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Photo: Munchery","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/03/email_offering-1.jpg","width":597,"height":376}},"fetchFailed":false,"isLoading":false},"bayareabites_62898":{"type":"attachments","id":"bayareabites_62898","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"62898","found":true},"title":"dominos","publishDate":1370452220,"status":"inherit","parent":62896,"modified":1370452220,"caption":"Introducing the Domino's DomiCopter!","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/06/dominos.jpg","width":637,"height":348}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_112434":{"type":"authors","id":"byline_bayareabites_112434","meta":{"override":true},"slug":"byline_bayareabites_112434","name":"Aarti Shahani, NPR Food","isLoading":false},"byline_bayareabites_97888":{"type":"authors","id":"byline_bayareabites_97888","meta":{"override":true},"slug":"byline_bayareabites_97888","name":"\u003ca href=\"http://civileats.com/author/aroth/\">Anna Roth\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","isLoading":false},"kdomara":{"type":"authors","id":"1459","meta":{"index":"authors_1591205172","id":"1459","found":true},"name":"Kelly O'Mara","firstName":"Kelly","lastName":"O'Mara","slug":"kdomara","email":"komara@kqed.org","display_author_email":false,"staff_mastheads":["news"],"title":"KQED Contributor","bio":"Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. 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He lives in San Francisco, plays music, works with kids, and writes for a variety of magazines and newspapers, including The Oakland Tribune, The Contra Costa County Times, Wine Enthusiast, The Onion, and Thrasher. Pro: hush puppies, green garlic, caramel ice cream, Japanese sweet potatoes, smelts, Larb Ped, beer, wine, cocktails, and assorted dumplings; con: milk, chips, and candy.","avatar":"https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Andrew Simmons | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/andrewsimmons"},"nprfood":{"type":"authors","id":"5403","meta":{"index":"authors_1591205172","id":"5403","found":true},"name":"NPR Food","firstName":"NPR Food","lastName":null,"slug":"nprfood","email":"nprfood@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"","avatar":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twitter":"nprfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"NPR Food | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/nprfood"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_137076":{"type":"posts","id":"bayareabites_137076","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137076","score":null,"sort":[1588701856000]},"guestAuthors":[],"slug":"how-to-support-restaurants-businesses-this-cinco-de-mayo","title":"How to Support Local Restaurants this Cinco de Mayo","publishDate":1588701856,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Cinco de Mayo is complicated. In the food world, it's often associated with margaritas and PR emails about creating your own fiesta.\u003c/p>\n\u003cp>But the fifth of May, for the most part, \u003ca href=\"https://www.kqed.org/pop/23804/think-you-know-what-cinco-de-mayo-means-youre-probably-wrong\" target=\"_blank\" rel=\"noopener noreferrer\"> commemorates the Battle of Puebla\u003c/a> in 1862. It's a holiday that's \u003ca href=\"https://www.npr.org/2012/04/30/151693973/the-truth-about-cinco-de-mayo\">widely celebrated in the U.S\u003c/a>., but it's not something that's a big deal throughout Mexico.\u003c/p>\n\u003cp>So what's an appropriate way to celebrate this holiday? For some, it's using the day as a\u003ca href=\"https://www.npr.org/sections/codeswitch/2014/05/02/308624630/cinco-de-mayo-whose-holiday-is-it-anyway\"> reflection on what it means to be Mexican-American\u003c/a>. For others, it may be trying to find local businesses to support, especially during the coronavirus pandemic. That's where this guide comes in. Use it to find new or favorite spots for takeout or delivery.\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-137080 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg\" alt=\"Tacos and beans and rice\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-1020x681.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.elbuencomersf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Buen Comer\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Chef-owner Isabel Caudillo brings traditional Mexico City homecooking to San Francisco with a limited to-go menu that need to be ordered ahead.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>What to order: Sopes de Chicharrón and Rajas con Crema.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacanastasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Canasta\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Cow Hollow, La Canasta has been in the neighborhood since 1987. The restaurant is open for delivery.\u003c/p>\n\u003cp>\u003cem>What to order: Arrachera Asada and Cochinita Pibil.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.donpistos.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Don Pistos\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>While the Union St. location is temporarily closed, Don Pisto's in the Marina is open for delivery via UberEats. The limited Tex-Mex menu features giant tacos, combo plates or a chicken dinner with optional sides.\u003c/p>\n\u003cp>\u003cem>What to order: Coca-Cola carnitas and spicy tamarind margarita.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nopalito\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The well-known Mexican restaurant is open for pickup and delivery. It also offers cold meal kits at the Broderick location. The Ninth Street location is open for call-ahead takeout or delivery via Caviar.\u003c/p>\n\u003cp>\u003cem>What to order: Carnitas take-home meal kit or the Tinga de Pollo take-home meal kit.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.taqueriazorro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria Zorro\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Currently open for call-in pickups or via delivery partners, this North Beach spot appeals to the late-night crowd. If ordering a burrito, ask for the salsa on the side to prevent sogginess during transport.\u003c/p>\n\u003cp>\u003cem>What to order: Chile Relleno or Mojado burrito.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137103\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg\" alt=\"Tray of tacos\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/la_grana_fish_oakland/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Grana Fish\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular food truck recently moved to \u003ca href=\"https://sf.eater.com/2020/4/24/21233736/la-grana-fish-quesabirria-fruitvale-aloha-club-takeout-delivery\">a new lot in Fruitvale\u003c/a>, offering its famed quesabirria tacos to go.\u003c/p>\n\u003cp>\u003cem>What to order: Quesabirria tacos.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.losmoles.com/\">\u003cstrong>Los Moles\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Typically, the weekend brunch is the way to go at Los Moles. The restaurant has a location in San Rafael and in Emeryville. Both are offering pickup and delivery. Alcoholic beverages must by ordered by phone.\u003c/p>\n\u003cp>\u003cem>What to order: Plato de Mole and Pipian and Mama Elena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nidooakland.com/\">\u003cstrong>Nido\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Though Nido offers a Cinco de Mayo box, this Oakland spot also has a specific shelter-in-place menu with large-format cocktails. One option is a $55 family meal for four with a choice of meat and sides.\u003c/p>\n\u003cp>\u003cem>What to order: Mole poblano quesadilla. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.toasttab.com/rico-rico-taco/v3\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Rico Rico Taco\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Rico Rico Taco is open for pickup via Toast. This Lakeshore spot is vegetarian friendly.\u003c/p>\n\u003cp>\u003cem>What to order: Nopales tacos or huarachito.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>For tacos and fried chicken, Xingones is your place. Call or order online for takeout.\u003c/p>\n\u003cp>\u003cem>What to order: Fried Chicken and Waffles, Taquitos de Pollo or Pollo Tin Tin tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-137083 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg\" alt=\"Burrito\" width=\"800\" height=\"308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-160x62.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-768x296.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-1020x393.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.guerrerostaqueria.com/\">\u003cstrong>Guerrero's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Pacifica, this spot is open for takeout, offering a wide variety of options from shrimp quesadillas to a full range of burritos.\u003c/p>\n\u003cp>\u003cem>What to order: Al pastor burrito and horchata.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_118885' label='Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco']\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Mexican-Restaurant/La-Mexicana-aka-the-chicken-163484930352472/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Gallina\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Half Moon Bay taqueria has a menu that ranges from tacos to fried chicken and burgers. But the fish tacos are what La Gallina is known for.\u003c/p>\n\u003cp>\u003cem>What to order: Devil Shrimp or Deep-Fried Shrimp tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137084\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg\" alt=\"Tostadas\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Delicias-Elenita-Taco-Truck/158716947494531\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Delicias Elenitas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>A longtime favorite in Santa Rosa, this truck has stayed open with a full menu and late hours.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tacos, elote, or huaraches.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Grilly's\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular Marin restaurant is taking call-in takeout orders. The full menu is still available.\u003c/p>\n\u003cp>\u003cem>What to order: Achiote Pork taco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://lolas-taqueria.business.site/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lola's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Marin County Mexican restaurant in Belvedere is vegan and vegetarian friendly. They're open for takeout until 9pm.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tostadas.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.playamv.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Playa\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The trendy Mill Valley restaurant is doing takeout during shelter-in-place. Orders need to be called in. The restaurant also offers to-go cocktails with a takeout order, and has a GoFundMe to help families and staff who need financial assistance.\u003c/p>\n\u003cp>\u003cem>What to order: Queso Fundido, Champinon or Grilled Mahi Mahi tacos and the Oaxacan Margarita.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Have a favorite taqueria doing delivery that we didn't include? \u003ca href=\"mailto:uramakrishnan@kqed.org\">Email us.\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Our guide to Bay Area Mexican restaurants offering takeout or delivery with tantalizing menu options.","status":"publish","parent":0,"modified":1588702142,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":58,"wordCount":782},"headData":{"title":"16 Bay Area Restaurants to Support this Cinco de Mayo | KQED","description":"Our guide to Bay Area Mexican restaurants offering takeout or delivery with tantalizing menu options.","ogTitle":"This Cinco de Mayo, Order Mexican Food Takeout From These Bay Area Faves","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to Support Local Restaurants this Cinco de Mayo","datePublished":"2020-05-05T18:04:16.000Z","dateModified":"2020-05-05T18:09:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137076 https://ww2.kqed.org/bayareabites/?p=137076","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/05/how-to-support-restaurants-businesses-this-cinco-de-mayo/","disqusTitle":"How to Support Local Restaurants this Cinco de Mayo","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137076/how-to-support-restaurants-businesses-this-cinco-de-mayo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cinco de Mayo is complicated. In the food world, it's often associated with margaritas and PR emails about creating your own fiesta.\u003c/p>\n\u003cp>But the fifth of May, for the most part, \u003ca href=\"https://www.kqed.org/pop/23804/think-you-know-what-cinco-de-mayo-means-youre-probably-wrong\" target=\"_blank\" rel=\"noopener noreferrer\"> commemorates the Battle of Puebla\u003c/a> in 1862. It's a holiday that's \u003ca href=\"https://www.npr.org/2012/04/30/151693973/the-truth-about-cinco-de-mayo\">widely celebrated in the U.S\u003c/a>., but it's not something that's a big deal throughout Mexico.\u003c/p>\n\u003cp>So what's an appropriate way to celebrate this holiday? For some, it's using the day as a\u003ca href=\"https://www.npr.org/sections/codeswitch/2014/05/02/308624630/cinco-de-mayo-whose-holiday-is-it-anyway\"> reflection on what it means to be Mexican-American\u003c/a>. For others, it may be trying to find local businesses to support, especially during the coronavirus pandemic. That's where this guide comes in. Use it to find new or favorite spots for takeout or delivery.\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-137080 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg\" alt=\"Tacos and beans and rice\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-1020x681.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.elbuencomersf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Buen Comer\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Chef-owner Isabel Caudillo brings traditional Mexico City homecooking to San Francisco with a limited to-go menu that need to be ordered ahead.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>What to order: Sopes de Chicharrón and Rajas con Crema.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacanastasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Canasta\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Cow Hollow, La Canasta has been in the neighborhood since 1987. The restaurant is open for delivery.\u003c/p>\n\u003cp>\u003cem>What to order: Arrachera Asada and Cochinita Pibil.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.donpistos.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Don Pistos\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>While the Union St. location is temporarily closed, Don Pisto's in the Marina is open for delivery via UberEats. The limited Tex-Mex menu features giant tacos, combo plates or a chicken dinner with optional sides.\u003c/p>\n\u003cp>\u003cem>What to order: Coca-Cola carnitas and spicy tamarind margarita.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nopalito\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The well-known Mexican restaurant is open for pickup and delivery. It also offers cold meal kits at the Broderick location. The Ninth Street location is open for call-ahead takeout or delivery via Caviar.\u003c/p>\n\u003cp>\u003cem>What to order: Carnitas take-home meal kit or the Tinga de Pollo take-home meal kit.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.taqueriazorro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria Zorro\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Currently open for call-in pickups or via delivery partners, this North Beach spot appeals to the late-night crowd. If ordering a burrito, ask for the salsa on the side to prevent sogginess during transport.\u003c/p>\n\u003cp>\u003cem>What to order: Chile Relleno or Mojado burrito.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137103\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg\" alt=\"Tray of tacos\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/la_grana_fish_oakland/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Grana Fish\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular food truck recently moved to \u003ca href=\"https://sf.eater.com/2020/4/24/21233736/la-grana-fish-quesabirria-fruitvale-aloha-club-takeout-delivery\">a new lot in Fruitvale\u003c/a>, offering its famed quesabirria tacos to go.\u003c/p>\n\u003cp>\u003cem>What to order: Quesabirria tacos.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.losmoles.com/\">\u003cstrong>Los Moles\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Typically, the weekend brunch is the way to go at Los Moles. The restaurant has a location in San Rafael and in Emeryville. Both are offering pickup and delivery. Alcoholic beverages must by ordered by phone.\u003c/p>\n\u003cp>\u003cem>What to order: Plato de Mole and Pipian and Mama Elena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nidooakland.com/\">\u003cstrong>Nido\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Though Nido offers a Cinco de Mayo box, this Oakland spot also has a specific shelter-in-place menu with large-format cocktails. One option is a $55 family meal for four with a choice of meat and sides.\u003c/p>\n\u003cp>\u003cem>What to order: Mole poblano quesadilla. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.toasttab.com/rico-rico-taco/v3\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Rico Rico Taco\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Rico Rico Taco is open for pickup via Toast. This Lakeshore spot is vegetarian friendly.\u003c/p>\n\u003cp>\u003cem>What to order: Nopales tacos or huarachito.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>For tacos and fried chicken, Xingones is your place. Call or order online for takeout.\u003c/p>\n\u003cp>\u003cem>What to order: Fried Chicken and Waffles, Taquitos de Pollo or Pollo Tin Tin tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-137083 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg\" alt=\"Burrito\" width=\"800\" height=\"308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-160x62.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-768x296.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-1020x393.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.guerrerostaqueria.com/\">\u003cstrong>Guerrero's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Pacifica, this spot is open for takeout, offering a wide variety of options from shrimp quesadillas to a full range of burritos.\u003c/p>\n\u003cp>\u003cem>What to order: Al pastor burrito and horchata.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_118885","label":"Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Mexican-Restaurant/La-Mexicana-aka-the-chicken-163484930352472/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Gallina\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Half Moon Bay taqueria has a menu that ranges from tacos to fried chicken and burgers. But the fish tacos are what La Gallina is known for.\u003c/p>\n\u003cp>\u003cem>What to order: Devil Shrimp or Deep-Fried Shrimp tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137084\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg\" alt=\"Tostadas\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Delicias-Elenita-Taco-Truck/158716947494531\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Delicias Elenitas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>A longtime favorite in Santa Rosa, this truck has stayed open with a full menu and late hours.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tacos, elote, or huaraches.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Grilly's\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular Marin restaurant is taking call-in takeout orders. The full menu is still available.\u003c/p>\n\u003cp>\u003cem>What to order: Achiote Pork taco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://lolas-taqueria.business.site/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lola's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Marin County Mexican restaurant in Belvedere is vegan and vegetarian friendly. They're open for takeout until 9pm.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tostadas.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.playamv.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Playa\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The trendy Mill Valley restaurant is doing takeout during shelter-in-place. Orders need to be called in. The restaurant also offers to-go cocktails with a takeout order, and has a GoFundMe to help families and staff who need financial assistance.\u003c/p>\n\u003cp>\u003cem>What to order: Queso Fundido, Champinon or Grilled Mahi Mahi tacos and the Oaxacan Margarita.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Have a favorite taqueria doing delivery that we didn't include? \u003ca href=\"mailto:uramakrishnan@kqed.org\">Email us.\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137076/how-to-support-restaurants-businesses-this-cinco-de-mayo","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1807"],"tags":["bayareabites_9516","bayareabites_957","bayareabites_2258","bayareabites_16575","bayareabites_16557","bayareabites_13420","bayareabites_758","bayareabites_16191","bayareabites_16578","bayareabites_767","bayareabites_12201"],"featImg":"bayareabites_137102","label":"bayareabites"},"bayareabites_136903":{"type":"posts","id":"bayareabites_136903","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136903","score":null,"sort":[1587996006000]},"guestAuthors":[],"slug":"how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus","title":"Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies","publishDate":1587996006,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.[aside postID='bayareabites_136732' label='Ordering Delivery and Takeout in the Bay Area During Coronavirus']\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"During coronavirus, which food delivery companies have drastically changed their health policies?","status":"publish","parent":0,"modified":1589263244,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["//datawrapper.dwcdn.net/WeIes/22/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":78,"wordCount":1595},"headData":{"title":"Guide to Bay Area Food Delivery Company Health Policies | KQED","description":"During coronavirus, which food delivery companies have drastically changed their health policies?","ogTitle":"How popular Bay Area food delivery companies have changed their policies during coronavirus","ogDescription":"","ogImgId":"","twTitle":"How popular Bay Area food delivery companies have changed their policies during coronavirus","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies","datePublished":"2020-04-27T14:00:06.000Z","dateModified":"2020-05-12T06:00:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136903 https://ww2.kqed.org/bayareabites/?p=136903","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/27/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus/","disqusTitle":"Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136903/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136732","label":"Ordering Delivery and Takeout in the Bay Area During Coronavirus "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136903/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_10028","bayareabites_13746","bayareabites_1875"],"tags":["bayareabites_11781","bayareabites_16549","bayareabites_16545","bayareabites_2258","bayareabites_16572","bayareabites_15844","bayareabites_11039","bayareabites_12200","bayareabites_16502","bayareabites_16446","bayareabites_16574","bayareabites_92","bayareabites_12201","bayareabites_16573","bayareabites_3063"],"featImg":"bayareabites_136937","label":"bayareabites"},"bayareabites_136732":{"type":"posts","id":"bayareabites_136732","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136732","score":null,"sort":[1585762845000]},"guestAuthors":[],"slug":"ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus","title":"Ordering Delivery and Takeout in the Bay Area During Coronavirus","publishDate":1585762845,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The 15th season of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em> \u003c/a>premieres Thursday, April 2 on KQED 9 and online—and we’ll admit, it’s a strange feeling to be bringing you a restaurant review show right now.\u003c/p>\n\u003cp>California’s \u003ca href=\"https://www.kqed.org/news/11806988/sheltering-in-place-what-you-need-to-know\">coronavirus shelter-in-place order\u003c/a> has required all restaurants to close their dine-in services, so you won't be able to experience these eating establishments the way you normally would.\u003c/p>\n\u003cp>One piece of good news? Many of the restaurants recommended by our citizen reviewers on the new season of \u003cem>Check Please!\u003c/em> remain open for takeout and delivery. You'll find a \u003ca href=\"#restaurants\">list of those restaurants below\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, we know you have questions about ordering takeout and delivery during the coronavirus crisis. Read on for our ordering tips.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-768x513.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>First off, is it safe to order takeout during the coronavirus pandemic?\u003c/strong>\u003c/p>\n\u003cp>Our KQED newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">concludes\u003c/a> that according to the Centers for Disease Control (CDC), the U.S. Food and Drug Administration (FDA) and the California Department of Public Health (CDPH), there is currently no evidence that COVID-19 is a foodborne illness. These agencies say they’re also not currently aware of any reports that suggest COVID-19 can be transmitted by food packaging. (Take a look at other \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">coronavirus FAQs\u003c/a>, and pose your own question to our newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">here\u003c/a>.)[aside postID=news_11809265,bayareabites_136549]\u003c/p>\n\u003cp>\u003cstrong>So, how should you order takeout or delivery right now?\u003c/strong>\u003c/p>\n\u003cp>When ordering, you may be able to request a “no contact” dropoff from your delivery app or via the restaurant themselves. Some restaurants offer curbside pickup for takeout.\u003c/p>\n\u003cp>Regardless of whether you’re picking up your food in person or receiving a delivery, remember to maintain six feet of distance between you and other people, and practice good hygiene by washing your hands for 20 seconds and avoiding touching your face.\u003c/p>\n\u003cp>If you are part of an at-risk population — or would like to be extra careful — wear gloves when you receive or pick up your food. Back inside your home, remove the packaging, throw away the gloves and then wash your hands again before eating.\u003c/p>\n\u003cp>\u003cstrong>What else can I do?\u003c/strong>\u003c/p>\n\u003cp>Local businesses like restaurants are being hit particularly hard during this crisis. If you’d like a restaurant to receive 100% of your money, consider ordering direct from them via phone or their website, instead of using a delivery app.\u003c/p>\n\u003cp>If you’d like to support a restaurant that isn’t offering takeout or delivery right now, we recommend checking their website to see if you can still purchase a gift card for later redemption.\u003c/p>\n\u003cp>And on a human level? These are strange times, for the Bay Area and us all. Be extra patient with the folks from whom you're ordering, understand that issues with delivery apps may be beyond a restaurant's control, and consider tipping as well as you can afford to.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136739\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3 id=\"restaurants\">Restaurants in the upcoming season of \u003cem>Check, Please! Bay Area\u003c/em> open for takeout and delivery\u003c/h3>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cstrong>Causwells\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/mahila-san-francisco-2\">\u003cstrong>Mahila\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://amanosf.com/\">\u003cstrong>A Mano\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.mouradsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Mourad\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Closed, but sister restaurant \u003ca href=\"http://azizasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aziza\u003c/a> offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://bistrosfgrill.com/\">\u003cstrong>Bistro SF Grill\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery ($5.50 entrees)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nikusteakhouse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Niku Steakhouse\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Temporarily closed, but \u003ca href=\"https://www.nikubutchershop.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Niku Butcher Shop\u003c/a> is offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://tulan-vn-restaurant.com/\">\u003cstrong>Tú Lan\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.crustaceansf.com/\">\u003cstrong>Crustacean\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.turtletowersf.com/\">\u003cstrong>Turtle Tower\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Larkin and Outer Richmond locations offering takeout and delivery (plus alcohol to-go at Larkin location)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.justforyoucafe.com/\">\u003cstrong>Just For You Cafe\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136738\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-1020x637.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Daughter Thai\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (free kid meals on orders $60+)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.rangelifelivermore.com/\">\u003cstrong>Range Life\u003c/strong>\u003c/a>, Livermore\u003cbr>\n\u003cem>Offering takeout, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mamasroyal.cafe/\">\u003cstrong>Mama’s Royal Cafe\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://copperspoonoakland.com/\">\u003cstrong>Copper Spoon\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (within 2 mile radius), plus alcohol to-go (3 cocktails for $25, bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.papillonrest\">\u003cstrong>Papillon\u003c/strong>\u003c/a>, Fremont\u003cbr>\n\u003cem>Offering takeout and delivery (20% off self pick-up takeout Tues-Sat)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/big-country-kitchen-concord-3\">\u003cstrong>Big Country Kitchen\u003c/strong>\u003c/a>, Concord\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.agrodolceberkeley.com/\">\u003cstrong>Agrodolce Osteria\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout (20% discount if placed through restaurant) and delivery, plus alcohol to-go (bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.leparadis.us/\">\u003cstrong>Le Paradis\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://attrabrentwood.com/\">\u003cstrong>Attraversiamo Brentwood\u003c/strong>\u003c/a>, Brentwood\u003cbr>\n\u003cem>Offering takeout and grab-and-go meals\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://denicascafe.com/\">\u003cstrong>Denica's Real Food Kitchen\u003c/strong>\u003c/a>, Castro Valley\u003cbr>\n\u003cem>All locations are temporarily closed\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://playtonb.com/\">\u003cstrong>Playt Bar and Restaurant\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003ci>Offering takeout and delivery\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://ricebarnthai.com\">\u003cstrong>Rice Barn Thai Eatery & Wine Bar\u003c/strong>\u003c/a>, Vacaville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\">\u003cstrong>La Note Restaurant\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lamarchaberkeley.com/\">\u003cstrong>La Marcha Tapas Bar\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://table.anaviv.com/\">\u003cstrong>Anaviv's Table\u003c/strong>\u003c/a>, Richmond\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rouxandvine.com/magnolia-street-wine-lounge\">Magnolia Street Wine Lounge & Kitchen\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://ravello-danville.com/\">\u003cstrong>Locanda Ravello\u003c/strong>\u003c/a>, Danville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mainstkitchen.com/\">\u003cstrong>Main Street Kitchen\u003c/strong>\u003c/a>, Walnut Creek\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cafeumami.com/\">\u003cstrong>Cafe Umami\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.delageoakland.com/\">Delage\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Temporarily closed.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136731\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.burmatown.com/\">\u003cstrong>Burmatown\u003c/strong>\u003c/a>, Corte Madera\u003cbr>\n\u003cem>Offering curbside takeout and delivery, plus alcohol to-go (bottles of wine and beer 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.proteayv.com/\">\u003cstrong>Protéa\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://rd-kitchen.com/locations/yountville/\">\u003cstrong>R+D Kitchen\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sweettssouthern.com/\">Sweet T's Restaurant + Bar\u003c/a>\u003c/strong>, Windsor\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>Peninsula\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/royal-feast-millbrae\">\u003cstrong>Royal Feast\u003c/strong>\u003c/a>, Millbrae\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.vestarwc.com/\">\u003cstrong>Vesta\u003c/strong>\u003c/a>, Redwood City\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bevri.com/\">\u003cstrong>Bevri\u003c/strong>\u003c/a>, Palo Alto\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicksongrand.com/\">\u003cstrong>Nick's On Grand\u003c/strong>\u003c/a>, South San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://miramarbeachrestaurant.com/\">\u003cstrong>Miramar Beach Restaurant\u003c/strong>\u003c/a>, Half Moon Bay\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.falafelstop.com/\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>, Sunnyvale\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>\u003cstrong>The new season of 'Check, Please! Bay Area' premieres on \u003ca href=\"https://www.kqed.org/tv/schedules/daily?date=2020-04-02\">Thursday, April 2 at 7:30pm on KQED 9\u003c/a> and subsequently \u003ca href=\"https://www.youtube.com/user/KQEDlife/videos\">online on YouTube\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Many restaurants in the new season of 'Check, Please! Bay Area' are open for takeout and delivery.","status":"publish","parent":0,"modified":1591984911,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":63,"wordCount":967},"headData":{"title":"Ordering Delivery and Takeout in the Bay Area During Coronavirus | KQED","description":"Many restaurants in the new season of 'Check, Please! Bay Area' are open for takeout and delivery.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ordering Delivery and Takeout in the Bay Area During Coronavirus","datePublished":"2020-04-01T17:40:45.000Z","dateModified":"2020-06-12T18:01:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136732 https://ww2.kqed.org/bayareabites/?p=136732","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/01/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus/","disqusTitle":"Ordering Delivery and Takeout in the Bay Area During Coronavirus","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The 15th season of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em> \u003c/a>premieres Thursday, April 2 on KQED 9 and online—and we’ll admit, it’s a strange feeling to be bringing you a restaurant review show right now.\u003c/p>\n\u003cp>California’s \u003ca href=\"https://www.kqed.org/news/11806988/sheltering-in-place-what-you-need-to-know\">coronavirus shelter-in-place order\u003c/a> has required all restaurants to close their dine-in services, so you won't be able to experience these eating establishments the way you normally would.\u003c/p>\n\u003cp>One piece of good news? Many of the restaurants recommended by our citizen reviewers on the new season of \u003cem>Check Please!\u003c/em> remain open for takeout and delivery. You'll find a \u003ca href=\"#restaurants\">list of those restaurants below\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, we know you have questions about ordering takeout and delivery during the coronavirus crisis. Read on for our ordering tips.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-768x513.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>First off, is it safe to order takeout during the coronavirus pandemic?\u003c/strong>\u003c/p>\n\u003cp>Our KQED newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">concludes\u003c/a> that according to the Centers for Disease Control (CDC), the U.S. Food and Drug Administration (FDA) and the California Department of Public Health (CDPH), there is currently no evidence that COVID-19 is a foodborne illness. These agencies say they’re also not currently aware of any reports that suggest COVID-19 can be transmitted by food packaging. (Take a look at other \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">coronavirus FAQs\u003c/a>, and pose your own question to our newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">here\u003c/a>.)\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11809265,bayareabites_136549","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>So, how should you order takeout or delivery right now?\u003c/strong>\u003c/p>\n\u003cp>When ordering, you may be able to request a “no contact” dropoff from your delivery app or via the restaurant themselves. Some restaurants offer curbside pickup for takeout.\u003c/p>\n\u003cp>Regardless of whether you’re picking up your food in person or receiving a delivery, remember to maintain six feet of distance between you and other people, and practice good hygiene by washing your hands for 20 seconds and avoiding touching your face.\u003c/p>\n\u003cp>If you are part of an at-risk population — or would like to be extra careful — wear gloves when you receive or pick up your food. Back inside your home, remove the packaging, throw away the gloves and then wash your hands again before eating.\u003c/p>\n\u003cp>\u003cstrong>What else can I do?\u003c/strong>\u003c/p>\n\u003cp>Local businesses like restaurants are being hit particularly hard during this crisis. If you’d like a restaurant to receive 100% of your money, consider ordering direct from them via phone or their website, instead of using a delivery app.\u003c/p>\n\u003cp>If you’d like to support a restaurant that isn’t offering takeout or delivery right now, we recommend checking their website to see if you can still purchase a gift card for later redemption.\u003c/p>\n\u003cp>And on a human level? These are strange times, for the Bay Area and us all. Be extra patient with the folks from whom you're ordering, understand that issues with delivery apps may be beyond a restaurant's control, and consider tipping as well as you can afford to.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136739\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3 id=\"restaurants\">Restaurants in the upcoming season of \u003cem>Check, Please! Bay Area\u003c/em> open for takeout and delivery\u003c/h3>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cstrong>Causwells\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/mahila-san-francisco-2\">\u003cstrong>Mahila\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://amanosf.com/\">\u003cstrong>A Mano\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.mouradsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Mourad\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Closed, but sister restaurant \u003ca href=\"http://azizasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aziza\u003c/a> offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://bistrosfgrill.com/\">\u003cstrong>Bistro SF Grill\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery ($5.50 entrees)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nikusteakhouse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Niku Steakhouse\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Temporarily closed, but \u003ca href=\"https://www.nikubutchershop.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Niku Butcher Shop\u003c/a> is offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://tulan-vn-restaurant.com/\">\u003cstrong>Tú Lan\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.crustaceansf.com/\">\u003cstrong>Crustacean\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.turtletowersf.com/\">\u003cstrong>Turtle Tower\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Larkin and Outer Richmond locations offering takeout and delivery (plus alcohol to-go at Larkin location)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.justforyoucafe.com/\">\u003cstrong>Just For You Cafe\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136738\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-1020x637.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Daughter Thai\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (free kid meals on orders $60+)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.rangelifelivermore.com/\">\u003cstrong>Range Life\u003c/strong>\u003c/a>, Livermore\u003cbr>\n\u003cem>Offering takeout, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mamasroyal.cafe/\">\u003cstrong>Mama’s Royal Cafe\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://copperspoonoakland.com/\">\u003cstrong>Copper Spoon\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (within 2 mile radius), plus alcohol to-go (3 cocktails for $25, bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.papillonrest\">\u003cstrong>Papillon\u003c/strong>\u003c/a>, Fremont\u003cbr>\n\u003cem>Offering takeout and delivery (20% off self pick-up takeout Tues-Sat)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/big-country-kitchen-concord-3\">\u003cstrong>Big Country Kitchen\u003c/strong>\u003c/a>, Concord\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.agrodolceberkeley.com/\">\u003cstrong>Agrodolce Osteria\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout (20% discount if placed through restaurant) and delivery, plus alcohol to-go (bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.leparadis.us/\">\u003cstrong>Le Paradis\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://attrabrentwood.com/\">\u003cstrong>Attraversiamo Brentwood\u003c/strong>\u003c/a>, Brentwood\u003cbr>\n\u003cem>Offering takeout and grab-and-go meals\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://denicascafe.com/\">\u003cstrong>Denica's Real Food Kitchen\u003c/strong>\u003c/a>, Castro Valley\u003cbr>\n\u003cem>All locations are temporarily closed\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://playtonb.com/\">\u003cstrong>Playt Bar and Restaurant\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003ci>Offering takeout and delivery\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://ricebarnthai.com\">\u003cstrong>Rice Barn Thai Eatery & Wine Bar\u003c/strong>\u003c/a>, Vacaville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\">\u003cstrong>La Note Restaurant\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lamarchaberkeley.com/\">\u003cstrong>La Marcha Tapas Bar\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://table.anaviv.com/\">\u003cstrong>Anaviv's Table\u003c/strong>\u003c/a>, Richmond\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rouxandvine.com/magnolia-street-wine-lounge\">Magnolia Street Wine Lounge & Kitchen\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://ravello-danville.com/\">\u003cstrong>Locanda Ravello\u003c/strong>\u003c/a>, Danville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mainstkitchen.com/\">\u003cstrong>Main Street Kitchen\u003c/strong>\u003c/a>, Walnut Creek\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cafeumami.com/\">\u003cstrong>Cafe Umami\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.delageoakland.com/\">Delage\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Temporarily closed.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136731\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.burmatown.com/\">\u003cstrong>Burmatown\u003c/strong>\u003c/a>, Corte Madera\u003cbr>\n\u003cem>Offering curbside takeout and delivery, plus alcohol to-go (bottles of wine and beer 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.proteayv.com/\">\u003cstrong>Protéa\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://rd-kitchen.com/locations/yountville/\">\u003cstrong>R+D Kitchen\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sweettssouthern.com/\">Sweet T's Restaurant + Bar\u003c/a>\u003c/strong>, Windsor\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>Peninsula\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/royal-feast-millbrae\">\u003cstrong>Royal Feast\u003c/strong>\u003c/a>, Millbrae\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.vestarwc.com/\">\u003cstrong>Vesta\u003c/strong>\u003c/a>, Redwood City\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bevri.com/\">\u003cstrong>Bevri\u003c/strong>\u003c/a>, Palo Alto\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicksongrand.com/\">\u003cstrong>Nick's On Grand\u003c/strong>\u003c/a>, South San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://miramarbeachrestaurant.com/\">\u003cstrong>Miramar Beach Restaurant\u003c/strong>\u003c/a>, Half Moon Bay\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.falafelstop.com/\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>, Sunnyvale\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>\u003cstrong>The new season of 'Check, Please! Bay Area' premieres on \u003ca href=\"https://www.kqed.org/tv/schedules/daily?date=2020-04-02\">Thursday, April 2 at 7:30pm on KQED 9\u003c/a> and subsequently \u003ca href=\"https://www.youtube.com/user/KQEDlife/videos\">online on YouTube\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus","authors":["3243"],"categories":["bayareabites_109","bayareabites_1807"],"tags":["bayareabites_763","bayareabites_16549","bayareabites_2258","bayareabites_16565","bayareabites_1412","bayareabites_12200","bayareabites_16563","bayareabites_12201"],"featImg":"bayareabites_136740","label":"bayareabites"},"bayareabites_112548":{"type":"posts","id":"bayareabites_112548","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112548","score":null,"sort":[1475709608000]},"guestAuthors":[],"slug":"meal-kits-and-chaos-report-reveals-unsavory-side-of-blue-apron-warehouse","title":"Meal Kits And Chaos: Report Reveals Unsavory Side Of Blue Apron Warehouse","publishDate":1475709608,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/496758732/496761546\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nThe idea behind the company Blue Apron is simple: Each week, it sends customers a box with recipe cards and fresh ingredients to make a handful of meals, each of them in just under 35 minutes.\u003c/p>\n\u003cp>The company has grown quickly since its founding in 2012: It delivers around 8 million meals per month.\u003c/p>\n\u003cp>Now, BuzzFeed reporter Caroline O'Donovan \u003ca href=\"https://www.buzzfeed.com/carolineodonovan/the-not-so-wholesome-reality-behind-the-making-of-your-meal\">has uncovered \u003c/a>some disturbing details about the company — reports of violence and code violations at one of its main packing facilities, in Richmond, Calif. (Note: Blue Apron is an NPR sponsor.)\u003c/p>\n\u003cp>O'Donovan spoke with NPR's Kelly McEvers about her investigation. A transcript of their conversation follows, edited for clarity and brevity.\u003c/p>\n\u003cp>\u003cstrong>McEvers: You talked to 14 former employees of Blue Apron. Many of them worked in the Richmond facility where the meals are packed and then shipped. How did they describe working conditions there?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>O'Donovan: At least one person said it was the worst job she ever had. Other people said it wasn't so bad — I think a lot of them were happy to have a job. A lot of them said it was cold, which is pretty typical for a refrigerated warehouse where food is being processed.\u003c/p>\n\u003cp>The thing that caught my attention initially was references to violence amongst the staff members, visits from the police at this particular facility, bomb threats being called in and the facility being evacuated, people threatening to bring guns to work. There was also an incident in which a worker was groped by another worker and that individual was fired and then he reacted by threatening the person that had fired him — which I thought sounded unusual and was something I wanted to learn more about.\u003c/p>\n\u003cp>\u003cstrong>So you talked to police officers in the city of Richmond to confirm some of these accounts. What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>I started out by looking at police reports and found that, since the facility opened, the police had been called to the Richmond facility seven times because of assault, three times because of bomb threats, twice because of weapons. After [that], I reached out to police and talked with officers who had visited the facility to discuss the frequency of calls being made to Richmond police and the conversations they'd had with Blue Apron security and managers about how to make that facility safer.\u003c/p>\n\u003cp>\u003cstrong>What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>They told me they'd had suggestions for Blue Apron in terms of what could be done at that facility to make things a little bit more secure. So eventually Blue Apron did install metal detectors, install a surveillance system in their parking lot, get a gate where you have to use a badge to come into the facility. They traded out their security contractor for another company that had more people on the ground that could actually patrol the parking lot — things like that.\u003c/p>\n\u003cp>\u003cstrong>Why so much violence at the warehouse?\u003c/strong>\u003c/p>\n\u003cp>Between August 2013 — when it opened — and now, this facility has grown to be one of the largest employers in the city of Richmond. The city has historically had problems with crime and gang violence. To some of the police officers I spoke with, a facility that's grown that quickly — some of that violence was not surprising to them. In conversations with managers who had overseen hiring the first couple of years at this facility, they said that because of the general chaos and the speed of growth, they didn't always have the opportunity to interview candidates for jobs as stringently as they would have liked.\u003c/p>\n\u003cp>In addition — Blue Apron has said this in statements — in order to hire as many people as they needed to accommodate that growth, the company worked with a number of staffing agencies through which they hired temps. And Blue Apron allowed those staffing agencies to do their own vetting and oversee background checks. Blue Apron has said that caused some of the problems with employees and that they terminated the relationships with those staffing agencies as soon as possible.\u003c/p>\n\u003cp>\u003cstrong>You cover a lot of startups for BuzzFeed. Is this common — that a company would be hiring people in such a rapid way, and because of that, there are problems?\u003c/strong>\u003c/p>\n\u003cp>In tech, in startups in Silicon Valley — in this world, rapid growth is what you want to see. What makes Blue Apron slightly different is that it's not just about hiring engineers or scaling the number of people using your software quickly. You're talking about growing the number of warehouse workers you employ, growing a manufacturing facility at that speed. You're also growing your food-product sourcing network at that speed, which means working with farmers. This is a perishable product. So there are a lot of layers of complexity that make a company like Blue Apron different from some other startups. What makes them the same, of course, is that Blue Apron, like a lot of those companies, is venture-backed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A recent BuzzFeed investigation found Blue Apron had poor, at times violent working conditions for employees at its packing facility in Richmond, Calif.","status":"publish","parent":0,"modified":1475709608,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.npr.org/player/embed/496758732/496761546"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":849},"headData":{"title":"Meal Kits And Chaos: Report Reveals Unsavory Side Of Blue Apron Warehouse | KQED","description":"A recent BuzzFeed investigation found Blue Apron had poor, at times violent working conditions for employees at its packing facility in Richmond, Calif.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Meal Kits And Chaos: Report Reveals Unsavory Side Of Blue Apron Warehouse","datePublished":"2016-10-05T23:20:08.000Z","dateModified":"2016-10-05T23:20:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112548 http://ww2.kqed.org/bayareabites/?p=112548","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/05/meal-kits-and-chaos-report-reveals-unsavory-side-of-blue-apron-warehouse/","disqusTitle":"Meal Kits And Chaos: Report Reveals Unsavory Side Of Blue Apron Warehouse","nprImageCredit":"Matthew Mead","nprImageAgency":"AP","nprStoryId":"496758732","nprApiLink":"http://api.npr.org/query?id=496758732&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/05/496758732/meal-kits-and-chaos-report-reveals-unsavory-side-of-blue-apron-warehouse?ft=nprml&f=496758732","nprRetrievedStory":"1","nprPubDate":"Wed, 05 Oct 2016 18:12:00 -0400","nprStoryDate":"Wed, 05 Oct 2016 16:37:00 -0400","nprLastModifiedDate":"Wed, 05 Oct 2016 17:31:07 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/10/20161005_atc_buzzfeed_report_reveals_safety_violations_at_blue_apron_facility.mp3?orgId=1&topicId=1006&d=242&p=2&story=496758732&t=progseg&e=496706075&seg=12&ft=nprml&f=496758732","nprAudioM3u":"http://api.npr.org/m3u/1496761546-773898.m3u?orgId=1&topicId=1006&d=242&p=2&story=496758732&t=progseg&e=496706075&seg=12&ft=nprml&f=496758732","path":"/bayareabites/112548/meal-kits-and-chaos-report-reveals-unsavory-side-of-blue-apron-warehouse","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/10/20161005_atc_buzzfeed_report_reveals_safety_violations_at_blue_apron_facility.mp3?orgId=1&topicId=1006&d=242&p=2&story=496758732&t=progseg&e=496706075&seg=12&ft=nprml&f=496758732","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/496758732/496761546\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nThe idea behind the company Blue Apron is simple: Each week, it sends customers a box with recipe cards and fresh ingredients to make a handful of meals, each of them in just under 35 minutes.\u003c/p>\n\u003cp>The company has grown quickly since its founding in 2012: It delivers around 8 million meals per month.\u003c/p>\n\u003cp>Now, BuzzFeed reporter Caroline O'Donovan \u003ca href=\"https://www.buzzfeed.com/carolineodonovan/the-not-so-wholesome-reality-behind-the-making-of-your-meal\">has uncovered \u003c/a>some disturbing details about the company — reports of violence and code violations at one of its main packing facilities, in Richmond, Calif. (Note: Blue Apron is an NPR sponsor.)\u003c/p>\n\u003cp>O'Donovan spoke with NPR's Kelly McEvers about her investigation. A transcript of their conversation follows, edited for clarity and brevity.\u003c/p>\n\u003cp>\u003cstrong>McEvers: You talked to 14 former employees of Blue Apron. Many of them worked in the Richmond facility where the meals are packed and then shipped. How did they describe working conditions there?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>O'Donovan: At least one person said it was the worst job she ever had. Other people said it wasn't so bad — I think a lot of them were happy to have a job. A lot of them said it was cold, which is pretty typical for a refrigerated warehouse where food is being processed.\u003c/p>\n\u003cp>The thing that caught my attention initially was references to violence amongst the staff members, visits from the police at this particular facility, bomb threats being called in and the facility being evacuated, people threatening to bring guns to work. There was also an incident in which a worker was groped by another worker and that individual was fired and then he reacted by threatening the person that had fired him — which I thought sounded unusual and was something I wanted to learn more about.\u003c/p>\n\u003cp>\u003cstrong>So you talked to police officers in the city of Richmond to confirm some of these accounts. What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>I started out by looking at police reports and found that, since the facility opened, the police had been called to the Richmond facility seven times because of assault, three times because of bomb threats, twice because of weapons. After [that], I reached out to police and talked with officers who had visited the facility to discuss the frequency of calls being made to Richmond police and the conversations they'd had with Blue Apron security and managers about how to make that facility safer.\u003c/p>\n\u003cp>\u003cstrong>What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>They told me they'd had suggestions for Blue Apron in terms of what could be done at that facility to make things a little bit more secure. So eventually Blue Apron did install metal detectors, install a surveillance system in their parking lot, get a gate where you have to use a badge to come into the facility. They traded out their security contractor for another company that had more people on the ground that could actually patrol the parking lot — things like that.\u003c/p>\n\u003cp>\u003cstrong>Why so much violence at the warehouse?\u003c/strong>\u003c/p>\n\u003cp>Between August 2013 — when it opened — and now, this facility has grown to be one of the largest employers in the city of Richmond. The city has historically had problems with crime and gang violence. To some of the police officers I spoke with, a facility that's grown that quickly — some of that violence was not surprising to them. In conversations with managers who had overseen hiring the first couple of years at this facility, they said that because of the general chaos and the speed of growth, they didn't always have the opportunity to interview candidates for jobs as stringently as they would have liked.\u003c/p>\n\u003cp>In addition — Blue Apron has said this in statements — in order to hire as many people as they needed to accommodate that growth, the company worked with a number of staffing agencies through which they hired temps. And Blue Apron allowed those staffing agencies to do their own vetting and oversee background checks. Blue Apron has said that caused some of the problems with employees and that they terminated the relationships with those staffing agencies as soon as possible.\u003c/p>\n\u003cp>\u003cstrong>You cover a lot of startups for BuzzFeed. Is this common — that a company would be hiring people in such a rapid way, and because of that, there are problems?\u003c/strong>\u003c/p>\n\u003cp>In tech, in startups in Silicon Valley — in this world, rapid growth is what you want to see. What makes Blue Apron slightly different is that it's not just about hiring engineers or scaling the number of people using your software quickly. You're talking about growing the number of warehouse workers you employ, growing a manufacturing facility at that speed. You're also growing your food-product sourcing network at that speed, which means working with farmers. This is a perishable product. So there are a lot of layers of complexity that make a company like Blue Apron different from some other startups. What makes them the same, of course, is that Blue Apron, like a lot of those companies, is venture-backed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112548/meal-kits-and-chaos-report-reveals-unsavory-side-of-blue-apron-warehouse","authors":["5403"],"categories":["bayareabites_109","bayareabites_10028","bayareabites_4084","bayareabites_1875","bayareabites_2035"],"tags":["bayareabites_15637","bayareabites_15638","bayareabites_2258","bayareabites_11030","bayareabites_15266"],"featImg":"bayareabites_112549","label":"bayareabites"},"bayareabites_112434":{"type":"posts","id":"bayareabites_112434","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112434","score":null,"sort":[1475179456000]},"guestAuthors":[],"slug":"our-robot-overlords-are-now-delivering-pizza-and-cooking-it-on-the-go","title":"Our Robot Overlords Are Now Delivering Pizza, And Cooking It On The Go","publishDate":1475179456,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>In Mountain View, Calif., a couple of miles down the road from Google, there's a new pizza shop. Only instead of a dozen blue-collar workers pouring marinara sauce, \u003ca href=\"https://zumepizza.com/#/\" target=\"_blank\">Zume Pizza\u003c/a> has – you guessed it! – robots and algorithms running the show.\u003c/p>\n\u003cp>Their job is to solve a familiar problem: It's game night. You order pizza for you and your buddies. It arrives later than you'd hoped, \u003cem>aaaand\u003c/em> it's cold.\u003c/p>\n\u003cp>\"Pizza is not meant to sit in a cardboard box, ever,\" Zume co-founder Julia Collins says. \"The best pizza you ever had came right out of the oven.\"\u003c/p>\n\u003cp>This is the great paradox: Pizza is a delivery food that doesn't taste as good delivered, when it's room temperature and soggy.\u003c/p>\n\u003cp>Collins and I are standing inside Zume's solution: a delivery truck which looks standard – like something from FedEx or UPS – only it has 56 mini-ovens. They're neatly stacked into two racks on wheels.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's how it works. A customer places an order on the \u003ca href=\"https://zumepizza.com/\">app\u003c/a>. Inside the Zume factory, a team of mostly robots assemble the 14-inch pies, which get loaded par-baked – or partially baked – each into its own oven.\u003c/p>\n\u003cp>Whether the truck has five pies or 56, it needs just one human worker — to drive, slice and deliver to your doorstep.\u003c/p>\n\u003cp>\"She doesn't have to think about when to turn the ovens on, whether to turn the ovens off,\" Collins says. \"She doesn't have to think about what route to take or [whom] to go to first. All of that is driven off of our algorithm.\"\u003c/p>\n\u003cfigure id=\"attachment_112436\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-400x300.jpg\" alt=\"The racks lock into place so the ovens stay still while the delivery truck is driving.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-112436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The racks lock into place so the ovens stay still while the delivery truck is driving. \u003ccite>(Zume Pizza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Four minutes before the truck is scheduled to arrive at a doorstep, the algorithm starts the oven (or ovens) to finish cooking that order. Each pie is then ejected into a special pizza pod, which is \u003cem>not \u003c/em>cardboard. It's a sugarcane fiber, kind of like high-performance Gore-Tex, only for pizza. \"We're hacking every part of the process,\" she says.\u003c/p>\n\u003cp>The driver then parks, cuts the pies with a special blade and delivers it piping hot.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Pizza is a $\u003ca href=\"http://www.pmq.com/December-2015/The-2016-Pizza-Power-Report-A-state-of-the-industry-analysis/\">38 billion\u003c/a> industry in the U.S., according to the research firm CHD Expert, and many companies are trying to disrupt it. Another startup is making a delivery box that \u003ca href=\"http://www.theverge.com/2016/4/14/11429506/pizza-box-weed-pipe-marijuana\">doubles as a pipe\u003c/a>, for weed lovers everywhere. Domino's Pizza has equipped cars with ovens, to keep pies warm, and now the company is experimenting with a \u003ca href=\"http://www.businessinsider.com/dominos-pizza-self-driving-pizza-robot-delivery-car-2016-9\">self-driving car\u003c/a> (in New Zealand).\u003c/p>\n\u003cp>Zume is tackling the supply-demand mismatch. When you call a mom and pop store and they say \"we're backed up — it'll take an hour,\" you\u003cstrong> \u003c/strong>hang up and they lose your business. Because Zume is run mostly by robots, it doesn't have that problem. Off-peak or during crazy, crazy peak times, those bots are there.\u003c/p>\n\u003cp>\"No other pizza operator can actually dynamically adjust their delivery fleet to accommodate that level of demand,\" Collins says.\u003c/p>\n\u003cp>As of this week, Zume is beginning to use its patented trucks to deliver to real customers in Mountain View. County regulators in Santa Clara gave the OK after the startup explained why it didn't need three sinks and a service window (like other food trucks have).\u003c/p>\n\u003cp>The money Zume makes and saves through automation, it spends, Collins says, on locally sourced ingredients.\u003c/p>\n\u003cp>The menu changes seasonally. One pie has poblano peppers and crimini mushrooms. Another is chicken enchilada-style.\u003c/p>\n\u003cp>Collins goes through a dozen or so options and then she surprises me, by assuming what I want. Correctly.\u003c/p>\n\u003cp>\"Let's order your sweet corn pizza,\" she says.\u003c/p>\n\u003cp>I point out that I didn't tell her I wanted that, to which she laughs: \"Well, I can't give myself too much credit. I think your eyes did widen\" as she had read off the different menu options to me.\u003c/p>\n\u003cp>The sweet corn is so sweet, and enhanced by the lime zest. While I don't love the crust – it's fine, but not Brooklyn-brick-oven fine – I seem to be inhaling: three slices in five minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A Silicon Valley start-up wants to use technology to solve the pizza paradox. It's a food that's meant to be delivered, but never tastes quite as good upon arrival.","status":"publish","parent":0,"modified":1475180006,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":718},"headData":{"title":"Our Robot Overlords Are Now Delivering Pizza, And Cooking It On The Go | KQED","description":"A Silicon Valley start-up wants to use technology to solve the pizza paradox. It's a food that's meant to be delivered, but never tastes quite as good upon arrival.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Our Robot Overlords Are Now Delivering Pizza, And Cooking It On The Go","datePublished":"2016-09-29T20:04:16.000Z","dateModified":"2016-09-29T20:13:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112434 http://ww2.kqed.org/bayareabites/?p=112434","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/29/our-robot-overlords-are-now-delivering-pizza-and-cooking-it-on-the-go/","disqusTitle":"Our Robot Overlords Are Now Delivering Pizza, And Cooking It On The Go","source":"Food Trends & Technology","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprByline":"Aarti Shahani, NPR Food","nprImageAgency":"Zume Pizza","nprStoryId":"495925058","nprApiLink":"http://api.npr.org/query?id=495925058&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/09/29/495925058/our-robot-overlords-are-now-delivering-pizza-and-cooking-it-on-the-go?ft=nprml&f=495925058","nprRetrievedStory":"1","nprPubDate":"Thu, 29 Sep 2016 14:30:00 -0400","nprStoryDate":"Thu, 29 Sep 2016 14:23:00 -0400","nprLastModifiedDate":"Thu, 29 Sep 2016 14:30:58 -0400","path":"/bayareabites/112434/our-robot-overlords-are-now-delivering-pizza-and-cooking-it-on-the-go","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Mountain View, Calif., a couple of miles down the road from Google, there's a new pizza shop. Only instead of a dozen blue-collar workers pouring marinara sauce, \u003ca href=\"https://zumepizza.com/#/\" target=\"_blank\">Zume Pizza\u003c/a> has – you guessed it! – robots and algorithms running the show.\u003c/p>\n\u003cp>Their job is to solve a familiar problem: It's game night. You order pizza for you and your buddies. It arrives later than you'd hoped, \u003cem>aaaand\u003c/em> it's cold.\u003c/p>\n\u003cp>\"Pizza is not meant to sit in a cardboard box, ever,\" Zume co-founder Julia Collins says. \"The best pizza you ever had came right out of the oven.\"\u003c/p>\n\u003cp>This is the great paradox: Pizza is a delivery food that doesn't taste as good delivered, when it's room temperature and soggy.\u003c/p>\n\u003cp>Collins and I are standing inside Zume's solution: a delivery truck which looks standard – like something from FedEx or UPS – only it has 56 mini-ovens. They're neatly stacked into two racks on wheels.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's how it works. A customer places an order on the \u003ca href=\"https://zumepizza.com/\">app\u003c/a>. Inside the Zume factory, a team of mostly robots assemble the 14-inch pies, which get loaded par-baked – or partially baked – each into its own oven.\u003c/p>\n\u003cp>Whether the truck has five pies or 56, it needs just one human worker — to drive, slice and deliver to your doorstep.\u003c/p>\n\u003cp>\"She doesn't have to think about when to turn the ovens on, whether to turn the ovens off,\" Collins says. \"She doesn't have to think about what route to take or [whom] to go to first. All of that is driven off of our algorithm.\"\u003c/p>\n\u003cfigure id=\"attachment_112436\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-400x300.jpg\" alt=\"The racks lock into place so the ovens stay still while the delivery truck is driving.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-112436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The racks lock into place so the ovens stay still while the delivery truck is driving. \u003ccite>(Zume Pizza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Four minutes before the truck is scheduled to arrive at a doorstep, the algorithm starts the oven (or ovens) to finish cooking that order. Each pie is then ejected into a special pizza pod, which is \u003cem>not \u003c/em>cardboard. It's a sugarcane fiber, kind of like high-performance Gore-Tex, only for pizza. \"We're hacking every part of the process,\" she says.\u003c/p>\n\u003cp>The driver then parks, cuts the pies with a special blade and delivers it piping hot.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Pizza is a $\u003ca href=\"http://www.pmq.com/December-2015/The-2016-Pizza-Power-Report-A-state-of-the-industry-analysis/\">38 billion\u003c/a> industry in the U.S., according to the research firm CHD Expert, and many companies are trying to disrupt it. Another startup is making a delivery box that \u003ca href=\"http://www.theverge.com/2016/4/14/11429506/pizza-box-weed-pipe-marijuana\">doubles as a pipe\u003c/a>, for weed lovers everywhere. Domino's Pizza has equipped cars with ovens, to keep pies warm, and now the company is experimenting with a \u003ca href=\"http://www.businessinsider.com/dominos-pizza-self-driving-pizza-robot-delivery-car-2016-9\">self-driving car\u003c/a> (in New Zealand).\u003c/p>\n\u003cp>Zume is tackling the supply-demand mismatch. When you call a mom and pop store and they say \"we're backed up — it'll take an hour,\" you\u003cstrong> \u003c/strong>hang up and they lose your business. Because Zume is run mostly by robots, it doesn't have that problem. Off-peak or during crazy, crazy peak times, those bots are there.\u003c/p>\n\u003cp>\"No other pizza operator can actually dynamically adjust their delivery fleet to accommodate that level of demand,\" Collins says.\u003c/p>\n\u003cp>As of this week, Zume is beginning to use its patented trucks to deliver to real customers in Mountain View. County regulators in Santa Clara gave the OK after the startup explained why it didn't need three sinks and a service window (like other food trucks have).\u003c/p>\n\u003cp>The money Zume makes and saves through automation, it spends, Collins says, on locally sourced ingredients.\u003c/p>\n\u003cp>The menu changes seasonally. One pie has poblano peppers and crimini mushrooms. Another is chicken enchilada-style.\u003c/p>\n\u003cp>Collins goes through a dozen or so options and then she surprises me, by assuming what I want. Correctly.\u003c/p>\n\u003cp>\"Let's order your sweet corn pizza,\" she says.\u003c/p>\n\u003cp>I point out that I didn't tell her I wanted that, to which she laughs: \"Well, I can't give myself too much credit. I think your eyes did widen\" as she had read off the different menu options to me.\u003c/p>\n\u003cp>The sweet corn is so sweet, and enhanced by the lime zest. While I don't love the crust – it's fine, but not Brooklyn-brick-oven fine – I seem to be inhaling: three slices in five minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112434/our-robot-overlords-are-now-delivering-pizza-and-cooking-it-on-the-go","authors":["byline_bayareabites_112434"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_358"],"tags":["bayareabites_2258","bayareabites_443","bayareabites_12822","bayareabites_15627"],"featImg":"bayareabites_112435","label":"source_bayareabites_112434"},"bayareabites_97888":{"type":"posts","id":"bayareabites_97888","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97888","score":null,"sort":[1436982360000]},"guestAuthors":[],"slug":"dinner-by-the-numbers-how-do-meal-kits-stack-up","title":"Dinner by the Numbers: How Do Meal Kits Stack Up?","publishDate":1436982360,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Putting food on the table on a busy weeknight is a universal problem. Now, a horde of new, sleek, venture capital-funded services has arrived on the market peddling what they think is a solution: kits made of raw ingredients portioned and sometimes prepped—that can be assembled quickly to make a meal “from scratch.”\u003c/p>\n\u003cp>The rising popularity of these meal kits has led to a Gold Rush of sorts. Big brands like \u003ca href=\"https://www.blueapron.com\">Blue Apron\u003c/a>, \u003ca href=\"https://www.plated.com\">Plated\u003c/a>, and \u003ca href=\"https://www.hellofresh.com/\">Hello Fresh\u003c/a> cater to the general population, each offering a half dozen or so meal plans for everyone from families to vegetarians. Then there are the niche kits: organic food (\u003ca href=\"http://eatpurely.com/\">Eat Purely\u003c/a>), vegan food (\u003ca href=\"https://www.thepurplecarrot.com/\">The Purple Carrot\u003c/a>), Southern cooking (\u003ca href=\"https://www.peachdish.com/\">PeachDish\u003c/a>), and smoothies (\u003ca href=\"https://greenblender.com/\">Green Blender\u003c/a>). All claim to work with local suppliers to some extent, creating a whole new distribution outlet for small- to mid-size farms.\u003c/p>\n\u003cp>Although these kits have the potential to waste a lot of packaging, many of the companies behind them actually hope to cut down on food waste. Instead of buying obscure ingredients you’ll only use once, or receiving three heads of kale in your weekly community supported agriculture (CSA) subscription box that will inevitably wilt in the crisper drawer, the kits provide you with only what you need for a recipe. Not a bad model for a country that throws away \u003ca href=\"http://civileats.com/2014/10/07/uncovering-americas-food-waste-fiasco/\">35 million tons\u003c/a> of food a year.\u003c/p>\n\u003cp>Some meal kit creators also strive to eliminate food waste higher in the supply chain. Blue Apron claims to deliver more than 3 million meals a month. That requires a lot of produce, and Blue Apron and other services are collaborating with farmers, in some cases planning menus a year out in order to sync with crop rotations, and ensure that all the food each farm grows goes to use. In doing so, they could be creating a new form of farm-to-table food delivery, somewhere in between a CSA and a restaurant.\u003c/p>\n\u003cp>“We’ve had a farm strategy since day one,” says Matthew Wadiak, founder and COO of Blue Apron. He says that the three-year-old company has spent the past few years talking with farmers, assessing their needs and challenges, then figuring out how to address them. Wadiak is a champion of forgotten heirloom produce, like \u003ca href=\"http://www.highmowingseeds.com/organic-non-gmo-seeds-honey-nut-butternut-squash.html\">honeynut squash\u003c/a> and \u003ca href=\"http://black%20panther%20soybeans\">black panther soybeans\u003c/a>, which he says goes over well with both his customers and the farmers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Blue Apron works with the 31 farms, and the culinary staff have sustainable agriculture backgrounds (the culinary director came from \u003ca href=\"https://www.stonebarnscenter.org/\">Stone Barns Center for Food and Agriculture\u003c/a>), so an awareness of crop rotation and cover crops has been built into their business model.\u003c/p>\n\u003cp>For example, the company recently worked with 12-acre Alewife Farm farm and others nearby in New York’s Hudson Valley to source thousands of pounds of pea shoots for a recent \u003ca href=\"https://www.blueapron.com/recipes/seared-wild-king-salmon-with-preserved-lemon-quinoa\">seared salmon dish\u003c/a>. \u003ca href=\"http://civileats.com/2014/06/16/starting-out-a-new-farmers-first-growing-season/\">Alewife owner Tyler Dennis\u003c/a> says that the peas helped fix nitrogen in his soil, and the guaranteed revenue from the order was a huge boon.\u003c/p>\n\u003cfigure id=\"attachment_97894\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533.jpg\" alt=\"Several meal kits from Blue Apron.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-97894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Several meal kits from Blue Apron. \u003ccite>(Courtesy Blue Apron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers are not only reliant on the weather, but also on the whims of customers at farmers’ markets and the picky palates of chefs to sell their wares. Dennis is talking with the company to grow more peas, as well as some baby fennel and baby leeks. “I would really like to incorporate my business with Blue Apron’s in a more substantial way,” he says.\u003c/p>\n\u003cp>These meal kits can be expensive when compared to a home-cooked meal at around $8 and $12 per person. That’s not much more than take-out from most casual restaurants, but they do require 10-30 minutes of actual cooking time. They also create their own waste in the form of the packaging that holds, say, two tablespoons of butter for one recipe, or the ice packs to keep the food cold. But meal kit proponents are quick to point out that they’re also eliminating a lot of the packaging higher up in the food distribution stream.\u003c/p>\n\u003cp>Perhaps the most limiting part, at least to someone who knows how to cook, is that these services only offer a few options each day. That’s where a model more like \u003ca href=\"https://lukeslocal.com/\">Luke’s Local\u003c/a>, a San Francisco-based meal delivery company, comes in. Its stated goal is to help busy people get through the week. So the business offers recipe kits, but also heat-and-serve prepared meals and raw produce and ingredients, more like a regular CSA.\u003c/p>\n\u003cp>“[Our customers] love that they can get some of these things to cook dinner or have dinner at home, some fruit for the morning for breakfast, a box lunch to bring to work,” says owner Luke Chappell.\u003c/p>\n\u003cp>Like Wadiak, Chappell has made working with farmers a priority from the beginning. He says that there’s rarely a day that goes by without communication between his team of chefs and farmers like Andy Griffin from Watsonville’s \u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a>\u003cspan class=\"st\">—\u003c/span>either they’re on the phone talking about what’s fresh that week, or Griffin is texting them photos of what’s ripe and good to feature. In a weekly meeting, the team looks at all the produce set to come in and figures out what to do with it.\u003c/p>\n\u003cp>Offering a range of options also eliminates waste almost entirely, says Chappell. For example, he can source a whole pig from Chico, California-based \u003ca href=\"http://llanoseco.com/\">Llano Seco Ranch\u003c/a> and use every part: the skin for chicharones, the bones for broth, the cuts for the prepared chefs meals, chorizo for a breakfast burrito, and tenderloins for a dinner recipe kit.\u003c/p>\n\u003cp>Food gurus like Michael Pollan and Mark Bittman often point to scratch cooking as \u003ca href=\"http://time.com/3483888/the-truth-about-home-cooking/\">the answer\u003c/a> to many of \u003ca href=\"http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html?pagewanted=all&_r=0\"> our food system’s ills\u003c/a>, and the best way to eat sustainably grown ingredients without breaking the bank. But it’s unclear whether or not meal kits can ever serve as a bridge to more affordable, traditional home cooking.\u003c/p>\n\u003cp>They could simply be a function of the new “\u003ca href=\"https://medium.com/ondemand/the-shut-in-economy-ec3ec1294816\">shut in economy\u003c/a>,” where those with means order everything into their homes and never leave. But those behind the companies say they’re working to make it easier for busy professionals and families, who might not cook at all otherwise, to take advantage of the values of community supported agriculture or farmers’ market shopping without the time commitment.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“My argument is that we take the good parts of the CSA, which is the seasonality, but we make it really usable for everybody,” says Wadiak. And no matter how you feel about the cooking-by-the-numbers approach to dinner, it’s hard to argue with that.\u003c/p>\n\n","blocks":[],"excerpt":"Meal kits are convenient, but can they help create a new distribution channel for small farmers? ","status":"publish","parent":0,"modified":1436984074,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1156},"headData":{"title":"Dinner by the Numbers: How Do Meal Kits Stack Up? | KQED","description":"Meal kits are convenient, but can they help create a new distribution channel for small farmers? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Dinner by the Numbers: How Do Meal Kits Stack Up?","datePublished":"2015-07-15T17:46:00.000Z","dateModified":"2015-07-15T18:14:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97888 http://ww2.kqed.org/bayareabites/?p=97888","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/15/dinner-by-the-numbers-how-do-meal-kits-stack-up/","disqusTitle":"Dinner by the Numbers: How Do Meal Kits Stack Up?","nprByline":"\u003ca href=\"http://civileats.com/author/aroth/\">Anna Roth\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/97888/dinner-by-the-numbers-how-do-meal-kits-stack-up","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Putting food on the table on a busy weeknight is a universal problem. Now, a horde of new, sleek, venture capital-funded services has arrived on the market peddling what they think is a solution: kits made of raw ingredients portioned and sometimes prepped—that can be assembled quickly to make a meal “from scratch.”\u003c/p>\n\u003cp>The rising popularity of these meal kits has led to a Gold Rush of sorts. Big brands like \u003ca href=\"https://www.blueapron.com\">Blue Apron\u003c/a>, \u003ca href=\"https://www.plated.com\">Plated\u003c/a>, and \u003ca href=\"https://www.hellofresh.com/\">Hello Fresh\u003c/a> cater to the general population, each offering a half dozen or so meal plans for everyone from families to vegetarians. Then there are the niche kits: organic food (\u003ca href=\"http://eatpurely.com/\">Eat Purely\u003c/a>), vegan food (\u003ca href=\"https://www.thepurplecarrot.com/\">The Purple Carrot\u003c/a>), Southern cooking (\u003ca href=\"https://www.peachdish.com/\">PeachDish\u003c/a>), and smoothies (\u003ca href=\"https://greenblender.com/\">Green Blender\u003c/a>). All claim to work with local suppliers to some extent, creating a whole new distribution outlet for small- to mid-size farms.\u003c/p>\n\u003cp>Although these kits have the potential to waste a lot of packaging, many of the companies behind them actually hope to cut down on food waste. Instead of buying obscure ingredients you’ll only use once, or receiving three heads of kale in your weekly community supported agriculture (CSA) subscription box that will inevitably wilt in the crisper drawer, the kits provide you with only what you need for a recipe. Not a bad model for a country that throws away \u003ca href=\"http://civileats.com/2014/10/07/uncovering-americas-food-waste-fiasco/\">35 million tons\u003c/a> of food a year.\u003c/p>\n\u003cp>Some meal kit creators also strive to eliminate food waste higher in the supply chain. Blue Apron claims to deliver more than 3 million meals a month. That requires a lot of produce, and Blue Apron and other services are collaborating with farmers, in some cases planning menus a year out in order to sync with crop rotations, and ensure that all the food each farm grows goes to use. In doing so, they could be creating a new form of farm-to-table food delivery, somewhere in between a CSA and a restaurant.\u003c/p>\n\u003cp>“We’ve had a farm strategy since day one,” says Matthew Wadiak, founder and COO of Blue Apron. He says that the three-year-old company has spent the past few years talking with farmers, assessing their needs and challenges, then figuring out how to address them. Wadiak is a champion of forgotten heirloom produce, like \u003ca href=\"http://www.highmowingseeds.com/organic-non-gmo-seeds-honey-nut-butternut-squash.html\">honeynut squash\u003c/a> and \u003ca href=\"http://black%20panther%20soybeans\">black panther soybeans\u003c/a>, which he says goes over well with both his customers and the farmers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Blue Apron works with the 31 farms, and the culinary staff have sustainable agriculture backgrounds (the culinary director came from \u003ca href=\"https://www.stonebarnscenter.org/\">Stone Barns Center for Food and Agriculture\u003c/a>), so an awareness of crop rotation and cover crops has been built into their business model.\u003c/p>\n\u003cp>For example, the company recently worked with 12-acre Alewife Farm farm and others nearby in New York’s Hudson Valley to source thousands of pounds of pea shoots for a recent \u003ca href=\"https://www.blueapron.com/recipes/seared-wild-king-salmon-with-preserved-lemon-quinoa\">seared salmon dish\u003c/a>. \u003ca href=\"http://civileats.com/2014/06/16/starting-out-a-new-farmers-first-growing-season/\">Alewife owner Tyler Dennis\u003c/a> says that the peas helped fix nitrogen in his soil, and the guaranteed revenue from the order was a huge boon.\u003c/p>\n\u003cfigure id=\"attachment_97894\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533.jpg\" alt=\"Several meal kits from Blue Apron.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-97894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Blue-Apron-product-shot-e1436412098533-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Several meal kits from Blue Apron. \u003ccite>(Courtesy Blue Apron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers are not only reliant on the weather, but also on the whims of customers at farmers’ markets and the picky palates of chefs to sell their wares. Dennis is talking with the company to grow more peas, as well as some baby fennel and baby leeks. “I would really like to incorporate my business with Blue Apron’s in a more substantial way,” he says.\u003c/p>\n\u003cp>These meal kits can be expensive when compared to a home-cooked meal at around $8 and $12 per person. That’s not much more than take-out from most casual restaurants, but they do require 10-30 minutes of actual cooking time. They also create their own waste in the form of the packaging that holds, say, two tablespoons of butter for one recipe, or the ice packs to keep the food cold. But meal kit proponents are quick to point out that they’re also eliminating a lot of the packaging higher up in the food distribution stream.\u003c/p>\n\u003cp>Perhaps the most limiting part, at least to someone who knows how to cook, is that these services only offer a few options each day. That’s where a model more like \u003ca href=\"https://lukeslocal.com/\">Luke’s Local\u003c/a>, a San Francisco-based meal delivery company, comes in. Its stated goal is to help busy people get through the week. So the business offers recipe kits, but also heat-and-serve prepared meals and raw produce and ingredients, more like a regular CSA.\u003c/p>\n\u003cp>“[Our customers] love that they can get some of these things to cook dinner or have dinner at home, some fruit for the morning for breakfast, a box lunch to bring to work,” says owner Luke Chappell.\u003c/p>\n\u003cp>Like Wadiak, Chappell has made working with farmers a priority from the beginning. He says that there’s rarely a day that goes by without communication between his team of chefs and farmers like Andy Griffin from Watsonville’s \u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a>\u003cspan class=\"st\">—\u003c/span>either they’re on the phone talking about what’s fresh that week, or Griffin is texting them photos of what’s ripe and good to feature. In a weekly meeting, the team looks at all the produce set to come in and figures out what to do with it.\u003c/p>\n\u003cp>Offering a range of options also eliminates waste almost entirely, says Chappell. For example, he can source a whole pig from Chico, California-based \u003ca href=\"http://llanoseco.com/\">Llano Seco Ranch\u003c/a> and use every part: the skin for chicharones, the bones for broth, the cuts for the prepared chefs meals, chorizo for a breakfast burrito, and tenderloins for a dinner recipe kit.\u003c/p>\n\u003cp>Food gurus like Michael Pollan and Mark Bittman often point to scratch cooking as \u003ca href=\"http://time.com/3483888/the-truth-about-home-cooking/\">the answer\u003c/a> to many of \u003ca href=\"http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html?pagewanted=all&_r=0\"> our food system’s ills\u003c/a>, and the best way to eat sustainably grown ingredients without breaking the bank. But it’s unclear whether or not meal kits can ever serve as a bridge to more affordable, traditional home cooking.\u003c/p>\n\u003cp>They could simply be a function of the new “\u003ca href=\"https://medium.com/ondemand/the-shut-in-economy-ec3ec1294816\">shut in economy\u003c/a>,” where those with means order everything into their homes and never leave. But those behind the companies say they’re working to make it easier for busy professionals and families, who might not cook at all otherwise, to take advantage of the values of community supported agriculture or farmers’ market shopping without the time commitment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“My argument is that we take the good parts of the CSA, which is the seasonality, but we make it really usable for everybody,” says Wadiak. And no matter how you feel about the cooking-by-the-numbers approach to dinner, it’s hard to argue with that.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97888/dinner-by-the-numbers-how-do-meal-kits-stack-up","authors":["byline_bayareabites_97888"],"categories":["bayareabites_13718","bayareabites_4084"],"tags":["bayareabites_2258","bayareabites_11030"],"featImg":"bayareabites_97895","label":"bayareabites"},"bayareabites_78804":{"type":"posts","id":"bayareabites_78804","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78804","score":null,"sort":[1393967177000]},"guestAuthors":[],"slug":"munchery-expand-20-million","title":"What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand","publishDate":1393967177,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n","blocks":[],"excerpt":"Chef-prepared meals delivered to your door? Munchery is hoping to expand its service with new funding and new chefs.","status":"publish","parent":0,"modified":1394202829,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1253},"headData":{"title":"What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand | KQED","description":"Chef-prepared meals delivered to your door? Munchery is hoping to expand its service with new funding and new chefs.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand","datePublished":"2014-03-04T21:06:17.000Z","dateModified":"2014-03-07T14:33:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78804 http://blogs.kqed.org/bayareabites/?p=78804","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/04/munchery-expand-20-million/","disqusTitle":"What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand","path":"/bayareabites/78804/munchery-expand-20-million","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78804/munchery-expand-20-million","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_4084","bayareabites_1875","bayareabites_90","bayareabites_181"],"tags":["bayareabites_8529","bayareabites_2258","bayareabites_8684","bayareabites_8693","bayareabites_13126","bayareabites_13138"],"featImg":"bayareabites_78811","label":"bayareabites"},"bayareabites_62896":{"type":"posts","id":"bayareabites_62896","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62896","score":null,"sort":[1370452639000]},"guestAuthors":[],"slug":"pizza-delivering-drones-dominos-gives-it-a-shot","title":"Pizza-Delivering Drones? Domino's Gives It A Shot","publishDate":1370452639,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_62898\" class=\"wp-caption aligncenter\" style=\"max-width: 637px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\" alt=\"Introducing the Domino's DomiCopter!\" width=\"637\" height=\"348\" class=\"size-full wp-image-62898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Introducing the Domino's DomiCopter!\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/06/05/188838679/the-last-word-in-business\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130605_me_10.mp3\"] \u003c/p>\n\u003cp>Domino's Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=on4DRTUvst0]\n\u003c/p>\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Domino's Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon.","status":"publish","parent":0,"modified":1370452639,"stats":{"hasAudio":true,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":84},"headData":{"title":"Pizza-Delivering Drones? Domino's Gives It A Shot | KQED","description":"Domino's Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pizza-Delivering Drones? Domino's Gives It A Shot","datePublished":"2013-06-05T17:17:19.000Z","dateModified":"2013-06-05T17:17:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"62896 http://blogs.kqed.org/bayareabites/?p=62896","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/05/pizza-delivering-drones-dominos-gives-it-a-shot/","disqusTitle":"Pizza-Delivering Drones? Domino's Gives It A Shot","nprStoryId":"188838679","nprApiLink":"http://api.npr.org/query?id=188838679&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/06/05/188838679/the-last-word-in-business?ft=3&f=188838679","nprRetrievedStory":"1","nprPubDate":"Wed, 05 Jun 2013 10:58:00 -0400","nprStoryDate":"Wed, 05 Jun 2013 04:00:00 -0400","nprLastModifiedDate":"Wed, 05 Jun 2013 10:58:57 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130605_me_10.mp3?orgId=1&topicId=1006&ft=3&f=188838679","nprAudioM3u":"http://api.npr.org/m3u/1188841796-ee0ad6.m3u?orgId=1&topicId=1006&ft=3&f=188838679","path":"/bayareabites/62896/pizza-delivering-drones-dominos-gives-it-a-shot","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130605_me_10.mp3?orgId=1&topicId=1006&ft=3&f=188838679","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62898\" class=\"wp-caption aligncenter\" style=\"max-width: 637px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\" alt=\"Introducing the Domino's DomiCopter!\" width=\"637\" height=\"348\" class=\"size-full wp-image-62898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Introducing the Domino's DomiCopter!\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/06/05/188838679/the-last-word-in-business\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130605_me_10.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Domino's Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/on4DRTUvst0'\n title='//www.youtube.com/embed/on4DRTUvst0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62896/pizza-delivering-drones-dominos-gives-it-a-shot","authors":["5403"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_2258","bayareabites_11776","bayareabites_11777","bayareabites_11778","bayareabites_392","bayareabites_443"],"featImg":"bayareabites_62898","label":"bayareabites"},"bayareabites_4368":{"type":"posts","id":"bayareabites_4368","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4368","score":null,"sort":[1245248267000]},"guestAuthors":[],"slug":"san-francisco-smoke-screen","title":"San Francisco Smoke-Screen","publishDate":1245248267,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky2.jpg\" alt=\"Sneakys bbq meat on the grill\" title=\"Sneakys bbq meat on the grill\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4429\">Barbecue is literally the slowest of slow foods, not a sauce, but a process, a ponderous and primitive one often measured in days as much as hours. It's much more than mere technique. Like a Bedouin goat roast or a Hawaiian luau, barbecue is a festive carnivorous rite, the sort of party humans all over the world have thrown ever since they could catch the beasts they wanted to eat. Barbecue is a distinctly American tradition, however, and it warrants esteem in our food culture, one that increasingly values authenticity, heritage, and, importantly, a bargain. Historically, barbecue began as poor food. Indirect smoking with hardwood chips and charcoal renders sumptuous feeds from large, inexpensive, uncompromising cuts of meat the non-wealthy can readily afford. Today, due to trend as well as economic circumstance, food writers and chefs champion sustainability, rhapsodize about nose-to-tail eating, and fetishize la \u003ca href=\"http://chowhound.chow.com/topics/548870\">cucina povera\u003c/a> across cultures. Hip local foodies head to starred eateries to scarf humble \u003ca href=\"http://en.wikipedia.org/wiki/Ribollita\">ribollita\u003c/a> and marrow, and food glossies aggressively explore the homey cooking traditions of everyday people in distant locales. \u003c/p>\n\u003cp> Even though food tied firmly to a place invariably tastes best in its native setting, barbecue should have a stronger presence here. Sadly, like real bagels and perfect pizza slices, there's something about it San Francisco doesn't quite get.\u003c/p>\n\u003cp>L.A. export \u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a> sits in an old pharmacy storefront on Mission Street at the base of Bernal Hill in San Francisco. The restaurant headed up the S.F. Chronicle's flimsy \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/02/12/DDHI15O74D.DTL\">\"new-school\"\u003c/a> Bay Area barbecue round-up back in February. In the article, the proprietor described his establishment's style as a hybrid, with dry rub from Texas, greens from Kansas City, and grilled shrimp from New Orleans. While only one of those things necessarily has anything whatsoever to do with barbecue, I withheld preliminary judgement, assuming I'd look for proof in the pork. The same writer, Amanda Gold, penned a largely favorable review less than two months later, hailing Baby Blues' offerings as \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/04/02/DDI616N0KI.DTL\">spot-on\u003c/a>,\" and singling out the brisket and ribs in particular for accolades. \u003c/p>\n\u003cp>The brisket was, in fact, good -- shredded, not sliced as is customary, slightly sweet, with a broad, warm flavor that belied the stringy appearance. On the other hand, the chicken was desert-dry and the pork shoulder shockingly tasteless. Sauce helped but it shouldn't have been necessary. Good barbecue doesn't truly need sauce, maybe just a splash of vinegary Crystal. The Baby Blues macaroni and cheese was pretty tasty but that came as no surprise. The tidy tureen of pasta, butter, cream, and cheese congregated in creamy, crust-topped ooze resembled a miniature version of one of the less flamboyant goofily greasy things you'd see on \u003ca href=\"http://thisiswhyyourefat.com/\">thisiswhyyourefat.com\u003c/a>. Pork and beans: dreary canned ones of various stripes, topped with some of the same tasteless pork shoulder. Mashed sweet potatoes: one-dimensional and cloying. Great sides are not a prerequisite for even serviceable barbecue but they sure help, especially when a bunch of people are trying to eat until they can't walk.\u003c/p>\n\u003cp>Dodging categorization is no boon when it comes to barbecue. Homogenizing its varied nuances with the perceived intent of garnering broader appeal smacks of desperation or at least excessive compromise, not inclusivity. Barbecue pit-masters, are curators of sorts. They consciously nurture and carry on a tradition, just making something they really, really know exactly the way they think it should be made for anyone who happens to be interested. Diners prize authenticity when it comes to regional Italian fare; they should when it comes to barbecue as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maybe we're barking up the wrong tree even hoping to find what we're looking for at a place like Baby Blues. Throughout the barbecue belt, you'll eat some of the best barbecue in the world at church benefit suppers, desolate country grocery stores on two-lane roads, and strange little delis straddling dusty cracks in the interstate, not just at grand 'cue emporiums with bright lights and long lines. \u003c/p>\n\u003cp>Fittingly, in keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, the d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, \u003ca href=\"http://blogs.kqed.org/food/2006/09/21/memphis-minnies-reviews/\">Memphis Minnie's\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/big-nates-bar-b-que-san-francisco\">Big Nate's\u003c/a>. There's definitely something appealing about outlaw status, and barbecue wears it especially well, even here. While the best pork barbecue I've had in San Francisco had to fly 2,000 miles from a deli case in Allen County, Kentucky, there are a few local super-smokers doing it right under-the-radar:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky1.jpg\" alt=\"Sneakys bbq\" title=\"Sneakys bbq\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4428\">Try ordering a spread from Oakland-based \u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a> for your next business meeting. Since 2008, the smoker-in-chief, a native of South Carolina, has been faithfully recreating the barbecue he knew back home -- husky, succulent pork shoulder with pepper-flecked vinegar-laced red sauce and racks of chewy baby-back ribs -- and delivering it, quite sneakily, in an unmarked van (red like the sauce), to homes, offices, and even park parties. It's popping off on \u003ca href=\"http://www.yelp.com/biz/sneakys-bbq-san-francisco\">Yelp\u003c/a> and \u003ca href=\"http://chowhound.chow.com/topics/484818#4581571\">Chowhound\u003c/a> for a reason. It tastes like vigilance. When you're eating it, you easily imagine the whole ritual -- the meat hitting the grill just after rush hour, and coming off, sticky-black, hours and hours later, as well as the sleepless night vigil, the sense, perhaps, of beers drunk and cigarettes smoked, of bleary eyes peering down and smudged hands reaching to open and close flutes at the proper intervals while the rest of the neighborhood sleeps.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a> is a mildly Zeigeist-y bar in the Excelsior. Chef Ryan Ostler, an alum of Boulevard, doesn't own it but he cooks from behind a wooden, windowed counter buried in the back. He's a \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> veteran, no stranger to the underground eatery game. The bar's offerings run the gamut from frito pies and amazing 'kraut-topped boar and pheasant sausages (sweet, high-flying stoner-pub party fare, yes, but not barbecue) to pulled pork sandwiches (serious barbecue). Of course, it's a chef's whim kind of place at heart. Sometimes, you show up and the pork isn't done. Or it is done, but it hasn't been carved up yet. Or it was ready hours ago and now there's none left. According to Ostler, they smoke every day, but quantities are limited. If you miss out, eat a sausage. Barbecue is not, after all, on-demand.\u003c/p>\n\u003cp>\u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a>\u003cbr>\n3149 Mission St. in San Francisco\u003cbr>\n415-896-4250\u003c/p>\n\u003cp>\u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a>\u003cbr>\n1166 Geneva Ave. in San Francisco\u003cbr>\n415-963-1713\u003c/p>\n\n","blocks":[],"excerpt":"In keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, Memphis Minnie's, and Big Nate's. There's definitely something appealing about outlaw status, and barbecue wears it especially well, even here.","status":"publish","parent":0,"modified":1244910272,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1132},"headData":{"title":"San Francisco Smoke-Screen | KQED","description":"In keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, Memphis Minnie's, and Big Nate's. There's definitely something appealing about outlaw status, and barbecue wears it especially well, even here.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Smoke-Screen","datePublished":"2009-06-17T14:17:47.000Z","dateModified":"2009-06-13T16:24:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"4368 http://blogs.kqed.org/bayareabites/?p=4368","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/17/san-francisco-smoke-screen/","disqusTitle":"San Francisco Smoke-Screen","path":"/bayareabites/4368/san-francisco-smoke-screen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky2.jpg\" alt=\"Sneakys bbq meat on the grill\" title=\"Sneakys bbq meat on the grill\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4429\">Barbecue is literally the slowest of slow foods, not a sauce, but a process, a ponderous and primitive one often measured in days as much as hours. It's much more than mere technique. Like a Bedouin goat roast or a Hawaiian luau, barbecue is a festive carnivorous rite, the sort of party humans all over the world have thrown ever since they could catch the beasts they wanted to eat. Barbecue is a distinctly American tradition, however, and it warrants esteem in our food culture, one that increasingly values authenticity, heritage, and, importantly, a bargain. Historically, barbecue began as poor food. Indirect smoking with hardwood chips and charcoal renders sumptuous feeds from large, inexpensive, uncompromising cuts of meat the non-wealthy can readily afford. Today, due to trend as well as economic circumstance, food writers and chefs champion sustainability, rhapsodize about nose-to-tail eating, and fetishize la \u003ca href=\"http://chowhound.chow.com/topics/548870\">cucina povera\u003c/a> across cultures. Hip local foodies head to starred eateries to scarf humble \u003ca href=\"http://en.wikipedia.org/wiki/Ribollita\">ribollita\u003c/a> and marrow, and food glossies aggressively explore the homey cooking traditions of everyday people in distant locales. \u003c/p>\n\u003cp> Even though food tied firmly to a place invariably tastes best in its native setting, barbecue should have a stronger presence here. Sadly, like real bagels and perfect pizza slices, there's something about it San Francisco doesn't quite get.\u003c/p>\n\u003cp>L.A. export \u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a> sits in an old pharmacy storefront on Mission Street at the base of Bernal Hill in San Francisco. The restaurant headed up the S.F. Chronicle's flimsy \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/02/12/DDHI15O74D.DTL\">\"new-school\"\u003c/a> Bay Area barbecue round-up back in February. In the article, the proprietor described his establishment's style as a hybrid, with dry rub from Texas, greens from Kansas City, and grilled shrimp from New Orleans. While only one of those things necessarily has anything whatsoever to do with barbecue, I withheld preliminary judgement, assuming I'd look for proof in the pork. The same writer, Amanda Gold, penned a largely favorable review less than two months later, hailing Baby Blues' offerings as \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/04/02/DDI616N0KI.DTL\">spot-on\u003c/a>,\" and singling out the brisket and ribs in particular for accolades. \u003c/p>\n\u003cp>The brisket was, in fact, good -- shredded, not sliced as is customary, slightly sweet, with a broad, warm flavor that belied the stringy appearance. On the other hand, the chicken was desert-dry and the pork shoulder shockingly tasteless. Sauce helped but it shouldn't have been necessary. Good barbecue doesn't truly need sauce, maybe just a splash of vinegary Crystal. The Baby Blues macaroni and cheese was pretty tasty but that came as no surprise. The tidy tureen of pasta, butter, cream, and cheese congregated in creamy, crust-topped ooze resembled a miniature version of one of the less flamboyant goofily greasy things you'd see on \u003ca href=\"http://thisiswhyyourefat.com/\">thisiswhyyourefat.com\u003c/a>. Pork and beans: dreary canned ones of various stripes, topped with some of the same tasteless pork shoulder. Mashed sweet potatoes: one-dimensional and cloying. Great sides are not a prerequisite for even serviceable barbecue but they sure help, especially when a bunch of people are trying to eat until they can't walk.\u003c/p>\n\u003cp>Dodging categorization is no boon when it comes to barbecue. Homogenizing its varied nuances with the perceived intent of garnering broader appeal smacks of desperation or at least excessive compromise, not inclusivity. Barbecue pit-masters, are curators of sorts. They consciously nurture and carry on a tradition, just making something they really, really know exactly the way they think it should be made for anyone who happens to be interested. Diners prize authenticity when it comes to regional Italian fare; they should when it comes to barbecue as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maybe we're barking up the wrong tree even hoping to find what we're looking for at a place like Baby Blues. Throughout the barbecue belt, you'll eat some of the best barbecue in the world at church benefit suppers, desolate country grocery stores on two-lane roads, and strange little delis straddling dusty cracks in the interstate, not just at grand 'cue emporiums with bright lights and long lines. \u003c/p>\n\u003cp>Fittingly, in keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, the d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, \u003ca href=\"http://blogs.kqed.org/food/2006/09/21/memphis-minnies-reviews/\">Memphis Minnie's\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/big-nates-bar-b-que-san-francisco\">Big Nate's\u003c/a>. There's definitely something appealing about outlaw status, and barbecue wears it especially well, even here. While the best pork barbecue I've had in San Francisco had to fly 2,000 miles from a deli case in Allen County, Kentucky, there are a few local super-smokers doing it right under-the-radar:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky1.jpg\" alt=\"Sneakys bbq\" title=\"Sneakys bbq\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4428\">Try ordering a spread from Oakland-based \u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a> for your next business meeting. Since 2008, the smoker-in-chief, a native of South Carolina, has been faithfully recreating the barbecue he knew back home -- husky, succulent pork shoulder with pepper-flecked vinegar-laced red sauce and racks of chewy baby-back ribs -- and delivering it, quite sneakily, in an unmarked van (red like the sauce), to homes, offices, and even park parties. It's popping off on \u003ca href=\"http://www.yelp.com/biz/sneakys-bbq-san-francisco\">Yelp\u003c/a> and \u003ca href=\"http://chowhound.chow.com/topics/484818#4581571\">Chowhound\u003c/a> for a reason. It tastes like vigilance. When you're eating it, you easily imagine the whole ritual -- the meat hitting the grill just after rush hour, and coming off, sticky-black, hours and hours later, as well as the sleepless night vigil, the sense, perhaps, of beers drunk and cigarettes smoked, of bleary eyes peering down and smudged hands reaching to open and close flutes at the proper intervals while the rest of the neighborhood sleeps.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a> is a mildly Zeigeist-y bar in the Excelsior. Chef Ryan Ostler, an alum of Boulevard, doesn't own it but he cooks from behind a wooden, windowed counter buried in the back. He's a \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> veteran, no stranger to the underground eatery game. The bar's offerings run the gamut from frito pies and amazing 'kraut-topped boar and pheasant sausages (sweet, high-flying stoner-pub party fare, yes, but not barbecue) to pulled pork sandwiches (serious barbecue). Of course, it's a chef's whim kind of place at heart. Sometimes, you show up and the pork isn't done. Or it is done, but it hasn't been carved up yet. Or it was ready hours ago and now there's none left. According to Ostler, they smoke every day, but quantities are limited. If you miss out, eat a sausage. Barbecue is not, after all, on-demand.\u003c/p>\n\u003cp>\u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a>\u003cbr>\n3149 Mission St. in San Francisco\u003cbr>\n415-896-4250\u003c/p>\n\u003cp>\u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a>\u003cbr>\n1166 Geneva Ave. in San Francisco\u003cbr>\n415-963-1713\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4368/san-francisco-smoke-screen","authors":["5060"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2260","bayareabites_2250","bayareabites_2258","bayareabites_987","bayareabites_2256","bayareabites_2255","bayareabites_14763","bayareabites_14745","bayareabites_2261","bayareabites_2262","bayareabites_2257","bayareabites_2259"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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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 />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"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","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"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","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","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":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"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/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"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":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"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/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","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. 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