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"disqusTitle": "Flavors Worth Finding: Iranian Delights, Onigiri Abundance and More",
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"content": "\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_49845,bayareabites_107772,bayareabites_96014' label='Get a taste of these flavors at Onigilly, Komaaj and at your local grocery store']\u003c/p>\n\u003ch2>Tokyo Fish Market's Onigiri\u003c/h2>\n\u003cp>By lunch, the selection of onigiri at Tokyo Fish Market in Berkeley is sparse, so I’ve made it a point to go in the morning. The first time I did, I was delighted by the sheer diversity of onigiri I had never seen before, including takana (a chopped and pickled mustard green), ume (salted, pickled plum) and okaka (a delicate smoked tuna). Last Friday, I deliberated these choices and ended up with shrimp tempura, my favorite, and takana. What sets Tokyo Fish Market’s onigiri apart from others is how well the rice is seasoned in a light rice vinegar with a faint saltiness. The shrimp tempura in particular is such a delight of textures and flavors—a satisfyingly crunchy seaweed wrap with pearly sushi rice and a protein treat in its center.\u003c/p>\n\u003cp>By my math, one onigiri is a perfect snack, and two will hold you down for lunch. While at the market, I also grabbed a can of UCC coffee with milk from their well stocked refrigerated section. I’m an advocate of coffee as a social beverage more than a utilitarian one, but coffee in a can has an elegant appeal—especially when the can is so beautifully designed. UCC’s coffee was pleasantly milky while still delivering the rich taste I expected. I’ll certainly repeat some version of this market run in the near future.—\u003cem>Ruth Gebreyesus, food reporter and visual arts columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Kuku Sabzi at Komaaj\u003c/h2>\n\u003cp>On a dreary Saturday morning, I found myself driving across town in pursuit of a dish that would make up for the physical distance between me and my family. Sometimes, you seek out food in order to feel a little closer to home. I found just that at Komaaj, a pop-up restaurant in North Berkeley’s Caffeinated Coffee, a new cafe that opened this spring, offering single-origin coffee beans from women farmers around the globe.\u003c/p>\n\u003cfigure id=\"attachment_136039\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136039\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg\" alt=\"Kuku Sabzi, an herb frittata, served with sumac labneh, pickled carrots and toasted flatbread.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kuku Sabzi at Komaaj, served with sumac labneh, pickled carrots and toasted flatbread. \u003ccite>(Kyana Moghadam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Komaaj, the vision of chef Hanif Sadr, joined the cafe shortly after (the two businesses share the space). It offers regional dishes from Northern Iran, including maast labou (a Greek yogurt with roasted beets, basil, mint and sumac), as well as a saffron pastry made with rice flour and yogurt, and served with honey and rose petals. Komaaj also offers one of my favorites, baaghali ghatogh, a white bean stew with dill, radishes and a handful of herbs served with thick sangak bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'd followed Komaaj’s journey from afar on Instagram, admiring its commitment to highlighting dishes that are often overshadowed by Iran's famous tahdig and kebabs. Herbs are life in Iranian cuisine, and at Komaaj they shine through in every dish. I ordered the herbiest, greenest option on the menu, kuku sabzi, a frittata that's one of my all-time favorites. It’s a staple of Iranian cooking, especially in the springtime. Chef Sadr presents it with sumac labneh, pickled vegetables and toasted flatbread. It's a beautiful dish, and for the few minutes that it lasted, it took me exactly where I needed to be. — \u003cem>Kyana Moghadam, podcast engagement producer\u003c/em>\u003c/p>\n\u003ch2>Oren’s Hummus\u003c/h2>\n\u003cp>A big group of colleagues and I were looking for a place to lunch without a reservation on a recent afternoon in downtown San Francisco, and Oren’s Hummus ended up being a tasty and accommodating choice for our nine-person party. The cute café, with its geometric, tiled floors and collection of mossy house plants, is perfect for family-style dining. We ordered the sampler of dips, an assortment of fluffy pureed eggplant (three different varieties!), spiced Moroccan carrots, juicy marinated beets and a thick, strained yogurt. We passed them around the table and compared notes on each dip, which was part of the fun.\u003c/p>\n\u003cp>https://www.instagram.com/p/B1Yw2meF-PX/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>True to its name, Oren’s Hummus has so many varieties of the famous chickpea-based dip. For my main, I got the hummus sabich, a big bowl of hummus that came with a combination of fried eggplant, potato, hard-boiled egg, cucumber, tomato, chopped pickles, amba sauce (a tart glaze made out of unripe mango) and fresh herbs. All cubed into tiny pieces, the fresh and cooked ingredients added lively texture to the creamy hummus and fluffy pita bread. The showstopper, though, was the beef and lamb kebab, which was tender and juicy, reminiscent of medium-rare meatballs that are a little crispy on the outside. I’ll definitely order that for my entrée when I go back to Oren’s.—\u003cem>Nastia Voynovskaya, music editor\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Tokyo Fish Market's Onigiri\u003c/h2>\n\u003cp>By lunch, the selection of onigiri at Tokyo Fish Market in Berkeley is sparse, so I’ve made it a point to go in the morning. The first time I did, I was delighted by the sheer diversity of onigiri I had never seen before, including takana (a chopped and pickled mustard green), ume (salted, pickled plum) and okaka (a delicate smoked tuna). Last Friday, I deliberated these choices and ended up with shrimp tempura, my favorite, and takana. What sets Tokyo Fish Market’s onigiri apart from others is how well the rice is seasoned in a light rice vinegar with a faint saltiness. The shrimp tempura in particular is such a delight of textures and flavors—a satisfyingly crunchy seaweed wrap with pearly sushi rice and a protein treat in its center.\u003c/p>\n\u003cp>By my math, one onigiri is a perfect snack, and two will hold you down for lunch. While at the market, I also grabbed a can of UCC coffee with milk from their well stocked refrigerated section. I’m an advocate of coffee as a social beverage more than a utilitarian one, but coffee in a can has an elegant appeal—especially when the can is so beautifully designed. UCC’s coffee was pleasantly milky while still delivering the rich taste I expected. I’ll certainly repeat some version of this market run in the near future.—\u003cem>Ruth Gebreyesus, food reporter and visual arts columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Kuku Sabzi at Komaaj\u003c/h2>\n\u003cp>On a dreary Saturday morning, I found myself driving across town in pursuit of a dish that would make up for the physical distance between me and my family. Sometimes, you seek out food in order to feel a little closer to home. I found just that at Komaaj, a pop-up restaurant in North Berkeley’s Caffeinated Coffee, a new cafe that opened this spring, offering single-origin coffee beans from women farmers around the globe.\u003c/p>\n\u003cfigure id=\"attachment_136039\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136039\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg\" alt=\"Kuku Sabzi, an herb frittata, served with sumac labneh, pickled carrots and toasted flatbread.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kuku Sabzi at Komaaj, served with sumac labneh, pickled carrots and toasted flatbread. \u003ccite>(Kyana Moghadam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Komaaj, the vision of chef Hanif Sadr, joined the cafe shortly after (the two businesses share the space). It offers regional dishes from Northern Iran, including maast labou (a Greek yogurt with roasted beets, basil, mint and sumac), as well as a saffron pastry made with rice flour and yogurt, and served with honey and rose petals. Komaaj also offers one of my favorites, baaghali ghatogh, a white bean stew with dill, radishes and a handful of herbs served with thick sangak bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'd followed Komaaj’s journey from afar on Instagram, admiring its commitment to highlighting dishes that are often overshadowed by Iran's famous tahdig and kebabs. Herbs are life in Iranian cuisine, and at Komaaj they shine through in every dish. I ordered the herbiest, greenest option on the menu, kuku sabzi, a frittata that's one of my all-time favorites. It’s a staple of Iranian cooking, especially in the springtime. Chef Sadr presents it with sumac labneh, pickled vegetables and toasted flatbread. It's a beautiful dish, and for the few minutes that it lasted, it took me exactly where I needed to be. — \u003cem>Kyana Moghadam, podcast engagement producer\u003c/em>\u003c/p>\n\u003ch2>Oren’s Hummus\u003c/h2>\n\u003cp>A big group of colleagues and I were looking for a place to lunch without a reservation on a recent afternoon in downtown San Francisco, and Oren’s Hummus ended up being a tasty and accommodating choice for our nine-person party. The cute café, with its geometric, tiled floors and collection of mossy house plants, is perfect for family-style dining. We ordered the sampler of dips, an assortment of fluffy pureed eggplant (three different varieties!), spiced Moroccan carrots, juicy marinated beets and a thick, strained yogurt. We passed them around the table and compared notes on each dip, which was part of the fun.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>True to its name, Oren’s Hummus has so many varieties of the famous chickpea-based dip. For my main, I got the hummus sabich, a big bowl of hummus that came with a combination of fried eggplant, potato, hard-boiled egg, cucumber, tomato, chopped pickles, amba sauce (a tart glaze made out of unripe mango) and fresh herbs. All cubed into tiny pieces, the fresh and cooked ingredients added lively texture to the creamy hummus and fluffy pita bread. The showstopper, though, was the beef and lamb kebab, which was tender and juicy, reminiscent of medium-rare meatballs that are a little crispy on the outside. I’ll definitely order that for my entrée when I go back to Oren’s.—\u003cem>Nastia Voynovskaya, music editor\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture",
"title": "Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture",
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"content": "\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n[aside postID='bayareabites_135744']\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n[aside postID='news_11712325' align='left']\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "During the holidays, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pabst Blue Ribbon Seeks Buzz With Hard Coffee",
"title": "Pabst Blue Ribbon Seeks Buzz With Hard Coffee",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='beer' label='More on Beer']\u003c/p>\n\u003cp>Americans are \u003ca href=\"https://www.brewersassociation.org/statistics-and-data/national-beer-stats/\">buying less beer\u003c/a> from the country's largest breweries, and that has companies looking for new ways to attract customers. \u003c/p>\n\u003cp>You can see evidence in the beer aisle, where products like spiked seltzers and hemp-infused ales are aimed at the next generation of drinkers. \u003c/p>\n\u003cp>Now, 175-year-old Pabst Blue Ribbon is trying \u003ca href=\"https://pabst-blue-ribbon.prezly.com/pabst-blue-ribbon-to-introduce-hard-coffee-july-2019\">hard coffee\u003c/a>. \u003c/p>\n\u003cp>At \u003ca href=\"https://www.jerzeesglenside.com/\">Jerzee's Sports Bar & Pizzaria\u003c/a> in Glenside, Penn., a case of PBR's hard coffee arrived and a week later, only four cans were left.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It kind of tastes like Starbucks' Frappuccino, honestly, that's what it reminds me of,\" said patron Kris Beattie. \u003c/p>\n\u003cp>There is no beer taste. That's because Pabst says its hard coffee is made with \"malt beverage,\" which is related to beer. The company uses malted barley that's fermented. The malt flavor and color is removed, leaving a neutral alcohol that Pabst combines with coffee, sugar, milk and vanilla to make hard coffee.\u003c/p>\n\u003cp>The drink is a hit with Jerzee's patron Beth Mancini, who jokes, \"I could probably take it to work and no one would know!\"\u003c/p>\n\u003cp>Smaller breweries have experimented with coffee for a while now, says Nicole Schmid, who orders craft beers for Jerzee's. She points out a beer called \u003ca href=\"https://troegs.com/beer/javahead-stout/\">Java Head Stout\u003c/a> from Tröegs Independent Brewing, which says on the label that it's \"brewed with coffee beans.\" And for nearly five years, \u003ca href=\"https://8thwonder.com/brews/rocket-fuel-vietnamese-coffee-porter\">8\u003csup>th\u003c/sup> Wonder Brewery\u003c/a> in Houston has sold what its website describes as \"Porter infused with cold brew coffee and milk sugar.\"\u003c/p>\n\u003cp>Schmid says Pabst's hard coffee is \"not a new idea, but it's PBR and everybody wants to try it.\"\u003c/p>\n\u003cp>Well, not everybody. \u003c/p>\n\u003cp>One Jerzee's patron who was nursing a bottle of Budweiser didn't want to give his name, but he declined to sample the hard coffee, saying, \"Beer should taste like beer.\"\u003c/p>\n\u003cp>But tastes are changing, and Pabst Brand Director John Newhouse says his company is trying to respond by being be nimble and diversifying the kinds of beverages it sells. \u003c/p>\n\u003cp>\"So for a while people are going to say, 'Well this isn't a beer — I'm confused.' And that's alright,\" says Newhouse. \u003c/p>\n\u003cp>As part of this effort, next month Pabst plans to \u003ca href=\"https://www.esquire.com/food-drink/a26838477/pbr-whiskey-five-seconds-interview/?utm_campaign=socialflowTWESQ&utm_medium=social-media&utm_source=twitter&src=socialflowTW\">introduce a whiskey\u003c/a>, too. \u003c/p>\n\u003cp>For now, the hard coffee is being test marketed in five states: Pennsylvania, New Jersey, Maine, Georgia and Florida. The company says sales are strong, but it hasn't yet announced plans yet to expand nationwide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Americans are buying less beer from big breweries, so companies are getting creative to attract customers. Pabst is testing what one customer describes as a \"Frappuccino\" — with an alcoholic kick.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Americans are \u003ca href=\"https://www.brewersassociation.org/statistics-and-data/national-beer-stats/\">buying less beer\u003c/a> from the country's largest breweries, and that has companies looking for new ways to attract customers. \u003c/p>\n\u003cp>You can see evidence in the beer aisle, where products like spiked seltzers and hemp-infused ales are aimed at the next generation of drinkers. \u003c/p>\n\u003cp>Now, 175-year-old Pabst Blue Ribbon is trying \u003ca href=\"https://pabst-blue-ribbon.prezly.com/pabst-blue-ribbon-to-introduce-hard-coffee-july-2019\">hard coffee\u003c/a>. \u003c/p>\n\u003cp>At \u003ca href=\"https://www.jerzeesglenside.com/\">Jerzee's Sports Bar & Pizzaria\u003c/a> in Glenside, Penn., a case of PBR's hard coffee arrived and a week later, only four cans were left.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It kind of tastes like Starbucks' Frappuccino, honestly, that's what it reminds me of,\" said patron Kris Beattie. \u003c/p>\n\u003cp>There is no beer taste. That's because Pabst says its hard coffee is made with \"malt beverage,\" which is related to beer. The company uses malted barley that's fermented. The malt flavor and color is removed, leaving a neutral alcohol that Pabst combines with coffee, sugar, milk and vanilla to make hard coffee.\u003c/p>\n\u003cp>The drink is a hit with Jerzee's patron Beth Mancini, who jokes, \"I could probably take it to work and no one would know!\"\u003c/p>\n\u003cp>Smaller breweries have experimented with coffee for a while now, says Nicole Schmid, who orders craft beers for Jerzee's. She points out a beer called \u003ca href=\"https://troegs.com/beer/javahead-stout/\">Java Head Stout\u003c/a> from Tröegs Independent Brewing, which says on the label that it's \"brewed with coffee beans.\" And for nearly five years, \u003ca href=\"https://8thwonder.com/brews/rocket-fuel-vietnamese-coffee-porter\">8\u003csup>th\u003c/sup> Wonder Brewery\u003c/a> in Houston has sold what its website describes as \"Porter infused with cold brew coffee and milk sugar.\"\u003c/p>\n\u003cp>Schmid says Pabst's hard coffee is \"not a new idea, but it's PBR and everybody wants to try it.\"\u003c/p>\n\u003cp>Well, not everybody. \u003c/p>\n\u003cp>One Jerzee's patron who was nursing a bottle of Budweiser didn't want to give his name, but he declined to sample the hard coffee, saying, \"Beer should taste like beer.\"\u003c/p>\n\u003cp>But tastes are changing, and Pabst Brand Director John Newhouse says his company is trying to respond by being be nimble and diversifying the kinds of beverages it sells. \u003c/p>\n\u003cp>\"So for a while people are going to say, 'Well this isn't a beer — I'm confused.' And that's alright,\" says Newhouse. \u003c/p>\n\u003cp>As part of this effort, next month Pabst plans to \u003ca href=\"https://www.esquire.com/food-drink/a26838477/pbr-whiskey-five-seconds-interview/?utm_campaign=socialflowTWESQ&utm_medium=social-media&utm_source=twitter&src=socialflowTW\">introduce a whiskey\u003c/a>, too. \u003c/p>\n\u003cp>For now, the hard coffee is being test marketed in five states: Pennsylvania, New Jersey, Maine, Georgia and Florida. The company says sales are strong, but it hasn't yet announced plans yet to expand nationwide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_130682,bayareabites_125102,bayareabites_60709' label='Sip on This']\u003cbr>\n\u003cem>Cover photo by \u003ca href=\"https://unsplash.com/photos/Y3AqmbmtLQI?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Nathan Dumlao\u003c/a> on \u003ca href=\"https://unsplash.com/?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Unsplash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I remember the day I moved to the Bay Area. I had coffee at a small shop in Oakland — the sun was shining, folks from the neighborhood were milling about with their kids, and a woman with a comically small Pomeranian, one that you might expect has its own Instagram account, kept the café crowd entertained by throwing a bouncy ball around the store, prompting the dog to run and chase the ball around the room. It was some sort of magic.\u003c/p>\n\u003cp>Now, after living in and leaving the Bay Area, I keep coming back to the reasons why its coffee community is unlike any other. Although experiences like the one I shared perhaps aren’t unique to any one city, there are a number of factors that make the coffee industry and its people in the Bay Area truly special.\u003c/p>\n\u003ch2>A Place to be a Coffee Professional\u003c/h2>\n\u003cp>The Bay Area is a breeding ground for coffee professionals — not just the baristas who are picking up shifts to fill in gaps in their schoolwork or to supplement a second job, but folks who truly love their craft.\u003c/p>\n\u003cp>“My first day in the Bay Area, I woke up off my friend’s couch in Oakland and hiked over to the \u003ca href=\"https://uvfm.org/temescal-sunday\">Temescal Farmers’ Market,\u003c/a>” shares Evan Gilman, Creative Director for \u003ca href=\"https://royalcoffee.com/\">Royal Coffee\u003c/a>, an importer based in Oakland, and its specialty coffee branch, \u003ca href=\"https://royalcoffee.com/the-crown/\">The Crown\u003c/a>. Eventually, Gilman ended up at \u003ca href=\"https://bluebottlecoffee.com/\">Blue Bottle\u003c/a>, an early tenant of the Temescal Farmers’ Market, and there he connected with a number of folks who started their careers at Blue Bottle and never stopped their journey through coffee.\u003c/p>\n\u003cfigure id=\"attachment_133287\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic5-800x600.jpg\" alt=\"evan gilman pouring coffee beans\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Evan Gilman, Creative Director for Royal Coffee, remembers his early days in the coffee industry, and has seen colleagues he started out with advance and create meaningful careers. \u003ccite>(by Hiền Nguyễn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The people I met and worked with went on to do admirable, incredible, amazing things. Blue Bottle was chock full of talented coffee people, and really drew the best people into the fold. I was fortunate enough to train some of them,” Gilman says. “James Parrish now has \u003ca href=\"https://rhetoric-coffee.myshopify.com/\">Rhetoric Coffee\u003c/a> and works at the \u003ca href=\"https://www.corocoffee.com/\">CoRo Coffee Room\u003c/a> as the manager. I recently traveled with Alicia Adams, who now works as the Green Buyer for \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a>. I work with Sandra Loofbourow, Ruthie Knudsen, and Jen Apodaca here at The Crown, and I worked with them all at Blue Bottle.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And he knows that list only scratches the surface: “sorry if I’m forgetting anyone!”\u003c/p>\n\u003cp>Gilman, like many coffee pros who look to expand their careers in the Bay, works for an importer bringing in green coffee, or coffee before it’s roasted, from all over the world. The \u003ca href=\"https://www.portofoakland.com/\">Port of Oakland\u003c/a> is one of the main ports for green coffee, meaning that a number of importers call Oakland home.\u003c/p>\n\u003cfigure id=\"attachment_133288\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg\" alt=\"rj joseph red fox wall photo\" width=\"800\" height=\"976\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-160x195.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-768x937.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-1020x1244.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-984x1200.jpeg 984w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">RJ Joseph is a lab technician and content writer for Red Fox Coffee Merchants. Her and her wife, Ellan, moved to the Bay Area for better coffee opportunities. \u003ccite>(Jenn Chen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What I think makes coffee in the Bay special is the diverse array of coffee professionals and businesses in the region,” says RJ Joseph, Lab Technician for \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> and freelance journalist. “Countless studies show that the more diversity teams have, the better they perform, and in the Bay Area, this couldn't be more true.”\u003c/p>\n\u003ch2>Creating Equitable Communities\u003c/h2>\n\u003cp>Along with writing and working for Red Fox, Joseph is also involved with local coffee organizations, and started Queer Cup with her wife, Ellan Kline, to address issues facing the queer coffee community in the Bay Area. “In particular, the community organizers who have taken the time to make the community what it is today are from diverse backgrounds and bring diverse unique perspectives to the table.” Kline says. “Even as the vast majority of coffee workers in the Bay Area (especially in positions of power) are white, the people from marginalized identities work hard to create and grow alternative space and uplift others, and I think that has a cumulative effect of making this a stronger space as a whole.”\u003c/p>\n\u003cp>Folks like Joseph and Kline came to the Bay Area specifically because of the opportunities to learn and expand their coffee careers. Kline is the Head of Retail Training for \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, which means she works with new and seasoned baristas to hone their skills over Ritual’s six retail locations.\u003c/p>\n\u003cfigure id=\"attachment_133289\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg\" alt=\"rj pouring cupping photo\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph, pictured here conducting a cupping, or a formal coffee tasting, notes the variety of jobs available to people who want to make their career in coffee. However, she also notes the pitfalls—primarily wages and a lack of diversity. \u003ccite>(Christy Duggan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I came to The Bay because, with the concentration of great cafes and roasters, it represented the possibility to create a career in coffee as a barista while still providing opportunities to advance that career,” Kline notes.\u003c/p>\n\u003cp>The diversity of both businesses and individuals in the Bay Area means that the coffee community is robust. “I think having so many different types of companies based here (nonprofits to importers to cafes) offers us a chance to have more nuanced conversations and diverse events,” says Jenn Chen, a \u003ca href=\"https://jennchen.com/\">coffee marketer\u003c/a> based in San Francisco, “We don’t have only baristas on a panel. We’re likely to see an event with a producer in the same month as an event with a co-roasting organization. I love this variety and this constant desire among all of us to learn more about the industry.”\u003c/p>\n\u003cp>While these opportunities are enriching for coffee professionals, folks are starting to extend their hands out to customers as more and more events become available to the general public. “The Royal Crown [Royal Coffee’s retail and education space] just opened up, and they will be hosting a lot of great classes. \u003ca href=\"https://www.sweetmarias.com/\">Sweet Maria’s\u003c/a> also does classes and events in their education space, and of course, there’s a \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture\u003c/a> training center in Emeryville,” notes Umeko Motoyoshi, CEO of \u003ca href=\"https://umeshiso.com/\">umeshiso.com\u003c/a>, which sells coffee gear to coffee pros and enthusiasts alike. Places like Counter Culture and Royal Crown do trainings on things like latte art, how to brew better coffee at home, and often host public coffee tastings open to anyone.\u003c/p>\n\u003cfigure id=\"attachment_133286\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic2-800x600.jpg\" alt=\"cupping with mokhtar\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At The Crown, both coffee pros and home brewers can learn about the ins and outs of brewing, and participate in special events, like this cupping with Mokhtar Alkhanshali, a coffee importer from Yemen and subject of the newest Dave Eggers' book, The Monk of Mokha. \u003ccite>(Mokhtar Alkhanshali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a really nice thing to see, especially with Oakland being a historic port town. The more coffee education, the better I think — especially since these classes are almost all open to the public. It helps to deepen the public’s understanding of why specialty coffee costs more, which is always a great thing,” says Motoyoshi.\u003c/p>\n\u003ch2>Room To Grow\u003c/h2>\n\u003cp>As knowledge rich as the community is, there are still concerns. Increasing rents threaten the livelihood of most coffee professionals — many who are baristas — and they can’t afford to keep up with the continuing rising cost of living.\u003c/p>\n\u003cp>“Many companies aren't able to pay enough to make ends meet and retain talent, and hardly anyone on the labor side makes a living wage,” Joseph shares.\u003c/p>\n\u003cp>“With the ever-increasing costs of living and operating continually accelerating ahead of wage raises, less and less coffee people are able to make it here for a significant amount of time,” Kline explains.. Many baristas have to work two jobs to make ends meet, but most still find the time to work with and engage in local community events.\u003c/p>\n\u003cp>However, Kline is hopeful that the Bay Area can set an example for how coffee pros can live a balanced life.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“One inspiring thing about that shift is that the sense of community is shifting from folks who are continually hustling, effectively working huge amounts of overtime for no pay in order to build community, towards folks who have stronger, healthier boundaries between work and the rest of their lives.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Cover photo by \u003ca href=\"https://unsplash.com/photos/Y3AqmbmtLQI?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Nathan Dumlao\u003c/a> on \u003ca href=\"https://unsplash.com/?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Unsplash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I remember the day I moved to the Bay Area. I had coffee at a small shop in Oakland — the sun was shining, folks from the neighborhood were milling about with their kids, and a woman with a comically small Pomeranian, one that you might expect has its own Instagram account, kept the café crowd entertained by throwing a bouncy ball around the store, prompting the dog to run and chase the ball around the room. It was some sort of magic.\u003c/p>\n\u003cp>Now, after living in and leaving the Bay Area, I keep coming back to the reasons why its coffee community is unlike any other. Although experiences like the one I shared perhaps aren’t unique to any one city, there are a number of factors that make the coffee industry and its people in the Bay Area truly special.\u003c/p>\n\u003ch2>A Place to be a Coffee Professional\u003c/h2>\n\u003cp>The Bay Area is a breeding ground for coffee professionals — not just the baristas who are picking up shifts to fill in gaps in their schoolwork or to supplement a second job, but folks who truly love their craft.\u003c/p>\n\u003cp>“My first day in the Bay Area, I woke up off my friend’s couch in Oakland and hiked over to the \u003ca href=\"https://uvfm.org/temescal-sunday\">Temescal Farmers’ Market,\u003c/a>” shares Evan Gilman, Creative Director for \u003ca href=\"https://royalcoffee.com/\">Royal Coffee\u003c/a>, an importer based in Oakland, and its specialty coffee branch, \u003ca href=\"https://royalcoffee.com/the-crown/\">The Crown\u003c/a>. Eventually, Gilman ended up at \u003ca href=\"https://bluebottlecoffee.com/\">Blue Bottle\u003c/a>, an early tenant of the Temescal Farmers’ Market, and there he connected with a number of folks who started their careers at Blue Bottle and never stopped their journey through coffee.\u003c/p>\n\u003cfigure id=\"attachment_133287\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic5-800x600.jpg\" alt=\"evan gilman pouring coffee beans\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Evan Gilman, Creative Director for Royal Coffee, remembers his early days in the coffee industry, and has seen colleagues he started out with advance and create meaningful careers. \u003ccite>(by Hiền Nguyễn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The people I met and worked with went on to do admirable, incredible, amazing things. Blue Bottle was chock full of talented coffee people, and really drew the best people into the fold. I was fortunate enough to train some of them,” Gilman says. “James Parrish now has \u003ca href=\"https://rhetoric-coffee.myshopify.com/\">Rhetoric Coffee\u003c/a> and works at the \u003ca href=\"https://www.corocoffee.com/\">CoRo Coffee Room\u003c/a> as the manager. I recently traveled with Alicia Adams, who now works as the Green Buyer for \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a>. I work with Sandra Loofbourow, Ruthie Knudsen, and Jen Apodaca here at The Crown, and I worked with them all at Blue Bottle.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And he knows that list only scratches the surface: “sorry if I’m forgetting anyone!”\u003c/p>\n\u003cp>Gilman, like many coffee pros who look to expand their careers in the Bay, works for an importer bringing in green coffee, or coffee before it’s roasted, from all over the world. The \u003ca href=\"https://www.portofoakland.com/\">Port of Oakland\u003c/a> is one of the main ports for green coffee, meaning that a number of importers call Oakland home.\u003c/p>\n\u003cfigure id=\"attachment_133288\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg\" alt=\"rj joseph red fox wall photo\" width=\"800\" height=\"976\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-160x195.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-768x937.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-1020x1244.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-984x1200.jpeg 984w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">RJ Joseph is a lab technician and content writer for Red Fox Coffee Merchants. Her and her wife, Ellan, moved to the Bay Area for better coffee opportunities. \u003ccite>(Jenn Chen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What I think makes coffee in the Bay special is the diverse array of coffee professionals and businesses in the region,” says RJ Joseph, Lab Technician for \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> and freelance journalist. “Countless studies show that the more diversity teams have, the better they perform, and in the Bay Area, this couldn't be more true.”\u003c/p>\n\u003ch2>Creating Equitable Communities\u003c/h2>\n\u003cp>Along with writing and working for Red Fox, Joseph is also involved with local coffee organizations, and started Queer Cup with her wife, Ellan Kline, to address issues facing the queer coffee community in the Bay Area. “In particular, the community organizers who have taken the time to make the community what it is today are from diverse backgrounds and bring diverse unique perspectives to the table.” Kline says. “Even as the vast majority of coffee workers in the Bay Area (especially in positions of power) are white, the people from marginalized identities work hard to create and grow alternative space and uplift others, and I think that has a cumulative effect of making this a stronger space as a whole.”\u003c/p>\n\u003cp>Folks like Joseph and Kline came to the Bay Area specifically because of the opportunities to learn and expand their coffee careers. Kline is the Head of Retail Training for \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, which means she works with new and seasoned baristas to hone their skills over Ritual’s six retail locations.\u003c/p>\n\u003cfigure id=\"attachment_133289\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg\" alt=\"rj pouring cupping photo\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph, pictured here conducting a cupping, or a formal coffee tasting, notes the variety of jobs available to people who want to make their career in coffee. However, she also notes the pitfalls—primarily wages and a lack of diversity. \u003ccite>(Christy Duggan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I came to The Bay because, with the concentration of great cafes and roasters, it represented the possibility to create a career in coffee as a barista while still providing opportunities to advance that career,” Kline notes.\u003c/p>\n\u003cp>The diversity of both businesses and individuals in the Bay Area means that the coffee community is robust. “I think having so many different types of companies based here (nonprofits to importers to cafes) offers us a chance to have more nuanced conversations and diverse events,” says Jenn Chen, a \u003ca href=\"https://jennchen.com/\">coffee marketer\u003c/a> based in San Francisco, “We don’t have only baristas on a panel. We’re likely to see an event with a producer in the same month as an event with a co-roasting organization. I love this variety and this constant desire among all of us to learn more about the industry.”\u003c/p>\n\u003cp>While these opportunities are enriching for coffee professionals, folks are starting to extend their hands out to customers as more and more events become available to the general public. “The Royal Crown [Royal Coffee’s retail and education space] just opened up, and they will be hosting a lot of great classes. \u003ca href=\"https://www.sweetmarias.com/\">Sweet Maria’s\u003c/a> also does classes and events in their education space, and of course, there’s a \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture\u003c/a> training center in Emeryville,” notes Umeko Motoyoshi, CEO of \u003ca href=\"https://umeshiso.com/\">umeshiso.com\u003c/a>, which sells coffee gear to coffee pros and enthusiasts alike. Places like Counter Culture and Royal Crown do trainings on things like latte art, how to brew better coffee at home, and often host public coffee tastings open to anyone.\u003c/p>\n\u003cfigure id=\"attachment_133286\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic2-800x600.jpg\" alt=\"cupping with mokhtar\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At The Crown, both coffee pros and home brewers can learn about the ins and outs of brewing, and participate in special events, like this cupping with Mokhtar Alkhanshali, a coffee importer from Yemen and subject of the newest Dave Eggers' book, The Monk of Mokha. \u003ccite>(Mokhtar Alkhanshali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a really nice thing to see, especially with Oakland being a historic port town. The more coffee education, the better I think — especially since these classes are almost all open to the public. It helps to deepen the public’s understanding of why specialty coffee costs more, which is always a great thing,” says Motoyoshi.\u003c/p>\n\u003ch2>Room To Grow\u003c/h2>\n\u003cp>As knowledge rich as the community is, there are still concerns. Increasing rents threaten the livelihood of most coffee professionals — many who are baristas — and they can’t afford to keep up with the continuing rising cost of living.\u003c/p>\n\u003cp>“Many companies aren't able to pay enough to make ends meet and retain talent, and hardly anyone on the labor side makes a living wage,” Joseph shares.\u003c/p>\n\u003cp>“With the ever-increasing costs of living and operating continually accelerating ahead of wage raises, less and less coffee people are able to make it here for a significant amount of time,” Kline explains.. Many baristas have to work two jobs to make ends meet, but most still find the time to work with and engage in local community events.\u003c/p>\n\u003cp>However, Kline is hopeful that the Bay Area can set an example for how coffee pros can live a balanced life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“One inspiring thing about that shift is that the sense of community is shifting from folks who are continually hustling, effectively working huge amounts of overtime for no pay in order to build community, towards folks who have stronger, healthier boundaries between work and the rest of their lives.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Alcohol-Free Alternatives For Your Dry January",
"title": "5 Alcohol-Free Alternatives For Your Dry January",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Freshly motivated to accomplish New Year’s resolutions after the excess of the holidays, a lot of people choose to scale back drinking alcohol during January. A “dry January” looks different for each person, depending on what they’re trying to accomplish — maybe they keep the glass of wine with dinner but skip the bar outings on Friday night. Or maybe they limit themselves to one drink only at the company happy hour.\u003c/p>\n\u003cp>Regardless, skipping drinking can sometimes feel like it's costing you your social life. Whether you’re suffering FOMO seeing your friends at the newest wine bar or compromising your goal for a second beer at game night, finding ways to stick to your guns when everyone around you is drinking can be rough. But, it can be a positive to stick it out according to life coach and speaker \u003ca href=\"http://alliestarkwellness.com/\">Allie Stark.\u003c/a>\u003c/p>\n\u003cp>“Deciding to cut back or stop consuming alcohol after the excess of the holiday season is an active change in a behavior that will inherently influence your thoughts and your feelings,” says Stark. “This can have a large impact on your relationships, your motivation at work, your internal confidence, and so much more.”\u003c/p>\n\u003cp>Stark suggests communicating your goals clearly and openly with friends and family, then stick to the folk who understand why you’re choosing not to drink — at least for a little bit. “Actively choose to surround yourself with friends and family that respect your decision to not drink for the time being, as it will allow for an easier and more enjoyable experience while it is taking place,” says Stark.\u003c/p>\n\u003cp>Luckily, there is an endless combination of places to meet friends and enjoy one another in the Bay Area that don’t involve alcohol. Here are just a few to get you started:\u003c/p>\n\u003ch2>Church of Eight Wheels\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/x6VZ6bZjWCr\">554 Fillmore St\u003c/a>\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cfigure id=\"attachment_131947\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_5307.jpg\" alt=\"Skaters zip by the DJ booth at the Church of Eight Wheels.\" width=\"828\" height=\"1472\" class=\"size-full wp-image-131947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-800x1422.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-768x1365.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-675x1200.jpg 675w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-240x427.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-375x667.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-520x924.jpg 520w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Skaters zip by the DJ booth at the Church of Eight Wheels. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more than 40 years, The Church of 8 Wheels has operated a lively roller disco in a former Catholic church on Fillmore street. Friday and Saturday nights are 18+ skates, and for $15 cash (entrance and skate rental) you can join fellow roller enthusiasts underneath the stained glass and disco ball. Whether you’re a seasoned pro or this is your first time strapping on skates, you’ll fit right in the circular flow, and you don’t have to worry about falling. Not only does \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">everyone \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">do it, but safety staff will scoot to your side in no time to keep you from getting run over and help you back on your wheels. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aside from satisfying that internal whimsy we all have — who doesn’t look at a massive open space like a church and think, “dang, I could roller skate in here?” — a Friday night at The Church of 8 Wheels hits more than a couple of the usual New Year’s resolution marks. You’ll be exercising, trying something new, and because there’s no alcohol on the premises, you’ll be swapping a beer for a Gatorade or Coca-cola. If you like to be resolute as a family, The Church offers a family skate on Saturdays, 3-5 pm.\u003c/span>\u003c/p>\n\u003ch2>Grand Lake Theatre\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/M6huXmqKdUv\">\u003cspan style=\"font-weight: 400\">3200 Grand Ave\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Oakland, CA 94610\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3086-e1547226104993.jpg\" alt=\"The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131976\">\u003cfigcaption class=\"wp-caption-text\">The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opened in 1926, the \u003c/span>\u003ca href=\"http://www.renaissancerialto.com/\">\u003cspan style=\"font-weight: 400\">Grand Lake Theatre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been showing movies in Oakland for more than 90 years. Nestled between Lakeshore and Grand Ave, the theatre’s long-standing presence and declarative marquee messages have made it a community staple. While their matinee prices are a draw on their own at $6 (and $5 all day Tuesday!), the theatre itself makes seeing a movie at Grand Lake a full-on experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Upon entering, you’re greeted by a chandelier and plush, dark antique carpeting that winds up a stunning grand staircase. The original main screen has maintained its jazz-age glam with greek columns and ceiling filigree. The additional screens were added and redesigned in the 80’s, pulling inspiration from the theatre’s decade of origin — one is “Egyptian,” the other “Moorish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far as snacks go, Grand Lake offers standard fare like popcorn, soda, and favorite movie sweets all at the expected movie prices. There don’t seem to be designs to add in pizza or beer like at other independent movie theatres in the bay — and that’s okay. In pursuit of supporting a local institution, however, the few extra dollars for a snack are worth it, meaning your potential resolution to skip alcohol and do more in your neighborhood will hit the mark.\u003c/span>\u003c/p>\n\u003ch2>Teance Fine Teas\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5ju5xf5Cnq32\">\u003cspan style=\"font-weight: 400\">1780 Fourth St \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Berkeley, CA 94710\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3401-e1547226032835.jpg\" alt=\"Experience new teas from around the world with a tea flight at Teance Fine Teas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131977\">\u003cfigcaption class=\"wp-caption-text\">Experience new teas from around the world with a tea flight at Teance Fine Teas. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grabbing a coffee together is always a popular alternative to going for a drink, but not everyone enjoys pour-overs or lattes. For the discerning tea drinker, \u003c/span>\u003ca href=\"https://www.teance.com/\">\u003cspan style=\"font-weight: 400\">Teance Fine Teas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers an inviting and tranquil place to enjoy a seemingly endless variety of loose leaf teas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pronounced “tee-ahnce,” (think “ambiance” and “tea” together) the tea shop has been in Berkeley for more than a decade, expanding into its current space on the popular fourth street. While customers can come in and pick up a favorite tea to take home, they’re also more than welcome to share a pot of house tea ($5) or a fine tea blend ($7) together in the upstairs seating area. The space is quiet, with sleek modern lines and a fountain in the center of the store with real live koi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For a full experience beyond simply having a cuppa, you can do a tea flight at the downstairs counter. Each flight is three types of tea of your choice ($27) and a staff member will guide you through each, offering samples of different steeps, talking through the history of the tea, and answering your questions. Tea varieties include white, green (Chinese and Japanese), oolong (Chinese and Taiwanese), red, and pu-erh, the last of which comes in a tightly compacted disc and requires a knife to break off for steeping, which puts a little excitement into an otherwise soothing experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The specially designed counter features space for small groups to experience a tea flight together and one flight is absolutely shareable with two people. For groups of four or more, however, you should call ahead to book an appointment as space is limited.\u003c/span>\u003c/p>\n\u003ch2>Creme Brewlee Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/y4giUqqUsM32\">\u003cspan style=\"font-weight: 400\">2948 S Norfolk St\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Mateo, CA 94403\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3159-e1547225989536.jpg\" alt=\"Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131978\">\u003cfigcaption class=\"wp-caption-text\">Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sometimes the best surprises are in unassuming places. \u003c/span>\u003ca href=\"https://www.yelp.com/biz/creme-brewlee-bistro-san-mateo\">\u003cspan style=\"font-weight: 400\">Creme Brewlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is one such adventure, a combination bistro and dessert spot in the Marina Plaza Shopping Center in San Mateo. The menu includes a diverse array of items that range halfway across the globe and back: coffee, lattes, gelato, hot pot, shaved snow, and of course, the titular creme brulee. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most unique sweets is the shaved snow, a fluffy, layered take on its crunchier cousin of the icy variety. Snow at Creme Brewlee is $8 and includes your choice of snow flavor, syrup, and two toppings (with additional toppings for fifty cents apiece). It’s not overwhelmingly sweet despite being made entirely of frozen sugar, and the soft crunch on each bite is exactly like eating snow when you were a kid. Except, of course, this snow is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">meant \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to be eaten. Bring a friend or a loved one for this snow pile, however, as your $8 buys you a literal mound of dessert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Creme Brewlee doesn’t do much for your resolution to eat healthier, but you’ll be exploring a new neighborhood, a new dessert style, and most importantly, skipping sugary cocktails in favor of something super “cool.”\u003c/span>\u003c/p>\n\u003ch2>Albany Bowl\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/724xFPMGttS2\">\u003cspan style=\"font-weight: 400\">540 San Pablo Ave\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">Albany, CA 94706\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3151-e1547225952655.jpg\" alt=\"Albany Bowl is a great spot to share french fries and a few games with friends.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131979\">\u003cfigcaption class=\"wp-caption-text\">Albany Bowl is a great spot to share french fries and a few games with friends. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, what better way to enjoy a little sober fun with friends than bowling? You may be outraged at the very idea of entering a bowling alley without also purchasing a pitcher to split, but \u003c/span>\u003ca href=\"http://www.thealbanybowl.com/\">\u003cspan style=\"font-weight: 400\">Albany Bowl \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">has more than enough french fries, onion rings, and sweet pin knockdowns to make you forget you wanted a beer in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located right on San Pablo Avenue in Albany, this retro bowling alley has been in operation since 1949. Regular rates run $6 per game per person, with a $4.50 flat shoe rental if you don’t already have your own. However, each day of the week brings its own discounts or specials, like $1.50 games on Monday and Tuesday nights or a killer 2 games-for-1 deal for groups of Cal-Berkeley students.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Little J’s Cafe attaches directly to Albany Bowl and offers American diner favorites like burgers and tater tots. If you’re hoping to order snacks while avoiding temptation, the bar is all the way in the back of the bowling alley far and away from Little J’s. Order your french fries and enjoy your resolute choices without ever having to think twice. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Freshly motivated to accomplish New Year’s resolutions after the excess of the holidays, a lot of people choose to scale back drinking alcohol during January. A “dry January” looks different for each person, depending on what they’re trying to accomplish — maybe they keep the glass of wine with dinner but skip the bar outings on Friday night. Or maybe they limit themselves to one drink only at the company happy hour.\u003c/p>\n\u003cp>Regardless, skipping drinking can sometimes feel like it's costing you your social life. Whether you’re suffering FOMO seeing your friends at the newest wine bar or compromising your goal for a second beer at game night, finding ways to stick to your guns when everyone around you is drinking can be rough. But, it can be a positive to stick it out according to life coach and speaker \u003ca href=\"http://alliestarkwellness.com/\">Allie Stark.\u003c/a>\u003c/p>\n\u003cp>“Deciding to cut back or stop consuming alcohol after the excess of the holiday season is an active change in a behavior that will inherently influence your thoughts and your feelings,” says Stark. “This can have a large impact on your relationships, your motivation at work, your internal confidence, and so much more.”\u003c/p>\n\u003cp>Stark suggests communicating your goals clearly and openly with friends and family, then stick to the folk who understand why you’re choosing not to drink — at least for a little bit. “Actively choose to surround yourself with friends and family that respect your decision to not drink for the time being, as it will allow for an easier and more enjoyable experience while it is taking place,” says Stark.\u003c/p>\n\u003cp>Luckily, there is an endless combination of places to meet friends and enjoy one another in the Bay Area that don’t involve alcohol. Here are just a few to get you started:\u003c/p>\n\u003ch2>Church of Eight Wheels\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/x6VZ6bZjWCr\">554 Fillmore St\u003c/a>\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cfigure id=\"attachment_131947\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_5307.jpg\" alt=\"Skaters zip by the DJ booth at the Church of Eight Wheels.\" width=\"828\" height=\"1472\" class=\"size-full wp-image-131947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-800x1422.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-768x1365.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-675x1200.jpg 675w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-240x427.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-375x667.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-520x924.jpg 520w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Skaters zip by the DJ booth at the Church of Eight Wheels. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more than 40 years, The Church of 8 Wheels has operated a lively roller disco in a former Catholic church on Fillmore street. Friday and Saturday nights are 18+ skates, and for $15 cash (entrance and skate rental) you can join fellow roller enthusiasts underneath the stained glass and disco ball. Whether you’re a seasoned pro or this is your first time strapping on skates, you’ll fit right in the circular flow, and you don’t have to worry about falling. Not only does \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">everyone \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">do it, but safety staff will scoot to your side in no time to keep you from getting run over and help you back on your wheels. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aside from satisfying that internal whimsy we all have — who doesn’t look at a massive open space like a church and think, “dang, I could roller skate in here?” — a Friday night at The Church of 8 Wheels hits more than a couple of the usual New Year’s resolution marks. You’ll be exercising, trying something new, and because there’s no alcohol on the premises, you’ll be swapping a beer for a Gatorade or Coca-cola. If you like to be resolute as a family, The Church offers a family skate on Saturdays, 3-5 pm.\u003c/span>\u003c/p>\n\u003ch2>Grand Lake Theatre\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/M6huXmqKdUv\">\u003cspan style=\"font-weight: 400\">3200 Grand Ave\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Oakland, CA 94610\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3086-e1547226104993.jpg\" alt=\"The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131976\">\u003cfigcaption class=\"wp-caption-text\">The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opened in 1926, the \u003c/span>\u003ca href=\"http://www.renaissancerialto.com/\">\u003cspan style=\"font-weight: 400\">Grand Lake Theatre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been showing movies in Oakland for more than 90 years. Nestled between Lakeshore and Grand Ave, the theatre’s long-standing presence and declarative marquee messages have made it a community staple. While their matinee prices are a draw on their own at $6 (and $5 all day Tuesday!), the theatre itself makes seeing a movie at Grand Lake a full-on experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Upon entering, you’re greeted by a chandelier and plush, dark antique carpeting that winds up a stunning grand staircase. The original main screen has maintained its jazz-age glam with greek columns and ceiling filigree. The additional screens were added and redesigned in the 80’s, pulling inspiration from the theatre’s decade of origin — one is “Egyptian,” the other “Moorish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far as snacks go, Grand Lake offers standard fare like popcorn, soda, and favorite movie sweets all at the expected movie prices. There don’t seem to be designs to add in pizza or beer like at other independent movie theatres in the bay — and that’s okay. In pursuit of supporting a local institution, however, the few extra dollars for a snack are worth it, meaning your potential resolution to skip alcohol and do more in your neighborhood will hit the mark.\u003c/span>\u003c/p>\n\u003ch2>Teance Fine Teas\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5ju5xf5Cnq32\">\u003cspan style=\"font-weight: 400\">1780 Fourth St \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Berkeley, CA 94710\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3401-e1547226032835.jpg\" alt=\"Experience new teas from around the world with a tea flight at Teance Fine Teas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131977\">\u003cfigcaption class=\"wp-caption-text\">Experience new teas from around the world with a tea flight at Teance Fine Teas. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grabbing a coffee together is always a popular alternative to going for a drink, but not everyone enjoys pour-overs or lattes. For the discerning tea drinker, \u003c/span>\u003ca href=\"https://www.teance.com/\">\u003cspan style=\"font-weight: 400\">Teance Fine Teas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers an inviting and tranquil place to enjoy a seemingly endless variety of loose leaf teas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pronounced “tee-ahnce,” (think “ambiance” and “tea” together) the tea shop has been in Berkeley for more than a decade, expanding into its current space on the popular fourth street. While customers can come in and pick up a favorite tea to take home, they’re also more than welcome to share a pot of house tea ($5) or a fine tea blend ($7) together in the upstairs seating area. The space is quiet, with sleek modern lines and a fountain in the center of the store with real live koi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For a full experience beyond simply having a cuppa, you can do a tea flight at the downstairs counter. Each flight is three types of tea of your choice ($27) and a staff member will guide you through each, offering samples of different steeps, talking through the history of the tea, and answering your questions. Tea varieties include white, green (Chinese and Japanese), oolong (Chinese and Taiwanese), red, and pu-erh, the last of which comes in a tightly compacted disc and requires a knife to break off for steeping, which puts a little excitement into an otherwise soothing experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The specially designed counter features space for small groups to experience a tea flight together and one flight is absolutely shareable with two people. For groups of four or more, however, you should call ahead to book an appointment as space is limited.\u003c/span>\u003c/p>\n\u003ch2>Creme Brewlee Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/y4giUqqUsM32\">\u003cspan style=\"font-weight: 400\">2948 S Norfolk St\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Mateo, CA 94403\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3159-e1547225989536.jpg\" alt=\"Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131978\">\u003cfigcaption class=\"wp-caption-text\">Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sometimes the best surprises are in unassuming places. \u003c/span>\u003ca href=\"https://www.yelp.com/biz/creme-brewlee-bistro-san-mateo\">\u003cspan style=\"font-weight: 400\">Creme Brewlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is one such adventure, a combination bistro and dessert spot in the Marina Plaza Shopping Center in San Mateo. The menu includes a diverse array of items that range halfway across the globe and back: coffee, lattes, gelato, hot pot, shaved snow, and of course, the titular creme brulee. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most unique sweets is the shaved snow, a fluffy, layered take on its crunchier cousin of the icy variety. Snow at Creme Brewlee is $8 and includes your choice of snow flavor, syrup, and two toppings (with additional toppings for fifty cents apiece). It’s not overwhelmingly sweet despite being made entirely of frozen sugar, and the soft crunch on each bite is exactly like eating snow when you were a kid. Except, of course, this snow is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">meant \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to be eaten. Bring a friend or a loved one for this snow pile, however, as your $8 buys you a literal mound of dessert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Creme Brewlee doesn’t do much for your resolution to eat healthier, but you’ll be exploring a new neighborhood, a new dessert style, and most importantly, skipping sugary cocktails in favor of something super “cool.”\u003c/span>\u003c/p>\n\u003ch2>Albany Bowl\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/724xFPMGttS2\">\u003cspan style=\"font-weight: 400\">540 San Pablo Ave\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">Albany, CA 94706\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3151-e1547225952655.jpg\" alt=\"Albany Bowl is a great spot to share french fries and a few games with friends.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131979\">\u003cfigcaption class=\"wp-caption-text\">Albany Bowl is a great spot to share french fries and a few games with friends. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, what better way to enjoy a little sober fun with friends than bowling? You may be outraged at the very idea of entering a bowling alley without also purchasing a pitcher to split, but \u003c/span>\u003ca href=\"http://www.thealbanybowl.com/\">\u003cspan style=\"font-weight: 400\">Albany Bowl \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">has more than enough french fries, onion rings, and sweet pin knockdowns to make you forget you wanted a beer in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located right on San Pablo Avenue in Albany, this retro bowling alley has been in operation since 1949. Regular rates run $6 per game per person, with a $4.50 flat shoe rental if you don’t already have your own. However, each day of the week brings its own discounts or specials, like $1.50 games on Monday and Tuesday nights or a killer 2 games-for-1 deal for groups of Cal-Berkeley students.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Little J’s Cafe attaches directly to Albany Bowl and offers American diner favorites like burgers and tater tots. If you’re hoping to order snacks while avoiding temptation, the bar is all the way in the back of the bowling alley far and away from Little J’s. Order your french fries and enjoy your resolute choices without ever having to think twice. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "5 Bay Area Coffee Roasters You Need to Know (If You Don't Already)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The San Francisco Bay Area is known for a lot of things—avocado toast, skyrocketing rental rates, and that oh-so-specific sourdough bread. But there’s something a little more caffeinated that doesn’t always make the list—unique specialty coffee. While brands like Blue Bottle or Philz may pop immediately into your mind when it comes to coffee, there are an overwhelming number of independent coffee roasters that call the Bay their home.\u003c/p>\n\u003cp>[contextly_sidebar id=\"aTGejvu0cwVLfTAmIwatXAWmRQsodeSp\"]\u003c/p>\n\u003cp>These roasters bring their own unique background, history, and skillset to the beans they serve, making each brew a little different from the next. Whether you’re a light-roast aficionado, a morning grump looking for a little joy, or you’re simply trying to find your new favorite cafe to work for the day, this guide has a hand-crafted selection for everyone.\u003c/p>\n\u003ch2>Ritual Coffee Roasters\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/432b+Octavia+St,+San+Francisco,+CA+94102/@37.7763909,-122.4263826,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a20a465a0d:0xd231e0baf37d07b7!8m2!3d37.7763909!4d-122.4241939?hl=en\">432b Octavia St\u003c/a>\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cfigure id=\"attachment_130687\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Ritual-800x547.jpg\" alt=\"\" width=\"800\" height=\"547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1020x698.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1200x821.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-960x657.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-520x356.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Green Coffee Buyer Aaron roasts on vintage German Probat roaster. / Image via Ritual Coffee Roasters\u003c/figcaption>\u003c/figure>\n\u003cp>“I think San Francisco is one of the best cities in the entire world for coffee—if not the best,” says Eileen Rinaldi, founder and owner of \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a> in San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rinaldi takes a lot of pride in creating a physical product in a city now known largely for its technology production. “I think there’s something about the ecology of the Bay Area,” says Rinaldi. “It’s part of our ethos to push the boundaries further and see how we can do things better...We’re just never satisfied with the coffee. We love it, but we always want to do better.”\u003c/p>\n\u003cp>Ritual joins a long line of San Francisco coffee roasters—including famous brands like Folgers and Hills Bros.—and product manufacturers that aren’t always associated with the city’s booming industries. “I’m excited about this scene of San Francisco coffee roasters that is connected to a scene of manufacturing in San Francisco” says Rinaldi, “And I think that’s critical to us maintaining a diverse economy here.”\u003c/p>\n\u003cp>Rinaldi says that Ritual specializes in lighter roasts, a process that is delicate and difficult to produce in large quantities. Where some would compare roasting coffee to steaks on a grill, Rinaldi prefers to use baking a cake in her analogy.\u003c/p>\n\u003cp>“If you throw steaks on a grill, it’s great if the inside is pretty much still raw,” says Rinaldi. “But when you bake a cake and the inside isn’t cooked, it’s inedible. [With] light roasting, you want to get the center of the bean fully cooked essentially without scorching the outside.”\u003c/p>\n\u003cp>“What makes that especially challenging for roasters is different beans have different densities, different moisture contents,” continues Rinaldi. It’s only a few seconds that separates not-quite-roasted coffee that doesn’t brew properly from a roast with a lot of flavor.\u003c/p>\n\u003cp>Ritual has cafes all across San Francisco, and one in Napa, where you can grab a cup for yourself—the location in Hayes Valley is just about perfect if you’re looking for some window shopping. If you’d rather craft your brew at home, you can check out their \u003ca href=\"https://www.ritualroasters.com/#brew-guides\">handy brew guides\u003c/a> that will walk you through just about every way to make coffee you can think of—and a couple you might not have known before.\u003c/p>\n\u003ch2>Highwire Coffee Roasters\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Rockridge+Market+Hall/@37.843811,-122.251821,14z/data=!4m5!3m4!1s0x0:0x475cb8118390fde8!8m2!3d37.843811!4d-122.251821?hl=en-US\">5655 College Ave\u003c/a>\u003cbr>\nOakland, CA 94618\u003c/p>\n\u003cfigure id=\"attachment_130689\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/RR.coffeebags-800x511.jpg\" alt=\"\" width=\"800\" height=\"511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1200x767.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-520x332.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Some of the distinctive packaging from Highwire Coffee Roasters / Image via Chelsea Dier\u003c/figcaption>\u003c/figure>\n\u003cp>With four locations all across the Bay Area, and many more cafes serving their beans, you’ve most likely seen \u003ca href=\"https://www.highwirecoffee.com/\">Highwire’s\u003c/a> striking packaging while in search of your morning cup—simple brown bags with bold black typeface and intricate images reminiscent of woodblock prints that were created in Highwire’s early days by a barista and graphic designer named Katie Miller. With names like “The Core” and “Conscientious Objector,” the whole presentation is hard to ignore—much like the ethos behind the company itself.\u003c/p>\n\u003cp>Robert Myers, one of the co-founders of Highwire, got his start in coffee in the Bay Area while working at Peet’s. He saw coffee’s ability to build community and was inspired to start his own roaster—one that makes space for people to help one another.\u003c/p>\n\u003cp>“Most of the people I’ve ever met who work in coffee are just good people. They’re interesting people,” says Myers, “When I became a coffee roaster I didn’t want to be in competition.I didn’t see that it needed to be competition.” His admiration for the people in the coffee business has impacted his business ethos in a deep way. In fact, over the last few years, Highwire has helped several small roasters get their start by teaching them how to roast (if they need it) and renting them space within their own roastery.\u003c/p>\n\u003cp>“One of the biggest barriers to entry for people who want to realize their dream in coffee is how prohibitive buying a coffee roaster has always been,” says Myers. “We could open up our space [at Highwire] to other business people and really be part of people realizing their dream. And that to me is a much nicer space than who’s doing better in sales or who has more followers on social media.”\u003c/p>\n\u003cp>Myers says it’s gratifying to see roasters graduate to their own space and continue to contribute to the diverse voices within the Bay Area coffee scene.\u003c/p>\n\u003ch2>Bicycle Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Bicycle+Coffee/@37.7955256,-122.276469,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80c8515db049:0x56d0ae0e4d6330c1!8m2!3d37.7955256!4d-122.2742803\">364 2nd St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_130691\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9704-800x633.jpg\" alt=\"\" width=\"800\" height=\"633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-768x607.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1020x807.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1200x949.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1180x933.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-960x759.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-240x190.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-375x297.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-520x411.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Some of the CBD drinks and fresh roasted coffee sold by Bicycle Coffee / Image via Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a> has the type of over-the-top scrappy origin story that makes it distinctly Bay Area—including roasting their first batch in a popcorn maker and getting it into the hands of top-floor FiDi execs via a little phone-call trickery. Now, Bicycle is an international enterprise with locations in the Bay, Los Angeles, and Tokyo.\u003c/p>\n\u003cp>The roastery takes its name from their delivery method. All orders are delivered via bicycle, with the bags of coffee stacked into small trailers specially designed for the task.\u003c/p>\n\u003cp>“We have trailers we designed and built ourselves,” says Brad Butler, co-founder. “They hold hundreds of pounds [of coffee] and there’s nothing else like them on the market.”\u003c/p>\n\u003cp>Initially, bicycles were the most cost-effective form of delivery they had. But they later discovered that it was also a great way to beat traffic and avoid parking fees in San Francisco’s downtown area. Butler also feels that by moving through their local communities via bicycle, it helps keep them connected with their customers in a more personal way.\u003c/p>\n\u003cp>“You have a competitive advantage if you do everything you can to do good and create community with your business,” says Butler. And after doing business in the Bay Area for nearly ten years, he says that’s been key to staying power in a place changing as rapidly as their home-base in Oakland.\u003c/p>\n\u003cp>“You see old-timey places going away,” says Butler. “You see new places popping up and [then] going away...you feel the squeeze, and recognize that the only way [you’ll] win is by building long-term relationships. \"Butler explains that those relationships expand to everyone who walks through the door of each Bicycle location—either via a simple conversation while the coffee is brewed or through offering free cups of coffee every Friday.\u003c/p>\n\u003ch2>Slojoy\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Slojoy+Coffee+Roasters/@37.8047433,-122.269734,17z/data=!4m8!1m2!2m1!1s1528+Webster+St.+Oakland,+Ca+94612!3m4!1s0x808f80b364b3ffff:0x59f882cb239323e1!8m2!3d37.8047419!4d-122.2674934\">1528 Webster St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130693\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1200x795.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-520x344.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The walk-up window at Slojoy. / Image via Slojoy\u003c/figcaption>\u003c/figure>\n\u003cp>The newest roaster on this list, \u003ca href=\"https://www.slojoy.com/\">Slojoy\u003c/a> has only been in Oakland for four years, but in that time they’ve graduated from a small space in the back of a local market to their very own walk-up window on Webster street.\u003c/p>\n\u003cp>Christopher Stites, founder, says that his path to coffee was quick and borderline spontaneous. “We came back from a visit in Maui to a coffee farm and fell in love with the process,” says Stites. He started roasting in his kitchen, sending bags to friends and family, then rapidly graduated to their current location.\u003c/p>\n\u003cp>Slojoy’s signature slogan is “spread joy,” which comes from the founder’s desire to deliver something joyful in coffee and community faith building. Stites is both a coffee roaster and a pastor, helping lead services at \u003ca href=\"https://www.themovement.us/\">The Movement church\u003c/a> in East Oakland.\u003c/p>\n\u003cp>“Joy is different from happiness where it’s slow, but it’s lasting,” says Stites of the roastery’s name.\u003c/p>\n\u003cp>Part of the “joy” in “Slojoy” is that each batch of coffee is small—usually around 50 to 60 pounds a week—and is roasted just about every 6 or 7 days. In addition to a dedication to freshness, each cup of Slojoy coffee served at the window comes with a little something special to put a perk in your step.\u003c/p>\n\u003cp>“We just want to encourage folks,” says Stites. “We write a handwritten note for every cup that goes out. We have a built-in ‘pay-it-forward’ option where we’ve seen over $600 go through of people buying other people coffee.”\u003c/p>\n\u003ch2>Timeless Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Timeless+Coffee/@36.723241,-113.9446786,4z/data=!4m8!1m2!2m1!1sTimeless!3m4!1s0x80857df6c7e27317:0xf25f018ec0b75f12!8m2!3d37.8282129!4d-122.2497777\">4252 Piedmont Ave\u003c/a>\u003cbr>\nOakland, CA 94611\u003c/p>\n\u003cfigure id=\"attachment_130694\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/A40A0526-800x478.jpg\" alt=\"\" width=\"800\" height=\"478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1200x717.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1180x705.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-520x311.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Timeless Coffee in the Piedmont neighborhood of Oakland. / Image via Timeless Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, for the vegan coffee lover who doesn’t want to second-guess their pastry choices, there’s \u003ca href=\"https://timelesscoffee.com/\">Timeless\u003c/a>.\u003c/p>\n\u003cp>Founder RJ Leimpeter was working in San Francisco at Sightglass when he decided he wanted to bring a specialized cafe to his own neighborhood in Oakland.\u003c/p>\n\u003cp>“I grew up in the East Bay,” says Leimpeter. “I really wanted to be part of my neighborhood.” He also really wanted to create a shop with all-vegan offerings.\u003c/p>\n\u003cp>“We make everything in house and our entire kitchen is vegan,” says Leimpeter. But despite his life-long coffee career, he needed some help in the baked-goods department.\u003c/p>\n\u003cp>“Violett Slocum was a major part of the reason why I started the business,” says Leimpeter. “She’s so talented at baking, and I got her to join on with me to do all the kitchen stuff. All the food stuff is her.” The pastry options at Timeless range from donuts and other single-serve items to entire cakes which you can custom order for your next special occasion.\u003c/p>\n\u003cp>Leimpeter also wanted to keep things as local as possible. “One of the key things that we do is the importers we use are based in Oakland,” says Leimpeter, citing\u003ca href=\"https://www.coffeeshrub.com/\"> Coffee Shrub\u003c/a> and \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> as a few of the importers he works with. “Their practices of importing beans are top-notch.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Timeless now has two locations—one in the Piedmont and one in Berkeley on College Ave—and a coffee subscription service where you can get their fresh-roasted beans delivered to your front door.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The San Francisco Bay Area is known for a lot of things—avocado toast, skyrocketing rental rates, and that oh-so-specific sourdough bread. But there’s something a little more caffeinated that doesn’t always make the list—unique specialty coffee. While brands like Blue Bottle or Philz may pop immediately into your mind when it comes to coffee, there are an overwhelming number of independent coffee roasters that call the Bay their home.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>These roasters bring their own unique background, history, and skillset to the beans they serve, making each brew a little different from the next. Whether you’re a light-roast aficionado, a morning grump looking for a little joy, or you’re simply trying to find your new favorite cafe to work for the day, this guide has a hand-crafted selection for everyone.\u003c/p>\n\u003ch2>Ritual Coffee Roasters\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/432b+Octavia+St,+San+Francisco,+CA+94102/@37.7763909,-122.4263826,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a20a465a0d:0xd231e0baf37d07b7!8m2!3d37.7763909!4d-122.4241939?hl=en\">432b Octavia St\u003c/a>\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cfigure id=\"attachment_130687\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Ritual-800x547.jpg\" alt=\"\" width=\"800\" height=\"547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1020x698.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1200x821.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-960x657.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-520x356.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Green Coffee Buyer Aaron roasts on vintage German Probat roaster. / Image via Ritual Coffee Roasters\u003c/figcaption>\u003c/figure>\n\u003cp>“I think San Francisco is one of the best cities in the entire world for coffee—if not the best,” says Eileen Rinaldi, founder and owner of \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rinaldi takes a lot of pride in creating a physical product in a city now known largely for its technology production. “I think there’s something about the ecology of the Bay Area,” says Rinaldi. “It’s part of our ethos to push the boundaries further and see how we can do things better...We’re just never satisfied with the coffee. We love it, but we always want to do better.”\u003c/p>\n\u003cp>Ritual joins a long line of San Francisco coffee roasters—including famous brands like Folgers and Hills Bros.—and product manufacturers that aren’t always associated with the city’s booming industries. “I’m excited about this scene of San Francisco coffee roasters that is connected to a scene of manufacturing in San Francisco” says Rinaldi, “And I think that’s critical to us maintaining a diverse economy here.”\u003c/p>\n\u003cp>Rinaldi says that Ritual specializes in lighter roasts, a process that is delicate and difficult to produce in large quantities. Where some would compare roasting coffee to steaks on a grill, Rinaldi prefers to use baking a cake in her analogy.\u003c/p>\n\u003cp>“If you throw steaks on a grill, it’s great if the inside is pretty much still raw,” says Rinaldi. “But when you bake a cake and the inside isn’t cooked, it’s inedible. [With] light roasting, you want to get the center of the bean fully cooked essentially without scorching the outside.”\u003c/p>\n\u003cp>“What makes that especially challenging for roasters is different beans have different densities, different moisture contents,” continues Rinaldi. It’s only a few seconds that separates not-quite-roasted coffee that doesn’t brew properly from a roast with a lot of flavor.\u003c/p>\n\u003cp>Ritual has cafes all across San Francisco, and one in Napa, where you can grab a cup for yourself—the location in Hayes Valley is just about perfect if you’re looking for some window shopping. If you’d rather craft your brew at home, you can check out their \u003ca href=\"https://www.ritualroasters.com/#brew-guides\">handy brew guides\u003c/a> that will walk you through just about every way to make coffee you can think of—and a couple you might not have known before.\u003c/p>\n\u003ch2>Highwire Coffee Roasters\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Rockridge+Market+Hall/@37.843811,-122.251821,14z/data=!4m5!3m4!1s0x0:0x475cb8118390fde8!8m2!3d37.843811!4d-122.251821?hl=en-US\">5655 College Ave\u003c/a>\u003cbr>\nOakland, CA 94618\u003c/p>\n\u003cfigure id=\"attachment_130689\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/RR.coffeebags-800x511.jpg\" alt=\"\" width=\"800\" height=\"511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1200x767.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-520x332.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Some of the distinctive packaging from Highwire Coffee Roasters / Image via Chelsea Dier\u003c/figcaption>\u003c/figure>\n\u003cp>With four locations all across the Bay Area, and many more cafes serving their beans, you’ve most likely seen \u003ca href=\"https://www.highwirecoffee.com/\">Highwire’s\u003c/a> striking packaging while in search of your morning cup—simple brown bags with bold black typeface and intricate images reminiscent of woodblock prints that were created in Highwire’s early days by a barista and graphic designer named Katie Miller. With names like “The Core” and “Conscientious Objector,” the whole presentation is hard to ignore—much like the ethos behind the company itself.\u003c/p>\n\u003cp>Robert Myers, one of the co-founders of Highwire, got his start in coffee in the Bay Area while working at Peet’s. He saw coffee’s ability to build community and was inspired to start his own roaster—one that makes space for people to help one another.\u003c/p>\n\u003cp>“Most of the people I’ve ever met who work in coffee are just good people. They’re interesting people,” says Myers, “When I became a coffee roaster I didn’t want to be in competition.I didn’t see that it needed to be competition.” His admiration for the people in the coffee business has impacted his business ethos in a deep way. In fact, over the last few years, Highwire has helped several small roasters get their start by teaching them how to roast (if they need it) and renting them space within their own roastery.\u003c/p>\n\u003cp>“One of the biggest barriers to entry for people who want to realize their dream in coffee is how prohibitive buying a coffee roaster has always been,” says Myers. “We could open up our space [at Highwire] to other business people and really be part of people realizing their dream. And that to me is a much nicer space than who’s doing better in sales or who has more followers on social media.”\u003c/p>\n\u003cp>Myers says it’s gratifying to see roasters graduate to their own space and continue to contribute to the diverse voices within the Bay Area coffee scene.\u003c/p>\n\u003ch2>Bicycle Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Bicycle+Coffee/@37.7955256,-122.276469,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80c8515db049:0x56d0ae0e4d6330c1!8m2!3d37.7955256!4d-122.2742803\">364 2nd St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_130691\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9704-800x633.jpg\" alt=\"\" width=\"800\" height=\"633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-768x607.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1020x807.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1200x949.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1180x933.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-960x759.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-240x190.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-375x297.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-520x411.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Some of the CBD drinks and fresh roasted coffee sold by Bicycle Coffee / Image via Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a> has the type of over-the-top scrappy origin story that makes it distinctly Bay Area—including roasting their first batch in a popcorn maker and getting it into the hands of top-floor FiDi execs via a little phone-call trickery. Now, Bicycle is an international enterprise with locations in the Bay, Los Angeles, and Tokyo.\u003c/p>\n\u003cp>The roastery takes its name from their delivery method. All orders are delivered via bicycle, with the bags of coffee stacked into small trailers specially designed for the task.\u003c/p>\n\u003cp>“We have trailers we designed and built ourselves,” says Brad Butler, co-founder. “They hold hundreds of pounds [of coffee] and there’s nothing else like them on the market.”\u003c/p>\n\u003cp>Initially, bicycles were the most cost-effective form of delivery they had. But they later discovered that it was also a great way to beat traffic and avoid parking fees in San Francisco’s downtown area. Butler also feels that by moving through their local communities via bicycle, it helps keep them connected with their customers in a more personal way.\u003c/p>\n\u003cp>“You have a competitive advantage if you do everything you can to do good and create community with your business,” says Butler. And after doing business in the Bay Area for nearly ten years, he says that’s been key to staying power in a place changing as rapidly as their home-base in Oakland.\u003c/p>\n\u003cp>“You see old-timey places going away,” says Butler. “You see new places popping up and [then] going away...you feel the squeeze, and recognize that the only way [you’ll] win is by building long-term relationships. \"Butler explains that those relationships expand to everyone who walks through the door of each Bicycle location—either via a simple conversation while the coffee is brewed or through offering free cups of coffee every Friday.\u003c/p>\n\u003ch2>Slojoy\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Slojoy+Coffee+Roasters/@37.8047433,-122.269734,17z/data=!4m8!1m2!2m1!1s1528+Webster+St.+Oakland,+Ca+94612!3m4!1s0x808f80b364b3ffff:0x59f882cb239323e1!8m2!3d37.8047419!4d-122.2674934\">1528 Webster St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130693\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1200x795.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-520x344.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The walk-up window at Slojoy. / Image via Slojoy\u003c/figcaption>\u003c/figure>\n\u003cp>The newest roaster on this list, \u003ca href=\"https://www.slojoy.com/\">Slojoy\u003c/a> has only been in Oakland for four years, but in that time they’ve graduated from a small space in the back of a local market to their very own walk-up window on Webster street.\u003c/p>\n\u003cp>Christopher Stites, founder, says that his path to coffee was quick and borderline spontaneous. “We came back from a visit in Maui to a coffee farm and fell in love with the process,” says Stites. He started roasting in his kitchen, sending bags to friends and family, then rapidly graduated to their current location.\u003c/p>\n\u003cp>Slojoy’s signature slogan is “spread joy,” which comes from the founder’s desire to deliver something joyful in coffee and community faith building. Stites is both a coffee roaster and a pastor, helping lead services at \u003ca href=\"https://www.themovement.us/\">The Movement church\u003c/a> in East Oakland.\u003c/p>\n\u003cp>“Joy is different from happiness where it’s slow, but it’s lasting,” says Stites of the roastery’s name.\u003c/p>\n\u003cp>Part of the “joy” in “Slojoy” is that each batch of coffee is small—usually around 50 to 60 pounds a week—and is roasted just about every 6 or 7 days. In addition to a dedication to freshness, each cup of Slojoy coffee served at the window comes with a little something special to put a perk in your step.\u003c/p>\n\u003cp>“We just want to encourage folks,” says Stites. “We write a handwritten note for every cup that goes out. We have a built-in ‘pay-it-forward’ option where we’ve seen over $600 go through of people buying other people coffee.”\u003c/p>\n\u003ch2>Timeless Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Timeless+Coffee/@36.723241,-113.9446786,4z/data=!4m8!1m2!2m1!1sTimeless!3m4!1s0x80857df6c7e27317:0xf25f018ec0b75f12!8m2!3d37.8282129!4d-122.2497777\">4252 Piedmont Ave\u003c/a>\u003cbr>\nOakland, CA 94611\u003c/p>\n\u003cfigure id=\"attachment_130694\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/A40A0526-800x478.jpg\" alt=\"\" width=\"800\" height=\"478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1200x717.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1180x705.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-520x311.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Timeless Coffee in the Piedmont neighborhood of Oakland. / Image via Timeless Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, for the vegan coffee lover who doesn’t want to second-guess their pastry choices, there’s \u003ca href=\"https://timelesscoffee.com/\">Timeless\u003c/a>.\u003c/p>\n\u003cp>Founder RJ Leimpeter was working in San Francisco at Sightglass when he decided he wanted to bring a specialized cafe to his own neighborhood in Oakland.\u003c/p>\n\u003cp>“I grew up in the East Bay,” says Leimpeter. “I really wanted to be part of my neighborhood.” He also really wanted to create a shop with all-vegan offerings.\u003c/p>\n\u003cp>“We make everything in house and our entire kitchen is vegan,” says Leimpeter. But despite his life-long coffee career, he needed some help in the baked-goods department.\u003c/p>\n\u003cp>“Violett Slocum was a major part of the reason why I started the business,” says Leimpeter. “She’s so talented at baking, and I got her to join on with me to do all the kitchen stuff. All the food stuff is her.” The pastry options at Timeless range from donuts and other single-serve items to entire cakes which you can custom order for your next special occasion.\u003c/p>\n\u003cp>Leimpeter also wanted to keep things as local as possible. “One of the key things that we do is the importers we use are based in Oakland,” says Leimpeter, citing\u003ca href=\"https://www.coffeeshrub.com/\"> Coffee Shrub\u003c/a> and \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> as a few of the importers he works with. “Their practices of importing beans are top-notch.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Timeless now has two locations—one in the Piedmont and one in Berkeley on College Ave—and a coffee subscription service where you can get their fresh-roasted beans delivered to your front door.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No Cash Needed At This Cafe. Students Pay The Tab With Their Personal Data",
"title": "No Cash Needed At This Cafe. Students Pay The Tab With Their Personal Data",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Shiru Cafe looks like a regular coffee shop. Inside, machines whir, baristas dispense caffeine and customers hammer away on laptops. But all of the customers are students, and there's a reason for that. At Shiru Cafe, no college ID means no caffeine.\u003c/p>\n\u003cp>\"We definitely have some people that walk in off the street that are a little confused and a little taken aback when we can't sell them any coffee,\" said Sarah Ferris, assistant manager at the Shiru Cafe branch in Providence, R.I., located near Brown University.\u003c/p>\n\u003cp>Ferris will turn away customers if they're not college students or faculty members. The cafe allows professors to pay, but students have something else the shop wants: their personal information.\u003c/p>\n\u003cp>To get the free coffee, university students must give away their names, phone numbers, email addresses and majors, or in Brown's lingo, concentrations. Students also provide dates of birth and professional interests, entering all of the information in an online form. By doing so, the students also open themselves up to receiving information from corporate sponsors who pay the cafe to reach its clientele through logos, apps, digital advertisements on screens in stores and on mobile devices, signs, surveys and even baristas.\u003c/p>\n\u003cp>According to \u003ca href=\"https://global.shirucafe.com/mission.php\">Shiru's website\u003c/a>: \"We have specially trained staff members who give students additional information about our sponsors while they enjoy their coffee.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The website for the Japanese-owned cafe also explains Shiru's mission and philosophy: \"Through a free drink we try to give students some information which sponsor company would like to inform exclusively for university students to diverse the choices of their future career.\"\u003c/p>\n\u003cp>Companies can host recruitment sessions inside the cafe. Two Brown students, \u003ca href=\"http://www.browndailyherald.com/2018/05/08/letter-boycott-shiru-cafe/\">in a letter\u003c/a> to \u003cem>The Brown Daily Herald,\u003c/em> called for a boycott of the cafe in December, calling into question the principles of some sponsor companies:\u003c/p>\n\u003cblockquote>\n\u003cp>\"According to \u003cem>The Herald's\u003c/em> article about the Shiru Cafe, 'last year, 40 percent of JP Morgan Japan's new hires were Shiru Cafe patrons.' This statistic is alarming, given that JP Morgan engaged in deceitful financial practices which likely contributed [to] the 2008 financial crisis and then became the only large financial institution to make a profit during the crisis.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But if handing over personal data seems invasive, Ferris said the students don't seem to mind. She doesn't think she has seen a single customer refuse to give up the data.\u003c/p>\n\u003cp>It certainly didn't seem to bother Nina Wolff Landau, a junior at Brown University. She is studying environmental studies, which the cafe already knows. Landau said the data collected are easily accessible on LinkedIn or other websites with a quick Google search.\u003c/p>\n\u003cp>\"Maybe I should have been more apprehensive, but everyone has your information at this point anyway,\" she said. \"To give out my name and email and what I study does not seem so risky to me.\"\u003c/p>\n\u003cp>Owned by Japanese company Enrission, Shiru Cafe operates similar shops in Japan and India. In other locations, corporate sponsors have included big names such as Microsoft, Nissan and Suzuki.\u003c/p>\n\u003cp>In response to a request for more information, Alex Inoue, Shiru Cafe's general manager, wrote in an email that the cafe does not give out data on specific students. But it does provide general, aggregate data such as student majors and expected graduation years.\u003c/p>\n\u003cp>Sitting at the Shiru Cafe location in Providence, Daniel Traver, environmental engineering student at Brown, said he thinks future corporate sponsorships will bring in more career-focused students — but also more controversy.\u003c/p>\n\u003cp>\"I think there will be some sort of pushback. I think a lot of people could be against some of those sponsors,\" Traver said.\u003c/p>\n\u003cp>But corporate connections aside, should students be more wary of giving up so much personal information? Nicholas Tella, director of information security at Johnson & Wales, a private nonprofit university that has a campus in Providence, was a little more skeptical than the customers inside Shiru Cafe.\u003c/p>\n\u003cp>\"If they're giving you something for free, this data that's being collected, for any vendor, there seems to be more value in the data than in the product,\" Tella said.\u003c/p>\n\u003cp>In an \u003ca href=\"http://nymag.com/selectall/2018/08/shiru-cafs-offer-students-free-coffee-for-harvested-data.html\">article in New York Magazine\u003c/a>, Jacob Furst, a professor of computer security at DePaul University, said that concerns could arise if students were required to connect to the cafe's Wi-Fi, which would allow access to a much wider range of information that could be accessed by third parties.\u003c/p>\n\u003cp>Right now, Shiru Cafe in Providence doesn't have any sponsors. Ferris said the student information she and her staff are collecting will be used to narrow down the companies the cafe will bring on as sponsors. She said the student information is securely held and will not be sold to third-party companies.\u003c/p>\n\u003cp>\"They're very good about keeping everyone's information close. They don't sell it, they don't do anything of that sort,\" Ferris said.\u003c/p>\n\u003cp>The Providence location is the only Shiru Cafe currently operating in the U.S. But the company hopes to open up more cafes near Amherst College, Harvard, Yale and Princeton.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003cem> Listen to the audio \u003c/em>\u003ca href=\"http://www.ripr.org/post/want-free-coffee-personal-data-way-pay#stream/0\">here\u003c/a>. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Rhode Island Public Radio. To see more, visit \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=No+Cash+Needed+At+This+Cafe.+Students+Pay+The+Tab+With+Their+Personal+Data&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Shiru Cafe looks like a regular coffee shop. Inside, machines whir, baristas dispense caffeine and customers hammer away on laptops. But all of the customers are students, and there's a reason for that. At Shiru Cafe, no college ID means no caffeine.\u003c/p>\n\u003cp>\"We definitely have some people that walk in off the street that are a little confused and a little taken aback when we can't sell them any coffee,\" said Sarah Ferris, assistant manager at the Shiru Cafe branch in Providence, R.I., located near Brown University.\u003c/p>\n\u003cp>Ferris will turn away customers if they're not college students or faculty members. The cafe allows professors to pay, but students have something else the shop wants: their personal information.\u003c/p>\n\u003cp>To get the free coffee, university students must give away their names, phone numbers, email addresses and majors, or in Brown's lingo, concentrations. Students also provide dates of birth and professional interests, entering all of the information in an online form. By doing so, the students also open themselves up to receiving information from corporate sponsors who pay the cafe to reach its clientele through logos, apps, digital advertisements on screens in stores and on mobile devices, signs, surveys and even baristas.\u003c/p>\n\u003cp>According to \u003ca href=\"https://global.shirucafe.com/mission.php\">Shiru's website\u003c/a>: \"We have specially trained staff members who give students additional information about our sponsors while they enjoy their coffee.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The website for the Japanese-owned cafe also explains Shiru's mission and philosophy: \"Through a free drink we try to give students some information which sponsor company would like to inform exclusively for university students to diverse the choices of their future career.\"\u003c/p>\n\u003cp>Companies can host recruitment sessions inside the cafe. Two Brown students, \u003ca href=\"http://www.browndailyherald.com/2018/05/08/letter-boycott-shiru-cafe/\">in a letter\u003c/a> to \u003cem>The Brown Daily Herald,\u003c/em> called for a boycott of the cafe in December, calling into question the principles of some sponsor companies:\u003c/p>\n\u003cblockquote>\n\u003cp>\"According to \u003cem>The Herald's\u003c/em> article about the Shiru Cafe, 'last year, 40 percent of JP Morgan Japan's new hires were Shiru Cafe patrons.' This statistic is alarming, given that JP Morgan engaged in deceitful financial practices which likely contributed [to] the 2008 financial crisis and then became the only large financial institution to make a profit during the crisis.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But if handing over personal data seems invasive, Ferris said the students don't seem to mind. She doesn't think she has seen a single customer refuse to give up the data.\u003c/p>\n\u003cp>It certainly didn't seem to bother Nina Wolff Landau, a junior at Brown University. She is studying environmental studies, which the cafe already knows. Landau said the data collected are easily accessible on LinkedIn or other websites with a quick Google search.\u003c/p>\n\u003cp>\"Maybe I should have been more apprehensive, but everyone has your information at this point anyway,\" she said. \"To give out my name and email and what I study does not seem so risky to me.\"\u003c/p>\n\u003cp>Owned by Japanese company Enrission, Shiru Cafe operates similar shops in Japan and India. In other locations, corporate sponsors have included big names such as Microsoft, Nissan and Suzuki.\u003c/p>\n\u003cp>In response to a request for more information, Alex Inoue, Shiru Cafe's general manager, wrote in an email that the cafe does not give out data on specific students. But it does provide general, aggregate data such as student majors and expected graduation years.\u003c/p>\n\u003cp>Sitting at the Shiru Cafe location in Providence, Daniel Traver, environmental engineering student at Brown, said he thinks future corporate sponsorships will bring in more career-focused students — but also more controversy.\u003c/p>\n\u003cp>\"I think there will be some sort of pushback. I think a lot of people could be against some of those sponsors,\" Traver said.\u003c/p>\n\u003cp>But corporate connections aside, should students be more wary of giving up so much personal information? Nicholas Tella, director of information security at Johnson & Wales, a private nonprofit university that has a campus in Providence, was a little more skeptical than the customers inside Shiru Cafe.\u003c/p>\n\u003cp>\"If they're giving you something for free, this data that's being collected, for any vendor, there seems to be more value in the data than in the product,\" Tella said.\u003c/p>\n\u003cp>In an \u003ca href=\"http://nymag.com/selectall/2018/08/shiru-cafs-offer-students-free-coffee-for-harvested-data.html\">article in New York Magazine\u003c/a>, Jacob Furst, a professor of computer security at DePaul University, said that concerns could arise if students were required to connect to the cafe's Wi-Fi, which would allow access to a much wider range of information that could be accessed by third parties.\u003c/p>\n\u003cp>Right now, Shiru Cafe in Providence doesn't have any sponsors. Ferris said the student information she and her staff are collecting will be used to narrow down the companies the cafe will bring on as sponsors. She said the student information is securely held and will not be sold to third-party companies.\u003c/p>\n\u003cp>\"They're very good about keeping everyone's information close. They don't sell it, they don't do anything of that sort,\" Ferris said.\u003c/p>\n\u003cp>The Providence location is the only Shiru Cafe currently operating in the U.S. But the company hopes to open up more cafes near Amherst College, Harvard, Yale and Princeton.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003cem> Listen to the audio \u003c/em>\u003ca href=\"http://www.ripr.org/post/want-free-coffee-personal-data-way-pay#stream/0\">here\u003c/a>. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Rhode Island Public Radio. To see more, visit \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=No+Cash+Needed+At+This+Cafe.+Students+Pay+The+Tab+With+Their+Personal+Data&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Ordering a \"grande four-pump, nonfat, no-whip, extra-hot mocha\" is a mouthful for any hot beverage nerd, but for deaf people, it can be hard to order just a simple cup of black coffee. Global coffee behemoth Starbucks' \"Signing Store Project,\" launching in Washington, D.C. in October, aims to change that.\u003c/p>\n\u003cp>Adam Novsam, a deaf utility analyst at Starbucks headquarters in Seattle, knows firsthand how frustrating it can be to accomplish even the most basic transactions in the hearing world.\u003c/p>\n\u003cp>\"Before I go into any store, I'm anticipating and figuring out how I'm going to order and communicate. Typically, it is not an easy or smooth experience,\" Novsam says. \"Sometimes I'll try to lipread, and that often results in misunderstanding my order, especially if they have a question. Sometimes I will gesture for paper and pen and the person will appear annoyed with me or seem exasperated that it is taking extra time.\"\u003c/p>\n\u003cp>Novsam's personal experience led him to become active in the Starbucks Deaf Leadership group and an advocate for the Signing Store Project's launch in the United States. The new store will be modeled after the first — and only — Starbucks deaf-friendly location in Kuala Lumpur, Malaysia, where ergonomic design, customized order forms and a new queue management system were among the changes that helped create an environment to better serve deaf customers and employees.\u003c/p>\n\u003cp>\"Starbucks has always hired the deaf at our stores even before we were planning the signing store,\" says Rina Siew, Starbucks corporate social responsibility manager for Malaysia. \"However, we could only give them very simple and menial tasks. After a while, we realized that we needed to give them a platform where they could actually thrive, and where we as employers can provide a better partner experience for them.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Malaysian store's employees, both deaf and hearing, were enrolled in a 10-week sign language course that also highlighted deaf culture; the Washington, D.C. store will actually focus on hiring staff who are already fluent in American Sign Language (ASL). Deaf employees will don a special apron embroidered with ASL symbols, while hearing employees will sport a pin that identifies their proficiency in sign language. But fluency in ASL is only one piece of the puzzle: The physical space is equally important.\u003c/p>\n\u003cp>\"Our built environment, largely constructed by and for hearing individuals, presents a variety of surprising challenges to which deaf people have responded with a particular way of altering their surroundings to fit their unique ways of being,\" says Ryan Maliszewski, director of the Gallaudet Innovation and Entrepreneurship Institute at Gallaudet University, a four-year college for the deaf and hard of hearing in Washington, D.C., located just a few blocks from the planned signing store.\u003c/p>\n\u003cp>Having to rely on their hands for communication, for instance, means that deaf people require more room to simply converse with their friends. Eye strain and what is known as \"concentration fatigue\" are also common problems, so low-glare surfaces can help create a more comfortable experience. \"In addition to spatial and lighting design,\" says Maliszewski, \"mobility, color and acoustics are major elements to consider when identifying opportunities to reduce eye fatigue that can lead to loss of concentration and even physical exhaustion. This not only applies to deaf patrons, but to everyone — including the employees themselves.\"\u003c/p>\n\u003cp>Alisha Damodaran, senior manger of global corporate communications for Starbucks, notes that existing Starbucks stores already offer several accommodations for the hearing-impaired, including a coffee timer that flashes and vibrates, interpreter services, video remote interpreting and tech pads for writing and visual ordering. Still, she sees the signing stores as part of an ongoing journey, saying, \"We plan to leverage these opportunities to gather insights that can apply to the rest of our operations, and over time may look to continued expansion.\"\u003c/p>\n\u003cp>For Starbucks' employee Novsam, it's also an opportunity to create an experience that is uniquely focused on the deaf community.\u003c/p>\n\u003cp>\"We deaf people are often handed Braille menus in restaurants. It doesn't make any sense and you may laugh, but it is a consistent experience for many of us,\" Novsam says. \"I think it will be an awesome experience for hearing people to have a unique experience — having the tables turned a bit — and having the opportunity to be exposed to a new language and culture. I look forward to this store bringing people together.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ordering a \"grande four-pump, nonfat, no-whip, extra-hot mocha\" is a mouthful for any hot beverage nerd, but for deaf people, it can be hard to order just a simple cup of black coffee. Global coffee behemoth Starbucks' \"Signing Store Project,\" launching in Washington, D.C. in October, aims to change that.\u003c/p>\n\u003cp>Adam Novsam, a deaf utility analyst at Starbucks headquarters in Seattle, knows firsthand how frustrating it can be to accomplish even the most basic transactions in the hearing world.\u003c/p>\n\u003cp>\"Before I go into any store, I'm anticipating and figuring out how I'm going to order and communicate. Typically, it is not an easy or smooth experience,\" Novsam says. \"Sometimes I'll try to lipread, and that often results in misunderstanding my order, especially if they have a question. Sometimes I will gesture for paper and pen and the person will appear annoyed with me or seem exasperated that it is taking extra time.\"\u003c/p>\n\u003cp>Novsam's personal experience led him to become active in the Starbucks Deaf Leadership group and an advocate for the Signing Store Project's launch in the United States. The new store will be modeled after the first — and only — Starbucks deaf-friendly location in Kuala Lumpur, Malaysia, where ergonomic design, customized order forms and a new queue management system were among the changes that helped create an environment to better serve deaf customers and employees.\u003c/p>\n\u003cp>\"Starbucks has always hired the deaf at our stores even before we were planning the signing store,\" says Rina Siew, Starbucks corporate social responsibility manager for Malaysia. \"However, we could only give them very simple and menial tasks. After a while, we realized that we needed to give them a platform where they could actually thrive, and where we as employers can provide a better partner experience for them.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Malaysian store's employees, both deaf and hearing, were enrolled in a 10-week sign language course that also highlighted deaf culture; the Washington, D.C. store will actually focus on hiring staff who are already fluent in American Sign Language (ASL). Deaf employees will don a special apron embroidered with ASL symbols, while hearing employees will sport a pin that identifies their proficiency in sign language. But fluency in ASL is only one piece of the puzzle: The physical space is equally important.\u003c/p>\n\u003cp>\"Our built environment, largely constructed by and for hearing individuals, presents a variety of surprising challenges to which deaf people have responded with a particular way of altering their surroundings to fit their unique ways of being,\" says Ryan Maliszewski, director of the Gallaudet Innovation and Entrepreneurship Institute at Gallaudet University, a four-year college for the deaf and hard of hearing in Washington, D.C., located just a few blocks from the planned signing store.\u003c/p>\n\u003cp>Having to rely on their hands for communication, for instance, means that deaf people require more room to simply converse with their friends. Eye strain and what is known as \"concentration fatigue\" are also common problems, so low-glare surfaces can help create a more comfortable experience. \"In addition to spatial and lighting design,\" says Maliszewski, \"mobility, color and acoustics are major elements to consider when identifying opportunities to reduce eye fatigue that can lead to loss of concentration and even physical exhaustion. This not only applies to deaf patrons, but to everyone — including the employees themselves.\"\u003c/p>\n\u003cp>Alisha Damodaran, senior manger of global corporate communications for Starbucks, notes that existing Starbucks stores already offer several accommodations for the hearing-impaired, including a coffee timer that flashes and vibrates, interpreter services, video remote interpreting and tech pads for writing and visual ordering. Still, she sees the signing stores as part of an ongoing journey, saying, \"We plan to leverage these opportunities to gather insights that can apply to the rest of our operations, and over time may look to continued expansion.\"\u003c/p>\n\u003cp>For Starbucks' employee Novsam, it's also an opportunity to create an experience that is uniquely focused on the deaf community.\u003c/p>\n\u003cp>\"We deaf people are often handed Braille menus in restaurants. It doesn't make any sense and you may laugh, but it is a consistent experience for many of us,\" Novsam says. \"I think it will be an awesome experience for hearing people to have a unique experience — having the tables turned a bit — and having the opportunity to be exposed to a new language and culture. I look forward to this store bringing people together.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Coffee is far from a vice.\u003c/p>\n\u003cp>There's now lots of evidence pointing to its health benefits, including a possible \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\">longevity boost\u003c/a> for those of us with a daily coffee habit.\u003c/p>\n\u003cp>The latest findings come from a \u003ca href=\"https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2686145\">study\u003c/a> published Monday in JAMA Internal Medicine that included about a half-million people in England, Scotland and Wales. Participants ranged in age from 38 to 73.\u003c/p>\n\u003cp>\"We found that people who drank two to three cups per day had about a 12 percent lower risk of death compared to non-coffee drinkers\" during the decade-long study, says \u003ca href=\"https://dceg.cancer.gov/fellowship-training/what-our-fellows-do/meet-current-fellows/meb-fellows\">Erikka Loftfield\u003c/a>, a research fellow at the National Cancer Institute. \u003c/p>\n\u003cp>This was true among all coffee drinkers — even those who were determined to be slow metabolizers of caffeine. (These are people who tend to be more sensitive to the effects of caffeine.) And the association held up among drinkers of decaffeinated coffee, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the U.S., there are similar findings linking higher consumption of coffee to a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28693036\">lower risk of early death\u003c/a> in African-Americans, Japanese-Americans, Latinos and white adults, both men and women. A daily coffee habit is also linked to a \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">decreased risk of stroke\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">Type 2 diabetes.\u003c/a>\u003c/p>\n\u003cp>What is it about coffee that may be protective? It's not likely to be the caffeine. While studies don't prove that coffee extends life, several studies have suggested a longevity boost among drinkers of decaf as well as regular coffee. \u003c/p>\n\u003cp>So, researchers have turned their attention to the bean. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"The coffee bean itself is loaded with many different nutrients and phyto-chemicals,\" nutrition researcher \u003ca href=\"http://www.hsph.harvard.edu/walter-willett/\">Walter Willett\u003c/a> of the Harvard School of Public Health\u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\"> told us\u003c/a> in 2015. These compounds include lignans, quinides and magnesium, some of which may help reduce insulin resistance and inflammation. \"My guess is that they're working together to have some of these benefits,\" Willett said. (He's the author of a study that points to a 15 percent \u003ca href=\"http://circ.ahajournals.org/content/early/2015/11/10/CIRCULATIONAHA.115.017341?sid=5c4b9ef3-96dd-44b8-8188-0a3ca2ec8c9d\">lower risk\u003c/a> of early death among men and women who drink coffee, compared with those who do not consume it.)\u003c/p>\n\u003cp>\"Coffee, with its thousand chemicals, includes a number of polyphenol-like, antioxidant-rich compounds,\" says \u003ca href=\"https://profiles.stanford.edu/christopher-gardner\">Christopher Gardner\u003c/a>, who directs nutrition studies at the Stanford Prevention Research Center. He says there's so much evidence supporting the idea that coffee can be a healthy part of your diet, it's now included in the U.S. Dietary Guidelines. In 2015, the experts behind the guidelines \u003ca href=\"http://health.gov/dietaryguidelines/2015-scientific-report/PDFs/Scientific-Report-of-the-2015-Dietary-Guidelines-Advisory-Committee.pdf\">concluded\u003c/a> that a daily coffee habit may help protect against Type 2 diabetes and cardiovascular disease.\u003c/p>\n\u003cp>Gardner says part of the benefit of coffee may be linked to something profoundly simple: It brings people joy.\u003c/p>\n\u003cp>\"Think about when you're drinking coffee — aren't you stopping and relaxing a little bit?\" Gardner asks.\u003c/p>\n\u003cp>He says it's such a simple pleasure. \"I just love holding that hot beverage in my hand. It's the morning ritual,\" he says. He drinks at least three cups a day.\u003c/p>\n\u003cp>So, how did coffee achieve such an image makeover? It wasn't too long ago that coffee was considered a vice.\u003c/p>\n\u003cp>Gardner says the bad rap goes back to a time when people who drank coffee were also very likely to smoke cigarettes. \u003c/p>\n\u003cp>So, when earlier epidemiological studies suggested that coffee consumption was \u003ca href=\"https://www.nejm.org/doi/full/10.1056/NEJMoa1112010\">associated with health risks\u003c/a>, researchers were thrown off. It wasn't until they separated these two habit apart that a completely different picture emerged.\u003c/p>\n\u003cp>\"Smoking was the cause of the association,\" Gardner says. \"Ever since they disentangled smoking, coffee wasn't just null, it was [shown to be] beneficial.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coffee is far from a vice.\u003c/p>\n\u003cp>There's now lots of evidence pointing to its health benefits, including a possible \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\">longevity boost\u003c/a> for those of us with a daily coffee habit.\u003c/p>\n\u003cp>The latest findings come from a \u003ca href=\"https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2686145\">study\u003c/a> published Monday in JAMA Internal Medicine that included about a half-million people in England, Scotland and Wales. Participants ranged in age from 38 to 73.\u003c/p>\n\u003cp>\"We found that people who drank two to three cups per day had about a 12 percent lower risk of death compared to non-coffee drinkers\" during the decade-long study, says \u003ca href=\"https://dceg.cancer.gov/fellowship-training/what-our-fellows-do/meet-current-fellows/meb-fellows\">Erikka Loftfield\u003c/a>, a research fellow at the National Cancer Institute. \u003c/p>\n\u003cp>This was true among all coffee drinkers — even those who were determined to be slow metabolizers of caffeine. (These are people who tend to be more sensitive to the effects of caffeine.) And the association held up among drinkers of decaffeinated coffee, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the U.S., there are similar findings linking higher consumption of coffee to a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28693036\">lower risk of early death\u003c/a> in African-Americans, Japanese-Americans, Latinos and white adults, both men and women. A daily coffee habit is also linked to a \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">decreased risk of stroke\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">Type 2 diabetes.\u003c/a>\u003c/p>\n\u003cp>What is it about coffee that may be protective? It's not likely to be the caffeine. While studies don't prove that coffee extends life, several studies have suggested a longevity boost among drinkers of decaf as well as regular coffee. \u003c/p>\n\u003cp>So, researchers have turned their attention to the bean. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"The coffee bean itself is loaded with many different nutrients and phyto-chemicals,\" nutrition researcher \u003ca href=\"http://www.hsph.harvard.edu/walter-willett/\">Walter Willett\u003c/a> of the Harvard School of Public Health\u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\"> told us\u003c/a> in 2015. These compounds include lignans, quinides and magnesium, some of which may help reduce insulin resistance and inflammation. \"My guess is that they're working together to have some of these benefits,\" Willett said. (He's the author of a study that points to a 15 percent \u003ca href=\"http://circ.ahajournals.org/content/early/2015/11/10/CIRCULATIONAHA.115.017341?sid=5c4b9ef3-96dd-44b8-8188-0a3ca2ec8c9d\">lower risk\u003c/a> of early death among men and women who drink coffee, compared with those who do not consume it.)\u003c/p>\n\u003cp>\"Coffee, with its thousand chemicals, includes a number of polyphenol-like, antioxidant-rich compounds,\" says \u003ca href=\"https://profiles.stanford.edu/christopher-gardner\">Christopher Gardner\u003c/a>, who directs nutrition studies at the Stanford Prevention Research Center. He says there's so much evidence supporting the idea that coffee can be a healthy part of your diet, it's now included in the U.S. Dietary Guidelines. In 2015, the experts behind the guidelines \u003ca href=\"http://health.gov/dietaryguidelines/2015-scientific-report/PDFs/Scientific-Report-of-the-2015-Dietary-Guidelines-Advisory-Committee.pdf\">concluded\u003c/a> that a daily coffee habit may help protect against Type 2 diabetes and cardiovascular disease.\u003c/p>\n\u003cp>Gardner says part of the benefit of coffee may be linked to something profoundly simple: It brings people joy.\u003c/p>\n\u003cp>\"Think about when you're drinking coffee — aren't you stopping and relaxing a little bit?\" Gardner asks.\u003c/p>\n\u003cp>He says it's such a simple pleasure. \"I just love holding that hot beverage in my hand. It's the morning ritual,\" he says. He drinks at least three cups a day.\u003c/p>\n\u003cp>So, how did coffee achieve such an image makeover? It wasn't too long ago that coffee was considered a vice.\u003c/p>\n\u003cp>Gardner says the bad rap goes back to a time when people who drank coffee were also very likely to smoke cigarettes. \u003c/p>\n\u003cp>So, when earlier epidemiological studies suggested that coffee consumption was \u003ca href=\"https://www.nejm.org/doi/full/10.1056/NEJMoa1112010\">associated with health risks\u003c/a>, researchers were thrown off. It wasn't until they separated these two habit apart that a completely different picture emerged.\u003c/p>\n\u003cp>\"Smoking was the cause of the association,\" Gardner says. \"Ever since they disentangled smoking, coffee wasn't just null, it was [shown to be] beneficial.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In most coffee shops, you can choose a cup of joe brewed with beans from countries like Ethiopia, Colombia, Costa Rica and Yemen. Now, a new crop of coffee growers is working to get coffee brewed from California-grown beans included on those menus.\u003c/p>\n\u003cp>When Mark Gaskell moved to California after working in coffee-growing regions in Central America, he noticed coffee plants growing in gardens and wondered if large-scale production was an option.\u003c/p>\n\u003cp>In 2001, Gaskell, farm advisor for the University of California Cooperative Extension, established transplants and discovered that the sub-tropical plants could thrive in the Golden State. He recruited Jay Ruskey of \u003ca href=\"https://goodlandorganics.com\">Good Land Organics\u003c/a> to help with trials, hoping coffee could be a valuable niche crop to help sustain small farms.\u003c/p>\n\u003cp>Ruskey started growing coffee in 2002 on his Santa Barbara, Calif., farm and quickly became a passionate coffee farmer.\u003c/p>\n\u003cp>\"We learned that we had the ability to grow very good coffee with a very unique flavor,\" Ruskey explains. \"There is a misconception that you can't grow coffee outside the Tropic of Cancer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Sure, a cup of California-grown coffee sells for about $18 a cup, but people are buying it. The niche industry is booming with no signs of slowing, and the state's farmers still can't meet demand.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In most coffee shops, you can choose a cup of joe brewed with beans from countries like Ethiopia, Colombia, Costa Rica and Yemen. Now, a new crop of coffee growers is working to get coffee brewed from California-grown beans included on those menus.\u003c/p>\n\u003cp>When Mark Gaskell moved to California after working in coffee-growing regions in Central America, he noticed coffee plants growing in gardens and wondered if large-scale production was an option.\u003c/p>\n\u003cp>In 2001, Gaskell, farm advisor for the University of California Cooperative Extension, established transplants and discovered that the sub-tropical plants could thrive in the Golden State. He recruited Jay Ruskey of \u003ca href=\"https://goodlandorganics.com\">Good Land Organics\u003c/a> to help with trials, hoping coffee could be a valuable niche crop to help sustain small farms.\u003c/p>\n\u003cp>Ruskey started growing coffee in 2002 on his Santa Barbara, Calif., farm and quickly became a passionate coffee farmer.\u003c/p>\n\u003cp>\"We learned that we had the ability to grow very good coffee with a very unique flavor,\" Ruskey explains. \"There is a misconception that you can't grow coffee outside the Tropic of Cancer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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