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"content": "\u003cp>[youtube //www.youtube.com/watch?v=8kvdHWZXJ9Y]\u003c/p>\n\u003cp>Post by Adam Cole, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3\"] \u003c/p>\n\u003cp>Popcorn is a truly ancient snack. Archaeologists \u003ca href=\"http://archive.org/stream/mobot31753003540959/mobot31753003540959_djvu.txt\">have uncovered\u003c/a> popcorn kernels that are 4,000 years old. They were so well-preserved, they could still pop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stri.si.edu/english/scientific_staff/staff_scientist/scientist.php?id=26\">Dolores Piperno\u003c/a>, a paleobotanist with the Smithsonian's Tropical Research Insitute, says corn, and specifically popcorn, helped lay the foundations for the Aztec empire.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she says.\u003c/p>\n\u003cp>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she says.\u003c/p>\n\u003cp>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Conversation with the Top Dog Guy",
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"content": "\u003cfigure id=\"attachment_78484\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\" alt=\"Top Dog Guy. Photo: Sam La Rockwell\" width=\"659\" height=\"439\" class=\"size-full wp-image-78484\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog Guy. Photo: Sam La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Max Gibson, \u003ca href=\"http://oaklandlocal.com/2014/02/the-top-dog-guy/\" target=\"_blank\">Oakland Local\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>It was out of the corner of my eye that I noticed him. “Holy crap, that’s the dude from \u003ca href=\"http://www.topdoghotdogs.com/\" target=\"_blank\">Top Dog\u003c/a>,” I thought to myself as I drove up Franklin Street through Downtown Oakland. It was almost like seeing a superhero out of character, like a quasi-celebrity sighting.\u003c/p>\n\u003cp>Beloved by many for its dedication to quality sausages, Top Dog has grown into a staple of the Bay Area since its inception. With four locations scattered throughout Oakland and Berkeley, by far and away the most notable, nostalgic and revered Top Dog establishment lies at the corner of Durant and Bowditch, conveniently nestled within the geographic sphere of UC Berkeley. One of the definitive go-to’s when it comes to late night food excursions, Top Dog holds a special place in the memories of most folks who came up in or around Berkeley.\u003c/p>\n\u003cp>Seminal to many Top Dog experiences are the interactions with the employees, but one such employee stands out over the others. Often polarizing and hardly forgettable, Top Dog’s most memorable figure chose to remain nameless for the purposes of our interview. But for the past 23 years, depending on the circumstance, most of the restaurant’s late-night patrons have felt either the charisma or the wrath of the man known most commonly as “The Top Dog Guy.”\u003c/p>\n\u003cp>When I saw him walking his two dogs as I drove down the street that sunny morning, I had to pull over. “I got to ask him for an interview,” I thought. “At the least show him love for serving me hot dogs for the last decade and a half.” As I hopped out of the car to approach him, I noticed that one of his dogs was relieving itself.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Hey, my name’s Max,” I said as I got close. My timing couldn’t have been more off, as he crouched down to pick up his dog’s poop. We were both a bit flustered. Somehow, with poop in hand, and me grossly double-parked, we managed to exchange information, and set up a time for coffee. Having spent so many memorable teenage nights outside Top Dog’s doors, it seemed only appropriate to pick the brain of the man behind the counter.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>So what’s the anatomy of a Top Dog? You serve a quality product in 13 varieties, but what’s the magic in it? And what’s good with that bun?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The bun is a big part of the success, man. The thing that we shoot for with the bun is finding a bun that is light enough so that it doesn’t overshadow the dog, so your teeth can sink into it but you don’t have to chew the bun. You don’t want to spend most of your time chewing the bun. So instead of sourdough, we use a French Roll, which is much softer and will almost melt in your mouth.\u003c/p>\n\u003cp>You want to get it so that when you toast it up, it’s light and toasty on the outside, but soft on the inside, so we use sesame seeds on the exterior to allow the top to toast without burning all the way through. The sesame seeds absorb some of the heat from the toasting process.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s a process to say the least. How long have you been working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A long time, man. Long enough to see a kid go from junior high, all the way through college, law school and his profession and is still coming to me for food. And coming in and bringing their folks, when they wanna tell their friends, “Hey this is what Berkeley is like.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How does that make you feel?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It makes me feel like I’ve done a good job. You know I’ve worked at my job for a really long time…\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About how long?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>About 23 years now. I started my freshman year of college. I can remember the date because it was four weeks into the semester when I got that letter that I owed the dorms money. So I had to come up with a way to pay them the extra money that my student loans would not. That’s when I started working at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About what year was this?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1990.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What was Top Dog like back then? I was three, but was Top Dog in the same location? Was it as popular? What was the environment like when you first started?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s funny, but what happened going into the 90’s was that our business at Top Dog probably reached its lowest point. A lot of it had to do with a big mad cow scare in America at the time. It totally rocked the beef world. At the same time there was also a growing vegetarian movement, and being the typical Berkeley hippie campus that is was, a certain percentage of students at least gave lip service to being vegetarian. Every freshman wanted to claim that they were a vegetarian. It was the PC thing to do at the time. So the mid-’90s were kind of slow at Top Dog.\u003c/p>\n\u003cfigure id=\"attachment_78485\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\" alt=\"Top Dog. Photo: Scott La Rockwell\" width=\"300\" height=\"199\" class=\"size-full wp-image-78485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>How would you describe working there during that time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It was good. But around ’97-’98 I fell into something that I refer to as the 7-year itch that Top Dog employees get. At that store, being where it is, we tend to get a lot of college employees, with students working their way through college. For a number of reasons someone will get a job their freshman or sophomore year and will work throughout their whole college career. A chill job with four stores, it’s easy to build a schedule around your classes. The pay, flexibility and freedom is really attractive, particularly to more independent minded individuals.\u003c/p>\n\u003cp>The first three years, while they’re in college, they love the job and they’re great at the job. Then they graduate with high hopes, having graduated from one of the best public universities in the country. So you graduate and sort of expect the world to be open to you, and it is not.\u003c/p>\n\u003cp>It dawned on me then that this idea that, just because you go to a good school and come out with your college education, there’s gonna be this $70,000 job just waiting for you, where you’re sitting at an office desk pushing paper–is over. That dream is no longer accessible.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s crazy that you saw that then. I graduated in 2009, and a lot of peers, (myself included) still held onto that expectation. That sense of entitlement, where just because you went to a good school you’ll get a good job. To see that coming in 1994 is incredible.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[As an employee] you’re sitting there working, and night after night you’re serving these college students who are filled with so much promise and enthusiasm for the future… and you begin to realize that although there are opportunities out there, there isn’t a plethora of opportunities; the world is just hard. So how do you reconcile that when you’re working every night serving these kids who are so full of hope?\u003c/p>\n\u003cp>You don’t see the kids who move home, or drop out because times are rough. What you do notice are the kids who graduate and then do come back, and they’re so happy with their professional job. It can wear on people, so I’ve come to refer to it as the seven-year itch, and it’s broken many a Top Dog employee.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like about working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>There’s this perception in America that a truly educated man wouldn’t work with their hands. That somehow that’s beneath them, because an educated person uses their mind… But why is a person that works with their hands any less intelligent than one that sits at a desk?\u003c/p>\n\u003cp>What ever happened to being a good honest person, who does a good job and is proud of the work they do to make a living? What ever happened to that? There’s nothing wrong with getting dirty and sweaty at work. That’s what showers are for… Whether I’m a garbage man, a carpenter, or a brick layer says nothing about the thoughts that go through my head and what I think of the world…\u003c/p>\n\u003cp>The one con I have that still persists to this day, is that many people that come into my work see me as some uneducated black man, slaving away at some job. That was the big thing in the negative column, but that’s the only thing.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Really the only thing… That’s pretty good.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well I mean you’ve got to deal with some assholes every once in a while.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How do you deal with that?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well an asshole can ruin your night if you let them. But I’m serving 500 people over the course of a night so that doesn’t mean everybody’s an asshole. It’s not like the asshole goes in the negative column because there’s really not that many of them.\u003c/p>\n\u003cp>On the big football nights you know you’re gonna be busy and it’s easy to let one asshole get to you, and then you become short or irritable with other paying customers. So on those nights I just take a moment to go “Woosah…Woooosahhh.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What does “Woosah” do?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s a meditation term to breathe and relax. I can’t let myself get so worked up about what may happen that I then make it happen.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Yeah man, because to be honest, I’ve seen you go bad on more than a couple people in the 10 or so years I’ve been coming to Top Dog… On some, “Let me just get my Top Dog and get out of this dude’s way…”\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I can’t fake it… Any mood I’m in is the mood I’m gonna be in at work. It’s spontaneous, whatever comes off. What I can work on though is what I call “The Hulk.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The Hulk?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You’re familiar with The Hulk. Let me give you an example: it’s a Friday night and I’m kinda stressed because I know it’s gonna be a busy night. I’m doing my thing trying to get the shop up and running. But for a number of reasons I can’t get ahead of the pace of the way things are going because of the flow. Some nights you start off slow and get hit hard at midnight. Other nights, you’re swamped the whole way through.\u003c/p>\n\u003cp>So what happens is that if I can’t get ahead, I get stressed–and unlike other employees, I’m a perfectionist at my job. I can’t half-ass through anything. When I’m behind that counter my grill has to be stocked, and everything needs to be in the right order. And then sure enough, 11 o’clock comes and someone comes in asking, “Well what does a kielbasa taste like? What do you recommend?” And then the line starts piling up. And then the asshole comes in and think they’re going to make demands, “Where’s my Top Dog?! I ordered before him!” etc. etc. And then that’s when you snap.\u003c/p>\n\u003cp>“No you fuckin’ didn’t! You think I don’t know what’s going on? Does it look like I’m fuckin’ wingin’ it? Does it look like this is my first fuckin’ day? Shut the fuck up and eat, or you can take your money back and get the hell out. Make a decision right now….!” That’s The Hulk. And he comes out because the tipping point happens and Bruce Banner goes away. Now you’re forced to deal with The Hulk. You asked for him you got him. And the thing with The Hulk, is that you can’t put The Hulk back in a box. Once The Hulk has been released, you have to let it run its course. There is nothing you can do until his hunger has been satiated. Which means it’s gonna be that way for as long as the store is crowded, or until I can step outside and smoke myself a bowl.\u003c/p>\n\u003cp>It’s funny the green makes the green go away. (Laughs)\u003c/p>\n\u003cfigure id=\"attachment_78486\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\" alt=\"Customers waiting at Top Dog. Photo: Scott La Rockwell\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers waiting at Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>I feel it. I feel it.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Have you ever taken into consideration the fact that The Hulk may come out, but then there are people in line that have never been to Top Dog, and their first time interacting with the Top Dog establishment is getting a quality dog from The Hulk?\u003c/p>\n\u003cp>I very much consider it. Because when you’re done with work and you lay down to go to sleep your mind’s still racing from the night’s work. And what happens is I’ll run through the night in my head. Sometimes it’s actually the people who pissed you off that you remember. But I can honestly say that more times than not, if The Hulk came out, what plays in my mind is that customer who got The Hulk who didn’t deserve it. And I think, “Damn, if only I could’ve calmed down and acted with a little more patience.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Do other employees deal with annoying customers in a similar way to you?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve taken on maybe eight Padawans in my tenure at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What’s a Padawan?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You familiar with Star Wars?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>No but my dad is…\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A Padawan is a young Jedi in training. Not to boast, but I am extremely good at my job. I can say with not a lot of humility that I’m the best that’s ever done my job. We’ve had some characters come in for a few years and hold it down, maybe 14 years. But I can say that I am more recognized and more well known than any of those people. I do my job spectacularly.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Does that give you a sense of pride?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It does because I’m someone who believes that anything can be an art. If you are going to do something you can make an art out of it. You can be an artist and be a builder. You can be an artist and make food. Anything that we do can be turned into an art if you do it with pride, skill dedication and true emotion.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>When you do something with integrity.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Yes, integrity. Whether you’re building a skyscraper or running a newspaper, it becomes something that connects us when it has another person’s real emotion in it. How can it not?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like to do in your spare time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After 23 years I don’t have that much spare time. But when I do, I spend it with my dogs, or I’m watching MSNBC. Got a huge crush on Rachel Maddow.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you think you’ll remember about your time at Top Dog once you’re done?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve been in places all over, from Chicago to Hawaii, and I’ve had people recognize me from Top Dog. And the nice thing about that is knowing that I made an impression on them–that they remembered the experience. The combination of our service, the environment and the product is like a show of sorts. When I’m behind that counter I’m putting on a show, and it’s nice knowing that the show was appreciated.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This interview was originally written by Max Gibson for Wine & Bowties. For more feature articles visit \u003ca href=\"http://wineandbowties.com/\" target=\"_blank\">www.wineandbowties.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Max Gibson talks to \"The Top Dog Guy\" about working there for 23 years, watching college kids come and go, and how to deal with jerks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78484\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\" alt=\"Top Dog Guy. Photo: Sam La Rockwell\" width=\"659\" height=\"439\" class=\"size-full wp-image-78484\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog Guy. Photo: Sam La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Max Gibson, \u003ca href=\"http://oaklandlocal.com/2014/02/the-top-dog-guy/\" target=\"_blank\">Oakland Local\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>It was out of the corner of my eye that I noticed him. “Holy crap, that’s the dude from \u003ca href=\"http://www.topdoghotdogs.com/\" target=\"_blank\">Top Dog\u003c/a>,” I thought to myself as I drove up Franklin Street through Downtown Oakland. It was almost like seeing a superhero out of character, like a quasi-celebrity sighting.\u003c/p>\n\u003cp>Beloved by many for its dedication to quality sausages, Top Dog has grown into a staple of the Bay Area since its inception. With four locations scattered throughout Oakland and Berkeley, by far and away the most notable, nostalgic and revered Top Dog establishment lies at the corner of Durant and Bowditch, conveniently nestled within the geographic sphere of UC Berkeley. One of the definitive go-to’s when it comes to late night food excursions, Top Dog holds a special place in the memories of most folks who came up in or around Berkeley.\u003c/p>\n\u003cp>Seminal to many Top Dog experiences are the interactions with the employees, but one such employee stands out over the others. Often polarizing and hardly forgettable, Top Dog’s most memorable figure chose to remain nameless for the purposes of our interview. But for the past 23 years, depending on the circumstance, most of the restaurant’s late-night patrons have felt either the charisma or the wrath of the man known most commonly as “The Top Dog Guy.”\u003c/p>\n\u003cp>When I saw him walking his two dogs as I drove down the street that sunny morning, I had to pull over. “I got to ask him for an interview,” I thought. “At the least show him love for serving me hot dogs for the last decade and a half.” As I hopped out of the car to approach him, I noticed that one of his dogs was relieving itself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Hey, my name’s Max,” I said as I got close. My timing couldn’t have been more off, as he crouched down to pick up his dog’s poop. We were both a bit flustered. Somehow, with poop in hand, and me grossly double-parked, we managed to exchange information, and set up a time for coffee. Having spent so many memorable teenage nights outside Top Dog’s doors, it seemed only appropriate to pick the brain of the man behind the counter.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>So what’s the anatomy of a Top Dog? You serve a quality product in 13 varieties, but what’s the magic in it? And what’s good with that bun?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The bun is a big part of the success, man. The thing that we shoot for with the bun is finding a bun that is light enough so that it doesn’t overshadow the dog, so your teeth can sink into it but you don’t have to chew the bun. You don’t want to spend most of your time chewing the bun. So instead of sourdough, we use a French Roll, which is much softer and will almost melt in your mouth.\u003c/p>\n\u003cp>You want to get it so that when you toast it up, it’s light and toasty on the outside, but soft on the inside, so we use sesame seeds on the exterior to allow the top to toast without burning all the way through. The sesame seeds absorb some of the heat from the toasting process.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s a process to say the least. How long have you been working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A long time, man. Long enough to see a kid go from junior high, all the way through college, law school and his profession and is still coming to me for food. And coming in and bringing their folks, when they wanna tell their friends, “Hey this is what Berkeley is like.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How does that make you feel?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It makes me feel like I’ve done a good job. You know I’ve worked at my job for a really long time…\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About how long?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>About 23 years now. I started my freshman year of college. I can remember the date because it was four weeks into the semester when I got that letter that I owed the dorms money. So I had to come up with a way to pay them the extra money that my student loans would not. That’s when I started working at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About what year was this?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1990.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What was Top Dog like back then? I was three, but was Top Dog in the same location? Was it as popular? What was the environment like when you first started?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s funny, but what happened going into the 90’s was that our business at Top Dog probably reached its lowest point. A lot of it had to do with a big mad cow scare in America at the time. It totally rocked the beef world. At the same time there was also a growing vegetarian movement, and being the typical Berkeley hippie campus that is was, a certain percentage of students at least gave lip service to being vegetarian. Every freshman wanted to claim that they were a vegetarian. It was the PC thing to do at the time. So the mid-’90s were kind of slow at Top Dog.\u003c/p>\n\u003cfigure id=\"attachment_78485\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\" alt=\"Top Dog. Photo: Scott La Rockwell\" width=\"300\" height=\"199\" class=\"size-full wp-image-78485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>How would you describe working there during that time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It was good. But around ’97-’98 I fell into something that I refer to as the 7-year itch that Top Dog employees get. At that store, being where it is, we tend to get a lot of college employees, with students working their way through college. For a number of reasons someone will get a job their freshman or sophomore year and will work throughout their whole college career. A chill job with four stores, it’s easy to build a schedule around your classes. The pay, flexibility and freedom is really attractive, particularly to more independent minded individuals.\u003c/p>\n\u003cp>The first three years, while they’re in college, they love the job and they’re great at the job. Then they graduate with high hopes, having graduated from one of the best public universities in the country. So you graduate and sort of expect the world to be open to you, and it is not.\u003c/p>\n\u003cp>It dawned on me then that this idea that, just because you go to a good school and come out with your college education, there’s gonna be this $70,000 job just waiting for you, where you’re sitting at an office desk pushing paper–is over. That dream is no longer accessible.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s crazy that you saw that then. I graduated in 2009, and a lot of peers, (myself included) still held onto that expectation. That sense of entitlement, where just because you went to a good school you’ll get a good job. To see that coming in 1994 is incredible.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[As an employee] you’re sitting there working, and night after night you’re serving these college students who are filled with so much promise and enthusiasm for the future… and you begin to realize that although there are opportunities out there, there isn’t a plethora of opportunities; the world is just hard. So how do you reconcile that when you’re working every night serving these kids who are so full of hope?\u003c/p>\n\u003cp>You don’t see the kids who move home, or drop out because times are rough. What you do notice are the kids who graduate and then do come back, and they’re so happy with their professional job. It can wear on people, so I’ve come to refer to it as the seven-year itch, and it’s broken many a Top Dog employee.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like about working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>There’s this perception in America that a truly educated man wouldn’t work with their hands. That somehow that’s beneath them, because an educated person uses their mind… But why is a person that works with their hands any less intelligent than one that sits at a desk?\u003c/p>\n\u003cp>What ever happened to being a good honest person, who does a good job and is proud of the work they do to make a living? What ever happened to that? There’s nothing wrong with getting dirty and sweaty at work. That’s what showers are for… Whether I’m a garbage man, a carpenter, or a brick layer says nothing about the thoughts that go through my head and what I think of the world…\u003c/p>\n\u003cp>The one con I have that still persists to this day, is that many people that come into my work see me as some uneducated black man, slaving away at some job. That was the big thing in the negative column, but that’s the only thing.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Really the only thing… That’s pretty good.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well I mean you’ve got to deal with some assholes every once in a while.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How do you deal with that?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well an asshole can ruin your night if you let them. But I’m serving 500 people over the course of a night so that doesn’t mean everybody’s an asshole. It’s not like the asshole goes in the negative column because there’s really not that many of them.\u003c/p>\n\u003cp>On the big football nights you know you’re gonna be busy and it’s easy to let one asshole get to you, and then you become short or irritable with other paying customers. So on those nights I just take a moment to go “Woosah…Woooosahhh.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What does “Woosah” do?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s a meditation term to breathe and relax. I can’t let myself get so worked up about what may happen that I then make it happen.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Yeah man, because to be honest, I’ve seen you go bad on more than a couple people in the 10 or so years I’ve been coming to Top Dog… On some, “Let me just get my Top Dog and get out of this dude’s way…”\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I can’t fake it… Any mood I’m in is the mood I’m gonna be in at work. It’s spontaneous, whatever comes off. What I can work on though is what I call “The Hulk.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The Hulk?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You’re familiar with The Hulk. Let me give you an example: it’s a Friday night and I’m kinda stressed because I know it’s gonna be a busy night. I’m doing my thing trying to get the shop up and running. But for a number of reasons I can’t get ahead of the pace of the way things are going because of the flow. Some nights you start off slow and get hit hard at midnight. Other nights, you’re swamped the whole way through.\u003c/p>\n\u003cp>So what happens is that if I can’t get ahead, I get stressed–and unlike other employees, I’m a perfectionist at my job. I can’t half-ass through anything. When I’m behind that counter my grill has to be stocked, and everything needs to be in the right order. And then sure enough, 11 o’clock comes and someone comes in asking, “Well what does a kielbasa taste like? What do you recommend?” And then the line starts piling up. And then the asshole comes in and think they’re going to make demands, “Where’s my Top Dog?! I ordered before him!” etc. etc. And then that’s when you snap.\u003c/p>\n\u003cp>“No you fuckin’ didn’t! You think I don’t know what’s going on? Does it look like I’m fuckin’ wingin’ it? Does it look like this is my first fuckin’ day? Shut the fuck up and eat, or you can take your money back and get the hell out. Make a decision right now….!” That’s The Hulk. And he comes out because the tipping point happens and Bruce Banner goes away. Now you’re forced to deal with The Hulk. You asked for him you got him. And the thing with The Hulk, is that you can’t put The Hulk back in a box. Once The Hulk has been released, you have to let it run its course. There is nothing you can do until his hunger has been satiated. Which means it’s gonna be that way for as long as the store is crowded, or until I can step outside and smoke myself a bowl.\u003c/p>\n\u003cp>It’s funny the green makes the green go away. (Laughs)\u003c/p>\n\u003cfigure id=\"attachment_78486\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\" alt=\"Customers waiting at Top Dog. Photo: Scott La Rockwell\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers waiting at Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>I feel it. I feel it.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Have you ever taken into consideration the fact that The Hulk may come out, but then there are people in line that have never been to Top Dog, and their first time interacting with the Top Dog establishment is getting a quality dog from The Hulk?\u003c/p>\n\u003cp>I very much consider it. Because when you’re done with work and you lay down to go to sleep your mind’s still racing from the night’s work. And what happens is I’ll run through the night in my head. Sometimes it’s actually the people who pissed you off that you remember. But I can honestly say that more times than not, if The Hulk came out, what plays in my mind is that customer who got The Hulk who didn’t deserve it. And I think, “Damn, if only I could’ve calmed down and acted with a little more patience.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Do other employees deal with annoying customers in a similar way to you?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve taken on maybe eight Padawans in my tenure at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What’s a Padawan?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You familiar with Star Wars?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>No but my dad is…\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A Padawan is a young Jedi in training. Not to boast, but I am extremely good at my job. I can say with not a lot of humility that I’m the best that’s ever done my job. We’ve had some characters come in for a few years and hold it down, maybe 14 years. But I can say that I am more recognized and more well known than any of those people. I do my job spectacularly.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Does that give you a sense of pride?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It does because I’m someone who believes that anything can be an art. If you are going to do something you can make an art out of it. You can be an artist and be a builder. You can be an artist and make food. Anything that we do can be turned into an art if you do it with pride, skill dedication and true emotion.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>When you do something with integrity.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Yes, integrity. Whether you’re building a skyscraper or running a newspaper, it becomes something that connects us when it has another person’s real emotion in it. How can it not?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like to do in your spare time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After 23 years I don’t have that much spare time. But when I do, I spend it with my dogs, or I’m watching MSNBC. Got a huge crush on Rachel Maddow.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you think you’ll remember about your time at Top Dog once you’re done?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve been in places all over, from Chicago to Hawaii, and I’ve had people recognize me from Top Dog. And the nice thing about that is knowing that I made an impression on them–that they remembered the experience. The combination of our service, the environment and the product is like a show of sorts. When I’m behind that counter I’m putting on a show, and it’s nice knowing that the show was appreciated.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview was originally written by Max Gibson for Wine & Bowties. For more feature articles visit \u003ca href=\"http://wineandbowties.com/\" target=\"_blank\">www.wineandbowties.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Sbarro's Downfall Says About Where We Get Our Fast Food Now",
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"content": "\u003cfigure id=\"attachment_78478\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/111515138_wide-ce102ecfd16994c517c6d011c79e47c722abe4f8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/111515138_wide-ce102ecfd16994c517c6d011c79e47c722abe4f8.jpg\" alt=\"Customers at Sbarro in Chicago on April 4, 2011, the day that the company filed for Chapter 11 bankruptcy. Photo: Scott Olson/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers at Sbarro in Chicago on April 4, 2011, the day that the company filed for Chapter 11 bankruptcy. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Siner, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280251252/what-sbarro-s-downfall-says-about-where-we-get-our-fast-food-now\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/21/2014)\u003c/p>\n\u003cp>In 1985, Joe Sbarro declared that he had high hopes for his cafeteria-style pizza chain, founded in 1956.\u003c/p>\n\u003cp>\"Sbarro's dream is to be another McDonald's,\" he \u003ca href=\"http://articles.latimes.com/1985-10-01/business/fi-19111_1_restaurant\">told Newsday\u003c/a>.\u003c/p>\n\u003cp>On Thursday that dream took a hit: The Italian chain that's become a shopping mall staple shut down 155 stores in the U.S. It's one more sign of the difficult journey for some mall restaurants since the recession — particularly food court bastions, like Sbarro, that haven't innovated much since their heyday in the 1980s.\u003c/p>\n\u003cp>The store closures are hardly the first sentinel of Sbarro's money troubles. When the company \u003ca href=\"http://www.huffingtonpost.com/2011/04/04/sbarro-pizza-bankruptcy-chapter_n_844290.html\">filed for bankruptcy\u003c/a> nearly three years ago, it blamed, in part, declining foot traffic in malls. Fewer people were shopping or traveling, so Sbarro and restaurants of its ilk had fewer potential customers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That problem seems to have persisted. Most of the newly closed locations were also in mall food courts with a declining customer base, Sbarro spokesman Jon Dedmon tells The Salt.\u003c/p>\n\u003cp>But it's clearly not the case for all mall restaurants. The Cheesecake Factory, for example, \u003ca href=\"http://investors.thecheesecakefactory.com/phoenix.zhtml?c=109258&p=irol-newsArticle&id=1899569\">grew its profits\u003c/a> 16 percent in 2013. Restaurant analyst \u003ca href=\"http://www.baumwhiteman.com/michaelbio.html\">Michael Whiteman\u003c/a> says shopping malls have actually been relying on restaurants to fill empty retail space and bring in more customers.\u003c/p>\n\u003cp>\"As e-commerce has drained sales from traditional retail shops, [mall] developers successfully have been using food to provide a humanizing experience that you can't get on your smartphone or desktop,\" Whiteman says.\u003c/p>\n\u003cp>Still, the restaurant industry overall has been stagnating since even before the recession, says \u003ca href=\"https://www.npd.com/wps/portal/npd/us/about-npd/industry-experts/harry-balzer/\">Harry Balzer\u003c/a> of NPD Group. In 2000, the average American ate out 215 times. Last year, that number shrunk to 192, according to NPD data.\u003c/p>\n\u003cp>When people do eat out, they're increasingly gravitating towards newer chains, like Chipotle, Panera and Five Guys. These \"fast casual\" eateries are a step below a restaurant with full service but a step above, say, Sbarro. This is the kind of chain that's succeeding in the rocky restaurant business today, Balzer says. And Sbarro, which is pre-heated pizza slices, just isn't cutting it.\u003c/p>\n\u003cp>\"Traditional restaurants are all feeling the brunt of this,\" he says. \"They must all stay contemporary.\"\u003c/p>\n\u003cp>To Sbarro's credit, they are trying. They \u003ca href=\"http://nrn.com/fast-casual/sbarro-joins-fast-casual-pizza-race\">opened a Chipotle-style restaurant\u003c/a> called Pizza Cucinova in Ohio late last year, where diners could order customized pies and craft beer. And Sbarro still has 800 traditional locations and several hundred franchises worldwide — Joe Sbarro's dreams aren't quite dashed yet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "The pizza chain is closing 155 stores. Sure, malls have been hit hard, but Sbarro's problems are bigger: These days, diners are more likely to opt for \"fast casual\" options like Chipotle.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78478\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/111515138_wide-ce102ecfd16994c517c6d011c79e47c722abe4f8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/111515138_wide-ce102ecfd16994c517c6d011c79e47c722abe4f8.jpg\" alt=\"Customers at Sbarro in Chicago on April 4, 2011, the day that the company filed for Chapter 11 bankruptcy. Photo: Scott Olson/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers at Sbarro in Chicago on April 4, 2011, the day that the company filed for Chapter 11 bankruptcy. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Siner, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280251252/what-sbarro-s-downfall-says-about-where-we-get-our-fast-food-now\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/21/2014)\u003c/p>\n\u003cp>In 1985, Joe Sbarro declared that he had high hopes for his cafeteria-style pizza chain, founded in 1956.\u003c/p>\n\u003cp>\"Sbarro's dream is to be another McDonald's,\" he \u003ca href=\"http://articles.latimes.com/1985-10-01/business/fi-19111_1_restaurant\">told Newsday\u003c/a>.\u003c/p>\n\u003cp>On Thursday that dream took a hit: The Italian chain that's become a shopping mall staple shut down 155 stores in the U.S. It's one more sign of the difficult journey for some mall restaurants since the recession — particularly food court bastions, like Sbarro, that haven't innovated much since their heyday in the 1980s.\u003c/p>\n\u003cp>The store closures are hardly the first sentinel of Sbarro's money troubles. When the company \u003ca href=\"http://www.huffingtonpost.com/2011/04/04/sbarro-pizza-bankruptcy-chapter_n_844290.html\">filed for bankruptcy\u003c/a> nearly three years ago, it blamed, in part, declining foot traffic in malls. Fewer people were shopping or traveling, so Sbarro and restaurants of its ilk had fewer potential customers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That problem seems to have persisted. Most of the newly closed locations were also in mall food courts with a declining customer base, Sbarro spokesman Jon Dedmon tells The Salt.\u003c/p>\n\u003cp>But it's clearly not the case for all mall restaurants. The Cheesecake Factory, for example, \u003ca href=\"http://investors.thecheesecakefactory.com/phoenix.zhtml?c=109258&p=irol-newsArticle&id=1899569\">grew its profits\u003c/a> 16 percent in 2013. Restaurant analyst \u003ca href=\"http://www.baumwhiteman.com/michaelbio.html\">Michael Whiteman\u003c/a> says shopping malls have actually been relying on restaurants to fill empty retail space and bring in more customers.\u003c/p>\n\u003cp>\"As e-commerce has drained sales from traditional retail shops, [mall] developers successfully have been using food to provide a humanizing experience that you can't get on your smartphone or desktop,\" Whiteman says.\u003c/p>\n\u003cp>Still, the restaurant industry overall has been stagnating since even before the recession, says \u003ca href=\"https://www.npd.com/wps/portal/npd/us/about-npd/industry-experts/harry-balzer/\">Harry Balzer\u003c/a> of NPD Group. In 2000, the average American ate out 215 times. Last year, that number shrunk to 192, according to NPD data.\u003c/p>\n\u003cp>When people do eat out, they're increasingly gravitating towards newer chains, like Chipotle, Panera and Five Guys. These \"fast casual\" eateries are a step below a restaurant with full service but a step above, say, Sbarro. This is the kind of chain that's succeeding in the rocky restaurant business today, Balzer says. And Sbarro, which is pre-heated pizza slices, just isn't cutting it.\u003c/p>\n\u003cp>\"Traditional restaurants are all feeling the brunt of this,\" he says. \"They must all stay contemporary.\"\u003c/p>\n\u003cp>To Sbarro's credit, they are trying. They \u003ca href=\"http://nrn.com/fast-casual/sbarro-joins-fast-casual-pizza-race\">opened a Chipotle-style restaurant\u003c/a> called Pizza Cucinova in Ohio late last year, where diners could order customized pies and craft beer. And Sbarro still has 800 traditional locations and several hundred franchises worldwide — Joe Sbarro's dreams aren't quite dashed yet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kitchener to Open a Rotating Take-Out Window in Oakland",
"title": "Kitchener to Open a Rotating Take-Out Window in Oakland",
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"content": "\u003cfigure id=\"attachment_78464\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\" alt=\"Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\" width=\"960\" height=\"636\" class=\"size-full wp-image-78464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>When Sophia Chang started a small organic ice cream business about six years ago, she was shocked that she couldn't find an affordable commercial kitchen to make her batches for the farmers market. All the commercial kitchens were about $40/hour and required minimums of somewhere around 60 hours/month.\u003c/p>\n\u003cp>At the time, Chang was staying at her mom's house and using the kitchen, which she acknowledges you're not supposed to do under commercial food regulations. The whole thing \"was not a good set-up,\" she said.\u003c/p>\n\u003cp>When she had to shut down abruptly after eight months, she just kept thinking about how hard it was to get off the ground as a food business. \"I kept thinking why aren't there kitchens that will help businesses,\" she said.\u003c/p>\n\u003cp>She thought about it when she went to work as the production manager for \u003ca href=\"http://teacakebakeshop.com/\" target=\"_blank\">Teacake Bake Shop\u003c/a>, running their online shipping warehouse. And, she thought about it some more when Teacake downsized and the owner asked her if she'd like to take over the space, just off Broadway in the Lake Merritt-Uptown neighborhood of Oakland.\u003c/p>\n\u003cfigure id=\"attachment_78459\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\" alt=\"The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"960\" height=\"720\" class=\"size-full wp-image-78459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>That was the birth of \u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>, a commercial community kitchen that provides kitchen space for small local food businesses at cheaper rates -- $13-20/hour instead of $25-40/hour. Costs are kept low by having the kitchen shared among up to four different chefs, bakers or juicers at one time. But, Kitchener also goes a bit further: the space hosts monthly pop-up markets to allow the food-makers to sell their goods and puts on workshops or seminars to help the food-makers learn the business and, hopefully, move into a permanent location. \u003c/p>\n\u003cfigure id=\"attachment_78462\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\" alt=\"A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\" width=\"960\" height=\"637\" class=\"size-full wp-image-78462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://www.kitcheneroakland.com/who-we-are1.html\" target=\"_blank\">36 different artisans using Kitchener currently\u003c/a> and about 50-55 have been in the space over the year-and-a-half since it opened in June 2012. Six of those have been able to move into their own kitchens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the next step for Chang is turning the community kitchen into a community pop-up take-out window too -- or two windows, to be exact.\u003c/p>\n\u003cfigure id=\"attachment_78458\" class=\"wp-caption aligncenter\" style=\"max-width: 1426px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\" alt=\"Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\" width=\"1426\" height=\"1102\" class=\"size-full wp-image-78458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>The newest plan started when \u003ca href=\"http://javiscooking.com/about/\" target=\"_blank\">the empanada guy\u003c/a> wanted to sell empanadas out of the two windows in Chang's office that face the street. Kiosk food stands are common in Argentina and he wanted to do the same here. The windows look just like take-out windows, except that they're industrial office windows with bars over them. At first, Chang didn't want to have her office turned into a take-out food stand. But, she came around. The only problem was \"it wouldn't have been fair if it was just him,\" she said.\u003c/p>\n\u003cp>So, Kitchener is instead planning to open two windows that will each have two food-makers selling out of them. The food businesses that use the kitchen will all have a chance to sell and Chang is eager to try and mix in other pop-ups and Oakland food-makers, like the popular local grilled cheese guy.\u003c/p>\n\u003cfigure id=\"attachment_78460\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\" alt='\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener ' width=\"960\" height=\"637\" class=\"size-full wp-image-78460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>Food-makers will pay either $5/hour to share the window with one other vendor or $10/hour to have it for themselves. But, most of the vendors are excited about sharing, said Chang, since there can be some interesting and fun combinations.\u003c/p>\n\u003cp>To build out of the windows will require about $25,000. Chang plans to add counters, awnings, a sign to advertise who is serving up food, and exterior paint. There will also be extensive work inside to add equipment, plumbing and pull the electrical from the kitchen to the windows. To raise that money, Chang turned to \u003ca href=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar\" target=\"_blank\">Kickstarter\u003c/a>.\u003c/p>\n\u003cdiv class->\u003ciframe width=\"560\" height=\"420\" src=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar/widget/video.html\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>The Kickstarter is still open for funding until tomorrow, but $28,000 has already been raised. And, no wonder. The rewards for donations are mostly food credits to use once the windows open. A $100 pledge could get you $115 in food. Chang says Kitchener then pays all those credits to the vendors when they're redeemed, but it was necessary to have the money upfront in order to get the windows up and running.\u003c/p>\n\u003cfigure id=\"attachment_78466\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia-186x290.jpg\" alt=\"Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"186\" height=\"290\" class=\"size-medium wp-image-78466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>\"We consider it a loan,\" said Chang.\u003c/p>\n\u003cp>The plans have already been approved by the Oakland Health Department and Chang simply has to get final permits from the planning department. She's also made a request to create a parklet with tables and chairs so that people can enjoy their food next to the windows. \u003c/p>\n\u003cp>The windows, to be called The Kitchener Snack Bar, could be open as soon as April. Once they are, Kitchener will advertise the schedule of who is serving up food on its website as well as on the marquee in front. Ultimately, there will be regular hours (with late night hours on weekends) and, ideally, a regular rotation of certain food-makers on certain days. That way you know when to get your empanadas and when to load upon cupcakes! \u003c/p>\n\u003cp>While there are a handful of incubator kitchens around the Bay Area like \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a> in San Francisco and \u003ca href=\"http://rencentermarin.org/open-kitchen/\" target=\"_blank\">the Renaissance Center\u003c/a> in Marin County and there are certainly a wealth of pop-ups and food truck markets, the creation of rotating take-out in a brick-and-mortar location with different fresh local food may be a new (and delicious) take on creating a way for the wealth of Bay Area food makers to get their goods to our mouths.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>\u003c/strong>\u003cbr>\n372 24th St., Oakland\u003cbr>\n510-835-5885\u003cbr>\n\u003ca href=\"https://www.facebook.com/KitchenerOAK\" target=\"_blank\">www.facebook.com/KitchenerOAK\u003c/a>\u003c/p>\n\n",
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"excerpt": "A take-out window with rotating foods? That's what Kitchener, a community kitchen in Oakland, hopes to open later this spring with Kickstarter funding.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78464\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\" alt=\"Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\" width=\"960\" height=\"636\" class=\"size-full wp-image-78464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>When Sophia Chang started a small organic ice cream business about six years ago, she was shocked that she couldn't find an affordable commercial kitchen to make her batches for the farmers market. All the commercial kitchens were about $40/hour and required minimums of somewhere around 60 hours/month.\u003c/p>\n\u003cp>At the time, Chang was staying at her mom's house and using the kitchen, which she acknowledges you're not supposed to do under commercial food regulations. The whole thing \"was not a good set-up,\" she said.\u003c/p>\n\u003cp>When she had to shut down abruptly after eight months, she just kept thinking about how hard it was to get off the ground as a food business. \"I kept thinking why aren't there kitchens that will help businesses,\" she said.\u003c/p>\n\u003cp>She thought about it when she went to work as the production manager for \u003ca href=\"http://teacakebakeshop.com/\" target=\"_blank\">Teacake Bake Shop\u003c/a>, running their online shipping warehouse. And, she thought about it some more when Teacake downsized and the owner asked her if she'd like to take over the space, just off Broadway in the Lake Merritt-Uptown neighborhood of Oakland.\u003c/p>\n\u003cfigure id=\"attachment_78459\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\" alt=\"The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"960\" height=\"720\" class=\"size-full wp-image-78459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>That was the birth of \u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>, a commercial community kitchen that provides kitchen space for small local food businesses at cheaper rates -- $13-20/hour instead of $25-40/hour. Costs are kept low by having the kitchen shared among up to four different chefs, bakers or juicers at one time. But, Kitchener also goes a bit further: the space hosts monthly pop-up markets to allow the food-makers to sell their goods and puts on workshops or seminars to help the food-makers learn the business and, hopefully, move into a permanent location. \u003c/p>\n\u003cfigure id=\"attachment_78462\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\" alt=\"A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\" width=\"960\" height=\"637\" class=\"size-full wp-image-78462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://www.kitcheneroakland.com/who-we-are1.html\" target=\"_blank\">36 different artisans using Kitchener currently\u003c/a> and about 50-55 have been in the space over the year-and-a-half since it opened in June 2012. Six of those have been able to move into their own kitchens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the next step for Chang is turning the community kitchen into a community pop-up take-out window too -- or two windows, to be exact.\u003c/p>\n\u003cfigure id=\"attachment_78458\" class=\"wp-caption aligncenter\" style=\"max-width: 1426px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\" alt=\"Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\" width=\"1426\" height=\"1102\" class=\"size-full wp-image-78458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>The newest plan started when \u003ca href=\"http://javiscooking.com/about/\" target=\"_blank\">the empanada guy\u003c/a> wanted to sell empanadas out of the two windows in Chang's office that face the street. Kiosk food stands are common in Argentina and he wanted to do the same here. The windows look just like take-out windows, except that they're industrial office windows with bars over them. At first, Chang didn't want to have her office turned into a take-out food stand. But, she came around. The only problem was \"it wouldn't have been fair if it was just him,\" she said.\u003c/p>\n\u003cp>So, Kitchener is instead planning to open two windows that will each have two food-makers selling out of them. The food businesses that use the kitchen will all have a chance to sell and Chang is eager to try and mix in other pop-ups and Oakland food-makers, like the popular local grilled cheese guy.\u003c/p>\n\u003cfigure id=\"attachment_78460\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\" alt='\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener ' width=\"960\" height=\"637\" class=\"size-full wp-image-78460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>Food-makers will pay either $5/hour to share the window with one other vendor or $10/hour to have it for themselves. But, most of the vendors are excited about sharing, said Chang, since there can be some interesting and fun combinations.\u003c/p>\n\u003cp>To build out of the windows will require about $25,000. Chang plans to add counters, awnings, a sign to advertise who is serving up food, and exterior paint. There will also be extensive work inside to add equipment, plumbing and pull the electrical from the kitchen to the windows. To raise that money, Chang turned to \u003ca href=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar\" target=\"_blank\">Kickstarter\u003c/a>.\u003c/p>\n\u003cdiv class->\u003ciframe width=\"560\" height=\"420\" src=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar/widget/video.html\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>The Kickstarter is still open for funding until tomorrow, but $28,000 has already been raised. And, no wonder. The rewards for donations are mostly food credits to use once the windows open. A $100 pledge could get you $115 in food. Chang says Kitchener then pays all those credits to the vendors when they're redeemed, but it was necessary to have the money upfront in order to get the windows up and running.\u003c/p>\n\u003cfigure id=\"attachment_78466\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia-186x290.jpg\" alt=\"Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"186\" height=\"290\" class=\"size-medium wp-image-78466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>\"We consider it a loan,\" said Chang.\u003c/p>\n\u003cp>The plans have already been approved by the Oakland Health Department and Chang simply has to get final permits from the planning department. She's also made a request to create a parklet with tables and chairs so that people can enjoy their food next to the windows. \u003c/p>\n\u003cp>The windows, to be called The Kitchener Snack Bar, could be open as soon as April. Once they are, Kitchener will advertise the schedule of who is serving up food on its website as well as on the marquee in front. Ultimately, there will be regular hours (with late night hours on weekends) and, ideally, a regular rotation of certain food-makers on certain days. That way you know when to get your empanadas and when to load upon cupcakes! \u003c/p>\n\u003cp>While there are a handful of incubator kitchens around the Bay Area like \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a> in San Francisco and \u003ca href=\"http://rencentermarin.org/open-kitchen/\" target=\"_blank\">the Renaissance Center\u003c/a> in Marin County and there are certainly a wealth of pop-ups and food truck markets, the creation of rotating take-out in a brick-and-mortar location with different fresh local food may be a new (and delicious) take on creating a way for the wealth of Bay Area food makers to get their goods to our mouths.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>\u003c/strong>\u003cbr>\n372 24th St., Oakland\u003cbr>\n510-835-5885\u003cbr>\n\u003ca href=\"https://www.facebook.com/KitchenerOAK\" target=\"_blank\">www.facebook.com/KitchenerOAK\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Order Up! Food Businesses Find an Appetite for Bitcoin",
"title": "Order Up! Food Businesses Find an Appetite for Bitcoin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78361\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180991506_wide-593dd75d67c04080108a669092e043a876fa7ec1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180991506_wide-593dd75d67c04080108a669092e043a876fa7ec1.jpg\" alt=\"Bitcoin isn't just for shady business — it can also buy you some delicious goodness. The Old Fitzroy pub in Sydney, Australia, is one of many food and drink businesses beginning to accept Bitcoin as a valid method of payment. Photo: Cameron Spencer/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bitcoin isn't just for shady business — it can also buy you some delicious goodness. The Old Fitzroy pub in Sydney, Australia, is one of many food and drink businesses beginning to accept Bitcoin as a valid method of payment. Photo: Cameron Spencer/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/275858587/order-up-food-businesses-find-an-appetite-for-bitcoin\" target=\"_blank\">The Salt at NPR Food \u003c/a>(2/18/2014)\u003c/p>\n\u003cp>Hungry for a Philly cheesesteak or a hot Reuben sandwich? That'll be about 0.001 bitcoin, please.\u003c/p>\n\u003cp>From restaurants to breweries, to even your \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/12/have-bitcoin-to-burn-next-stop-could-be-the-farm/\">local farmers market\u003c/a> and \u003ca href=\"http://www.reddit.com/r/Bitcoin/comments/1u1g2u/these_adorable_little_girls_just_sold_me/\">lemonade stand\u003c/a>, the popular cryptocurrency has inched its ways into the food industry, as more vendors consider it a valid form of payment.\u003c/p>\n\u003cp>Unlike cash or credit, Bitcoin is an invisible currency that exists only online and can be transferred from person to person sans a centralized government or bank.\u003c/p>\n\u003cp>Today, you can use the virtual money to order Thai food and pizza through services like \u003ca href=\"Foodler\">Foodler\u003c/a> and \u003ca href=\"http://pizzaforcoins.com/\">Pizza For Coins\u003c/a>. There's a Subway in Allentown, Penn., that will gladly trade you a toasty 12-foot sub for the intangible currency. And sprinkled throughout the country are a handful of food trucks that have been testing Bitcoin out in the streets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Heck, you can even use Bitcoin to prep for a zombie apocalypse at \u003ca href=\"http://www.survivalfood.com/bitcoin/\">SurvivalFood.com\u003c/a>.\u003c/p>\n\u003cp>And that's just in the U.S.\u003c/p>\n\u003cp>Overseas, you can spend the currency at the \u003ca href=\"http://www.thepinkcow.com/\">Pink Cow\u003c/a> café in Tokyo, \u003ca href=\"http://burgerbear.co.uk/\">Burger Bear\u003c/a> in London or the \u003ca href=\"https://www.facebook.com/TheOldFitzroyHotel\">Old Fitzroy\u003c/a> pub in Sydney, Australia, all of which are among the firsts to accept Bitcoin in their respective cities.\u003c/p>\n\u003cp>The digital currency is a welcomed alternative to credit cards for many small businesses. There's little risk in setting up a \u003ca href=\"https://bitcoin.org/en/choose-your-wallet\">Bitcoin wallet\u003c/a> for customers to directly transfer money into, and it beats the 3 percent merchant fee that vendors are charged for each credit card transaction. As the Huffington Post \u003ca href=\"http://www.huffingtonpost.com/2013/01/23/credit-cards-restaurants-cashless-dining_n_2482242.html\">reports\u003c/a>, last year 81 percent of money spent in American restaurants was charged to debit, credit or prepaid cards.\u003c/p>\n\u003cp>\"If you look at all of the transactions and all of those costs, they really add up,\" says \u003ca href=\"http://www.fuqua.duke.edu/faculty_research/faculty_directory/harvey/\">Campbell Harvey\u003c/a>, a financial economist at Duke University. So Bitcoin, he says, \"actually is an innovation that could potentially get rid of these transaction costs, and that makes it valuable.\"\u003c/p>\n\u003cp>But saving money is only part of the reason. For the owners of \u003ca href=\"http://peruvianbrothers.com/\">Peruvian Brothers\u003c/a>, the first Bitcoin-friendly food truck in D.C., it's all about giving their customers options.\u003c/p>\n\u003cp>\"In the food truck [business], we're all about allowing our customers to purchase their food anyway they'd like,\" says Peruvian Brothers co-founder Giuseppe Lanzone. \"And now, having them pay with Bitcoin is a different way to do it.\"\u003c/p>\n\u003cp>To pay, customers simply scan the QR code on the food truck, which reflects the real time exchange rate between bitcoins and dollars, and hit send.\u003c/p>\n\u003cp>Then there's the even bigger incentive: the potential profit from how much the value of a bitcoin fluctuates.\u003c/p>\n\u003cp>That's what got Wesley Kaake, owner of the \u003ca href=\"http://www.houseofhunger.com/\">House and Hunger\u003c/a> food truck in Minneapolis, interested. They made their first sale in Bitcoin back in May 2013, selling a sandwich and fries for $10 worth of bitcoins. At that time, he says, one bitcoin was worth roughly $80.\u003c/p>\n\u003cp>When Kaake talked to The Salt, the value of a bitcoin had surpassed $800. \"So holding on to that transaction alone, now knowing that it's 10 times that itself, I really did make a profit,\" Kaake says.\u003c/p>\n\u003cp>Since then, he's had a little under a dozen similar transactions – mainly from the more tech savvy crowd – and currently owns about 0.7 bitcoin altogether. Kaake says he has no plans to convert it to U.S. dollars until he hits a full bitcoin.\u003c/p>\n\u003cp>But just as the fluctuation can take you from rags to riches, bitcoin transactions can also go downhill for merchants. The value of the digital currency fell in the first week of February from a steady $850 to $700, according to \u003ca href=\"http://www.coindesk.com/price/\">CoinDesk\u003c/a>, which tracks current Bitcoin prices. Currently, the value hovers around the low-to-mid-$600s.\u003c/p>\n\u003cp>\"As a store of value, Bitcoin is very unreliable today,\" Harvey says. \"It is 10 times more volatile than the changes in the price of gold. It is 20 times more volatile than holding U.S. dollars.\"\u003c/p>\n\u003cp>That's why some food merchants, like Lanzone and his brother, Mario, have opted to cash in their bitcoin right after they make a sale.\u003c/p>\n\u003cp>The future of the 5-year-old Bitcoin is still uncertain. Millions of dollars' worth of bitcoins were seized from the infamous bust of \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/10/03/228579712/the-man-behind-the-shadowy-illicit-drug-market-silk-road\">Silk Road\u003c/a>, a shadowy illicit online marketplace, and Bitcoin prices have taken a nosedive in the past months. Just last week, a glitch in Mt. Gox, the leading Bitcoin exchange site, made prices drop once again.\u003c/p>\n\u003cp>Bitcoin may be the highest profile and most widely established of all digital currencies, but more than \u003ca href=\"http://coinmarketcap.com/\">100 different kinds\u003c/a> exist, and Harvey says the concept of cryptocurrency may not be going away anytime soon.\u003c/p>\n\u003cp>\"The basic idea is a good idea,\" he says. \"That is, to make the exchange of ownership more efficient.\"\u003c/p>\n\u003cp>So what if – knock on wood – Bitcoin does become obsolete? Kaake says he won't have any regrets.\u003c/p>\n\u003cp>\"Ultimately, I can at least say that I was a part of it,\" he told The Salt, adding that he has faith that the Bitcoin is here to stay.\u003c/p>\n\u003cp>\"I do see more regulations coming and a lot more of an uphill battle for it,\" he says. \"But I guess I don't have a fear that it will go away completely and lose all of its value.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "From a Subway sandwich shop to a Peruvian chicken food truck, customers have a growing number of options for satisfying their hunger with Bitcoin. For food vendors, accepting the virtual currency offers substantial financial benefits – and risks, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78361\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180991506_wide-593dd75d67c04080108a669092e043a876fa7ec1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180991506_wide-593dd75d67c04080108a669092e043a876fa7ec1.jpg\" alt=\"Bitcoin isn't just for shady business — it can also buy you some delicious goodness. The Old Fitzroy pub in Sydney, Australia, is one of many food and drink businesses beginning to accept Bitcoin as a valid method of payment. Photo: Cameron Spencer/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bitcoin isn't just for shady business — it can also buy you some delicious goodness. The Old Fitzroy pub in Sydney, Australia, is one of many food and drink businesses beginning to accept Bitcoin as a valid method of payment. Photo: Cameron Spencer/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/275858587/order-up-food-businesses-find-an-appetite-for-bitcoin\" target=\"_blank\">The Salt at NPR Food \u003c/a>(2/18/2014)\u003c/p>\n\u003cp>Hungry for a Philly cheesesteak or a hot Reuben sandwich? That'll be about 0.001 bitcoin, please.\u003c/p>\n\u003cp>From restaurants to breweries, to even your \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/12/have-bitcoin-to-burn-next-stop-could-be-the-farm/\">local farmers market\u003c/a> and \u003ca href=\"http://www.reddit.com/r/Bitcoin/comments/1u1g2u/these_adorable_little_girls_just_sold_me/\">lemonade stand\u003c/a>, the popular cryptocurrency has inched its ways into the food industry, as more vendors consider it a valid form of payment.\u003c/p>\n\u003cp>Unlike cash or credit, Bitcoin is an invisible currency that exists only online and can be transferred from person to person sans a centralized government or bank.\u003c/p>\n\u003cp>Today, you can use the virtual money to order Thai food and pizza through services like \u003ca href=\"Foodler\">Foodler\u003c/a> and \u003ca href=\"http://pizzaforcoins.com/\">Pizza For Coins\u003c/a>. There's a Subway in Allentown, Penn., that will gladly trade you a toasty 12-foot sub for the intangible currency. And sprinkled throughout the country are a handful of food trucks that have been testing Bitcoin out in the streets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Heck, you can even use Bitcoin to prep for a zombie apocalypse at \u003ca href=\"http://www.survivalfood.com/bitcoin/\">SurvivalFood.com\u003c/a>.\u003c/p>\n\u003cp>And that's just in the U.S.\u003c/p>\n\u003cp>Overseas, you can spend the currency at the \u003ca href=\"http://www.thepinkcow.com/\">Pink Cow\u003c/a> café in Tokyo, \u003ca href=\"http://burgerbear.co.uk/\">Burger Bear\u003c/a> in London or the \u003ca href=\"https://www.facebook.com/TheOldFitzroyHotel\">Old Fitzroy\u003c/a> pub in Sydney, Australia, all of which are among the firsts to accept Bitcoin in their respective cities.\u003c/p>\n\u003cp>The digital currency is a welcomed alternative to credit cards for many small businesses. There's little risk in setting up a \u003ca href=\"https://bitcoin.org/en/choose-your-wallet\">Bitcoin wallet\u003c/a> for customers to directly transfer money into, and it beats the 3 percent merchant fee that vendors are charged for each credit card transaction. As the Huffington Post \u003ca href=\"http://www.huffingtonpost.com/2013/01/23/credit-cards-restaurants-cashless-dining_n_2482242.html\">reports\u003c/a>, last year 81 percent of money spent in American restaurants was charged to debit, credit or prepaid cards.\u003c/p>\n\u003cp>\"If you look at all of the transactions and all of those costs, they really add up,\" says \u003ca href=\"http://www.fuqua.duke.edu/faculty_research/faculty_directory/harvey/\">Campbell Harvey\u003c/a>, a financial economist at Duke University. So Bitcoin, he says, \"actually is an innovation that could potentially get rid of these transaction costs, and that makes it valuable.\"\u003c/p>\n\u003cp>But saving money is only part of the reason. For the owners of \u003ca href=\"http://peruvianbrothers.com/\">Peruvian Brothers\u003c/a>, the first Bitcoin-friendly food truck in D.C., it's all about giving their customers options.\u003c/p>\n\u003cp>\"In the food truck [business], we're all about allowing our customers to purchase their food anyway they'd like,\" says Peruvian Brothers co-founder Giuseppe Lanzone. \"And now, having them pay with Bitcoin is a different way to do it.\"\u003c/p>\n\u003cp>To pay, customers simply scan the QR code on the food truck, which reflects the real time exchange rate between bitcoins and dollars, and hit send.\u003c/p>\n\u003cp>Then there's the even bigger incentive: the potential profit from how much the value of a bitcoin fluctuates.\u003c/p>\n\u003cp>That's what got Wesley Kaake, owner of the \u003ca href=\"http://www.houseofhunger.com/\">House and Hunger\u003c/a> food truck in Minneapolis, interested. They made their first sale in Bitcoin back in May 2013, selling a sandwich and fries for $10 worth of bitcoins. At that time, he says, one bitcoin was worth roughly $80.\u003c/p>\n\u003cp>When Kaake talked to The Salt, the value of a bitcoin had surpassed $800. \"So holding on to that transaction alone, now knowing that it's 10 times that itself, I really did make a profit,\" Kaake says.\u003c/p>\n\u003cp>Since then, he's had a little under a dozen similar transactions – mainly from the more tech savvy crowd – and currently owns about 0.7 bitcoin altogether. Kaake says he has no plans to convert it to U.S. dollars until he hits a full bitcoin.\u003c/p>\n\u003cp>But just as the fluctuation can take you from rags to riches, bitcoin transactions can also go downhill for merchants. The value of the digital currency fell in the first week of February from a steady $850 to $700, according to \u003ca href=\"http://www.coindesk.com/price/\">CoinDesk\u003c/a>, which tracks current Bitcoin prices. Currently, the value hovers around the low-to-mid-$600s.\u003c/p>\n\u003cp>\"As a store of value, Bitcoin is very unreliable today,\" Harvey says. \"It is 10 times more volatile than the changes in the price of gold. It is 20 times more volatile than holding U.S. dollars.\"\u003c/p>\n\u003cp>That's why some food merchants, like Lanzone and his brother, Mario, have opted to cash in their bitcoin right after they make a sale.\u003c/p>\n\u003cp>The future of the 5-year-old Bitcoin is still uncertain. Millions of dollars' worth of bitcoins were seized from the infamous bust of \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/10/03/228579712/the-man-behind-the-shadowy-illicit-drug-market-silk-road\">Silk Road\u003c/a>, a shadowy illicit online marketplace, and Bitcoin prices have taken a nosedive in the past months. Just last week, a glitch in Mt. Gox, the leading Bitcoin exchange site, made prices drop once again.\u003c/p>\n\u003cp>Bitcoin may be the highest profile and most widely established of all digital currencies, but more than \u003ca href=\"http://coinmarketcap.com/\">100 different kinds\u003c/a> exist, and Harvey says the concept of cryptocurrency may not be going away anytime soon.\u003c/p>\n\u003cp>\"The basic idea is a good idea,\" he says. \"That is, to make the exchange of ownership more efficient.\"\u003c/p>\n\u003cp>So what if – knock on wood – Bitcoin does become obsolete? Kaake says he won't have any regrets.\u003c/p>\n\u003cp>\"Ultimately, I can at least say that I was a part of it,\" he told The Salt, adding that he has faith that the Bitcoin is here to stay.\u003c/p>\n\u003cp>\"I do see more regulations coming and a lot more of an uphill battle for it,\" he says. \"But I guess I don't have a fear that it will go away completely and lose all of its value.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trends that Fed and Fueled the Bay Area in 2013",
"title": "Food Trends that Fed and Fueled the Bay Area in 2013",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75396\" class=\"wp-caption aligncenter\" style=\"max-width: 936px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\" alt=\"There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\" width=\"936\" height=\"374\" class=\"size-full wp-image-75396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Starting on a sad note, there was an unusual wave of fires at Bay Area restaurants this year -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\" title=\"Alice Waters Talks About Chez Panisse Fire (VIDEO)\" target=\"_blank\">Chez Panisse\u003c/a>, \u003ca href=\"http://missionlocal.org/2013/10/maverick-could-be-closed-for-a-year-after-fire/\">Maverick\u003c/a>, \u003ca href=\"http://www.sfgate.com/default/article/Popular-Oakland-restaurant-burns-4499625.php\">Merritt Restaurant & Bakery\u003c/a>, and \u003ca href=\"http://sf.eater.com/archives/2013/05/31/chez_spencer_gutted_in_earlymorning_fire.php\">Chez Spencer\u003c/a> were among the casualties. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen. She says she is shaken up. Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\">pic.twitter.com/p7WOE5o0fB\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/statuses/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"//platform.twitter.com/widgets.js\">//platform.twitter.com/widgets.js\u003c/a>\u003c/p>\n\u003cp>Popular food and beverages trends like gluten-free foods and homebrewing took off this year, while others fizzled. Here were some of the food trends that couldn't be missed in 2013.\u003c/p>\n\u003cfigure id=\"attachment_67413\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"624\" height=\"467\" class=\"size-full wp-image-67413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free:\u003c/strong> Gluten-free food went so mainstream in 2013 that it became \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/\" target=\"_blank\">the butt of jokes even from places like Hallmark and the Disney Channel\u003c/a>. But, that didn't stop people with gluten intolerance and those who choose to avoid gluten from advocating for their favorite foods. The year kicked off with an agreement from the Department of Justice that \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\" target=\"_blank\">colleges need to provide gluten-free food for students under the Americans with Disabilities Act\u003c/a>. Then, at the beginning of August, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/fda-approves-gluten-free-label/\" target=\"_blank\">the FDA approved a gluten-free label\u003c/a> that came with some regulations over the title. While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/26/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease/\" target=\"_blank\">doctors haven't quite been able to figure out what has brought on the rise in Celiac Disease\u003c/a>, marked by your body's rejection of gluten, that hasn't stopped a whole lot of chefs and celebrity chefs from coming out with books, shows and diets touting a gluten-free lifestyle. Will the frenzy come back down to a sustainable level in 2014 or will gluten-free become the new normal?\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\" class=\"size-full wp-image-68303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local and Freshly-Milled Grains:\u003c/strong> Maybe it's a reaction to the gluten-free trend, but bakers and millers pushed back, touting their own local, fresh grains. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain-revolution-what-does-100-whole-wheat-mean/\" target=\"_blank\">Community Grains, headed up by Oliveto owner Bob Klien\u003c/a>, was \u003ca href=\"http://www.sfweekly.com/2013-11-27/restaurants/wheat-flour-tartine-community-grains/\" target=\"_blank\">all over the news in 2013\u003c/a> as they pushed for (and sold) authentic, freshly-milled whole wheat flour. It attracted big names, like Michael Pollan and Tartine baker Chad Robertson, and it was the spearhead of what may be \u003ca href=\"http://www.sfweekly.com/2013-12-04/restaurants/rising-tide-acme-bread-almanac-brewing-st-george-spirits/\" target=\"_blank\">the next big Bay Area food movement\u003c/a>. With high-end chefs having sourced nearly everything else on the menu, the logical next step is artisanal flour and farm-to-table grain -- or \u003ca href=\"http://www.latimes.com/food/la-fo-farmers-market-online-20131005,0,7505648.story#axzz2ny4tV35I\" target=\"_blank\">farm-to-toaster\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_44055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-1024x574.jpg\" alt=\"Food trucks gather in San Francisco. \" width=\"1024\" height=\"574\" class=\"size-large wp-image-44055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food trucks gather in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pop-ups and Food Trucks Grow Up:\u003c/strong> Pop-up restaurants and food trucks are so common in the Bay Area that they're finally starting to grow out of their infant phase and become full-fledged adults -- sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/this-elegant-whimsical-pop-up-dinner-party-had-4000-guests/\" target=\"_blank\">very, very large adults\u003c/a>. For some places, this meant the pop-ups got a semi-permanent home in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/new-bayview-pop-up-community-market-market-on-third/\" target=\"_blank\">a community market\u003c/a> or the food trucks gained a regular day and place. For many of the on-the-go venues, though, growing up meant finally growing into a brick-and-mortar location, like \u003ca href=\"http://www.bizjournals.com/jacksonville/news/2013/11/13/corner-taco-food-truck-to-go.html?page=all\" target=\"_blank\">Corner Taco\u003c/a> and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/06/03/bacon-bacon-is-moving-into-brick-and-mortar-in-the-mission/\" target=\"_blank\">Bacon Bacon\u003c/a>. Often, they did this with the help of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/04/what-are-the-most-popular-crowdfunded-food-projects/\" target=\"_blank\">crowdfunding\u003c/a>. The whole movement has raised \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/06/kqeds-forum-putting-the-brakes-on-food-trucks/\" target=\"_blank\">more than a few questions from city officials about what constitutes a food truck and how they should be regulated\u003c/a>. Expect the food truck/pop-up wars to continue -- and hopefully flame out -- in 2014.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1-1024x940.jpg\" alt=\"Five cronuts from around the Bay Area. Photo: Kelly O'Mara\" width=\"1024\" height=\"940\" class=\"size-large wp-image-67786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five cronuts from around the Bay Area. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mash-ups:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" target=\"_blank\">Cronuts, cronuts, cronuts\u003c/a>. The donut-croissant combo was so hip in 2013 that its hipness didn't even last the year. The dessert masquerading as breakfast may be passe now, but it spawned an entire cottage industry of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/31/food-mash-ups-the-most-popular-combos-of-the-dying-craze/\" target=\"_blank\">food mash-ups\u003c/a>. There were \u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">chicken waffle tenders\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>. And, with chain restaurants and packaged food jumping into the game, 2014 will either see more crazy combos or will mark \u003ca href=\"http://nypost.com/2013/10/26/has-the-culinary-mash-up-trend-gone-too-far/\" target=\"_blank\">the end of the mash-up craze\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_71989\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks-1024x767.jpg\" alt=\"Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\" width=\"1024\" height=\"767\" class=\"size-large wp-image-71989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicing:\u003c/strong> If Starbucks is doing something, then you know it must be a big money-maker. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/starbucks-pours-money-and-health-hype-into-pricey-juice/\" target=\"_blank\">Healthy juice got so big this year that Starbucks announced it was opening a juicery in California to quadruple its production of its juice line\u003c/a>. The juice industry -- widely perceived by consumers as healthy and just like eating fruit/vegetables -- is projected to grow by 4-8% per year. People drink juices for drinks, for meals, for diets. \u003ca href=\"http://www.stuff.co.nz/life-style/wellbeing/9427452/The-silly-and-dangerous-juicing-fad\" target=\"_blank\">The juice cleanse has become a status symbol of celebrities\u003c/a>. Local juicers even started mixing up their own drinks and \u003ca href=\"http://www.sfgate.com/style/article/Bay-Area-juice-cleanse-delivery-services-4166046.php\" target=\"_blank\">delivering them to Bay Area residents' front doors\u003c/a>. Now, juicing is so big, \u003ca href=\"http://www.slate.com/articles/double_x/doublex/2013/11/juice_cleanses_not_healthy_not_virtuous_just_expensive.html\" target=\"_blank\">it's spawning hate columns\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local Beer, Spirits and Sodas, Homebrew:\u003c/strong> Sure, the Bay Area's always been a wine-centric region. But, in 2013, other beverages started to catch up. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\" target=\"_blank\">Local cider\u003c/a> and local spirits all got a boost this year from Bay Area brewers and distillers. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\" target=\"_blank\">Local mead companies\u003c/a> joined in -- making everyone have to learn what mead is. Even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/15/botanical-sodas-love-potions-at-the-fizzary/\" target=\"_blank\">local high-end sodas weren't to be missed\u003c/a>. And, while some of the drinkers were making their brews to sell, plenty more were making them for their own enjoyment. Homebrewing went from a niche hobby to, well, a less niche hobby, with plenty of Bay Area brewers \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/18/bay-area-home-brewers-opt-for-homegrown-hops/\" target=\"_blank\">growing their hops at home\u003c/a>. Even some breweries tried to plant their hops closer to home \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\" target=\"_blank\">in Oakland's parks and storefronts\u003c/a>. The craft brewery movement, in a region where local is already a keyword, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/05/who-grew-your-pint-how-craft-brews-boost-local-farmers/\" target=\"_blank\">gave a boost local farmers\u003c/a> who supplied the grains and ingredients. Will the craft breweries and distilleries become too big to be craft next year?\u003c/p>\n\u003cfigure id=\"attachment_75145\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-e1387218393374.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-1024x575.jpg\" alt=\"Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-75145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sriracha:\u003c/strong> No summary of the year would be complete without tales of the Sriracha-pocalypse. The factory that makes the hot sauce was shut down per a judge's order, prompting \u003ca href=\"http://eater.com/archives/2013/11/27/judge-orders-sriracha-factory-to-halt-odormaking-operations.php\" target=\"_blank\">everyone to lose their minds and start collecting the little jars like it was the end of days\u003c/a>. Then,\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/16/sriracha-first-the-crisis-now-the-movie/\" target=\"_blank\"> there was a movie\u003c/a>. And, \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/12/listen_to_the_new_anthem_of_th.php\" target=\"_blank\">now sriracha has a song\u003c/a>. Sing the Sriracha anthem as you stockpile the hot sauce before the New Year and the coming doomsday.\u003c/p>\n\u003ch3>What were your favorite food trends in 2013?\u003c/h3>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "75395 http://blogs.kqed.org/bayareabites/?p=75395",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75396\" class=\"wp-caption aligncenter\" style=\"max-width: 936px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\" alt=\"There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\" width=\"936\" height=\"374\" class=\"size-full wp-image-75396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Starting on a sad note, there was an unusual wave of fires at Bay Area restaurants this year -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\" title=\"Alice Waters Talks About Chez Panisse Fire (VIDEO)\" target=\"_blank\">Chez Panisse\u003c/a>, \u003ca href=\"http://missionlocal.org/2013/10/maverick-could-be-closed-for-a-year-after-fire/\">Maverick\u003c/a>, \u003ca href=\"http://www.sfgate.com/default/article/Popular-Oakland-restaurant-burns-4499625.php\">Merritt Restaurant & Bakery\u003c/a>, and \u003ca href=\"http://sf.eater.com/archives/2013/05/31/chez_spencer_gutted_in_earlymorning_fire.php\">Chez Spencer\u003c/a> were among the casualties. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen. She says she is shaken up. Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\">pic.twitter.com/p7WOE5o0fB\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/statuses/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"//platform.twitter.com/widgets.js\">//platform.twitter.com/widgets.js\u003c/a>\u003c/p>\n\u003cp>Popular food and beverages trends like gluten-free foods and homebrewing took off this year, while others fizzled. Here were some of the food trends that couldn't be missed in 2013.\u003c/p>\n\u003cfigure id=\"attachment_67413\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"624\" height=\"467\" class=\"size-full wp-image-67413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free:\u003c/strong> Gluten-free food went so mainstream in 2013 that it became \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/\" target=\"_blank\">the butt of jokes even from places like Hallmark and the Disney Channel\u003c/a>. But, that didn't stop people with gluten intolerance and those who choose to avoid gluten from advocating for their favorite foods. The year kicked off with an agreement from the Department of Justice that \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\" target=\"_blank\">colleges need to provide gluten-free food for students under the Americans with Disabilities Act\u003c/a>. Then, at the beginning of August, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/fda-approves-gluten-free-label/\" target=\"_blank\">the FDA approved a gluten-free label\u003c/a> that came with some regulations over the title. While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/26/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease/\" target=\"_blank\">doctors haven't quite been able to figure out what has brought on the rise in Celiac Disease\u003c/a>, marked by your body's rejection of gluten, that hasn't stopped a whole lot of chefs and celebrity chefs from coming out with books, shows and diets touting a gluten-free lifestyle. Will the frenzy come back down to a sustainable level in 2014 or will gluten-free become the new normal?\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\" class=\"size-full wp-image-68303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local and Freshly-Milled Grains:\u003c/strong> Maybe it's a reaction to the gluten-free trend, but bakers and millers pushed back, touting their own local, fresh grains. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain-revolution-what-does-100-whole-wheat-mean/\" target=\"_blank\">Community Grains, headed up by Oliveto owner Bob Klien\u003c/a>, was \u003ca href=\"http://www.sfweekly.com/2013-11-27/restaurants/wheat-flour-tartine-community-grains/\" target=\"_blank\">all over the news in 2013\u003c/a> as they pushed for (and sold) authentic, freshly-milled whole wheat flour. It attracted big names, like Michael Pollan and Tartine baker Chad Robertson, and it was the spearhead of what may be \u003ca href=\"http://www.sfweekly.com/2013-12-04/restaurants/rising-tide-acme-bread-almanac-brewing-st-george-spirits/\" target=\"_blank\">the next big Bay Area food movement\u003c/a>. With high-end chefs having sourced nearly everything else on the menu, the logical next step is artisanal flour and farm-to-table grain -- or \u003ca href=\"http://www.latimes.com/food/la-fo-farmers-market-online-20131005,0,7505648.story#axzz2ny4tV35I\" target=\"_blank\">farm-to-toaster\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_44055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-1024x574.jpg\" alt=\"Food trucks gather in San Francisco. \" width=\"1024\" height=\"574\" class=\"size-large wp-image-44055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food trucks gather in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pop-ups and Food Trucks Grow Up:\u003c/strong> Pop-up restaurants and food trucks are so common in the Bay Area that they're finally starting to grow out of their infant phase and become full-fledged adults -- sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/this-elegant-whimsical-pop-up-dinner-party-had-4000-guests/\" target=\"_blank\">very, very large adults\u003c/a>. For some places, this meant the pop-ups got a semi-permanent home in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/new-bayview-pop-up-community-market-market-on-third/\" target=\"_blank\">a community market\u003c/a> or the food trucks gained a regular day and place. For many of the on-the-go venues, though, growing up meant finally growing into a brick-and-mortar location, like \u003ca href=\"http://www.bizjournals.com/jacksonville/news/2013/11/13/corner-taco-food-truck-to-go.html?page=all\" target=\"_blank\">Corner Taco\u003c/a> and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/06/03/bacon-bacon-is-moving-into-brick-and-mortar-in-the-mission/\" target=\"_blank\">Bacon Bacon\u003c/a>. Often, they did this with the help of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/04/what-are-the-most-popular-crowdfunded-food-projects/\" target=\"_blank\">crowdfunding\u003c/a>. The whole movement has raised \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/06/kqeds-forum-putting-the-brakes-on-food-trucks/\" target=\"_blank\">more than a few questions from city officials about what constitutes a food truck and how they should be regulated\u003c/a>. Expect the food truck/pop-up wars to continue -- and hopefully flame out -- in 2014.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1-1024x940.jpg\" alt=\"Five cronuts from around the Bay Area. Photo: Kelly O'Mara\" width=\"1024\" height=\"940\" class=\"size-large wp-image-67786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five cronuts from around the Bay Area. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mash-ups:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" target=\"_blank\">Cronuts, cronuts, cronuts\u003c/a>. The donut-croissant combo was so hip in 2013 that its hipness didn't even last the year. The dessert masquerading as breakfast may be passe now, but it spawned an entire cottage industry of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/31/food-mash-ups-the-most-popular-combos-of-the-dying-craze/\" target=\"_blank\">food mash-ups\u003c/a>. There were \u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">chicken waffle tenders\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>. And, with chain restaurants and packaged food jumping into the game, 2014 will either see more crazy combos or will mark \u003ca href=\"http://nypost.com/2013/10/26/has-the-culinary-mash-up-trend-gone-too-far/\" target=\"_blank\">the end of the mash-up craze\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_71989\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks-1024x767.jpg\" alt=\"Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\" width=\"1024\" height=\"767\" class=\"size-large wp-image-71989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicing:\u003c/strong> If Starbucks is doing something, then you know it must be a big money-maker. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/starbucks-pours-money-and-health-hype-into-pricey-juice/\" target=\"_blank\">Healthy juice got so big this year that Starbucks announced it was opening a juicery in California to quadruple its production of its juice line\u003c/a>. The juice industry -- widely perceived by consumers as healthy and just like eating fruit/vegetables -- is projected to grow by 4-8% per year. People drink juices for drinks, for meals, for diets. \u003ca href=\"http://www.stuff.co.nz/life-style/wellbeing/9427452/The-silly-and-dangerous-juicing-fad\" target=\"_blank\">The juice cleanse has become a status symbol of celebrities\u003c/a>. Local juicers even started mixing up their own drinks and \u003ca href=\"http://www.sfgate.com/style/article/Bay-Area-juice-cleanse-delivery-services-4166046.php\" target=\"_blank\">delivering them to Bay Area residents' front doors\u003c/a>. Now, juicing is so big, \u003ca href=\"http://www.slate.com/articles/double_x/doublex/2013/11/juice_cleanses_not_healthy_not_virtuous_just_expensive.html\" target=\"_blank\">it's spawning hate columns\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local Beer, Spirits and Sodas, Homebrew:\u003c/strong> Sure, the Bay Area's always been a wine-centric region. But, in 2013, other beverages started to catch up. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\" target=\"_blank\">Local cider\u003c/a> and local spirits all got a boost this year from Bay Area brewers and distillers. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\" target=\"_blank\">Local mead companies\u003c/a> joined in -- making everyone have to learn what mead is. Even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/15/botanical-sodas-love-potions-at-the-fizzary/\" target=\"_blank\">local high-end sodas weren't to be missed\u003c/a>. And, while some of the drinkers were making their brews to sell, plenty more were making them for their own enjoyment. Homebrewing went from a niche hobby to, well, a less niche hobby, with plenty of Bay Area brewers \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/18/bay-area-home-brewers-opt-for-homegrown-hops/\" target=\"_blank\">growing their hops at home\u003c/a>. Even some breweries tried to plant their hops closer to home \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\" target=\"_blank\">in Oakland's parks and storefronts\u003c/a>. The craft brewery movement, in a region where local is already a keyword, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/05/who-grew-your-pint-how-craft-brews-boost-local-farmers/\" target=\"_blank\">gave a boost local farmers\u003c/a> who supplied the grains and ingredients. Will the craft breweries and distilleries become too big to be craft next year?\u003c/p>\n\u003cfigure id=\"attachment_75145\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-e1387218393374.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-1024x575.jpg\" alt=\"Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-75145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sriracha:\u003c/strong> No summary of the year would be complete without tales of the Sriracha-pocalypse. The factory that makes the hot sauce was shut down per a judge's order, prompting \u003ca href=\"http://eater.com/archives/2013/11/27/judge-orders-sriracha-factory-to-halt-odormaking-operations.php\" target=\"_blank\">everyone to lose their minds and start collecting the little jars like it was the end of days\u003c/a>. Then,\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/16/sriracha-first-the-crisis-now-the-movie/\" target=\"_blank\"> there was a movie\u003c/a>. And, \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/12/listen_to_the_new_anthem_of_th.php\" target=\"_blank\">now sriracha has a song\u003c/a>. Sing the Sriracha anthem as you stockpile the hot sauce before the New Year and the coming doomsday.\u003c/p>\n\u003ch3>What were your favorite food trends in 2013?\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_74747\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/potatochips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/potatochips.jpg\" alt=\"Potato chips. Photo: Getty Images\" width=\"640\" height=\"360\" class=\"size-full wp-image-74747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato chips. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Should Food Stamp Users be Blocked from Buying Junk Food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201312030900\">Original Broadcast\u003c/a>:\u003cbr>\nTue, Dec 3, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/12/20131203aforum.mp3\"]\u003cbr>\nThe federal food stamp program, known as SNAP, supports one in seven Americans at a cost of around $80 billion each year. With almost 70 percent of adult Americans overweight, some nutrition advocates want to prohibit SNAP recipients from using food stamps to purchase junk food such as soda and chips. Opponents say that such restrictions would unfairly target the poor and limit their food options. KQED's Forum discusses the issue.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Lochhead, Washington correspondent for the San Francisco Chronicle\u003c/li>\n\u003cli>Jessica Bartholow, legislative advocate at the Western Center on Law and Poverty\u003c/li>\n\u003cli>Michele Simon, public health lawyer, president of the consulting firm Eat, Drink, Politics, and author of \"Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://dcentric.wamu.org/2011/05/snap-wic-ebt-whats-the-difference/\">SNAP, WIC, EBT -- What's the Difference\u003c/a> : WAMU.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/FoodStampsFollowtheMoneySimon.pdf\">Food Stamps: Follow the Money - Are Corporations Profiting from Hungry Americans?\u003c/a> : Report by Michele Simon\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/default/article/Major-split-over-buying-junk-food-with-federal-aid-5026595.php#page-2\">Major Split Over Buying Junk Food With Federal Aid\u003c/a> : SFGate.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The federal food stamp program, known as SNAP, supports one in seven Americans at a cost of around $80 billion each year. With almost 70 percent of adult Americans overweight, some nutrition advocates want to prohibit SNAP recipients from using food stamps to purchase junk food such as soda and chips. Opponents say that such restrictions would unfairly target the poor and limit their food options. KQED's Forum discusses the issue.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe federal food stamp program, known as SNAP, supports one in seven Americans at a cost of around $80 billion each year. With almost 70 percent of adult Americans overweight, some nutrition advocates want to prohibit SNAP recipients from using food stamps to purchase junk food such as soda and chips. Opponents say that such restrictions would unfairly target the poor and limit their food options. KQED's Forum discusses the issue.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Lochhead, Washington correspondent for the San Francisco Chronicle\u003c/li>\n\u003cli>Jessica Bartholow, legislative advocate at the Western Center on Law and Poverty\u003c/li>\n\u003cli>Michele Simon, public health lawyer, president of the consulting firm Eat, Drink, Politics, and author of \"Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://dcentric.wamu.org/2011/05/snap-wic-ebt-whats-the-difference/\">SNAP, WIC, EBT -- What's the Difference\u003c/a> : WAMU.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/FoodStampsFollowtheMoneySimon.pdf\">Food Stamps: Follow the Money - Are Corporations Profiting from Hungry Americans?\u003c/a> : Report by Michele Simon\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/default/article/Major-split-over-buying-junk-food-with-federal-aid-5026595.php#page-2\">Major Split Over Buying Junk Food With Federal Aid\u003c/a> : SFGate.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fast-Food Workers Cry Poverty Wages As McDonald's Buys Luxury Jet",
"title": "Fast-Food Workers Cry Poverty Wages As McDonald's Buys Luxury Jet",
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"content": "\u003cfigure id=\"attachment_74830\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-5_wide-472bda5cd09019d454ad6ab8eeb8f91f9dab35f9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-5_wide-472bda5cd09019d454ad6ab8eeb8f91f9dab35f9-1024x575.jpg\" alt=\"Fast-food workers march toward the Smithsonian's National Air and Space Museum in Washington, D.C., on Thursday. Similar rallies occurred in about 100 cities across the U.S. Photo: Morgan Walker/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fast-food workers march toward the Smithsonian's National Air and Space Museum in Washington, D.C., on Thursday. Similar rallies occurred in about 100 cities across the U.S. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248567592/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet\">The Salt at NPR Food\u003c/a> (12/5/13)\u003c/p>\n\u003cp>When you're making eight bucks an hour, which is pretty typical in the fast-food industry, it's tough to make ends meet.\u003c/p>\n\u003cp>And increasingly, the working poor are asking this question: Why am I living in poverty, even when I'm working full time?\u003c/p>\n\u003cp>That's the message that thousands of fast-food workers rallying Thursday in about 100 U.S. cities — from Oakland to Memphis to Washington, D.C. — want heard. A \u003ca href=\"http://livingwage.mit.edu/counties/11001\">living wage\u003c/a> in big cities is closer to $14 an hour, and it jumps to about $20 an hour for an adult supporting a child.\u003c/p>\n\u003cp>The protests are part of a growing campaign backed by a coalition of advocacy groups, religious organizations and union organizers aimed at raising fast-food wages to $15 an hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At at time when the fastest-growing jobs in the U.S. economy are also the lowest-paid, the issue of income inequality is on the lips of leaders worldwide.\u003c/p>\n\u003cfigure id=\"attachment_74831\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-6-a034999f8db4aa830d1073d5c6915b234f6150b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-6-a034999f8db4aa830d1073d5c6915b234f6150b4-290x217.jpg\" alt=\"Amal Mimish, an organizer with Good Jobs Nation, registers protesters at the fast-food-workers' rally in Washington, D.C., on Thursday. Photo: Morgan Walker/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amal Mimish, an organizer with Good Jobs Nation, registers protesters at the fast-food-workers' rally in Washington, D.C., on Thursday. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>From the \u003ca href=\"http://www.washingtonpost.com/business/economy/pope-francis-denounces-trickle-down-economic-theories-in-critique-of-inequality/2013/11/26/e17ffe4e-56b6-11e3-8304-caf30787c0a9_story.html\">remarks by Pope Francis\u003c/a> a few weeks back to President Obama's \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/12/04/248803175/income-inequality-challenge-of-our-time-obama-says\">speech\u003c/a> Wednesday, it's clear that there's growing unease about the divide between the haves and the have-nots.\u003c/p>\n\u003cp>And the image problem for the fast-food industry is exemplified by \u003ca href=\"http://action.ourfuture.org/p/dia/action3/common/public/?action_KEY=249&utm_source=self&utm_Medium=email&utm_Campaign=blst2\">this online petition\u003c/a> urging McDonald's chief executive officer, Donald Thompson, to cancel his order for another corporate jet until he pays all his employees a decent wage.\u003c/p>\n\u003cp>According to the petition, McDonald's \u003ca href=\"http://www.businessinsider.com/mcdonalds-and-starbucks-buy-jets-2013-10\">just bought\u003c/a> a $35 million luxury Bombardier jet for its corporate executives. Yet many of the company's employees make so little that they rely on public assistance to get by.\u003ca href=\"http://www.businessinsider.com/mcdonalds-and-starbucks-buy-jets-2013-10\">\u003c/a>\u003c/p>\n\u003cp>\"It's not right to impoverish your employees while sailing above them at a rate of $2,500 an hour,\" reads the petition started by the \u003ca href=\"http://ourfuture.org/\">Campaign For America's Future\u003c/a>. \"It's immoral to do it with a taxpayer subsidy.\"\u003c/p>\n\u003cp>In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/16/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers/\">study\u003c/a>, economists at the University of California, Berkeley, found that 52 percent of fast-food workers rely on taxpayer-funded public assistance programs, such as food stamps or Medicaid.\u003c/p>\n\u003cp>\"Taxpayers are subsidizing the low-wage model of these employers, who are making record profits in some cases,\" says \u003ca href=\"https://new.sipa.columbia.edu/faculty/dorian-warren\">Dorian Warren\u003c/a>, an associate professor at Columbia University who studies income inequality.\u003c/p>\n\u003cp>McDonald's didn't comment on the new round of protests Thursday. But back in October, a company spokeswoman \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">told\u003c/a> The Salt that McDonald's history is full of examples of individuals who worked their first job with the company and then went on to have successful careers — both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's \"does not determine wages set by our more than 3,000 U.S. franchises,\" a spokeswoman for the company says.\u003c/p>\n\u003cp>But at the restaurants run by the company — fewer than 10 percent of the roughly 14,000 McDonald's outlets in the U.S. — the spokeswoman explains, \"we pay salaries that begin at minimum wage, but range up from that figure, depending on the job and employee's experience level.\"\u003c/p>\n\u003cp>And according to an analysis by the financial information company \u003ca href=\"https://www.sageworks.com/\">Sageworks\u003c/a>, many franchise operators are seeing significant increases in sales revenue.\u003c/p>\n\u003cp>Over the past four years, privately held fast-food restaurants have seen profit margins nearly double, Sageworks found, while the restaurants' labor costs have remained flat.\u003c/p>\n\u003cp>So what will it take to push up wages? Depends on whom you ask.\u003c/p>\n\u003cp>Increasingly, politicians are under pressure to raise the federal minimum wage. The president made his case Thursday. And already, a patchwork of state and municipal pay hikes have been passed. For instance, New Jersey passed a ballot initiative to \u003ca href=\"http://www.raisetheminimumwage.com/media-center/entry/voters-approve-minimum-wage-increases-in-new-jersey-and-seatac-wa/\">raise its minimum wage\u003c/a> by $1 to $8.25 an hour. And many workers in the city of SeaTac, Wash. — home to the Seattle airport — will get a raise to $15 an hour.\u003c/p>\n\u003cp>\"The federal minimum wage has lagged behind the rising cost of living for the past four decades,\" says \u003ca href=\"http://www.nelp.org/site/about_us/policy_analyst8\">Jack Temple\u003c/a> of the National Employment Law Project.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.raisetheminimumwage.com/\">Raise The Minimum Wage\u003c/a>, a project of the National Employment Law Project, the minimum wage would be $10.74 if it had kept up with inflation over the past 40 years.\u003c/p>\n\u003cp>\"Workers' backs are against the wall,\" Temple says.\u003c/p>\n\u003cp>But not everyone agrees that raising the federal minimum wage will fix the problem. \"I would oppose raising the minimum wage to $15 an hour,\" says \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a> of the American Enterprise Institute.\u003c/p>\n\u003cp>Such a hike in wages would lead to higher prices at the fast-food counter for all of us, Strain says, and employers would hold back on hiring. In addition, fast-food chains might replace people with new automated technology, which could be cheaper over time, he says.\u003c/p>\n\u003cp>Strain favors responses that wouldn't put the onus on business owners, such as an expansion of the \u003ca href=\"http://www.irs.gov/Individuals/EITC-Home-Page--It%E2%80%99s-easier-than-ever-to-find-out-if-you-qualify-for-EITC\">earned income tax credit\u003c/a> or other subsidies.\u003c/p>\n\u003cp>Otherwise, free market economists say, low-skill workers run the risk of being priced out of the job market.\u003c/p>\n\u003cp>It's true that the fast-food industry has given lots of young workers a start in the job market. In fact, the current CEO of McDonald's started behind the counter of a Michigan McDonald's decades ago.\u003c/p>\n\u003cp>But at a time when \u003ca href=\"http://www.cepr.net/index.php/blogs/cepr-blog/slow-progress-for-fast-food-workers\">70 percent\u003c/a> of fast-food workers are in their 20s or older and one-quarter are raising children, the demands for higher wages are growing. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Thousands of restaurant workers protested Thursday in cities around the country, calling for an increase in wages to $15 an hour. Many fast-food workers make so little that they rely on public assistance to get by, even as profits at many franchises have nearly doubled in recent years. But not everyone agrees that raising the minimum wage will fix the problem.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74830\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-5_wide-472bda5cd09019d454ad6ab8eeb8f91f9dab35f9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-5_wide-472bda5cd09019d454ad6ab8eeb8f91f9dab35f9-1024x575.jpg\" alt=\"Fast-food workers march toward the Smithsonian's National Air and Space Museum in Washington, D.C., on Thursday. Similar rallies occurred in about 100 cities across the U.S. Photo: Morgan Walker/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fast-food workers march toward the Smithsonian's National Air and Space Museum in Washington, D.C., on Thursday. Similar rallies occurred in about 100 cities across the U.S. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248567592/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet\">The Salt at NPR Food\u003c/a> (12/5/13)\u003c/p>\n\u003cp>When you're making eight bucks an hour, which is pretty typical in the fast-food industry, it's tough to make ends meet.\u003c/p>\n\u003cp>And increasingly, the working poor are asking this question: Why am I living in poverty, even when I'm working full time?\u003c/p>\n\u003cp>That's the message that thousands of fast-food workers rallying Thursday in about 100 U.S. cities — from Oakland to Memphis to Washington, D.C. — want heard. A \u003ca href=\"http://livingwage.mit.edu/counties/11001\">living wage\u003c/a> in big cities is closer to $14 an hour, and it jumps to about $20 an hour for an adult supporting a child.\u003c/p>\n\u003cp>The protests are part of a growing campaign backed by a coalition of advocacy groups, religious organizations and union organizers aimed at raising fast-food wages to $15 an hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At at time when the fastest-growing jobs in the U.S. economy are also the lowest-paid, the issue of income inequality is on the lips of leaders worldwide.\u003c/p>\n\u003cfigure id=\"attachment_74831\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-6-a034999f8db4aa830d1073d5c6915b234f6150b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-6-a034999f8db4aa830d1073d5c6915b234f6150b4-290x217.jpg\" alt=\"Amal Mimish, an organizer with Good Jobs Nation, registers protesters at the fast-food-workers' rally in Washington, D.C., on Thursday. Photo: Morgan Walker/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amal Mimish, an organizer with Good Jobs Nation, registers protesters at the fast-food-workers' rally in Washington, D.C., on Thursday. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>From the \u003ca href=\"http://www.washingtonpost.com/business/economy/pope-francis-denounces-trickle-down-economic-theories-in-critique-of-inequality/2013/11/26/e17ffe4e-56b6-11e3-8304-caf30787c0a9_story.html\">remarks by Pope Francis\u003c/a> a few weeks back to President Obama's \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/12/04/248803175/income-inequality-challenge-of-our-time-obama-says\">speech\u003c/a> Wednesday, it's clear that there's growing unease about the divide between the haves and the have-nots.\u003c/p>\n\u003cp>And the image problem for the fast-food industry is exemplified by \u003ca href=\"http://action.ourfuture.org/p/dia/action3/common/public/?action_KEY=249&utm_source=self&utm_Medium=email&utm_Campaign=blst2\">this online petition\u003c/a> urging McDonald's chief executive officer, Donald Thompson, to cancel his order for another corporate jet until he pays all his employees a decent wage.\u003c/p>\n\u003cp>According to the petition, McDonald's \u003ca href=\"http://www.businessinsider.com/mcdonalds-and-starbucks-buy-jets-2013-10\">just bought\u003c/a> a $35 million luxury Bombardier jet for its corporate executives. Yet many of the company's employees make so little that they rely on public assistance to get by.\u003ca href=\"http://www.businessinsider.com/mcdonalds-and-starbucks-buy-jets-2013-10\">\u003c/a>\u003c/p>\n\u003cp>\"It's not right to impoverish your employees while sailing above them at a rate of $2,500 an hour,\" reads the petition started by the \u003ca href=\"http://ourfuture.org/\">Campaign For America's Future\u003c/a>. \"It's immoral to do it with a taxpayer subsidy.\"\u003c/p>\n\u003cp>In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/16/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers/\">study\u003c/a>, economists at the University of California, Berkeley, found that 52 percent of fast-food workers rely on taxpayer-funded public assistance programs, such as food stamps or Medicaid.\u003c/p>\n\u003cp>\"Taxpayers are subsidizing the low-wage model of these employers, who are making record profits in some cases,\" says \u003ca href=\"https://new.sipa.columbia.edu/faculty/dorian-warren\">Dorian Warren\u003c/a>, an associate professor at Columbia University who studies income inequality.\u003c/p>\n\u003cp>McDonald's didn't comment on the new round of protests Thursday. But back in October, a company spokeswoman \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">told\u003c/a> The Salt that McDonald's history is full of examples of individuals who worked their first job with the company and then went on to have successful careers — both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's \"does not determine wages set by our more than 3,000 U.S. franchises,\" a spokeswoman for the company says.\u003c/p>\n\u003cp>But at the restaurants run by the company — fewer than 10 percent of the roughly 14,000 McDonald's outlets in the U.S. — the spokeswoman explains, \"we pay salaries that begin at minimum wage, but range up from that figure, depending on the job and employee's experience level.\"\u003c/p>\n\u003cp>And according to an analysis by the financial information company \u003ca href=\"https://www.sageworks.com/\">Sageworks\u003c/a>, many franchise operators are seeing significant increases in sales revenue.\u003c/p>\n\u003cp>Over the past four years, privately held fast-food restaurants have seen profit margins nearly double, Sageworks found, while the restaurants' labor costs have remained flat.\u003c/p>\n\u003cp>So what will it take to push up wages? Depends on whom you ask.\u003c/p>\n\u003cp>Increasingly, politicians are under pressure to raise the federal minimum wage. The president made his case Thursday. And already, a patchwork of state and municipal pay hikes have been passed. For instance, New Jersey passed a ballot initiative to \u003ca href=\"http://www.raisetheminimumwage.com/media-center/entry/voters-approve-minimum-wage-increases-in-new-jersey-and-seatac-wa/\">raise its minimum wage\u003c/a> by $1 to $8.25 an hour. And many workers in the city of SeaTac, Wash. — home to the Seattle airport — will get a raise to $15 an hour.\u003c/p>\n\u003cp>\"The federal minimum wage has lagged behind the rising cost of living for the past four decades,\" says \u003ca href=\"http://www.nelp.org/site/about_us/policy_analyst8\">Jack Temple\u003c/a> of the National Employment Law Project.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.raisetheminimumwage.com/\">Raise The Minimum Wage\u003c/a>, a project of the National Employment Law Project, the minimum wage would be $10.74 if it had kept up with inflation over the past 40 years.\u003c/p>\n\u003cp>\"Workers' backs are against the wall,\" Temple says.\u003c/p>\n\u003cp>But not everyone agrees that raising the federal minimum wage will fix the problem. \"I would oppose raising the minimum wage to $15 an hour,\" says \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a> of the American Enterprise Institute.\u003c/p>\n\u003cp>Such a hike in wages would lead to higher prices at the fast-food counter for all of us, Strain says, and employers would hold back on hiring. In addition, fast-food chains might replace people with new automated technology, which could be cheaper over time, he says.\u003c/p>\n\u003cp>Strain favors responses that wouldn't put the onus on business owners, such as an expansion of the \u003ca href=\"http://www.irs.gov/Individuals/EITC-Home-Page--It%E2%80%99s-easier-than-ever-to-find-out-if-you-qualify-for-EITC\">earned income tax credit\u003c/a> or other subsidies.\u003c/p>\n\u003cp>Otherwise, free market economists say, low-skill workers run the risk of being priced out of the job market.\u003c/p>\n\u003cp>It's true that the fast-food industry has given lots of young workers a start in the job market. In fact, the current CEO of McDonald's started behind the counter of a Michigan McDonald's decades ago.\u003c/p>\n\u003cp>But at a time when \u003ca href=\"http://www.cepr.net/index.php/blogs/cepr-blog/slow-progress-for-fast-food-workers\">70 percent\u003c/a> of fast-food workers are in their 20s or older and one-quarter are raising children, the demands for higher wages are growing. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67816\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\">\u003cimg class=\"size-full wp-image-67816 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\" alt=\"A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>It's hard to say which came first in food mash-up history: the \u003ca title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" target=\"_blank\">Cronut \u003c/a>or the Doritos Loco Taco. Both paved the way for people to start throwing together foods and calling it innovation. Partially, it's simply out of necessity. Snack food makers introduce 2,000 new products every year, \u003ca href=\"http://online.wsj.com/news/articles/SB10001424052702303812104576441720328761938\" target=\"_blank\">according the the Wall Street Journal\u003c/a>, and they're running out of ideas. Partially, food mash-ups are simply \u003ca href=\"http://laist.com/2013/09/18/mash-up_moratorium_quit_it_with_the.php\" target=\"_blank\">a craze whose time may be coming to an end\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">Chicken waffle tenders\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"https://www.dunkindonuts.com/content/dunkindonuts/en/menu/food/sandwiches/breakfastsandwiches/Glazed_donut_breakfast_sandwich.html\" target=\"_blank\">Donut breakfast sandwiches\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://consumerist.com/2013/08/20/taco-bell-now-testing-waffle-tacos-filled-with-fruit-and-fried-chicken/\" target=\"_blank\">Waffle tacos\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>? \u003cstrong>Done\u003c/strong>, though that actually sounds pretty good.\u003c/p>\n\u003cp>Here are some of the most popular and tastiest sounding mash-ups.\u003c/p>\n\u003cp>Before the Cronut combined two sweet breakfast items, there was a Thanksgiving treat that combined not two, but three dinner entrees. The \u003cstrong>Turducken\u003c/strong> is a feat of food engineering wizardy: a chicken inside a duck inside a turkey. While you can buy Turducken already made, you can also try to make your own using this \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/turducken-recipe/index.html\" target=\"_blank\">Paula Deen recipe\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72686\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/14991743@N00/3461693930/in/photolist-6gU617-6gU65J-6kJk8h-6pyjtW-6pyjVC-7hnpYp-7iAyGw-7iRtoy-7iRzxd-7jtGMM-7jtGSi-7jxhhJ-7kuqan-7kXpS7-7kXrHw-7p82ue-7pbTtN-7qoPZS-7qu7MB-7queZF-7qxCye-7qxCDk-7qxGuF-7qxHCp-7qxKoZ-7qy6tu-7qyc19-7qBzPE-7qBCq7-7rTiR2-8mEyNU-9BDu43-9BAwNT-9BAyji-8XWsNe-7RtPw1-7Rqznv-8RkT7m-8RkT8w-8QQ8U6-8RrNSr-8RuVyu-8RuVpw-8RuVMY-8RrP8X-8RuVgm-8RrNBp-8RrP1Z-9E3q4X-7Pu5Hc-94Gvyh\">\u003cimg class=\"size-full wp-image-72686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/3461693930_a188db6422_z.jpg\" alt=\"The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to desserts, there's virtually no mash-up that can go badly. Throw together some sweets and call it something new. Putting Oreos in things is particularly hot right now, because who doesn't like Oreos? You can make \u003ca href=\"http://www.bakersroyale.com/cookies/oreo-stuffed-funfetti-cookies/\" target=\"_blank\">cookies with Oreos baked inside\u003c/a>. Or, stick a Reese's inside an Oreo and cover the whole thing in chocolate and create \u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\" target=\"_blank\">Reese's stuffed Oreos\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_72691\" class=\"wp-caption aligncenter\" style=\"max-width: 570px\">\u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\">\u003cimg class=\"size-full wp-image-72691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/IMG_4834.jpg\" alt=\"Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\" width=\"570\" height=\"370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has had its own food mash-ups. Around here \u003cstrong>the ramen burger\u003c/strong>, a burger with two buns made of ramen noodles, was on the menu at \u003ca href=\"http://www.nombesf.com/\" target=\"_blank\">Nombe\u003c/a> long before it became a hot New York item that people lined up down the block for. Now, the food truck pop-up restaurant \u003ca href=\"http://haparamensf.com/\" target=\"_blank\">Hapa Ramen\u003c/a> has come along and created an even more intense mash-up: \u003cstrong>cheeseburger ramen soup\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_72690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/65070045@N03/9450718289/in/photolist-fp8phM-bg3t9X-99QYh7-fygTss-gdozbg-geEhdx-8PikaW-dP51JK-8kptny-8qiJNV-a6VkHs-aCJ93Y-dkAYu3-ftLd42\">\u003cimg class=\"size-full wp-image-72690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9450718289_ae9da1e235_z.jpg\" alt=\"The Ramen Burger. Photo: sneurgaonkar/Flickr\" width=\"640\" height=\"474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramen Burger. Photo: sneurgaonkar/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is also home to the \u003cstrong>red velvet fried chicken\u003c/strong> -- fried chicken in red velvet cake batter and covered in red velvet crumbs. \u003ca href=\"http://americancupcake.com/\" target=\"_blank\">American Cupcake\u003c/a>, whose most famous item is the red velvet fried chicken, is making its name with odd food mash-ups that capitalize on the current craze, like cupcake pancakes and candy apple ribs.\u003c/p>\n\u003cfigure id=\"attachment_72696\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://www.flickr.com/photos/13304425@N02/5061432461/in/photolist-8HgawV-9gTREg-8C6tpV-8nLtjy-93tvUA-edu6uQ-8XbDYe-eYMkVC-eYAdm8-8XbDWc-fDfFKX-cr49S9-bFjfPx-bcwsag-9iGK4r-abxajH-cMHFEu-bipTg6-7Q58An-8XeFrW-8XeFtf-8XbE9i-8tWze6-e45yMS-fDfHT4-fR1DhE-f8tLkq-9aQoY3-97jT4H-8wWX9o-7Dsa7D-dPVtpR-8iYDU9-8iYDRS-bfzLbR-eh3C5t-dQZ9xe-fmbY8m-8XeFau-9gVfwx-8XbDUV-8XeFnQ-8XbE3X-8XbDZt-8XbE5i-8XbE2n-8XbDXc-eGFmRg-fs83vY-b8816i-e1SmkH\">\u003cimg class=\" wp-image-72696 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/5061432461_3448424c0c_z.jpg\" alt=\"Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\" width=\"448\" height=\"336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is even home to a lesser-known tasty mash-up. \u003cstrong>The chinito\u003c/strong>, a Chinese burrito, was created by \u003ca href=\"http://missionchinesefood.com/\" target=\"_blank\">Mission Chinese Food\u003c/a>. The chinito, which comes vegan or with Peking duck, is a Chinese donut stuffed with vegetables and meat and then wrapped in a rice noodle. Sounds gross, but \u003ca href=\"http://www.chow.com/food-news/51862/more-culinary-mash-ups\" target=\"_blank\">it's supposed to be delicious\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Has the mash-up craze reached its end? Or, will we be cursed/blessed with many more tasty and strange combinations?\u003c/p>\n\n",
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"excerpt": "The food mash-up craze -- combining two (or more) items into one -- has very nearly run its course. Here are some of the most popular food mash-ups.",
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"description": "The food mash-up craze -- combining two (or more) items into one -- has very nearly run its course. Here are some of the most popular food mash-ups.",
"title": "Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze | KQED",
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"headline": "Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67816\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\">\u003cimg class=\"size-full wp-image-67816 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\" alt=\"A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>It's hard to say which came first in food mash-up history: the \u003ca title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" target=\"_blank\">Cronut \u003c/a>or the Doritos Loco Taco. Both paved the way for people to start throwing together foods and calling it innovation. Partially, it's simply out of necessity. Snack food makers introduce 2,000 new products every year, \u003ca href=\"http://online.wsj.com/news/articles/SB10001424052702303812104576441720328761938\" target=\"_blank\">according the the Wall Street Journal\u003c/a>, and they're running out of ideas. Partially, food mash-ups are simply \u003ca href=\"http://laist.com/2013/09/18/mash-up_moratorium_quit_it_with_the.php\" target=\"_blank\">a craze whose time may be coming to an end\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">Chicken waffle tenders\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"https://www.dunkindonuts.com/content/dunkindonuts/en/menu/food/sandwiches/breakfastsandwiches/Glazed_donut_breakfast_sandwich.html\" target=\"_blank\">Donut breakfast sandwiches\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://consumerist.com/2013/08/20/taco-bell-now-testing-waffle-tacos-filled-with-fruit-and-fried-chicken/\" target=\"_blank\">Waffle tacos\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>? \u003cstrong>Done\u003c/strong>, though that actually sounds pretty good.\u003c/p>\n\u003cp>Here are some of the most popular and tastiest sounding mash-ups.\u003c/p>\n\u003cp>Before the Cronut combined two sweet breakfast items, there was a Thanksgiving treat that combined not two, but three dinner entrees. The \u003cstrong>Turducken\u003c/strong> is a feat of food engineering wizardy: a chicken inside a duck inside a turkey. While you can buy Turducken already made, you can also try to make your own using this \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/turducken-recipe/index.html\" target=\"_blank\">Paula Deen recipe\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72686\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/14991743@N00/3461693930/in/photolist-6gU617-6gU65J-6kJk8h-6pyjtW-6pyjVC-7hnpYp-7iAyGw-7iRtoy-7iRzxd-7jtGMM-7jtGSi-7jxhhJ-7kuqan-7kXpS7-7kXrHw-7p82ue-7pbTtN-7qoPZS-7qu7MB-7queZF-7qxCye-7qxCDk-7qxGuF-7qxHCp-7qxKoZ-7qy6tu-7qyc19-7qBzPE-7qBCq7-7rTiR2-8mEyNU-9BDu43-9BAwNT-9BAyji-8XWsNe-7RtPw1-7Rqznv-8RkT7m-8RkT8w-8QQ8U6-8RrNSr-8RuVyu-8RuVpw-8RuVMY-8RrP8X-8RuVgm-8RrNBp-8RrP1Z-9E3q4X-7Pu5Hc-94Gvyh\">\u003cimg class=\"size-full wp-image-72686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/3461693930_a188db6422_z.jpg\" alt=\"The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to desserts, there's virtually no mash-up that can go badly. Throw together some sweets and call it something new. Putting Oreos in things is particularly hot right now, because who doesn't like Oreos? You can make \u003ca href=\"http://www.bakersroyale.com/cookies/oreo-stuffed-funfetti-cookies/\" target=\"_blank\">cookies with Oreos baked inside\u003c/a>. Or, stick a Reese's inside an Oreo and cover the whole thing in chocolate and create \u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\" target=\"_blank\">Reese's stuffed Oreos\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_72691\" class=\"wp-caption aligncenter\" style=\"max-width: 570px\">\u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\">\u003cimg class=\"size-full wp-image-72691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/IMG_4834.jpg\" alt=\"Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\" width=\"570\" height=\"370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has had its own food mash-ups. Around here \u003cstrong>the ramen burger\u003c/strong>, a burger with two buns made of ramen noodles, was on the menu at \u003ca href=\"http://www.nombesf.com/\" target=\"_blank\">Nombe\u003c/a> long before it became a hot New York item that people lined up down the block for. Now, the food truck pop-up restaurant \u003ca href=\"http://haparamensf.com/\" target=\"_blank\">Hapa Ramen\u003c/a> has come along and created an even more intense mash-up: \u003cstrong>cheeseburger ramen soup\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_72690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/65070045@N03/9450718289/in/photolist-fp8phM-bg3t9X-99QYh7-fygTss-gdozbg-geEhdx-8PikaW-dP51JK-8kptny-8qiJNV-a6VkHs-aCJ93Y-dkAYu3-ftLd42\">\u003cimg class=\"size-full wp-image-72690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9450718289_ae9da1e235_z.jpg\" alt=\"The Ramen Burger. Photo: sneurgaonkar/Flickr\" width=\"640\" height=\"474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramen Burger. Photo: sneurgaonkar/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is also home to the \u003cstrong>red velvet fried chicken\u003c/strong> -- fried chicken in red velvet cake batter and covered in red velvet crumbs. \u003ca href=\"http://americancupcake.com/\" target=\"_blank\">American Cupcake\u003c/a>, whose most famous item is the red velvet fried chicken, is making its name with odd food mash-ups that capitalize on the current craze, like cupcake pancakes and candy apple ribs.\u003c/p>\n\u003cfigure id=\"attachment_72696\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://www.flickr.com/photos/13304425@N02/5061432461/in/photolist-8HgawV-9gTREg-8C6tpV-8nLtjy-93tvUA-edu6uQ-8XbDYe-eYMkVC-eYAdm8-8XbDWc-fDfFKX-cr49S9-bFjfPx-bcwsag-9iGK4r-abxajH-cMHFEu-bipTg6-7Q58An-8XeFrW-8XeFtf-8XbE9i-8tWze6-e45yMS-fDfHT4-fR1DhE-f8tLkq-9aQoY3-97jT4H-8wWX9o-7Dsa7D-dPVtpR-8iYDU9-8iYDRS-bfzLbR-eh3C5t-dQZ9xe-fmbY8m-8XeFau-9gVfwx-8XbDUV-8XeFnQ-8XbE3X-8XbDZt-8XbE5i-8XbE2n-8XbDXc-eGFmRg-fs83vY-b8816i-e1SmkH\">\u003cimg class=\" wp-image-72696 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/5061432461_3448424c0c_z.jpg\" alt=\"Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\" width=\"448\" height=\"336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is even home to a lesser-known tasty mash-up. \u003cstrong>The chinito\u003c/strong>, a Chinese burrito, was created by \u003ca href=\"http://missionchinesefood.com/\" target=\"_blank\">Mission Chinese Food\u003c/a>. The chinito, which comes vegan or with Peking duck, is a Chinese donut stuffed with vegetables and meat and then wrapped in a rice noodle. Sounds gross, but \u003ca href=\"http://www.chow.com/food-news/51862/more-culinary-mash-ups\" target=\"_blank\">it's supposed to be delicious\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Has the mash-up craze reached its end? Or, will we be cursed/blessed with many more tasty and strange combinations?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "San Francisco Kitchen Lends Low-Income Food Entrepreneurs A Hand",
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"content": "\u003cfigure id=\"attachment_72901\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina.jpg\" alt=\"Two employees of Alicia's Tamales los Mayas prepare tamales in the La Cocina industrial kitchen. Alicia Villanueva, the owner, and her team produce 3,000 to 5,000 tamales every week to sell in the Bay Area. Photo: Courtesy of La Cocina\" width=\"1120\" height=\"840\" class=\"size-full wp-image-72901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two employees of Alicia's Tamales los Mayas prepare tamales in the La Cocina industrial kitchen. Alicia Villanueva, the owner, and her team produce 3,000 to 5,000 tamales every week to sell in the Bay Area. Photo: Courtesy of La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240487028/san-francisco-kitchen-lends-low-income-food-entrepreneurs-a-hand\">The Salt at NPR Food\u003c/a> (10/25/13)\u003c/p>\n\u003cp>San Francisco's Mission District is a cultural crossroads for food, where Mexican bodegas and burrito shops meet gourmet bakeries and cutting-edge California cuisine. It's also home to a kitchen where some of the most promising food startups in the region are getting a boost.\u003c/p>\n\u003cp>When 52-year-old \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Alicia Villanueva\u003c/a> migrated to San Francisco from Mexico in 2001, she began preparing tamales at home to make a living. She found clientele for her authentic, quality food easily, but says that she struggled to grow the business.\u003c/p>\n\u003cp>\"I'd buy a little and then cook, save a little, buy more ingredients, and on and on,\" she says. \"But that money went to support my family and pay the utility bills.\"\u003c/p>\n\u003cp>What she needed to expand was access to an industrial kitchen.\u003c/p>\n\u003cfigure id=\"attachment_72902\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina1-290x193.jpg\" alt='Villanueva makes cheese, veggie, pork and chicken tamales, and prides herself on their authentic Mexican flavor. Her cart slogan reads, \"My tamales are stuffed with love, and the best people are stuffed with my tamales.\" Photo: Courtesy of La Cocina' width=\"290\" height=\"193\" class=\"size-medium wp-image-72902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Villanueva makes cheese, veggie, pork and chicken tamales, and prides herself on their authentic Mexican flavor. Her cart slogan reads, \"My tamales are stuffed with love, and the best people are stuffed with my tamales.\" Photo: Courtesy of La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, Villanueva found \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, the Spanish word for \"kitchen.\" Founded in 2005 by an anonymous donor, the nonprofit organization provides equipment, mentoring, industrial kitchens and — most importantly — access to capital to low-income food entrepreneurs in the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Michelle Fernandez runs La Cocina's development and communications department. She says there's huge demand for the program, which takes on only 30 up-and-coming entrepreneurs at a time.\u003c/p>\n\u003cp>\"It's pretty competitive,\" she notes, adding that all applicants are required to submit a business plan.\u003c/p>\n\u003cp>La Cocina weighs a few factors in deciding who makes the cut: Cooks and bakers have to show they're ready to put in the time and sweat equity. They also need thick skin to handle constructive criticism and feedback.\u003c/p>\n\u003cp>Fernandez says most people underestimate the challenges. \"A lot of people don't understand how insanely hard this is,\" she says, especially what it takes to scale up recipes and production.\u003c/p>\n\u003cp>Scaling up is a critical skill regardless of whether the cooks want to create a product for retail distribution, or their own catering business, or the brass ring: a restaurant with their name above the door.\u003c/p>\n\u003cp>Those interested in catering can join La Cocina's own operation, which serves weddings, local microfinance institutions and tech giants like Google and Twitter.\u003c/p>\n\u003cp>Others develop their own products to sell at weekly street food fairs, like \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a>. Every Friday night near San Francisco's marina, four La Cocina vendors, including 39-year-old single mother Bini Pradhan, are among the stalls of ethnic food. Pradhan learned to cook in her mother's Kathmandu kitchen as a child, and hopes to see her Nepalese turkey dumplings sold throughout the Bay Area and the U.S.\u003c/p>\n\u003cp>\"I came to La Cocina to pursue my dream,\" Pradhan says. \"It would have been impossible without them. They've given me access to marketing, business planning and catering.\"\u003c/p>\n\u003cp>Entrepreneurs spend roughly three to five years in the program, learning about operations, finance, marketing and other business basics. They also can meet angel investors, microfinanciers and venture capitalists through La Cocina's connections.\u003c/p>\n\u003cfigure id=\"attachment_72903\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina2-290x217.jpg\" alt=\"Villanueva sells tamales from her cart at a Justin Herman Plaza in San Francisco. Villanueva bought her cart for $1 thanks to the generosity of , a maker of high-end mobile carts and trailers. Photo: Courtesy of La Cocina\" width=\"290\" height=\"217\" class=\"size-medium wp-image-72903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Villanueva sells tamales from her cart at a Justin Herman Plaza in San Francisco. Villanueva bought her cart for $1 thanks to the generosity of \u003ca href=\"http://www.metalgourmet.com/index.php/metal-gourmet-news/74-metal-gourmet%E2%84%A2-assists-aspiring-entrepreneur\"> Metal Gourmet\u003c/a>, a maker of high-end mobile carts and trailers. Photo: Courtesy of La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>Many products developed at La Cocina are now sold at Whole Foods and Williams-Sonoma's online shop. There's hummus Donna Sky makes with her Palestinian mother's recipe, and chocolate-covered graham crackers by \u003ca href=\"http://kikastreats.com/\">Cristina Arantes\u003c/a>. They were chosen to be part of a special Ben and Jerry's \u003ca href=\"http://www.citychurned.benjerry.com/city/sf/\">ice cream flavor\u003c/a>.\u003c/p>\n\u003cp>As small-business owners mature in the program, they eventually work on a six-month exit strategy and graduate. The lead time provides a cushion while the entrepreneurs locate outside space and demonstrate they can market and manage operations for their business.\u003c/p>\n\u003cp>Alicia Villanueva has come a long way since she started the program in 2010. She's still selling tamales, but now she's got a website, \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a>, and a cart vending them at Justin Herman Plaza and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. She also employs nine women, five of them full-time.\u003c/p>\n\u003cp>\"My last step is to open my restaurant and see my three kids go to college,\" says Vilanueva. \"I'm almost there.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Tech startups aren't the only businesses incubated in Northern California. Since 2005, the nonprofit group La Cocina, Spanish for \"kitchen,\" has been providing equipment, mentoring and access to capital to promising small food businesses in the Bay Area.",
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"description": "Tech startups aren't the only businesses incubated in Northern California. Since 2005, the nonprofit group La Cocina, Spanish for "kitchen," has been providing equipment, mentoring and access to capital to promising small food businesses in the Bay Area.",
"title": "San Francisco Kitchen Lends Low-Income Food Entrepreneurs A Hand | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72901\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina.jpg\" alt=\"Two employees of Alicia's Tamales los Mayas prepare tamales in the La Cocina industrial kitchen. Alicia Villanueva, the owner, and her team produce 3,000 to 5,000 tamales every week to sell in the Bay Area. Photo: Courtesy of La Cocina\" width=\"1120\" height=\"840\" class=\"size-full wp-image-72901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two employees of Alicia's Tamales los Mayas prepare tamales in the La Cocina industrial kitchen. Alicia Villanueva, the owner, and her team produce 3,000 to 5,000 tamales every week to sell in the Bay Area. Photo: Courtesy of La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240487028/san-francisco-kitchen-lends-low-income-food-entrepreneurs-a-hand\">The Salt at NPR Food\u003c/a> (10/25/13)\u003c/p>\n\u003cp>San Francisco's Mission District is a cultural crossroads for food, where Mexican bodegas and burrito shops meet gourmet bakeries and cutting-edge California cuisine. It's also home to a kitchen where some of the most promising food startups in the region are getting a boost.\u003c/p>\n\u003cp>When 52-year-old \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Alicia Villanueva\u003c/a> migrated to San Francisco from Mexico in 2001, she began preparing tamales at home to make a living. She found clientele for her authentic, quality food easily, but says that she struggled to grow the business.\u003c/p>\n\u003cp>\"I'd buy a little and then cook, save a little, buy more ingredients, and on and on,\" she says. \"But that money went to support my family and pay the utility bills.\"\u003c/p>\n\u003cp>What she needed to expand was access to an industrial kitchen.\u003c/p>\n\u003cfigure id=\"attachment_72902\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina1-290x193.jpg\" alt='Villanueva makes cheese, veggie, pork and chicken tamales, and prides herself on their authentic Mexican flavor. Her cart slogan reads, \"My tamales are stuffed with love, and the best people are stuffed with my tamales.\" Photo: Courtesy of La Cocina' width=\"290\" height=\"193\" class=\"size-medium wp-image-72902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Villanueva makes cheese, veggie, pork and chicken tamales, and prides herself on their authentic Mexican flavor. Her cart slogan reads, \"My tamales are stuffed with love, and the best people are stuffed with my tamales.\" Photo: Courtesy of La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, Villanueva found \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, the Spanish word for \"kitchen.\" Founded in 2005 by an anonymous donor, the nonprofit organization provides equipment, mentoring, industrial kitchens and — most importantly — access to capital to low-income food entrepreneurs in the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Michelle Fernandez runs La Cocina's development and communications department. She says there's huge demand for the program, which takes on only 30 up-and-coming entrepreneurs at a time.\u003c/p>\n\u003cp>\"It's pretty competitive,\" she notes, adding that all applicants are required to submit a business plan.\u003c/p>\n\u003cp>La Cocina weighs a few factors in deciding who makes the cut: Cooks and bakers have to show they're ready to put in the time and sweat equity. They also need thick skin to handle constructive criticism and feedback.\u003c/p>\n\u003cp>Fernandez says most people underestimate the challenges. \"A lot of people don't understand how insanely hard this is,\" she says, especially what it takes to scale up recipes and production.\u003c/p>\n\u003cp>Scaling up is a critical skill regardless of whether the cooks want to create a product for retail distribution, or their own catering business, or the brass ring: a restaurant with their name above the door.\u003c/p>\n\u003cp>Those interested in catering can join La Cocina's own operation, which serves weddings, local microfinance institutions and tech giants like Google and Twitter.\u003c/p>\n\u003cp>Others develop their own products to sell at weekly street food fairs, like \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a>. Every Friday night near San Francisco's marina, four La Cocina vendors, including 39-year-old single mother Bini Pradhan, are among the stalls of ethnic food. Pradhan learned to cook in her mother's Kathmandu kitchen as a child, and hopes to see her Nepalese turkey dumplings sold throughout the Bay Area and the U.S.\u003c/p>\n\u003cp>\"I came to La Cocina to pursue my dream,\" Pradhan says. \"It would have been impossible without them. They've given me access to marketing, business planning and catering.\"\u003c/p>\n\u003cp>Entrepreneurs spend roughly three to five years in the program, learning about operations, finance, marketing and other business basics. They also can meet angel investors, microfinanciers and venture capitalists through La Cocina's connections.\u003c/p>\n\u003cfigure id=\"attachment_72903\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina2-290x217.jpg\" alt=\"Villanueva sells tamales from her cart at a Justin Herman Plaza in San Francisco. Villanueva bought her cart for $1 thanks to the generosity of , a maker of high-end mobile carts and trailers. Photo: Courtesy of La Cocina\" width=\"290\" height=\"217\" class=\"size-medium wp-image-72903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Villanueva sells tamales from her cart at a Justin Herman Plaza in San Francisco. Villanueva bought her cart for $1 thanks to the generosity of \u003ca href=\"http://www.metalgourmet.com/index.php/metal-gourmet-news/74-metal-gourmet%E2%84%A2-assists-aspiring-entrepreneur\"> Metal Gourmet\u003c/a>, a maker of high-end mobile carts and trailers. Photo: Courtesy of La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>Many products developed at La Cocina are now sold at Whole Foods and Williams-Sonoma's online shop. There's hummus Donna Sky makes with her Palestinian mother's recipe, and chocolate-covered graham crackers by \u003ca href=\"http://kikastreats.com/\">Cristina Arantes\u003c/a>. They were chosen to be part of a special Ben and Jerry's \u003ca href=\"http://www.citychurned.benjerry.com/city/sf/\">ice cream flavor\u003c/a>.\u003c/p>\n\u003cp>As small-business owners mature in the program, they eventually work on a six-month exit strategy and graduate. The lead time provides a cushion while the entrepreneurs locate outside space and demonstrate they can market and manage operations for their business.\u003c/p>\n\u003cp>Alicia Villanueva has come a long way since she started the program in 2010. She's still selling tamales, but now she's got a website, \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a>, and a cart vending them at Justin Herman Plaza and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. She also employs nine women, five of them full-time.\u003c/p>\n\u003cp>\"My last step is to open my restaurant and see my three kids go to college,\" says Vilanueva. \"I'm almost there.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why U.S. Taxpayers Pay $7 Billion A Year To Help Fast-Food Workers",
"title": "Why U.S. Taxpayers Pay $7 Billion A Year To Help Fast-Food Workers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72316\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-workers-protest.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-workers-protest.jpg\" alt=\"New York City Council speaker and then-mayoral candidate Christine Quinn speaks at a fast-food workers' protest outside a McDonald's in New York in August. A nationwide movement is calling for raising the minimum hourly wage for fast-food workers to $15. Photo: Richard Drew/AP\" width=\"624\" height=\"350\" class=\"size-full wp-image-72316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New York City Council speaker and then-mayoral candidate Christine Quinn speaks at a fast-food workers' protest outside a McDonald's in New York in August. A nationwide movement is calling for raising the minimum hourly wage for fast-food workers to $15. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235398536/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>If you hit the drive-through, chances are that the cashier who rings you up or the cook who prepared your food relies on public assistance to make ends meet.\u003c/p>\n\u003cp>A new analysis finds that 52 percent of fast-food workers are enrolled in, or have their families enrolled in, one or more public assistance programs such as SNAP (food stamps) Medicaid or the Children's Health Insurance Program (CHIP).\u003c/p>\n\u003cp>That's right: With a median wage of $8.69 per hour for front-line fast-food jobs — cooks, cashiers and crew — workers are taking home a paycheck, but it's not enough to cover the basics, according to the authors of \"\u003ca href=\"http://laborcenter.berkeley.edu/publiccosts/fastfoodpovertywages.shtml\">Fast Food, Poverty Wages\u003c/a>.\"\u003c/p>\n\u003cp>\"The taxpayer costs we discovered were staggering,\" says co-author Ken Jacobs of the \u003ca href=\"http://laborcenter.berkeley.edu/publiccosts/fastfoodpovertywages.shtml\">Center for Labor Research and Education\u003c/a> at the University of California, Berkeley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The combination of low wages, meager benefits, and often part-time hours means that many of the families of fast-food workers have to rely on taxpayer-funded safety net programs to make ends meet,\" Jacobs told me by phone.\u003c/p>\n\u003cp>The report finds that the fast-food industry's low wages, combined with part-time hours and lack of health care benefits, creates demand for public assistance including $3.9 billion per year in Medicaid and Children's Health Insurance Program (CHIP) benefits. Add on another billion for the Supplemental Nutrition Assistance Program (SNAP), formerly known as food stamp assistance. Earned Income Tax Credit payments (a subsidy to low-wage workers) amount to about $1.95 billion per year.\u003c/p>\n\u003cp>Contrary to the assumption that the typical fast-food worker is a teenager living with his or her parents, the report finds that the vast majority of front-line fast-food workers are adults who are supporting themselves — \"and 68 percent are the main wage earners in their families,\" \u003ca href=\"http://www.urban.uiuc.edu/faculty/doussard/\">Marc Doussard\u003c/a> of the University of Illinois at Urbana-Champaign, a co-author on the paper, says in a \u003ca href=\"http://newscenter.berkeley.edu/2013/10/15/low-wage-fast-food-jobs-leave-hefty-tax-bill-report-says/\">press release\u003c/a> about the study.\u003c/p>\n\u003cp>He says about a quarter of those working these jobs in fast-food restaurants are parents supporting children at home.\u003c/p>\n\u003cp>The report was funded by \u003ca href=\"http://fastfoodforward.org/\">Fast Food Forward\u003c/a>, a group campaigning for higher wages.\u003c/p>\n\u003cp>The analysis comes as a campaign for $15 per hour wages has garnered significant attention around the country. Over the past year, workers in cities nationwide have temporarily walked off their jobs to protest low wages.\u003c/p>\n\u003cp>But, some more conservative-leaning economists say raising wages would do nothing to curtail the taxpayer spending on public assistance programs.\u003c/p>\n\u003cp>\"I don't think raising the minimum wage to $15 an hour would solve that problem,\" \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a>, a resident scholar at the American Enterprise Institute, told me during a phone interview. He describes himself as a center-right economist.\u003c/p>\n\u003cp>Strain says raising wages to that level would have unintended consequences: Namely, fast-food companies would slow down their hiring. And this would lead to more workers looking for jobs — and potentially needing to rely on more public assistance.\u003c/p>\n\u003cp>Strain says the $7 billion taxpayer bill is not necessarily problematic.\u003c/p>\n\u003cp>\"I think the system seems to be working the way it is — not that it's working perfectly,\" he says, adding, \"In general, the government is making sure these people's basic needs are met, which is an appropriate role of government.\"\u003c/p>\n\u003cp>At the same time, Strain argues, fast-food businesses are paying their workers wages that they judge to be equal to the value these workers are adding to the production process.\u003c/p>\n\u003cp>\"If we were to raise the minimum wage to $15 an hour, I think most economists, including me, would argue that that would result in a lot fewer workers,\" since fast-food companies would slow-down on hiring.\u003c/p>\n\u003cp>Ken Jacobs disagrees.\u003c/p>\n\u003cp>\"I think there's very good evidence on what's happened when wages have been improved for low-wage and fast-food workers,\" Jacobs says.\u003c/p>\n\u003cp>He points to a fast-food company, \u003ca href=\"http://www.in-n-out.com/\">In-N-Out Burger\u003c/a>, as an example of an employer that pays higher-than-average wages, yet is still profitable.\u003c/p>\n\u003cp>And, Jacobs says, some municipalities are raising minimum wages, such as San Jose, Calif., where the minimum wage is set to increase \u003ca href=\"http://www.sanjoseca.gov/?nid=3491\">to $10.15 per hour\u003c/a> in January of 2014. And there are proposals in states including \u003ca href=\"http://articles.washingtonpost.com/2013-09-03/local/41712055_1_minimum-dereck-e-gansler\">Maryland\u003c/a> to phase in hourly minimum wage hikes as well.\u003c/p>\n\u003cp>Jacobs argues that it's possible that employers may see a small decline in profits, but when wages are raised, \"you do find a significant decline in turnover [of workers], which is cost-saving for employers.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Fifty-two percent of low-wage fast-food workers rely on public assistance programs like food stamps and Medicaid just to make ends meet, a fresh analysis finds. Many are adults supporting families. But some conservative economists say raising the minimum wage to $15 – as protesters are demanding – wouldn't help matters.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72316\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-workers-protest.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-workers-protest.jpg\" alt=\"New York City Council speaker and then-mayoral candidate Christine Quinn speaks at a fast-food workers' protest outside a McDonald's in New York in August. A nationwide movement is calling for raising the minimum hourly wage for fast-food workers to $15. Photo: Richard Drew/AP\" width=\"624\" height=\"350\" class=\"size-full wp-image-72316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New York City Council speaker and then-mayoral candidate Christine Quinn speaks at a fast-food workers' protest outside a McDonald's in New York in August. A nationwide movement is calling for raising the minimum hourly wage for fast-food workers to $15. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235398536/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>If you hit the drive-through, chances are that the cashier who rings you up or the cook who prepared your food relies on public assistance to make ends meet.\u003c/p>\n\u003cp>A new analysis finds that 52 percent of fast-food workers are enrolled in, or have their families enrolled in, one or more public assistance programs such as SNAP (food stamps) Medicaid or the Children's Health Insurance Program (CHIP).\u003c/p>\n\u003cp>That's right: With a median wage of $8.69 per hour for front-line fast-food jobs — cooks, cashiers and crew — workers are taking home a paycheck, but it's not enough to cover the basics, according to the authors of \"\u003ca href=\"http://laborcenter.berkeley.edu/publiccosts/fastfoodpovertywages.shtml\">Fast Food, Poverty Wages\u003c/a>.\"\u003c/p>\n\u003cp>\"The taxpayer costs we discovered were staggering,\" says co-author Ken Jacobs of the \u003ca href=\"http://laborcenter.berkeley.edu/publiccosts/fastfoodpovertywages.shtml\">Center for Labor Research and Education\u003c/a> at the University of California, Berkeley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The combination of low wages, meager benefits, and often part-time hours means that many of the families of fast-food workers have to rely on taxpayer-funded safety net programs to make ends meet,\" Jacobs told me by phone.\u003c/p>\n\u003cp>The report finds that the fast-food industry's low wages, combined with part-time hours and lack of health care benefits, creates demand for public assistance including $3.9 billion per year in Medicaid and Children's Health Insurance Program (CHIP) benefits. Add on another billion for the Supplemental Nutrition Assistance Program (SNAP), formerly known as food stamp assistance. Earned Income Tax Credit payments (a subsidy to low-wage workers) amount to about $1.95 billion per year.\u003c/p>\n\u003cp>Contrary to the assumption that the typical fast-food worker is a teenager living with his or her parents, the report finds that the vast majority of front-line fast-food workers are adults who are supporting themselves — \"and 68 percent are the main wage earners in their families,\" \u003ca href=\"http://www.urban.uiuc.edu/faculty/doussard/\">Marc Doussard\u003c/a> of the University of Illinois at Urbana-Champaign, a co-author on the paper, says in a \u003ca href=\"http://newscenter.berkeley.edu/2013/10/15/low-wage-fast-food-jobs-leave-hefty-tax-bill-report-says/\">press release\u003c/a> about the study.\u003c/p>\n\u003cp>He says about a quarter of those working these jobs in fast-food restaurants are parents supporting children at home.\u003c/p>\n\u003cp>The report was funded by \u003ca href=\"http://fastfoodforward.org/\">Fast Food Forward\u003c/a>, a group campaigning for higher wages.\u003c/p>\n\u003cp>The analysis comes as a campaign for $15 per hour wages has garnered significant attention around the country. Over the past year, workers in cities nationwide have temporarily walked off their jobs to protest low wages.\u003c/p>\n\u003cp>But, some more conservative-leaning economists say raising wages would do nothing to curtail the taxpayer spending on public assistance programs.\u003c/p>\n\u003cp>\"I don't think raising the minimum wage to $15 an hour would solve that problem,\" \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a>, a resident scholar at the American Enterprise Institute, told me during a phone interview. He describes himself as a center-right economist.\u003c/p>\n\u003cp>Strain says raising wages to that level would have unintended consequences: Namely, fast-food companies would slow down their hiring. And this would lead to more workers looking for jobs — and potentially needing to rely on more public assistance.\u003c/p>\n\u003cp>Strain says the $7 billion taxpayer bill is not necessarily problematic.\u003c/p>\n\u003cp>\"I think the system seems to be working the way it is — not that it's working perfectly,\" he says, adding, \"In general, the government is making sure these people's basic needs are met, which is an appropriate role of government.\"\u003c/p>\n\u003cp>At the same time, Strain argues, fast-food businesses are paying their workers wages that they judge to be equal to the value these workers are adding to the production process.\u003c/p>\n\u003cp>\"If we were to raise the minimum wage to $15 an hour, I think most economists, including me, would argue that that would result in a lot fewer workers,\" since fast-food companies would slow-down on hiring.\u003c/p>\n\u003cp>Ken Jacobs disagrees.\u003c/p>\n\u003cp>\"I think there's very good evidence on what's happened when wages have been improved for low-wage and fast-food workers,\" Jacobs says.\u003c/p>\n\u003cp>He points to a fast-food company, \u003ca href=\"http://www.in-n-out.com/\">In-N-Out Burger\u003c/a>, as an example of an employer that pays higher-than-average wages, yet is still profitable.\u003c/p>\n\u003cp>And, Jacobs says, some municipalities are raising minimum wages, such as San Jose, Calif., where the minimum wage is set to increase \u003ca href=\"http://www.sanjoseca.gov/?nid=3491\">to $10.15 per hour\u003c/a> in January of 2014. And there are proposals in states including \u003ca href=\"http://articles.washingtonpost.com/2013-09-03/local/41712055_1_minimum-dereck-e-gansler\">Maryland\u003c/a> to phase in hourly minimum wage hikes as well.\u003c/p>\n\u003cp>Jacobs argues that it's possible that employers may see a small decline in profits, but when wages are raised, \"you do find a significant decline in turnover [of workers], which is cost-saving for employers.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "McDonald's President Was Caught Off Guard By Low-Wage, Single Mom",
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"content": "\u003cp>[youtube //www.youtube.com/watch?v=TpePh4Cal58]\u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">The Salt at NPR Food\u003c/a> (10/11/13)\u003c/p>\n\u003cp>A \u003ca href=\"http://www.youtube.com/watch?v=TpePh4Cal58\">video\u003c/a> of a McDonald's worker confronting the president of the fast-food behemoth has gone viral this week, with the help of a fast-food workers' campaign aimed at raising hourly wages to $15.\u003c/p>\n\u003cp>In the short clip, the worker, Nancy Salgado, a Chicago single mother of two, shouts out to Jeff Stratton, president of McDonald's USA, who was standing at a podium in a ballroom giving a talk.\u003c/p>\n\u003cp>\"It's really hard for me to feed my two kids and struggle day to day. Do you think this is fair, that I have to be making $8.25 when I have worked for McDonald's for 10 years?\" Salgado shouts out from the back of the room.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stratton's response? \"I've been there 40 years.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\" alt=\"Jeff Stratton, president of McDonald’s USA response.\" width=\"633\" height=\"343\" class=\"aligncenter size-full wp-image-72103\">\u003c/a>\u003c/p>\n\u003cp>As Salgado calls out that she needs a raise, she is escorted out of the room, and in the video you can hear a voice say, \"You're going to be arrested.\" Later, police reportedly issued her a ticket.\u003c/p>\n\u003cp>In bringing attention to this video, the \u003ca href=\"http://fightfor15.org/en/\">Workers Organizing Committee of Chicago\u003c/a>, which is helping to build the campaign for $15-per-hour wages, has circulated a press release highlighting the disparity between McDonald's corporate profits — which totaled \u003ca href=\"http://tinyurl.com/le6743p\">$5.5 billion\u003c/a> last year — and workers' wages. According to WOCC, the median wage of cooks, cashiers and crew is $8.94 an hour.\u003c/p>\n\u003cp>According to an \u003ca href=\"http://livingwage.mit.edu/counties/17031\">MIT living wage calculator\u003c/a>, an adult with one child needs to make $20.86 an hour working full time in the Chicago area to afford the basics.\u003c/p>\n\u003cp>There's been suggestion on social media that Stratton's response was curt and insensitive. So we reached out to McDonald's to ask him if he would have responded differently to Salgado had the circumstances been different — say, if she had not barged into a private event and interrupted him.\u003c/p>\n\u003cp>\"Yes, Jeff Stratton was caught off-guard at this church-based event,\" a McDonald's spokeswoman told us by email.\u003c/p>\n\u003cp>And why did Stratton bring up his 40 years at McDonald's? Well, it turns out \"his 40-year anniversary was that very week, so it was top of mind for him,\" the spokeswoman said.\u003c/p>\n\u003cp>The company points out that Stratton first joined McDonald's back in the '70s as a restaurant crew member and has worked his way up.\u003c/p>\n\u003cp>McDonald's says its history is full of examples of individuals who worked their first job with the company and went on to have successful careers both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's says it \"does not determine wages set by our more than 3,000 U.S. franchisees,\" according to the company spokeswoman.\u003c/p>\n\u003cp>At the restaurants run by McDonald's USA — less than 10 percent of the roughly 14,000 outlets in this country — the spokeswoman explains, \"we pay salaries that begin at minimum wage but range up from that figure, depending on the job and employee's experience level.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "McDonald's USA President Jeff Stratton has been criticized on social media for his videotaped response to an employee who confronted him and complained that she doesn't make enough to feed her kids. But a spokeswoman for the company says McDonald's has a long history of promoting from within.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\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/TpePh4Cal58'\n title='//www.youtube.com/embed/TpePh4Cal58'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">The Salt at NPR Food\u003c/a> (10/11/13)\u003c/p>\n\u003cp>A \u003ca href=\"http://www.youtube.com/watch?v=TpePh4Cal58\">video\u003c/a> of a McDonald's worker confronting the president of the fast-food behemoth has gone viral this week, with the help of a fast-food workers' campaign aimed at raising hourly wages to $15.\u003c/p>\n\u003cp>In the short clip, the worker, Nancy Salgado, a Chicago single mother of two, shouts out to Jeff Stratton, president of McDonald's USA, who was standing at a podium in a ballroom giving a talk.\u003c/p>\n\u003cp>\"It's really hard for me to feed my two kids and struggle day to day. Do you think this is fair, that I have to be making $8.25 when I have worked for McDonald's for 10 years?\" Salgado shouts out from the back of the room.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stratton's response? \"I've been there 40 years.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\" alt=\"Jeff Stratton, president of McDonald’s USA response.\" width=\"633\" height=\"343\" class=\"aligncenter size-full wp-image-72103\">\u003c/a>\u003c/p>\n\u003cp>As Salgado calls out that she needs a raise, she is escorted out of the room, and in the video you can hear a voice say, \"You're going to be arrested.\" Later, police reportedly issued her a ticket.\u003c/p>\n\u003cp>In bringing attention to this video, the \u003ca href=\"http://fightfor15.org/en/\">Workers Organizing Committee of Chicago\u003c/a>, which is helping to build the campaign for $15-per-hour wages, has circulated a press release highlighting the disparity between McDonald's corporate profits — which totaled \u003ca href=\"http://tinyurl.com/le6743p\">$5.5 billion\u003c/a> last year — and workers' wages. According to WOCC, the median wage of cooks, cashiers and crew is $8.94 an hour.\u003c/p>\n\u003cp>According to an \u003ca href=\"http://livingwage.mit.edu/counties/17031\">MIT living wage calculator\u003c/a>, an adult with one child needs to make $20.86 an hour working full time in the Chicago area to afford the basics.\u003c/p>\n\u003cp>There's been suggestion on social media that Stratton's response was curt and insensitive. So we reached out to McDonald's to ask him if he would have responded differently to Salgado had the circumstances been different — say, if she had not barged into a private event and interrupted him.\u003c/p>\n\u003cp>\"Yes, Jeff Stratton was caught off-guard at this church-based event,\" a McDonald's spokeswoman told us by email.\u003c/p>\n\u003cp>And why did Stratton bring up his 40 years at McDonald's? Well, it turns out \"his 40-year anniversary was that very week, so it was top of mind for him,\" the spokeswoman said.\u003c/p>\n\u003cp>The company points out that Stratton first joined McDonald's back in the '70s as a restaurant crew member and has worked his way up.\u003c/p>\n\u003cp>McDonald's says its history is full of examples of individuals who worked their first job with the company and went on to have successful careers both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's says it \"does not determine wages set by our more than 3,000 U.S. franchisees,\" according to the company spokeswoman.\u003c/p>\n\u003cp>At the restaurants run by McDonald's USA — less than 10 percent of the roughly 14,000 outlets in this country — the spokeswoman explains, \"we pay salaries that begin at minimum wage but range up from that figure, depending on the job and employee's experience level.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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