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"content": "\u003cp>\u003cem>In the wake of California wildfire’s mass destruction, ecologists see radical hope in regeneration.\u003c/em>\u003c/p>\n\u003cp>A few times a year, Edward Willie tends to the last remaining \u003ca href=\"https://plants.usda.gov/core/profile?symbol=APCA\">dogbane\u003c/a> patch in Sonoma County. Situated on a three-acre preserve bordering Highway 101 in northern Santa Rosa, the patch is \u003ca href=\"http://landpaths.org/landpaths-blog/blog/2016/dogbane-preserve,-a-cultural-treasure.aspx\">estimated\u003c/a> to be centuries old and once spanned a five-mile radius. Neighboring tribes—mainly Pomo and Wapo—cultivated the fibrous, stalky native plants to \u003ca href=\"http://www.ppnenvironmental.com/wp-content/uploads/2014/07/Dogbane-Handout.pdf\">make cordage \u003c/a>for hunting and fishing nets and other tools.\u003c/p>\n\u003cp>In October, the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1867\">Tubbs Fire\u003c/a> burned hot and fast through the preserve on its way to hopping the six-lane highway, leaving behind a scorched landscape of Himalayan blackberry roots and the black skeletons of wild plum trees and coyote bush. Yet, for the most part, the dogbane survived. In some formerly vegetation-choked areas of the preserve, the spindly plants are all that remain.\u003c/p>\n\u003cp>“The dogbane needs fire—that’s what makes it grow tall and strong,” says Willie, a native Pomo, Walaeki, and Wintu teacher and a core organizer of the \u003ca href=\"http://buckeyegathering.net/programs/vision/\">Buckeye Gathering\u003c/a>, an annual nature-based, paleo-technology meeting in Northern California. Researchers have found that dogbane \u003ca href=\"https://books.google.com/books?id=qIg2AQAAMAAJ&pg=PA188&lpg=PA188&dq=is+dogbane+fire-resistant?&source=bl&ots=edA6-xLh9v&sig=uPUloLnXMkG7Cfe4Swm_i9ZmSrU&hl=en&sa=X&ved=0ahUKEwi7kMP8g8_XAhXJ-lQKHcmpBcEQ6AEIUzAH%252523v=onepage&q&f=false#v=onepage&q\">sprouts\u003c/a>quickly after fire and can become more abundant. Burning actually \u003ca href=\"https://www.parks.ca.gov/pages/486/files/plantreferenceguide2014_03_03_14.pdf\">stimulates new, straight growth.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_124296\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\">\u003cimg class=\"size-full wp-image-124296\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edward Willie \u003ccite>(Leilani Clark/Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Less than a mile away from the preserve, block after block of ruined homes, businesses, and cars stand as a reminder of the \u003ca href=\"https://www.youtube.com/watch?time_continue=371&v=k7Udu6hh-9U\">conflagration\u003c/a> that wreaked havoc across three Northern California counties. Despite the scope of the tragedy, Willie sees regeneration and even radical hope in the region’s fire ecology.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It’s a happy [dogbane] patch now,” he says, as he demonstrates how to peel the taut fibers from the plant’s stalk. “It’s filled with life. New sprouts are already coming up. It’s a California plant, a fire plant. It was made to survive this.”\u003c/p>\n\u003cp>There is no silver lining to a fire like those that struck Sonoma and Napa counties in October, or the \u003ca href=\"http://www.ksby.com/story/37184880/thomas-fire-update\">still-burning\u003c/a> Thomas Fire in Southern California, which has \u003ca href=\"https://inciweb.nwcg.gov/incident/article/5670/42411/\">burned 281,900 acres\u003c/a> to become the largest California wildfire in modern recorded history. But for people like Willie and Erik Ohlsen, an ecological designer and director of the \u003ca href=\"http://www.permacultureskillscenter.org/\">Permaculture Skills Center \u003c/a>in Sebastopol, the North Bay fires are a wake-up call, a chance to proactively address the way the plants and animals of Northern California, and most of the Golden State, have \u003ca href=\"https://www.egret.org/fire-ecology-program\">co-evolved with fire\u003c/a>—and to rebuild these communities with fire in mind.\u003c/p>\n\u003cp>Others go further, saying that \u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa?artslide=0\">poor planning \u003c/a>and \u003ca href=\"https://californiachaparralblog.wordpress.com/2017/10/31/a-plea-to-journalists-wildfires-in-california-please-investigate-poor-land-planning-rather-than-denigrating-the-regions-iconic-native-ecosystem/\">land management practices\u003c/a> turned a natural feature of chaparral landscapes into a catastrophic force, leaving in its wake \u003ca href=\"http://www.pressdemocrat.com/business/7584318-181/official-north-bay-fires-have?gallery=7567866&artslide=0\">$3 billion in estimated damages\u003c/a>. The city of Santa Rosa alone has already \u003ca href=\"http://www.pressdemocrat.com/news/7637027-181/cost-of-wildfires-for-city?artslide=0\">blown through\u003c/a> $5 million from their general fund to fight the fires and the massive recovery effort has just begun.\u003c/p>\n\u003ch4>\u003cstrong>Fight Fire with Fire\u003c/strong>\u003c/h4>\n\u003cp>At a panel on Fire Resilient Landscapes and Management at the Sebastopol Grange in early November, Ohlsen told a group of farmers, land managers, and slow-food advocates that it was time for Californians to reckon with the relationship between humans, land, and fire. “It seems that as a culture we’ve forgotten what it’s like to live in a fire ecology,” he said at the event. “How can we avoid having such destructive wake-up calls?”\u003c/p>\n\u003cp>His assertion is shared by \u003ca href=\"https://www.egret.org/key-program-staff-bios\">Sasha Berleman\u003c/a>, a fire ecologist with the \u003ca href=\"https://www.egret.org/\">Audubon Canyon Ranch \u003c/a>(ACR), an environmental conservation and education organization headquartered at Bouverie Preserve in the Sonoma County town of Glen Ellen. “All of our plant communities depend on fire as part of their life-cycle,” says Berleman. “Many of them depend on fire that occurs more frequently than we’ve allowed it to burn.”\u003c/p>\n\u003cfigure id=\"attachment_124295\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\">\u003cimg class=\"size-full wp-image-124295\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\" alt=\"\" width=\"700\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-520x694.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dogbane stalks \u003ccite>(Courtesy of Edward Willie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Native Americans knew this, Berleman says, and used fire to manage landscapes for food and textile production. As David Carle writes in \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520255777\">Introduction to Fire in California\u003c/a>\u003c/em>, indigenous California tribes set fire to the landscape to reduce the threat of wildfires to their villages, to stimulate the sprouting of the stick-straight dogbane stems needed for basketry and tools, to control insects, fungus, and pathogens, and to encourage the growth of seeds.\u003c/p>\n\u003cp>Berleman was in the early stages of launching a fire ecology program at ACR when the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1868\">Nuns Fire\u003c/a> swept through the Bouverie Preserve on October 9, destroying 80 percent of the organization’s structures. A trained wildland firefighter, Berleman spent hours successfully defending architect David Bouverie’s former home along with the Last House, where famed cookbook author M.F.K. Fisher spent her final years. Last May, Berleman conducted a few initial small, \u003ca href=\"https://www.fs.fed.us/fire/management/rx.html\">prescribed burns\u003c/a> to reduce the fuel load on grasslands on the preserve. An early, informal assessment \u003ca href=\"https://egret.org/fire\">showed\u003c/a> that these areas burned less intensely than other parts, and helped moderate the fire’s progression.\u003c/p>\n\u003cp>“Fire can’t be prevented, it can only be postponed,” says Berleman. She advocates for two solutions to future fire threats. First, an “all hands on deck” cooperative approach to fuels treatments on private and public land: prescribed fire, \u003ca href=\"https://www.blm.gov/or/resources/fire/prescribedburns/burn_terminology.php\">broadcast burning\u003c/a>, \u003ca href=\"https://www.usda.gov/media/blog/2012/07/26/prescribed-burning-and-mechanical-thinning-pose-little-risk-forest-ecology\">mechanical thinning\u003c/a>, and grazing. Second, improved public education on the integral role of fire in California ecosystems. Recently, the state provided her funding to establish a highly trained, interagency fire crew to implement technically approved prescribed fuels treatments and controlled burns on private land in Sonoma County starting in the fall of 2018.\u003c/p>\n\u003cp>“We have a chance to reactivate our stewardship role,” she says. Now, she just needs to get fire-averse landowners and a smoke-wary public on board.\u003c/p>\n\u003ch4>\u003cstrong>Grazing: Land Management’s Missing Link?\u003c/strong>\u003c/h4>\n\u003cp>Marie Hoff, a sheep owner and grazer in Mendocino County, says that grazing is the missing link in managing rangelands for fire safety. For centuries, the California landscape was populated by large grazing animals like deer and elk, but those \u003ca href=\"http://www.deerfriendly.com/decline-of-deer-populations\">populations have severely declined \u003c/a>with widespread human settlement.\u003c/p>\n\u003cp>“If you don’t graze, it creates tinder,” says Hoff.\u003c/p>\n\u003cp>Hoff shepherds 20 \u003ca href=\"http://www.ouessantsheep.net/breed.html\">Ouessants\u003c/a>, a primitive breed from France with a preference for dry, brushy environments. Hoff’s \u003ca href=\"http://www.capellagrazing.com/\">grazing operation\u003c/a> has two distinct functions. Summer through fall, the sheep reduce fuel loads in hilly open rangeland. Come October and rain, they transition into weed abatement on agricultural land: vineyards, orchards, and farms. In the spring, Hoff breeds the sheep and processes their fleece into wool.\u003c/p>\n\u003cfigure id=\"attachment_124294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\">\u003cimg class=\"size-full wp-image-124294\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\" alt=\"\" width=\"1000\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-150x150.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoff’s sheep grazing in Sonoma County. \u003ccite>(Courtesy of \u003ca href=\"http://www.capellagrazing.com/projects/\">Capella Grazing\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the fire recovery phase in full swing, Hoff is working to bring together stakeholders like \u003ca href=\"http://cesonoma.ucanr.edu/\">University of California Cooperative Extension\u003c/a> to position agrarians as a solution to managing for a fire ecology on public lands, open spaces, and regional parks. Her small flock, while not big enough to address the scope of the need, will provide a model for projects in Mendocino and Sonoma counties, followed by larger-scale grazing contracts based on mapping for high fire-prone areas.\u003c/p>\n\u003cp>“I’d like to get some of that off the ground this year, which will hopefully lead to state funding for contract grazing,” says Hoff. “The fire season, and all that comes with it, is going to be more and more of an issue in the future. We need to manage our landscape.”\u003c/p>\n\u003ch4>\u003cstrong>Did Poor Planning Increase the Fire’s Devastation?\u003c/strong>\u003c/h4>\n\u003cp>Fuels treatment, or a lack thereof, isn’t the only factor that’s been blamed for the 2017 wildfires’ catastrophic impacts. The \u003ca href=\"https://www.wired.com/story/losangeles-wildfire-science/\">question of land use and development \u003c/a>in areas with high fire risk has also come up regularly. Gaye LeBaron, a columnist for the Santa Rosa \u003cem>Press-Democrat\u003c/em>, \u003ca href=\"https://www.washingtonpost.com/opinions/santa-rosa-ignored-natures-warning/2017/10/18/54240560-b425-11e7-be94-fabb0f1e9ffb_story.html?utm_term=.8e4769b1d7de\">wrote\u003c/a> in the \u003cem>Washington Post \u003c/em>about how Santa Rosa ignored nature’s warning by developing thousands of homes within the same footprint as the infamous \u003ca href=\"http://www.sfchronicle.com/thetake/article/Wine-Country-fire-of-1964-Eerie-similarities-to-12267643.php\">Hanly Fire of 1964\u003c/a>. The difference, wrote LeBaron, is that back then, “there were very few houses in the area that burned. As the city limits extended and the population increased by 135,000, the open land in that earlier fire corridor became a destination for developers.”\u003c/p>\n\u003cp>Despite protests, certain land planning rules were overlooked, including a ridge-top ordinance that prohibited development on the hills above Santa Rosa—\u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa\">a debate that’s come back to haunt city planners and engineers\u003c/a>. Did these large homes built on tight lots contribute to the fire’s intensity?\u003c/p>\n\u003cp>“Bigger homes, closer together is a recipe for more fuel on the landscape,” says \u003ca href=\"https://clas.ucdenver.edu/directory/faculty-staff/gregory-simon\">Gregory L. Simon\u003c/a>, an associate professor of geography and environmental sciences at the University of Colorado and author of \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520292796\">Flame and Fortune in the American West\u003c/a>\u003c/em>. “In my opinion, we shouldn’t be building homes in areas of high fire risk at all. It’s not a matter of building fire-safe construction or zoning in certain ways. Simply because of the loss of life involved and the risk to first responders.\u003c/p>\n\u003cp>At the same time, Simon doesn’t foresee any reduction in the demand for new homes in the Bay Area, fire risk or not. What’s more, developed land is worth much more than undeveloped land, whether to developers, who can subdivide it, or to city and county governments that benefit from property taxes. So what can be done?\u003c/p>\n\u003cp>From extensive \u003ca href=\"http://www.nytimes.com/1991/10/22/us/fire-in-oakland-ranks-as-worst-in-state-history.html\">study\u003c/a> of the Oakland/Berkeley Fire of 1991—formerly the most destructive fire, in terms of property damage in California history, but now \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">outranked\u003c/a> by the Tubbs Fire—Simon says homes rebuilt in fire risk zones should be constructed according to the most stringent standards, with the municipal infrastructure to handle wildfire events. Water pipes should be broad and able to accommodate the large amounts of water needed to fight a fire. Roads need to be wide enough to accommodate fire trucks. And above-ground, exposed power lines, which carry a host of hazards, from explosion to blocking roadways, should be moved underground.\u003c/p>\n\u003cp>The California State Public Utilities Commission has yet to identify what caused the Tubbs fire, but signs point to a malfunctioning power line, one owned either by Pacific Gas & Electric (PG&E) or a privately managed one, as the company \u003ca href=\"http://www.pressdemocrat.com/news/7620500-181/pge-contends-private-power-line?artslide=0\">contended\u003c/a> in a November 2017 court filing. \u003cem>[Update: On Jan. 3, a report from state regulators \u003ca href=\"http://www.pressdemocrat.com/news/7833312-181/pge-reports-detail-proximity-of\">detailed the proximity\u003c/a> of damaged PG&E equipment to the places where the Napa and Sonoma county fires began.]\u003c/em>\u003c/p>\n\u003cp>A group of residents in Ventura County, which was hard-hit by the Thomas Fire, \u003ca href=\"http://beta.latimes.com/local/lanow/la-me-ln-thomas-fire-lawsuit-20171219-story.html%23nt=oft13a-7gp1\">filed a lawsuit in December\u003c/a> alleging that Southern California Edison Co., the area’s largest electrical supplier, ”failed to maintain overhead electric and communications facilities,” which may have led, in part, to the ensuing firestorm.\u003c/p>\n\u003cp>“If we understand that an area has a fire risk, but, for whatever reason, the city wanted to develop that area, the least they should do is make sure that this municipal infrastructure components are fire-compatible,” says Simon.\u003c/p>\n\u003cp>For her part, fire ecologist Sasha Berleman says this is a crucial time for Californians to acknowledge the role of fire in the state’s ecology, wherever their home is located. Maybe it’s time to learn from the dogbane.\u003c/p>\n\u003cp>“We have an opportunity to change what happens next time,” says Berleman. “We live in a fire-adapted landscape and we need to make ourselves a fire-adapted people.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/04/fire-ecology-lessons-for-a-more-resilient-future/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>In the wake of California wildfire’s mass destruction, ecologists see radical hope in regeneration.\u003c/em>\u003c/p>\n\u003cp>A few times a year, Edward Willie tends to the last remaining \u003ca href=\"https://plants.usda.gov/core/profile?symbol=APCA\">dogbane\u003c/a> patch in Sonoma County. Situated on a three-acre preserve bordering Highway 101 in northern Santa Rosa, the patch is \u003ca href=\"http://landpaths.org/landpaths-blog/blog/2016/dogbane-preserve,-a-cultural-treasure.aspx\">estimated\u003c/a> to be centuries old and once spanned a five-mile radius. Neighboring tribes—mainly Pomo and Wapo—cultivated the fibrous, stalky native plants to \u003ca href=\"http://www.ppnenvironmental.com/wp-content/uploads/2014/07/Dogbane-Handout.pdf\">make cordage \u003c/a>for hunting and fishing nets and other tools.\u003c/p>\n\u003cp>In October, the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1867\">Tubbs Fire\u003c/a> burned hot and fast through the preserve on its way to hopping the six-lane highway, leaving behind a scorched landscape of Himalayan blackberry roots and the black skeletons of wild plum trees and coyote bush. Yet, for the most part, the dogbane survived. In some formerly vegetation-choked areas of the preserve, the spindly plants are all that remain.\u003c/p>\n\u003cp>“The dogbane needs fire—that’s what makes it grow tall and strong,” says Willie, a native Pomo, Walaeki, and Wintu teacher and a core organizer of the \u003ca href=\"http://buckeyegathering.net/programs/vision/\">Buckeye Gathering\u003c/a>, an annual nature-based, paleo-technology meeting in Northern California. Researchers have found that dogbane \u003ca href=\"https://books.google.com/books?id=qIg2AQAAMAAJ&pg=PA188&lpg=PA188&dq=is+dogbane+fire-resistant?&source=bl&ots=edA6-xLh9v&sig=uPUloLnXMkG7Cfe4Swm_i9ZmSrU&hl=en&sa=X&ved=0ahUKEwi7kMP8g8_XAhXJ-lQKHcmpBcEQ6AEIUzAH%252523v=onepage&q&f=false#v=onepage&q\">sprouts\u003c/a>quickly after fire and can become more abundant. Burning actually \u003ca href=\"https://www.parks.ca.gov/pages/486/files/plantreferenceguide2014_03_03_14.pdf\">stimulates new, straight growth.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_124296\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\">\u003cimg class=\"size-full wp-image-124296\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edward Willie \u003ccite>(Leilani Clark/Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Less than a mile away from the preserve, block after block of ruined homes, businesses, and cars stand as a reminder of the \u003ca href=\"https://www.youtube.com/watch?time_continue=371&v=k7Udu6hh-9U\">conflagration\u003c/a> that wreaked havoc across three Northern California counties. Despite the scope of the tragedy, Willie sees regeneration and even radical hope in the region’s fire ecology.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s a happy [dogbane] patch now,” he says, as he demonstrates how to peel the taut fibers from the plant’s stalk. “It’s filled with life. New sprouts are already coming up. It’s a California plant, a fire plant. It was made to survive this.”\u003c/p>\n\u003cp>There is no silver lining to a fire like those that struck Sonoma and Napa counties in October, or the \u003ca href=\"http://www.ksby.com/story/37184880/thomas-fire-update\">still-burning\u003c/a> Thomas Fire in Southern California, which has \u003ca href=\"https://inciweb.nwcg.gov/incident/article/5670/42411/\">burned 281,900 acres\u003c/a> to become the largest California wildfire in modern recorded history. But for people like Willie and Erik Ohlsen, an ecological designer and director of the \u003ca href=\"http://www.permacultureskillscenter.org/\">Permaculture Skills Center \u003c/a>in Sebastopol, the North Bay fires are a wake-up call, a chance to proactively address the way the plants and animals of Northern California, and most of the Golden State, have \u003ca href=\"https://www.egret.org/fire-ecology-program\">co-evolved with fire\u003c/a>—and to rebuild these communities with fire in mind.\u003c/p>\n\u003cp>Others go further, saying that \u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa?artslide=0\">poor planning \u003c/a>and \u003ca href=\"https://californiachaparralblog.wordpress.com/2017/10/31/a-plea-to-journalists-wildfires-in-california-please-investigate-poor-land-planning-rather-than-denigrating-the-regions-iconic-native-ecosystem/\">land management practices\u003c/a> turned a natural feature of chaparral landscapes into a catastrophic force, leaving in its wake \u003ca href=\"http://www.pressdemocrat.com/business/7584318-181/official-north-bay-fires-have?gallery=7567866&artslide=0\">$3 billion in estimated damages\u003c/a>. The city of Santa Rosa alone has already \u003ca href=\"http://www.pressdemocrat.com/news/7637027-181/cost-of-wildfires-for-city?artslide=0\">blown through\u003c/a> $5 million from their general fund to fight the fires and the massive recovery effort has just begun.\u003c/p>\n\u003ch4>\u003cstrong>Fight Fire with Fire\u003c/strong>\u003c/h4>\n\u003cp>At a panel on Fire Resilient Landscapes and Management at the Sebastopol Grange in early November, Ohlsen told a group of farmers, land managers, and slow-food advocates that it was time for Californians to reckon with the relationship between humans, land, and fire. “It seems that as a culture we’ve forgotten what it’s like to live in a fire ecology,” he said at the event. “How can we avoid having such destructive wake-up calls?”\u003c/p>\n\u003cp>His assertion is shared by \u003ca href=\"https://www.egret.org/key-program-staff-bios\">Sasha Berleman\u003c/a>, a fire ecologist with the \u003ca href=\"https://www.egret.org/\">Audubon Canyon Ranch \u003c/a>(ACR), an environmental conservation and education organization headquartered at Bouverie Preserve in the Sonoma County town of Glen Ellen. “All of our plant communities depend on fire as part of their life-cycle,” says Berleman. “Many of them depend on fire that occurs more frequently than we’ve allowed it to burn.”\u003c/p>\n\u003cfigure id=\"attachment_124295\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\">\u003cimg class=\"size-full wp-image-124295\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\" alt=\"\" width=\"700\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-520x694.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dogbane stalks \u003ccite>(Courtesy of Edward Willie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Native Americans knew this, Berleman says, and used fire to manage landscapes for food and textile production. As David Carle writes in \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520255777\">Introduction to Fire in California\u003c/a>\u003c/em>, indigenous California tribes set fire to the landscape to reduce the threat of wildfires to their villages, to stimulate the sprouting of the stick-straight dogbane stems needed for basketry and tools, to control insects, fungus, and pathogens, and to encourage the growth of seeds.\u003c/p>\n\u003cp>Berleman was in the early stages of launching a fire ecology program at ACR when the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1868\">Nuns Fire\u003c/a> swept through the Bouverie Preserve on October 9, destroying 80 percent of the organization’s structures. A trained wildland firefighter, Berleman spent hours successfully defending architect David Bouverie’s former home along with the Last House, where famed cookbook author M.F.K. Fisher spent her final years. Last May, Berleman conducted a few initial small, \u003ca href=\"https://www.fs.fed.us/fire/management/rx.html\">prescribed burns\u003c/a> to reduce the fuel load on grasslands on the preserve. An early, informal assessment \u003ca href=\"https://egret.org/fire\">showed\u003c/a> that these areas burned less intensely than other parts, and helped moderate the fire’s progression.\u003c/p>\n\u003cp>“Fire can’t be prevented, it can only be postponed,” says Berleman. She advocates for two solutions to future fire threats. First, an “all hands on deck” cooperative approach to fuels treatments on private and public land: prescribed fire, \u003ca href=\"https://www.blm.gov/or/resources/fire/prescribedburns/burn_terminology.php\">broadcast burning\u003c/a>, \u003ca href=\"https://www.usda.gov/media/blog/2012/07/26/prescribed-burning-and-mechanical-thinning-pose-little-risk-forest-ecology\">mechanical thinning\u003c/a>, and grazing. Second, improved public education on the integral role of fire in California ecosystems. Recently, the state provided her funding to establish a highly trained, interagency fire crew to implement technically approved prescribed fuels treatments and controlled burns on private land in Sonoma County starting in the fall of 2018.\u003c/p>\n\u003cp>“We have a chance to reactivate our stewardship role,” she says. Now, she just needs to get fire-averse landowners and a smoke-wary public on board.\u003c/p>\n\u003ch4>\u003cstrong>Grazing: Land Management’s Missing Link?\u003c/strong>\u003c/h4>\n\u003cp>Marie Hoff, a sheep owner and grazer in Mendocino County, says that grazing is the missing link in managing rangelands for fire safety. For centuries, the California landscape was populated by large grazing animals like deer and elk, but those \u003ca href=\"http://www.deerfriendly.com/decline-of-deer-populations\">populations have severely declined \u003c/a>with widespread human settlement.\u003c/p>\n\u003cp>“If you don’t graze, it creates tinder,” says Hoff.\u003c/p>\n\u003cp>Hoff shepherds 20 \u003ca href=\"http://www.ouessantsheep.net/breed.html\">Ouessants\u003c/a>, a primitive breed from France with a preference for dry, brushy environments. Hoff’s \u003ca href=\"http://www.capellagrazing.com/\">grazing operation\u003c/a> has two distinct functions. Summer through fall, the sheep reduce fuel loads in hilly open rangeland. Come October and rain, they transition into weed abatement on agricultural land: vineyards, orchards, and farms. In the spring, Hoff breeds the sheep and processes their fleece into wool.\u003c/p>\n\u003cfigure id=\"attachment_124294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\">\u003cimg class=\"size-full wp-image-124294\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\" alt=\"\" width=\"1000\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-150x150.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoff’s sheep grazing in Sonoma County. \u003ccite>(Courtesy of \u003ca href=\"http://www.capellagrazing.com/projects/\">Capella Grazing\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the fire recovery phase in full swing, Hoff is working to bring together stakeholders like \u003ca href=\"http://cesonoma.ucanr.edu/\">University of California Cooperative Extension\u003c/a> to position agrarians as a solution to managing for a fire ecology on public lands, open spaces, and regional parks. Her small flock, while not big enough to address the scope of the need, will provide a model for projects in Mendocino and Sonoma counties, followed by larger-scale grazing contracts based on mapping for high fire-prone areas.\u003c/p>\n\u003cp>“I’d like to get some of that off the ground this year, which will hopefully lead to state funding for contract grazing,” says Hoff. “The fire season, and all that comes with it, is going to be more and more of an issue in the future. We need to manage our landscape.”\u003c/p>\n\u003ch4>\u003cstrong>Did Poor Planning Increase the Fire’s Devastation?\u003c/strong>\u003c/h4>\n\u003cp>Fuels treatment, or a lack thereof, isn’t the only factor that’s been blamed for the 2017 wildfires’ catastrophic impacts. The \u003ca href=\"https://www.wired.com/story/losangeles-wildfire-science/\">question of land use and development \u003c/a>in areas with high fire risk has also come up regularly. Gaye LeBaron, a columnist for the Santa Rosa \u003cem>Press-Democrat\u003c/em>, \u003ca href=\"https://www.washingtonpost.com/opinions/santa-rosa-ignored-natures-warning/2017/10/18/54240560-b425-11e7-be94-fabb0f1e9ffb_story.html?utm_term=.8e4769b1d7de\">wrote\u003c/a> in the \u003cem>Washington Post \u003c/em>about how Santa Rosa ignored nature’s warning by developing thousands of homes within the same footprint as the infamous \u003ca href=\"http://www.sfchronicle.com/thetake/article/Wine-Country-fire-of-1964-Eerie-similarities-to-12267643.php\">Hanly Fire of 1964\u003c/a>. The difference, wrote LeBaron, is that back then, “there were very few houses in the area that burned. As the city limits extended and the population increased by 135,000, the open land in that earlier fire corridor became a destination for developers.”\u003c/p>\n\u003cp>Despite protests, certain land planning rules were overlooked, including a ridge-top ordinance that prohibited development on the hills above Santa Rosa—\u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa\">a debate that’s come back to haunt city planners and engineers\u003c/a>. Did these large homes built on tight lots contribute to the fire’s intensity?\u003c/p>\n\u003cp>“Bigger homes, closer together is a recipe for more fuel on the landscape,” says \u003ca href=\"https://clas.ucdenver.edu/directory/faculty-staff/gregory-simon\">Gregory L. Simon\u003c/a>, an associate professor of geography and environmental sciences at the University of Colorado and author of \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520292796\">Flame and Fortune in the American West\u003c/a>\u003c/em>. “In my opinion, we shouldn’t be building homes in areas of high fire risk at all. It’s not a matter of building fire-safe construction or zoning in certain ways. Simply because of the loss of life involved and the risk to first responders.\u003c/p>\n\u003cp>At the same time, Simon doesn’t foresee any reduction in the demand for new homes in the Bay Area, fire risk or not. What’s more, developed land is worth much more than undeveloped land, whether to developers, who can subdivide it, or to city and county governments that benefit from property taxes. So what can be done?\u003c/p>\n\u003cp>From extensive \u003ca href=\"http://www.nytimes.com/1991/10/22/us/fire-in-oakland-ranks-as-worst-in-state-history.html\">study\u003c/a> of the Oakland/Berkeley Fire of 1991—formerly the most destructive fire, in terms of property damage in California history, but now \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">outranked\u003c/a> by the Tubbs Fire—Simon says homes rebuilt in fire risk zones should be constructed according to the most stringent standards, with the municipal infrastructure to handle wildfire events. Water pipes should be broad and able to accommodate the large amounts of water needed to fight a fire. Roads need to be wide enough to accommodate fire trucks. And above-ground, exposed power lines, which carry a host of hazards, from explosion to blocking roadways, should be moved underground.\u003c/p>\n\u003cp>The California State Public Utilities Commission has yet to identify what caused the Tubbs fire, but signs point to a malfunctioning power line, one owned either by Pacific Gas & Electric (PG&E) or a privately managed one, as the company \u003ca href=\"http://www.pressdemocrat.com/news/7620500-181/pge-contends-private-power-line?artslide=0\">contended\u003c/a> in a November 2017 court filing. \u003cem>[Update: On Jan. 3, a report from state regulators \u003ca href=\"http://www.pressdemocrat.com/news/7833312-181/pge-reports-detail-proximity-of\">detailed the proximity\u003c/a> of damaged PG&E equipment to the places where the Napa and Sonoma county fires began.]\u003c/em>\u003c/p>\n\u003cp>A group of residents in Ventura County, which was hard-hit by the Thomas Fire, \u003ca href=\"http://beta.latimes.com/local/lanow/la-me-ln-thomas-fire-lawsuit-20171219-story.html%23nt=oft13a-7gp1\">filed a lawsuit in December\u003c/a> alleging that Southern California Edison Co., the area’s largest electrical supplier, ”failed to maintain overhead electric and communications facilities,” which may have led, in part, to the ensuing firestorm.\u003c/p>\n\u003cp>“If we understand that an area has a fire risk, but, for whatever reason, the city wanted to develop that area, the least they should do is make sure that this municipal infrastructure components are fire-compatible,” says Simon.\u003c/p>\n\u003cp>For her part, fire ecologist Sasha Berleman says this is a crucial time for Californians to acknowledge the role of fire in the state’s ecology, wherever their home is located. Maybe it’s time to learn from the dogbane.\u003c/p>\n\u003cp>“We have an opportunity to change what happens next time,” says Berleman. “We live in a fire-adapted landscape and we need to make ourselves a fire-adapted people.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/04/fire-ecology-lessons-for-a-more-resilient-future/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste This: Learning About Cava and Food Pairings at Gloria Ferrer in Sonoma",
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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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"excerpt": "Leslie Sbrocco, host of \u003cem>Taste This,\u003c/em> basks in the beauty of wine country with Eva Bertran of Gloria Ferrer Caves & Vineyards. The two share their knowledge of Spanish sparkling wines and dish on their favorite savory pairings.\r\n\r\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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"disqusTitle": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief",
"title": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. It’s a year of heartbreak for so many. Fortunately, there are ways we can continue to help. Even though fundraiser fatigue may be setting in, try to keep showing up and supporting events that are working hard to raise money. Instead of buying a friend a holiday gift, why not buy them a ticket to these events listed below instead?\u003c/p>\n\u003cfigure id=\"attachment_122920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Thanks-For-Giving5b25d-e1511807915766.png\" alt=\"1st Annual THANKSforGIVING\" width=\"1920\" height=\"1231\" class=\"size-full wp-image-122920\">\u003cfigcaption class=\"wp-caption-text\">1st Annual THANKSforGIVING \u003ccite>(courtesy ThanksforGiving)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Tuesday November 28th, just in time for Giving Tuesday, is the first annual \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">\u003cstrong>ThanksforGiving fundraiser\u003c/strong>\u003c/a>, with all proceeds going to the North Bay Fire Relief Fund and the Movember Foundation. The Firehouse at Fort Mason will be quite the unique setting for a hosted bar and light bites. \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">Tickets\u003c/a> are $100. 7pm–10pm. Firehouse Fort Mason, 2 Marina Blvd., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122910\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg\" alt=\"Group dinner event at Le Marais Castro.\" width=\"800\" height=\"600\" class=\"size-full wp-image-122910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Group dinner event at Le Marais Castro. \u003ccite>(courtesy Le Marais)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday November 30th, the writer of this article (tablehopper) is hosting a three-course brisket dinner at the new Le Marais Bakery Castro called \u003ca href=\"http://www.tablehopper.com/chatterbox/join-tablehopper-for-comfort-food-a-benefit-dinner-for-wine-country-relief-on-thursday-1130/\">\u003cstrong>Comfort Food\u003c/strong>\u003c/a> in support of Tipping Point’s \u003ca href=\"https://tippingpoint.org/relief\">Emergency Relief Fund\u003c/a>. Chef Michael Siegel, formerly Shorty Goldstein’s, is serving his famed brisket, and there are paired wines from Pomebandit and Artesa! There’s also a silent auction with books, wine, and more. \u003ca href=\"https://www.eventbrite.com/e/comfort-food-a-benefit-dinner-for-wine-country-relief-tickets-39628311346\">Tickets\u003c/a> start at $50, 100% donation. 6:30pm. 498 Sanchez St., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122936\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wings.jpg\" alt=\"Chicken Wing Eating Contest - Fundraiser for UndocuFund\" width=\"1489\" height=\"710\" class=\"size-full wp-image-122936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-800x381.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-768x366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1020x486.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1180x563.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-960x458.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-240x114.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-375x179.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-520x248.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Wing Eating Contest - Fundraiser for UndocuFund \u003ccite>(courtesy of Wing Wings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You like wings? You want to watch people eat wings? On Saturday December 2nd, Wing Wings is hosting their \u003ca href=\"https://www.facebook.com/events/791192484401595/\">\u003cstrong>6th Annual Chicken Wing Eating Contest and Fundraiser\u003c/strong>\u003c/a> at \u003ca href=\"http://sparksocialsf.com\">Spark Social Food Park\u003c/a> in Mission Bay. All fundraising proceeds will go to \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> this year—as Wing Wings puts it: “Immigrants make up such an important part of our restaurant industry and our community, and may not quality for relief efforts organized by FEMA. We want to help support the people that make our communities diverse and more beautiful.” There are raffle prizes, food and drink, DJs, and of course the \u003ca href=\"https://goo.gl/forms/T1ZlXna6CNCW7zWa2\">wing-eating contest\u003c/a>. 1pm–4pm. 601 Mission Bay Blvd. N., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122913\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/slowfood-eastbay.jpg\" alt=\"Agricultural Fire Relief: Let's Support Farmers & Laborers\" width=\"800\" height=\"400\" class=\"size-full wp-image-122913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-520x260.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Agricultural Fire Relief: Let's Support Farmers & Laborers \u003ccite>(courtesy Slow Food East Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another segment struggling with rebuilding is the farmers and laborers who grow our amazing food—many have lost their property, income, and crops, and need our support. On Sunday December 3rd, Slow Food East Bay is hosting the event \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">\u003cstrong>Agricultural Fire Relief: Let's Support Farmers & Laborers\u003c/strong>\u003c/a>! The walk-around tasting will feature food and drink stations (including international bites from partners like \u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a> and Hodo Soy, wines from Donkey & Goat and Broc Cellars, and charcuterie from The Local Butcher Shop), an amazing silent auction, and live music. \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">Tickets\u003c/a> are $35 and up. All proceeds will be split between \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> (supporting immigrants left without resources after the fires) and the Farmer’s Guild Just & Resilient Futures Fund, giving longer-term grants to farmers for rebuilding. 6pm–9pm. Bauman College: Holistic Nutrition + Culinary Arts, 1007 University Ave., Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_122911\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png\" alt=\"Rise Up Sonoma\" width=\"500\" height=\"500\" class=\"size-full wp-image-122911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-375x375.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-150x150.png 150w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Rise Up Sonoma \u003ccite>(courtesy Rise Up Sonoma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is quite the fundraiser happening in Santa Rosa on Sunday December 3rd: \u003ca href=\"https://www.riseupsonoma.org\">\u003cstrong>Rise Up Sonoma\u003c/strong>\u003c/a>. This is a significant event, featuring top chefs and restaurants from San Francisco—including State Bird Provisions, Liholiho Yacht Club, and Cala—and from Sonoma: Valette, Willi’s Wine Bar, Cyrus, and others. Top Sonoma County wines will be poured, plus beers, aperitifs, and cocktails—and each participating vintner will be providing a rare three-liter bottle of wine for the silent auction. There will also be live music from Donavan Frankenreiter (alongside other artists). Tickets are $500, and VIPs will have quite the special access and bites. 100% of the proceeds will be distributed evenly to \u003ca href=\"http://www.calrestfoundation.org/fires.html\">Care Relief Fund\u003c/a>, \u003ca href=\"http://www.redwoodcu.org/northbayfirerelief\">Redwood Credit Union Fund\u003c/a>, \u003ca href=\"http://undocufund.org\">UndocuFund Fire Relief\u003c/a> for Sonoma County, \u003ca href=\"http://www.homesforsonoma.org\">Homes for Sonoma\u003c/a>, \u003ca href=\"http://www.rebuildwinecountry.org\">Rebuild Wine Country\u003c/a>, and \u003ca href=\"http://www.burnerswithoutborders.org\">Burners Without Borders\u003c/a>. 4pm–9pm. Sonoma County Day School, Jackson Theater, 4400 Day School Place, Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_122912\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Santa-eating-cookies.jpg\" alt=\"Santa will be visiting Nick’s Cove and collecting toys for children in need.\" width=\"640\" height=\"427\" class=\"size-full wp-image-122912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Santa will be visiting Nick’s Cove and collecting toys for children in need. \u003ccite>(courtesy of Nick’s Cove)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Santa\u003c/strong> will be paying a visit to the boat shack at \u003ca href=\"https://nickscove.com\">Nick’s Cove Restaurant, Oyster Bar, and Cottages\u003c/a> on Sunday December 3rd—and he pulls up in his boat! Not only can you get a photo with Santa (3pm–5pm), but Nick’s Cove is collecting \u003cstrong>toys for local children\u003c/strong> affected by the fires. For the rest of November and up until December 3rd, Nick’s Cove is a Toy Drop Site for \u003ca href=\"https://www.toysfortots.org/\">Toys for Tots\u003c/a>, collecting new, unwrapped toys for Sonoma County children affected by the fires. Anyone who brings toys to donate will receive a gift certificate for $50 off a January 2018 overnight stay, a $5 wooden nickel that can be used anytime, and a small bag of freshly made holiday treats by their pastry chef, Jenna Katsaros. 23240 Highway 1, Marshall.\u003c/p>\n\u003cfigure id=\"attachment_122925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/ritz-carleton.jpg\" alt=\"Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122925\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay \u003ccite>(courtesy of The Ritz-Carlton, Half Moon Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one more event to keep in mind: \u003ca href=\"http://www.ritzcarlton.com/hmb\">The Ritz-Carlton, Half Moon Bay\u003c/a> is hosting an incredible brunch: \u003ca href=\"http://www.ritzcarlton.com/en/hotels/california/half-moon-bay/dining/master-chefs\">\u003cstrong>Master Chefs of France: Brunch and Book Launch\u003c/strong>\u003c/a> at Navio restaurant on Saturday December 16th, featuring nine of the Bay Area’s French Master Chefs. Joining the resort’s Executive Chef Xavier Salomon will be: Roland Passot of La Folie; Gerald Hirigoyen of Piperade; Claude Le Tohic of Alexander’s Steakhouse; Laurent Manrique of Café de la Presse and Aquitaine Wine Bistro; Fabrice Marcon of Berkeley City Club; Joël Guillon of Left Bank Brasserie; Eric Branger of The Ritz-Carlton, Los Angeles; and Michel Blanchet of Michel Cordon Bleu. The decadent French-inspired brunch (bring on the seafood quenelles Lyonnaise!) will celebrate the launch of the first cookbook by the \u003ca href=\"http://mcf-usa.com/\">Maîtres Cuisiniers de France\u003c/a>: \u003cem>Master Chefs of France: The Cookbook\u003c/em> and will help raise funds for those affected by the recent Northern California fires. Each guest (aged 13 and older) will receive a cookbook and 20% of each brunch admission price will be donated to \u003ca href=\"https://tippingpoint.org/\">Tipping Point Emergency Relief Fund\u003c/a>. $150 per guest; $99 per child ages five to 12, exclusive of tax and gratuity. Begins at 12pm. To place a reservation, call 650-712-7000.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. It’s a year of heartbreak for so many. Fortunately, there are ways we can continue to help. Even though fundraiser fatigue may be setting in, try to keep showing up and supporting events that are working hard to raise money. Instead of buying a friend a holiday gift, why not buy them a ticket to these events listed below instead?\u003c/p>\n\u003cfigure id=\"attachment_122920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Thanks-For-Giving5b25d-e1511807915766.png\" alt=\"1st Annual THANKSforGIVING\" width=\"1920\" height=\"1231\" class=\"size-full wp-image-122920\">\u003cfigcaption class=\"wp-caption-text\">1st Annual THANKSforGIVING \u003ccite>(courtesy ThanksforGiving)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Tuesday November 28th, just in time for Giving Tuesday, is the first annual \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">\u003cstrong>ThanksforGiving fundraiser\u003c/strong>\u003c/a>, with all proceeds going to the North Bay Fire Relief Fund and the Movember Foundation. The Firehouse at Fort Mason will be quite the unique setting for a hosted bar and light bites. \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">Tickets\u003c/a> are $100. 7pm–10pm. Firehouse Fort Mason, 2 Marina Blvd., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122910\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg\" alt=\"Group dinner event at Le Marais Castro.\" width=\"800\" height=\"600\" class=\"size-full wp-image-122910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Group dinner event at Le Marais Castro. \u003ccite>(courtesy Le Marais)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday November 30th, the writer of this article (tablehopper) is hosting a three-course brisket dinner at the new Le Marais Bakery Castro called \u003ca href=\"http://www.tablehopper.com/chatterbox/join-tablehopper-for-comfort-food-a-benefit-dinner-for-wine-country-relief-on-thursday-1130/\">\u003cstrong>Comfort Food\u003c/strong>\u003c/a> in support of Tipping Point’s \u003ca href=\"https://tippingpoint.org/relief\">Emergency Relief Fund\u003c/a>. Chef Michael Siegel, formerly Shorty Goldstein’s, is serving his famed brisket, and there are paired wines from Pomebandit and Artesa! There’s also a silent auction with books, wine, and more. \u003ca href=\"https://www.eventbrite.com/e/comfort-food-a-benefit-dinner-for-wine-country-relief-tickets-39628311346\">Tickets\u003c/a> start at $50, 100% donation. 6:30pm. 498 Sanchez St., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122936\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wings.jpg\" alt=\"Chicken Wing Eating Contest - Fundraiser for UndocuFund\" width=\"1489\" height=\"710\" class=\"size-full wp-image-122936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-800x381.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-768x366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1020x486.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1180x563.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-960x458.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-240x114.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-375x179.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-520x248.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Wing Eating Contest - Fundraiser for UndocuFund \u003ccite>(courtesy of Wing Wings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You like wings? You want to watch people eat wings? On Saturday December 2nd, Wing Wings is hosting their \u003ca href=\"https://www.facebook.com/events/791192484401595/\">\u003cstrong>6th Annual Chicken Wing Eating Contest and Fundraiser\u003c/strong>\u003c/a> at \u003ca href=\"http://sparksocialsf.com\">Spark Social Food Park\u003c/a> in Mission Bay. All fundraising proceeds will go to \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> this year—as Wing Wings puts it: “Immigrants make up such an important part of our restaurant industry and our community, and may not quality for relief efforts organized by FEMA. We want to help support the people that make our communities diverse and more beautiful.” There are raffle prizes, food and drink, DJs, and of course the \u003ca href=\"https://goo.gl/forms/T1ZlXna6CNCW7zWa2\">wing-eating contest\u003c/a>. 1pm–4pm. 601 Mission Bay Blvd. N., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122913\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/slowfood-eastbay.jpg\" alt=\"Agricultural Fire Relief: Let's Support Farmers & Laborers\" width=\"800\" height=\"400\" class=\"size-full wp-image-122913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-520x260.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Agricultural Fire Relief: Let's Support Farmers & Laborers \u003ccite>(courtesy Slow Food East Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another segment struggling with rebuilding is the farmers and laborers who grow our amazing food—many have lost their property, income, and crops, and need our support. On Sunday December 3rd, Slow Food East Bay is hosting the event \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">\u003cstrong>Agricultural Fire Relief: Let's Support Farmers & Laborers\u003c/strong>\u003c/a>! The walk-around tasting will feature food and drink stations (including international bites from partners like \u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a> and Hodo Soy, wines from Donkey & Goat and Broc Cellars, and charcuterie from The Local Butcher Shop), an amazing silent auction, and live music. \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">Tickets\u003c/a> are $35 and up. All proceeds will be split between \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> (supporting immigrants left without resources after the fires) and the Farmer’s Guild Just & Resilient Futures Fund, giving longer-term grants to farmers for rebuilding. 6pm–9pm. Bauman College: Holistic Nutrition + Culinary Arts, 1007 University Ave., Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_122911\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png\" alt=\"Rise Up Sonoma\" width=\"500\" height=\"500\" class=\"size-full wp-image-122911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-375x375.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-150x150.png 150w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Rise Up Sonoma \u003ccite>(courtesy Rise Up Sonoma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is quite the fundraiser happening in Santa Rosa on Sunday December 3rd: \u003ca href=\"https://www.riseupsonoma.org\">\u003cstrong>Rise Up Sonoma\u003c/strong>\u003c/a>. This is a significant event, featuring top chefs and restaurants from San Francisco—including State Bird Provisions, Liholiho Yacht Club, and Cala—and from Sonoma: Valette, Willi’s Wine Bar, Cyrus, and others. Top Sonoma County wines will be poured, plus beers, aperitifs, and cocktails—and each participating vintner will be providing a rare three-liter bottle of wine for the silent auction. There will also be live music from Donavan Frankenreiter (alongside other artists). Tickets are $500, and VIPs will have quite the special access and bites. 100% of the proceeds will be distributed evenly to \u003ca href=\"http://www.calrestfoundation.org/fires.html\">Care Relief Fund\u003c/a>, \u003ca href=\"http://www.redwoodcu.org/northbayfirerelief\">Redwood Credit Union Fund\u003c/a>, \u003ca href=\"http://undocufund.org\">UndocuFund Fire Relief\u003c/a> for Sonoma County, \u003ca href=\"http://www.homesforsonoma.org\">Homes for Sonoma\u003c/a>, \u003ca href=\"http://www.rebuildwinecountry.org\">Rebuild Wine Country\u003c/a>, and \u003ca href=\"http://www.burnerswithoutborders.org\">Burners Without Borders\u003c/a>. 4pm–9pm. Sonoma County Day School, Jackson Theater, 4400 Day School Place, Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_122912\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Santa-eating-cookies.jpg\" alt=\"Santa will be visiting Nick’s Cove and collecting toys for children in need.\" width=\"640\" height=\"427\" class=\"size-full wp-image-122912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Santa will be visiting Nick’s Cove and collecting toys for children in need. \u003ccite>(courtesy of Nick’s Cove)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Santa\u003c/strong> will be paying a visit to the boat shack at \u003ca href=\"https://nickscove.com\">Nick’s Cove Restaurant, Oyster Bar, and Cottages\u003c/a> on Sunday December 3rd—and he pulls up in his boat! Not only can you get a photo with Santa (3pm–5pm), but Nick’s Cove is collecting \u003cstrong>toys for local children\u003c/strong> affected by the fires. For the rest of November and up until December 3rd, Nick’s Cove is a Toy Drop Site for \u003ca href=\"https://www.toysfortots.org/\">Toys for Tots\u003c/a>, collecting new, unwrapped toys for Sonoma County children affected by the fires. Anyone who brings toys to donate will receive a gift certificate for $50 off a January 2018 overnight stay, a $5 wooden nickel that can be used anytime, and a small bag of freshly made holiday treats by their pastry chef, Jenna Katsaros. 23240 Highway 1, Marshall.\u003c/p>\n\u003cfigure id=\"attachment_122925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/ritz-carleton.jpg\" alt=\"Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122925\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay \u003ccite>(courtesy of The Ritz-Carlton, Half Moon Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one more event to keep in mind: \u003ca href=\"http://www.ritzcarlton.com/hmb\">The Ritz-Carlton, Half Moon Bay\u003c/a> is hosting an incredible brunch: \u003ca href=\"http://www.ritzcarlton.com/en/hotels/california/half-moon-bay/dining/master-chefs\">\u003cstrong>Master Chefs of France: Brunch and Book Launch\u003c/strong>\u003c/a> at Navio restaurant on Saturday December 16th, featuring nine of the Bay Area’s French Master Chefs. Joining the resort’s Executive Chef Xavier Salomon will be: Roland Passot of La Folie; Gerald Hirigoyen of Piperade; Claude Le Tohic of Alexander’s Steakhouse; Laurent Manrique of Café de la Presse and Aquitaine Wine Bistro; Fabrice Marcon of Berkeley City Club; Joël Guillon of Left Bank Brasserie; Eric Branger of The Ritz-Carlton, Los Angeles; and Michel Blanchet of Michel Cordon Bleu. The decadent French-inspired brunch (bring on the seafood quenelles Lyonnaise!) will celebrate the launch of the first cookbook by the \u003ca href=\"http://mcf-usa.com/\">Maîtres Cuisiniers de France\u003c/a>: \u003cem>Master Chefs of France: The Cookbook\u003c/em> and will help raise funds for those affected by the recent Northern California fires. Each guest (aged 13 and older) will receive a cookbook and 20% of each brunch admission price will be donated to \u003ca href=\"https://tippingpoint.org/\">Tipping Point Emergency Relief Fund\u003c/a>. $150 per guest; $99 per child ages five to 12, exclusive of tax and gratuity. Begins at 12pm. To place a reservation, call 650-712-7000.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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. ",
"title": "A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals | KQED",
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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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"disqusTitle": "Despite Heavy Losses From Fires, North Bay Beekeepers Focus on Regeneration",
"title": "Despite Heavy Losses From Fires, North Bay Beekeepers Focus on Regeneration",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted.\u003c/em>\u003c/p>\n\u003cp>On a Monday morning, just a few hours after the most devastating wildfire in California history bore down from Calistoga into the northern edges of Santa Rosa, local apiarist Dewitt Barker received a text from his friend Susy Finzell. She’d had to flee her house in the middle of the night. The house was gone. Most likely, his 25 bee colonies had perished too.\u003c/p>\n\u003cp>Finzell lives on 27 acres of land on the backside of Fountaingrove with views of the Sonoma Valley and the Mayacamas Mountains. For eight years, Barker, the founder of \u003ca href=\"https://www.kisstheflowerhoney.com\">Kiss the Flower Honey Company\u003c/a>, had kept his main apiary there, on “pirate bee ships,” his name for large moveable trailers filled with living and empty bee hives.\u003c/p>\n\u003cp>A few days later, Barker saw the destruction with his own eyes. The entire bee-yard had been reduced to ash. Not a single bee had survived. Nothing remained but cinder blocks and five scorched bee boxes. He cried—a big, chest-heaving cry.\u003c/p>\n\u003cp>“I felt such despair because I didn’t have an opportunity to run over there and try to move them,” he says. “There was no warning by the time the fire swept through. They were gone. It’s like your children; you want to protect these vulnerable creatures.”\u003c/p>\n\u003cfigure id=\"attachment_122182\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1925-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122181\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1923-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bees, he says, never had a chance in the face of the ferocious and fast-moving fire, which was propelled by hurricane force winds and reached temperatures high enough to melt glass and hubcaps. Plus, bees communicate through smell. With no warning, and a reluctance to fly out in the middle of the night, the bees were overwhelmed by the smoke, which impeded their usually strong ability to communicate and initiate an emergency response.\u003c/p>\n\u003cfigure id=\"attachment_122180\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1460-new.jpg\" alt=\"DeWitt Barker with his bees in Graton.\" width=\"600\" class=\"size-full wp-image-122180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-768x1022.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-520x692.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DeWitt Barker with his bees in Graton. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t an easy thing to take in for someone who calls beekeeping his “spiritual practice.” After leaving a career in the music industry, Barker studied beekeeping and queen bee rearing at UC Davis before launching his company in Sonoma County. He describes himself as a treatment-free beekeeper, which means he doesn’t apply \u003ca href=\"http://scientificbeekeeping.com/miticides-2011/\">miticides\u003c/a>, unlike most commercial beekeepers. He also has a deep interest in breeding and genetics, and mourns the loss of a decade of genetics acclimated to that specific location, calling it “a devastating loss of living colonies.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“These were very strong bees at the point that the fires took them out,” says Barker.\u003c/p>\n\u003cfigure id=\"attachment_122178\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_0955-new.jpg\" alt=\"Bees hard at work.\" width=\"600\" class=\"size-full wp-image-122178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-240x426.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-375x666.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-520x923.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bees hard at work. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in the Sonoma Valley, Serge Labesque has been practicing natural beekeeping for twenty years. His unconventional approach to keeping honeybees has brought him notoriety in the North Bay where he teaches classes on natural beekeeping at Santa Rosa Junior College. According to Labesque, who is originally from France, most conventional beekeeping “goes against nature” for the benefit of humans.\u003c/p>\n\u003cp>He handles honeybees like the wild creatures he believes them to be. “I keep the bees in mind,” he says. “Nature knows better than I do as a beekeeper. I try to respect the biology in my approach. I let the bees tell me what to do rather than forcing my intent on them.”\u003c/p>\n\u003cp>Labesque keeps apiaries in four locations near his home in Glen Ellen. His main apiary is at \u003ca href=\"http://oakhillfarm.net\">Oak Hill Farm\u003c/a>, a small, diversified, organic and family-owned farm of Highway 12 near the \u003ca href=\"https://www.egret.org/preserves_bouverie\">Bouverie Wildflower Preserve\u003c/a>. The fires came within a few feet of the hives, but a fire break stopped the flames in their tracks. Everything around them was consumed and turned to ash, but the hives were spared. In what Labesque calls a miracle, the hives have yet to show any physical traces of fire whatsoever, an outcome he attributes to a combination of proximity to fire breaks and plain luck. A “good season” also means that the stores of honey and pollen are abundant.\u003c/p>\n\u003cp>Nonetheless, the bees' behavior indicates subtle negative impacts, perhaps stirred up by the fast-moving wildfire. Most notably, even as stores remain in top condition, the bees have shown signs of stress, mainly displayed as increased aggression. Labesque has discovered severed bee parts— legs and wings—torn away from the bees' bodies when they move too quickly within the hive. He’s also noticed some bees engaged in a behavior called “robbing,” when a strong colony attacks a weaker colony to settle honey.\u003c/p>\n\u003cp>“They are extremely agitated and very defensive much more than normal,” says Labesque. “I attribute that to the density of the smoke.” Despite these worrisome behaviors, he’s optimistic that once the smoke and the odor from burned vegetation and structures subside, the bees will return to normal pre-winter behaviors. They have plenty of food and forage from stands of eucalyptus and coyote brush that survived the fire. He’s not too worried about the bees' stores for the winter. They should have enough.\u003c/p>\n\u003cp>Labesque is encouraging fellow beekeepers to multiply and propagate those bees that make it through the coming winter.\u003c/p>\n\u003cp>“We should multiply the bees that survived the fire and make them available to all the beekeepers who had lost their hives,” he says. “If we don’t do that, we’re going to be opening the door to the introduction bees that aren’t adapted to our local conditions. As we import bees, we import not only genetic material that is unfit to our area, but also new pests and pathogens that harm our bee population.”\u003c/p>\n\u003cp>One animal population that doesn’t get as much attention are local feral bees. Unlike their domesticated cousins, these native pollinators don’t typically keep stores and they live a solitary lifestyle, nesting in holes and leaves on the ground. According to Jon Sevigny, a beekeeper in Napa Valley, the recovery for these bees will be slow.\u003c/p>\n\u003cp>“These colonies that have survived will be in competition for food,” Sevigny said in a statement posted on the \u003ca href=\"https://www.facebook.com/NapaValleyBeekeepers/\">Napa Valley Beekeepers Facebook page.\u003c/a> “A lot of what they’re foraging will be concentrated where there are available food sources, like homes, gardens, and farmland.”\u003c/p>\n\u003cp>Vineyards offer little sustenance to the bees, which means that until replacement plants like lupine spring up, the resources will be slim. But there are ways that people can help the bees rebound. Sevigny recommends planting a diverse assortment of seasonal and winter blooming flowers as bees can travel up to three miles in search of food sources. Rosemary, lavender, mint, and other flowering herbs are popular choices—just make sure they weren’t treated with pesticides or neonicotoids, which have been tied to \u003ca href=\"https://en.wikipedia.org/wiki/Colony_collapse_disorder\">Colony Collapse Disorder\u003c/a>.\u003c/p>\n\u003cp>He also suggests a gentle approach to gardening where leaves and underbrush are allowed to remain in place so as to prove nest locations where feral bees can overwinter. “Bees and more so, native pollinators, have been at this game since time began,” writes Sevigny. “They are resilient and resourceful. They will rebound.”\u003c/p>\n\u003cp>DeWitt Barker, despite the loss of 25 living colonies, shares this positive attitude. With over 60 hives spread throughout Sonoma County, he still has dozens of hives stationed on organic farms and other open spaces in Sebastopol, Graton, and parts of Santa Rosa that were unscathed by the fire.\u003c/p>\n\u003cp>“The bees are building up as we speak,” says Barker about his hives at Blue Lake Farms in east Santa Rosa.”Will, the farmer there, is cover cropping with buckwheat; I’m lucky to know people like him, who are doing the right thing and feeding bees during a time of the year when there is usually no nectar flow going.”\u003c/p>\n\u003cfigure id=\"attachment_122179\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1165-new.jpg\" alt=\"Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives.\" width=\"600\" class=\"size-full wp-image-122179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bees also have strong, locally acclimated genetics, thanks to years of careful breeding. After refreshing his knowledge of queen bee breeding, Barker will work on building up baby colonies from his remaining hives. Urged on by a client, \u003ca href=\"https://www.goodeggs.com/sfbay/welcome/step/zip\">Good Eggs\u003c/a>, the organic grocery delivery service out of San Francisco, Barker is putting together a loan application through \u003ca href=\"https://www.kiva.org\">Kiva,\u003c/a> an online lending platform.\u003c/p>\n\u003cp>It’ll probably take about two years to build back his hives in the hills above Santa Rosa, but he’s up for the challenge.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“There’s nothing like this kind of firestorm to forge one’s will and determination to succeed,” says Barker. “I’m doubling down on my efforts to do my best with what remains, and I have a lot of confidence in the honeybees ability to generate more abundance. Because nature is regenerative; it heals itself.”\u003c/p>\n\n",
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"excerpt": "Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted.\u003c/em>\u003c/p>\n\u003cp>On a Monday morning, just a few hours after the most devastating wildfire in California history bore down from Calistoga into the northern edges of Santa Rosa, local apiarist Dewitt Barker received a text from his friend Susy Finzell. She’d had to flee her house in the middle of the night. The house was gone. Most likely, his 25 bee colonies had perished too.\u003c/p>\n\u003cp>Finzell lives on 27 acres of land on the backside of Fountaingrove with views of the Sonoma Valley and the Mayacamas Mountains. For eight years, Barker, the founder of \u003ca href=\"https://www.kisstheflowerhoney.com\">Kiss the Flower Honey Company\u003c/a>, had kept his main apiary there, on “pirate bee ships,” his name for large moveable trailers filled with living and empty bee hives.\u003c/p>\n\u003cp>A few days later, Barker saw the destruction with his own eyes. The entire bee-yard had been reduced to ash. Not a single bee had survived. Nothing remained but cinder blocks and five scorched bee boxes. He cried—a big, chest-heaving cry.\u003c/p>\n\u003cp>“I felt such despair because I didn’t have an opportunity to run over there and try to move them,” he says. “There was no warning by the time the fire swept through. They were gone. It’s like your children; you want to protect these vulnerable creatures.”\u003c/p>\n\u003cfigure id=\"attachment_122182\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1925-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122181\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1923-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bees, he says, never had a chance in the face of the ferocious and fast-moving fire, which was propelled by hurricane force winds and reached temperatures high enough to melt glass and hubcaps. Plus, bees communicate through smell. With no warning, and a reluctance to fly out in the middle of the night, the bees were overwhelmed by the smoke, which impeded their usually strong ability to communicate and initiate an emergency response.\u003c/p>\n\u003cfigure id=\"attachment_122180\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1460-new.jpg\" alt=\"DeWitt Barker with his bees in Graton.\" width=\"600\" class=\"size-full wp-image-122180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-768x1022.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-520x692.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DeWitt Barker with his bees in Graton. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t an easy thing to take in for someone who calls beekeeping his “spiritual practice.” After leaving a career in the music industry, Barker studied beekeeping and queen bee rearing at UC Davis before launching his company in Sonoma County. He describes himself as a treatment-free beekeeper, which means he doesn’t apply \u003ca href=\"http://scientificbeekeeping.com/miticides-2011/\">miticides\u003c/a>, unlike most commercial beekeepers. He also has a deep interest in breeding and genetics, and mourns the loss of a decade of genetics acclimated to that specific location, calling it “a devastating loss of living colonies.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“These were very strong bees at the point that the fires took them out,” says Barker.\u003c/p>\n\u003cfigure id=\"attachment_122178\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_0955-new.jpg\" alt=\"Bees hard at work.\" width=\"600\" class=\"size-full wp-image-122178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-240x426.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-375x666.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-520x923.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bees hard at work. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in the Sonoma Valley, Serge Labesque has been practicing natural beekeeping for twenty years. His unconventional approach to keeping honeybees has brought him notoriety in the North Bay where he teaches classes on natural beekeeping at Santa Rosa Junior College. According to Labesque, who is originally from France, most conventional beekeeping “goes against nature” for the benefit of humans.\u003c/p>\n\u003cp>He handles honeybees like the wild creatures he believes them to be. “I keep the bees in mind,” he says. “Nature knows better than I do as a beekeeper. I try to respect the biology in my approach. I let the bees tell me what to do rather than forcing my intent on them.”\u003c/p>\n\u003cp>Labesque keeps apiaries in four locations near his home in Glen Ellen. His main apiary is at \u003ca href=\"http://oakhillfarm.net\">Oak Hill Farm\u003c/a>, a small, diversified, organic and family-owned farm of Highway 12 near the \u003ca href=\"https://www.egret.org/preserves_bouverie\">Bouverie Wildflower Preserve\u003c/a>. The fires came within a few feet of the hives, but a fire break stopped the flames in their tracks. Everything around them was consumed and turned to ash, but the hives were spared. In what Labesque calls a miracle, the hives have yet to show any physical traces of fire whatsoever, an outcome he attributes to a combination of proximity to fire breaks and plain luck. A “good season” also means that the stores of honey and pollen are abundant.\u003c/p>\n\u003cp>Nonetheless, the bees' behavior indicates subtle negative impacts, perhaps stirred up by the fast-moving wildfire. Most notably, even as stores remain in top condition, the bees have shown signs of stress, mainly displayed as increased aggression. Labesque has discovered severed bee parts— legs and wings—torn away from the bees' bodies when they move too quickly within the hive. He’s also noticed some bees engaged in a behavior called “robbing,” when a strong colony attacks a weaker colony to settle honey.\u003c/p>\n\u003cp>“They are extremely agitated and very defensive much more than normal,” says Labesque. “I attribute that to the density of the smoke.” Despite these worrisome behaviors, he’s optimistic that once the smoke and the odor from burned vegetation and structures subside, the bees will return to normal pre-winter behaviors. They have plenty of food and forage from stands of eucalyptus and coyote brush that survived the fire. He’s not too worried about the bees' stores for the winter. They should have enough.\u003c/p>\n\u003cp>Labesque is encouraging fellow beekeepers to multiply and propagate those bees that make it through the coming winter.\u003c/p>\n\u003cp>“We should multiply the bees that survived the fire and make them available to all the beekeepers who had lost their hives,” he says. “If we don’t do that, we’re going to be opening the door to the introduction bees that aren’t adapted to our local conditions. As we import bees, we import not only genetic material that is unfit to our area, but also new pests and pathogens that harm our bee population.”\u003c/p>\n\u003cp>One animal population that doesn’t get as much attention are local feral bees. Unlike their domesticated cousins, these native pollinators don’t typically keep stores and they live a solitary lifestyle, nesting in holes and leaves on the ground. According to Jon Sevigny, a beekeeper in Napa Valley, the recovery for these bees will be slow.\u003c/p>\n\u003cp>“These colonies that have survived will be in competition for food,” Sevigny said in a statement posted on the \u003ca href=\"https://www.facebook.com/NapaValleyBeekeepers/\">Napa Valley Beekeepers Facebook page.\u003c/a> “A lot of what they’re foraging will be concentrated where there are available food sources, like homes, gardens, and farmland.”\u003c/p>\n\u003cp>Vineyards offer little sustenance to the bees, which means that until replacement plants like lupine spring up, the resources will be slim. But there are ways that people can help the bees rebound. Sevigny recommends planting a diverse assortment of seasonal and winter blooming flowers as bees can travel up to three miles in search of food sources. Rosemary, lavender, mint, and other flowering herbs are popular choices—just make sure they weren’t treated with pesticides or neonicotoids, which have been tied to \u003ca href=\"https://en.wikipedia.org/wiki/Colony_collapse_disorder\">Colony Collapse Disorder\u003c/a>.\u003c/p>\n\u003cp>He also suggests a gentle approach to gardening where leaves and underbrush are allowed to remain in place so as to prove nest locations where feral bees can overwinter. “Bees and more so, native pollinators, have been at this game since time began,” writes Sevigny. “They are resilient and resourceful. They will rebound.”\u003c/p>\n\u003cp>DeWitt Barker, despite the loss of 25 living colonies, shares this positive attitude. With over 60 hives spread throughout Sonoma County, he still has dozens of hives stationed on organic farms and other open spaces in Sebastopol, Graton, and parts of Santa Rosa that were unscathed by the fire.\u003c/p>\n\u003cp>“The bees are building up as we speak,” says Barker about his hives at Blue Lake Farms in east Santa Rosa.”Will, the farmer there, is cover cropping with buckwheat; I’m lucky to know people like him, who are doing the right thing and feeding bees during a time of the year when there is usually no nectar flow going.”\u003c/p>\n\u003cfigure id=\"attachment_122179\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1165-new.jpg\" alt=\"Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives.\" width=\"600\" class=\"size-full wp-image-122179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bees also have strong, locally acclimated genetics, thanks to years of careful breeding. After refreshing his knowledge of queen bee breeding, Barker will work on building up baby colonies from his remaining hives. Urged on by a client, \u003ca href=\"https://www.goodeggs.com/sfbay/welcome/step/zip\">Good Eggs\u003c/a>, the organic grocery delivery service out of San Francisco, Barker is putting together a loan application through \u003ca href=\"https://www.kiva.org\">Kiva,\u003c/a> an online lending platform.\u003c/p>\n\u003cp>It’ll probably take about two years to build back his hives in the hills above Santa Rosa, but he’s up for the challenge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There’s nothing like this kind of firestorm to forge one’s will and determination to succeed,” says Barker. “I’m doubling down on my efforts to do my best with what remains, and I have a lot of confidence in the honeybees ability to generate more abundance. Because nature is regenerative; it heals itself.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Russian River Brewing Launches “Sonoma Pride” Campaign to Support Sonoma County Fire Victims",
"title": "Russian River Brewing Launches “Sonoma Pride” Campaign to Support Sonoma County Fire Victims",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>North Bay residents have spent the days since Monday morning, October 9, experiencing terror, loss, and heartbreak. They’ve been fighting fires with garden hoses, preparing their homes against the onslaught of raging flames, and waiting in evacuation centers for news of loved ones and updates regarding the survival of their homes. In the past few days, firefighters battling blazes in Napa and Sonoma counties have continued to make gains, with containment numbers increasing. When the fires are quenched begins the road toward recovery.\u003c/p>\n\u003cp>In an effort to help rebuild their local community, Natalie and Vinnie Cilurzo, owners of Santa Rosa’s Russian River Brewing Company, have partnered with former professional cyclist Levi Leipheimer’s King Ridge Foundation to launch the charitable endeavor \u003ca href=\"http://www.sonomapride.com/\">Sonoma Pride\u003c/a>. The campaign will raise funds through direct donations to the King Ridge Foundation, sales of Sonoma Pride beer (to be released on October 31) and $25 donations for a chance to win Pliny the Younger line-cutting privileges in 2018.\u003c/p>\n\u003cfigure id=\"attachment_122017\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683.jpg\" alt=\"Professional cyclist Levi Leipheimer’s King Ridge Foundation is part of the Sonoma Pride campaign.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-122017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Professional cyclist Levi Leipheimer’s King Ridge Foundation is part of the Sonoma Pride campaign. \u003ccite>(Photo courtesy of Levi Leipheimer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Pride donation site, which has already realized over $162,959 in charitable contributions, will continue to collect and distribute funds through December; 100 percent of proceeds will be donated to victims of the Sonoma County wildfires.\u003c/p>\n\u003cp>Commenting on the Sonoma Pride campaign, Natalie Cilurzo says, “It was important to Vinnie and me to partner with a local non-profit that would ensure the money raised stays in Sonoma County…one with no overhead or administrative fees so all of the money goes directly to the wildfire victims.”\u003c/p>\n\u003cp>\u003cstrong>As part of this fundraising effort, Russian River Brewing Company has invited breweries from across Sonoma County and around the world to create beers under the Sonoma Pride label. Bear Republic Brewing Company in Healdsburg was the first to sign on for the collaboration.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Being a retired firefighter myself” says Richard Norgrove Jr., Bear Republic owner and master brewer, “it was important for us to be a part of this.”\u003c/p>\n\u003cfigure id=\"attachment_122009\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683.jpg\" alt=\"Richard Norgrove Jr., owner and master brewer at Bear Republic Brewing Company. Bear Republic has partnered with St. Florian’s Brewery and 101 North to make collaborative beers under the Sonoma Pride label.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-122009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Richard Norgrove Jr., owner and master brewer at Bear Republic Brewing Company. Bear Republic has partnered with St. Florian’s Brewery and 101 North to make collaborative beers under the Sonoma Pride label. \u003ccite>(Photo courtesy of Bear Republic Brewing Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As part of the Sonoma Pride campaign, Bear Republic has partnered with St. Florian’s Brewery in Windsor to make a collaborative beer called “Mutual Aid.” Firetrucks from Healdsburg and Windsor will be pictured on the label. Aron Levin, owner and master brewer at St. Florian’s Brewery (St. Florian is patron saint of firefighters), is a fire captain and has been fighting on the front line since the North Bay wildfires broke out.\u003c/p>\n\u003cfigure id=\"attachment_122013\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932.jpg\" alt=\"Aron and Amy Levin, owners of St. Florian's Brewery in Windsor. Aron is a fire captain and has been fighting on the front line since the North Bay wildfires broke out.\" width=\"800\" height=\"551\" class=\"size-full wp-image-122013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-520x358.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Aron and Amy Levin, owners of St. Florian's Brewery in Windsor. Aron is a fire captain and has been fighting on the front line since the North Bay wildfires broke out. \u003ccite>(Conner Jay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bear Republic is planning a similar collaboration with Petaluma’s 101 North Brewing with a label representing Richard Norgrove’s and 101 North master brewer Joel Johnson’s alma mater Cardinal Newman. The proceeds from this collaborative brew will go directly toward rebuilding Cardinal Newman High School, which was damaged in the Tubbs Fire. Bear Republic Brewing is also donating 50 cents on ever case sold to help fire victims; the brewery estimates this will net $70,000 for the charitable endeavor.\u003c/p>\n\u003cp>Meanwhile, Sonoma Springs Brewing in Sonoma Valley plan to brew a juicy-style IPA under the Sonoma Pride label, which will be released on draft in November. On November 11th, the brewery will honor the Sonoma Valley Volunteer Fire Department at their annual Sottile Red Party fundraiser.\u003c/p>\n\u003cp>In addition to Russian River Brewing, Bear Republic, St. Florian’s, 101 North and Sonoma Springs, Santa Rosa breweries HenHouse and Cooperage are brewing a collaborative beer under the Sonoma Pride label and local breweries Plow, Third Street Aleworks, Seismic, Moonlight, Crooked Goat, Fogbelt, Barrel Brothers and 3 Disciples are also joining the fundraising effort.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122020,122012,122011,122019,122018,122010,122016,122008\"]\u003c/p>\n\u003cp>\u003cstrong>All Sonoma Pride beers will be available on draft from October 31.\u003c/strong> Russian River Brewery and Bear Republic will be producing 10,000 barrels; they will bottle some Sonoma Pride for national distribution. Russian River Brewing Company’s Sonoma Pride release party is scheduled on October 31st, more details can be found on the brewery’s \u003ca href=\"https://www.facebook.com/russianriverbrewing/\">Facebook page\u003c/a>.\u003c/p>\n\u003cp>Locals and families affected by the fires can \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfisTMwEVRNxBxG9u_yBZFzAI75PUXI8hp6Ob1KupemA8GuqA/viewform?usp=sf_link\">apply for funds\u003c/a> online through the King Ridge Foundation; families with children are given preference. The Sonoma Pride campaign has also secured donations from Trek and Specialized of 1,000 new bicycles; families with children who lost bikes in the fires or children who don’t own a bike may apply for one \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSd11a_87wl8M7Csd_IkfQlqYkjwJTnP5deqX6697nwuHjUzqA/viewform\">here.\u003c/a> North Bay residents who are in need of basic necessities like toiletries, shoes, and clothing may apply for assistance in obtaining those items \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfazWnT-8oTpT-3mOOmUO7unfEvdjxqySwgJS2I6b1GOXCSqw/viewform\">here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Get more information about Sonoma Pride, and how to make a donation at \u003ca href=\"http://www.sonomapride.com/\">sonomapride.com\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>National breweries planning to brew beers under the Sonoma Pride label include: \u003c/strong>\u003cbr>\nAlvarado Street (Monterey, CA), New Bohemian (Santa Cruz, CA), Eight Bridges (Livermore, CA), Morgan Territory (Tracy, CA), The Bell Marker (San Diego, CA), Crux Fermentation Project (Bend, OR), Boneyard (Bend, OR), Creature Comforts (Athens, GA), Scarlet Lane (McCordsville, IN), Cigar City (Tampa, FL), Ballast Point (San Diego, CA), and Sierra Nevada (Chico, CA), Sante Adairius Rustic Ales (Capitola, CA), Bagby Beer Company (Oceanside, CA), Three Weavers (Inglewood, CA), St. Archer (San Diego, CA), J Dubs Brewing (Sarasota, FL), Allegory Brewing (McMinnville, OR), and Revision Brewing (Sparks, NV) — more are expected to join.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/russian-river-brewing-launches-sonoma-pride-campaign-to-support-sonoma-county-fire-victims/\">\u003cem>Sonomamag.com\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "In an effort to help rebuild their local community, Natalie and Vinnie Cilurzo, owners of Santa Rosa’s Russian River Brewing Company, have partnered with former professional cyclist Levi Leipheimer’s King Ridge Foundation to launch the charitable endeavor Sonoma Pride. ",
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"description": "In an effort to help rebuild their local community, Natalie and Vinnie Cilurzo, owners of Santa Rosa’s Russian River Brewing Company, have partnered with former professional cyclist Levi Leipheimer’s King Ridge Foundation to launch the charitable endeavor Sonoma Pride. ",
"title": "Russian River Brewing Launches “Sonoma Pride” Campaign to Support Sonoma County Fire Victims | KQED",
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"headline": "Russian River Brewing Launches “Sonoma Pride” Campaign to Support Sonoma County Fire Victims",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/jvallery/\">Jess Poshepny Vallery,\u003c/a> \u003ca href=\"http://www.sonomamag.com/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>North Bay residents have spent the days since Monday morning, October 9, experiencing terror, loss, and heartbreak. They’ve been fighting fires with garden hoses, preparing their homes against the onslaught of raging flames, and waiting in evacuation centers for news of loved ones and updates regarding the survival of their homes. In the past few days, firefighters battling blazes in Napa and Sonoma counties have continued to make gains, with containment numbers increasing. When the fires are quenched begins the road toward recovery.\u003c/p>\n\u003cp>In an effort to help rebuild their local community, Natalie and Vinnie Cilurzo, owners of Santa Rosa’s Russian River Brewing Company, have partnered with former professional cyclist Levi Leipheimer’s King Ridge Foundation to launch the charitable endeavor \u003ca href=\"http://www.sonomapride.com/\">Sonoma Pride\u003c/a>. The campaign will raise funds through direct donations to the King Ridge Foundation, sales of Sonoma Pride beer (to be released on October 31) and $25 donations for a chance to win Pliny the Younger line-cutting privileges in 2018.\u003c/p>\n\u003cfigure id=\"attachment_122017\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683.jpg\" alt=\"Professional cyclist Levi Leipheimer’s King Ridge Foundation is part of the Sonoma Pride campaign.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-122017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Professional cyclist Levi Leipheimer’s King Ridge Foundation is part of the Sonoma Pride campaign. \u003ccite>(Photo courtesy of Levi Leipheimer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Pride donation site, which has already realized over $162,959 in charitable contributions, will continue to collect and distribute funds through December; 100 percent of proceeds will be donated to victims of the Sonoma County wildfires.\u003c/p>\n\u003cp>Commenting on the Sonoma Pride campaign, Natalie Cilurzo says, “It was important to Vinnie and me to partner with a local non-profit that would ensure the money raised stays in Sonoma County…one with no overhead or administrative fees so all of the money goes directly to the wildfire victims.”\u003c/p>\n\u003cp>\u003cstrong>As part of this fundraising effort, Russian River Brewing Company has invited breweries from across Sonoma County and around the world to create beers under the Sonoma Pride label. Bear Republic Brewing Company in Healdsburg was the first to sign on for the collaboration.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Being a retired firefighter myself” says Richard Norgrove Jr., Bear Republic owner and master brewer, “it was important for us to be a part of this.”\u003c/p>\n\u003cfigure id=\"attachment_122009\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683.jpg\" alt=\"Richard Norgrove Jr., owner and master brewer at Bear Republic Brewing Company. Bear Republic has partnered with St. Florian’s Brewery and 101 North to make collaborative beers under the Sonoma Pride label.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-122009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Richard Norgrove Jr., owner and master brewer at Bear Republic Brewing Company. Bear Republic has partnered with St. Florian’s Brewery and 101 North to make collaborative beers under the Sonoma Pride label. \u003ccite>(Photo courtesy of Bear Republic Brewing Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As part of the Sonoma Pride campaign, Bear Republic has partnered with St. Florian’s Brewery in Windsor to make a collaborative beer called “Mutual Aid.” Firetrucks from Healdsburg and Windsor will be pictured on the label. Aron Levin, owner and master brewer at St. Florian’s Brewery (St. Florian is patron saint of firefighters), is a fire captain and has been fighting on the front line since the North Bay wildfires broke out.\u003c/p>\n\u003cfigure id=\"attachment_122013\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932.jpg\" alt=\"Aron and Amy Levin, owners of St. Florian's Brewery in Windsor. Aron is a fire captain and has been fighting on the front line since the North Bay wildfires broke out.\" width=\"800\" height=\"551\" class=\"size-full wp-image-122013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-520x358.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Aron and Amy Levin, owners of St. Florian's Brewery in Windsor. Aron is a fire captain and has been fighting on the front line since the North Bay wildfires broke out. \u003ccite>(Conner Jay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bear Republic is planning a similar collaboration with Petaluma’s 101 North Brewing with a label representing Richard Norgrove’s and 101 North master brewer Joel Johnson’s alma mater Cardinal Newman. The proceeds from this collaborative brew will go directly toward rebuilding Cardinal Newman High School, which was damaged in the Tubbs Fire. Bear Republic Brewing is also donating 50 cents on ever case sold to help fire victims; the brewery estimates this will net $70,000 for the charitable endeavor.\u003c/p>\n\u003cp>Meanwhile, Sonoma Springs Brewing in Sonoma Valley plan to brew a juicy-style IPA under the Sonoma Pride label, which will be released on draft in November. On November 11th, the brewery will honor the Sonoma Valley Volunteer Fire Department at their annual Sottile Red Party fundraiser.\u003c/p>\n\u003cp>In addition to Russian River Brewing, Bear Republic, St. Florian’s, 101 North and Sonoma Springs, Santa Rosa breweries HenHouse and Cooperage are brewing a collaborative beer under the Sonoma Pride label and local breweries Plow, Third Street Aleworks, Seismic, Moonlight, Crooked Goat, Fogbelt, Barrel Brothers and 3 Disciples are also joining the fundraising effort.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>All Sonoma Pride beers will be available on draft from October 31.\u003c/strong> Russian River Brewery and Bear Republic will be producing 10,000 barrels; they will bottle some Sonoma Pride for national distribution. Russian River Brewing Company’s Sonoma Pride release party is scheduled on October 31st, more details can be found on the brewery’s \u003ca href=\"https://www.facebook.com/russianriverbrewing/\">Facebook page\u003c/a>.\u003c/p>\n\u003cp>Locals and families affected by the fires can \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfisTMwEVRNxBxG9u_yBZFzAI75PUXI8hp6Ob1KupemA8GuqA/viewform?usp=sf_link\">apply for funds\u003c/a> online through the King Ridge Foundation; families with children are given preference. The Sonoma Pride campaign has also secured donations from Trek and Specialized of 1,000 new bicycles; families with children who lost bikes in the fires or children who don’t own a bike may apply for one \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSd11a_87wl8M7Csd_IkfQlqYkjwJTnP5deqX6697nwuHjUzqA/viewform\">here.\u003c/a> North Bay residents who are in need of basic necessities like toiletries, shoes, and clothing may apply for assistance in obtaining those items \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfazWnT-8oTpT-3mOOmUO7unfEvdjxqySwgJS2I6b1GOXCSqw/viewform\">here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Get more information about Sonoma Pride, and how to make a donation at \u003ca href=\"http://www.sonomapride.com/\">sonomapride.com\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>National breweries planning to brew beers under the Sonoma Pride label include: \u003c/strong>\u003cbr>\nAlvarado Street (Monterey, CA), New Bohemian (Santa Cruz, CA), Eight Bridges (Livermore, CA), Morgan Territory (Tracy, CA), The Bell Marker (San Diego, CA), Crux Fermentation Project (Bend, OR), Boneyard (Bend, OR), Creature Comforts (Athens, GA), Scarlet Lane (McCordsville, IN), Cigar City (Tampa, FL), Ballast Point (San Diego, CA), and Sierra Nevada (Chico, CA), Sante Adairius Rustic Ales (Capitola, CA), Bagby Beer Company (Oceanside, CA), Three Weavers (Inglewood, CA), St. Archer (San Diego, CA), J Dubs Brewing (Sarasota, FL), Allegory Brewing (McMinnville, OR), and Revision Brewing (Sparks, NV) — more are expected to join.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/russian-river-brewing-launches-sonoma-pride-campaign-to-support-sonoma-county-fire-victims/\">\u003cem>Sonomamag.com\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best Sonoma County Restaurants Under $40, Bib Gourmand 2018 Winners",
"title": "Best Sonoma County Restaurants Under $40, Bib Gourmand 2018 Winners",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://michelinmedia.com/c0/2018-bib-gourmands-sf/\">Michelin’s 2018 SF Bay Area Bib Gourmand \u003c/a>winners have been announced, signaling the start of the awards season for restaurants. Encompassing the North, South and East Bay as well as the Pennisula, 67 total restaurants were tapped, with inspectors looking for high quality food as well as value–menus must allow for two courses and a glass of wine or dessert for $40 or less. That’s a tall order in the Bay Area, and I’d say a few spots on the list were a stretch, but such is food criticism.\u003c/p>\n\u003cp>\u003cstrong>Nine of the 67 restaurants are in Sonoma County:\u003c/strong> Forestville’s \u003ca href=\"http://www.sonomamag.com/biteclub/backyard/\">Backyard Restaurant\u003c/a>; \u003ca href=\"http://www.sonomamag.com/biteclub/bravas-healdsburg/\">Bravas Bar de Tapas\u003c/a>, \u003ca href=\"http://www.sonomamag.com/biteclub/shed-cafe-healdsburg/\">SHED Cafe\u003c/a> and \u003ca href=\"http://www.sonomamag.com/biteclub/chalkboard-bistro-healdsburg/\">Chalkboard\u003c/a> bistro in Healdsburg, \u003ca href=\"http://www.sonomamag.com/biteclub/diavola-pizzeria-salumeria/\">Diavola\u003c/a> in Geyserville, \u003ca href=\"http://www.sonomamag.com/biteclub/glen-ellen-star-glen-ellen/\">Glen Ellen Star\u003c/a> in Glen Ellen, \u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/montis/\">Monti’s\u003c/a> in Santa Rosa, \u003ca href=\"http://www.sonomamag.com/biteclub/return-to-ramen-gaijin-again/\">Ramen Gaijin\u003c/a> in Sebastopol, and \u003ca href=\"http://risibisirestaurant.com/\">Risibisi\u003c/a> in Petaluma. In Napa, Cook St. Helena, Grace’s Table, Farmstead, \u003ca href=\"http://www.sonomamag.com/biteclub/oenotri/\">Oenotri,\u003c/a> Redd Wood and\u003ca href=\"http://www.sonomamag.com/biteclub/two-birds-one-stone/\"> Two Birds/One Stone\u003c/a> were tapped. All of the Wine Country restaurants had previously been awarded Bib Gourmand nods in 2016.\u003c/p>\n\u003cp>Newcomers to the list include Brown Sugar Kitchen in Oakland, Pausa in San Mateo, Playa in Mill Valley and Royal Feast in Millbrae. Michelin stars for the Bay Area will be announced Oct. 12.\u003c/p>\n\u003cp>\u003cstrong>Forestville’s\u003c/strong> \u003ca href=\"http://www.sonomamag.com/biteclub/backyard/\">\u003cstrong>Backyard Restaurant\u003c/strong>\u003c/a> \u003cstrong>in Healdsburg\u003c/strong>\u003cbr>\n[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"121287,121252,121288,121251,121253,121254,121248\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomamag.com/biteclub/return-to-ramen-gaijin-again/\">\u003cstrong>Ramen Gaijin\u003c/strong>\u003c/a> \u003cstrong>in Sebastopol\u003c/strong>\u003cbr>\n[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"121285,121284,121286,121269,12124\"]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomamag.com/biteclub/shed-cafe-healdsburg/\">\u003cstrong>SHED Cafe\u003c/strong>\u003c/a> \u003cstrong>in Healdsburg\u003c/strong>\u003cbr>\n[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"121283,121268,121282,121291,121281\"]\u003c/p>\n\u003cp>Here is the full list:\u003c/p>\n\u003ctable border=\"0\" width=\"573\" cellspacing=\"0\" cellpadding=\"0\">\n\u003ctbody>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>ESTABLISHMENT\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>AREA\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>SUB_AREA\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>CITY\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>NEW\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>‘āina\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>1601 Bar & Kitchen\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>SoMa\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>A16\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Anchor Oyster Bar\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Castro\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Backyard\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Forestville\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Bistro Aix\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Bravas\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Healdsburg\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Oakland\u003c/td>\n\u003ctd nowrap>\u003cstrong>\u003cem>NEW\u003c/em>\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Bywater (The)\u003c/strong>\u003c/td>\n\u003ctd nowrap>South Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Los Gatos\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Chalkboard\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Healdsburg\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Chapeau!\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Richmond & Sunset\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>China Village\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Albany\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Comal\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Berkeley\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Cook St. Helena\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>St. Helena\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Coqueta\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Financial District\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Corso\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Berkeley\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Cotogna\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>North Beach\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Del Popolo\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Financial District\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Delfina\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Diavola\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Geyserville\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Dosa\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Farmhouse Kitchen Thai\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Farmstead\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>St. Helena\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Glen Ellen Star\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Glen Ellen\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Grace’s Table\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>Napa\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Great China\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Berkeley\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Hong Kong Lounge II\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Insalata’s\u003c/strong>\u003c/td>\n\u003ctd nowrap>Marin\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>San Anselmo\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Ippuku\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Berkeley\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Izakaya Rintaro\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Kappou Gomi\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Richmond & Sunset\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Kokkari Estiatorio\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>North Beach\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Lai Hong Lounge\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>North Beach\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>M.Y. China\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>SoMa\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Michel Bistro\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Oakland\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Millennium\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Oakland\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Monti’s Rotisserie\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Santa Rosa\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Nopalito\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Civic Center\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Oenotri\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>Napa\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Okane\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>SoMa\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Orchard City Kitchen\u003c/strong>\u003c/td>\n\u003ctd nowrap>South Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Campbell\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Pausa\u003c/strong>\u003c/td>\n\u003ctd nowrap>Peninsula\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>San Mateo\u003c/td>\n\u003ctd 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"excerpt": "Michelin’s 2018 SF Bay Area Bib Gourmand winners have been announced, signaling the start of the awards season for restaurants. Nine of the 67 restaurants are in Sonoma County!",
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"description": "Michelin’s 2018 SF Bay Area Bib Gourmand winners have been announced, signaling the start of the awards season for restaurants. Nine of the 67 restaurants are in Sonoma County!",
"title": "Best Sonoma County Restaurants Under $40, Bib Gourmand 2018 Winners | KQED",
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"headline": "Best Sonoma County Restaurants Under $40, Bib Gourmand 2018 Winners",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://michelinmedia.com/c0/2018-bib-gourmands-sf/\">Michelin’s 2018 SF Bay Area Bib Gourmand \u003c/a>winners have been announced, signaling the start of the awards season for restaurants. Encompassing the North, South and East Bay as well as the Pennisula, 67 total restaurants were tapped, with inspectors looking for high quality food as well as value–menus must allow for two courses and a glass of wine or dessert for $40 or less. That’s a tall order in the Bay Area, and I’d say a few spots on the list were a stretch, but such is food criticism.\u003c/p>\n\u003cp>\u003cstrong>Nine of the 67 restaurants are in Sonoma County:\u003c/strong> Forestville’s \u003ca href=\"http://www.sonomamag.com/biteclub/backyard/\">Backyard Restaurant\u003c/a>; \u003ca href=\"http://www.sonomamag.com/biteclub/bravas-healdsburg/\">Bravas Bar de Tapas\u003c/a>, \u003ca href=\"http://www.sonomamag.com/biteclub/shed-cafe-healdsburg/\">SHED Cafe\u003c/a> and \u003ca href=\"http://www.sonomamag.com/biteclub/chalkboard-bistro-healdsburg/\">Chalkboard\u003c/a> bistro in Healdsburg, \u003ca href=\"http://www.sonomamag.com/biteclub/diavola-pizzeria-salumeria/\">Diavola\u003c/a> in Geyserville, \u003ca href=\"http://www.sonomamag.com/biteclub/glen-ellen-star-glen-ellen/\">Glen Ellen Star\u003c/a> in Glen Ellen, \u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/montis/\">Monti’s\u003c/a> in Santa Rosa, \u003ca href=\"http://www.sonomamag.com/biteclub/return-to-ramen-gaijin-again/\">Ramen Gaijin\u003c/a> in Sebastopol, and \u003ca href=\"http://risibisirestaurant.com/\">Risibisi\u003c/a> in Petaluma. In Napa, Cook St. Helena, Grace’s Table, Farmstead, \u003ca href=\"http://www.sonomamag.com/biteclub/oenotri/\">Oenotri,\u003c/a> Redd Wood and\u003ca href=\"http://www.sonomamag.com/biteclub/two-birds-one-stone/\"> Two Birds/One Stone\u003c/a> were tapped. All of the Wine Country restaurants had previously been awarded Bib Gourmand nods in 2016.\u003c/p>\n\u003cp>Newcomers to the list include Brown Sugar Kitchen in Oakland, Pausa in San Mateo, Playa in Mill Valley and Royal Feast in Millbrae. Michelin stars for the Bay Area will be announced Oct. 12.\u003c/p>\n\u003cp>\u003cstrong>Forestville’s\u003c/strong> \u003ca href=\"http://www.sonomamag.com/biteclub/backyard/\">\u003cstrong>Backyard Restaurant\u003c/strong>\u003c/a> \u003cstrong>in Healdsburg\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomamag.com/biteclub/return-to-ramen-gaijin-again/\">\u003cstrong>Ramen Gaijin\u003c/strong>\u003c/a> \u003cstrong>in Sebastopol\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomamag.com/biteclub/shed-cafe-healdsburg/\">\u003cstrong>SHED Cafe\u003c/strong>\u003c/a> \u003cstrong>in Healdsburg\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is the full list:\u003c/p>\n\u003ctable border=\"0\" width=\"573\" cellspacing=\"0\" cellpadding=\"0\">\n\u003ctbody>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>ESTABLISHMENT\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>AREA\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>SUB_AREA\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>CITY\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>NEW\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>‘āina\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>1601 Bar & Kitchen\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>SoMa\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>A16\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Anchor Oyster Bar\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Castro\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Backyard\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Forestville\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Bistro Aix\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Bravas\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Healdsburg\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Oakland\u003c/td>\n\u003ctd nowrap>\u003cstrong>\u003cem>NEW\u003c/em>\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Bywater (The)\u003c/strong>\u003c/td>\n\u003ctd nowrap>South Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Los Gatos\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Chalkboard\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Healdsburg\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Chapeau!\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Richmond & Sunset\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>China Village\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Albany\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Comal\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Berkeley\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Cook St. Helena\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>St. Helena\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Coqueta\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Financial District\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Corso\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Berkeley\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Cotogna\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>North Beach\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Del Popolo\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Financial District\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Delfina\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Diavola\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Geyserville\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Dosa\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Farmhouse Kitchen Thai\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Farmstead\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>St. Helena\u003c/td>\n\u003ctd 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nowrap>\u003cstrong>Insalata’s\u003c/strong>\u003c/td>\n\u003ctd nowrap>Marin\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>San Anselmo\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Ippuku\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Berkeley\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Izakaya Rintaro\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Kappou Gomi\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Richmond & Sunset\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Kokkari Estiatorio\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>North Beach\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Lai Hong Lounge\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>North Beach\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>M.Y. China\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>SoMa\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Michel Bistro\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Oakland\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Millennium\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Oakland\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Monti’s Rotisserie\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Santa Rosa\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Nopalito\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Civic Center\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Oenotri\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>Napa\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Okane\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>SoMa\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Orchard City Kitchen\u003c/strong>\u003c/td>\n\u003ctd nowrap>South Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Campbell\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Pausa\u003c/strong>\u003c/td>\n\u003ctd nowrap>Peninsula\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>San Mateo\u003c/td>\n\u003ctd nowrap>\u003cstrong>\u003cem>NEW\u003c/em>\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Playa\u003c/strong>\u003c/td>\n\u003ctd nowrap>Marin\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Mill Valley\u003c/td>\n\u003ctd nowrap>\u003cstrong>\u003cem>NEW\u003c/em>\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Poggio\u003c/strong>\u003c/td>\n\u003ctd nowrap>Marin\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Sausalito\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Ramen Gaijin\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Sebastopol\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Redd Wood\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>Yountville\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Risibisi\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Petaluma\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Royal Feast\u003c/strong>\u003c/td>\n\u003ctd nowrap>Peninsula\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Millbrae\u003c/td>\n\u003ctd nowrap>\u003cstrong>\u003cem>NEW\u003c/em>\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>SHED Café\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Healdsburg\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Sichuan Home\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Richmond & Sunset\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Sir and Star\u003c/strong>\u003c/td>\n\u003ctd nowrap>Marin\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Olema\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Sociale\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Starbelly\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Castro\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Sushi Ran\u003c/strong>\u003c/td>\n\u003ctd nowrap>Marin\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Sausalito\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Tacos Sinaloa\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Berkeley\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Thai House\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Danville\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Trestle\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Financial District\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Tsubasa\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Civic Center\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Two Birds/One Stone\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>St. Helena\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Vesta\u003c/strong>\u003c/td>\n\u003ctd nowrap>Peninsula\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Redwood City\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Village Sake\u003c/strong>\u003c/td>\n\u003ctd nowrap>Marin\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Fairfax\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>wonderful\u003c/strong>\u003c/td>\n\u003ctd nowrap>Peninsula\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Millbrae\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Wood Tavern\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Oakland\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Yank Sing\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>SoMa\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Yuzuki\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Z & Y\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Nob Hill\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Zero Zero\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>SoMa\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003c/tr>\n\u003c/tbody>\n\u003c/table>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/biteclub/best-sonoma-county-restaurants-under-40-for-2018/#slide-1\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"link": "/bayareabites/121248/best-sonoma-county-restaurants-under-40-bib-gourmand-2018-winners",
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"11349"
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"disqusTitle": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito",
"title": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\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://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \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>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
"title": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n",
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"excerpt": "Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.",
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"description": "Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.",
"title": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too) | KQED",
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"headline": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>With the bounty and the heat of late summer cresting, Sonoma Magazine's Dining Editor \u003ca href=\"http://www.sonomamag.com/biteclub/\">Heather Irwin\u003c/a> finds outdoor spots in which to cool down, beer up and enjoy the best of harvest season. Also: Seasonal doughnuts, boozy cupcakes and Bangkok in Sebastopol.\u003c/p>\n\u003ch2>Amy’s Wicked Slush, Healdsburg\u003c/h2>\n\u003cp>Locals are lining up in droves to get a taste of something wicked in Healdsburg.\u003c/p>\n\u003cp>Just in time for summer, Boston native Amy Covin has opened Amy’s Wicked Slush just steps from the Russian River — bringing an icy sweet treat of her childhood to Sonoma County.\u003c/p>\n\u003cp>What’s a slush? Unless you’re from the East Coast, you probably have no idea. Think of this iconic New England dessert as Icee meets sorbet meets shave ice. Available in sizes from pipsqueak to “there’s no way you can eat that, bro,” slush is properly eaten with a spoon rather than a straw. Expect to find yourself with a wicked good melty mess on your hands halfway in.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120472,120474,120473\"]\u003c/p>\n\u003cp>But Wicked Slush is no mere ice cream shack. It’s more of an ode to Amy’s favorite New England foods, featuring nearly a dozen flavors of slush (mango and cherry to classic lemon) along with freshly made bagels and Italian subs that are straight from the North End of Boston.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ah, the bagels! These are seriously good ones that don’t turn into a pile of crumbs when you cut them. It’s one of the only things we miss terribly about New York City.\u003c/p>\n\u003cp>And the Italian subs! Piles of mortadella, capicola, “hots” and not a dab of mustard in sight with a perfect hoagie roll. Bad delis have given this classic a bad name. The “half,” however, is bigger than your arm, and you’ll likely eat the whole thing. The whole is… well, bring a team to help you.\u003c/p>\n\u003cp>Wicked Slush didn’t happen by chance. Covin worked with local BurtoNZ Bakery in Windsor for three months to get the Italian hoagie rolls and boiled/baked bagels as authentic as possible. For the sandwiches, she used the power of persuasion and a whole lot of charm to get the secret recipes from the biggest names in Boston’s deli scene. And Covin can be very persuasive.\u003c/p>\n\u003cp>“This is just street food,” says the former CPA (she worked this tax season while opening the slush spot) and president of Healdsburg’s Prune Packers baseball team.\u003c/p>\n\u003cp>Though she had no real interest in a restaurant, after a string of tragedies that included her home burning to the ground and her daughter being seriously injured in a car accident, Covin was ready to leave her desk job and enjoy life a little more.\u003c/p>\n\u003cp>Sitting on the deck of Wicked Slush in a T-shirt, her fingers slush-stained as she holds her 2-month-old grandson, she’s clearly found her bliss. For the 55-year-old, that even includes pulling all-nighters jamming to Bruce Springsteen and making slush for the next day. That, and teaching high school kids she mentors how to properly make a dip cone.\u003c/p>\n\u003cp>“Usually on their fourth try they get it,” she says. But not without a few mishaps along the way.\u003c/p>\n\u003cp>With her son Benny as general manager and most of her other family members, including her dad and her husband, helping out, there’s a cheerful kind of insanity as lines begin to form even on an early Tuesday afternoon. “We were lucky to survive the first week,” she laughs.\u003c/p>\n\u003cp>Covin is currently working on her Wicked Wagon, a mobile slush truck for events and deliveries that will let the rest of Sonoma County taste a bit of Wicked.\u003c/p>\n\u003cp>\u003cstrong>13840 Healdsburg Ave., Healdsburg, 707-431-9253, \u003ca href=\"http://wickedslush.com/\">wickedslush.com\u003c/a>. Dog- and kid-friendly.\u003c/strong>\u003c/p>\n\u003ch2>Trading Post, Cloverdale\u003c/h2>\n\u003cp>After ownership changes last winter, new chef-owner Erik Johnson and baker Aaron Arabian are seriously ready for a close-up on their garden-to-table concept in the emerging culinary destination of Cloverdale. With late summer’s bountiful days upon us, there’s no better time to go.\u003c/p>\n\u003cp>The menu, in part, revolves around Ronnie’s Garden, the restaurant’s own culinary plot. Restaurant gardener Ron Ferrato’s Instagram account (@ferratosgarden) hosts a rainbow of lettuces, daikon, peas and whatever else is popping at the moment. That translates in the daily “Ronnie’s garden” ($8) plate of the morning’s vegetables, “prepared on a whim.” Don’t miss it. Our version included a lightly dressed salad of pea shoots, radish, chamomile-soaked carrots, pickled strawberries and daikon with house-made ricotta with black sesame seeds.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120484,120485,120486\"]\u003c/p>\n\u003cp>The Trading Post bread basket ($6) is a signature, with a daily selection of baker Arabian’s painstakingly made, always insanely delicious breads with house-cultured butters. Not your usual sad basket of dried-out baguettes, but Parmesan focaccia, wheat bread, sourdough and a hearty seeded wheat. You’ll want to leave with a loaf or two.\u003c/p>\n\u003cp>As seasons change, so will the menu, but there’s always a daily tartine, half roast chicken that’s juicier than a telenovela and duck fat potato tots that will make you weep with happiness. There are burgers and a flat iron steak for more traditional eaters, and a three-course midweek market menu is available for $30 per person on Wednesdays. Don’t miss the small takeout counter with breads, cookies and tarts.\u003c/p>\n\u003cp>\u003cstrong>102 S. Cloverdale Blvd., Cloverdale, 707-894-6483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>City Garden Doughnuts, Santa Rosa\u003c/h2>\n\u003cp>These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach, using intensely flavored glazes made with fresh fruit (the lemon glaze is perfectly pucker-worthy) and chocolate atop pillowy brioche.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120487,120483,120470\"]\u003c/p>\n\u003cp>Owner Alan McCandless said he planned to either open a donut shop or a hamburger place. Or maybe a pizzeria. Donuts won, and over the last six months he created City Garden Doughnuts — named for the 1860sera Santa Rosa public garden that once stood nearby. Must-tries include the lemon, pepper and pistachio Santa Barbara donut; the maple bacon combo (made with Hobbs bacon) that’s a taste of Sunday morning any day of the week; orange-glazed with fresh orange juice and zest; strawberry-glazed; and Guittard chocolate with sea salt. Scones aren’t usually worth the calories, but City Garden’s “Hobbs” scone is (and we don’t say this lightly) the best scone we’ve ever had.\u003c/p>\n\u003cp>Unlike the dusty hockey pucks we’ve had at too many places, this version falls apart like a stood-up prom date, but with a whole lot of bacon, Vella cheddar and green onion inside. Need a glucose stabilizer after all that yummy? City Garden Doughnuts’ Harney and Sons Cinnamon Spice Nitro Ice Tea is our official drink of the summer — made with three types of cinnamon, no sugar and a flavor that slaps your taste buds awake.\u003c/p>\n\u003cp>\u003cstrong>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Brewster’s Beer Garden, Petaluma\u003c/h2>\n\u003cp>BBQ and brews are the focus at this 350-seat outdoor beer garden in the heart of downtown Petaluma. Having tasted some of the very best — and very worst — barbecue that Sonoma County has to offer, we give Brewster’s high marks for flavor and technique. When it’s been a good long while since you’ve had a barbecued rib that actually falls off the bone without the use of a knife/hacksaw/gnawing, Brewster’s will be welcome relief — with smoky, saucy pork that acquiesces like a Georgia peach in August.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120477,120476,120475\"]\u003c/p>\n\u003cp>To avoid starting a civil war between ’quethusiasts, chef Chris Beerman makes a solid Texas-style beef brisket, St. Louis-style pork ribs and even smoked Korean short ribs.\u003c/p>\n\u003cp>Even though there are also smoked beets, smoked wings, smoky pork belly, a smoky mezcal cocktail and smoked tea leaves, don’t bank on Brewster’s being just a barbecue spot. Modern comfort classics include his signature onion ring-topped mac and cheese, fried chicken sandwich and chocolate brownie sundae.\u003c/p>\n\u003cp>The space is immense, with a plethora of picnic-style tables that are great for a group, or if you’re interested in being social. There’s a bocce court for grownups and a kids’ area to let the tots go nuts. Brunch, served on Saturday and Sunday, and an abbreviated lunch menu start at 11:30 a.m. and go until 5 p.m., when the larger dinner menu emerges. A children’s menu features chicken fingers and other tasty kid grub. Dogs are welcome, and there are weekly music events Friday through Sunday. Every other Thursday is Bluegrass and Bourbon.\u003c/p>\n\u003cp>This busy restaurant can get crowded, and service can range from enthusiastic to dismissive depending on the time of day and staffing. Plating can also get a little haphazard when the kitchen is really humming. Finding the restaurant is tricky, since there’s not much signage from the street. Just follow your nose.\u003c/p>\n\u003cp>\u003cstrong>229 Water St. N., Petaluma, 707-981-8330, \u003ca href=\"http://brewstersbeergarden.com/\">brewstersbeergarden.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Bump City Bakery, Petaluma\u003c/h2>\n\u003cp>The transition from fish biologist to baker isn’t as crazy as it might seem, according to Bump City Bakery’s Emily Floyd.\u003c/p>\n\u003cp>The cupcake, pie and cookie baker who used to spend her days studying the habitats of local fish now uses her science background as a basis for creating delicious gluten-free and vegan goodies. If you’ve ever tried to swap out typical baking ingredients with things like amaranth powder, rice flour, coconut milk and nut butters, you know gluten-free and vegan cooking is an exact science. Too much of one thing or not enough of another can make the mix grainy, or too dense, or just plain yucky. A biology and science background helps her tinker and experiment with foundational ingredients to get things just right.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120468,120466,120467\"]\u003c/p>\n\u003cp>Just right also means spiking most of her cupcakes with a little booze (rum, Bailey’s, Campari, gin, bourbon or brandy) and calling them “Drunken Cupcakes.” Though the flavors change up, we downed almost three cupcakes in a single sitting: Irish Car Bomb (chocolate cake with Jameson, Bailey’s buttercream and chocolate sprinkles); Orange Creamsicle (nonalcoholic) and our very favorite, the Dark and Stormy with ginger-beer cake, dark rum and lime buttercream.\u003c/p>\n\u003cp>Not all of Floyd’s cupcakes are on a bender, with flavors like raspberry cheesecake, chocolate chocolate and vanilla vanilla, along with Creamsicle and whatever else she comes up with. Floyd also makes vegan cookies like Peanut Butter Cup, oatmeal raisin walnut, chocolate chip oatmeal and Salty Date with dates, pecans, almonds and chocolate chips. Rye Pecan Pie with Bulleit rye whiskey and key lime pies are available to order.\u003c/p>\n\u003cp>\u003cstrong>122 American Alley, Suite B, Petaluma, 707-888-9026, \u003ca href=\"http://bumpcitybakery.com/\">bumpcitybakery.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Khom Loi Pop-Up, Sebastopol\u003c/h2>\n\u003cp>At the Khom Loi Thai pop-up in Sebastopol, there’s nothing shy or demure about the spicy, sweet, sour flavors of East Asia\u003cbr>\non the plate. The fire in my face, complete with watering eyes and running nose, makes that abundantly clear. Ramen Gaijin owners Matthew Williams and Moishe Hahn-Shuman — who started their own ramen shop as a pop-up several years ago at Woodfour Brewing — are hosting a handful of summer dinners inspired by travels in Northern Thailand and Laos. The food focuses on Chiang Mai and nearby Laos, with nods to Central and Southern Thailand.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120482,120480,120479\"]\u003c/p>\n\u003cp>Packed to capacity on a warm summer night, the restaurant temps were already feeling a little bit Bangkokish. But a brisk housemade Thai Iced Tea and cocktail king Scott Beattie’s Tiger Uppercut (house coconut-fat washed rum, lime, coconut milk, raw ginger, Thai herbs) loaded with ice in a handmade pottery cup was as welcome as a cold shower.\u003c/p>\n\u003cp>The first Khom Loi menu included tiny bamboo baskets of sticky rice (khao niaw, $3), and cold green papaya salad with braised octopus (som tam plahmuk, $13) that made us remember why we love this grated mixture of sour papaya, beans, cherry tomatoes, dried shrimp, fish sauce, lime and not-fooling-around chiles.\u003c/p>\n\u003cp>We also couldn’t get enough of the charcoal grilled mushroom salad (het paa nom tok, $12) with a punch of mint and fish sauce, lemongrass and toasted rice powder. As an entrée, the standout was Chiang Mai-style yellow curry (khoa soi gai, $14) that’s a soothing, creamy foil to the heat of spicier dishes. With slippery noodles, coconut milk, chicken and chili sauce, you’ll be lapping at the bottom of the bowl within minutes. Menus will change over the course of the pop-ups, which are twice monthly. Check out \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> for details on upcoming events.\u003c/p>\n\u003cp>\u003cstrong>6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-restaurants-sonoma/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n",
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"excerpt": "With the bounty and the heat of late summer cresting, Sonoma Magazine’s Dining Editor Heather Irwin finds outdoor spots in which to cool down, beer up and enjoy the best of harvest season. Also: Seasonal doughnuts, boozy cupcakes and Bangkok in Sebastopol.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the bounty and the heat of late summer cresting, Sonoma Magazine's Dining Editor \u003ca href=\"http://www.sonomamag.com/biteclub/\">Heather Irwin\u003c/a> finds outdoor spots in which to cool down, beer up and enjoy the best of harvest season. Also: Seasonal doughnuts, boozy cupcakes and Bangkok in Sebastopol.\u003c/p>\n\u003ch2>Amy’s Wicked Slush, Healdsburg\u003c/h2>\n\u003cp>Locals are lining up in droves to get a taste of something wicked in Healdsburg.\u003c/p>\n\u003cp>Just in time for summer, Boston native Amy Covin has opened Amy’s Wicked Slush just steps from the Russian River — bringing an icy sweet treat of her childhood to Sonoma County.\u003c/p>\n\u003cp>What’s a slush? Unless you’re from the East Coast, you probably have no idea. Think of this iconic New England dessert as Icee meets sorbet meets shave ice. Available in sizes from pipsqueak to “there’s no way you can eat that, bro,” slush is properly eaten with a spoon rather than a straw. Expect to find yourself with a wicked good melty mess on your hands halfway in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Wicked Slush is no mere ice cream shack. It’s more of an ode to Amy’s favorite New England foods, featuring nearly a dozen flavors of slush (mango and cherry to classic lemon) along with freshly made bagels and Italian subs that are straight from the North End of Boston.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ah, the bagels! These are seriously good ones that don’t turn into a pile of crumbs when you cut them. It’s one of the only things we miss terribly about New York City.\u003c/p>\n\u003cp>And the Italian subs! Piles of mortadella, capicola, “hots” and not a dab of mustard in sight with a perfect hoagie roll. Bad delis have given this classic a bad name. The “half,” however, is bigger than your arm, and you’ll likely eat the whole thing. The whole is… well, bring a team to help you.\u003c/p>\n\u003cp>Wicked Slush didn’t happen by chance. Covin worked with local BurtoNZ Bakery in Windsor for three months to get the Italian hoagie rolls and boiled/baked bagels as authentic as possible. For the sandwiches, she used the power of persuasion and a whole lot of charm to get the secret recipes from the biggest names in Boston’s deli scene. And Covin can be very persuasive.\u003c/p>\n\u003cp>“This is just street food,” says the former CPA (she worked this tax season while opening the slush spot) and president of Healdsburg’s Prune Packers baseball team.\u003c/p>\n\u003cp>Though she had no real interest in a restaurant, after a string of tragedies that included her home burning to the ground and her daughter being seriously injured in a car accident, Covin was ready to leave her desk job and enjoy life a little more.\u003c/p>\n\u003cp>Sitting on the deck of Wicked Slush in a T-shirt, her fingers slush-stained as she holds her 2-month-old grandson, she’s clearly found her bliss. For the 55-year-old, that even includes pulling all-nighters jamming to Bruce Springsteen and making slush for the next day. That, and teaching high school kids she mentors how to properly make a dip cone.\u003c/p>\n\u003cp>“Usually on their fourth try they get it,” she says. But not without a few mishaps along the way.\u003c/p>\n\u003cp>With her son Benny as general manager and most of her other family members, including her dad and her husband, helping out, there’s a cheerful kind of insanity as lines begin to form even on an early Tuesday afternoon. “We were lucky to survive the first week,” she laughs.\u003c/p>\n\u003cp>Covin is currently working on her Wicked Wagon, a mobile slush truck for events and deliveries that will let the rest of Sonoma County taste a bit of Wicked.\u003c/p>\n\u003cp>\u003cstrong>13840 Healdsburg Ave., Healdsburg, 707-431-9253, \u003ca href=\"http://wickedslush.com/\">wickedslush.com\u003c/a>. Dog- and kid-friendly.\u003c/strong>\u003c/p>\n\u003ch2>Trading Post, Cloverdale\u003c/h2>\n\u003cp>After ownership changes last winter, new chef-owner Erik Johnson and baker Aaron Arabian are seriously ready for a close-up on their garden-to-table concept in the emerging culinary destination of Cloverdale. With late summer’s bountiful days upon us, there’s no better time to go.\u003c/p>\n\u003cp>The menu, in part, revolves around Ronnie’s Garden, the restaurant’s own culinary plot. Restaurant gardener Ron Ferrato’s Instagram account (@ferratosgarden) hosts a rainbow of lettuces, daikon, peas and whatever else is popping at the moment. That translates in the daily “Ronnie’s garden” ($8) plate of the morning’s vegetables, “prepared on a whim.” Don’t miss it. Our version included a lightly dressed salad of pea shoots, radish, chamomile-soaked carrots, pickled strawberries and daikon with house-made ricotta with black sesame seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Trading Post bread basket ($6) is a signature, with a daily selection of baker Arabian’s painstakingly made, always insanely delicious breads with house-cultured butters. Not your usual sad basket of dried-out baguettes, but Parmesan focaccia, wheat bread, sourdough and a hearty seeded wheat. You’ll want to leave with a loaf or two.\u003c/p>\n\u003cp>As seasons change, so will the menu, but there’s always a daily tartine, half roast chicken that’s juicier than a telenovela and duck fat potato tots that will make you weep with happiness. There are burgers and a flat iron steak for more traditional eaters, and a three-course midweek market menu is available for $30 per person on Wednesdays. Don’t miss the small takeout counter with breads, cookies and tarts.\u003c/p>\n\u003cp>\u003cstrong>102 S. Cloverdale Blvd., Cloverdale, 707-894-6483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>City Garden Doughnuts, Santa Rosa\u003c/h2>\n\u003cp>These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach, using intensely flavored glazes made with fresh fruit (the lemon glaze is perfectly pucker-worthy) and chocolate atop pillowy brioche.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Owner Alan McCandless said he planned to either open a donut shop or a hamburger place. Or maybe a pizzeria. Donuts won, and over the last six months he created City Garden Doughnuts — named for the 1860sera Santa Rosa public garden that once stood nearby. Must-tries include the lemon, pepper and pistachio Santa Barbara donut; the maple bacon combo (made with Hobbs bacon) that’s a taste of Sunday morning any day of the week; orange-glazed with fresh orange juice and zest; strawberry-glazed; and Guittard chocolate with sea salt. Scones aren’t usually worth the calories, but City Garden’s “Hobbs” scone is (and we don’t say this lightly) the best scone we’ve ever had.\u003c/p>\n\u003cp>Unlike the dusty hockey pucks we’ve had at too many places, this version falls apart like a stood-up prom date, but with a whole lot of bacon, Vella cheddar and green onion inside. Need a glucose stabilizer after all that yummy? City Garden Doughnuts’ Harney and Sons Cinnamon Spice Nitro Ice Tea is our official drink of the summer — made with three types of cinnamon, no sugar and a flavor that slaps your taste buds awake.\u003c/p>\n\u003cp>\u003cstrong>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Brewster’s Beer Garden, Petaluma\u003c/h2>\n\u003cp>BBQ and brews are the focus at this 350-seat outdoor beer garden in the heart of downtown Petaluma. Having tasted some of the very best — and very worst — barbecue that Sonoma County has to offer, we give Brewster’s high marks for flavor and technique. When it’s been a good long while since you’ve had a barbecued rib that actually falls off the bone without the use of a knife/hacksaw/gnawing, Brewster’s will be welcome relief — with smoky, saucy pork that acquiesces like a Georgia peach in August.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To avoid starting a civil war between ’quethusiasts, chef Chris Beerman makes a solid Texas-style beef brisket, St. Louis-style pork ribs and even smoked Korean short ribs.\u003c/p>\n\u003cp>Even though there are also smoked beets, smoked wings, smoky pork belly, a smoky mezcal cocktail and smoked tea leaves, don’t bank on Brewster’s being just a barbecue spot. Modern comfort classics include his signature onion ring-topped mac and cheese, fried chicken sandwich and chocolate brownie sundae.\u003c/p>\n\u003cp>The space is immense, with a plethora of picnic-style tables that are great for a group, or if you’re interested in being social. There’s a bocce court for grownups and a kids’ area to let the tots go nuts. Brunch, served on Saturday and Sunday, and an abbreviated lunch menu start at 11:30 a.m. and go until 5 p.m., when the larger dinner menu emerges. A children’s menu features chicken fingers and other tasty kid grub. Dogs are welcome, and there are weekly music events Friday through Sunday. Every other Thursday is Bluegrass and Bourbon.\u003c/p>\n\u003cp>This busy restaurant can get crowded, and service can range from enthusiastic to dismissive depending on the time of day and staffing. Plating can also get a little haphazard when the kitchen is really humming. Finding the restaurant is tricky, since there’s not much signage from the street. Just follow your nose.\u003c/p>\n\u003cp>\u003cstrong>229 Water St. N., Petaluma, 707-981-8330, \u003ca href=\"http://brewstersbeergarden.com/\">brewstersbeergarden.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Bump City Bakery, Petaluma\u003c/h2>\n\u003cp>The transition from fish biologist to baker isn’t as crazy as it might seem, according to Bump City Bakery’s Emily Floyd.\u003c/p>\n\u003cp>The cupcake, pie and cookie baker who used to spend her days studying the habitats of local fish now uses her science background as a basis for creating delicious gluten-free and vegan goodies. If you’ve ever tried to swap out typical baking ingredients with things like amaranth powder, rice flour, coconut milk and nut butters, you know gluten-free and vegan cooking is an exact science. Too much of one thing or not enough of another can make the mix grainy, or too dense, or just plain yucky. A biology and science background helps her tinker and experiment with foundational ingredients to get things just right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just right also means spiking most of her cupcakes with a little booze (rum, Bailey’s, Campari, gin, bourbon or brandy) and calling them “Drunken Cupcakes.” Though the flavors change up, we downed almost three cupcakes in a single sitting: Irish Car Bomb (chocolate cake with Jameson, Bailey’s buttercream and chocolate sprinkles); Orange Creamsicle (nonalcoholic) and our very favorite, the Dark and Stormy with ginger-beer cake, dark rum and lime buttercream.\u003c/p>\n\u003cp>Not all of Floyd’s cupcakes are on a bender, with flavors like raspberry cheesecake, chocolate chocolate and vanilla vanilla, along with Creamsicle and whatever else she comes up with. Floyd also makes vegan cookies like Peanut Butter Cup, oatmeal raisin walnut, chocolate chip oatmeal and Salty Date with dates, pecans, almonds and chocolate chips. Rye Pecan Pie with Bulleit rye whiskey and key lime pies are available to order.\u003c/p>\n\u003cp>\u003cstrong>122 American Alley, Suite B, Petaluma, 707-888-9026, \u003ca href=\"http://bumpcitybakery.com/\">bumpcitybakery.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Khom Loi Pop-Up, Sebastopol\u003c/h2>\n\u003cp>At the Khom Loi Thai pop-up in Sebastopol, there’s nothing shy or demure about the spicy, sweet, sour flavors of East Asia\u003cbr>\non the plate. The fire in my face, complete with watering eyes and running nose, makes that abundantly clear. Ramen Gaijin owners Matthew Williams and Moishe Hahn-Shuman — who started their own ramen shop as a pop-up several years ago at Woodfour Brewing — are hosting a handful of summer dinners inspired by travels in Northern Thailand and Laos. The food focuses on Chiang Mai and nearby Laos, with nods to Central and Southern Thailand.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Packed to capacity on a warm summer night, the restaurant temps were already feeling a little bit Bangkokish. But a brisk housemade Thai Iced Tea and cocktail king Scott Beattie’s Tiger Uppercut (house coconut-fat washed rum, lime, coconut milk, raw ginger, Thai herbs) loaded with ice in a handmade pottery cup was as welcome as a cold shower.\u003c/p>\n\u003cp>The first Khom Loi menu included tiny bamboo baskets of sticky rice (khao niaw, $3), and cold green papaya salad with braised octopus (som tam plahmuk, $13) that made us remember why we love this grated mixture of sour papaya, beans, cherry tomatoes, dried shrimp, fish sauce, lime and not-fooling-around chiles.\u003c/p>\n\u003cp>We also couldn’t get enough of the charcoal grilled mushroom salad (het paa nom tok, $12) with a punch of mint and fish sauce, lemongrass and toasted rice powder. As an entrée, the standout was Chiang Mai-style yellow curry (khoa soi gai, $14) that’s a soothing, creamy foil to the heat of spicier dishes. With slippery noodles, coconut milk, chicken and chili sauce, you’ll be lapping at the bottom of the bowl within minutes. Menus will change over the course of the pop-ups, which are twice monthly. Check out \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> for details on upcoming events.\u003c/p>\n\u003cp>\u003cstrong>6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Petaluma's Thistle Meats Butcher Shop A Cut Above",
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"content": "\u003cp>In an instant, a drunk driver changed the trajectory of Chef Travis Day’s life.\u003c/p>\n\u003cp>Though he was nowhere near Petaluma when an impaired motorist plowed into the storefront of \u003ca href=\"http://www.thistlemeats.com/\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a> in early 2016 — all but destroying it — little more than a year later, he would officially reopen it to the public.\u003c/p>\n\u003cp>In mid-May, Day took over the downtown artisan butcher shop from founder Molly Best. It had been a rough year for the business.\u003c/p>\n\u003cp>The drunk driver had done so much structural damage to the building that it had been “red-tagged” as uninhabitable. Best was forced to sell her bone broth and meats to loyal customers from behind their Petaluma Boulevard shop for months.\u003c/p>\n\u003cfigure id=\"attachment_119800\" class=\"wp-caption aligncenter\" style=\"max-width: 587px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800.jpg\" alt=\"Travis Day at Thistle Meats butcher shop in Petaluma.\" width=\"587\" height=\"800\" class=\"size-full wp-image-119800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800.jpg 587w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-240x327.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-375x511.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-520x709.jpg 520w\" sizes=\"(max-width: 587px) 100vw, 587px\">\u003cfigcaption class=\"wp-caption-text\">Travis Day at Thistle Meats butcher shop in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Day’s childhood friend and former Thistle butcher Aaron Gilliam said the shop was for sale, Day pounced. After a two week shutter, Thistle was reborn.\u003c/p>\n\u003cfigure id=\"attachment_119808\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751.jpg\" alt=\"Thistle Meats in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“People were breaking down the door for bone broth,” said Day. “We couldn’t stay closed.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More than just a butchery, the space has been opened up to include a small seating area serving sandwiches, soups and charcuterie plates that go far beyond deli fare.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"119807,119798,119795,119805,119799\"]\u003c/p>\n\u003cp>The open butcher table remains, and a charming brick patio has become the setting for Day’s monthly Sunday suppers with some of San Francisco’s top toques. Day has kept on the former staff.\u003c/p>\n\u003cp>“I wanted to buy Thistle because I just love the product. I want this to be the best butcher shop in the Bay Area,” Day said. Continuing to focus on ethically raised meats from local ranches, Day knows his purveyors personally, describing everything from their animals’ feed program to how they are processed.\u003c/p>\n\u003cp>“Meat tastes bad because of stress to the animal,” Day said. His pork comes from Rancho Llano Seco in Chico where pigs are allowed to forage and wander. Other ranchers he works with include Monkey Ranch in Petaluma (lamb), Stemple Creek and Magruder Ranch for beef, Marin Sun Farms for chicken and Liberty Duck.\u003c/p>\n\u003cfigure id=\"attachment_119811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751.jpg\" alt=\"In the Meat Case...\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">In the Meat Case... \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With years of study as a salumist and butcher, Day is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. Not that he’d really tell you that. Day and his staff are usually too busy learning Argentinian butchering techniques or describing “secreto” or “secret” cuts of pork.\u003c/p>\n\u003cp>“I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day said.\u003c/p>\n\u003cp>“I feel like this is the natural progression.” Part of what Day hopes to improve at Thistle are recipes and its prepared dishes like the simple-but-not-simple Jambon Royal sandwich with Humboldt Fog cheese, wild arugula and mustard aioli; heirloom melon with guanciale, cucumber and Italian burrata; or gazpacho with herbs and pan-fried bread.Each showcases the meat and the techniques of the chef.\u003c/p>\n\u003cp>Monthly dinners are intimate gatherings that amount to Day hanging with his chef besties that happen to be highly sought-after restaurateurs: Brandon Jew of Mister Jiu’s (recently nominated as “Best New Restaurant in the West”), Jason Fox of Michelin-starred Commonwealth (August 20) and Christie Peters and Kyle Michaels of Primal and The Hollows, in Saskatoon, Canada (September 10).\u003ca href=\"http://www.thistlemeats.com/sunday-supper/\"> Details on joining the dinners here.\u003c/a>\u003c/p>\n\u003cp>It’s also a way to make use of 100 percent of the product, because it’s not all filet mignon.\u003c/p>\n\u003cp>On the open butcher table, there’s a whole lot of, well, it’s hard to say other than its a lot of fat, sinew and meat. It will all find a home somewhere in the case or on the table. Cows aren’t just big steaks, after all. There are organs, gristly bits and fat that need to be utilized.\u003c/p>\n\u003cp>Day says he reduces the prices on lesser-known cuts and offal (organs) for customers to try.\u003c/p>\n\u003cp>Some cuts are unique, like the velvet steak, from the heel of the cow. Filets come at a premium.\u003c/p>\n\u003cfigure id=\"attachment_119809\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751.jpg\" alt=\"Meat Case at Thistle Meats butcher shop in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Meat Case at Thistle Meats butcher shop in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve worked for years at restaurants trying to find new creative ways to use products and reduce waste,” Day said. “It all starts with the animals. We pay more for the animals because they are pasture-raised,” he said. “We try to use every scrap and do the right thing for all the farmers.”\u003c/p>\n\u003ch3>IF YOU GO:\u003c/h3>\n\u003cul>\n\u003cli>Thistle has daily specials, so you won’t always know what’s on the menu.\u003c/li>\n\u003cli>The shop will continue to source grass-fed, pasture-raised meats and offer a charcuterie program featuring handmade pates, salumi, terrines and other house-cured meats.\u003c/li>\n\u003cli>Day plans to also offer an expanded, new menu of prepared foods including sandwiches, salads and soups, along with marinated and seasoned meat cuts and other local items.\u003c/li>\n\u003cli>We were fascinated with the preserved duck eggs, which look like little apricot gelees. Shaved over sandwiches, they’re divine.\u003c/li>\n\u003cli>There’s also bread from Red Bird and Della Fattoria, local cheeses from Andante and Cowgirl Creamery, honey, bone broth and other local goods.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/biteclub/petalumas-thistle-meats-butcher-shop-a-cut-above/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In an instant, a drunk driver changed the trajectory of Chef Travis Day’s life.\u003c/p>\n\u003cp>Though he was nowhere near Petaluma when an impaired motorist plowed into the storefront of \u003ca href=\"http://www.thistlemeats.com/\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a> in early 2016 — all but destroying it — little more than a year later, he would officially reopen it to the public.\u003c/p>\n\u003cp>In mid-May, Day took over the downtown artisan butcher shop from founder Molly Best. It had been a rough year for the business.\u003c/p>\n\u003cp>The drunk driver had done so much structural damage to the building that it had been “red-tagged” as uninhabitable. Best was forced to sell her bone broth and meats to loyal customers from behind their Petaluma Boulevard shop for months.\u003c/p>\n\u003cfigure id=\"attachment_119800\" class=\"wp-caption aligncenter\" style=\"max-width: 587px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800.jpg\" alt=\"Travis Day at Thistle Meats butcher shop in Petaluma.\" width=\"587\" height=\"800\" class=\"size-full wp-image-119800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800.jpg 587w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-240x327.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-375x511.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-520x709.jpg 520w\" sizes=\"(max-width: 587px) 100vw, 587px\">\u003cfigcaption class=\"wp-caption-text\">Travis Day at Thistle Meats butcher shop in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Day’s childhood friend and former Thistle butcher Aaron Gilliam said the shop was for sale, Day pounced. After a two week shutter, Thistle was reborn.\u003c/p>\n\u003cfigure id=\"attachment_119808\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751.jpg\" alt=\"Thistle Meats in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“People were breaking down the door for bone broth,” said Day. “We couldn’t stay closed.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More than just a butchery, the space has been opened up to include a small seating area serving sandwiches, soups and charcuterie plates that go far beyond deli fare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The open butcher table remains, and a charming brick patio has become the setting for Day’s monthly Sunday suppers with some of San Francisco’s top toques. Day has kept on the former staff.\u003c/p>\n\u003cp>“I wanted to buy Thistle because I just love the product. I want this to be the best butcher shop in the Bay Area,” Day said. Continuing to focus on ethically raised meats from local ranches, Day knows his purveyors personally, describing everything from their animals’ feed program to how they are processed.\u003c/p>\n\u003cp>“Meat tastes bad because of stress to the animal,” Day said. His pork comes from Rancho Llano Seco in Chico where pigs are allowed to forage and wander. Other ranchers he works with include Monkey Ranch in Petaluma (lamb), Stemple Creek and Magruder Ranch for beef, Marin Sun Farms for chicken and Liberty Duck.\u003c/p>\n\u003cfigure id=\"attachment_119811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751.jpg\" alt=\"In the Meat Case...\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">In the Meat Case... \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With years of study as a salumist and butcher, Day is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. Not that he’d really tell you that. Day and his staff are usually too busy learning Argentinian butchering techniques or describing “secreto” or “secret” cuts of pork.\u003c/p>\n\u003cp>“I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day said.\u003c/p>\n\u003cp>“I feel like this is the natural progression.” Part of what Day hopes to improve at Thistle are recipes and its prepared dishes like the simple-but-not-simple Jambon Royal sandwich with Humboldt Fog cheese, wild arugula and mustard aioli; heirloom melon with guanciale, cucumber and Italian burrata; or gazpacho with herbs and pan-fried bread.Each showcases the meat and the techniques of the chef.\u003c/p>\n\u003cp>Monthly dinners are intimate gatherings that amount to Day hanging with his chef besties that happen to be highly sought-after restaurateurs: Brandon Jew of Mister Jiu’s (recently nominated as “Best New Restaurant in the West”), Jason Fox of Michelin-starred Commonwealth (August 20) and Christie Peters and Kyle Michaels of Primal and The Hollows, in Saskatoon, Canada (September 10).\u003ca href=\"http://www.thistlemeats.com/sunday-supper/\"> Details on joining the dinners here.\u003c/a>\u003c/p>\n\u003cp>It’s also a way to make use of 100 percent of the product, because it’s not all filet mignon.\u003c/p>\n\u003cp>On the open butcher table, there’s a whole lot of, well, it’s hard to say other than its a lot of fat, sinew and meat. It will all find a home somewhere in the case or on the table. Cows aren’t just big steaks, after all. There are organs, gristly bits and fat that need to be utilized.\u003c/p>\n\u003cp>Day says he reduces the prices on lesser-known cuts and offal (organs) for customers to try.\u003c/p>\n\u003cp>Some cuts are unique, like the velvet steak, from the heel of the cow. Filets come at a premium.\u003c/p>\n\u003cfigure id=\"attachment_119809\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751.jpg\" alt=\"Meat Case at Thistle Meats butcher shop in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Meat Case at Thistle Meats butcher shop in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve worked for years at restaurants trying to find new creative ways to use products and reduce waste,” Day said. “It all starts with the animals. We pay more for the animals because they are pasture-raised,” he said. “We try to use every scrap and do the right thing for all the farmers.”\u003c/p>\n\u003ch3>IF YOU GO:\u003c/h3>\n\u003cul>\n\u003cli>Thistle has daily specials, so you won’t always know what’s on the menu.\u003c/li>\n\u003cli>The shop will continue to source grass-fed, pasture-raised meats and offer a charcuterie program featuring handmade pates, salumi, terrines and other house-cured meats.\u003c/li>\n\u003cli>Day plans to also offer an expanded, new menu of prepared foods including sandwiches, salads and soups, along with marinated and seasoned meat cuts and other local items.\u003c/li>\n\u003cli>We were fascinated with the preserved duck eggs, which look like little apricot gelees. Shaved over sandwiches, they’re divine.\u003c/li>\n\u003cli>There’s also bread from Red Bird and Della Fattoria, local cheeses from Andante and Cowgirl Creamery, honey, bone broth and other local goods.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/biteclub/petalumas-thistle-meats-butcher-shop-a-cut-above/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 9
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"id": "fresh-air",
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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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"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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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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"masters-of-scale": {
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"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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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
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"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
"link": "/podcasts/onourwatch",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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