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Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"}},"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_86134":{"type":"posts","id":"bayareabites_86134","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86134","score":null,"sort":[1408111886000]},"guestAuthors":[],"slug":"barnraiser-hopes-to-change-the-food-system-one-project-at-a-time","title":"Barnraiser Hopes to Change the Food System, One Project at a Time","publishDate":1408111886,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86165\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\" alt=\"Barnraiser is a new crowdsourcing platform for sustainable food.\" width=\"1000\" height=\"806\" class=\"size-full wp-image-86165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barnraiser is a new crowdsourcing platform for sustainable food.\u003c/figcaption>\u003c/figure>\n\u003cp>Four years ago, Marissa Guggiana and Tia Harrison founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\">The Butcher’s Guild\u003c/a>, a network of artisanal butchers dedicated to supplying conscientious consumers’ growing demand for humanely-raised meat. But like any young organization, they had big ideas without a budget to match.\u003c/p>\n\u003cp>Growing in membership, they hoped to hold their third national conference this fall called \u003ca href=\"http://www.thebutchersguild.org/bg-conference-2014/\" target=\"_blank\">“The Future of Meat: Third Annual Butchers’ Guild Conference and Industry Summit,”\u003c/a> and provide scholarships for those who needed them. They were brainstorming an app that would help butchers increase profitability on whole animal butchery. They wanted to become a non-profit organization. And they wanted to create regional chapters, making it easier for members to be in contact with those in their area.\u003c/p>\n\u003cfigure id=\"attachment_86166\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\" alt=\"Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\" width=\"441\" height=\"612\" class=\"size-full wp-image-86166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>They estimated they needed at least $8,000 to take them to the next level. Rather than \u003ca href=\"https://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> or \u003ca href=\"https://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a>, the most popular and well-known crowdfunding platforms, they used \u003ca href=\"https://www.barnraiser.us/\" target=\"_blank\">Barnraiser\u003c/a>, a San Francisco and Napa-based startup, dedicated solely to transforming the food system, one project at a time.\u003c/p>\n\u003cfigure id=\"attachment_86167\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\" alt=\"The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>The Butcher’s Guild surpassed their goal by over 50 percent, raising over $12,000. The additional funds will go toward developing a training program for new butchers.\u003c/p>\n\u003cp>“Our experience with Barnraiser was stellar,” said Guggiana. “There was so much feedback and openness with their contacts and ideas. It really felt like collaboration more than a platform.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Barnraiser is the brainchild of Eileen Gordon Chiarello, who though raised in Northern Virginia, spent summers in the Bay Area (her mother is from Petaluma, and an aunt married into the Giacomini family, who now makes \u003ca href=\"https://www.pointreyescheese.com/point-reyes-original-blue\" target=\"_blank\">Pt. Reyes Original Blue Cheese\u003c/a>). With a background in technology, Chiarello worked for Apple and several startups earlier in her career, specializing in education and then later branding and storytelling. When she met and married \u003ca href=\"//michaelchiarello.com/\" target=\"_blank\">Chef Michael Chiarello\u003c/a> of Bottega and Coqueta not to mention Food Network fame, she helped him launch \u003ca href=\"http://www.napastyle.com/\" target=\"_blank\">Napa Style\u003c/a>, which markets artisanal food products, along with furniture and kitchenware, and the family converted a piece of fallow land near their Napa home into a sustainable and biodynamic vineyard.\u003c/p>\n\u003cfigure id=\"attachment_86163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\" alt=\"Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>After founding a summer camp for children to learn about where their food comes from, Chiarello felt ready for her next venture: “to celebrate and empower all the innovators who are remaking our food system around the globe.” \u003c/p>\n\u003cp>“There are 41 million Americans who align ourselves with health and sustainability,” she said. “With Barnraiser, we can build the food system the way we want it to be. There are barriers for innovators, but not always big barriers. I love the idea of a lot of people giving a little money. It’s important for us to back the small, medium and large changes together, to help these innovators remake our food system. It doesn’t matter whether someone is moving the needle an inch or a mile, but together, we can all create a big wave of change.”\u003c/p>\n\u003cp>Barnraiser operates on the same model as most crowdfunding platforms, taking a five percent cut if the project gets funded, nothing if it doesn’t, with an additional four to five percent charged for the credit card transaction. Campaigns must be looking to raise at least $2,000. It has hosted about a dozen campaigns so far – carefully curated by Chairello herself -- since its soft launch in April, and plans to open to the public in September.\u003c/p>\n\u003cp>In addition to the Butcher's Guild, some other projects that have been funded include \u003ca href=\"http://foragedfeast.org/about-denver-fruit-harvesting.html\" target=\"_blank\">Foraged Feast\u003c/a>, a Denver-based organization that collects and donates foraged backyard fruit to the needy, organic farming pioneer \u003ca href=\"https://www.barnraiser.us/projects/eureka-help-save-heirloom-fruit-nut-trees-of-california-s-gold-rush\" target=\"_blank\">Amigo Bob Cantisano\u003c/a> who intends to plant a Gold Rush era “mother orchard” of heirloom fruit trees in Nevada City, and \u003ca href=\"http://slowfoodforfastlives.com/\" target=\"_blank\">Slow Food for Fast Lives\u003c/a>, a Bay Area-based healthy energy bar company, part of whose profits go to the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">San Francisco-Marin Food Bank.\u003c/a>\u003c/p>\n\u003cp>Chiarello envisions a wide range of projects on Barnraiser, everything from an entrepreneur creating a new snack to a mom wanting to self-publish a cookbook of healthy kids’ treats to school gardening programs to citizens trying to bring healthy food into their own communities. \u003c/p>\n\u003cp>With one hub for all of these projects, Chiarello’s goal is for someone donating to one cause supporting another venture as well.\u003c/p>\n\u003cp>“If I come on the site to support my child’s school garden, I may see some unexpected discoveries, like a mom trying to market a healthy snack for her kids. Her story might excite me because I’m a mom, too. We’re collecting a cohesive community of people that care about these projects, who are part of a much bigger movement,” she said. “With a specialized approach, you bring in additional partners and money, and grow your audience for what you’re doing.”\u003c/p>\n\u003cp>Additionally, she said, one never knows how someone will find an entry point into caring more about their food.\u003c/p>\n\u003cp>“You cannot predict how someone will get turned on to wanting to know where their food comes from,” she said. “People come to Napa for wine but leave thinking about the seasons or soil, and realizing it’s not just about the wine, so the greater the variety of projects we have, the better opportunity to create a robust community.”\u003c/p>\n\u003cp>Chiarello hopes that as projects like those found on Barnraiser succeed, organic and sustainable can become the norm, not the exception.\u003c/p>\n\u003cp>Calling those who are changing our food system “modern-day heroes,” Chiarello said not only does Barnraiser give them a platform to create change, but it gives consumers a means to “drive what they want and make it happen.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She concluded, “As much as we read about the bad news of agribusiness, I’m buoyed by the possibilities here.”\u003c/p>\n\n","blocks":[],"excerpt":"Forget about Kickstarter or Indiegogo. Barnraiser allows consumers who are interested in changing the food system back projects that will. ","status":"publish","parent":0,"modified":1411660777,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1056},"headData":{"title":"Barnraiser Hopes to Change the Food System, One Project at a Time | KQED","description":"Forget about Kickstarter or Indiegogo. Barnraiser allows consumers who are interested in changing the food system back projects that will. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Barnraiser Hopes to Change the Food System, One Project at a Time","datePublished":"2014-08-15T14:11:26.000Z","dateModified":"2014-09-25T15:59:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86134 http://blogs.kqed.org/bayareabites/?p=86134","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/15/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time/","disqusTitle":"Barnraiser Hopes to Change the Food System, One Project at a Time","path":"/bayareabites/86134/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86165\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\" alt=\"Barnraiser is a new crowdsourcing platform for sustainable food.\" width=\"1000\" height=\"806\" class=\"size-full wp-image-86165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barnraiser is a new crowdsourcing platform for sustainable food.\u003c/figcaption>\u003c/figure>\n\u003cp>Four years ago, Marissa Guggiana and Tia Harrison founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\">The Butcher’s Guild\u003c/a>, a network of artisanal butchers dedicated to supplying conscientious consumers’ growing demand for humanely-raised meat. But like any young organization, they had big ideas without a budget to match.\u003c/p>\n\u003cp>Growing in membership, they hoped to hold their third national conference this fall called \u003ca href=\"http://www.thebutchersguild.org/bg-conference-2014/\" target=\"_blank\">“The Future of Meat: Third Annual Butchers’ Guild Conference and Industry Summit,”\u003c/a> and provide scholarships for those who needed them. They were brainstorming an app that would help butchers increase profitability on whole animal butchery. They wanted to become a non-profit organization. And they wanted to create regional chapters, making it easier for members to be in contact with those in their area.\u003c/p>\n\u003cfigure id=\"attachment_86166\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\" alt=\"Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\" width=\"441\" height=\"612\" class=\"size-full wp-image-86166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>They estimated they needed at least $8,000 to take them to the next level. Rather than \u003ca href=\"https://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> or \u003ca href=\"https://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a>, the most popular and well-known crowdfunding platforms, they used \u003ca href=\"https://www.barnraiser.us/\" target=\"_blank\">Barnraiser\u003c/a>, a San Francisco and Napa-based startup, dedicated solely to transforming the food system, one project at a time.\u003c/p>\n\u003cfigure id=\"attachment_86167\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\" alt=\"The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>The Butcher’s Guild surpassed their goal by over 50 percent, raising over $12,000. The additional funds will go toward developing a training program for new butchers.\u003c/p>\n\u003cp>“Our experience with Barnraiser was stellar,” said Guggiana. “There was so much feedback and openness with their contacts and ideas. It really felt like collaboration more than a platform.”\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>Barnraiser is the brainchild of Eileen Gordon Chiarello, who though raised in Northern Virginia, spent summers in the Bay Area (her mother is from Petaluma, and an aunt married into the Giacomini family, who now makes \u003ca href=\"https://www.pointreyescheese.com/point-reyes-original-blue\" target=\"_blank\">Pt. Reyes Original Blue Cheese\u003c/a>). With a background in technology, Chiarello worked for Apple and several startups earlier in her career, specializing in education and then later branding and storytelling. When she met and married \u003ca href=\"//michaelchiarello.com/\" target=\"_blank\">Chef Michael Chiarello\u003c/a> of Bottega and Coqueta not to mention Food Network fame, she helped him launch \u003ca href=\"http://www.napastyle.com/\" target=\"_blank\">Napa Style\u003c/a>, which markets artisanal food products, along with furniture and kitchenware, and the family converted a piece of fallow land near their Napa home into a sustainable and biodynamic vineyard.\u003c/p>\n\u003cfigure id=\"attachment_86163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\" alt=\"Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>After founding a summer camp for children to learn about where their food comes from, Chiarello felt ready for her next venture: “to celebrate and empower all the innovators who are remaking our food system around the globe.” \u003c/p>\n\u003cp>“There are 41 million Americans who align ourselves with health and sustainability,” she said. “With Barnraiser, we can build the food system the way we want it to be. There are barriers for innovators, but not always big barriers. I love the idea of a lot of people giving a little money. It’s important for us to back the small, medium and large changes together, to help these innovators remake our food system. It doesn’t matter whether someone is moving the needle an inch or a mile, but together, we can all create a big wave of change.”\u003c/p>\n\u003cp>Barnraiser operates on the same model as most crowdfunding platforms, taking a five percent cut if the project gets funded, nothing if it doesn’t, with an additional four to five percent charged for the credit card transaction. Campaigns must be looking to raise at least $2,000. It has hosted about a dozen campaigns so far – carefully curated by Chairello herself -- since its soft launch in April, and plans to open to the public in September.\u003c/p>\n\u003cp>In addition to the Butcher's Guild, some other projects that have been funded include \u003ca href=\"http://foragedfeast.org/about-denver-fruit-harvesting.html\" target=\"_blank\">Foraged Feast\u003c/a>, a Denver-based organization that collects and donates foraged backyard fruit to the needy, organic farming pioneer \u003ca href=\"https://www.barnraiser.us/projects/eureka-help-save-heirloom-fruit-nut-trees-of-california-s-gold-rush\" target=\"_blank\">Amigo Bob Cantisano\u003c/a> who intends to plant a Gold Rush era “mother orchard” of heirloom fruit trees in Nevada City, and \u003ca href=\"http://slowfoodforfastlives.com/\" target=\"_blank\">Slow Food for Fast Lives\u003c/a>, a Bay Area-based healthy energy bar company, part of whose profits go to the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">San Francisco-Marin Food Bank.\u003c/a>\u003c/p>\n\u003cp>Chiarello envisions a wide range of projects on Barnraiser, everything from an entrepreneur creating a new snack to a mom wanting to self-publish a cookbook of healthy kids’ treats to school gardening programs to citizens trying to bring healthy food into their own communities. \u003c/p>\n\u003cp>With one hub for all of these projects, Chiarello’s goal is for someone donating to one cause supporting another venture as well.\u003c/p>\n\u003cp>“If I come on the site to support my child’s school garden, I may see some unexpected discoveries, like a mom trying to market a healthy snack for her kids. Her story might excite me because I’m a mom, too. We’re collecting a cohesive community of people that care about these projects, who are part of a much bigger movement,” she said. “With a specialized approach, you bring in additional partners and money, and grow your audience for what you’re doing.”\u003c/p>\n\u003cp>Additionally, she said, one never knows how someone will find an entry point into caring more about their food.\u003c/p>\n\u003cp>“You cannot predict how someone will get turned on to wanting to know where their food comes from,” she said. “People come to Napa for wine but leave thinking about the seasons or soil, and realizing it’s not just about the wine, so the greater the variety of projects we have, the better opportunity to create a robust community.”\u003c/p>\n\u003cp>Chiarello hopes that as projects like those found on Barnraiser succeed, organic and sustainable can become the norm, not the exception.\u003c/p>\n\u003cp>Calling those who are changing our food system “modern-day heroes,” Chiarello said not only does Barnraiser give them a platform to create change, but it gives consumers a means to “drive what they want and make it happen.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She concluded, “As much as we read about the bad news of agribusiness, I’m buoyed by the possibilities here.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86134/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time","authors":["5567"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_4084","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_13699","bayareabites_13700","bayareabites_12486","bayareabites_12485","bayareabites_10344"],"featImg":"bayareabites_86164","label":"bayareabites"},"bayareabites_85066":{"type":"posts","id":"bayareabites_85066","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85066","score":null,"sort":[1405872836000]},"guestAuthors":[],"slug":"deploying-drones-to-get-an-overview-of-factory-farms","title":"Deploying Drones To Get An Overview Of Factory Farms","publishDate":1405872836,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85068\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\" alt=\"Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85068\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\u003c/figcaption>\u003c/figure>\n\u003cp>by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/19/332344201/deploying-drones-to-get-big-picture-of-factory-farms-from-above\">The Salt at NPR Food\u003c/a> (7/19/14)\u003c/p>\n\u003cp>An independent journalist says he's found a way around the so-called \"ag-gag\" laws by flying drones over large livestock operations to document animal welfare problems and pollution.\u003c/p>\n\u003cp>Will Potter, a Washington D.C.-based \u003ca href=\"http://www.greenisthenewred.com/blog/\">author and blogger\u003c/a>, recently raised $75,000 \u003ca href=\"https://www.kickstarter.com/projects/1926278254/drone-on-the-farm-an-aerial-expose\">on Kickstarter\u003c/a> to buy the drones and other equipment to investigate animal agriculture in the U.S.\u003c/p>\n\u003cp>\"I was primarily motivated by what's happening outside of those closed doors, but is still invisible and hidden from the public spotlight,\" he tells The Salt. \"In particular, I was motivated by seeing these \u003ca href=\"http://www.wired.com/2013/09/mishka-henner-factory-farms/\">aerial photographs and satellite imagery\u003c/a> of farm pollution, of waste lagoons, of sprawling industrial operations.\"\u003c/p>\n\u003cp>Potter has cast the project as a way to circumvent regulations in \u003ca href=\"http://www.aspca.org/fight-cruelty/advocacy-center/ag-gag-whistleblower-suppression-legislation/ag-gag-bills-state-level\">at least seven states\u003c/a> that outlaw footage and images gathered undercover by whistleblowers who work in concentrated animal feeding operations, or CAFOs. Dubbed \"ag-gag\" by critics, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147651002/states-crack-down-on-animal-welfare-activists-and-their-undercover-videos\">the laws\u003c/a> make it illegal for anyone to videotape or record surreptitiously on farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In farm country, the reaction to Potter's scheme has been mixed.\u003c/p>\n\u003cp>Emily Meredith, a spokeswoman for Animal Agriculture Alliance, a livestock industry group, is critical of Potter's plan.\u003c/p>\n\u003cp>\"It's unfortunate that the media and others see Mr. Potter and other detractors and activists as having more expertise than the folks with their boots on the ground every day, growing and raising our food,\" she says. \"It's even more unfortunate that people contribute to campaigns like this on Kickstarter instead of investing in any of the other myriad of worthy causes — including working to end hunger.\"\u003c/p>\n\u003cp>Others are warning Potter that the drones could be used for target practice.\u003c/p>\n\u003cp>\"Those things better not be coming over during duck season because there are hunters out there that might look up and mistake that drone for a duck,\" says Chuck Jolley, a meat industry veteran.\u003c/p>\n\u003cp>Jolley, based in Kansas City, Mo., has disparaged ag-gag laws and argues that farmers and ranchers should open their doors to anyone who wants to see their operations. Jolley's not alone; \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a>, the animal scientist at Colorado State, \u003ca href=\"http://harvestpublicmedia.org/blog/1410/temple-grandin-urges-meat-packers-livestream-operations/5#.U8gxy7H4Kds\">has advocated\u003c/a> for placing video cameras in slaughterhouses and livestreaming the production lines.\u003c/p>\n\u003cfigure id=\"attachment_85067\" class=\"wp-caption aligncenter\" style=\"max-width: 1194px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\" alt=\"The drone in Potter's promotional video on Kickstarter. "Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down," Potter says. Photo: via Kickstarter\" width=\"1194\" height=\"896\" class=\"size-full wp-image-85067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drone in Potter's promotional video on Kickstarter. \"Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down,\" Potter says. Photo: via Kickstarter\u003c/figcaption>\u003c/figure>\n\u003cp>But many in the animal agriculture community oppose the recent investigations by activists, and support laws that give producers the power to sue them for trespassing, invasion of privacy or harassment. Commenters on Jolley's recent \u003ca href=\"http://www.cattlenetwork.com/cattle-news/Jolley-The-Insanity-of-Ag-Gag-Laws-264595861.html\">piece\u003c/a> for Drovers CattleNetwork called the animal rights activists \"terrorists\" and \"zealots\" who don't understand agriculture and edit the videos selectively for maximum dramatic effect.\u003c/p>\n\u003cp>Could Potter be prosecuted for flying drones over farms? Clemens Kochinke, a Washington D.C.-based lawyer behind the \u003ca href=\"http://dronelaw.net/\">Drone Law\u003c/a> blog, says the law is unclear about monitoring ag businesses. And it takes years to test the laws in court.\u003c/p>\n\u003cp>\"Aside from the many federal issues involving the [Federal Aviation Administration] and the [Department of] Homeland Security, you have the state, county and municipal rules,\" Kochinke says. \"An overriding limitation on the restriction of drones may derive from the First Amendment where reporting in the public interest is concerned.\"\u003c/p>\n\u003cp>In an interview, Potter told us he will focus on the states where anti-whistleblower laws are being debated. He pledges to share his findings in an e-book and a short documentary.\u003c/p>\n\u003cp>But Potter admits the drones he plans to deploy won't be able to get the same, close-up footage of livestock operations that groups like Mercy for Animals and the Humane Society obtained through undercover investigations. Instead, he says, he'll focus on showing the magnitude of the operations and the pollution they generate.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>This is not the first time activists have deployed drones to investigate animal issues. In April 2013, PETA, the animal rights group, announced it would be flying drones to \"\u003ca href=\"http://www.usnews.com/news/articles/2013/04/08/peta-plans-to-fly-drones-that-would-stalk-hunters\">stalk hunters\u003c/a>\" and \"monitor those who are out in the woods with death on their minds.\"\u003c/p>\n\u003cp>At the time, farm country and hunters went on defense, suggesting the PETA drones would be a \"\u003ca href=\"http://westernfarmpress.com/blog/peta-drones-trophy-prize-us-hunters\">trophy prize\u003c/a>.\" Ammoland.com, which publishes shooting sports news and advocacy, published a \u003ca href=\"http://www.ammoland.com/2013/04/peta-to-acquire-drones-to-keep-tabs-on-hunters/#axzz2Q5qvbKQt\">printable target\u003c/a> its readers could use for practice, complete with a PETA logo with its bunny.\u003c/p>\n\u003cp>Since then, PETA has begun selling its Air Angels Drones to the public for $329.99 each through its \u003ca href=\"http://www.petacatalog.com/homepersonalbeauty/airangelsdrone/\">online catalog\u003c/a>. So far, PETA has sold more than 60 of the aircraft; the suggested use is for watching wildlife and looking out for illegal hunting, says Lindsay Rajt, PETA's associate director of campaigns. Using new technologies to advocate for animals is part of a \"compassionate trend,\" she adds.\u003c/p>\n\u003cp>Ingrid Newkirk, PETA's president, says she's supportive of other people using drones to gain information that may help prevent animal suffering. \"If Will Potter uses drones legally to shine a spotlight on factory farming and slaughter practices, we're all in favor of it,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Writer Will Potter raised money through Kickstarter to buy drones and other equipment to investigate animal agriculture in the U.S. He says drones will help him circumvent so-called \"ag-gag\" laws.","status":"publish","parent":0,"modified":1405872836,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":899},"headData":{"title":"Deploying Drones To Get An Overview Of Factory Farms | KQED","description":"Writer Will Potter raised money through Kickstarter to buy drones and other equipment to investigate animal agriculture in the U.S. He says drones will help him circumvent so-called "ag-gag" laws.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Deploying Drones To Get An Overview Of Factory Farms","datePublished":"2014-07-20T16:13:56.000Z","dateModified":"2014-07-20T16:13:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85066 http://blogs.kqed.org/bayareabites/?p=85066","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/20/deploying-drones-to-get-an-overview-of-factory-farms/","disqusTitle":"Deploying Drones To Get An Overview Of Factory Farms","nprByline":"Peggy Lowe","nprStoryId":"332344201","nprApiLink":"http://api.npr.org/query?id=332344201&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/19/332344201/deploying-drones-to-get-big-picture-of-factory-farms-from-above?ft=3&f=332344201","nprRetrievedStory":"1","nprPubDate":"Sat, 19 Jul 2014 12:20:00 -0400","nprStoryDate":"Sat, 19 Jul 2014 12:09:00 -0400","nprLastModifiedDate":"Sat, 19 Jul 2014 12:20:43 -0400","path":"/bayareabites/85066/deploying-drones-to-get-an-overview-of-factory-farms","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85068\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\" alt=\"Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85068\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\u003c/figcaption>\u003c/figure>\n\u003cp>by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/19/332344201/deploying-drones-to-get-big-picture-of-factory-farms-from-above\">The Salt at NPR Food\u003c/a> (7/19/14)\u003c/p>\n\u003cp>An independent journalist says he's found a way around the so-called \"ag-gag\" laws by flying drones over large livestock operations to document animal welfare problems and pollution.\u003c/p>\n\u003cp>Will Potter, a Washington D.C.-based \u003ca href=\"http://www.greenisthenewred.com/blog/\">author and blogger\u003c/a>, recently raised $75,000 \u003ca href=\"https://www.kickstarter.com/projects/1926278254/drone-on-the-farm-an-aerial-expose\">on Kickstarter\u003c/a> to buy the drones and other equipment to investigate animal agriculture in the U.S.\u003c/p>\n\u003cp>\"I was primarily motivated by what's happening outside of those closed doors, but is still invisible and hidden from the public spotlight,\" he tells The Salt. \"In particular, I was motivated by seeing these \u003ca href=\"http://www.wired.com/2013/09/mishka-henner-factory-farms/\">aerial photographs and satellite imagery\u003c/a> of farm pollution, of waste lagoons, of sprawling industrial operations.\"\u003c/p>\n\u003cp>Potter has cast the project as a way to circumvent regulations in \u003ca href=\"http://www.aspca.org/fight-cruelty/advocacy-center/ag-gag-whistleblower-suppression-legislation/ag-gag-bills-state-level\">at least seven states\u003c/a> that outlaw footage and images gathered undercover by whistleblowers who work in concentrated animal feeding operations, or CAFOs. Dubbed \"ag-gag\" by critics, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147651002/states-crack-down-on-animal-welfare-activists-and-their-undercover-videos\">the laws\u003c/a> make it illegal for anyone to videotape or record surreptitiously on farms.\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>In farm country, the reaction to Potter's scheme has been mixed.\u003c/p>\n\u003cp>Emily Meredith, a spokeswoman for Animal Agriculture Alliance, a livestock industry group, is critical of Potter's plan.\u003c/p>\n\u003cp>\"It's unfortunate that the media and others see Mr. Potter and other detractors and activists as having more expertise than the folks with their boots on the ground every day, growing and raising our food,\" she says. \"It's even more unfortunate that people contribute to campaigns like this on Kickstarter instead of investing in any of the other myriad of worthy causes — including working to end hunger.\"\u003c/p>\n\u003cp>Others are warning Potter that the drones could be used for target practice.\u003c/p>\n\u003cp>\"Those things better not be coming over during duck season because there are hunters out there that might look up and mistake that drone for a duck,\" says Chuck Jolley, a meat industry veteran.\u003c/p>\n\u003cp>Jolley, based in Kansas City, Mo., has disparaged ag-gag laws and argues that farmers and ranchers should open their doors to anyone who wants to see their operations. Jolley's not alone; \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a>, the animal scientist at Colorado State, \u003ca href=\"http://harvestpublicmedia.org/blog/1410/temple-grandin-urges-meat-packers-livestream-operations/5#.U8gxy7H4Kds\">has advocated\u003c/a> for placing video cameras in slaughterhouses and livestreaming the production lines.\u003c/p>\n\u003cfigure id=\"attachment_85067\" class=\"wp-caption aligncenter\" style=\"max-width: 1194px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\" alt=\"The drone in Potter's promotional video on Kickstarter. "Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down," Potter says. Photo: via Kickstarter\" width=\"1194\" height=\"896\" class=\"size-full wp-image-85067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drone in Potter's promotional video on Kickstarter. \"Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down,\" Potter says. Photo: via Kickstarter\u003c/figcaption>\u003c/figure>\n\u003cp>But many in the animal agriculture community oppose the recent investigations by activists, and support laws that give producers the power to sue them for trespassing, invasion of privacy or harassment. Commenters on Jolley's recent \u003ca href=\"http://www.cattlenetwork.com/cattle-news/Jolley-The-Insanity-of-Ag-Gag-Laws-264595861.html\">piece\u003c/a> for Drovers CattleNetwork called the animal rights activists \"terrorists\" and \"zealots\" who don't understand agriculture and edit the videos selectively for maximum dramatic effect.\u003c/p>\n\u003cp>Could Potter be prosecuted for flying drones over farms? Clemens Kochinke, a Washington D.C.-based lawyer behind the \u003ca href=\"http://dronelaw.net/\">Drone Law\u003c/a> blog, says the law is unclear about monitoring ag businesses. And it takes years to test the laws in court.\u003c/p>\n\u003cp>\"Aside from the many federal issues involving the [Federal Aviation Administration] and the [Department of] Homeland Security, you have the state, county and municipal rules,\" Kochinke says. \"An overriding limitation on the restriction of drones may derive from the First Amendment where reporting in the public interest is concerned.\"\u003c/p>\n\u003cp>In an interview, Potter told us he will focus on the states where anti-whistleblower laws are being debated. He pledges to share his findings in an e-book and a short documentary.\u003c/p>\n\u003cp>But Potter admits the drones he plans to deploy won't be able to get the same, close-up footage of livestock operations that groups like Mercy for Animals and the Humane Society obtained through undercover investigations. Instead, he says, he'll focus on showing the magnitude of the operations and the pollution they generate.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>This is not the first time activists have deployed drones to investigate animal issues. In April 2013, PETA, the animal rights group, announced it would be flying drones to \"\u003ca href=\"http://www.usnews.com/news/articles/2013/04/08/peta-plans-to-fly-drones-that-would-stalk-hunters\">stalk hunters\u003c/a>\" and \"monitor those who are out in the woods with death on their minds.\"\u003c/p>\n\u003cp>At the time, farm country and hunters went on defense, suggesting the PETA drones would be a \"\u003ca href=\"http://westernfarmpress.com/blog/peta-drones-trophy-prize-us-hunters\">trophy prize\u003c/a>.\" Ammoland.com, which publishes shooting sports news and advocacy, published a \u003ca href=\"http://www.ammoland.com/2013/04/peta-to-acquire-drones-to-keep-tabs-on-hunters/#axzz2Q5qvbKQt\">printable target\u003c/a> its readers could use for practice, complete with a PETA logo with its bunny.\u003c/p>\n\u003cp>Since then, PETA has begun selling its Air Angels Drones to the public for $329.99 each through its \u003ca href=\"http://www.petacatalog.com/homepersonalbeauty/airangelsdrone/\">online catalog\u003c/a>. So far, PETA has sold more than 60 of the aircraft; the suggested use is for watching wildlife and looking out for illegal hunting, says Lindsay Rajt, PETA's associate director of campaigns. Using new technologies to advocate for animals is part of a \"compassionate trend,\" she adds.\u003c/p>\n\u003cp>Ingrid Newkirk, PETA's president, says she's supportive of other people using drones to gain information that may help prevent animal suffering. \"If Will Potter uses drones legally to shine a spotlight on factory farming and slaughter practices, we're all in favor of it,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85066/deploying-drones-to-get-an-overview-of-factory-farms","authors":["byline_bayareabites_85066"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11540","bayareabites_12603","bayareabites_13593","bayareabites_13594","bayareabites_10344","bayareabites_13595","bayareabites_10921","bayareabites_13592"],"featImg":"bayareabites_85067","label":"bayareabites"},"bayareabites_84731":{"type":"posts","id":"bayareabites_84731","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84731","score":null,"sort":[1404870266000]},"guestAuthors":[],"slug":"3-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt","title":"3 Kickstarter Food Projects That Leave Potato Salad In The Dirt","publishDate":1404870266,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84732\" class=\"wp-caption aligncenter\" style=\"max-width: 2406px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\" alt=\"Would you pay someone $60,000 to make this? Photo: iStockphoto\" width=\"2406\" height=\"1806\" class=\"size-full wp-image-84732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Would you pay someone $60,000 to make this? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/329875840/three-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Within days of asking for a total of $10 to crowdsource his first potato salad, Ohioan Zack Danger Brown raised tens of thousands of dollars. He promised people he would read their names aloud as he made this salad, which was apparently an \u003ca href=\"https://www.kickstarter.com/projects/324283889/potato-salad?ref=nav_search\">irresistible draw\u003c/a>.\u003c/p>\n\u003cp>Being the geeks we are, we asked our NPR Science Desk interns Nicholas St. Fleur and Kara Manke to do a little back-of-the-envelope calculation.\u003c/p>\n\u003cp>With the nearly $60,000 pledged so far, Brown could make 153,846 servings of this basic Hellmann's \u003ca href=\"http://www.hellmanns.com/recipes/detail/31353/1/the-original-potato-salad\">Original Potato Salad\u003c/a> recipe featuring potatoes, mayo, some vinegar, salt and onion.\u003c/p>\n\u003cp>That's a lot of potato salad, and it's clever and all, but aren't there some other, potentially more worthy food projects on Kickstarter that could use a little of the cash so freely spent on Brown's project?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are just three worth checking out:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.northbournefoods.com/\">NorthBourne Foods\u003c/a>, a small food distributor in the Houston area known for its meat and produce, wants to bring higher quality food to low-income communities in the state. \"We would like to expand delivery with our own vans to areas considered 'food deserts,' and we would also like to offer lower cost and high-quality products to individuals within these communities, schools, grocers and smaller restaurants which usually can't afford to buy healthy products,\" says Bryant Greer, a founder of the company. It's \u003ca href=\"https://www.kickstarter.com/projects/2120935022/help-us-to-get-healthy-food-into-food-deserts?ref=nav_search\">asking\u003c/a> for donations for two refrigerated vans to replace the rented vans they now use to reach these areas.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>From the minds of \u003ca href=\"http://knapsackcreative.com/3jh4kg7n2e9dib7j16x2gtuthaed9y\">Knapsack Creative\u003c/a> in San Francisco comes OmieBox, a colorful plastic lunchbox that includes a vacuum-insulated bowl that lets kids keep foods hot or cold in the same lunch box — no more hot yogurt next to lukewarm soup. It's like a bento box on speed. The company is trying to \u003ca href=\"https://www.kickstarter.com/projects/506949578/omiebox-hot-and-cold-food-in-1-lunchbox?ref=nav_search\">raise\u003c/a> $40,000 for tooling and materials to take its design into production.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Thu Huynh of Australia wants to be your traveling companion on the streets of Saigon, showing you how to seek out the best of Vietnam's hidden foodways. She's \u003ca href=\"https://www.kickstarter.com/projects/676601426/ho-chi-minh-city-a-food-scene-guide?ref=nav_search\">looking\u003c/a> for $4,000 to finalize travel and production of her guidebook, \u003cem>Ho Chi Minh City, A Food Scene Guide\u003c/em>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"One guy's Kickstarter quest for $10 to make his first potato salad has now raised over $50,000 — a kind of Internet joke gone viral. Here are three modest food projects to consider instead.","status":"publish","parent":0,"modified":1404870266,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":402},"headData":{"title":"3 Kickstarter Food Projects That Leave Potato Salad In The Dirt | KQED","description":"One guy's Kickstarter quest for $10 to make his first potato salad has now raised over $50,000 — a kind of Internet joke gone viral. Here are three modest food projects to consider instead.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"3 Kickstarter Food Projects That Leave Potato Salad In The Dirt","datePublished":"2014-07-09T01:44:26.000Z","dateModified":"2014-07-09T01:44:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84731 http://blogs.kqed.org/bayareabites/?p=84731","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/08/3-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt/","disqusTitle":"3 Kickstarter Food Projects That Leave Potato Salad In The Dirt","nprByline":"April Fulton","nprStoryId":"329875840","nprApiLink":"http://api.npr.org/query?id=329875840&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/08/329875840/three-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt?ft=3&f=329875840","nprRetrievedStory":"1","nprPubDate":"Tue, 08 Jul 2014 19:20:00 -0400","nprStoryDate":"Tue, 08 Jul 2014 16:59:00 -0400","nprLastModifiedDate":"Tue, 08 Jul 2014 19:20:20 -0400","path":"/bayareabites/84731/3-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84732\" class=\"wp-caption aligncenter\" style=\"max-width: 2406px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\" alt=\"Would you pay someone $60,000 to make this? Photo: iStockphoto\" width=\"2406\" height=\"1806\" class=\"size-full wp-image-84732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Would you pay someone $60,000 to make this? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/329875840/three-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Within days of asking for a total of $10 to crowdsource his first potato salad, Ohioan Zack Danger Brown raised tens of thousands of dollars. He promised people he would read their names aloud as he made this salad, which was apparently an \u003ca href=\"https://www.kickstarter.com/projects/324283889/potato-salad?ref=nav_search\">irresistible draw\u003c/a>.\u003c/p>\n\u003cp>Being the geeks we are, we asked our NPR Science Desk interns Nicholas St. Fleur and Kara Manke to do a little back-of-the-envelope calculation.\u003c/p>\n\u003cp>With the nearly $60,000 pledged so far, Brown could make 153,846 servings of this basic Hellmann's \u003ca href=\"http://www.hellmanns.com/recipes/detail/31353/1/the-original-potato-salad\">Original Potato Salad\u003c/a> recipe featuring potatoes, mayo, some vinegar, salt and onion.\u003c/p>\n\u003cp>That's a lot of potato salad, and it's clever and all, but aren't there some other, potentially more worthy food projects on Kickstarter that could use a little of the cash so freely spent on Brown's project?\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 are just three worth checking out:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.northbournefoods.com/\">NorthBourne Foods\u003c/a>, a small food distributor in the Houston area known for its meat and produce, wants to bring higher quality food to low-income communities in the state. \"We would like to expand delivery with our own vans to areas considered 'food deserts,' and we would also like to offer lower cost and high-quality products to individuals within these communities, schools, grocers and smaller restaurants which usually can't afford to buy healthy products,\" says Bryant Greer, a founder of the company. It's \u003ca href=\"https://www.kickstarter.com/projects/2120935022/help-us-to-get-healthy-food-into-food-deserts?ref=nav_search\">asking\u003c/a> for donations for two refrigerated vans to replace the rented vans they now use to reach these areas.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>From the minds of \u003ca href=\"http://knapsackcreative.com/3jh4kg7n2e9dib7j16x2gtuthaed9y\">Knapsack Creative\u003c/a> in San Francisco comes OmieBox, a colorful plastic lunchbox that includes a vacuum-insulated bowl that lets kids keep foods hot or cold in the same lunch box — no more hot yogurt next to lukewarm soup. It's like a bento box on speed. The company is trying to \u003ca href=\"https://www.kickstarter.com/projects/506949578/omiebox-hot-and-cold-food-in-1-lunchbox?ref=nav_search\">raise\u003c/a> $40,000 for tooling and materials to take its design into production.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Thu Huynh of Australia wants to be your traveling companion on the streets of Saigon, showing you how to seek out the best of Vietnam's hidden foodways. She's \u003ca href=\"https://www.kickstarter.com/projects/676601426/ho-chi-minh-city-a-food-scene-guide?ref=nav_search\">looking\u003c/a> for $4,000 to finalize travel and production of her guidebook, \u003cem>Ho Chi Minh City, A Food Scene Guide\u003c/em>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84731/3-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt","authors":["byline_bayareabites_84731"],"categories":["bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_12486","bayareabites_10344","bayareabites_13566","bayareabites_13567","bayareabites_9329","bayareabites_13565"],"featImg":"bayareabites_84732","label":"bayareabites"},"bayareabites_71320":{"type":"posts","id":"bayareabites_71320","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71320","score":null,"sort":[1380899706000]},"guestAuthors":[],"slug":"what-are-the-most-popular-crowdfunded-food-projects","title":"What Are the Most Popular Crowdfunded Food Projects?","publishDate":1380899706,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71399\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\" alt=\"Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: Dominic Torrell/Flickr\" width=\"640\" height=\"381\" class=\"size-full wp-image-71399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: \u003ca href=\"http://www.flickr.com/photos/98800997@N08/9628819344/in/photolist-fESdwC-ggsK9h-ggsZZR-ggsKCU-ggsKes-ggtqoi-affMtg-eZZGDz-ggsKof-ggsKm1-ggsZjx-ggsK61-ggt1uj-afiAby-a8nLk9-a8jU3P-a8nLtL-a8nLmd-a8jU9t-a8nLwd-f2owNa-bHmo42-burAkW-asUSUW-f7arq4-fUGLSp-cm9X9o-bzzsBA-bzzsxw-bzzsbL-bNu7oK-bzzs2j-bzzsrm-bNu6XH-bquD2Q-fa69RL-cm9X5L-cm9Y3s-extBUY-bPZPGF-bB6bEs-bB6bzL-bB6bN9-bB6bQY-faMAF7-9ygMCb-f2wp4e-9ydLDM-9ygMvm-9ygLr1-9ydMBg\">Dominic Torell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Starting a restaurant can take $450,000 on average if the founders want to own the land and $250,000 even if they just lease it. That kind of money is not easy to come by.\u003c/p>\n\u003cp>That's why, with traditional financing for restaurateurs drying up, more and more food projects are turning to crowdfunding sources, according to \u003ca href=\"http://www.nytimes.com/2011/11/09/dining/new-restaurants-turn-to-the-public-for-cash.html?pagewanted=all&_r=0\">the New York Times\u003c/a>. Typically this has meant using sites like \u003ca href=\"http://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a> and \u003ca href=\"http://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> to introduce a project and ask people for the money to fund that project.\u003c/p>\n\u003cp>\u003cstrong>There are some key differences between the two giants in the crowdfunding space\u003c/strong>:\u003c/p>\n\u003cp>1. Kickstarter only releases funds for a project if they reach a set target funding goal. If that target isn't reached, then the money is all returned to the donors and the project gets nothing. Indiegogo has no such rule. However, because there is no target, there can also be less sense of urgency for Indiegogo donors.\u003c/p>\n\u003cp>2. Kickstarter only allows funding for creative projects, meaning that it isn't supposed to be used to start businesses or fund ongoing costs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. Kickstarter is significantly bigger and buzzier than any other platform out there -- with far more donors and more press coverage for projects.\u003c/p>\n\u003cfigure id=\"attachment_71382\" class=\"wp-caption aligncenter\" style=\"max-width: 657px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\" alt=\"Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\" width=\"657\" height=\"107\" class=\"size-full wp-image-71382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\u003c/figcaption>\u003c/figure>\n\u003cp>But, with the growing popularity of crowdfunding for food projects -- restaurants, wholesale food, food trucks -- food-specific crowdfunding sites, like Foodstart, Foodie Crowd Funding and Fun-dit, are popping up.\u003c/p>\n\u003cblockquote>\u003cp>\"Crowdfunding will be a key part of any small business,\" said Alex Sheshunoff, the founder of Foodstart. \"Restaurants have always received money from a basket of sources. Crowdfunding is part of that basket.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71383\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\" alt=\"Foodstart has attracted 140 food-focused projects. Image: Foodstart\" width=\"254\" height=\"75\" class=\"size-full wp-image-71383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodstart has attracted 140 food-focused projects. Image: Foodstart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.foodstart.com/\" target=\"_blank\">Foodstart\u003c/a> launched earlier this summer as a platform for food and dining crowdfunding projects. Sheshunoff said that compared to the non-food-focused crowdfunding places Foodstart offers the ability for restaurants to fund smaller, practical, non-creative projects, like a new patio or menu expansion. Existing restaurants don't have to hit a funding target to raise money. Foodstart also provides backers with a rewards card that they can then redeem at the locations they donated to, which Sheshunoff said market research showed they wanted. The company provides that market research to the projects and connects projects with experts in the industry, like providing a consultation with dining industry lawyers. They're also about to launch, said Sheshunoff, help with getting traditional loans or using the crowdfunding as capital to get a larger loan.\u003c/p>\n\u003cp>Most importantly, though, Foodstart offers \"a community of people who feel passionately about food and dining,\" Sheshunoff said.\u003c/p>\n\u003cfigure id=\"attachment_71384\" class=\"wp-caption alignleft\" style=\"max-width: 286px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\" alt=\"Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\" width=\"286\" height=\"144\" class=\"size-full wp-image-71384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\u003c/figcaption>\u003c/figure>\n\u003cp>Foodstart isn't the only food-focused crowdfunding site that has popped up recently. \u003ca href=\"http://foodiecrowdfunding.com/\" target=\"_blank\">Foodie Crowd Funding\u003c/a>, which focuses on allowing existing restaurants to expand, and \u003ca href=\"http://fun-dit.com/\" target=\"_blank\">Fun-dit\u003c/a>, which focuses on food trucks and pop-up food stands, are also targeting the growing food crowdfunding space.\u003c/p>\n\u003cp>But, with these platforms still being new there aren't many projects (or many donors) on them yet. Foodstart has about 140 projects, with only one in the Bay Area: \u003ca href=\"http://www.foodstart.com/project/sheda\" target=\"_blank\">a Lebanese restaurant in Santa Rosa\u003c/a>. Foodie Crowd Funding also appears to have just one Northern California project: \u003ca href=\"http://foodiecrowdfunding.com/sponsors/eric-ross-winery/\" target=\"_blank\">a winery in Sonoma Valley\u003c/a>. Fun-dit has no active campaigns.\u003c/p>\n\u003cp>Because access to donors is still the most important part of any crowdfunded project, Kickstarter remains the most used of all the sites. The most popular food projects on Indiegogo have raised just a fraction of what the most popular food projects on Kickstarter have raised.\u003c/p>\n\u003cp>Some of the most popular Kickstarter food projects nationwide are actually based in the Bay Area. Food tech gadgets are trendy around here, with a San Francisco-based sous-vide cooking machine called the \u003ca href=\"http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen\" target=\"_blank\">Nomiku \u003c/a>raising $586,000 last summer. But, more traditional restaurants have been able to raise large amounts of money as well.\u003c/p>\n\u003cp>Here are some (but not all) of the most popular food-specific crowdfunded projects.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen?ref=live\" target=\"_blank\">Forage Kitchen\u003c/a>\u003c/strong>: A co-working food space in the Bay Area for people to use the kitchens, to take classes, to work on project or to put on events raised $156,502 last June. Iso Rabins, the founder of \u003ca href=\"http://foragesf.com/\" target=\"_blank\">ForageSF\u003c/a>, launched the project with rewards like dinners, t-shirts and membership in the co-working kitchen. Since the funding, he's been looking for a space.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste\" target=\"_blank\">Omnivore Salt\u003c/a>\u003c/strong>: A company to make organic salt, mixed with spices, from a family recipe raised $141,467 earlier in September (far more than its $30,000 goal).\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\" target=\"_blank\">Shakewell\u003c/a>\u003c/strong>: Launched by former Top Chef contestants Jennifer Biesty and Tim Nugent, \u003ca title=\"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland\" href=\"http://ww2.kqed.org/bayareabites/2013/08/16/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland/\" target=\"_blank\">Shakewell Bar and Kitchen\u003c/a> hopes to open in Oakland. In August, the duo raised $102,937.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico\" target=\"_blank\">Myriad Gastro Pub\u003c/a>\u003c/strong>: From Trish Tracey, who has worked at and opened Thirsty Bear Brewing Co. and Momo's, Myriad Gastro Pub will be a gastropub in SOMA. In May, the project raised $63,165.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>: When Chuck Siegel decided to re-open Charles Chocolates in the Mission, he raised $53,073 last summer. He now operates a retail shop and chocolate kitchen near 16th -- and you can \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/\" target=\"_blank\">learn how to make chocolate truffles\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>While these projects have raised more money than most crowdfunded campaigns, plenty of food projects only need a few thousand dollars. Right now, if you visit a crowd-funding site, you'll see a wealth of food trucks looking for money. Sheshunoff said food trucks are about half their projects, because they have both a hard time getting funding and they need less capital.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over 22,000 independent restaurants launch every year. That means there'll be lots of money needed -- and plenty of it will come from crowds.\u003c/p>\n\n","blocks":[],"excerpt":"As the popularity of crowdfunding grows, more foodies are turning to the masses to finance their new restaurants, food trucks and wholesale cooking projects. ","status":"publish","parent":0,"modified":1381512652,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://www.kickstarter.com/projects/foragekitchen/forage-kitchen/widget/video.html","http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste/widget/video.html","http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen/widget/video.html","http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico/widget/video.html","http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates/widget/video.html"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":978},"headData":{"title":"What Are the Most Popular Crowdfunded Food Projects? | KQED","description":"As the popularity of crowdfunding grows, more foodies are turning to the masses to finance their new restaurants, food trucks and wholesale cooking projects. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What Are the Most Popular Crowdfunded Food Projects?","datePublished":"2013-10-04T15:15:06.000Z","dateModified":"2013-10-11T17:30:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71320 http://blogs.kqed.org/bayareabites/?p=71320","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/04/what-are-the-most-popular-crowdfunded-food-projects/","disqusTitle":"What Are the Most Popular Crowdfunded Food Projects?","path":"/bayareabites/71320/what-are-the-most-popular-crowdfunded-food-projects","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71399\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\" alt=\"Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: Dominic Torrell/Flickr\" width=\"640\" height=\"381\" class=\"size-full wp-image-71399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: \u003ca href=\"http://www.flickr.com/photos/98800997@N08/9628819344/in/photolist-fESdwC-ggsK9h-ggsZZR-ggsKCU-ggsKes-ggtqoi-affMtg-eZZGDz-ggsKof-ggsKm1-ggsZjx-ggsK61-ggt1uj-afiAby-a8nLk9-a8jU3P-a8nLtL-a8nLmd-a8jU9t-a8nLwd-f2owNa-bHmo42-burAkW-asUSUW-f7arq4-fUGLSp-cm9X9o-bzzsBA-bzzsxw-bzzsbL-bNu7oK-bzzs2j-bzzsrm-bNu6XH-bquD2Q-fa69RL-cm9X5L-cm9Y3s-extBUY-bPZPGF-bB6bEs-bB6bzL-bB6bN9-bB6bQY-faMAF7-9ygMCb-f2wp4e-9ydLDM-9ygMvm-9ygLr1-9ydMBg\">Dominic Torell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Starting a restaurant can take $450,000 on average if the founders want to own the land and $250,000 even if they just lease it. That kind of money is not easy to come by.\u003c/p>\n\u003cp>That's why, with traditional financing for restaurateurs drying up, more and more food projects are turning to crowdfunding sources, according to \u003ca href=\"http://www.nytimes.com/2011/11/09/dining/new-restaurants-turn-to-the-public-for-cash.html?pagewanted=all&_r=0\">the New York Times\u003c/a>. Typically this has meant using sites like \u003ca href=\"http://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a> and \u003ca href=\"http://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> to introduce a project and ask people for the money to fund that project.\u003c/p>\n\u003cp>\u003cstrong>There are some key differences between the two giants in the crowdfunding space\u003c/strong>:\u003c/p>\n\u003cp>1. Kickstarter only releases funds for a project if they reach a set target funding goal. If that target isn't reached, then the money is all returned to the donors and the project gets nothing. Indiegogo has no such rule. However, because there is no target, there can also be less sense of urgency for Indiegogo donors.\u003c/p>\n\u003cp>2. Kickstarter only allows funding for creative projects, meaning that it isn't supposed to be used to start businesses or fund ongoing costs.\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>3. Kickstarter is significantly bigger and buzzier than any other platform out there -- with far more donors and more press coverage for projects.\u003c/p>\n\u003cfigure id=\"attachment_71382\" class=\"wp-caption aligncenter\" style=\"max-width: 657px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\" alt=\"Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\" width=\"657\" height=\"107\" class=\"size-full wp-image-71382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\u003c/figcaption>\u003c/figure>\n\u003cp>But, with the growing popularity of crowdfunding for food projects -- restaurants, wholesale food, food trucks -- food-specific crowdfunding sites, like Foodstart, Foodie Crowd Funding and Fun-dit, are popping up.\u003c/p>\n\u003cblockquote>\u003cp>\"Crowdfunding will be a key part of any small business,\" said Alex Sheshunoff, the founder of Foodstart. \"Restaurants have always received money from a basket of sources. Crowdfunding is part of that basket.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71383\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\" alt=\"Foodstart has attracted 140 food-focused projects. Image: Foodstart\" width=\"254\" height=\"75\" class=\"size-full wp-image-71383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodstart has attracted 140 food-focused projects. Image: Foodstart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.foodstart.com/\" target=\"_blank\">Foodstart\u003c/a> launched earlier this summer as a platform for food and dining crowdfunding projects. Sheshunoff said that compared to the non-food-focused crowdfunding places Foodstart offers the ability for restaurants to fund smaller, practical, non-creative projects, like a new patio or menu expansion. Existing restaurants don't have to hit a funding target to raise money. Foodstart also provides backers with a rewards card that they can then redeem at the locations they donated to, which Sheshunoff said market research showed they wanted. The company provides that market research to the projects and connects projects with experts in the industry, like providing a consultation with dining industry lawyers. They're also about to launch, said Sheshunoff, help with getting traditional loans or using the crowdfunding as capital to get a larger loan.\u003c/p>\n\u003cp>Most importantly, though, Foodstart offers \"a community of people who feel passionately about food and dining,\" Sheshunoff said.\u003c/p>\n\u003cfigure id=\"attachment_71384\" class=\"wp-caption alignleft\" style=\"max-width: 286px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\" alt=\"Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\" width=\"286\" height=\"144\" class=\"size-full wp-image-71384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\u003c/figcaption>\u003c/figure>\n\u003cp>Foodstart isn't the only food-focused crowdfunding site that has popped up recently. \u003ca href=\"http://foodiecrowdfunding.com/\" target=\"_blank\">Foodie Crowd Funding\u003c/a>, which focuses on allowing existing restaurants to expand, and \u003ca href=\"http://fun-dit.com/\" target=\"_blank\">Fun-dit\u003c/a>, which focuses on food trucks and pop-up food stands, are also targeting the growing food crowdfunding space.\u003c/p>\n\u003cp>But, with these platforms still being new there aren't many projects (or many donors) on them yet. Foodstart has about 140 projects, with only one in the Bay Area: \u003ca href=\"http://www.foodstart.com/project/sheda\" target=\"_blank\">a Lebanese restaurant in Santa Rosa\u003c/a>. Foodie Crowd Funding also appears to have just one Northern California project: \u003ca href=\"http://foodiecrowdfunding.com/sponsors/eric-ross-winery/\" target=\"_blank\">a winery in Sonoma Valley\u003c/a>. Fun-dit has no active campaigns.\u003c/p>\n\u003cp>Because access to donors is still the most important part of any crowdfunded project, Kickstarter remains the most used of all the sites. The most popular food projects on Indiegogo have raised just a fraction of what the most popular food projects on Kickstarter have raised.\u003c/p>\n\u003cp>Some of the most popular Kickstarter food projects nationwide are actually based in the Bay Area. Food tech gadgets are trendy around here, with a San Francisco-based sous-vide cooking machine called the \u003ca href=\"http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen\" target=\"_blank\">Nomiku \u003c/a>raising $586,000 last summer. But, more traditional restaurants have been able to raise large amounts of money as well.\u003c/p>\n\u003cp>Here are some (but not all) of the most popular food-specific crowdfunded projects.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen?ref=live\" target=\"_blank\">Forage Kitchen\u003c/a>\u003c/strong>: A co-working food space in the Bay Area for people to use the kitchens, to take classes, to work on project or to put on events raised $156,502 last June. Iso Rabins, the founder of \u003ca href=\"http://foragesf.com/\" target=\"_blank\">ForageSF\u003c/a>, launched the project with rewards like dinners, t-shirts and membership in the co-working kitchen. Since the funding, he's been looking for a space.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste\" target=\"_blank\">Omnivore Salt\u003c/a>\u003c/strong>: A company to make organic salt, mixed with spices, from a family recipe raised $141,467 earlier in September (far more than its $30,000 goal).\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\" target=\"_blank\">Shakewell\u003c/a>\u003c/strong>: Launched by former Top Chef contestants Jennifer Biesty and Tim Nugent, \u003ca title=\"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland\" href=\"http://ww2.kqed.org/bayareabites/2013/08/16/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland/\" target=\"_blank\">Shakewell Bar and Kitchen\u003c/a> hopes to open in Oakland. In August, the duo raised $102,937.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico\" target=\"_blank\">Myriad Gastro Pub\u003c/a>\u003c/strong>: From Trish Tracey, who has worked at and opened Thirsty Bear Brewing Co. and Momo's, Myriad Gastro Pub will be a gastropub in SOMA. In May, the project raised $63,165.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>: When Chuck Siegel decided to re-open Charles Chocolates in the Mission, he raised $53,073 last summer. He now operates a retail shop and chocolate kitchen near 16th -- and you can \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/\" target=\"_blank\">learn how to make chocolate truffles\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>While these projects have raised more money than most crowdfunded campaigns, plenty of food projects only need a few thousand dollars. Right now, if you visit a crowd-funding site, you'll see a wealth of food trucks looking for money. Sheshunoff said food trucks are about half their projects, because they have both a hard time getting funding and they need less capital.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over 22,000 independent restaurants launch every year. That means there'll be lots of money needed -- and plenty of it will come from crowds.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71320/what-are-the-most-popular-crowdfunded-food-projects","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1962","bayareabites_4084","bayareabites_1875","bayareabites_1927"],"tags":["bayareabites_12487","bayareabites_12486","bayareabites_12485","bayareabites_3390","bayareabites_9018","bayareabites_10344"],"featImg":"bayareabites_71399","label":"bayareabites"},"bayareabites_68328":{"type":"posts","id":"bayareabites_68328","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68328","score":null,"sort":[1376664620000]},"guestAuthors":[],"slug":"top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland","title":"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland","publishDate":1376664620,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68333\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\" alt=\"Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\" width=\"659\" height=\"370\" class=\"size-full wp-image-68333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/shakewelloaklandkickstarter/\">Oakland Local\u003c/a> (8/15/2013)\u003c/p>\n\u003cp>When I first arrived in the Bay Area to run an arts organization, I took each member of my small team to the restaurant of their choice to get to hear their vision for our work together. My first trip was to COCO500, at the time, the restaurant where recent Top Chef contestant Jennifer Biesty was the chef. The food was delicious and memorable even years later. Duck confit and fried green beans with a set of delicious small plates were all fantastic.\u003c/p>\n\u003cp>I was excited to see that Chef Jen and Chef Tim Nugent (also a former Top Chef contestant) are working on opening \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Shakewell Bar and Kitchen\u003c/a> right here on Lakeshore Avenue in Oakland. The pair, who have been working together at San Francisco’s Scala’s Bistro and friends for fifteen years, launched a \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Kickstarter \u003c/a>campaign and have just about a week to go. As of this writing, they’ve raised $53,790 from 280 backers.\u003c/p>\n\u003cp>The rewards for contributing include jars of stone fruit preserves, dark chocolate truffles prepared by Chef Tim, and several levels of dining gift certificates, including appetizers with pairings at the bar, lunches and dinners at the restaurant, all the way up to an in-home five-course dinner for eight. Having just completed a Kickstarter campaign with my work team, I jumped at the chance to check in and learn more about their new venture and the role crowdfunding would play in bringing Shakewell to life.\u003c/p>\n\u003cfigure id=\"attachment_68334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\" alt=\"Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\" width=\"800\" height=\"450\" class=\"size-full wp-image-68334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>I checked in with Chef Tim who will be heading up the dessert and pastry program at the new bar and restaurant along with serving as co-owner with Chef Jen. He took the time to answer some of the questions I had about both Kickstarter funding and the new venture:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>JD: Why Kickstarter? A lot of fundraising happens on other platforms that are less strict about meeting the goal.\u003c/strong>\u003c/p>\n\u003cp>CT: It was new to both of us, as we watched other videos it made sense to give it a try. It’s funny how begging for money is cool on this site. The deadline worked for us because we have sort of a deadline with the seller.\u003c/p>\n\u003cp>\u003cstrong>JD: Is this a welcome to Oakland? It looks like you and Chef Jen have a long history working in San Francisco. What’s on this side of the bridge? \u003c/strong>\u003c/p>\n\u003cp>CT: I’ve lived in Oakland for 10 years now. I love Oakland, it is a sure “welcome to the area,” for us professionally. The food scene has gone crazy over here, \u003ca href=\"http://www.a16rockridge.com/\">A16\u003c/a> opening on College, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.hutchoakland.com/\">Hutch\u003c/a>, \u003ca href=\"http://plumbaroakland.com/\">Plum Bar\u003c/a>. Not to mention the bar scene. Lakeshore Avenue doesn’t have a real foodie spot or really a bar like what we are hoping to bring. The street is always busy.\u003c/p>\n\u003cp>\u003cstrong>JD: Tell me about sourcing. The Kickstarter video says it’s important for both of you. Do you plan to work with any specific farms or farmers?\u003c/strong>\u003c/p>\n\u003cp>CT: Sourcing is our favorite. Not only do we want to walk to the Grand Lake Farmers Market on Saturday, we have at least a dozen small farms we have worked with in all our years. To us, supporting a local farmer is the way it’s done and the product speaks for itself.\u003c/p>\n\u003cp>\u003cstrong>JD: What are you and Chef Jen like as culinary partners?\u003c/strong>\u003c/p>\n\u003cp>CT: We are very much on the same page with the same backgrounds in the food world. Rustic, simple, seasonal. I am a pastry chef as well so we cover all grounds. Jen and I have a passion for this, this is what we do, it has taken many years to find that perfect partner and agree in our guts on the perfect space.\u003c/p>\n\u003cp>\u003cstrong>JD: Last, where are you eating in Oakland these days?\u003c/strong>\u003c/p>\n\u003cp>CT: I love \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe\u003c/a>, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>, \u003ca href=\"http://www.plumoakland.com/\">Plum \u003c/a>and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Shakewell Bar and Kitchen will offer a Mediterranean brunch, lunch and dinner, presenting an eclectic approach to seasonal, local ingredients. Chefs Jen and Tim are planning a robust bar and cocktail program and dessert selections rooted in Chef Tim’s well-regarded pastry creations.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Former Top Chef contestants Jennifer Biesty and Tim Nugent have turned to Kickstarter to fund their new project: Shakewell Bar and Kitchen -- a restaurant that will offer Mediterranean brunch, lunch and dinner with a focus on seasonal and local ingredients.","status":"publish","parent":0,"modified":1376664627,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":747},"headData":{"title":"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland | KQED","description":"Former Top Chef contestants Jennifer Biesty and Tim Nugent have turned to Kickstarter to fund their new project: Shakewell Bar and Kitchen -- a restaurant that will offer Mediterranean brunch, lunch and dinner with a focus on seasonal and local ingredients.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland","datePublished":"2013-08-16T14:50:20.000Z","dateModified":"2013-08-16T14:50:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68328 http://blogs.kqed.org/bayareabites/?p=68328","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/16/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland/","disqusTitle":"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland","path":"/bayareabites/68328/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68333\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\" alt=\"Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\" width=\"659\" height=\"370\" class=\"size-full wp-image-68333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/shakewelloaklandkickstarter/\">Oakland Local\u003c/a> (8/15/2013)\u003c/p>\n\u003cp>When I first arrived in the Bay Area to run an arts organization, I took each member of my small team to the restaurant of their choice to get to hear their vision for our work together. My first trip was to COCO500, at the time, the restaurant where recent Top Chef contestant Jennifer Biesty was the chef. The food was delicious and memorable even years later. Duck confit and fried green beans with a set of delicious small plates were all fantastic.\u003c/p>\n\u003cp>I was excited to see that Chef Jen and Chef Tim Nugent (also a former Top Chef contestant) are working on opening \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Shakewell Bar and Kitchen\u003c/a> right here on Lakeshore Avenue in Oakland. The pair, who have been working together at San Francisco’s Scala’s Bistro and friends for fifteen years, launched a \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Kickstarter \u003c/a>campaign and have just about a week to go. As of this writing, they’ve raised $53,790 from 280 backers.\u003c/p>\n\u003cp>The rewards for contributing include jars of stone fruit preserves, dark chocolate truffles prepared by Chef Tim, and several levels of dining gift certificates, including appetizers with pairings at the bar, lunches and dinners at the restaurant, all the way up to an in-home five-course dinner for eight. Having just completed a Kickstarter campaign with my work team, I jumped at the chance to check in and learn more about their new venture and the role crowdfunding would play in bringing Shakewell to life.\u003c/p>\n\u003cfigure id=\"attachment_68334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\" alt=\"Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\" width=\"800\" height=\"450\" class=\"size-full wp-image-68334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>I checked in with Chef Tim who will be heading up the dessert and pastry program at the new bar and restaurant along with serving as co-owner with Chef Jen. He took the time to answer some of the questions I had about both Kickstarter funding and the new venture:\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>\u003cstrong>JD: Why Kickstarter? A lot of fundraising happens on other platforms that are less strict about meeting the goal.\u003c/strong>\u003c/p>\n\u003cp>CT: It was new to both of us, as we watched other videos it made sense to give it a try. It’s funny how begging for money is cool on this site. The deadline worked for us because we have sort of a deadline with the seller.\u003c/p>\n\u003cp>\u003cstrong>JD: Is this a welcome to Oakland? It looks like you and Chef Jen have a long history working in San Francisco. What’s on this side of the bridge? \u003c/strong>\u003c/p>\n\u003cp>CT: I’ve lived in Oakland for 10 years now. I love Oakland, it is a sure “welcome to the area,” for us professionally. The food scene has gone crazy over here, \u003ca href=\"http://www.a16rockridge.com/\">A16\u003c/a> opening on College, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.hutchoakland.com/\">Hutch\u003c/a>, \u003ca href=\"http://plumbaroakland.com/\">Plum Bar\u003c/a>. Not to mention the bar scene. Lakeshore Avenue doesn’t have a real foodie spot or really a bar like what we are hoping to bring. The street is always busy.\u003c/p>\n\u003cp>\u003cstrong>JD: Tell me about sourcing. The Kickstarter video says it’s important for both of you. Do you plan to work with any specific farms or farmers?\u003c/strong>\u003c/p>\n\u003cp>CT: Sourcing is our favorite. Not only do we want to walk to the Grand Lake Farmers Market on Saturday, we have at least a dozen small farms we have worked with in all our years. To us, supporting a local farmer is the way it’s done and the product speaks for itself.\u003c/p>\n\u003cp>\u003cstrong>JD: What are you and Chef Jen like as culinary partners?\u003c/strong>\u003c/p>\n\u003cp>CT: We are very much on the same page with the same backgrounds in the food world. Rustic, simple, seasonal. I am a pastry chef as well so we cover all grounds. Jen and I have a passion for this, this is what we do, it has taken many years to find that perfect partner and agree in our guts on the perfect space.\u003c/p>\n\u003cp>\u003cstrong>JD: Last, where are you eating in Oakland these days?\u003c/strong>\u003c/p>\n\u003cp>CT: I love \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe\u003c/a>, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>, \u003ca href=\"http://www.plumoakland.com/\">Plum \u003c/a>and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Shakewell Bar and Kitchen will offer a Mediterranean brunch, lunch and dinner, presenting an eclectic approach to seasonal, local ingredients. Chefs Jen and Tim are planning a robust bar and cocktail program and dessert selections rooted in Chef Tim’s well-regarded pastry creations.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68328/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland","authors":["5475"],"categories":["bayareabites_63","bayareabites_1875","bayareabites_12093","bayareabites_1807"],"tags":["bayareabites_9018","bayareabites_10344","bayareabites_14757","bayareabites_12228","bayareabites_12227","bayareabites_209"],"featImg":"bayareabites_68333","label":"bayareabites"},"bayareabites_55469":{"type":"posts","id":"bayareabites_55469","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55469","score":null,"sort":[1359502907000]},"guestAuthors":[],"slug":"chuck-siegel-the-return-of-charles-chocolates-to-san-francisco","title":"Chuck Siegel: The Return of Charles Chocolates to San Francisco","publishDate":1359502907,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.","status":"publish","parent":0,"modified":1388258122,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":2038},"headData":{"title":"Chuck Siegel: The Return of Charles Chocolates to San Francisco | KQED","description":"Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chuck Siegel: The Return of Charles Chocolates to San Francisco","datePublished":"2013-01-29T23:41:47.000Z","dateModified":"2013-12-28T19:15:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"55469 http://blogs.kqed.org/bayareabites/?p=55469","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/","disqusTitle":"Chuck Siegel: The Return of Charles Chocolates to San Francisco","path":"/bayareabites/55469/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\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>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55469/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco","authors":["5092"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1653","bayareabites_1763","bayareabites_1875","bayareabites_10851","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_1123","bayareabites_8604","bayareabites_10344","bayareabites_11106","bayareabites_2311","bayareabites_9145","bayareabites_81"],"featImg":"bayareabites_55606","label":"bayareabites"},"bayareabites_43650":{"type":"posts","id":"bayareabites_43650","meta":{"index":"posts_1591205157","site":"bayareabites","id":"43650","score":null,"sort":[1338309432000]},"guestAuthors":[],"slug":"actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger","title":"Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger","publishDate":1338309432,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\" alt=\"blueprints\" title=\"blueprints\" width=\"560\" height=\"314\" class=\"size-full wp-image-43818\">\u003c/a>\u003cbr>\n\u003cem>Blueprints for the future Victory Burger space.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ","status":"publish","parent":0,"modified":1338309432,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":1609},"headData":{"title":"Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger | KQED","description":"Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger","datePublished":"2012-05-29T16:37:12.000Z","dateModified":"2012-05-29T16:37:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"43650 http://blogs.kqed.org/bayareabites/?p=43650","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/29/actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger/","disqusTitle":"Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger","path":"/bayareabites/43650/actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\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>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\" alt=\"blueprints\" title=\"blueprints\" width=\"560\" height=\"314\" class=\"size-full wp-image-43818\">\u003c/a>\u003cbr>\n\u003cem>Blueprints for the future Victory Burger space.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/43650/actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_181"],"tags":["bayareabites_10350","bayareabites_401","bayareabites_14773","bayareabites_9807","bayareabites_10344","bayareabites_2198","bayareabites_14757","bayareabites_9525","bayareabites_10467","bayareabites_10466"],"featImg":"bayareabites_43820","label":"bayareabites"},"bayareabites_41957":{"type":"posts","id":"bayareabites_41957","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41957","score":null,"sort":[1334865095000]},"guestAuthors":[],"slug":"gluten-free-shared-kitchen-cafe-and-community-space-coming-soon","title":"Gluten-Free Shared Kitchen, Cafe, and Community Space: Coming Soon?","publishDate":1334865095,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Once considered obscure and faddish, the gluten-free diet has gained significant traction as a valid and respectable lifestyle choice. Just this year, Thomas Keller has released a \u003ca href=\"http://cup4cup.com/\">gluten-free flour\u003c/a>, and Barbara Kafka’s gluten-free cookbook, \u003ca href=\"http://www.workman.com/products/9781579653941/\">The Intolerant Gourmet\u003c/a>, was nominated for a James Beard award. The movement is even on the brink of hitting Main Street America; Subway has entered \u003ca href=\"http://www.qsrweb.com/article/183399/Subway-expands-gluten-free-test\">final stages of testing\u003c/a> on their gluten-free bread, and Domino's Pizza has started making gluten-free crusts in select markets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-Shifnadel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-Shifnadel560.jpg\" alt=\"Simone Shifnadel. Photo: Matthew Franco\" title=\"Simone Shifnadel. Photo: Matthew Franco\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41966\">\u003c/a>\u003cbr>\n\u003cem>Simone Shifnadel. Photo: Matthew Franco\u003c/em>\u003c/p>\n\u003cp>In the midst of this dietary zeitgeist, enter caterer and former chef Simone Shifnadel, a gluten-free advocate with big dreams. She recently launched a $30,000 Kickstarter campaign to create \u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">Zenbelly Kitchen\u003c/a>, a gluten-free shared kitchen, café, and community space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/zenbellylogoGlutenFree300.jpg\" alt=\"zenbelly kitchen: gluten-free incubator kitchen\" title=\"zenbelly kitchen: gluten-free incubator kitchen\" width=\"300\" height=\"252\" class=\"alignleft size-full wp-image-41967\">\u003c/a>Shifnadel runs \u003ca href=\"http://www.zenbellycatering.com/\">Zenbelly Catering\u003c/a>, a San Francisco-based company with a focus on organic produce, grass-fed meat, and wild-caught fish. Zenbelly also caters to people with special dietary needs, notably celiacs. Shifnadel suffers from a mild version of \u003ca href=\"http://www.celiac.com/\">celiac disease\u003c/a>, and she has tried to weed gluten out of her life as much as possible. \u003c/p>\n\u003cp>Zenbelly currently operates out of a shared kitchen space in Hunter’s Point called \u003ca href=\"http://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>. She calls it a great place to work, but aspires for something better. Rather than disconnected cooks and food artisans punching a clock on a neutral, generic kitchen area, she envisions a true community. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She has already fielded a lot of interest from local cooks, including the proprietor of the gluten-free bread bike delivery service \u003ca href=\"http://www.breadsrsly.com/\">Bread Srsly\u003c/a>, an entrepreneur who’s in the process of creating a Paleo diet food truck called \u003ca href=\"https://twitter.com/#!/cleaneatssf\">CleanEats\u003c/a>, and a woman who bakes gluten-free naan and other international breads. Shifnadel loves the idea of sharing a kitchen with all these like-minded food artisans, collaborating and building morale.\u003c/p>\n\u003cp>Community aside, there is a practical reason for gluten-free craftsmen to share a kitchen. Shifnadel says “\u003ca href=\"http://www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foods_Apart/index.asp\">cross-contamination\u003c/a>” is a significant concern when sharing a kitchen with cooks who use gluten. Though the consequences are less significant for a celiac than for say, someone allergic to peanuts, cross-contamination can lead to hives and lingering digestive issues. With prolonged gluten exposure, this can lead to severe malnourishment and weight loss.\u003c/p>\n\u003cp>Unlike many shared kitchens, often housed in workmanlike industrial spaces, Shifnadel’s kitchen would be part of a vibrant, 2,000-foot restaurant. She pictures the kitchen area taking up the majority of the floor space, with a small café area in front serving gluten-free cupcakes, donuts, and bagels, as well as coffee and specialty items du jour. This café could also serve as a hub for people in the gluten-free community to stage meetings and educational workshops.\u003c/p>\n\u003cp>For now, Shifnadel is primarily concerned with raising enough funds to get her project off the ground. The initial days of her \u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">Zenbelly Kitchen Kickstarter campaign\u003c/a> have been slower than she anticipated, but she imagines it will gain momentum as word spreads. She is currently recruiting nutritionists, educators, and other influential members of the gluten-free community to help advocate for her shared kitchen concept. \u003c/p>\n\u003cblockquote>\u003cp>“Considering how many people are exploring gluten-free diets now,” she said, “It’s only a matter a time before this takes off.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Watch ZenBelly Kitchen's Kickstarter video to find out more about the project:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" height=\"360px\" src=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran/widget/video.html\" width=\"480px\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"In the midst of the gluten-free dietary zeitgeist, enter caterer and former chef Simone Shifnadel, a gluten-free advocate with big dreams. She recently launched a $30,000 Kickstarter campaign to create \u003cstrong>Zenbelly Kitchen\u003c/strong>, a gluten-free shared kitchen, café, and community space.","status":"publish","parent":0,"modified":1334865095,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran/widget/video.html"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":578},"headData":{"title":"Gluten-Free Shared Kitchen, Cafe, and Community Space: Coming Soon? | KQED","description":"In the midst of the gluten-free dietary zeitgeist, enter caterer and former chef Simone Shifnadel, a gluten-free advocate with big dreams. She recently launched a $30,000 Kickstarter campaign to create Zenbelly Kitchen, a gluten-free shared kitchen, café, and community space.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Gluten-Free Shared Kitchen, Cafe, and Community Space: Coming Soon?","datePublished":"2012-04-19T19:51:35.000Z","dateModified":"2012-04-19T19:51:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"41957 http://blogs.kqed.org/bayareabites/?p=41957","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/19/gluten-free-shared-kitchen-cafe-and-community-space-coming-soon/","disqusTitle":"Gluten-Free Shared Kitchen, Cafe, and Community Space: Coming Soon?","path":"/bayareabites/41957/gluten-free-shared-kitchen-cafe-and-community-space-coming-soon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once considered obscure and faddish, the gluten-free diet has gained significant traction as a valid and respectable lifestyle choice. Just this year, Thomas Keller has released a \u003ca href=\"http://cup4cup.com/\">gluten-free flour\u003c/a>, and Barbara Kafka’s gluten-free cookbook, \u003ca href=\"http://www.workman.com/products/9781579653941/\">The Intolerant Gourmet\u003c/a>, was nominated for a James Beard award. The movement is even on the brink of hitting Main Street America; Subway has entered \u003ca href=\"http://www.qsrweb.com/article/183399/Subway-expands-gluten-free-test\">final stages of testing\u003c/a> on their gluten-free bread, and Domino's Pizza has started making gluten-free crusts in select markets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-Shifnadel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-Shifnadel560.jpg\" alt=\"Simone Shifnadel. Photo: Matthew Franco\" title=\"Simone Shifnadel. Photo: Matthew Franco\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41966\">\u003c/a>\u003cbr>\n\u003cem>Simone Shifnadel. Photo: Matthew Franco\u003c/em>\u003c/p>\n\u003cp>In the midst of this dietary zeitgeist, enter caterer and former chef Simone Shifnadel, a gluten-free advocate with big dreams. She recently launched a $30,000 Kickstarter campaign to create \u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">Zenbelly Kitchen\u003c/a>, a gluten-free shared kitchen, café, and community space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/zenbellylogoGlutenFree300.jpg\" alt=\"zenbelly kitchen: gluten-free incubator kitchen\" title=\"zenbelly kitchen: gluten-free incubator kitchen\" width=\"300\" height=\"252\" class=\"alignleft size-full wp-image-41967\">\u003c/a>Shifnadel runs \u003ca href=\"http://www.zenbellycatering.com/\">Zenbelly Catering\u003c/a>, a San Francisco-based company with a focus on organic produce, grass-fed meat, and wild-caught fish. Zenbelly also caters to people with special dietary needs, notably celiacs. Shifnadel suffers from a mild version of \u003ca href=\"http://www.celiac.com/\">celiac disease\u003c/a>, and she has tried to weed gluten out of her life as much as possible. \u003c/p>\n\u003cp>Zenbelly currently operates out of a shared kitchen space in Hunter’s Point called \u003ca href=\"http://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>. She calls it a great place to work, but aspires for something better. Rather than disconnected cooks and food artisans punching a clock on a neutral, generic kitchen area, she envisions a true community. \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>She has already fielded a lot of interest from local cooks, including the proprietor of the gluten-free bread bike delivery service \u003ca href=\"http://www.breadsrsly.com/\">Bread Srsly\u003c/a>, an entrepreneur who’s in the process of creating a Paleo diet food truck called \u003ca href=\"https://twitter.com/#!/cleaneatssf\">CleanEats\u003c/a>, and a woman who bakes gluten-free naan and other international breads. Shifnadel loves the idea of sharing a kitchen with all these like-minded food artisans, collaborating and building morale.\u003c/p>\n\u003cp>Community aside, there is a practical reason for gluten-free craftsmen to share a kitchen. Shifnadel says “\u003ca href=\"http://www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foods_Apart/index.asp\">cross-contamination\u003c/a>” is a significant concern when sharing a kitchen with cooks who use gluten. Though the consequences are less significant for a celiac than for say, someone allergic to peanuts, cross-contamination can lead to hives and lingering digestive issues. With prolonged gluten exposure, this can lead to severe malnourishment and weight loss.\u003c/p>\n\u003cp>Unlike many shared kitchens, often housed in workmanlike industrial spaces, Shifnadel’s kitchen would be part of a vibrant, 2,000-foot restaurant. She pictures the kitchen area taking up the majority of the floor space, with a small café area in front serving gluten-free cupcakes, donuts, and bagels, as well as coffee and specialty items du jour. This café could also serve as a hub for people in the gluten-free community to stage meetings and educational workshops.\u003c/p>\n\u003cp>For now, Shifnadel is primarily concerned with raising enough funds to get her project off the ground. The initial days of her \u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">Zenbelly Kitchen Kickstarter campaign\u003c/a> have been slower than she anticipated, but she imagines it will gain momentum as word spreads. She is currently recruiting nutritionists, educators, and other influential members of the gluten-free community to help advocate for her shared kitchen concept. \u003c/p>\n\u003cblockquote>\u003cp>“Considering how many people are exploring gluten-free diets now,” she said, “It’s only a matter a time before this takes off.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Watch ZenBelly Kitchen's Kickstarter video to find out more about the project:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" height=\"360px\" src=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran/widget/video.html\" width=\"480px\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41957/gluten-free-shared-kitchen-cafe-and-community-space-coming-soon","authors":["5366"],"categories":["bayareabites_109","bayareabites_4084","bayareabites_1245","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_10343","bayareabites_138","bayareabites_10344","bayareabites_10342","bayareabites_10341"],"featImg":"bayareabites_41967","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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. 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