Volunteers Most Needed to Feed the Hungry After the Holiday Season
Curry Without Worry: Soul-Pleasing Food for the Hungry and the Curious
Urban Farming: Getting Dirty, Eating Local
Down and Dirty: Digging MyFarm
Something is Rotten in the State of the Nation
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Add on the rolling blackouts by PG&E that have affected residents and food businesses all over Northern California, and food preparedness becomes an even more abstract concept. (If you’re wondering how to prepare for a power outage and what is safe to eat during one, find our guide \u003c/span>\u003ca href=\"https://www.kqed.org/science/1948844/how-safe-to-eat-is-the-food-in-your-fridge-during-a-power-outage\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, organizations like \u003c/span>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, renowned chef José Andres’s “first food-responder” non-profit, are on the ground and in action in the North Bay feeding evacuees and first responders. Yesterday at the Sonoma Fairgrounds, chef Tyler Florence and volunteers from World Central Kitchen served up 6,000 meals. \u003c/span>\u003c/p>\n\u003cp>https://twitter.com/chefjoseandres/status/1188895557751889920\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other groups are focusing their relief efforts on addressing marginalized communities who face increased risk in these moments including \u003c/span>\u003ca href=\"https://nc707.org/\">\u003cspan style=\"font-weight: 400\">Nuestra Comunidad\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an organization that builds resiliency through bilingual disaster preparedness, and \u003c/span>\u003ca href=\"https://www.corazonhealdsburg.org/unityfund\">\u003cspan style=\"font-weight: 400\">Corazón Healdsburg\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which aims to bridge the economic gap across racial lines in Northern California. Sonoma County-based \u003c/span>\u003ca href=\"http://undocufund.org/\">\u003cspan style=\"font-weight: 400\">UndocuFund\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is also on the ground providing relief for undocumented folks affected by the fire. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a list of other organizations in Sonoma Country providing fire relief as well as accepting donations and volunteer help:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting \u003c/span>\u003ca href=\"https://donate.wck.org/give/236738/#!/donation/checkout\">\u003cspan style=\"font-weight: 400\">donations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as well as volunteers who can sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://refb.org/\">\u003cspan style=\"font-weight: 400\">Redwood Empire Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting donations at \u003c/span>\u003ca href=\"https://refb.org/redwood-empire-food-bank-kincade-fire-update-monday-october-28-2019/\">\u003cspan style=\"font-weight: 400\">several locations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> throughout Sonoma Country and is providing food at shelters in the area.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://napa.networkofcare.org/ph/services/agency.aspx?pid=CommunityActionofNapaValleyNapaValleyFoodBank_1038_11_0\">\u003cspan style=\"font-weight: 400\">Napa Valley Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> has outposts throughout Napa county including in Napa, Lake Berryessa, St. Helena and Calistoga.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sonomafamilymeal.org/\">\u003cspan style=\"font-weight: 400\">Sonoma Family Meal\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has worked with chefs, farms and restaurants to serve meals to families affected by fires since 2017. You can donate for Kincade fire relief \u003c/span>\u003ca href=\"https://www.gofundme.com/f/SonomaFamilyMeal?pc=fb_co_campmgmt_w&rcid=r01-157222190586-a3eb4b987997445b\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cvnl.org/volunteerism/disaster-services/\">\u003cspan style=\"font-weight: 400\">Volunteer Center of Sonoma\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting volunteers through their online portal. If you have specialized skills such as food handling or CERT, you can sign up for their disaster response team \u003c/span>\u003ca href=\"https://forms.zohopublic.com/virtualoffice11888/form/DisasterResponse2019/formperma/B1PhqADA_da9FI1WHvNotOaIhdQEGxlMfVe6KTT70xw\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?funit_id=1652\">Community Foundation Sonoma County Resilience Fund\u003c/a> is a long-term fund first started in 2017 that you can donate to. It is a source of long-term aid for Sonoma County.\u003c/li>\n\u003cli>United Way of the Wine Country's \u003ca href=\"https://www.unitedwaywinecountry.org/servlet/eAndar.article/4/United-Way-of-the-Wine-Country\">Kincade Fire Emergency Relief & Recovery Fund\u003c/a> is accepting donations to help with the relief and recovery efforts for those affected by the fire.\u003c/li>\n\u003cli>\u003ca href=\"https://cfilc.org/\">California Foundation for Independent Living Centers\u003c/a>'s Richard Devylder Fund, named after the disability rights activist, supports those who lost critical mobility and accessibility devices devices in the fires. You can specify your donation in the drop down menu \u003ca href=\"https://cfilc.org/donate/\">here\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>This list is by no means exhaustive\u003c/strong> and we encourage you to share information about volunteering and donation opportunities with us on \u003c/span>\u003ca href=\"https://twitter.com/KQEDcheckplease\">\u003cspan style=\"font-weight: 400\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">\u003cspan style=\"font-weight: 400\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Fire relief organizations are on the ground providing shelter and food for evacuees during the Kincade fire.","status":"publish","parent":0,"modified":1572386999,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":545},"headData":{"title":"How You Can Help Kincade Fire Relief Efforts | KQED","description":"Fire relief organizations are on the ground providing shelter and food for evacuees during the Kincade fire.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How You Can Help Kincade Fire Relief Efforts","datePublished":"2019-10-28T22:42:40.000Z","dateModified":"2019-10-29T22:09:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135217 https://ww2.kqed.org/bayareabites/?p=135217","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/28/how-you-can-help-kincade-fire-relief-efforts/","disqusTitle":"How You Can Help Kincade Fire Relief Efforts","path":"/bayareabites/135217/how-you-can-help-kincade-fire-relief-efforts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">This week, as the \u003c/span>\u003ca href=\"https://www.kqed.org/news/11782314/what-you-need-to-know-sonoma-countys-kincade-fire\">\u003cspan style=\"font-weight: 400\">Kincade Fire\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> rages on prompting more evacuations and preemptive power outages to prevent further fires, fire relief organizations are on the ground providing shelter and food for evacuees. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"science_1941376,news_11622575","label":"What we learned from past fires "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three days worth of non-perishable food and water is a line item commonly seen on evacuation packing lists but most residents of this fire-stricken and earthquake-prone state can’t quite quantify what that looks like. Add on the rolling blackouts by PG&E that have affected residents and food businesses all over Northern California, and food preparedness becomes an even more abstract concept. (If you’re wondering how to prepare for a power outage and what is safe to eat during one, find our guide \u003c/span>\u003ca href=\"https://www.kqed.org/science/1948844/how-safe-to-eat-is-the-food-in-your-fridge-during-a-power-outage\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, organizations like \u003c/span>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, renowned chef José Andres’s “first food-responder” non-profit, are on the ground and in action in the North Bay feeding evacuees and first responders. Yesterday at the Sonoma Fairgrounds, chef Tyler Florence and volunteers from World Central Kitchen served up 6,000 meals. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1188895557751889920"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other groups are focusing their relief efforts on addressing marginalized communities who face increased risk in these moments including \u003c/span>\u003ca href=\"https://nc707.org/\">\u003cspan style=\"font-weight: 400\">Nuestra Comunidad\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an organization that builds resiliency through bilingual disaster preparedness, and \u003c/span>\u003ca href=\"https://www.corazonhealdsburg.org/unityfund\">\u003cspan style=\"font-weight: 400\">Corazón Healdsburg\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which aims to bridge the economic gap across racial lines in Northern California. Sonoma County-based \u003c/span>\u003ca href=\"http://undocufund.org/\">\u003cspan style=\"font-weight: 400\">UndocuFund\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is also on the ground providing relief for undocumented folks affected by the fire. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a list of other organizations in Sonoma Country providing fire relief as well as accepting donations and volunteer help:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting \u003c/span>\u003ca href=\"https://donate.wck.org/give/236738/#!/donation/checkout\">\u003cspan style=\"font-weight: 400\">donations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as well as volunteers who can sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://refb.org/\">\u003cspan style=\"font-weight: 400\">Redwood Empire Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting donations at \u003c/span>\u003ca href=\"https://refb.org/redwood-empire-food-bank-kincade-fire-update-monday-october-28-2019/\">\u003cspan style=\"font-weight: 400\">several locations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> throughout Sonoma Country and is providing food at shelters in the area.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://napa.networkofcare.org/ph/services/agency.aspx?pid=CommunityActionofNapaValleyNapaValleyFoodBank_1038_11_0\">\u003cspan style=\"font-weight: 400\">Napa Valley Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> has outposts throughout Napa county including in Napa, Lake Berryessa, St. Helena and Calistoga.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sonomafamilymeal.org/\">\u003cspan style=\"font-weight: 400\">Sonoma Family Meal\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has worked with chefs, farms and restaurants to serve meals to families affected by fires since 2017. You can donate for Kincade fire relief \u003c/span>\u003ca href=\"https://www.gofundme.com/f/SonomaFamilyMeal?pc=fb_co_campmgmt_w&rcid=r01-157222190586-a3eb4b987997445b\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cvnl.org/volunteerism/disaster-services/\">\u003cspan style=\"font-weight: 400\">Volunteer Center of Sonoma\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting volunteers through their online portal. If you have specialized skills such as food handling or CERT, you can sign up for their disaster response team \u003c/span>\u003ca href=\"https://forms.zohopublic.com/virtualoffice11888/form/DisasterResponse2019/formperma/B1PhqADA_da9FI1WHvNotOaIhdQEGxlMfVe6KTT70xw\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?funit_id=1652\">Community Foundation Sonoma County Resilience Fund\u003c/a> is a long-term fund first started in 2017 that you can donate to. It is a source of long-term aid for Sonoma County.\u003c/li>\n\u003cli>United Way of the Wine Country's \u003ca href=\"https://www.unitedwaywinecountry.org/servlet/eAndar.article/4/United-Way-of-the-Wine-Country\">Kincade Fire Emergency Relief & Recovery Fund\u003c/a> is accepting donations to help with the relief and recovery efforts for those affected by the fire.\u003c/li>\n\u003cli>\u003ca href=\"https://cfilc.org/\">California Foundation for Independent Living Centers\u003c/a>'s Richard Devylder Fund, named after the disability rights activist, supports those who lost critical mobility and accessibility devices devices in the fires. You can specify your donation in the drop down menu \u003ca href=\"https://cfilc.org/donate/\">here\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>This list is by no means exhaustive\u003c/strong> and we encourage you to share information about volunteering and donation opportunities with us on \u003c/span>\u003ca href=\"https://twitter.com/KQEDcheckplease\">\u003cspan style=\"font-weight: 400\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">\u003cspan style=\"font-weight: 400\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135217/how-you-can-help-kincade-fire-relief-efforts","authors":["11625"],"categories":["bayareabites_3032","bayareabites_10028","bayareabites_15155"],"tags":["bayareabites_9710","bayareabites_16481","bayareabites_14869","bayareabites_1336"],"featImg":"bayareabites_135233","label":"bayareabites"},"bayareabites_76317":{"type":"posts","id":"bayareabites_76317","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76317","score":null,"sort":[1389460731000]},"guestAuthors":[],"slug":"volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season","title":"Volunteers Most Needed to Feed the Hungry After the Holiday Season","publishDate":1389460731,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76319\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\" alt=\"155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>There's a pretty good chance you volunteered over the holidays. Maybe you collected or donated presents for low-income kids. Maybe you visited shut-ins, running errands and delivering medications. Or, maybe you helped serve meals at a soup kitchen or dining hall. Whatever it was, you'd be one of thousands of people for whom the holiday spirit means giving back in any way they can.\u003c/p>\n\u003cp>At \u003ca href=\"http://glide.org/\" target=\"_blank\">GLIDE\u003c/a> in the Tenderloin, 155 volunteers gathered on Christmas Eve to hand out over 3,000 prime rib meals. In fact, said co-Executive Director Kristen Yamamoto, volunteering at GLIDE is so popular during the holidays that once they open the volunteer schedule on Nov. 1 all the high-demand events (such as Thanksgiving) are typically filled by Nov. 5. \u003c/p>\n\u003cp>That influx of volunteers can be great for nonprofit organizations, food banks, and dining halls, but it's a double-edged sword.\u003c/p>\n\u003cp>\"It becomes, in some ways, a strain on our system,\" said Christine Paquette, the executive director of \u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">St. Vincent de Paul Society of Marin\u003c/a>. Not that they don't appreciate the help, she said.\u003c/p>\n\u003cp>With so many people wanting to get in the giving spirit, it can literally overwhelm volunteer coordinators -- some of whom are volunteers themselves -- and, sometimes, there's simply not enough spots for all the helping hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I was inundated with so many requests, I can't even place them all,\" said Eleanor Bonner, the volunteer manager for \u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">Loaves & Fishes of Contra Costa\u003c/a>. Some of them have to be encouraged to come volunteer later -- in January.\u003c/p>\n\u003cp>\"Then, Jan. 1 rolls around and we still have a lot of work to do,\" said Paquette.\u003c/p>\n\u003cp>After the holidays wrap up and the new year is rung in, the volunteer hordes disappear. But, the organizations keep serving up food.\u003c/p>\n\u003cfigure id=\"attachment_76320\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\" alt=\"Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"We serve three meals a day, 364 days a year,\" said Yamamoto.\u003c/p>\n\u003cp>GLIDE requires 80 volunteers a day to serve meals. Loaves & Fishes uses about 140 volunteers each week. Last year, St. Vincent had 2,200 volunteers working in its rotating winter shelters (which are just about to start again). \u003c/p>\n\u003cp>That need has left some places struggling. \"We're scrambling now,\" said Bonner. This week, to fill three of the five dining room locations and the central kitchen at Loaves & Fishes, she's been calling people that used to volunteer, doing outreach, and trying to find anyone to help serve lunch each day.\u003c/p>\n\u003cp>Sometimes, \"as operations manager, we just have to put on our aprons,\" said Edita Cruz, executive director of \u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">Martha's Kitchen\u003c/a> in San Jose. Martha's Kitchen hasn't experienced a big drop-off in the number of volunteers, primarily, she thinks, because they operate a drop-in volunteer policy with big groups regularly coming in. But, many organizations could use a little holiday giving spirit during the bleak January and February months.\u003c/p>\n\u003cfigure id=\"attachment_76318\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\" alt=\"In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\" width=\"640\" height=\"480\" class=\"size-full wp-image-76318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>The other problem is that some food banks are struggling to recover from a less than stellar holiday donation period. Most organizations get the majority of donations during the holiday months, in part because many people and companies choose to take advantage of year-end tax breaks on charitable contributions. But, this year, \u003ca href=\"http://ww2.kqed.org/news/2013/12/16/food-banks-down-homeless-cold\" target=\"_blank\">food banks around the Bay Area saw fewer donations than they expect and need during that time\u003c/a>. The cold affected the available crops and the recovering economy made many would-be donors think that the situation was not too dire.\u003c/p>\n\u003cp>But, in fact, there are as many people hungry and in need of food as ever. That has been particularly true, of late, with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" title=\"See How Food Stamp Cuts Are Hitting Across The U.S.\" target=\"_blank\">cuts in food stamps\u003c/a>. And, with federal assistance checks typically going out at the beginning of the month, many dining halls and food banks see increasing need as that money gets used up.\u003c/p>\n\u003cp>\"Our lines get longer every day of the month,\" said Yamamoto.\u003c/p>\n\u003cp>Below are a handful of dining halls and nonprofit organizations that (among other programs) work to feed the poor. They are all in need of volunteers throughout the year and particularly right now.\u003c/p>\n\u003cp>\"We always have room for more volunteers,\" said Paquette.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nGLIDE\u003cbr>\n\u003ca href=\"http://glide.org/\" target=\"_blank\">glide.org\u003c/a>\u003cbr>\n330 Ellis St., San Francisco\u003cbr>\n415-674-6000\u003cbr>\n\u003ca href=\"http://glide.org/page.aspx?pid=408\" target=\"_blank\">Learn how to volunteer with GLIDE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003cbr>\nLoaves & Fishes of Contra Costa\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">loavesandfishescc.org\u003c/a>\u003cbr>\n1985 Bonifacio St., Suite 100, Concord\u003cbr>\n925-687-6760\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/volunteers.html\" target=\"_blank\">Learn how to volunteer with Loaves & Fishes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003cbr>\nSt. Vincent de Paul Society of Marin\u003cbr>\n\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">vinnies.org\u003c/a>\u003cbr>\n820 B Street, San Rafael\u003cbr>\n415-454-3303\u003cbr>\n\u003ca href=\"http://www.vinnies.org/get-involved\" target=\"_blank\">Learn how to volunteer with St. Vincent\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003cbr>\nMartha's Kitchen\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">marthas-kitchen.org\u003c/a>\u003cbr>\n311 Willow Street, San Jose\u003cbr>\n408-293-6111\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer/\" target=\"_blank\">Learn how to volunteer with Martha's Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These is by no means an exhaustive list of all the dining halls, soup kitchens or food banks that can use help. Please feel free to add additional resources in the comments.\u003c/p>\n\n","blocks":[],"excerpt":"Soup kitchens, food banks and nonprofits are overrun with volunteers during the holidays. But, the real need comes Jan. 1 -- after the hordes disappear.","status":"publish","parent":0,"modified":1389889728,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":867},"headData":{"title":"Volunteers Most Needed to Feed the Hungry After the Holiday Season | KQED","description":"Soup kitchens, food banks and nonprofits are overrun with volunteers during the holidays. But, the real need comes Jan. 1 -- after the hordes disappear.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Volunteers Most Needed to Feed the Hungry After the Holiday Season","datePublished":"2014-01-11T17:18:51.000Z","dateModified":"2014-01-16T16:28:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"76317 http://blogs.kqed.org/bayareabites/?p=76317","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/11/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season/","disqusTitle":"Volunteers Most Needed to Feed the Hungry After the Holiday Season","path":"/bayareabites/76317/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76319\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\" alt=\"155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>There's a pretty good chance you volunteered over the holidays. Maybe you collected or donated presents for low-income kids. Maybe you visited shut-ins, running errands and delivering medications. Or, maybe you helped serve meals at a soup kitchen or dining hall. Whatever it was, you'd be one of thousands of people for whom the holiday spirit means giving back in any way they can.\u003c/p>\n\u003cp>At \u003ca href=\"http://glide.org/\" target=\"_blank\">GLIDE\u003c/a> in the Tenderloin, 155 volunteers gathered on Christmas Eve to hand out over 3,000 prime rib meals. In fact, said co-Executive Director Kristen Yamamoto, volunteering at GLIDE is so popular during the holidays that once they open the volunteer schedule on Nov. 1 all the high-demand events (such as Thanksgiving) are typically filled by Nov. 5. \u003c/p>\n\u003cp>That influx of volunteers can be great for nonprofit organizations, food banks, and dining halls, but it's a double-edged sword.\u003c/p>\n\u003cp>\"It becomes, in some ways, a strain on our system,\" said Christine Paquette, the executive director of \u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">St. Vincent de Paul Society of Marin\u003c/a>. Not that they don't appreciate the help, she said.\u003c/p>\n\u003cp>With so many people wanting to get in the giving spirit, it can literally overwhelm volunteer coordinators -- some of whom are volunteers themselves -- and, sometimes, there's simply not enough spots for all the helping hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I was inundated with so many requests, I can't even place them all,\" said Eleanor Bonner, the volunteer manager for \u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">Loaves & Fishes of Contra Costa\u003c/a>. Some of them have to be encouraged to come volunteer later -- in January.\u003c/p>\n\u003cp>\"Then, Jan. 1 rolls around and we still have a lot of work to do,\" said Paquette.\u003c/p>\n\u003cp>After the holidays wrap up and the new year is rung in, the volunteer hordes disappear. But, the organizations keep serving up food.\u003c/p>\n\u003cfigure id=\"attachment_76320\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\" alt=\"Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"We serve three meals a day, 364 days a year,\" said Yamamoto.\u003c/p>\n\u003cp>GLIDE requires 80 volunteers a day to serve meals. Loaves & Fishes uses about 140 volunteers each week. Last year, St. Vincent had 2,200 volunteers working in its rotating winter shelters (which are just about to start again). \u003c/p>\n\u003cp>That need has left some places struggling. \"We're scrambling now,\" said Bonner. This week, to fill three of the five dining room locations and the central kitchen at Loaves & Fishes, she's been calling people that used to volunteer, doing outreach, and trying to find anyone to help serve lunch each day.\u003c/p>\n\u003cp>Sometimes, \"as operations manager, we just have to put on our aprons,\" said Edita Cruz, executive director of \u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">Martha's Kitchen\u003c/a> in San Jose. Martha's Kitchen hasn't experienced a big drop-off in the number of volunteers, primarily, she thinks, because they operate a drop-in volunteer policy with big groups regularly coming in. But, many organizations could use a little holiday giving spirit during the bleak January and February months.\u003c/p>\n\u003cfigure id=\"attachment_76318\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\" alt=\"In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\" width=\"640\" height=\"480\" class=\"size-full wp-image-76318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>The other problem is that some food banks are struggling to recover from a less than stellar holiday donation period. Most organizations get the majority of donations during the holiday months, in part because many people and companies choose to take advantage of year-end tax breaks on charitable contributions. But, this year, \u003ca href=\"http://ww2.kqed.org/news/2013/12/16/food-banks-down-homeless-cold\" target=\"_blank\">food banks around the Bay Area saw fewer donations than they expect and need during that time\u003c/a>. The cold affected the available crops and the recovering economy made many would-be donors think that the situation was not too dire.\u003c/p>\n\u003cp>But, in fact, there are as many people hungry and in need of food as ever. That has been particularly true, of late, with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" title=\"See How Food Stamp Cuts Are Hitting Across The U.S.\" target=\"_blank\">cuts in food stamps\u003c/a>. And, with federal assistance checks typically going out at the beginning of the month, many dining halls and food banks see increasing need as that money gets used up.\u003c/p>\n\u003cp>\"Our lines get longer every day of the month,\" said Yamamoto.\u003c/p>\n\u003cp>Below are a handful of dining halls and nonprofit organizations that (among other programs) work to feed the poor. They are all in need of volunteers throughout the year and particularly right now.\u003c/p>\n\u003cp>\"We always have room for more volunteers,\" said Paquette.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nGLIDE\u003cbr>\n\u003ca href=\"http://glide.org/\" target=\"_blank\">glide.org\u003c/a>\u003cbr>\n330 Ellis St., San Francisco\u003cbr>\n415-674-6000\u003cbr>\n\u003ca href=\"http://glide.org/page.aspx?pid=408\" target=\"_blank\">Learn how to volunteer with GLIDE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003cbr>\nLoaves & Fishes of Contra Costa\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">loavesandfishescc.org\u003c/a>\u003cbr>\n1985 Bonifacio St., Suite 100, Concord\u003cbr>\n925-687-6760\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/volunteers.html\" target=\"_blank\">Learn how to volunteer with Loaves & Fishes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003cbr>\nSt. Vincent de Paul Society of Marin\u003cbr>\n\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">vinnies.org\u003c/a>\u003cbr>\n820 B Street, San Rafael\u003cbr>\n415-454-3303\u003cbr>\n\u003ca href=\"http://www.vinnies.org/get-involved\" target=\"_blank\">Learn how to volunteer with St. Vincent\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003cbr>\nMartha's Kitchen\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">marthas-kitchen.org\u003c/a>\u003cbr>\n311 Willow Street, San Jose\u003cbr>\n408-293-6111\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer/\" target=\"_blank\">Learn how to volunteer with Martha's Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These is by no means an exhaustive list of all the dining halls, soup kitchens or food banks that can use help. Please feel free to add additional resources in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76317/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season","authors":["1459"],"categories":["bayareabites_109","bayareabites_1962","bayareabites_3032","bayareabites_1763","bayareabites_1246","bayareabites_90"],"tags":["bayareabites_1602","bayareabites_8676","bayareabites_69","bayareabites_1581","bayareabites_1336"],"featImg":"bayareabites_76319","label":"bayareabites"},"bayareabites_52225":{"type":"posts","id":"bayareabites_52225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"52225","score":null,"sort":[1355249932000]},"guestAuthors":[],"slug":"curry-without-worry-soul-pleasing-food-for-the-hungry-and-the-curious","title":"Curry Without Worry: Soul-Pleasing Food for the Hungry and the Curious ","publishDate":1355249932,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_52442\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\" alt=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" title=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\u003c/figcaption>\u003c/figure>\n\u003cp>My neighbor, Catherine Lyons, would often stop by with a big bag of day old pastries from \u003ca href=\"http://laboulangebakery.com/\">La Boulange Bakery\u003c/a>. Almond croissants and palmiers, even a day old, are still quite good. After eating myself into a carb and sugar coma a few times, I started waving her away. “You are a terrible person,” I would yell at her, but quickly cave in to something sugary. \u003c/p>\n\u003cp>As it turned out, she wasn’t such a terrible person. These day-old pastries were bound for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>, a small non-profit organization that she volunteers with. The group provides a free dinner at the U.N. Plaza near the Civic Center every Tuesday night. Despite the baked goods set out for dessert, it’s one of the healthiest meals around. Volunteers ladle out rice, and then top it with a nine-bean soup, a specialty from Nepal, along with curried vegetables, spicy achar, or tomato and timur chutney and homemade whole-wheat flatbread. \u003c/p>\n\u003cfigure id=\"attachment_52443\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\" alt=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" title=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" width=\"560\" height=\"420\" class=\"size-full wp-image-52443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\u003c/figcaption>\u003c/figure>\n\u003cp>The founder of Curry Without Worry, Shrawan Nepali, has shoulder length salt and pepper hair, brown eyes that sparkle like he’s about to break into a smile, and a lightness to him, as if he seems to defy gravity. He played drums and sang while the food was served and then took breaks to walk around and shake hands and thank people for coming. They feed approximately 250 people in San Francisco, and 300 in Katmandu, Nepal every Tuesday night. \u003c/p>\n\u003cp>Kerry Adams, a man waiting in line, told me, “Not only is the food here healthy and tasty, but Shrawan and everyone else working is so polite that you walk away with good manners. And if you want, you can volunteer.”\u003cbr>\nShrawan’s last name is Nepali, which is given to children who grow up in orphanages in Nepal. He had little self-pity when it came to his fate, and explained, “The orphanage was wonderful. We were like a family where I had 50 brothers.” While in the orphanage, he met volunteers for the Peace Corps who sponsored him to come to the United States for college in North Carolina. After earning a degree in economics at Warren Wilson College, he moved to San Francisco and started working as an accountant. He then earned an MBA from Lincoln University, which was once based in San Francisco, but is now in Oakland. While he was doing well financially, he felt that he was missing his purpose in life and he wanted to make a difference in other peoples’ lives. So he started the \u003ca href=\"http://www.ama-foundation.org/\">Ama Foundation\u003c/a> in 2001 in order to open an orphanage in Nepal. It is now home to 50 orphans in Katmandu. \u003c/p>\n\u003cp>He also loved to cook, and so bought the restaurant, “Taste of the Himalayas” in San Francisco. Then he decided that he wanted to give back. “I want to show my gratitude to this beautiful city.” As well, he was shocked that even here, people went hungry and ate from garbage cans. \u003c/p>\n\u003cblockquote>\u003cp>“I read that one out of five adults in San Francisco go hungry. And one out of every four children are in danger of hunger here,” he said. “Coming from a developing country to a world class city like San Francisco, this surprised me.”\u003c/p>\u003c/blockquote>\n\u003cp>With a group friends and a sympathetic security guard who worked at the UN Plaza, he served his first meal in December of 2006 to about 50 people. Currently, to comply with health codes, he rents a commercial kitchen to prepare the food, but then sets up under a tent at 5:30 pm every Tuesday night, rain or shine. A long line has often formed by the time the volunteers start serving. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shrawan estimated that about 60 percent of the people fed were homeless, and 40 percent students, city workers and tourists or travelers. \u003c/p>\n\u003cblockquote>\u003cp>“This is a great way for the have’s and have not’s to interact,” he explained. “They wait in line together and enjoy each other’s company. And I play soul pleasing music. It’s a healing experience.”\u003c/p>\u003c/blockquote>\n\u003cp>The people waiting in line were diverse. Some looked like they had been down on their luck for some time, and carried their belongings in a cart, while others wore sporty ski jackets and hand knitted hats; some were handicapped and others wheeling bikes. A few carried to-go containers for shut in family members. \u003c/p>\n\u003cp>Alisha Pelton certainly did not look homeless. She was in her early twenties and had a healthy glow. \u003c/p>\n\u003cblockquote>\u003cp>“I live nearby, and with high rents and student loans to pay off, I don’t have much of a budget left over for food,” she said. “So I often meet friends down here for dinner on Tuesdays.”\u003c/p>\u003c/blockquote>\n\u003cp>It also has made it onto the backpacker circuit and a young, international crowd lined up for curry. Gisel Mociño, a student visiting from Mexico City, explained that while she really liked the curry, she still kind of missed the street food in her hometown. \u003c/p>\n\u003cfigure id=\"attachment_52445\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\" alt=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" title=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" width=\"560\" height=\"315\" class=\"size-full wp-image-52445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \u003c/figcaption>\u003c/figure>\n\u003cp>While most of the diners seemed very content, there were a few suggestions, like a man who yelled out to Shrawan, “If you served iced chai with this, that would be the bomb!” \u003c/p>\n\u003cp>Rafael Pizarro, who lived in an SRO not far from the UN Plaza gave his take on it, “I live on a fixed income, so this is really helpful. Not too far away from here, some nuns are serving sausages. So you can choose this vegetarian meal, or meat one. Some people do both.” \u003c/p>\n\u003cfigure id=\"attachment_52446\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\" alt=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" title=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\u003c/figcaption>\u003c/figure>\n\u003cp>The winter night grew chillier, and volunteers continued to ladle out nine-bean soup. Scents of coriander, turmeric, cardamom and bay filled the air. Murmurs of “thank you” and responses of “namaste” were passed between patrons and volunteers. The line grew shorter, but still people were beckoned by the music and warm food. My neighbor Catherine ladled achar or tomato chutney onto people’s plates. \u003c/p>\n\u003cblockquote>\u003cp>“I think that we are so fortunate and that everyone should give back,” she said. “I volunteer here because food is fun for me. And I love the music.”\u003c/p>\u003c/blockquote>\n\u003cp>The goal for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a> is to continue to feed the needy in San Francisco, and in Katmandu, where most of the people served are street children and the elderly and handicapped. In San Francisco, it takes an estimated $1.00-$2.00 to feed each person, and in Katmandu, the cost is 50 cents. So this holiday season, please feel free to volunteer on a Tuesday evening or donate money to them so they can continue to feed people. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/currywow\">@CurryWoW\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curry-Without-Worry/207424749284087\">Curry Without Worry\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The goal for Curry Without Worry is to continue to feed the needy in San Francisco, and in Katmandu, where most of the people served are street children and the elderly and handicapped. ","status":"publish","parent":0,"modified":1355734884,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1233},"headData":{"title":"Curry Without Worry: Soul-Pleasing Food for the Hungry and the Curious | KQED","description":"The goal for Curry Without Worry is to continue to feed the needy in San Francisco, and in Katmandu, where most of the people served are street children and the elderly and handicapped. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Curry Without Worry: Soul-Pleasing Food for the Hungry and the Curious ","datePublished":"2012-12-11T18:18:52.000Z","dateModified":"2012-12-17T09:01:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"52225 http://blogs.kqed.org/bayareabites/?p=52225","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/11/curry-without-worry-soul-pleasing-food-for-the-hungry-and-the-curious/","disqusTitle":"Curry Without Worry: Soul-Pleasing Food for the Hungry and the Curious ","path":"/bayareabites/52225/curry-without-worry-soul-pleasing-food-for-the-hungry-and-the-curious","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52442\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\" alt=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" title=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\u003c/figcaption>\u003c/figure>\n\u003cp>My neighbor, Catherine Lyons, would often stop by with a big bag of day old pastries from \u003ca href=\"http://laboulangebakery.com/\">La Boulange Bakery\u003c/a>. Almond croissants and palmiers, even a day old, are still quite good. After eating myself into a carb and sugar coma a few times, I started waving her away. “You are a terrible person,” I would yell at her, but quickly cave in to something sugary. \u003c/p>\n\u003cp>As it turned out, she wasn’t such a terrible person. These day-old pastries were bound for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>, a small non-profit organization that she volunteers with. The group provides a free dinner at the U.N. Plaza near the Civic Center every Tuesday night. Despite the baked goods set out for dessert, it’s one of the healthiest meals around. Volunteers ladle out rice, and then top it with a nine-bean soup, a specialty from Nepal, along with curried vegetables, spicy achar, or tomato and timur chutney and homemade whole-wheat flatbread. \u003c/p>\n\u003cfigure id=\"attachment_52443\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\" alt=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" title=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" width=\"560\" height=\"420\" class=\"size-full wp-image-52443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\u003c/figcaption>\u003c/figure>\n\u003cp>The founder of Curry Without Worry, Shrawan Nepali, has shoulder length salt and pepper hair, brown eyes that sparkle like he’s about to break into a smile, and a lightness to him, as if he seems to defy gravity. He played drums and sang while the food was served and then took breaks to walk around and shake hands and thank people for coming. They feed approximately 250 people in San Francisco, and 300 in Katmandu, Nepal every Tuesday night. \u003c/p>\n\u003cp>Kerry Adams, a man waiting in line, told me, “Not only is the food here healthy and tasty, but Shrawan and everyone else working is so polite that you walk away with good manners. And if you want, you can volunteer.”\u003cbr>\nShrawan’s last name is Nepali, which is given to children who grow up in orphanages in Nepal. He had little self-pity when it came to his fate, and explained, “The orphanage was wonderful. We were like a family where I had 50 brothers.” While in the orphanage, he met volunteers for the Peace Corps who sponsored him to come to the United States for college in North Carolina. After earning a degree in economics at Warren Wilson College, he moved to San Francisco and started working as an accountant. He then earned an MBA from Lincoln University, which was once based in San Francisco, but is now in Oakland. While he was doing well financially, he felt that he was missing his purpose in life and he wanted to make a difference in other peoples’ lives. So he started the \u003ca href=\"http://www.ama-foundation.org/\">Ama Foundation\u003c/a> in 2001 in order to open an orphanage in Nepal. It is now home to 50 orphans in Katmandu. \u003c/p>\n\u003cp>He also loved to cook, and so bought the restaurant, “Taste of the Himalayas” in San Francisco. Then he decided that he wanted to give back. “I want to show my gratitude to this beautiful city.” As well, he was shocked that even here, people went hungry and ate from garbage cans. \u003c/p>\n\u003cblockquote>\u003cp>“I read that one out of five adults in San Francisco go hungry. And one out of every four children are in danger of hunger here,” he said. “Coming from a developing country to a world class city like San Francisco, this surprised me.”\u003c/p>\u003c/blockquote>\n\u003cp>With a group friends and a sympathetic security guard who worked at the UN Plaza, he served his first meal in December of 2006 to about 50 people. Currently, to comply with health codes, he rents a commercial kitchen to prepare the food, but then sets up under a tent at 5:30 pm every Tuesday night, rain or shine. A long line has often formed by the time the volunteers start serving. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shrawan estimated that about 60 percent of the people fed were homeless, and 40 percent students, city workers and tourists or travelers. \u003c/p>\n\u003cblockquote>\u003cp>“This is a great way for the have’s and have not’s to interact,” he explained. “They wait in line together and enjoy each other’s company. And I play soul pleasing music. It’s a healing experience.”\u003c/p>\u003c/blockquote>\n\u003cp>The people waiting in line were diverse. Some looked like they had been down on their luck for some time, and carried their belongings in a cart, while others wore sporty ski jackets and hand knitted hats; some were handicapped and others wheeling bikes. A few carried to-go containers for shut in family members. \u003c/p>\n\u003cp>Alisha Pelton certainly did not look homeless. She was in her early twenties and had a healthy glow. \u003c/p>\n\u003cblockquote>\u003cp>“I live nearby, and with high rents and student loans to pay off, I don’t have much of a budget left over for food,” she said. “So I often meet friends down here for dinner on Tuesdays.”\u003c/p>\u003c/blockquote>\n\u003cp>It also has made it onto the backpacker circuit and a young, international crowd lined up for curry. Gisel Mociño, a student visiting from Mexico City, explained that while she really liked the curry, she still kind of missed the street food in her hometown. \u003c/p>\n\u003cfigure id=\"attachment_52445\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\" alt=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" title=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" width=\"560\" height=\"315\" class=\"size-full wp-image-52445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \u003c/figcaption>\u003c/figure>\n\u003cp>While most of the diners seemed very content, there were a few suggestions, like a man who yelled out to Shrawan, “If you served iced chai with this, that would be the bomb!” \u003c/p>\n\u003cp>Rafael Pizarro, who lived in an SRO not far from the UN Plaza gave his take on it, “I live on a fixed income, so this is really helpful. Not too far away from here, some nuns are serving sausages. So you can choose this vegetarian meal, or meat one. Some people do both.” \u003c/p>\n\u003cfigure id=\"attachment_52446\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\" alt=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" title=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\u003c/figcaption>\u003c/figure>\n\u003cp>The winter night grew chillier, and volunteers continued to ladle out nine-bean soup. Scents of coriander, turmeric, cardamom and bay filled the air. Murmurs of “thank you” and responses of “namaste” were passed between patrons and volunteers. The line grew shorter, but still people were beckoned by the music and warm food. My neighbor Catherine ladled achar or tomato chutney onto people’s plates. \u003c/p>\n\u003cblockquote>\u003cp>“I think that we are so fortunate and that everyone should give back,” she said. “I volunteer here because food is fun for me. And I love the music.”\u003c/p>\u003c/blockquote>\n\u003cp>The goal for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a> is to continue to feed the needy in San Francisco, and in Katmandu, where most of the people served are street children and the elderly and handicapped. In San Francisco, it takes an estimated $1.00-$2.00 to feed each person, and in Katmandu, the cost is 50 cents. So this holiday season, please feel free to volunteer on a Tuesday evening or donate money to them so they can continue to feed people. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/currywow\">@CurryWoW\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curry-Without-Worry/207424749284087\">Curry Without Worry\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/52225/curry-without-worry-soul-pleasing-food-for-the-hungry-and-the-curious","authors":["5371"],"categories":["bayareabites_109","bayareabites_3032","bayareabites_90"],"tags":["bayareabites_10896","bayareabites_3038","bayareabites_1045","bayareabites_1336"],"featImg":"bayareabites_52466","label":"bayareabites"},"bayareabites_5610":{"type":"posts","id":"bayareabites_5610","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5610","score":null,"sort":[1249234490000]},"guestAuthors":[],"slug":"urban-farming-getting-dirty-eating-local","title":"Urban Farming: Getting Dirty, Eating Local","publishDate":1249234490,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/vegetables500.jpg\" alt=\"vegetables reaped from urban farming\" title=\"vegetables reaped from urban farming\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5668\">\u003c/p>\n\u003cp>Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. So if you're garden-deprived or just longing to get dirty without leaving town, here are a few opportunities to dig in, learn, and taste what's growing in your city's backyards. \u003c/p>\n\u003cp>On Tuesday, Oakland's \u003ca href=\"http://www.cityslickerfarms.org\">City Slicker Farms\u003c/a> is hosting a BBQ and a showing of the movie \"\u003ca href=\"http://www.youtube.com/watch?v=KwR44T69_Is\">Fresh\u003c/a>\" at Fitzgerald and Union Plaza Parks (34th and Peralta in West Oakland). Come on down, meet your neighbors, and find out how City Slickers is going to turn part of the park into a new community farm. Can't make it on Tuesday? Check their website for volunteer hours at one of their half-dozen community farms, all dedicated to growing affordable produce for West Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://grazetheroof.blogspot.com/\">Graze the Roof\u003c/a> is Glide Memorial Church's innovative community-gardening project. The church's rooftop garden focuses on hydroponic and container gardening, and hosts community workdays every weekend and workshops throughout the month. \u003c/p>\n\u003cp>What could be a better mitzvah, or good deed, than growing food for those in need? That's the philosophy between Congregation Emanu-el's The \u003ca href=\"http://www.emanuelsf.org/events_gi_peah.htm\">Pe'ah Garden\u003c/a> in Colma. This garden in, yes, a cemetery (hey, it's Colma. What did you expect?) is planted, maintained, and harvested by congregation members and volunteers, with the bulk of the harvest going to the San Francisco Food Bank. Jonathan Silverman, who coordinates the garden volunteers, also teaches ongoing gardening workshops throughout the year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The nice folks at the \u003ca href=\"http://gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset are compost evangelists. Put your soggy leftovers into the green bin, sure, but carrot peels, wilty lettuce leaves, grass clippings and more --anything that's strictly plant matter--can get turned into a fabulous soil booster right there in your own backyard. (Or even under the sink, if you get a wormbox working). Composting workshops are always on the class roster, or you can come to one of the twice-weekly workdays (Wed 10am-2pm; Sat 10am-4pm) and get a more impromptu lesson as you fork, turn, and rebuild the garden's three ever-evolving piles. Since this is an educational demonstration garden, not a farm, the amount of fruit and veggies produced here is small, but depending on the season, helpful workers should go home with at least a salad's worth of greens. Plus, there's often Arizmendi pizza to share after the morning's work. \u003c/p>\n\u003cp>Play hooky Monday afternoon and join the \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic Glean Team\u003c/a>, a new project from Marin Organic. Every Monday from 4-6pm, volunteers gather at a different local organic farm to \"glean,\" or pick what's left over after the day's commercial harvest is done. This second harvest is then donated to local school lunch programs. And of course, volunteers get some too. This Monday, the gleaners are converging on Paradise Valley Produce in Bolinas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you've ever buzzed down 280 to the airport, you've passed what's probably San Francisco's largest urban farm. It's very easy to miss, but it's there: the \u003ca href=\"http://www.alemanyfarm.org/get-involved/\">Alemany Farm\u003c/a>, at the southern edge of Bernal Heights. Like most urban farms, it's also an educational non-profit, working with kids and teens from the surrounding public housing along with energetic volunteers. There's a lot growing here, from strawberries, carrots, and collards to green beans, broccoli, kale, lettuce, tomatoes, flowers, fruit trees, squash, wild blackberries, and more. Workdays (alternate Saturday and Sundays, plus Monday afternoons) end with a harvest, and the haul is divided up between workers. \u003c/p>\n\n","blocks":[],"excerpt":"Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. Here are a few opportunities to learn, get your hands dirty and come away with some truly local produce. ","status":"publish","parent":0,"modified":1249234989,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":612},"headData":{"title":"Urban Farming: Getting Dirty, Eating Local | KQED","description":"Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. Here are a few opportunities to learn, get your hands dirty and come away with some truly local produce. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Urban Farming: Getting Dirty, Eating Local","datePublished":"2009-08-02T17:34:50.000Z","dateModified":"2009-08-02T17:43:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"5610 http://blogs.kqed.org/bayareabites/?p=5610","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/08/02/urban-farming-getting-dirty-eating-local/","disqusTitle":"Urban Farming: Getting Dirty, Eating Local","path":"/bayareabites/5610/urban-farming-getting-dirty-eating-local","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/vegetables500.jpg\" alt=\"vegetables reaped from urban farming\" title=\"vegetables reaped from urban farming\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5668\">\u003c/p>\n\u003cp>Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. So if you're garden-deprived or just longing to get dirty without leaving town, here are a few opportunities to dig in, learn, and taste what's growing in your city's backyards. \u003c/p>\n\u003cp>On Tuesday, Oakland's \u003ca href=\"http://www.cityslickerfarms.org\">City Slicker Farms\u003c/a> is hosting a BBQ and a showing of the movie \"\u003ca href=\"http://www.youtube.com/watch?v=KwR44T69_Is\">Fresh\u003c/a>\" at Fitzgerald and Union Plaza Parks (34th and Peralta in West Oakland). Come on down, meet your neighbors, and find out how City Slickers is going to turn part of the park into a new community farm. Can't make it on Tuesday? Check their website for volunteer hours at one of their half-dozen community farms, all dedicated to growing affordable produce for West Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://grazetheroof.blogspot.com/\">Graze the Roof\u003c/a> is Glide Memorial Church's innovative community-gardening project. The church's rooftop garden focuses on hydroponic and container gardening, and hosts community workdays every weekend and workshops throughout the month. \u003c/p>\n\u003cp>What could be a better mitzvah, or good deed, than growing food for those in need? That's the philosophy between Congregation Emanu-el's The \u003ca href=\"http://www.emanuelsf.org/events_gi_peah.htm\">Pe'ah Garden\u003c/a> in Colma. This garden in, yes, a cemetery (hey, it's Colma. What did you expect?) is planted, maintained, and harvested by congregation members and volunteers, with the bulk of the harvest going to the San Francisco Food Bank. Jonathan Silverman, who coordinates the garden volunteers, also teaches ongoing gardening workshops throughout the year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The nice folks at the \u003ca href=\"http://gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset are compost evangelists. Put your soggy leftovers into the green bin, sure, but carrot peels, wilty lettuce leaves, grass clippings and more --anything that's strictly plant matter--can get turned into a fabulous soil booster right there in your own backyard. (Or even under the sink, if you get a wormbox working). Composting workshops are always on the class roster, or you can come to one of the twice-weekly workdays (Wed 10am-2pm; Sat 10am-4pm) and get a more impromptu lesson as you fork, turn, and rebuild the garden's three ever-evolving piles. Since this is an educational demonstration garden, not a farm, the amount of fruit and veggies produced here is small, but depending on the season, helpful workers should go home with at least a salad's worth of greens. Plus, there's often Arizmendi pizza to share after the morning's work. \u003c/p>\n\u003cp>Play hooky Monday afternoon and join the \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic Glean Team\u003c/a>, a new project from Marin Organic. Every Monday from 4-6pm, volunteers gather at a different local organic farm to \"glean,\" or pick what's left over after the day's commercial harvest is done. This second harvest is then donated to local school lunch programs. And of course, volunteers get some too. This Monday, the gleaners are converging on Paradise Valley Produce in Bolinas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you've ever buzzed down 280 to the airport, you've passed what's probably San Francisco's largest urban farm. It's very easy to miss, but it's there: the \u003ca href=\"http://www.alemanyfarm.org/get-involved/\">Alemany Farm\u003c/a>, at the southern edge of Bernal Heights. Like most urban farms, it's also an educational non-profit, working with kids and teens from the surrounding public housing along with energetic volunteers. There's a lot growing here, from strawberries, carrots, and collards to green beans, broccoli, kale, lettuce, tomatoes, flowers, fruit trees, squash, wild blackberries, and more. Workdays (alternate Saturday and Sundays, plus Monday afternoons) end with a harvest, and the haul is divided up between workers. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5610/urban-farming-getting-dirty-eating-local","authors":["5038"],"categories":["bayareabites_752","bayareabites_1874","bayareabites_2554","bayareabites_60"],"tags":["bayareabites_2524","bayareabites_2523","bayareabites_2522","bayareabites_2055","bayareabites_1336"],"label":"bayareabites"},"bayareabites_3108":{"type":"posts","id":"bayareabites_3108","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3108","score":null,"sort":[1239977872000]},"guestAuthors":[],"slug":"down-and-dirty-digging-myfarm","title":"Down and Dirty: Digging MyFarm","publishDate":1239977872,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpk40tiqpm1.jpg\" alt=\"cabbage seedlings\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-3112\"> When my friend Natalie asked me if I had any plans for Easter weekend, I was mildly embarrassed to admit that I hadn't. I just hadn't given it much thought this year.\u003c/p>\n\u003cp>\"Well, you do now,\" she said. \"Want to help plant a farm?\"\u003c/p>\n\u003cp>Plant a farm. I couldn't think of a good reason not to. I welcomed the excuse to get outside and do something interesting, something for free. Something more than a little dirty.\u003c/p>\n\u003cp>It had been a while since I've weeded, hoed, or lugged 4 cubic yards of soil, but I was game for it. I just wasn't sure what I was going to wear. I haven't owned a pair of overalls since the 1980's.\u003c/p>\n\u003cp>It seems Natalie has gotten herself involved with an organization called \u003ca href=\"http://www.myfarmsf.com/\">MyFarm\u003c/a>-- a business that specializes in decentralized urban farming. It's a Community Supported Agriculture organization with heavy emphasis on community. In fact, every herb and vegetable grown comes directly from community members' backyards. Want to know where your mustard greens are really coming from? Well then, go ask your neighbor. With 71 MyFarms planted at the time of this posting, you are likely to know someone who's got one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When we arrived at the site, we were introduced around to the various MyFarm staff members and volunteers, one of whom came all the way from Santa Cruz to help.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phprldf4cam.jpg\" alt=\"gardeners\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-3097\">\u003c/p>\n\u003cp>Fortunately, there were a good many people volunteering for the day's planting. With lots of farmhands, well, on hand, the work was swift and enjoyable. I was especially grateful for our numbers when it came time to move the small mountain of soil from a gigantic pile dumped in the driveway to the garden awaiting it in the back-- through the garage, one bucket at a time. At times I pretended I as though I were an ant-- a cog in a great earth-moving machine, but without the ability to lift 25 times my own body weight or smell things through antennae. Of course, in the unseasonable warm April weather, it sometimes felt as though a large bully were holding a magnifying glass over me, trying to set me on fire.\u003c/p>\n\u003cp>The next time you see me, please feel free to compliment me on my newly-found shoulder muscles and red, red neck.\u003c/p>\n\u003cp>I was rather stunned by how smoothly everything went. From start to finish, the garden was weeded, top-soiled, dug, irrigated, and planted in less than five hours.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpxzz4abam2.jpg\" alt=\"sundial\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3100\">\u003c/p>\n\u003cp>We were a well organized, well-oiled, and well-hydrated team-- the couple hosting the garden kept a blender of filtered water filled for us at all times. I was certain the water was placed in a blender because it was made of non-breakable materials, but I couldn't look at it without thinking that whenever I took a sip, I was drinking a water smoothie.\u003c/p>\n\u003cp>It was a great day spent outside. I highly recommend it to anyone with a strong back and a good attitude.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpye9m5eam.jpg\" alt=\"kohlrabi\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3101\">\u003c/p>\n\u003cp>And I don't care that someone can't spell Kohlrabi, I'm just glad someone is actually planting it. In an effort to add my own special skills to the endeavor, my pleas for matching font styles on the planting tags went unheeded.\u003c/p>\n\u003cp>Until the next time, that is.\u003c/p>\n\u003cp>\u003cstrong>How MyFarm Works:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/farmhowitworks.jpg\" alt=\"How It Works\" width=\"500\" height=\"139\" class=\"alignnone size-full wp-image-3132\">\u003c/p>\n\u003cp>\u003cstrong>MyFarm's Vision\u003c/strong> (\u003ca href=\"http://www.myfarmsf.com/about-vision.html\">from the website\u003c/a>):\u003c/p>\n\u003cp>At MyFarm it is our mission to make growing food and growing community one in the same. We believe in the power of the individual. But we believe true power comes from working together towards a better future for all.\u003c/p>\n\u003cp>We want to offer everyone in our community a chance to participate in achieving greater personal sustainability by installing local organic gardens, selling organic vegetables to neighbors and continually seeking ways for others to lend their ideas, their time and their hands to our growing organization.\u003c/p>\n\u003cp>\u003ca href=\"http://www.myfarmsf.com/our-urban-farm-services.htm\">Interested in hosting a farm?\u003c/a>\u003c/p>\n\u003cp>Their complete list of services include:\u003c/p>\n\u003cp> * Initial garden set up and weekly follow up to keep your space growing.\u003cbr>\n * Organic techniques to grow nutrient rich vegetables.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">CSA\u003c/a> style pickup a weekly box of very local edibles from a nearby neighbor.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">Permaculture\u003c/a> techniques implemented to beautify in a sustainable way.\u003cbr>\n * Garden design consultations and networking with high quality suppliers.\u003cbr>\n * Local food feasts with chefs featuring foods from your backyard\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sign up today\u003c/strong> to \u003ca href=\"http://spreadsheets.google.com/viewform?key=pc60OFpPtrtJmDFaknXXrHg\">host your own garden\u003c/a> or \u003ca href=\"https://spreadsheets.google.com/viewform?formkey=cFYyTnUxeUJVcWIzeWtJOHE2b01MTFE6MA..\">volunteer your time\u003c/a>-- the kohlrabi and your neighbors will thank you.\u003c/p>\n\n","blocks":[],"excerpt":"When my friend Natalie asked me if I had any plans for Easter weekend, I was mildly embarrassed to admit that I hadn't. I just hadn't given it much thought this year.\r\n\r\n\"Well, you do now,\" she said. \"Want to help plant a farm?\"\r\n\r\nPlant a farm. I couldn't think of a good reason not to. I welcomed the excuse to get outside and do something interesting, something for free. Something more than a little dirty.\r\n","status":"publish","parent":0,"modified":1239983617,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":748},"headData":{"title":"Down and Dirty: Digging MyFarm | KQED","description":"When my friend Natalie asked me if I had any plans for Easter weekend, I was mildly embarrassed to admit that I hadn't. I just hadn't given it much thought this year.\r\n\r\n"Well, you do now," she said. "Want to help plant a farm?"\r\n\r\nPlant a farm. I couldn't think of a good reason not to. I welcomed the excuse to get outside and do something interesting, something for free. Something more than a little dirty.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Down and Dirty: Digging MyFarm","datePublished":"2009-04-17T14:17:52.000Z","dateModified":"2009-04-17T15:53:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3108 http://blogs.kqed.org/bayareabites/?p=3108","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/04/17/down-and-dirty-digging-myfarm/","disqusTitle":"Down and Dirty: Digging MyFarm","path":"/bayareabites/3108/down-and-dirty-digging-myfarm","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpk40tiqpm1.jpg\" alt=\"cabbage seedlings\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-3112\"> When my friend Natalie asked me if I had any plans for Easter weekend, I was mildly embarrassed to admit that I hadn't. I just hadn't given it much thought this year.\u003c/p>\n\u003cp>\"Well, you do now,\" she said. \"Want to help plant a farm?\"\u003c/p>\n\u003cp>Plant a farm. I couldn't think of a good reason not to. I welcomed the excuse to get outside and do something interesting, something for free. Something more than a little dirty.\u003c/p>\n\u003cp>It had been a while since I've weeded, hoed, or lugged 4 cubic yards of soil, but I was game for it. I just wasn't sure what I was going to wear. I haven't owned a pair of overalls since the 1980's.\u003c/p>\n\u003cp>It seems Natalie has gotten herself involved with an organization called \u003ca href=\"http://www.myfarmsf.com/\">MyFarm\u003c/a>-- a business that specializes in decentralized urban farming. It's a Community Supported Agriculture organization with heavy emphasis on community. In fact, every herb and vegetable grown comes directly from community members' backyards. Want to know where your mustard greens are really coming from? Well then, go ask your neighbor. With 71 MyFarms planted at the time of this posting, you are likely to know someone who's got one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we arrived at the site, we were introduced around to the various MyFarm staff members and volunteers, one of whom came all the way from Santa Cruz to help.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phprldf4cam.jpg\" alt=\"gardeners\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-3097\">\u003c/p>\n\u003cp>Fortunately, there were a good many people volunteering for the day's planting. With lots of farmhands, well, on hand, the work was swift and enjoyable. I was especially grateful for our numbers when it came time to move the small mountain of soil from a gigantic pile dumped in the driveway to the garden awaiting it in the back-- through the garage, one bucket at a time. At times I pretended I as though I were an ant-- a cog in a great earth-moving machine, but without the ability to lift 25 times my own body weight or smell things through antennae. Of course, in the unseasonable warm April weather, it sometimes felt as though a large bully were holding a magnifying glass over me, trying to set me on fire.\u003c/p>\n\u003cp>The next time you see me, please feel free to compliment me on my newly-found shoulder muscles and red, red neck.\u003c/p>\n\u003cp>I was rather stunned by how smoothly everything went. From start to finish, the garden was weeded, top-soiled, dug, irrigated, and planted in less than five hours.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpxzz4abam2.jpg\" alt=\"sundial\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3100\">\u003c/p>\n\u003cp>We were a well organized, well-oiled, and well-hydrated team-- the couple hosting the garden kept a blender of filtered water filled for us at all times. I was certain the water was placed in a blender because it was made of non-breakable materials, but I couldn't look at it without thinking that whenever I took a sip, I was drinking a water smoothie.\u003c/p>\n\u003cp>It was a great day spent outside. I highly recommend it to anyone with a strong back and a good attitude.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpye9m5eam.jpg\" alt=\"kohlrabi\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3101\">\u003c/p>\n\u003cp>And I don't care that someone can't spell Kohlrabi, I'm just glad someone is actually planting it. In an effort to add my own special skills to the endeavor, my pleas for matching font styles on the planting tags went unheeded.\u003c/p>\n\u003cp>Until the next time, that is.\u003c/p>\n\u003cp>\u003cstrong>How MyFarm Works:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/farmhowitworks.jpg\" alt=\"How It Works\" width=\"500\" height=\"139\" class=\"alignnone size-full wp-image-3132\">\u003c/p>\n\u003cp>\u003cstrong>MyFarm's Vision\u003c/strong> (\u003ca href=\"http://www.myfarmsf.com/about-vision.html\">from the website\u003c/a>):\u003c/p>\n\u003cp>At MyFarm it is our mission to make growing food and growing community one in the same. We believe in the power of the individual. But we believe true power comes from working together towards a better future for all.\u003c/p>\n\u003cp>We want to offer everyone in our community a chance to participate in achieving greater personal sustainability by installing local organic gardens, selling organic vegetables to neighbors and continually seeking ways for others to lend their ideas, their time and their hands to our growing organization.\u003c/p>\n\u003cp>\u003ca href=\"http://www.myfarmsf.com/our-urban-farm-services.htm\">Interested in hosting a farm?\u003c/a>\u003c/p>\n\u003cp>Their complete list of services include:\u003c/p>\n\u003cp> * Initial garden set up and weekly follow up to keep your space growing.\u003cbr>\n * Organic techniques to grow nutrient rich vegetables.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">CSA\u003c/a> style pickup a weekly box of very local edibles from a nearby neighbor.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">Permaculture\u003c/a> techniques implemented to beautify in a sustainable way.\u003cbr>\n * Garden design consultations and networking with high quality suppliers.\u003cbr>\n * Local food feasts with chefs featuring foods from your backyard\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sign up today\u003c/strong> to \u003ca href=\"http://spreadsheets.google.com/viewform?key=pc60OFpPtrtJmDFaknXXrHg\">host your own garden\u003c/a> or \u003ca href=\"https://spreadsheets.google.com/viewform?formkey=cFYyTnUxeUJVcWIzeWtJOHE2b01MTFE6MA..\">volunteer your time\u003c/a>-- the kohlrabi and your neighbors will thank you.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3108/down-and-dirty-digging-myfarm","authors":["5017"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_2554","bayareabites_1875","bayareabites_2035","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_2053","bayareabites_2054","bayareabites_2055","bayareabites_1336"],"label":"bayareabites"},"bayareabites_1409":{"type":"posts","id":"bayareabites_1409","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1409","score":null,"sort":[1220370964000]},"guestAuthors":[],"slug":"somethings-rotten-in-the-state-of-the-nation","title":"Something is Rotten in the State of the Nation","publishDate":1220370964,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/snail.jpg\" title=\"snail\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/snail.thumbnail.jpg\" alt=\"snail\" align=\"left\">\u003c/a>\u003cstrong>Warning:\u003c/strong> This is not a piece extolling the virtues of Slow Food Nation '08, so if there are delicate sensibilities out there who can't bear the suggestion that Slow Food Nation is anything other than shiny, happy people eating food, you should probably stop reading right now.\u003c/p>\n\u003cp>It would be one thing if this rant was all about how I volunteered at Slow Food Nation and all I got was this lousy apron. \u003c/p>\n\u003cp>That's not even the half of it. In fact, it's just emblematic of the entire SFN volunteering experience as I lived it. It's emblematic of the rudeness, the exclusion, the contradictions between what SFN advertised and what was actual, and the overall disgust I came away with after volunteering. The blog posts about what SFN did right are already thick on the ground, and the praise is prodigious; this is not going to be one of those pieces. \u003c/p>\n\u003cp>All my life, I've volunteered at various non-profits, churches, and events, and this is the first time I've been made so boiling mad by the attitude and treatment received. Building houses for Habitat for Humanity in the 105° Missouri heat was a more rewarding experience, and we even had one of our newly-paned HFH windows shot out by a friggin' drive-by!\u003c/p>\n\u003cp>I volunteered at SFN to help a friend and to help a vendor I believe deeply in; my beef is with neither of those parties. \u003ci>They\u003c/i> took care of their volunteers the best they could. \u003ci>They\u003c/i> celebrated our participation and did what they could to make it a pleasant experience. Not so for the rest of the SFN organization.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let me get it out there right away that I appreciate the \u003ci>idea\u003c/i> of slow food. (Note the lowercase.) It's the execution of this particular event I take exception to. Do I think it's awesome that there were, like, 26 different preserve makers there? Of course. Do I celebrate all 110 olive oils made in the Slow Food way? Well, I didn't get to \u003ci>taste\u003c/i> any of them, but who wouldn't celebrate that range of fat? Was I completely disgusted by the way the organization treated the unpaid volunteers? Oh, hell yes!\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfood.com\">Slow Food\u003c/a> is about counteracting the \"disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.\" \u003ca href=\"http://slowfoodnation.org/about-sfn/\">Slow Food Nation '08\u003c/a> \"was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair.\"\u003c/p>\n\u003cp>But how about how they treat their workers? Their unpaid workers? People who volunteered their time, energy, and bright smiles to support them in their cause? Shouldn't that be a consideration?\u003c/p>\n\u003cp>Directly from the SFN website: \u003c/p>\n\u003cblockquote>\u003cp>\nSlow Food Nation is a community event and we welcome your participation. We’re seeking volunteers to help in all aspects of planning and on site. Let us know if you'd like to join in this exciting endeavor—we promise plenty of fun and food!\n\u003c/p>\u003c/blockquote>\n\u003cp>In the cold light of morning, after an exhausted sleep following a long volunteer shift, I just have to laugh at that: \"we promise plenty of fun and food!\" So, the fun is debatable. You make your own fun; I've always believed that. And we did. At our vendor, we joked with each other, with the \"paying guests,\" and we laughed a lot. One of my \"paying guests\" friends even told me I looked like the happiest person at the entire event. But the food? Sure, there was \"plenty\" of food, but none of us volunteers were allowed to eat it.\u003c/p>\n\u003cp>I direct you to the \"food\" portion of the multi-page dos, don'ts, and behavior modifications we received in advance as volunteers (bolding mine):\u003c/p>\n\u003cblockquote>\u003cp>\nCIVIC CENTER: Although some small snacks may be available to our volunteers, please note that meals are neither provided nor reimbursed. Affordable meals are available each day from 15 unique Slow-On-the-Go vendors in the plaza.\"\n\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\nFORT MASON: Volunteers wishing a simple meal may take one as available from our sponsor, Whole Foods. No additional concessions are available for purchase at this location. \u003cb>Volunteers are asked to refrain from eating samples from our taste partners, as these are intended for our paying guests and we will run out.\u003c/b>\n\u003c/p>\u003c/blockquote>\n\u003cp>SFN never pointed out where these \"simple meals\" were, and I never saw them. If they meant the cheese and bread and juice they had at our check-in location, well, that was a-ways away from where we were working and would take more than a 10-minute break to get there, bolt the food, and get back to our post.\u003c/p>\n\u003cp>Keep an eye out for all the shouting \"NOs\" and \"NOTs\" in the additional portions quoted below from what I'm calling the SFN Dos and Don'ts. They make the overall tone quite objectionable. Get an editor and learn how to convey things in a more palatable manner, especially to people WHO ARE THERE TO HELP YOU.\u003c/p>\n\u003cblockquote>\u003cp>\nGetting There: Transportation: Slow Food Nation encourages you to travel in ways that minimize our collective carbon footprint. We will NOT reimburse for parking and there is NO official parking partner affiliated with this event – plus it is a holiday weekend!\n\u003c/p>\u003c/blockquote>\n\u003cp>Sheesh.\u003c/p>\n\u003cp>(Also, given that I have a whole separate post coming about the behavior of the Slow Food Nation \"paying guests,\" maybe SFN should have provided Dos and Don'ts for them.)\u003c/p>\n\u003cp>After checking in as a volunteer, we were directed to wait in our designated food area. Signs above were labeled \"olive oil,\" \"wine,\" \"chocolate,\" etc. We got our one freebie -- the SFN apron -- and stood around a bit. There was milling. I joked (because the firm, bright smile never left my face ALL NIGHT) to a old friend and fellow volunteer that it's like we were the Joad Family. Day laborers from the Dust Bowl era, waiting to see if there's paying work that day. \u003c/p>\n\u003cp>A SFN organizer briefly welcomed us, thanked us for our time, and then said no less than five times that we were NOT to ask for food in the Taste Pavilion. If we required food during our 4pm-10pm shift, they had food for us there. However, we had to make sure to ask our managers if we could leave our post and really should consider planning our hunger around a lull.\u003c/p>\n\u003cp>A lull? Sorry, we didn't see a lull at my vendor. None. Not in six hours. My only lull was a 10-minute break that I used to stretch my legs and call home to report a Top Chef Marcel sighting. We never stopped serving people as fast as humanly possible.\u003c/p>\n\u003cp>\"Do NOT ask for ANY food,\" he repeated. Again. I turned to fellow Joad Family member and shook a finger in her face, \"Don't even THINK about food,\" I ordered her, \"You're thinking about it. I can tell. DON'T!\" Because you gotta laugh. Or else you'll scream.\u003c/p>\n\u003cp>Moving on to the \"perks\" portion of the Dos/Don'ts, we were told:\u003c/p>\n\u003cblockquote>\u003cp>\nEach volunteer will be given a Slow Food apron to wear during their work shift, which is then yours to keep. Please note, however, that aprons only are not valid for entrance to ticketed events. Volunteers will be admitted, with their Managers, to work shifts only and do not receive free entrance to any other events.\n\u003c/p>\u003c/blockquote>\n\u003cp>Let's put my whines about the lack of freebies for the hard-working volunteers aside. Let's instead consider a case where a volunteer actually tried to BUY a Slow Dough coupon so they could participate in the events. They tried and were reportedly told, \"You can't, you're a volunteer.\"\u003c/p>\n\u003cp>So, let me get this straight: As a volunteer, I work for free. I work for love and laughs, and I don't get any perks aside from an apron that is probably compostable if I add Slow Food-approved olive oil to it. And as a volunteer, I can't even PAY you to let me enjoy the promised \"plenty of food and fun\"? Unique.\u003c/p>\n\u003cp>Maybe they weren't allowed to sell to volunteers in case those volunteers shirked their shifts, but shouldn't that be something the volunteer's vendor policed? Maybe the volunteer was going to use the Slow Dough the next day when they weren't working. Is that not allowed?\u003c/p>\n\u003cp>When we were herded to the Taste Pavilion to start our shifts, a SFN manager came over to get us. \"You [food group]?\" she asked unsmilingly, \"Follow me.\" \"She's very excited about her job,\" fellow Joad Family member confided in me. We followed her. We got a warm, happy, and grateful welcome from our vendor.\u003c/p>\n\u003cp>Since we're still and always on food, I'll quote what the Dos/Don'ts said about water:\u003c/p>\n\u003cblockquote>\u003cp>\nWater stations will be located in all locations, so please be sure to bring your own water containers to fill. Individual bottles will NOT be available.\n\u003c/p>\u003c/blockquote>\n\u003cp>SFN never pointed these stations out to us and I never saw them, so I'm thankful for two things: I brought my own container that I'd already filled at home AND our vendor provided us with filled water bottles. Because our vendor? Is awesome beyond the reaches of the SFN org.\u003c/p>\n\u003cblockquote>\u003cp>\nHand-Outs: Please do NOT give food, samples, or leftovers of any kind to any homeless person, at any location, under any circumstances. Word will spread of free food and we will soon have an encampment. Be sure to clean up all waste at days' [\u003ci>sic\u003c/i>] end.\n\u003c/p>\u003c/blockquote>\n\u003cp>Of course, this is just ironic when part of Slow Food's mission is the professed belief \"that everyone has a fundamental right to pleasure.\"\u003c/p>\n\u003cp>On two totally separate occasions, two UNPAID volunteers on their 10-minute breaks were ordered quite rudely by extraneous SFN workers not connected with our specific vendor, \"Bus that table!\" When both volunteers explained that they were not general staff but were working for [specific vendor] and also on their break, the response was, \"Yeah. Bus that table!\" No please, no thank you. Just an apron.\u003c/p>\n\u003cp>Maybe I've got this all wrong. Maybe every person wearing a SFN apron -- official ribbons or no -- was an unpaid volunteer who was also working just out of the pure goodness of their hearts. Because they believe passionately in the cause. If so, shouldn't that have brought us together in a more cohesive state of camaraderie where communications are clear, polite, and respectful?\u003c/p>\n\u003cp>At the end of the sweaty six-hour shift, a bar designer came over to us during clean-up and shook out dozens of cocktails composed of Gin 209, St. Germaine, mint, cucumber, and agave for us. He announced, \"I've worked enough of these things to know you guys got nothing tonight.\" He gave the cocktail some name like, \"Multi Spa,\" but I prefer to call it, \"Faith Reviver.\" Maybe not faith in being a SFN volunteer again, but faith that there are still kind people out there who know how to treat others with respect, dignity, and gratitude.\u003c/p>\n\u003cp>My parents -- my dad, especially -- didn't raise me to turn a blind eye to the inconsistencies and contradictions of the world. They raised me to speak up and out if changes are to be made to the accepted status quo and not to sit idly by hoping everything will all work out somehow.\u003c/p>\n\u003cp>Next time you do an event, Slow Food Nation, take better care of the people who turned out to help spread your message. We may not have been \"paying guests\" in the monetary sense, but we paid with our time, energy, and goodwill and we deserved to be accorded the same respect as those forking over cold hard cash. This was a high-profile chance to show a whole mess of people that you are better than the average food industry expo, and in some ways you did. In other ways, you really didn't. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bless you and your gleaming cocktail shaker, Bar Designer.\u003c/p>\n\n","blocks":[],"excerpt":"\u003cstrong>Warning:\u003c/strong> This is not a piece extolling the virtues of Slow Food Nation '08, so if there are delicate sensibilities out there who can't bear the suggestion that Slow Food Nation is anything other than shiny, happy people eating food, you should probably stop reading right now. It would be one thing if this rant was all about how I volunteered at Slow Food Nation and all I got was this lousy apron. \r\nThat's not even the half of it. \r\n","status":"publish","parent":0,"modified":1220372362,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":42,"wordCount":2065},"headData":{"title":"Something is Rotten in the State of the Nation | KQED","description":"Warning: This is not a piece extolling the virtues of Slow Food Nation '08, so if there are delicate sensibilities out there who can't bear the suggestion that Slow Food Nation is anything other than shiny, happy people eating food, you should probably stop reading right now. It would be one thing if this rant was all about how I volunteered at Slow Food Nation and all I got was this lousy apron. \r\nThat's not even the half of it. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Something is Rotten in the State of the Nation","datePublished":"2008-09-02T15:56:04.000Z","dateModified":"2008-09-02T16:19:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1409 http://blogs.kqed.org/bayareabites/2008/09/02/somethings-rotten-in-the-state-of-the-nation/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/09/02/somethings-rotten-in-the-state-of-the-nation/","disqusTitle":"Something is Rotten in the State of the Nation","path":"/bayareabites/1409/somethings-rotten-in-the-state-of-the-nation","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/snail.jpg\" title=\"snail\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/snail.thumbnail.jpg\" alt=\"snail\" align=\"left\">\u003c/a>\u003cstrong>Warning:\u003c/strong> This is not a piece extolling the virtues of Slow Food Nation '08, so if there are delicate sensibilities out there who can't bear the suggestion that Slow Food Nation is anything other than shiny, happy people eating food, you should probably stop reading right now.\u003c/p>\n\u003cp>It would be one thing if this rant was all about how I volunteered at Slow Food Nation and all I got was this lousy apron. \u003c/p>\n\u003cp>That's not even the half of it. In fact, it's just emblematic of the entire SFN volunteering experience as I lived it. It's emblematic of the rudeness, the exclusion, the contradictions between what SFN advertised and what was actual, and the overall disgust I came away with after volunteering. The blog posts about what SFN did right are already thick on the ground, and the praise is prodigious; this is not going to be one of those pieces. \u003c/p>\n\u003cp>All my life, I've volunteered at various non-profits, churches, and events, and this is the first time I've been made so boiling mad by the attitude and treatment received. Building houses for Habitat for Humanity in the 105° Missouri heat was a more rewarding experience, and we even had one of our newly-paned HFH windows shot out by a friggin' drive-by!\u003c/p>\n\u003cp>I volunteered at SFN to help a friend and to help a vendor I believe deeply in; my beef is with neither of those parties. \u003ci>They\u003c/i> took care of their volunteers the best they could. \u003ci>They\u003c/i> celebrated our participation and did what they could to make it a pleasant experience. Not so for the rest of the SFN organization.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let me get it out there right away that I appreciate the \u003ci>idea\u003c/i> of slow food. (Note the lowercase.) It's the execution of this particular event I take exception to. Do I think it's awesome that there were, like, 26 different preserve makers there? Of course. Do I celebrate all 110 olive oils made in the Slow Food way? Well, I didn't get to \u003ci>taste\u003c/i> any of them, but who wouldn't celebrate that range of fat? Was I completely disgusted by the way the organization treated the unpaid volunteers? Oh, hell yes!\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfood.com\">Slow Food\u003c/a> is about counteracting the \"disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.\" \u003ca href=\"http://slowfoodnation.org/about-sfn/\">Slow Food Nation '08\u003c/a> \"was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair.\"\u003c/p>\n\u003cp>But how about how they treat their workers? Their unpaid workers? People who volunteered their time, energy, and bright smiles to support them in their cause? Shouldn't that be a consideration?\u003c/p>\n\u003cp>Directly from the SFN website: \u003c/p>\n\u003cblockquote>\u003cp>\nSlow Food Nation is a community event and we welcome your participation. We’re seeking volunteers to help in all aspects of planning and on site. Let us know if you'd like to join in this exciting endeavor—we promise plenty of fun and food!\n\u003c/p>\u003c/blockquote>\n\u003cp>In the cold light of morning, after an exhausted sleep following a long volunteer shift, I just have to laugh at that: \"we promise plenty of fun and food!\" So, the fun is debatable. You make your own fun; I've always believed that. And we did. At our vendor, we joked with each other, with the \"paying guests,\" and we laughed a lot. One of my \"paying guests\" friends even told me I looked like the happiest person at the entire event. But the food? Sure, there was \"plenty\" of food, but none of us volunteers were allowed to eat it.\u003c/p>\n\u003cp>I direct you to the \"food\" portion of the multi-page dos, don'ts, and behavior modifications we received in advance as volunteers (bolding mine):\u003c/p>\n\u003cblockquote>\u003cp>\nCIVIC CENTER: Although some small snacks may be available to our volunteers, please note that meals are neither provided nor reimbursed. Affordable meals are available each day from 15 unique Slow-On-the-Go vendors in the plaza.\"\n\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\nFORT MASON: Volunteers wishing a simple meal may take one as available from our sponsor, Whole Foods. No additional concessions are available for purchase at this location. \u003cb>Volunteers are asked to refrain from eating samples from our taste partners, as these are intended for our paying guests and we will run out.\u003c/b>\n\u003c/p>\u003c/blockquote>\n\u003cp>SFN never pointed out where these \"simple meals\" were, and I never saw them. If they meant the cheese and bread and juice they had at our check-in location, well, that was a-ways away from where we were working and would take more than a 10-minute break to get there, bolt the food, and get back to our post.\u003c/p>\n\u003cp>Keep an eye out for all the shouting \"NOs\" and \"NOTs\" in the additional portions quoted below from what I'm calling the SFN Dos and Don'ts. They make the overall tone quite objectionable. Get an editor and learn how to convey things in a more palatable manner, especially to people WHO ARE THERE TO HELP YOU.\u003c/p>\n\u003cblockquote>\u003cp>\nGetting There: Transportation: Slow Food Nation encourages you to travel in ways that minimize our collective carbon footprint. We will NOT reimburse for parking and there is NO official parking partner affiliated with this event – plus it is a holiday weekend!\n\u003c/p>\u003c/blockquote>\n\u003cp>Sheesh.\u003c/p>\n\u003cp>(Also, given that I have a whole separate post coming about the behavior of the Slow Food Nation \"paying guests,\" maybe SFN should have provided Dos and Don'ts for them.)\u003c/p>\n\u003cp>After checking in as a volunteer, we were directed to wait in our designated food area. Signs above were labeled \"olive oil,\" \"wine,\" \"chocolate,\" etc. We got our one freebie -- the SFN apron -- and stood around a bit. There was milling. I joked (because the firm, bright smile never left my face ALL NIGHT) to a old friend and fellow volunteer that it's like we were the Joad Family. Day laborers from the Dust Bowl era, waiting to see if there's paying work that day. \u003c/p>\n\u003cp>A SFN organizer briefly welcomed us, thanked us for our time, and then said no less than five times that we were NOT to ask for food in the Taste Pavilion. If we required food during our 4pm-10pm shift, they had food for us there. However, we had to make sure to ask our managers if we could leave our post and really should consider planning our hunger around a lull.\u003c/p>\n\u003cp>A lull? Sorry, we didn't see a lull at my vendor. None. Not in six hours. My only lull was a 10-minute break that I used to stretch my legs and call home to report a Top Chef Marcel sighting. We never stopped serving people as fast as humanly possible.\u003c/p>\n\u003cp>\"Do NOT ask for ANY food,\" he repeated. Again. I turned to fellow Joad Family member and shook a finger in her face, \"Don't even THINK about food,\" I ordered her, \"You're thinking about it. I can tell. DON'T!\" Because you gotta laugh. Or else you'll scream.\u003c/p>\n\u003cp>Moving on to the \"perks\" portion of the Dos/Don'ts, we were told:\u003c/p>\n\u003cblockquote>\u003cp>\nEach volunteer will be given a Slow Food apron to wear during their work shift, which is then yours to keep. Please note, however, that aprons only are not valid for entrance to ticketed events. Volunteers will be admitted, with their Managers, to work shifts only and do not receive free entrance to any other events.\n\u003c/p>\u003c/blockquote>\n\u003cp>Let's put my whines about the lack of freebies for the hard-working volunteers aside. Let's instead consider a case where a volunteer actually tried to BUY a Slow Dough coupon so they could participate in the events. They tried and were reportedly told, \"You can't, you're a volunteer.\"\u003c/p>\n\u003cp>So, let me get this straight: As a volunteer, I work for free. I work for love and laughs, and I don't get any perks aside from an apron that is probably compostable if I add Slow Food-approved olive oil to it. And as a volunteer, I can't even PAY you to let me enjoy the promised \"plenty of food and fun\"? Unique.\u003c/p>\n\u003cp>Maybe they weren't allowed to sell to volunteers in case those volunteers shirked their shifts, but shouldn't that be something the volunteer's vendor policed? Maybe the volunteer was going to use the Slow Dough the next day when they weren't working. Is that not allowed?\u003c/p>\n\u003cp>When we were herded to the Taste Pavilion to start our shifts, a SFN manager came over to get us. \"You [food group]?\" she asked unsmilingly, \"Follow me.\" \"She's very excited about her job,\" fellow Joad Family member confided in me. We followed her. We got a warm, happy, and grateful welcome from our vendor.\u003c/p>\n\u003cp>Since we're still and always on food, I'll quote what the Dos/Don'ts said about water:\u003c/p>\n\u003cblockquote>\u003cp>\nWater stations will be located in all locations, so please be sure to bring your own water containers to fill. Individual bottles will NOT be available.\n\u003c/p>\u003c/blockquote>\n\u003cp>SFN never pointed these stations out to us and I never saw them, so I'm thankful for two things: I brought my own container that I'd already filled at home AND our vendor provided us with filled water bottles. Because our vendor? Is awesome beyond the reaches of the SFN org.\u003c/p>\n\u003cblockquote>\u003cp>\nHand-Outs: Please do NOT give food, samples, or leftovers of any kind to any homeless person, at any location, under any circumstances. Word will spread of free food and we will soon have an encampment. Be sure to clean up all waste at days' [\u003ci>sic\u003c/i>] end.\n\u003c/p>\u003c/blockquote>\n\u003cp>Of course, this is just ironic when part of Slow Food's mission is the professed belief \"that everyone has a fundamental right to pleasure.\"\u003c/p>\n\u003cp>On two totally separate occasions, two UNPAID volunteers on their 10-minute breaks were ordered quite rudely by extraneous SFN workers not connected with our specific vendor, \"Bus that table!\" When both volunteers explained that they were not general staff but were working for [specific vendor] and also on their break, the response was, \"Yeah. Bus that table!\" No please, no thank you. Just an apron.\u003c/p>\n\u003cp>Maybe I've got this all wrong. Maybe every person wearing a SFN apron -- official ribbons or no -- was an unpaid volunteer who was also working just out of the pure goodness of their hearts. Because they believe passionately in the cause. If so, shouldn't that have brought us together in a more cohesive state of camaraderie where communications are clear, polite, and respectful?\u003c/p>\n\u003cp>At the end of the sweaty six-hour shift, a bar designer came over to us during clean-up and shook out dozens of cocktails composed of Gin 209, St. Germaine, mint, cucumber, and agave for us. He announced, \"I've worked enough of these things to know you guys got nothing tonight.\" He gave the cocktail some name like, \"Multi Spa,\" but I prefer to call it, \"Faith Reviver.\" Maybe not faith in being a SFN volunteer again, but faith that there are still kind people out there who know how to treat others with respect, dignity, and gratitude.\u003c/p>\n\u003cp>My parents -- my dad, especially -- didn't raise me to turn a blind eye to the inconsistencies and contradictions of the world. They raised me to speak up and out if changes are to be made to the accepted status quo and not to sit idly by hoping everything will all work out somehow.\u003c/p>\n\u003cp>Next time you do an event, Slow Food Nation, take better care of the people who turned out to help spread your message. We may not have been \"paying guests\" in the monetary sense, but we paid with our time, energy, and goodwill and we deserved to be accorded the same respect as those forking over cold hard cash. This was a high-profile chance to show a whole mess of people that you are better than the average food industry expo, and in some ways you did. In other ways, you really didn't. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bless you and your gleaming cocktail shaker, Bar Designer.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1409/somethings-rotten-in-the-state-of-the-nation","authors":["5010"],"categories":["bayareabites_50","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_948","bayareabites_1156","bayareabites_1336"],"label":"bayareabites"}},"programsReducer":{"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","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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