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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"disqusTitle": "RN74 Debuts Market-Driven “Les Experiments” Menu",
"title": "RN74 Debuts Market-Driven “Les Experiments” Menu",
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"content": "\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/rn74/\" target=\"_blank\">RN74\u003c/a>, named for the wine route that runs through the famed Burgundy region of France, has long been a go-to spot for thoroughly French cooking and a deep collection of Burgundy (and other regional French) wines curated by founding partner Raj Parr. When co-founder Michael Mina opened his test kitchen in Cow Hollow, which features public pop-ups that test concepts before committing to brick-and-mortar restaurant versions, the idea to incorporate the theme of experimentation into RN74’s menu was born. It also happens to be the best way to enjoy the kitchen’s refined approach to cooking without breaking the bank. \u003c/p>\n\u003cp>The host described the Les Experiments menus — always written after chef Michael Rafidi scours the Ferry Plaza Farmer’s Market each week — as “controlled chaos,” with some communal dishes, some individual, and all attuned to both local ingredients and the Burgundian impulses of the kitchen and the wine list.\u003c/p>\n\u003cfigure id=\"attachment_107100\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/truffles1920-1440x2160.jpg\" alt=\"Chef Michael Rafidi shaves fresh truffles into the roasted chicken with boudin blanc-stuffed morels.\" width=\"640\" height=\"960\" class=\"size-large wp-image-107100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chef Michael Rafidi shaves fresh truffles into the roasted chicken with boudin blanc-stuffed morels. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last Sunday night, week one of the experiments kicked off with a spring extravaganza, much richer than the “simple” food described on the menu and so subtly and complexly composed that any one of the dishes would have been nearly impossible to pull off in a home kitchen. And a steal at $49 per person.\u003c/p>\n\u003cp>The evening gets rolling with an amuse bouche of escargot bathed in chartreuse butter and tucked into a croissant. It’s a palate-priming couple of bites to enjoy while you peruse the wine list and anticipate the other dishes to come.\u003c/p>\n\u003cfigure id=\"attachment_107103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/escargot1920.jpg\" alt=\"An amuse bouche of escargot bathed in chartreuse butter and tucked into a mini-croissant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An amuse bouche of escargot bathed in chartreuse butter and tucked into a mini-croissant. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Champagne is a good choice for all of the shared first courses. Grilled green and white asparagus, the first of the season, is served with burrata drizzled with Meyer lemon gremolata and topped with tiny buttermilk-fried cippollini. Perhaps the star dish of the evening was an octopus mille-feuille, the composed cephalopod stacked delicately atop pommes Anna (the classic recipe of thinly sliced, layered potatoes baked in butter until crisp) with bright Castelvetrano olives and an earthy saffron aioli. \u003c/p>\n\u003cfigure id=\"attachment_107093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/asparagus1920.jpg\" alt=\"Grilled green and white asparagus with buttermilk-fried cippollini, burrata and Meyer lemon gremolata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled green and white asparagus with buttermilk-fried cippollini, burrata and Meyer lemon gremolata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/octopus1920.jpg\" alt=\"Octopus mille-feuille with pommes Anna, Castelvetrano olives and saffron aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus mille-feuille with pommes Anna, Castelvetrano olives and saffron aioli. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The $18 supplement of a foie gras tartlet was an unnecessary indulgence, but a delicious one. The chef’s playful twist here is to replace the traditional Sauternes accompaniment with rhubarb brulée and little squares of fruit gelee, additionally sweetened with a bit of honey yogurt. \u003c/p>\n\u003cfigure id=\"attachment_107097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/foie1920.jpg\" alt=\"Foie gras tartlet with rhubabrb brulée.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foie gras tartlet with rhubabrb brulée. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it’s time to move on to still wine, you can choose to venture into the exciting and formidable wine list or go with a $35 carafe (500 ml) of white or red selected specifically to pair with the menu. We were very happy with the house red, a 2012 Maison L’Oree Burgundy (Pinot Noir), which is Parr’s own bottling.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next dish is the richest of the rich, a crawfish bisque redolent of green garlic, made even richer by the addition of bacon vinaigrette and chiccharrón. The above-mentioned red wine cuts through the cream gracefully, with ripe fruit and an elegant structure.\u003c/p>\n\u003cfigure id=\"attachment_107094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bisque1920.jpg\" alt=\"Crawfish bisque with green garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crawfish bisque with green garlic. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main course appears simple, but isn’t really: roasted chicken is surrounded by boudin blanc-stuffed morels, the essence of spring, For $25, you can get a generous shaving of black truffle, but the already decadent dish doesn’t need it. On the side, served on a bread board, is an exquisite potato and leek terrine with fermented turnips, which gives the savory notes a pickled lift. According to the server, this dish alone takes three days to prepare, start to finish.\u003c/p>\n\u003cfigure id=\"attachment_107095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken1920.jpg\" alt=\"Roasted chicken with boudin blanc-stuffed morels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted chicken with boudin blanc-stuffed morels. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/potato-terrine-1920.jpg\" alt=\"Potato terrine with fermented turnip.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Potato terrine with fermented turnip. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was almost impossible to eat dessert, so satiated were we, but the light, soft-baked meringue with airy Meyer lemon cake and almond praline hit the spot. \u003c/p>\n\u003cfigure id=\"attachment_107096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/dessert1920.jpg\" alt=\"Soft-baked meringue, Meyer lemon cake and almond praline.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soft-baked meringue, Meyer lemon cake and almond praline. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are studied, friendly and constantly anticipating diners’ needs. Even as the dining room filled up for the dinner service, I noticed the harmonious staff’s careful attention to each table. As is the nature of experiments, feedback is solicited to take back to the kitchen. While I had my favorites (the octopus and the potato and fermented turnip terrine), our meal was a smashing success from start to finish, much more polished than a mere test run. It will be fun to see which of the dishes from Les Experiments end up on the main restaurant menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/rn74/\" target=\"_blank\">\u003cstrong>RN74\u003c/strong>\u003c/a>\u003cbr>\n301 Mission St. [\u003ca href=\"https://goo.gl/9E9tol\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nTel: (415) 543-7474\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/RN74/132946120080612\" target=\"_blank\">RN74\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RN74_sf\" target=\"_blank\">@RB74_SF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/rn74_sf/\" target=\"_blank\">rn74_sf\u003c/a>\u003cbr>\nPrice Range: $$$ (Les Experiments Sunday dinners, $49)\u003c/p>\n\n",
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"excerpt": "Chef Michael Lee Rafidi’s playful, multi-course Sunday suppers are an affordable way to enjoy the restaurant’s wine-driven, Burgundian food. ",
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"headline": "RN74 Debuts Market-Driven “Les Experiments” Menu",
"datePublished": "2016-02-24T09:27:38-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/rn74/\" target=\"_blank\">RN74\u003c/a>, named for the wine route that runs through the famed Burgundy region of France, has long been a go-to spot for thoroughly French cooking and a deep collection of Burgundy (and other regional French) wines curated by founding partner Raj Parr. When co-founder Michael Mina opened his test kitchen in Cow Hollow, which features public pop-ups that test concepts before committing to brick-and-mortar restaurant versions, the idea to incorporate the theme of experimentation into RN74’s menu was born. It also happens to be the best way to enjoy the kitchen’s refined approach to cooking without breaking the bank. \u003c/p>\n\u003cp>The host described the Les Experiments menus — always written after chef Michael Rafidi scours the Ferry Plaza Farmer’s Market each week — as “controlled chaos,” with some communal dishes, some individual, and all attuned to both local ingredients and the Burgundian impulses of the kitchen and the wine list.\u003c/p>\n\u003cfigure id=\"attachment_107100\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/truffles1920-1440x2160.jpg\" alt=\"Chef Michael Rafidi shaves fresh truffles into the roasted chicken with boudin blanc-stuffed morels.\" width=\"640\" height=\"960\" class=\"size-large wp-image-107100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chef Michael Rafidi shaves fresh truffles into the roasted chicken with boudin blanc-stuffed morels. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last Sunday night, week one of the experiments kicked off with a spring extravaganza, much richer than the “simple” food described on the menu and so subtly and complexly composed that any one of the dishes would have been nearly impossible to pull off in a home kitchen. And a steal at $49 per person.\u003c/p>\n\u003cp>The evening gets rolling with an amuse bouche of escargot bathed in chartreuse butter and tucked into a croissant. It’s a palate-priming couple of bites to enjoy while you peruse the wine list and anticipate the other dishes to come.\u003c/p>\n\u003cfigure id=\"attachment_107103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/escargot1920.jpg\" alt=\"An amuse bouche of escargot bathed in chartreuse butter and tucked into a mini-croissant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An amuse bouche of escargot bathed in chartreuse butter and tucked into a mini-croissant. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Champagne is a good choice for all of the shared first courses. Grilled green and white asparagus, the first of the season, is served with burrata drizzled with Meyer lemon gremolata and topped with tiny buttermilk-fried cippollini. Perhaps the star dish of the evening was an octopus mille-feuille, the composed cephalopod stacked delicately atop pommes Anna (the classic recipe of thinly sliced, layered potatoes baked in butter until crisp) with bright Castelvetrano olives and an earthy saffron aioli. \u003c/p>\n\u003cfigure id=\"attachment_107093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/asparagus1920.jpg\" alt=\"Grilled green and white asparagus with buttermilk-fried cippollini, burrata and Meyer lemon gremolata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled green and white asparagus with buttermilk-fried cippollini, burrata and Meyer lemon gremolata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/octopus1920.jpg\" alt=\"Octopus mille-feuille with pommes Anna, Castelvetrano olives and saffron aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus mille-feuille with pommes Anna, Castelvetrano olives and saffron aioli. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The $18 supplement of a foie gras tartlet was an unnecessary indulgence, but a delicious one. The chef’s playful twist here is to replace the traditional Sauternes accompaniment with rhubarb brulée and little squares of fruit gelee, additionally sweetened with a bit of honey yogurt. \u003c/p>\n\u003cfigure id=\"attachment_107097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/foie1920.jpg\" alt=\"Foie gras tartlet with rhubabrb brulée.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foie gras tartlet with rhubabrb brulée. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it’s time to move on to still wine, you can choose to venture into the exciting and formidable wine list or go with a $35 carafe (500 ml) of white or red selected specifically to pair with the menu. We were very happy with the house red, a 2012 Maison L’Oree Burgundy (Pinot Noir), which is Parr’s own bottling.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The next dish is the richest of the rich, a crawfish bisque redolent of green garlic, made even richer by the addition of bacon vinaigrette and chiccharrón. The above-mentioned red wine cuts through the cream gracefully, with ripe fruit and an elegant structure.\u003c/p>\n\u003cfigure id=\"attachment_107094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bisque1920.jpg\" alt=\"Crawfish bisque with green garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crawfish bisque with green garlic. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main course appears simple, but isn’t really: roasted chicken is surrounded by boudin blanc-stuffed morels, the essence of spring, For $25, you can get a generous shaving of black truffle, but the already decadent dish doesn’t need it. On the side, served on a bread board, is an exquisite potato and leek terrine with fermented turnips, which gives the savory notes a pickled lift. According to the server, this dish alone takes three days to prepare, start to finish.\u003c/p>\n\u003cfigure id=\"attachment_107095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken1920.jpg\" alt=\"Roasted chicken with boudin blanc-stuffed morels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted chicken with boudin blanc-stuffed morels. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/potato-terrine-1920.jpg\" alt=\"Potato terrine with fermented turnip.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Potato terrine with fermented turnip. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was almost impossible to eat dessert, so satiated were we, but the light, soft-baked meringue with airy Meyer lemon cake and almond praline hit the spot. \u003c/p>\n\u003cfigure id=\"attachment_107096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/dessert1920.jpg\" alt=\"Soft-baked meringue, Meyer lemon cake and almond praline.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soft-baked meringue, Meyer lemon cake and almond praline. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are studied, friendly and constantly anticipating diners’ needs. Even as the dining room filled up for the dinner service, I noticed the harmonious staff’s careful attention to each table. As is the nature of experiments, feedback is solicited to take back to the kitchen. While I had my favorites (the octopus and the potato and fermented turnip terrine), our meal was a smashing success from start to finish, much more polished than a mere test run. It will be fun to see which of the dishes from Les Experiments end up on the main restaurant menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/rn74/\" target=\"_blank\">\u003cstrong>RN74\u003c/strong>\u003c/a>\u003cbr>\n301 Mission St. [\u003ca href=\"https://goo.gl/9E9tol\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nTel: (415) 543-7474\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/RN74/132946120080612\" target=\"_blank\">RN74\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RN74_sf\" target=\"_blank\">@RB74_SF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/rn74_sf/\" target=\"_blank\">rn74_sf\u003c/a>\u003cbr>\nPrice Range: $$$ (Les Experiments Sunday dinners, $49)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mensho Tokyo Ramen Opens in San Francisco",
"title": "Mensho Tokyo Ramen Opens in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\"They're just noodles,\" yelled a heckler, as he walked by the few dozen of us standing in line outside the newly opened Mensho Tokyo Ramen on Geary Street.\u003c/p>\n\u003cp>Sure, maybe it's \u003cem>just\u003c/em> noodles, but don't say that to popular ramen creator Tomoharu Shono.\u003c/p>\n\u003cp>This is Shono's first venture into the U.S., but his ramen shops in Tokyo are exceedingly popular and well-known for their inventive dishes. Each of the Tokyo shops has a specific theme, but the new San Francisco spot is more all-encompassing when it comes to authentic Japanese ramen.\u003c/p>\n\u003cp>What makes it authentic Japanese ramen? There are five things that make up ramen, said Abram Plaut, Shono's Bay Area-based business partner known as \u003ca href=\"https://www.instagram.com/ramen_beast/?hl=en\" target=\"_blank\">Ramen Beast\u003c/a> for his ramen reviews and coming ramen app. Those five pillars are: soup, noodles, toppings, oil, and tare (the sauces mixed in). Those can combine in an infinite number of variations, meaning that ramen is \"very simple,\" said Plaut, but also very complex. Much of the ramen around the Bay Area, he said, is really just \"noodle soup.\" But Mensho perfects the combination of all five pillars to elevate the dish beyond soup.\u003c/p>\n\u003cfigure id=\"attachment_106823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-outside.jpg\" alt=\"The line outside Mensho on a Tuesday night.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The line outside Mensho on a Tuesday night. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shop opened this past weekend and is open every night except Monday, but you may need to get there early to get a seat in the small space. Two long rows of tables, plus a narrow bar, manage to cram about 30 people into the storefront, but there's at least that many waiting for a seat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The wait can be long, and don't expect the line to get shorter anytime soon. The opening has been so hotly anticipated that one guy in front of us was already back for a second time. We showed up a little after 7 p.m. on a Tuesday and were seated around 8:30 p.m. There are also some kinks in the system that still need to be sorted out, in terms of order timing and service.\u003c/p>\n\u003cp>\"It's a work in progress,\" said Plaut. \"Be patient with us.\"\u003c/p>\n\u003cp>But the ramen, he promises, is worth the wait.\u003c/p>\n\u003cfigure id=\"attachment_106825\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-106825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg\" alt=\"The coming menu at Mensho Ramen.\" width=\"640\" height=\"982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-400x614.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-800x1227.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-768x1178.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1180x1810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-960x1473.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The coming menu at Mensho Ramen. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right now, the menu is limited to four main items: tori paitan ramen, organic shio or shoyu ramen, and vegan tantanmen. Ultimately, the full menu will include starters, like a starter ramen made via a coffee siphone of kombu dashi and kastuoboshi dashi poured over fresh noodles, and many more kinds of main dish ramen—tori paitan ramen, tonkotsu ramen, ebi miso ramen, organic shio and shoyu ramen, vegan tantanmen, and white truffle shio ramen—as well as tsukemen (a concentrated broth style) and mazesoba (a soup-less version).\u003c/p>\n\u003cp>Shono, who was in town for the opening, has returned to Japan, leaving the shop in the hands of Plaut and Japanese staff. But he'll be back in San Francisco at the end of the month and will roll out more of the menu then.\u003c/p>\n\u003cp>Particularly anticipated is the debut of the hand-made noodles. Right now, Mensho purchases its noodles from \u003ca href=\"http://yamachanramen.com/\" target=\"_blank\">Yamachan\u003c/a>, and that will continue to be the case for the next six months or so until the noodle prep room can be fully built out. The tonkotsu ramen is also on hold until a broth preparation process that meets U.S. food safety standards can be perfected. (In Japan, the broth heats for 8-10 hours and then sits for another 8-10 hours.)\u003c/p>\n\u003cfigure id=\"attachment_106827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106827\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen.jpg\" alt=\"Tori paitan ramen with pork and duck.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tori paitan ramen with pork and duck. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What is available right now, though, is plenty tasty. The current signature item is the tori paitan ramen, a rich and creamy chicken broth with pork and duck chasu, menma, kale, and burdock. Try the standard bowl ($16) or load up on double chase ($18), but good luck finishing. The bowl is fairly heavy and protein-dense. While some of the ingredients are being imported from Japan, Shono has said he is also relying heavily on local farmers markets. All in all, it makes for a very dense and smooth dish.\u003c/p>\n\u003cp>For a slightly lighter meal, try the organic shoyu ($14), which comes with a pork and chicken broth, pork and duck chasu, kale, kale sprouts, menma, chives, and nori. Or, order the lightest of options, which is what we tried: the popular organic shio bowl ($9). The shio ramen is significantly lighter than either of the other non-vegetarian options, with thinner noodles and a watery broth. You can add extra pork or duck, or just enjoy the spice mixture of garlic, chives, nori, and shio tare.\u003c/p>\n\u003cp>Top it all off with a Suntory beer on tap, and you'll have a delicious authentic Japanese meal right here in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">\u003cstrong>Mensho Tokyo Ramen\u003c/strong>\u003c/a>\u003cbr>\n672 Geary St. [\u003ca href=\"https://goo.gl/IQDRul\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 800-8345\u003cbr>\nHours: Tues-Sun, 5pm-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/menya.shono\" target=\"_blank\">Shono Tomoharu\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shono_menya\" target=\"_blank\">@shono_menya\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/menya_shono/\" target=\"_blank\">menya_shono\u003c/a>\u003cbr>\nPrice range: $$ (ramen $9-$18)\u003c/p>\n\n",
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"excerpt": "The popular Mensho Tokyo Ramen is finally open in San Francisco. Expect authentic Japanese ramen worth the wait.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"They're just noodles,\" yelled a heckler, as he walked by the few dozen of us standing in line outside the newly opened Mensho Tokyo Ramen on Geary Street.\u003c/p>\n\u003cp>Sure, maybe it's \u003cem>just\u003c/em> noodles, but don't say that to popular ramen creator Tomoharu Shono.\u003c/p>\n\u003cp>This is Shono's first venture into the U.S., but his ramen shops in Tokyo are exceedingly popular and well-known for their inventive dishes. Each of the Tokyo shops has a specific theme, but the new San Francisco spot is more all-encompassing when it comes to authentic Japanese ramen.\u003c/p>\n\u003cp>What makes it authentic Japanese ramen? There are five things that make up ramen, said Abram Plaut, Shono's Bay Area-based business partner known as \u003ca href=\"https://www.instagram.com/ramen_beast/?hl=en\" target=\"_blank\">Ramen Beast\u003c/a> for his ramen reviews and coming ramen app. Those five pillars are: soup, noodles, toppings, oil, and tare (the sauces mixed in). Those can combine in an infinite number of variations, meaning that ramen is \"very simple,\" said Plaut, but also very complex. Much of the ramen around the Bay Area, he said, is really just \"noodle soup.\" But Mensho perfects the combination of all five pillars to elevate the dish beyond soup.\u003c/p>\n\u003cfigure id=\"attachment_106823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-outside.jpg\" alt=\"The line outside Mensho on a Tuesday night.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The line outside Mensho on a Tuesday night. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shop opened this past weekend and is open every night except Monday, but you may need to get there early to get a seat in the small space. Two long rows of tables, plus a narrow bar, manage to cram about 30 people into the storefront, but there's at least that many waiting for a seat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wait can be long, and don't expect the line to get shorter anytime soon. The opening has been so hotly anticipated that one guy in front of us was already back for a second time. We showed up a little after 7 p.m. on a Tuesday and were seated around 8:30 p.m. There are also some kinks in the system that still need to be sorted out, in terms of order timing and service.\u003c/p>\n\u003cp>\"It's a work in progress,\" said Plaut. \"Be patient with us.\"\u003c/p>\n\u003cp>But the ramen, he promises, is worth the wait.\u003c/p>\n\u003cfigure id=\"attachment_106825\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-106825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg\" alt=\"The coming menu at Mensho Ramen.\" width=\"640\" height=\"982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-400x614.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-800x1227.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-768x1178.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1180x1810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-960x1473.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The coming menu at Mensho Ramen. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right now, the menu is limited to four main items: tori paitan ramen, organic shio or shoyu ramen, and vegan tantanmen. Ultimately, the full menu will include starters, like a starter ramen made via a coffee siphone of kombu dashi and kastuoboshi dashi poured over fresh noodles, and many more kinds of main dish ramen—tori paitan ramen, tonkotsu ramen, ebi miso ramen, organic shio and shoyu ramen, vegan tantanmen, and white truffle shio ramen—as well as tsukemen (a concentrated broth style) and mazesoba (a soup-less version).\u003c/p>\n\u003cp>Shono, who was in town for the opening, has returned to Japan, leaving the shop in the hands of Plaut and Japanese staff. But he'll be back in San Francisco at the end of the month and will roll out more of the menu then.\u003c/p>\n\u003cp>Particularly anticipated is the debut of the hand-made noodles. Right now, Mensho purchases its noodles from \u003ca href=\"http://yamachanramen.com/\" target=\"_blank\">Yamachan\u003c/a>, and that will continue to be the case for the next six months or so until the noodle prep room can be fully built out. The tonkotsu ramen is also on hold until a broth preparation process that meets U.S. food safety standards can be perfected. (In Japan, the broth heats for 8-10 hours and then sits for another 8-10 hours.)\u003c/p>\n\u003cfigure id=\"attachment_106827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106827\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen.jpg\" alt=\"Tori paitan ramen with pork and duck.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tori paitan ramen with pork and duck. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What is available right now, though, is plenty tasty. The current signature item is the tori paitan ramen, a rich and creamy chicken broth with pork and duck chasu, menma, kale, and burdock. Try the standard bowl ($16) or load up on double chase ($18), but good luck finishing. The bowl is fairly heavy and protein-dense. While some of the ingredients are being imported from Japan, Shono has said he is also relying heavily on local farmers markets. All in all, it makes for a very dense and smooth dish.\u003c/p>\n\u003cp>For a slightly lighter meal, try the organic shoyu ($14), which comes with a pork and chicken broth, pork and duck chasu, kale, kale sprouts, menma, chives, and nori. Or, order the lightest of options, which is what we tried: the popular organic shio bowl ($9). The shio ramen is significantly lighter than either of the other non-vegetarian options, with thinner noodles and a watery broth. You can add extra pork or duck, or just enjoy the spice mixture of garlic, chives, nori, and shio tare.\u003c/p>\n\u003cp>Top it all off with a Suntory beer on tap, and you'll have a delicious authentic Japanese meal right here in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">\u003cstrong>Mensho Tokyo Ramen\u003c/strong>\u003c/a>\u003cbr>\n672 Geary St. [\u003ca href=\"https://goo.gl/IQDRul\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 800-8345\u003cbr>\nHours: Tues-Sun, 5pm-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/menya.shono\" target=\"_blank\">Shono Tomoharu\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shono_menya\" target=\"_blank\">@shono_menya\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/menya_shono/\" target=\"_blank\">menya_shono\u003c/a>\u003cbr>\nPrice range: $$ (ramen $9-$18)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Delancey Street Restaurant: A Taste of Home For Everyone",
"title": "Delancey Street Restaurant: A Taste of Home For Everyone",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Matzoh balls aren’t for everyone. Neither are Velveeta cheese sandwiches or baba ghanoush. But for some, the taste and smell of these dishes are like a dose of “home” straight to their veins. Offering foods that remind people of home is Mimi Silbert’s main criteria for the menu at \u003ca href=\"http://www.delanceystreetfoundation.org/enterrestaurant.php\" target=\"_blank\">Delancey Street\u003c/a>, the restaurant she opened on San Francisco’s waterfront in 1991.\u003c/p>\n\u003cfigure id=\"attachment_106278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/chix-matzo-soup.jpg\" alt=\"Granny Dena’s matzoh ball soup.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Granny Dena’s matzoh ball soup. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I sat down to talk with Silbert last month, she was still putting the finishing touches on the restaurant’s new menu. She excitedly described some of the latest additions, like the nacho slider topped with pickled jalapenos. Just like the food most of us prepare and serve in our own homes, the menu at the Delancey Street Restaurant is not beholden to any particular themes or deliberate marketing strategies. It’s mostly an evolving hodgepodge of dishes that Silbert has enjoyed throughout her seven decades of life, and added to her personal recipe book.\u003c/p>\n\u003cp>And the menu isn’t the only thing that’s eclectic about this restaurant. So is the staff. The waiters, maître-d’s and cooks are not unified in their desire to work at a restaurant, but rather, by the fact that they have all hit rock bottom and are preparing to make a new go at life in the house that Silbert has built.\u003c/p>\n\u003cp>The Delancey Street restaurant is just one facet of an extensive \u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">residential self-help organization\u003c/a> that Silbert founded in 1971. Former felons, substance abusers, gang members and others ready to embark on a new life path apply to live at one of the Delancey Street campuses around the country where they work to build the skills they need to lead more honest, productive and hopefully, happier lives.\u003c/p>\n\u003cp>On average, residents remain at Delancey Street for four years, during which time they acquire an academic education as well as a minimum of three marketable skills. They gain these skills by working rotations at the many \u003ca href=\"http://www.delanceystreetfoundation.org/enterprises.php\" target=\"_blank\">Delancey Street enterprises\u003c/a>, which includes a moving company, furniture store, barbershop and bookstore, to name just a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Most people here have never even worked an honest job,” says Silbert. Sometimes they try something out here and it fits -- and you say ‘oh my god they’re going to develop a talent.’ And sometimes it’s just a dead end.”\u003c/p>\n\u003cp>While the 400 residents at the organization’s San Francisco campus get introduced to a wide variety of vocations, Silbert says that many of them do find their calling at the restaurant -- the heart of the operation.\u003c/p>\n\u003cfigure id=\"attachment_106279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106279\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/delancey-street-mimi.jpg\" alt=\"Delancey Street organization and restaurant founder, Mimi Silbert.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Delancey Street organization and restaurant founder, Mimi Silbert. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Delancey Street is a home for me. I raised my kids here,” says Silbert. “Most of our people [at Delancey Street] have never had a real home until now. When I grew up, home revolved around the kitchen. My grandmother and my mom were at that stove the whole time and when people came in, they came into our kitchen. A home is about nourishment, and food is physically and spiritually nourishing. It makes you want to hug people. We have a lot of customers who keep coming and coming and coming -- and we’re hugging them and they’re hugging us.”\u003c/p>\n\u003cp>Many of the recipes that Silbert teaches the staff come from her own family’s culinary traditions. A first generation American, Silbert’s parents left Eastern Europe to escape religious persecution and establish a new life in New York’s Lower East side. Delancey Street -- the restaurant’s namesake -- is one of the tenement-lined streets in this neighborhood where Jewish immigrants like Silbert’s parents settled down to make a fresh start.\u003c/p>\n\u003cp>Her parents likely left behind most of their physical belongings, but carried with them some of the old world recipes now featured on the restaurant’s menu, like the steaming bowl of Granny Dena’s chicken soup sitting on the table in front of me. I slurp a spoonful of the rich dark broth, loaded with cabbage and celery, a dense matzoh ball plopped right in the middle of it. Just like \u003cem>my \u003c/em>grandmother used to make.\u003c/p>\n\u003cp>Although Silbert had been eating and making this soup for ages, she had never followed an actual recipe. But ‘winging it’ was not going to work for her staff. The soup was utterly unfamiliar to them; the matzoh ball was like some kind of alien life form. A recipe was required. So Silbert wrote down that it needed a little of this and a little of that (and a lot of cabbage), and eventually they all figured out how to get it just right.\u003c/p>\n\u003cp>Silbert recently took her cook staff on a field trip to New York City to visit places like \u003ca href=\"http://katzsdelicatessen.com/\" target=\"_blank\">Katz’s Delicatessen\u003c/a> to sample authentic Jewish foods like pastrami and \u003ca href=\"http://www.splendidtable.org/story/how-to-make-schmaltz\" target=\"_blank\">schmaltz\u003c/a> (poultry fat used for cooking or spreading on bread). “We have a smoker in which we make brisket, but I’m trying to develop the feel for making pastrami,” explained Silbert. “I wanted everyone to taste it and see it we could do it just like that.”\u003c/p>\n\u003cfigure id=\"attachment_106283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sweet-potato-pie.jpg\" alt=\"A slice of sweet potato pie.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of sweet potato pie. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, there are plenty of things that Silbert does have recipes for, including those dishes she solicits from the family traditions of the residents themselves. As evidence of this, she calls out to one of her dapper waiters (they all wear crisp white shirts and bow ties) to bring me a slice of sweet potato pie. It’s a recipe that comes from the mother of a Delancey Street graduate who had sent the pie to Silbert as a holiday gift – and it was love at first bite. Silbert requested the recipe so they could add it to the menu.\u003c/p>\n\u003cp>My mouth waters as my spoons sinks into the thick orange filling, and all I can manage is a deep “mmmmm” when the lusciousness hits.\u003c/p>\n\u003cp>I also inquire about the origins of the sweet and spicy cauliflower plate, which Silbert says is a dish she made up for her friend, California Attorney General \u003ca href=\"https://en.wikipedia.org/wiki/Kamala_Harris\" target=\"_blank\">Kamala Harris\u003c/a>. “Kamala is from India and she married a Jewish man -- and they were coming over so I made that up to go along with the blintzes and other things that I was serving.”\u003c/p>\n\u003cfigure id=\"attachment_106281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fried-food-cauliflower.jpg\" alt=\"Sweet and spicy cauliflower\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and spicy cauliflower \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you order the chili rellenos or Kimi’s pesto pasta or a new entree that Silbert has been cooking up in homage to a resident whose family hails from Palestine, you can be sure that there is a story behind every dish.\u003c/p>\n\u003cp>Among the mayhem of menu options, one item jumped out as me as suspiciously trendy: kale. Silbert was quick to explain, “I really didn’t want to put it on – you should’ve heard me complaining!” She added the kale in honor of a friend who had cancer and was eating lots of vitamin packed greens to try to boost his health.\u003c/p>\n\u003cp>“I won’t have goat cheese or kiwi though,” Silbert is quick to add.\u003c/p>\n\u003cp>Whether it’s crispy Parmesan kale or ½ slab of baby back ribs with collard greens, Silbert says she just trusts her gut when deciding what goes on the menu and what doesn’t. That’s also how she makes decisions about how to run the entire operation; no professional managers, chefs, marketers or other experts have ever stepped foot there. The residents simply follow the strong clear lead of their matriarch, train and learn from each other, and figure the rest out together. This family-style management model is why Silbert throws up her hands when people ask her to help establish restaurants for other kinds of communities.\u003c/p>\n\u003cp>“People ask me if I’d open a restaurant for them and I say ‘nah.’ This is our home. If it’s not our home it’s not our restaurant. You have to come up with what fits your group -- you have to go to the people who are going to be there and say, ‘what can you cook?’ Otherwise it just won’t work.”\u003c/p>\n\u003cp>It seems to me that the way Silbert makes Delancey Street work is just like her recipe for Granny Dena’s soup; with a little of this and a little of that, a dollop of chutzpah and just the right amount of schmaltz.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">\u003cstrong>Delancey Street Restaurant\u003c/strong>\u003c/a>\u003cbr>\n600 The Embarcadero [\u003ca href=\"https://goo.gl/qk88JH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nTel: (415) 512-5179\u003cbr>\nHours: Tue-Fri, 11am-11pm; Sat-Sun, 10am-11pm; Closed Monday\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "An updated menu is in the works at Delancey Street Restaurant, where former felons dish up an eclectic array of comfort food from their home kitchen. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Matzoh balls aren’t for everyone. Neither are Velveeta cheese sandwiches or baba ghanoush. But for some, the taste and smell of these dishes are like a dose of “home” straight to their veins. Offering foods that remind people of home is Mimi Silbert’s main criteria for the menu at \u003ca href=\"http://www.delanceystreetfoundation.org/enterrestaurant.php\" target=\"_blank\">Delancey Street\u003c/a>, the restaurant she opened on San Francisco’s waterfront in 1991.\u003c/p>\n\u003cfigure id=\"attachment_106278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/chix-matzo-soup.jpg\" alt=\"Granny Dena’s matzoh ball soup.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Granny Dena’s matzoh ball soup. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I sat down to talk with Silbert last month, she was still putting the finishing touches on the restaurant’s new menu. She excitedly described some of the latest additions, like the nacho slider topped with pickled jalapenos. Just like the food most of us prepare and serve in our own homes, the menu at the Delancey Street Restaurant is not beholden to any particular themes or deliberate marketing strategies. It’s mostly an evolving hodgepodge of dishes that Silbert has enjoyed throughout her seven decades of life, and added to her personal recipe book.\u003c/p>\n\u003cp>And the menu isn’t the only thing that’s eclectic about this restaurant. So is the staff. The waiters, maître-d’s and cooks are not unified in their desire to work at a restaurant, but rather, by the fact that they have all hit rock bottom and are preparing to make a new go at life in the house that Silbert has built.\u003c/p>\n\u003cp>The Delancey Street restaurant is just one facet of an extensive \u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">residential self-help organization\u003c/a> that Silbert founded in 1971. Former felons, substance abusers, gang members and others ready to embark on a new life path apply to live at one of the Delancey Street campuses around the country where they work to build the skills they need to lead more honest, productive and hopefully, happier lives.\u003c/p>\n\u003cp>On average, residents remain at Delancey Street for four years, during which time they acquire an academic education as well as a minimum of three marketable skills. They gain these skills by working rotations at the many \u003ca href=\"http://www.delanceystreetfoundation.org/enterprises.php\" target=\"_blank\">Delancey Street enterprises\u003c/a>, which includes a moving company, furniture store, barbershop and bookstore, to name just a few.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Most people here have never even worked an honest job,” says Silbert. Sometimes they try something out here and it fits -- and you say ‘oh my god they’re going to develop a talent.’ And sometimes it’s just a dead end.”\u003c/p>\n\u003cp>While the 400 residents at the organization’s San Francisco campus get introduced to a wide variety of vocations, Silbert says that many of them do find their calling at the restaurant -- the heart of the operation.\u003c/p>\n\u003cfigure id=\"attachment_106279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106279\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/delancey-street-mimi.jpg\" alt=\"Delancey Street organization and restaurant founder, Mimi Silbert.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Delancey Street organization and restaurant founder, Mimi Silbert. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Delancey Street is a home for me. I raised my kids here,” says Silbert. “Most of our people [at Delancey Street] have never had a real home until now. When I grew up, home revolved around the kitchen. My grandmother and my mom were at that stove the whole time and when people came in, they came into our kitchen. A home is about nourishment, and food is physically and spiritually nourishing. It makes you want to hug people. We have a lot of customers who keep coming and coming and coming -- and we’re hugging them and they’re hugging us.”\u003c/p>\n\u003cp>Many of the recipes that Silbert teaches the staff come from her own family’s culinary traditions. A first generation American, Silbert’s parents left Eastern Europe to escape religious persecution and establish a new life in New York’s Lower East side. Delancey Street -- the restaurant’s namesake -- is one of the tenement-lined streets in this neighborhood where Jewish immigrants like Silbert’s parents settled down to make a fresh start.\u003c/p>\n\u003cp>Her parents likely left behind most of their physical belongings, but carried with them some of the old world recipes now featured on the restaurant’s menu, like the steaming bowl of Granny Dena’s chicken soup sitting on the table in front of me. I slurp a spoonful of the rich dark broth, loaded with cabbage and celery, a dense matzoh ball plopped right in the middle of it. Just like \u003cem>my \u003c/em>grandmother used to make.\u003c/p>\n\u003cp>Although Silbert had been eating and making this soup for ages, she had never followed an actual recipe. But ‘winging it’ was not going to work for her staff. The soup was utterly unfamiliar to them; the matzoh ball was like some kind of alien life form. A recipe was required. So Silbert wrote down that it needed a little of this and a little of that (and a lot of cabbage), and eventually they all figured out how to get it just right.\u003c/p>\n\u003cp>Silbert recently took her cook staff on a field trip to New York City to visit places like \u003ca href=\"http://katzsdelicatessen.com/\" target=\"_blank\">Katz’s Delicatessen\u003c/a> to sample authentic Jewish foods like pastrami and \u003ca href=\"http://www.splendidtable.org/story/how-to-make-schmaltz\" target=\"_blank\">schmaltz\u003c/a> (poultry fat used for cooking or spreading on bread). “We have a smoker in which we make brisket, but I’m trying to develop the feel for making pastrami,” explained Silbert. “I wanted everyone to taste it and see it we could do it just like that.”\u003c/p>\n\u003cfigure id=\"attachment_106283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sweet-potato-pie.jpg\" alt=\"A slice of sweet potato pie.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of sweet potato pie. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, there are plenty of things that Silbert does have recipes for, including those dishes she solicits from the family traditions of the residents themselves. As evidence of this, she calls out to one of her dapper waiters (they all wear crisp white shirts and bow ties) to bring me a slice of sweet potato pie. It’s a recipe that comes from the mother of a Delancey Street graduate who had sent the pie to Silbert as a holiday gift – and it was love at first bite. Silbert requested the recipe so they could add it to the menu.\u003c/p>\n\u003cp>My mouth waters as my spoons sinks into the thick orange filling, and all I can manage is a deep “mmmmm” when the lusciousness hits.\u003c/p>\n\u003cp>I also inquire about the origins of the sweet and spicy cauliflower plate, which Silbert says is a dish she made up for her friend, California Attorney General \u003ca href=\"https://en.wikipedia.org/wiki/Kamala_Harris\" target=\"_blank\">Kamala Harris\u003c/a>. “Kamala is from India and she married a Jewish man -- and they were coming over so I made that up to go along with the blintzes and other things that I was serving.”\u003c/p>\n\u003cfigure id=\"attachment_106281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fried-food-cauliflower.jpg\" alt=\"Sweet and spicy cauliflower\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and spicy cauliflower \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you order the chili rellenos or Kimi’s pesto pasta or a new entree that Silbert has been cooking up in homage to a resident whose family hails from Palestine, you can be sure that there is a story behind every dish.\u003c/p>\n\u003cp>Among the mayhem of menu options, one item jumped out as me as suspiciously trendy: kale. Silbert was quick to explain, “I really didn’t want to put it on – you should’ve heard me complaining!” She added the kale in honor of a friend who had cancer and was eating lots of vitamin packed greens to try to boost his health.\u003c/p>\n\u003cp>“I won’t have goat cheese or kiwi though,” Silbert is quick to add.\u003c/p>\n\u003cp>Whether it’s crispy Parmesan kale or ½ slab of baby back ribs with collard greens, Silbert says she just trusts her gut when deciding what goes on the menu and what doesn’t. That’s also how she makes decisions about how to run the entire operation; no professional managers, chefs, marketers or other experts have ever stepped foot there. The residents simply follow the strong clear lead of their matriarch, train and learn from each other, and figure the rest out together. This family-style management model is why Silbert throws up her hands when people ask her to help establish restaurants for other kinds of communities.\u003c/p>\n\u003cp>“People ask me if I’d open a restaurant for them and I say ‘nah.’ This is our home. If it’s not our home it’s not our restaurant. You have to come up with what fits your group -- you have to go to the people who are going to be there and say, ‘what can you cook?’ Otherwise it just won’t work.”\u003c/p>\n\u003cp>It seems to me that the way Silbert makes Delancey Street work is just like her recipe for Granny Dena’s soup; with a little of this and a little of that, a dollop of chutzpah and just the right amount of schmaltz.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">\u003cstrong>Delancey Street Restaurant\u003c/strong>\u003c/a>\u003cbr>\n600 The Embarcadero [\u003ca href=\"https://goo.gl/qk88JH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nTel: (415) 512-5179\u003cbr>\nHours: Tue-Fri, 11am-11pm; Sat-Sun, 10am-11pm; Closed Monday\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Your New Favorite Energy Drink: An Exclusive Club (Mate) Comes To SF",
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"content": "\u003cp>It’s more caffeinated than coffee, contains less sugar than Red Bull and is beloved by insomniacs all over the globe. It’s the drink of choice for groups that need to stay up late, including hackers and Berlin ravers. And it’s hard to like--its German slogan roughly translates into a shrugging challenge to the drinker: “One gets used to it” (Man gewöhnt sich daran).\u003c/p>\n\u003cp>This magical drink is called \u003ca href=\"http://club-mate.us/\" target=\"_blank\">Club Mate\u003c/a>, and you probably haven’t heard of it. While the drink, a sparkling yerba mate soda is ubiquitous in its native Germany, and is \u003ca href=\"http://www.clubmate.de/international-resellers.html\" target=\"_blank\">sold in countries\u003c/a> from Iran to China, it’s virtually unknown in most of the US--except in rare, tech-centric pockets like San Francisco, where it’s become an increasingly common sight.\u003c/p>\n\u003cp>There’s nothing new about \u003ca href=\"https://en.wikipedia.org/wiki/Yerba_mate\" target=\"_blank\">yerba mate\u003c/a>: it’s been consumed in South American countries since at least the 17th century. People typically drank the leaves of the yerba mate tree--a member of the holly species--as a tea. Mate’s popularity slowly grew worldwide, and according to Club Mate lore, the drink was first produced as a Bavarian regional speciality starting in the 1920s.\u003c/p>\n\u003cp>In 1994, mid-sized brewery Loscher Brauerei bought the rights to the drink and rebranded it as Club Mate. In the 90s, it grew popular in post-reunification Berlin and became a staple at both nightclubs (where it was mixed with vodka and Jägermeister) and hackerspaces, and slowly spread throughout Germany.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=ZEqSJMgHauU\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Playing into its underground reputation, the company has had avoided advertising, relying on word-of-mouth to encourage its rise in the hacking world. Now a staple at international tech conferences, it’s the latest in long line of drinks--including \u003ca href=\"https://www.youtube.com/watch?v=xhpoqjB4NkE\" target=\"_blank\">Jolt Cola\u003c/a> and Mountain Dew--adopted by programmers desperately trying to stave off tiredness as they code into the night. Occasionally, there’s been a crisis: in 2011, the supply chain broke down because people didn’t return their bottles, leading to what fans referred to as the “\u003ca href=\"http://blog.beetlebum.de/2011/07/14/matecalypse/\" target=\"_blank\">Matecalypse\u003c/a>.” Now, it’s so pervasive in German tech circles that in an October episode of Showtime’s \u003cem>Homeland\u003c/em>, the Berlin hackerspace the characters visit is \u003ca href=\"https://twitter.com/tatezero/status/674949150568525824\" target=\"_blank\">conspicuously littered\u003c/a> with bottles of Club Mate.\u003c/p>\n\u003cp>“If you’ve been to Berlin, Club Mate is everywhere,” said Andy Isaacson, a programmer and cofounder of \u003ca href=\"https://www.noisebridge.net/\" target=\"_blank\">Noisebridge\u003c/a>, a hackerspace in the Mission. “It’s at every train station, every subway station, every falafel stand--[and] they’ve got falafel stands like the Mission has bacon-wrapped hot dog [stands].”\u003c/p>\n\u003cp>Isaacson first tried Club Mate in 2007, when he went to \u003ca href=\"https://en.wikipedia.org/wiki/Chaos_Communication_Congress\" target=\"_blank\">Chaos Communication Congress \u003c/a>in Berlin, a hacking conference where the drink was omnipresent.\u003c/p>\n\u003cp>“I went to Berlin and everybody was drinking this weird yellow thing, so I tried it. Six hours later, I realized it was 2 AM and I hadn’t yawned once,” Isaacson said. “It has a lot of caffeine, so it gives you that up, it helps your brain work better for a little while, but it doesn’t have as much sugar and the flavor isn’t as syrupy as American soda. I find that it’s a smoother high. It doesn’t have as much of a kick and a drop as you get with soda like Coke or Jolt.”\u003c/p>\n\u003cp>Since then, he’s imported pallets of the stuff, and its presence at Noisebridge has introduced others to the drink (there’s a whole \u003ca href=\"https://www.noisebridge.net/wiki/Club_Mate\" target=\"_blank\">article \u003c/a>on the Noisebridge wiki about importing it)--and inspired them to create their own version.\u003c/p>\n\u003cfigure id=\"attachment_105043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2.jpg\" alt=\"Brewing a batch of sudo mate\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brewing a batch of sudo mate \u003ccite>(An anonymous Sudoer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the early days of Noisebridge, enterprising hackers, sick of the economic and ecological costs of shipping the drink from Germany, started to develop their own version. They called it alternately \u003ca href=\"https://www.noisebridge.net/wiki/sudo_pop\" target=\"_blank\">sudo pop\u003c/a> and \u003ca href=\"https://sudoroom.org/wiki/Sudomate\" target=\"_blank\">sudo mate\u003c/a>, and posted the recipes for it--a “substitute for this benighted continent,” as Isaacson calls it--online.\u003c/p>\n\u003cp>Noisebridge and the cross-pollination of the San Francisco and German hacker scenes helped propel Club Mate’s presence in San Francisco. Currently, there are only two distributors in the US: one in New York and one in \u003ca href=\"http://www.club-matesf.com/\" target=\"_blank\">San Francisco\u003c/a>.\u003c/p>\n\u003cp>It’s also the drink of choice for Berlin startups opening up locations in San Francisco. Instead of the typical Red Bull or Diet Coke, it’s now Club Mate and it’s sleek label featuring an enigmatic gaucho being stocked as startup fuel.\u003c/p>\n\u003cfigure id=\"attachment_105044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.eyeem.com/p/59334436\">\u003cimg class=\"wp-image-105044 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/clubmate-33.jpg\" alt=\"Lisbeth Ortega, EyeEm SF's blog editor with the company's stock's of Club Mate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisbeth Ortega, EyeEm SF's blog editor with the company's stock's of Club Mate. \u003ccite>(EyeEm/Markus Spiering)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.eyeem.com/market\" target=\"_blank\">EyeEm\u003c/a>, a photo sharing app, is headquartered in Berlin, and was used to stocking Club Mate. And so when they opened up their San Francisco outpost, they knew they wanted to offer it to their staff. One day, Markus Spiering, EyeEm's Chief Product Officer, started talking to his Uber driver, and \u003ca href=\"https://www.eyeem.com/p/59334436\" target=\"_blank\">discovered \u003c/a>the driver was also a Club Mate distributor. The company now has a steady supply of the drink. Lisbeth Ortega, EyeEm SF’s blog editor describes it as \"like mate tea, but sweeter and really refreshing with ice.\"\u003c/p>\n\u003cp>Part of the Club Mate’s allure is also its rarity and sheen of international hipness--after all, you can already get a soda-like yerba mate from Sonoma County’s \u003ca href=\"http://guayaki.com/\" target=\"_blank\">Guayaki\u003c/a> at stores throughout the Bay Area. The website for the SF Club Mate distributor lists \u003ca href=\"http://www.club-matesf.com/retail\" target=\"_blank\">only two locations\u003c/a>. One, The Fizzary, closed this year, and the other, \u003ca href=\"http://www.mikesliquors.com/\" target=\"_blank\">Mike’s Liquors\u003c/a>, says they’re currently out of stock and don’t know when their supplier will get more.\u003c/p>\n\u003cp>I finally tracked down a bottle at the \u003ca href=\"http://www.yelp.com/biz/new-grand-lake-market-oakland\" target=\"_blank\">New Grand Lake Market\u003c/a> in Oakland (filled with everything from authentic New York seltzer to locally made absinthe) where it wasn’t shelved with the other yerba mate--a fridge full of yellow cans of Guayaki--but behind the counter, underneath the vodka and whiskey and next to a hemp soda.\u003c/p>\n\u003cp>The cashier was excited for me, telling me how he used to drink two Red Bulls per day until he switched to Club Mate. He feels much better now, he said--it’s a lot less sugar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, what does it taste like? I’m not a fan of energy drinks and have embarrassingly low tolerance for most caffeine supplements: coffee gives me a stomachache, soda makes my teeth hurt, and Red Bull makes me gag. But I was pleasantly surprised by Club Mate. Its sweetness is tempered by its herbaceousness, and it’s appealingly fizzy, with a pleasant buzz that kept me focused for hours. Indeed, one does get used to it.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s more caffeinated than coffee, contains less sugar than Red Bull and is beloved by insomniacs all over the globe. It’s the drink of choice for groups that need to stay up late, including hackers and Berlin ravers. And it’s hard to like--its German slogan roughly translates into a shrugging challenge to the drinker: “One gets used to it” (Man gewöhnt sich daran).\u003c/p>\n\u003cp>This magical drink is called \u003ca href=\"http://club-mate.us/\" target=\"_blank\">Club Mate\u003c/a>, and you probably haven’t heard of it. While the drink, a sparkling yerba mate soda is ubiquitous in its native Germany, and is \u003ca href=\"http://www.clubmate.de/international-resellers.html\" target=\"_blank\">sold in countries\u003c/a> from Iran to China, it’s virtually unknown in most of the US--except in rare, tech-centric pockets like San Francisco, where it’s become an increasingly common sight.\u003c/p>\n\u003cp>There’s nothing new about \u003ca href=\"https://en.wikipedia.org/wiki/Yerba_mate\" target=\"_blank\">yerba mate\u003c/a>: it’s been consumed in South American countries since at least the 17th century. People typically drank the leaves of the yerba mate tree--a member of the holly species--as a tea. Mate’s popularity slowly grew worldwide, and according to Club Mate lore, the drink was first produced as a Bavarian regional speciality starting in the 1920s.\u003c/p>\n\u003cp>In 1994, mid-sized brewery Loscher Brauerei bought the rights to the drink and rebranded it as Club Mate. In the 90s, it grew popular in post-reunification Berlin and became a staple at both nightclubs (where it was mixed with vodka and Jägermeister) and hackerspaces, and slowly spread throughout Germany.\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/ZEqSJMgHauU'\n title='//www.youtube.com/embed/ZEqSJMgHauU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Playing into its underground reputation, the company has had avoided advertising, relying on word-of-mouth to encourage its rise in the hacking world. Now a staple at international tech conferences, it’s the latest in long line of drinks--including \u003ca href=\"https://www.youtube.com/watch?v=xhpoqjB4NkE\" target=\"_blank\">Jolt Cola\u003c/a> and Mountain Dew--adopted by programmers desperately trying to stave off tiredness as they code into the night. Occasionally, there’s been a crisis: in 2011, the supply chain broke down because people didn’t return their bottles, leading to what fans referred to as the “\u003ca href=\"http://blog.beetlebum.de/2011/07/14/matecalypse/\" target=\"_blank\">Matecalypse\u003c/a>.” Now, it’s so pervasive in German tech circles that in an October episode of Showtime’s \u003cem>Homeland\u003c/em>, the Berlin hackerspace the characters visit is \u003ca href=\"https://twitter.com/tatezero/status/674949150568525824\" target=\"_blank\">conspicuously littered\u003c/a> with bottles of Club Mate.\u003c/p>\n\u003cp>“If you’ve been to Berlin, Club Mate is everywhere,” said Andy Isaacson, a programmer and cofounder of \u003ca href=\"https://www.noisebridge.net/\" target=\"_blank\">Noisebridge\u003c/a>, a hackerspace in the Mission. “It’s at every train station, every subway station, every falafel stand--[and] they’ve got falafel stands like the Mission has bacon-wrapped hot dog [stands].”\u003c/p>\n\u003cp>Isaacson first tried Club Mate in 2007, when he went to \u003ca href=\"https://en.wikipedia.org/wiki/Chaos_Communication_Congress\" target=\"_blank\">Chaos Communication Congress \u003c/a>in Berlin, a hacking conference where the drink was omnipresent.\u003c/p>\n\u003cp>“I went to Berlin and everybody was drinking this weird yellow thing, so I tried it. Six hours later, I realized it was 2 AM and I hadn’t yawned once,” Isaacson said. “It has a lot of caffeine, so it gives you that up, it helps your brain work better for a little while, but it doesn’t have as much sugar and the flavor isn’t as syrupy as American soda. I find that it’s a smoother high. It doesn’t have as much of a kick and a drop as you get with soda like Coke or Jolt.”\u003c/p>\n\u003cp>Since then, he’s imported pallets of the stuff, and its presence at Noisebridge has introduced others to the drink (there’s a whole \u003ca href=\"https://www.noisebridge.net/wiki/Club_Mate\" target=\"_blank\">article \u003c/a>on the Noisebridge wiki about importing it)--and inspired them to create their own version.\u003c/p>\n\u003cfigure id=\"attachment_105043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2.jpg\" alt=\"Brewing a batch of sudo mate\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brewing a batch of sudo mate \u003ccite>(An anonymous Sudoer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the early days of Noisebridge, enterprising hackers, sick of the economic and ecological costs of shipping the drink from Germany, started to develop their own version. They called it alternately \u003ca href=\"https://www.noisebridge.net/wiki/sudo_pop\" target=\"_blank\">sudo pop\u003c/a> and \u003ca href=\"https://sudoroom.org/wiki/Sudomate\" target=\"_blank\">sudo mate\u003c/a>, and posted the recipes for it--a “substitute for this benighted continent,” as Isaacson calls it--online.\u003c/p>\n\u003cp>Noisebridge and the cross-pollination of the San Francisco and German hacker scenes helped propel Club Mate’s presence in San Francisco. Currently, there are only two distributors in the US: one in New York and one in \u003ca href=\"http://www.club-matesf.com/\" target=\"_blank\">San Francisco\u003c/a>.\u003c/p>\n\u003cp>It’s also the drink of choice for Berlin startups opening up locations in San Francisco. Instead of the typical Red Bull or Diet Coke, it’s now Club Mate and it’s sleek label featuring an enigmatic gaucho being stocked as startup fuel.\u003c/p>\n\u003cfigure id=\"attachment_105044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.eyeem.com/p/59334436\">\u003cimg class=\"wp-image-105044 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/clubmate-33.jpg\" alt=\"Lisbeth Ortega, EyeEm SF's blog editor with the company's stock's of Club Mate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisbeth Ortega, EyeEm SF's blog editor with the company's stock's of Club Mate. \u003ccite>(EyeEm/Markus Spiering)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.eyeem.com/market\" target=\"_blank\">EyeEm\u003c/a>, a photo sharing app, is headquartered in Berlin, and was used to stocking Club Mate. And so when they opened up their San Francisco outpost, they knew they wanted to offer it to their staff. One day, Markus Spiering, EyeEm's Chief Product Officer, started talking to his Uber driver, and \u003ca href=\"https://www.eyeem.com/p/59334436\" target=\"_blank\">discovered \u003c/a>the driver was also a Club Mate distributor. The company now has a steady supply of the drink. Lisbeth Ortega, EyeEm SF’s blog editor describes it as \"like mate tea, but sweeter and really refreshing with ice.\"\u003c/p>\n\u003cp>Part of the Club Mate’s allure is also its rarity and sheen of international hipness--after all, you can already get a soda-like yerba mate from Sonoma County’s \u003ca href=\"http://guayaki.com/\" target=\"_blank\">Guayaki\u003c/a> at stores throughout the Bay Area. The website for the SF Club Mate distributor lists \u003ca href=\"http://www.club-matesf.com/retail\" target=\"_blank\">only two locations\u003c/a>. One, The Fizzary, closed this year, and the other, \u003ca href=\"http://www.mikesliquors.com/\" target=\"_blank\">Mike’s Liquors\u003c/a>, says they’re currently out of stock and don’t know when their supplier will get more.\u003c/p>\n\u003cp>I finally tracked down a bottle at the \u003ca href=\"http://www.yelp.com/biz/new-grand-lake-market-oakland\" target=\"_blank\">New Grand Lake Market\u003c/a> in Oakland (filled with everything from authentic New York seltzer to locally made absinthe) where it wasn’t shelved with the other yerba mate--a fridge full of yellow cans of Guayaki--but behind the counter, underneath the vodka and whiskey and next to a hemp soda.\u003c/p>\n\u003cp>The cashier was excited for me, telling me how he used to drink two Red Bulls per day until he switched to Club Mate. He feels much better now, he said--it’s a lot less sugar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what does it taste like? I’m not a fan of energy drinks and have embarrassingly low tolerance for most caffeine supplements: coffee gives me a stomachache, soda makes my teeth hurt, and Red Bull makes me gag. But I was pleasantly surprised by Club Mate. Its sweetness is tempered by its herbaceousness, and it’s appealingly fizzy, with a pleasant buzz that kept me focused for hours. Indeed, one does get used to it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Project Homeless Connect Provides Diverse Resources for Homeless San Franciscans",
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"content": "\u003cp>Not only do the \u003ca href=\"http://sfgov.org/lhcb/sites/sfgov.org.lhcb/files/2015%20San%20Francisco%20Homeless%20Count%20%20Report_0.pdf\" target=\"_blank\">almost 7,000 \u003c/a>homeless residents of San Francisco have to grapple with the obvious challenges of homelessness, there’s another hidden set of challenges that come with their situation: simply accessing the services designed to help them.\u003c/p>\n\u003cp>Say you’re homeless and trying to get information about your veteran benefits. Once you’ve found the money to ride across the city on Muni, you might wait in line for two hours for an appointment. Then, when you finally reach the front of the line, you realize that you’ve you left your ID at the shelter where you’re staying. Or maybe you reach into your pack to pull out your ID, but realize that everything else you carry in your pack damaged it. Or maybe you left it at another shelter. Now you’ve wasted two hours, and have to trek back across the city. You know what church offers a free meal, but it’s later than you anticipated and they’ve stopped serving: your failed errand has cost you dinner.\u003c/p>\n\u003cp>That’s just a sample scenario of what homeless residents face everyday while trying to access the services geared to help the: a maze of small indignities and painfully banal problems that might seem simple to housed residents (Muni fare, internet access to look up a service’s hours, a safe place to store valuables) but are magnified to insurmountable obstacles to those experiencing homelessness. San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> aims to change that. The organization holds all-in-one help days several times a year offering over 150 services to assist homeless residents with everything from pet care to getting a California ID card.\u003c/p>\n\u003cp>“Project Homeless Connect is not about duplicating what already exists in the community, but bringing together what exists and making it easier to access for people experiencing homelessness,” said Emily Cohen, the group’s Deputy Director. “The idea of putting together over 100 different non-profit and city agencies together in a single day is so somebody doesn’t have to go all over town for months trying to get the things that they need, but can talk to the people they need all at once, in a single day.”\u003c/p>\n\u003cfigure id=\"attachment_104308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg\" alt=\"A sprawling PHC event\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprawling PHC event \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Project Homeless Connect got its start in 2004 when then-mayor Gavin Newsom launched the program in conjunction with the San Francisco Department of Public Health. Since then, they’ve held about five well attended events a year: they’ve \u003ca href=\"http://www.projecthomelessconnect.org/about/results/\" target=\"_blank\">now served\u003c/a> over 75,000 homeless and low income San Franciscans. In 2012, they spun off the events into a daily program, called \u003ca href=\"http://www.projecthomelessconnect.org/get-help/every-day-connect/\" target=\"_blank\">Every Day Connect\u003c/a>, that offers the same kind of needs-based matchmaking on an everyday basis. The large events have been lauded for their success by the federal government's \u003ca href=\"http://usich.gov/\" target=\"_blank\">Interagency Council on Homelessness\u003c/a>, who deemed it a best practice model. The concept has also been replicated in over 200 cities across the country and in Canada and Australia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We really pride ourselves on hospitality, and treating every person who comes through our doors with the utmost dignity and respect: greeting them warmly, offering them a cup of coffee while they wait, and making people feel welcomed,” Cohen said. “We really believe that services in a dignified and compassionate setting are the most successful.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.projecthomelessconnect.org/calendar/\" target=\"_blank\">next PHC event\u003c/a> happens December 16. Before every event, a small army of volunteers is marshaled, a corporate sponsor secured. Volunteers spend the weeks leading up to the event handing out flyers to promote it, but Cohen said the biggest driver of traffic is word of mouth: “‘When people come to Project Homeless Connect and get what they need, and they’re treated with dignity and respect, they share that message with their friends and their peers, [and] it snowballs.”\u003c/p>\n\u003cp>A typical PHC event aims to cover every resource a homeless or low income person could need, including hair cuts, dental procedures, STD tests, and legal counseling. At their last event in September, they handed out 475 pairs of reading glasses, exchanged 175 needles and repaired 23 walkers or wheelchairs.\u003c/p>\n\u003cp>Food is also a focus. All attendees have the option to bring home a bag of groceries, provided by the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">SF Marin Food Bank\u003c/a> and carefully tailored to their situation: are they living on the streets, with no access to refrigeration? Are they living in a shelter with limited kitchen access? Are they living in a cramped SRO with no cooking supplies? Attendees, and volunteers, also get a lunch served in a pop-up cafe, typically with relaxing live music playing in the background.\u003c/p>\n\u003cfigure id=\"attachment_104310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-2.jpg\" alt=\"Bags of food for participants from the Food Bank.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of food for participants from the Food Bank. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who want to donate food, Goldie Pyka, the public relations manager for the Food Bank, recommends looking at their list of \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/FoodFundDrives/2015_food_and_fund_drive_most-needed-foodsposter_final.pdf\" target=\"_blank\">most needed items\u003c/a>. But there are special considerations to keep in mind when donating to a largely homeless population: “Many of the people who come to PHC also have dental concerns, so soft foods are preferable. Think apple sauce, instant-oatmeal, canned fruits and veggies, beans, etc,” Pyka wrote in an email. “It may sound obvious, but people who are homeless generally have very few personal possessions, so ready-to-eat items are best. But this also means that other items, like ultra-sturdy bags and can openers, are critically important.”\u003c/p>\n\u003cp>There are also certain items to avoid: “A small but important note is to avoid foods that contain poppy seeds as these can, in some cases, result in a false-positive drug test,” she wrote.\u003c/p>\n\u003cp>And while some of PHC’s event offerings don’t deal with immediate concerns like food and shelter, Cohen says amenities like photo portraits and massage are still vital services in other ways.\u003c/p>\n\u003cp>“There are so many sort of peripheral benefits to the services we provide. Take massage. People experiencing homelessness have very high levels of stress in their lives, and to be able to help alleviate some of that burden is tremendous,” Cohen said.\u003c/p>\n\u003cp>“People sleeping on hard ground outside? Their backs hurt. They’re carrying around their belongings on their feet a lot, so being able to provide massage is a really nice gift,” she continued. “It’s not what you think of when you think of when you think of ending homelessness. But it restores dignity, it restores well being, and it’s a really important part of what we do.”\u003c/p>\n\u003cp>Like many nonprofits, PHC cobbles together their funding from a variety of sources: city funds, corporate sponsorship, grants and individual donations. And like every nonprofit, they’re in constant need of more of that funding. The group is hoping to expand their events, possibly by making them smaller and more frequent, or devising a mobile event to reach more people.\u003c/p>\n\u003cp>Yet for all the challenges that come with running such ambitious and large scale events, Cohen says there’s one thing they don’t have to worry about: the support of their community. The group has an active group of hundreds of volunteers who eagerly return to each event. And the group is also a shrewd user of social media. Using the hashtag \u003ca href=\"https://twitter.com/hashtag/PHCHelps?src=hash\" target=\"_blank\">#PHChelps\u003c/a>, they post items needed by their clients--say, a new pair of work boots for someone who got a construction job. Followers repost the message, ideally finding someone who has a spare pair of boots or who’s willing to buy a pair for them off of Amazon. Not every request gets fulfilled, but Cohen said she’s been impressed with the response.\u003c/p>\n\u003cfigure id=\"attachment_104309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg\" alt=\"Volunteers prepare bags of food for a PHC event.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare bags of food for a PHC event. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“Homelessness is a community problem and it’s going to require a community response. PHC provides that apparatus for folks in San Francisco and in the Bay Area to get involved, and be an active participant in the solution,” she said. “We get calls everyday from people saying,‘I want to help. I don’t know what to do, but there are so many homeless people in San Francisco, and I want to do something.’ We offer them the ability to get really involved.”\u003c/p>\n\n",
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"excerpt": "PHC hosts all-in-one help days several times a year that provides over 150 services to homeless and low income residents. Their next event is December 16.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Not only do the \u003ca href=\"http://sfgov.org/lhcb/sites/sfgov.org.lhcb/files/2015%20San%20Francisco%20Homeless%20Count%20%20Report_0.pdf\" target=\"_blank\">almost 7,000 \u003c/a>homeless residents of San Francisco have to grapple with the obvious challenges of homelessness, there’s another hidden set of challenges that come with their situation: simply accessing the services designed to help them.\u003c/p>\n\u003cp>Say you’re homeless and trying to get information about your veteran benefits. Once you’ve found the money to ride across the city on Muni, you might wait in line for two hours for an appointment. Then, when you finally reach the front of the line, you realize that you’ve you left your ID at the shelter where you’re staying. Or maybe you reach into your pack to pull out your ID, but realize that everything else you carry in your pack damaged it. Or maybe you left it at another shelter. Now you’ve wasted two hours, and have to trek back across the city. You know what church offers a free meal, but it’s later than you anticipated and they’ve stopped serving: your failed errand has cost you dinner.\u003c/p>\n\u003cp>That’s just a sample scenario of what homeless residents face everyday while trying to access the services geared to help the: a maze of small indignities and painfully banal problems that might seem simple to housed residents (Muni fare, internet access to look up a service’s hours, a safe place to store valuables) but are magnified to insurmountable obstacles to those experiencing homelessness. San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> aims to change that. The organization holds all-in-one help days several times a year offering over 150 services to assist homeless residents with everything from pet care to getting a California ID card.\u003c/p>\n\u003cp>“Project Homeless Connect is not about duplicating what already exists in the community, but bringing together what exists and making it easier to access for people experiencing homelessness,” said Emily Cohen, the group’s Deputy Director. “The idea of putting together over 100 different non-profit and city agencies together in a single day is so somebody doesn’t have to go all over town for months trying to get the things that they need, but can talk to the people they need all at once, in a single day.”\u003c/p>\n\u003cfigure id=\"attachment_104308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg\" alt=\"A sprawling PHC event\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprawling PHC event \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Project Homeless Connect got its start in 2004 when then-mayor Gavin Newsom launched the program in conjunction with the San Francisco Department of Public Health. Since then, they’ve held about five well attended events a year: they’ve \u003ca href=\"http://www.projecthomelessconnect.org/about/results/\" target=\"_blank\">now served\u003c/a> over 75,000 homeless and low income San Franciscans. In 2012, they spun off the events into a daily program, called \u003ca href=\"http://www.projecthomelessconnect.org/get-help/every-day-connect/\" target=\"_blank\">Every Day Connect\u003c/a>, that offers the same kind of needs-based matchmaking on an everyday basis. The large events have been lauded for their success by the federal government's \u003ca href=\"http://usich.gov/\" target=\"_blank\">Interagency Council on Homelessness\u003c/a>, who deemed it a best practice model. The concept has also been replicated in over 200 cities across the country and in Canada and Australia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We really pride ourselves on hospitality, and treating every person who comes through our doors with the utmost dignity and respect: greeting them warmly, offering them a cup of coffee while they wait, and making people feel welcomed,” Cohen said. “We really believe that services in a dignified and compassionate setting are the most successful.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.projecthomelessconnect.org/calendar/\" target=\"_blank\">next PHC event\u003c/a> happens December 16. Before every event, a small army of volunteers is marshaled, a corporate sponsor secured. Volunteers spend the weeks leading up to the event handing out flyers to promote it, but Cohen said the biggest driver of traffic is word of mouth: “‘When people come to Project Homeless Connect and get what they need, and they’re treated with dignity and respect, they share that message with their friends and their peers, [and] it snowballs.”\u003c/p>\n\u003cp>A typical PHC event aims to cover every resource a homeless or low income person could need, including hair cuts, dental procedures, STD tests, and legal counseling. At their last event in September, they handed out 475 pairs of reading glasses, exchanged 175 needles and repaired 23 walkers or wheelchairs.\u003c/p>\n\u003cp>Food is also a focus. All attendees have the option to bring home a bag of groceries, provided by the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">SF Marin Food Bank\u003c/a> and carefully tailored to their situation: are they living on the streets, with no access to refrigeration? Are they living in a shelter with limited kitchen access? Are they living in a cramped SRO with no cooking supplies? Attendees, and volunteers, also get a lunch served in a pop-up cafe, typically with relaxing live music playing in the background.\u003c/p>\n\u003cfigure id=\"attachment_104310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-2.jpg\" alt=\"Bags of food for participants from the Food Bank.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of food for participants from the Food Bank. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who want to donate food, Goldie Pyka, the public relations manager for the Food Bank, recommends looking at their list of \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/FoodFundDrives/2015_food_and_fund_drive_most-needed-foodsposter_final.pdf\" target=\"_blank\">most needed items\u003c/a>. But there are special considerations to keep in mind when donating to a largely homeless population: “Many of the people who come to PHC also have dental concerns, so soft foods are preferable. Think apple sauce, instant-oatmeal, canned fruits and veggies, beans, etc,” Pyka wrote in an email. “It may sound obvious, but people who are homeless generally have very few personal possessions, so ready-to-eat items are best. But this also means that other items, like ultra-sturdy bags and can openers, are critically important.”\u003c/p>\n\u003cp>There are also certain items to avoid: “A small but important note is to avoid foods that contain poppy seeds as these can, in some cases, result in a false-positive drug test,” she wrote.\u003c/p>\n\u003cp>And while some of PHC’s event offerings don’t deal with immediate concerns like food and shelter, Cohen says amenities like photo portraits and massage are still vital services in other ways.\u003c/p>\n\u003cp>“There are so many sort of peripheral benefits to the services we provide. Take massage. People experiencing homelessness have very high levels of stress in their lives, and to be able to help alleviate some of that burden is tremendous,” Cohen said.\u003c/p>\n\u003cp>“People sleeping on hard ground outside? Their backs hurt. They’re carrying around their belongings on their feet a lot, so being able to provide massage is a really nice gift,” she continued. “It’s not what you think of when you think of when you think of ending homelessness. But it restores dignity, it restores well being, and it’s a really important part of what we do.”\u003c/p>\n\u003cp>Like many nonprofits, PHC cobbles together their funding from a variety of sources: city funds, corporate sponsorship, grants and individual donations. And like every nonprofit, they’re in constant need of more of that funding. The group is hoping to expand their events, possibly by making them smaller and more frequent, or devising a mobile event to reach more people.\u003c/p>\n\u003cp>Yet for all the challenges that come with running such ambitious and large scale events, Cohen says there’s one thing they don’t have to worry about: the support of their community. The group has an active group of hundreds of volunteers who eagerly return to each event. And the group is also a shrewd user of social media. Using the hashtag \u003ca href=\"https://twitter.com/hashtag/PHCHelps?src=hash\" target=\"_blank\">#PHChelps\u003c/a>, they post items needed by their clients--say, a new pair of work boots for someone who got a construction job. Followers repost the message, ideally finding someone who has a spare pair of boots or who’s willing to buy a pair for them off of Amazon. Not every request gets fulfilled, but Cohen said she’s been impressed with the response.\u003c/p>\n\u003cfigure id=\"attachment_104309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg\" alt=\"Volunteers prepare bags of food for a PHC event.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare bags of food for a PHC event. \u003ccite>(Jamey Thomas)\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>“Homelessness is a community problem and it’s going to require a community response. PHC provides that apparatus for folks in San Francisco and in the Bay Area to get involved, and be an active participant in the solution,” she said. “We get calls everyday from people saying,‘I want to help. I don’t know what to do, but there are so many homeless people in San Francisco, and I want to do something.’ We offer them the ability to get really involved.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The 1st Master's Level Food Studies Program Launches on the West Coast",
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"content": "\u003cfigure id=\"attachment_103915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways.jpg\">\u003cimg class=\"size-medium wp-image-103915\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg\" alt=\"Students at the University of Pacific's new food studies program participated in this event with the Berkeley Food Institute about "Decolonizing Foodways."\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways.jpg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at the University of the Pacific's new food studies program participated in this event with the Berkeley Food Institute about \"Decolonizing Foodways.\" \u003ccite>(Jonathan Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Delia Sarich grew up in a restaurant-owning family in New York. The 30-year-old decided she wanted to get a master’s degree in food studies. Rather than choosing a well-established program closer to home, \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">like from New York University\u003c/a>, she is part of the pioneering class of 14 students at \u003ca href=\"http://www.pacific.edu\" target=\"_blank\">University of the Pacific’s\u003c/a> brand new \u003ca href=\"http://www.pacific.edu/Academics/Schools-and-Colleges/College-of-the-Pacific/Academics/Departments-and-Programs/Food-Studies.html\" target=\"_blank\">food studies \u003c/a>program in San Francisco.\u003c/p>\n\u003cp>“It made sense to me to study food studies in California, especially in San Francisco -- that was a big draw,” she said. “With the amount of food around here, and number of restaurants in the city, it’s a great place to be.”\u003c/p>\n\u003cp>While Sarich just started this fall, the program is already exceeding her expectations.\u003c/p>\n\u003cp>“One of the classes we’re taking is food politics with \u003ca href=\"http://www.eatdrinkpolitics.com/about/\" target=\"_blank\">Michele Simon\u003c/a> (author of \"Appetite for Profit, How the Food Industry Undermines Our Health and How to Fight Back\"), who’s done a lot of food activism,” said Sarich. “It’s been really inspiring to learn about the problems within the food industry and the food system.”\u003c/p>\n\u003cp>While Sarich doesn’t know what career she'll pursue once she completes the program, “Whatever I end up doing, I’ll make an ethical choice,” she said. “This program is making me think about shaping my career goals in terms of thinking ethically.”\u003c/p>\n\u003cfigure id=\"attachment_103917\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg\" alt=\"Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of Pacific's food studies program. \" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-103917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook.jpg 427w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of the Pacific's food studies program. \u003ccite>(Courtesy of Ken Albala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Directing the program is \u003ca href=\"http://www.kenalbala.blogspot.com\" target=\"_blank\">Ken Albala\u003c/a>, a food scholar who has written or edited 23 books, and has taught in the field throughout the country. For Albala, who's worked at the school's main campus in Stockton for the past 21 years, the master’s degree level program been a long time coming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I’ve been trying to get this program together for about a decade, but no one here knew how to start a new program...I don’t think Stockton would have been the place to do it,” he said.\u003c/p>\n\u003cp>The University of the Pacific also runs programs in Sacramento and San Francisco; when the School of Dentistry moved into a new location in SOMA, there was room in the building for a few other disciplines to be there as well.\u003c/p>\n\u003cp>“Obviously San Francisco attracts a completely different market,” said Albala.\u003c/p>\n\u003cp>While scholars like Albala (who actually got his PhD in history) have been studying food for decades, the rise of food studies programs is still relatively new.\u003c/p>\n\u003cp>“It’s comparable to women’s studies or American studies and other interdisciplinary programs which came out of the 70s and 80s,” he said. \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">New York University\u003c/a> was the first to establish a master's level program over 20 years ago – with \u003ca href=\"http://www.foodpolitics.com\" target=\"_blank\">Marion Nestle\u003c/a> behind it – and \u003ca href=\"http://www.bu.edu/academics/programs/food-studies/\" target=\"_blank\">Boston University\u003c/a> quick to follow.\u003c/p>\n\u003cfigure id=\"attachment_103916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene.jpg\">\u003cimg class=\"size-medium wp-image-103916\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene-800x533.jpg\" alt=\"Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge.\" width=\"800\" height=\"533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge. \u003ccite>(D. Samuel Marsh Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While UC Berkeley recently introduced a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/17/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems/\" target=\"_blank\">food systems minor \u003c/a>program for undergraduates, this is the first master’s level food program on the West Coast.\u003c/p>\n\u003cp>“The whole idea of food in academia exploded about two or three years ago, and programs have been popping up like mushrooms,” said Albala. “But they’re all a little different. The study of food systems focuses more on agriculture, distribution and less on consumption.”\u003c/p>\n\u003cp>Pacific examines food through a broad range of subjects: history; sociology; anthropology; politics; literature; art; and business. \u003c/p>\n\u003cblockquote>\u003cp>It's “as interdisciplinary as we can,” said Albala. “One thing it doesn’t include is anything cooking related because we don’t have a kitchen. I’d like there to be, as we get bigger numbers, but I need a big donor for that.”\u003c/p>\u003c/blockquote>\n\u003cp>The classes for the program are generally at night, allowing students to hold full-time jobs at the same time.\u003c/p>\n\u003cp>While Albala said there's a diverse number of job prospects available to students after graduation, he hopes they’ll emerge with their own ideas about how to work within the food system to create change.\u003c/p>\n\u003cp>“We have a food system that has a whole lot of things wrong with it,” said Albala. “There’s unfair access to food, bad wages for workers, environmental degradation, poor treatment of animals. There are a million different things that could be better. And people blithely eating food thinking that because it's inexpensive, it’s got to be good. [They] don’t see the hidden costs of the food system, why their taxes go toward subsidies to grow corn or soy and are then sold back to them in the form of Froot Loops, or whatever it is.”\u003c/p>\n\u003cp>It’s Albala’s hope that his students will infiltrate some of those companies with their own ideas of how to make change.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He concluded, “We need people who will go in and change the food system for the better because they’re informed.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_103915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways.jpg\">\u003cimg class=\"size-medium wp-image-103915\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg\" alt=\"Students at the University of Pacific's new food studies program participated in this event with the Berkeley Food Institute about "Decolonizing Foodways."\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways.jpg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at the University of the Pacific's new food studies program participated in this event with the Berkeley Food Institute about \"Decolonizing Foodways.\" \u003ccite>(Jonathan Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Delia Sarich grew up in a restaurant-owning family in New York. The 30-year-old decided she wanted to get a master’s degree in food studies. Rather than choosing a well-established program closer to home, \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">like from New York University\u003c/a>, she is part of the pioneering class of 14 students at \u003ca href=\"http://www.pacific.edu\" target=\"_blank\">University of the Pacific’s\u003c/a> brand new \u003ca href=\"http://www.pacific.edu/Academics/Schools-and-Colleges/College-of-the-Pacific/Academics/Departments-and-Programs/Food-Studies.html\" target=\"_blank\">food studies \u003c/a>program in San Francisco.\u003c/p>\n\u003cp>“It made sense to me to study food studies in California, especially in San Francisco -- that was a big draw,” she said. “With the amount of food around here, and number of restaurants in the city, it’s a great place to be.”\u003c/p>\n\u003cp>While Sarich just started this fall, the program is already exceeding her expectations.\u003c/p>\n\u003cp>“One of the classes we’re taking is food politics with \u003ca href=\"http://www.eatdrinkpolitics.com/about/\" target=\"_blank\">Michele Simon\u003c/a> (author of \"Appetite for Profit, How the Food Industry Undermines Our Health and How to Fight Back\"), who’s done a lot of food activism,” said Sarich. “It’s been really inspiring to learn about the problems within the food industry and the food system.”\u003c/p>\n\u003cp>While Sarich doesn’t know what career she'll pursue once she completes the program, “Whatever I end up doing, I’ll make an ethical choice,” she said. “This program is making me think about shaping my career goals in terms of thinking ethically.”\u003c/p>\n\u003cfigure id=\"attachment_103917\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg\" alt=\"Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of Pacific's food studies program. \" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-103917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook.jpg 427w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of the Pacific's food studies program. \u003ccite>(Courtesy of Ken Albala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Directing the program is \u003ca href=\"http://www.kenalbala.blogspot.com\" target=\"_blank\">Ken Albala\u003c/a>, a food scholar who has written or edited 23 books, and has taught in the field throughout the country. For Albala, who's worked at the school's main campus in Stockton for the past 21 years, the master’s degree level program been a long time coming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’ve been trying to get this program together for about a decade, but no one here knew how to start a new program...I don’t think Stockton would have been the place to do it,” he said.\u003c/p>\n\u003cp>The University of the Pacific also runs programs in Sacramento and San Francisco; when the School of Dentistry moved into a new location in SOMA, there was room in the building for a few other disciplines to be there as well.\u003c/p>\n\u003cp>“Obviously San Francisco attracts a completely different market,” said Albala.\u003c/p>\n\u003cp>While scholars like Albala (who actually got his PhD in history) have been studying food for decades, the rise of food studies programs is still relatively new.\u003c/p>\n\u003cp>“It’s comparable to women’s studies or American studies and other interdisciplinary programs which came out of the 70s and 80s,” he said. \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">New York University\u003c/a> was the first to establish a master's level program over 20 years ago – with \u003ca href=\"http://www.foodpolitics.com\" target=\"_blank\">Marion Nestle\u003c/a> behind it – and \u003ca href=\"http://www.bu.edu/academics/programs/food-studies/\" target=\"_blank\">Boston University\u003c/a> quick to follow.\u003c/p>\n\u003cfigure id=\"attachment_103916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene.jpg\">\u003cimg class=\"size-medium wp-image-103916\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene-800x533.jpg\" alt=\"Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge.\" width=\"800\" height=\"533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge. \u003ccite>(D. Samuel Marsh Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While UC Berkeley recently introduced a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/17/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems/\" target=\"_blank\">food systems minor \u003c/a>program for undergraduates, this is the first master’s level food program on the West Coast.\u003c/p>\n\u003cp>“The whole idea of food in academia exploded about two or three years ago, and programs have been popping up like mushrooms,” said Albala. “But they’re all a little different. The study of food systems focuses more on agriculture, distribution and less on consumption.”\u003c/p>\n\u003cp>Pacific examines food through a broad range of subjects: history; sociology; anthropology; politics; literature; art; and business. \u003c/p>\n\u003cblockquote>\u003cp>It's “as interdisciplinary as we can,” said Albala. “One thing it doesn’t include is anything cooking related because we don’t have a kitchen. I’d like there to be, as we get bigger numbers, but I need a big donor for that.”\u003c/p>\u003c/blockquote>\n\u003cp>The classes for the program are generally at night, allowing students to hold full-time jobs at the same time.\u003c/p>\n\u003cp>While Albala said there's a diverse number of job prospects available to students after graduation, he hopes they’ll emerge with their own ideas about how to work within the food system to create change.\u003c/p>\n\u003cp>“We have a food system that has a whole lot of things wrong with it,” said Albala. “There’s unfair access to food, bad wages for workers, environmental degradation, poor treatment of animals. There are a million different things that could be better. And people blithely eating food thinking that because it's inexpensive, it’s got to be good. [They] don’t see the hidden costs of the food system, why their taxes go toward subsidies to grow corn or soy and are then sold back to them in the form of Froot Loops, or whatever it is.”\u003c/p>\n\u003cp>It’s Albala’s hope that his students will infiltrate some of those companies with their own ideas of how to make change.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He concluded, “We need people who will go in and change the food system for the better because they’re informed.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Your Bay Area Guide to Holiday Volunteering and Donations",
"title": "Your Bay Area Guide to Holiday Volunteering and Donations",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This post was originally published Nov. 16, 2015 and was updated October 31, 2019.\u003c/em>\u003c/p>\n\u003cp>It's that time of year when we give thanks by donating our time, money and goods to local charities. It's also the time of year when most nonprofit organizations receive the majority of financial contributions and requests from volunteers. That's great, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/11/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season/\" target=\"_blank\" rel=\"noopener\">but the problem is that it can overwhelm popular charities\u003c/a>; Glide often fills up its holiday volunteer spots within days of opening them up.\u003c/p>\n\u003cp>We've compiled a list of organizations all over the Bay Area that will be helping to feed the hungry over the holidays -- and throughout the year. Refer to this guide if you'd like to support these charities for upcoming events or even after the holidays are over. \u003ca href=\"http://www.handsonbayarea.org/HOC__Volunteer_Opportunity_Calendar_Page\" target=\"_blank\" rel=\"noopener\">HandsOn Bay Area also has a fairly comprehensive volunteer calendar\u003c/a> of organizations that could use your help. (If we missed your favorite nonprofit organization, please add it in the comments.)\u003c/p>\n\u003cfigure id=\"attachment_103817\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103817\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg\" alt=\"Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries. \u003ccite>(Courtesy of the SF-Marin Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sfmfoodbank?ref=nf\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFMFoodBank\" target=\"_blank\" rel=\"noopener\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The Marin and San Francisco Food Banks merged a few years ago to become the SF-Marin Food Bank, which serves up enough food for 107,000 meals every day. During this time of year, they collect nearly half of their year's operating budget through donations. They also gather thousands of pounds of non-perishable food during this time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can drop off food donations at any of \u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" target=\"_blank\" rel=\"noopener\">the locations listed at the bottom of this page\u003c/a> in San Francisco or Marin.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmfoodbank.org/volunteer-opportunities\" target=\"_blank\" rel=\"noopener\">Sign up to volunteer on their website \u003c/a>either in Marin, San Francisco, or with the CalFresh team. There are also a number of \u003ca href=\"https://www.sfmfoodbank.org/events-and-promotions/\" target=\"_blank\" rel=\"noopener\">special events and promotions\u003c/a> currently underway.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/stanthonysf\" target=\"_blank\" rel=\"noopener\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>The St. Anthony dining room serves up 3,000 meals every day of the year. It also provides a number of programs, including medical assistance and a food pantry for the homeless and low-income families.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/donatefood/\" target=\"_blank\" rel=\"noopener\">Food can be dropped off during the weekday\u003c/a>. There are also a number of \u003ca href=\"https://www.stanthonysf.org/donatenow/\" target=\"_blank\" rel=\"noopener\">ongoing donations\u003c/a> needed.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">Volunteer positions are available in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\" rel=\"noopener\">the dining room\u003c/a>, \u003ca href=\"http://stanthonysf.org/clothing/\" target=\"_blank\" rel=\"noopener\">free clothing program\u003c/a>, and other parts of the organization. There are \u003ca href=\"https://www.stanthonysf.org/holidayvolunteering/\" target=\"_blank\" rel=\"noopener\">holiday-specific volunteer shifts\u003c/a> available, as well as post-holiday shifts.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glide.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Glide Memorial Church\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\" rel=\"noopener\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/glidesf\" target=\"_blank\" rel=\"noopener\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to welcome everyone into their community and help those in need, whomever they may be. That happens through a \u003ca href=\"https://www.glide.org/volunteer/\">number of programs\u003c/a>, one of the biggest of which is a daily meal program that serves up breakfast, lunch, and dinner (as well as special holiday meals).\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nSee \u003ca href=\"https://connect.clickandpledge.com/w/Form/66d77485-ba3c-4010-a0ef-30a22b55c68f\" target=\"_blank\" rel=\"noopener\">what donations are needed on their website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nServe up meals by \u003ca href=\"http://www.glide.org/serveameal\" target=\"_blank\" rel=\"noopener\">volunteering with the daily free meal program\u003c/a>, though spots often fill up around the holiday season. (Cantonese and Spanish speakers are especially needed.)\u003c/p>\n\u003cp>\u003ca href=\"http://currywithoutworry.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Curry without Worry\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Curry-Without-Worry-207424749284087/\" target=\"_blank\" rel=\"noopener\">Curry Without Worry\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/currywow\" target=\"_blank\" rel=\"noopener\">@CurryWoW\u003c/a>\u003c/p>\n\u003cp>Curry without Worry started in 2006 to serve up hot meals to hungry people. Today, it serves tasty vegan meals every Tuesday in both San Francisco and Kathmandu.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.networkforgood.org/donation/MakeDonation.aspx?ORGID2=450552584&vlrStratCode=pHRyUw3zBf6I72DHS0%2fMdIohXlTVybyquz6gJV1eKyC9oA8HXtZb4tjo5p7m1eb4\" target=\"_blank\" rel=\"noopener\">Donations can be made online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nWeekly shifts are available to help prepare meals, serve them, and clean up. \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">Sign up online\u003c/a>. Curry without Worry is also looking for volunteers with \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">specific organizational skills\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\" rel=\"noopener\">Food Runners\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Food-Runners-SF-1418722245060307/\" target=\"_blank\" rel=\"noopener\">Food Runner SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodrunnerssf\" target=\"_blank\" rel=\"noopener\">@FoodRunnersSF\u003c/a>\u003c/p>\n\u003cp>There's often tons of leftover food after the holidays. Fortunately, it doesn't need to go to waste. Food Runners picks up excess food from businesses and delivers over 15 tons of food each week to local food banks and charity programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIf you're a business, you can donate excess food with \u003ca href=\"http://www.foodrunners.org/donate-food/\" target=\"_blank\" rel=\"noopener\">their online form or app\u003c/a>. \u003ca href=\"http://www.foodrunners.org/donate-money/\" target=\"_blank\" rel=\"noopener\">Monetary donations\u003c/a> are also accepted.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nTo pick up and deliver all that food requires volunteers. \u003ca href=\"http://www.foodrunners.org/donate-time/\" target=\"_blank\" rel=\"noopener\">Become a regular or an on-call runner\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103815\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103815\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg\" alt=\"Curry without Worry serves hot meals to the hungry.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curry without Worry serves hot meals to the hungry. \u003ccite>(Courtesy of Curry without Worry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ACCFB\" target=\"_blank\" rel=\"noopener\">@ACCFB\u003c/a>\u003c/p>\n\u003cp>The food bank provides food for over 240 agencies around the East Bay through its distribution network. It also operates an emergency food hotline, CalFresh outreach, and educational programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/donation/donate-food/\" target=\"_blank\" rel=\"noopener\">Check their website to find food drop off location\u003c/a>. There are also a number of food drives happening right now. Or donate to the food bank's \u003ca href=\"https://www.vfd-accfb.org/\" target=\"_blank\" rel=\"noopener\">virtual food drive\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteering/\" target=\"_blank\" rel=\"noopener\">Check on their website for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/foodbankccs/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodbankccs\" target=\"_blank\" rel=\"noopener\">@foodbankccs\u003c/a>\u003c/p>\n\u003cp>The food bank delivers food both directly to people in need and to partner nonprofit agencies which help distribute the donations.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.foodbankccs.org/give-help/donate-food.html\" target=\"_blank\" rel=\"noopener\">Food donations can be accepted at both the Concord and Fairfield warehouses\u003c/a>, which are particularly looking for fresh fruits and vegetables. Or use their \u003ca href=\"http://www.foodbankccs.org/give-help/donate-food/ongoingdrives.html\" target=\"_blank\" rel=\"noopener\">interactive map to find a local community food drive\u003c/a>. You can also donate online or start a \u003ca href=\"http://www.foodbankccs.org/give-help/donate/buy-a-bag.html\" target=\"_blank\" rel=\"noopener\">Buy a Bag fundraiser\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://volunteer.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Visit their website to find volunteer opportunities\u003c/a> based on needs and location.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/loavesfishescc\" target=\"_blank\" rel=\"noopener\">@loavesfishescc\u003c/a>\u003c/p>\n\u003cp>Loaves and Fishes provides meals to the hungry of Contra Costa County. They have five dining rooms that operate daily for lunch during the week, as well as a couple of partner meal services.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://interland3.donorperfect.net/weblink/WebLink.aspx?name=E345720&id=1\">Check online for needed donations.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed to serve food, prepare it, pick it up, and oversee projects. \u003ca href=\"https://www.loavesfishescc.org/vol_landing.html\" target=\"_blank\" rel=\"noopener\">Check their website for information on how to volunteer\u003c/a> Monday through Friday.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/vinniesmarin/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/vinniesmarin\" target=\"_blank\" rel=\"noopener\">@vinniesmarin\u003c/a>\u003c/p>\n\u003cp>Although St. Vincent's is an international Catholic charity organization, the Marin chapter is independent; all donations to Marin stay in Marin. The chapter provides a number of programs to help those in need, such as a free dining room that serves daily meals. They also offer housing assistance that includes operating affordable low-income apartments.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can \u003ca href=\"https://app.etapestry.com/hosted/StVincentdePaulSocietyof/OnlineDonation.html\" target=\"_blank\" rel=\"noopener\">donate online\u003c/a> or you can drop off donations at the San Rafael location, including food to be used at the kitchen. \u003ca href=\"http://www.vinnies.org/donate/kinds-of-gifts/\" target=\"_blank\" rel=\"noopener\">Check online for donation needs\u003c/a>. You can also \u003ca href=\"http://www.vinnies.org/give-help/sponsor-a-person/\" target=\"_blank\" rel=\"noopener\">sponsor a person in need\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed every day to prepare food, serve food, organize the pantry, and clean up after meals.\u003ca href=\"http://www.vinnies.org/get-involved/\" target=\"_blank\" rel=\"noopener\"> Check online for a list of the different jobs\u003c/a> and \u003ca href=\"https://www.volgistics.com/ex/portal.dll/ap?AP=425127759\" target=\"_blank\" rel=\"noopener\">to apply to be a volunteer\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://canv.org/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CommunityActionNapaValley/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/p>\n\u003cp>Among its many programs, Community Action of Napa Valley operates \u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">a food bank\u003c/a> for the region. It provides seven pantry locations, as well as runs distribution programs to seniors and low-income Napa residents.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://app.etapestry.com/onlineforms/CommunityActionofNapaValle/donate.html\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a> via their website.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">Contact the food bank director\u003c/a> to volunteer to pick-up food, help sort, or work in the pantry. You can also contact the other programs' directors directly to volunteer for those programs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.refb.org/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Redwood-Empire-Food-Bank-115482921809001/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/refb\" target=\"_blank\" rel=\"noopener\">@refb\u003c/a>\u003c/p>\n\u003cp>The Redwood Empire Food Bank distributes nearly 15 million pounds of food to Sonoma County residents annually through its pantry, emergency food program, and grocery boxes to seniors and meals for kids.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIn addition to \u003ca href=\"https://interland3.donorperfect.net/weblink/weblink.aspx?name=redempire&id=1\" target=\"_blank\" rel=\"noopener\">online donations\u003c/a>, the Redwood Empire Food Bank has a number of \u003ca href=\"https://refb.org/ways-to-give/make-donation/donate-food/\" target=\"_blank\" rel=\"noopener\">drop-off locations\u003c/a> to donate food.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.refb.org/\">Sign up online to help with food sorting and packing.\u003c/a>\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest of Santa Clara and San Mateo\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">Second Harvest Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Since 1974, Second Harvest has been distributing food to low-income residents of San Mateo and Santa Clara Counties. It now hands out 1 million pounds of food every week, half of which is fresh produce.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can also use \u003ca href=\"https://www.shfb.org/give-help/donate-food/#most-needed-items\" target=\"_blank\" rel=\"noopener\">their online tool to find local food drives\u003c/a> near you. Or \u003ca href=\"https://www.shfb.org/mostneededfoods\" target=\"_blank\" rel=\"noopener\">donate food directly\u003c/a> at one of their three centers or multiple drop off locations.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.shfb.org/volunteer\" target=\"_blank\" rel=\"noopener\">Check online for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MarthasKitchenSanJose\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/kitchenmarthas\" target=\"_blank\" rel=\"noopener\">@KitchenMarthas\u003c/a>\u003c/p>\n\u003cp>Started as a little soup kitchen in 1981, San Jose's Martha's Kitchen now serves 25,000 meals every week. In addition to serving meals, Martha's Kitchen also prepares meals for other nonprofit organizations and distributes food.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.givedirect.org/donate/index.php?cid=12235\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer.html\" target=\"_blank\" rel=\"noopener\">Volunteers are needed in the kitchen program\u003c/a>.\u003c/p>\n\u003ch3>\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "The holidays are a time for giving. Use this guide to learn about upcoming events and nonprofit organizations that are helping families in need. ",
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"description": "The holidays are a time for giving. Use this guide to learn about upcoming events and nonprofit organizations that are helping families in need. ",
"title": "Your Bay Area Guide to Holiday Volunteering and Donations | KQED",
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"headline": "Your Bay Area Guide to Holiday Volunteering and Donations",
"datePublished": "2015-11-16T15:57:14-08:00",
"dateModified": "2019-10-31T11:09:08-07:00",
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"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-banks-hunger-volunteer/",
"source": "Food Banks, Hunger, Volunteer",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was originally published Nov. 16, 2015 and was updated October 31, 2019.\u003c/em>\u003c/p>\n\u003cp>It's that time of year when we give thanks by donating our time, money and goods to local charities. It's also the time of year when most nonprofit organizations receive the majority of financial contributions and requests from volunteers. That's great, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/11/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season/\" target=\"_blank\" rel=\"noopener\">but the problem is that it can overwhelm popular charities\u003c/a>; Glide often fills up its holiday volunteer spots within days of opening them up.\u003c/p>\n\u003cp>We've compiled a list of organizations all over the Bay Area that will be helping to feed the hungry over the holidays -- and throughout the year. Refer to this guide if you'd like to support these charities for upcoming events or even after the holidays are over. \u003ca href=\"http://www.handsonbayarea.org/HOC__Volunteer_Opportunity_Calendar_Page\" target=\"_blank\" rel=\"noopener\">HandsOn Bay Area also has a fairly comprehensive volunteer calendar\u003c/a> of organizations that could use your help. (If we missed your favorite nonprofit organization, please add it in the comments.)\u003c/p>\n\u003cfigure id=\"attachment_103817\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103817\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg\" alt=\"Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries. \u003ccite>(Courtesy of the SF-Marin Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sfmfoodbank?ref=nf\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFMFoodBank\" target=\"_blank\" rel=\"noopener\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The Marin and San Francisco Food Banks merged a few years ago to become the SF-Marin Food Bank, which serves up enough food for 107,000 meals every day. During this time of year, they collect nearly half of their year's operating budget through donations. They also gather thousands of pounds of non-perishable food during this time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can drop off food donations at any of \u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" target=\"_blank\" rel=\"noopener\">the locations listed at the bottom of this page\u003c/a> in San Francisco or Marin.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmfoodbank.org/volunteer-opportunities\" target=\"_blank\" rel=\"noopener\">Sign up to volunteer on their website \u003c/a>either in Marin, San Francisco, or with the CalFresh team. There are also a number of \u003ca href=\"https://www.sfmfoodbank.org/events-and-promotions/\" target=\"_blank\" rel=\"noopener\">special events and promotions\u003c/a> currently underway.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/stanthonysf\" target=\"_blank\" rel=\"noopener\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>The St. Anthony dining room serves up 3,000 meals every day of the year. It also provides a number of programs, including medical assistance and a food pantry for the homeless and low-income families.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/donatefood/\" target=\"_blank\" rel=\"noopener\">Food can be dropped off during the weekday\u003c/a>. There are also a number of \u003ca href=\"https://www.stanthonysf.org/donatenow/\" target=\"_blank\" rel=\"noopener\">ongoing donations\u003c/a> needed.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">Volunteer positions are available in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\" rel=\"noopener\">the dining room\u003c/a>, \u003ca href=\"http://stanthonysf.org/clothing/\" target=\"_blank\" rel=\"noopener\">free clothing program\u003c/a>, and other parts of the organization. There are \u003ca href=\"https://www.stanthonysf.org/holidayvolunteering/\" target=\"_blank\" rel=\"noopener\">holiday-specific volunteer shifts\u003c/a> available, as well as post-holiday shifts.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glide.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Glide Memorial Church\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\" rel=\"noopener\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/glidesf\" target=\"_blank\" rel=\"noopener\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to welcome everyone into their community and help those in need, whomever they may be. That happens through a \u003ca href=\"https://www.glide.org/volunteer/\">number of programs\u003c/a>, one of the biggest of which is a daily meal program that serves up breakfast, lunch, and dinner (as well as special holiday meals).\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nSee \u003ca href=\"https://connect.clickandpledge.com/w/Form/66d77485-ba3c-4010-a0ef-30a22b55c68f\" target=\"_blank\" rel=\"noopener\">what donations are needed on their website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nServe up meals by \u003ca href=\"http://www.glide.org/serveameal\" target=\"_blank\" rel=\"noopener\">volunteering with the daily free meal program\u003c/a>, though spots often fill up around the holiday season. (Cantonese and Spanish speakers are especially needed.)\u003c/p>\n\u003cp>\u003ca href=\"http://currywithoutworry.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Curry without Worry\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Curry-Without-Worry-207424749284087/\" target=\"_blank\" rel=\"noopener\">Curry Without Worry\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/currywow\" target=\"_blank\" rel=\"noopener\">@CurryWoW\u003c/a>\u003c/p>\n\u003cp>Curry without Worry started in 2006 to serve up hot meals to hungry people. Today, it serves tasty vegan meals every Tuesday in both San Francisco and Kathmandu.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.networkforgood.org/donation/MakeDonation.aspx?ORGID2=450552584&vlrStratCode=pHRyUw3zBf6I72DHS0%2fMdIohXlTVybyquz6gJV1eKyC9oA8HXtZb4tjo5p7m1eb4\" target=\"_blank\" rel=\"noopener\">Donations can be made online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nWeekly shifts are available to help prepare meals, serve them, and clean up. \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">Sign up online\u003c/a>. Curry without Worry is also looking for volunteers with \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">specific organizational skills\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\" rel=\"noopener\">Food Runners\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Food-Runners-SF-1418722245060307/\" target=\"_blank\" rel=\"noopener\">Food Runner SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodrunnerssf\" target=\"_blank\" rel=\"noopener\">@FoodRunnersSF\u003c/a>\u003c/p>\n\u003cp>There's often tons of leftover food after the holidays. Fortunately, it doesn't need to go to waste. Food Runners picks up excess food from businesses and delivers over 15 tons of food each week to local food banks and charity programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIf you're a business, you can donate excess food with \u003ca href=\"http://www.foodrunners.org/donate-food/\" target=\"_blank\" rel=\"noopener\">their online form or app\u003c/a>. \u003ca href=\"http://www.foodrunners.org/donate-money/\" target=\"_blank\" rel=\"noopener\">Monetary donations\u003c/a> are also accepted.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nTo pick up and deliver all that food requires volunteers. \u003ca href=\"http://www.foodrunners.org/donate-time/\" target=\"_blank\" rel=\"noopener\">Become a regular or an on-call runner\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103815\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103815\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg\" alt=\"Curry without Worry serves hot meals to the hungry.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curry without Worry serves hot meals to the hungry. \u003ccite>(Courtesy of Curry without Worry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ACCFB\" target=\"_blank\" rel=\"noopener\">@ACCFB\u003c/a>\u003c/p>\n\u003cp>The food bank provides food for over 240 agencies around the East Bay through its distribution network. It also operates an emergency food hotline, CalFresh outreach, and educational programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/donation/donate-food/\" target=\"_blank\" rel=\"noopener\">Check their website to find food drop off location\u003c/a>. There are also a number of food drives happening right now. Or donate to the food bank's \u003ca href=\"https://www.vfd-accfb.org/\" target=\"_blank\" rel=\"noopener\">virtual food drive\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteering/\" target=\"_blank\" rel=\"noopener\">Check on their website for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/foodbankccs/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodbankccs\" target=\"_blank\" rel=\"noopener\">@foodbankccs\u003c/a>\u003c/p>\n\u003cp>The food bank delivers food both directly to people in need and to partner nonprofit agencies which help distribute the donations.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.foodbankccs.org/give-help/donate-food.html\" target=\"_blank\" rel=\"noopener\">Food donations can be accepted at both the Concord and Fairfield warehouses\u003c/a>, which are particularly looking for fresh fruits and vegetables. Or use their \u003ca href=\"http://www.foodbankccs.org/give-help/donate-food/ongoingdrives.html\" target=\"_blank\" rel=\"noopener\">interactive map to find a local community food drive\u003c/a>. You can also donate online or start a \u003ca href=\"http://www.foodbankccs.org/give-help/donate/buy-a-bag.html\" target=\"_blank\" rel=\"noopener\">Buy a Bag fundraiser\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://volunteer.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Visit their website to find volunteer opportunities\u003c/a> based on needs and location.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/loavesfishescc\" target=\"_blank\" rel=\"noopener\">@loavesfishescc\u003c/a>\u003c/p>\n\u003cp>Loaves and Fishes provides meals to the hungry of Contra Costa County. They have five dining rooms that operate daily for lunch during the week, as well as a couple of partner meal services.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://interland3.donorperfect.net/weblink/WebLink.aspx?name=E345720&id=1\">Check online for needed donations.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed to serve food, prepare it, pick it up, and oversee projects. \u003ca href=\"https://www.loavesfishescc.org/vol_landing.html\" target=\"_blank\" rel=\"noopener\">Check their website for information on how to volunteer\u003c/a> Monday through Friday.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/vinniesmarin/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/vinniesmarin\" target=\"_blank\" rel=\"noopener\">@vinniesmarin\u003c/a>\u003c/p>\n\u003cp>Although St. Vincent's is an international Catholic charity organization, the Marin chapter is independent; all donations to Marin stay in Marin. The chapter provides a number of programs to help those in need, such as a free dining room that serves daily meals. They also offer housing assistance that includes operating affordable low-income apartments.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can \u003ca href=\"https://app.etapestry.com/hosted/StVincentdePaulSocietyof/OnlineDonation.html\" target=\"_blank\" rel=\"noopener\">donate online\u003c/a> or you can drop off donations at the San Rafael location, including food to be used at the kitchen. \u003ca href=\"http://www.vinnies.org/donate/kinds-of-gifts/\" target=\"_blank\" rel=\"noopener\">Check online for donation needs\u003c/a>. You can also \u003ca href=\"http://www.vinnies.org/give-help/sponsor-a-person/\" target=\"_blank\" rel=\"noopener\">sponsor a person in need\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed every day to prepare food, serve food, organize the pantry, and clean up after meals.\u003ca href=\"http://www.vinnies.org/get-involved/\" target=\"_blank\" rel=\"noopener\"> Check online for a list of the different jobs\u003c/a> and \u003ca href=\"https://www.volgistics.com/ex/portal.dll/ap?AP=425127759\" target=\"_blank\" rel=\"noopener\">to apply to be a volunteer\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://canv.org/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CommunityActionNapaValley/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/p>\n\u003cp>Among its many programs, Community Action of Napa Valley operates \u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">a food bank\u003c/a> for the region. It provides seven pantry locations, as well as runs distribution programs to seniors and low-income Napa residents.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://app.etapestry.com/onlineforms/CommunityActionofNapaValle/donate.html\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a> via their website.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">Contact the food bank director\u003c/a> to volunteer to pick-up food, help sort, or work in the pantry. You can also contact the other programs' directors directly to volunteer for those programs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.refb.org/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Redwood-Empire-Food-Bank-115482921809001/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/refb\" target=\"_blank\" rel=\"noopener\">@refb\u003c/a>\u003c/p>\n\u003cp>The Redwood Empire Food Bank distributes nearly 15 million pounds of food to Sonoma County residents annually through its pantry, emergency food program, and grocery boxes to seniors and meals for kids.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIn addition to \u003ca href=\"https://interland3.donorperfect.net/weblink/weblink.aspx?name=redempire&id=1\" target=\"_blank\" rel=\"noopener\">online donations\u003c/a>, the Redwood Empire Food Bank has a number of \u003ca href=\"https://refb.org/ways-to-give/make-donation/donate-food/\" target=\"_blank\" rel=\"noopener\">drop-off locations\u003c/a> to donate food.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.refb.org/\">Sign up online to help with food sorting and packing.\u003c/a>\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest of Santa Clara and San Mateo\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">Second Harvest Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Since 1974, Second Harvest has been distributing food to low-income residents of San Mateo and Santa Clara Counties. It now hands out 1 million pounds of food every week, half of which is fresh produce.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can also use \u003ca href=\"https://www.shfb.org/give-help/donate-food/#most-needed-items\" target=\"_blank\" rel=\"noopener\">their online tool to find local food drives\u003c/a> near you. Or \u003ca href=\"https://www.shfb.org/mostneededfoods\" target=\"_blank\" rel=\"noopener\">donate food directly\u003c/a> at one of their three centers or multiple drop off locations.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.shfb.org/volunteer\" target=\"_blank\" rel=\"noopener\">Check online for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MarthasKitchenSanJose\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/kitchenmarthas\" target=\"_blank\" rel=\"noopener\">@KitchenMarthas\u003c/a>\u003c/p>\n\u003cp>Started as a little soup kitchen in 1981, San Jose's Martha's Kitchen now serves 25,000 meals every week. In addition to serving meals, Martha's Kitchen also prepares meals for other nonprofit organizations and distributes food.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.givedirect.org/donate/index.php?cid=12235\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer.html\" target=\"_blank\" rel=\"noopener\">Volunteers are needed in the kitchen program\u003c/a>.\u003c/p>\n\u003ch3>\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/3K0XDIaj0SM\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\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/3K0XDIaj0SM'\n title='//www.youtube.com/embed/3K0XDIaj0SM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Camber Montclair, Cole's Chop House, Wise Sons Jewish Deli",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 7 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://camberoakland.com/Home\" target=\"_blank\">Camber Montclair Restaurant & Bar\u003c/a>, an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, \u003ca href=\"http://www.coleschophouse.com/\" target=\"_blank\">Cole's Chop House\u003c/a>, a steakhouse with a relaxed atmosphere and professional service in Napa, and \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons Jewish Deli\u003c/a>, a deli serving house-smoked pastrami, fresh-made pickles and warm-baked bread in San Francisco's Mission district. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>wines from Spain's Cariñena region\u003c/strong>.\u003c/p>\n\u003cp>https://youtu.be/3MAY36GpfNU\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 7 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://camberoakland.com/Home\" target=\"_blank\">Camber Montclair Restaurant & Bar\u003c/a>, an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, \u003ca href=\"http://www.coleschophouse.com/\" target=\"_blank\">Cole's Chop House\u003c/a>, a steakhouse with a relaxed atmosphere and professional service in Napa, and \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons Jewish Deli\u003c/a>, a deli serving house-smoked pastrami, fresh-made pickles and warm-baked bread in San Francisco's Mission district. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>wines from Spain's Cariñena region\u003c/strong>.\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/3MAY36GpfNU'\n title='//www.youtube.com/embed/3MAY36GpfNU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Dedicated Gluten-Free Bakeries Around the Bay Area",
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"content": "\u003cp>When I used to walk into even the most elegant pastry shop and ask for something without gluten, I was lucky to be offered a “gluten-free” almond or coconut macaroon, which was cozied up in the case right next to conventional muffins, scones and cookies. The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101455,101457,101454,101452,101453,101456\"]\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101445,101449,101450,101448,101447,101446\"]\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101460,101462,101461,101464,101463,101465\"]\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101470,101471,101469,101472,101468,101467\"]\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101474,101477,101478,101475,101476,101479\"]\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I used to walk into even the most elegant pastry shop and ask for something without gluten, I was lucky to be offered a “gluten-free” almond or coconut macaroon, which was cozied up in the case right next to conventional muffins, scones and cookies. The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
"link": "/radio/program/bbc-world-service",
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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}
},
"closealltabs": {
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"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.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"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",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
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"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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