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"disqusTitle": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors",
"title": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, \u003ca href=\"https://www.perchandplow.com/\">Perch + Plow\u003c/a>, delivering plates of sweet potato chips and olives with a 500-watt smile. Wearing a \u003ca href=\"http://feedsonoma.com/\">FEED Sonoma\u003c/a> baseball cap (a produce aggregator for regional farmers), loose chef pants and an apron, it’s a pretty safe bet that none of the diners here know he’s the culinary captain of what may be one of the most promising restaurants in Santa Rosa.\u003c/p>\n\u003cp>The hitch in his giddyup doesn’t slow him down, and in fact is a source of a bit of embarrassment — a small skateboarding mishap after work last night. He nods toward a table in the back where his parents sit eating lunch, beaming. “Don’t tell my mom,” Mullins laughs, heading for a box filled with mushrooms. “She told me to stop,” he grins impishly, never slowing down as he walks the produce into the walk-in refrigerator, then heads into the wee kitchen of the otherwise expansive restaurant.\u003c/p>\n\u003cfigure id=\"attachment_125252\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg\" alt=\"Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By wee kitchen, we mean that the \u003cem>mis en place\u003c/em> could fit on a postage stamp and staff is packed in like Tokyo subway riders. A stray elbow or knife blade could have serious consequences. But Mullins takes it all in stride, equating the staff’s movement more to a graceful dance they’re perfecting. A few stepped on toes are the price of entry. Plus, he says, everything’s easy to reach.\u003c/p>\n\u003cp>Out of the diminutive galley, however, is a lineup of stunning dishes from coconut curried cauliflower with harissa to his grandmother’s fried chicken sandwich, yellowtail ceviche and a frisée salad with pork belly and a soft egg. There’s also an unforgettable burger that’s just become our new favorite. Mullins starts all of his dishes with fresh, local produce and local meats, which give him a head start on deliciousness. Having come up through top-notch restaurants including Michelin-starred Cavallo Point, Petite Syrah and the Kenwood Restaurant along with stints in the canteens of Silicon Valley (Apple, Google) he’s got plenty of culinary chops.\u003c/p>\n\u003cp>Suffice it to say Mullins’ is easily the best food I’ve ever had from a week-old restaurant. “And it’s just going to get better,” Mullins says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Expect a mix of small plates, snacks, salads, several raw fish dishes and just a handful of larger plates. With prices ranging from $8 to $22, it’s an affordable luxury for most. Cocktails are equally impressive under Alec Vlastnic (formerly of Spoonbar) who whips up boozy magic with fresh produce, artisan spirits and exotic infusions (bacon fat-washed bourbon, dill foam, strawberry balsamic shrub). At Perch + Plow a $12 cocktail is worth every penny. A brief beer and wine list seems a little bit tacked-on, but will likely expand. Non-alcoholic choices should be expanded.\u003c/p>\n\u003cfigure id=\"attachment_125254\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg\" alt=\"Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125245\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg\" alt=\"The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg\" alt=\"Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-125251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Christy’s on the Square, an upstairs space overlooking the new Courthouse Square, has always had the potential for greatness, and finally seems to have a team up to the challenge. The interior space has been transformed into a sleek, modern design with a large Bud Snow octopus mural as an eye-catching centerpiece. It’s easily the most beautifully-designed in the downtown area. Large windows open onto the square and skylights fill the restaurant with a soft glow. The handful of bar tables and stools with front row views of the action and warm breezes below are among the most coveted.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"125262,125255,125264\"]\u003c/p>\n\u003cp>As downtown Santa Rosa continues its transformation from quiet county seat to a Wine Country destination, restaurants like Perch + Plow lead the way.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Charred cauliflower ($8):\u003c/strong> Chunks of fresh multi-colored cauliflower are caramelized in the oven, then placed atop a pool of sweet coconut curry sauce. A spoonful of homemade harissa perks the whole dish up. Bitter, sweet, salty, with a hint of spice, makes it a vegetarian dish that’s required eating for the whole table. After several visits the size seems to have gotten smaller, but the dish has remained a favorite.\u003c/p>\n\u003cfigure id=\"attachment_125249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg\" alt=\"Charred cauliflower with coconut curry and Harissa at Perch and Plow restaurant in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Charred cauliflower with coconut curry and Harissa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grilled octopus ($12):\u003c/strong> Perfectly cooked, with a light char on the outside and a soft, meaty bite — no hint of the rubberiness that occurs with less deft chefs. Bean puree seems more a glue to stick the bits to the plates, but lightly dressed arugula enhances the flavor with a bit of bite.\u003c/p>\n\u003cfigure id=\"attachment_125258\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg\" alt=\"Grilled octopus at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Grilled octopus. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House burger ($16):\u003c/strong> Baptized in butter, draped in aged Fiscalini cheddar, this burger has reached a higher plane. Made with ground Sonoma County Meat Co.’s Angus on a brioche roll, we won’t even pretend its anything but hard on the arteries, but if you’re going to indulge, do it without regret.\u003c/p>\n\u003cfigure id=\"attachment_125247\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg\" alt=\"House burger with aged cheddar, lettuce, at Perch and Plow restaurant in Santa Rosa. \" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">House burger with aged cheddar, lettuce. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fried chicken sandwich ($15):\u003c/strong> “My Texas grandma’s recipe”, says Mullins, presenting the plate. I’ve been tough on fried chicken sandwiches because so many are so lackluster, but this version has light, crispy, flavorful batter that won’t tear up your mouth; wonderfully moist chicken, coleslaw, pickled onion, and house-made aioli (the real deal). You also won’t have to wait an hour for it.\u003c/p>\n\u003cfigure id=\"attachment_125263\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg\" alt=\"Fried chicken sandwich.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sandwich. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pork belly ($12):\u003c/strong> A nest of bitter frisée holds a warm soft cooked egg and crouton-sized bites of pork belly and sunchoke in a tarragon vinaigrette. We’d like to see bigger pieces of sliced pork belly. Either way, watch for fork attacks from your dining partners.\u003c/p>\n\u003cfigure id=\"attachment_125260\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg\" alt=\"Little Gem wedge with pork belly\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Little Gem wedge with pork belly \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Seared halibut ($21):\u003c/strong> Sunchokes are the base for a brilliantly cooked piece of halibut — a lighter fish that’s easy-eating even for folks who shy away from seafood. Ahi tuna poke ($12): Tuna tartare has been so badly abused by incompetent chefs trying to put it in ring molds and douse it with too much sesame oil. We like the simpler poke style Mullins executes with a light ponzu sauce that lets the fresh tuna flavor shine.\u003c/p>\n\u003cfigure id=\"attachment_125253\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg\" alt=\"Seared halibut.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Seared halibut. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beef Carpaccio ($14):\u003c/strong> Thin slices of raw beef with balsamic vinegar and olive oil. We tend to like our carpaccio as unadulterated as possible, but this version is a bit more approachable for folks who aren’t quite sure they’re ready for raw beef.\u003c/p>\n\u003cfigure id=\"attachment_125248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg\" alt=\"Beef Carpaccio.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Farm Salad ($10):\u003c/strong> This salad is drop dead simple, but shines because of the luxurious raw ingredients–nothing more than carrots, fresh cauliflower, radish, cucumber and ginger vinaigrette. This is truly what a salad should be.\u003c/p>\n\u003cfigure id=\"attachment_125259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg\" alt=\"Farm Salad.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Farm Salad. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Needs Work\u003c/h2>\n\u003cp>Desserts aren’t the highest priority at Perch and Plow and are still works in progress. The cheesecake is light, fluffy and tart, but pineapple compote isn’t the ideal match. Chocolate mousse has improved significantly since we first tried it but is still a little dense. Just order another cocktail and call it a day. The kitchen is still in its infancy, and Mullins is training new staff, but little inconsistencies seem to be quickly overcome.\u003c/p>\n\u003cp>\u003cstrong>Overall:\u003c/strong> A strong team headed by GM Jhaun Devere has gotten this restaurant off to a solid start, and Mullins’ talent should make Perch and Plow a long-term downtown jewel.\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Open daily at 11:30a.m., until 9:30p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday. 900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"https://www.perchandplow.com/\">perchandplow.com.\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/biteclub/perch-plow-a-tiny-santa-rosa-kitchen-is-cooking-up-big-flavors/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mike Mullins is the chef at Santa Rosa’s newest restaurant, Perch + Plow. Sonoma Magazine shares a first impression of the new spot which includes an unforgettable house burger, Mullins' Texas grandma's fried chicken sandwich, grilled octopus and charred cauliflower.",
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"description": "Mike Mullins is the chef at Santa Rosa’s newest restaurant, Perch + Plow. Sonoma Magazine shares a first impression of the new spot which includes an unforgettable house burger, Mullins' Texas grandma's fried chicken sandwich, grilled octopus and charred cauliflower.",
"title": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors | KQED",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/heather/\">Heather Irwin\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/sonomamagazine/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, \u003ca href=\"https://www.perchandplow.com/\">Perch + Plow\u003c/a>, delivering plates of sweet potato chips and olives with a 500-watt smile. Wearing a \u003ca href=\"http://feedsonoma.com/\">FEED Sonoma\u003c/a> baseball cap (a produce aggregator for regional farmers), loose chef pants and an apron, it’s a pretty safe bet that none of the diners here know he’s the culinary captain of what may be one of the most promising restaurants in Santa Rosa.\u003c/p>\n\u003cp>The hitch in his giddyup doesn’t slow him down, and in fact is a source of a bit of embarrassment — a small skateboarding mishap after work last night. He nods toward a table in the back where his parents sit eating lunch, beaming. “Don’t tell my mom,” Mullins laughs, heading for a box filled with mushrooms. “She told me to stop,” he grins impishly, never slowing down as he walks the produce into the walk-in refrigerator, then heads into the wee kitchen of the otherwise expansive restaurant.\u003c/p>\n\u003cfigure id=\"attachment_125252\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg\" alt=\"Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By wee kitchen, we mean that the \u003cem>mis en place\u003c/em> could fit on a postage stamp and staff is packed in like Tokyo subway riders. A stray elbow or knife blade could have serious consequences. But Mullins takes it all in stride, equating the staff’s movement more to a graceful dance they’re perfecting. A few stepped on toes are the price of entry. Plus, he says, everything’s easy to reach.\u003c/p>\n\u003cp>Out of the diminutive galley, however, is a lineup of stunning dishes from coconut curried cauliflower with harissa to his grandmother’s fried chicken sandwich, yellowtail ceviche and a frisée salad with pork belly and a soft egg. There’s also an unforgettable burger that’s just become our new favorite. Mullins starts all of his dishes with fresh, local produce and local meats, which give him a head start on deliciousness. Having come up through top-notch restaurants including Michelin-starred Cavallo Point, Petite Syrah and the Kenwood Restaurant along with stints in the canteens of Silicon Valley (Apple, Google) he’s got plenty of culinary chops.\u003c/p>\n\u003cp>Suffice it to say Mullins’ is easily the best food I’ve ever had from a week-old restaurant. “And it’s just going to get better,” Mullins says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Expect a mix of small plates, snacks, salads, several raw fish dishes and just a handful of larger plates. With prices ranging from $8 to $22, it’s an affordable luxury for most. Cocktails are equally impressive under Alec Vlastnic (formerly of Spoonbar) who whips up boozy magic with fresh produce, artisan spirits and exotic infusions (bacon fat-washed bourbon, dill foam, strawberry balsamic shrub). At Perch + Plow a $12 cocktail is worth every penny. A brief beer and wine list seems a little bit tacked-on, but will likely expand. Non-alcoholic choices should be expanded.\u003c/p>\n\u003cfigure id=\"attachment_125254\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg\" alt=\"Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125245\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg\" alt=\"The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg\" alt=\"Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-125251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Christy’s on the Square, an upstairs space overlooking the new Courthouse Square, has always had the potential for greatness, and finally seems to have a team up to the challenge. The interior space has been transformed into a sleek, modern design with a large Bud Snow octopus mural as an eye-catching centerpiece. It’s easily the most beautifully-designed in the downtown area. Large windows open onto the square and skylights fill the restaurant with a soft glow. The handful of bar tables and stools with front row views of the action and warm breezes below are among the most coveted.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As downtown Santa Rosa continues its transformation from quiet county seat to a Wine Country destination, restaurants like Perch + Plow lead the way.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Charred cauliflower ($8):\u003c/strong> Chunks of fresh multi-colored cauliflower are caramelized in the oven, then placed atop a pool of sweet coconut curry sauce. A spoonful of homemade harissa perks the whole dish up. Bitter, sweet, salty, with a hint of spice, makes it a vegetarian dish that’s required eating for the whole table. After several visits the size seems to have gotten smaller, but the dish has remained a favorite.\u003c/p>\n\u003cfigure id=\"attachment_125249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg\" alt=\"Charred cauliflower with coconut curry and Harissa at Perch and Plow restaurant in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Charred cauliflower with coconut curry and Harissa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grilled octopus ($12):\u003c/strong> Perfectly cooked, with a light char on the outside and a soft, meaty bite — no hint of the rubberiness that occurs with less deft chefs. Bean puree seems more a glue to stick the bits to the plates, but lightly dressed arugula enhances the flavor with a bit of bite.\u003c/p>\n\u003cfigure id=\"attachment_125258\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg\" alt=\"Grilled octopus at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Grilled octopus. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House burger ($16):\u003c/strong> Baptized in butter, draped in aged Fiscalini cheddar, this burger has reached a higher plane. Made with ground Sonoma County Meat Co.’s Angus on a brioche roll, we won’t even pretend its anything but hard on the arteries, but if you’re going to indulge, do it without regret.\u003c/p>\n\u003cfigure id=\"attachment_125247\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg\" alt=\"House burger with aged cheddar, lettuce, at Perch and Plow restaurant in Santa Rosa. \" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">House burger with aged cheddar, lettuce. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fried chicken sandwich ($15):\u003c/strong> “My Texas grandma’s recipe”, says Mullins, presenting the plate. I’ve been tough on fried chicken sandwiches because so many are so lackluster, but this version has light, crispy, flavorful batter that won’t tear up your mouth; wonderfully moist chicken, coleslaw, pickled onion, and house-made aioli (the real deal). You also won’t have to wait an hour for it.\u003c/p>\n\u003cfigure id=\"attachment_125263\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg\" alt=\"Fried chicken sandwich.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sandwich. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pork belly ($12):\u003c/strong> A nest of bitter frisée holds a warm soft cooked egg and crouton-sized bites of pork belly and sunchoke in a tarragon vinaigrette. We’d like to see bigger pieces of sliced pork belly. Either way, watch for fork attacks from your dining partners.\u003c/p>\n\u003cfigure id=\"attachment_125260\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg\" alt=\"Little Gem wedge with pork belly\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Little Gem wedge with pork belly \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Seared halibut ($21):\u003c/strong> Sunchokes are the base for a brilliantly cooked piece of halibut — a lighter fish that’s easy-eating even for folks who shy away from seafood. Ahi tuna poke ($12): Tuna tartare has been so badly abused by incompetent chefs trying to put it in ring molds and douse it with too much sesame oil. We like the simpler poke style Mullins executes with a light ponzu sauce that lets the fresh tuna flavor shine.\u003c/p>\n\u003cfigure id=\"attachment_125253\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg\" alt=\"Seared halibut.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Seared halibut. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beef Carpaccio ($14):\u003c/strong> Thin slices of raw beef with balsamic vinegar and olive oil. We tend to like our carpaccio as unadulterated as possible, but this version is a bit more approachable for folks who aren’t quite sure they’re ready for raw beef.\u003c/p>\n\u003cfigure id=\"attachment_125248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg\" alt=\"Beef Carpaccio.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Farm Salad ($10):\u003c/strong> This salad is drop dead simple, but shines because of the luxurious raw ingredients–nothing more than carrots, fresh cauliflower, radish, cucumber and ginger vinaigrette. This is truly what a salad should be.\u003c/p>\n\u003cfigure id=\"attachment_125259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg\" alt=\"Farm Salad.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Farm Salad. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Needs Work\u003c/h2>\n\u003cp>Desserts aren’t the highest priority at Perch and Plow and are still works in progress. The cheesecake is light, fluffy and tart, but pineapple compote isn’t the ideal match. Chocolate mousse has improved significantly since we first tried it but is still a little dense. Just order another cocktail and call it a day. The kitchen is still in its infancy, and Mullins is training new staff, but little inconsistencies seem to be quickly overcome.\u003c/p>\n\u003cp>\u003cstrong>Overall:\u003c/strong> A strong team headed by GM Jhaun Devere has gotten this restaurant off to a solid start, and Mullins’ talent should make Perch and Plow a long-term downtown jewel.\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Open daily at 11:30a.m., until 9:30p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday. 900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"https://www.perchandplow.com/\">perchandplow.com.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/biteclub/perch-plow-a-tiny-santa-rosa-kitchen-is-cooking-up-big-flavors/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles",
"title": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Light and airy cornmeal waffles served with a tangy and sweet apple cider syrup\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It may come as a surprise to many people, but I never fully intended to open a breakfast restaurant. \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> is the result of a happy accident. My search for a restaurant space in a bustling financial or residential district was coming to a dead end and then I stumbled upon this soon to be vacant diner space in the middle of nowhere…nowhere being one of the last industrial frontiers in the Bay Area. Because of the desolate environment, a dinner operation didn’t make sense. However, I knew that there was a captive audience of artists and small business owners occupying lofts and warehouses in the area. I had to feed them.\u003c/p>\n\u003cp>Having grown up with parents from the South, breakfast has always been an important meal in my book. I think the tradition began hundreds of years ago when my early rising enslaved ancestors ate heartily before a long, hard day of work. Despite our challenging beginnings in this country, I’m proud to be from a heritage of people who knew how to improvise and create something out of nothing. And I feel that’s what I’ve done at Brown Sugar Kitchen.\u003c/p>\n\u003cp>Before I opened the restaurant, I was experimenting with a recipe inspired by \u003ca href=\"https://www.saveur.com/article/Recipes/Yeast-Raised-Waffles\">Marion Cunningham’s yeast risen waffle\u003c/a>. I added some cornmeal and made it more savory than sweet. I thought it would be the perfect foil to \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">fried chicken\u003c/a> as well. Like cornbread, but without the density. I opened the restaurant with one waffle maker as I suspected that the demand for chicken and waffles was a trendy novelty that would soon pass. Well, you know how that turned out! The apple cider syrup nods to my paternal grandmother in Virginia who always served fried apples for breakfast as a side dish to eggs, sausage, potatoes and biscuits. The apple doesn’t fall too far from the tree.\u003c/p>\n\u003cfigure id=\"attachment_124067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3439-new.jpg\" alt=\"Cornmeal Waffles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal Waffles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cornmeal Waffles With Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes 8-10 waffles, depending on size of waffle iron\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 teaspoons dry yeast\u003c/li>\n\u003cli>¾ cup/180 ml warm water\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3 cups/720ml whole milk\u003c/li>\n\u003cli>1 cup/140 g cornmeal\u003c/li>\n\u003cli>2 cups/255 g all-purpose flour\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>1½ teaspoons granulated sugar\u003c/li>\n\u003cli>3/4 cup/170 g unsalted butter, melted\u003c/li>\n\u003cli>Vegetable oil for the waffle iron\u003c/li>\n\u003cli>½ teaspoon baking soda\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1½ cups/360 ml apple cider syrup (\u003cstrong>\u003cem>see recipe below\u003c/em>\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2214-new.jpg\" alt=\"In a large bowl, whisk together eggs and milk. Sift together cornmeal, flour, salt, and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together eggs and milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2218-new.jpg\" alt=\"Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Before making waffles, remove waffle batter from the refrigerator and stir in baking soda. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes. Cooked waffles may be kept in a warm oven in single layer on a wire rack over a baking sheet to stay crisp. Serve with Apple Cider Syrup (\u003cem>recipe below\u003c/em>) and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">BSK Buttermilk Fried Chicken\u003c/a>.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124058\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3239-new.jpg\" alt=\"Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3284-new.jpg\" alt=\"Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook waffles until golden and cooked through, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3292-new.jpg\" alt=\" Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove waffle from waffle iron and keep warm in oven on wire rack over baking sheet while making more. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3500-new.jpg\" alt=\"Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes about 1½ cups/360 ml\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups/300 g firmly packed brown sugar\u003c/li>\n\u003cli>1½ teaspoons apple cider vinegar\u003c/li>\n\u003cli>4 cups/960 ml apple cider\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>½ cup/115 g unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, reduce to a simmer, and let cook until reduced to 1½ cups/360 ml, about 45 minutes. Discard the cinnamon and keep warm over very low heat. \u003cem>Optional:\u003c/em> Use immersion blender to emulsify syrup for smooth consistency. (To make ahead, refrigerate in an airtight container for up to 1 month.)\u003c/p>\n\u003cfigure id=\"attachment_124066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3412-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and Buttermilk Fried Chicken\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">Buttermilk Fried Chicken\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her light and airy cornmeal waffles served with a tangy and sweet apple cider syrup. A perfect complement to her locally loved buttermilk fried chicken!",
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"description": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her light and airy cornmeal waffles served with a tangy and sweet apple cider syrup. A perfect complement to her locally loved buttermilk fried chicken!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Light and airy cornmeal waffles served with a tangy and sweet apple cider syrup\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It may come as a surprise to many people, but I never fully intended to open a breakfast restaurant. \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> is the result of a happy accident. My search for a restaurant space in a bustling financial or residential district was coming to a dead end and then I stumbled upon this soon to be vacant diner space in the middle of nowhere…nowhere being one of the last industrial frontiers in the Bay Area. Because of the desolate environment, a dinner operation didn’t make sense. However, I knew that there was a captive audience of artists and small business owners occupying lofts and warehouses in the area. I had to feed them.\u003c/p>\n\u003cp>Having grown up with parents from the South, breakfast has always been an important meal in my book. I think the tradition began hundreds of years ago when my early rising enslaved ancestors ate heartily before a long, hard day of work. Despite our challenging beginnings in this country, I’m proud to be from a heritage of people who knew how to improvise and create something out of nothing. And I feel that’s what I’ve done at Brown Sugar Kitchen.\u003c/p>\n\u003cp>Before I opened the restaurant, I was experimenting with a recipe inspired by \u003ca href=\"https://www.saveur.com/article/Recipes/Yeast-Raised-Waffles\">Marion Cunningham’s yeast risen waffle\u003c/a>. I added some cornmeal and made it more savory than sweet. I thought it would be the perfect foil to \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">fried chicken\u003c/a> as well. Like cornbread, but without the density. I opened the restaurant with one waffle maker as I suspected that the demand for chicken and waffles was a trendy novelty that would soon pass. Well, you know how that turned out! The apple cider syrup nods to my paternal grandmother in Virginia who always served fried apples for breakfast as a side dish to eggs, sausage, potatoes and biscuits. The apple doesn’t fall too far from the tree.\u003c/p>\n\u003cfigure id=\"attachment_124067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3439-new.jpg\" alt=\"Cornmeal Waffles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal Waffles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cornmeal Waffles With Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes 8-10 waffles, depending on size of waffle iron\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 teaspoons dry yeast\u003c/li>\n\u003cli>¾ cup/180 ml warm water\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3 cups/720ml whole milk\u003c/li>\n\u003cli>1 cup/140 g cornmeal\u003c/li>\n\u003cli>2 cups/255 g all-purpose flour\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>1½ teaspoons granulated sugar\u003c/li>\n\u003cli>3/4 cup/170 g unsalted butter, melted\u003c/li>\n\u003cli>Vegetable oil for the waffle iron\u003c/li>\n\u003cli>½ teaspoon baking soda\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1½ cups/360 ml apple cider syrup (\u003cstrong>\u003cem>see recipe below\u003c/em>\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2214-new.jpg\" alt=\"In a large bowl, whisk together eggs and milk. Sift together cornmeal, flour, salt, and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together eggs and milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2218-new.jpg\" alt=\"Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Before making waffles, remove waffle batter from the refrigerator and stir in baking soda. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes. Cooked waffles may be kept in a warm oven in single layer on a wire rack over a baking sheet to stay crisp. Serve with Apple Cider Syrup (\u003cem>recipe below\u003c/em>) and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">BSK Buttermilk Fried Chicken\u003c/a>.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124058\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3239-new.jpg\" alt=\"Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3284-new.jpg\" alt=\"Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook waffles until golden and cooked through, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3292-new.jpg\" alt=\" Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove waffle from waffle iron and keep warm in oven on wire rack over baking sheet while making more. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3500-new.jpg\" alt=\"Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes about 1½ cups/360 ml\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups/300 g firmly packed brown sugar\u003c/li>\n\u003cli>1½ teaspoons apple cider vinegar\u003c/li>\n\u003cli>4 cups/960 ml apple cider\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>½ cup/115 g unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, reduce to a simmer, and let cook until reduced to 1½ cups/360 ml, about 45 minutes. Discard the cinnamon and keep warm over very low heat. \u003cem>Optional:\u003c/em> Use immersion blender to emulsify syrup for smooth consistency. (To make ahead, refrigerate in an airtight container for up to 1 month.)\u003c/p>\n\u003cfigure id=\"attachment_124066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3412-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and Buttermilk Fried Chicken\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">Buttermilk Fried Chicken\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste This: Learn How to Cup Coffee at Wrecking Ball Coffee Roasters in San Francisco",
"title": "Taste This: Learn How to Cup Coffee at Wrecking Ball Coffee Roasters in San Francisco",
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"content": "\u003cp>How do the experts judge a great cup of coffee? KQED's \u003ca href=\"http://ww2.kqed.org/food/series/taste-this/\">\u003cem>Taste This\u003c/em>\u003c/a> host Leslie Sbrocco learns how to \"cup coffee\" from certified Q-Grader Trish Rothgeb, co-founder and roastmaster at \u003ca href=\"https://www.wreckingballcoffee.com/\">Wrecking Ball Roasters\u003c/a> in San Francisco. Learn the \"S's\" of the cupping process: smell, slurp, and swish.\u003c/p>\n\u003cp>\u003cstrong>Learn more about becoming a Q Grader on Bay Area Bites:\u003c/strong>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/10/12/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup/\">What Is the Q Grader Coffee System, and What Does It Mean For Your Morning Cup?\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "How do the experts judge a great cup of coffee? KQED's Taste This host Leslie Sbrocco learns how to \"cup coffee\" from certified Q-Grader Trish Rothgeb, co-founder and roastmaster at Wrecking Ball Roasters in San Francisco. Learn the \"S's\" of the cupping process: smell, slurp, and swish.",
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"description": "How do the experts judge a great cup of coffee? KQED's Taste This host Leslie Sbrocco learns how to "cup coffee" from certified Q-Grader Trish Rothgeb, co-founder and roastmaster at Wrecking Ball Roasters in San Francisco. Learn the "S's" of the cupping process: smell, slurp, and swish.",
"title": "Taste This: Learn How to Cup Coffee at Wrecking Ball Coffee Roasters in San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How do the experts judge a great cup of coffee? KQED's \u003ca href=\"http://ww2.kqed.org/food/series/taste-this/\">\u003cem>Taste This\u003c/em>\u003c/a> host Leslie Sbrocco learns how to \"cup coffee\" from certified Q-Grader Trish Rothgeb, co-founder and roastmaster at \u003ca href=\"https://www.wreckingballcoffee.com/\">Wrecking Ball Roasters\u003c/a> in San Francisco. Learn the \"S's\" of the cupping process: smell, slurp, and swish.\u003c/p>\n\u003cp>\u003cstrong>Learn more about becoming a Q Grader on Bay Area Bites:\u003c/strong>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/10/12/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup/\">What Is the Q Grader Coffee System, and What Does It Mean For Your Morning Cup?\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Queer, Female Entrepreneur is Taking Back Turmeric for Indian Farmers",
"title": "A Queer, Female Entrepreneur is Taking Back Turmeric for Indian Farmers",
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"content": "\u003cp>\u003cem>The founder of Oakland-based Diaspora Co. aims to deconstruct colonial trade practices and champion women and queer people of color.\u003c/em>\u003c/p>\n\u003cp>Sana Javeri Kadri is a 24-year-old queer immigrant woman of color. And as far as she is concerned, that has everything to do with how she runs her business, \u003ca href=\"https://www.diasporaco.com/\">Diaspora Co.\u003c/a>, a turmeric company that puts money into the hands of farmers in her home country of India and queer people of color in her current community of Oakland, California.\u003c/p>\n\u003cp>With the hope of changing centuries-old trade practices left over from colonial times, Javeri Kadri sources all her turmeric from Kasaraneni Prabhu, and compensates him fairly. Prabhu is a fourth-generation turmeric farmer in the Andhra Pradesh state in Southeast India. While all of the neighboring turmeric farms are sprayed with pesticides, Prabhu’s is pesticide-free.\u003c/p>\n\u003cp>“A traditional pest control method,” Javeri Kadri explained, “is to grow marigolds alongside the turmeric, which acts as a perfect companion crop and pest repellent.” When the marigolds bloom—revealing a stunning array of orange and yellow petals—Prabhu knows his turmeric is ready to harvest.\u003c/p>\n\u003cfigure id=\"attachment_125100\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg\" alt=\"Turmeric seedlings in the field. \" width=\"1200\" height=\"1012\" class=\"size-full wp-image-125100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1020x860.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1180x995.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-960x810.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-240x202.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-375x316.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-520x439.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric seedlings in the field. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I truly, truly believe that the correct way to do business is to be completely transparent—about your sourcing, your sustainability, your commitments, your finances, all of it,” she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With this conviction, she’s frank about what she pays Prabhu—$1.50 to $1.75 per pound of turmeric, compared to the going rate of roughly 15 cents per pound that other buyers around the world pay Indian farmers for bulk orders of their product. “That’s just evil,” Javeri Kadri said about the market rate of the spice.\u003c/p>\n\u003cp>And in Oakland, where she has lived for the past year and a half, she’s committed to making Diaspora “radically inclusive” as a way of supporting marginalized communities whenever possible. At a time in the food industry when allegations of sexual assault come out daily, and woman, queer people, and people of color continue to get the short end of the stick, Javeri Kadri wants to create a business that will combat that toxicity.\u003c/p>\n\u003cp>For Javeri Kadri, that started with the hiring of queer people—especially those of color—whenever possible. When she first got Diaspora up and running, she considered working with a large company to pack her turmeric. “But,” she said, “I quickly realized that getting to pay my community was so much more wonderful.” The time was right, it seemed, to claim space for a new kind of business—a business that Kadri says is, “committed to social justice, to equity, and to making space for people that are disadvantaged by Plain-Jane capitalism.”\u003c/p>\n\u003cp>Javeri Kadri sells her product through \u003ca href=\"https://www.diasporaco.com/new-products/\">the shop on her website\u003c/a>. It comes in mason jars, tins, and bags, all recognizable from their brightly colored yellow and pink labels containing the silhouette of a single marigold. Customers pay more for Diaspora turmeric than they would for most other brands, but Javeri Kadri says this is because she pays her farmer much more for his product than other companies.\u003c/p>\n\u003cfigure id=\"attachment_125097\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg\" alt=\"Diaspora turmeric in packages.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Diaspora turmeric in packages. \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Javeri Kadri’s little company has already made an impact in both Andhra Pradesh and Oakland, supporting an Indian farmer’s operations, and offering American consumers an equitable model for how spices can be both sourced and sold—but before she had a business at all, her fascination with spices was sparked by a need to know more about herself and her home country.\u003c/p>\n\u003ch4>\u003cstrong>Out of Place Everywhere\u003c/strong>\u003c/h4>\n\u003cp>In 1992, around the time Javeri Kadri was born, Mumbai was a city torn in two. Muslim-Hindu riots were exploding. Houses were aflame, bodies lay in the streets, and hundreds of people were killed. For her Muslim-Hindu family, it was a time of profound anxiety that set the tone for Javeri Kadri’s early life. India was also opening its gates to Western trade, and American pop culture was flooding into the country. Her Indian-born, U.S.-educated parents had a foot in each world. As Javeri Kadri got older, she did not feel she belonged in either place.\u003c/p>\n\u003cfigure id=\"attachment_125098\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg\" alt=\"Javeri Kadri with her mother as a child.\" width=\"960\" height=\"720\" class=\"size-full wp-image-125098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Javeri Kadri with her mother as a child. \u003ccite>(Photo courtesy of Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she did not yet have the vocabulary to describe herself, Javeri Kadri was gay. And as is so common for young queer kids, school was a challenge. After moving to Italy for high school, she found herself in Southern California for college, where she hoped she would finally fit in. But in America, nothing felt quite right. She took to spending her time at the supermarket, wandering through the aisles. “I found that food was the lens that was easiest to approach things from,” she said. “America is a culture of consumption, so studying consumption was the easiest way to understand America.”\u003c/p>\n\u003cp>Javeri Kadri’s fascination with consumption carried her through college, and into a job analyzing food trends at \u003ca href=\"http://www.biritemarket.com/who-we-are/\">Bi-Rite\u003c/a> market in San Francisco. She began to see turmeric touted everywhere as a holistic remedy for inflammation and other modern ailments—notably in the “\u003ca href=\"http://blog.myfitnesspal.com/golden-milk-turmeric-latte/\">golden milk\u003c/a>” or turmeric latte that had taken the world by storm. In 2016, a \u003ca href=\"https://think.storage.googleapis.com/docs/FoodTrends-2016.pdf\">Google report on food trends\u003c/a> identified turmeric as the year’s “rising star.” Between November 2015 and January 2016, online searches for the golden spice shot up by 56 percent. From 2013 to 2017, the amount of turmeric exported from India grew rapidly, climbing from 77,000 to \u003ca href=\"http://www.indianspices.com/sites/default/files/Major%20Item%20wise%20Export%202016-17.pdf\">116,000 tons\u003c/a>.\u003c/p>\n\u003cp>Western consumers were finally catching on to what Ayurvedic medicine had taught for thousands of years—that turmeric can do wonders for one’s health. \u003ca href=\"https://www.umm.edu/health/medical/altmed/herb/turmeric\">Researchers\u003c/a> were suggesting that \u003ca href=\"https://examine.com/supplements/curcumin/\">curcumin\u003c/a>, the chemical that colors turmeric such a bright orange, might aid in reducing inflammation and could fight off or cure indigestion, depression, heart disease, and even cancer.\u003c/p>\n\u003cfigure id=\"attachment_125099\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the American turmeric craze grew, Javeri Kadri wondered, “Why is turmeric important now, when Gwyneth Paltrow is \u003ca href=\"https://goop.com/recipes/ginger-turmeric-latte/\">raving\u003c/a> about it? Why was it not important when thousands of Indian immigrants were eating it?” She wanted to know who was benefiting from the spice’s newfound popularity.\u003c/p>\n\u003ch4>\u003cstrong>A Company Connected to Culture\u003c/strong>\u003c/h4>\n\u003cp>These questions stuck with Javeri Kadri. Then, in a flurry of events, her entire life changed. In late January, President Trump announced his travel ban. Concerned she would have trouble returning to India in the future, she bought a one-way ticket home. It was a chance to be closer to family, and an opportunity to learn more about the Indian spice industry.\u003c/p>\n\u003cp>Her plan: to find the farmers who were growing turmeric and begin her own single-source spice company. Javeri Kadri hoped that in doing this, she would be able to connect with an ancient part of her culture, one she knew so little about.\u003c/p>\n\u003cp>When she first began to meet farmers, she found their turmeric was unusable. “Often,” she said, “[Indian] farmers are in a real bind and have to sprinkle a cocktail of pesticides over everything they grow because that’s the only way to survive.” A 2013-14 \u003ca href=\"https://economictimes.indiatimes.com/news/economy/agriculture/high-pesticides-in-vegetables-and-other-foods-government-report/articleshow/46108223.cms\">Indian government report,\u003c/a> in fact, noted 11 percent of spice samples contained higher pesticide residue than was considered safe.\u003c/p>\n\u003cfigure id=\"attachment_125095\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg\" alt=\"The Indian Institute of Spices Research.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-125095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Indian Institute of Spices Research. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just when she was on the brink of giving up, Javeri Kadri met Dr. D Prasath, head scientist at the Indian \u003ca href=\"http://www.spices.res.in/\">Institute of Spices Research\u003c/a>. He presented her with a new proposition. “It’s not just that there’s no upscale [wholesale] market for these spices. There’s a problem in the story that’s being told. And somebody needs to fix that.” Long after the British rule in India ended, an image of India as the “fiery land of exotic spices,” as Javeri Kadri described it, stuck, often supplanting any real information about the spice trade.\u003c/p>\n\u003cp>Having studied both American and Indian consumption and in the divide between the two cultures, Javeri Kadri was uniquely positioned to address the problem. She wanted to tell her farmers’ stories, pay them well, and present consumers with a new image of her country. It was no small task for a 23-year-old first-time business owner. But after Prasath connected Javeri Kadri with Prabhu, she had her source in place and scrambled to put all the pieces of her business together.\u003c/p>\n\u003cp>Diaspora has grown quickly since it was founded in August 2017. So far, Javeri Kadri has bought one ton of Prabhu’s turmeric, but with orders already streaming in for 2018, she plans to place another large order soon. For the foreseeable future, at least, Prabhu grows enough turmeric to continue meeting her demand. “He has enough supply for me [to buy] 25 tons, and I’ve bought one ton. So until I grow by 25, I don’t need to change farmers,” she said.\u003c/p>\n\u003cfigure id=\"attachment_125101\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg\" alt=\"Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \" width=\"1200\" height=\"987\" class=\"size-full wp-image-125101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1020x839.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1180x971.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-960x790.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-375x308.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-520x428.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Prabhu’s farming methods are spreading among farmers in his area: Slowly, seeing what a good return Prabhu gets and how healthy his soil is, some have moved away from pesticide-heavy farming. Additionally, the\u003ca href=\"http://www.spices.res.in/index.php?option=com_content&view=article&id=244\"> turmeric variety\u003c/a> Prabhu grows requires less water than some and has a higher content of curcumin.\u003c/p>\n\u003cp>Meanwhile in the U.S., Javeri Kadri’s turmeric has piqued the interest of home cooks around the country, and a \u003ca href=\"https://www.diasporaco.com/cooking-with-gold/\">community-sourced cookbook\u003c/a> is in the works.\u003c/p>\n\u003ch4>\u003cstrong>Dreaming Big\u003c/strong>\u003c/h4>\n\u003cp>From the farmer she works with to the people she employs, Javeri Kadri has been able to create the kind of business she longed for when she felt so lost in America.\u003c/p>\n\u003cp>“I can use my business to champion for fellow women of color and queers of color,” she says. “It’s been so wonderful to use the business as a way to collaborate with and hire people that I feel aren’t getting the recognition they deserve.”\u003c/p>\n\u003cp>Recently, Javeri Kadri traveled to Andhra Pradesh and saw the marigolds in full bloom. She watched in delight as turmeric was pulled from the soil and piled high next to the golden flowers. She hopes some day to expand her business beyond turmeric to other spices like vanilla, cloves, and cinnamon.\u003c/p>\n\u003cp>“The dream,” Javeri Kadri said, “is eventually there will be this kind of transparency around all spices. To be a radical spice company that is putting money in the hands of farmers but also feeding the world… Big dreams, big dreams.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This post originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/02/01/a-queer-female-entrepreneur-is-taking-back-turmeric-for-indian-farmers/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "The founder of Oakland-based Diaspora Co. aims to deconstruct colonial trade practices and champion women and queer people of color.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>The founder of Oakland-based Diaspora Co. aims to deconstruct colonial trade practices and champion women and queer people of color.\u003c/em>\u003c/p>\n\u003cp>Sana Javeri Kadri is a 24-year-old queer immigrant woman of color. And as far as she is concerned, that has everything to do with how she runs her business, \u003ca href=\"https://www.diasporaco.com/\">Diaspora Co.\u003c/a>, a turmeric company that puts money into the hands of farmers in her home country of India and queer people of color in her current community of Oakland, California.\u003c/p>\n\u003cp>With the hope of changing centuries-old trade practices left over from colonial times, Javeri Kadri sources all her turmeric from Kasaraneni Prabhu, and compensates him fairly. Prabhu is a fourth-generation turmeric farmer in the Andhra Pradesh state in Southeast India. While all of the neighboring turmeric farms are sprayed with pesticides, Prabhu’s is pesticide-free.\u003c/p>\n\u003cp>“A traditional pest control method,” Javeri Kadri explained, “is to grow marigolds alongside the turmeric, which acts as a perfect companion crop and pest repellent.” When the marigolds bloom—revealing a stunning array of orange and yellow petals—Prabhu knows his turmeric is ready to harvest.\u003c/p>\n\u003cfigure id=\"attachment_125100\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg\" alt=\"Turmeric seedlings in the field. \" width=\"1200\" height=\"1012\" class=\"size-full wp-image-125100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1020x860.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1180x995.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-960x810.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-240x202.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-375x316.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-520x439.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric seedlings in the field. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I truly, truly believe that the correct way to do business is to be completely transparent—about your sourcing, your sustainability, your commitments, your finances, all of it,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With this conviction, she’s frank about what she pays Prabhu—$1.50 to $1.75 per pound of turmeric, compared to the going rate of roughly 15 cents per pound that other buyers around the world pay Indian farmers for bulk orders of their product. “That’s just evil,” Javeri Kadri said about the market rate of the spice.\u003c/p>\n\u003cp>And in Oakland, where she has lived for the past year and a half, she’s committed to making Diaspora “radically inclusive” as a way of supporting marginalized communities whenever possible. At a time in the food industry when allegations of sexual assault come out daily, and woman, queer people, and people of color continue to get the short end of the stick, Javeri Kadri wants to create a business that will combat that toxicity.\u003c/p>\n\u003cp>For Javeri Kadri, that started with the hiring of queer people—especially those of color—whenever possible. When she first got Diaspora up and running, she considered working with a large company to pack her turmeric. “But,” she said, “I quickly realized that getting to pay my community was so much more wonderful.” The time was right, it seemed, to claim space for a new kind of business—a business that Kadri says is, “committed to social justice, to equity, and to making space for people that are disadvantaged by Plain-Jane capitalism.”\u003c/p>\n\u003cp>Javeri Kadri sells her product through \u003ca href=\"https://www.diasporaco.com/new-products/\">the shop on her website\u003c/a>. It comes in mason jars, tins, and bags, all recognizable from their brightly colored yellow and pink labels containing the silhouette of a single marigold. Customers pay more for Diaspora turmeric than they would for most other brands, but Javeri Kadri says this is because she pays her farmer much more for his product than other companies.\u003c/p>\n\u003cfigure id=\"attachment_125097\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg\" alt=\"Diaspora turmeric in packages.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Diaspora turmeric in packages. \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Javeri Kadri’s little company has already made an impact in both Andhra Pradesh and Oakland, supporting an Indian farmer’s operations, and offering American consumers an equitable model for how spices can be both sourced and sold—but before she had a business at all, her fascination with spices was sparked by a need to know more about herself and her home country.\u003c/p>\n\u003ch4>\u003cstrong>Out of Place Everywhere\u003c/strong>\u003c/h4>\n\u003cp>In 1992, around the time Javeri Kadri was born, Mumbai was a city torn in two. Muslim-Hindu riots were exploding. Houses were aflame, bodies lay in the streets, and hundreds of people were killed. For her Muslim-Hindu family, it was a time of profound anxiety that set the tone for Javeri Kadri’s early life. India was also opening its gates to Western trade, and American pop culture was flooding into the country. Her Indian-born, U.S.-educated parents had a foot in each world. As Javeri Kadri got older, she did not feel she belonged in either place.\u003c/p>\n\u003cfigure id=\"attachment_125098\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg\" alt=\"Javeri Kadri with her mother as a child.\" width=\"960\" height=\"720\" class=\"size-full wp-image-125098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Javeri Kadri with her mother as a child. \u003ccite>(Photo courtesy of Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she did not yet have the vocabulary to describe herself, Javeri Kadri was gay. And as is so common for young queer kids, school was a challenge. After moving to Italy for high school, she found herself in Southern California for college, where she hoped she would finally fit in. But in America, nothing felt quite right. She took to spending her time at the supermarket, wandering through the aisles. “I found that food was the lens that was easiest to approach things from,” she said. “America is a culture of consumption, so studying consumption was the easiest way to understand America.”\u003c/p>\n\u003cp>Javeri Kadri’s fascination with consumption carried her through college, and into a job analyzing food trends at \u003ca href=\"http://www.biritemarket.com/who-we-are/\">Bi-Rite\u003c/a> market in San Francisco. She began to see turmeric touted everywhere as a holistic remedy for inflammation and other modern ailments—notably in the “\u003ca href=\"http://blog.myfitnesspal.com/golden-milk-turmeric-latte/\">golden milk\u003c/a>” or turmeric latte that had taken the world by storm. In 2016, a \u003ca href=\"https://think.storage.googleapis.com/docs/FoodTrends-2016.pdf\">Google report on food trends\u003c/a> identified turmeric as the year’s “rising star.” Between November 2015 and January 2016, online searches for the golden spice shot up by 56 percent. From 2013 to 2017, the amount of turmeric exported from India grew rapidly, climbing from 77,000 to \u003ca href=\"http://www.indianspices.com/sites/default/files/Major%20Item%20wise%20Export%202016-17.pdf\">116,000 tons\u003c/a>.\u003c/p>\n\u003cp>Western consumers were finally catching on to what Ayurvedic medicine had taught for thousands of years—that turmeric can do wonders for one’s health. \u003ca href=\"https://www.umm.edu/health/medical/altmed/herb/turmeric\">Researchers\u003c/a> were suggesting that \u003ca href=\"https://examine.com/supplements/curcumin/\">curcumin\u003c/a>, the chemical that colors turmeric such a bright orange, might aid in reducing inflammation and could fight off or cure indigestion, depression, heart disease, and even cancer.\u003c/p>\n\u003cfigure id=\"attachment_125099\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the American turmeric craze grew, Javeri Kadri wondered, “Why is turmeric important now, when Gwyneth Paltrow is \u003ca href=\"https://goop.com/recipes/ginger-turmeric-latte/\">raving\u003c/a> about it? Why was it not important when thousands of Indian immigrants were eating it?” She wanted to know who was benefiting from the spice’s newfound popularity.\u003c/p>\n\u003ch4>\u003cstrong>A Company Connected to Culture\u003c/strong>\u003c/h4>\n\u003cp>These questions stuck with Javeri Kadri. Then, in a flurry of events, her entire life changed. In late January, President Trump announced his travel ban. Concerned she would have trouble returning to India in the future, she bought a one-way ticket home. It was a chance to be closer to family, and an opportunity to learn more about the Indian spice industry.\u003c/p>\n\u003cp>Her plan: to find the farmers who were growing turmeric and begin her own single-source spice company. Javeri Kadri hoped that in doing this, she would be able to connect with an ancient part of her culture, one she knew so little about.\u003c/p>\n\u003cp>When she first began to meet farmers, she found their turmeric was unusable. “Often,” she said, “[Indian] farmers are in a real bind and have to sprinkle a cocktail of pesticides over everything they grow because that’s the only way to survive.” A 2013-14 \u003ca href=\"https://economictimes.indiatimes.com/news/economy/agriculture/high-pesticides-in-vegetables-and-other-foods-government-report/articleshow/46108223.cms\">Indian government report,\u003c/a> in fact, noted 11 percent of spice samples contained higher pesticide residue than was considered safe.\u003c/p>\n\u003cfigure id=\"attachment_125095\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg\" alt=\"The Indian Institute of Spices Research.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-125095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Indian Institute of Spices Research. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just when she was on the brink of giving up, Javeri Kadri met Dr. D Prasath, head scientist at the Indian \u003ca href=\"http://www.spices.res.in/\">Institute of Spices Research\u003c/a>. He presented her with a new proposition. “It’s not just that there’s no upscale [wholesale] market for these spices. There’s a problem in the story that’s being told. And somebody needs to fix that.” Long after the British rule in India ended, an image of India as the “fiery land of exotic spices,” as Javeri Kadri described it, stuck, often supplanting any real information about the spice trade.\u003c/p>\n\u003cp>Having studied both American and Indian consumption and in the divide between the two cultures, Javeri Kadri was uniquely positioned to address the problem. She wanted to tell her farmers’ stories, pay them well, and present consumers with a new image of her country. It was no small task for a 23-year-old first-time business owner. But after Prasath connected Javeri Kadri with Prabhu, she had her source in place and scrambled to put all the pieces of her business together.\u003c/p>\n\u003cp>Diaspora has grown quickly since it was founded in August 2017. So far, Javeri Kadri has bought one ton of Prabhu’s turmeric, but with orders already streaming in for 2018, she plans to place another large order soon. For the foreseeable future, at least, Prabhu grows enough turmeric to continue meeting her demand. “He has enough supply for me [to buy] 25 tons, and I’ve bought one ton. So until I grow by 25, I don’t need to change farmers,” she said.\u003c/p>\n\u003cfigure id=\"attachment_125101\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg\" alt=\"Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \" width=\"1200\" height=\"987\" class=\"size-full wp-image-125101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1020x839.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1180x971.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-960x790.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-375x308.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-520x428.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Prabhu’s farming methods are spreading among farmers in his area: Slowly, seeing what a good return Prabhu gets and how healthy his soil is, some have moved away from pesticide-heavy farming. Additionally, the\u003ca href=\"http://www.spices.res.in/index.php?option=com_content&view=article&id=244\"> turmeric variety\u003c/a> Prabhu grows requires less water than some and has a higher content of curcumin.\u003c/p>\n\u003cp>Meanwhile in the U.S., Javeri Kadri’s turmeric has piqued the interest of home cooks around the country, and a \u003ca href=\"https://www.diasporaco.com/cooking-with-gold/\">community-sourced cookbook\u003c/a> is in the works.\u003c/p>\n\u003ch4>\u003cstrong>Dreaming Big\u003c/strong>\u003c/h4>\n\u003cp>From the farmer she works with to the people she employs, Javeri Kadri has been able to create the kind of business she longed for when she felt so lost in America.\u003c/p>\n\u003cp>“I can use my business to champion for fellow women of color and queers of color,” she says. “It’s been so wonderful to use the business as a way to collaborate with and hire people that I feel aren’t getting the recognition they deserve.”\u003c/p>\n\u003cp>Recently, Javeri Kadri traveled to Andhra Pradesh and saw the marigolds in full bloom. She watched in delight as turmeric was pulled from the soil and piled high next to the golden flowers. She hopes some day to expand her business beyond turmeric to other spices like vanilla, cloves, and cinnamon.\u003c/p>\n\u003cp>“The dream,” Javeri Kadri said, “is eventually there will be this kind of transparency around all spices. To be a radical spice company that is putting money in the hands of farmers but also feeding the world… Big dreams, big dreams.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This post originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/02/01/a-queer-female-entrepreneur-is-taking-back-turmeric-for-indian-farmers/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken",
"title": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chicken soaked in buttermilk brine fried to crisp and light perfection\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve concluded that fried chicken is never going out of style. I don’t care how many gluten-free folks and vegans roam the earth, they will always be outnumbered by lovers of fried chicken. I’m making light of dietary restrictions, but truthfully I understand how those little changes in diet can make a big impact in quality of life. We’re lucky that there are so many menu options these days. If I could count how much fried chicken I’ve \u003ca href=\"http://www.brownsugarkitchen.com/\">cooked and served\u003c/a> in the past 10 years…\u003c/p>\n\u003cfigure id=\"attachment_124065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3398-new.jpg\" alt=\"Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany Cornmeal Waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t remember a week growing up when we didn’t have fried chicken at least twice…maybe more. It was my mother’s go-to protein and one I think she found very satisfying to prepare. No doubt that it reminded her of her own mother. And I feel the same way today. My mom always placed her flour and spices in a paper bag and tossed in the chicken to coat it that way. There was a \u003ca href=\"https://en.wikipedia.org/wiki/Shake_%27n_Bake\">commercial product\u003c/a> that suggested this technique. Those of us who are old enough, I’m sure recall.\u003c/p>\n\u003cp>I know that many people find cooking with a large amount of hot oil very intimidating and I can’t encourage enough attention to safety and caution when frying. Make sure you’re not distracted and that everyone in the vicinity is aware of your activity. If you fry at the right temperature, the oil should create a nice rolling bubble. There shouldn’t be any smoke or splatter. Also, the key is to not overcrowd the pot. \u003c/p>\n\u003cfigure id=\"attachment_124125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3394-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brown Sugar Kitchen’s Buttermilk Fried Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole chicken, cut into 8 pieces\u003c/li>\n\u003cli>¼ cup blackening spice (\u003cem>see details below\u003c/em>)\u003c/li>\n\u003cli>1 tablespoon dried tarragon\u003c/li>\n\u003cli>2 tablespoons minced fresh parsley\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1-½ cup all-purpose flour\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 tablespoon freshly ground pepper\u003c/li>\n\u003cli>Canola or rice bran oil for deep-frying (amount depends on the size of the pot being used)\u003c/li>\n\u003cul>\n\u003cstrong>\u003cem>For the blackening spice:\u003c/em>\u003c/strong>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon onion powder\u003c/li>\n\u003cli>2 teaspoons garlic powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_124103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2340-new.jpg\" alt=\"Cut 1 whole chicken into 8 pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 whole chicken into 8 pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place chicken in a large bowl and rub with blackening spice (cayenne pepper, sweet paprika, thyme, oregano, 1 tsp black pepper, onion powder, garlic powder, 2 tsp salt). Add the dried tarragon and freshly chopped parsley and toss to coat. Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_124106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2364-new.jpg\" alt=\"Place chicken in a large bowl and add tarragon, parsley, and blackening spice, tossing to coat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place chicken in a large bowl and rub with blackening spice, add the dried tarragon and freshly chopped parsley and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2397-new.jpg\" alt=\"Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350°F/180°C. In a deep enameled cast-iron pot, add oil to a depth of 3-4 in and heat the oil to 350°F/180°C. Set a wire rack on top of a rimmed baking sheet.\u003c/li>\n\u003cli>In a large wide bowl, combine the flour, 1 tbsp salt, and 1 tbsp black pepper. One piece at a time, transfer the chicken from the marinade to the flour mixture. Dredge the chicken in the flour mixture, shaking off the excess.\u003c/li>\n\u003cli>Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. Remove from the oven and allow to rest for 5 to 10 minutes. Repeat with the remaining chicken. Serve immediately to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>.\u003c/li>\n\u003cfigure id=\"attachment_124158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3137-new.jpg\" alt=\"Heat oil in a large pot to 350°F. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally, until they are cooked through, 12 to 15 minutes depending on their size.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-124158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large pot to 350°F. Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3211-new.jpg\" alt=\"Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3396-new.jpg\" alt=\"Remove from the oven and allow to rest for 5 to 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124126\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and allow to rest for 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3463-new.jpg\" alt=\"Serve Buttermilk Fried Chicken with Cornmeal Waffles and Apple Cider Syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Buttermilk Fried Chicken with \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles and Apple Cider Syrup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her acclaimed Buttermilk Fried Chicken. A perfect complement to Cornmeal Waffles with Apple Cider Syrup (recipe coming soon!). ",
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"description": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her acclaimed Buttermilk Fried Chicken. A perfect complement to Cornmeal Waffles with Apple Cider Syrup (recipe coming soon!). ",
"title": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken | KQED",
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"headline": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chicken soaked in buttermilk brine fried to crisp and light perfection\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve concluded that fried chicken is never going out of style. I don’t care how many gluten-free folks and vegans roam the earth, they will always be outnumbered by lovers of fried chicken. I’m making light of dietary restrictions, but truthfully I understand how those little changes in diet can make a big impact in quality of life. We’re lucky that there are so many menu options these days. If I could count how much fried chicken I’ve \u003ca href=\"http://www.brownsugarkitchen.com/\">cooked and served\u003c/a> in the past 10 years…\u003c/p>\n\u003cfigure id=\"attachment_124065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3398-new.jpg\" alt=\"Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany Cornmeal Waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t remember a week growing up when we didn’t have fried chicken at least twice…maybe more. It was my mother’s go-to protein and one I think she found very satisfying to prepare. No doubt that it reminded her of her own mother. And I feel the same way today. My mom always placed her flour and spices in a paper bag and tossed in the chicken to coat it that way. There was a \u003ca href=\"https://en.wikipedia.org/wiki/Shake_%27n_Bake\">commercial product\u003c/a> that suggested this technique. Those of us who are old enough, I’m sure recall.\u003c/p>\n\u003cp>I know that many people find cooking with a large amount of hot oil very intimidating and I can’t encourage enough attention to safety and caution when frying. Make sure you’re not distracted and that everyone in the vicinity is aware of your activity. If you fry at the right temperature, the oil should create a nice rolling bubble. There shouldn’t be any smoke or splatter. Also, the key is to not overcrowd the pot. \u003c/p>\n\u003cfigure id=\"attachment_124125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3394-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brown Sugar Kitchen’s Buttermilk Fried Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole chicken, cut into 8 pieces\u003c/li>\n\u003cli>¼ cup blackening spice (\u003cem>see details below\u003c/em>)\u003c/li>\n\u003cli>1 tablespoon dried tarragon\u003c/li>\n\u003cli>2 tablespoons minced fresh parsley\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1-½ cup all-purpose flour\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 tablespoon freshly ground pepper\u003c/li>\n\u003cli>Canola or rice bran oil for deep-frying (amount depends on the size of the pot being used)\u003c/li>\n\u003cul>\n\u003cstrong>\u003cem>For the blackening spice:\u003c/em>\u003c/strong>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon onion powder\u003c/li>\n\u003cli>2 teaspoons garlic powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_124103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2340-new.jpg\" alt=\"Cut 1 whole chicken into 8 pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 whole chicken into 8 pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place chicken in a large bowl and rub with blackening spice (cayenne pepper, sweet paprika, thyme, oregano, 1 tsp black pepper, onion powder, garlic powder, 2 tsp salt). Add the dried tarragon and freshly chopped parsley and toss to coat. Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_124106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2364-new.jpg\" alt=\"Place chicken in a large bowl and add tarragon, parsley, and blackening spice, tossing to coat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place chicken in a large bowl and rub with blackening spice, add the dried tarragon and freshly chopped parsley and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2397-new.jpg\" alt=\"Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350°F/180°C. In a deep enameled cast-iron pot, add oil to a depth of 3-4 in and heat the oil to 350°F/180°C. Set a wire rack on top of a rimmed baking sheet.\u003c/li>\n\u003cli>In a large wide bowl, combine the flour, 1 tbsp salt, and 1 tbsp black pepper. One piece at a time, transfer the chicken from the marinade to the flour mixture. Dredge the chicken in the flour mixture, shaking off the excess.\u003c/li>\n\u003cli>Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. Remove from the oven and allow to rest for 5 to 10 minutes. Repeat with the remaining chicken. Serve immediately to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>.\u003c/li>\n\u003cfigure id=\"attachment_124158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3137-new.jpg\" alt=\"Heat oil in a large pot to 350°F. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally, until they are cooked through, 12 to 15 minutes depending on their size.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-124158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large pot to 350°F. Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3211-new.jpg\" alt=\"Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3396-new.jpg\" alt=\"Remove from the oven and allow to rest for 5 to 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124126\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and allow to rest for 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3463-new.jpg\" alt=\"Serve Buttermilk Fried Chicken with Cornmeal Waffles and Apple Cider Syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Buttermilk Fried Chicken with \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles and Apple Cider Syrup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Black Restaurant Week: Across U.S., Events Remind Diners, 'We're Here. Support Us'",
"title": "Black Restaurant Week: Across U.S., Events Remind Diners, 'We're Here. Support Us'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oakland is a city that's rapidly gentrifying, shedding much of its African-American population along the way. The California city, which was 47 percent black in 1980, is now divided roughly into a quarter each of black, white, Asian and Hispanic residents.\u003c/p>\n\u003cp>The sense of the city's changing identity has ended up helping Adrian Henderson's business. He's co-owner of Kingston 11 Cuisine, a Caribbean restaurant in a neighborhood that's changed so much lately that it goes by the dual name of Koreatown Northgate.\u003c/p>\n\u003cp>\"Here in Oakland, folks are seeing black folks being pushed out,\" Henderson says. \"We're a community-based restaurant, so people of color are supporting our business. Any black-owned business or restaurant is being over-supported now, which is great, right?\"\u003c/p>\n\u003cp>To help spread the word about which restaurants are in fact owned by African-Americans, Henderson participates in Bay Area Black Restaurant Week. Over the past couple of years, such promotions have spread to essentially every major city with a substantial African-American population, including Houston, Detroit, Charlotte, Atlanta and New Orleans, along with smaller cities such as Richmond, Va., and Madison, Wis.\u003c/p>\n\u003cp>\"Some of the restaurants that participate in black restaurant week want to remind African-American consumers that are conscientious with their dollars that they're there,\" says Marcia Chatelain, a Georgetown University historian who is working on a book about race and fast food.\u003c/p>\n\u003cfigure id=\"attachment_125065\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg\" alt=\"After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the promotions, diners can often receive multi-course meals at a discount. In some cities, however, it's simply a way of drawing attention to what's on offer all the time at black-owned restaurants, a pure exercise in branding and promotion. Chicago's version is going on \u003ca href=\"http://chiblackrestaurantweek.com/\">this week\u003c/a>. \u003ca href=\"http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bs-fo-black-restaurant-challenge-20180123-story.html\">Baltimore's Black Restaurant Challenge\u003c/a> is continuing throughout most of February. Other cities will follow course throughout the spring.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The idea seems to have spread around the country largely through social media, with local events sponsored variously by public relations consultants, a wine distributor, a radio station and the restaurants themselves.\u003c/p>\n\u003cp>Lauran Smith, the organizer of Chicago Black Restaurant Week, works as a public school guidance counselor. \"For me personally, it came from the fact that I really did not feel like I was celebrating my history enough, and food is something I like,\" she says. \"I created black restaurant week for Chicago to celebrate the fact that we have a lot of delicious businesses in our community.\"\u003c/p>\n\u003cp>Spreading the word has worked. In 2016, eight restaurants participated in Memphis Black Restaurant Week, attracting a total of 3,135 customers. Last year, the number of restaurants grew to 14, which collectively saw more than 6,200 patrons walk in the door over the course of the week.\u003c/p>\n\u003cp>It wasn't rocket science, says Cynthia Daniels, a social media manager who came up with the idea in Memphis. The city already held celebrations for nearly every other type of food — Italian, Mexican, barbecue. HM Dessert Lounge, the black-owned restaurant she was working with, didn't have a marketing budget. By banding together with others, the event was able to draw a considerable amount of publicity, which has also been the case in other cities.\u003c/p>\n\u003cfigure id=\"attachment_125066\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg\" alt=\"This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When black restaurant week started, we were new, so it gave us a lot of exposure,\" says Terrence Callicutt, an owner of Scoops Parlor, a Memphis ice cream shop that also serves sandwiches and crepes.\u003c/p>\n\u003cp>The type of restaurants that are included in various cities range from takeout joints that serve fried fish and chicken to high-end establishments such as the 40/40 Club in Manhattan, a lounge co-owned by hip hop mogul Jay Z.\u003c/p>\n\u003cp>Overall, African-Americans lag when it comes to running restaurants. Blacks make up 13 percent of the population, but only 8 percent of restaurant owners and the same share of restaurant managers, according to the National Restaurant Association.\u003c/p>\n\u003cp>There are African-Americans who are celebrity chefs, such as Carla Hall and Pat Neely. In general, however, blacks often struggle to come up with the capital necessary to open and run restaurants, in part due to the legacy of lack of wealth formation among African-Americans and ongoing discrimination. \"Most black restaurant owners, they take their life savings, open the restaurants and hope for the best,\" Daniels says.\u003c/p>\n\u003cp>Black ownership of restaurants, along with other types of businesses, was often more robust during the Jim Crow era of segregation, at least in some cities. Black-owned businesses served black customers that white owners could not or would not. \"There have been black-owned restaurants as long as there have been racially segregated neighborhoods,\" says Sharon Zukin, a sociologist at Brooklyn College.\u003c/p>\n\u003cp>Black restaurants provided important meeting places during the civil rights era. Paschal's Motor Lodge and Restaurant in Atlanta was a regular gathering spot for Martin Luther King and allied activists. \"If you wanted to know what was going on, that's where most of the discussion ... and where much of the planning was taking place,\" Andrew Young, a King aide who went on to become mayor of Atlanta, \u003ca href=\"https://www.washingtonpost.com/lifestyle/style/paschals-once-a-civil-rights-landmark-is-in-tatters/2011/07/25/gIQAY5xFUJ_story.html?utm_term=.de4110a390d0\">told\u003c/a> \u003cem>The Washington Post\u003c/em> in 2011.\u003c/p>\n\u003cp>Following passage of the 1964 Civil Rights Act, blacks could eat at the lunch counters or restaurants of their choice, no longer restricted to places in their neighborhoods. Roughly around the same time, the construction of interstate highways tore through many traditionally black urban centers, displacing residents and disrupting business. And the rise of fast-food chains didn't help local restaurateurs.\u003c/p>\n\u003cp>\"There was a real clear downfall in black restaurant ownership after Jim Crow ended,\" says Angela Jill Cooley, the author of \u003cem>To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South\u003c/em>. \"Black diners had different options then. They didn't necessarily have to stay in their 'race businesses,' as they would have called them at the time.\"\u003c/p>\n\u003cp>Blacks remain the most underrepresented racial or ethnic group when it comes to overall business ownership, according to a working paper by University of California, Santa Cruz economist \u003ca href=\"https://people.ucsc.edu/~rfairlie/\">Robert Fairlie.\u003c/a> It continues to be harder for them to get credit to start restaurants. It's common for African-Americans who complete culinary training to go into catering, which has far less overhead than restaurants that require large floor spaces and staffs.\u003c/p>\n\u003cfigure id=\"attachment_125063\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg\" alt=\"Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black restaurant week organizers say that patrons don't always know about the options that do exist. Sometimes, even black food entrepreneurs weren't aware of how many colleagues they have in their cities. The events have brought them together in many cases to share information about trends and employees. \"It's made people want to start their own businesses,\" says Smith, the organizer of Chicago Black Restaurant Week.\u003c/p>\n\u003cp>The main thing it's done is underscore the number of restaurants owned locally by African-Americans, in hopes of attracting more support. \"It highlights a strong need for African-Americans to support Africans-Americans in restaurants,\" says Todd Richards, a chef and cookbook author in Atlanta. \"We can't talk about discrimination if we're not going into our own restaurants and supporting them.\"\u003c/p>\n\u003cp>Of course, black restaurant owners are happy to welcome customers of all backgrounds. Pass Da Peas is a carryout spot in Milwaukee offering wings, catfish fingers and ribs. It doesn't typically see a lot of white customers, but black restaurant week brought more around.\u003c/p>\n\u003cp>\"I got a bunch of Caucasian brothers and sisters coming in, and I was taken aback,\" says owner Thromentta Anderson. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Blacks often struggle to raise capital to open and run restaurants, a legacy of discrimination. Over the past few years, promotions to help diners know which restaurants are black-owned have spread.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oakland is a city that's rapidly gentrifying, shedding much of its African-American population along the way. The California city, which was 47 percent black in 1980, is now divided roughly into a quarter each of black, white, Asian and Hispanic residents.\u003c/p>\n\u003cp>The sense of the city's changing identity has ended up helping Adrian Henderson's business. He's co-owner of Kingston 11 Cuisine, a Caribbean restaurant in a neighborhood that's changed so much lately that it goes by the dual name of Koreatown Northgate.\u003c/p>\n\u003cp>\"Here in Oakland, folks are seeing black folks being pushed out,\" Henderson says. \"We're a community-based restaurant, so people of color are supporting our business. Any black-owned business or restaurant is being over-supported now, which is great, right?\"\u003c/p>\n\u003cp>To help spread the word about which restaurants are in fact owned by African-Americans, Henderson participates in Bay Area Black Restaurant Week. Over the past couple of years, such promotions have spread to essentially every major city with a substantial African-American population, including Houston, Detroit, Charlotte, Atlanta and New Orleans, along with smaller cities such as Richmond, Va., and Madison, Wis.\u003c/p>\n\u003cp>\"Some of the restaurants that participate in black restaurant week want to remind African-American consumers that are conscientious with their dollars that they're there,\" says Marcia Chatelain, a Georgetown University historian who is working on a book about race and fast food.\u003c/p>\n\u003cfigure id=\"attachment_125065\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg\" alt=\"After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the promotions, diners can often receive multi-course meals at a discount. In some cities, however, it's simply a way of drawing attention to what's on offer all the time at black-owned restaurants, a pure exercise in branding and promotion. Chicago's version is going on \u003ca href=\"http://chiblackrestaurantweek.com/\">this week\u003c/a>. \u003ca href=\"http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bs-fo-black-restaurant-challenge-20180123-story.html\">Baltimore's Black Restaurant Challenge\u003c/a> is continuing throughout most of February. Other cities will follow course throughout the spring.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea seems to have spread around the country largely through social media, with local events sponsored variously by public relations consultants, a wine distributor, a radio station and the restaurants themselves.\u003c/p>\n\u003cp>Lauran Smith, the organizer of Chicago Black Restaurant Week, works as a public school guidance counselor. \"For me personally, it came from the fact that I really did not feel like I was celebrating my history enough, and food is something I like,\" she says. \"I created black restaurant week for Chicago to celebrate the fact that we have a lot of delicious businesses in our community.\"\u003c/p>\n\u003cp>Spreading the word has worked. In 2016, eight restaurants participated in Memphis Black Restaurant Week, attracting a total of 3,135 customers. Last year, the number of restaurants grew to 14, which collectively saw more than 6,200 patrons walk in the door over the course of the week.\u003c/p>\n\u003cp>It wasn't rocket science, says Cynthia Daniels, a social media manager who came up with the idea in Memphis. The city already held celebrations for nearly every other type of food — Italian, Mexican, barbecue. HM Dessert Lounge, the black-owned restaurant she was working with, didn't have a marketing budget. By banding together with others, the event was able to draw a considerable amount of publicity, which has also been the case in other cities.\u003c/p>\n\u003cfigure id=\"attachment_125066\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg\" alt=\"This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When black restaurant week started, we were new, so it gave us a lot of exposure,\" says Terrence Callicutt, an owner of Scoops Parlor, a Memphis ice cream shop that also serves sandwiches and crepes.\u003c/p>\n\u003cp>The type of restaurants that are included in various cities range from takeout joints that serve fried fish and chicken to high-end establishments such as the 40/40 Club in Manhattan, a lounge co-owned by hip hop mogul Jay Z.\u003c/p>\n\u003cp>Overall, African-Americans lag when it comes to running restaurants. Blacks make up 13 percent of the population, but only 8 percent of restaurant owners and the same share of restaurant managers, according to the National Restaurant Association.\u003c/p>\n\u003cp>There are African-Americans who are celebrity chefs, such as Carla Hall and Pat Neely. In general, however, blacks often struggle to come up with the capital necessary to open and run restaurants, in part due to the legacy of lack of wealth formation among African-Americans and ongoing discrimination. \"Most black restaurant owners, they take their life savings, open the restaurants and hope for the best,\" Daniels says.\u003c/p>\n\u003cp>Black ownership of restaurants, along with other types of businesses, was often more robust during the Jim Crow era of segregation, at least in some cities. Black-owned businesses served black customers that white owners could not or would not. \"There have been black-owned restaurants as long as there have been racially segregated neighborhoods,\" says Sharon Zukin, a sociologist at Brooklyn College.\u003c/p>\n\u003cp>Black restaurants provided important meeting places during the civil rights era. Paschal's Motor Lodge and Restaurant in Atlanta was a regular gathering spot for Martin Luther King and allied activists. \"If you wanted to know what was going on, that's where most of the discussion ... and where much of the planning was taking place,\" Andrew Young, a King aide who went on to become mayor of Atlanta, \u003ca href=\"https://www.washingtonpost.com/lifestyle/style/paschals-once-a-civil-rights-landmark-is-in-tatters/2011/07/25/gIQAY5xFUJ_story.html?utm_term=.de4110a390d0\">told\u003c/a> \u003cem>The Washington Post\u003c/em> in 2011.\u003c/p>\n\u003cp>Following passage of the 1964 Civil Rights Act, blacks could eat at the lunch counters or restaurants of their choice, no longer restricted to places in their neighborhoods. Roughly around the same time, the construction of interstate highways tore through many traditionally black urban centers, displacing residents and disrupting business. And the rise of fast-food chains didn't help local restaurateurs.\u003c/p>\n\u003cp>\"There was a real clear downfall in black restaurant ownership after Jim Crow ended,\" says Angela Jill Cooley, the author of \u003cem>To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South\u003c/em>. \"Black diners had different options then. They didn't necessarily have to stay in their 'race businesses,' as they would have called them at the time.\"\u003c/p>\n\u003cp>Blacks remain the most underrepresented racial or ethnic group when it comes to overall business ownership, according to a working paper by University of California, Santa Cruz economist \u003ca href=\"https://people.ucsc.edu/~rfairlie/\">Robert Fairlie.\u003c/a> It continues to be harder for them to get credit to start restaurants. It's common for African-Americans who complete culinary training to go into catering, which has far less overhead than restaurants that require large floor spaces and staffs.\u003c/p>\n\u003cfigure id=\"attachment_125063\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg\" alt=\"Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black restaurant week organizers say that patrons don't always know about the options that do exist. Sometimes, even black food entrepreneurs weren't aware of how many colleagues they have in their cities. The events have brought them together in many cases to share information about trends and employees. \"It's made people want to start their own businesses,\" says Smith, the organizer of Chicago Black Restaurant Week.\u003c/p>\n\u003cp>The main thing it's done is underscore the number of restaurants owned locally by African-Americans, in hopes of attracting more support. \"It highlights a strong need for African-Americans to support Africans-Americans in restaurants,\" says Todd Richards, a chef and cookbook author in Atlanta. \"We can't talk about discrimination if we're not going into our own restaurants and supporting them.\"\u003c/p>\n\u003cp>Of course, black restaurant owners are happy to welcome customers of all backgrounds. Pass Da Peas is a carryout spot in Milwaukee offering wings, catfish fingers and ribs. It doesn't typically see a lot of white customers, but black restaurant week brought more around.\u003c/p>\n\u003cp>\"I got a bunch of Caucasian brothers and sisters coming in, and I was taken aback,\" says owner Thromentta Anderson. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating",
"title": "A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This article was originally published on Jan. 9, 2018. It was updated Jan. 5, 2020.\u003c/em>\u003c/p>\n\u003cp>There's a chance you made a New Year's resolution to eat healthier in 2018. You wanted to stick to a well-rounded diet, eat fresh vegetables, or make your own meals on weeknights. But now you're starting to struggle and wonder how you'll keep it up?\u003c/p>\n\u003cp>While food boxes, delivery programs, and meal kits certainly have \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/15/dinner-by-the-numbers-how-do-meal-kits-stack-up/\" target=\"_blank\" rel=\"noopener noreferrer\">their problems\u003c/a>, including some packaging and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/21/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment/\" target=\"_blank\" rel=\"noopener noreferrer\">environmental challenges\u003c/a>, the local Bay Area and health-conscious companies that offer these services can be a useful option to keep you on track. Meal kits have become a booming business, with boxes arriving at your doorstep full of ingredients and directions all pre-packaged for your evening cooking. Even \u003ca href=\"https://shophomemade.com/mealkits/\" target=\"_blank\" rel=\"noopener noreferrer\">Ayesha Curry\u003c/a> is getting in on the meal kit business. And Michelin-starred \u003ca href=\"https://www.chefd.com/collections/dominique-crenn\" target=\"_blank\" rel=\"noopener noreferrer\">Dominique Crenn partnered with the national company Chef'd to offer her meals in prepared kits\u003c/a>. \u003cem>[Ed note: Chef'd has since gone out of business.]\u003c/em>\u003c/p>\n\u003cp>There are kits for you to cook and pre-made meals for you to simply heat, like \u003ca href=\"https://www.gomethodology.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Methodology\u003c/a>. There are local grocery providers who are getting into the meal business and meal providers getting into the restaurant business. Many of them even have options that stick to strict popular diets, if that's your thing.\u003c/p>\n\u003cp>While a lot of these programs are relatively new, CSAs (community-support agriculture) have actually been around for decades. The premise is that you get boxes of produce from your local farms delivered weekly or semi-weekly or even monthly. In exchange, you join and pre-pay for a membership, which helps the farm with orders and cash flow. Often the best way to find a CSA is just to talk to the farmers at your local farmers market. There are some larger providers, however, if you're not sure where to start, like organic \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Fully Belly Farm\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/ourcsa/\" target=\"_blank\" rel=\"noopener noreferrer\">Tara Firma Farms\u003c/a>. We also outline some other options below for getting fresh food at your door.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Try these local meal kit companies, fresh farm Bay Area delivery options, and healthy prepared meals. Maybe one of them will keep you on on track in the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodeggs.com\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Before it struggled and had to lay off employees in 2015, Good Eggs had long been the online spot for local farmers market items. You could have fresh bread and fresh strawberries delivered (in season) to your door. Now with a revamped business plan, Good Eggs also launched a meal kit service that brings you ingredients and recipe instructions for you to make your own farm-sourced meals. Ingredients come in less packaging than the standard meal kit, and are delivered with your regular Good Eggs' grocery order if you have one. The company says 85 percent of the food comes from local farms and the recipes rely on items they already stock, meaning the produce is fairly fresh. Three meals for the week, with three servings each, costs $75/week. There are vegetarian options.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://sunbasket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sun Basket\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Of the major national meal kit companies, Sun Basket is the most Bay Area-based. Executive chef Justine Kelly came from the famous \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Slanted Door\u003c/a> restaurant. Much of the Sun Basket food is also sourced from \u003ca href=\"https://sunbasket.com/farms\" target=\"_blank\" rel=\"noopener noreferrer\">farms\u003c/a> in California or on the West Coast, and is predominantly organic and farmed with sustainable practices -- including seafood that conforms to the Monterey Bay Aquarium Watch List. A three-meal kit, with two servings per meal, cost approximately $72/week. Sun Basket also has a number of dietary options for your weekly meal plan: vegetarian, vegan, gluten-free, pescatarian, the Mediterranean diet, Paleo, or their healthy \"lean & clean\" choice.\u003c/p>\n\u003cfigure id=\"attachment_124332\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\">\u003cimg class=\"size-full wp-image-124332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Carrot offers vegan meal kits. \u003ccite>(Courtesy of Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.purplecarrot.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Purple Carrot\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Purple Carrot is the vegan version of your standard boxed meal kit. Other than the fact that all the recipes are plant-based, it's a fairly straight-forward meal kit service. Not strictly a Bay Area-based company, Purple Carrot was actually started on the East Coast and then expanded to the West Coast after \u003cem>New York Times\u003c/em> food critic Mark Bittman joined the company. (He later left.) The vegan recipes are unique and sometimes time-intensive: eggplant falafel wraps. Purple Carrot also, perhaps oddly, has partnered with Tom Brady's TB12 Sports to offer \"high-performance\" meals. A plan with three meals each week, for two people, costs $72/week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thistle.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Thistle\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you want to cook your own meals, Thistle isn't necessarily the system for you. These meals are pre-made and arrive in clear plastic containers in an insulated bag. These are healthy bowls, salads, soups, and parfaits. A tofu scramble or winter muesli might not be exciting for dinner, but are great for a mid-day meal or snack at the office. The meals are generally gluten-free and dairy-free, and you can build up your meal choices based on what kind of protein you want. The focus, though, is generally on healthy fats and foods low in sugar or sodium. Started in San Francisco as a pressed juice pop-up, Thistle also allows you to add a juice to your meals for an extra $6. For three meals per week, you'll pay $12/meal for vegan meals and $16/meal for meat options.\u003c/p>\n\u003cfigure id=\"attachment_122224\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new.jpg\">\u003cimg class=\"size-large wp-image-122224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg\" alt=\"Kitava Street Tacos with troll-caught wild salmon\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kitava.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kitava\u003c/a> (formerly Mealmade)\u003c/strong>\u003c/p>\n\u003cp>If you're following a strict diet, then Kitava can be a life-saver. Originally called Mealmade and started as a delivery meal service in 2015, the healthy food company opened a brick-and-mortar restaurant called Kitava this past year, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/11/03/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets/\" target=\"_blank\" rel=\"noopener noreferrer\">we reviewed this past November\u003c/a>. The restaurant now serves up meals that meet a variety of diets -- including Paleo and the strict Whole30 program. Meanwhile, the delivery program continues to bring those meals to people's homes. It's not exactly a meal kit, but rather a normal delivery service. Order dishes of plantain bowls, sweet potato mash, or zucchini noodles online. Meals cost $11-$16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://lukeslocal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luke's Local\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Started in 2010, Luke's Local has always been a small, local food delivery company, with a focus on sourcing high-quality meat, fish, produce, and dairy. But in the last couple years, Luke's has expanded to offer meals, chef's snacks (which change weekly), and boxed lunches -- all made in-house by the company's own chefs and butchers. With next-day delivery expanded around much of the Bay Area, Luke's probably delivers to your home Monday-Friday or you can find a pick-up location. There's also a catering arm and a store in Cole Valley that opened in late 2016. The Luke's Local meal bundle plan comes with two each of a meat meal, fish meal, veggie meal, and side salad for $75. Or you can opt for individual meals and sides, or any combination of groceries. A box includes all the meals, produce, meat, and items you've chosen for the week.\u003cem> [Ed note: Luke's Local now offers same day delivery in San Francisco, but has stopped delivery to the East and South Bay.]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Three Stone Hearth\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Inspired by the CSA modal, Three Stone Hearth calls itself a \"community supported kitchen.\" That means there's a Three Stone Hearth store in Berkeley where you can pick-up orders from local producers at set times: fishery day or hot broth bar day. The worker-owned co-op also has individual or group deliveries for a fee. Almost everything is packaged in mason glass jars, which are then returned and recycled. Along with individual items, there are also weekly menus. Right now, for the winter, Three Stone is making hearty soups, beef stroganoff, quinoa salad, and baked spaghetti squash pie. Those meals are about $16-22, depending on serving size, and require a deposit on the glass jars.\u003c/p>\n\u003cfigure id=\"attachment_124333\" class=\"wp-caption aligncenter\" style=\"max-width: 491px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\">\u003cimg class=\"size-full wp-image-124333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\" alt=\"\" width=\"491\" height=\"474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg 491w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-240x232.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-375x362.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-32x32.jpg 32w\" sizes=\"(max-width: 491px) 100vw, 491px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A CSA box from Eat With the Seasons \u003ccite>(Courtesy of Eat With the Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatwiththeseasons.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eat With the Seasons\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you simply want to participate in a CSA and get fresh, organic groceries delivered regularly, then Eat With the Seasons from Farmhouse Foods is an efficient option. Farmhouse Foods started as a single farm in Hollister, with their own CSA back in 2002, but has since expanded to create the Eat With the Seasons program, which partners with other local farms. The items offered vary based on production, demand, and season. Choose a pick-up or delivery option and what size you want for your membership, then choose any add-on options like salads or eggs or even granola, breads, and meats. There are also on-demand choices for a single delivery or pick-up if you don't want a subscription plan. Boxes are then delivered weekly in most of the Bay Area counties. A medium-sized box is $40/week. Or you can visit the cafe in Hollister.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was originally published on Jan. 9, 2018. It was updated Jan. 5, 2020.\u003c/em>\u003c/p>\n\u003cp>There's a chance you made a New Year's resolution to eat healthier in 2018. You wanted to stick to a well-rounded diet, eat fresh vegetables, or make your own meals on weeknights. But now you're starting to struggle and wonder how you'll keep it up?\u003c/p>\n\u003cp>While food boxes, delivery programs, and meal kits certainly have \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/15/dinner-by-the-numbers-how-do-meal-kits-stack-up/\" target=\"_blank\" rel=\"noopener noreferrer\">their problems\u003c/a>, including some packaging and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/21/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment/\" target=\"_blank\" rel=\"noopener noreferrer\">environmental challenges\u003c/a>, the local Bay Area and health-conscious companies that offer these services can be a useful option to keep you on track. Meal kits have become a booming business, with boxes arriving at your doorstep full of ingredients and directions all pre-packaged for your evening cooking. Even \u003ca href=\"https://shophomemade.com/mealkits/\" target=\"_blank\" rel=\"noopener noreferrer\">Ayesha Curry\u003c/a> is getting in on the meal kit business. And Michelin-starred \u003ca href=\"https://www.chefd.com/collections/dominique-crenn\" target=\"_blank\" rel=\"noopener noreferrer\">Dominique Crenn partnered with the national company Chef'd to offer her meals in prepared kits\u003c/a>. \u003cem>[Ed note: Chef'd has since gone out of business.]\u003c/em>\u003c/p>\n\u003cp>There are kits for you to cook and pre-made meals for you to simply heat, like \u003ca href=\"https://www.gomethodology.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Methodology\u003c/a>. There are local grocery providers who are getting into the meal business and meal providers getting into the restaurant business. Many of them even have options that stick to strict popular diets, if that's your thing.\u003c/p>\n\u003cp>While a lot of these programs are relatively new, CSAs (community-support agriculture) have actually been around for decades. The premise is that you get boxes of produce from your local farms delivered weekly or semi-weekly or even monthly. In exchange, you join and pre-pay for a membership, which helps the farm with orders and cash flow. Often the best way to find a CSA is just to talk to the farmers at your local farmers market. There are some larger providers, however, if you're not sure where to start, like organic \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Fully Belly Farm\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/ourcsa/\" target=\"_blank\" rel=\"noopener noreferrer\">Tara Firma Farms\u003c/a>. We also outline some other options below for getting fresh food at your door.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Try these local meal kit companies, fresh farm Bay Area delivery options, and healthy prepared meals. Maybe one of them will keep you on on track in the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodeggs.com\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Before it struggled and had to lay off employees in 2015, Good Eggs had long been the online spot for local farmers market items. You could have fresh bread and fresh strawberries delivered (in season) to your door. Now with a revamped business plan, Good Eggs also launched a meal kit service that brings you ingredients and recipe instructions for you to make your own farm-sourced meals. Ingredients come in less packaging than the standard meal kit, and are delivered with your regular Good Eggs' grocery order if you have one. The company says 85 percent of the food comes from local farms and the recipes rely on items they already stock, meaning the produce is fairly fresh. Three meals for the week, with three servings each, costs $75/week. There are vegetarian options.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://sunbasket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sun Basket\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Of the major national meal kit companies, Sun Basket is the most Bay Area-based. Executive chef Justine Kelly came from the famous \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Slanted Door\u003c/a> restaurant. Much of the Sun Basket food is also sourced from \u003ca href=\"https://sunbasket.com/farms\" target=\"_blank\" rel=\"noopener noreferrer\">farms\u003c/a> in California or on the West Coast, and is predominantly organic and farmed with sustainable practices -- including seafood that conforms to the Monterey Bay Aquarium Watch List. A three-meal kit, with two servings per meal, cost approximately $72/week. Sun Basket also has a number of dietary options for your weekly meal plan: vegetarian, vegan, gluten-free, pescatarian, the Mediterranean diet, Paleo, or their healthy \"lean & clean\" choice.\u003c/p>\n\u003cfigure id=\"attachment_124332\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\">\u003cimg class=\"size-full wp-image-124332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Carrot offers vegan meal kits. \u003ccite>(Courtesy of Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.purplecarrot.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Purple Carrot\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Purple Carrot is the vegan version of your standard boxed meal kit. Other than the fact that all the recipes are plant-based, it's a fairly straight-forward meal kit service. Not strictly a Bay Area-based company, Purple Carrot was actually started on the East Coast and then expanded to the West Coast after \u003cem>New York Times\u003c/em> food critic Mark Bittman joined the company. (He later left.) The vegan recipes are unique and sometimes time-intensive: eggplant falafel wraps. Purple Carrot also, perhaps oddly, has partnered with Tom Brady's TB12 Sports to offer \"high-performance\" meals. A plan with three meals each week, for two people, costs $72/week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thistle.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Thistle\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you want to cook your own meals, Thistle isn't necessarily the system for you. These meals are pre-made and arrive in clear plastic containers in an insulated bag. These are healthy bowls, salads, soups, and parfaits. A tofu scramble or winter muesli might not be exciting for dinner, but are great for a mid-day meal or snack at the office. The meals are generally gluten-free and dairy-free, and you can build up your meal choices based on what kind of protein you want. The focus, though, is generally on healthy fats and foods low in sugar or sodium. Started in San Francisco as a pressed juice pop-up, Thistle also allows you to add a juice to your meals for an extra $6. For three meals per week, you'll pay $12/meal for vegan meals and $16/meal for meat options.\u003c/p>\n\u003cfigure id=\"attachment_122224\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new.jpg\">\u003cimg class=\"size-large wp-image-122224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg\" alt=\"Kitava Street Tacos with troll-caught wild salmon\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kitava.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kitava\u003c/a> (formerly Mealmade)\u003c/strong>\u003c/p>\n\u003cp>If you're following a strict diet, then Kitava can be a life-saver. Originally called Mealmade and started as a delivery meal service in 2015, the healthy food company opened a brick-and-mortar restaurant called Kitava this past year, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/11/03/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets/\" target=\"_blank\" rel=\"noopener noreferrer\">we reviewed this past November\u003c/a>. The restaurant now serves up meals that meet a variety of diets -- including Paleo and the strict Whole30 program. Meanwhile, the delivery program continues to bring those meals to people's homes. It's not exactly a meal kit, but rather a normal delivery service. Order dishes of plantain bowls, sweet potato mash, or zucchini noodles online. Meals cost $11-$16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://lukeslocal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luke's Local\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Started in 2010, Luke's Local has always been a small, local food delivery company, with a focus on sourcing high-quality meat, fish, produce, and dairy. But in the last couple years, Luke's has expanded to offer meals, chef's snacks (which change weekly), and boxed lunches -- all made in-house by the company's own chefs and butchers. With next-day delivery expanded around much of the Bay Area, Luke's probably delivers to your home Monday-Friday or you can find a pick-up location. There's also a catering arm and a store in Cole Valley that opened in late 2016. The Luke's Local meal bundle plan comes with two each of a meat meal, fish meal, veggie meal, and side salad for $75. Or you can opt for individual meals and sides, or any combination of groceries. A box includes all the meals, produce, meat, and items you've chosen for the week.\u003cem> [Ed note: Luke's Local now offers same day delivery in San Francisco, but has stopped delivery to the East and South Bay.]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Three Stone Hearth\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Inspired by the CSA modal, Three Stone Hearth calls itself a \"community supported kitchen.\" That means there's a Three Stone Hearth store in Berkeley where you can pick-up orders from local producers at set times: fishery day or hot broth bar day. The worker-owned co-op also has individual or group deliveries for a fee. Almost everything is packaged in mason glass jars, which are then returned and recycled. Along with individual items, there are also weekly menus. Right now, for the winter, Three Stone is making hearty soups, beef stroganoff, quinoa salad, and baked spaghetti squash pie. Those meals are about $16-22, depending on serving size, and require a deposit on the glass jars.\u003c/p>\n\u003cfigure id=\"attachment_124333\" class=\"wp-caption aligncenter\" style=\"max-width: 491px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\">\u003cimg class=\"size-full wp-image-124333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\" alt=\"\" width=\"491\" height=\"474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg 491w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-240x232.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-375x362.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-32x32.jpg 32w\" sizes=\"(max-width: 491px) 100vw, 491px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A CSA box from Eat With the Seasons \u003ccite>(Courtesy of Eat With the Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatwiththeseasons.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eat With the Seasons\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you simply want to participate in a CSA and get fresh, organic groceries delivered regularly, then Eat With the Seasons from Farmhouse Foods is an efficient option. Farmhouse Foods started as a single farm in Hollister, with their own CSA back in 2002, but has since expanded to create the Eat With the Seasons program, which partners with other local farms. The items offered vary based on production, demand, and season. Choose a pick-up or delivery option and what size you want for your membership, then choose any add-on options like salads or eggs or even granola, breads, and meats. There are also on-demand choices for a single delivery or pick-up if you don't want a subscription plan. Boxes are then delivered weekly in most of the Bay Area counties. A medium-sized box is $40/week. Or you can visit the cafe in Hollister.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Empanadas in San Francisco",
"title": "Bay Area Bites Guide to Empanadas in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.\u003c/em>\u003c/p>\n\u003cp>Virtually every culture in the world has some form of savory pastry-based food. The French have gougéres, the Chinese have steamed buns, Greeks and Turks have stuffed vegetable and meat pies, Indians have samosas, and Brits have all manner of savory stuffed dough.\u003c/p>\n\u003cp>American cooking has a history of piecing together traditions from other cultures, and the savory pastries that have most caught on in the U.S. are calzones, meat turnovers, and savory breakfast concoctions involving flour and butter. The South American tradition of empanadas, which can be savory or sweet, has taken root in San Francisco, not as an Americanized food, but straight out of Argentina, widely considered to be the home of the world’s best empanadas. This guide covers the five top spots for empanadas in the city, four Argentinian—plus one that happens to be Chilean, a variation on the usual theme.\u003c/p>\n\u003cp>Basically, empanadas are street food: portable, easy to manage with one hand, and good at room temperature or heated. So, it’s no wonder that they’re a popular choice in a major American city where sit-down meals are expensive and time-consuming. The range of variety among fillings is also impressive. All are baked, and not fried, which is an important distinction from some of the less authentic (and greasier) versions you might encounter.\u003c/p>\n\u003ch2>El Sur Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-123035\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5649-new.jpg\" alt=\"El Sur Empanadas\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">El Sur Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best empanadas we found in San Francisco are, hands-down, those at the new brick-and-mortar version of the food truck Marianne Despres has operated out of a vintage 1970s Citroën since 2012. Her new shop, \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>, is now open in Potrero Hill. The secret of Despues’ success, aside from her many years spent in Argentina, might simply be attributed to the homemade suet rendered in house that makes the dough so flaky. But the fillings here are also of the highest quality, both in terms of ingredients and their combination. And the homemade sauces, both the traditional chimichurri and and spicy salsa criolla, are the final touch that lands these at the top of our list.\u003c/p>\n\u003cfigure id=\"attachment_123018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5800-new.jpg\" alt=\"Inside El Sur's storefront.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Sur's storefront. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried all five of the empanadas on the menu, which also includes salads and gluten-free skewers options. It was impossible to choose a favorite. The pastry, pressed into various shapes after stuffing to indicate each filling, is crisp, flaky, moist and absorbent, basically everything you might ask of a dough.\u003c/p>\n\u003cfigure id=\"attachment_123047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5650-new1.jpg\" alt=\"El Sur empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch, onion, oregano, olive, pimentón and egg. This is a good place to start, as it features the balanced flavors of the region: meat with sweet red peppers and salty olives, offset by eggs. Pollo saltado is stuffed with chicken, onion, tomato, parsley, and a pleasing hint of serrano chile. The Parisien is as rich as the name implies: Kurobuta ham with a creamy sauce made of five cheeses, along with another ham, prosciutto, and two kinds of onions, green and chives.\u003c/p>\n\u003cfigure id=\"attachment_123023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123023\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5739-new.jpg\" alt=\"The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5761-new.jpg\" alt=\"Pollo Saltado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pollo Saltado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5780-new.jpg\" alt=\"The Parisien\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Parisien \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two vegetarian options, verde and champiñones, the former with Swiss chard, spinach, onion, cheese sauce, olive and egg, and the latter with buttery button mushrooms sautéed with shallots, mixed with provolone (stringy rather than creamy), crème fraîche and chives. In lieu of the suet used for the non-vegetarian empanadas, Despres makes a special dough with eggs and butter for these.\u003c/p>\n\u003cfigure id=\"attachment_123025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5719-new.jpg\" alt=\"The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5725-new.jpg\" alt=\"The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two sauces go with all five of the empanadas equally. I have a slight preference for the traditional chimichurri on the beef- and chicken-stuffed empanadas and the spicy criolla, higher in acidity, on the empanadas with creamier sauces (the Parisien and the verde). The mushroom was quite good without any adornment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123027,123026\"]\u003c/p>\n\u003cp>The new sit-down space is light-filled, service is friendly and well organized, and a glimpse into the huge kitchen reveals a precise, smooth-running operation. We’ll be back to try the rest of the menu.\u003c/p>\n\u003cfigure id=\"attachment_123016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5807-new.jpg\" alt=\"El Sur empanadas being made in the kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas being made in the kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elsursf.com/\">\u003cstrong>El Sur Empanadas\u003c/strong>\u003c/a>\u003cbr>\n300 De Haro St., Ste. 342\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/QAuCUC\">Map\u003c/a>]\u003cbr>\nPh: (415) 530-2803\u003cbr>\nHours: Mon-Fri, 10am-2pm; closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elsursf\">@elsursf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/elsursf\"> @elsursf\u003c/a>\u003cbr>\nInstagram: @ \u003ca href=\"https://www.instagram.com/elsursf\">elsursf\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Chile Lindo\u003c/h2>\n\u003cfigure id=\"attachment_123049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123049\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5973-new.jpg\" alt=\"Outdoor seating at Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor seating at Chile Lindo in the Mission. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chilean entry on our list of five empanada spots, \u003ca href=\"http://www.chilelindo.com/\">Chile Lindo\u003c/a>, doubles as a fun place to immerse oneself in the Mission District, as all the seating is at an outdoor counter (just five stools) and most of the business is to-go orders which people line up for down the block.\u003c/p>\n\u003cp>Inside, chef-owner Paula Tejada works solo and steadily, prepping and baking her handmade stuffed-dough delights.\u003c/p>\n\u003cfigure id=\"attachment_123050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5980-new.jpg\" alt=\"Chef-owner Paula Tejada working inside Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Paula Tejada working inside Chile Lindo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between Chilean and Argentinian empanadas is that Chilean dough tends to be more bready (less flaky) and the filling-to-dough ration tends to be a bit more substantial than the typical Argentinian empanada. It also seems that seasonings here are more elaborate than at the Argentinian spots (though they’re the same for all the empanadas).\u003c/p>\n\u003cp>And, of course, the stuffings feature regional variations, as well. We tried all six empanadas available the day we visited, and all were stuffed generously with a variety of fillings.\u003c/p>\n\u003cp>The “classic pino” is made with Niman Ranch beef, onions, raisins, olive and egg, seasoned with cumin, paprika, rock salt and fresh-ground pepper. The raisins give the mixture a sweetness that’s nicely offset by the spice mixture. The olives (the black Mission olives we rarely see on California menus anymore) are carefully placed one on each side, so that if you cut the empanada in half, each side contains a salty morsel.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123054,123055\"]\u003c/p>\n\u003cp>Also traditional is the Goooool Al Merken, a spicy version of the class pino, kicked up with the addition of merken chiles, a Mapuche spice. This was my favorite of the bunch, and it’s also the most distinctively Chilean (because of the addition of this unique chile).\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123057,123058\"]\u003c/p>\n\u003cp>The straight-ahead pollo empanada is made with Mary’s chicken, cooked with onions and the same spice mixture that flavor the two above.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123063,123064\"]\u003c/p>\n\u003cp>The chilanga and the jamón y queso are both cheese- and jalapeno-stuffed, the latter with ham as well.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"large\" ids=\"123061,123062\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123059,123060\"]\u003c/p>\n\u003cp>The strangest menu item, essential in a trendy SF neighborhood, is the vegan empanada, whose main ingredient is Yves Meatless soy-based meat substitute (again, seasoned with the above spice mixture). It’s not the kind of thing most people would order, unless pressed by dietary restrictions, largely because it doesn’t have the fat required to make the whole mixture hang together.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123065,123066\"]\u003c/p>\n\u003cp>The experience of sitting at the counter and watching the action, both inside the tiny kitchen and outside on the street, is a big draw. And the bags the goods are served in give re-heating instructions, with the important “DO NOT MICROWAVE” in all-caps. That, of course, would ruin the crispness of the dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chilelindo.com/\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a>\u003cbr>\n2944 16\u003csup>th\u003c/sup> St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/29rj5B\">Map\u003c/a>]\u003cbr>\nPh: (415) 621-6108\u003cbr>\nHours: Mon-Fri, 8am-8pm; Sat, 10am-6pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChileLindoSF/\">@ChileLindoSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chilelindo?lang=en\">@chilelindo\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Venga Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5815-new.jpg\" alt=\"Inside Venga Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Venga Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">Venga Empanadas,\u003c/a> also in the Mission, offers an exhaustive menu of 20 choices, such that we could only try a fraction of the possibilities. This counter-service place is hopping pretty much all day long, with folks stopping in to get breakfast empanadas to go and others settling in for lunch, inside or outside, with salads and other non-empanada menu items and wine and beer for later in the day. Homemade fruit drinks are excellent accompaniments. (We had the mango and the strawberry.)\u003c/p>\n\u003cfigure id=\"attachment_123079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5836-new.jpg\" alt=\"Homemade fruit drinks (mango and strawberry) are excellent accompaniments.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fruit drinks (mango and strawberry) are excellent accompaniments. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas here tend to be baked to greater doneness that at the other spots, lending more crispness to the final product. The name of the place, Venga, is stamped into the crimped part of the dough, called the “repulge.” Venga is certainly the spot among the five on this list that offers the widest range of fillings, from a Californiafied veggie option that includes Napa cabbage to a traditional “aji gallina,” version of chicken with yellow peppers.\u003c/p>\n\u003cfigure id=\"attachment_123093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123093\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5856-new.jpg\" alt=\"Venga, is stamped into the crimped part of the dough, called the “repulge.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Venga, is stamped into the crimped part of the dough, called the “repulge.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the seven we tried, my favorites were the most traditional: the aforementioned aji gallina; the mushroom with zucchini, onions and fresh herbs; the ground beef with onions, red bell pepper and hardboiled egg; and the sweet corn with red bell pepper and mozzarella. The chimichurri sauce here is particularly mild, but a hot chile sauce available on all the tables remedies that.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123085,123086,123084,123096\"]\u003c/ul>\n\u003cp>What’s great about Venga is that the dough is consistently prepared and baked, so all you need to do is decide what fillings you prefer. The rest takes care of itself.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">\u003cstrong>Venga Empanadas\u003c/strong>\u003c/a>\u003cbr>\n443 Valencia St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/bxxgaJ\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-5895\u003cbr>\nHours: Sun and Mon-Thu, 8:30am-8pm; Fri-Sat, 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vengaempanadas\">@Vengaempanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vengaempanadas\">@VengaEmpanadas\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>El Porteño\u003c/h2>\n\u003cfigure id=\"attachment_122973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122973\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7854-new.jpg\" alt=\"El Porteño empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a> is, perhaps, the best-known spot on this list. With an active truck that also covers the East Bay, and an always-busy Ferry Building location, El Porteño has a reputation in the city for serving some of the best empanadas.\u003c/p>\n\u003cfigure id=\"attachment_122964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7805-new.jpg\" alt=\"El Porteño counter in Ferry Building\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño counter in Ferry Building \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our experience was good, if not great. Important to note is that, at the Ferry Building location, our server didn’t offer to heat the empanadas. It’s not a huge oversight, as many people worldwide eat room-temperature empanadas every day; in fact, these were still warm, though not hot. But a bit of crisping up, in my estimation, would’ve benefited the batch of six we ordered. At the very least, it would’ve been nice to have been offered the option.\u003c/p>\n\u003cp>We tried the camarones (shrimp), acelga (chard), jamón y queso (prosciutto and cheese), carne (beef) and champiñones (mushroom), then threw in a manzana (apple) just to try a non-savory empanada.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122975,122976\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122979,122980\"]\u003c/p>\n\u003cp>The camarones was a favorite: Bay shrimp with aged parmesan and green onions, a lovely combination of sweet seafood and tangy onions and cheese. Also a hit was the acelga, with organic Swiss chard, gruyere and toasted pinenuts.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122967,122968\"]\u003c/p>\n\u003cp>The mushroom version, which turned out to be a throughline across all five spots, was particularly rich, shallot-laden and mixed with parmesan and crème fraîche.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" size=\"full\" columns=\"2\" ids=\"122977,122978\"]\u003c/p>\n\u003cp>The traditional carne, also a selection we tried at all five venues, was a bit flat here. The filling mixture of ground beef, onion, olives, raisins and eggs was rather bland, but the chimichurri, with lots of vinegar, helped.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122971,122970\"]\u003c/p>\n\u003cp>The apple empanada would’ve been more satisfying if it had contained a bit more fruit to all the dough, but the flavor was nice.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122981,122982\"]\u003c/p>\n\u003cp>There’s nowhere to sit inside the Ferry Building, so take your lunch outside. But beware of hungry seagulls, who’ll snatch your food right up if you turn your back, even for a second.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122974,122966\"]\u003c/p>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">\u003cstrong>El Porteño\u003c/strong>\u003c/a>\u003cbr>\nOne Ferry Building, #18\u003cbr>\nSan Francisco, CA 94111 [\u003ca href=\"https://goo.gl/DVC2YM\">Map\u003c/a>]\u003cbr>\nPh: (510) 513-4529\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 8am-7pm; 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Porte%C3%B1o-Empanadas/283395721258?ref=br_tf\">@El-Porteno-Empanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ElPorteno\">@ElPorteno\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Tanguito\u003c/h2>\n\u003cfigure id=\"attachment_123116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123116\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8426-new.jpg\" alt=\"Tanguito empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final spot on our empanada tour, \u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">Tanguito,\u003c/a> we sought out upon recommendation from a number of friends. A truck in the odd location of Fisherman’s Wharf (odd because it’s not particularly a tourist place) does a good job with a limited menu of empanada choices, and draws a local lunch crowd of neighborhood workers who gather at picnic tables in the tented seating area adjacent to the truck.\u003c/p>\n\u003cfigure id=\"attachment_123114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8416-new.jpg\" alt=\"Tanguito truck and dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito truck and dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried six kinds of empanadas here, and they were all solidly constructed, prepared and served. The menu leans more toward the tradition Argentinean recipes, perhaps more than any other place we visited, and simplicity is also a value here. The tiny kitchen staff of two took the time to carefully heat the emapanadas we ordered to a perfect crisp.\u003c/p>\n\u003cfigure id=\"attachment_123111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123111\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8387-new.jpg\" alt=\"Ordering at the Tanguito truck.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering at the Tanguito truck. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spinach, ground beef, chicken, corn, ham and cheese, and onion empanadas were all very generously stuffed, each prepared with few ingredients, featuring instead the main draw. So, the beef was mostly beef, spiced with onion and a bit of chile pepper; the chicken was simply that, stewed and pulled, sautéed with onion and red bell pepper and carrot.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123119,123120\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"large\" ids=\"123124,123125\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123121,123123\"]\u003c/p>\n\u003cp>The corn, obviously frozen, but sweet and tender, was lightly cheesy. Ham and cheese was something even a picky kid would eat. The surprising favorite had a traditional filling of sautéed onion with a bit of melted cheese: simple, hearty, rich.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123126,123127\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123117,123118\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123129,123130\"]\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cem>Watch Tanguito reviewed in 2011 on Check, Please! Bay Area.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">\u003cstrong>Tanguito\u003c/strong>\u003c/a>\u003cbr>\n2850 Jones St.\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/oovgsa\">Map\u003c/a>]\u003cbr>\nPh: (415) 577-4233\u003cbr>\nHours: Tues-Fri, 11:30am-6:30pm; Sat, noon-7:30pm; Sun, noon-6:30pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tanguitoargentineangrill/\">@tanguitoargintineangrill\u003c/a>\u003cbr>\nPrice Range: $ (under $10) Cash only\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When you need a savory carb fix, empanadas are abundant in San Francisco, and you’ll do well at any of these five spots that offer both traditional and contemporarily interpreted stuffed pastries. And you can’t beat the prices.\u003c/p>\n\n",
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"excerpt": "Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.",
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"description": "Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.",
"title": "Bay Area Bites Guide to Empanadas in San Francisco | KQED",
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"headline": "Bay Area Bites Guide to Empanadas in San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.\u003c/em>\u003c/p>\n\u003cp>Virtually every culture in the world has some form of savory pastry-based food. The French have gougéres, the Chinese have steamed buns, Greeks and Turks have stuffed vegetable and meat pies, Indians have samosas, and Brits have all manner of savory stuffed dough.\u003c/p>\n\u003cp>American cooking has a history of piecing together traditions from other cultures, and the savory pastries that have most caught on in the U.S. are calzones, meat turnovers, and savory breakfast concoctions involving flour and butter. The South American tradition of empanadas, which can be savory or sweet, has taken root in San Francisco, not as an Americanized food, but straight out of Argentina, widely considered to be the home of the world’s best empanadas. This guide covers the five top spots for empanadas in the city, four Argentinian—plus one that happens to be Chilean, a variation on the usual theme.\u003c/p>\n\u003cp>Basically, empanadas are street food: portable, easy to manage with one hand, and good at room temperature or heated. So, it’s no wonder that they’re a popular choice in a major American city where sit-down meals are expensive and time-consuming. The range of variety among fillings is also impressive. All are baked, and not fried, which is an important distinction from some of the less authentic (and greasier) versions you might encounter.\u003c/p>\n\u003ch2>El Sur Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-123035\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5649-new.jpg\" alt=\"El Sur Empanadas\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">El Sur Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best empanadas we found in San Francisco are, hands-down, those at the new brick-and-mortar version of the food truck Marianne Despres has operated out of a vintage 1970s Citroën since 2012. Her new shop, \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>, is now open in Potrero Hill. The secret of Despues’ success, aside from her many years spent in Argentina, might simply be attributed to the homemade suet rendered in house that makes the dough so flaky. But the fillings here are also of the highest quality, both in terms of ingredients and their combination. And the homemade sauces, both the traditional chimichurri and and spicy salsa criolla, are the final touch that lands these at the top of our list.\u003c/p>\n\u003cfigure id=\"attachment_123018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5800-new.jpg\" alt=\"Inside El Sur's storefront.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Sur's storefront. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried all five of the empanadas on the menu, which also includes salads and gluten-free skewers options. It was impossible to choose a favorite. The pastry, pressed into various shapes after stuffing to indicate each filling, is crisp, flaky, moist and absorbent, basically everything you might ask of a dough.\u003c/p>\n\u003cfigure id=\"attachment_123047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5650-new1.jpg\" alt=\"El Sur empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch, onion, oregano, olive, pimentón and egg. This is a good place to start, as it features the balanced flavors of the region: meat with sweet red peppers and salty olives, offset by eggs. Pollo saltado is stuffed with chicken, onion, tomato, parsley, and a pleasing hint of serrano chile. The Parisien is as rich as the name implies: Kurobuta ham with a creamy sauce made of five cheeses, along with another ham, prosciutto, and two kinds of onions, green and chives.\u003c/p>\n\u003cfigure id=\"attachment_123023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123023\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5739-new.jpg\" alt=\"The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5761-new.jpg\" alt=\"Pollo Saltado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pollo Saltado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5780-new.jpg\" alt=\"The Parisien\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Parisien \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two vegetarian options, verde and champiñones, the former with Swiss chard, spinach, onion, cheese sauce, olive and egg, and the latter with buttery button mushrooms sautéed with shallots, mixed with provolone (stringy rather than creamy), crème fraîche and chives. In lieu of the suet used for the non-vegetarian empanadas, Despres makes a special dough with eggs and butter for these.\u003c/p>\n\u003cfigure id=\"attachment_123025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5719-new.jpg\" alt=\"The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5725-new.jpg\" alt=\"The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two sauces go with all five of the empanadas equally. I have a slight preference for the traditional chimichurri on the beef- and chicken-stuffed empanadas and the spicy criolla, higher in acidity, on the empanadas with creamier sauces (the Parisien and the verde). The mushroom was quite good without any adornment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new sit-down space is light-filled, service is friendly and well organized, and a glimpse into the huge kitchen reveals a precise, smooth-running operation. We’ll be back to try the rest of the menu.\u003c/p>\n\u003cfigure id=\"attachment_123016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5807-new.jpg\" alt=\"El Sur empanadas being made in the kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas being made in the kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elsursf.com/\">\u003cstrong>El Sur Empanadas\u003c/strong>\u003c/a>\u003cbr>\n300 De Haro St., Ste. 342\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/QAuCUC\">Map\u003c/a>]\u003cbr>\nPh: (415) 530-2803\u003cbr>\nHours: Mon-Fri, 10am-2pm; closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elsursf\">@elsursf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/elsursf\"> @elsursf\u003c/a>\u003cbr>\nInstagram: @ \u003ca href=\"https://www.instagram.com/elsursf\">elsursf\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Chile Lindo\u003c/h2>\n\u003cfigure id=\"attachment_123049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123049\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5973-new.jpg\" alt=\"Outdoor seating at Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor seating at Chile Lindo in the Mission. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chilean entry on our list of five empanada spots, \u003ca href=\"http://www.chilelindo.com/\">Chile Lindo\u003c/a>, doubles as a fun place to immerse oneself in the Mission District, as all the seating is at an outdoor counter (just five stools) and most of the business is to-go orders which people line up for down the block.\u003c/p>\n\u003cp>Inside, chef-owner Paula Tejada works solo and steadily, prepping and baking her handmade stuffed-dough delights.\u003c/p>\n\u003cfigure id=\"attachment_123050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5980-new.jpg\" alt=\"Chef-owner Paula Tejada working inside Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Paula Tejada working inside Chile Lindo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between Chilean and Argentinian empanadas is that Chilean dough tends to be more bready (less flaky) and the filling-to-dough ration tends to be a bit more substantial than the typical Argentinian empanada. It also seems that seasonings here are more elaborate than at the Argentinian spots (though they’re the same for all the empanadas).\u003c/p>\n\u003cp>And, of course, the stuffings feature regional variations, as well. We tried all six empanadas available the day we visited, and all were stuffed generously with a variety of fillings.\u003c/p>\n\u003cp>The “classic pino” is made with Niman Ranch beef, onions, raisins, olive and egg, seasoned with cumin, paprika, rock salt and fresh-ground pepper. The raisins give the mixture a sweetness that’s nicely offset by the spice mixture. The olives (the black Mission olives we rarely see on California menus anymore) are carefully placed one on each side, so that if you cut the empanada in half, each side contains a salty morsel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also traditional is the Goooool Al Merken, a spicy version of the class pino, kicked up with the addition of merken chiles, a Mapuche spice. This was my favorite of the bunch, and it’s also the most distinctively Chilean (because of the addition of this unique chile).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The straight-ahead pollo empanada is made with Mary’s chicken, cooked with onions and the same spice mixture that flavor the two above.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chilanga and the jamón y queso are both cheese- and jalapeno-stuffed, the latter with ham as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The strangest menu item, essential in a trendy SF neighborhood, is the vegan empanada, whose main ingredient is Yves Meatless soy-based meat substitute (again, seasoned with the above spice mixture). It’s not the kind of thing most people would order, unless pressed by dietary restrictions, largely because it doesn’t have the fat required to make the whole mixture hang together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The experience of sitting at the counter and watching the action, both inside the tiny kitchen and outside on the street, is a big draw. And the bags the goods are served in give re-heating instructions, with the important “DO NOT MICROWAVE” in all-caps. That, of course, would ruin the crispness of the dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chilelindo.com/\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a>\u003cbr>\n2944 16\u003csup>th\u003c/sup> St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/29rj5B\">Map\u003c/a>]\u003cbr>\nPh: (415) 621-6108\u003cbr>\nHours: Mon-Fri, 8am-8pm; Sat, 10am-6pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChileLindoSF/\">@ChileLindoSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chilelindo?lang=en\">@chilelindo\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Venga Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5815-new.jpg\" alt=\"Inside Venga Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Venga Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">Venga Empanadas,\u003c/a> also in the Mission, offers an exhaustive menu of 20 choices, such that we could only try a fraction of the possibilities. This counter-service place is hopping pretty much all day long, with folks stopping in to get breakfast empanadas to go and others settling in for lunch, inside or outside, with salads and other non-empanada menu items and wine and beer for later in the day. Homemade fruit drinks are excellent accompaniments. (We had the mango and the strawberry.)\u003c/p>\n\u003cfigure id=\"attachment_123079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5836-new.jpg\" alt=\"Homemade fruit drinks (mango and strawberry) are excellent accompaniments.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fruit drinks (mango and strawberry) are excellent accompaniments. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas here tend to be baked to greater doneness that at the other spots, lending more crispness to the final product. The name of the place, Venga, is stamped into the crimped part of the dough, called the “repulge.” Venga is certainly the spot among the five on this list that offers the widest range of fillings, from a Californiafied veggie option that includes Napa cabbage to a traditional “aji gallina,” version of chicken with yellow peppers.\u003c/p>\n\u003cfigure id=\"attachment_123093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123093\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5856-new.jpg\" alt=\"Venga, is stamped into the crimped part of the dough, called the “repulge.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Venga, is stamped into the crimped part of the dough, called the “repulge.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the seven we tried, my favorites were the most traditional: the aforementioned aji gallina; the mushroom with zucchini, onions and fresh herbs; the ground beef with onions, red bell pepper and hardboiled egg; and the sweet corn with red bell pepper and mozzarella. The chimichurri sauce here is particularly mild, but a hot chile sauce available on all the tables remedies that.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>What’s great about Venga is that the dough is consistently prepared and baked, so all you need to do is decide what fillings you prefer. The rest takes care of itself.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">\u003cstrong>Venga Empanadas\u003c/strong>\u003c/a>\u003cbr>\n443 Valencia St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/bxxgaJ\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-5895\u003cbr>\nHours: Sun and Mon-Thu, 8:30am-8pm; Fri-Sat, 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vengaempanadas\">@Vengaempanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vengaempanadas\">@VengaEmpanadas\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>El Porteño\u003c/h2>\n\u003cfigure id=\"attachment_122973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122973\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7854-new.jpg\" alt=\"El Porteño empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a> is, perhaps, the best-known spot on this list. With an active truck that also covers the East Bay, and an always-busy Ferry Building location, El Porteño has a reputation in the city for serving some of the best empanadas.\u003c/p>\n\u003cfigure id=\"attachment_122964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7805-new.jpg\" alt=\"El Porteño counter in Ferry Building\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño counter in Ferry Building \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our experience was good, if not great. Important to note is that, at the Ferry Building location, our server didn’t offer to heat the empanadas. It’s not a huge oversight, as many people worldwide eat room-temperature empanadas every day; in fact, these were still warm, though not hot. But a bit of crisping up, in my estimation, would’ve benefited the batch of six we ordered. At the very least, it would’ve been nice to have been offered the option.\u003c/p>\n\u003cp>We tried the camarones (shrimp), acelga (chard), jamón y queso (prosciutto and cheese), carne (beef) and champiñones (mushroom), then threw in a manzana (apple) just to try a non-savory empanada.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The camarones was a favorite: Bay shrimp with aged parmesan and green onions, a lovely combination of sweet seafood and tangy onions and cheese. Also a hit was the acelga, with organic Swiss chard, gruyere and toasted pinenuts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mushroom version, which turned out to be a throughline across all five spots, was particularly rich, shallot-laden and mixed with parmesan and crème fraîche.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The traditional carne, also a selection we tried at all five venues, was a bit flat here. The filling mixture of ground beef, onion, olives, raisins and eggs was rather bland, but the chimichurri, with lots of vinegar, helped.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The apple empanada would’ve been more satisfying if it had contained a bit more fruit to all the dough, but the flavor was nice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s nowhere to sit inside the Ferry Building, so take your lunch outside. But beware of hungry seagulls, who’ll snatch your food right up if you turn your back, even for a second.\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://elportenosf.com/\">\u003cstrong>El Porteño\u003c/strong>\u003c/a>\u003cbr>\nOne Ferry Building, #18\u003cbr>\nSan Francisco, CA 94111 [\u003ca href=\"https://goo.gl/DVC2YM\">Map\u003c/a>]\u003cbr>\nPh: (510) 513-4529\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 8am-7pm; 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Porte%C3%B1o-Empanadas/283395721258?ref=br_tf\">@El-Porteno-Empanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ElPorteno\">@ElPorteno\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Tanguito\u003c/h2>\n\u003cfigure id=\"attachment_123116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123116\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8426-new.jpg\" alt=\"Tanguito empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final spot on our empanada tour, \u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">Tanguito,\u003c/a> we sought out upon recommendation from a number of friends. A truck in the odd location of Fisherman’s Wharf (odd because it’s not particularly a tourist place) does a good job with a limited menu of empanada choices, and draws a local lunch crowd of neighborhood workers who gather at picnic tables in the tented seating area adjacent to the truck.\u003c/p>\n\u003cfigure id=\"attachment_123114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8416-new.jpg\" alt=\"Tanguito truck and dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito truck and dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried six kinds of empanadas here, and they were all solidly constructed, prepared and served. The menu leans more toward the tradition Argentinean recipes, perhaps more than any other place we visited, and simplicity is also a value here. The tiny kitchen staff of two took the time to carefully heat the emapanadas we ordered to a perfect crisp.\u003c/p>\n\u003cfigure id=\"attachment_123111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123111\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8387-new.jpg\" alt=\"Ordering at the Tanguito truck.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering at the Tanguito truck. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spinach, ground beef, chicken, corn, ham and cheese, and onion empanadas were all very generously stuffed, each prepared with few ingredients, featuring instead the main draw. So, the beef was mostly beef, spiced with onion and a bit of chile pepper; the chicken was simply that, stewed and pulled, sautéed with onion and red bell pepper and carrot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The corn, obviously frozen, but sweet and tender, was lightly cheesy. Ham and cheese was something even a picky kid would eat. The surprising favorite had a traditional filling of sautéed onion with a bit of melted cheese: simple, hearty, rich.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cem>Watch Tanguito reviewed in 2011 on Check, Please! Bay Area.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">\u003cstrong>Tanguito\u003c/strong>\u003c/a>\u003cbr>\n2850 Jones St.\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/oovgsa\">Map\u003c/a>]\u003cbr>\nPh: (415) 577-4233\u003cbr>\nHours: Tues-Fri, 11:30am-6:30pm; Sat, noon-7:30pm; Sun, noon-6:30pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tanguitoargentineangrill/\">@tanguitoargintineangrill\u003c/a>\u003cbr>\nPrice Range: $ (under $10) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Leslie Sbrocco, host of \u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\">\u003cem>Taste This\u003c/em>\u003c/a>, basks in the beauty of wine country with Eva Bertran of \u003ca href=\"https://www.gloriaferrer.com/\">Gloria Ferrer Caves & Vineyards\u003c/a>. The two share their knowledge of Spanish sparkling wines and dish on their favorite savory pairings. \u003c/p>\n\u003cul>\n\u003cstrong>Cava Info:\u003c/strong>\n\u003cli>While more familiar grape varieties such as Chardonnay are sometime used in the making of cava, Xarel-lo, Macabeo, and Paralleda are the indigenous grape varieties unique to creating the structure and acidity of the wine.\u003c/li>\n\u003cli>The name “cava” comes from the Catalan word meaning \"cave\" or \"cellar\" - where the wine was traditionally aged.\n\u003c/li>\n\u003cli>Cava is made using the same process as Champagne, where a second fermentation occurs in the bottle when sugar and yeast are added to the still wine and then corked.\u003c/li>\n\u003cli>Up until 1970, cava was called \"Spanish Champagne.\" Cava producers changed the name due to the law forbidding the use of the term for sparkling wine produced outside the Champagne region of France.\n\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Leslie Sbrocco, host of \u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\">\u003cem>Taste This\u003c/em>\u003c/a>, basks in the beauty of wine country with Eva Bertran of \u003ca href=\"https://www.gloriaferrer.com/\">Gloria Ferrer Caves & Vineyards\u003c/a>. The two share their knowledge of Spanish sparkling wines and dish on their favorite savory pairings. \u003c/p>\n\u003cul>\n\u003cstrong>Cava Info:\u003c/strong>\n\u003cli>While more familiar grape varieties such as Chardonnay are sometime used in the making of cava, Xarel-lo, Macabeo, and Paralleda are the indigenous grape varieties unique to creating the structure and acidity of the wine.\u003c/li>\n\u003cli>The name “cava” comes from the Catalan word meaning \"cave\" or \"cellar\" - where the wine was traditionally aged.\n\u003c/li>\n\u003cli>Cava is made using the same process as Champagne, where a second fermentation occurs in the bottle when sugar and yeast are added to the still wine and then corked.\u003c/li>\n\u003cli>Up until 1970, cava was called \"Spanish Champagne.\" Cava producers changed the name due to the law forbidding the use of the term for sparkling wine produced outside the Champagne region of France.\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The pumpkin spice latte (PSL to its fans) has a reputation as an unserious drink. It’s not coffee, goes the sneering assessment, but a cup of sugary milk, ideal for those who love seasons but hate the taste of coffee. They’re the province of chains like Starbucks, Peet’s and Dunkin’ Donuts, not the Bay Area’s many third wave coffee shops, places that emphasize high quality coffee that’s usually a light roast, valued for its subtle tasting notes and best enjoyed without milk or sugar.\u003c/p>\n\u003cp>But some Bay Area coffee shops, like Andytown Coffee Roasters, Artís Coffee and Spruce Cafe, don’t think there has to be a division between those who appreciate high-end coffee and those who appreciate a sweet seasonal drink. These cafes offer the same drinks that Starbucks popularized, but with fresher ingredients and a lot less sugar.\u003c/p>\n\u003cp>“While we are normally coffee purists, we make some exceptions for the holidays. (We are not grinches, after all!)” \u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a> cofounder Lauren Crabbe wrote in an email. The San Francisco roastery offered their version of a pumpkin spice latte at a one-off event in October, using spices from nearby \u003ca href=\"https://oaktownspiceshop.com/\">Oaktown Spice Shop\u003c/a>. They’re also making peppermint mochas for their upcoming \u003ca href=\"https://www.facebook.com/events/818002818373855/\">“Winter Wonderland-ytown” event\u003c/a>, where their goal is to produce something that’s “more flavor-driven than sweet,” Crabbe wrote.\u003c/p>\n\u003cp>At \u003ca href=\"https://shop.artiscoffee.com/\">Artís Coffee\u003c/a> in Berkeley, they offer a pumpkin spice latte and peppermint mocha every holiday season. “We’re not going to be the chef with his nose in the air that scoffs at a customer if they put some salt on their food,” said Walter Margerison, the company’s director of production. “Our customer appreciation is full spectrum. Not everyone can drink black coffee, whether it's because they haven't learned to appreciate it or they just genuinely don’t like it. It’s not our place to judge, and the same goes for these flavored beverages.”\u003c/p>\n\u003cfigure id=\"attachment_122879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-122879 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/DSC_2336.jpg\" alt=\"Artís Coffee makes their own pumpkin syrup, featuring pumpkin puree and spices like cloves, ginger and nutmeg.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Artís Coffee makes their own pumpkin syrup, featuring pumpkin puree and spices like cloves, ginger and nutmeg. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Artís first opened, they didn’t plan on offering seasonal drinks. They wanted to emphasize their coffee, which they source themselves from a variety of sustainable, ethically-run farms and roast in front of customers at their cafe to ensure they’re getting the freshest product. But when they hired Margerison, he urged them to reconsider. He pointed to the cultish devotion around Starbucks’ pumpkin spice latte: the countdown to the day it arrives in store and the resulting flurry of social media excitement when fans finally get their hands on the drink (according to Starbucks, fans send out an \u003ca href=\"https://news.starbucks.com/news/starbucks-first-pumpkin-spice-latte\">average of 3,000 tweets\u003c/a> per day about the drink during fall.) Why couldn’t Artis offer the drink and other seasonal drinks, but create their own, better take on them, using fresh ingredients?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Artís team took a diligent approach to the drink’s creation. They used a mortar and pestle to crush up spices and experimented until the found the flavor profile they wanted. They put the final product, with a mix of warming spices, a small amount of sugar and pumpkin puree, on the menu and waited to see how customers would react.\u003c/p>\n\u003cp>“It was our top selling drink for pretty much the entire run,” Margerison said. “Each year when it comes out, people are fanatical about it.”\u003c/p>\n\u003cfigure id=\"attachment_122883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/DSC_2349.jpg\" alt=\"To make the latte, barista Alexis Williams steams milk with a housemade pumpkin syrup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the latte, barista Alexis Williams steams milk with a housemade pumpkin syrup. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the drink remains one of their their best sellers during the fall season that it’s available. (Their top selling drink? Another flavored coffee concoction, their vanilla latte made from a syrup the staff makes with vanilla beans.) During winter, they replace it with a peppermint mocha made with Ecuadorian chocolate and a mint simple syrup--“straight peppermint oil is like trying to drink fire,” Margerison said--they make themselves, which is equally as popular.\u003c/p>\n\u003cfigure id=\"attachment_122887\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003cimg class=\"size-full wp-image-122887\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/unnamed.jpg\" alt=\"The pumpkin spice latte at Spruce Cafe.\" width=\"320\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/unnamed.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/unnamed-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/unnamed-240x300.jpg 240w\" sizes=\"(max-width: 320px) 100vw, 320px\">\u003cfigcaption class=\"wp-caption-text\">The pumpkin spice latte at Spruce Cafe. \u003ccite>(Spruce Cafe )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a similar situation at \u003ca href=\"http://www.sprucecafe.com/\">Spruce Cafe\u003c/a> in South San Francisco. When the cafe opened in the fall of 2016, they soon found that their customers expected them to offer seasonal drinks. The cafe makes their pastries in house, so manager Cynthia Dai realized that the spices and flavorings they used in their pastries could easily be added to their drinks. They started creating a pumpkin spice latte, but it required some tinkering. At Starbucks, they use large amounts of of sugar and spice in their specialty drinks to be tasted over their dark roasted coffee’s strong flavor. But since Spruce uses a light roast espresso blend from San Francisco’s Ritual Coffee, they had to work to make the drink balanced, and not overwhelm the coffee. They settled on a simple syrup mixed with pumpkin puree and a pumpkin pie spice blend to be used in the drink and also created an eggnog latte and a peppermint mocha featuring crushed up peppermint candies in the drink. (The peppermint mocha is the store’s top seller.)\u003c/p>\n\u003cp>It makes sense for the shop to offer those kinds of drinks, said Dai. “If you don’t, the menu is really limited,” she pointed out. Plus, people crave different coffee drinks at different times. “I’m a serious coffee drinker when I go into coffee shops, I usually go for a macchiato or espresso or pour overs,” she said. “But sometimes I just want something really sweet. It all depends on the drinker...what their lifestyle is. We’re trying to accustom to their lifestyle more [so] than making the customer get used to our offerings.”\u003c/p>\n\u003cp>Margerison, a Massachusetts native who grew up drinking Dunkin’ Donuts’ sweetened, milky coffee, agrees. “When I moved to the Bay Area, it was interesting for me to see how much just snobbery there was,” he said of the local coffee scene. “People are on one side or the other. They’re either for [specialty drinks], or they’re these purists that can’t see any other way. They believe that coffee should be coffee and only coffee. We're kind of these weirdos in the middle.”\u003c/p>\n\u003cfigure id=\"attachment_122874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/DSC_2358.png\" alt=\"Artís Coffee's homeade pumpkin syrup makes a subtler, less sweet latte.\" width=\"1920\" height=\"1328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-160x111.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-800x553.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-768x531.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-1020x706.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-1180x816.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-960x664.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-240x166.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-375x259.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-520x360.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Artís Coffee's homeade pumpkin syrup makes a subtler, less sweet latte. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And their customers appreciate that. One day, a regular came into Artís with a friend and noticed their sign announcing the pumpkin spice latte. He ordered one, then walked over to Margerison and told him how happy he was that the shop offered the drink. “He goes, ‘We like coffee but we're not coffee people. These other shops in the Bay Area, you’d never find something like [this],’” Margerison recalled. “He was giddy that he could order something like that because he loves it but he was almost embarrassed, because there’s a stigma in the Bay Area about drinking coffee like that. That really stuck with me because I like being able to make any customer that walks through our doors something they’re going to enjoy. I don’t ever want someone to feel like they’ve ordered something they shouldn’t or we’re judging them by their order.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The pumpkin spice latte (PSL to its fans) has a reputation as an unserious drink. It’s not coffee, goes the sneering assessment, but a cup of sugary milk, ideal for those who love seasons but hate the taste of coffee. They’re the province of chains like Starbucks, Peet’s and Dunkin’ Donuts, not the Bay Area’s many third wave coffee shops, places that emphasize high quality coffee that’s usually a light roast, valued for its subtle tasting notes and best enjoyed without milk or sugar.\u003c/p>\n\u003cp>But some Bay Area coffee shops, like Andytown Coffee Roasters, Artís Coffee and Spruce Cafe, don’t think there has to be a division between those who appreciate high-end coffee and those who appreciate a sweet seasonal drink. These cafes offer the same drinks that Starbucks popularized, but with fresher ingredients and a lot less sugar.\u003c/p>\n\u003cp>“While we are normally coffee purists, we make some exceptions for the holidays. (We are not grinches, after all!)” \u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a> cofounder Lauren Crabbe wrote in an email. The San Francisco roastery offered their version of a pumpkin spice latte at a one-off event in October, using spices from nearby \u003ca href=\"https://oaktownspiceshop.com/\">Oaktown Spice Shop\u003c/a>. They’re also making peppermint mochas for their upcoming \u003ca href=\"https://www.facebook.com/events/818002818373855/\">“Winter Wonderland-ytown” event\u003c/a>, where their goal is to produce something that’s “more flavor-driven than sweet,” Crabbe wrote.\u003c/p>\n\u003cp>At \u003ca href=\"https://shop.artiscoffee.com/\">Artís Coffee\u003c/a> in Berkeley, they offer a pumpkin spice latte and peppermint mocha every holiday season. “We’re not going to be the chef with his nose in the air that scoffs at a customer if they put some salt on their food,” said Walter Margerison, the company’s director of production. “Our customer appreciation is full spectrum. Not everyone can drink black coffee, whether it's because they haven't learned to appreciate it or they just genuinely don’t like it. It’s not our place to judge, and the same goes for these flavored beverages.”\u003c/p>\n\u003cfigure id=\"attachment_122879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-122879 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/DSC_2336.jpg\" alt=\"Artís Coffee makes their own pumpkin syrup, featuring pumpkin puree and spices like cloves, ginger and nutmeg.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Artís Coffee makes their own pumpkin syrup, featuring pumpkin puree and spices like cloves, ginger and nutmeg. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Artís first opened, they didn’t plan on offering seasonal drinks. They wanted to emphasize their coffee, which they source themselves from a variety of sustainable, ethically-run farms and roast in front of customers at their cafe to ensure they’re getting the freshest product. But when they hired Margerison, he urged them to reconsider. He pointed to the cultish devotion around Starbucks’ pumpkin spice latte: the countdown to the day it arrives in store and the resulting flurry of social media excitement when fans finally get their hands on the drink (according to Starbucks, fans send out an \u003ca href=\"https://news.starbucks.com/news/starbucks-first-pumpkin-spice-latte\">average of 3,000 tweets\u003c/a> per day about the drink during fall.) Why couldn’t Artis offer the drink and other seasonal drinks, but create their own, better take on them, using fresh ingredients?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Artís team took a diligent approach to the drink’s creation. They used a mortar and pestle to crush up spices and experimented until the found the flavor profile they wanted. They put the final product, with a mix of warming spices, a small amount of sugar and pumpkin puree, on the menu and waited to see how customers would react.\u003c/p>\n\u003cp>“It was our top selling drink for pretty much the entire run,” Margerison said. “Each year when it comes out, people are fanatical about it.”\u003c/p>\n\u003cfigure id=\"attachment_122883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/DSC_2349.jpg\" alt=\"To make the latte, barista Alexis Williams steams milk with a housemade pumpkin syrup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the latte, barista Alexis Williams steams milk with a housemade pumpkin syrup. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the drink remains one of their their best sellers during the fall season that it’s available. (Their top selling drink? Another flavored coffee concoction, their vanilla latte made from a syrup the staff makes with vanilla beans.) During winter, they replace it with a peppermint mocha made with Ecuadorian chocolate and a mint simple syrup--“straight peppermint oil is like trying to drink fire,” Margerison said--they make themselves, which is equally as popular.\u003c/p>\n\u003cfigure id=\"attachment_122887\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003cimg class=\"size-full wp-image-122887\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/unnamed.jpg\" alt=\"The pumpkin spice latte at Spruce Cafe.\" width=\"320\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/unnamed.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/unnamed-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/unnamed-240x300.jpg 240w\" sizes=\"(max-width: 320px) 100vw, 320px\">\u003cfigcaption class=\"wp-caption-text\">The pumpkin spice latte at Spruce Cafe. \u003ccite>(Spruce Cafe )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a similar situation at \u003ca href=\"http://www.sprucecafe.com/\">Spruce Cafe\u003c/a> in South San Francisco. When the cafe opened in the fall of 2016, they soon found that their customers expected them to offer seasonal drinks. The cafe makes their pastries in house, so manager Cynthia Dai realized that the spices and flavorings they used in their pastries could easily be added to their drinks. They started creating a pumpkin spice latte, but it required some tinkering. At Starbucks, they use large amounts of of sugar and spice in their specialty drinks to be tasted over their dark roasted coffee’s strong flavor. But since Spruce uses a light roast espresso blend from San Francisco’s Ritual Coffee, they had to work to make the drink balanced, and not overwhelm the coffee. They settled on a simple syrup mixed with pumpkin puree and a pumpkin pie spice blend to be used in the drink and also created an eggnog latte and a peppermint mocha featuring crushed up peppermint candies in the drink. (The peppermint mocha is the store’s top seller.)\u003c/p>\n\u003cp>It makes sense for the shop to offer those kinds of drinks, said Dai. “If you don’t, the menu is really limited,” she pointed out. Plus, people crave different coffee drinks at different times. “I’m a serious coffee drinker when I go into coffee shops, I usually go for a macchiato or espresso or pour overs,” she said. “But sometimes I just want something really sweet. It all depends on the drinker...what their lifestyle is. We’re trying to accustom to their lifestyle more [so] than making the customer get used to our offerings.”\u003c/p>\n\u003cp>Margerison, a Massachusetts native who grew up drinking Dunkin’ Donuts’ sweetened, milky coffee, agrees. “When I moved to the Bay Area, it was interesting for me to see how much just snobbery there was,” he said of the local coffee scene. “People are on one side or the other. They’re either for [specialty drinks], or they’re these purists that can’t see any other way. They believe that coffee should be coffee and only coffee. We're kind of these weirdos in the middle.”\u003c/p>\n\u003cfigure id=\"attachment_122874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/DSC_2358.png\" alt=\"Artís Coffee's homeade pumpkin syrup makes a subtler, less sweet latte.\" width=\"1920\" height=\"1328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-160x111.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-800x553.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-768x531.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-1020x706.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-1180x816.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-960x664.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-240x166.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-375x259.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-520x360.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Artís Coffee's homeade pumpkin syrup makes a subtler, less sweet latte. \u003ccite>(Shelby Pope)\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>And their customers appreciate that. One day, a regular came into Artís with a friend and noticed their sign announcing the pumpkin spice latte. He ordered one, then walked over to Margerison and told him how happy he was that the shop offered the drink. “He goes, ‘We like coffee but we're not coffee people. These other shops in the Bay Area, you’d never find something like [this],’” Margerison recalled. “He was giddy that he could order something like that because he loves it but he was almost embarrassed, because there’s a stigma in the Bay Area about drinking coffee like that. That really stuck with me because I like being able to make any customer that walks through our doors something they’re going to enjoy. I don’t ever want someone to feel like they’ve ordered something they shouldn’t or we’re judging them by their order.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals",
"title": "A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On the first Friday after the North Bay fires swept through Sonoma County, displacing an estimated 100,000 people, Tim Page drove from San Francisco to the Salvation Army in Sonoma County with 2,000 fresh, chef-made breakfasts, courtesy of \u003ca href=\"https://www.sffightsfire.com\">SF Fights Fire\u003c/a>, stacked in the back of his company van. The trip was the first of many made over the next two weeks by Page and his employees at \u003ca href=\"http://feedsonoma.com\">F.E.E.D.\u003c/a> Sonoma, a micro-regional produce aggregation and distribution food hub in Sebastopol that functions as a conduit between dozens of small, organic farms and chefs and restaurants across the Bay Area. No matter what’s going on, or how big the scope of a disaster, one thing is for certain: People need to eat.\u003c/p>\n\u003cp>As F.E.E.D.’s cofounder, Page knows the ins-and-outs of delivering large amounts of farm-fresh produce to different drop-off points. Thus, when he was asked to help streamline the connections between farms and the spontaneous kitchens erupting all over Sonoma County to feed fire victims, evacuees, and first responders, Page’s immediately answer was “Yeah, for sure, what else can we do?”\u003c/p>\n\u003cfigure id=\"attachment_122394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg\" alt=\"An employee carries produce to F.E.E.D. Sonoma’s storage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An employee carries produce to F.E.E.D. Sonoma’s storage area. \u003ccite>(Leilani Clark)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its large walk-in refrigerators, storage capability, and fleet of four delivery trucks, F.E.E.D.(short for Farmers Exchange of Earthly Delights) transformed into a hive of volunteer activity. Donations poured in from small family farms and ranches locally and across California, including whole pallets of pastured-raised chickens from \u003ca href=\"http://www.rootdownfarm.org\">Root Down Farm\u003c/a> in Pescadero, and ground beef from \u003ca href=\"http://www.markegardfamily.com\">Markegard Family Grass-Fed\u003c/a>. F.E.E.D. was the hub for all. These ingredients were then delivered to emergency kitchen operations, run by the chefs at \u003ca href=\"http://www.backyardforestville.com\">Backyard\u003c/a>, which prepared and distributed 16,000 meals the week after the fire, along with \u003ca href=\"http://ceresproject.org\">Ceres Community Project,\u003c/a> and \u003ca href=\"https://www.worthourweight.org\">Worth Our Weight\u003c/a>. Page says the “communal” call to action in a time of unprecedented disasters was impossible to refuse.\u003c/p>\n\u003cp>“It was a grassroots, multi-pronged effort” he adds. “Plenty of people around the county started cooking and handing out meals. The initial reaction to the fires was to give—to help.” Ultimately, he adds, it came down to doing what they already knew how to do, but doing it really well and under pressure.\u003c/p>\n\u003cfigure id=\"attachment_122395\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg\" alt=\"Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \" width=\"960\" height=\"960\" class=\"size-full wp-image-122395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out in Occidental, a hamlet west of Sebastopol, Kaelyn Ramsden immediately started thinking about access, or lack thereof, to fresh fruits and vegetables in evacuation centers. As the school garden coordinator at Salmon Creek School, she knew the solution lay in procuring produce from the wealth of small farms in Sonoma County. Why should disaster workers in evacuation centers and first responder camps have to rely on canned food imported from across the country to feed people in a place where the support for good, clean, and local food runs strong? First, Ramsden went hyper-local. She harvested as much kale as possible from her own garden, taking it to Ceres Community Kitchen, where volunteers were preparing daily meals for evacuees at Analy High School.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Within a couple of days, Ramsden had coordinated with Page at F.E.E.D. and a crew of volunteers to get the produce donations from farms into pop-up kitchens. It was her way of ensuring that people were getting the good, nourishing food she believed they needed in a time of crisis, as she explains in the video below.\u003c/p>\n\u003cp>https://youtu.be/wEujJtZd9sE\u003c/p>\n\u003cp>“There is no reason why if you’ve been evacuated from your home that you should be eating cans of beans and pesticide-sprayed garbage,” says Evan Wiig of \u003ca href=\"http://www.caff.org\">The Farmers Guild/CAFF\u003c/a>. “We’re not talking about being snobby. We’re talking about simply providing healthy home-cooked meals to those who are in need. On top of having lost your house and belongings and nearly escaped death and suddenly you throw a bunch of crap in your stomach? The least we can do is provide them a healthy, wholesome meal.”\u003c/p>\n\u003cp>Wiig helped to coordinate food donations during that first chaotic week, as the fires still burned in Sonoma, Napa, and Mendocino counties. People from the culinary world were calling him left and right asking where they could get produce and ingredients. He started calling local farmers asking for donations.\u003c/p>\n\u003cp>“Of course, without a moment’s hesitation every single one of them started showing up to kitchens with deliveries, from \u003ca href=\"http://www.thenewfamilyfarm.com/about/\">New Family Farm\u003c/a> to Red H to \u003ca href=\"http://www.singingfrogsfarm.com\">Singing Frogs\u003c/a>,” says Wiig. At this point, Ramsden stepped up transportation efforts, coordinating volunteers to pick up donations so that time-strapped farmers could get back to the harvest.\u003c/p>\n\u003cp>Still, something wasn’t sitting right. Although farmers were offering donations with zero hesitation, Wiig knew sales were down 50 percent for farmers who already operate on slim margins. One large farmers’ market had been burned out by a fire at the Luther Burbank Center in Santa Rosa, restaurants had shuttered, and people weren’t going out to eat. Farmers were feeling the economic hit.\u003c/p>\n\u003cp>“I’ve learned that part of the recovery effort is to make sure that our local food economy is supported,” says Wiig. “I was personally pretty off-put when George Bush told people to go shopping after 911, but I do recognize that supporting our local economy during times of crisis is just as important as fighting fires.”\u003c/p>\n\u003cp>With the help of Ramsden and farmer Caiti Hachmyer of \u003ca href=\"https://redhfarm.com\">Red H Farm\u003c/a>, Wiig set out to raise enough money on the Sunday after the fires to buy out the produce at the Sebastopol Farmers’ Market. By the end of the day, they’d raised $800 from shoppers and passersby. The money was used to purchase as much produce as possible; Wiig ended up walking out with about $1500 worth of food as farmers gave generously. They took the goods to F.E.E.D. for storage and then loaded it up and drove the next day to \u003ca href=\"http://www.franchettis.com\">Franchetti’s\u003c/a> in Santa Rosa, where chef and owner John Franchetti roasted the vegetables (the restaurant didn’t have gas at the time) to be used in give-away meals.\u003c/p>\n\u003cfigure id=\"attachment_122392\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg\" alt=\"Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma. \u003ccite>(Tim Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wiig then turned to the owners of local restaurants Lowell’s and Handline, who had asked how they could help with fire relief. Wiig asked them to help raise funds for what he had dubbed the “farm-to-emergency pipeline.” They managed to raise $10,000 in donations through Thursday night dinner sales. This money allowed F.E.E.D. to purchase food for emergency kitchen operations directly from local farms.\u003c/p>\n\u003cp>These donations were invaluable according to Heather Irwin, a food writer at The Press Democrat and Sonoma Magazine. Irwin launched \u003ca href=\"http://sonomafamilymeal.org\">Sonoma Family Meal\u003c/a>, a roving chef-managed disaster kitchen, while evacuated from her own home in Santa Rosa. They served 70,000 meals in October.\u003c/p>\n\u003cp>“The idea was for chefs to create local and organic-sourced meals to take home, amazing food that nourished people and had dignity to it,” says Irwin. The produce from the Sebastopol Farmers’ Market buy-out went to Sonoma Family Meal’s operation at Franchetti’s. Some went directly to the kitchen to be roasted for the night’s meals. The rest—squash, carrots, potatoes, onions—was parsed into bags to be handed out to those in need.\u003c/p>\n\u003cfigure id=\"attachment_122396\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg\" alt=\"Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from Franchetti, volunteer chefs included Josh Silvers, Doug Keane, Santa Rosa Junior College culinary program staff and students, Mark Stark, and Miriam Donaldson, the co-owner of \u003ca href=\"http://www.wishbonepetaluma.com\">Wishbone \u003c/a>restaurant, who ran the kitchen for three full weeks. Volunteers and donations have dwindled and money is running out, but Irwin wants to keep the popular meal distribution program going for as long as possible. The wildfires may be contained, but thousands are still displaced and the rebuilding process hasn’t even begun.\u003c/p>\n\u003cp>“These are people who’ve lost everything,” says Irwin. “One woman told me she hadn’t eaten in two days. Another woman, who had lost her home and still managed to come in and volunteer, told me: ‘Getting a meal from you guys was the most comforting thing we had. We had no kitchen, no home, we were scared. We got this meal and it was so loving.’”\u003c/p>\n\u003cp>As Evan Wiig puts it, Sonoma County already had a fairly well-connected food and farming system before the fires: That unity bore fruit under the pressure of sudden disaster. For his part, the coming together out of devastation has bolstered Tim Page’s desire to build infrastructure that strengthens the local food system by helping small farmers to distribute and sell their products. In fact, the post-fire unity between farmers, chefs, food system advocates, and food justice organizers has left him energized and ready for the next best steps.\u003c/p>\n\u003cp>“It’s almost like I have no choice but to be optimistic,” says Page. “The events of the last month can be a foundation for what we build together, moving forward,” says Page. “It’s not like we can just say, that was amazing—now that’s done. There will be many opportunities to use this particular situation as a foundation.” \u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Read more stories from KQED Arts and KQED Food about North Bay fire heroism, resilience and recovery at \u003ca href=\"https://ww2.kqed.org/arts/series/up-from-the-ashes/\">Up From The Ashes - Rising From the North Bay Fires\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Tim Page, the cofounder of F.E.E.D. Sonoma, donated valuable infrastructure to emergency food efforts in Sonoma County after the fires hit. ",
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"description": "Tim Page, the cofounder of F.E.E.D. Sonoma, donated valuable infrastructure to emergency food efforts in Sonoma County after the fires hit. ",
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"headline": "A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On the first Friday after the North Bay fires swept through Sonoma County, displacing an estimated 100,000 people, Tim Page drove from San Francisco to the Salvation Army in Sonoma County with 2,000 fresh, chef-made breakfasts, courtesy of \u003ca href=\"https://www.sffightsfire.com\">SF Fights Fire\u003c/a>, stacked in the back of his company van. The trip was the first of many made over the next two weeks by Page and his employees at \u003ca href=\"http://feedsonoma.com\">F.E.E.D.\u003c/a> Sonoma, a micro-regional produce aggregation and distribution food hub in Sebastopol that functions as a conduit between dozens of small, organic farms and chefs and restaurants across the Bay Area. No matter what’s going on, or how big the scope of a disaster, one thing is for certain: People need to eat.\u003c/p>\n\u003cp>As F.E.E.D.’s cofounder, Page knows the ins-and-outs of delivering large amounts of farm-fresh produce to different drop-off points. Thus, when he was asked to help streamline the connections between farms and the spontaneous kitchens erupting all over Sonoma County to feed fire victims, evacuees, and first responders, Page’s immediately answer was “Yeah, for sure, what else can we do?”\u003c/p>\n\u003cfigure id=\"attachment_122394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg\" alt=\"An employee carries produce to F.E.E.D. Sonoma’s storage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An employee carries produce to F.E.E.D. Sonoma’s storage area. \u003ccite>(Leilani Clark)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its large walk-in refrigerators, storage capability, and fleet of four delivery trucks, F.E.E.D.(short for Farmers Exchange of Earthly Delights) transformed into a hive of volunteer activity. Donations poured in from small family farms and ranches locally and across California, including whole pallets of pastured-raised chickens from \u003ca href=\"http://www.rootdownfarm.org\">Root Down Farm\u003c/a> in Pescadero, and ground beef from \u003ca href=\"http://www.markegardfamily.com\">Markegard Family Grass-Fed\u003c/a>. F.E.E.D. was the hub for all. These ingredients were then delivered to emergency kitchen operations, run by the chefs at \u003ca href=\"http://www.backyardforestville.com\">Backyard\u003c/a>, which prepared and distributed 16,000 meals the week after the fire, along with \u003ca href=\"http://ceresproject.org\">Ceres Community Project,\u003c/a> and \u003ca href=\"https://www.worthourweight.org\">Worth Our Weight\u003c/a>. Page says the “communal” call to action in a time of unprecedented disasters was impossible to refuse.\u003c/p>\n\u003cp>“It was a grassroots, multi-pronged effort” he adds. “Plenty of people around the county started cooking and handing out meals. The initial reaction to the fires was to give—to help.” Ultimately, he adds, it came down to doing what they already knew how to do, but doing it really well and under pressure.\u003c/p>\n\u003cfigure id=\"attachment_122395\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg\" alt=\"Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \" width=\"960\" height=\"960\" class=\"size-full wp-image-122395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out in Occidental, a hamlet west of Sebastopol, Kaelyn Ramsden immediately started thinking about access, or lack thereof, to fresh fruits and vegetables in evacuation centers. As the school garden coordinator at Salmon Creek School, she knew the solution lay in procuring produce from the wealth of small farms in Sonoma County. Why should disaster workers in evacuation centers and first responder camps have to rely on canned food imported from across the country to feed people in a place where the support for good, clean, and local food runs strong? First, Ramsden went hyper-local. She harvested as much kale as possible from her own garden, taking it to Ceres Community Kitchen, where volunteers were preparing daily meals for evacuees at Analy High School.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Within a couple of days, Ramsden had coordinated with Page at F.E.E.D. and a crew of volunteers to get the produce donations from farms into pop-up kitchens. It was her way of ensuring that people were getting the good, nourishing food she believed they needed in a time of crisis, as she explains in the video below.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wEujJtZd9sE'\n title='//www.youtube.com/embed/wEujJtZd9sE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“There is no reason why if you’ve been evacuated from your home that you should be eating cans of beans and pesticide-sprayed garbage,” says Evan Wiig of \u003ca href=\"http://www.caff.org\">The Farmers Guild/CAFF\u003c/a>. “We’re not talking about being snobby. We’re talking about simply providing healthy home-cooked meals to those who are in need. On top of having lost your house and belongings and nearly escaped death and suddenly you throw a bunch of crap in your stomach? The least we can do is provide them a healthy, wholesome meal.”\u003c/p>\n\u003cp>Wiig helped to coordinate food donations during that first chaotic week, as the fires still burned in Sonoma, Napa, and Mendocino counties. People from the culinary world were calling him left and right asking where they could get produce and ingredients. He started calling local farmers asking for donations.\u003c/p>\n\u003cp>“Of course, without a moment’s hesitation every single one of them started showing up to kitchens with deliveries, from \u003ca href=\"http://www.thenewfamilyfarm.com/about/\">New Family Farm\u003c/a> to Red H to \u003ca href=\"http://www.singingfrogsfarm.com\">Singing Frogs\u003c/a>,” says Wiig. At this point, Ramsden stepped up transportation efforts, coordinating volunteers to pick up donations so that time-strapped farmers could get back to the harvest.\u003c/p>\n\u003cp>Still, something wasn’t sitting right. Although farmers were offering donations with zero hesitation, Wiig knew sales were down 50 percent for farmers who already operate on slim margins. One large farmers’ market had been burned out by a fire at the Luther Burbank Center in Santa Rosa, restaurants had shuttered, and people weren’t going out to eat. Farmers were feeling the economic hit.\u003c/p>\n\u003cp>“I’ve learned that part of the recovery effort is to make sure that our local food economy is supported,” says Wiig. “I was personally pretty off-put when George Bush told people to go shopping after 911, but I do recognize that supporting our local economy during times of crisis is just as important as fighting fires.”\u003c/p>\n\u003cp>With the help of Ramsden and farmer Caiti Hachmyer of \u003ca href=\"https://redhfarm.com\">Red H Farm\u003c/a>, Wiig set out to raise enough money on the Sunday after the fires to buy out the produce at the Sebastopol Farmers’ Market. By the end of the day, they’d raised $800 from shoppers and passersby. The money was used to purchase as much produce as possible; Wiig ended up walking out with about $1500 worth of food as farmers gave generously. They took the goods to F.E.E.D. for storage and then loaded it up and drove the next day to \u003ca href=\"http://www.franchettis.com\">Franchetti’s\u003c/a> in Santa Rosa, where chef and owner John Franchetti roasted the vegetables (the restaurant didn’t have gas at the time) to be used in give-away meals.\u003c/p>\n\u003cfigure id=\"attachment_122392\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg\" alt=\"Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma. \u003ccite>(Tim Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wiig then turned to the owners of local restaurants Lowell’s and Handline, who had asked how they could help with fire relief. Wiig asked them to help raise funds for what he had dubbed the “farm-to-emergency pipeline.” They managed to raise $10,000 in donations through Thursday night dinner sales. This money allowed F.E.E.D. to purchase food for emergency kitchen operations directly from local farms.\u003c/p>\n\u003cp>These donations were invaluable according to Heather Irwin, a food writer at The Press Democrat and Sonoma Magazine. Irwin launched \u003ca href=\"http://sonomafamilymeal.org\">Sonoma Family Meal\u003c/a>, a roving chef-managed disaster kitchen, while evacuated from her own home in Santa Rosa. They served 70,000 meals in October.\u003c/p>\n\u003cp>“The idea was for chefs to create local and organic-sourced meals to take home, amazing food that nourished people and had dignity to it,” says Irwin. The produce from the Sebastopol Farmers’ Market buy-out went to Sonoma Family Meal’s operation at Franchetti’s. Some went directly to the kitchen to be roasted for the night’s meals. The rest—squash, carrots, potatoes, onions—was parsed into bags to be handed out to those in need.\u003c/p>\n\u003cfigure id=\"attachment_122396\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg\" alt=\"Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from Franchetti, volunteer chefs included Josh Silvers, Doug Keane, Santa Rosa Junior College culinary program staff and students, Mark Stark, and Miriam Donaldson, the co-owner of \u003ca href=\"http://www.wishbonepetaluma.com\">Wishbone \u003c/a>restaurant, who ran the kitchen for three full weeks. Volunteers and donations have dwindled and money is running out, but Irwin wants to keep the popular meal distribution program going for as long as possible. The wildfires may be contained, but thousands are still displaced and the rebuilding process hasn’t even begun.\u003c/p>\n\u003cp>“These are people who’ve lost everything,” says Irwin. “One woman told me she hadn’t eaten in two days. Another woman, who had lost her home and still managed to come in and volunteer, told me: ‘Getting a meal from you guys was the most comforting thing we had. We had no kitchen, no home, we were scared. We got this meal and it was so loving.’”\u003c/p>\n\u003cp>As Evan Wiig puts it, Sonoma County already had a fairly well-connected food and farming system before the fires: That unity bore fruit under the pressure of sudden disaster. For his part, the coming together out of devastation has bolstered Tim Page’s desire to build infrastructure that strengthens the local food system by helping small farmers to distribute and sell their products. In fact, the post-fire unity between farmers, chefs, food system advocates, and food justice organizers has left him energized and ready for the next best steps.\u003c/p>\n\u003cp>“It’s almost like I have no choice but to be optimistic,” says Page. “The events of the last month can be a foundation for what we build together, moving forward,” says Page. “It’s not like we can just say, that was amazing—now that’s done. There will be many opportunities to use this particular situation as a foundation.” \u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Read more stories from KQED Arts and KQED Food about North Bay fire heroism, resilience and recovery at \u003ca href=\"https://ww2.kqed.org/arts/series/up-from-the-ashes/\">Up From The Ashes - Rising From the North Bay Fires\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "After Heroic Efforts by Restaurateurs, North Bay Restaurants Are Still Here and Need Your Support",
"title": "After Heroic Efforts by Restaurateurs, North Bay Restaurants Are Still Here and Need Your Support",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In early October, a series of devastating fires ripped through Northern California. Now, with the fires at 100 percent containment, the region faces a new challenge: recovery. For restaurant owners, who rely on Sonoma County’s tourism to sustain themselves and their employees, the fires threw things previously guaranteed--a steady stream of tourists during barrel tasting season as well as a place to live--into upheaval. We talked to Sonoma County restaurateurs who helped others as they grappled with uncertainty and their own personal losses during the fire, about their experiences and plans for the future.\u003c/p>\n\u003ch2>Terri and Mark Stark\u003c/h2>\n\u003cfigure id=\"attachment_122309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0810-new.jpg\" alt=\"Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/willis-wine-bar/\">Willi's Wine Bar\u003c/a> was Mark and Terri Stark’s first restaurant. It was inspired by their second date, where they sat at the bar instead of a table, happily chatting with the staff and each other over a collection of smaller dishes. Their dream of opening a place like that was realized in 2002, when they had finally saved enough money to open Willi’s in an old Santa Rosa roadhouse. The Starks would eventually go on to open \u003ca href=\"http://www.starkrestaurants.com/\">five more restaurants\u003c/a>, but there was always something special about Willi’s. It was one of the first places to offer a now-popular selection of small plates, and more importantly, it had a distinctly local, comfortable feeling. You could enjoy a glass of local wine with friends, with no snobbery and no dress code. Dogs were welcome, as were small children. [\u003ca href=\"https://www.youtube.com/watch?v=zc8CUswAc44\">\u003cem>Willi's Wine Bar was featured on Check, Please! Bay Area in 2013\u003c/em>\u003c/a>]\u003c/p>\n\u003cp>Willi’s burned down in the early hours of Monday, October 9. That morning, Terri Stark was woken up by a call from their director of operations. She was fleeing from her home in the burning Coffey Park neighborhood and arrived at the Stark’s house with just her pajamas and purse. Soon, the Starks received another call. The manager who shut down Willi’s that night had heard about the fire, and raced back to turn off the restaurant's gas. He then climbed on the roof to hose it down. He decided it was time to leave when he started noticing that the cars speeding down Old Redwood Highway were on fire.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"122316,122321,122320,122318,122377,122317,122315,122327\"]\u003c/p>\n\u003cp>The Starks didn’t know for certain if Willi’s had burned until around three in the morning, when local newspaper the \u003cem>Press Democrat\u003c/em> \u003ca href=\"http://www.pressdemocrat.com/news/7507522-181/fire-destroys-paradise-ridge-winery?artslide=5\">posted a picture\u003c/a> of the burning restaurant on their website. Their next days were spent in what Stark calls, “true survival mode,” as they hosted a house full of evacuated friends and were ready to evacuate themselves at any moment. On Thursday, they opened their other five restaurants (they had tried to open Wednesday, but the smoke was too thick.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It was really to get people back to work,” Terri Stark said of the decision to reopen. Her staff--the Starks employ over 400 people across their restaurants--was grappling with the same trauma and loss as everyone in the county, but as service industry workers, any time to the restaurant was closed meant a dip in their paycheck. “Our community needed a place to go again to have that meal or some semblance of normalcy,” she said. “I just felt like it was our duty to get the restaurants open as soon as possible.”\u003c/p>\n\u003cp>From Thursday to Sunday, the Starks provided free meals to evacuees and first responders at their remaining restaurants. Stark also started the daunting task of finding jobs for all 52 displaced Willi’s Wine Bar employees at their other restaurants. (As of our interview, she had succeeded.)\u003c/p>\n\u003cfigure id=\"attachment_122307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0800-new.jpg\" alt=\"Terri and Mark Stark at Bird & The Bottle. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at Bird & The Bottle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The restaurants are our employees’ second home. And within each restaurant, they make up a family of their own,” she said. “For them to be around each other, it was really powerful and important.”\u003c/p>\n\u003cp>The Starks are still trying to find out if they can rebuild Willi’s--the historic nature of the property means it requires a host of improvements before it can operate as a commercial space--and in the meantime, they’re doing everything they can to ensure their guests have a great experience, so that Sonoma County remains a destination for tourists.\u003c/p>\n\u003cp>“Much of what Sonoma has to offer as far as wine country experience is still here and beautiful,” Stark said. “It would be even a bigger tragedy if businesses couldn’t survive in the aftermath of this and people lost their jobs. The trickle down from that is just going to add to the devastation.”\u003c/p>\n\u003ch2>Dustin Valette\u003c/h2>\n\u003cfigure id=\"attachment_122335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1066-new.jpg\" alt=\"Dustin Valette at his restaurant Valette Healdsburg. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette at his restaurant Valette Healdsburg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dustin Valette grew up around airports. His mom flew for for REACH Air Medical Services, his dad for Cal Fire, so he’d end up waiting for them at the airport, washing planes and doing other chores. Sometimes during those trips, the airport would receive news of an airplane crash. Valette would be quickly shuffled away to his grandfather’s house, where he’d spend hours worrying, not knowing if the plane that had gone down had been carrying his parents, or one of their coworkers that had been over for dinner the previous Sunday.\u003c/p>\n\u003cp>Valette didn’t follow his parents’ path. He became a chef instead and opened \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a> in Healdsburg in 2015. But his experiences growing up gave him an intimate knowledge of not just the uncertainty that comes with loving a first responder, but the logistics of their deployment. So when he was woken up early Monday by his young daughters, and started to hear about the fire’s horror from his friends, he knew that all firefighters would be deployed to fight it--except for one, who would required to stay back and cook for the rest of the team. What if, Valette thought, he did what he does best--cooking--so as many firefighters as possible could do what they do best?\u003c/p>\n\u003cp>That Monday, Valette went to his closed restaurant, took stock of what he had, and started cooking meals for the first responders like his dad, still a Cal Fire pilot. “Monday, those first responders had Kobe steaks, lobster and caviar, because that's what we had in our walk-in,” Valette said. They made 150 meals that first day, and by the end of the week, with the help of friends, they were making about 400 dinners a night for the first responders, a pattern they continued for about a week and a half. At one point, a crew in Geyserville loaded up one of their trucks with the food, and brought it up to the middle of the fire so the crew could take a break.\u003c/p>\n\u003cp>The meals didn't just provide sustenance but an injection of morale, Valette said. “When we showed up on Wednesday afternoon, they were eating government-issued peanut butter, and government-issued bread. So basically, hell,” he said. “To see them go from [a] piece of peanut butter and cold bread to eating roasted pork and braised chicken…[we gave] them a sense of something to look forward to at the end of the day, fuel that wasn't just calories, but a sense of enjoyment.”\u003c/p>\n\u003cp>“The morale changed instantaneously. It was like...kids at Christmas,” he continued. “Everybody came running out of the tents, everyone's clapping, and these are people who are risking their lives. Jumping out of helicopters into burn zones to put out a fire, with nothing but a rake. And here they are, coming right up like little kids clapping, because it was such a huge thing for them.”\u003c/p>\n\u003cp>The fires are now contained, but Valette still has plans to help the first responders. He’s working at \u003ca href=\"http://chefsgiving.org/\">Chefsgiving\u003c/a>, a chef-driven fundraiser, and he’s also the chair of \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a>, a December fundraiser featuring food, wine and a silent auction.\u003c/p>\n\u003cfigure id=\"attachment_122338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1108-new.jpg\" alt=\"Dustin Valette in the open kitchen at Valette. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-122338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette in the open kitchen at Valette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while his restaurant is safe, as is his home, he’s still recovering in other ways.\u003c/p>\n\u003cp>“We're definitely nervous. I mean, in the first two weeks our restaurant lost $60,000. And that was just because we were putting a lot of money out for first responders, but also because the sales, the revenue, wasn't there. And I think everybody, in the industry, is nervous,” he said. And It’s not just the obvious--hotels and restaurants--that will be affected by a drop in tourism, he added.\u003c/p>\n\u003cfigure id=\"attachment_122343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1035-new.jpg\" alt=\"Interior bar and dining area at Valette's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior bar and dining area at Valette's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our cheese lady. Simple and funny as that is, our cheese lady, who we buy cheese from...We didn't order cheese for a week, because we didn't have people buying the cheese,” he said. “So, all of a sudden, she's not selling the cheese, she has to cut back her staff, and then, the delivery driver who usually gets paid 100 bucks to go drive here and drop it off, well, they don't need him, so he doesn't need to work, so his hours [are] cut. It's just a huge trickle-down effect.”\u003c/p>\n\u003ch2>The Ochoa Family\u003c/h2>\n\u003cfigure id=\"attachment_122340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1184-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the night of Sunday, October 8, the Ochoa family, owners of popular downtown Santa Rosa taqueria \u003ca href=\"http://www.elpatio2.com/\">El Patio #2\u003c/a>, watched a movie together at their Fountaingrove home. The daughter, Maria Ochoa, fell asleep during the movie, and afterwards, when the rest of the family headed to bed, she wasn’t tired. So she stayed up, watching YouTube videos late into the night. As it grew later, she started noticing things. The people talking outside her window still hadn’t left. People were starting their cars. The smell of smoke her family had noted earlier still lingered.\u003c/p>\n\u003cp>“I couldn’t go to sleep,” she said. So she stepped outside. “Once I went out to see, I felt this heat wave.” That’s when she went back in and woke up her mom.\u003c/p>\n\u003cfigure id=\"attachment_122301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0655-new.jpg\" alt=\"Maria Ochoa, daughter of the owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maria Ochoa, daughter of the owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Ochoas decided to leave for another property they owned that they usually rent out, but was currently empty, They gathered their cats and dogs, but Maria’s mother was forced to leave her beloved pet birds behind as they fled. The next morning, her mother returned to the neighborhood for them, but the road was blocked off. A police officer took pity on her, and escorted her back to their house.\u003c/p>\n\u003cp>“She was the first one to notice that our house was gone,” Maria said. “She came back crying and she told us all that our house was gone.”\u003c/p>\n\u003cp>The Ochoas didn’t open El Patio on Monday or Tuesday. But on Wednesday, Maria and her father, Sergio Ochoa, El Patio’s owner, were back with their employees, making tacos and burritos for their customers as they adjusted to their new life. A friend of the family noticed their dedication, and posted about Sergio’s return to work on Facebook \u003ca href=\"https://www.facebook.com/ortizesmeralda/posts/10155699200303446\">in a post\u003c/a> that quickly amassed more than a hundred supportive comments.\u003c/p>\n\u003cdiv align=\"center\">\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fortizesmeralda%2Fposts%2F10155699200303446&width=500\" width=\"500\" height=\"631\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\u003c/div>\n\u003cp>“It was really amazing,” Maria Ochoa said, of the post. “I didn’t know people showed that much love for us, especially [for] my dad. I couldn’t believe it. I couldn’t stop smiling.”\u003c/p>\n\u003cp>As word spread, the Ochoas have been inundated with gifts of clothing and gift cards. The support surprised Sergio, who didn’t expect people to be thinking about him. It’s a role reversal for Sergio, who is usually the one helping others--in particular, the homeless people who occupy the park across from the restaurant, who Ochoa \u003ca href=\"http://www.ktvu.com/news/ktvu-local-news/santa-rosa-restaurant-owner-feeds-the-homeless\">regularly feeds\u003c/a>, passing out burritos to those who seem hungry. “I had a little change five years ago,” Ochoa said. All of a sudden, he started “worry[ing] about other people on the streets. And I started giving some meals, and I’m feeling good.”\u003c/p>\n\u003cp>Like a lot of people, the Ochoas aren’t sure if they’ll rebuild their home. They’re slowly returning to normalcy, one order at a time, adjusting to their new routines, new housing situations, and--for Sergio--the new feeling of someone worrying about him. “A lot of people are helping people right now. I am so surprised…[it’s] very nice.”\u003c/p>\n\u003cfigure id=\"attachment_122339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1177-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Erik Johnson\u003c/h2>\n\u003cfigure id=\"attachment_122330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0959-new.jpg\" alt=\"Erik Johnson at his restaurant Trading Post in Cloverdale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson at his restaurant Trading Post in Cloverdale. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marissa Alden was in China on a business trip when she found out about the fires. A neighbor sent her a message: the fires were getting closer. Was her family evacuating? Frantic, she called her husband, Erik Johnson. He didn’t get the message, thanks to their Cloverdale home’s spotty cell reception. She finally got through to his parents, who were staying with Johnson to help out with childcare while she was away. After being woken up by his stepdad, Johnson sprung out of bed, and gathered their twin daughters, explaining to them as calmly as he could manage that there was a fire, and they needed to leave immediately. The family evacuated to his mom’s house in downtown Cloverdale, where they remained for the next few days.\u003c/p>\n\u003cp>Alden and Johnson own the \u003ca href=\"http://www.thepostcloverdale.com/\">Trading Post\u003c/a> in Cloverdale, and that Monday, Johnson started cooking. The Pocket Fire that affected Cloverdale didn’t cause as much damage as the Tubbs fire in Santa Rosa, so evacuees turned away from the overfilled Santa Rosa shelters soon headed north to Cloverdale to find refuge. For two days, Johnson prepared meals for evacuees staying at the Citrus Fairgrounds evacuation shelter, down the street from the Trading Post.\u003c/p>\n\u003cfigure id=\"attachment_122332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0971-new.jpg\" alt=\"Erik Johnson in the kitchen at Trading Post.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson in the kitchen at Trading Post. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People quickly joined in. The baker at his restaurant contributed some loaves of focaccia to go with the lasagna he made. His neighbor, a farmer who provides much of the produce for his restaurant, donated greens he turned into a salad. A local market donated some dairy and dry goods.\u003c/p>\n\u003cp>“We just wanted to cook some home-cooked, sort of comfort food for folks down there. Just to give them a warm meal that hopefully they would enjoy,” he said. “The first instinct that I had was how can I help, what can I do to help? And the obvious way to help was I have a commercial kitchen, and [I could] rally some people in the community around to help donate a little bit of food. It just felt good to do that.”\u003c/p>\n\u003cp>Johnson and his family were able to return home on Wednesday, but were then forced to evacuate again after the winds shifted. His house was ultimately fine, and he reopened his restaurant on Thursday. “We opened back up because we just knew that there's a lot of people in town that kind of want normalcy, and wanted to be able to gather somewhere and eat,” he said.\u003c/p>\n\u003cp>Johnson is participating in the \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a> event with Valette in December, and like Valette, he’s anxiously waiting to see what the long-term economic effects will happen as a result of the fire.\u003c/p>\n\u003cfigure id=\"attachment_122331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0967-new.jpg\" alt=\"The love is thicker than the smoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The love is thicker than the smoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I wouldn't say it's dire, but it's a little bit slower than usual,” he said. He wants people to know that, “Sonoma County didn't burn to a crisp, it's still here. It's beautiful.”\u003c/p>\n\n",
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"excerpt": "As the fires burned, these restaurant owners helped others as they grappled with uncertainty and loss. Now, as they start to move forward, many share the same worry: will their industry be able to recover? ",
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"description": "As the fires burned, these restaurant owners helped others as they grappled with uncertainty and loss. Now, as they start to move forward, many share the same worry: will their industry be able to recover? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In early October, a series of devastating fires ripped through Northern California. Now, with the fires at 100 percent containment, the region faces a new challenge: recovery. For restaurant owners, who rely on Sonoma County’s tourism to sustain themselves and their employees, the fires threw things previously guaranteed--a steady stream of tourists during barrel tasting season as well as a place to live--into upheaval. We talked to Sonoma County restaurateurs who helped others as they grappled with uncertainty and their own personal losses during the fire, about their experiences and plans for the future.\u003c/p>\n\u003ch2>Terri and Mark Stark\u003c/h2>\n\u003cfigure id=\"attachment_122309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0810-new.jpg\" alt=\"Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/willis-wine-bar/\">Willi's Wine Bar\u003c/a> was Mark and Terri Stark’s first restaurant. It was inspired by their second date, where they sat at the bar instead of a table, happily chatting with the staff and each other over a collection of smaller dishes. Their dream of opening a place like that was realized in 2002, when they had finally saved enough money to open Willi’s in an old Santa Rosa roadhouse. The Starks would eventually go on to open \u003ca href=\"http://www.starkrestaurants.com/\">five more restaurants\u003c/a>, but there was always something special about Willi’s. It was one of the first places to offer a now-popular selection of small plates, and more importantly, it had a distinctly local, comfortable feeling. You could enjoy a glass of local wine with friends, with no snobbery and no dress code. Dogs were welcome, as were small children. [\u003ca href=\"https://www.youtube.com/watch?v=zc8CUswAc44\">\u003cem>Willi's Wine Bar was featured on Check, Please! Bay Area in 2013\u003c/em>\u003c/a>]\u003c/p>\n\u003cp>Willi’s burned down in the early hours of Monday, October 9. That morning, Terri Stark was woken up by a call from their director of operations. She was fleeing from her home in the burning Coffey Park neighborhood and arrived at the Stark’s house with just her pajamas and purse. Soon, the Starks received another call. The manager who shut down Willi’s that night had heard about the fire, and raced back to turn off the restaurant's gas. He then climbed on the roof to hose it down. He decided it was time to leave when he started noticing that the cars speeding down Old Redwood Highway were on fire.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Starks didn’t know for certain if Willi’s had burned until around three in the morning, when local newspaper the \u003cem>Press Democrat\u003c/em> \u003ca href=\"http://www.pressdemocrat.com/news/7507522-181/fire-destroys-paradise-ridge-winery?artslide=5\">posted a picture\u003c/a> of the burning restaurant on their website. Their next days were spent in what Stark calls, “true survival mode,” as they hosted a house full of evacuated friends and were ready to evacuate themselves at any moment. On Thursday, they opened their other five restaurants (they had tried to open Wednesday, but the smoke was too thick.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It was really to get people back to work,” Terri Stark said of the decision to reopen. Her staff--the Starks employ over 400 people across their restaurants--was grappling with the same trauma and loss as everyone in the county, but as service industry workers, any time to the restaurant was closed meant a dip in their paycheck. “Our community needed a place to go again to have that meal or some semblance of normalcy,” she said. “I just felt like it was our duty to get the restaurants open as soon as possible.”\u003c/p>\n\u003cp>From Thursday to Sunday, the Starks provided free meals to evacuees and first responders at their remaining restaurants. Stark also started the daunting task of finding jobs for all 52 displaced Willi’s Wine Bar employees at their other restaurants. (As of our interview, she had succeeded.)\u003c/p>\n\u003cfigure id=\"attachment_122307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0800-new.jpg\" alt=\"Terri and Mark Stark at Bird & The Bottle. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at Bird & The Bottle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The restaurants are our employees’ second home. And within each restaurant, they make up a family of their own,” she said. “For them to be around each other, it was really powerful and important.”\u003c/p>\n\u003cp>The Starks are still trying to find out if they can rebuild Willi’s--the historic nature of the property means it requires a host of improvements before it can operate as a commercial space--and in the meantime, they’re doing everything they can to ensure their guests have a great experience, so that Sonoma County remains a destination for tourists.\u003c/p>\n\u003cp>“Much of what Sonoma has to offer as far as wine country experience is still here and beautiful,” Stark said. “It would be even a bigger tragedy if businesses couldn’t survive in the aftermath of this and people lost their jobs. The trickle down from that is just going to add to the devastation.”\u003c/p>\n\u003ch2>Dustin Valette\u003c/h2>\n\u003cfigure id=\"attachment_122335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1066-new.jpg\" alt=\"Dustin Valette at his restaurant Valette Healdsburg. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette at his restaurant Valette Healdsburg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dustin Valette grew up around airports. His mom flew for for REACH Air Medical Services, his dad for Cal Fire, so he’d end up waiting for them at the airport, washing planes and doing other chores. Sometimes during those trips, the airport would receive news of an airplane crash. Valette would be quickly shuffled away to his grandfather’s house, where he’d spend hours worrying, not knowing if the plane that had gone down had been carrying his parents, or one of their coworkers that had been over for dinner the previous Sunday.\u003c/p>\n\u003cp>Valette didn’t follow his parents’ path. He became a chef instead and opened \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a> in Healdsburg in 2015. But his experiences growing up gave him an intimate knowledge of not just the uncertainty that comes with loving a first responder, but the logistics of their deployment. So when he was woken up early Monday by his young daughters, and started to hear about the fire’s horror from his friends, he knew that all firefighters would be deployed to fight it--except for one, who would required to stay back and cook for the rest of the team. What if, Valette thought, he did what he does best--cooking--so as many firefighters as possible could do what they do best?\u003c/p>\n\u003cp>That Monday, Valette went to his closed restaurant, took stock of what he had, and started cooking meals for the first responders like his dad, still a Cal Fire pilot. “Monday, those first responders had Kobe steaks, lobster and caviar, because that's what we had in our walk-in,” Valette said. They made 150 meals that first day, and by the end of the week, with the help of friends, they were making about 400 dinners a night for the first responders, a pattern they continued for about a week and a half. At one point, a crew in Geyserville loaded up one of their trucks with the food, and brought it up to the middle of the fire so the crew could take a break.\u003c/p>\n\u003cp>The meals didn't just provide sustenance but an injection of morale, Valette said. “When we showed up on Wednesday afternoon, they were eating government-issued peanut butter, and government-issued bread. So basically, hell,” he said. “To see them go from [a] piece of peanut butter and cold bread to eating roasted pork and braised chicken…[we gave] them a sense of something to look forward to at the end of the day, fuel that wasn't just calories, but a sense of enjoyment.”\u003c/p>\n\u003cp>“The morale changed instantaneously. It was like...kids at Christmas,” he continued. “Everybody came running out of the tents, everyone's clapping, and these are people who are risking their lives. Jumping out of helicopters into burn zones to put out a fire, with nothing but a rake. And here they are, coming right up like little kids clapping, because it was such a huge thing for them.”\u003c/p>\n\u003cp>The fires are now contained, but Valette still has plans to help the first responders. He’s working at \u003ca href=\"http://chefsgiving.org/\">Chefsgiving\u003c/a>, a chef-driven fundraiser, and he’s also the chair of \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a>, a December fundraiser featuring food, wine and a silent auction.\u003c/p>\n\u003cfigure id=\"attachment_122338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1108-new.jpg\" alt=\"Dustin Valette in the open kitchen at Valette. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-122338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette in the open kitchen at Valette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while his restaurant is safe, as is his home, he’s still recovering in other ways.\u003c/p>\n\u003cp>“We're definitely nervous. I mean, in the first two weeks our restaurant lost $60,000. And that was just because we were putting a lot of money out for first responders, but also because the sales, the revenue, wasn't there. And I think everybody, in the industry, is nervous,” he said. And It’s not just the obvious--hotels and restaurants--that will be affected by a drop in tourism, he added.\u003c/p>\n\u003cfigure id=\"attachment_122343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1035-new.jpg\" alt=\"Interior bar and dining area at Valette's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior bar and dining area at Valette's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our cheese lady. Simple and funny as that is, our cheese lady, who we buy cheese from...We didn't order cheese for a week, because we didn't have people buying the cheese,” he said. “So, all of a sudden, she's not selling the cheese, she has to cut back her staff, and then, the delivery driver who usually gets paid 100 bucks to go drive here and drop it off, well, they don't need him, so he doesn't need to work, so his hours [are] cut. It's just a huge trickle-down effect.”\u003c/p>\n\u003ch2>The Ochoa Family\u003c/h2>\n\u003cfigure id=\"attachment_122340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1184-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the night of Sunday, October 8, the Ochoa family, owners of popular downtown Santa Rosa taqueria \u003ca href=\"http://www.elpatio2.com/\">El Patio #2\u003c/a>, watched a movie together at their Fountaingrove home. The daughter, Maria Ochoa, fell asleep during the movie, and afterwards, when the rest of the family headed to bed, she wasn’t tired. So she stayed up, watching YouTube videos late into the night. As it grew later, she started noticing things. The people talking outside her window still hadn’t left. People were starting their cars. The smell of smoke her family had noted earlier still lingered.\u003c/p>\n\u003cp>“I couldn’t go to sleep,” she said. So she stepped outside. “Once I went out to see, I felt this heat wave.” That’s when she went back in and woke up her mom.\u003c/p>\n\u003cfigure id=\"attachment_122301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0655-new.jpg\" alt=\"Maria Ochoa, daughter of the owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maria Ochoa, daughter of the owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Ochoas decided to leave for another property they owned that they usually rent out, but was currently empty, They gathered their cats and dogs, but Maria’s mother was forced to leave her beloved pet birds behind as they fled. The next morning, her mother returned to the neighborhood for them, but the road was blocked off. A police officer took pity on her, and escorted her back to their house.\u003c/p>\n\u003cp>“She was the first one to notice that our house was gone,” Maria said. “She came back crying and she told us all that our house was gone.”\u003c/p>\n\u003cp>The Ochoas didn’t open El Patio on Monday or Tuesday. But on Wednesday, Maria and her father, Sergio Ochoa, El Patio’s owner, were back with their employees, making tacos and burritos for their customers as they adjusted to their new life. A friend of the family noticed their dedication, and posted about Sergio’s return to work on Facebook \u003ca href=\"https://www.facebook.com/ortizesmeralda/posts/10155699200303446\">in a post\u003c/a> that quickly amassed more than a hundred supportive comments.\u003c/p>\n\u003cdiv align=\"center\">\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fortizesmeralda%2Fposts%2F10155699200303446&width=500\" width=\"500\" height=\"631\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\u003c/div>\n\u003cp>“It was really amazing,” Maria Ochoa said, of the post. “I didn’t know people showed that much love for us, especially [for] my dad. I couldn’t believe it. I couldn’t stop smiling.”\u003c/p>\n\u003cp>As word spread, the Ochoas have been inundated with gifts of clothing and gift cards. The support surprised Sergio, who didn’t expect people to be thinking about him. It’s a role reversal for Sergio, who is usually the one helping others--in particular, the homeless people who occupy the park across from the restaurant, who Ochoa \u003ca href=\"http://www.ktvu.com/news/ktvu-local-news/santa-rosa-restaurant-owner-feeds-the-homeless\">regularly feeds\u003c/a>, passing out burritos to those who seem hungry. “I had a little change five years ago,” Ochoa said. All of a sudden, he started “worry[ing] about other people on the streets. And I started giving some meals, and I’m feeling good.”\u003c/p>\n\u003cp>Like a lot of people, the Ochoas aren’t sure if they’ll rebuild their home. They’re slowly returning to normalcy, one order at a time, adjusting to their new routines, new housing situations, and--for Sergio--the new feeling of someone worrying about him. “A lot of people are helping people right now. I am so surprised…[it’s] very nice.”\u003c/p>\n\u003cfigure id=\"attachment_122339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1177-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Erik Johnson\u003c/h2>\n\u003cfigure id=\"attachment_122330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0959-new.jpg\" alt=\"Erik Johnson at his restaurant Trading Post in Cloverdale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson at his restaurant Trading Post in Cloverdale. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marissa Alden was in China on a business trip when she found out about the fires. A neighbor sent her a message: the fires were getting closer. Was her family evacuating? Frantic, she called her husband, Erik Johnson. He didn’t get the message, thanks to their Cloverdale home’s spotty cell reception. She finally got through to his parents, who were staying with Johnson to help out with childcare while she was away. After being woken up by his stepdad, Johnson sprung out of bed, and gathered their twin daughters, explaining to them as calmly as he could manage that there was a fire, and they needed to leave immediately. The family evacuated to his mom’s house in downtown Cloverdale, where they remained for the next few days.\u003c/p>\n\u003cp>Alden and Johnson own the \u003ca href=\"http://www.thepostcloverdale.com/\">Trading Post\u003c/a> in Cloverdale, and that Monday, Johnson started cooking. The Pocket Fire that affected Cloverdale didn’t cause as much damage as the Tubbs fire in Santa Rosa, so evacuees turned away from the overfilled Santa Rosa shelters soon headed north to Cloverdale to find refuge. For two days, Johnson prepared meals for evacuees staying at the Citrus Fairgrounds evacuation shelter, down the street from the Trading Post.\u003c/p>\n\u003cfigure id=\"attachment_122332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0971-new.jpg\" alt=\"Erik Johnson in the kitchen at Trading Post.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson in the kitchen at Trading Post. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People quickly joined in. The baker at his restaurant contributed some loaves of focaccia to go with the lasagna he made. His neighbor, a farmer who provides much of the produce for his restaurant, donated greens he turned into a salad. A local market donated some dairy and dry goods.\u003c/p>\n\u003cp>“We just wanted to cook some home-cooked, sort of comfort food for folks down there. Just to give them a warm meal that hopefully they would enjoy,” he said. “The first instinct that I had was how can I help, what can I do to help? And the obvious way to help was I have a commercial kitchen, and [I could] rally some people in the community around to help donate a little bit of food. It just felt good to do that.”\u003c/p>\n\u003cp>Johnson and his family were able to return home on Wednesday, but were then forced to evacuate again after the winds shifted. His house was ultimately fine, and he reopened his restaurant on Thursday. “We opened back up because we just knew that there's a lot of people in town that kind of want normalcy, and wanted to be able to gather somewhere and eat,” he said.\u003c/p>\n\u003cp>Johnson is participating in the \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a> event with Valette in December, and like Valette, he’s anxiously waiting to see what the long-term economic effects will happen as a result of the fire.\u003c/p>\n\u003cfigure id=\"attachment_122331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0967-new.jpg\" alt=\"The love is thicker than the smoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The love is thicker than the smoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I wouldn't say it's dire, but it's a little bit slower than usual,” he said. He wants people to know that, “Sonoma County didn't burn to a crisp, it's still here. It's beautiful.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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}
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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