe in yourself.”\u003c/p>\n\u003cp>“Some groups try to raise money for refugees by only highlighting their vulnerabilities,” says Hewitt. “We were inspired by these amazing people, their resilience and determination to work through challenges together as a team.” He and Taber hope this model can be replicated across the country.\u003c/p>\n\u003cul>\n\u003cstrong>Listen to two stories on the California Report about 1951 Coffee Company:\u003c/strong>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/a\">An overview of 1951 Coffee Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Interviews with Batool and her family\u003c/a>, Syrian refugees, who have been here 2 years\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://1951coffee.com\">\u003cstrong>1951 Coffee Company\u003c/strong>\u003c/a>\u003cbr>\n2410 Channing Way [\u003ca href=\"https://goo.gl/vPYTRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 280-6171\u003cbr>\nHours: Mon-Fri 7am-7pm, Sat-Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1951coffee/\">1951 Coffee Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1951Coffee\">@1951coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1951coffee/\">1951coffee\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When baristas hand over your low-fat latte, you probably don’t consider the paths that brought them to stand across the counter from you. But at 1951 Coffee Company, the Berkeley café that opened in January and is staffed entirely by refugees, the baristas’ life journeys are actually the point.\u003c/p>\n\u003cfigure id=\"attachment_115348\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-wall-info-2000.jpg\" alt=\"1951 Coffee Company is named for the date the UN set up protections for refugees.\" width=\"2000\" height=\"1440\" class=\"size-full wp-image-115348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-520x374.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee Company is named for the date the UN set up protections for refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A tall gentleman with an intense gaze and a quiet voice, David [not his real name] takes orders for coffee, tea and muffins from the line of morning customers. David left his home in Uganda when he feared persecution under his country’s repressive policies. The former lawyer escaped to Nairobi, Kenya, where he waited in a refugee camp for two years until the United Nations High Commission for Refugees (UNHCR) found a spot to resettle him in the U.S. But first, he had to successfully complete the vetting process, a subject he wants Americans to understand. “It breaks my heart,” he says, “that people think it is so easy to come into this country. It is very hard; it is definitely an ‘extreme vetting process,’ which can take many years and requires interviews by agents from the FBI, CIA and the Department of Justice.”\u003c/p>\n\u003cfigure id=\"attachment_115351\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Tshirt-2000.jpg\" alt=\"1951 Coffee's T shirt reaffirms their mission.\" width=\"2000\" height=\"2148\" class=\"size-full wp-image-115351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-160x172.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-800x859.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-768x825.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1020x1095.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1180x1267.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-960x1031.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-240x258.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-375x403.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-520x558.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee's T shirt reaffirms their mission. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time he was hired at 1951 Coffee, David had almost given up hope of landing the job he so badly needed. He had already used up some of his limited funds to pay for clothes and transportation to 16 entry-level job interviews at hotels, nursing homes, and businesses. All turned him down, which left him deeply discouraged. He assumed that the combination of his skin color and accent led him to be judged and feared rather than given a chance. He now works at the café five days a week and is actively looking for a second job for the night shift to make ends meet. “As a refugee and a person of color in the Bay Area,” David adds, “I tremble all the time, worrying about my safety everyday. “But,” he adds, “I love this country and look forward to serving it in some way to thank you for giving me this opportunity.”\u003c/p>\n\u003cfigure id=\"attachment_115352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg\" alt=\"Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company.\" width=\"2000\" height=\"1594\" class=\"size-full wp-image-115352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-960x765.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-520x414.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before founding 1951 Coffee Company with Rachel Taber, Doug Hewitt’s job as an employment specialist at the International Rescue Committee (IRC), included preparing refugees for job interviews. He repeatedly witnessed a disheartening pattern: on the way to the interview, the refugees would chat with him personably. “But when prospective employers started asking them questions, they would get nervous,” explains Hewitt. “Their English would become even more ‘broken.’” They also might lose points for the way they answered typical American job interview questions, such as “Where do you see yourself in five years?” While this sounds like a simple query, an honest reply is not necessarily what the employer is looking for. Digital barriers add even more challenges today, as most applications must be completed online. When it asks for previous job experience, the location can only be selected from a list of the 50 states. There is no field to enter international job experience and without the conventional list of references, most prospective employers just don’t want to take the risk of hiring a refugee.\u003c/p>\n\u003cp>Hewitt would discuss these concerns with Taber, a co-worker at IRC, over a cup of coffee. Their shared love for the caffeinated beverage led to charts listing their ratings of nearby coffee spots and a jointly owned espresso machine for their office. “Okay, you can call it an obsession,” says Taber, smiling. They began to envision a place where refugees could be trained and supported while gaining the experience that could further their work lives. Hewitt, who had experience working as a coffee roaster, imagined many opportunities this field could offer refugees. They agreed that refugees + café seemed like a winning combination.\u003c/p>\n\u003cfigure id=\"attachment_115349\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg\" alt=\"The colorful stripes on the cafe's floor suggest the long journey to resettlement.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The colorful stripes on the cafe's floor suggest the long journey to resettlement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taber, whose background is in fundraising, saw the Bay Area as the perfect place for this kind of social entrepreneurism, with its longtime support for immigrants and refugees coupled with an appreciation of high-end coffee culture. Though they faced numerous hurdles, many organizations and individuals (including the \u003ca href=\"http://www.fpcberkeley.org/\">First Presbyterian Church of Berkeley\u003c/a>, who owned the space where their restaurant is housed and the \u003ca href=\"http://montaag.com/\">Montaag\u003c/a> design firm) appeared --almost miraculously-- to offer support.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The year 1951 in the café’s name refers to a convention held by the UNHCR in Geneva in 1951. During that convention, the word “refugee” and the guidelines for protecting them were first defined. That fact and many other details about the long arduous journey that refugees face are illustrated with artwork that lines the walls of the café. “We want this to be a space for education and for starting dialogues, says Taber.\u003c/p>\n\u003cfigure id=\"attachment_115353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Nazira-2000.jpg\" alt=\"Nazira was a journalist in Afghanistan. She has just begun a new life here.\" width=\"2000\" height=\"1433\" class=\"size-full wp-image-115353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1180x845.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-520x373.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira was a journalist in Afghanistan. She has just begun a new life here. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another employee is slowly and carefully steaming milk. Nazira has a shy smile and a workable command of English, even though she has only been in the U.S. for two months. Before she left Afghanistan, she was a journalist for TV, radio and newspapers and also worked with the AJSC, an organization in Afghanistan that advocates for female journalists who face a special set of challenges. Her husband had applied for and received a Special Immigrant Visa, which is usually given to those who have provided valuable service to the United States Government.\u003c/p>\n\u003cp>Although in her job as journalist, Nazira spent one month traveling around the U.S. in 2014 to report on our midterm elections, that exposure did not prevent the difficulties she has had in adjusting. Leaving her home and family and the ensuing culture shock made her ill for the first three weeks she was here. She felt physically safe but mentally upset and cried often. The stress was extreme. “We had nothing here, “Nazira says. “I had so many things in my heart but no one to talk to about them.” She went to IRC for help and found Hewitt and Taber.\u003c/p>\n\u003cfigure id=\"attachment_115354\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg\" alt=\"Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. See link below to hear her family's story.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. \u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Listen to her family's story\u003c/a>. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I needed a job. I wanted to get out of the house and stand on my own two feet. When I met Rachel, she was so kind. I didn’t know anything about coffee, but she hired me.” Nazira learned how to prepare coffee plus the cultural code of American customer service. But she still finds many challenges in her new home, including transportation. “We wait such a long time for the bus every day. Why don’t the citizens try to do something about this?” Nazira asks. She wants to go to college, but cannot afford to do so until she has been a resident for one year.\u003c/p>\n\u003cp>“The people here are good, they have been so supportive to me,” says Nazira, “but not the system. In my country, we may be poor, but education is free. I don’t understand why the media doesn’t report on this, as well as need for better public transportation and health care. At home, we used to have as high as 85% illiteracy, but people still listened to the radio and were involved with the issues that affected their lives.”\u003c/p>\n\u003cfigure id=\"attachment_115355\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Diorama-2000.jpg\" alt=\"This diorama aims to educate patrons about the many steps and uncertainties faced by refugees.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This diorama aims to educate patrons about the many steps and uncertainties faced by refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large diorama on the wall shows the refugee’s long path to resettlement, which can take from 5 to 20 years. That latter number was the case for 1951 Coffee’s senior barista, Meg, who is in a constant state of motion around the cafe, supporting other employees, checking the bathroom, making sure everything is running smoothly. When Meg was 2 years old, his family fled Bhutan and spent the next 20 years in a massive Nepali refugee camp with 1,400 other families. Life was hard: they were only allotted rice and a few vegetables and had to cover their flimsy huts with plastic to withstand the summer rains. In 2007, after a fire quickly spread through the thatched bamboo-covered huts in the camp, his family had to live in the jungle for two months. Meg went to school in the camp and became a teacher of English, math, and science. He probably never imagined that eventually, he would be teaching other refugees about coffee culture in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_115356\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-Meg-2000.jpg\" alt=\"Senior barista Meg shares his experience by training new employees.\" width=\"2000\" height=\"1448\" class=\"size-full wp-image-115356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-520x376.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Senior barista Meg shares his experience by training new employees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long before the birth of the 1951 Coffee concept, when Doug Hewitt was just volunteering with IRC, he hired Meg to occasionally package the coffee he was roasting for his job at \u003ca href=\"https://bootcoffee.com/\">Boot Coffee Consulting\u003c/a> in Marin. He also saw how Meg tried to get steady work but was repeatedly turned down for his lack of skills. Finally, \u003ca href=\"http://careers-blog.chipotle.com/irc/\">Chipotle\u003c/a>, who had a relationship with IRC, decided to open several new restaurants, including one at 50 California in San Francisco. Since it was a new location they gave all their new hires, including Meg, a week of training. He became one of Chipotle’s best workers and was eventually offered a management position. Witnessing the way that training made all the difference, Hewitt asked Meg if he could recreate that experience for the refugees at IRC. Hewitt set up a volunteer “food service training” program at IRC, which only happened on intermittent Fridays. While he and other volunteers offered English classes, Meg handled the hands on training.\u003c/p>\n\u003cp>When Chipotle offered him a job as a manager, Meg had to turn it down because the long days required would not have allowed him to fulfill his other obligations, which included volunteering at IRC to help newly arrived refugees. He was also attending Laney College, taking classes in English, math and business, taking care of his parents and playing soccer. He recently married Indira, a woman he knew from the camp. But Indira lives in Vancouver, where she takes care of her parents, while Meg and his parents live here. The couple meets in Seattle when they can.\u003c/p>\n\u003cp>Meg’s goal is to open a restaurant or a non-profit that combines food service and refugees. In September 2016, he became an American citizen in an emotional ceremony with 1000 other new Americans at Oakland’s Paramount Theater. “It’s a blessing. I am so proud.” His message to other refugees is: “You have to believe in yourself.”\u003c/p>\n\u003cp>“Some groups try to raise money for refugees by only highlighting their vulnerabilities,” says Hewitt. “We were inspired by these amazing people, their resilience and determination to work through challenges together as a team.” He and Taber hope this model can be replicated across the country.\u003c/p>\n\u003cul>\n\u003cstrong>Listen to two stories on the California Report about 1951 Coffee Company:\u003c/strong>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/a\">An overview of 1951 Coffee Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Interviews with Batool and her family\u003c/a>, Syrian refugees, who have been here 2 years\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://1951coffee.com\">\u003cstrong>1951 Coffee Company\u003c/strong>\u003c/a>\u003cbr>\n2410 Channing Way [\u003ca href=\"https://goo.gl/vPYTRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 280-6171\u003cbr>\nHours: Mon-Fri 7am-7pm, Sat-Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1951coffee/\">1951 Coffee Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1951Coffee\">@1951coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1951coffee/\">1951coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Noodle Soups Share Cambodian Culture at Nyum Bai",
"title": "Noodle Soups Share Cambodian Culture at Nyum Bai",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s only the second day of business at \u003ca href=\"http://www.nyumbai.com/#new-page-1\">Nyum Bai\u003c/a>, a new Cambodian noodle spot in \u003ca href=\"http://publicmarketemeryville.com/\">Emeryville’s Public Market,\u003c/a> but owner Nite Yun is sadly putting up a “Closed for the Day” sign after lunchtime. The reason behind the temporary closure is actually a positive one: such a throng of enthusiastic customers came to sample her traditional noodle soups that she ran out of food long before dinner. Pointing to the massive metal pots on her range top, Yun says, “These were supposed to make hundreds of servings of soup. I guess I’ll have to get another pot.”\u003c/p>\n\u003cfigure id=\"attachment_115217\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg\" alt=\"Nite needs another pot.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite needs another pot. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun’s goal is to introduce Americans to Cambodian culture through some of its lesser-known dishes, especially noodle soups called \u003cem>kuy teav\u003c/em>, which feature aromatic broths sprinkled with fresh herbs and crunchy toppings and are sold in street stalls all over Cambodia. At Nyum Bai, her new food stand in Emeryville’s Public Market, Nite Yun now prepares them daily.\u003c/p>\n\u003cfigure id=\"attachment_115218\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-phnom-penh.jpg\" alt=\"The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Public Market had reached out to \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>, the nonprofit that helps food entrepreneurs, primarily immigrant women and women of color to formalize and grow their businesses. Nite Yun learned of the opportunity to try out this temporary space from her involvement with La Cocina and the organization also helped her negotiate an affordable lease.\u003c/p>\n\u003cp>Yun had a desire to share her family’s heritage through her unique offerings of typical Cambodian street food dishes. Her parents had fled the brutality of the Khmer Rouge and resulting genocide (that killed an estimated two million people) and escaped to Thailand, where Yun was born in a refugee camp. A few years later, with a church group’s sponsorship, her family moved to Stockton, California.\u003c/p>\n\u003cp>Although they were now safe in America, like many refugees before them, her parents felt more comfortable primarily associating with the Cambodian community around Stockton. Her father never mastered English. Her mother worked as a seamstress at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Even though I grew up in the U.S.,” Yun says, “I felt I was Cambodian. I spoke Cambodian, only ate the Cambodian foods my mother cooked. My family would sit on the floor and eat rice with dried fish. I thought everyone did.” The apartment was so small, that the family of five was basically always together. So when her mother cooked, Yun would join her in the kitchen and help chop lemongrass or garlic.\u003c/p>\n\u003cfigure id=\"attachment_115219\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-koh-ko.jpg\" alt=\"Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she moved to San Francisco to study nursing at San Francisco State, she yearned for home-cooked Cambodian food, but couldn’t find any place that served it. “That’s when I started to really get into cooking. I’d call my mom up for a recipe, but of course, she didn’t really measure things. She would tell me to use ‘a pinkie-size’ of this or ‘a small bowl’ of that.”\u003c/p>\n\u003cp>As a child, Yun often felt frustrated with her parents’ lack of openness about their earlier lives in Cambodia. They didn’t want to talk about or dwell on the trauma they had survived. It left her with a lot of unanswered questions.\u003c/p>\n\u003cp>Six years ago, Yun returned alone to Cambodia to meet her aunts and cousins, find out about her parents’ past -- and eat. On her third trip to Cambodia, while she was sitting at a noodle stall, the idea came to her: to share her Cambodian culture through home-style food. She returned to the Bay Area, started cooking for friends and eventually entered La Cocina’s food incubator program in 2015.\u003c/p>\n\u003cp>Now she has the opportunity to serve some of her favorite dishes, including a trio of \u003cem>kuy teav\u003c/em> noodles. The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_115220\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-ban-lai.jpg\" alt=\"For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun also serves stir–fried rice noodles with tamarind sauce topped with an egg omelet and a coconut rice plate with fried scallions, pork and crispy egg -- a dish she says she would often buy for breakfast in Cambodia for only $1. In the coming weeks, she plans to add daily specials to introduce diners to new Cambodian tastes plus daily Cambodian desserts.\u003c/p>\n\u003cp>Nostalgic for an era she did not personally experience, Yun says, “I always knew I wanted to share Cambodian culture. But not only focus on the genocide and what we’ve gone through. I want to celebrate the good times, like the golden era (1960-65) when the art and music were awesome, there was abundance and my parents were young and carefree.”\u003c/p>\n\u003cp>Yun hasn’t graduated yet from La Cocina’s incubator program and is getting a lot of support from them. “Opening a restaurant has been overwhelming,” she says. “There is so much to learn. How to train my staff, how to streamline the production line and definitely how not to run out of food.”\u003c/p>\n\u003cp>She hasn’t actually told her parents, who still live in Stockton, that Nyum Bai is open yet. “I’ll tell them in a couple of weeks, “ she says, “when I get it all down, so that I’ll be able to cook lunch and speak to my mother at the same time.”\u003c/p>\n\u003cfigure id=\"attachment_115221\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg\" alt=\"Nyum Bai's sign invites patron to eat.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai's sign invites patron to eat. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cambodian people who heard about this venture were so excited that they dropped by the tucked away location in the Public Market before it even opened just to take photos in front of their sign. “Nyum Bai literally means ‘eat rice,’ “Yun explains, “but really that’s the way that you call guests to the table. It’s our way of saying, ‘Let’s eat!’”\u003c/p>\n\u003cfigure id=\"attachment_115222\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/teamwork.jpg\" alt=\"Nite Yun and her team hard at work.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun and her team hard at work. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://nyumbai.com\">\u003cstrong>Nyum Bai\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://publicmarketemeryville.com/\">Emeryville Public Market\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk 3\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (415) 317-0867\u003cbr>\nHours: Mon-Sat 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Nyum-Bai-740716862679696/?hc_ref=SEARCH&fref=nf\">Nyum Bai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nyumbai\">@nyumbai\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/nyumbai/?hl=en\">nyumbai\u003c/a>\u003c/p>\n\n",
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"excerpt": "Cambodian noodle soups make a big splash at newly opened Nyum Bai in Emeryville's Public Market. Nite Yun wants to share her culture by sharing her favorite Cambodian street food.",
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"description": "Cambodian noodle soups make a big splash at newly opened Nyum Bai in Emeryville's Public Market. Nite Yun wants to share her culture by sharing her favorite Cambodian street food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s only the second day of business at \u003ca href=\"http://www.nyumbai.com/#new-page-1\">Nyum Bai\u003c/a>, a new Cambodian noodle spot in \u003ca href=\"http://publicmarketemeryville.com/\">Emeryville’s Public Market,\u003c/a> but owner Nite Yun is sadly putting up a “Closed for the Day” sign after lunchtime. The reason behind the temporary closure is actually a positive one: such a throng of enthusiastic customers came to sample her traditional noodle soups that she ran out of food long before dinner. Pointing to the massive metal pots on her range top, Yun says, “These were supposed to make hundreds of servings of soup. I guess I’ll have to get another pot.”\u003c/p>\n\u003cfigure id=\"attachment_115217\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg\" alt=\"Nite needs another pot.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite needs another pot. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun’s goal is to introduce Americans to Cambodian culture through some of its lesser-known dishes, especially noodle soups called \u003cem>kuy teav\u003c/em>, which feature aromatic broths sprinkled with fresh herbs and crunchy toppings and are sold in street stalls all over Cambodia. At Nyum Bai, her new food stand in Emeryville’s Public Market, Nite Yun now prepares them daily.\u003c/p>\n\u003cfigure id=\"attachment_115218\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-phnom-penh.jpg\" alt=\"The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Public Market had reached out to \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>, the nonprofit that helps food entrepreneurs, primarily immigrant women and women of color to formalize and grow their businesses. Nite Yun learned of the opportunity to try out this temporary space from her involvement with La Cocina and the organization also helped her negotiate an affordable lease.\u003c/p>\n\u003cp>Yun had a desire to share her family’s heritage through her unique offerings of typical Cambodian street food dishes. Her parents had fled the brutality of the Khmer Rouge and resulting genocide (that killed an estimated two million people) and escaped to Thailand, where Yun was born in a refugee camp. A few years later, with a church group’s sponsorship, her family moved to Stockton, California.\u003c/p>\n\u003cp>Although they were now safe in America, like many refugees before them, her parents felt more comfortable primarily associating with the Cambodian community around Stockton. Her father never mastered English. Her mother worked as a seamstress at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Even though I grew up in the U.S.,” Yun says, “I felt I was Cambodian. I spoke Cambodian, only ate the Cambodian foods my mother cooked. My family would sit on the floor and eat rice with dried fish. I thought everyone did.” The apartment was so small, that the family of five was basically always together. So when her mother cooked, Yun would join her in the kitchen and help chop lemongrass or garlic.\u003c/p>\n\u003cfigure id=\"attachment_115219\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-koh-ko.jpg\" alt=\"Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she moved to San Francisco to study nursing at San Francisco State, she yearned for home-cooked Cambodian food, but couldn’t find any place that served it. “That’s when I started to really get into cooking. I’d call my mom up for a recipe, but of course, she didn’t really measure things. She would tell me to use ‘a pinkie-size’ of this or ‘a small bowl’ of that.”\u003c/p>\n\u003cp>As a child, Yun often felt frustrated with her parents’ lack of openness about their earlier lives in Cambodia. They didn’t want to talk about or dwell on the trauma they had survived. It left her with a lot of unanswered questions.\u003c/p>\n\u003cp>Six years ago, Yun returned alone to Cambodia to meet her aunts and cousins, find out about her parents’ past -- and eat. On her third trip to Cambodia, while she was sitting at a noodle stall, the idea came to her: to share her Cambodian culture through home-style food. She returned to the Bay Area, started cooking for friends and eventually entered La Cocina’s food incubator program in 2015.\u003c/p>\n\u003cp>Now she has the opportunity to serve some of her favorite dishes, including a trio of \u003cem>kuy teav\u003c/em> noodles. The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_115220\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-ban-lai.jpg\" alt=\"For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun also serves stir–fried rice noodles with tamarind sauce topped with an egg omelet and a coconut rice plate with fried scallions, pork and crispy egg -- a dish she says she would often buy for breakfast in Cambodia for only $1. In the coming weeks, she plans to add daily specials to introduce diners to new Cambodian tastes plus daily Cambodian desserts.\u003c/p>\n\u003cp>Nostalgic for an era she did not personally experience, Yun says, “I always knew I wanted to share Cambodian culture. But not only focus on the genocide and what we’ve gone through. I want to celebrate the good times, like the golden era (1960-65) when the art and music were awesome, there was abundance and my parents were young and carefree.”\u003c/p>\n\u003cp>Yun hasn’t graduated yet from La Cocina’s incubator program and is getting a lot of support from them. “Opening a restaurant has been overwhelming,” she says. “There is so much to learn. How to train my staff, how to streamline the production line and definitely how not to run out of food.”\u003c/p>\n\u003cp>She hasn’t actually told her parents, who still live in Stockton, that Nyum Bai is open yet. “I’ll tell them in a couple of weeks, “ she says, “when I get it all down, so that I’ll be able to cook lunch and speak to my mother at the same time.”\u003c/p>\n\u003cfigure id=\"attachment_115221\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg\" alt=\"Nyum Bai's sign invites patron to eat.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai's sign invites patron to eat. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cambodian people who heard about this venture were so excited that they dropped by the tucked away location in the Public Market before it even opened just to take photos in front of their sign. “Nyum Bai literally means ‘eat rice,’ “Yun explains, “but really that’s the way that you call guests to the table. It’s our way of saying, ‘Let’s eat!’”\u003c/p>\n\u003cfigure id=\"attachment_115222\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/teamwork.jpg\" alt=\"Nite Yun and her team hard at work.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun and her team hard at work. \u003ccite>(Anna Mindess)\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://nyumbai.com\">\u003cstrong>Nyum Bai\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://publicmarketemeryville.com/\">Emeryville Public Market\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk 3\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (415) 317-0867\u003cbr>\nHours: Mon-Sat 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Nyum-Bai-740716862679696/?hc_ref=SEARCH&fref=nf\">Nyum Bai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nyumbai\">@nyumbai\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/nyumbai/?hl=en\">nyumbai\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food",
"title": "Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the New Year, come New Year’s resolutions which more often than not are commitments to make healthier lifestyle choices. Unfortunately, going out to eat while trying to stick to your health-conscious resolutions can be a challenge. Thankfully, the Bay Area is home to numerous restaurants committed to serving a menu of health-conscious dishes prepared with satisfying and nutritious ingredients. Have no fear, food can both be healthy \u003cem>and\u003c/em> full of flavor! Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_115086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxShrimp.jpg\" alt=\"Lime basil shrimp with peanut sauce at Asian Box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lime basil shrimp with peanut sauce at Asian Box. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a fully customizable menu, \u003cstrong>Asian Box\u003c/strong> is a great option for healthy, made-to-order dishes that are inspired by Asian street food. Asian Box is committed to using all natural ingredients free of any additives, antibiotics, hormones, or pesticides. Additionally, all the sauces and marinades are prepared in-house from scratch. Customers can build a rice, salad or noodle bowl to their liking or pick from a selection of specialty boxes. If you’re a vegetarian or just looking for a meat-free option, the Garden Box is a delicious option with tofu and steamed vegetables over brown rice with a sweet and mild coconut curry sauce.\u003c/p>\n\u003cfigure id=\"attachment_115084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxGarden.jpg\" alt=\"The Garden Box at Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Garden Box at Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxInside.jpg\" alt=\"Inside Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">\u003cstrong>Asian Box\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/hQP4bH\" target=\"_blank\">map\u003c/a>]\u003cbr>\n42 Castro St.\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 584-3947\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AsianBoxEats/\" target=\"_blank\">Asian Box\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AsianBox\" target=\"_blank\">@AsianBox\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaBurger.jpg\" alt=\"The Calafia vegetable burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Calafia vegetable burger. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened by the former Executive Chef at Google, Charlie Ayers, \u003cstrong>Calafia Café\u003c/strong> has become a popular neighborhood eatery in Palo Alto. The restaurant has a large menu serving California cuisine and is committed to using organic, locally sourced ingredients. Calafia has an extensive vegetarian menu with entree salads and noodle bowls, as well as sandwiches and other vegetarian specialties. Equally tasty as a vegetarian dish or just a change of pace from the standard hamburger, Calafia’s vegetable burger is prepared with a hearty but wholesome blend of roasted beets, mushrooms, carrots, and lentils. Topped with melted cheddar, grilled onions, roasted mushrooms, and a chunky tomato jam, the hefty burger is filling and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_115088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaInside.jpg\" alt=\"Inside Calafia Café at Town & Country Shopping Center in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Calafia Café at Town & Country Shopping Center in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://calafiapaloalto.com/\" target=\"_blank\">\u003cstrong>Calafia Cafe\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #130 [\u003ca href=\"https://goo.gl/CkKb4t\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-9200\u003cbr>\nHours: Mon-Fri 8:30-10:30am 11am-9pm; Sat-Sun 9am-2:45pm 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CalafiaCafe/?fref=ts\" target=\"_blank\">Calafia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/calafiapaloalto\" target=\"_blank\">@calafiapaloalto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxCaliBowl.jpg\" alt=\"The Cali bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cali bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newly opened \u003cstrong>Detox Kitchen & Juice Bar\u003c/strong> in Belmont is a perfect destination for anyone committed to healthier eating. The trendy eatery serves a dishes of wholesome and filling bowls prepared with fresh, unprocessed ingredients. For those who are following special diets such as Paleo or Whole 30, which eliminate grains, added sugar and other restrictions, Detox Kitchen offers a number of dishes which cater to those diets. The Cali bowl which features riced cauliflower topped with kale, carrots, radishes, cucumbers, tomatoes, and crunchy sunflower seeds, is an impressively filling and guilt-free option.\u003c/p>\n\u003cfigure id=\"attachment_115091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg\" alt=\"The spaghetti squash bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spaghetti squash bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxKitchenInside.jpg\" alt=\"Inside Detox Kitchen in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Detox Kitchen in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/detox-kitchen-and-juice-bar-belmont\" target=\"_blank\">\u003cstrong>Detox Kitchen & Juice Bar\u003c/strong>\u003c/a>\u003cbr>\n1200 El Camino Real [\u003ca href=\"https://goo.gl/BTMqDb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nPh: (650) 264-8211\u003cbr>\nHours: Mon-Fri 7am-5pm; Sat-Sun 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/detoxkitchen/\" target=\"_blank\">Detox Kitchen & Juice Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutDavy.jpg\" alt=\"The Davy salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Davy salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A healthy menu of large salads, soups, and sandwiches makes \u003cstrong>Sprout Cafe\u003c/strong> a popular lunch option in downtown Palo Alto. Health-conscious customers can build their salad as they chose with a large selection of ingredients such as quinoa and farro, roasted vegetables, and wholesome proteins such as herb crusted salmon and grilled chicken. A large menu of signature salads is also available with plenty of healthy options such as The Davy which features orange and miso-glazed salmon over a bed of arugula with sweet corn, shaved fennel, avocado, red onions, candied walnuts and white cheddar with a sesame ginger dressing.\u003c/p>\n\u003cfigure id=\"attachment_115092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutAutumn.jpg\" alt=\"The autumn salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The autumn salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutCafeInside.jpg\" alt=\"Inside Sprout Café in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sprout Café in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cafesprout.com/home\" target=\"_blank\">\u003cstrong>Sprout Cafe\u003c/strong>\u003c/a>\u003cbr>\n168 University Ave. [\u003ca href=\"https://goo.gl/PdVfH6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 323-7688\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sproutcafe/?fref=ts\" target=\"_blank\">Sprout Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sprout_cafe\" target=\"_blank\">@SproutCafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlChicken.jpg\" alt=\"A hot stone pot with chicken and vegetables at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hot stone pot with chicken and vegetables at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sunny Bowl\u003c/strong> serves a menu of Korean-style hot stone pots and colorful salads, making it a popular and healthy lunch option. The salads are wholesome and filling with a heaping mix of red and green cabbage, steamed rice, shredded carrots, cucumbers, grape tomatoes and kimchi. The salads can be topped with Korean-style rib eye or short ribs, chicken, shrimp, or Hawaiian poke. The signature dish at Sunny bowl is the sizzling hot stone rice bowls which are topped with spinach, carrots and bean sprouts. A fried egg and your choice of meat provide the protein sources.\u003c/p>\n\u003cfigure id=\"attachment_115097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlPoke.jpg\" alt=\"A salad bowl topped with Hawaiian poke at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad bowl topped with Hawaiian poke at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnBowlInside.jpg\" alt=\"Inside Sunny Bowl in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sunny Bowl in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/sunny-bowl-mountain-view\" target=\"_blank\">\u003cstrong>Sunny Bowl\u003c/strong>\u003c/a>\u003cbr>\n1477 Plymouth St [\u003ca href=\"https://goo.gl/nsNb48\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 625-0361\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 12-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sunny-Bowl/105004329542666?fref=ts\" target=\"_blank\">Sunny Bowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the New Year, come New Year’s resolutions which more often than not are commitments to make healthier lifestyle choices. Unfortunately, going out to eat while trying to stick to your health-conscious resolutions can be a challenge. Thankfully, the Bay Area is home to numerous restaurants committed to serving a menu of health-conscious dishes prepared with satisfying and nutritious ingredients. Have no fear, food can both be healthy \u003cem>and\u003c/em> full of flavor! Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_115086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxShrimp.jpg\" alt=\"Lime basil shrimp with peanut sauce at Asian Box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lime basil shrimp with peanut sauce at Asian Box. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a fully customizable menu, \u003cstrong>Asian Box\u003c/strong> is a great option for healthy, made-to-order dishes that are inspired by Asian street food. Asian Box is committed to using all natural ingredients free of any additives, antibiotics, hormones, or pesticides. Additionally, all the sauces and marinades are prepared in-house from scratch. Customers can build a rice, salad or noodle bowl to their liking or pick from a selection of specialty boxes. If you’re a vegetarian or just looking for a meat-free option, the Garden Box is a delicious option with tofu and steamed vegetables over brown rice with a sweet and mild coconut curry sauce.\u003c/p>\n\u003cfigure id=\"attachment_115084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxGarden.jpg\" alt=\"The Garden Box at Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Garden Box at Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxInside.jpg\" alt=\"Inside Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">\u003cstrong>Asian Box\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/hQP4bH\" target=\"_blank\">map\u003c/a>]\u003cbr>\n42 Castro St.\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 584-3947\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AsianBoxEats/\" target=\"_blank\">Asian Box\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AsianBox\" target=\"_blank\">@AsianBox\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaBurger.jpg\" alt=\"The Calafia vegetable burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Calafia vegetable burger. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened by the former Executive Chef at Google, Charlie Ayers, \u003cstrong>Calafia Café\u003c/strong> has become a popular neighborhood eatery in Palo Alto. The restaurant has a large menu serving California cuisine and is committed to using organic, locally sourced ingredients. Calafia has an extensive vegetarian menu with entree salads and noodle bowls, as well as sandwiches and other vegetarian specialties. Equally tasty as a vegetarian dish or just a change of pace from the standard hamburger, Calafia’s vegetable burger is prepared with a hearty but wholesome blend of roasted beets, mushrooms, carrots, and lentils. Topped with melted cheddar, grilled onions, roasted mushrooms, and a chunky tomato jam, the hefty burger is filling and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_115088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaInside.jpg\" alt=\"Inside Calafia Café at Town & Country Shopping Center in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Calafia Café at Town & Country Shopping Center in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://calafiapaloalto.com/\" target=\"_blank\">\u003cstrong>Calafia Cafe\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #130 [\u003ca href=\"https://goo.gl/CkKb4t\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-9200\u003cbr>\nHours: Mon-Fri 8:30-10:30am 11am-9pm; Sat-Sun 9am-2:45pm 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CalafiaCafe/?fref=ts\" target=\"_blank\">Calafia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/calafiapaloalto\" target=\"_blank\">@calafiapaloalto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxCaliBowl.jpg\" alt=\"The Cali bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cali bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newly opened \u003cstrong>Detox Kitchen & Juice Bar\u003c/strong> in Belmont is a perfect destination for anyone committed to healthier eating. The trendy eatery serves a dishes of wholesome and filling bowls prepared with fresh, unprocessed ingredients. For those who are following special diets such as Paleo or Whole 30, which eliminate grains, added sugar and other restrictions, Detox Kitchen offers a number of dishes which cater to those diets. The Cali bowl which features riced cauliflower topped with kale, carrots, radishes, cucumbers, tomatoes, and crunchy sunflower seeds, is an impressively filling and guilt-free option.\u003c/p>\n\u003cfigure id=\"attachment_115091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg\" alt=\"The spaghetti squash bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spaghetti squash bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxKitchenInside.jpg\" alt=\"Inside Detox Kitchen in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Detox Kitchen in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/detox-kitchen-and-juice-bar-belmont\" target=\"_blank\">\u003cstrong>Detox Kitchen & Juice Bar\u003c/strong>\u003c/a>\u003cbr>\n1200 El Camino Real [\u003ca href=\"https://goo.gl/BTMqDb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nPh: (650) 264-8211\u003cbr>\nHours: Mon-Fri 7am-5pm; Sat-Sun 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/detoxkitchen/\" target=\"_blank\">Detox Kitchen & Juice Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutDavy.jpg\" alt=\"The Davy salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Davy salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A healthy menu of large salads, soups, and sandwiches makes \u003cstrong>Sprout Cafe\u003c/strong> a popular lunch option in downtown Palo Alto. Health-conscious customers can build their salad as they chose with a large selection of ingredients such as quinoa and farro, roasted vegetables, and wholesome proteins such as herb crusted salmon and grilled chicken. A large menu of signature salads is also available with plenty of healthy options such as The Davy which features orange and miso-glazed salmon over a bed of arugula with sweet corn, shaved fennel, avocado, red onions, candied walnuts and white cheddar with a sesame ginger dressing.\u003c/p>\n\u003cfigure id=\"attachment_115092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutAutumn.jpg\" alt=\"The autumn salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The autumn salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutCafeInside.jpg\" alt=\"Inside Sprout Café in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sprout Café in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cafesprout.com/home\" target=\"_blank\">\u003cstrong>Sprout Cafe\u003c/strong>\u003c/a>\u003cbr>\n168 University Ave. [\u003ca href=\"https://goo.gl/PdVfH6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 323-7688\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sproutcafe/?fref=ts\" target=\"_blank\">Sprout Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sprout_cafe\" target=\"_blank\">@SproutCafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlChicken.jpg\" alt=\"A hot stone pot with chicken and vegetables at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hot stone pot with chicken and vegetables at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sunny Bowl\u003c/strong> serves a menu of Korean-style hot stone pots and colorful salads, making it a popular and healthy lunch option. The salads are wholesome and filling with a heaping mix of red and green cabbage, steamed rice, shredded carrots, cucumbers, grape tomatoes and kimchi. The salads can be topped with Korean-style rib eye or short ribs, chicken, shrimp, or Hawaiian poke. The signature dish at Sunny bowl is the sizzling hot stone rice bowls which are topped with spinach, carrots and bean sprouts. A fried egg and your choice of meat provide the protein sources.\u003c/p>\n\u003cfigure id=\"attachment_115097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlPoke.jpg\" alt=\"A salad bowl topped with Hawaiian poke at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad bowl topped with Hawaiian poke at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnBowlInside.jpg\" alt=\"Inside Sunny Bowl in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sunny Bowl in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/sunny-bowl-mountain-view\" target=\"_blank\">\u003cstrong>Sunny Bowl\u003c/strong>\u003c/a>\u003cbr>\n1477 Plymouth St [\u003ca href=\"https://goo.gl/nsNb48\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 625-0361\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 12-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sunny-Bowl/105004329542666?fref=ts\" target=\"_blank\">Sunny Bowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can Fish Hubs Rebuild Demand for Local Fish?",
"title": "Can Fish Hubs Rebuild Demand for Local Fish?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Now that the West Coast groundfish are back, the Monterey Bay Fisheries Trust is launching a project to spur consumer demand.\u003c/em>\u003c/p>\n\u003cp>Once a major source of local fish in California, the coastal city of Monterey is now filled with restaurants serving farmed salmon and imported Asian shrimp. But a conservation group there wants to change that fact. Borrowing a marketing and distribution idea from its land-based counterparts, the Monterey Bay Fisheries Trust is planning to launch a “fish hub,” designed to market and sell products from a variety of local producers in one central location.\u003c/p>\n\u003cp>Still in the planning stages, the Monterey fish hub could take many forms—it could be a facility, entirely virtual, or simply shared marketing. But the idea is a transparent business that brings Monterey fish, identified by the region and by the name and practices of fisherman who caught it, to both individual customers and large institutions in the area.\u003c/p>\n\u003cp>“Fishermen need a place where we can actually meet the public and introduce our products, and it can’t just come from one source—it needs to be a community effort,” says third-generation fisherman Giuseppe “Joe” Pennisi, who first generated the fish hub idea with Fisheries Trust Executive Director Sherry Flumerfelt back in January, 2015. Based out of the port in Monterey, Pennisi says he has no local market for his catch.\u003c/p>\n\u003cfigure id=\"attachment_115046\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700.jpg\" alt=\"Giuseppe “Joe” Pennisi\" width=\"1200\" height=\"800\" class=\"size-full wp-image-115046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Giuseppe “Joe” Pennisi \u003ccite>(courtesy of \u003ca href=\"http://www.coreyfishes.com/\">Corey Arnold\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Fisheries Trust—which was founded by the city of Monterey and the Monterey Bay Aquarium in 2013—kicked off the fish hub discussion a few weeks ago, inviting board members and informal advisors including the city’s harbormaster, national environmental organizations’ representatives, business owners, and of course, fishermen, to weigh in. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Everyone always asks me where they can find good local, fresh fish,” says Monterey cook and fishermen Kevin Butler, who attended the first Fisheries Trust meeting. “I tell them, ‘Well you’re going to need a boat.’ It’s that hard to find.”\u003c/p>\n\u003cp>Butler hopes establishing a fish hub will help reignite local demand. He brought a clear vision to the first meeting. In a perfect world, he says, he comes back in from fishing, and then goes directly to one, central location to first sell his fish to a distributor and then have it prepared by a fishmonger (like a fish butcher). And just a doorway away, there’s an open market with all the local fish, laid out on heaps of ice, in front of the customers. No endless phone calls while he looks for a buyer and his fish heats up in the sun; no frantic ice runs; no selling his fish to a middleman for the cheapest price and sending it off to a place where no one knows where, how, or who caught it.\u003c/p>\n\u003cp>“A proper local fish market that actually focuses on the local could make a difference,” Butler says, citing \u003ca href=\"https://www.pikeplacefish.com/\">Pike Place Market\u003c/a> in Seattle as a shining example. “Everyone who lives here is proud of being here,” Butler continues. “They’d walk into a place that’s half consumption and half education about where exactly that fish was landed, and with that knowledge there would be pride.”\u003c/p>\n\u003cp>While there are just a handful of other fish hubs across the country (there’s \u003ca href=\"https://www.redsbest.com/redsbest/\">Red’s Best\u003c/a> in Massachusetts and the \u003ca href=\"http://www.akmarine.org/alaska-community-seafood-hub-shines-as-a-winner-at-fish-2-0-and-with-usda-grant/\">Alaska Community Seafood Hub\u003c/a>) to look to as models, successful food hubs are paving the way. With more than 350 across the country now, the number of food hubs has \u003ca href=\"http://civileats.com/2016/06/20/want-to-launch-the-next-food-hub-heres-what-you-need-to-know/\">doubled\u003c/a> in the last eight years. With both for-profit and non-profit structures, food hubs initially began aggregating local food products at facility-based distribution centers; now, some websites are also serving as virtual hubs.\u003c/p>\n\u003cp>Karen Karp, a consultant who has helped launch local food projects for over 25 years (including \u003ca href=\"http://civileats.com/2016/09/13/the-hub-of-hubs-new-york-is-investing-15-million-in-a-large-scale-regional-food-distribution/\">the big new food hub\u003c/a> in New York), is in the process of conducting an initial assessment of a fish hub’s feasibility in Monterey. Funded by the National Fish and Wildlife Foundation, as well as a supplementary grant from the Monterey Bay Aquarium, her report is expected to be complete by late spring this year.\u003c/p>\n\u003cp>Although fish hubs in other areas have been successful, Karp recognizes the importance of tailoring a system to its particular community. “Often groups believe food distribution is so broken that there’s no opportunity to be using or leveraging the existing distribution mechanisms to achieve the goals they have,” Karp says. “Our first goal is always to understand what problem they are trying to solve.”\u003c/p>\n\u003cp>\u003cb>A Fishery Rebounds, But Not the Demand\u003c/b>\u003cbr>\nIn 2000, the federal government \u003ca href=\"http://www.publicaffairs.noaa.gov/releases2000/jan00/noaa00r103.html\">declared\u003c/a> the West Coast “groundfish” fishery a disaster and began enforcing some of the strictest regulations on the industry worldwide. Over the last decade, the groundfish fishery—which includes popular, bottom-dwelling species like cod, flounder, and sole—in Monterey has rebounded, and is now considered a \u003ca href=\"http://civileats.com/2015/12/16/the-west-coast-groundfish-recovery-the-best-fish-news-you-havent-heard-yet/\">success story\u003c/a> among scientists and environmentalists.\u003c/p>\n\u003cp>But the local fishing industry has been slow to recover: fishermen are buried under regulatory costs, processing infrastructure has deteriorated, and many consumers, who still believe the fishery to be unsustainable, remain alienated. While the market is slightly better for Dungeness crab, salmon, and squid in the region, these fisheries are not as resilient and reliable as the groundfish fishery, which now can provide fish year-round.\u003c/p>\n\u003cp>Pennisi was one of the few in his home port who refused to sell his boat during the difficult years. After taking a hiatus from fishing and getting his contractor’s license to make ends meet, he returned to his boat full-time in 2011. Nevertheless, Pennisi’s “Pioneer” was the only groundfish trawl boat that left the dock this year out of Monterey Bay ports—and it only went out twice. (Pennisi spent the rest of his season working in other fisheries, in regions such as Alaska and Oregon, where he was guaranteed a good market for the salmon and crab he caught.)\u003c/p>\n\u003cp>Rather than trawlers \u003ca href=\"http://www.pioneerseafoods.com/light-touch-trawl-gear\">like Pennisi’s\u003c/a>, which pull in greater loads of fish with big sweeping nets, the Fort Bragg-to-Monterey coastline is primarily occupied by “hook and line” fishermen who are taxed less for their smaller boats that typically have a lower environmental impact. But they also bring in significantly less fish. And, unfortunately for everyone, they are forced to compete with lower global prices when they do bring in a catch, because no one is willing to pay a premium price for local, sustainably and ethically caught seafood in Monterey—yet. \u003c/p>\n\u003cp>\u003cb>Building Capacity for Wholesale Buyers\u003c/b>\u003cbr>\nWhile Butler is a hook-and-line fisherman and Pennisi a trawler, they seem to agree on one thing: the small and big boats need to work together to create one, consistent local market. While Butler may only be able to come back with a couple hundred pounds of rockfish, he could add this to Pennisi’s catch for a large-scale buyer.\u003c/p>\n\u003cfigure id=\"attachment_115047\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fish-350x465.jpg\" alt=\"Photo courtesy of Joe Pennisi\" width=\"350\" height=\"465\" class=\"size-full wp-image-115047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fish-350x465.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fish-350x465-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fish-350x465-240x319.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Joe Pennisi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How large are we talking?\u003c/strong>\u003cbr>\nButler is also the operations manager at Real Good Fish, a \u003ca href=\"http://civileats.com/2016/11/07/boat-to-school-programs-source-fresh-seafood-for-students/\">Monterey-based community supported fishery\u003c/a> (CSF) that, since its founding in 2012, has provided local seafood direct to consumers in the area through a subscription service that works similar to a community supported-agriculture (CSA) program. But founder and CEO Alan Lovewell, who is also serving as an advisor to the fish hub project, points out that his business can only grow so much—there simply isn’t enough fish in the area right now for Real Good Fish to sell to large institutions. “This project is completely aligned with what we are trying to do,” says Lovewell.\u003c/p>\n\u003cp>In order to gain insight on the art of scaling up production while still staying true to good fishing practices, the Fisheries Trust has referred to those with experience in sustainable agriculture. Advisor Brett Melone, who helped start \u003ca href=\"http://www.albafarmers.org/\">ALBA Organics Food Hub\u003c/a> in Salinas, CA, and is now the director of lending for \u003ca href=\"http://www.californiafarmlink.org/\">California FarmLink\u003c/a>, summarizes it well: “It’s amazing that fishermen are struggling like farmers were struggling 15 years ago. There’s interest in producing and harvesting fish that has an identity and that is done in an environmentally responsible way, but that identity and that value isn’t being passed on through the value chain.”\u003c/p>\n\u003cp>Melone emphasizes that it’s important to keep the identity and the story behind the food attached to the product throughout the different steps of the supply chain, and to make sure that information reaches the customers.\u003c/p>\n\u003cp>As the initial stage of the fish hub is set in motion, the Monterey Bay Fisheries Trust hopes to stay true to Melone’s advice. The best resource they have on hand is a tremendous story of a fishery rebounding and the fishermen and women who have committed their lives to being its stewards.\u003c/p>\n\u003cp>There’s so much enthusiasm from everyone around the fish hub, Flumerfelt says. “The point is, they’re landing this fish that should be recognized as sustainable, and ‘Joe caught it yesterday!’ —but instead it’s getting carted off to another town where it’s being merged in with fish from all over, where it loses its identity and its value.” She makes it clear that, one way or another, she’s out to keep the fish in Monterey.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nAnna Guth has a degree in English and environmental studies from Wesleyan University. Currently a communications assistant for the Pesticide Action Network, she’s also written regularly for the Point Reyes Light. Previously, she managed her own Community Supported Agriculture Program and grew vegetables and fruit for more than 20 families.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Now that the West Coast groundfish are back, the Monterey Bay Fisheries Trust is launching a project to spur consumer demand.\u003c/em>\u003c/p>\n\u003cp>Once a major source of local fish in California, the coastal city of Monterey is now filled with restaurants serving farmed salmon and imported Asian shrimp. But a conservation group there wants to change that fact. Borrowing a marketing and distribution idea from its land-based counterparts, the Monterey Bay Fisheries Trust is planning to launch a “fish hub,” designed to market and sell products from a variety of local producers in one central location.\u003c/p>\n\u003cp>Still in the planning stages, the Monterey fish hub could take many forms—it could be a facility, entirely virtual, or simply shared marketing. But the idea is a transparent business that brings Monterey fish, identified by the region and by the name and practices of fisherman who caught it, to both individual customers and large institutions in the area.\u003c/p>\n\u003cp>“Fishermen need a place where we can actually meet the public and introduce our products, and it can’t just come from one source—it needs to be a community effort,” says third-generation fisherman Giuseppe “Joe” Pennisi, who first generated the fish hub idea with Fisheries Trust Executive Director Sherry Flumerfelt back in January, 2015. Based out of the port in Monterey, Pennisi says he has no local market for his catch.\u003c/p>\n\u003cfigure id=\"attachment_115046\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700.jpg\" alt=\"Giuseppe “Joe” Pennisi\" width=\"1200\" height=\"800\" class=\"size-full wp-image-115046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Giuseppe “Joe” Pennisi \u003ccite>(courtesy of \u003ca href=\"http://www.coreyfishes.com/\">Corey Arnold\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Fisheries Trust—which was founded by the city of Monterey and the Monterey Bay Aquarium in 2013—kicked off the fish hub discussion a few weeks ago, inviting board members and informal advisors including the city’s harbormaster, national environmental organizations’ representatives, business owners, and of course, fishermen, to weigh in. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Everyone always asks me where they can find good local, fresh fish,” says Monterey cook and fishermen Kevin Butler, who attended the first Fisheries Trust meeting. “I tell them, ‘Well you’re going to need a boat.’ It’s that hard to find.”\u003c/p>\n\u003cp>Butler hopes establishing a fish hub will help reignite local demand. He brought a clear vision to the first meeting. In a perfect world, he says, he comes back in from fishing, and then goes directly to one, central location to first sell his fish to a distributor and then have it prepared by a fishmonger (like a fish butcher). And just a doorway away, there’s an open market with all the local fish, laid out on heaps of ice, in front of the customers. No endless phone calls while he looks for a buyer and his fish heats up in the sun; no frantic ice runs; no selling his fish to a middleman for the cheapest price and sending it off to a place where no one knows where, how, or who caught it.\u003c/p>\n\u003cp>“A proper local fish market that actually focuses on the local could make a difference,” Butler says, citing \u003ca href=\"https://www.pikeplacefish.com/\">Pike Place Market\u003c/a> in Seattle as a shining example. “Everyone who lives here is proud of being here,” Butler continues. “They’d walk into a place that’s half consumption and half education about where exactly that fish was landed, and with that knowledge there would be pride.”\u003c/p>\n\u003cp>While there are just a handful of other fish hubs across the country (there’s \u003ca href=\"https://www.redsbest.com/redsbest/\">Red’s Best\u003c/a> in Massachusetts and the \u003ca href=\"http://www.akmarine.org/alaska-community-seafood-hub-shines-as-a-winner-at-fish-2-0-and-with-usda-grant/\">Alaska Community Seafood Hub\u003c/a>) to look to as models, successful food hubs are paving the way. With more than 350 across the country now, the number of food hubs has \u003ca href=\"http://civileats.com/2016/06/20/want-to-launch-the-next-food-hub-heres-what-you-need-to-know/\">doubled\u003c/a> in the last eight years. With both for-profit and non-profit structures, food hubs initially began aggregating local food products at facility-based distribution centers; now, some websites are also serving as virtual hubs.\u003c/p>\n\u003cp>Karen Karp, a consultant who has helped launch local food projects for over 25 years (including \u003ca href=\"http://civileats.com/2016/09/13/the-hub-of-hubs-new-york-is-investing-15-million-in-a-large-scale-regional-food-distribution/\">the big new food hub\u003c/a> in New York), is in the process of conducting an initial assessment of a fish hub’s feasibility in Monterey. Funded by the National Fish and Wildlife Foundation, as well as a supplementary grant from the Monterey Bay Aquarium, her report is expected to be complete by late spring this year.\u003c/p>\n\u003cp>Although fish hubs in other areas have been successful, Karp recognizes the importance of tailoring a system to its particular community. “Often groups believe food distribution is so broken that there’s no opportunity to be using or leveraging the existing distribution mechanisms to achieve the goals they have,” Karp says. “Our first goal is always to understand what problem they are trying to solve.”\u003c/p>\n\u003cp>\u003cb>A Fishery Rebounds, But Not the Demand\u003c/b>\u003cbr>\nIn 2000, the federal government \u003ca href=\"http://www.publicaffairs.noaa.gov/releases2000/jan00/noaa00r103.html\">declared\u003c/a> the West Coast “groundfish” fishery a disaster and began enforcing some of the strictest regulations on the industry worldwide. Over the last decade, the groundfish fishery—which includes popular, bottom-dwelling species like cod, flounder, and sole—in Monterey has rebounded, and is now considered a \u003ca href=\"http://civileats.com/2015/12/16/the-west-coast-groundfish-recovery-the-best-fish-news-you-havent-heard-yet/\">success story\u003c/a> among scientists and environmentalists.\u003c/p>\n\u003cp>But the local fishing industry has been slow to recover: fishermen are buried under regulatory costs, processing infrastructure has deteriorated, and many consumers, who still believe the fishery to be unsustainable, remain alienated. While the market is slightly better for Dungeness crab, salmon, and squid in the region, these fisheries are not as resilient and reliable as the groundfish fishery, which now can provide fish year-round.\u003c/p>\n\u003cp>Pennisi was one of the few in his home port who refused to sell his boat during the difficult years. After taking a hiatus from fishing and getting his contractor’s license to make ends meet, he returned to his boat full-time in 2011. Nevertheless, Pennisi’s “Pioneer” was the only groundfish trawl boat that left the dock this year out of Monterey Bay ports—and it only went out twice. (Pennisi spent the rest of his season working in other fisheries, in regions such as Alaska and Oregon, where he was guaranteed a good market for the salmon and crab he caught.)\u003c/p>\n\u003cp>Rather than trawlers \u003ca href=\"http://www.pioneerseafoods.com/light-touch-trawl-gear\">like Pennisi’s\u003c/a>, which pull in greater loads of fish with big sweeping nets, the Fort Bragg-to-Monterey coastline is primarily occupied by “hook and line” fishermen who are taxed less for their smaller boats that typically have a lower environmental impact. But they also bring in significantly less fish. And, unfortunately for everyone, they are forced to compete with lower global prices when they do bring in a catch, because no one is willing to pay a premium price for local, sustainably and ethically caught seafood in Monterey—yet. \u003c/p>\n\u003cp>\u003cb>Building Capacity for Wholesale Buyers\u003c/b>\u003cbr>\nWhile Butler is a hook-and-line fisherman and Pennisi a trawler, they seem to agree on one thing: the small and big boats need to work together to create one, consistent local market. While Butler may only be able to come back with a couple hundred pounds of rockfish, he could add this to Pennisi’s catch for a large-scale buyer.\u003c/p>\n\u003cfigure id=\"attachment_115047\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fish-350x465.jpg\" alt=\"Photo courtesy of Joe Pennisi\" width=\"350\" height=\"465\" class=\"size-full wp-image-115047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fish-350x465.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fish-350x465-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fish-350x465-240x319.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Joe Pennisi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How large are we talking?\u003c/strong>\u003cbr>\nButler is also the operations manager at Real Good Fish, a \u003ca href=\"http://civileats.com/2016/11/07/boat-to-school-programs-source-fresh-seafood-for-students/\">Monterey-based community supported fishery\u003c/a> (CSF) that, since its founding in 2012, has provided local seafood direct to consumers in the area through a subscription service that works similar to a community supported-agriculture (CSA) program. But founder and CEO Alan Lovewell, who is also serving as an advisor to the fish hub project, points out that his business can only grow so much—there simply isn’t enough fish in the area right now for Real Good Fish to sell to large institutions. “This project is completely aligned with what we are trying to do,” says Lovewell.\u003c/p>\n\u003cp>In order to gain insight on the art of scaling up production while still staying true to good fishing practices, the Fisheries Trust has referred to those with experience in sustainable agriculture. Advisor Brett Melone, who helped start \u003ca href=\"http://www.albafarmers.org/\">ALBA Organics Food Hub\u003c/a> in Salinas, CA, and is now the director of lending for \u003ca href=\"http://www.californiafarmlink.org/\">California FarmLink\u003c/a>, summarizes it well: “It’s amazing that fishermen are struggling like farmers were struggling 15 years ago. There’s interest in producing and harvesting fish that has an identity and that is done in an environmentally responsible way, but that identity and that value isn’t being passed on through the value chain.”\u003c/p>\n\u003cp>Melone emphasizes that it’s important to keep the identity and the story behind the food attached to the product throughout the different steps of the supply chain, and to make sure that information reaches the customers.\u003c/p>\n\u003cp>As the initial stage of the fish hub is set in motion, the Monterey Bay Fisheries Trust hopes to stay true to Melone’s advice. The best resource they have on hand is a tremendous story of a fishery rebounding and the fishermen and women who have committed their lives to being its stewards.\u003c/p>\n\u003cp>There’s so much enthusiasm from everyone around the fish hub, Flumerfelt says. “The point is, they’re landing this fish that should be recognized as sustainable, and ‘Joe caught it yesterday!’ —but instead it’s getting carted off to another town where it’s being merged in with fish from all over, where it loses its identity and its value.” She makes it clear that, one way or another, she’s out to keep the fish in Monterey.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nAnna Guth has a degree in English and environmental studies from Wesleyan University. Currently a communications assistant for the Pesticide Action Network, she’s also written regularly for the Point Reyes Light. Previously, she managed her own Community Supported Agriculture Program and grew vegetables and fruit for more than 20 families.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Switzerland Gets a Foothold in the Northern California Cheese Industry",
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"content": "\u003cp>What do \u003ca href=\"https://www.cowgirlcreamery.com/\" target=\"_blank\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.redwoodhill.com/\" target=\"_blank\">Redwood Hill Farm and Creamery\u003c/a>, and \u003ca href=\"http://www.cypressgrovecheese.com/cheese/\" target=\"_blank\">Cypress Grove Cheese\u003c/a> have in common? Of course, they all produce delicious, award-winning cheese and dairy products that are much-loved throughout the Bay Area. What supermarket dairy case would be complete without blue tubs of Redwood Hill's goat yogurt? What Berkeley cheese plate is without its lavender-and-fennel-scented wheel of Cypress Grove's Purple Haze, its ash-streaked wedge of Humboldt Fog? Is there a cheese drawer in San Francisco complete without a round of Cowgirl Creamery's pungent Red Hawk or buttery Mt Tam? \u003c/p>\n\u003cp>They're also held up as examples of small-scale, artisanal food products, as successful women-run businesses, as rural job creators, dairy businesses that uphold high standards of animal welfare and support healthy pasture-based ranching and family farms. \u003c/p>\n\u003cp>So what happens when \u003ca href=\"https://us.emmi.com/en/\" target=\"_blank\">Emmi\u003c/a>, a major Swiss-based dairy company, becomes the owner of all three, as well as, most recently, \u003ca href=\"http://meyenberg.com/\" target=\"_blank\">Meyenberg Goat Milk Products\u003c/a>, a Turlock-based family-run dairy and creamery? \u003c/p>\n\u003cp>The easiest, knee-jerk reaction is to blame the small brands for \"selling out\" as if they were a hip indie band licensing their songs to Budweiser or Chevy, stripping their products of authenticity and artisanal cool. It's what writer Tom Philpott did in a recent Mother Jones post, \u003ca href=\"http://www.motherjones.com/environment/2016/05/three-niche-food-brands-sold-out-week\" target=\"_blank\">Your Favorite Artisanal Food Brand is Probably Owned by a Huge Company\u003c/a>, when he wrote, \"For US cheese lovers like me, the thought of Cowgirl falling into the maw of a large company is like seeing your favorite local coffeehouse get bought by Starbucks.\" Clearly, Philpott's lunch was ruined on the day that \"Spam king\" Hormel \"gobble[d] up\" organic nut butter company Justin's. And it just kept getting worse: \u003ca href=\"http://www.winespectator.com/webfeature/show/id/Jackson-Family-Wines-Buys-Sonoma's-Copa%C3%ADn\" target=\"_blank\">Copain, a Sonoma County niche winery, was \"swallowed\" by Jackson Family Wines\u003c/a>, a nearby wine-biz \"titan,\" then the \"European-style\" Cowgirl was \"snapped up\" by a \"European giant.\" By the end of 2016, Philpott wrote, \"three much-loved small companies succumbed to the appetites of larger players.\"\u003c/p>\n\u003cp>Yet were these gobbled, swallowed, snapped-up companies mere guppies in the fish tank when the Big Food piranhas came calling? The contract lawyers involved would most likely disagree: paying out $286 million for a successful business, as \u003ca href=\"http://www.foodbusinessnews.net/articles/news_home/Financial-Performance/2016/05/What_does_Hormel_see_in_Justin.aspx?ID=%7BA9696DD8-4AC3-4649-BC3A-E57561951905%7D\" target=\"_blank\">Hormel did for Justin's\u003c/a>, is hardly the action of a rogue invader, and the fine print alone must have generated many a billable hour on both sides. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But why is Philpott, and by extension Mother Jones, so determined to make these small companies into victims, undefended and unprotected? Do smaller businesses have to renounce any power or self-agency--or indeed, significant capital-fueled growth--to keep their hipster cred? Is it cool to sell your homemade chocolate peanut butter or goat-milk yogurt at the farmers' market, but not to aspire and succeed in building a multi-million-dollar organic brand? Is selling to a larger company always selling out, and does the product--and the local jobs it sustained--always have to suffer? \u003c/p>\n\u003cfigure id=\"attachment_114900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/Panelists-new.jpg\" alt=\"From left: Peggy Smith (Cowgirl Creamery), Sue Conley (Cowgirl Creamery), Jennifer Bice (Redwood Hill), Matthias Kunz (Emmi), and Mary Keehn (Cypress Grove) in the Port Room of the San Francisco Ferry Building.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From left: Peggy Smith (Cowgirl Creamery), Sue Conley (Cowgirl Creamery), Jennifer Bice (Redwood Hill), Matthias Kunz (Emmi), and Mary Keehn (Cypress Grove) in the Port Room of the San Francisco Ferry Building. \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To address some of these issues, along with the future of their dairies and cheesemaking operations, the founders of Redwood Hill, Cowgirl Creamery, and Cypress Grove, along with a representative from Emmi, recently hosted an ask-anything round table talk and Q&A at the Ferry Building with seven members of the media. On hand were writers and editors from Bay Area Bites, San Francisco magazine, Edible Marin and Wine Country, Edible San Francisco, and Culture magazine. \u003c/p>\n\u003cp>Mary Keehn (Cypress Grove, started in 1983), Jennifer Bice (Redwood Hill, 1978), Sue Conley and Peggy Smith (Cowgirl Creamery, 1997) are the brain trust of Northern California cheese-making. It's no exaggeration to say that much of the explosion of interest in California farmstead and artisanal cheeses can be traced back to the hard work of these four women. Tally up their collective years of experience in hands-on dairy farming, cheese-making, and cheese-related sales and distribution, and you'll have to measure in centuries, not decades. \u003c/p>\n\u003cp>Which means, like any reigning, graying dynasty without obvious heirs, they are facing the challenges of succession. None of their family members are interested in taking over their companies. (Too many after-school hours spent wrapping and labeling cheese: there's no back-to-the-land romance in being a farmer's kid.) As Keehn said of her four daughters, \"None of them were particularly interested in glorified dishwashing, which is what ninety percent of cheesemaking is.\" \u003c/p>\n\u003cp>Selling was the obvious solution, but not one any of them could take lightly. None of them were serial entrepreneurs, drawn to fast growth and a quick sale. Each of them owned just one company, and they'd spent a lifetime building it, dedicated to making high-quality cheese and dairy products while supporting sustainable farming practices and creating jobs along the rolling green pastures of Marin, Sonoma, and Humboldt counties (and, in the case of Cowgirl, in selling and distributing similar farmstead and artisan cheeses). As their companies had grown, so had their support of other businesses around them, creating an interdependent web of jobs and community responsibilities.\u003c/p>\n\u003cfigure id=\"attachment_114902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/CypressGroveCheese-new.jpg\" alt=\"Cypress Grove Cheese: A display of 3 cheeses from Cypress Grove\" width=\"1920\" height=\"2196\" class=\"size-full wp-image-114902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-800x915.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-768x878.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-1020x1167.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-1180x1350.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-960x1098.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-240x275.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-375x429.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-520x595.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cypress Grove Cheese: A display of 3 cheeses from Cypress Grove \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keehn was the first to take the leap. While she investigated the possibility of transferring ownership into an \u003ca href=\"http://www.esop.org/\" target=\"_blank\">ESOP\u003c/a>, or employee stock ownership plan, the company needed significant capital investment that employees couldn't provide. Already, the scope of the business had outgrown its newly built creamery, as demand grew for fresh cheeses like \u003ca href=\"http://www.cypressgrovecheese.com/cheese/fresh-chevre/sgt-pepper.html\" target=\"_blank\">Sgt. Pepper\u003c/a> and \u003ca href=\"http://www.cypressgrovecheese.com/cheese/fresh-chevre/psychedillic.html\" target=\"_blank\">PsycheDillic\u003c/a>, as well as its soft-ripened and aged offerings. \u003c/p>\n\u003cp>Even after decades in business, Keehn couldn't find a bank willing to loan the necessary funds. As Keehn pondered, she got into the habit of having a breakfast meeting during the annual winter Fancy Food Show with Matthias Kunz, who had grown up on an 8th-generation family farm in Emmental, Switzerland (yes, that \u003ca href=\"https://en.wikipedia.org/wiki/Emmental_cheese\" target=\"_blank\">Emmental\u003c/a>). Kunz now handled the U.S. division of Swiss dairy giant Emmi, who had recently invested in, then acquired, a Wisconsin cheese company named \u003ca href=\"http://www.rothcheese.com/\" target=\"_blank\">Roth\u003c/a>. \u003c/p>\n\u003cp>\"We did this for a long time, and we built a friendship,\" said Keehn about their yearly breakfasts, at which Kunz would always probe, delicately, to see if she was ready yet to consider terms. The company had other suitors along the way, but she was determined to find a buyer who would do what she cared about: keep the business in Humboldt county, where they've become a big employer; value the brand and let it \"be weird and quirky like we are, which is really important--I say the culture's not just in the cheese,\" said Keehn. \u003c/p>\n\u003cp>The Swiss-based Emmi, with some $3 billion in annual sales, wasn't an obvious first choice for a business owner dedicated to keeping it small and local. But as the friendship grew between Keehn and Kunz, she learned that 54 percent of the publicly traded company was owned by a farmers' cooperative. In Switzerland, the dairies they worked with averaged 20 to 25 cows. The Swiss cheeses they imported into the U.S. were high-end, and they wanted to continue that profile with the American companies they acquired. No, they weren't local, but they were willing to keep her company where she'd first started it. (Jennifer Bice's parents had sold her her first goats, back in the early 1980s). In 2010, she made a deal with Emmi, while remaining a managing director. \u003c/p>\n\u003cp>Emmi has now invested \"way more than you should have, probably,\" said Keehn to Kunz, laughing. When she started the company in 1983, she said, the \"cheese came before the milk.\" While demand was small, sourcing milk wasn't hard, but as the company grew, its needs often outstripped the ability of local goat dairies to keep up. Now, she says, the company has \"the most beautiful dairy in the United States. Our goats produce half again as much milk as the average California dairy, we're \u003ca href=\"http://www.humaneheartland.org/humane-certified-producers/category/dairies\" target=\"_blank\">humane-certified\u003c/a>, we raise our own baby goats. . . this is not normal for corporate America! We get to do the right thing.\" Employees get benefits, and one percent of profits is reinvested in their community every year. \u003c/p>\n\u003cp>Jennifer Bice's parents started their farm in Sebastopol in 1968, then Jennifer took it over and built the creamery in 1978. After decades as the founder and head of Redwood Hill Farm, she's now a managing director as well as a milk supplier, thanks to the 350 goats that she's retained on the original farm. (In 2005, the dairy became the first humane-certified goat dairy in the U.S.) In 2010, the company started a second, and now fast-growing, line, \u003ca href=\"https://greenvalleylactosefree.com/\" target=\"_blank\">Green Valley Organics\u003c/a>, which specializes in lactose-free dairy products, including milk, butter, cream cheese, sour cream, kefir, and yogurt. So when Bice, as an aging owner, was faced with similar issues--no obvious heirs, a need for growth that outstripped the resources available to her 80 employees, a determination to keep the company's values and community responsibilities in place, including livable wages for employees and sustainable milk prices for their suppliers--she talked to Keehn about her five years' experience with Emmi. \u003c/p>\n\u003cp>Everything was good, said Keehn. The company hadn't been dismantled and moved to Wisconsin. Another dozen jobs had been added. The new dairy was gorgeous and the goats were healthy and happy. There were useful corporate resources, including experienced engineers and dairy scientists, to draw on. The only drawback? Performance reviews--her first, after a lifetime heading her own business--increased paperwork and more detailed accounting, and a long corporate tail that meant change came more slowly and less nimbly than before. Emmi acquired both Redwood Hill and Green Valley in 2015.\u003c/p>\n\u003cp>Longtime business partners Peggy Smith and Sue Conley came to Point Reyes in the early 1990s and \"got hooked up with the Strauses,\" who were shifting their longtime family dairy over to organic production. They fell in love with the landscape and with the milk. Since both were professional cooks, they started trying to make fresh cheese by hand with Straus milk, and as they \"got hooked into improving our craft,\" Jennifer and Mary became their mentors. When Peggy and Sue opened Tomales Bay Foods in 1997, they sold Jennifer and Mary's cheeses alongside their own. Said Smith, \"When we started, there were seven different local cheesemakers in that region. Now we have 28, and most of them are on-farm producers.\" The growth in cheesemaking has been a boon to the longtime family-run dairies of Sonoma and West Marin, many of whom had been barely keeping up (or losing money) for decades. \u003c/p>\n\u003cp>Like Keehn, Conley and Smith knew they were getting older and needed to plan an exit strategy that would ensure a robust future for their employees and partners. They weren't interested in simply cashing out. \"We have such strong ties with our community, and we wanted that to continue on. We have people that we've worked with for a really long time that have helped us develop the business,\" said Smith. \"We looked and looked at ways to sustain the business. And it's so difficult, for agricultural businesses, to find people who are interested in putting money into your business. We could all tell you tall tales of trying to get bank loans.\"\u003c/p>\n\u003cp>\"It was 26 years [of being in business] before I got my first bank loan,\" agreed Bice. \"And if they do, it's a very small loan, and your house is on the line [as collateral] and you can't get it off.\" \u003c/p>\n\u003cp>Conley and Smith looked at the possibility of an ESOP as well, before deciding against it. \"You only have one opportunity to sell your business,\" said Conley, who noted that selling a business to employees (who would most likely need to put up their own houses as bank-loan collateral) wouldn't preclude the new ownership from selling out to another bidder in the future. But offering the business to an open market didn't seem very appealing, either. \"If you sell it to the highest bidder, who do you get? Kraft?\" asked Conley. \u003c/p>\n\u003cp>\"Our intention was to continue to work with our partners--the milk suppliers, the people who make the paper we use to wrap our cheese, the people who haul our waste--and we really wanted a long-term commitment. We work with [local dairy farmer] Albert Straus, we work with the Taylors, we work with Taverna to single-source milk, and I think they've come to rely on us as we rely on them. In working with Emmi, we all said 'We want to maintain our partnerships, we want to maintain who we work with, how we buy from local producers for the cheese we distribute.' \u003c/p>\n\u003cp>\"So it was such a relief to be able to work with someone who understood agriculture, who wasn't looking for a business you could build up in three years and make a huge profit,\" Conley explained. \"This idea is that it's slow growth, which is how we've always done our growth,\" over the past 20 years. \u003c/p>\n\u003cp>Conley and Smith spent months hammering out the details of their contract with Emmi, which was finalized in May 2016. Like Keehn and Bice, they remain as managing directors, and are working to bring the next level of younger managers into the current decision-making loop. Most importantly, said Conley, \"We're still mentoring young cheesemakers--that's a huge part of our mission.\"\u003c/p>\n\u003cp>\"The big value of these three companies is where they are, in their roots in what they do,\" said Kunz, when asked if Emmi could be relied on to keep the businesses local. \"Each company has a totally different culture, but what's common is that they come from strong--very strong!--personalities, which were needed to go over all these hurdles when they were building up these businesses.\"\u003c/p>\n\u003cp>And all four women are still, by contract, playing a significant part in their companies' overall decision-making and long-range plans.\"We still pay the same prices, which are probably the highest prices [in the area] for milk, because we really appreciate the quality of milk that we get,\" said Conley. Bice and Keehn pay similarly high prices for their goat milk. (Not to be outdone, Kunz quickly noted that Switzerland has the highest milk prices in the world.)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"I like to say that it's altruistically selfish,\" said Smith. \"If you do the right thing, it works out.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What do \u003ca href=\"https://www.cowgirlcreamery.com/\" target=\"_blank\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.redwoodhill.com/\" target=\"_blank\">Redwood Hill Farm and Creamery\u003c/a>, and \u003ca href=\"http://www.cypressgrovecheese.com/cheese/\" target=\"_blank\">Cypress Grove Cheese\u003c/a> have in common? Of course, they all produce delicious, award-winning cheese and dairy products that are much-loved throughout the Bay Area. What supermarket dairy case would be complete without blue tubs of Redwood Hill's goat yogurt? What Berkeley cheese plate is without its lavender-and-fennel-scented wheel of Cypress Grove's Purple Haze, its ash-streaked wedge of Humboldt Fog? Is there a cheese drawer in San Francisco complete without a round of Cowgirl Creamery's pungent Red Hawk or buttery Mt Tam? \u003c/p>\n\u003cp>They're also held up as examples of small-scale, artisanal food products, as successful women-run businesses, as rural job creators, dairy businesses that uphold high standards of animal welfare and support healthy pasture-based ranching and family farms. \u003c/p>\n\u003cp>So what happens when \u003ca href=\"https://us.emmi.com/en/\" target=\"_blank\">Emmi\u003c/a>, a major Swiss-based dairy company, becomes the owner of all three, as well as, most recently, \u003ca href=\"http://meyenberg.com/\" target=\"_blank\">Meyenberg Goat Milk Products\u003c/a>, a Turlock-based family-run dairy and creamery? \u003c/p>\n\u003cp>The easiest, knee-jerk reaction is to blame the small brands for \"selling out\" as if they were a hip indie band licensing their songs to Budweiser or Chevy, stripping their products of authenticity and artisanal cool. It's what writer Tom Philpott did in a recent Mother Jones post, \u003ca href=\"http://www.motherjones.com/environment/2016/05/three-niche-food-brands-sold-out-week\" target=\"_blank\">Your Favorite Artisanal Food Brand is Probably Owned by a Huge Company\u003c/a>, when he wrote, \"For US cheese lovers like me, the thought of Cowgirl falling into the maw of a large company is like seeing your favorite local coffeehouse get bought by Starbucks.\" Clearly, Philpott's lunch was ruined on the day that \"Spam king\" Hormel \"gobble[d] up\" organic nut butter company Justin's. And it just kept getting worse: \u003ca href=\"http://www.winespectator.com/webfeature/show/id/Jackson-Family-Wines-Buys-Sonoma's-Copa%C3%ADn\" target=\"_blank\">Copain, a Sonoma County niche winery, was \"swallowed\" by Jackson Family Wines\u003c/a>, a nearby wine-biz \"titan,\" then the \"European-style\" Cowgirl was \"snapped up\" by a \"European giant.\" By the end of 2016, Philpott wrote, \"three much-loved small companies succumbed to the appetites of larger players.\"\u003c/p>\n\u003cp>Yet were these gobbled, swallowed, snapped-up companies mere guppies in the fish tank when the Big Food piranhas came calling? The contract lawyers involved would most likely disagree: paying out $286 million for a successful business, as \u003ca href=\"http://www.foodbusinessnews.net/articles/news_home/Financial-Performance/2016/05/What_does_Hormel_see_in_Justin.aspx?ID=%7BA9696DD8-4AC3-4649-BC3A-E57561951905%7D\" target=\"_blank\">Hormel did for Justin's\u003c/a>, is hardly the action of a rogue invader, and the fine print alone must have generated many a billable hour on both sides. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But why is Philpott, and by extension Mother Jones, so determined to make these small companies into victims, undefended and unprotected? Do smaller businesses have to renounce any power or self-agency--or indeed, significant capital-fueled growth--to keep their hipster cred? Is it cool to sell your homemade chocolate peanut butter or goat-milk yogurt at the farmers' market, but not to aspire and succeed in building a multi-million-dollar organic brand? Is selling to a larger company always selling out, and does the product--and the local jobs it sustained--always have to suffer? \u003c/p>\n\u003cfigure id=\"attachment_114900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/Panelists-new.jpg\" alt=\"From left: Peggy Smith (Cowgirl Creamery), Sue Conley (Cowgirl Creamery), Jennifer Bice (Redwood Hill), Matthias Kunz (Emmi), and Mary Keehn (Cypress Grove) in the Port Room of the San Francisco Ferry Building.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From left: Peggy Smith (Cowgirl Creamery), Sue Conley (Cowgirl Creamery), Jennifer Bice (Redwood Hill), Matthias Kunz (Emmi), and Mary Keehn (Cypress Grove) in the Port Room of the San Francisco Ferry Building. \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To address some of these issues, along with the future of their dairies and cheesemaking operations, the founders of Redwood Hill, Cowgirl Creamery, and Cypress Grove, along with a representative from Emmi, recently hosted an ask-anything round table talk and Q&A at the Ferry Building with seven members of the media. On hand were writers and editors from Bay Area Bites, San Francisco magazine, Edible Marin and Wine Country, Edible San Francisco, and Culture magazine. \u003c/p>\n\u003cp>Mary Keehn (Cypress Grove, started in 1983), Jennifer Bice (Redwood Hill, 1978), Sue Conley and Peggy Smith (Cowgirl Creamery, 1997) are the brain trust of Northern California cheese-making. It's no exaggeration to say that much of the explosion of interest in California farmstead and artisanal cheeses can be traced back to the hard work of these four women. Tally up their collective years of experience in hands-on dairy farming, cheese-making, and cheese-related sales and distribution, and you'll have to measure in centuries, not decades. \u003c/p>\n\u003cp>Which means, like any reigning, graying dynasty without obvious heirs, they are facing the challenges of succession. None of their family members are interested in taking over their companies. (Too many after-school hours spent wrapping and labeling cheese: there's no back-to-the-land romance in being a farmer's kid.) As Keehn said of her four daughters, \"None of them were particularly interested in glorified dishwashing, which is what ninety percent of cheesemaking is.\" \u003c/p>\n\u003cp>Selling was the obvious solution, but not one any of them could take lightly. None of them were serial entrepreneurs, drawn to fast growth and a quick sale. Each of them owned just one company, and they'd spent a lifetime building it, dedicated to making high-quality cheese and dairy products while supporting sustainable farming practices and creating jobs along the rolling green pastures of Marin, Sonoma, and Humboldt counties (and, in the case of Cowgirl, in selling and distributing similar farmstead and artisan cheeses). As their companies had grown, so had their support of other businesses around them, creating an interdependent web of jobs and community responsibilities.\u003c/p>\n\u003cfigure id=\"attachment_114902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/CypressGroveCheese-new.jpg\" alt=\"Cypress Grove Cheese: A display of 3 cheeses from Cypress Grove\" width=\"1920\" height=\"2196\" class=\"size-full wp-image-114902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-800x915.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-768x878.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-1020x1167.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-1180x1350.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-960x1098.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-240x275.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-375x429.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-520x595.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cypress Grove Cheese: A display of 3 cheeses from Cypress Grove \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keehn was the first to take the leap. While she investigated the possibility of transferring ownership into an \u003ca href=\"http://www.esop.org/\" target=\"_blank\">ESOP\u003c/a>, or employee stock ownership plan, the company needed significant capital investment that employees couldn't provide. Already, the scope of the business had outgrown its newly built creamery, as demand grew for fresh cheeses like \u003ca href=\"http://www.cypressgrovecheese.com/cheese/fresh-chevre/sgt-pepper.html\" target=\"_blank\">Sgt. Pepper\u003c/a> and \u003ca href=\"http://www.cypressgrovecheese.com/cheese/fresh-chevre/psychedillic.html\" target=\"_blank\">PsycheDillic\u003c/a>, as well as its soft-ripened and aged offerings. \u003c/p>\n\u003cp>Even after decades in business, Keehn couldn't find a bank willing to loan the necessary funds. As Keehn pondered, she got into the habit of having a breakfast meeting during the annual winter Fancy Food Show with Matthias Kunz, who had grown up on an 8th-generation family farm in Emmental, Switzerland (yes, that \u003ca href=\"https://en.wikipedia.org/wiki/Emmental_cheese\" target=\"_blank\">Emmental\u003c/a>). Kunz now handled the U.S. division of Swiss dairy giant Emmi, who had recently invested in, then acquired, a Wisconsin cheese company named \u003ca href=\"http://www.rothcheese.com/\" target=\"_blank\">Roth\u003c/a>. \u003c/p>\n\u003cp>\"We did this for a long time, and we built a friendship,\" said Keehn about their yearly breakfasts, at which Kunz would always probe, delicately, to see if she was ready yet to consider terms. The company had other suitors along the way, but she was determined to find a buyer who would do what she cared about: keep the business in Humboldt county, where they've become a big employer; value the brand and let it \"be weird and quirky like we are, which is really important--I say the culture's not just in the cheese,\" said Keehn. \u003c/p>\n\u003cp>The Swiss-based Emmi, with some $3 billion in annual sales, wasn't an obvious first choice for a business owner dedicated to keeping it small and local. But as the friendship grew between Keehn and Kunz, she learned that 54 percent of the publicly traded company was owned by a farmers' cooperative. In Switzerland, the dairies they worked with averaged 20 to 25 cows. The Swiss cheeses they imported into the U.S. were high-end, and they wanted to continue that profile with the American companies they acquired. No, they weren't local, but they were willing to keep her company where she'd first started it. (Jennifer Bice's parents had sold her her first goats, back in the early 1980s). In 2010, she made a deal with Emmi, while remaining a managing director. \u003c/p>\n\u003cp>Emmi has now invested \"way more than you should have, probably,\" said Keehn to Kunz, laughing. When she started the company in 1983, she said, the \"cheese came before the milk.\" While demand was small, sourcing milk wasn't hard, but as the company grew, its needs often outstripped the ability of local goat dairies to keep up. Now, she says, the company has \"the most beautiful dairy in the United States. Our goats produce half again as much milk as the average California dairy, we're \u003ca href=\"http://www.humaneheartland.org/humane-certified-producers/category/dairies\" target=\"_blank\">humane-certified\u003c/a>, we raise our own baby goats. . . this is not normal for corporate America! We get to do the right thing.\" Employees get benefits, and one percent of profits is reinvested in their community every year. \u003c/p>\n\u003cp>Jennifer Bice's parents started their farm in Sebastopol in 1968, then Jennifer took it over and built the creamery in 1978. After decades as the founder and head of Redwood Hill Farm, she's now a managing director as well as a milk supplier, thanks to the 350 goats that she's retained on the original farm. (In 2005, the dairy became the first humane-certified goat dairy in the U.S.) In 2010, the company started a second, and now fast-growing, line, \u003ca href=\"https://greenvalleylactosefree.com/\" target=\"_blank\">Green Valley Organics\u003c/a>, which specializes in lactose-free dairy products, including milk, butter, cream cheese, sour cream, kefir, and yogurt. So when Bice, as an aging owner, was faced with similar issues--no obvious heirs, a need for growth that outstripped the resources available to her 80 employees, a determination to keep the company's values and community responsibilities in place, including livable wages for employees and sustainable milk prices for their suppliers--she talked to Keehn about her five years' experience with Emmi. \u003c/p>\n\u003cp>Everything was good, said Keehn. The company hadn't been dismantled and moved to Wisconsin. Another dozen jobs had been added. The new dairy was gorgeous and the goats were healthy and happy. There were useful corporate resources, including experienced engineers and dairy scientists, to draw on. The only drawback? Performance reviews--her first, after a lifetime heading her own business--increased paperwork and more detailed accounting, and a long corporate tail that meant change came more slowly and less nimbly than before. Emmi acquired both Redwood Hill and Green Valley in 2015.\u003c/p>\n\u003cp>Longtime business partners Peggy Smith and Sue Conley came to Point Reyes in the early 1990s and \"got hooked up with the Strauses,\" who were shifting their longtime family dairy over to organic production. They fell in love with the landscape and with the milk. Since both were professional cooks, they started trying to make fresh cheese by hand with Straus milk, and as they \"got hooked into improving our craft,\" Jennifer and Mary became their mentors. When Peggy and Sue opened Tomales Bay Foods in 1997, they sold Jennifer and Mary's cheeses alongside their own. Said Smith, \"When we started, there were seven different local cheesemakers in that region. Now we have 28, and most of them are on-farm producers.\" The growth in cheesemaking has been a boon to the longtime family-run dairies of Sonoma and West Marin, many of whom had been barely keeping up (or losing money) for decades. \u003c/p>\n\u003cp>Like Keehn, Conley and Smith knew they were getting older and needed to plan an exit strategy that would ensure a robust future for their employees and partners. They weren't interested in simply cashing out. \"We have such strong ties with our community, and we wanted that to continue on. We have people that we've worked with for a really long time that have helped us develop the business,\" said Smith. \"We looked and looked at ways to sustain the business. And it's so difficult, for agricultural businesses, to find people who are interested in putting money into your business. We could all tell you tall tales of trying to get bank loans.\"\u003c/p>\n\u003cp>\"It was 26 years [of being in business] before I got my first bank loan,\" agreed Bice. \"And if they do, it's a very small loan, and your house is on the line [as collateral] and you can't get it off.\" \u003c/p>\n\u003cp>Conley and Smith looked at the possibility of an ESOP as well, before deciding against it. \"You only have one opportunity to sell your business,\" said Conley, who noted that selling a business to employees (who would most likely need to put up their own houses as bank-loan collateral) wouldn't preclude the new ownership from selling out to another bidder in the future. But offering the business to an open market didn't seem very appealing, either. \"If you sell it to the highest bidder, who do you get? Kraft?\" asked Conley. \u003c/p>\n\u003cp>\"Our intention was to continue to work with our partners--the milk suppliers, the people who make the paper we use to wrap our cheese, the people who haul our waste--and we really wanted a long-term commitment. We work with [local dairy farmer] Albert Straus, we work with the Taylors, we work with Taverna to single-source milk, and I think they've come to rely on us as we rely on them. In working with Emmi, we all said 'We want to maintain our partnerships, we want to maintain who we work with, how we buy from local producers for the cheese we distribute.' \u003c/p>\n\u003cp>\"So it was such a relief to be able to work with someone who understood agriculture, who wasn't looking for a business you could build up in three years and make a huge profit,\" Conley explained. \"This idea is that it's slow growth, which is how we've always done our growth,\" over the past 20 years. \u003c/p>\n\u003cp>Conley and Smith spent months hammering out the details of their contract with Emmi, which was finalized in May 2016. Like Keehn and Bice, they remain as managing directors, and are working to bring the next level of younger managers into the current decision-making loop. Most importantly, said Conley, \"We're still mentoring young cheesemakers--that's a huge part of our mission.\"\u003c/p>\n\u003cp>\"The big value of these three companies is where they are, in their roots in what they do,\" said Kunz, when asked if Emmi could be relied on to keep the businesses local. \"Each company has a totally different culture, but what's common is that they come from strong--very strong!--personalities, which were needed to go over all these hurdles when they were building up these businesses.\"\u003c/p>\n\u003cp>And all four women are still, by contract, playing a significant part in their companies' overall decision-making and long-range plans.\"We still pay the same prices, which are probably the highest prices [in the area] for milk, because we really appreciate the quality of milk that we get,\" said Conley. Bice and Keehn pay similarly high prices for their goat milk. (Not to be outdone, Kunz quickly noted that Switzerland has the highest milk prices in the world.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I like to say that it's altruistically selfish,\" said Smith. \"If you do the right thing, it works out.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
"title": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oakland has a lot of pizza options. There are the fancy pizza spots (\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe\u003c/a>). There are the cheap \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\">by-the-slice joints\u003c/a>. There’s deep dish. There’s even Indian pizza. But in downtown Oakland, a place with a huge diversity of food options, there’s relatively few choices for pizza--and there definitely isn’t a spot for thin crust, Neapolitan-style pizza.\u003c/p>\n\u003cfigure id=\"attachment_114733\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/viet-nguyen.jpg\" alt=\"Owner Viet Nguyen at Bare Knuckle Pizza's grand opening.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Owner Viet Nguyen at Bare Knuckle Pizza's grand opening. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s the niche that Viet Nguyen is trying to fill with his new restaurant, \u003cstrong>Bare Knuckle Pizza\u003c/strong>, located on the edge of Oakland’s Chinatown a few blocks from the 12th St. BART station. Nguyen’s pizzas are similar to Pizzaiolo and Boot and Shoe--they’re wood-fired, individual pizzas with local and organic ingredients--but on a smaller, more relaxed scale. Their menu is small, with standard offerings like a Margherita and pepperoni mixed in with creative options like the mushroom-heavy TKO and a specialty pizza whose ingredients change weekly. You order at the counter, then quickly try to claim some of the few seating options, including stools downstairs and a handful of tables upstairs, accessible via a narrow, twisting staircase. Most of the kitchen’s space is taken up by a beautiful wood-fired oven, serving as a cheerful beacon on Wednesday, their rainy opening night.\u003c/p>\n\u003cfigure id=\"attachment_114734\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg\" alt=\"Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114726\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/menu.jpg\" alt=\"The grand opening menu at Bare Knuckle Pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The grand opening menu at Bare Knuckle Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I was a kid who messed with fire all the time, maybe that’s why I enjoy making a fire every day,” Nguyen said. “Fire is very archaic. I still have relatives back in Vietnam that cook everything on a wood-fired stove. I think it’s kind of cool to tap into those old school ways.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114736\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/wood-fired-oven.jpg\" alt=\"Justin Gee making pizza in the wood-fired oven at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Justin Gee making pizza in the wood-fired oven at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen grew up in a small town in Indiana whose main claim to fame was being the birthplace of John Cougar Mellencamp. If his parents, Vietnamese refugees, wanted to make traditional dishes, they either had to drive four hours to Chicago for ingredients or make it themselves. He grew up watching his mom make her own tofu and noodles, and later, when he traveled to New York, he saw the same dedication to tradition and technique in Brooklyn’s old-school pizzerias. For the next few years, he played with a pizza dough recipe, eventually opening a mobile wood-fired pizza cart in 2012, catering farmers markets and private events around San Jose while also teaching at a local community college.\u003c/p>\n\u003cfigure id=\"attachment_114742\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-signage.jpg\" alt=\"Bare Knuckle Pizza signage.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name Bare Knuckle comes from his childhood growing up in that small town. “I grew up in the Midwest, with a lot of racism and bigotry and prejudice. I got into a lot of fights, being called chink or gook or all the different types of racist words you can be called as an Asian person in the United States,” he said.\u003c/p>\n\u003cblockquote>\u003cp>“I was American, but I was Vietnamese American. I didn’t look like the dominant narrative, the dominant group. I always felt like an outsider even though I was born in this country. I got into tons of fights growing up, and it was because of this chip on my shoulder, that I had to prove something.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s the more literal interpretation of the name: “You make pizza dough with your bare knuckles and stretch it,” he said with a laugh. “That’s the long winded version and the short version.”\u003c/p>\n\u003cfigure id=\"attachment_114744\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg\" alt=\"Viet Nguyen uses his \" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Viet Nguyen uses his \"bare knuckles\" in the process of pizza making. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114722\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/making-pizza.jpg\" alt=\"Making pizza in the open kitchen at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Making pizza in the open kitchen at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s years of honing his pizza skills have paid off. The pizzas are thin, chewy and intelligently constructed: there’s no ingredient overload or soggy crust. The Margherita pizza was our favorite, with a balanced, fresh-tasting and ever-so-slightly sweet sauce (from locally grown tomatoes) topped with slices of mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_114725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/margherita.jpg\" alt=\"Bare Knuckle's Margherita pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle's Margherita pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those looking for an over-the-top meat lover’s pie won’t find it here--instead, Bare Knuckle pizzas feature one quality meat per pie, in keeping with their traditional, simple inspiration. The salami pie featured thick slices of peppery, San Francisco-made Molinari salami. It was a welcome addition, its savoriness playing off the bright sauce. A runny egg on the top, it’s bright yolk spilling over the pizza, added richness.\u003c/p>\n\u003cfigure id=\"attachment_114727\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/pizza-salami.jpg\" alt=\"The Molinari salami pie with an egg on top\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Molinari salami pie with an egg on top \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The TKO pizza is a carryover from Nguyen’s catering days, a white pie with large slices of meaty portabella mushrooms and a hearty drizzle of truffle oil. A shower of parmesan adds another layer of umami, adding up to a satisfying vegetarian pie.\u003c/p>\n\u003cfigure id=\"attachment_114729\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/TKO-pizza1.jpg\" alt=\"TKO pizza with Portobello mushrooms and truffle oil.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">TKO pizza with Portobello mushrooms and truffle oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the pizzas were very good, emphasizing Nguyen’s flavorful crust and commitment to local, organic ingredients. The only thing I wanted was a crispier crust--while delightfully bubbly, it has less char than the typical Neapolitan pizza.\u003c/p>\n\u003cfigure id=\"attachment_114749\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/crust.jpg\" alt=\"Pizza crust on TKO pie.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pizza crust on TKO pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s inspiration may be Brooklyn pizza joints--he’s cited \u003ca href=\"http://www.grimaldis-pizza.com/home\" target=\"_blank\">Grimaldi’s\u003c/a>, \u003ca href=\"http://www.lucali.com/\" target=\"_blank\">Lucali’s\u003c/a> and \u003ca href=\"http://pauliegee.com/greenpoint/\" target=\"_blank\">Pauly Gee’s\u003c/a> as some of his influences--but his shop has one distinctive Bay Area touch. It’s easy for vegetarians to find a pizza they can eat. It’s much harder for vegans. Bare Knuckle offers vegan mozzarella from Berkeley’s \u003ca href=\"http://www.thebutchersveganson.com/\" target=\"_blank\">The Butcher’s Son\u003c/a>, made from cashews and coconut oil. Nguyen was a vegan for a few years, and believes pizza can be part of a healthy diet:\u003c/p>\n\u003cblockquote>\u003cp>“You can make healthy food, but you can also make it delicious, too,” he said. “When it comes to pizza, people don’t think of that as a healthy food, but I think if you do it with really good ingredients and you don’t overload it with a bunch of cheese and fats, it still can be delicious and healthier than your average pizza.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114730\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/upstairs-space.jpg\" alt=\"Upstairs dining space at Bare Knuckle Pizza.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining space at Bare Knuckle Pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bare Knuckle is a welcome mix of old and new, from its location (it formerly housed another pizza place, Villa York) to its approach: traditional techniques mixed with a modern preference to quality, local ingredients like his locally milled flour. Nguyen isn’t trying to reinvent the pizza wheel--his goal is simpler, to share his love of classic Neapolitan pizza with the East Bay. “My hope for the future? Just to be an Oakland establishment,” he said. “I want to be a part of the growing food community here in Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_114741\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-door.jpg\" alt=\"Bare Knuckle Pizza front door.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bareknucklepizza.com/\" target=\"_blank\">\u003cstrong>Bare Knuckle Pizza\u003c/strong>\u003c/a>\u003cbr>\n351 12th St. [\u003ca href=\"https://goo.gl/maps/H7MHQFhkDCr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 463-1524\u003cbr>\nHours: Tue-Sat, 5pm-9pm; closed Sun-Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bkpizzas\" target=\"_blank\">Bare Knuckle Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BKPizzas?lang=en\" target=\"_blank\">@BKPizzas\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Viet Nguyen’s new pizzeria is a casual spot for classic, wood-fired pies. \r\n",
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"description": "Viet Nguyen’s new pizzeria is a casual spot for classic, wood-fired pies. \r\n",
"title": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland | KQED",
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"headline": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oakland has a lot of pizza options. There are the fancy pizza spots (\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe\u003c/a>). There are the cheap \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\">by-the-slice joints\u003c/a>. There’s deep dish. There’s even Indian pizza. But in downtown Oakland, a place with a huge diversity of food options, there’s relatively few choices for pizza--and there definitely isn’t a spot for thin crust, Neapolitan-style pizza.\u003c/p>\n\u003cfigure id=\"attachment_114733\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/viet-nguyen.jpg\" alt=\"Owner Viet Nguyen at Bare Knuckle Pizza's grand opening.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Owner Viet Nguyen at Bare Knuckle Pizza's grand opening. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s the niche that Viet Nguyen is trying to fill with his new restaurant, \u003cstrong>Bare Knuckle Pizza\u003c/strong>, located on the edge of Oakland’s Chinatown a few blocks from the 12th St. BART station. Nguyen’s pizzas are similar to Pizzaiolo and Boot and Shoe--they’re wood-fired, individual pizzas with local and organic ingredients--but on a smaller, more relaxed scale. Their menu is small, with standard offerings like a Margherita and pepperoni mixed in with creative options like the mushroom-heavy TKO and a specialty pizza whose ingredients change weekly. You order at the counter, then quickly try to claim some of the few seating options, including stools downstairs and a handful of tables upstairs, accessible via a narrow, twisting staircase. Most of the kitchen’s space is taken up by a beautiful wood-fired oven, serving as a cheerful beacon on Wednesday, their rainy opening night.\u003c/p>\n\u003cfigure id=\"attachment_114734\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg\" alt=\"Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114726\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/menu.jpg\" alt=\"The grand opening menu at Bare Knuckle Pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The grand opening menu at Bare Knuckle Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I was a kid who messed with fire all the time, maybe that’s why I enjoy making a fire every day,” Nguyen said. “Fire is very archaic. I still have relatives back in Vietnam that cook everything on a wood-fired stove. I think it’s kind of cool to tap into those old school ways.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114736\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/wood-fired-oven.jpg\" alt=\"Justin Gee making pizza in the wood-fired oven at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Justin Gee making pizza in the wood-fired oven at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen grew up in a small town in Indiana whose main claim to fame was being the birthplace of John Cougar Mellencamp. If his parents, Vietnamese refugees, wanted to make traditional dishes, they either had to drive four hours to Chicago for ingredients or make it themselves. He grew up watching his mom make her own tofu and noodles, and later, when he traveled to New York, he saw the same dedication to tradition and technique in Brooklyn’s old-school pizzerias. For the next few years, he played with a pizza dough recipe, eventually opening a mobile wood-fired pizza cart in 2012, catering farmers markets and private events around San Jose while also teaching at a local community college.\u003c/p>\n\u003cfigure id=\"attachment_114742\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-signage.jpg\" alt=\"Bare Knuckle Pizza signage.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name Bare Knuckle comes from his childhood growing up in that small town. “I grew up in the Midwest, with a lot of racism and bigotry and prejudice. I got into a lot of fights, being called chink or gook or all the different types of racist words you can be called as an Asian person in the United States,” he said.\u003c/p>\n\u003cblockquote>\u003cp>“I was American, but I was Vietnamese American. I didn’t look like the dominant narrative, the dominant group. I always felt like an outsider even though I was born in this country. I got into tons of fights growing up, and it was because of this chip on my shoulder, that I had to prove something.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s the more literal interpretation of the name: “You make pizza dough with your bare knuckles and stretch it,” he said with a laugh. “That’s the long winded version and the short version.”\u003c/p>\n\u003cfigure id=\"attachment_114744\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg\" alt=\"Viet Nguyen uses his \" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Viet Nguyen uses his \"bare knuckles\" in the process of pizza making. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114722\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/making-pizza.jpg\" alt=\"Making pizza in the open kitchen at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Making pizza in the open kitchen at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s years of honing his pizza skills have paid off. The pizzas are thin, chewy and intelligently constructed: there’s no ingredient overload or soggy crust. The Margherita pizza was our favorite, with a balanced, fresh-tasting and ever-so-slightly sweet sauce (from locally grown tomatoes) topped with slices of mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_114725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/margherita.jpg\" alt=\"Bare Knuckle's Margherita pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle's Margherita pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those looking for an over-the-top meat lover’s pie won’t find it here--instead, Bare Knuckle pizzas feature one quality meat per pie, in keeping with their traditional, simple inspiration. The salami pie featured thick slices of peppery, San Francisco-made Molinari salami. It was a welcome addition, its savoriness playing off the bright sauce. A runny egg on the top, it’s bright yolk spilling over the pizza, added richness.\u003c/p>\n\u003cfigure id=\"attachment_114727\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/pizza-salami.jpg\" alt=\"The Molinari salami pie with an egg on top\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Molinari salami pie with an egg on top \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The TKO pizza is a carryover from Nguyen’s catering days, a white pie with large slices of meaty portabella mushrooms and a hearty drizzle of truffle oil. A shower of parmesan adds another layer of umami, adding up to a satisfying vegetarian pie.\u003c/p>\n\u003cfigure id=\"attachment_114729\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/TKO-pizza1.jpg\" alt=\"TKO pizza with Portobello mushrooms and truffle oil.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">TKO pizza with Portobello mushrooms and truffle oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the pizzas were very good, emphasizing Nguyen’s flavorful crust and commitment to local, organic ingredients. The only thing I wanted was a crispier crust--while delightfully bubbly, it has less char than the typical Neapolitan pizza.\u003c/p>\n\u003cfigure id=\"attachment_114749\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/crust.jpg\" alt=\"Pizza crust on TKO pie.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pizza crust on TKO pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s inspiration may be Brooklyn pizza joints--he’s cited \u003ca href=\"http://www.grimaldis-pizza.com/home\" target=\"_blank\">Grimaldi’s\u003c/a>, \u003ca href=\"http://www.lucali.com/\" target=\"_blank\">Lucali’s\u003c/a> and \u003ca href=\"http://pauliegee.com/greenpoint/\" target=\"_blank\">Pauly Gee’s\u003c/a> as some of his influences--but his shop has one distinctive Bay Area touch. It’s easy for vegetarians to find a pizza they can eat. It’s much harder for vegans. Bare Knuckle offers vegan mozzarella from Berkeley’s \u003ca href=\"http://www.thebutchersveganson.com/\" target=\"_blank\">The Butcher’s Son\u003c/a>, made from cashews and coconut oil. Nguyen was a vegan for a few years, and believes pizza can be part of a healthy diet:\u003c/p>\n\u003cblockquote>\u003cp>“You can make healthy food, but you can also make it delicious, too,” he said. “When it comes to pizza, people don’t think of that as a healthy food, but I think if you do it with really good ingredients and you don’t overload it with a bunch of cheese and fats, it still can be delicious and healthier than your average pizza.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114730\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/upstairs-space.jpg\" alt=\"Upstairs dining space at Bare Knuckle Pizza.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining space at Bare Knuckle Pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bare Knuckle is a welcome mix of old and new, from its location (it formerly housed another pizza place, Villa York) to its approach: traditional techniques mixed with a modern preference to quality, local ingredients like his locally milled flour. Nguyen isn’t trying to reinvent the pizza wheel--his goal is simpler, to share his love of classic Neapolitan pizza with the East Bay. “My hope for the future? Just to be an Oakland establishment,” he said. “I want to be a part of the growing food community here in Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_114741\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-door.jpg\" alt=\"Bare Knuckle Pizza front door.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bareknucklepizza.com/\" target=\"_blank\">\u003cstrong>Bare Knuckle Pizza\u003c/strong>\u003c/a>\u003cbr>\n351 12th St. [\u003ca href=\"https://goo.gl/maps/H7MHQFhkDCr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 463-1524\u003cbr>\nHours: Tue-Sat, 5pm-9pm; closed Sun-Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bkpizzas\" target=\"_blank\">Bare Knuckle Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BKPizzas?lang=en\" target=\"_blank\">@BKPizzas\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers",
"title": "Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are skipping the dried stuff in the grocery store and going straight to the source: the ocean itself.\u003c/p>\n\u003cp>At low tide on West Coast beaches, foragers hop between rocks looking for bladderwrack, sea lettuce and Irish moss to take home with them. Sea vegetable foraging has become so common, in fact, that you can take a class to learn what to harvest and what to avoid.\u003c/p>\n\u003cfigure id=\"attachment_114660\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg\" alt=\"Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces.\" width=\"400\" height=\"266\" class=\"size-full wp-image-114660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-375x249.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Seaweed foraging is more popular than it used to be,\" says Heidi Herrmann, owner of \u003ca href=\"http://www.strongarmfarm.com/\">Strong Arm Farm\u003c/a> in Healdsburg, Calif. \"With the rise of those little flavored snack packs of seaweed that kids eat in their lunches, seaweed is now a normal household word.\"\u003c/p>\n\u003cp>Herrmann commercially forages seaweed to sell to restaurants in places like Napa and San Francisco. She also leads seaweed foraging classes several times a year. The only equipment her students need is a pair of scissors and a bag to carry the seaweed. It's one of many foraging classes offered along the West Coast. They can cost anywhere between \u003ca href=\"http://www.foragesf.com/seaweed-foraging/\">$90\u003c/a>-\u003ca href=\"http://earthwalknorthwest.com/course-calendar/course-list/seaweeds-coastal-foraging/\">$445\u003c/a>, and can last for several hours or several days. Some include cooking lessons. Others teach how to harvest seaweed from a kayak.\u003c/p>\n\u003cp>With or without a class, seaweed may be the safest food to forage. Unlike mushroom foraging, where many species can kill you, there are no deadly seaweeds. This has led to the idea that it's safe to \"eat the beach,\" which is not exactly true. Some seaweed should be avoided. For example, consuming a lot of acid kelp (\u003cem>Desmarestia ligulata\u003c/em>) can cause intestinal distress. As with all foraging, research is key.\u003c/p>\n\u003cfigure id=\"attachment_114654\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg\" alt=\"Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-114654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Those general rules that say, 'All of this is edible' or 'All of that is edible' [are] a lazy person's way of not having to know anything,\" says John Kallas, a researcher and educator for \u003ca href=\"http://wildfoodadventures.com/\">Wild Food Adventures in Oregon\u003c/a>. \"You don't just blindly go out and gather stuff. Knowledge is what keeps you safe.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, as Kallas is quick to point out, the beach is full of edible seaweed. Many West Coast varieties are similar to well-known Asian seaweeds. This includes versions of nori, which the Japanese use in sushi; kombu, the base for the broth dashi; and wakame, commonly used in seaweed salad.\u003c/p>\n\u003cp>There are also lesser-known varieties, like sea lettuce, a delicate green seaweed also used in salads. Then there's bladderwrack, which looks like flattened deer antlers and can season meat or thicken sauces. Another example is dulse, which looks like red film tape and is commonly dried and flaked into dishes for seasoning.\u003c/p>\n\u003cfigure id=\"attachment_114662\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg\" alt=\"Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\" width=\"400\" height=\"599\" class=\"size-full wp-image-114662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-240x359.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-375x562.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even something as unappetizing as feather boa kelp can have surprising culinary applications. This aptly named kelp — it looks like something you'd wear to a costume party — has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\u003c/p>\n\u003cp>\"The bladders are a great substitute for olives,\" says Kallas. \"But when you bite them, they pop.\"\u003c/p>\n\u003cp>Seaweed is high in protein, and contains Vitamin B12, iodine and omega-3 fatty acids. It can be a natural source of MSG, which helps provide a savory \u003cem>umami\u003c/em> flavor in dishes. As such, seaweed can flavor soups, thicken sauces, be baked into bread or cakes, or dried and eaten like potato chips. Dennis Judson, who leads seafood foraging classes for \u003ca href=\"http://asudoit.com/product/seafood-foraging-class/\">Adventure Sports Unlimited\u003c/a>, recommends making pickles out of seaweed, particularly bullwhip kelp, which is a long tube with a ball at the end that looks like a whip.\u003c/p>\n\u003cp>\"I cut it into strips, like little donuts,\" says Judson. \"Then I put it in jars and pickle it. Then I put the pickles in Bloody Marys. They're delicious.\"\u003c/p>\n\u003cp>Seaweeds are algae, not plants. They're divided into three types: red, green and brown. (Kelp is a type of seaweed.) Like plants, seaweed uses photosynthesis to convert sunlight into energy. While they can be harvested all year, they're usually at the height of growth in spring and summer. They often grow rapidly, as much as two feet a day.\u003c/p>\n\u003cp>Because of this, most seaweed can withstand ethical foraging. The important thing is to only take the leaf-like blades and leave the hold-fast — essentially, the roots of the seaweed — intact so it can keep producing.\u003c/p>\n\u003cp>It's also important to check regulations before foraging, which can vary drastically based on location. Washington state requires a permit to forage, while Oregon restricts seaweed foraging to a season. California, on the other hand, allows personal seaweed foraging all year long, restricting it to 10 pounds per person a day.\u003c/p>\n\u003cp>Both the California and Washington state departments of fish & wildlife report increased interest in seaweed foraging from the public. But while harvesting seaweed may seem new, it's an ancient activity, stretching back thousands of years. For Herrmann, seaweed foraging is more than just gathering food. It's about feeling connected to the past, and to nature.\u003c/p>\n\u003cp>\"When you're at the shore, you see all these colors and textures and creatures, so many questions come to mind,\" she says. \"And it's timeless in the sense that you're collecting food in a way that has been done for so many years before you, in so many cultures and climates. So it feels like being in a long continuum, and the practices of gathering food in general.\"\u003c/p>\n\u003chr>\n\u003cp>Jo\u003cem>y Lanzendorfer is a writer based in Petaluma, Calif. Her work has appeared in\u003c/em> The Atlantic, Smithsonian, \u003cem>and others\u003c/em>. \u003cem>She's on Twitter \u003c/em>\u003ca href=\"https://twitter.com/JoyLanzendorfer\">@JoyLanzendorfer\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Ocean algae is plentiful and grows rapidly, and most of it is safe to eat. People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.",
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"description": "Ocean algae is plentiful and grows rapidly, and most of it is safe to eat. People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.",
"title": "Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are skipping the dried stuff in the grocery store and going straight to the source: the ocean itself.\u003c/p>\n\u003cp>At low tide on West Coast beaches, foragers hop between rocks looking for bladderwrack, sea lettuce and Irish moss to take home with them. Sea vegetable foraging has become so common, in fact, that you can take a class to learn what to harvest and what to avoid.\u003c/p>\n\u003cfigure id=\"attachment_114660\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg\" alt=\"Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces.\" width=\"400\" height=\"266\" class=\"size-full wp-image-114660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-375x249.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Seaweed foraging is more popular than it used to be,\" says Heidi Herrmann, owner of \u003ca href=\"http://www.strongarmfarm.com/\">Strong Arm Farm\u003c/a> in Healdsburg, Calif. \"With the rise of those little flavored snack packs of seaweed that kids eat in their lunches, seaweed is now a normal household word.\"\u003c/p>\n\u003cp>Herrmann commercially forages seaweed to sell to restaurants in places like Napa and San Francisco. She also leads seaweed foraging classes several times a year. The only equipment her students need is a pair of scissors and a bag to carry the seaweed. It's one of many foraging classes offered along the West Coast. They can cost anywhere between \u003ca href=\"http://www.foragesf.com/seaweed-foraging/\">$90\u003c/a>-\u003ca href=\"http://earthwalknorthwest.com/course-calendar/course-list/seaweeds-coastal-foraging/\">$445\u003c/a>, and can last for several hours or several days. Some include cooking lessons. Others teach how to harvest seaweed from a kayak.\u003c/p>\n\u003cp>With or without a class, seaweed may be the safest food to forage. Unlike mushroom foraging, where many species can kill you, there are no deadly seaweeds. This has led to the idea that it's safe to \"eat the beach,\" which is not exactly true. Some seaweed should be avoided. For example, consuming a lot of acid kelp (\u003cem>Desmarestia ligulata\u003c/em>) can cause intestinal distress. As with all foraging, research is key.\u003c/p>\n\u003cfigure id=\"attachment_114654\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg\" alt=\"Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-114654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Those general rules that say, 'All of this is edible' or 'All of that is edible' [are] a lazy person's way of not having to know anything,\" says John Kallas, a researcher and educator for \u003ca href=\"http://wildfoodadventures.com/\">Wild Food Adventures in Oregon\u003c/a>. \"You don't just blindly go out and gather stuff. Knowledge is what keeps you safe.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, as Kallas is quick to point out, the beach is full of edible seaweed. Many West Coast varieties are similar to well-known Asian seaweeds. This includes versions of nori, which the Japanese use in sushi; kombu, the base for the broth dashi; and wakame, commonly used in seaweed salad.\u003c/p>\n\u003cp>There are also lesser-known varieties, like sea lettuce, a delicate green seaweed also used in salads. Then there's bladderwrack, which looks like flattened deer antlers and can season meat or thicken sauces. Another example is dulse, which looks like red film tape and is commonly dried and flaked into dishes for seasoning.\u003c/p>\n\u003cfigure id=\"attachment_114662\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg\" alt=\"Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\" width=\"400\" height=\"599\" class=\"size-full wp-image-114662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-240x359.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-375x562.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even something as unappetizing as feather boa kelp can have surprising culinary applications. This aptly named kelp — it looks like something you'd wear to a costume party — has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\u003c/p>\n\u003cp>\"The bladders are a great substitute for olives,\" says Kallas. \"But when you bite them, they pop.\"\u003c/p>\n\u003cp>Seaweed is high in protein, and contains Vitamin B12, iodine and omega-3 fatty acids. It can be a natural source of MSG, which helps provide a savory \u003cem>umami\u003c/em> flavor in dishes. As such, seaweed can flavor soups, thicken sauces, be baked into bread or cakes, or dried and eaten like potato chips. Dennis Judson, who leads seafood foraging classes for \u003ca href=\"http://asudoit.com/product/seafood-foraging-class/\">Adventure Sports Unlimited\u003c/a>, recommends making pickles out of seaweed, particularly bullwhip kelp, which is a long tube with a ball at the end that looks like a whip.\u003c/p>\n\u003cp>\"I cut it into strips, like little donuts,\" says Judson. \"Then I put it in jars and pickle it. Then I put the pickles in Bloody Marys. They're delicious.\"\u003c/p>\n\u003cp>Seaweeds are algae, not plants. They're divided into three types: red, green and brown. (Kelp is a type of seaweed.) Like plants, seaweed uses photosynthesis to convert sunlight into energy. While they can be harvested all year, they're usually at the height of growth in spring and summer. They often grow rapidly, as much as two feet a day.\u003c/p>\n\u003cp>Because of this, most seaweed can withstand ethical foraging. The important thing is to only take the leaf-like blades and leave the hold-fast — essentially, the roots of the seaweed — intact so it can keep producing.\u003c/p>\n\u003cp>It's also important to check regulations before foraging, which can vary drastically based on location. Washington state requires a permit to forage, while Oregon restricts seaweed foraging to a season. California, on the other hand, allows personal seaweed foraging all year long, restricting it to 10 pounds per person a day.\u003c/p>\n\u003cp>Both the California and Washington state departments of fish & wildlife report increased interest in seaweed foraging from the public. But while harvesting seaweed may seem new, it's an ancient activity, stretching back thousands of years. For Herrmann, seaweed foraging is more than just gathering food. It's about feeling connected to the past, and to nature.\u003c/p>\n\u003cp>\"When you're at the shore, you see all these colors and textures and creatures, so many questions come to mind,\" she says. \"And it's timeless in the sense that you're collecting food in a way that has been done for so many years before you, in so many cultures and climates. So it feels like being in a long continuum, and the practices of gathering food in general.\"\u003c/p>\n\u003chr>\n\u003cp>Jo\u003cem>y Lanzendorfer is a writer based in Petaluma, Calif. Her work has appeared in\u003c/em> The Atlantic, Smithsonian, \u003cem>and others\u003c/em>. \u003cem>She's on Twitter \u003c/em>\u003ca href=\"https://twitter.com/JoyLanzendorfer\">@JoyLanzendorfer\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Buzzy Beverages: 3 Ancient Libations To Take The Edge Off Modern Times",
"title": "Buzzy Beverages: 3 Ancient Libations To Take The Edge Off Modern Times",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, I love drinking water, but sometimes the essential beverage of life doesn’t quite quench all my thirsts. Not being a big drinker (hangovers just don’t feel worth it) nor a caffeine fiend, I have had to look elsewhere to satiate my desire to imbibe something with my buds, get down on the dance floor or get my sh*t done. Luckily, the Bay Area, being the land of alternative foods and beverages, offers a fountain of (slightly) intoxicating liquid refreshments to fulfill my fancy beverage fix.\u003c/p>\n\u003ch2>Kava\u003c/h2>\n\u003cfigure id=\"attachment_114617\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kava2-e1484351337945.jpg\" alt=\"Kava\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Kava \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kava?\u003c/strong>\u003cbr>\nAt first glance, kava looks a bit like a glass of dirty water, but don’t let its cloudy appearance discourage you from sipping this ultimate chill-out beverage. Kava (\u003cem>Piper methysticum)\u003c/em> is a potent potion from the Pacific Islands and translates to “intoxicating pepper.” This 3,000-year-old drink is traditionally made by pounding or chewing the roots of the kava plant, mixing the product with water and ingesting the filtered fluid.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nSuper chill.\u003c/p>\n\u003cp>The active components of kava, called the kava lactones, give this de-stress beverage its anti-anxiety, muscle relaxing and analgesic qualities. After my second cup of kava, my mouth felt tingly, I had warm, relaxed sensations in my body and was extremely content in the present moment.\u003c/p>\n\u003cp>\u003cstrong>Is kava dangerous?\u003c/strong>\u003cbr>\nNot everyone has hopped on the kava train. \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">WebMD\u003c/a> warns folks that “kava is possibly unsafe when taken by mouth.” How did some members of the medical community come to deem this ancient plant “hazardous”? Rami Kayali, co-owner of Melomelo Kava Bar, described the ill-informed error of a German pharmaceutical company, who processed the \u003ci>entire plant\u003c/i>, when Pacific Islanders traditionally only used the roots for consumption. When consumers of this misguided mixture started to get sick, Germany freaked out and completely banned kava in 2002. (This ban was overturned in 2014, but the usage of kava is still restricted in Germany). Several other countries, such as Australia and the U.K, have also made it more difficult to get your hands on kava by banning the importation of the plant without a license.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kava is legal in the United States yet many folks are still wary of the ‘intoxicating pepper’ because of reports of \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">health complications\u003c/a>. Because of the international concern over kava The World Health Organization commissioned an \u003ca href=\"http://apps.who.int/iris/bitstream/10665/43630/1/9789241595261_eng.pdf\" target=\"_blank\">assessment\u003c/a> in 2007 on kava’s possible hepatotoxicity. They concluded that the \"kava lactones in any type of product may rarely cause hepatic adverse reactions because of kava-drug interactions, excessive alcohol intake, metabolic or immune mediated idiosyncrasy, excessive dose or pre-existing liver disease.\"\u003c/p>\n\u003cp>Does the buzz of kava impair your driving? A \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/15389588.2012.682233\" target=\"_blank\">2012 study\u003c/a> in the Journal of Traffic Injury Prevention found that a dose of kava containing 180mg of kavalactones does not impair driving abilities.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kava?\u003c/strong>\u003cbr>\nYou can find hand-pressed kava served in coconut shells at \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">Melomelo Kava Bar\u003c/a> on University Ave, in Berkeley and \u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">Kava Lounge SF\u003c/a> on Divisadero St. in San Francisco. Both shops concoct this plant into a variety of libations from its classical preparation in water, which tastes like a sipping a coconut shell of liquid earth to creative elixirs like Melomelo’s “Kava Dreams” which tastes like an orange creamsicle and Kava Lounge’s “Sweetness Elixir” which has a sweet, chocolaty flavor. The Bula-tenders (the kava variation of a bartender) at both kava shops serve up few varieties of this socially lubricating beverage. Different strains of kava have different personalities, for example the Vanuatu kava is heady and a little bit like getting stoned, while the Fijian has more of a body feel and is akin to having a massage.\u003c/p>\n\u003cp>Melomelo also sells growlers of kava that you can serve at your next party. And if you want to make kava yourself, all you have to do is purchase the ground root powder, put it in a muslin bag and massage the pouch in a bowl of water (Check out Melomelo’s \u003ca href=\"https://www.youtube.com/watch?v=6jQ_ZlOsm5U\" target=\"_blank\">tutorial video\u003c/a>).\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">\u003cstrong>MeloMelo Kava Bar\u003c/strong>\u003c/a>\u003cbr>\n1701 University Ave, Berkeley\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeloKava\" target=\"_blank\">@MeloKava\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">\u003cstrong>Kava Lounge SF\u003c/strong>\u003c/a>\u003cbr>\n901 Divisadero St, San Francisco\u003cbr>\nPh: (415) 834-5174\u003cbr>\nHours: Mon-Thurs 3pm-12am, Fri-Sat 3pm-1am, Sun 1pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kavaloungesf/\" target=\"_blank\">Kava Lounge SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kavaloungesf/\" target=\"_blank\">@kavaloungesf\u003c/a>\u003c/p>\n\u003ch2>Kombucha\u003c/h2>\n\u003cfigure id=\"attachment_114618\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kombucha1-e1484355373985.jpg\" alt=\"Kombucha\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Kombucha \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kombucha?\u003c/strong>\u003cbr>\nThe naturally carbonated and probiotic beverage is simply fermented tea. It is made by placing a jellyfish–looking \u003ca href=\"https://en.wikipedia.org/wiki/SCOBY\" target=\"_blank\">SCOBY\u003c/a> (which stands for symbiotic colony of bacteria and yeast) in a container of a sweetened tea with a little bit of starter liquid (previously brewed kombucha). This mixture is left to ferment for 7-14 days in a dark place and then voila you have kombucha! No one knows the exact \u003ca href=\"https://www.kombuchakamp.com/what-is-kombucha/history-and-legends-of-kombucha\" target=\"_blank\">history of kombucha\u003c/a>, but its ancient roots have been traced all the way back to China over 2,000 years ago.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nBubbly and peppy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodrenegade.com/kombucha-health-benefits/\" target=\"_blank\">Food Renegade\u003c/a> blog admires the bubbly beverage for its energizing, probiotic, antioxidant, joint boosting and immune enhancing qualities. When I have a glass of my homemade effervescent and slightly vinegary booch’ I feel energized and satiated.\u003c/p>\n\u003cp>There is no doubt that the health benefits of kombucha have been a contentious topic in the health world. Many people ask the question: \u003ca href=\"https://www.washingtonpost.com/lifestyle/wellness/2014/10/28/7ba5f68a-5ad6-11e4-8264-deed989ae9a2_story.html?utm_term=.d1e0673dd134\" target=\"_blank\">is kombucha good for you\u003c/a>? It is true that there is a lack of scientific studies and evidence that \u003cem>proves\u003c/em> the probiotic has medicinal qualities, yet where would the money come from to fund that research? Many generations around the globe have been drinking kombucha as a health beverage for thousands of years. Kombucha, like any of these beverages is something of an acquired taste, so if the taste doesn’t turn you on, don’t force it.\u003c/p>\n\u003cp>As a 5-year kombucha brewer and \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">facilitator of kombucha\u003c/a> brewing workshops, I don’t believe the bubbly beverage is a panacea, but I do think it can be part of a healthy diet. My favorite quality of kombucha is its natural carbonation, which is heaps better than sugary soda alternatives. I have recently been experimenting making kombucha with medicinal herbs like skullcap, damiana and tulsi to get additional anti-anxiety, heart-opening and uplifting qualities from my brew.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kombucha?\u003c/strong>\u003cbr>\nYou can find bottled kombucha in almost any grocery store nowadays in a plethora of flavors from mint mojito to ginger fire. Check out Shelby Pope’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/12/taste-test-guide-the-vinegary-world-of-kombucha/\" target=\"_blank\">article\u003c/a> to read her review on some Bay Area booch’ brands if you need some guidance. Both Melomelo Kava Bar and Kava Lounge SF have local booch’ on tap as well! And if you feel the desire brew kombucha yourself, come to one of my monthly \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">kombucha workshops\u003c/a> to get my full kombucha download and receive your very own SCOBY.\u003c/p>\n\u003ch2>Cacao\u003c/h2>\n\u003cfigure id=\"attachment_114615\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cacao1-e1484355883844.jpg\" alt=\"Cacao\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Cacao \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is drinking cacao?\u003c/strong>\u003cbr>\nIt is essentially liquid chocolate. Cacao (\u003cem>Theobroma cacao\u003c/em>) was originally drunk in liquid form in ancient Mesoamerica and considered a sacred and religious beverage used as an offering to the Aztec gods. Somehow the blessed beverage strayed far from its primeval roots to become a wimpy mug topped with tiny marshmallows. Most of the cacao that you buy in the market today contains only half the story. Conventional powdered cacao and hot chocolate mixes are lacking the cacao butter from the cacao beans, have been roasted at a high temperature (which compromises the medicinal qualities of the cacao) and are often mixed with refined sugar. One of my favorite “bean to bar” companies, \u003ca href=\"https://fireflychocolate.com/\" target=\"_blank\">Firefly Chocolates\u003c/a> maintains the integrity of the cacao with their process, which includes lightly roasting their beans and stone grinding them for 24 hours to keep the cacao in its whole food form. Drinking cacao consists of blending cacao paste in hot water. You get all the antioxidant, cardio vascular and mood boosting qualities without the interference of dairy or sugar.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nPresent and open.\u003c/p>\n\u003cp>Jonas Ketterle, founder of Firefly Chocolates, recommends setting an intention for your cacao journey and describes the experience of drinking cacao as “a way to bring attentiveness into your body and feel more connected, open and engaged with the present moment.” The flirty alkaloid in chocolate, known as theobromine, gives cacao its energy and sensuality. Cacao also contains anandamine, which is known as the “bliss molecule.” Sounds pretty good right? I partook in drinking cacao at a 2016 New Year’s party and I felt the divine flow of the chocolate potion. I took pleasure in moving my body on the dance floor and enjoyed diving into connected conversations with friends. I drank my cacao elixir around 9:30pm as instructed by Ketterle because the plant peeks 2-3 hours after consumption.\u003c/p>\n\u003cp>\u003cstrong>Where can I get cacao?\u003c/strong>\u003cbr>\nFirefly Chocolates sells 8oz and 16oz bags of their ceremonial cacao paste that you can use to make your very own heavenly cacao beverages. Combine 1oz of cacao paste, one cup of hot water and honey to taste (optional) in a blender and blend for 30 seconds to properly emulsify the cacao. Pour and enjoy!\u003c/p>\n\u003cp>\u003cem>Tip:\u003c/em> Try using your favorite hot tea (such as rose) instead of just hot water to enhance your cacao experience.\u003cbr>\nCheck out \u003ca href=\"https://ceremonial-cacao.com/recipes/\" target=\"_blank\">more recipe ideas\u003c/a>.\u003cbr>\nInterested in attending a \u003ca href=\"https://ceremonial-cacao.com/ceremony/\" target=\"_blank\">cacao ceremony\u003c/a>? Ketterle facilitates heart-centered group and individual experience using his cacao.\u003c/p>\n\u003cp>Melomelo Kava Bar also serves up four sipping cacao beverages from \u003ca href=\"https://drinkcacoco.com/collections/store\" target=\"_blank\">Cacoco\u003c/a>; my favorite is the “Fire Walker” which has 70% cacao, rhodiola root, reishi extract, habanero and mucuna seed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">Dandelion Chocolate\u003c/a> on Valencia St. in San Francisco also has a cacao drink menu that contains a variety of hot, cold and mocha beverages. I enjoy the European drinking chocolate which is like a chocolate cake in a little cup.\u003c/p>\n\u003cfigure id=\"attachment_114604\" class=\"wp-caption aligncenter\" style=\"max-width: 2192px\">\u003cimg class=\"size-full wp-image-114604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cheers.jpeg\" alt=\"Cheers!\" width=\"2192\" height=\"2744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers.jpeg 2192w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-800x1001.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-768x961.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1020x1277.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1180x1477.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-960x1202.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-240x300.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-375x469.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-520x651.jpeg 520w\" sizes=\"(max-width: 2192px) 100vw, 2192px\">\u003cfigcaption class=\"wp-caption-text\">Cheers! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclaimer: This article is not intended to provide medicinal advice.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, I love drinking water, but sometimes the essential beverage of life doesn’t quite quench all my thirsts. Not being a big drinker (hangovers just don’t feel worth it) nor a caffeine fiend, I have had to look elsewhere to satiate my desire to imbibe something with my buds, get down on the dance floor or get my sh*t done. Luckily, the Bay Area, being the land of alternative foods and beverages, offers a fountain of (slightly) intoxicating liquid refreshments to fulfill my fancy beverage fix.\u003c/p>\n\u003ch2>Kava\u003c/h2>\n\u003cfigure id=\"attachment_114617\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kava2-e1484351337945.jpg\" alt=\"Kava\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Kava \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kava?\u003c/strong>\u003cbr>\nAt first glance, kava looks a bit like a glass of dirty water, but don’t let its cloudy appearance discourage you from sipping this ultimate chill-out beverage. Kava (\u003cem>Piper methysticum)\u003c/em> is a potent potion from the Pacific Islands and translates to “intoxicating pepper.” This 3,000-year-old drink is traditionally made by pounding or chewing the roots of the kava plant, mixing the product with water and ingesting the filtered fluid.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nSuper chill.\u003c/p>\n\u003cp>The active components of kava, called the kava lactones, give this de-stress beverage its anti-anxiety, muscle relaxing and analgesic qualities. After my second cup of kava, my mouth felt tingly, I had warm, relaxed sensations in my body and was extremely content in the present moment.\u003c/p>\n\u003cp>\u003cstrong>Is kava dangerous?\u003c/strong>\u003cbr>\nNot everyone has hopped on the kava train. \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">WebMD\u003c/a> warns folks that “kava is possibly unsafe when taken by mouth.” How did some members of the medical community come to deem this ancient plant “hazardous”? Rami Kayali, co-owner of Melomelo Kava Bar, described the ill-informed error of a German pharmaceutical company, who processed the \u003ci>entire plant\u003c/i>, when Pacific Islanders traditionally only used the roots for consumption. When consumers of this misguided mixture started to get sick, Germany freaked out and completely banned kava in 2002. (This ban was overturned in 2014, but the usage of kava is still restricted in Germany). Several other countries, such as Australia and the U.K, have also made it more difficult to get your hands on kava by banning the importation of the plant without a license.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kava is legal in the United States yet many folks are still wary of the ‘intoxicating pepper’ because of reports of \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">health complications\u003c/a>. Because of the international concern over kava The World Health Organization commissioned an \u003ca href=\"http://apps.who.int/iris/bitstream/10665/43630/1/9789241595261_eng.pdf\" target=\"_blank\">assessment\u003c/a> in 2007 on kava’s possible hepatotoxicity. They concluded that the \"kava lactones in any type of product may rarely cause hepatic adverse reactions because of kava-drug interactions, excessive alcohol intake, metabolic or immune mediated idiosyncrasy, excessive dose or pre-existing liver disease.\"\u003c/p>\n\u003cp>Does the buzz of kava impair your driving? A \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/15389588.2012.682233\" target=\"_blank\">2012 study\u003c/a> in the Journal of Traffic Injury Prevention found that a dose of kava containing 180mg of kavalactones does not impair driving abilities.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kava?\u003c/strong>\u003cbr>\nYou can find hand-pressed kava served in coconut shells at \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">Melomelo Kava Bar\u003c/a> on University Ave, in Berkeley and \u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">Kava Lounge SF\u003c/a> on Divisadero St. in San Francisco. Both shops concoct this plant into a variety of libations from its classical preparation in water, which tastes like a sipping a coconut shell of liquid earth to creative elixirs like Melomelo’s “Kava Dreams” which tastes like an orange creamsicle and Kava Lounge’s “Sweetness Elixir” which has a sweet, chocolaty flavor. The Bula-tenders (the kava variation of a bartender) at both kava shops serve up few varieties of this socially lubricating beverage. Different strains of kava have different personalities, for example the Vanuatu kava is heady and a little bit like getting stoned, while the Fijian has more of a body feel and is akin to having a massage.\u003c/p>\n\u003cp>Melomelo also sells growlers of kava that you can serve at your next party. And if you want to make kava yourself, all you have to do is purchase the ground root powder, put it in a muslin bag and massage the pouch in a bowl of water (Check out Melomelo’s \u003ca href=\"https://www.youtube.com/watch?v=6jQ_ZlOsm5U\" target=\"_blank\">tutorial video\u003c/a>).\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">\u003cstrong>MeloMelo Kava Bar\u003c/strong>\u003c/a>\u003cbr>\n1701 University Ave, Berkeley\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeloKava\" target=\"_blank\">@MeloKava\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">\u003cstrong>Kava Lounge SF\u003c/strong>\u003c/a>\u003cbr>\n901 Divisadero St, San Francisco\u003cbr>\nPh: (415) 834-5174\u003cbr>\nHours: Mon-Thurs 3pm-12am, Fri-Sat 3pm-1am, Sun 1pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kavaloungesf/\" target=\"_blank\">Kava Lounge SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kavaloungesf/\" target=\"_blank\">@kavaloungesf\u003c/a>\u003c/p>\n\u003ch2>Kombucha\u003c/h2>\n\u003cfigure id=\"attachment_114618\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kombucha1-e1484355373985.jpg\" alt=\"Kombucha\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Kombucha \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kombucha?\u003c/strong>\u003cbr>\nThe naturally carbonated and probiotic beverage is simply fermented tea. It is made by placing a jellyfish–looking \u003ca href=\"https://en.wikipedia.org/wiki/SCOBY\" target=\"_blank\">SCOBY\u003c/a> (which stands for symbiotic colony of bacteria and yeast) in a container of a sweetened tea with a little bit of starter liquid (previously brewed kombucha). This mixture is left to ferment for 7-14 days in a dark place and then voila you have kombucha! No one knows the exact \u003ca href=\"https://www.kombuchakamp.com/what-is-kombucha/history-and-legends-of-kombucha\" target=\"_blank\">history of kombucha\u003c/a>, but its ancient roots have been traced all the way back to China over 2,000 years ago.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nBubbly and peppy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodrenegade.com/kombucha-health-benefits/\" target=\"_blank\">Food Renegade\u003c/a> blog admires the bubbly beverage for its energizing, probiotic, antioxidant, joint boosting and immune enhancing qualities. When I have a glass of my homemade effervescent and slightly vinegary booch’ I feel energized and satiated.\u003c/p>\n\u003cp>There is no doubt that the health benefits of kombucha have been a contentious topic in the health world. Many people ask the question: \u003ca href=\"https://www.washingtonpost.com/lifestyle/wellness/2014/10/28/7ba5f68a-5ad6-11e4-8264-deed989ae9a2_story.html?utm_term=.d1e0673dd134\" target=\"_blank\">is kombucha good for you\u003c/a>? It is true that there is a lack of scientific studies and evidence that \u003cem>proves\u003c/em> the probiotic has medicinal qualities, yet where would the money come from to fund that research? Many generations around the globe have been drinking kombucha as a health beverage for thousands of years. Kombucha, like any of these beverages is something of an acquired taste, so if the taste doesn’t turn you on, don’t force it.\u003c/p>\n\u003cp>As a 5-year kombucha brewer and \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">facilitator of kombucha\u003c/a> brewing workshops, I don’t believe the bubbly beverage is a panacea, but I do think it can be part of a healthy diet. My favorite quality of kombucha is its natural carbonation, which is heaps better than sugary soda alternatives. I have recently been experimenting making kombucha with medicinal herbs like skullcap, damiana and tulsi to get additional anti-anxiety, heart-opening and uplifting qualities from my brew.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kombucha?\u003c/strong>\u003cbr>\nYou can find bottled kombucha in almost any grocery store nowadays in a plethora of flavors from mint mojito to ginger fire. Check out Shelby Pope’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/12/taste-test-guide-the-vinegary-world-of-kombucha/\" target=\"_blank\">article\u003c/a> to read her review on some Bay Area booch’ brands if you need some guidance. Both Melomelo Kava Bar and Kava Lounge SF have local booch’ on tap as well! And if you feel the desire brew kombucha yourself, come to one of my monthly \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">kombucha workshops\u003c/a> to get my full kombucha download and receive your very own SCOBY.\u003c/p>\n\u003ch2>Cacao\u003c/h2>\n\u003cfigure id=\"attachment_114615\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cacao1-e1484355883844.jpg\" alt=\"Cacao\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Cacao \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is drinking cacao?\u003c/strong>\u003cbr>\nIt is essentially liquid chocolate. Cacao (\u003cem>Theobroma cacao\u003c/em>) was originally drunk in liquid form in ancient Mesoamerica and considered a sacred and religious beverage used as an offering to the Aztec gods. Somehow the blessed beverage strayed far from its primeval roots to become a wimpy mug topped with tiny marshmallows. Most of the cacao that you buy in the market today contains only half the story. Conventional powdered cacao and hot chocolate mixes are lacking the cacao butter from the cacao beans, have been roasted at a high temperature (which compromises the medicinal qualities of the cacao) and are often mixed with refined sugar. One of my favorite “bean to bar” companies, \u003ca href=\"https://fireflychocolate.com/\" target=\"_blank\">Firefly Chocolates\u003c/a> maintains the integrity of the cacao with their process, which includes lightly roasting their beans and stone grinding them for 24 hours to keep the cacao in its whole food form. Drinking cacao consists of blending cacao paste in hot water. You get all the antioxidant, cardio vascular and mood boosting qualities without the interference of dairy or sugar.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nPresent and open.\u003c/p>\n\u003cp>Jonas Ketterle, founder of Firefly Chocolates, recommends setting an intention for your cacao journey and describes the experience of drinking cacao as “a way to bring attentiveness into your body and feel more connected, open and engaged with the present moment.” The flirty alkaloid in chocolate, known as theobromine, gives cacao its energy and sensuality. Cacao also contains anandamine, which is known as the “bliss molecule.” Sounds pretty good right? I partook in drinking cacao at a 2016 New Year’s party and I felt the divine flow of the chocolate potion. I took pleasure in moving my body on the dance floor and enjoyed diving into connected conversations with friends. I drank my cacao elixir around 9:30pm as instructed by Ketterle because the plant peeks 2-3 hours after consumption.\u003c/p>\n\u003cp>\u003cstrong>Where can I get cacao?\u003c/strong>\u003cbr>\nFirefly Chocolates sells 8oz and 16oz bags of their ceremonial cacao paste that you can use to make your very own heavenly cacao beverages. Combine 1oz of cacao paste, one cup of hot water and honey to taste (optional) in a blender and blend for 30 seconds to properly emulsify the cacao. Pour and enjoy!\u003c/p>\n\u003cp>\u003cem>Tip:\u003c/em> Try using your favorite hot tea (such as rose) instead of just hot water to enhance your cacao experience.\u003cbr>\nCheck out \u003ca href=\"https://ceremonial-cacao.com/recipes/\" target=\"_blank\">more recipe ideas\u003c/a>.\u003cbr>\nInterested in attending a \u003ca href=\"https://ceremonial-cacao.com/ceremony/\" target=\"_blank\">cacao ceremony\u003c/a>? Ketterle facilitates heart-centered group and individual experience using his cacao.\u003c/p>\n\u003cp>Melomelo Kava Bar also serves up four sipping cacao beverages from \u003ca href=\"https://drinkcacoco.com/collections/store\" target=\"_blank\">Cacoco\u003c/a>; my favorite is the “Fire Walker” which has 70% cacao, rhodiola root, reishi extract, habanero and mucuna seed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">Dandelion Chocolate\u003c/a> on Valencia St. in San Francisco also has a cacao drink menu that contains a variety of hot, cold and mocha beverages. I enjoy the European drinking chocolate which is like a chocolate cake in a little cup.\u003c/p>\n\u003cfigure id=\"attachment_114604\" class=\"wp-caption aligncenter\" style=\"max-width: 2192px\">\u003cimg class=\"size-full wp-image-114604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cheers.jpeg\" alt=\"Cheers!\" width=\"2192\" height=\"2744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers.jpeg 2192w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-800x1001.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-768x961.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1020x1277.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1180x1477.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-960x1202.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-240x300.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-375x469.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-520x651.jpeg 520w\" sizes=\"(max-width: 2192px) 100vw, 2192px\">\u003cfigcaption class=\"wp-caption-text\">Cheers! \u003ccite>(Lila Volkas)\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>\u003cem>Disclaimer: This article is not intended to provide medicinal advice.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
"title": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Why is it that some restaurateurs feel compelled to give common breakfast dishes names better suited to a Pornhub search? Is it a desire to sex up the wholesome meal? A need to edgily prove that they’re no IHOP or Denny’s? Or is it simply a canny marketing move, designed to serve as a memorable hashtag and something easy for Yelpers to remember? In Southern California, there’s \u003ca href=\"http://www.eggslut.com/#eggslut\" target=\"_blank\">Egg Slut\u003c/a>, a “chef driven, gourmet food concept” with locations in LA, Glendale and Venice. On a recent trip to Seattle, I enjoyed a “Straight-Up Bitch” biscuit and egg sandwich from \u003ca href=\"http://biscuitbitch.com/\" target=\"_blank\">Biscuit Bitch\u003c/a>, a “trailer park to table” eatery with three locations across the city. And now, in Oakland, we have the #Baconslut sandwich, from new breakfast and lunch spot \u003cstrong>Gastropig\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_114514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1189.jpg\" alt=\"Inside the Gastropig.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Gastropig. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Honestly, it was a selfish want,” co-owner Ann Thai said of restaurant’s focus on breakfast sandwiches, ranging from a simple scrambled egg version to an elaborate avocado toast. “I love breakfast sandwiches, I love breakfast for dinner.” Gastropig is her and business partner Loren Goodwin’s first restaurant, though the two have lots of industry experience: Thai opened and managed restaurants, while Goodwin was a cook at Chez Panisse. Gastropig is conveniently located a few blocks from BART in Uptown, in the shadow of the Pandora office. The space is spacious and modern, with posters of the Oakland skyline and a combination of communal tables and counter seating. They opened on January 2, and just a few days later, it’s already packed with hungry office workers on their lunch break (“Twenty Yelp reviews already,” someone behind me in line noted.)\u003c/p>\n\u003cfigure id=\"attachment_114519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/unnamed-4.jpg\" alt=\"Gastropig co-owners Ann Thai and Loren Goodwin.\" width=\"1920\" height=\"1564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1020x831.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-520x424.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gastropig co-owners Ann Thai and Loren Goodwin. \u003ccite>(Nikki Ritcher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Thai and Goodwin live in Oakland, and Thai said she wants Gastropig to become a local institution--like beloved, recently shuttered \u003ca href=\"http://www.eastbaytimes.com/2016/04/30/genova-delicatessen-serves-its-last-sandwiches-in-oakland/\" target=\"_blank\">Genova Deli\u003c/a>, which they’ve named a deli sandwich after. The sandwich is one of the few traditional lunch items on the menu, and while they do plan to expand to a full lunch menu in coming months, the current focus is eggy breakfast and brunch dishes. There are hashbrowns (made in a waffle iron and spiked with cheese and green onions), biscuits, and a few items that fall in the You Could Probably Make It At Home But Not As Well category: avocado toast with pickled red onions and cilantro crema, and a PB&J featuring seasonal jam and chunky peanut butter on a \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> croissant. They offer fresh squeezed orange juice and coffee from Vallejo roasters \u003ca href=\"https://moschetti.com/\" target=\"_blank\">Moschetti\u003c/a>, and their cold brew is hearty and full-bodied from a mix of light, medium and dark roasted beans.\u003c/p>\n\u003cp>And, of course, there are the breakfast sandwiches. The #Baconslut is obviously being positioned as their signature menu item, and the \u003ca href=\"https://www.instagram.com/p/BO3SfnnlZKm/?taken-by=thegastropig\" target=\"_blank\">hype machine\u003c/a> seems to be working: during my visit, every few minutes the chef yelled “Two more BS’s, with avocado!” and “Four more BS’s!” Yes, the sandwich is good enough to suffer the mild awkwardness that comes with saying the name aloud (I believe the # is silent). It comes with a good amount of crispy applewood bacon piled on a fluffy brioche roll from San Francisco’s \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">PANoRAMA\u003c/a>, topped with cheddar and a perfectly cooked, runny egg. The only disappointment is the aioli. Its orange hue suggests spice, but tasting it reveals none. Aside from that lack of heat--which you can add yourself via their multicultural hot sauce collection--it was a rich, satisfying meal.\u003c/p>\n\u003cfigure id=\"attachment_114538\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/baconslut.jpg\" alt=\"The #Baconslut.\" width=\"1180\" height=\"885\" class=\"size-full wp-image-114538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-520x390.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">The #Baconslut. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(And in case you’re wondering about that name, Thai said it comes from her and Goodwin’s obsession with bacon--there are bacon-themed posters all around the restaurant proclaiming that “Bacon makes the world taste better” and “When in doubt, add bacon”--and isn’t a reference to the LA chain. They did, however, drive down just to try it once they realized the similarity between the names).\u003c/p>\n\u003cfigure id=\"attachment_114540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sausage-sandwich.jpg\" alt=\"The Sausage Sandwich. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausage Sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their sausage sandwich was also delicious: your choice of chicken or pork sausage, smoked gouda, an over easy egg, on the same brioche roll. The sausage is homemade and flavorful, tender, juicy and well-spiced--a far cry from the masses of salty gray matter that usually serve as breakfast sausage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while Gastropig is a decidedly pork-centric restaurant, even down to its name, it’s nice to see that despite the menu’s small size, it’s adaptable to most diets: there are vegetarian, gluten-free, and even pork-free options.\u003c/p>\n\u003cfigure id=\"attachment_114542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sandwiches-coffee.jpg\" alt=\"Some of the Gatropig's breakfast sandwich options, and their cold brew.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Gatropig's breakfast sandwich options, and their cold brew. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good time to a breakfast sandwich fan in the East Bay. Around the corner from Gastropig, there’s the wallet-friendly version at \u003ca href=\"http://www.welocol.com/locol-oakland\" target=\"_blank\">LocoL\u003c/a>, their egg-in-the-hole “melty”; and in Temescal, there’s \u003ca href=\"http://www.crackedsandwich.com/#cracked\" target=\"_blank\">Cracked\u003c/a>, a newish pop-up inside Blackwater Station, offering Spam and corned beef breakfast sandwiches in addition to more traditional versions. Eventually, Thai said, they hope to expand, opening other Gastropig locations in other cities. But until then, it’s just for downtown Oakland, and we’re lucky to have it: a simple, reasonably affordable spot with a menu of creative dishes that manage to be filling and inclusive enough to feed any modern Bay Area group.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thegastropig.com/\" target=\"_blank\">\u003cstrong>The Gastropig\u003c/strong>\u003c/a>\u003cbr>\n2123 Franklin St. [\u003ca href=\"https://goo.gl/maps/2y3a3Br3UqL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 817-4663\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sun, 9am-2pm; closed Sat.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thegastropig/\" target=\"_blank\">The Gastropig\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thegastropig\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thegastropig/\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_114518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1233.jpg\" alt=\"The Gastropig, a new Uptown Oakland breakfast and lunch spot.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Gastropig, a new Uptown Oakland breakfast and lunch spot. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If you can get past the cheeky name of their star dish, you’ll be rewarded with a tasty breakfast!\r\n",
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"description": "If you can get past the cheeky name of their star dish, you’ll be rewarded with a tasty breakfast!\r\n",
"title": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland | KQED",
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"headline": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why is it that some restaurateurs feel compelled to give common breakfast dishes names better suited to a Pornhub search? Is it a desire to sex up the wholesome meal? A need to edgily prove that they’re no IHOP or Denny’s? Or is it simply a canny marketing move, designed to serve as a memorable hashtag and something easy for Yelpers to remember? In Southern California, there’s \u003ca href=\"http://www.eggslut.com/#eggslut\" target=\"_blank\">Egg Slut\u003c/a>, a “chef driven, gourmet food concept” with locations in LA, Glendale and Venice. On a recent trip to Seattle, I enjoyed a “Straight-Up Bitch” biscuit and egg sandwich from \u003ca href=\"http://biscuitbitch.com/\" target=\"_blank\">Biscuit Bitch\u003c/a>, a “trailer park to table” eatery with three locations across the city. And now, in Oakland, we have the #Baconslut sandwich, from new breakfast and lunch spot \u003cstrong>Gastropig\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_114514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1189.jpg\" alt=\"Inside the Gastropig.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Gastropig. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Honestly, it was a selfish want,” co-owner Ann Thai said of restaurant’s focus on breakfast sandwiches, ranging from a simple scrambled egg version to an elaborate avocado toast. “I love breakfast sandwiches, I love breakfast for dinner.” Gastropig is her and business partner Loren Goodwin’s first restaurant, though the two have lots of industry experience: Thai opened and managed restaurants, while Goodwin was a cook at Chez Panisse. Gastropig is conveniently located a few blocks from BART in Uptown, in the shadow of the Pandora office. The space is spacious and modern, with posters of the Oakland skyline and a combination of communal tables and counter seating. They opened on January 2, and just a few days later, it’s already packed with hungry office workers on their lunch break (“Twenty Yelp reviews already,” someone behind me in line noted.)\u003c/p>\n\u003cfigure id=\"attachment_114519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/unnamed-4.jpg\" alt=\"Gastropig co-owners Ann Thai and Loren Goodwin.\" width=\"1920\" height=\"1564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1020x831.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-520x424.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gastropig co-owners Ann Thai and Loren Goodwin. \u003ccite>(Nikki Ritcher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Thai and Goodwin live in Oakland, and Thai said she wants Gastropig to become a local institution--like beloved, recently shuttered \u003ca href=\"http://www.eastbaytimes.com/2016/04/30/genova-delicatessen-serves-its-last-sandwiches-in-oakland/\" target=\"_blank\">Genova Deli\u003c/a>, which they’ve named a deli sandwich after. The sandwich is one of the few traditional lunch items on the menu, and while they do plan to expand to a full lunch menu in coming months, the current focus is eggy breakfast and brunch dishes. There are hashbrowns (made in a waffle iron and spiked with cheese and green onions), biscuits, and a few items that fall in the You Could Probably Make It At Home But Not As Well category: avocado toast with pickled red onions and cilantro crema, and a PB&J featuring seasonal jam and chunky peanut butter on a \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> croissant. They offer fresh squeezed orange juice and coffee from Vallejo roasters \u003ca href=\"https://moschetti.com/\" target=\"_blank\">Moschetti\u003c/a>, and their cold brew is hearty and full-bodied from a mix of light, medium and dark roasted beans.\u003c/p>\n\u003cp>And, of course, there are the breakfast sandwiches. The #Baconslut is obviously being positioned as their signature menu item, and the \u003ca href=\"https://www.instagram.com/p/BO3SfnnlZKm/?taken-by=thegastropig\" target=\"_blank\">hype machine\u003c/a> seems to be working: during my visit, every few minutes the chef yelled “Two more BS’s, with avocado!” and “Four more BS’s!” Yes, the sandwich is good enough to suffer the mild awkwardness that comes with saying the name aloud (I believe the # is silent). It comes with a good amount of crispy applewood bacon piled on a fluffy brioche roll from San Francisco’s \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">PANoRAMA\u003c/a>, topped with cheddar and a perfectly cooked, runny egg. The only disappointment is the aioli. Its orange hue suggests spice, but tasting it reveals none. Aside from that lack of heat--which you can add yourself via their multicultural hot sauce collection--it was a rich, satisfying meal.\u003c/p>\n\u003cfigure id=\"attachment_114538\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/baconslut.jpg\" alt=\"The #Baconslut.\" width=\"1180\" height=\"885\" class=\"size-full wp-image-114538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-520x390.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">The #Baconslut. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(And in case you’re wondering about that name, Thai said it comes from her and Goodwin’s obsession with bacon--there are bacon-themed posters all around the restaurant proclaiming that “Bacon makes the world taste better” and “When in doubt, add bacon”--and isn’t a reference to the LA chain. They did, however, drive down just to try it once they realized the similarity between the names).\u003c/p>\n\u003cfigure id=\"attachment_114540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sausage-sandwich.jpg\" alt=\"The Sausage Sandwich. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausage Sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their sausage sandwich was also delicious: your choice of chicken or pork sausage, smoked gouda, an over easy egg, on the same brioche roll. The sausage is homemade and flavorful, tender, juicy and well-spiced--a far cry from the masses of salty gray matter that usually serve as breakfast sausage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while Gastropig is a decidedly pork-centric restaurant, even down to its name, it’s nice to see that despite the menu’s small size, it’s adaptable to most diets: there are vegetarian, gluten-free, and even pork-free options.\u003c/p>\n\u003cfigure id=\"attachment_114542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sandwiches-coffee.jpg\" alt=\"Some of the Gatropig's breakfast sandwich options, and their cold brew.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Gatropig's breakfast sandwich options, and their cold brew. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good time to a breakfast sandwich fan in the East Bay. Around the corner from Gastropig, there’s the wallet-friendly version at \u003ca href=\"http://www.welocol.com/locol-oakland\" target=\"_blank\">LocoL\u003c/a>, their egg-in-the-hole “melty”; and in Temescal, there’s \u003ca href=\"http://www.crackedsandwich.com/#cracked\" target=\"_blank\">Cracked\u003c/a>, a newish pop-up inside Blackwater Station, offering Spam and corned beef breakfast sandwiches in addition to more traditional versions. Eventually, Thai said, they hope to expand, opening other Gastropig locations in other cities. But until then, it’s just for downtown Oakland, and we’re lucky to have it: a simple, reasonably affordable spot with a menu of creative dishes that manage to be filling and inclusive enough to feed any modern Bay Area group.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thegastropig.com/\" target=\"_blank\">\u003cstrong>The Gastropig\u003c/strong>\u003c/a>\u003cbr>\n2123 Franklin St. [\u003ca href=\"https://goo.gl/maps/2y3a3Br3UqL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 817-4663\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sun, 9am-2pm; closed Sat.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thegastropig/\" target=\"_blank\">The Gastropig\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thegastropig\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thegastropig/\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_114518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1233.jpg\" alt=\"The Gastropig, a new Uptown Oakland breakfast and lunch spot.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Gastropig, a new Uptown Oakland breakfast and lunch spot. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Here's Why 2016 Was Rough For Bay Area Restaurants",
"title": "Here's Why 2016 Was Rough For Bay Area Restaurants",
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"content": "\u003cp>Most people can agree that 2016 was a \u003ca href=\"http://www.slate.com/articles/news_and_politics/history/2016/07/is_2016_the_worst_year_in_history.html\" target=\"_blank\">hard year\u003c/a>. And in the Bay Area, one group was hit particularly hard: restaurateurs. It seemed like every week, a \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Range-to-close-after-more-than-11-years-on-10695260.php\" target=\"_blank\">beloved eatery \u003c/a>closed, while another one opened, only to shut down a \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Rash-of-new-restaurants-folding-in-short-order-10626867.php\" target=\"_blank\">few months later\u003c/a>. As the Bay Area continues to enjoy tech-fueled economic growth, the restaurant industry has suffered, even as the accolades--in 2015 \u003cem>Bon Appetit\u003c/em> named San Francisco the country’s \u003ca href=\"http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/sf-city\" target=\"_blank\">best food city\u003c/a>!--continue to pile up. Everything is expensive: while SF commercial rents have \u003ca href=\"https://www.bloomberg.com/news/articles/2016-03-24/tech-slowdown-seen-in-san-francisco-s-commercial-property-market\" target=\"_blank\">relaxed slightly\u003c/a>, the're still astronomical, forcing chefs to look beyond San Francisco and into the East Bay. The increase in housing prices over the last few years has caused restaurant employees to work farther and farther from their jobs, leading to unsustainable, multiple hour commutes. And on top of all that, food prices \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Why-is-it-so-expensive-to-dine-out-in-San-6856554.php\" target=\"_blank\">continue to rise\u003c/a>.\u003c/p>\n\u003cp>The result of all this? In 2017, the restaurants you go to--from the hole-in-the wall joint near your office to the fancy, anniversary dinner spot--will look different. They might be closed one day a week, to make up for their shortage of qualified staff. Your go-to dish might be more expensive, to make up for the rising minimum wage. They might be closed for good, and quickly replaced with an \u003ca href=\"http://sf.eater.com/2016/12/14/13956538/gosu-edm-tea-house-san-francisco\" target=\"_blank\">EDM bubble tea shop\u003c/a>. Here are a few of the issues that the industry grappled with in 2016, and how they’re planning for 2017.\u003c/p>\n\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a press conference about the new minimum wage Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>What’s a fair wage?\u003c/h3>\n\u003cp>This year, Bay Area restaurants contended with the question of how much their workers should make. There were visible struggles, like Oakland’s \u003ca href=\"http://www.eastbaytimes.com/2016/11/29/minimum-wage-protest-closes-intersection-in-east-oakland/\" target=\"_blank\">Fight For $15 protests\u003c/a>, where fast food workers joined with child care workers and airport employees to agitate for higher wages. Then there were the less visible discussions about pay, with restaurants still reeling from Oakland’s minimum wage hike in 2015, when it jumped from $9/hr to $12.25. (This year, it rose to $12.55) Most restaurateurs support fair pay for their workers. But the sudden jump--unlike graduated increases, like San Francisco’s, which will raise to $15 by 2018--caused restaurants to scramble, as they tried to scrounge up the money to cover the higher labor costs.\u003c/p>\n\u003cp>Just this month, Nelson German, the chef behind Oakland seafood restaurant alaMar \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/12/20/alamar-kitchen-retools-in-oakland-caters-to-new-restaurant-economy/\" target=\"_blank\">announced his decision\u003c/a> to end the restaurant in it’s current form and reopen it as a casual eatery with counter service. One of the reasons? The minimum wage. When the Semifreddi’s cafe on Claremont \u003ca href=\"http://www.berkeleyside.com/2016/09/08/berkeleys-semifreddis-bakery-to-close-sept-30/\" target=\"_blank\">closed\u003c/a>, they mentioned similar reasons. Uptown sushi restaurant Ozumo cited the higher cost of everything, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/11/14/oaklands-ozumo-to-close/\" target=\"_blank\">from rent to labor,\u003c/a> as explanation for their recent shuttering. And wages will continue to rise. On January 1, 2017, Oakland’s minimum wage rises to $12.86, and next summer, San Francisco’s minimum wage increases to $14/hr. (Depressingly, the new minimum wages, while obviously a step in the right direction, are still woefully inadequate for the current Bay Area housing market: advocacy group Oakland Rising \u003ca href=\"https://twitter.com/OaklandRising/status/809534977842946048?lang=en\" target=\"_blank\">recently tweeted\u003c/a> that “A minimum wage worker would need to work 130 hours a week to afford median rent in Oakland”).\u003c/p>\n\u003cfigure id=\"attachment_96358\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-96358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png\" alt=\"Actual Café.\" width=\"720\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480-400x267.png 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Actual Café. \u003ccite>(Carrie Cizauskas/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fewer workers, fewer restaurants\u003c/h3>\n\u003cp>One of the biggest problems currently facing the Bay Area restaurant industry is a lack of qualified staff. Part of the reason is the sheer amount of restaurants in the area, leading to stiff competition for business and skilled staff members. (\u003ca href=\"http://www.nytimes.com/2016/09/19/technology/how-tech-companies-disrupted-silicon-valleys-restaurant-scene.html\" target=\"_blank\">In an interview\u003c/a> with the \u003cem>New York Times\u003c/em>, Delfina co-owner Craig Stoll admitted to posting Craigslist ads featuring pictures of dramatic butchery and pretty waitresses to attract employees). But the core issue is an untenable cost of living. It’s simply too expensive for someone to survive in the Bay Area on a sous chef, dishwasher or server salary--an issue that contributed to Oakland’s Actual Cafe and Victory Burger \u003ca href=\"http://www.berkeleyside.com/2016/12/16/bites-7-east-bay-restaurant-closures-announced/\" target=\"_blank\">recent closures\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some workers stay, commuting into San Francisco from cheaper cities like Concord or Hercules, falling asleep in their chef’s whites on the two-hour, late-night bus ride back. Some defect to startups looking for people to make their catered lunches, and who could blame them: a steady, 9-5 food service position (with benefits!) that pays twice as much as their last restaurant job? Restaurants have always had to grapple with razor-thin profit margins. But now, they’re having to think like labor activists: how do you create conditions that allow your employees to survive? (Lazy Bear even flirted with the idea of \u003ca href=\"http://sf.eater.com/2015/11/3/9667006/future-of-dining-panel-san-francisco\" target=\"_blank\">subsidized employee housing\u003c/a>). Many think that the city should do more, anything, to make things easier--to ease up on permit fees (a SF liquor license costs \u003ca href=\"http://sf.eater.com/2016/10/3/13150324/new-liquor-licenses-san-francisco\" target=\"_blank\">around $300,000\u003c/a>) or increase affordable housing--but progress is slow. Chris Pastena, who owns Chop Bar, Lungomare and Calavera, is Oakland’s largest private restaurant employer. But he recently told Hoodline that he’s \u003ca href=\"https://www.hoodline.com/2016/12/pastena-without-small-biz-focus-oakland-will-end-up-with-chain-stores\" target=\"_blank\">not going to open\u003c/a> any new restaurants until the city does more to encourage small businesses.\u003c/p>\n\u003cfigure id=\"attachment_109835\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-109835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg\" alt=\"Daniel Patterson in the kitchen of Oakland’s first LocoL.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Patterson in the kitchen of Oakland’s first LocoL. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The rise of fast casual\u003c/h3>\n\u003cp>As restaurant owners see their friends and colleagues fail, they’re less likely to take risks. That’s especially true if there are investors involved, people used to quick returns on their investment. That leads to an emphasis on the familiar, the proven success: another Burmese restaurant, another ramen joint, another \u003ca href=\"http://sf.eater.com/2016/5/26/11787814/tony-gemignani-slice-house-walnut-creek\" target=\"_blank\">Tony Gemignani pizza place\u003c/a>. Sure, there have been plenty of new, innovative 2016 openings, places like \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\">LocoL\u003c/a> or The Perennial. And there will be plenty of those next year, too. But you’ll also see things like an outpost of pricey sushi spot \u003ca href=\"http://sf.eater.com/2016/11/28/13771292/nobu-palo-alto-epiphany-hotel\" target=\"_blank\">Nobu\u003c/a> and an extension of salad chain Tender Greens. The corporations behind these chains know that the Bay Area is a market full of newly wealthy food obsessives, and unlike local restaurants, they can afford the city’s litany of expensive fees and permits.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Many restaurant owners see \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/25/a-guide-to-healthy-fast-food-in-the-bay-area/\" target=\"_blank\">fast casual restaurants\u003c/a>, instead of ones with full table service, as the solution to their economic woes. No table service cuts down on labor costs, offers diners a cheaper experience while shorter menus means a more efficient use of expensive labor. Earlier this year, Souvla owner Charles Bililies attributed part of his success to the restaurant's ability to produce a \u003ca href=\"http://modernluxury.com/san-francisco/story/the-great-restaurant-deluge\" target=\"_blank\">huge volume of orders\u003c/a>, thanks to their streamlined menu and collaborations with delivery apps and catering. 2017 will see more and more restaurants with this type of fast casual experience, from \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/06/13/the-kebabery-camino-to-open-kebab-shop-in-oakland/\" target=\"_blank\">The Kebabery\u003c/a> in Oakland to \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/11/08/heres-the-menu-for-rt-rotisserie-the-rich-table-spinoff-headed-to-hayes-valley/\" target=\"_blank\">RT Rotisserie\u003c/a> in Hayes Valley.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most people can agree that 2016 was a \u003ca href=\"http://www.slate.com/articles/news_and_politics/history/2016/07/is_2016_the_worst_year_in_history.html\" target=\"_blank\">hard year\u003c/a>. And in the Bay Area, one group was hit particularly hard: restaurateurs. It seemed like every week, a \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Range-to-close-after-more-than-11-years-on-10695260.php\" target=\"_blank\">beloved eatery \u003c/a>closed, while another one opened, only to shut down a \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Rash-of-new-restaurants-folding-in-short-order-10626867.php\" target=\"_blank\">few months later\u003c/a>. As the Bay Area continues to enjoy tech-fueled economic growth, the restaurant industry has suffered, even as the accolades--in 2015 \u003cem>Bon Appetit\u003c/em> named San Francisco the country’s \u003ca href=\"http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/sf-city\" target=\"_blank\">best food city\u003c/a>!--continue to pile up. Everything is expensive: while SF commercial rents have \u003ca href=\"https://www.bloomberg.com/news/articles/2016-03-24/tech-slowdown-seen-in-san-francisco-s-commercial-property-market\" target=\"_blank\">relaxed slightly\u003c/a>, the're still astronomical, forcing chefs to look beyond San Francisco and into the East Bay. The increase in housing prices over the last few years has caused restaurant employees to work farther and farther from their jobs, leading to unsustainable, multiple hour commutes. And on top of all that, food prices \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Why-is-it-so-expensive-to-dine-out-in-San-6856554.php\" target=\"_blank\">continue to rise\u003c/a>.\u003c/p>\n\u003cp>The result of all this? In 2017, the restaurants you go to--from the hole-in-the wall joint near your office to the fancy, anniversary dinner spot--will look different. They might be closed one day a week, to make up for their shortage of qualified staff. Your go-to dish might be more expensive, to make up for the rising minimum wage. They might be closed for good, and quickly replaced with an \u003ca href=\"http://sf.eater.com/2016/12/14/13956538/gosu-edm-tea-house-san-francisco\" target=\"_blank\">EDM bubble tea shop\u003c/a>. Here are a few of the issues that the industry grappled with in 2016, and how they’re planning for 2017.\u003c/p>\n\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a press conference about the new minimum wage Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>What’s a fair wage?\u003c/h3>\n\u003cp>This year, Bay Area restaurants contended with the question of how much their workers should make. There were visible struggles, like Oakland’s \u003ca href=\"http://www.eastbaytimes.com/2016/11/29/minimum-wage-protest-closes-intersection-in-east-oakland/\" target=\"_blank\">Fight For $15 protests\u003c/a>, where fast food workers joined with child care workers and airport employees to agitate for higher wages. Then there were the less visible discussions about pay, with restaurants still reeling from Oakland’s minimum wage hike in 2015, when it jumped from $9/hr to $12.25. (This year, it rose to $12.55) Most restaurateurs support fair pay for their workers. But the sudden jump--unlike graduated increases, like San Francisco’s, which will raise to $15 by 2018--caused restaurants to scramble, as they tried to scrounge up the money to cover the higher labor costs.\u003c/p>\n\u003cp>Just this month, Nelson German, the chef behind Oakland seafood restaurant alaMar \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/12/20/alamar-kitchen-retools-in-oakland-caters-to-new-restaurant-economy/\" target=\"_blank\">announced his decision\u003c/a> to end the restaurant in it’s current form and reopen it as a casual eatery with counter service. One of the reasons? The minimum wage. When the Semifreddi’s cafe on Claremont \u003ca href=\"http://www.berkeleyside.com/2016/09/08/berkeleys-semifreddis-bakery-to-close-sept-30/\" target=\"_blank\">closed\u003c/a>, they mentioned similar reasons. Uptown sushi restaurant Ozumo cited the higher cost of everything, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/11/14/oaklands-ozumo-to-close/\" target=\"_blank\">from rent to labor,\u003c/a> as explanation for their recent shuttering. And wages will continue to rise. On January 1, 2017, Oakland’s minimum wage rises to $12.86, and next summer, San Francisco’s minimum wage increases to $14/hr. (Depressingly, the new minimum wages, while obviously a step in the right direction, are still woefully inadequate for the current Bay Area housing market: advocacy group Oakland Rising \u003ca href=\"https://twitter.com/OaklandRising/status/809534977842946048?lang=en\" target=\"_blank\">recently tweeted\u003c/a> that “A minimum wage worker would need to work 130 hours a week to afford median rent in Oakland”).\u003c/p>\n\u003cfigure id=\"attachment_96358\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-96358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png\" alt=\"Actual Café.\" width=\"720\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480-400x267.png 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Actual Café. \u003ccite>(Carrie Cizauskas/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fewer workers, fewer restaurants\u003c/h3>\n\u003cp>One of the biggest problems currently facing the Bay Area restaurant industry is a lack of qualified staff. Part of the reason is the sheer amount of restaurants in the area, leading to stiff competition for business and skilled staff members. (\u003ca href=\"http://www.nytimes.com/2016/09/19/technology/how-tech-companies-disrupted-silicon-valleys-restaurant-scene.html\" target=\"_blank\">In an interview\u003c/a> with the \u003cem>New York Times\u003c/em>, Delfina co-owner Craig Stoll admitted to posting Craigslist ads featuring pictures of dramatic butchery and pretty waitresses to attract employees). But the core issue is an untenable cost of living. It’s simply too expensive for someone to survive in the Bay Area on a sous chef, dishwasher or server salary--an issue that contributed to Oakland’s Actual Cafe and Victory Burger \u003ca href=\"http://www.berkeleyside.com/2016/12/16/bites-7-east-bay-restaurant-closures-announced/\" target=\"_blank\">recent closures\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some workers stay, commuting into San Francisco from cheaper cities like Concord or Hercules, falling asleep in their chef’s whites on the two-hour, late-night bus ride back. Some defect to startups looking for people to make their catered lunches, and who could blame them: a steady, 9-5 food service position (with benefits!) that pays twice as much as their last restaurant job? Restaurants have always had to grapple with razor-thin profit margins. But now, they’re having to think like labor activists: how do you create conditions that allow your employees to survive? (Lazy Bear even flirted with the idea of \u003ca href=\"http://sf.eater.com/2015/11/3/9667006/future-of-dining-panel-san-francisco\" target=\"_blank\">subsidized employee housing\u003c/a>). Many think that the city should do more, anything, to make things easier--to ease up on permit fees (a SF liquor license costs \u003ca href=\"http://sf.eater.com/2016/10/3/13150324/new-liquor-licenses-san-francisco\" target=\"_blank\">around $300,000\u003c/a>) or increase affordable housing--but progress is slow. Chris Pastena, who owns Chop Bar, Lungomare and Calavera, is Oakland’s largest private restaurant employer. But he recently told Hoodline that he’s \u003ca href=\"https://www.hoodline.com/2016/12/pastena-without-small-biz-focus-oakland-will-end-up-with-chain-stores\" target=\"_blank\">not going to open\u003c/a> any new restaurants until the city does more to encourage small businesses.\u003c/p>\n\u003cfigure id=\"attachment_109835\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-109835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg\" alt=\"Daniel Patterson in the kitchen of Oakland’s first LocoL.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Patterson in the kitchen of Oakland’s first LocoL. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The rise of fast casual\u003c/h3>\n\u003cp>As restaurant owners see their friends and colleagues fail, they’re less likely to take risks. That’s especially true if there are investors involved, people used to quick returns on their investment. That leads to an emphasis on the familiar, the proven success: another Burmese restaurant, another ramen joint, another \u003ca href=\"http://sf.eater.com/2016/5/26/11787814/tony-gemignani-slice-house-walnut-creek\" target=\"_blank\">Tony Gemignani pizza place\u003c/a>. Sure, there have been plenty of new, innovative 2016 openings, places like \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\">LocoL\u003c/a> or The Perennial. And there will be plenty of those next year, too. But you’ll also see things like an outpost of pricey sushi spot \u003ca href=\"http://sf.eater.com/2016/11/28/13771292/nobu-palo-alto-epiphany-hotel\" target=\"_blank\">Nobu\u003c/a> and an extension of salad chain Tender Greens. The corporations behind these chains know that the Bay Area is a market full of newly wealthy food obsessives, and unlike local restaurants, they can afford the city’s litany of expensive fees and permits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many restaurant owners see \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/25/a-guide-to-healthy-fast-food-in-the-bay-area/\" target=\"_blank\">fast casual restaurants\u003c/a>, instead of ones with full table service, as the solution to their economic woes. No table service cuts down on labor costs, offers diners a cheaper experience while shorter menus means a more efficient use of expensive labor. Earlier this year, Souvla owner Charles Bililies attributed part of his success to the restaurant's ability to produce a \u003ca href=\"http://modernluxury.com/san-francisco/story/the-great-restaurant-deluge\" target=\"_blank\">huge volume of orders\u003c/a>, thanks to their streamlined menu and collaborations with delivery apps and catering. 2017 will see more and more restaurants with this type of fast casual experience, from \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/06/13/the-kebabery-camino-to-open-kebab-shop-in-oakland/\" target=\"_blank\">The Kebabery\u003c/a> in Oakland to \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/11/08/heres-the-menu-for-rt-rotisserie-the-rich-table-spinoff-headed-to-hayes-valley/\" target=\"_blank\">RT Rotisserie\u003c/a> in Hayes Valley.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 9
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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"masters-of-scale": {
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
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"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
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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/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
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