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"disqusTitle": "Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant",
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"content": "\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">[aside postID=\"news_11846759\"]\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">[aside postID=\"science_1970886\"]\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space",
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"content": "\u003cp>The wait is finally over for pit master Matt Horn. After first announcing that he found a permanent home in August 2019 for a brick-and-mortar location, he's finally opening up with ribs, brisket and more on Saturday at 2534 Mandela Parkway in Oakland.\u003c/p>\n\u003cp>According to the\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Oakland-s-Horn-Barbecue-may-finally-open-this-15640609.php\"> San Francisco Chronicle\u003c/a>\u003c/em>, Horn originally intended to open in September, but had to stop because of permitting delays and hurdles. \"Nothing [of] great worth in life comes without struggle,\" said Horn in an email. Horn also faced construction challenges, a pandemic and working with the city's restrictions.\u003c/p>\n\u003cfigure id=\"attachment_139391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139391\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg\" alt=\"Selection of meats, hotlinks, brisket and ribs on a metal sheet tray\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of meats from Horn Barbecue, including brisket, hotlinks and ribs \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What started in 2016 at the Tracy Farmers Market transformed quickly into pop-ups that drew crowds of over a thousand. He became a barbecue pop-up legend, serving Texas-inspired brisket and creating a new category of \"West Coast barbecue\" that draws on the Lone Star State's style coupled with inspiration from the Black South. Diners were willing to wait more than four hours for the chance to get some hot links and smoked ribs.\u003c/p>\n\u003cfigure id=\"attachment_139392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139392\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg\" alt=\"Sandwich\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches are a new addition to Horn's menu. \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at the new location will feature some of the pop-up's favorites, like smoked brisket, beef ribs, pulled pork, turkey and spareribs sold by the pound. There will also be some new items, like half and whole quartered chickens, homemade hot links and sandwiches. On a special rotation, Horn is adding a whole hog roasting, along with oxtails and lamb shoulders on Saturdays. Beyond the meats, sides will include pit beans, collards, black-eyed peas, potato salad, slaw, potatoes and corn bread. There will also be desserts like bourbon bread pudding and rum cake.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID=\"bayareabites_132331, bayareabites_112282, bayareabites_137291, bayareabites_13832886\" \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"More Bay Area Food News and Guides\"]\u003c/span>\u003c/p>\n\u003cp>Alameda county's COVID-19 restrictions are currently at the orange tier, meaning that outdoor dining is permitted and indoor dining is allowed at 25% capacity or up to 100 people. Horn Barbecue's interior features custom cowhide bar stools with a central view of the 750-square-foot pit room, which is said to be California's first indoor smoker. The West Oakland spot formerly housed Brown Sugar Kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Horn grew up eating barbecue occasionally on the weekends, and after one bad batch of spare ribs he made for his girlfriend, he was determined to get it right. Since then, he's been called \"the future of barbecue\" from \u003cem>The Chronicle\u003c/em> and made a name for himself as a West Coast pit master.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The wait is finally over for pit master Matt Horn. After first announcing that he found a permanent home in August 2019 for a brick-and-mortar location, he's finally opening up with ribs, brisket and more on Saturday at 2534 Mandela Parkway in Oakland.\u003c/p>\n\u003cp>According to the\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Oakland-s-Horn-Barbecue-may-finally-open-this-15640609.php\"> San Francisco Chronicle\u003c/a>\u003c/em>, Horn originally intended to open in September, but had to stop because of permitting delays and hurdles. \"Nothing [of] great worth in life comes without struggle,\" said Horn in an email. Horn also faced construction challenges, a pandemic and working with the city's restrictions.\u003c/p>\n\u003cfigure id=\"attachment_139391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139391\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg\" alt=\"Selection of meats, hotlinks, brisket and ribs on a metal sheet tray\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of meats from Horn Barbecue, including brisket, hotlinks and ribs \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What started in 2016 at the Tracy Farmers Market transformed quickly into pop-ups that drew crowds of over a thousand. He became a barbecue pop-up legend, serving Texas-inspired brisket and creating a new category of \"West Coast barbecue\" that draws on the Lone Star State's style coupled with inspiration from the Black South. Diners were willing to wait more than four hours for the chance to get some hot links and smoked ribs.\u003c/p>\n\u003cfigure id=\"attachment_139392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139392\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg\" alt=\"Sandwich\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches are a new addition to Horn's menu. \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at the new location will feature some of the pop-up's favorites, like smoked brisket, beef ribs, pulled pork, turkey and spareribs sold by the pound. There will also be some new items, like half and whole quartered chickens, homemade hot links and sandwiches. On a special rotation, Horn is adding a whole hog roasting, along with oxtails and lamb shoulders on Saturdays. Beyond the meats, sides will include pit beans, collards, black-eyed peas, potato salad, slaw, potatoes and corn bread. There will also be desserts like bourbon bread pudding and rum cake.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"disqusTitle": "Pandemic Dining: San Francisco Allows Indoor Dining, Releases Guidelines",
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"content": "\u003cp>San Francisco restaurants are allowed to have indoor dining starting today, Sept. 30. The San Francisco Department of Public Health (SFDPH) released interim guidance for both indoor and outdoor dining today, which stipulates reopening based on a \u003ca href=\"https://www.kqed.org/bayareabites/139092/pandemic-reopening-san-francisco-gets-ready-for-indoor-dining\">tier system linked to COVID-19 case numbers\u003c/a>.\u003c/p>\n\u003cp>Both indoor and outdoor dining rules could change depending on spikes or dips of COVID cases. If cases increase to red or purple, the department can and will pause or reverse these re-opening measures. For now, at the orange tier, the measures allow for indoor dining at 25% capacity for up to 100 diners.\u003c/p>\n\u003cp>Simultaneously, the SFDPH also sent out guidelines and recommendations for HVAC systems and indoor ventilation, which has been a major concern for \u003ca href=\"https://www.nytimes.com/2020/09/29/dining/indoor-dining-safety.html\">offering indoor dining in the first place\u003c/a>. A \u003ca href=\"https://www.restaurantbusinessonline.com/operations/new-cdc-report-cites-dining-out-significant-covid-risk\">recent CDC report cites\u003c/a> dining out as a significant COVID-19 risk that applies to both indoor and outdoor dining, due to the inability to wear masks while eating. The necessary improvements for ventilation include having HVAC systems serviced and functioning properly, increasing the flow of outdoor air and natural ventilation by opening windows and considering HEPA filters and fans.\u003c/p>\n\u003cp>Current CDC guidelines still recommend drive-through, delivery, takeout or curbside pickup as the safest and lowest risk methods for restaurant food. With a predicted spike of cases in conjunction with flu season, guidelines also strongly recommend getting flu vaccines for workers.\u003c/p>\n\u003cp>The Golden Gate Restaurant Association worked closely with SFDPH on these guidelines. Laurie Thomas, the association's executive director, said that everyone will need to make their own decisions based on their comfort level. \"But this is an important step forward in the reopening process,\" she said in a statement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Additionally, \u003ca href=\"https://www.sfchronicle.com/business/article/S-F-waives-outdoor-business-permit-fees-till-2022-15607547.php\" target=\"_blank\" rel=\"noopener noreferrer\">the \u003cem>San Francisco Chronicle\u003c/em> reported \u003c/a>that outdoor dining permit fees will be waived until spring of 2022, and refunded retroactively for fees paid after April 15, 2020.\u003c/p>\n\u003cp>Here's what you need to know:\u003c/p>\n\u003cul>\n\u003cli>All places that offer indoor dining must serve \"bona fide meals\" to customers, meaning that all restaurants must serve at least a \"main course\"\u003c/li>\n\u003cli>Serving alcoholic beverages is not permitted without also offering a meal service\u003c/li>\n\u003cli>All restaurants must have a valid permit to operate\u003c/li>\n\u003cli>All restaurants must complete a Health and Safety Plan and post it publicly and on its website\u003c/li>\n\u003cli>The Health and Safety plan is linked to maintaining food permits, and includes proper signage, face coverage and enforcement of social distancing of six feet or more between people\u003c/li>\n\u003cli>All spaces must be redesigned for proper social distancing\u003c/li>\n\u003cli>There need to be separate spaces for vendor pickups, delivery and take-out\u003c/li>\n\u003cli>Staff must be trained on safety protocols\u003c/li>\n\u003cli>Restaurants must verbally screen all diners upon entry and advise them to wear a face covering when not eating or drinking\u003c/li>\n\u003cli>All buffets are prohibited at this time, including self-cook stations like hot pot\u003c/li>\n\u003cli>Restrooms need to be disinfected every four hours and surfaces should be cleaned at least once every hour\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>—Urmila Ramakrishnan (\u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\" target=\"_blank\">@U_Ramakrishnan\u003c/a>)\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco restaurants are allowed to have indoor dining starting today, Sept. 30. The San Francisco Department of Public Health (SFDPH) released interim guidance for both indoor and outdoor dining today, which stipulates reopening based on a \u003ca href=\"https://www.kqed.org/bayareabites/139092/pandemic-reopening-san-francisco-gets-ready-for-indoor-dining\">tier system linked to COVID-19 case numbers\u003c/a>.\u003c/p>\n\u003cp>Both indoor and outdoor dining rules could change depending on spikes or dips of COVID cases. If cases increase to red or purple, the department can and will pause or reverse these re-opening measures. For now, at the orange tier, the measures allow for indoor dining at 25% capacity for up to 100 diners.\u003c/p>\n\u003cp>Simultaneously, the SFDPH also sent out guidelines and recommendations for HVAC systems and indoor ventilation, which has been a major concern for \u003ca href=\"https://www.nytimes.com/2020/09/29/dining/indoor-dining-safety.html\">offering indoor dining in the first place\u003c/a>. A \u003ca href=\"https://www.restaurantbusinessonline.com/operations/new-cdc-report-cites-dining-out-significant-covid-risk\">recent CDC report cites\u003c/a> dining out as a significant COVID-19 risk that applies to both indoor and outdoor dining, due to the inability to wear masks while eating. The necessary improvements for ventilation include having HVAC systems serviced and functioning properly, increasing the flow of outdoor air and natural ventilation by opening windows and considering HEPA filters and fans.\u003c/p>\n\u003cp>Current CDC guidelines still recommend drive-through, delivery, takeout or curbside pickup as the safest and lowest risk methods for restaurant food. With a predicted spike of cases in conjunction with flu season, guidelines also strongly recommend getting flu vaccines for workers.\u003c/p>\n\u003cp>The Golden Gate Restaurant Association worked closely with SFDPH on these guidelines. Laurie Thomas, the association's executive director, said that everyone will need to make their own decisions based on their comfort level. \"But this is an important step forward in the reopening process,\" she said in a statement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Additionally, \u003ca href=\"https://www.sfchronicle.com/business/article/S-F-waives-outdoor-business-permit-fees-till-2022-15607547.php\" target=\"_blank\" rel=\"noopener noreferrer\">the \u003cem>San Francisco Chronicle\u003c/em> reported \u003c/a>that outdoor dining permit fees will be waived until spring of 2022, and refunded retroactively for fees paid after April 15, 2020.\u003c/p>\n\u003cp>Here's what you need to know:\u003c/p>\n\u003cul>\n\u003cli>All places that offer indoor dining must serve \"bona fide meals\" to customers, meaning that all restaurants must serve at least a \"main course\"\u003c/li>\n\u003cli>Serving alcoholic beverages is not permitted without also offering a meal service\u003c/li>\n\u003cli>All restaurants must have a valid permit to operate\u003c/li>\n\u003cli>All restaurants must complete a Health and Safety Plan and post it publicly and on its website\u003c/li>\n\u003cli>The Health and Safety plan is linked to maintaining food permits, and includes proper signage, face coverage and enforcement of social distancing of six feet or more between people\u003c/li>\n\u003cli>All spaces must be redesigned for proper social distancing\u003c/li>\n\u003cli>There need to be separate spaces for vendor pickups, delivery and take-out\u003c/li>\n\u003cli>Staff must be trained on safety protocols\u003c/li>\n\u003cli>Restaurants must verbally screen all diners upon entry and advise them to wear a face covering when not eating or drinking\u003c/li>\n\u003cli>All buffets are prohibited at this time, including self-cook stations like hot pot\u003c/li>\n\u003cli>Restrooms need to be disinfected every four hours and surfaces should be cleaned at least once every hour\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>—Urmila Ramakrishnan (\u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\" target=\"_blank\">@U_Ramakrishnan\u003c/a>)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Trader Joe's, which indicated earlier this month it might change the names of some of its products after an online petition denounced them as racist, now says it will stick with labels like Trader Jose's and Trader Ming's for Mexican and Asian food.\u003c/p>\n\u003cp>\"We want to be clear: we disagree that any of these labels are racist,\" the popular grocery chain said in a statement posted on its website. It added, \"We do not make decisions based on petitions.\"\u003cbr>\nThe petition posted on change.org by a high school student claims the names create \"a narrative of exoticism that perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>[aside postID='bayareabites_138277' label='More reporting on this:']\u003c/p>\n\u003cp>Other Trader Joe's names cited include Arabian Joe for Middle Eastern food, Trader Giotto's for Italian and Trader Joe San for Japanese cuisine.\u003c/p>\n\u003cp>After the petition was launched Trader Joe's issued a statement saying it has been in the process of updating product labels and hoped to conclude that effort soon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"While this approach to product naming may have been rooted in a lighthearted attempt at inclusiveness, we recognize that it may now have the opposite effect — one that is contrary to the welcoming, rewarding customer experience we strive to create every day,\" company spokeswoman Kenya Friend-Daniel said at the time.\u003c/p>\n\u003cp>She didn't respond to a message Friday asking what changed the company's mind. But in its recent statement, the grocery chain said it still believes the names, many created decades ago, represent lighthearted efforts at inclusion, adding that its customers say they still like them.\u003c/p>\n\u003cp>Initial word that it would change the names, Trader Joe's said, was based on \"inaccurate reports.\"\u003c/p>\n\u003cp>\"We thought then—and still do—that this naming of products could be fun and show appreciation for other cultures,\" the company said.\u003cbr>\nThe petition, which had more than 5,000 signatures on Friday, also provoked disagreement among some who saw it.\u003c/p>\n\u003cp>\"Enough is enough,\" one person commented. \"Let's stop stereotyping and perpetuating narratives that are harmful and hurtful.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another responded, \"Pick on something else. The packaging indicates it's authentic to the country the recipe comes from! There are far more important issues to be worked on!\"\u003c/p>\n\n",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Just two days after its announced partial closure, the Ferry Building is fully open for business once more. On Thursday, in accordance with a \u003c/span>\u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/CDPH%20Document%20Library/COVID-19/SHO%20Order%20Dimming%20Entire%20State%207-13-2020.pdf\">\u003cspan style=\"font-weight: 400\">statewide public health officer order\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that restricted indoor activities at malls and other businesses in cities on the state’s watchlist, the Ferry Building closed indoor shops and restaurants that had no direct access to doors that led outside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Hudson Pacific Properties, which owns the building, announced that the Ferry Building is now being classified as a transport terminal rather than a shopping mall excluding it from the statewide order. \u003c/span>\u003c/p>\n\u003cp>[aside tag=\"featured-food\" label=\"More News\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the weekend, Christine Farren, the executive director of \u003c/span>\u003ca href=\"https://cuesa.org/\">\u003cspan style=\"font-weight: 400\">CUESA\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which runs the longstanding farmer’s market at the building, heard that this closure order was coming down and was in talks with the building’s manager to host businesses that were forced to close as pop-ups at the organization’s outdoor markets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a tenant of the building's outdoor spaces well practiced in social distancing and sanitization measures, CUESA’s markets have remained open during the pandemic because of its physical positioning and its essential service of providing fresh and prepared foods. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">“CUESA has a longstanding relationship with almost all of the tenants that are inside of the Ferry Building because we've acted as a small business incubator for many of them,” Farren explained. “At one count, nearly 40% of the businesses inside had started in our farmer's market so these are very personal relationships to us.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, CUESA and the rest of the businesses at the market can resume business as usual. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Sebastopol's industrial outdoor market, The Barlow is getting two new tenants this month. The 12-acre industrial outdoor market offering local shops, food and drinks will be home to a wine co-op and new restaurant even with new mandates that restrict indoor dining in restaurants and bars.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The wine bar, Region, is slated to open on July 25th next to Golden State Cider. Offering 50 different wines from Sonoma County, Region works with specific winemakers from 14 of Sonoma County’s 19 appellations to make sure the wines represent the broad spectrum of the region - hence the name, says co-founder Kerry Thedorf. The wine bar will have two distinct spaces. One half will be a self-serve WineStation machine that has 50 wines that can be served in either a 1oz taste, a 2.5oz half glass, or a 5oz full glass going from full white to heavy red. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second half of the space will act as a pop-up tasting room, where 25 wineries from around Sonoma County will have two weeks of the year in the summer and one week in the winter to to do a range of things from wine club dinners and tastings to special events. Thedorf explains that the two sides give customers the opportunity to “learn as much as you want to about wine or just hangout like you're at a brewery.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CChEE5CpP2v/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The overall experience of the two sides is to create an approachable atmosphere where it doesn’t feel stuffy or too formal, but there are also lots of wine options, says Thedorf. While the WineStation space creates a fun and casual ambiance where folks can hangout and enjoy the space and each other's company, the other offers access and wine education directly with the winemakers who make the wines.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As for the restaurant, Blue Ridge Kitchen will open on July 28. The new California-inspired spot is taking the place of \u003ca href=\"https://legacy.northbaybusinessjournal.com/northbay/sonomacounty/9515716-181/restaurant-sonoma-county-floods-closing\">Zazu Kitchen & Farm\u003c/a>, which closed last year due to flooding. General Manager Eric Zahra describes the menu as “California comfort food with a southern drawl,” utilizing local farmers to create food with a southern slant. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The menu is still being finalized, but items include southern staples like fried green tomatoes, fried shrimp po’boys, mac and cheese, shrimp and grits, and fried chicken. There are also a few favorites from chef Matt D’Ambrosi tried, like smash burgers and ahi tuna tartare with black rice chips. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both places had plans to utilize the industrial open space that makes The Barlow so unique. However, with the new mandates changing our dining experiences by the day they’ve both had to change course on how best to serve their customers.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Blue Ridge Kitchen will only have outdoor patio seating available with the 50 to 60 seats arranged to observe social distancing.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Region has rearranged the flow from the indoor bar to outdoor seating that includes a check in table. The WineMachine will only be available to pour before patrons are escorted to an outdoor seating area which occupies about 10 parking spaces. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Sebastopol's industrial outdoor market, The Barlow is getting two new tenants this month. The 12-acre industrial outdoor market offering local shops, food and drinks will be home to a wine co-op and new restaurant even with new mandates that restrict indoor dining in restaurants and bars.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The wine bar, Region, is slated to open on July 25th next to Golden State Cider. Offering 50 different wines from Sonoma County, Region works with specific winemakers from 14 of Sonoma County’s 19 appellations to make sure the wines represent the broad spectrum of the region - hence the name, says co-founder Kerry Thedorf. The wine bar will have two distinct spaces. One half will be a self-serve WineStation machine that has 50 wines that can be served in either a 1oz taste, a 2.5oz half glass, or a 5oz full glass going from full white to heavy red. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second half of the space will act as a pop-up tasting room, where 25 wineries from around Sonoma County will have two weeks of the year in the summer and one week in the winter to to do a range of things from wine club dinners and tastings to special events. Thedorf explains that the two sides give customers the opportunity to “learn as much as you want to about wine or just hangout like you're at a brewery.” \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cp>Trader Joe's is getting rid of product names such as Trader José's, Arabian Joe's and Trader Ming's that critics say are racist and \"perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>The branding has come under new scrutiny after a \u003ca class=\"c-link\" href=\"http://change.org/\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"http://Change.org\" data-sk=\"tooltip_parent\" aria-describedby=\"sk-tooltip-9968\">Change.org\u003c/a> petition demanded that the company \"remove racist branding and packaging from its stores.\" The New York Times \u003ca class=\"c-link\" href=\"https://www.nytimes.com/2020/07/19/business/trader-joes-petition.html\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"https://www.nytimes.com/2020/07/19/business/trader-joes-petition.html\" data-sk=\"tooltip_parent\" aria-describedby=\"sk-tooltip-9969\">has reported\u003c/a> that the petition was authored by 17-year-old Bay Area Briones Bedell, who has been described as a \"rising high school senior and human rights activist.\"\u003c/p>\n\u003cp>\"We made the decision several years ago to use only the Trader Joe's name on our products moving forward,\" spokesperson Kenya Friend-Daniel told NPR by email. She added that the company \"had hoped that the work would be complete by now but there are still a small number of products going through the packaging change and we expect to be done very soon.\"\u003c/p>\n\u003cp>The \u003ca href=\"https://www.change.org/p/trader-joe-s-remove-racist-packaging-from-your-products?use_react=false\">petition\u003c/a>, which has gathered more than 2,800 signatures, said the labeling \"belies a narrative of exoticism that perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>The petition adds: \"The Trader Joe's branding is racist because it exoticizes other cultures — it presents 'Joe' as the default 'normal' and the other characters falling outside of it — they are 'Arabian Joe,' 'Trader José,' and 'Trader Joe San.'\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It wasn't immediately clear which of these product lines had already been changed to \"Trader Joe's,\" and which were slated to change in the near future. Friend-Daniel, the spokesperson, stressed that the change was not in response to the petition but was already in progress.\u003c/p>\n\u003cp>She said the controversial approach to naming \"may have been rooted in a lighthearted attempt at inclusiveness.\" However, Friend-Daniel said, \"we recognize that it may now have the opposite effect — one that is contrary to the welcoming, rewarding customer experience we strive to create every day.\"\u003c/p>\n\u003cp>Other major companies and organizations have also announced recent changes to their branding amid mass protests pushing for racial justice in the United States.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For example, Aunt Jemima, the pancake and syrup brand, \u003ca href=\"https://www.npr.org/sections/live-updates-protests-for-racial-justice/2020/06/17/879104818/acknowledging-racial-stereotype-aunt-jemima-will-change-brand-name-and-image\">said last month\u003c/a> that it will change its name and logo. Last week, Washington D.C.'s NFL team \u003ca href=\"https://www.npr.org/sections/live-updates-protests-for-racial-justice/2020/07/13/890359987/after-mounting-pressure-washingtons-nfl-franchise-drops-its-team-name\">announced that it is\u003c/a> retiring the Redskins name and logo.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit \u003ca href=\"https://www.npr.org.\">https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Trader+Joe%27s+Working+To+Remove+Product+Branding+Criticized+As+Racist&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/a>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Trader Joe's is getting rid of product names such as Trader José's, Arabian Joe's and Trader Ming's that critics say are racist and \"perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>The branding has come under new scrutiny after a \u003ca class=\"c-link\" href=\"http://change.org/\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"http://Change.org\" data-sk=\"tooltip_parent\" aria-describedby=\"sk-tooltip-9968\">Change.org\u003c/a> petition demanded that the company \"remove racist branding and packaging from its stores.\" The New York Times \u003ca class=\"c-link\" href=\"https://www.nytimes.com/2020/07/19/business/trader-joes-petition.html\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"https://www.nytimes.com/2020/07/19/business/trader-joes-petition.html\" data-sk=\"tooltip_parent\" aria-describedby=\"sk-tooltip-9969\">has reported\u003c/a> that the petition was authored by 17-year-old Bay Area Briones Bedell, who has been described as a \"rising high school senior and human rights activist.\"\u003c/p>\n\u003cp>\"We made the decision several years ago to use only the Trader Joe's name on our products moving forward,\" spokesperson Kenya Friend-Daniel told NPR by email. She added that the company \"had hoped that the work would be complete by now but there are still a small number of products going through the packaging change and we expect to be done very soon.\"\u003c/p>\n\u003cp>The \u003ca href=\"https://www.change.org/p/trader-joe-s-remove-racist-packaging-from-your-products?use_react=false\">petition\u003c/a>, which has gathered more than 2,800 signatures, said the labeling \"belies a narrative of exoticism that perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>The petition adds: \"The Trader Joe's branding is racist because it exoticizes other cultures — it presents 'Joe' as the default 'normal' and the other characters falling outside of it — they are 'Arabian Joe,' 'Trader José,' and 'Trader Joe San.'\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It wasn't immediately clear which of these product lines had already been changed to \"Trader Joe's,\" and which were slated to change in the near future. Friend-Daniel, the spokesperson, stressed that the change was not in response to the petition but was already in progress.\u003c/p>\n\u003cp>She said the controversial approach to naming \"may have been rooted in a lighthearted attempt at inclusiveness.\" However, Friend-Daniel said, \"we recognize that it may now have the opposite effect — one that is contrary to the welcoming, rewarding customer experience we strive to create every day.\"\u003c/p>\n\u003cp>Other major companies and organizations have also announced recent changes to their branding amid mass protests pushing for racial justice in the United States.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For example, Aunt Jemima, the pancake and syrup brand, \u003ca href=\"https://www.npr.org/sections/live-updates-protests-for-racial-justice/2020/06/17/879104818/acknowledging-racial-stereotype-aunt-jemima-will-change-brand-name-and-image\">said last month\u003c/a> that it will change its name and logo. Last week, Washington D.C.'s NFL team \u003ca href=\"https://www.npr.org/sections/live-updates-protests-for-racial-justice/2020/07/13/890359987/after-mounting-pressure-washingtons-nfl-franchise-drops-its-team-name\">announced that it is\u003c/a> retiring the Redskins name and logo.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit \u003ca href=\"https://www.npr.org.\">https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Trader+Joe%27s+Working+To+Remove+Product+Branding+Criticized+As+Racist&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/a>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>San Francisco restaurants are in the midst of opening for seated dining. As almost 100 existing restaurants reopen in the city in this new pandemic 'normal,' one new restaurant is taking a fully outdoor approach.\u003c/p>\n\u003cfigure id=\"attachment_137538\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137538\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-800x533.jpg\" alt=\"Salmon dish at The Vault Garden\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The pan-seared salmon at the Vault Garden. \u003ccite>(Timofei Osipenko)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Vault Garden is a 100-seat restaurant concept that opened today as an extension of The Vault. Designed by Ryan Cole, the fully outdoor space features grey concrete tables, a bamboo garden and outdoor heaters. The space was created in less than three weeks since San Francisco's \u003ca href=\"https://www.kqed.org/news/11821537/outdoor-dinings-back-but-local-restaurants-are-hanging-by-a-thread\">regulations for outdoor dining were announced\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_137539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137539\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-800x533.jpg\" alt=\"coconut milk cocktail\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Unspoiled Saba is a rum-based cocktail with coconut milk, mint, pineapple gomme and lime. \u003ccite>(Timofei Osipenko)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As far as the menu goes, Robin Song, who previously worked at Coi, will be head up the food program with menu items like XO baked clams and fried shishito peppers and pan-seared salmon with heirloom tomatoes, cucumber, roasted young onion and sourdough. The drink program has drinks named after different gardens around the world and is headed up by Kaitlin Ryan of Attagirl Hospitality. Highlights include a mezcal and gin cocktail called Tolantongo and a Aperol, gin, cafa and grapefruit drink called The Horta Labyrinth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco restaurants are in the midst of opening for seated dining. As almost 100 existing restaurants reopen in the city in this new pandemic 'normal,' one new restaurant is taking a fully outdoor approach.\u003c/p>\n\u003cfigure id=\"attachment_137538\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137538\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-800x533.jpg\" alt=\"Salmon dish at The Vault Garden\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/salmon-entree.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The pan-seared salmon at the Vault Garden. \u003ccite>(Timofei Osipenko)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Vault Garden is a 100-seat restaurant concept that opened today as an extension of The Vault. Designed by Ryan Cole, the fully outdoor space features grey concrete tables, a bamboo garden and outdoor heaters. The space was created in less than three weeks since San Francisco's \u003ca href=\"https://www.kqed.org/news/11821537/outdoor-dinings-back-but-local-restaurants-are-hanging-by-a-thread\">regulations for outdoor dining were announced\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_137539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137539\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-800x533.jpg\" alt=\"coconut milk cocktail\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/bar-1-6.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Unspoiled Saba is a rum-based cocktail with coconut milk, mint, pineapple gomme and lime. \u003ccite>(Timofei Osipenko)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As far as the menu goes, Robin Song, who previously worked at Coi, will be head up the food program with menu items like XO baked clams and fried shishito peppers and pan-seared salmon with heirloom tomatoes, cucumber, roasted young onion and sourdough. The drink program has drinks named after different gardens around the world and is headed up by Kaitlin Ryan of Attagirl Hospitality. Highlights include a mezcal and gin cocktail called Tolantongo and a Aperol, gin, cafa and grapefruit drink called The Horta Labyrinth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>A number of Bay Area restaurants have started dine-in services after Gov. Gavin Newsom announced a plan to slowly reopen the state of California. Napa County is the \u003ca href=\"https://www.mercurynews.com/2020/05/24/coronavirus-napa-restaurants-reopen-for-dine-in-service/\">first Bay Area county to allow restaurants to choose to reopen\u003c/a>. This list will serve as an ongoing guide to which restaurants are offering dine-in service and continually be updated as we learn more information.\u003c/p>\n\u003cp>Know of a restaurant that's open for dine-in? Let us know through this form:\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://docs.google.com/forms/d/e/1FAIpQLSdro5Wcn1qk5h2ej26oGs5p0v8IAy58xqQ2iw_d3D40TBeqrA/viewform?embedded=true\" width=\"640\" height=\"1319\" frameborder=\"0\" marginheight=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>Napa\u003cstrong> Valley\u003c/strong>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.bountyhunterwinebar.com/\">\u003cstrong>Bounty Hunter Wine Bar & Smoking BBQ\u003c/strong>\u003c/a>: The downtown Napa spot is open seven days a week for dine-in service.\u003c/p>\n\u003cp>\u003ca href=\"https://www.boonflycafe.com/our-story\">\u003cstrong>Boon Fly Cafe\u003c/strong>\u003c/a>: Dine-in patrons will need their phones to access the menu at Boon Fly Cafe via QR code.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.brix.com/\">\u003cstrong>Brix\u003c/strong>\u003c/a>: Starting May 29, Brix reopens starting with lunch. Seating at the bar is not allowed. The restaurant is providing sanitizers and walk-ins are welcome, but they will not accept parties larger than six. Masks are required upon arrival and any time diners leave the table to walk through the restaurant or garden. Social distancing practices will be enforced.\u003c/p>\n\u003cp>\u003ca href=\"https://www.thecharteroak.com/news-listings/co-to-go\">\u003cstrong>The Charter Oak Restaurant\u003c/strong>\u003c/a>: The St. Helena restaurant was one of the first in Napa Valley to open for in-person dining. Courtyard seating is available for to-go orders Monday–Friday from 3-7 pm and Saturdays and Sundays from noon–7 pm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.coleschophouse.com/\">\u003cstrong>Cole's Chop House\u003c/strong>\u003c/a>: The steakhouse is open for dinner dine-in service in the dining room, patio and outdoor bar tables starting at 4:30 pm. Reservations are strongly recommended, but not necessary. Takeout will still be available from Monday–Thursday.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pressnapavalley.com/\">Press\u003c/a>\u003c/strong>: The St. Helena restaurant started taking reservations on May 24. Since Wednesday, Press is open for lunch and dinner service. Masks are required when not seated at the table. Wine service is available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.proteayv.com/\">\u003cstrong>Protea\u003c/strong>\u003c/a>: In Yountville, this Carribbean is open weekdays until 3:30 pm Thursday–Tuesday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.gotts.com/\">\u003cstrong>Gott’s Roadside\u003c/strong>\u003c/a>: Both the St. Helena and Downtown Napa locations are open for outdoor dining.\u003c/p>\n\u003cp>\u003ca href=\"https://oakvillegrocery.com/\">\u003cstrong>Oakville Grocery\u003c/strong>\u003c/a>: Outdoor seating is available for those picking up food to eat. Social distancing guidelines are in effect and masks are required to enter the building.\u003c/p>\n\u003cp>\u003ca href=\"https://oxbowpublicmarket.com/\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>: Vendors have been open for takeout, and limited seating inside the complex. This weekend, the market will re-open its outdoor deck area with socially distanced communal tables and seats.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://rd-kitchen.com/locations/yountville/#\">R + D Kitchen:\u003c/a> \u003c/strong>The dine-in menu will be different from pickup. The Yountville restaurant will still offer pizza to-go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.tarlagrill.com/?gclid=CjwKCAjw5cL2BRASEiwAENqAPt_WFjCtzWBb0EB2rMUjNH61WemtqhnFLWBtQDMM6zyaoN-iutrj4hoCQ-gQAvD_BwE\">Tarla Grill + Bar\u003c/a>\u003c/strong>: With social distancing guidelines, the restaurant is open for lunch, dinner and weekend brunch. Staff are required to wear masks and diners are encouraged but not required to wear masks at the tables.\u003c/p>\n\u003ch2>Sonoma County\u003c/h2>\n\u003cp>\u003ca href=\"https://brewstersbeergarden.com/#brewstersreturns\">\u003cstrong>Brewster's Beer Garden\u003c/strong>\u003c/a>: The beer and barbecue spot is open seven days a week for dine-in service. It will still offer curbside pickup.\u003c/p>\n\u003cp>\u003ca href=\"https://www.maryspizzashack.com/locations/\">\u003cstrong>Mary's Pizza Shack\u003c/strong>\u003c/a>: Patio seating is available.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003cstrong>Wren's Cafe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Q's Halal Chicken\u003c/strong>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A number of Bay Area restaurants have started dine-in services after Gov. Gavin Newsom announced a plan to slowly reopen the state of California. Napa County is the \u003ca href=\"https://www.mercurynews.com/2020/05/24/coronavirus-napa-restaurants-reopen-for-dine-in-service/\">first Bay Area county to allow restaurants to choose to reopen\u003c/a>. This list will serve as an ongoing guide to which restaurants are offering dine-in service and continually be updated as we learn more information.\u003c/p>\n\u003cp>Know of a restaurant that's open for dine-in? Let us know through this form:\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://docs.google.com/forms/d/e/1FAIpQLSdro5Wcn1qk5h2ej26oGs5p0v8IAy58xqQ2iw_d3D40TBeqrA/viewform?embedded=true\" width=\"640\" height=\"1319\" frameborder=\"0\" marginheight=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>Napa\u003cstrong> Valley\u003c/strong>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.bountyhunterwinebar.com/\">\u003cstrong>Bounty Hunter Wine Bar & Smoking BBQ\u003c/strong>\u003c/a>: The downtown Napa spot is open seven days a week for dine-in service.\u003c/p>\n\u003cp>\u003ca href=\"https://www.boonflycafe.com/our-story\">\u003cstrong>Boon Fly Cafe\u003c/strong>\u003c/a>: Dine-in patrons will need their phones to access the menu at Boon Fly Cafe via QR code.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.brix.com/\">\u003cstrong>Brix\u003c/strong>\u003c/a>: Starting May 29, Brix reopens starting with lunch. Seating at the bar is not allowed. The restaurant is providing sanitizers and walk-ins are welcome, but they will not accept parties larger than six. Masks are required upon arrival and any time diners leave the table to walk through the restaurant or garden. Social distancing practices will be enforced.\u003c/p>\n\u003cp>\u003ca href=\"https://www.thecharteroak.com/news-listings/co-to-go\">\u003cstrong>The Charter Oak Restaurant\u003c/strong>\u003c/a>: The St. Helena restaurant was one of the first in Napa Valley to open for in-person dining. Courtyard seating is available for to-go orders Monday–Friday from 3-7 pm and Saturdays and Sundays from noon–7 pm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.coleschophouse.com/\">\u003cstrong>Cole's Chop House\u003c/strong>\u003c/a>: The steakhouse is open for dinner dine-in service in the dining room, patio and outdoor bar tables starting at 4:30 pm. Reservations are strongly recommended, but not necessary. Takeout will still be available from Monday–Thursday.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pressnapavalley.com/\">Press\u003c/a>\u003c/strong>: The St. Helena restaurant started taking reservations on May 24. Since Wednesday, Press is open for lunch and dinner service. Masks are required when not seated at the table. Wine service is available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.proteayv.com/\">\u003cstrong>Protea\u003c/strong>\u003c/a>: In Yountville, this Carribbean is open weekdays until 3:30 pm Thursday–Tuesday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.gotts.com/\">\u003cstrong>Gott’s Roadside\u003c/strong>\u003c/a>: Both the St. Helena and Downtown Napa locations are open for outdoor dining.\u003c/p>\n\u003cp>\u003ca href=\"https://oakvillegrocery.com/\">\u003cstrong>Oakville Grocery\u003c/strong>\u003c/a>: Outdoor seating is available for those picking up food to eat. Social distancing guidelines are in effect and masks are required to enter the building.\u003c/p>\n\u003cp>\u003ca href=\"https://oxbowpublicmarket.com/\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>: Vendors have been open for takeout, and limited seating inside the complex. This weekend, the market will re-open its outdoor deck area with socially distanced communal tables and seats.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://rd-kitchen.com/locations/yountville/#\">R + D Kitchen:\u003c/a> \u003c/strong>The dine-in menu will be different from pickup. The Yountville restaurant will still offer pizza to-go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.tarlagrill.com/?gclid=CjwKCAjw5cL2BRASEiwAENqAPt_WFjCtzWBb0EB2rMUjNH61WemtqhnFLWBtQDMM6zyaoN-iutrj4hoCQ-gQAvD_BwE\">Tarla Grill + Bar\u003c/a>\u003c/strong>: With social distancing guidelines, the restaurant is open for lunch, dinner and weekend brunch. Staff are required to wear masks and diners are encouraged but not required to wear masks at the tables.\u003c/p>\n\u003ch2>Sonoma County\u003c/h2>\n\u003cp>\u003ca href=\"https://brewstersbeergarden.com/#brewstersreturns\">\u003cstrong>Brewster's Beer Garden\u003c/strong>\u003c/a>: The beer and barbecue spot is open seven days a week for dine-in service. It will still offer curbside pickup.\u003c/p>\n\u003cp>\u003ca href=\"https://www.maryspizzashack.com/locations/\">\u003cstrong>Mary's Pizza Shack\u003c/strong>\u003c/a>: Patio seating is available.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003cstrong>Wren's Cafe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Q's Halal Chicken\u003c/strong>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What It’s Like to Move a Food Manufacturing Facility in the Middle of a Pandemic",
"title": "What It’s Like to Move a Food Manufacturing Facility in the Middle of a Pandemic",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Before the COVID-19 pandemic, the Torani Syrups factory lunchroom was where employees gathered around the table, shared meals and took breaks. Now, everything has changed. Chairs have been removed to promote social distancing; every employee is required to sanitize their eating area and workspace; bosses have changed the way they bring in food for their workers on special occasions. Now that the Bay Area company is in the process of moving its South San Francisco facility to San Leandro, it’s facing challenges it never expected. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Torani \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Food-manufacturers-find-a-home-in-San-Leandro-14928210.php\">\u003cspan style=\"font-weight: 400\">first announced plans to move\u003c/span>\u003c/a> back in December\u003cspan style=\"font-weight: 400\">. The company had outgrown its space, and the rent was going to increase. “We were faced with a need to move to continue to grow,” says CEO Melanie Dulbecco. “We’re currently paying rent in three locations right now, and it’s really hard. Rent in the Bay Area is not an easy thing.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Then March marked the start of the Bay Area’s shelter-in-place orders, and the company encountered a whole new set of hurdles. It’s one thing to move a factory under normal circumstances. There’s an update in technology, training employees on the new factory lines, compliance certifications, fire alarm testing and a massive migration of people. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But during the pandemic, Dulbecco had to figure out how to do all of that safely. She originally had plans to move in May and in the beginning of June. But that was no longer feasible. The company developed a task force to look at different solutions. It was able to extend its lease on one of its South San Francisco buildings for a month. “It was expensive, but we needed to do it,” says Dulbecco. “We couldn’t extend the other building because Amazon is already renting it. So we’re up against a wall.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And Torani couldn’t wait until the pandemic and shelter-in-place cleared to start the move. “We wanted to move forward, and we needed to move forward,” says Dulbecco.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137382\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137382\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-800x533.jpg\" alt=\"The exterior of the new Torani syrup factory facility\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner.jpg 1086w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the new San Leandro facility. \u003ccite>(Torani)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is currently still producing in South San Francisco, with a quarter of production now happening in the new San Leandro space. The goal is to move one line of production at a time, which takes about six weeks to install. “It’s taken a lot of heroics on part of the team members,” says Dulbecco.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of those team members is Greg Phillips, who is the director of manufacturing at Torani. He’s been with the company for seven years and runs all of the manufacturing operations. “It’s been interesting,” says Phillips. “The whole world changed in March, and it’s been a real challenge, but it’s also been extremely rewarding.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Possibly one of the biggest difficulties has been training employees on the new lines built at the San Leandro facility. Phillips says that how they’ve approached training in the coronavirus era has “fundamentally changed.” There are steps like limiting the number of people in a training room, sanitizing desks and reconfiguring communication in an already noisy factory. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a typical training, Phillips would have five to seven people clustered around a 10-foot area looking at an iPad or training apparatus. “In manufacturing, you’re touching buttons, you’re clearing a jam that’s bottling,” says Phillips. It’s hands-on work that can’t really be replaced by a Zoom meeting or a how-to video. It’s tactile and requires in-person supervision. To work safely under those parameters, the company has staggered its working hours and training sessions. It has also reduced the number of people per training. Phillips also mentioned that the company is trying to limit the number of people who commute between the two factories while they’re in transition. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137383\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137383\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-800x535.jpg\" alt=\"Sketch of the Torani lobby\" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby.jpg 1290w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sketch of the new Torani lobby. \u003ccite>(Torani)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">One advantage of being in food manufacturing is that workers on the factory line are already used to wearing personal protective equipment. “We probably wash our hands 20-30 times already pre-COVID,” says Phillips. “But now we just have to be really smart about it.” The harder thing for the company is how they’d use the space for things like breaks. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We’re not a meatpacking plant,” says Dulbecco. “We don’t have people working shoulder-to-shoulder. But people really connect around the table together.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amid all the changes, one thing that Dulbecco wants to avoid are layoffs. A big part of Torani’s sales come from independent cafes, and with many of them currently closed, the company had to plan for how it could keep retention at 100% with a 20% or 50% downturn in business. So far, it’s been successful. “In our 95-year history, we’ve never had layoffs,” says Dulbecco. “We want to have our 100th anniversary saying the same thing.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Before the COVID-19 pandemic, the Torani Syrups factory lunchroom was where employees gathered around the table, shared meals and took breaks. Now, everything has changed. Chairs have been removed to promote social distancing; every employee is required to sanitize their eating area and workspace; bosses have changed the way they bring in food for their workers on special occasions. Now that the Bay Area company is in the process of moving its South San Francisco facility to San Leandro, it’s facing challenges it never expected. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Torani \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Food-manufacturers-find-a-home-in-San-Leandro-14928210.php\">\u003cspan style=\"font-weight: 400\">first announced plans to move\u003c/span>\u003c/a> back in December\u003cspan style=\"font-weight: 400\">. The company had outgrown its space, and the rent was going to increase. “We were faced with a need to move to continue to grow,” says CEO Melanie Dulbecco. “We’re currently paying rent in three locations right now, and it’s really hard. Rent in the Bay Area is not an easy thing.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Then March marked the start of the Bay Area’s shelter-in-place orders, and the company encountered a whole new set of hurdles. It’s one thing to move a factory under normal circumstances. There’s an update in technology, training employees on the new factory lines, compliance certifications, fire alarm testing and a massive migration of people. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But during the pandemic, Dulbecco had to figure out how to do all of that safely. She originally had plans to move in May and in the beginning of June. But that was no longer feasible. The company developed a task force to look at different solutions. It was able to extend its lease on one of its South San Francisco buildings for a month. “It was expensive, but we needed to do it,” says Dulbecco. “We couldn’t extend the other building because Amazon is already renting it. So we’re up against a wall.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And Torani couldn’t wait until the pandemic and shelter-in-place cleared to start the move. “We wanted to move forward, and we needed to move forward,” says Dulbecco.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137382\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137382\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-800x533.jpg\" alt=\"The exterior of the new Torani syrup factory facility\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner.jpg 1086w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the new San Leandro facility. \u003ccite>(Torani)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is currently still producing in South San Francisco, with a quarter of production now happening in the new San Leandro space. The goal is to move one line of production at a time, which takes about six weeks to install. “It’s taken a lot of heroics on part of the team members,” says Dulbecco.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of those team members is Greg Phillips, who is the director of manufacturing at Torani. He’s been with the company for seven years and runs all of the manufacturing operations. “It’s been interesting,” says Phillips. “The whole world changed in March, and it’s been a real challenge, but it’s also been extremely rewarding.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Possibly one of the biggest difficulties has been training employees on the new lines built at the San Leandro facility. Phillips says that how they’ve approached training in the coronavirus era has “fundamentally changed.” There are steps like limiting the number of people in a training room, sanitizing desks and reconfiguring communication in an already noisy factory. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a typical training, Phillips would have five to seven people clustered around a 10-foot area looking at an iPad or training apparatus. “In manufacturing, you’re touching buttons, you’re clearing a jam that’s bottling,” says Phillips. It’s hands-on work that can’t really be replaced by a Zoom meeting or a how-to video. It’s tactile and requires in-person supervision. To work safely under those parameters, the company has staggered its working hours and training sessions. It has also reduced the number of people per training. Phillips also mentioned that the company is trying to limit the number of people who commute between the two factories while they’re in transition. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137383\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137383\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-800x535.jpg\" alt=\"Sketch of the Torani lobby\" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby.jpg 1290w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sketch of the new Torani lobby. \u003ccite>(Torani)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">One advantage of being in food manufacturing is that workers on the factory line are already used to wearing personal protective equipment. “We probably wash our hands 20-30 times already pre-COVID,” says Phillips. “But now we just have to be really smart about it.” The harder thing for the company is how they’d use the space for things like breaks. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We’re not a meatpacking plant,” says Dulbecco. “We don’t have people working shoulder-to-shoulder. But people really connect around the table together.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amid all the changes, one thing that Dulbecco wants to avoid are layoffs. A big part of Torani’s sales come from independent cafes, and with many of them currently closed, the company had to plan for how it could keep retention at 100% with a 20% or 50% downturn in business. So far, it’s been successful. “In our 95-year history, we’ve never had layoffs,” says Dulbecco. “We want to have our 100th anniversary saying the same thing.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Bay Area Restaurant System Was Always Broken. How Do We Fix It?",
"title": "The Bay Area Restaurant System Was Always Broken. How Do We Fix It?",
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"content": "\u003cp>Before the COVID-19 pandemic, the Bay Area \u003cspan class=\"c-mrkdwn__highlight\">food\u003c/span> industry was in a quiet but persistent crisis. The majority of \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> workers earned far below a living wage for the region, even for jobs with tips factored in. Steadily rising residential and commercial rents meant that \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> owners swallowed slim margins as an industry standard that would outlive their ambitions. Farmworkers across the state toiled from dusk until dawn with no employer or government safety nets to count on.\u003c/p>\n\u003cp>Then the pandemic hit and “everything changed,” said Mourad Lahlou, the chef and owner of Mourad and Aziza in San Francisco. “It shattered what was solid, and it exposed what was weak.”\u003c/p>\n\u003cp>From farms to restaurants and workers, there’s a lot of uncertainty that hangs over food systems and its fragile infrastructure. Amidst the crisis, is there potential to rebuild a more equitable food industry? What solutions could address the flaws that predate the pandemic? These are the questions we asked seven Bay Area food figures who are grappling with long-lived issues magnified by a new reality.\u003c/p>\n\u003ch3>The Restaurant Dilemma\u003c/h3>\n\u003cp>\u003cstrong>Mourad Lahlou, chef and owner of Mourad and Aziza\u003cem>: \u003c/em>\u003c/strong>The problem is not so much when we're going to be able to open our restaurants again. What's going to happen is they're going to let us open at half capacity. People are going to be freaked out about sitting around other people. We're going to start taking temperatures of people who come in. We're going to start wearing gloves and masks and have disposable menus as if we were a business that had a big margin where we can afford to do these things. Our rent is going to be the same. The insurance companies are going to charge the same premiums. Minimum wage is still the same. It's incomprehensible to even think that anybody is going to survive this.\u003c/p>\n\u003cp>If we don't really address these issues now in a very forceful way, I truly believe that the impact of this is going to last way beyond the vaccine or the eradication of this pandemic. That's what keeps me up at night. It’s so scary to me that only the big corporations are going to have the means and the possibility to open restaurants whenever they want, wherever they want. That desire for people to share their culture wherever they're coming from, I'm afraid that's going to go away and the diversity [of the industry] is going to be damaged.\u003c/p>\n\u003cfigure id=\"attachment_137277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137277\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg\" alt=\"Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \u003ccite>(Jude Rywelski )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were almost immoral conditions for people to be able to survive in cities like San Francisco where people could not even afford to live in the places they work. We, as a public and as operators, talked about it quite a bit, but we were never able to turn the corner on it. In return, we were squeezing everybody from the farmer to staff.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[pullquote citation='Emiliana Puyana']'For some folks reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.'[/pullquote]\u003c/p>\n\u003cp>\u003cstrong>Emiliana Puyana, Program Manager, La Cocina:\u003c/strong> What we've overwhelmingly seen at La Cocina is a reduction in sales and revenue, anywhere from 80% all the way up to 100%. The food industry is incredibly difficult. It's a business with such slim profit margins where seven to 10 percent is an industry standard. Commercial real estate in this town is untenable. That piece of the puzzle has played a big role in this effort to survive the crisis. The vast majority of businesses that cannot reach some sort of full rent abatement or meaningful rent negotiations with their landlords — it will be impossible [for them] to reopen. And that's not taking into account other outstanding loans that businesses might have, rehiring so many employees and restocking your kitchens. For some folks, reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.\u003c/p>\n\u003cp>It's a really difficult time, a time that puts a lot of people's livelihoods at risk. Not just the restaurant owners, but everybody that's employed within this industry. But it also allows this industry a chance to reassess and build a system that takes more factors into account. Not all restaurants are built the same. What a small mom-and-pop shop in the Mission needs might look very different than what a small mom-and-pop shop in [San Francisco's] Chinatown needs. It's not until we start really working together with the support of folks who can bring about change and fight on our behalf that we'll see the outcome we need.\u003c/p>\n\u003cfigure id=\"attachment_137278\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137278\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png\" alt=\"Incubator La Cocina's is offering multi-meal food boxes to offset the severe fall in revenue its businesses have experienced.\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-160x114.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-768x545.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-1020x724.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung.png 1491w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Incubator La Cocina offers food boxes from its businesses to offset their revenue losses. \u003ccite>(Gene X Hwang / Orange Photography )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are very fortunate to not have a \u003ca href=\"https://time.com/5404475/history-tipping-american-restaurants-civil-war/\" target=\"_blank\" rel=\"noopener noreferrer\">tipped minimum wage\u003c/a> here in the state of California. But at the same time, the vast majority of our employees in the food industry are not [getting] a living wage [and] restaurant owners are unable to bear any more weight on that front. I don't know what the answer is there, but it seems like we need to ensure that we have affordable housing and more of it so that we can keep folks wanting to work in this industry in our area, which was already a huge problem before this crisis hit. Will there be anybody willing to work for $15 an hour or $16 an hour, when they're going to need to be on a crowded train coming into cities to work from wherever they live in order to be able to afford housing?\u003c/p>\n\u003cp>\u003cstrong>Maria Moreno, Community Organizer, Restaurant Opportunities Center\u003c/strong>: I feel really privileged and honored to be doing this work during this time. I feel like now more than ever an organization like ours has proved to be essential for workers. [We’re] getting funds out to people, answering people's critical questions [so they can] receive benefits for those who have benefits, advocating for those who don't receive any benefits, and uplifting the voice of workers from all sectors and from all socioeconomic backgrounds. It has felt really purposeful.\u003c/p>\n\u003cp>[pullquote citation='Maria Moreno']'This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career?'[/pullquote]\u003c/p>\n\u003cp>This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career? It is for so many. So why don't we treat it like that? I want an industry where we're considered a real professional career. We can send that message by providing paid sick time for everyone, [by] providing health benefits, by providing ways for people to save their money in the same way that other companies allow you to [make] investments.\u003c/p>\n\u003ch3>Inequities that Predate the Pandemic\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley, Director of San Francisco's Office of Racial Equity: \u003c/strong>\u003c/p>\n\u003cp>There was a disaster before the pandemic. Public health emergencies exploit existing systemic inequalities across the board. Prior to the pandemic, one in four San Franciscans, that's over 200,000 people, were experiencing food insecurity. And now, [that] number has likely skyrocketed. We have existing food insecurity, we have people who are laid off and becoming newly food insecure. We have the particulars of the pandemics that make it hard to access food: transportation, the need to socially distance, the need to wear face covering, limitation on store hours and the impact that COVID-19 continues up the chain for our farmers, for our producers. In the Bay Area, we are surrounded by so much wealth. For us to be tackling such a baseline need and how much it has expanded is really intense.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postid='bayareabites_136549,bayareabites_136564,bayareabites_136903' label='The Food Industry Adapts']\u003c/span>\u003c/p>\n\u003cp>I don't think just because we open again, it's going to go back to “normal.” This society was never normal for a lot of people. It was never normal for communities of color, for LGBTQI communities, for folks who are undocumented.\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina, co-founder, Cafe Ohlone:\u003c/strong> We come from this community that's had disease imposed as a weapon and weaponized against our people in the past. When we shut down [Cafe Ohlone], we knew that we had to turn that moment into focused work for our community: making sure that our elders [had] enough food, that our grandparents had what they needed; that people knew to prepare before grocery stores would be entirely swarmed; that we were able to find ways to provide culture to our community, even if it meant digitally; finding ways to share language, [and] spend this extent of time really searching through those old archives about ways that our community has historically responded to epidemics.\u003c/p>\n\u003cfigure id=\"attachment_137275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137275\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png\" alt=\"\" width=\"800\" height=\"484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-160x97.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-768x464.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-1020x617.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vincent Medina and Louis Trevino have convened with Cafe Ohlone staff digitally while focusing their attention towards caring for elders in their community. \u003ccite>(Courtesy of Cafe Ohlone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our Tribe, the Muwekma Ohlone Tribe, was historically recognized by the American government, called the Verona Band Alameda County and based on the Pleasanton Rancheria, which was the sovereign piece of Indian land in Pleasanton. That's where my great grandmother was born. As a result of UC Berkeley in 1925 erroneously writing that our people were extinct, in 1927 an agent from the Bureau of Indian affairs struck our Tribe off the list of recognized tribes. Ever since then, our Tribe has been working to have that federal recognition restored. What this means [is] that we don't have a protected land base where we could be able to live together as a community. Nowadays, what we do is we negotiate relationships with park districts. We negotiated gathering permits with certain East Bay regional parks [and] we've been able to gather our foods there.\u003c/p>\n\u003cp>\u003cstrong>Louis Trevino, co-founder, Cafe Ohlone: \u003c/strong>The East Bay Park District and the Hayward Area Recreation District and other park districts in the area deciding to close trails and parks [where it is] difficult to social distance is a responsible thing to do, but it is also a way that the park districts are exercising the ability to lock the gates. [Doing so] excludes the most local indigenous people, Vincent's family here in the East Bay, the Muwekma Ohlone Tribe, from being able to go out into their ancestral places. It sheds light on the fact that even though today we have been able to negotiate leverage positive relationships with the East Bay park park district, that relationship still exists within a colonial framework.\u003c/p>\n\u003cp>[pullquote citation='Vincent Medina']'In this time of a slowdown, we can really dream and imagine.'[/pullquote]\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina: \u003c/strong>We want to make sure that we're continuing to do what we do, where we gather our foods with prayer and gratitude. We feed our community and we teach the public. But we also know that whatever we're going to do into the future, it's going to have to move slowly, carefully and cautiously. And Cafe Ohlone, it’s not going to look exactly like what it did before the shutdown where the cafe was so full that we would have to turn some people away for that time and invite them back. One of the potential outcomes of all of this could be this beautiful transformative time where a lot of those flaws that are having light shed on them can be corrected and fixed. In this time of a slowdown, we can really dream and imagine right now as we're, as we're all stuck inside. We know that our wisdom as Ohlone people and the wisdom that our elders carry and teach is more needed right now than ever. It has the ability to teach us that there's a better way forward that can transform the faltering society that we're living in, into something that's much more meaningful and richer.\u003c/p>\n\u003ch3>Finding Solutions and Leveraging Momentum\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley: \u003c/strong>Sometimes what you see within pandemics is that you can be more flexible and creative in thinking about recovery. Advocates have been working for half a decade to get people to be able to buy groceries online with food stamps, and it happened in a snap. I'm hoping [we keep] the flexibility and adaptability of some of these federal and state programs.\u003c/p>\n\u003cp>I'm hoping there's a greater appreciation or direct relationships with people who feed you, from restaurant owners to farmers to artisans folks to your grocer. People are asking themselves, \"If our industrial food system fails, what can I get locally to help me meet this need?\" [The answer] is built on relationships.\u003c/p>\n\u003cp>A lot of our local restaurants, farmers markets and grocers have rather been extremely adaptive. That’s really powerful and I hope they're able to sustain that model and so we'd have more community, neighborhood-based feeding models. Even from aunty who lives in one housing development making plates for everybody and delivering it door to door with plates wrapped in aluminum foil. That needs to be maintained. The industry itself is stepping up and being adaptive, but there's individual people who have stepped up to feed their neighborhood, and often for free.\u003c/p>\n\u003cp>\u003cstrong>Mourad Lahlou: \u003c/strong>The majority of the work we've been doing with [Bay Area Hospitality Coalition] is to help the community and our fellow industry people. But at the same time, it's been good for us because we are talking to each other. It's a therapeutic session every day where we cry one day, we yell one day, we laugh one day. We're supportive of each other and it's been really wonderful. I've never been closer to my chef or hospitality community as much as I am right now. One of the ideas that I had was to ask the federal or state government to compensate us if we're mandated to open at half capacity. To compensate the other half so that we are able to pay people what we're supposed to pay them. We are able to pay our rents without being harassed. We are able to pay our purveyors, our farmers without asking them to wait 30 days or 60 days before they get a check.\u003c/p>\n\u003cfigure id=\"attachment_137273\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137273\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg\" alt=\"Restaurant Opportunity Center's Maria Moreno is working towards safety nets for undocumented workers in the restaurant industry. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant Opportunity Center's Maria Moreno insists service work in the restaurant industry be treated as a career. \u003ccite>(Courtesy of Maria Moreno)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Maria Moreno: \u003c/strong>Right now we're working on a “right to return” policy to ensure that workers who were already hired by restaurants all over the Bay Area actually have a place to come back to. And not just in restaurants, but all kinds of jobs. The policy requires [businesses] to rehire laid-off workers before hiring other people. If they only need 50% of the staff that they had before, that's okay. They just have to bring back laid-off workers who have worked there the longest and in qualifications that they need until they have as many workers as they need. It's not asking businesses to take on more than they can handle.\u003c/p>\n\u003ch3>Personal and Corporate Accountability\u003c/h3>\n\u003cp>\u003cstrong>Jocelyn Jackson, co-founder of People’s Kitchen Collective:\u003c/strong> People want to say “You have my thoughts and prayers,” or there's the feeling of wanting to do the hero worship [of] the folks that are on the frontline. I appreciate the intention of that, but what doesn't happen at that celebration of their sacrifice is acknowledging that the people deeply impacted by these capitalists or profit-driven decisions are being put in harm's way. It doesn't matter if we call them heroes if they can't also be supported in their humanity. And that means having the pay that respects the value of who they are, the safety equipment that they need, the healthcare that they need, the housing. To have the visibility that's required for our economy to totally, absolutely shift forevermore away from something that invisibilizes and dehumanizes them. Folks that are getting the support like the medical community, they deserve it, absolutely they do—but are food workers getting that same support? Are they getting the offers of free meals for a year? Are they being offered hotel rooms so they can quarantine so they don't put their families at risk? No, because the disposable nature of the food community is so entrenched in the habits of this industry.\u003c/p>\n\u003cp>[pullquote citation='Jocelyn Jackson']' It doesn't matter if we call them heroes if they can't also be supported in their humanity.'[/pullquote]\u003c/p>\n\u003cp>Accountability is often achieved through watchdog groups—people taking the initiative and the personal responsibility to hold corporations accountable for their actions. There needs to be a new wave of that in the activist world. It's not simply mutual aid. It's not just the activism of protest. It's not an easy task. [But] it's essential because we're using this phrase “essential workers,” and it feels like a misnomer because of the treatment that they're experiencing. The essential quality is their humanity and for that to be lifted up and for that to be amplified is one of the biggest parts of re-shaping the food community so that it is supportive of everyone at every level and not filled with the dynamics of disposability.\u003c/p>\n\u003cfigure id=\"attachment_137274\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg\" alt=\"\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">People's Kitchen Collective founders Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson have spent the past 10 years imagining and working towards more equitable food systems. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sita Kuratomi Bhaumik, co-founder, People’s Kitchen Collective: \u003c/strong>We don't want this to return to the way things were, and it can’t. [People’s Kitchen Collective] is always in a state of change, but I think that in times of crisis, we are more ourselves and the problems bubble up in neon in a way that they demand more of our attention. As we make decisions about how it is that we feed ourselves and each other, one of the biggest challenges for me in this pandemic is the ways we are used to supporting our community could also be harmful in terms of gathering in large numbers. We're planning for future events including Life is Living and looking to distribute food instead of gathering together.\u003c/p>\n\u003cp>I have both hope and disillusionment around [the future]. I do think that this moment is about the alienation of labor laid bare and what that means for restoring our whole selves as people. [I] think about this question that a former student of mine, Marianna Martinez, asked me: “What are our jobs outside of capitalism?” What are we really meant to be doing? Are we meant to be caring for an elder in our family? Are we meant to be a writer? Are we meant to help people start gardens? How can more of our lives be taken up with the activities where we are the brightest? I would ask that if you are a person who is waiting for things to go back to normal, to think about all of the people for whom that is not true.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It's about asking those questions and they're difficult to reckon with in the face of so much real loss and real fear. It is so important to think about our collective survival in a way that truly supports, not just any one person, but how we can get there together because that's the only way we're going to get there.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Before the COVID-19 pandemic, the Bay Area \u003cspan class=\"c-mrkdwn__highlight\">food\u003c/span> industry was in a quiet but persistent crisis. The majority of \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> workers earned far below a living wage for the region, even for jobs with tips factored in. Steadily rising residential and commercial rents meant that \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> owners swallowed slim margins as an industry standard that would outlive their ambitions. Farmworkers across the state toiled from dusk until dawn with no employer or government safety nets to count on.\u003c/p>\n\u003cp>Then the pandemic hit and “everything changed,” said Mourad Lahlou, the chef and owner of Mourad and Aziza in San Francisco. “It shattered what was solid, and it exposed what was weak.”\u003c/p>\n\u003cp>From farms to restaurants and workers, there’s a lot of uncertainty that hangs over food systems and its fragile infrastructure. Amidst the crisis, is there potential to rebuild a more equitable food industry? What solutions could address the flaws that predate the pandemic? These are the questions we asked seven Bay Area food figures who are grappling with long-lived issues magnified by a new reality.\u003c/p>\n\u003ch3>The Restaurant Dilemma\u003c/h3>\n\u003cp>\u003cstrong>Mourad Lahlou, chef and owner of Mourad and Aziza\u003cem>: \u003c/em>\u003c/strong>The problem is not so much when we're going to be able to open our restaurants again. What's going to happen is they're going to let us open at half capacity. People are going to be freaked out about sitting around other people. We're going to start taking temperatures of people who come in. We're going to start wearing gloves and masks and have disposable menus as if we were a business that had a big margin where we can afford to do these things. Our rent is going to be the same. The insurance companies are going to charge the same premiums. Minimum wage is still the same. It's incomprehensible to even think that anybody is going to survive this.\u003c/p>\n\u003cp>If we don't really address these issues now in a very forceful way, I truly believe that the impact of this is going to last way beyond the vaccine or the eradication of this pandemic. That's what keeps me up at night. It’s so scary to me that only the big corporations are going to have the means and the possibility to open restaurants whenever they want, wherever they want. That desire for people to share their culture wherever they're coming from, I'm afraid that's going to go away and the diversity [of the industry] is going to be damaged.\u003c/p>\n\u003cfigure id=\"attachment_137277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137277\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg\" alt=\"Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \u003ccite>(Jude Rywelski )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were almost immoral conditions for people to be able to survive in cities like San Francisco where people could not even afford to live in the places they work. We, as a public and as operators, talked about it quite a bit, but we were never able to turn the corner on it. In return, we were squeezing everybody from the farmer to staff.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Emiliana Puyana, Program Manager, La Cocina:\u003c/strong> What we've overwhelmingly seen at La Cocina is a reduction in sales and revenue, anywhere from 80% all the way up to 100%. The food industry is incredibly difficult. It's a business with such slim profit margins where seven to 10 percent is an industry standard. Commercial real estate in this town is untenable. That piece of the puzzle has played a big role in this effort to survive the crisis. The vast majority of businesses that cannot reach some sort of full rent abatement or meaningful rent negotiations with their landlords — it will be impossible [for them] to reopen. And that's not taking into account other outstanding loans that businesses might have, rehiring so many employees and restocking your kitchens. For some folks, reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.\u003c/p>\n\u003cp>It's a really difficult time, a time that puts a lot of people's livelihoods at risk. Not just the restaurant owners, but everybody that's employed within this industry. But it also allows this industry a chance to reassess and build a system that takes more factors into account. Not all restaurants are built the same. What a small mom-and-pop shop in the Mission needs might look very different than what a small mom-and-pop shop in [San Francisco's] Chinatown needs. It's not until we start really working together with the support of folks who can bring about change and fight on our behalf that we'll see the outcome we need.\u003c/p>\n\u003cfigure id=\"attachment_137278\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137278\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png\" alt=\"Incubator La Cocina's is offering multi-meal food boxes to offset the severe fall in revenue its businesses have experienced.\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-160x114.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-768x545.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-1020x724.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung.png 1491w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Incubator La Cocina offers food boxes from its businesses to offset their revenue losses. \u003ccite>(Gene X Hwang / Orange Photography )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are very fortunate to not have a \u003ca href=\"https://time.com/5404475/history-tipping-american-restaurants-civil-war/\" target=\"_blank\" rel=\"noopener noreferrer\">tipped minimum wage\u003c/a> here in the state of California. But at the same time, the vast majority of our employees in the food industry are not [getting] a living wage [and] restaurant owners are unable to bear any more weight on that front. I don't know what the answer is there, but it seems like we need to ensure that we have affordable housing and more of it so that we can keep folks wanting to work in this industry in our area, which was already a huge problem before this crisis hit. Will there be anybody willing to work for $15 an hour or $16 an hour, when they're going to need to be on a crowded train coming into cities to work from wherever they live in order to be able to afford housing?\u003c/p>\n\u003cp>\u003cstrong>Maria Moreno, Community Organizer, Restaurant Opportunities Center\u003c/strong>: I feel really privileged and honored to be doing this work during this time. I feel like now more than ever an organization like ours has proved to be essential for workers. [We’re] getting funds out to people, answering people's critical questions [so they can] receive benefits for those who have benefits, advocating for those who don't receive any benefits, and uplifting the voice of workers from all sectors and from all socioeconomic backgrounds. It has felt really purposeful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "'This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career?'",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career? It is for so many. So why don't we treat it like that? I want an industry where we're considered a real professional career. We can send that message by providing paid sick time for everyone, [by] providing health benefits, by providing ways for people to save their money in the same way that other companies allow you to [make] investments.\u003c/p>\n\u003ch3>Inequities that Predate the Pandemic\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley, Director of San Francisco's Office of Racial Equity: \u003c/strong>\u003c/p>\n\u003cp>There was a disaster before the pandemic. Public health emergencies exploit existing systemic inequalities across the board. Prior to the pandemic, one in four San Franciscans, that's over 200,000 people, were experiencing food insecurity. And now, [that] number has likely skyrocketed. We have existing food insecurity, we have people who are laid off and becoming newly food insecure. We have the particulars of the pandemics that make it hard to access food: transportation, the need to socially distance, the need to wear face covering, limitation on store hours and the impact that COVID-19 continues up the chain for our farmers, for our producers. In the Bay Area, we are surrounded by so much wealth. For us to be tackling such a baseline need and how much it has expanded is really intense.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>I don't think just because we open again, it's going to go back to “normal.” This society was never normal for a lot of people. It was never normal for communities of color, for LGBTQI communities, for folks who are undocumented.\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina, co-founder, Cafe Ohlone:\u003c/strong> We come from this community that's had disease imposed as a weapon and weaponized against our people in the past. When we shut down [Cafe Ohlone], we knew that we had to turn that moment into focused work for our community: making sure that our elders [had] enough food, that our grandparents had what they needed; that people knew to prepare before grocery stores would be entirely swarmed; that we were able to find ways to provide culture to our community, even if it meant digitally; finding ways to share language, [and] spend this extent of time really searching through those old archives about ways that our community has historically responded to epidemics.\u003c/p>\n\u003cfigure id=\"attachment_137275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137275\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png\" alt=\"\" width=\"800\" height=\"484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-160x97.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-768x464.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-1020x617.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vincent Medina and Louis Trevino have convened with Cafe Ohlone staff digitally while focusing their attention towards caring for elders in their community. \u003ccite>(Courtesy of Cafe Ohlone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our Tribe, the Muwekma Ohlone Tribe, was historically recognized by the American government, called the Verona Band Alameda County and based on the Pleasanton Rancheria, which was the sovereign piece of Indian land in Pleasanton. That's where my great grandmother was born. As a result of UC Berkeley in 1925 erroneously writing that our people were extinct, in 1927 an agent from the Bureau of Indian affairs struck our Tribe off the list of recognized tribes. Ever since then, our Tribe has been working to have that federal recognition restored. What this means [is] that we don't have a protected land base where we could be able to live together as a community. Nowadays, what we do is we negotiate relationships with park districts. We negotiated gathering permits with certain East Bay regional parks [and] we've been able to gather our foods there.\u003c/p>\n\u003cp>\u003cstrong>Louis Trevino, co-founder, Cafe Ohlone: \u003c/strong>The East Bay Park District and the Hayward Area Recreation District and other park districts in the area deciding to close trails and parks [where it is] difficult to social distance is a responsible thing to do, but it is also a way that the park districts are exercising the ability to lock the gates. [Doing so] excludes the most local indigenous people, Vincent's family here in the East Bay, the Muwekma Ohlone Tribe, from being able to go out into their ancestral places. It sheds light on the fact that even though today we have been able to negotiate leverage positive relationships with the East Bay park park district, that relationship still exists within a colonial framework.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina: \u003c/strong>We want to make sure that we're continuing to do what we do, where we gather our foods with prayer and gratitude. We feed our community and we teach the public. But we also know that whatever we're going to do into the future, it's going to have to move slowly, carefully and cautiously. And Cafe Ohlone, it’s not going to look exactly like what it did before the shutdown where the cafe was so full that we would have to turn some people away for that time and invite them back. One of the potential outcomes of all of this could be this beautiful transformative time where a lot of those flaws that are having light shed on them can be corrected and fixed. In this time of a slowdown, we can really dream and imagine right now as we're, as we're all stuck inside. We know that our wisdom as Ohlone people and the wisdom that our elders carry and teach is more needed right now than ever. It has the ability to teach us that there's a better way forward that can transform the faltering society that we're living in, into something that's much more meaningful and richer.\u003c/p>\n\u003ch3>Finding Solutions and Leveraging Momentum\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley: \u003c/strong>Sometimes what you see within pandemics is that you can be more flexible and creative in thinking about recovery. Advocates have been working for half a decade to get people to be able to buy groceries online with food stamps, and it happened in a snap. I'm hoping [we keep] the flexibility and adaptability of some of these federal and state programs.\u003c/p>\n\u003cp>I'm hoping there's a greater appreciation or direct relationships with people who feed you, from restaurant owners to farmers to artisans folks to your grocer. People are asking themselves, \"If our industrial food system fails, what can I get locally to help me meet this need?\" [The answer] is built on relationships.\u003c/p>\n\u003cp>A lot of our local restaurants, farmers markets and grocers have rather been extremely adaptive. That’s really powerful and I hope they're able to sustain that model and so we'd have more community, neighborhood-based feeding models. Even from aunty who lives in one housing development making plates for everybody and delivering it door to door with plates wrapped in aluminum foil. That needs to be maintained. The industry itself is stepping up and being adaptive, but there's individual people who have stepped up to feed their neighborhood, and often for free.\u003c/p>\n\u003cp>\u003cstrong>Mourad Lahlou: \u003c/strong>The majority of the work we've been doing with [Bay Area Hospitality Coalition] is to help the community and our fellow industry people. But at the same time, it's been good for us because we are talking to each other. It's a therapeutic session every day where we cry one day, we yell one day, we laugh one day. We're supportive of each other and it's been really wonderful. I've never been closer to my chef or hospitality community as much as I am right now. One of the ideas that I had was to ask the federal or state government to compensate us if we're mandated to open at half capacity. To compensate the other half so that we are able to pay people what we're supposed to pay them. We are able to pay our rents without being harassed. We are able to pay our purveyors, our farmers without asking them to wait 30 days or 60 days before they get a check.\u003c/p>\n\u003cfigure id=\"attachment_137273\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137273\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg\" alt=\"Restaurant Opportunity Center's Maria Moreno is working towards safety nets for undocumented workers in the restaurant industry. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant Opportunity Center's Maria Moreno insists service work in the restaurant industry be treated as a career. \u003ccite>(Courtesy of Maria Moreno)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Maria Moreno: \u003c/strong>Right now we're working on a “right to return” policy to ensure that workers who were already hired by restaurants all over the Bay Area actually have a place to come back to. And not just in restaurants, but all kinds of jobs. The policy requires [businesses] to rehire laid-off workers before hiring other people. If they only need 50% of the staff that they had before, that's okay. They just have to bring back laid-off workers who have worked there the longest and in qualifications that they need until they have as many workers as they need. It's not asking businesses to take on more than they can handle.\u003c/p>\n\u003ch3>Personal and Corporate Accountability\u003c/h3>\n\u003cp>\u003cstrong>Jocelyn Jackson, co-founder of People’s Kitchen Collective:\u003c/strong> People want to say “You have my thoughts and prayers,” or there's the feeling of wanting to do the hero worship [of] the folks that are on the frontline. I appreciate the intention of that, but what doesn't happen at that celebration of their sacrifice is acknowledging that the people deeply impacted by these capitalists or profit-driven decisions are being put in harm's way. It doesn't matter if we call them heroes if they can't also be supported in their humanity. And that means having the pay that respects the value of who they are, the safety equipment that they need, the healthcare that they need, the housing. To have the visibility that's required for our economy to totally, absolutely shift forevermore away from something that invisibilizes and dehumanizes them. Folks that are getting the support like the medical community, they deserve it, absolutely they do—but are food workers getting that same support? Are they getting the offers of free meals for a year? Are they being offered hotel rooms so they can quarantine so they don't put their families at risk? No, because the disposable nature of the food community is so entrenched in the habits of this industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Accountability is often achieved through watchdog groups—people taking the initiative and the personal responsibility to hold corporations accountable for their actions. There needs to be a new wave of that in the activist world. It's not simply mutual aid. It's not just the activism of protest. It's not an easy task. [But] it's essential because we're using this phrase “essential workers,” and it feels like a misnomer because of the treatment that they're experiencing. The essential quality is their humanity and for that to be lifted up and for that to be amplified is one of the biggest parts of re-shaping the food community so that it is supportive of everyone at every level and not filled with the dynamics of disposability.\u003c/p>\n\u003cfigure id=\"attachment_137274\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg\" alt=\"\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">People's Kitchen Collective founders Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson have spent the past 10 years imagining and working towards more equitable food systems. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sita Kuratomi Bhaumik, co-founder, People’s Kitchen Collective: \u003c/strong>We don't want this to return to the way things were, and it can’t. [People’s Kitchen Collective] is always in a state of change, but I think that in times of crisis, we are more ourselves and the problems bubble up in neon in a way that they demand more of our attention. As we make decisions about how it is that we feed ourselves and each other, one of the biggest challenges for me in this pandemic is the ways we are used to supporting our community could also be harmful in terms of gathering in large numbers. We're planning for future events including Life is Living and looking to distribute food instead of gathering together.\u003c/p>\n\u003cp>I have both hope and disillusionment around [the future]. I do think that this moment is about the alienation of labor laid bare and what that means for restoring our whole selves as people. [I] think about this question that a former student of mine, Marianna Martinez, asked me: “What are our jobs outside of capitalism?” What are we really meant to be doing? Are we meant to be caring for an elder in our family? Are we meant to be a writer? Are we meant to help people start gardens? How can more of our lives be taken up with the activities where we are the brightest? I would ask that if you are a person who is waiting for things to go back to normal, to think about all of the people for whom that is not true.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's about asking those questions and they're difficult to reckon with in the face of so much real loss and real fear. It is so important to think about our collective survival in a way that truly supports, not just any one person, but how we can get there together because that's the only way we're going to get there.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Treasure Island Has a Food Access Problem",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Treasure Island residents have long felt the burdens of isolation from nearby San Francisco when it comes to food access. In late May, the formal naval base’s residents had a brief stint with UberEats when the delivery service included their neighborhood in its radius for the first time. Just a few weeks later, the company sent out an email explaining that they would no longer serve Treasure Island customers citing Mayor London Breed’s order capping restaurant fees at 15% as a burden on their operational costs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with Island Cove Market, Treasure Island’s sole grocery store, a food pantry operated by non-profit organization \u003c/span>\u003ca href=\"https://www.onetreasureisland.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">One Treasure Island\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, remains the primary source of food for residents during shelter-in-place. Started in 2000 as part of a network of pantries supplied by San Francisco-Marin Food Bank, the food bank has seen a surge in demand since the pandemic. According to the One Treasure Island’s Executive Director Sherry Williams, the pantry is serving almost 200 households a week, up from the 85 they typically serve. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137241\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-800x378.jpg\" alt=\"man poses in front of a rainbow\" width=\"800\" height=\"378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-800x378.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-768x363.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-1020x482.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">One Treasure Island staff member Alex Francois poses in front of a rainbow. \u003ccite>(Courtesy of One Treasure Island)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In addition to geographic isolation, there is an economic disparity for Treasure Island’s 2,300 or so residents as more than half live under the poverty line. “For me, it helped a lot,” said former Treasure Island resident Vu Pham who made use of the food pantry while also serving there as a volunteer. “I saw a lot of community faces. They’re very friendly. They’re happy and grateful.” Pham who’s continuing to volunteer at the pantry recently moved to a different neighborhood in San Francisco and cited Island Cove Market as being an expensive option for him.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the biggest gap in food access for residents remains access to prepared foods. “For prepared food, especially right now, there’s only one place,” explained Amanda Scharpf who lives on the island and manages the food pantry. “It’s a little bit of a higher price point than maybe some of the quick-stop places you might find in the city,” she said adding that the limited hours also make it so that there is a small window of time where one can purchase warm, prepared meals. “The delivery services, [none] would come out here to Treasure Island,” Scharpf said, noting that recently DoorDash has begun deliveries. “Residents have been fighting for some changes in that.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">District 6 Supervisor Matt Haney who represents Treasure Island has expressed outrage over Uber’s refusal to deliver to the island calling the company’s actions “despicable” and retaliatory against Mayor Breed’s fee caps.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://twitter.com/MattHaneySF/status/1253801862240714753\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, One Treasure Island is meeting the demands of resident’s access to fresh produce and other food items through the pantry and a free meal program for students that is expected to extend into summer. The organization is also looking to expand its offerings and is surveying residents on their food needs with an emphasis on prepared foods. \u003c/span>\u003c/p>\n\n",
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"excerpt": "After being left out of delivery service by UberEats during the coronavirus outbreak, one pantry tries to feed its residents.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Treasure Island residents have long felt the burdens of isolation from nearby San Francisco when it comes to food access. In late May, the formal naval base’s residents had a brief stint with UberEats when the delivery service included their neighborhood in its radius for the first time. Just a few weeks later, the company sent out an email explaining that they would no longer serve Treasure Island customers citing Mayor London Breed’s order capping restaurant fees at 15% as a burden on their operational costs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with Island Cove Market, Treasure Island’s sole grocery store, a food pantry operated by non-profit organization \u003c/span>\u003ca href=\"https://www.onetreasureisland.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">One Treasure Island\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, remains the primary source of food for residents during shelter-in-place. Started in 2000 as part of a network of pantries supplied by San Francisco-Marin Food Bank, the food bank has seen a surge in demand since the pandemic. According to the One Treasure Island’s Executive Director Sherry Williams, the pantry is serving almost 200 households a week, up from the 85 they typically serve. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137241\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-800x378.jpg\" alt=\"man poses in front of a rainbow\" width=\"800\" height=\"378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-800x378.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-768x363.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex-1020x482.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Ship-Shape-Rainbow-with-Alex.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">One Treasure Island staff member Alex Francois poses in front of a rainbow. \u003ccite>(Courtesy of One Treasure Island)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In addition to geographic isolation, there is an economic disparity for Treasure Island’s 2,300 or so residents as more than half live under the poverty line. “For me, it helped a lot,” said former Treasure Island resident Vu Pham who made use of the food pantry while also serving there as a volunteer. “I saw a lot of community faces. They’re very friendly. They’re happy and grateful.” Pham who’s continuing to volunteer at the pantry recently moved to a different neighborhood in San Francisco and cited Island Cove Market as being an expensive option for him.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the biggest gap in food access for residents remains access to prepared foods. “For prepared food, especially right now, there’s only one place,” explained Amanda Scharpf who lives on the island and manages the food pantry. “It’s a little bit of a higher price point than maybe some of the quick-stop places you might find in the city,” she said adding that the limited hours also make it so that there is a small window of time where one can purchase warm, prepared meals. “The delivery services, [none] would come out here to Treasure Island,” Scharpf said, noting that recently DoorDash has begun deliveries. “Residents have been fighting for some changes in that.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">District 6 Supervisor Matt Haney who represents Treasure Island has expressed outrage over Uber’s refusal to deliver to the island calling the company’s actions “despicable” and retaliatory against Mayor Breed’s fee caps.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, One Treasure Island is meeting the demands of resident’s access to fresh produce and other food items through the pantry and a free meal program for students that is expected to extend into summer. The organization is also looking to expand its offerings and is surveying residents on their food needs with an emphasis on prepared foods. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
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